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Thursday, October 18, 2012

Trick-or-Treat Chocolate Halloween Cookie Bark

Photos by Sarah Puwalowski
Trick-or-Treat Chocolate Halloween Cookie Bark
Adapted by yourhomebasedmom.com

Tuesday, October 16, 2012

Pumpkin Mac & Cheese

Photos by Sarah Puwalowski
Pumpkin Mac & Cheese
Adapted from Better Homes and Gardens Recipe Center

Wednesday, June 6, 2012

Grilled Stone Fruits with Balsamic and Black Pepper Glaze


Photos by Sarah Puwalowski
Grilled Stone Fruits with Balsamic and Black Pepper Glaze     Adapted from http://www.foodnetwork.com/recipes/rachael-ray/grilled-stone-fruits-with-balsamic-and-black-pepper-syrup-recipe/index.html

Ingredients 
Oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan 
6 pieces stone fruit, plums, peaches and nectarines, cut around the pit and separated in halves 
1/2 cup balsamic vinegar 
4 tablespoons brown sugar 
1/2 teaspoon coarse black pepper
 
Directions
Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.

Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat.

Arrange fruits on a platter and drizzle liberally with the glaze.


Serves: 4

Wednesday, May 23, 2012

Tuesday, May 22, 2012

Grilled Margarita Pizza with Pesto

Photos by Sarah Puwalowski
Grilled Margarita Pizza with Pesto

Friday, April 27, 2012

Jalapeno Margaritas

Photos by Sarah Puwalowski
Jalapeno Margaritas
Ingredients
1 jalapeno
celery leaves
6 ounces fresh lime juice 
1 tablespoon confectioners' sugar 
16 ounces white tequila
8 ounce triple sec (or cointreau liqueur)
coarse salt 
jalapeno (garnish)
ice 
Directions
Make a big batch of margaritas with a twist. Pulse 1 thin slice jalapeno, a handful of celery leaves, 6 ounces fresh lime juice and a spoonful of confectioners' sugar in a blender. Mix with 16 ounces tequila and 8 ounces orange liqueur in a pitcher; chill.
 
Serve on the rocks in salt-rimmed glasses.

Yield:
1 pitcher

Wednesday, April 25, 2012

Monday, April 23, 2012

Mexican Brownies

Photos by Sarah Puwalowski
Mexican Brownies

Cinco de Mayo: Quick Facts and History

From www.kaboose.com
Did you know that…
  • Cinco de Mayo means “the fifth of May.” Many people believe it is Mexico’s Independence Day, but that is incorrect. (Mexico’s Independence Day is September 16.) Rather, Cinco de Mayo is the anniversary of a battle that took place between the Mexicans and the French in 1862.
     
  • The battle is known as the Battle of Puebla, and it celebrates Mexico’s victory over the French. It also marks a turning point in Mexican national pride. A small, poorly armed group of about 4,500 men were able to stop the French invasion of a well-equipped French army that had about 6,500 or even 8,000 soldiers. The victory made the Mexican people very happy, and helped create a feeling of national unity.
     
  • While Cinco de Mayo is a national holiday in Mexico, it is mainly observed in the state capital of Puebla. However, in the United States, it is becoming a popular holiday to celebrate Mexican culture. Kids and families can try delicious Mexican food, listen and dance to Mexican music, make and admire Mexican art, and shop for fun souvenirs and products at markets called “Mercado.”
     
  • The largest Cinco de Mayo event in the world is held in Los Angeles, California, where more than 600,000 people celebrate with music and food. The whole event is called Festival de Fiesta Broadway. Two other big festival are held far from Mexico, in Denver, Colorado, and St Paul’s, Minnesota, but they draw hundreds of thousands of participants.  
     
  • There aren’t any specific foods associated with Cinco de Mayo, but traditional Mexican dishes such as enchiladas, burritos, guacamole and tacos are popular.    


Monday, March 5, 2012

Guinness Onion Soup

Photos by Sarah Puwalowski
Guinness Onion Soup
Adapted from foodnet.com (Recipe courtesyMichael Chiarello)

Sunday, March 4, 2012

Soda-Bread Biscuits

Photos by Sarah Puwalowski
Soda-Bread Biscuits
Adapted from Food Network Magazine (foodnetwork.com)

Leprechaun Cookie Bark

Photos by Sarah Puwalowski
Leprechaun Cookie Bark 
Adapted from yourhomebasedmom.com

Thursday, March 1, 2012

Chocolate Stout Cupcakes

I came across this recipe not so long ago and knew I had to try it.  It has cocoa, sugar, few more ingredients and BEER, yes I said BEER, GUINNESS to be exact.  All magically combined together and with a few twirls of a wand, voila you have a moist, chocolate cupcake with a hint of flavor that will keep others wondering what is in there.  
 

Photos by Sarah Puwalowski
Chocolate Stout Cupcakes
From www.foodnetwork.com (recipe courtesy Dave Lieberman)

Shamrock Rice Krispies Treats

Today Is March 1st, time to start making St. Patrick's Day Treats, YEAH!!  First and far most, I love Rice Krispies Treats, who doesn't?  They are soft, gooey, sweet, and require NO utensils.  What a childhood classic.  All you need is a few ingredients, a little time, and the possibilities are endless. 
































Photos by Sarah Puwalowski
Shamrock Rice Krispies Treats
Adapted from ricekrispies.com

Tuesday, February 14, 2012

A Romantic Assorted Cheese & Fruit Platter

Kalamata Cheese, Marcotte with Green Grapes & Fresh Strawberries
(semi-soft white cheese with a bit of a tangy flavor)


Caprese, Fresh Mozzarella, Tomato, and Olive Oil

Brie with Fresh Strawberries and Fresh Blackberries

Photos by Sarah Puwalowski
A Romantic Assorted Cheese & Fruit Platter

Monday, February 13, 2012

Lovely Dove Dark Chocolate Peanut Butter Cookies

Photos by Sarah Puwalowski
Lovely Dove Dark Chocolate Peanut Butter Cookies
Adapted from www.allrecipes.com

Saturday, February 11, 2012

Double Dark Chocolate Oatmeal Cookie Delights

Valentine's Day, a day to share with the One You Love.  Here is a special treat for Your Sweetheart that will leave him WANTING MORE!!!!!






Photos by Sarah Puwalowski


Double Dark Chocolate Oatmeal Cookie Delights

Tuesday, February 7, 2012

Baked Sweet Potatoes with Spicy Blue Cheese

I was going through my fridge last night and wondering what I was going to cook up for dinner.  I really wasn't in the mood for a BIG meal; however my taste buds were all over the place and in need of some satisfaction.  I wanted something a little sweet, salty, spicy, and tangy.  What would it be?  I continued to look.  There they were.  The answer to my craving hiding in the very back of my fridge.  Two medium size SWEET POTATOES.  I was sold.  Baked sweet potatoes it was.  I decided to bake the sweet potatoes with a little olive oil, Kosher salt, and cayenne pepper and topped them with blue cheese crumbles and cilantro.  Sweet, check.  Salty, check.  Spicy, check.  Tangy, check.  And a little bit of green, check.  I was HAPPY and satisfied, CHECK.
   
Photos by Sarah Puwalowski
Baked Sweet Potatoes with Spicy Blue Cheese

Tuesday, January 31, 2012

Super Bowl Party Tips & Treats

THE BIG GAME is less than a week away.  It's time to start planning.  Here are four simple tips to a successful Super Bowl Party that will make your life a little easier come Game Day:


1) KEEP IT SIMPLE.  Plan a menu that consists of 2 to 3 cold and hot appetizers.

2) PREPARE AHEAD of TIME.  Buy ingredients for appetizers in advance.  Clean,  
     chop, cut, prepare, and store ingredients in containers, on baking trays, or 
     platters the night before game day (or earlier if possible). 
  
3) LIMIT COOKING TIME. Cook appetizers that take the longest first.  Who wants 
     to miss all the FUN by having to stay in the kitchen cooking. 

4) KEEP EVERYTHING at ARMS LENGTH.  Put all menu items out for your guests at once, 
     including beverages, in an area that does not require your guests to have to miss The    
     Game. 

III Super Bowl Appetizers:


HUMMUS THREE WAYS
BAKED STUFFED JALAPENOS

BUFFALO SHRIMP WITH BLUE CHEESE DIP & CELERY
Photos by Sarah Puwalowski

Wednesday, January 25, 2012

Lemon Garlic Shrimp and Grits

The Good Ole' South, home of Low-Country Foods and the classic, Shrimp and Grits.  I remember it like it was yesterday, my sister took me down to Charleston, SC.  We tried our best to hit every popular tourist place (Hyman's Seafood Restaurant, The Market, Rainbow Row, etc.) and a few local yokel places we were privy to (Vendue's Inn's Rooftop Cocktail Bar).  But it was at a quaint cafe on Meeting Street, I experienced my first bite of creamy succulent goodness that I will never forget.  Since that time I have had my fair share of Shrimp and Grits, I am from the South.  Some prepared it a little different than others but the one thing they all have in common is one spoonful after another of creamy deliciousness.  I know some of you are going to scream at me when you read the ingredients below.  I can hear it now, "Instant Grits, WHAT, she is definitely not from the South."  Stone-ground grits are a true grit lover's choice but when time is an issue and I'm hungry for something comforting, quick, and easy without sacrificing the taste the Shrimp and Grits recipe below has yet to disappoint.  Go ahead, try it! - TMT 


Photos by Sarah Puwalowski 
Lemon Garlic Shrimp and Grits

Friday, January 20, 2012

Say Cheeeese!

Today is National Cheese Lover's Day.  Can you believe it! A day designated especially for CHEESE LOVERS like You and Me.  Let's celebrate.  But first things first...

Q1:  What does every food artist need to create a masterpiece?
A1:  A Che "easel!" 

Hmmm, what to make??? The possibilities are endless: Four cheese pizza, macaroni and cheese, cheese grits, cheesecake.  Eureka! I'm going to go with one of my old time favorites with a little extra burst of heat.  Jalapeno Popper Grilled Cheese Anyone? I came across this recipe not so long along and knew I had to try it.  It consists of cheese and more cheese with a few jalapeno peppers nestled between two slices of bread, need I say more! -TMT


Pin It
Photos by Sarah Puwalowski -TMT


Jalapeno Popper Grilled Cheese
From

Another Cheeeesy Joke, You may like this one breader :-)

Q2:  What did the bakers say when the pigeons stole their bread?

Sunday, January 15, 2012

Split Pea Soup with Ham



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Photos by Sarah Puwalowski
Split Pea Soup with Ham


Ingredients
20 oz bag of green split peas with ham seasoning
12 cups of water
1 medium white onion finely chopped
2 carrots
4 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
Ham bone/spiral ham slices (optional)


Directions
Soak split peas over night or at least for 2-3 hours. Raise split peas. Combine split peas, water, onion, carrots, butter, salt, and pepper in a large pot. Heat to a rapid boil for 30 minutes. Add ham. Reduce heat to a slimmer for an additional 30 minutes. Stir occasionally. Puree soup and serve.


Serves 6