Recipes for Art in Entertaining by Cindy Rippe

Lee's Olive and Pepper Salad

2011-05-29T18:11:00.000-04:00


Lee's Olive and Pepper Salad - Art in Entertaining - Cindy Rippe

This has been a family favorite for many years and my husband, Lee, takes pride in getting it "just right" each time. Once you try it, you'll probably be asked to make it again and again.

Notes:

You should make the salad the day before you serve it to allow time for the dressing to marinate the vegetables.

You can cut the vegetables any size you like. Lee says slicing them is the best way to get flavor throughout the salad. (The photo is a good example)

You can change the amount of vegetables depending on what's available and what you like to eat.

Ingredients - Vegetables:

15 oz jar of Green Olives - drained. Cut them in half or use Salad Olives.

1 Lg can of Black Olives - drained. Cut them in half or slice.

2 stalks of Celery - sliced into 1/4 inch pieces.

3 or more Green Peppers (Yellow, Red or Orange if you wish) - slice into strips.

1 medium Sweet Onion - chopped into small pieces.

3 or 4 Tomatoes - Cut into slices or chunks.

Ingredients - Marinade/ Salad Dressing:1/4 cup Salad Oil
1/4 cup White Vinegar
1 Tbs of Dry Oregano
1 tsp Salt
1/4 tsp fresh Ground Pepper

Mix:
Mix Vegetables and Dressing together in a covered bowl. Refrigerate and stir the salad every few hours for about 24 hours and immediately before serving.

Serve using a slotted spoon to drain excess dressing as you place it on your plate.

YUM! Thanks for sharing the recipe Lee! LYM

Whoopie Pies

2011-03-14T18:19:00.000-05:00

Whoopie Pies

The Loving Spoonful

Ingredients

2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows (not minis) or use Marshmallow Fluff (you'll find more Whoopie Pie Recipes there)

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopie pies completely on wire racks. Serve, or store in tightly sealed container for up to 1 week.

NOTES
If you use a pan designed specifically for Whoopie Pies please follow the manufacturer's baking directions.
If you use Marshmallow Fluff as a filling allow the cakes to cool first.

*Whoopie Pie recipe and image adapted from Food Network Kitchens please visit their website for more recipes.

Key Lime Pie

2011-03-14T15:46:00.000-05:00

Key Lime Pie

Eagle Brand

Servings: 8
Nutrition: See Below
Prep Time: 15 Minutes
Cook Time: 45 Minutes

Ingredients

4 large eggs, separated
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup fresh lime juice
3/4 cup heavy cream
1 teaspoon grated lime peel*
2 or 3 drops green food coloring
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/2 cup sugar

Instructions

HEAT oven to 350°F. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Blend in cream, lime peel and food coloring, if desired. Pour into unbaked pie crust. Bake 25 minutes. Remove from oven.
BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.
BAKE an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before serving.

Cindy's NOTES

I prefer Whipped Cream on my pie, use a little more grated lime peel, less food coloring and use Pillsbury Refrigerated Pie Crust.

Recipe compliments of Eagle Brand.

Banana Nut Bread

2011-01-14T19:52:00.000-05:00

This is an easy and really delicious recipe for Banana Bread. It's just as good without the nuts and is really tasty made into French Toast. Have you ever tried that?

1 3/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 1/4 tsp cream of tartar
Sift dry ingredients together and set aside.

2 very ripe bananas - smashed
2 eggs lightly beaten
1/2 softened butter
3/4 cups sugar
1/2 cup or more of chopped nuts (large or small pieces as desired)
(Walnuts or Pecans are good)

Blend banana, butter, eggs and sugar.
Add flour mixture, mix until blended thoroughly.
Add nuts if desired.

Bake in a greased loaf pan for 45 minutes at 350 degrees.

Lasagna

2011-01-02T23:46:00.018-05:00

1 16oz pkg of Lasagna Noodles
1 lb ground Italian Sausage or Ground Beef
1 Tbs chopped garlic
1/2 small onion chopped
1 26 oz jar of spaghetti sauce
1 tsp Penzeys Italian Herb mix
1 14.5 oz can Hunt's Diced Tomatoes with Basil, Garlic, and Oregano.
2 cups small curd cottage cheese
2 cups ricotta cheese
2 eggs beaten
1/2 cup chopped fresh parsley
1 lb of sliced or shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
1/2 tsp salt
1/4 pepper

Brown the meat, garlic and onions. Drain excess fat.
Add spaghetti sauce, Italian Herbs and diced tomatoes. (you can drain some of the excess juice from the tomatoes if you wish). Simmer while preparing the rest of the recipe.

Mix the ricotta and cottage cheese with the parsley, parmesan cheese, salt, pepper, and eggs.

Cook pasta noodles for 5 minutes (enough to soften but still hold their shape).

In a greased 9 X 13 pan, build lasagna by layering strips of lasagna, meat sauce, ricotta cheese mixture, and mozzarella cheese in thirds.

Bake at 350 degrees for 45 mins. I like to cover the pan with foil (spray with cooking oil spray to prevent sticking) for part of the cooking time to keep the pasta moist. Let stand for at least 10 minutes before cutting.
Serve warm with extra sauce on the side.

Notes: This is one of those recipes that you can adjust easily to taste. More cheese, extra vegetables, combine or eliminate meats, or you can use just one of the ricotta or cottage cheeses. I make enough for two or three batches at at time and find myself opening more spaghetti sauce sometimes or having a small amount ingredients left that I use to make lasagna roll ups with. I do recommend making it the day ahead if you are making a lot. It can be quiet a production but so worth it!

I have adapted this recipe from the box of Jewel brand Lasagna noodles but use it just as a guide. I make so much at once that I keep throwing things in depending on what I have at the time but it always turns out good.

To freeze leftovers: Cut serving size pieces and wrap in foil sprayed with cooking oil spray. I have also been known to add a few Tbs of extra sauce in a small ziploc bag to the foil package. That way I have just enough sauce to add when reheating.

Spiced Apple Cider

2010-12-16T15:30:00.001-05:00

Photo: http://blogs.familyeducation.com/parenting/moms/aliki-mcelreath/my-top-six-best-party-foods-ever

HOT SPICED APPLE CIDER
Read more about it at www.cooks.com/rec/view/0,193,154162-237204,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 1/2 gallon apple cider 12 cloves 3 cinnamon sticks 1 c. orange juice 1/2 c. lemon juice Heat apple cider. Add all ingredients. Allow the mixture to simmer for half hour or more. Add orange slices right before serving as decoration. Makes 12 servings NOTE: I double this recipe for my crock pot.

Gingerbread Man Cookies

2010-12-01T09:24:00.003-05:00

Photo from McCormick.com

Gingerbread Men Cookies
Adapted from a recipe found at the Simply Recipes website. Posted by Elise.

3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1 cup unsalted butter (room temperature, softened)

1/2 cup Butter flavored Crisco
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup molasses (or honey if you don't like molasses)

Optional raisins, chocolate chips, candy pieces, frosting

Royal Icing
I use Wilton products for Royal Icing. Instead of just water add 1/2 tsp of Clear Vanilla and 1/2 tsp of No Color Almond Extract after the first two Tbs of water. The original recipe is HERE.

Method

1 In a large bowl, sift together flour, baking soda, and spices. Set aside.

2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/4 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".
4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
Makes 16 5-inch long cookies.

Peanut Butter Blossoms

2010-11-30T20:46:00.000-05:00

Notes:

- There are several versions of this cookie. I combined the recipe we have from 1980 with the one on the Hersheys web site. They are just a little different but I like the "old family recipe".

- My Mom always gave us the job of unwrapping all the Hershey's Kisses while she started to mix the dough. (We were always surprised that there was enough candy left for all the cookies - I think she knew better and planned ahead)

- There are many flavors and colors of Hersheys Kisses available. My favorite is the traditional milk chocolate but the caramel filled kisses are really good too! You can also make chocolate-peanut butter cookies or use other candy centers.

- Use the butter flavored Crisco sticks if you can find them.

- This is another one of those "roll the dough into a ball" cookies. It's a good idea to just continue rolling until all the cookies are ready to bake. Bake each batch on a cooled pan. (One in the oven, one cooling off if you make a big batch)

- Don't over-bake. These are better soft. Adjust the baking time if you need to after the first batch.

- You should make a double batch! They disappear very fast, especially when warm.

- Even though these are easy to make they make great looking gifts.

The Recipe:

-Heat oven to 375°F. Remove wrappers from chocolates.

1 ¾ cup all purpose flour

1 tsp baking soda

½ tsp salt

-Whisk flour mixture together in a separate bowl and set aside.

½ cup shortening

½ cup peanut butter

1/3 cup granulated sugar (plus a separate ½ cup to roll dough balls into)

½ cup brown sugar

1 egg

2 Tbs milk

1 tsp vanilla

-Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Gradually add flour mixture and beat into the moist ingredients.

-Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

-Bake 8 minutes or until lightly browned. Remove cookie sheet from oven and immediately press a chocolate into center of each cookie; cookie will crack around edges. Bake 3 mins more. Remove from cookie sheet to wire rack. Cool completely on wire racks. Makes about 4 dozen cookies.

Snickerdoodles

2010-11-29T14:57:00.018-05:00

A few notes:
-For the basic cookie you roll the batter into 1" balls and then coat with a mixture of cinnamon and sugar. You could roll them in colored sugar, add extra sugar to the top before baking or decorate with a swirl of royal icing but they are pretty sweet without added icing.

-There are lots of recipes in old cookbooks and on the internet but there a very few that vary the basic ingredients. The oldest recipes use a mixture of cream of tartar and baking soda. Newer recipes call for baking powder.

-Some recommend 1/2 butter and 1/2 shortening. Shortening melts at a higher temp making a thicker cookie. I like to use all butter. You can gently flatten the rolled dough into a disk with the bottom of a glass or criss cross with a fork to flatten before baking but the all butter ones will probably melt flat on their own. If the cookies spread too thin, try chilling the balls of dough, and maybe even the pan, before baking.

- You should NOT grease the baking pan. Bake the cookies on an ungreased cookie sheet or line pans with parchment paper.

-I bake the cookies at 375 degrees (recipes differ from 350 - 400 degrees)

The Recipe:

All purpose flour - 2 3/4 cup
Salt - 1/2 tsp
Baking Powder - 2 tsp

-Whisk flour mixture together in a separate bowl and set aside.

1 cup unsalted butter, room temperature

1 1/2 cups of granulated sugar

Place the butter and sugar in a mixer bowl and beat until smooth. (about 2 minutes)

2 large eggs
1 tsp vanilla extract

-Add the eggs, one at a time and finally the extract to the mixer and beat until combined with the butter and sugar.

-Add the flour mixture in a little at a time until combined with the wet ingredients.

-Mix
1 - 2 Tbs of Ground Cinnamon
4 Tbs of Granulated Sugar

-Roll the dough into 1" balls and then roll into Sugar and Cinnamon mixture.

-Place the balls about 2" apart on the pan and gently flatten a bit with the bottom of a glass or a fork.

-Place pan in the refrigerator for about 10 minutes to chill before baking.

-Bake (375 degrees) for 8 - 10 minutes - just until the edges start to brown.

-Place on a wire rack to cool and store in an airtight containers.

Resources: My Mom's recipe file, www.Food.com and SmittenKitchen.com

Funnel Cake

2010-08-31T17:15:00.001-04:00

1 Large egg
2/3 cups milk
1 1/3 cups all-purpose flour
1/4 tsp. salt
2 tbsp. granulated sugar
3/4 tsp. baking powder
Also:
Vegetable oil and a deep skillet
Food thermometer
Medium funnel
Large ladle
Metal tongs
Paper towels
Powdered sugar

1. Beat egg in a large mixing bowl with a wire whisk. Stir in milk slowly, stirring constantly with the whisk.

2. Combine flour, salt, sugar and baking powder in a separate large mixing bowl.

3. Add the flour mixture to the egg mixture slowly, beating constantly with the wire whisk. Continue beating until the funnel cake batter is smooth.

4. Pour vegetable oil into a large, deep skillet to a 1-inch depth. Heat the oil to approximately 375 degrees F, using a food thermometer to check the temperature.

5. Place your finger over the hole in the bottom of a medium-sized funnel. Fill the funnel with one large ladle of batter and remove your finger, allowing the batter to run out into the hot oil. Move the funnel from the center of the pan outward in a circular motion to create a round funnel cake.

6. Fry the homemade funnel cake for two to three minutes in the oil or until golden brown. Turn the cake over using metal tongs, and fry for two to three minutes on the opposite side, until golden brown.

7. Remove the funnel cake from the oil with the tongs, and place on paper towels to drain. Sprinkle the cake with powdered sugar while it's still warm, and serve immediately.

For more by Willow Sidhe, ehow - Homemade Funnel Cake

Homemade Lemonade

2010-08-31T16:00:00.002-04:00

Old-fashioned lemonade is favorite at summer fairs. It's also known as a Lemon Shake Up. To make it at home place 2 tablespoonfuls of powdered sugar in a large glass or drink shaker (like a martini shaker) half full of crushed ice. Now cut a lemon in two, slice each section in two or three pieces, squeeze the juice of the lemon and fill the glass with plain ice-cold water. Shake throughly, pour from shaker into glass.

Adapted from "The Dispenser's Formulary or Soda Water Guide" published by D. O. Haynes & Co., New York, in 1915. For more information on this recipe see Homemade Dessert Recipes.com

Caramel Apples

2010-08-30T14:38:00.008-04:00

Ingredients
    * 6 Granny Smith apples
    * 6 wooden sticks
    * 1 (14 ounce) package individually wrapped caramels, unwrapped
    * 2 tablespoons water
    * 1/2 teaspoon vanilla extract

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. I like to use squares of wax or parchment paper under each apple. Greasing a metal pan does NOT work.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.
3. If desired, dip apples into chopped nuts, cookies, candies or sprinkles. Drizzle with chocolate or melted caramel.

Cooking Option: place the the caramels and water in a microwave safe bowl and cook for 1 minute at a time until melted stirring as needed to combine.

Check out Kraft Foods and All Recipes for more ideas.

Bird's Nest Cookies

2010-04-08T21:11:00.000-04:00

1 can of chow mein noodles
Pkg of White Almond Bark or Wilton Candy Melts
Egg shaped pastel candies

Melt the candy over low heat according to package directions. When it's melted sitr in noodles. Spoon onto wax paper and let the nests cool slighty. Dip one side of the egg candy into the melted candy and place on top of the nests. When completely cool tuck each nest into a cookie bag for party favors.

Olive Tapenade in Puff Pastry

2010-01-12T22:07:00.001-05:00

1 pkg. puff pastry sheets (frozen)
1 container olive tapenade about 8 oz
parchment paper for baking sheet

-Thaw 1 unopened pkg of pastry sheets in the refrigerator overnight.
-Roll out both sheets of dough and spread 1/2 of a 7oz container of premade olive tapenade evenly over each sheet of pastry, using knife to spread the filling.
-Roll the filled sheets of dough into a log shape and pinch the seam to close.
-Use a sharp serrated knife, to cut each roll into ½” thick pieces and place on a parchment lined baking sheet.
-Bake in preheated 425 oven for 15 minutes until golden. Serve warm.
-You can make these in advance, freeze and reheat for 2-3 mins in a 425 oven.

Note: try herbed cheese spread for variety

Vanilla and Chocolate sugar cookies

2007-07-05T09:48:00.000-04:00

Vanilla Sugar Cookies

*adapted Sarah & Cindy Rippe from a recipe on the Kitchen Gifts website

Note: We use Wilton products whenever possible to create our cakes and cookies.

3 Cups flour
1 1/2 tsp. baking powder
1 Cup butter
1 Cup sugar
1 egg
½ tsp. vanilla extract
½ tsp. almond extract
pinch of salt

Cream butter and sugar until light and fluffy. Add eggs and extracts. Mix until flour is completely incorporated and the dough comes together.

Roll out dough and chill. Use parchment paper for easy cleanup. Bake on ungreased baking sheets at 350 degrees for 8-10 minutes. Makes 2 dozen 3 inch cookies.

Decorate with Royal Icing. We've adapted this Wilton recipe with a combination of flavors. The No-Color and Clear extracts don't affect the colors that we mix and are delicious. Meringue Powder adds body and stabilizes the icing.

Chocolate Rolled Cookies

*adapted by Cindy & Sarah Rippe from a recipe on the Kitchen Gifts website.

1 Cup butter
2/3 Cup granulated sugar
½ Cup packed brown sugar
1 egg
2 Tbsp. coffee liquor
½ Cup dark chocolate cocoa powder
3 Cups flour
½ tsp baking powder
½ tsp vanilla extract
pinch of salt

Cream together butter and sugars until light and fluffy. Add egg, vanilla, and coffee liquor. Add dry mixture and mix until incorporated.

Roll out dough and chill. Use parchment paper for easy clean up. Bake on ungreased baking sheets at 350 degrees for 8-10 minutes. Makes 2 dozen 3 inch cookies.

Decorate with Royal Icing. We've adapted this Wilton recipe with a combination of flavors. The No-Color and Clear extracts won't affect the colors that we mix and are delicious. Meringue Powder adds body and stablilizes the icing.

Grandma Cookie's Chocolate Chocolate Chip Cookies

2007-05-15T20:55:00.010-04:00

1 pkg Betty Crocker Super Moist Devils Food Cake Mix (18.25 oz)
2 XL eggs
1/2 cup butter, melted then cooled to room temperature
1/2 cup quick cooking oats
1 cup semi-sweet chocolate chips
1/2 cup raisins

Combine dry cake mix, eggs, butter, and oats with an electric mixer.
Stir in the chocolate chips & raisins.
Drop by heaping tablespoons onto ungreased baking sheets.
Bake at 350 degrees for 9-11 minutes or until set.
Cool on cookie sheet for 5 minutes and then move to a wire rack to finish cooling.
Makes 3 1/2 dozen.