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!