junior's skyscraper chocolate layer cheesecake

junior's skyscraper chocolate layer cheesecake
Originally uploaded by mccann98@sbcglobal.net

OMG. Look at the size of this slice of cheesecake. Get it at www.schmaltzdeli.com .

Sprinkler Refreshment

August2007 395
Originally uploaded by mccann98@sbcglobal.net

Water from the hose always tastes the best!

Island Ponzu Grilling Sauce

I've been experimenting with Two Sisters Gourmet's new Island Ponzu Sauce. I describe it as a citrus teriyaki - I AM LOVING IT! It makes a great finishing sauce for pork or chicken. I've brushed shrimp with it, too. It has a great Asian flavor - reminds me of Hawaii.


Here is a yummy recipe that has become a regular at my house:

ISLAND PONZU
SHRIMP & CHICKEN STIR-FRY
2 chicken breasts, boneless
1 cup bell peppers, diced (red & green)
TSG Sea Salt & Peppercorn Grinder
1 lb shrimp, cleaned and de-veined)
2 Tbsp peanut oil
1 bottle TSG Island Ponzu Grilling Sauce
1 cup broccoli florets
cooked rice
½ cup green onions, sliced
2 Tbsp toasted sesame seeds

1. Cut chicken into cubes and sprinkle with salt and pepper. Set aside.
2. Heat oil in large frying pan, sauté pan or wok over Med-high until hot. Brown chicken. Remove chicken from pan and add all vegetables. Cook about 2 minutes, until just soft; then add the shrimp. Cook 2 more minutes; add chicken back in. Add Island Ponzu Sauce and stir to blend. Let simmer for 2-3 minutes.
3. Serve over cooked rice. Top with toasted sesame seeds.
Serves: 4

I love this too! The pineapples make this really special!

SWEET & SPICY VEGETABLES
1 each red & yellow bell peppers,cut into 2" cubes
20 turns TSG Sea Salt & Peppercorn
1 can (8 oz) pineapple chunks
1 red onion, cut into 6 wedges
½ cup TSG Island Ponzu Grilling Sauce
2 Tbsp TSG Extra Virgin Olive Oil

1. Coat a medium sauté pan with Olive Oil. Preheat over Medium heat for about 3 minutes. Add vegetables and sprinkle with Sea Salt & Mixed Peppercorn Blend. Sitr in Island Ponzu Sauce.
2. Sauté vegetables over Medium heat until tender and sauce thickens. Drain juice from pineapples and stir in chunks at very end just to warm through, about 3 min.
3. Transfer vegetables to a serving plate or bowl.

Racy Wasabi Raspberry Mustard

www.gourmetwithme.com

Wow! Wow! Wow! I wasn't even sure I liked Wasabi and I know I hate mustard - but I made myself taste this new Two Sisters Gourmet product. I am now addicted. That kick of horseradish must be what does it for me.

I've already used it to make fish and here's another recipe from a friend:
RACY WASABI MUSTARD FISH
4 large fish filets (I used Tilapia and Catfish)
4 Tbls. TSG Racy Wasabi Raspberry Mustard
1 cup Panko Bread Crumbs

Preheat oven to 350. Lightly spray baking pan with non-stick cooking spray. Place fish filets on baking pan and paint TSG Racy Wasabi Raspberry Mustard on top of fish filets. Sprinkle bread crumbs on top of fish. Bake fish for 15-20 minutes, depending on thickness.


EGG SALAD TWO SISTERS STYLE
1/2 dozen eggs hard boiled eggs
2 tbsp reduced fat mayo
2 tsp TSG Racy Wasabi Raspberry Mustard (more or less to taste - this had a pretty mild wasabi taste)
1 tbsp pickle relish (I used Wickles, but I think it's a Southern product. It has a little heat, but any sweet relish would do)
TSG Sea Salt and Peppercorn Blend

Mardi Gras Party Food

It's been 11 years since I've lived in New Orleans, but I get back at least 4 times a year. I just love it - the people, the food, the weather (even the humidity). Now's when I miss it the most. It's Mardi Gras time. This year, Mardi Gras is Tuesday, February 2 - pretty early.

I have a Mardi Gras party every year - and my friends are always amazed at the food! I tell everyone to come hungry! This is the second year I've incorporated Two Sisters Gourmet into my recipes - so check them out! They all have rave reviews.

And if you need Two Sisters Gourmet products, it is free shipping in January with a $50 order. Click here for my shopping cart.

Artichoke Pesto Crab Dip
2 jars TSG Artichoke Pesto
1 block cream cheese
3- 6 oz. cans of lump crab meat
1 can of quartered artichoke hearts, chopped

Combine all ingredients in medium sauce pan and heat thoroughly. Serve warm. (I kept mine in a small crock pot.)

New Orleans Style BBQ Shrimp
1 stick butter
1 bottle beer
2 tbls Worcestershire sauce
1 tbls hot sauce
3 tbls TSG Outrageously Garlic
3 tbls TSG Tearless Onion and Chive
1 tsp TSG Sea Salt and Pepper
1 – 2 lbs. raw shrimp, peeled and deveined, tails on or off

Preheat oven to 350. Place stick of butter in 9x13 pan and put in oven for 3-5 minutes to melt butter. Remove pan from oven. Put next 6 ingredients in pan and stir. Place shrimp in pan, and put in refrigerator for 1 – 2 hours to marinate. After marinating, bake for 10 – 15 minutes, or until shrimp have turned pink. Serve shrimp and sauce in a large bowl or covered dish. Serve with French bread for dipping in the sauce.

Crawfish Tartelettes
1 stick butter
¼ cup onion, chopped
¼ cup green pepper, chopped
¼ cup celery, chopped
2 cans Campbell’s Cream of Shrimp Soup
¼ cup water
12 – 16 oz. crawfish tails, out of shells, chopped
¾ cup - 1 cup Italian-style bread crumbs
2 teaspoon Cajun seasoning – separated
2 boxes (60 count) TSG Tartelettes

In large pot, melt butter over medium heat. Add onion, green pepper and celery. Saute until vegetables are translucent. Add 1 teaspoon of Cajun seasoning. Add 2 cans of soup. Add water. Stir well. Add crawfish tails. Simmer for about 15 minutes. Slowly add bread crumbs. If necessary, add more to reach desired consistency (should be similar to a turkey stuffing).

Preheat oven to 350. Place crawfish mixture in tartellettes. Place tartelettes on cookie sheet and bake for 5 – 7 minutes, until crawfish is well heated. Serve warm.

Crawfish Beer Bread
1 pkg. Two Sisters Gourmet Beer Bread
1 bottle of beer (I like Harp)
12 oz. peeled crawfish tails
1 cup shredded cheddar cheese
Preheat oven to 350. Mix all ingredients together in bowl. Place in loaf pan. Bake for about one hour.

Cheese Ball, Anyone

Does the cheese ball have a bad rap? I've called someone - and have been called - a cheese ball more than once in my life. And I'm pretty sure that's not a good thing. But at holiday time, what makes you feel better than a cheese ball? It represents tradition, decadence, creativity and comfort. Here are a few "new fangled" recipes from Two Sisters Gourmet.

ITALIAN HERB & OLIVE CHEESE BALL
1 pkgs TSG Italian Herb Cheese Mix
2 pkgs (8 oz ea.) cream cheese, softened
¾ cup chopped Kalamata olives
¾ cup chopped jarred roasted red pepper or diced pimientos
1. Line a small mixing bowl with plastic wrap so that plastic extends over edges.
2. Mix contents of cheese ball mix with cream cheese in separate mixing bowl. Sprinkle half cheese ball coating packet in bottom of plastic-lined bowl. Carefully spread 1/3 of cheese mixture into bowl, spreading evenly to edges. Sprinkle chopped olives over cheese. Repeat with cheese layer. Sprinkle chopped red peppers. Spread remaining cheese mixture evenly over top. Sprinkle with remaining cheese ball coating mix. Cover; refrigerate 15 min. to 24 hours.
3. To serve, invert onto platter; remove bowl and plastic. Serve with crackers.


HOT PEPPER CHEESE BALL
4 Tbsp TSG Sweet & Spicy Pepper Jelly, divided
8 oz softened cream cheese
1. Mix 2 Tbsp Sweet & Spicy Pepper Jelly with cream cheese. Line a cereal bowl with plastic wrap. Transfer mixture to cereal bowl and wrap plastic wrap around mixture forming into a ball. Place in fridge to chill for at least an hour.
2. Unwrap cheese ball and place on a serving plate. Spoon remaining 2 Tbsp over top of cheese ball. Serve with crackers.
*Note: Cheese Ball will have texture and will not be smooth.

Where will you be . . . .

Next year, PartyLite turns 35. Wow. Partylite is owned by Blyth - and so is Two Sisters Gourmet. Imagine joining a dynamic, solid, creative company at the very early stages.

Two Sisters Gourmet is at the very start of something big. Check out these benefits of joining a NEW company with a POWERHOUSE, like Blyth, behind it.
1. We have only about 1000 consultants nationwide.
2. We bring in new products at least twice per year.
3. Many states (and lots of cities) have NO consultants making this a wide open opportunity for EVERYONE.
4. Our products are tops in taste and quality - no artificial preservatives, professional pacakging (no staples and plastic bags), totally on trend.
5. Our cooking parties are innovative!! No sitting around passing dips. The consultant does no cooking - the hosts and guests have all the fun.
6. We offer a fundraising program that gives organizations a full 50% profit.
7. TSG presents regional and national conferences for traning, support and motivation.
8. Our incentive programs include CASH, trips, jewelry and a BMW.
9. Our catalogs are absolutely beautiful, PACKED with gorgeous pictures and recipes.
10. Blyth is committed to growing Two Sisters Gourmet to the #1 spot in the marketplace.

I could go on and on. Americans spend more than $800 billion on food per year. Let 2008 be the year that you get your piece of the pie. Where will you be in 35 years? Contact me today for more information about Two Sisters Gourmet and let's get the party started.

Kristin McCann
Two Sisters Gourmet
Founding Team Leader of the Go Get 'Em Gourmet Team
http://www.GourmetWithMe.com
eyecatching1@sbcglobal.net

http://www.homepartymamas.com
http://www.teamnewsletters.com

Thanksgiving!!

What Thanksgiving would be complete without Cranberry Sauce. I'm not talking about -that jelly-out-of-a-can stuff. I'm thinking Zesty Orange Homemade Cranberry Sauce - it is easier than you think. I promise. Check it out!!

ZESTY ORANGE CRANBERRY SAUCE
1 bag (12 oz) fresh or frozen cranberries (3 cups)
1 cup sugar
1/2 cup TSG Blackberry Cherry Pepper Conserve
1/2 cup fresh orange juice
1 tsp grated orange peel

1. Combine cranberries, sugar, conserve and orange juice in large saucepan; bring to a boil.
2. Reduce heat; simmer, stirring occasionally, until berries begin to pop, 10 to 12 minutes.
3. Stir in orange zest; let cool
Makes about 3 cups.

Note: If you must use a can - One can (16 oz) whole berry cranberry sauce may be substituted for 1 bag (12 oz) fresh or frozen cranberries. Omit 1 cup sugar and reduce orange juice to 1/4 cup. Simmer, stirring often, 5 to 6 minutes. Makes about 2-1/2 cups.

And how about Beer Bread Stuffing? Coming up soon!

OKTOBERFEST!!

Hey! It's Oktoberfest time! Time for all of that warm, savory comfort food. Try out these German-inspired recipes:

BEER BRATS WITH HONEY MUSTARD ONION RELISH

12 oz pale ale or beer
6 uncooked bratwurst or sausage
1 med onion, thinly sliced
1 Tbsp olive oil
1/3 cup Two Sisters Gourmet Oh, Honey! Mustard
1 Tbsp chopped fresh parsley
¼ tsp each salt & pepper
6 hard rolls, split, toasted

1. Combine ale, bratwurst and onion in large saucepan; bring to a boil.
2. Reduce heat; simmer, covered, 20 min. Remove brats with tongs; pat dry with paper
towels.
3. Heat oil in skillet over medium-high heat. Brown brats 2-3 min. per side.
4. Drain on paper towels. Drain onion; combine with honey mustard, parsley, salt and
pepper.
5. Serve brats in rolls, topped with onion relish.
Note 1 tsp. dried parsley flakes can be substituted for fresh parsley.
To toast rolls: brush sides of rolls with TSG Garlic Parmesan Vinaigrette; place on baking sheet. Toast 375°F
for 6-8 min. turning once.

VANILLA CHEESECAKE WITH PEAR FIG SAUCE

1 pkg Two Sisters Gourmet Vanilla Temptation Cheesecake Mix
1 jar TSG Pear Fig Preserves
1/3 cup butter, melted
2 tsp. amaretto or water
3 pkg (8 oz) cream cheese, softened
½ cup sliced almonds

1. Preheat oven to 375°F.
2. Mix cheesecake crust mix with butter in bowl. Pat evenly in bottom of 9” pie plate.
Bake in 375° F oven until set 6-8 min. Cool on wire rack.
3. Combine cream cheese and cheesecake filling mix in mixer bowl; beat until light and
fluffy, about 3 minutes.
4. Spread in crust. Freeze 30 min. or refrigerate, covered, 2-24 hours.
5. Combine preserves and amaretto in microwave safe bowl. Microwave, covered on
High 30 seconds; stir to blend. Let cool. Serve with cheesecake. Garnish with
almonds.
Makes one 9” cheesecake