S’mores Party!!!

Over the weekend, James and I threw a s’mores party- just for the fun of it. We got the idea from my bachelorette party, and decided to make it boys-allowed this time. We had so much fun putting things together, together.

I found some gorgeous lanterns at Michaels. We put some in the gazebo, and lining the steps so no one would trip in the dark. Also, we decorated the party area with these beautiful lights:

Pergola at Night

 

Along with your typical graham crackers and marshmallows, homemade chocolate chip cookies we an added bonus for s’mores making.

Lazy susan with graham crackers, marshmallows, and cookies. Extra bowls of marshmallows at either end of the table. 2 sterno-fuel fires, one at each end. An extra platter of s’mores ingredients. Fondue forks-a-plenty. Hershey bars scattered around the table, at least one per person.

S'mores

We ended up moving the appetizers to the same table. I had made bacon-wrapped smokies, which turned out to be the perfect savory alternative for roasting over the little fires. Taco dip was also present, along with strawberry shortcake brought by one of my awesome cousins, and this fabulous cheese plate:

New Zealander, Applewood Smoked Cheddar, Gouda, and Bruschetta Jack

New Zealander, Applewood Smoked Cheddar, Gouda, and Bruschetta Jack

We also had melted Brie. I love Brie.

Drinks included Corona, 2 flavors of Mike’s, and Smirnoff Ice, along with Lemonade, Tea, Water and Sodas.

It was a complete success! I can’t wait to do this again sometime!

S'mores Party Created with Nokia Smart Cam

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Lemon Ricotta Blueberry Pancakes

We’re finally MARRIED!! James and I tied the knot on June 1. After a beautiful wedding and a fabulous honeymoon on St. Thomas, we came home and had our first week in our house together. Pure euphoria is what inspired this breakfast from our first Saturday morning in our new home.

blueberry pancakes

I started with the standard Better Homes and Gardens cookbook recipe for regular pancakes (not buttermilk). It’s actually a pretty runny recipe on its own. Once you have that batter, add:

1 1/2 cup ricotta cheese

zest of 1 lemon

1 pint of blueberries

First mix in the ricotta and lemon, then gently folded in the blueberries. Cook them on a griddle at medium heat for about 4 minutes on each side. Serve immediately.

New Stuffed Mushrooms with a Kick

The other day I decided to try stuffed mushrooms a whole new way. Usually I use the recipe that I’ve posted previously (mostly spinach and mozzarella). In an effort to branch out and add new greens to my diet, yesterday I came up with a whole different kind of mushroom.

You know, a lot of people are scared of swiss chard (including me, until a few days ago actually), but it really has a nice, surprising nutty flavor when cooked. That’s what gave me the idea for this recipe. The earthy flavor of cremini mushrooms really goes great with the nutty flavor of cooked swiss chard. It’s the ingredient that eaters will never guess. I only made a small portion for about 7 cremini mushrooms, but you can add things to taste.

Ingredients (adjust as necessary to taste):

3-5 large leaves of swiss chard (chopped fine, stems removed)

1/4 cup (or more!) colby-jack cheese, shredded or crumbled

a little pepper and salt

little garlic powder

tiny bit of cayenne pepper (a little goes a LONG way)

about 1 tsp Dijon mustard

1/2-1 tbsp cream cheese, as necessary to bind it together

7 cremini mushrooms (baby bella), stems removed

Combine swiss chard, cheese, salt, pepper, garlic powder, cayenne pepper, and Dijon mustard. Mis until swiss chard is coated evenly. Add cream cheese and mix well.

Line a baking sheet with foil. Stuff the mushrooms (overstuffed is great!) and arrange on baking sheet. Sprinkle with a hint of paprika. Bake at 400°F for 10-12 minutes. Remove from oven. Let cool for a minute or two but serve while warm.

My mother and I loved these. The cayenne gives it a little kick, and the Dijon and paprika reminded me of a picnic. I’ll be making these again now that summer barbeque season is on the way!

CA’s Famous Veggie Pizza Recipe

As promised, here is the recipe to the veggie pizza everyone loves:

Ingredients

1 package pizza crust mix (I use Pillsbury hot roll mix)

1 tbsp olive oil (vegetable oil is fine too)

1 can pizza sauce (Don Peppino’s is the best)

2 cups (or more) shredded mozzarella

1 red pepper, cut into 1-2 inch strips

1/2 red onion,  cut into 1-2 inch strips

1 package sliced cremini mushrooms

1 small can sliced black olives

1 clove chopped garlic (optional)

Directions:

Make crust according to package directions. Working gently with your fingers, spread dough into pizza pan (I use a full cookie sheet). Using pastry brush, spread oil over dough. Next, using a spoon, spread sauce over dough, leaving room for crust (I use about 1/2 a can for a full cookie sheet pizza, less than 1/2 if the pizza is smaller). Sprinkle about 1 and 1/2 cups of the mozzarella on pizza and reserve the last 1/4 cup.

Spread all the toppings around on the pizza. If using garlic, make sure it’s TINY pieces in TINY amounts and spread FAR apart. Nobody wants a full mouth of garlic, trust me. Put remaining cheese on top of toppings.

Bake according to package directions, or 425F for 10-15 minutes.

Also, it’s ok if all the toppings look like they’re overcrowding the pizza. The mushrooms shrink significantly when cooked, so an overcrowded pizza looks normal after cooking. If you decide to include meat, pepperoni slices shrink as well.