Sweeet & Spicy Pepper Torta

Now's the time of year where we all have to bring a little something to share to a holiday party or family dinner. Are you bringing brownies again? Ugh. Bring something that looks a little fancy, but is so easy to make.

Finally! A chance to use that springform pan I bought oh so many years ago. This has a great little kick to it, but the cream cheese really cools down the spice. I also tried this recipe with TSG's Pear Fig Preserves and it was fabulous. You could also try TSG's Blackberry Cherry Pepper Conserve for a sweet treat.

SWEET & SPICY PEPPER TORTA
8 oz cream cheese
1 jar TSG Sweet & Spicy Pepper Jelly, divided
5 oz grated sharp cheddar cheese
1 egg

1. Preheat oven to 350°F.
2. Mix all ingredients together using just ½ jar of the Sweet & Spicy Pepper Jelly. Pour into greased 6” springform pan.
3. Bake for 35 – 40 minutes. Torta will be slightly soft in the middle and browning around edges. Cool completely and remove from pan.
4. Spread remaining Jelly over top of cooled Torta. Serve with your favorite crackers.

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!

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.

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

Balsamic Vinegar

Two Sisters Gourmet's Balsamic Vinegar is one of the best you can buy in its price range. It is aged 7-12 years and is so rich. I ate a lot of it this summer over tomatoes that I grew in my garden.

My tip of the day is to try it over vanilla ice cream - crazy, I know. But our TSG Balsamic Vinegar is so rich you can actually eat it over ice cream. Give it a try. To me, it has the lingerings of raspberry flavors.

Here's a great TSG Recipe that is perfect for low-carb diets.

SALAMI CRISPS WITH OLIVE RELISH
15 thin slices (1/16”) Genoa hard salami, about 1/3 lb
1 jar (4 oz) diced pimentos, drained
1 can (2.25 oz) sliced ripe olives, drained
1/4 cup shredded Parmesan cheese
1 Tbsp TSG Aged Balsamic Vinegar
TSG Sea Salt & Mixed Peppercorn Blend
1. Heat oven to 400°F. Line baking sheet with aluminum foil. Arrange salami in single
layer on foil. Bake in 400°F oven until salami is evenly browned, 8 to 10 minutes.
Transfer salami to paper towel-lined baking sheet to absorb excess oil. Let cool.
2. Combine pimentos, olives, cheese and vinegar in small bowl, season with pepper
blend; toss to mix. Spoon onto salami crisps.

Here's some info on balsamic vinegar from Wikipedia:
Balsamic vinegar is manufactured from the juice of white grapes (typically, trebbiano grapes) boiled down to approximately 50% of its original volume to create a concentrated must, which is then fermented with a slow aging process which concentrates the flavours. The flavour intensifies over decades, with the vinegar being kept in fine wooden casks, becoming sweet, viscous and very concentrated (what is gone is romantically referred to as "the angels' share," a term also used in the production of scotch whisky, wine, and other alcoholic beverages).

The finest and most traditional balsamic vinegar is very labour-intensive to produce; while it ages and gradually evaporates, the liquid is transferred to successively smaller casks made of different woods, absorbing the flavour characteristics of each wood and becoming more concentrated with each transfer. Oak, mulberry, chestnut, cherry, juniper, ash, and acacia are the most commonly used woods. Some older balsamic vinegar is added to the must to create a more complex and intricate taste, and to enhance acidity. At the end of the process, the vinegar is taken from the smallest cask: each cask is filled with the contents of the preceding (larger) cask and the cooked must is added to the largest cask.

Balsamic vinegar of the highest quality, labeled tradizionale, usually sells for very high prices; a small (100 ml) bottle can cost between US $100 and $400. Most producers, however, do not employ all seven of the aforementioned woods in the aging process; some employ only oak. Several mass-produced, less expensive varieties may not be aged in wood at all, being nothing more than ordinary wine vinegar with coloring and added sugar. Legally, according to the rules of the Consortium, these are not allowed to be called "traditional".

Commercial grade balsamic vinegar can be used in salad dressings, marinades and sauces. Cooks use tradizionale and condimento vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars (3 – 5 years) are used in salad dressing while mid-aged balsamic vinegars (6 – 12 years) are used to enhance sauces, pastas and risottos. Old vinegars (12 years plus), which are very rich and thick, are used sparsely to enhance plain meat or fish, fresh fruit such as strawberries or even drunk from a small glass to conclude a meal.
_________________
Kristin McCann, Team Leader
http://www.twosistersgourmet.com/web/kmccann
eyecatching1@sbcglobal.net

---She always knew she could fly. Question was, how high?

Another day, another dinner . . .

http://www.gourmetwithme.com

Another day, another dinner . . .

So tonight you’re not cooking for just your family. You’ve been invited to an impromptu barbecue. “Sure! I’ll bring a salad,” you reply without skipping a beat. Nevermind that your kids haven’t touched green food for the past three years. Nevermind that you don’t have time to run out to the grocery. You’ve got a pantry full of ingredients that would make a great salad – green or not.

Black Bean & Corn Fiesta Salad

2 cans (15 oz. each) black beans, rinsed and drained
2 cans (11 oz. each) yellow corn, drained
1 medium red bell pepper, seeded and diced
¼ cup red onion, chopped
1 Tbsp Two Sisters Gourmet Extra Virgin Olive Oil
2 Tbsp lime juice (1 or 2 limes)
1 Tbsp TSG Tearless Onion and Chives Seasoning Blend
¼ cup chopped fresh cilantro (optional)
Salt & Pepper to taste

In a large serving bowl, combine all ingredients. Place bowl in refrigerator and allow flavors to blend. Stir before serving.

So you’re not the black bean and corn type? Try this salad for bright change.

Sisters Pasta Salad

2 cups pasta, cooked, any shape or size
1 medium red bell pepper, seeded and diced
1 can black olives, drained
2 carrots, shredded, chopped or juilienned
4 Tbsp TSG Garlic Parmesan Vinaigrette

In a large serving bowl, combine all ingredients except vinaigrette. Place bowl in refrigerator and allow flavors to blend. Add vinaigrette and stir just before serving.


If you’re missing a few of the above ingredients, feel free to improvise. Use green bell pepper instead of red. Add zucchini or mushrooms. Change the vinaigrette for Caesar dressing. Add chicken for a fabulous main course salad. The point is, go with what you’ve got. Make it colorful and creative, and you’ll receive lots of oooh’s and aaaah’s.



Kristin McCann is a stay-at-home mom and team leader for Two Sisters Gourmet, the innovators of in-home cooking parties. She loves making “gourmet food in take out time.” You can reach Kristin at eyecatching1@sbcglobal.net and http://www.gourmetwithme.com/.

Tailgaiting Treats

http://www.gourmetwithme.com

Are you ready for the NFL playoffs? Maybe your favorite team has already clinched a spot in the playoffs or it's down to the wire this week. And whether your team is there or not, you can have a great time watching the games with friends. Here are a couple of recipes for you to make the agony of defeat or the taste of victory a little bit sweeter:


CHIPOTLE CHILI BISCUIT CUPS
1/2 lb ground beef
1 jar TSG Black Bean & Corn Salsa
1/2 to 1 tsp TSG Chipotle Chili Seasoning Blend
1 can (12 oz) refrigerated flaky buttermilk biscuits (10 biscuits)
1/3 cup shredded cheddar cheese
1. Heat oven to 375°F. Brown ground beef in medium nonstick skillet over medium heat until
beef is not pink, about 6 minutes, breaking up into small crumbles. Pour off drippings. Stir in
salsa and chili seasoning. Cook, stirring constantly, 1 to 2 minutes.
2. Place 1 biscuit in each of 10 ungreased standard-size muffin cups, pressing dough firmly
against bottoms and up sides of cups. Spoon about 1/4 cup beef mixture into each biscuit
cup.
3. Bake in 375°F oven until biscuit edges are golden brown, 10 to 12 minutes. Sprinkle tops with
cheese. Bake until cheese is melted, about 2 minutes. Loosen edges of biscuit cups with
knife before removing from pan. Makes 10 biscuit cups

SPICY WHITE BEAN DIP WITH PITA CHIPS
1 can (15 oz) cannelloni beans, rinsed, drained
¼ cup sour cream
2 Tbsp TSG Tandoori Sauce
1 Tbsp lemon juice
¼ tsp salt
chopped parsley (optional)
Pita Chips (recipe follows) or 1 bag pita chips
1. Mash beans in large bowl with fork or potato masher to the consistency of a chunky spread.
Add sour cream, TSG Tandoori Sauce, lemon juice and salt; mix well. Garnish with parsley, if
desired. Serve with pita chips. Makes 1-1/3 cups
PITA CHIPS: Heat oven to 375°F. Cut each of 3 pita breads horizontally into 2 rounds; lightly brush cut surfaces with Two Sisters Gourmet Extra Virgin Olive Oil (approximately 1/4 cup). Sprinkle with salt, if desired. Cut each round into 8 wedges. Place in single layer on baking sheets. Bake in 375°F oven until crisp and golden brown, 5 to 7 minutes. Remove to wire racks; cool. Chips can be made the day before. Store in airtight container. Makes 4 dozen.

Whip Up A Dip

The holiday season is here and that means parties! How many parties are you going to this month where you have to bring an appetizer or snack to share. You might just even get a call tonight from a neighbor about a quick get together. Are you ready? Two Sisters Gourmet to the rescue.

I've got the perfect products that will take you from party to party and you'll still have plenty left for lots of tasty meals at home. Two Sisters Gourmet Outrageously Garlic, Over-the-Edge Herbed Spinach Seasoning, Peppery Herb Rub and Tearless Onion and Chive Seasoning each make a unique dip that you'll love to serve (and eat) again and again. All you need is 1/2 cup of sour cream and 1/2 cup of mayonnaise. Then add your favorite TSG seasoning. It's as simple at that.

Check out these yummy products here.

After the parties are over, try making Outrageously Roasted Garlic Potatoes, Over-The-Edge Herbed Bread, Peppery Herb Porkchops, or Tearless Onion and Chive Meatloaf. You'll love these seasonings!

Try this out for dinner tonight!

Peanut Ginger Chicken Bowl

2 boneless skinless chicken breasts cooked & cubed
1 cup slivered almonds
1/3 cup Two Sisters Gourmet Peanut Ginger Marinade
4 cups rice

Combine chicken and almonds in a bowl - Pour Two Sisters gourmet Peanut Ginger Marinade over chicken and almonds and mix well. - Marinate for at least 1 hour in refrigerator - Warm chicken/almond combination in microwave - Mix into hot cooked rice.