Go Team, GO EAT!

You will find when I am not designing or creating, I like cooking. So if you happen upon this blog and like to eat, I will try to sprinkle in some cooking fun. I am by no means a great cook, but I have hopes to one day be :) So back to the game theme...

Whatever team you are rooting for– the one thing you can count on is a table load of probably not so good for you snacks. Ahh, but it's for one night right? And Monday is a new day!

So, after much debate on what to bring to the Super Bowl gathering I thought why not wontons? With so many different choices of things you can make with wontons I decided to concoct my version of the crab rangoon since my kiddo loves it so, and since their was a bizzilion wrappers in a package I decided I would use the rest to make taco bites. If you find you still have time before the game and want to do this here are the recipes:

OH! speaking of recipes and games, would you like to play a game with me? Email me your all time favorite game day snack recipes and I will post them all at the end of February in preparation for March Madness games. I will have my family choose three PLEASE MAKE FOR US NOW top picks and those chosen will get their very own favorite team custom charm. So, start sending those recipes to artistudiosales@stjoelive.com, deadline is February 24th, posting of our Game Day Recipes and Top Three Picks will be February 28th. Please indicate how you would like to credited along with your recipe ( Mary S. or Mary Smith or M. Smith) when we post on the blog.

Taco Bites

1/2 package of wonton wrappers

1/2 section of cream cheese block

1 pound taco seasoned meat filling (I confess I use veggie crumbles and no one notices, really!)

2 cups taco shredded cheese

Spray with Pam a 24 mini muffin pan. Place a wonton wrapper in each muffin hole, push down to make a shell.

Mix warm seasoned meat with 1/2 section of cream cheese, you can get creative and add sliced black olives or those spicy pickled green things. Spoon tablespoon portions into each shell. Sprinkle shredded cheese over each and bake at 350 degrees for about 12-15 minutes.

Top with a dollop of sour cream (yes, we like our dairy) and your favorite salsa.

With the other half of the wonton package, I have made Crab Rangoon.

Crab Rangoon Triangles

1 block of Cream Cheese, softened

1 can Star Kist Lump Crabmeat

1 T. Worcestershire Sauce

1/2 Tsp. White Pepper

1/2 Tsp. Garlic Powder

20 wonton wrappers

Oil to fry

Egg white for sealing wrappers

Sweet and Sour Dipping Sauce

Mix all the ingredients EXCEPT wonton wrappers in a bowl. Place a wonton wrapper and run with your finger on all edges with egg white. Place a bit more than a teaspoon of filling inside wrapper, fold over and seal edges to form a triangle. Place each made triangle between two damp paper towels on a plate. When done place in fridge till you are ready to fry.

Fry each about 2 minutes in a pan of hot oil till golden brown. Drain on paper towels. Serve with sweet and sour sauce.

Walla, let the game begin!

Valentine's Quiz Winner!

The big winner of the Valentine's Quiz is Pat Ward of Ward's Printing here in St. Joseph, MO. We actually had a 3 way tie and drew Pat's name out of the hat. Congratulations Pat and thank you for participating.

Are you dying to know the correct answers ? They are as follows:

1. MEAT, my sweetie prefers steak over sweets.

2. ALL THE ABOVE, he sent them on all those special days.

3. BAHAMAS, my baby likes to feel the sand between his toes and the sun upon his face.

4. FLOWERS NIGHT BEFORE, he didn't want to forge

5. CARRIAGE RIDE, my life changed forever... really.

We will arrange delivery of your sweet charm necklace, thanks!

OX

Settling In For Another Winter Spell

Okay, I have slid down my driveway to get supplies for the fam before the big old snow storm of the century hits. I keep on saying the diet starts tomorrow, tomorrow, tomorrow... but when it is this nasty outside I just want to have the good stuff. Now, I think Chicken Stock Up Soup is pretty darn tasty and probably not bad considering it actually has veggies in it. But look down further at this yummy sink your teeth in treat. Bring on the Snow Storm Cupcake is going to be gobbled up in my home tonight without guilt! If you have the goods in the cupboard I hope you can enjoy this as well, who cares how much snow is coming right?

Chicken Stock Up Soup

1 tablespoon olive oil 3 carrots 1 medium onion 3 celery stalks 1 garlic clove, minced 1 cup leftover chicken 1 tablespoon Italian Seasoning 1 bay leaf 4 cups low-sodium chicken stock 1 can diced tomatoes 3/4 cup uncooked pasta salt and pepper

Dice the carrots, onion and celery into 1/2 inch dice. Add the olive oil and diced vegetables to a large soup pot over medium heat, lightly sprinkle with salt and pepper, then saute for 5 minutes. After 5 minutes, add the minced garlic and saute for another 5 minutes.

Add the italian seasoning and chicken to the vegetables and saute for another minute. Add the bay leaf, chicken stock and tomatoes then bring the soup to a boil, reduce heat and allow to simmer for 10 minutes, then season to taste.

After 10 minutes, add the pasta and continue to simmer for an additional 10 minutes or until the pasta and vegetables are cooked, but not mushy.

Bring On The Snow Storm Cupcakes

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups unsweetened cocoa powder (we used Ghirardelli)
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F.

Line a cupcake pan with cupcake liners and lightly spray the top of the pan with some cooking spray so nothing sticks.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. In another large bowl, combine the buttermilk, oil, eggs, and vanilla. Use a hand mixer to combine the wet and dry ingredients by adding the wet ingredients slowly to the dry ingredients (Make sure the mixer is at a low speed). Once the wet and dry ingredients are combined, add the hot coffee and use a spatula to mix until just combined.

Pour the batter 3/4 way up each cupcake liner (the batter will be thin) and bake in the oven for 25-30 minutes or until a toothpick or cake tester can be inserted into a cupcake and come out clean. Allow the cupcakes to cool in the pan for 20 minutes and then take them out of the pan and allow to completely cool on a cooling rack.

Chocolate Ganache Frosting

8 ounces bittersweet chocolate (about 2 chocolate bars), chopped
3/4 cup heavy whipping cream
2 tablespoons unsalted butter

In a small saucepan bring a small amount of water to a simmer then take the pot off the heat or turn to very low heat, place a heat-safe bowl over the water, without allowing the water to touch the bottom of the bowl, add the chopped chocolate, cream and butter to the bowl, add the chopped chocolate, cream and butter to the bowl and stir gently until the chocolate has melted into the cream and butter- this is using a double boiler.