Wednesday, August 7, 2013

Gold Jello Coins

jello-gold-coin-st-patricks-day-cherylstyle

What You’ll Need

  • Jell-O Gelatin Dessert, Island Pineapple flavor
  • Unflavored gelatin powder
  • Large glass baking dish
  • Cookie cutter
  • Vegetable oil spray

Let’s Do It

  • Prepare the jello per box instructions and pour into a large glass baking dish to create a 1″ thick layer. To make the jello stiffer and more moldable, you might want to add a few pinches of gelatin powder before pouring into the dish
  • After the jello has set, use the cookie cutter to punch out the coins
  • If the cookie cutter starts sticking, hit it with some vegetable oil and then wipe way any excess oil

Potato Soup Recipe

loaded-baked-potato-soup-the-little-kitchen-f

What You’ll Need

Makes 10 – 12 servings
  • 3 pounds Russet potatoes, scrubbed and washed
  • 4 tablespoons unsalted butter
  • 6 green onions, sliced and divided in half
  • 5 cups low sodium chicken broth
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 cup sharp cheddar, grated (and more for topping)
  • 2 heads of broccoli, florets cut
  • Cooked, chopped bacon (optional)

Let’s Do It

  • Preheat oven to 400 degrees and line cookie sheet with foil; place potatoes on cookie sheet and bake for 60 minutes; allow potatoes to cool (20 – 30 minutes); peel and chop into 1-inch cubes
  • Melt butter on medium heat in large heavy-bottom stock pan; add half of green onions and cook (1 – 2 minutes); add potatoes and season with salt and pepper; stir and cook (4 – 5 minutes)
  • Add chicken broth, turn heat to high and bring to boil; turn heat back down to medium or medium low and simmer (5 – 6 minutes); use potato masher to mash potatoes into broth 5 to 6 times
  • Add cream and sour cream by tempering (to ensure it doesn’t curdle); do not add both directly to the pot. First take measuring cup and remove 1 – 2 cups of potato soup mixture and place in bowl; add half of cream and mix thoroughly with wooden spoon; pour cream-potato soup mixture back into pot and repeat with remaining cream and sour cream
  • Add 1 cup cheddar cheese and broccoli to soup and simmer (20 – 25 minutes) on low to medium low heat; season with salt and pepper to taste
  • Serve with cheese, bacon and green onion as toppings


Potato Head Eats Recipe

mr-potato-head-cherylstyle

What You’ll Need

  • Several large russet potatoes
  • A variety of veggies such as black olives, broccoli, radishes, cucumbers, carrots (both full-sized and baby), Brussels sprouts, green onions and red bell peppers
  • Lots of toothpicks

Let’s Do It

  • Clean and wash your potatoes and then slice off just enough of the bottoms to allow them to stand up straight
  • Chop and slice your pre-washed veggies and place in separate bowls arranged around the table
  • Set potatoes and toothpicks around the table
  • Using the toothpicks, pin the veggies into place to assemble the potato face
  • Don’t let the potatoes go to waste, bake them as usual and enjoy

Deviled Egg Has Brown Nest

deviled eggs in a hash brown nest deviled-eggs-hash-brown-nest-easter

easter brunch hash brown deviled eggs nests deviled eggs in a hash brown nest

how to create these deviled eggs in a hash brown nest

what you’ll need

makes 18 nests with eggs
  • 1 bag frozen or refrigerated hash brown potatoes
  • vegetable oil
  • 18 eggs
  • 1 teaspoon Dijon mustard
  • ¼ cup water
  • ¼ cup light olive oil
  • 2 teaspoons paprika
  • salt and pepper to taste
  • fresh dill

let’s do it

hash brown nests
  • divide hash browns into individual servings
  • cook hash browns according to package instructions
deviled eggs
  • place eggs in single layer in large pot
  • fill pot with cold water until eggs are covered by about 1″
  • bring eggs, uncovered, to a rolling boil
  • remove pot from heat after boil is achieved and cover tightly with lid
  • set timer and allow eggs to sit, covered, 13 minutes
  • carefully remove eggs from pot and place in bowl of ice water to cool
  • let cool completely, then remove shells
  • cut top 1/4 of egg off
  • carefully remove yolk and rinse out egg whites
  • in bowl combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag
  • pipe egg yolk mixture into egg whites
  • place egg bottoms into hash brown nests; garnish with egg top and fresh dill

St. Patrick's Day Food

shamrock-potato-chip-patrick-cherylstyle

chocolate dipped shamrock potato chips

What You’ll Need

  • Several russet potatoes
  • Mandoline slicer
  • Shamrock-shaped cookie cutter
  • Green food dye
  • Large frying pan
  • Cooking oil
  • Semi-sweet chocolate chips
  • Kosher salt

Let’s Do It

  • Wash and peel your potatoes and then thinly slice on a mandolin
  • Use a cookie cutter to shape each slice, then soak in a bowl filled with green-dyed water for 1-2 minutes
  • Remove from water and pat dry, and then drop into a large frying pan filled 1″ deep with pre-heated, pre-salted cooking oil (should be heated right to the point of smoking)
  • Cook in small batches for 1 minute or until chips turn golden brown, then set on paper towels to cool and soak up excess oil
  • In between batches, melt chocolate chips in microwave or simmer on stove top in a double-broiler
  • Add salt to taste and serve with chocolate dipping sauce



shamrock-patricks-potato-cherylstyle

potato bites with sea salt & parsley

potato bites with sea salt & parsley recipe

what you’ll need

  • several small or Yukon gold or red potatoes
  • canola or vegetable oil
  • flat leaf parsley
  • salt and pepper

let’s do it

  • wash your unpeeled potatoes
  • place potatoes in saucepan covered by 1″ of water
  • bring to boil, then reduce heat to simmer
  • cook until potatoes are tender (a toothpick can go all the way through)
  • drain potatoes and allow to cool enough to handle
  • cut potatoes in half (or into thick slices)
  • preheat frying pan over medium to medium high heat
  • pat dry and press parsley sprig top onto 1 side of each potato
  • add just enough oil to coast the bottom of the pan
  • cook the bottom side first until it starts to brown, then flip and finish on the parsley slide until golden brown
  • season with salt and pepper and serve immediately

jello-gold-coin-st-patricks-day-cherylstyle

What You’ll Need

  • Jell-O Gelatin Dessert, Island Pineapple flavor
  • Unflavored gelatin powder
  • Large glass baking dish
  • Cookie cutter
  • Vegetable oil spray

Let’s Do It

  • Prepare the jello per box instructions and pour into a large glass baking dish to create a 1″ thick layer. To make the jello stiffer and more moldable, you might want to add a few pinches of gelatin powder before pouring into the dish
  • After the jello has set, use the cookie cutter to punch out the coins
  • If the cookie cutter starts sticking, hit it with some vegetable oil and then wipe way any excess oil

loaded-baked-potato-soup-the-little-kitchen-f

What You’ll Need

Makes 10 – 12 servings
  • 3 pounds Russet potatoes, scrubbed and washed
  • 4 tablespoons unsalted butter
  • 6 green onions, sliced and divided in half
  • 5 cups low sodium chicken broth
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 cup sharp cheddar, grated (and more for topping)
  • 2 heads of broccoli, florets cut
  • Cooked, chopped bacon (optional)

Let’s Do It

  • Preheat oven to 400 degrees and line cookie sheet with foil; place potatoes on cookie sheet and bake for 60 minutes; allow potatoes to cool (20 – 30 minutes); peel and chop into 1-inch cubes
  • Melt butter on medium heat in large heavy-bottom stock pan; add half of green onions and cook (1 – 2 minutes); add potatoes and season with salt and pepper; stir and cook (4 – 5 minutes)
  • Add chicken broth, turn heat to high and bring to boil; turn heat back down to medium or medium low and simmer (5 – 6 minutes); use potato masher to mash potatoes into broth 5 to 6 times
  • Add cream and sour cream by tempering (to ensure it doesn’t curdle); do not add both directly to the pot. First take measuring cup and remove 1 – 2 cups of potato soup mixture and place in bowl; add half of cream and mix thoroughly with wooden spoon; pour cream-potato soup mixture back into pot and repeat with remaining cream and sour cream
  • Add 1 cup cheddar cheese and broccoli to soup and simmer (20 – 25 minutes) on low to medium low heat; season with salt and pepper to taste
  • Serve with cheese, bacon and green onion as toppings




mr-potato-head-cherylstyle


What You’ll Need

  • Several large russet potatoes
  • A variety of veggies such as black olives, broccoli, radishes, cucumbers, carrots (both full-sized and baby), Brussels sprouts, green onions and red bell peppers
  • Lots of toothpicks

Let’s Do It

  • Clean and wash your potatoes and then slice off just enough of the bottoms to allow them to stand up straight
  • Chop and slice your pre-washed veggies and place in separate bowls arranged around the table
  • Set potatoes and toothpicks around the table
  • Using the toothpicks, pin the veggies into place to assemble the potato face
  • Don’t let the potatoes go to waste, bake them as usual and enjoy

cherylsays-mr-potato-head-cherylstyle


deviled eggs in a hash brown nest deviled-eggs-hash-brown-nest-easter

deviled eggs in a hash brown nest

how to create these deviled eggs in a hash brown nest

what you’ll need

makes 18 nests with eggs
  • 1 bag frozen or refrigerated hash brown potatoes
  • vegetable oil
  • 18 eggs
  • 1 teaspoon Dijon mustard
  • ¼ cup water
  • ¼ cup light olive oil
  • 2 teaspoons paprika
  • salt and pepper to taste
  • fresh dill

let’s do it

hash brown nests
  • divide hash browns into individual servings
  • cook hash browns according to package instructions
deviled eggs
  • place eggs in single layer in large pot
  • fill pot with cold water until eggs are covered by about 1″
  • bring eggs, uncovered, to a rolling boil
  • remove pot from heat after boil is achieved and cover tightly with lid
  • set timer and allow eggs to sit, covered, 13 minutes
  • carefully remove eggs from pot and place in bowl of ice water to cool
  • let cool completely, then remove shells
  • cut top 1/4 of egg off
  • carefully remove yolk and rinse out egg whites
  • in bowl combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag
  • pipe egg yolk mixture into egg whites
  • place egg bottoms into hash brown nests; garnish with egg top and fresh dill
easter brunch hash brown deviled eggs nests deviled eggs in a hash brown nest

cherylsays-hash-brown-deviled-egg-easter-cherylstyle deviled eggs in a hash brown nest

Hot Cocoa Recipe N Hot Cocoa Bar DIY

Hot-chocolate

hot-chocolate-bar-ideas

homemade hot cocoa recipe

what you’ll need

makes 12-14 servings
  • 3 cups dry milk powder
  • 1 cup powdered sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ¼ cup chocolate syrup
  • ½ cup powdered nondairy creamer
  • ½ cup semi sweet chocolate chips, melted
  • 7 cups water

let’s do it

  • sift dry milk powder, powdered sugar, cocoa powder and salt together in a medium bowl
  • add powdered nondairy creamer
  • pour 3 ½ cups water and vanilla extract into large cast-iron pot (or heavy bottomed stock pot)
  • slowly add dry ingredients to water, whisking constantly
  • pour in chocolate syrup and melted chocolate
  • add remaining water to pot and whisk until all ingredients are well blended
  • place on stove top and cook on low heat for about an hour; stir well and serve

hot chocolate bar setup

1. let’s get started

  • use a cast iron pot to make your hot chocolate and keep it warm
  • a cast iron pot will look gorgeous on display or can be kept on the stovetop to keep warm
  • your favorite hot cocoa recipe
  • hot chocolate recipe

  • 2. marshmallows!
  • dip marshmallows halfway in white (or dark chocolate for a decadent addition)
  • sprinkle with crushed peppermint while still warm
  • put in a bowl once cooled

3. topping your tasty treat

  • candies and small cookies  (M&M’s, Pepperidge Farm Pirouette Rolled Wafers)
  • whipped cream and caramel sauce
  • shaved white, milk chocolate and dark chocolate
  • Kahlua, amaretto and other liquors–kids aren't the only ones who can have fun!

4. sinful stirrers

  • melt chocolate then pour into fine-tip squeeze bottle
  • fill spoons with chocolate (keep level by propping the spoon handle until the chocolate has hardened)
  • sprinkle with edible glitter or small candies for extra flair

5. something to sip

  • create interest with your hot chocolate bar by using unique bowls and glasses

6. elevate your presentation

  • set up display of varying heights by using cake stands and serving trays
  • group toppings together, cups or bowls together, etc. to make serving easy

hot-chocolate-bar-ideas hot chocolate bar ideas

hot-chocolate-bar-ideas hot chocolate bar ideas

Self-Serve Chili Bar Ideas

set-up--chili-bar-cherylstyle-cheryl-najafi

set up a self-serve chili bar


how to set up a self-serve chili bar

what you’ll need

  • chili 
  • toppings (diced tomatoes, red onions and avocados, shredded cheese, chopped parsley leaves, tortilla strips, spices, etc.)
  • serving bowls and serving ware
  • bowls

let’s do it

  • cook your favorite chili
  • prepare a variety of colorful, flavorful toppings
  • arrange toppings in bowls (for fun, we used washed, clean soup cans with the labels removed and a food-safe liner added)
  • set out serving bowls and utensils for your guests near the food-serving station
  • set out non-perishable toppings (keep any perishable ingredients refrigerated until right before your guests arrive)
  • put chili in enamel cast-iron pot to help keep it hot (you can also use a crockpot or electric plate warmer)
  • set it on the table right before you are ready to eat