Double (or Triple) Check From Now On...

After watching 'The Doctors' this morning on NBC, I'll be sure to double (if not triple check) my drinks when I'm out to eat. 

It was recently reported that New Jersey bars were replacing top shelf Scotch whiskey with rubbing alcohol and caramel coloring, and were using dirty river water in their drinks. 

After a year of investigations, 29 establishments were found to be engaging in this scheme to fool customers and increase their profits. 

The guilty bars and restaurants, including 13 T.G.I Friday's, face extended suspension times and outright revocation of their liquor licenses.

It makes me sick to my stomach to hear a story like this. These bars and restaurants were risking people's lives to cut costs and corners. 

According to the show, rubbing alcohol contains 91% alcohol. However, it is not the ethanol alcohol - or vodka -  we are used to drinking. It is isopropanol alcohol, which is incredibly toxic.

Customers who ingested the so called "top shelf Scotch" (or rubbing alcohol) will typically experience symptoms associated with drunkenness, such as slurred speech, euphoria, loss of coordination and dizziness. But if drank in excess, say a shot, more serious symptoms such as vomiting, seizures, unconsciousness, slow breathing, low body temperature and death can occur. 

To avoid constantly worrying about what's in my drink, I plan to be my own bartender at home - at least until this situation settles. 

Below is a recipe for Apple Cider Sangria that's on the top of my list to make. Check it out.

Ingredients:

1 bottle of Pinot Grigio

2 1/2 c. fresh Apple Cider

1 c. Club Soda

1/2 c. Ginger Brandy

3 Honey Crisp Apples, chopped

3 Pears, chopped

Directions:

Combine all ingredients together and stir. Refrigerate for at least an hour before serving. 

Enjoy! & Be safe!

Here's to New Life and a New Recipe

Last night, I became an aunt to the most beautiful baby girl - named Madelyn Harper. She entered this world weighing 8 pounds 10 ounces, measured 20.5 inches long and has a head full of gorgeous RED hair.

As tears rolled down my face, I began thinking back on my cousin's (very long) pregnancy and what she enjoyed eating.

I figured a recipe for Apple Snickerdoodle Cobbler might begin to describe it.

Sweet, divine, heavenly and bursting with life (and flavor) are just some words that describe her and this delicious recipe.

Please check it out and of course, enjoy!

Ingredients:
Cookie Ingredients:
1/2 tsp Cream of Tartar
1/8 tsp. Salt
1/2 tsp. Baking Powder
2/3 c. Flour
1/4 c. Unsalted Butter, softened
1/3 c. Sugar, plus 1/2 c.
1 egg
3/4 tsp. Cinnamon

Apple Ingredients:
8 c. Apples (roughly 6-8 apples depending on their size - I like to use granny smith's)
1/4 c. Brown Sugar
1/2 tsp Cinnamon

Directions:
In a small bowl, combine the first four dry ingredients for the cookie dough. In a separate bowl or standing mixer, cream butter and 1/3 cup sugar. Add egg, follower by premixed dry ingredients. Mix together until dry ingredients are blended well. Chill dough until easy to handle, at least 1-2 hours.

When ready continue, preheat oven to 350 degrees.

In a small bowl, combine 3/4 teaspoon cinnamon and 1/2 cup sugar. Set aside.

In a large bowl, add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add apples to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 (greased) baking dish.

Form 1 inch balls of dough and roll in the cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten them.

Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.

Allow to cool slightly prior to serving.

Serve with whipped cream or ice cream (optional).

Monday Morning Cinnamon Roll Waffles

I'm sure most of us can agree that Mondays are our least favorite day of the week - just check out this short post...

However, the Cinnamon Roll Waffle Recipe posted below is a guaranteed hit for those early Monday mornings we all dread. Quick, easy and of course, DELICIOUS!  

Check out this new spin Pillsbury takes on traditional cinnamon rolls baked in a pan.

Ingredients:

1 can Pillsbury Grands refrigerated cinnamon rolls with cream cheese icing

1 cup Powdered Sugar

3 tablespoons Milk

1 teaspoon Vanilla

Directions:

Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside. 

For each waffle, place 1 cinnamon roll in the center of the waffle maker; close. Bake 3-4 minutes or until waffle is thoroughly cooked and golden.

Meanwhile, in a small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
Serve glaze over hot waffles.


Enjoy!

T.G.I.F! It's a Ladies Weekend!

Thank goodness it's Friday! I've been patiently waiting all week for this day to come.

My dad left Wednesday night to go on his 28th annual fishing trip in Pentwater, Michigan, and my mom has today off.

It's a ladies weekend in our household!

I'm starting it off bright and early, too. I just couldn't lay in bed anymore - especially with our new puppy whining about breakfast.

My mom and I plan on finishing our upstairs bathroom (it needs a fresh coat of paint), decorating the house with fall decor, and - my favorite - having cosmos and martinis with our neighbor and friends across the street.

It only seems appropriate to post TWO of my favorite appetizers to share - I forgot a favorite recipe yesterday.

The first is a layered BLT Dip.

I tasted it at a family gathering when my Aunt Diane brought it. I swear everyone finished this dish before starting on the others - it's a guaranteed hit!

Ingredients:
8 oz. Cream Cheese, softened
1/2 c. Mayonnaise
1/4 c. Parmesan Cheese, grated
1 c. Lettuce, torn
8 Bacon Slices, cooked crisp and crumbled
4 Plum (or Roma) Tomatoes, chopped
4 Green Onions, chopped
1 1/2 c. Shredded Cheddar Cheese

Directions:
Combine the cream cheese, mayonnaise and Parmesan cheese in a small bowl. Spread onto a serving plate or dish. Top with lettuce, cooked bacon, green onions and cheddar cheese. Chill until serving. Serve with cooked pita chips, crisp breadsticks or Italian bread slices.

The second appetizer is a Buffalo Chicken Dip that will bring you to your knees.

Ingredients:
10 oz. Chicken, cooked and diced
(2) 8 oz. Cream Cheese packages, softened
1 c. Ranch Dressing
3/4 c. Pepper Sauce, such as Frank's Red Hot
1 1/2 c. Shredded Cheddar Cheese
1 Bunch Celery, cut into 4 inch pieces
1 Box Chicken-Flavored Crackers, such as Chicken in a Biscuit

Directions:
Heat chicken and pepper sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cooking, stirring until well blended and warm. Mix in half of the shredded cheese and transfer to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on a low setting until hot a bubbly. Serve with celery sticks and crackers.

Try out both appetizers! I guarantee they will be a hit of the party and people will be begging for the recipes!


Enjoy!

Chobani Yogurt & Tips and Tricks for Keeping Food Fresh

For all you yogurt lovers out there, this one's for you.

Recently, Chobani recalled some of it's Greek yogurt cups after receiving numerous calls that their customers were getting sick. The reason? Mold.

Retailers and customers were reporting their cups were "swelling and bloating," and the yogurt tasted "fizzy or wine-like."

Chobani CEO Hamid Ulukaya said the company is very upset by the outbreak of mold. However, the issue has been "totally fixed" and was caused by the company's refusal to use preservatives in their products.

Even though most of the affected products have been pulled from shelves and were mostly found in New York, it's a good idea to be on the look out. The containers marked with the code 16-012, with expiration dates September 11 to October 7 are the affected cups.

Luckily, the number of customers getting sick wasn't as high as it could've been. Chobani did the right thing by admitting there was a mistake somewhere in production and decided to remove their products from store shelves (without the FDA stepping in).

To avoid problems like this, below are some tips and tricks for keeping your food fresh and your family safe.

1) Worried whether your eggs are fresh or not? Just put them in a large bowl of water. Fresh eggs sink; bad ones float.
2) Have sparkling wine or champagne that's become flat? Just add a raisin or two to the bottle, and see the bubbles return.
3) Limp celery or carrots? Restore their crunch by putting them in iced water with a slice of raw potato.
4) Bananas will spoil less quickly when stored in a bunch - don't break one off until you want to eat it.
5) Clumpy salt that won't come out of the shaker? Add rice to your salt shaker. It will absorb any excess moisture the salt may come in contact with.
6) Make sour cream, yogurt and cottage cheese last longer by placing their tubs upside down in the fridge. Inverting them creates a vacuum that inhibits the growth of bacteria which causes them to go bad.
7) Cheese spoiling too quick? Freeze it! When you decide to use it, just pull it out a day in advance and let it defrost in the fridge.
8) Hard brown sugar? Keep it in the freezer. If it is already hard, seal it in a plastic bag with a slice of bread or an apple - OR - place it in the microwave on high for 30 seconds.


Try those tips and tricks out! Country Living swears by them!

(Vegan) Quinoa and Sweet Potato Chili

As the days become colder and the nights longer, it only felt right to post something warm and filling for dinner.

I ran across this recipe when my former roommate, Brooke, was whipping it up in the kitchen. She found it on a Vegan website and was cooking dinner with our Vegan friend, Tori.

I must admit, it was a little off-putting to see quinoa in a chili recipe (who does that?) - but I gave it a try. After all, this grain-like crop basically took people's kitchens by storm overnight.

Quinoa is a grain that is prepared just like barely or rice; however, it's considered vegan and is much higher in protein than all the other grains and starches.  It's usually available at your local grocery store, but you may have to ask someone for help when trying to find it - they put it in weird places sometimes.   Quinoa will take on the taste of anything you cook it with (kind of like tofu), so it can be used as a substitute to other grains or starches.

With chopped up avocado on top and a warm slice of cornbread at its side, I have to tell you this is one of the best chili's I've ever tasted. Trust me, and give it a try!

Vegan Quinoa and Sweet Potato Chili

Ingredients:

(1) 29 oz. can Black Beans, rinsed and drained

(1) 6 oz. can Tomato Paste

32 oz. Vegetable Stock

1 medium Onion, chopped

5 Garlic Cloves, chopped

1 Tbsp. Chili Powder

1 Tbsp. Cumin

1 tsp. Oregano

1 Tbsp. Olive Oil

1 Sweet Potato, peeled and cut into bite size chunks

1 c. dry Quinoa

Salt and Pepper to taste

Avocado and Cilantro, for garnish (optional)

Directions:

Heat olive oil in a large, heavy soup pot over medium-low heat.

Add onions - Cook until soft and tender, and they start to turn brown (about 10 minutes).

Add garlic - Cook for about 2 minutes.

Add the tomato paste, chili powder, cumin and oregano - Cook for about 2 minutes, stirring constantly. 

Add the black beans, vegetable stock, potatoes, salt and pepper (to taste) - Cook for about 5 minutes, then add the quinoa.

Cook for about 15-30 minutes, stirring frequently - until the quinoa and potatoes are cooked and the chili has thickened (add a bit of water if the chili becomes to thick for your liking).

Top with avocado and cilantro (optional).

Enjoy! 

Spices - What I Wish I Knew Before

As a recent graduate from Central Michigan University, I remember standing in the spice aisle at the grocery store wondering what the heck I should buy.

It was very hard knowing what was an absolute necessity for a college girl who wanted to cook on her own. I tried remembering what my mother and father said I should always have on hand, but my brain only recalled so much.

Thankfully, I recently ran across an article online that told me what spices to have in the cupboard. (If I only had it back then! - However, I hope it will help some of you now)

Most of the spices were what my parents told me to get, but the article took it a bit further and suggested spices for Italian, Mexican, Asian and Indian cuisines.

Hopefully, this post will help fill your cupboards if you're just starting out as a college student (or simply need a helpful suggestion). McCormick is a great brand that carries most, if not all, of these suggestions.

I know the recipes I plan on posting in the future involve many of them - so stock up!

13 Spices to Always Keep On Hand
-- Basil*
-- Garlic Powder*
-- Minced Onion
-- Onion Powder*
-- Chili Powder*
-- Cinnamon*
-- Oregano*
-- Ground Ginger*
-- Dill Weed
-- Paprika
-- Rosemary*
-- Thyme*
-- Vanilla Extract

10 Helpful Italian Seasonings
-- Basil*
-- Marjoram
-- Rosemary*
-- Thyme*
-- Oregano*
-- Mint
-- Parsley*
-- Sage
--Tuscan Blend Seasoning
-- Italian Seasoning

10 Helpful Mexican Seasonings
-- Chili Powder*
-- Garlic Powder*
-- Cilantro
-- Oregano*
-- Parsley*
-- Cinnamon*
-- Cumin
-- Chipotle Seasoning
-- Southwest Seasoning
-- Mexican Seasoning

8 Helpful Asian Seasonings
-- Garlic Powder*
-- Onion Powder*
-- Asian Seasoning
-- Lemon Grass (also available in paste form - ask your local grocer)
-- Ground Ginger*
-- Turmeric*
-- Poppy Seeds
-- Sesame Seeds

7 Helpful Indian Seasonings
-- Cinnamon*
-- Cardamom
-- Coriander
-- Ground Ginger*
-- Celery Seed
-- Anise Seed
-- Turmeric*

(* Denotes a repeat spice - don't buy two of them!)

What My Mother Taught Me & Chicken Devon

Today, it seems like families are too busy to sit down at the dinner table and enjoy each other's company - and many have made the saying, "I don't feel like cooking tonight," a norm.  It's easy to grab a hamburger from McDonalds and call it good - but if there's one thing my mother taught me, it's to take the time to make a home cooked meal.

Don't get me wrong - there are some nights where that's just not possible. Trust me, my family has them often. But when you can make that delicious chicken casserole, which brings the family around the table - DO IT!

For my first blog, I've decided to share a favorite family recipe made by my Aunt Leona - Chicken Devon.

If you enjoy warm, cheesy, chicken-y casseroles this one's for you!

Chicken Devon
Ingredients:
1 pkg. Chicken (4-6 breasts)
1 bunch broccoli (or 2 frozen pkgs.)
1 c. Mayonaise
2 cans Cream of Chicken Soup
1 tsp. Lemon Juice
8 oz. Colby Cheese (shredded)
Pepperidge Farm Stuffing Mix (or crumbled croutons)

Directions:
Cook chicken till tender. Break into bite size pieces. Partially cook broccoli. Place broccoli in bottom of rectangular baking dish. Arrange chicken pieces on top of broccoli. Combine mayo, soup and juice. Spread on top of chicken and broccoli. Sprinkle cheese and stuffing over top of casserole. Bake uncovered at 350 degrees for 30-45 minutes. Yields 5-6 servings.

Enjoy!