Thursday, December 16, 2010

End Zone Empanadas with Roasted Red Pepper - Poblano Dip


WHY...it's the Ultimate Football Recipe Challenge By Swanson! How bout' bite size Empanadas? Do you think it could be the total touchdown recipe? I do!  Check out my
End Zone Empanadas and tell me what you think of my recipe, leave a comment.


Hey Readers, it's me Cathy. I love, love this month of holidays and football season, so exciting! And what's even more exciting then that you ask? Well, I have been invited to partake in creating an original recipe to compete against other Bloggers for the best Football/Tailgate recipe using Swanson Premium Chunk Chicken. This contest is all about fab food created for Football Foodie Mania Season.

So what the next step, whats the prize you say?-- An all-inclusive trip to visit the Campbell’s Kitchen and a chance to be featured on Campbell’s Kitchen.com. Three Bloggers will be chosen based on creativity, use of the ingredients and reader engagement to travel to the Campbell’s Test Kitchen, meet the chefs, tour the facilities and prepare their winning recipes for a select panel of Campbell’s judges {now that's cool}. Then one winner will be chosen and featured on Campbell’s Kitchen.com, one of the premier recipe sites with tons and tons of visitors per month. Plus given the title “Ultimate Swanson Football Recipe Champion 2011. Exciting - Wow-za!! And here's some more Wow-za news- that's about YOU the Reader.  Let's just say-- I am one of the selected Finalist who visit Campbell’s Kitchen, I also win a $250 shopping spree in the exclusive Campbell’s Kitchen store for you my Readers! YEA! My shopping bags will be chock full of wonderful kitchen tools and gadgets and wild yummy Campbell's memorabilia to come home with me and give to you my Readers as a major mother load giveaway!!!


So Readers "GET YOUR GAME ON", the more comments and conversation about my original recipe End Zone Empanadas we have, the better chance you gain to WIN that $250 shopping bag  of clever kitchened collections! Do you like my combo of ingredients? Would YOU add or minus something from the recipe? Have you already conjure up your own Football Fantasy Food with Swanson Premium Chicken Chunk? Talk to me!! I love hearing from you all, it's so much fun and you can benefit from the fun - we have until January 3rd so lets get chatting once you have checked out my recipe below!


END ZONE EMPANADAS a killer recipe for Football & Foodie Fans, or get your Tailgate on!

The Recipe:  Break out the savory, spicy favorites for your Super Bowl Gathering!    I’m talking big bites of tasty Swanson chicken breast, captured in the baked crisp crust of a Mini Empanada, just oozing melted cheese and goodness. Now dip this Mini in the cool Roasted Red Pepper Crème for the ultimate Touch Down Taste!  W H A T?  You don’t want to be missing the game or the fabulous Super Bowl commercials getting stuck in the kitchen?   No Problem, try this power play!   Make the Empanadas in advance and freeze them.  Thaw at room temperature day of game, and bake just before ready to serve.  Plus, the Dipping Creme can be made in a few days in advance.  You are now a Free Agent to watch the big game, it’s a guaranteed score.
 
End Zone Empanadas with Roasted Red Pepper - Poblano Dip

Prep Time: 15 minutes    -    Baking Time: 10 minutes     -    Quantity: 24 Mini Empanadas
Pre Heat Oven: 400 degrees

Empanada Recipe
1 – 18 oz. package frozen Empanada Wraps {disc’s}  - thawed
½ cup canned yellow corn – drained
1 – 12 oz. can Swanson White Premium Chunk Chicken Breast - drained
1 - 7 oz. can {1 cup} Verde Salsa  {green salsa-canned}
2 cups Mexican style Shredded Cheese
1 Egg White + 1 Tblsp. water
2 Scallions {green tops chopped}
Cooking Spray Oil
Note to self:  I prefer the Corn Empanada Wraps vs. the Flour Empanada Wraps.  Both are tasty but the Corn Wrap offers more texture and color. 

Roasted Red Pepper - Poblano Dip Recipe
1 cup Roasted Red Peppers {jar variety} rough chopped
½  of a fresh lime – juice squeezed
1 cup Reduced Fat Sour Cream
2 Tblsp. Poblano Peppers, finely diced
 2 Tblsp. finely chopped Cilantro  

Preparation for Empanada Filling:  In a large mixing bowl blend together drained corn, chicken chunks, verde salsa, chopped scallions and shredded cheese.  Set aside.  In small bowl whisk together egg white and water and set aside.
Preparation for Roasted Red Pepper Poblano Dip: You can do this in a food processor or in a bowl.  My preference is the processor, it helps the dip obtain a light pink color when blending in the red peppers.  If you choose to hand mix, then cut red peppers into finely chopped pieces and mix all ingredients together .
*In a food processor quick pulse the lime juice and sour cream together for a second. Add the red peppers and poblano peppers to the sour cream mixture. Pulsing for a few seconds until the red peppers are finely chopped {not puree’d} and the mixture has turned a soft pink color. Place mixture into a bowl and blend in most of your chopped cilantro.  Cover bowl with foil or clear wrap and refrigerate. P.S. I like to garnish my plate with a sprinkle of chopped cilantro… so save a touch of your chopped cilantro for the final touch.

Place a thawed Empanada disc on a cutting board. Take 2 rounded tablespoons full of the Filling mix and place each mound of the mix about a ¼ of an inch from the edge of the disc, but leaving a good inch separating each mound horizontally on the disc.  Brush edge of disc lightly with water.  Fold dough over filling to form a pocket. Now slice the pocket in half vertically which creates 2 cute little Empanada's {pictures!  Use a fork or a pastry wheel, crimp edges of pastry to seal.   Place Empanada’s on a foil lined cookie sheet that has been lightly sprayed with cooking oil and a sprinkle of salt and pepper onto the sprayed foil liner.  Brush each Empanada with the egg wash {water-egg mixture}.

Bake in center of oven for 10 minutes or until puffy and golden. Serve warm with Dipping Sauce, garnish plate with whole peppers and finely chopped cilantro.  Touch Down!

Tuesday, December 14, 2010

Christmas

Christmas.
Blessed, magical and wondrous to me.  My greatest Christmas gift ever was born December 25th, 1983 at 11: 52 p.m., our daughter Katie Noel Hazzard. Of course she hates the name Noel!  How could I not name her a Christmas memento in some way?  After all she was  almost named, Holly.  But "Katie Holly Hazzard" sounded like some animation character! LOL.  It is phenomenal to everyone except the "birthday person them self" to arrive on Christmas day you see .

I would be the first to let you know I wasn't real thrilled to land in labor and delivery just after I finished that big fat turkey dinner, AND 3 weeks earlier then scheduled.  However God apparently, had a different calendar lined up for me.   So there we were a major "cold winters night", wind chill 10 below, frost on the inside of the car windshield and house windows.  I waddled to the car carrying my "extra 40 lbs" of what I insisted was "all baby weight", without a coat on.  You see I had my own layer of insulation and it really, really didn't seem that cold to me.

As anyone knows who has ever been pregnant, the monthly visit to the Doctor was OK, but saying HELLO to the Doctors scale, well- that just made you want to run in the opposite direction.  For that is when the realization sinks in regarding the fabulous food fest journey you have been enjoying during the indulging stage.  Not unlike the box of Eskimo Pies in one evening that I consumed, or the many many many Reese's Peanut Butter Cups.  Nutritional right?  Dairy in ice cream, protein in peanut butter. So that Christmas night when we walked { I waddled} into the ER & Nurse Ratchett said: step on the scale.  I politely said no thank you.  I just wasn't going to do it.  They couldn't force me.  This baby was coming with or with out a final Mom weight.  I mean WHO in their right mind gets on a scale right after a tantalizing turkey dinner with all the trimmings? Our little entourage that night equaled a total of three Hazzard's  John my husband myself and our three year old son Jonathan, standing in the ER all connected holding hands like three gingerbread men.  Sweet Jonathan feeling rather sleepy had just been tucked into his bed, dressed in his yellow footie pj's when we snatched him up, put him in the car and told him tonight would be the night he would become a big brother.  He could have cared less.  All he really wanted was his new Tonka truck and his bed.
Well, his little sister Katie Noel did arrive that night, screaming like an banshee, dressed up in a Santa stocking cap like all the other newborns born on Christmas day sleeping in her swaddled blanket.  Sweetness and light filled the room, visions of Sugar Plums danced through my head, right next to that big fat turkey dinner and boxes of Eskimo Pies.
Merry Christmas to all and Happy Holidays to everyone.

From the Hazzard Kitchen to yours I wish you warmth, love, security and happiness~

Cathy

Wednesday, December 8, 2010

C O N G R A T U L A T I O N S -- ALEXIS!!! Claim your prize

ALEXIS!! 

Cranberry LOVE coming your way!  CONGRATULATIONS to Alexis!
Alexis is the winner of the Cranberry Naturals Giveaway!  Just in time for the holidays - plus anytime is a great time for Cranberry Naturals~!  Alexis, get ready for some poppin' Cran taste in your mouth.

Thank you all so much for your comments 7 great ideas as to how you enjoy Cranberry juice.  I can't w ait for you all to try this new lighter version of Cranberry called CRANBERRY NATURALS by OLD ORCHARD.

Thanks Craberry Naturals foe the Giveaway and we can't wait for your product to hit the store shelves.
I so enjoyed your new tawtt lighter beverage & plan n keeping it stocked in my refri as aregular basis.

Cathy
HazzardInTheKitchen
In order to claim your prize you must contact me mailto:%7BCTravelGuru@Aol.com%7D with your email address in the next 24 hours, or your prize will be frorfeited to the 2nd person on the random,org list!  Hurry - hurry!

Giveaway conducted by Random.org
There were 10 items in your list. Here they are in random order:




1. ALEXIS




Timestamp: 2010-12-08 18:34:34 UTC
Random.org

Wednesday, December 1, 2010

Cranberry Naturals



Hi Everyone!  There's more exciting news on this Hazzard In The Kitchen Blog site.
Cranberry Naturals - It is a brand new Cranberry Juice about to hit your grocery store shelves very soon!
I was fortunate enough to taste test this new delicious juice, and I am here to tell you it is totally yummy.
What we found distinct about this new juice product is it's light, crisp, clean not overtly sugared flavor.
I sampled the Cranberry Naturals - Cranberry-Raspberry Juice and YES we had it for Happy Hour.  Gorgeous ruby color, clear and clean taste with a splash of  Vodka and some tinkling sounds of crushed ice  it was the perfect ending to a good day!   The very next morning I had the Cranberry Naturals - Classic Cranberry Juice with breakfast and enjoyed every refreshing sip.
Cranberry Naturals.  These products will be a line of all-natural, reduced-calorie cranberry juice cocktails, that come in a 64oz shelf-stable bottle.  Each flavor contains 30% juice, and is sweetened with a blend of sugar and Truvia (an all-natural sweetener made from the stevia plant).  There are six flavors to choose from: Classic Cranberry, Cranberry Grape, Cranberry Raspberry, Cranberry Apple, Cranberry Blueberry, and Cranberry Pomegranate.  I've attached a couple images, in case you'd like to see the product.  Because they are using Truvia as one of the sweeteners, each product only contains approximately 70 calories per 8-ounce serving (compared to 120+ calories for other similar products).
Personally, I LOVED how there is no after taste what so ever, and I am still drinkin' light!
Soooo here is an opportunity to SAMPLE this new product as a GIVEAWAY from Cranberry Naturals & Hazzard In The Kitchen.   Just leave a comment on my blog about the way you enjoy Cranberry juice best and that will enter you in the Cranberry Naturals Giveaway.  The drawing will be made by Random.Org
We are offering the winner one of the:
Cranberry Naturals T-Shirts plus a few VIP free product coupons (good for any 64oz Old Orchard product - in case the Cranberry Naturals aren't available locally yet). Interested?  Leave a comment~


Old Orchard's provided me with the following items to complete this review: one Cranberry Naturals T Shirt, two 64 ounce containers of Cranberry Naturals Juice, two Cranberry Naturals juice coupons. As well as one giveaway package (including all items listed above) for one lucky reader. The opinions included in this review are my own and I was not paid to make them. I really feel the new Cranberry Naturals Juice line is delicious and something you will all enjoy!

Sunday, November 28, 2010

Just Peachy Pecan Pie








Hi Everyone!
Lets see - Five Star Winning Pie Recipe, Great Relay Video - KRAFT Cheese product, participating in the Lea&Perrins Worcestershire Sauce Contest [2 videos submitted}, participated in Touch Of Giving KRAFT/RWOP submitted 8 minute video, then there is Thanksgiving, family and a full time Travel Agent job!  Sooo much going on, right?!  I'm right there with ya, just not enough time in each day, YET tons to share with you all.  Oh  wait -     I forgot to mention this week I will be doing a "Taste Testing" on an all new Cranberry Product "I can't wait to try it and come up with a few wonderful ways to enjoy it.  Stay tuned on the BLOG, so you can see just what I am talking about.
Oh-oh-oh..and I will share with you our pic's of Thanksgiving Feast for 13 family and friends at our house. 
I am not sure how I forgot to post my winning pie recipe on my blog but we are going to remedy that right now!  It is the Just Peachy Pecan Pie.  Totally different then anything you have tasted before.  It's just beautiful and delicious AND paid me $500.00 in the Dessert International/National category for the Real Woman Of Philadelphia.  Go to www.realwomenofphiladelphia.com   you will be astounded by the cooking talents onboard this website.
So here I am getting side tracked once again. back to the PIE.  Here's the recipe for the Award Winner!
Just Peachy Pecan Pie
One bite of this delicious-ness will have you rolling your eyes and your lips smackin. This pie brings the South to a whole new level! Cream cheese, buttery pecan taste and sweet peaches...Yumm!
  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Servings: 6
  • 8 ounce(s) of pkg. Philly Cream Cheese - room temperature
  • 4 Eggs
  • 1/3 cup(s) of Sugar
  • 1/4 cup(s) of Sugar
  • 1/4 tsp. of Salt
  • 4 Eggs
  • 1 9 inch unbaked pie shell {package brand}
  • 1 1/2 cup(s) of chopped Pecans
  • 2 tsp. of Vanilla
  • 1 cup(s) of Light Corn Syrup
  • 3 fresh Peaches, peeled, pitted and sliced {if peaches aren't in season - try mango's!}
Steps
1.         1.           Pre heat oven to 375. Place unbaked pie crust into 9 inch pie pan. Combine cream cheese, 1/3 cup of the sugar and salt - beat in mixer until smooth. Now add 1 egg and 1 tsp. of the vanilla until well mixed. Pour this combination into your pie crust. Sprinkle top with all your pecans spreading evenly from edge to edge.
      2.           Combine 3 eggs, corn syrup, 1/4 cup of sugar and the final tsp. of vanilla. Beat well - til creamy then pour over the pecans. Now place your sliced peaches as the top layer in a fan design or flower pedal design. Place pie on a cookie sheet to avoid spillage. I suggest you cover the edges of crust with foil until the last 15-20 minutes of baking to keep from over browning. Same thing with the top of the pie if it is getting to brown in the last 15 minutes of the baking, just place lightly a piece of foil over the body of the pie, but not the edges! Bake 40-45 minutes or until pie is set. Let pie cool completely on a cooling rack. Then refrigerator at least 1 hour before serving. 

P.S. HOW could I forget to tell you about my recent Philly experience.  OK...so it wasn't PHILLY per say - but it was the "Burbs" of Philly.  My best 2 friends in the entire Universe and I did a little "Best Friends Reunion" for a few days.   We always make a Hoagie or Cheesesteak stop.  This time it was at my friend Linda's favorite sandwich shop near her home.  Can I tell you...it was great! The shop is called Franklin's Classic Steak & Hoagies in Limerick, PA.  We split 1/2 of each {a hoagie and a cheese steak}.  Franklin's makes sure their sandwiches are using the very best breads "Amoroso's" .  We made sure the bread logo was in our pix.  Just had to share this Foodie moment with you all ^-^ You can Check out the Hoggie shop I went to http://www.franklinsclassic.com.

Wednesday, November 17, 2010

CONGRATULATIONS ANN - ONETWOMANY!!!

Hi Everyone,
This was just such an exciting, fun Giveaway!  All your comments were so appreciated, and I must say your creativity in verbage letting us know just how a Masterbuilt Turkey Fryer could improve your holiday was sensational.  I sooo wish I  could give a Masterbuilt to each and everyone of you, however that just isn't gonna happen this time around!  BUT- "Ann"-OneTwoMany..it's time for you to be jumping up and down!!  Let's once again, thank Masterbuilt for this generous opportunity.

Congratulations Ann!
HOW excited are you about now????  Random.org drew YOUR NAME as the new proud owner "to be" of the Butterball Turkey Fryer By Masterbuilt.  YEAAAA~~!~!   I just know you are going to enjoy your Turkey Fryer as much as we enjoy ours. Oh... Ann, I loved your comment it just made me smile~
Happy Thanksgiving everyone!!  Enjoy your family and remember to take a moment and count your many blessings.

Best,
Cathy

Friday, November 12, 2010

Let's Talk Turkey!




Heyyy... Hazzard In The Kitchen Followers,
I am just SO excited to tell you about our family cooking antics this past weekend.  You see, we did something "totally seasonal" - totally traditional but un-traditional, however the results will definitely be a new part of our Hazzard Holiday Cooking from this day forward
.
Here is a HINT...this shiny aluminum cooker shaves hours off your Tom Turkey "Cookin" Time!
Why yes.............it is a Indoor Butterball Turkey Fryer by Masterbuilt. So dang cool. I loved it.  This was my first Fried Turkey experience, and it certainly won't be my last.  Working with this new spankin' cooker was flippin amazing!  Nothing short of the very best juiciest turkey with crisp brown exterior I have ever tasted.  Simple, safe, fast, delicious and yes folks RIGHT in your own kitchen. Easy clean up, no splatter, no fumes.  YOU just have to try it!
Well, the great folks from Masterbuilt are so excited about their new product they have joined with Hazzard In The Kitchen for my exciting experimental  turkey cooking journey, and want to GIVEAWAY a holiday packet that includes one of their wonderful " Indoor Butterball Turkey Fryers by Masterbuilt", just in time for the holidays.  .
So come on.. get an entry in!  Here's 2 simple steps you need to take to qualify for the GIVEAWAY of our Holiday Packet from Masterbuilt which includes the Butterba!l Turkey Fryer. YEA!! 
1.  Become a Follower of Masterbuilt on Facebook and then come back to my blog page and leave a COMMENT that on how the Masterbuilt Turkey Fryer will help you this holiday season. Simple steps that gets you an automatic SINGLE ENTRY for the Giveaway.
2. Want to double your entry.  Easy!! Become a Follower of Masterbuilt on Facebook & Twitter. Then come back to my blog page and leave a COMMENT and tell me the MasterbuiltTurkey Fryer will help you this holiday season. Simple steps that gets you double automatic ENTRIES for the Giveaway.
3. If you are a brand new Follower of my blog... YOU can earn a triple entry chance by taking these  steps:
First become a Follower on my blog, and leave a comment on my blog telling me how the Masterbuilt Turkey Fryer will help you this holiday season. 
Next become a Follower on Masterbuilt Facebook and a Follower on Masterbuilt, send a Tweet. Simple steps that gets youtriple automatic ENTRIES for the Giveaway 
The lucky winner will be sent the following fantastic GIVEAWAY!
* A Butterball Indoor Electric Turkey Fryer by Masterbuilt
* A $15 coupon for a Butterball turkey.
* A copy of Dadgum That’s Good! A cookbook from John McLemore, the CEO of  
  Masterbuilt.
The Butterball Turkey Fryer from Masterbuilt has the following features:
            ·         The fryer is retailed at $159.96
·         Adjustable thermostat temperature control
·         Stainless steel construction
·         Porcelain-coated inner pot
·         Digital timer
·         Folding lid with window and filter
·         Cooking basket with drain clip
·         Drain Valve for easy cleaning
·         Saves on oil - uses 1/3 less than conventional turkey fryers
·         It can feed up to 8 people when frying a 14 lb turkey
The random drawing will take place WEDNESDAY, NOVEMBER 18TH!
{random drawing provided by random.org}


Masterbuilt provided me with the following items to complete this review: one Butterball Indoor Electric Turkey Fryer, one $15 off coupon for a Butterball turkey and one copy of Dadgum That’s Good!, a cookbook from John McLemore, the CEO of Masterbuilt; as well one giveaway package (including all items listed above) for one lucky reader. The opinions included in this review are my own and I was not paid to make them. I really feel this Fryer is beyond awesome!

Sunday, November 7, 2010

We have our winners!!~!~!~!!!

Hey Donna & Erika!

I a,m shouting out to both of you - C O N G R A T U L A T I O NS!!
You two are our H.K. Anderson Snack Pack WINNERS.. YOU have a healthy alternative snack pack coming your way - sponsored by the good folks at H.K. Anderson...  YEAH!!

Cathy

Tuesday, November 2, 2010

H.K. Anderson Pretzels!


Hi Gang!
Happy "post" Halloween!  Hope yours was fun and full of ghoulish-nish!  We were invited to a Costume party that was just awesome.  A great time had by all as we joined in the spirit of Halloween.  I'm posting a few pix of me, the Piratey Wench & Chef Hazzard.  Just in case you are wondering, the dish I am holding was the Spinach Artichoke Dip I had brought, with a few nibbles missing from it instantly.  LOL.
Speaking of nibbles.  Have YOU tried the H.K. Anderson Pretzels?? WOW.  When you are grocery shopping be sure to try H.K. Anderson's Peanut Butter Filled Nuggets, they absolutely are my favorite pretzel snack.
I was recently asked to try four of H.K. Anderson's  Snack Pretzels, in fact we brought the pretzels with us on a Harley day "roadtrip". It was fun sharing these healthy snack choices while having drinks and getting everyone's opinion of them.  The number one choice between the Double Baked Pretzel Butter Balls & the Peanut Butter Filled Nuggets was 70% in favor of the peanut butter filled goodness of H.K. Andersons Nuggets!  All of us who tried the pretzels agreed with that opinion.  Why it's the perfect healthy snack choice for crunch and salt cravings verses potato chips.



Every little bit counts with calories and fat, I am a big fan of pretzels, always have been.  Don't think for a second that I'm not crazy ga-ga over pretzels dipped into my ice cream! LOL..I am!!  For that situation I love the Ultra Thin Salty Stix by H.K. Anderson.   So when your not "cheating" and having ice cream with your salty pretzel snacks, think healthier choice, pack a snack of H.K. Anderson Pretzels in your lunch and have them mid-day.  Pretzels can be the perfect alternative to satisfy your salty crunchy cravings...give H.K. Anderson a try!   OH...I did forget to mention, H.K. Anderson has generously offered Hazzard In The Kitchen a SNACK PACK GIVEAWAY. WOW!   It's comment posting time again Gang, that's how you can WIN the H.K. Anderson Snack Pack Giveaway !  Easy, huh?  All you Need to do is become a fan on their Facebook Page
 and Post a comment on their page  then post on Hazzard In the Kitchen about how you are trading up to healthier snacking? H.K. Anderson



Just post a note in the comment section and tell us what is your healthy snack choice? Does it include a high quality pretzel like H.K. Anderson??  Comments start now, the Drawing will happen November 7th, Sunday evening 11:59 p.m.  H.K. Anderson has generously offered two Giveaways so we will have two winners!  Each will receive a dandy package of a variety pack of four pretzel snack packs.
So hurry up - leave a comment and you could be munching down really soon!

Open to US residents only.

Hugz
Cathy

Saturday, October 30, 2010

We Have Winners!!

Hey Followers,
Thank you All for your PHABulous Philly Cream Cheese comments. Our random drawing winners are:
Followers: "DebMark, Donna & Rgeran"!!  YEA!!!

All you need to do is contact me within 72 hours of today the 30th of October, 2010 & the Philly prize is all yours~.  Shoot me an email of acknowledgement of the win please,to: CTravelGuru@Aol.Com.
Congratulations!!  Note: If I do noot receive acknowledgement a new name will be drawn.

Followers - this is JUST the first of many Giveaways to come.  Keep watching, and follow me on Twitter & Facebook for more chances to win.
Brewwwwhaaahhhh!!! Happy Halloween~!!~! 

HazzardInTheKitchen

Tuesday, October 19, 2010

Spread the Joy



Hey Followers of  Hazzard In The Kitchen, YOU are just in time for the very first, very exciting Hazzard In The Kitchen & Kraft Philly Cream Cheese sponsored giveaway~  So let us help you get into the cream cheese spirit with this new edition of: "Spread a Little Joy" with Kraft Philadelphia's new cookbook! Plus additional fun giveaway gifts from our friends at Philly Cream Cheese. 
I'm making it ultra easy on you, ya' know~~ Followers just write a comment on my blog page about our Philly Cream Cheese, and you are instantly entered into the Giveaway drawing.   It's just that easy.  So tell me...Is it Cheese Cake that sets your heart a fire? Or is it that Salmon and Cream Cheese on crackers that makes you want to sing?  Wait - how could I forget.. could it  be my favorite: Shrimp Corn Chowder made smooth and silky with Cream Cheese. Share your Joy with us.. what makes you happy and your taste buds sing when it comes to Philly Cream Cheese.

 WHAT???? your not a Follower yet of "HazzardInTheKitchen!  Holy Moly, you need to become a Follower in order to win.  Sign up, write a comment and be sure to list your email address!  Who knows you could be the winner. So-hurry up- the offer ends October 29th, 2010. The three winning names will be drawn on the 29th 11:59 p.m. Winners will be notified by email and have 72 hours to accept the win and claim their prize, details on how to follow through will; be stated in the "your a winner email" from HazzardInTheKitchen- noted in the email subject line.  After 72 hours if you have not claimed your prize,there will be a "re-draw"! 


Philly Cream Cheese - thanks for the opportunity to share in the promotion of your new cookbook "Spread A Little Joy"!  We're giving THREE Hazzard In The Kitchen  readers a "Spread the Joy" prize pack that includes:
-A “Spread a Little Joy” PHILADEPLPHIA Cookbook
-One PHILADELPHIA apron
-Two PHILADELPHIA product coupons
-A PHILADELPHIA spatula set

TO ENTER:
~Leave a comment- as described above. 

-For an extra entry, follow me on
Twitter, Facebook, or Google Connect (RH side of this page)
Open to US Residents. We'll pick three winners via random drawing on 10/29.


“I forgot to mention that these amazing cookbooks are available at select in-store promotions through November where shoppers can receive 1 free PHILADELPHIA “Spread a Little Joy” cookbook with the purchase of any four Philly products. Cookbooks will be available on an in-store display case and consumers simply present the cookbook to the cashier when they purchase the Philly products. It’s as easy as that! If you can’t find it at your local store, visit http://www.kraftcornerstore.com where you can purchase the cookbook directly.”

Disclosure: I was one of ten bloggers selected by PHILADELPHIA to host a Cookbook promotion giveaway. My opinions are entirely my own and I have not been paid to publish positive comments. Kraft Foods is providing the prizes for this giveaway. This giveaway is not administered or sponsored by Kraft Foods or its affiliates, but solely by HazzardInTheKitchen.

Wednesday, October 13, 2010

Ginger Pumpkin Cheesecake Trifle


Howdy Everyone!
It is that time of the year [yes...even in Florida] where the temperatures drop, there is a crisp edge to the evening air, and during the daytime the sun seems particularly brilliant.  It's fresh, invigorating and makes me think of crisp apples, and sensuous spices like nutmeg, cinnamon, mace and ginger.  They are spices of the senses and the season!  With those spices in mind I came up with this amazingly wonderful desert: Ginger Pumpkin Cheesecake Trifle.  It's gonna grab you and take you away completely to wonderful warm kitchen memories. Did I mention it is "easy"!
Enjoy every morsel.
Cath
Hazzard In The Kitchen
Ginger Pumpkin Cheesecake Trifle

We can thank the Brit's for the ingenious Trifle idea. It's a bit like a parfait, but bigger and better. My tribute to Fall & the Brit's is this wonderful blend of favorite fall flavors layered with everyones favorite- Philly Cheese Cake. The presentation catches everyones eye, and when you scoop it out and serve in a martini glass "oh my"!
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Servings: 12
  • 1 Box Gingerbread Cake & Cookie Mix {14.5 oz. box}
  • 1 Tub Philadelphia Ready to Eat Cheesecake Filling
  • 1 can of 100% Pure Pumpkin {15 oz.}
  • 1/3 cup(s) of light brown sugar {packed tight}
  • 1 1/2 tsp. of pumpkin spice seasoning
  • 1 egg
  • 1 1/3 cup(s) of lukewarm water
  • 1 cup(s) of GingerSnap Cookies -crumbled{use a closed ziplock bag to crumble with a rolling pin} or food processor
Steps
  1. Pre Heat oven to 350. Stir gingerbread mix, water and egg in a UNGREASED 7x11 inch glass casserole pan. {smaller pan will work as well, but require longer baking time}. Once the ingredients are in the pan, using a fork until blended STIR vigorously for 2 minutes, scraping corners frequently until well blended. Bake 25 minutes or until toothpick insterted in center comes out clean. Remove and cool on a rack
  2. While gingerbread is baking do the following: In a large bowl place the entire tub of cheesecake filling - stir with a wooden spoon for 30 seconds. Next add in the pure pumpkin, brown sugar and pumpkin spices. Blend together well with a spatula or spoon. Set aside.
  3. Once gingerbread has cooled completely on a rack, divide the entire gingerbread in 2 parts. Take first half of ginger bread and crumple it in the bottom of a large clear pretty bowl {a punch bowl works, or large brandy snifter]. Pour 1/2 the pumpkin-cheesecake mixture over the gingerbread. Crumble the 2nd half of the gingerbread over the pumpkin cheesecake filling mix for the 3rd layer. Then pour the remaining layer of pumpkin cheesecake mixture on top. Using your crumbled gingersnap cookies as your very top layer. Cover top of dish in saran wrap until you are ready to serve. This dish can easily be prepared a day or 2 in advance of when you would like to serve it. Holds up beautifully! Serve in fancy martini glasses for special effects~

Wednesday, October 6, 2010

Show Me Your Fatata's!


It is 7 p.m., dinner wasn't started and the family is raging hungry....ohh and your cabinets are looking rather bare.  Try this quick, easy meal, that allows you to improvise the ingredients and is extremely yummy!.   
Four Spot Fatata!
Crisp - Creamy - Healthy - Fast - Delicious! If I can flip this big bad boy with one hand so it crisps on both sides, you can too!^-^. Just FOUR ingredients, makes it happen.

Prep time: 3 minutes | Cook time: 12 minutes | Total time: 15 minutes | Servings: 4
  • 6  Large Eggs or you can use Egg substitute
  • 1  Medium Zucchini - shredded
  • 4 ounce(s) Salmon Flavored Philly Cream Cheese - room temp. or soften in microwave 6 seconds
  • 1 cup(s) Frozen Veggies * Onion/ Peppers . Package reads: Stir Fry Peppers & Onions. Thaw 5 seconds in microwave -drain the excess juice.
Steps
  • 1. Using a 12 inch non-stick frying pan, generously coat the pan with cooking oil spray. Place pan on stove top over Medium High heat. When pan sizzles from a droplet of water, your ready to add the egg mixture. In medium sized bowl add all the eggs, whisk for 30 seconds or until light in texture. Add to the egg mixture the zucchini and onion, pepper blend. Now dollop into the eggs by teaspoons full, your softened cream cheese. Do not stir again.
  • 2. Pour egg mixture into frying pan. Cover with a loosely placed piece of foil, {this allows the steam to escape and help cook the top of the Fatata cook through. Do not stir, just let it cook! Once the edges are turning brown and bubbly, the perimeter is looking slightly solidified, and the center of the Fatata is puffy {about 6 minutes time} you are ready to flip this big bad boy! Check your edges to make sure their not sticking, then place a wide spatula under the Fatata until you have reached the center of the egg blend. Now give it a quick flip. Gorgeous... let it cook another 4 minutes or so. Slide onto a large plate and serve!
  • 3. Note: If your not a big fan of salmon, swap the Philly blend for Garden Vegetable or Chive & Onion. I garnish with sliced tomatoes, maybe a hit of shredded cheddar cheese and a toss of snipped scallions! Skys the limit on the variations~

Friday, October 1, 2010

Easy Ham, Green Beans & Potatoes... OH MY!


Hey... It's steamy, drizzly and the grass is growing like Jurassic Park these days in what is usually Sunny Florida. Just in case you wanted an updated weather report, there ya go!  We just came back from a fun Family wedding in Pennsylvania, where the leaves are just beginning to turn a gorgeous color. 
It is quite something when 10 out of eleven siblings get together. I realize just how much I miss my wonderful, witty family and relatives.  We danced, we drank, we laughed a lot and ate wonderful food. PLUS the bonus we celebrated a joyous occasion - my nephew Sean McNeal's wedding.
Congrat's to Morgan and Sean.  Morgan welcome to the family!  BTW.. best wedding cake ever!!
Some pix of the wedding on this very page folks!  Check out the "wedding cake domes" Very art nouveau!
 
So.. This easy delicious - comfy food is dedicated to my friend Karan in Albuquerque NM.  I had sent her a pix of the plating sometime ago.. and she emailed me back saying - THATS exactly what her Mom use to make and she wasn't sure how to do it and it was one of her favorite dishes growing up.  So Karan my friend, this one is for you!  
Here it is:
 
 
Easy Ham, Green Beans & Potatoes 
 
 
INGREDIENTS:
6 Qts.  boiling water in a stock pot
2 Bay Leaves
One Spiral Ham - {bone in} - pre cooked {any size works}
2 Lbs Fresh Green Beans, snap off the ends and rinse
2 Lbs Red Potatoes - skins on, cut into quarters
1 Lb Fresh Carrots peeled and cut into  2 inch lengths or so
* If you have a head of cabbage around toss it into the mix, for the last 10 minutes.  I  usually cut the head into quarters, and take out the core.
 
NOTE To Self:  Let's talk ham!  It s so funny whenever I head to the grocery store shopping and 'am in the mood for ham, I pick up a spiral ham.  Usually 5 lbs or so and I look at the price of $13-$15 bucks, then I set it back into the meat section again.  I have a "hard time with the initial investment"- simply because I can be rather thrifty at times!  Well, I circle around the grocery store a few times talking myself into the reasons as to why I should grab that ham, and  end  up getting it any way. How do I convince myself? Easy... I do believe a ham must take care of a minimum of 10 meals, at least.  That balances out the cost.
 
Anyway.. here's the "heads up".  Long before that ham becomes Easy Ham, Potatoes & Green Beans - it becomes wonderful ham and cheese sandwiches for packing lunches, or ham wraps, then we see it again for pan-fried  Ham with Mac& Cheese one evening.  By now we are half way through our ham and we want a change.  That's where this recipe comes in.  So easy and it just warms your belly!   
 
Lets get cookin'!  Bring your pot of water to a boil.  Drop the ham into your boiling water along with your Bay Leaves.  Now lower the heat to medium and let the ham simmer for an hour or 2 until the ham starts to fall off the bone.  A lot of the ham fat will rise to the surface as it is cooking.  This is the perfect time to skim the fat off the top of your mixture with a slotted spoon.  Once the meat has pretty much fallen off the bone  {you want some  small pieces of meat still on that bone, for your next meal you are gonna' create}, it is time to toss in your carrots, beans and potatoes.  But before adding in the vegetables, remove the bone from your broth and set it aside.  We are reserving the bone for Split Pea Soup.  Keep the broth cooking at a low boil with the vegetables added in.  It will take about 30 minutes until the potatoes are  fork tender, just test them once in a while.  Add in your cabbage to cook for the last 10 minutes.
Scoop the mixture onto a plate with lots of the juices.  Grab a nice slice of warm bread to sop up the goodness,  and enjoy this wonderful dinner!  
 
Shall I now pass on my "Split Pea Soup Recipe"???? It is easier then the Ham, Potatoes, Green Bean Recipe!  Ya SEE!!! It's  the Ham that just keeps on givin!
Drop me a note on my blog and let me know if your interested in this next step recipe...Split Pea Soup.
 
Wishing You Great Energy & Great Meals!
 
Cathy Hazzard
Hazzard In The Kitchen! 

Thursday, September 16, 2010

Another Hazzard In The Kitchen


Philly Ice Cream Almond Crisp Bites! 

Made by my daughter Katie. 



Super simple, absolutely awesome and quick Ice Cream bites. This wafer thin Almond Cookie stands up beautifully to the rich creamy Philly Ice Cream dollop. Such an unusual and decadent treat will leave you sweetly satisfied.


Prep time: 20 minutes
Total time: 20 minute
Servings: 14


Ingredients:

1 Box of Jules Destrooper Almond Thins
6 cup(s) of Vanilla Ice Cream (Blue Bunny Homemade Vanilla)
6 ounce(s) of Philly Cream Cheese (Cold-Refrigerated)



Steps:
  1. Place 6 cups of Ice Cream in free standing mixer.
  2. Then cut up (Cold/Refrigerated) Philly Cream Cheese into cubes. And toss cubes into mixer. Then mix till blended.
  3. Put Ice Cream mixture into a Tupperware container and let sit in freezer. This is ready to be spread on the cookie in 10 min or a month from now!
  4. Set out Almond Cookies on a plate.
  5. Remove Ice Cream mixture from freezer. Dollop about a tablespoon on each cookie. Then top with another cookie. (Like a Cookie Sandwich) And enjoy the decadent simplicity of this one of a kind desert!