Special Orders

Name: Creamy Guacamole Bites
Yield: 48 bites (approximately)
Ingredients: Makes 48 bites (approximately); Juice of 2 lemons; 4 avocados, peeled and seeded; 1 ¼ cups red onion, finely chopped; 2 garlic cloves, minced; ½ teaspoon kosher salt; ¼ teaspoon black pepper; Multigrain tortilla scoops; cherry tomatoes; jalapeños (seeded and chopped); freshly chopped cilantro

On January 24, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, appetizers, mains, sides, The Parties3 Comments

Entertaining for company on a diet can be tricky and sometimes annoying. I feel sorry for all the chefs today working around special orders and diets. They work very hard to create a beautiful plate with flavors that meld together perfectly, to just have someone rain on their parade.

“I’ll have the grouper on the snapper setup—oh, and substitute quinoa for the potatoes, and put the sauce on the side, please.”

At least when people come to your house for dinner, they have to refrain on the special requests—instead they simply don’t put it on their plate. So after spending all day preparing three or four dishes, you look across the table and your guest’s plate looks like a ghost town.

After the holidays I try to cut back and eat healthier. But, it happens every year, I get a good routine going, shed a few pounds—then it’s Super Bowl Sunday. It’s the beginning of the end.

Here are a few lighter recipes that won’t blow all of your New Year’s resolutions. They are full of fresh ingredients and ideal for entertaining, and your fellow dieting guests will greatly appreciate them too.

Cut a mango along the “fat” side lengthwise, avoiding the center pit. Make diagonal cuts in the flesh, then use the blade of the knife to remove the perfect dice.

There’s only a tablespoon of olive oil in this healthy salsa. If you have any left over, use it over pork. I already feel skinnier!

Mango Salsa

Makes 4 cups

2 mangos, diced

½ cup green pepper, chopped

½ cup red pepper, chopped

¼ cup red onion, chopped

¼ cup green onion, sliced

¼ cup fresh cilantro, chopped

2 jalapeños, finely chopped

Juice of 2 limes

1 tablespoon olive oil

Salt and pepper to taste

Tortilla chips

Combine all ingredients except tortilla chips in a medium bowl. Cover and refrigerate. (It can be made up to 24 hours in advance.) Stir before serving.

Serve with tortilla chips.

Leslie Likes: Red Hot Blue Tortilla Chips

Creamy Guacamole Bites

Makes 48 bites (approximately)

Juice of 2 lemons

4 avocados, peeled and seeded

1 ¼ cups red onion, finely chopped

2 garlic cloves, minced

½ teaspoon kosher salt

¼ teaspoon black pepper

Multigrain tortilla scoops

Garnishes: cherry tomatoes, jalapeños, seeded and chopped, and freshly chopped cilantro

Leslie Likes: Tostitos Multigrain Scoops

Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.

Prepare the garnishes for filling; refrigerate until ready to fill.

To serve, fill scoops with guacamole and garnish.

Leslie Byars Register

Yields 48 bites (approximately)

Creamy Guacamole Bites

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Ingredients

Makes 48 bites (approximately)
Juice of 2 lemons
4 avocados, peeled and seeded
1 ¼ cups red onion, finely chopped
2 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Multigrain tortilla scoops

Garnishes:

cherry tomatoes
jalapeños (seeded and chopped)
freshly chopped cilantro

Instructions

Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.
Prepare the garnishes for filling; refrigerate until ready to fill.
To serve, fill scoops with guacamole and garnish

https://dearpartydiary.com/special-orders/

Set up a filling station. This is a great job for the first guests who arrive. Do a couple, and let them fill away. It’s like the Tom Sawyer effect—if you make something look like fun everyone will want to help.

To satisfy everyone’s taste buds, I like to garnish some with a cherry tomato half and chopped cilantro, and the others with jalapeños.

Now you have a reason to buy these cute little babies.

Marinated Mexican Vegetables

Makes 6 cups

1 bunch radishes (about 10)

1 small red onion

3 carrots, peeled

3 pickling cucumbers

1 ½ cups white wine vinegar

1 ½ cups water

¼ cup honey

2 tablespoons salt

1 teaspoon red pepper flakes

3 garlic cloves, crushed

1 jalapéno pepper, sliced

Canning jars

Slice radishes, onion, carrots, and radishes as thinly as possible. Toss in a medium bowl. Set aside.

I bought a madoline to make these vegetables, but ended up doing it with a knife.

In a saucepan combine vinegar and next three ingredients. Bring to a boil for 5 minutes; remove from the heat and allow to cool, slightly.

Divide vegetables into jars and pour vinegar mixture over to cover them completely; cover and refrigerate.

Any size jars will work.

These pretty marinated vegetables make a great gift and keep at least 4 weeks in the fridge.

Slow-Cooker Boston Butt Sliders

Makes 14 to 16 sandwiches (easily)

1 (6- to 7-pound) boneless shoulder roast (Boston butt), trimmed

1 onion, quartered

1 cup water

Salt and pepper

Whole wheat slider buns

Marinated Mexican Vegetables

Shredded iceburg lettuce

Sweet barbeque sauce, optional

Place Boston butt in a 6-quart slow cooker; add onion, water, salt, and pepper. Cover and cook on high for 6 to 7 hours or until meat shreds easily with a fork. Transfer to a cutting board; shred with 2 forks and remove any large pieces of fat. Keep warm in a serving dish. Serve on buns with Mexican Marinated Vegetables and lettuce. Top with a sweet barbecue sauce.

Leslie Likes: Sticky Fingers Smokehouse (Carolina Sweet) barbecue sauce

I’m always amazed at how many sandwiches you can get from one 6 to 7 pound Boston butt.

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! **Be sure to follow me on both of my Instagram accounts, (leslie.register and lesliespartydiaries) I post on both of them all the time!** Until next week, Leslie

The Monday Morning Conference Call

On December 27, 2017January 2, 2019 By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties, The Recipes4 Comments

I can’t think of a better time to introduce my brother-in-law, Chip, and his wife, Andrea, and their signature cocktails. In their downtime, with their neighbors Jeff and Emma, they have developed a very humorous, interesting list.

They have all kinds of clever ideas. They are even tossing around the thought of, in their later years, both buying condos near each other and putting in a Jack-and-Jill bar. They may be on to something here.

Hey, let’s grab a drink in the bar.

And in their bar, they will serve only their signature cocktails, which will be printed on a special menu. Sounds fun to me.

The first drink on the list is The Monday Morning Conference Call. This is the perfect choice after a busy holiday weekend. Nothing’s wrong with the hair of the dog, and besides, it’s still the holidays.

Because you already know what kind of week it’s going to be.

This is basically an Irish coffee on the rocks.

Monday Morning Conference Call

Makes 1 drink

1 cup of cold coffee

1 ounce Baileys Original Irish Cream

1 ounce Jameson

Splash of Kahlua to taste

1 packet of Splenda (optional)

Combine all ingredients, and serve over ice.

Be sure to start with a cold cup of coffee.

And, yes, you are not seeing things. In the middle of this cute plate is a jockey on an armadillo. My close friend Dolly has a knack for finding unique treasures.

Orange Toast

Makes 44 pieces

Zest of 2 oranges

1 cup powdered sugar

½ cup unsalted butter

22 slices of very thin white bread

Preheat oven to 275 degrees.

Stir together orange zest, powdered sugar, and butter until blended.

Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.

Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.

Leslie Likes: Pepperidge Farm Very Thin White Bread

Leslie Byars Register

Yields 44 pieces

Orange Toast

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Ingredients

Zest of 2 oranges
1 cup powdered sugar
½ cup unsalted butter
22 slices of very thin white bread

Instructions

Preheat oven to 275 degrees.
Stir together orange zest, powdered sugar, and butter until blended.
Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.
Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.

https://dearpartydiary.com/the-monday-morning-conference-call/

The second drink on their list is called the Rendition. It’s a very refreshing and beautiful drink.

Because you’re not quite sure which jurisdiction you are going to wake up in.

These can be addictive. And talk about light! Perfect for those days you are watching your calories.

Rendition

Makes 1 drink

1 to 2 ounces Stoli Blueberry Vodka

Juice from ½ of a Key lime or lime

4 to 5 fresh blueberries

1 large sprig of fresh mint

Ice

Sprite Zero

I love how the flavors release when they are crushed with the muddler.

In a small pitcher, combine vodka, lime juice, blueberries, and mint. With a wooden muddler, crush the berries and mint to release their flavors into the vodka and lime juice. Add ice and top off with Sprite Zero.

Chip and Andrea have a Key lime tree in the courtyard of their New Orleans home. If you have trouble finding Key limes, just substitute limes.

Stay tuned in the coming weeks for more on Chip and Andrea’s specialty cocktail list.

Emergency Appetizer

For those who follow one of my Instagram accounts, Leslie’s Party Diaries and Leslie.Register, you may have seen me mention this Emergency Appetizer before, but after several requests, I decided to add it to the mini magazine.

If you are looking for a hot dip and live near a Trader Joe’s, pick up a container of their Spinach and Kale Greek Yogurt Dip. Top it with fresh Parmesan cheese, and bake at 350 degrees until hot and bubbly. Serve with crackers, assorted vegetables, or chips. It couldn’t be easier than that!

Heat this **Spinach and Kale Greek Yogurt Dip** from **Trader Joe’s** as simple appetizer for last-minute company. traderjoes.com

Also, be sure to pick up a copy of Birmingham Home and Garden magazine (birminghamhomeandgarden.com) coming out January 1st. I’ll be doing their food column in the coming issues. My first topic will be easy, lighter Mexican fare. Check it out!

Happy New Year!

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Packaging Is Everything

On December 13, 2017December 19, 2017 By Leslie Byars RegisterIn appetizers, desserts6 Comments

When I was in elementary school, I remember coming home after school and spotting a new present under the Christmas tree. My mother made all of our packages look like they came from a fancy department store. That was not an easy thing to do when you live in a town of 10,000 people. She would add ornaments, greenery, dollar store finds, well, just about anything to our gifts. I couldn’t wait to open them!

Why give just one present when you can give two?

Be creative with your wrapping this year. Spend less money on expensive ribbon and make them all unique with a package topper. It’s an easy way to personalize each gift. They can be found anywhere—dollar stores, checkout lines, even in your junk drawers! The key is lightweight and attachable.

An extra set of measuring spoons always comes in handy when cooking with wet and dry ingredients.

No man will be disappointed when he sees this cute miniature of bourbon on his package. No waste here! **Bulleit Bourbon**, bulleit.com

The hole in the bottom of this tiny clay pot makes it easy to attach to the package. Perfect for the gardeners in your life. **Black Sheep Antiques**, 336-432-0565, contact@blacksheepantiques.com

A monochromatic package can be the most elegant of all. Gift wrap by Sugar-Paper, **Target**, target.com. Star ornament available at **The Container Store**, containerstore.com

It’s nice to give an ornament with a date for the memory. This shiny gold bell gets everyone in the mood for Santa. **Target**, target.com

A simple gold letter dresses up a pretty red box. Box by Sugar-Paper. Both available at **Target**, target.com

Food Gifts

You can always tell a food gift that works—it’s eaten the first day or two. The ones that linger around until New Year’s Eve and end up in the trash, well, . . . .

My sister, Beth, better known as “Sugar” since she became a grandmother, has a foolproof, microwave praline recipe that takes the guesswork, thermometer, and mess out of the process. They are so easy to whip up and make a wonderful gift for neighbors and friends.

Anyone can make these easy microwave pralines. They are a piece of cake!

Sugar’s Pralines

Makes 2 dozen

1 pound (1 box) of light brown sugar

1 cup heavy whipping cream

1/2 cup (1 stick) butter

1 ½ cups pecan halves

In a large microwave-safe bowl, heat sugar and whipping cream on HIGH for 11 to 13 minutes, until hot and bubbly. (Cooking time may vary slightly with microwaves.) DO NOT LET IT BURN.

Remove from the microwave, and add butter, combining thoroughly until completely melted. (I like to cut the butter into smaller pieces, to allow it to melt quickly.) Add pecans, and stir to combine.

Learn from Leslie: I do 11 minutes in my 1200 watt microwave.

Drop pecan mixture immediately onto wax paper with a spoon or small measuring cup.

Be sure several pecans are in each spoonful as you drop them to the wax paper. You want each praline to have several pecans.

Allow to cool completely. It may take an hour or two.

The pralines will lighten as they harden.

Poster board strips easily turn this box into an ornament-like box.

Add a raffia bow and a gift tag and they are ready to deliver. They may also be frozen if desired. Allow to come to room temperature before packaging. Gift tags from **The Scribbler**, scribblerpink.com

Christmas Charcuterie

I adore a printed tag. If I could label everything I own I would! **Say Grace Papergoods**; contact Gina Winn at 205/329-4097, Instagram @mamawinn4.

Everyone likes a good cheese plate, so I decided to add this to my friends’ and neighbors’ gifts this year. I picked three or four of my most favorite cheeses (Cowgirl Creamery’s Mt Tam Triple Cream Brie, Manchego, and Port Salut), a hard salami, several nuts, an apple, a few cornichons, and a miniature honey with dipper. I assembled on a bamboo paper plate and packaged in clear gift bag.

This is a fun project to do with your family—create an assembly line and give everyone a job.

Once you have gathered all the items, it takes only a few minutes to assemble these cheese plates.

I found the miniature honey jars and dippers on **Amazon,** amazon.com

Slip the plates into a clear gift bag, and tie with a ribbon. Keep refrigerated until you deliver.

Fabulous Finds, Stocking Stuffers, and Unusual Gifts

**The Ugly Sweater Cookie Kit:** This kit contains 10 baked cookies (chocolate and vanilla), icing, and candy sprinkles. It’s an easy activity for all ages. How ugly can you go? **Trader Joe’s**, $5.99. traderjoes.com

**Romeo & Julienne:** a wooden cutting board shaped like a book. It’s perfect for small jobs and stores upright with your cookbooks. No more digging around in a crowded cabinet. This handy board by Fred is at your fingertips whenever you need it. **Smith’s Variety,** Mountain Brook, Alabama, $15.99, 205-871-0841

**Chocolate Passport:** a colorful assortment of dark chocolate from eight different countries, neatly backed in a passport-like box. It’s a great stocking stuffer or gift for the chocolate lover. **Trader Joe’s**, $9.99, traderjoes.com

**Orange and lemon juicers:** one of the most used gadgets in my kitchen. I use them almost every day. Nothing could be easier than juicing with either one of these. I love how it contains all the seeds and gets the maximum amount of juice out of every piece of fruit. **The Cook Store of Mountain Brook**, $12, 205/879-5277

**Rainbow of Honey:** From biscuits to a cheese plate, you will have it covered with this 6-pack of flavored honey. The gift pack comes with a bottle each: clover, sunflower, orange blossom, eucalyptus, macadamia, and mimosa. **Trader Joe’s**, $9.99, traderjoes.com

**Karaoke Bluetooth Microphone:** Connect, play, and sing with this wireless microphone and hi-fi speaker that is always party ready. It’s easy to recharge with the included cable and compatible with Android and Apple. $39.99, **The Container Store**, containerstore.com

**Leslie’s Party Diaries**: the perfect hostess, wedding, birthday, Christmas, or happy gift for the cooks and entertainers in your life. $39 plus tax. lesliespartydiaries.com

A Customized Creation

Create your own signature paper at **Spoonflower.com**. $60 per (12 foot by 24 inch) roll. Any image or photograph can be uploaded and made into wallpaper.

The image can be repeated in a variety of sizes.

The roll will last a lifetime. Let it be your signature paper. It works nicely under a dessert, cheese plate, or a plate of cookies for a gift.

Now, take a deep breath and relax. You still have plenty of time to get everything done before the big day.

Baby Bites

On November 29, 2017January 11, 2019 By Leslie Byars RegisterIn appetizers, appetizers, The Recipes1 Comment

How many times have you walked into a party and someone passes you an appetizer that seems impossible to eat with one hand? The first thought that goes through my head is “Whose idea was this?”

After I’ve just pulled the dry-cleaning tag off my blouse or dress, the last thing I’m going to do is chance it—and be a mess the rest of the night. I don’t care if I’m starving and about to pass out. The thought of wearing the appetizer on my outfit or around my mouth the rest of the evening is not worth any tasty bite.

This post is dedicated to the perfect small bites—the ones that are truly one bite, no dripping, with no worries. And most importantly, they are delicious.

Both of these have few ingredients and make a lot of bites.

Close friend and fellow foodie Wade brought this first recipe to a cookout last summer. I was impressed how satisfying and easy to eat they were—the perfect tie-you-over-until-dinner bite. I kicked the presentation up a notch for the holidays (sorry, Wade), but they are definitely company worthy, any way you serve them.

I love an appetizer that can be prepared ahead of time. These Pickled-Asparagus Salami Roll-ups can be made the day before and even assembled on the serving platter—down to the pepper-and-chive packages! Be sure to cover tightly with plastic wrap before refrigerating.

Pickled asparagus can be found with the pickles and occasionally with the bar mixers at most grocery stores.

Pickled Asparagus Salami Roll-ups

MAKES 48 BITES

1 (12-ounce) jar pickled asparagus

1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)

4 ounces of creamed cheese, softened

1 red pepper

1 yellow pepper

Handful of assorted olives

Chives

Drain pickled asparagus, and pat dry with a paper towel. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.

Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.

The tips of the exposed asparagus create a tree-like effect.

Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.

Cut red and yellow peppers neatly into squares and rectangles and tie with chives to look like packages.

Leslie Byars Register

Yields 48 Bites

Pickled Asparagus Salami Roll-Ups

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Ingredients

1 (12-ounce) jar pickled asparagus
1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)
4 ounces of creamed cheese, softened
1 red pepper
1 yellow pepper
Handful of assorted olives
Chives

Instructions

Drain pickled asparagus, and pat dry with a paper towel.
On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface.
Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.
Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.
Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.
Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

https://dearpartydiary.com/baby-bites/

Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

Cocktail napkins by House of Harris, founded by designers Charlotte Harris Lucas and Liz Harris Carroll. Check out their beautiful fabrics, wallcoverings, and gift wrap too at houseofharris.com

Need a new holiday gift wrap idea? This year go with a glossy white wrapping paper and natural twine. It makes a simple yet elegant gift wrap. Dress it up with an evergreen sprig from the yard. Custom gift tags from The Scribbler: scribblerpink.com

Here is another super easy baby bite that my cousin Vicki was kind enough to share. The combination of flavors of these Blue Cheese Apricot Bites goes perfectly with a glass of wine. And, of course, they are easy to eat in one bite.

One package of dried apricots makes about 35 to 40 bites. They are quite pretty too!

Blue Cheese Apricot Bites

Makes 35 to 40

1 tablespoon butter

¼ cup walnuts, finely chopped

4 teaspoons sugar

1 teaspoon fresh rosemary, finely chopped

1 (6-ounce) bag California dried apricots

2 ounces cream cheese, softened

½ cup Gorgonzola, crumbled

Garnish: fresh rosemary, chopped

This is what you are looking for. Any brand will do. They will be with the raisins at your local grocery store.

Combine cream cheese and Gorgonzola in a small bowl; set aside, and allow to come to room temperature.

A small skillet is all you will need to prepare walnut topping.

Melt butter in a small skillet; add walnuts, sugar, and rosemary. Cook over medium-high heat for 3 to 4 minutes. Pour onto a sheet of foil, and allow to cool completely.

I usually line my small pizza pan with foil to allow nuts to cool.

After cheeses are completely softened, use the back of a wooden spoon to combine until smooth and creamy.

With a baby spoon or tiny spoon, top each dried apricot with a teaspoon of the cheese mixture; top with nut mixture. Repeat with all apricots.

Can you believe all of these came in that one little package? Don’t worry if they are different sizes and shapes. That makes them all unique.

Use a small spoon to fill the apricots neatly.

Garnish with chopped rosemary.

Now, go pour yourself a glass of wine and enjoy. It’s the holidays!

There’s No Place Like My Old Kentucky Home

On November 15, 2017January 11, 2019 By Leslie Byars RegisterIn appetizers, soups, The Recipes1 Comment

I will never forget my second-grade spring break. My parents had the bright idea that we would take an educational tour of the state of Kentucky. We started at Lincoln’s Birthplace, hit a few horse farms, ate breakfast on the track at Keeneland, and ended up at My Old Kentucky Home. Somewhere along the way—one of our first night stops—we went to Harrodsburg, Kentucky, to the Shaker Village of Pleasant Hill.

We saw every inch of this authentic Quaker village, but the part I remember most was the disappointed look on my dad’s face when we got to our room in the inn. It wasn’t the twin beds with trundles underneath, the stark white walls, the uncarpeted floor—it was the tiny, black-and-white television sitting on a small table in a corner of the room. It was Masters week, and that was not what he was picturing for his viewing pleasure. The fairways, greens, azaleas, and sky were all fifty shades of gray.

As you can tell, this book has gotten a lot of use. This is one of Shaker Village’s many cookbooks.

The silver lining—the food was delicious. We left with all three of their cookbooks and used recipes from them often thereafter. One of my mom’s favorites is the Tomato-Celery Soup, which we called Shakertown Tomato Soup from that day on.

It’s a cinch to make and takes maybe 15 minutes if you are a slow chopper. This company-worthy recipe easily can be doubled or tripled, and it is also perfect any weeknight with a simple grilled cheese.

I try to keep these ingredients on hand at all times so I can make this without a trip to the store. (Even though this sock monkey sugar bowl lid has been broken, I could never part with this handmade treasure that Sallie made me years ago.)

None of your guests would ever guess this beautiful recipe started with a can of tomato soup. Plate and bowl from **Anthropologie** at anthropologie.com. Spoon from my dear friend, Virginia.

Tomato-Celery Soup

Serves 4 as a starter

2 tablespoons butter

1 cup chopped onion

½ cup chopped celery

1 (10½-ounce) can of tomato soup

1 tablespoon lemon juice

1 tablespoon chopped parsley, plus extra for garnish

1 teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

Garnish with heavy whipping cream and chopped parsley

Sauté onion and celery in butter; do not brown. Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper. Simmer for five minutes. Celery will remain crisp.

Top with cream and chopped parsley.

**Use a squeeze bottle to dollop whipping cream for perfect circles.**

Use a dry toothpick to pull through center of dollop to make a dreamy heart.

Leslie Likes: Campbell’s Tomato Soup

Leslie Byars Register

Yields 4 Servings

Tomato-Celery Soup

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Ingredients

tablespoons butter
1 cup chopped onion
½ cup chopped celery
1 (10½-ounce) can of tomato soup
1 tablespoon lemon juice
1 tablespoon chopped parsley, plus extra for garnish
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
Garnish with heavy whipping cream and chopped parsley

Instructions

Sauté onion and celery in butter; do not brown.
Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper.
Simmer for five minutes. Celery will remain crisp.
Top with cream and chopped parsley.

https://dearpartydiary.com/my-old-kentucky-home/

Thanksgiving Thoughts

With Thanksgiving approaching I can’t help but think about all of the things I am really thankful for—excluding the given, of course, health and family.

10 Things I Can’t Live Without

1. My morning cup of coffee

1. Le Creuset cookware

1. Acuvue Oasis contact lenses

1. Pasta

1. Warmth of the sunshine

1. Listerine Breath Strips

1. Rainbow platform flip-flops

A wood-burning fireplace
Sterling silver
Clean sheet night

Toaster Oven Blues

On October 25, 2017January 11, 2019 By Leslie Byars RegisterIn appetizers, appetizers4 Comments

Shortly after I mastered the Easy Bake Oven—or the lightbulb burned out, I’m not sure which happened first—I moved my culinary training to the toaster oven. At age seven or eight, I would whip up English muffin pizzas, Mr. Magoo toasted sandwiches (bread, American cheese, and topped with thin slices of bologna), and of course, my specialty, cinnamon toast. Boy, those were the days.

“Where have all the toaster ovens gone?”

Are clean countertops really worth it? I know it is the trend to appear as if you are not cooking in your kitchen—I too am a victim of this sometimes. And the thought of a greasy, boxy, tarnished apparatus taking up 2 cubic feet of counterspace is definitely a sacrifice. But not a day goes by that I don’t wish I could toast my turkey sandwich, melting the cheese and all, without preheating my big oven. And the cleanup of the 5-inch by 8-inch tray was a snap—and who ever cleaned them anyway? They were permanently lined with foil.

I think we are doing our children a disservice by eliminating toaster ovens from our kitchens.

“How are they ever going to learn how to cook?”

The recipes in this week’s post are for the children in our lives. Let’s get them back in the kitchen and out of the drive-thru lines.

The Doll Salad

The first salad I ever ate was in the shape of a doll—my mother was good. This is an easy way to sneak a few healthy bites into your child’s tummy, and a fun activity for spend-the-night company too. Order a pizza and ask the kids to make their own salad. Cut up their favorite fruits and vegetables, and let them go to town.

Form a ruffle-like skirt by overlapping the strawberry slices.

I used a small stainless cup for the head and to hold the salad dressing. The hair is made from strips of American cheese slices, and I used half of a fresh peach for the body, sliced strawberries for the tutu/skirt, and carrots and celery for the arms and legs. Grapes and blueberries are used for the buttons, shoes, and eyes. Anything your child likes that you have on hand will work. Get creative!

“Children want charcuterie too!”

Tic-Tac-Toe to My Tummy

Fix a children’s charcuterie platter at your next family gathering. Not only is this an activity for the kids, but also it will hold them over until dinner is on the table. I call this Tic-Tac-Toe to My Tummy.

Edible playing pieces make each game different and delicious.

Saltines and a slice of American cheese, quartered, make the tic-tac-toe board. Replace as needed!

On a small cutting board, arrange saltines and cheese to make a tic-tac-toe board. In small bowls around the board, place some of your child’s favorite fruits, nuts, cheeses, crackers, and deli meats. Anything that fits on the playing board is fair game. Well, you know the rest. The winner eats!

And, how about a homemade trick-or-treat for those special ones in your life? These quick and easy blond brownies are also the perfect sweet bite to end any casual meal. You’ll be surprised how moist and yummy they are!

“Yum” is the first word out of everyone’s mouth once they try these.

I’m not the biggest fan of making desserts, so when I find one that is foolproof and quick, I’ll make it over and over.

I use my KitchenAid mixer for this recipe (because it is sitting there), but you can use a hand mixer too—or your arm. I do believe the power of the mixer may give it an extra whip that makes them super yummy.

Yum Yum Bars

Makes 24 (2-inch) squares

2/3 cup butter, softened, plus 2 tablespoons, divided

1 pound brown sugar

3 eggs

1 teaspoon vanilla

2 ¾ cup flour, sifted

½ teaspoon salt

1 cup semi-sweet chocolate chips

½ cup pecans, chopped

Preheat oven to 300 degrees.

Beat softened butter and brown sugar on medium speed in a heavy-duty mixer until thoroughly combined; add eggs and vanilla, blending after each addition.

Combine sifted flour and salt in a medium-size bowl. Add flour mixture to the butter mixture; beat at medium speed until combined, scraping down sides once.

Remove the bowl from the mixer, and with a wooden spoon stir in chocolate chips and pecans.

In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.

After the butter has melted, remove from the oven and tilt the dish to coat the bottom of the pan completely.

Spoon mixture into the pan, and spread out evenly. (Don’t worry if the mixture does not cover the bottom of the pan entirely; it will spread out while baking.)

Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.

Learn from Leslie: For perfectly cut bars, place pan in freezer for a few minutes to chill before cutting.

Leslie Byars Register

Yields 24 (2-inch) Squares

Yum Yum Bars

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Ingredients

2/3 cup butter, softened, plus 2 tablespoons, divided
1 pound brown sugar
3 eggs
1 teaspoon vanilla
2 ¾ cup flour, sifted
½ teaspoon salt
1 cup semi-sweet chocolate chips
½ cup pecans, chopped

Instructions

Preheat oven to 300 degrees.
Combine sifted flour and salt in a medium-size bowl. Add flour mixture to the butter mixture; beat at medium speed until combined, scraping down sides once.
In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.
Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.

https://dearpartydiary.com/toaster-oven-blues/

For those special neighbors or family trick-or-treaters, package Yum Yum Bars in cute little boxes. It will be the first thing they grab when they dump out their candy bag. Who doesn’t love a present?

Throw in a few candy corn in the box for color.

Pedestal from The Cupboard, Decatur, Alabama, at shopthecupboard.com

Liquid Gold

On October 18, 2017February 12, 2019 By Leslie Byars RegisterIn appetizers, breads & pastas, mains, sides, The Recipes8 Comments

Cooking either runs in the family—or it doesn’t.

Luckily, I was surrounded by good food and talented cooks my entire life on BOTH sides of my family.

I believe even if you think you don’t like to cook, by being exposed to it on a daily basis, it will eventually rub off on you—whether you want it to or not.

For instance, Lily, my 20-year-old, until about a year ago used to sprint through the kitchen to avoid any cooking or dishes. Now, she has turned into a real foodie. She shares her love for cooking and healthy eating in her Instagram account called lilsburydoughgirl. Check out her “Jalapeño Business” coming to you this semester from Barcelona, Spain. It’s quite impressive and—hot!

Lily’s Instagram creations. Follow her on lilsburydoughgirl.

I love it when the first time you try a recipe it works out perfectly. That’s what happened the first time I made Nanny’s Red Sauce, a recipe given to me by my cousin Vicki, and my Aunt Nancy from Columbus, Ohio—both wonderful cooks. Nancy is my dad’s oldest sister–she is 97. She is Nanny to all of her grandchildren.

Recipes are meant to be shared.

Nanny’s Red Sauce

Makes 5 cups

8 cups fresh tomatoes, quartered

1 onion, chopped

½ cup olive oil

4 garlic cloves, smashed

1 teaspoon sugar

1 teaspoon kosher salt

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

Salt to taste

Garnish with fresh basil and Parmesan cheese

Preheat oven to 400 degrees.

Combine all ingredients except basil and Parmesan cheese. Roast 45 minutes; then pulse in a food processor and salt to taste. Toss with pasta. Garnish with fresh basil and Parmesan cheese.

Simply toss Nanny’s Red Sauce with any style of pasta. It’s hard to beat plain old spaghetti.

Nanny says, ‘If you can read, you can cook.’

Simply remove the cores and cut the tomatoes into quarters or wedges. There is no need to peel the tomatoes.

It takes about 7 or 8 medium tomatoes to make 8 cups.

After the tomatoes, onions, and garlic have roasted for 45 minutes, ladle them into the bowl of the food processor. Be sure to get all of the juices too.

Pulse until smooth for a creamy, rich texture.

Leslie Byars Register

Yields 5-6 Cups

Nanny's Red Sauce

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Ingredients

8 cups fresh tomatoes, quartered
1 onion, chopped
½ cup olive oil
4 garlic cloves, smashed
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
Salt to taste

Instructions

Preheat oven to 400 degrees.
Combine all ingredients except basil and Parmesan cheese.
Roast 45 minutes; then pulse in a food processor and salt to taste.

https://dearpartydiary.com/liquid-gold/

I’ve made this recipe four times in the past few weeks. I’m like a squirrel stocking up for winter. Vicki says it freezes well—and that’s all I needed to hear. While the tomatoes are still at their peak, I thought I would fill the freezer. I may give it as Christmas gifts with a bag of pasta. It would make an easy and delicious Christmas night supper when you realize all the grocery stores are closed.

One recipe makes about 5 to 6 cups. A double batch will make about 3 quarts. It freezes beautifully.

It can also be left a little chunky too—pulse just two or three times. I also tested the recipe with roma tomatoes for the off season. It was delicious too.

For a more chunky-style sauce pulse 2-to-3 times max!

Oh, I forgot to mention, when you roast the tomatoes, onions, and garlic, your house smells like the most amazing Italian restaurant. It’s worth doing it before you are having company—it’s that good.

Learn from Leslie: If you double the recipe, use two separate pans to ensure the ingredients and seasonings are equal and accurate. Vicki likes to do a double batch. She leaves one batch chunky and purees the other into a smooth sauce.

This is the recipe that keeps on giving.

Besides tossing it with a variety of pastas, it also makes a wonderful sauce for Chicken-Parmesan. See recipe below.

Chicken Parmesan

Serves 4

1 ½ pounds chicken tenders

2 large eggs, beaten

1 tablespoon water

1 cup Panko breadcrumbs

¾ cup Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons butter

2 tablespoons olive oil

2 cups of Nanny’s Red Sauce

8 slices of Muenster cheese, thinly sliced

Between two sheets of wax paper, pound chicken tenders with a meat pounder or rolling pin until ¼ inch thick; set aside.

In a small, shallow dish, beat eggs and water with a fork; set aside. In another small, shallow dish, combine Panko, Parmesan cheese, salt, and pepper.

In a large nonstick skillet, melt butter and olive oil at medium-high heat. While skillet is heating to medium-high, dip chicken tender into egg mixture, then into Panko mixture, coating both sides evenly. Place in hot skillet. Repeat with rest of the chicken. Cook 4 to 5 minutes until golden brown and crispy.

The chicken tenders cook quickly in medium-high heat in a nonstick skillet.

Place chicken on top of Nanny’s Red Sauce in an ovenproof dish.

Top with two thin slices of Muenster cheese, and broil 2 to 3 minutes or until hot and bubbly. Garnish with fresh basil. Stainless ovenproof bakers by All-Clad at all-clad.com.

And there’s more! A warm, savory appetizer is always welcome at any dinner party or cocktail hour. Use warm Nanny’s Red Sauce for dipping. These mini-meatballs also can be served over pasta as a main course.

A mini cast-iron skillet is the right size for these mini-meatballs. They are available at lodgemfg.com.

Savory Mini-Meatballs

Makes 38

½ pound pork sausage

½ pound ground chuck

1/2 onion, grated

1 carrot, grated

¼ cup fine breadcrumbs

1 egg, beaten

¼ cup ketchup

Pinch of red pepper flakes

Salt and pepper to taste

Preheat oven to 375 degrees.

Combine all ingredients in a medium-size bowl. Shape the mini- meatballs with a melon ball scoop. Place on a baking sheet lined with parchment paper.

A melon ball scooper is the perfect size to form a miniature meatball.

Bake 30 to 40 minutes or until golden brown.

Serve with toothpicks and warmed Nanny’s Red Sauce for dipping.

Learn from Leslie:

If the ground chuck and sausage comes in a 1- pound package, with the remainder make two patties of each and freeze for a quick hamburger night or sausage biscuit breakfast.

Bubbly Bar

On October 4, 2017December 10, 2017 By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties8 Comments

“I’ll have a double mimosa, hold the O.J.”

Fresh fruits and flowers set the tone for this colorful event.

Nothing says party more than a chilled bottle of Champagne. During football season, Thanksgiving weekend, or anytime during the holidays, take time to set up an attractive mimosa bar. Start with a decorative tray and a variety of fresh juices, such as orange, pineapple, and cranberry, and of course, ice-cold Champagne. For those less festive folks, throw out a bottle of vodka.

A quick and easy appetizer to serve with a mimosa bar is Parmesan-Parsley Popcorn—which falls into my Emergency Appetizer recipe category. I always have these ingredients on hand. I love to serve such a simple nibble in an interesting container. It changes everything.

Even though I’ve never smoked a cigarette in my life, I am somehow obsessed with vintage ashtrays. Certain things jump out at you and there is no explanation—other than there is a sense of nostalgia to them. I feel they will soon be extinct.

Be on the lookout for unusual serving pieces like these vintage treasures.

A large vintage ashtray is the ideal size and shape for a snack like this popcorn, and it’s always good to do something unexpected. The best compliment you can get after a party is for one of your guests to tell a friend what you did. Give them something to talk about.

One bag of microwave popcorn, tossed with Parmesan and then topped with chopped parsley. Impressive, huh?

Buttery saltines are always a crowd-pleaser; add a seasoning salt and they are over the top. Next time you have last-minute company, try Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on top of saltines dipped in melted butter. Bake for 25 minutes at 275 degrees. (Bake on a rack on top of a cookie sheet.)

This blend of sesame and poppy seeds, sea salt, garlic, and onion is not just for bagels anymore.

The buttered saltines will get extra crispy baking on a rack instead of directly on the baking sheet. Find one that fits comfortably on top of your baking sheet.

And another really easy Emergency Appetizer is making a mad dash to the “olive garden” bar at your local grocery store. Spoon up a container of specialty olives, add a fancy lemon curl on top, and you are done. Voilà!

Somewhere near the ashtrays at most flea markets are the vintage ice trays—soon to be extinct too, thanks to modern-day ice machines. Look for an interesting ice tray shape, like this honeycomb-shaped one, to make a specialty cube to add to the bar. Pineapple juice freezes beautifully, and a cube of it will add a fresh taste to many of your concoctions without watering it down. Cranberry is a good choice too.

Small cubes are perfect for a skinny Champagne flute.

Cranberry juice frozen in a unique ice-cube tray almost looks like fruit when dropped into a glass of Champagne. It flavors as it melts. It’s a two-for-one special.

When time allows, order funny, printed cocktail napkins or interesting, custom cocktail stirrers.

Custom stirrers are available from Etsy at etsy.com/shop/FranJohnsonHouse.

Take advantage of fresh fruits and use them as a container for your garnishes, as I did here with the fresh pineapple. I simply cut a fresh pineapple in half, hollowed out the fruit from one side, and reserved the rest for garnish. You now have a beautiful bowl—that doesn’t need washing at the end of the night.

Decorate the bar with a pineapple bowl filled with the mimosa garnishes.

If hosting a special occasion with an honored guest, save one of the Champagne corks, place it in a mini glass shadow box, and let it be his or her party favor to remember the event. It will make the perfect keepsake. I buy these by the dozen—they come in handy for wine corks too. Thanks, Elizabeth, for sharing this idea with me years ago. (I have one sitting on my coffee table now that she gave me from our wedding.) It’s a thoughtful, easy gift. Your guests will be impressed.