Cranberry Dreamsicle Trifle

I love trifles and this one is better the day AFTER you make it.  Sooooo, make it a day ahead.  Serves 10-12. 

Ingredients:

• 3 1/2 cups frozen or fresh cranberries
• 3/4 cup sugar
• 1/2 cup orange juice
• 2 1/2 cups milk
• 2/3 cup sugar
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 1/3 cup cornstarch
• 3 tablespoons orange juice
• 1 (16-oz.) frozen pound cake, thawed
• 1 1/2 cups whipping cream, whipped to soft peaks
• Garnishes: fresh rosemary sprigs, white chocolate curls

Preparation

1. 1. Bring first 3 ingredients to a simmer in a saucepan, and cook, stirring occasionally, 6 minutes or until sugar dissolves and orange juice is reduced by half.
2. 2. Remove from heat, and cool 15 minutes. Cover and chill until ready to use, or refrigerate in an airtight container up to 4 days.
3. 3. Whisk together milk and next 3 ingredients in a saucepan over medium-low heat, and cook, whisking occasionally, 2 to 3 minutes or until sugar dissolves. Remove from heat.
4. 4. Whisk together egg yolks and next 2 ingredients in a medium bowl until smooth. Gradually whisk 1/2 cup milk mixture into egg yolk mixture, whisking constantly until smooth. Pour yolk mixture into warm milk mixture in pan, whisking until blended. Cook over medium-high heat, whisking constantly, 3 to 5 minutes or until mixture thickens and begins to bubble.
5. 5. Transfer to a bowl, and place plastic wrap directly on mixture (to prevent film from forming). Chill 30 minutes to 3 days.
6. 6. Cut pound cake into 1-inch cubes. Layer one-third cake cubes in a 2.5-qt. trifle dish. Top with one-third each orange pastry cream, cranberry mixture, and whipped cream. Repeat layers twice. Serve immediately, or cover and chill up to 24 hours.
7. Note: We tested with Sara Lee All Butter Pound Cake.

Southern Living
DECEMBER 2013

Whiskey Whoopie Pies

If you're from north of the Mason Dixon Lines, you probably don't have a clue what a "whoopie pie" is.  Well, they are one of the easiest and best treats for a tail gate party.  And down here in the SEC, you need a whoopie pie to whoop some butt....Can be made ahead and frozen for up to 3 weeks.  Makes 12-14 sandwich cookies

Photo by Hector Sanchez

Ingredients

• 
  Preparation
• Cookies$
• 1 cup granulated sugar $
• 1/2 cup butter, softened $
• 1/4 teaspoon table salt
• 1 large egg $
• 1 large egg yolk $
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk
• Parchment paper
• Filling
• 1 (8-oz.) package cream cheese, softened $
• 1/4 cup butter, softened $
• 2 tablespoons whiskey
• 3 1/2 cups powdered sugar
• 3/4 cup toasted chopped pecans

1. 1. Prepare Cookies: Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add egg and egg yolk; beat just until blended.
2. 2. Sift together flour and next 2 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drop batter by level spoonfuls onto parchment paper-lined baking sheets, using a medium-size cookie scoop (about 1 1/2 inches).
3. 3. Bake at 350° for 10 minutes. Cool on baking sheets 5 minutes; cool on wire racks completely.
4. 4. Prepare Filling: Beat cream cheese and next 2 ingredients at medium speed until smooth. Add powdered sugar, 1/2 cup at a time, beating at low speed just until blended after each addition.
5. 5. Assemble: Turn half of cooled cookies over, flat sides up. Dollop each with about 2 Tbsp. filling, and sprinkle with pecans. Top with remaining cookies; press gently to spread filling to edges. Serve immediately. Or place pies on a parchment paper-lined baking sheet, cover with plastic wrap, and freeze 8 to 24 hours or until firm. Store in freezer up to 3 weeks. Let stand 1 hour before serving.

Southern Living 
SEPTEMBER 2013

The New Seven Layer Dip- On the Light Side

Admit it.  You've made a seven layer dip.  When I mentioned this recipe to my daughter she said, "but it at Whole Foods."  What fun is that.  Just in time, oh my, it's September already, for preparing for the holidays   :((  Serves 16

Ingredients

• 
  Preparation
• 2 (15.8-oz.) cans great Northern beans, drained and rinsed
• 2 garlic cloves
• 1/4 cup firmly packed fresh basil leaves
• 3 tablespoons olive oil $
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/3 cup minced red onion
• 1 pt. grape tomatoes $$
• 1/4 cup sliced pickled okra
• 1/4 cup pitted Castelvetrano olives, sliced
• 1/2 cup reduced-fat sour cream
• 1/3 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh mint
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cumin
• 1 (15-oz.) can black-eyed peas, drained and rinsed
• 1 medium-size red bell pepper, chopped
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon hot sauce
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese $

1. LAYER 1
2. Process beans, garlic, basil leaves, olive oil, 1 Tbsp. fresh lemon juice, and kosher salt in a food processor until smooth, stopping to scrape bowl as needed. Cover and chill until ready to assemble.
3. LAYERS 2, 3 & 4
4. Rinse onion in cold water, and pat dry. Cut grape tomatoes into halves. Stir together pickled okra and sliced olives.
5. LAYER 5
6. Stir together sour cream, parsley, mint, lemon zest, 1 Tbsp. lemon juice, and ground cumin in a medium bowl. Cover and chill until ready to assemble.
7. LAYER 6
8. Stir together black-eyed peas, chopped bell pepper, minced jalapeño pepper, hot sauce, and freshly ground black pepper. Cover and chill until ready to assemble.
9. LAYER 7
10. feta cheese
11. ASSEMBLY Layer bean mixture; minced onion, tomatoes, pickled okra mixture; sour cream mixture, black-eyed pea mixture, and feta cheese in an 11- x 7-inch baking dish. Cover and chill 1 to 2 hours before serving. Serve with pita or multigrain chips and crudités.

Vanessa McNeil Rocchio, Southern Living
SEPTEMBER 2013

Fall Vegetable Hash

This is the perfect fall dish.  Sweet potatoes, turnips and Brussels sprouts.  Easy to make and will go with any thing except a casserole :)) Serves 4-6

Photo Melina Hammer

Ingredients

• 
  Preparation
• 4 thick bacon slices $
• 2 tablespoons olive oil $
• 1 medium-size sweet onion, chopped $
• 1 medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes
• 2 medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes
• 1 tablespoon white wine vinegar
• 1 pound small fresh Brussels sprouts, quartered
• 2 garlic cloves, sliced

1. 1. Cook bacon in a 12-inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 2 Tbsp. drippings in skillet. Coarsely chop bacon.
2. 2. Add oil to hot drippings in skillet. Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.
3. 3. Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.

Southern Living
SEPTEMBER 2013

Zucchini, Squash and Corn Casserole

Nothing better for a buffet than a casserole.  And if asked to bring one during the summer, well, then this is the one to bring.  Makes 8-10 servings

Photo: Hector Sanchez

Ingredients

• 
  1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
• 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
• 1/4 cup butter, divided
• 2 cups diced sweet onion
• 2 garlic cloves, minced
• 3 cups fresh corn kernels
• 1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 large eggs, lightly beaten
• 2 teaspoons freshly ground black pepper
• 1 teaspoon table salt
• 1 1/2 cups soft, fresh breadcrumbs, divided
• 1 cup freshly grated Asiago cheese, divided

Preparation

1. 1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.
2. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
3. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
5. 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

Southern Living 
JULY 2013

Roasted Baby Beets

I love beets.  Not only do they taste good but also they are a natural blood pressure lower-er (?).  Anyway, remember to wear gloves when dealing with beets and cover your cutting board with a plastic cutting board or you'll end up being purple.  Not a good look for a dinner party.  Great with a roasted bird of some sort...

Makes 4-6 servings
Hands on time 25 min.
Total time 1 hr., 55 min.  

Ingredients

• 
  Preparation2 pounds baby beets
• 4 tablespoons butter, cut into pieces $
• 1 cup vegetable broth
• 1/4 cup honey
• 2 tablespoons cider vinegar
• 3 fresh thyme sprigs
• 3 fresh parsley sprigs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper $
• 1 tablespoon olive oil $
• Toppings: chopped hazelnuts, coarsely chopped fresh parsley, crumbled ricotta salata cheese

1. 1. Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11- x 7-inch baking dish. Dot with butter. Stir together broth and next 6 ingredients; pour over beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
2. 2. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour reserved pan juices over beets; increase heat to medium-high. Cook 2 to 3 minutes or until liquid is reduced to about 1 Tbsp. Serve with desired toppings.

Tyler Brown, The Hermitage Hotel, Nashville, TN, Southern Living
OCTOBER 2011

Blue Cheese Coleslaw

Ok.  You don't like blue cheese.  Well then bitch this!  I happen to love blue cheese.  I just like pungent foods.  So whenever I see a recipe like this, in the recipe file it goes and onto la bitchy's blog site.  Easy to make...Remember to stir in the cabbage last or you'll have some very unappealing pink slaw.

Makes 9 cups
Hands on time 35 min.
Total time 35 min.

Ingredients

• 
  Preparation3/4 cup sour cream
• 2 tablespoons white vinegar
• 1 tablespoon green hot sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon celery seeds
• 3/4 cup crumbled blue cheese
• 1/2 large head green cabbage, shredded
• 1 medium carrot, shredded
• 4 thinly sliced green onions
• 1 1/2 cups shredded red cabbage

1. Whisk together first 5 ingredients and 1/2 cup blue cheese in a very large bowl. Add green cabbage, carrot, and half of green onions; toss to coat. Just before serving, transfer to a serving bowl, and stir in red cabbage. Sprinkle with remaining blue cheese and green onions.

Tim Byres, Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres. Published by Rizzoli., Southern Living 
APRIL 2013

Bistro Salad with Bacon, Eggs and Mushrooms

This is exactly the kind of brunch item I love.  The creaminess of the eggs, the salt of the bacon (plus the fat!), the smooth texture of the mushrooms added to the spiciness of the greens... yummmm.



Makes 6 servings
Hands on time 25 minutes
Total time 25 minutes

Ingredients

• 
  Preparation6 cups loosely packed torn curly endive
• 3 cups loosely packed arugula
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh chives
• 6 ounces slab bacon slices, thinly sliced crosswise $
• 1 shallot, minced
• 1/4 cup Champagne vinegar
• 2 teaspoons Dijon mustard
• 2/3 cup plus 2 Tbsp. extra virgin olive oil $
• Kosher salt and freshly ground pepper to taste
• 3/4 cup halved baby portobello mushrooms
• 6 medium-cooked large eggs, halved
• 12 artisan bread slices, toasted

1. 1. Combine first 4 ingredients in a large bowl; cover with a damp paper towel, and chill.
2. 2. Cook bacon in a medium skillet over medium heat 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings.
3. 3. Sauté shallot in 1 Tbsp. reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe skillet clean.
4. 4. Cook mushrooms in skillet in remaining 1 Tbsp. reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
5. 5. Toss endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with remaining vinaigrette.

Southern Living
APRIL 2013

Tequila Key Lime Meringue Pie

My husband love key lime pie and I loves tequila.  Fortunately or unfortunately, which ever way you want to look at it, tequila is easy on me.  Meaning it doesn't give me a headache if I've done a few shots.  I love the graham cracker crust, since I don't make pie crusts.  No Bitchy doesn't do pie crusts.  This would be a great dessert for the soon to be summer cookout.  Courtesy of Southern Living magazine:

Makes 10-12 servings





Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter $
• 1/3 cup sugar $
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 8 large egg yolks $
• 2 (14-oz.) cans sweetened condensed milk
• 3/4 cup Key lime juice
• 2 tablespoons lime zest
• 1 tablespoon tequila
• 3 tablespoons cold water
• 1 1/2 tablespoons cornstarch
• 2/3 cup boiling water $
• 4 large egg whites $
• 1 1/2 teaspoons cream of tartar
• 1 cup sugar $
• 1 1/2 teaspoons vanilla extract $
• 1/8 teaspoon kosher salt

Preparation

1. 1. Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate. Bake 15 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
2. 2. Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
3. 3. Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes).
4. 4. Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.
5. 5. Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.

Tim Byres, Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres. Published by Rizzoli., Southern Living