Tag: #cheese

The Unfancy Party

On By Leslie Byars RegisterIn Buy the Book, mains, soups, The Parties4 Comments

If you’re one of those people who “think” they don’t like to entertain but realize it’s probably their turn to pay a few friends back—well, this post is for you.

“Seize the moment.”

Now that fall has officially arrived, this is the easiest time to host. Jump on this opportunity before the holidays, before everyone expects you to pull out ALL the bells and whistles.

A couple weeks ago, Jon and I threw this “party” together in literally just a few hours.

“A few flowers, a big pot of chili, and a stack of grilled cheeses, and suddenly you’re Martha Stewart.”

A handful of colorful stems from the grocery store add a seasonal pop of color to this easy, edible centerpiece.

While the chili is simmering, take a few minutes to set the table and chop the condiments. Place them in serving bowls, cover with plastic wrap, and refrigerate until ready to serve. Round up serving spoons for each bowl, and have them ready to go.

A lazy Susan is the ideal addition to this casual gathering. It’s much more relaxing to add your toppings while seated, instead of waiting your turn in a buffet line.

“I’ve never seen people more excited about having Fritos for dinner. It’s the little things in life.”

Guests will feel like a kid in a candy store. The lazy Susan makes it so handy to “retop” as needed. If you do not have a lazy Susan, simply put a round tray on top of an inexpensive spice carousel from any home store.
There is no waste with this quick and easy place card. Print out your guests’ names on a colorful sheet of printer paper. Cut to size, and tie on to mini saltine sleeves with wax thread or raffia.
One loaf of Wonder bread, American cheese slices, butter, and a hot griddle are all you need to whip up these old-fashioned classics. (If griddle space is an issue, assemble the sandwiches, butter both sides of the bread, and bake on a baking sheet in a 375 degree oven, flipping once, until golden brown.)

My favorite chili recipe, Smokin’ Hot Chili, is from Leslie’s Party Diaries on page 92. It’s exactly what you expect chili to taste like. For a milder version, use less cayenne pepper and mild Rotel.

Smokin’ Hot Chili

SERVES 6 TO 8

1½ pounds ground chuck

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons salt

½ teaspoon red pepper

½ teaspoon ground cumin

½ teaspoon dried oregano

2 tablespoons chili powder

2 (10-ounce) cans diced tomatoes and green chiles, undrained

1 (8-ounce) can tomato sauce

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can red kidney beans, undrained

Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips

Saltine crackers

Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.

Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent. Stir in salt and next 8 ingredients; bring to a boil. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.

Serve with toppings and crackers.

Leslie Likes: Rotel diced tomatoes and green chiles

Yields 6-8 Servings

Smokin' Hot Chili
Save RecipeSave Recipe
Print Recipe
Recipe Image

Ingredients

  • 1½ pounds ground chuck
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • ½ teaspoon red pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 tablespoons chili powder
  • 2 (10-ounce) cans diced tomatoes and green chiles, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 (16-ounce) can pinto beans, undrained
  • 1 (16-ounce) can red kidney beans, undrained
  • Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips
  • Saltine crackers

Instructions

  1. Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink.
  2. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.
  3. Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent.
  4. Stir in salt and next 8 ingredients; bring to a boil.
  5. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.
  6. Serve with toppings and crackers.
7.8.1.2
5
https://dearpartydiary.com/the-unfancy-party/

To quickly order a copy, click on this link or the photo above. lesliespartydiaries.com

“And the icing on this unfancy evening…”

We passed Oreo Thins for dessert—directly out of the package! (I had no idea you could have 4 for only 140 calories until the other night. Sweet.)

All people really want after a filling dinner is one little sweet bite. Notice the resealable tab—they think of everything now! They are delicious.

See, it doesn’t always have to be fancy or expensive. It’s the thought that counts.

“Tag, you’re it!”

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

Toaster Oven Blues

On 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 Doll Salad is a fun activity for young spend-the-night company.

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.

Yields 24 (2-inch) Squares

Yum Yum Bars
Save RecipeSave Recipe
Print Recipe
Recipe Image

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

  1. Preheat oven to 300 degrees.
  2. 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.
  3. In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.
  4. Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.
7.8.1.2
32
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