Thursday, October 31, 2013

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

Easy to fix low fat (no eggs – no oil) holiday desert. Great for pot lucks.


 
slave ran across this interesting recipe for a 2 ingredient Pumpkin Cake. Recipes like this always catch my eye looking for the best taste with the minimum amount of expertise required.

So Now slave finds itself baking this at 4 AM on 31st of Oct to take with me when I meet up with friends latter tonight.
 
It really is as easy as it looks!


For the Cake:
1 Yellow Cake Mix (had a box of pineapple cake so that was used.)
1 15 ounce can of pumpkin puree


(NOTE the difference- this is NOT the pie mix can of pumpkin)
 

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Pre heat oven to 350 Using a glass baking pan 7x11x2 butter the insides. No need to flour it.














                Batter will be thick and dry!





Dump the boxed cake mix and pumpkin puree into a large mixer bowl. Using a stand mixer beat until well incorporated. The batter will be very thick, slave fussed that it was too thick and added ¼ cup pineapple juice.You can see that this was not necessary and most likely caused the cake to pull apart.

Bake at
350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake.




Let cool for 5-10 minutes in the pan, then flip onto a platter.



Make the glaze while you're waiting.
Mix the pumpkin pie spice into the powdered sugar with a whisk.
Add the apple cider 1 tablespoon at a time, mixing well each time.
Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm.

Serve warm or room temperature.


TIP: Since I was going to be driving this into Saint Louis much latter in the day, I wanted to cover with foil. However I didn't want it to get mashed down into the glaze. So slave sets out a couple of boxes about the total size and shape of the cake. Then folds the foil together and forms it over the boxes.
























Now when the time comes to cover the cake the foil is already formed so that it is above the cake and glaze. Just be careful molding the sides around the platter or plate under the cake.
Its not perfect, but then what is?

Hope you enjoy this easy to fix low fat (no eggs – no oil) holiday desert. Great for pot lucks.

TIP: Double recipe for glaze and have extra in a sealed jar to spoon on cake when serving.

Serving my Master Indy

socialslave

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

Sunday, October 27, 2013

Party Drinks Calculator

Your slave's Party Drinks Guide

Offering only wine and beer is just fine for any host today!
You will need to get:

White Wine
Red Wine
You know your friends: are they mostly “White Wine”ers? Buy more of that.

Beer:
slave suggests that ¾ of the beer that you get is of a “lite” variety – everyone’s on a diet!
===============
Mixers:
Soda: Regular & Diet: also Lemon–lime in regular & diet.

Plain Bottled water: - Don't need to buy “mineral” water, if someone is so fussy that they require one of these, they can bring it themselves. 
 
Juices, Lemonade, Iced Tea, Coffee
==============+

How much are they going to drink?
Well you know them better than I however: Plan on 1 beverage per guest per hour, Then buy about 50 % more!
Remember, you don’t want to send anyone out into the streets drunk!
Ask your store if you can return unopened liquor! It shouldn't make much difference with soda but with wine and beer it can get expensive.

Assumption on consumptions:
This is what professionals use for their calculations:
-- Beer: Estimate that guests will drink a bottle every half hour of the party.
-- Wine: One bottle of wine provides five glasses, depending on how your pour. During a party, plan ½ bottle for every guest.
-- Nonalcoholic beverages: Assume guests will drink two in the first hour and one for each additional hour of the party. If the weather is warm, expect guests to drink a bit more.
Remember, not every guest will want to drink every option – you hope!
===================== 

Buy ice. This is easy math: 2 lbs per person.
Fill ice coolers to set near the bar. Be sure to keep ice for glasses separate from ice used to chill bottles and cans
 
Buy or rent glasses. You don't want to run out of these! Start with estimating that everybody will use 3 a piece. Those pesky people will insist on changing what they drink and when.
Suggestion: buy red plastic cups and have magic markers handy for guests to write names on their own cup – cuts down waste.
(They will still use more than one!)

"serving" Master Indy

socialslave



To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain 
…..I cook!
 

Saturday, October 26, 2013

A Party Introduction

A Party Introduction

Master mentioned that He would like to invite a few friends over for a get together on Halloween. This put slave into high gear with planning food.

Wanted to post this over the weekend so that You could prepare. As you know I am not a Master, I don't expect you to follow every word I post, just take some ideas, play with them and produce your own spook-tacular party! 
 

How much to fix?
According to Better Dungeons and Torture Gardens: here is a handy Appetizer Calculator: Kinky tend to be hardy eating folk!
Chicken wing numbers:
  • One serving = 4 wings
  • Party of 12 = 2 pounds
Dips and spreads numbers:
  • One serving = 2 tablespoons
  • Party of 12 = 3 cups
Cocktail meat Hors d'Oeuvres numbers:
  • One serving = 4 rye squares or crackers
  • Party of 12 = 1 pound
Party mix numbers:
  • One serving = 2 ounce
  • Party of 12 = 1 pound


If a meal is planned shortly after serving the appetizers, allow four to five appetizers per guest. If a late meal is planned, allow six to seven appetizers per guest. If no meal follows, allow eight to nine appetizers per guest.


General Party treats:

Two home made dips – (made ahead of time)
Caramelized Onion
Blue Cheese

Three styles of easy to assemble beef Hors d'Oeuvres on party rye squares ready for quick oven warming and serving.

Original Chex mix. Often forgotten but still the best! Give them a touch of vintage great taste.

Special Halloween Treats:
A second style of party snack mix (prepared ahead of time and quickly warmed in the oven) Chex® Pumpkin Pie Crunch

Hot Dog Mummies!

Pièce de résistance Tray
Sweetboy or Nastyboy Wings! (Again made ahead of time and last minute warmed in oven.) If during tonight’s danse macabe you should forfeit your life will you be needing Sweetboy or Nastyboy wings?
This is a specially designed platter and set of wings that will be the talk of your party!
A Yin & Yang display of sweet style wings balanced with spicy style wings. For when You feel like being a sweet boy or being a nasty boy!

Also suggested:
Bags of brand name non flavored potato chips and corn chips
a selection of light and sharp cheese
Tray of crudites (celery – carrots – cauliflower florets)
Seedless red grapes!
Sodas, mixers, favorite wine and beers
Just tell Your guests that it is "BYO Boos"


Ho Made Onion Dip

Ho Made Onion Dip

2 teaspoons olive oil
1
medium onion, sliced very thin
1 scallion minced
3 cloves of Garlic, minced
green onions (just the light green and white parts), thinly sliced, greens and whites separated 1 teaspoon paprika
1 teaspoon sugar

3 slices crisp bacon

1 ¼ cups nonfat Greek style yogurt nonfat plain (2 5ozpkgs) 3 Tbs light mayonnaise
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon low sodium Worcestershire sauce

Suggested you double this and in the second one mix in ½ Cup Crumbled Blue cheese
========================================
Make dip:
In a large saute pan, heat the butter over medium-LOW heat. Add the onions and saute, sprinkle in paprika and sugar, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for another 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for additional 2 minutes.

NOTE: Watch the heat and stir, You want them to caramelize NOT BURN!

Remove from the heat and let cool for 5 minutes,
chop up slices of bacon and process with onions in blender for a couple of bursts just to smooth out.
Combine mixture with Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and the onion greens.
Drop in the Worcestershire sauce and a pinch of sugar, stir well to incorporate.

Seal & Chill 24 to 48 hours to let flavors meld. THIS IS KEY!
This recipe for Onion Dip is fantastic. Whatever you do,
double the batch because one will not be enough!
This is also delicious as a spread on bread as a substitute for mayo or mustard with your favorite sandwich meat or poultry.
Also wonderful on a baked potato or steamed vegetables.


You will notice that there is not a bunch of pictures in this post. While most of these recipes I have carefully worked out, often it was without a camera handy.

An exception is this next one:
Hot Dog Mummies

I have never made these, however I have lost count of the “pigs in blankets” I have been forced to prepare and really this is not that much different!

Hot Dog Mummies

Hot Dog Mummies

Ingredients

One 16-ounce package bun-size kosher hot dogs (8 hot dogs), cut each down the middle then in half.
1Pkg croissant rolls
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
barbecue sauce or cocktail sauce and cheese sauce for dipping sauce.
Directions

Combine the salt, garlic powder and pepper in a small bowl.
Un-roll the croissant dough onto a piece of wax paper.
With a pizza cutter, cut into ¼ inch strips.
Wrap each hot dog piece with the strip, stretching just a bit as you go. Leave part of one end peaking out like a mummy's face. If you want to be artistic press the strips kinda flat so they look like mummy bandages. Sprinkle with seasoning mixture. Gives it a bit of an old dirty look. Place face up on a plate and cover with plastic wrap until party time.


Then put on baking pan. You can also dot ketchup on each with a toothpick if ambitious.
Bake for 11 to 13 minutes or just until bandages start to turn brown. Serve with a tiny dish of cocktail sauce and one of cheese sauce.


Note you can do this with strips of phyllo dough if you are used to handling them, but this is way easier!

party meat treats

party meat treats This is an old favorite I've never written out.

Meat treats
2 pkgs party rye squares “loafs”
1 lbs ground beef
½ lbs lean sausage
Yellow onion
Mushrooms
----Bar B Cue sauce & pizza sauce
Cheeses:
cheddar
Provel
American

Brown ground beef, ½ pkg sausage and cut up onion. divide into thirds.

1/3 simmers with small portion of pickle relish and 2 Tbs of yellow mustard.

1/3 simmers in Bar B Que sauce.

1/3 simmers with mushrooms cut in tiny pieces in Pizza sauce.

When almost time to serve, arrange rye squares on cooking sheet.

Top each with alternation spoonfuls of meats

Then
put American cheese on mustard ones

put cheddar on Bar B Que ones

put provel on pizza ones

Pace in oven until cheeses have melted
Arrange on platter.
Do one tray at a time

The Original Chex® Party Mix (1/2 Recipe)

The Original Chex® Party Mix (1/2 Recipe)
Ingredients
3
tablespoons butter or margarine
1
tablespoon Worcestershire sauce
3/4
teaspoon seasoned salt
1/4
teaspoon garlic powder
1/4
teaspoon onion powder
1 1/2
cups Corn Chex® cereal
1 1/2
cups Rice Chex® cereal
1 1/2
cups Wheat Chex® cereal
1/2
cup mixed nuts
1/2
cup bite-size pretzels
1/2
cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

Directions

1.
In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.

2.
Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 5 minutes. Store in airtight container.

Spread on paper towels to cool, about 15 minutes. Store in airtight container until party time.

Chex® Pumpkin Pie Crunch

Chex® Pumpkin Pie Crunch

Ingredients:
1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 ounces pecans
Directions:
1.
In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2.
Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Sweet or Nastyboy Wings!





Editor's Tip: For an easy dip, mix together a second batches of the marinades and heat with corn starch.
Ingredients for sweetboy wings:
  • 12 chicken wings (about 2 1/2 pounds total)
  • 1 cup Coca-Cola® not diet!
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons dry sherry or dry white wine
  • 3 thin slices peeled fresh ginger
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seeds, toasted
Directions Pre-heat oven to 375
1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.
2. For sweetboy marinade, in a small bowl combine cola, soy sauce, sherry, ginger, garlic, and crushed red pepper. Pour marinade over chicken wings. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 hour, turning bag occasionally.
====================
Ingredients for nastyboy wings:
  • 12 chicken wings (about 2 1/2 pounds total)
  • 1 cups water
  • ½ cup balsamic vinegar
  • ½ cup soy sauce
  • 3 tablespoons sugar
  • 2 garlic cloves, peeled and minced
  • 1 medium jalapeno pepper, slit open, seeds removed. 
    Your favorite Hot Sauce  
  • 2 Tbs of oil
  • 2 Tbs of butter or margarine.

Mix water, vinegar, soy sauce, garlic and sugar in a bowl. Mince the jalapeno pepper and add.
Place chicken wing pieces in a resealable plastic bag set in a shallow dish.
Pour this marinade over and let marinate in the refrigerator for 1 hour, turning bag occasionally.

After each has marinaded, start with the sweet ones.
Drain chicken wings, reserving marinade. Pat wings dry with paper towels.

In a 12-inch skillet heat oil over medium-high heat. Add sweetboy chicken wings; cook about 10 minutes or until brown on both sides, turning occasionally to brown evenly. Drain off fat. Pour the reserved marinade over chicken wings.
Bring to simmering. Cook, covered, for 5 minutes. Place in baking dish with sauce and set aside.

Wipe out skillet well. Add more oil and proceed to do the same with the nastyboy wings!

Before placing them both uncovered in oven go ahead and sprinkle the sweetboy wings with sesame seeds. This helps me to see the difference.

Bake both, uncovered, about 15 minutes more until chicken is no longer pink and marinade is slightly thickened, turning wings once. Take out of oven and let cool to the point that you can hold each dish on your hand before covering & putting in refrigerator.
You can make these 3 or 4 days in advance but that's about it.

During the Party!



Now then the key is timing. These ideas are all designed to be made or assembled ahead of time or at the latest the night before.

Set up the kitchen so that you can get a helper to handle refilling the cool stuff from a different side and not get in your way at the “Warming” side.

The krudites can go out first and don’t require much tending.

The “mummies” can be made up on a plate and covered with plastic in refrigerator until shortly before the party – then each placed on baking tray and slid into oven.

Keep baking trays (the kind with ½ inch sides so stuff doesn’t slide off) lined with foil

Have oven at 375 degrees. This will take care of all the heating you will need.

Pour the party mixes (in about a third at a time) into the trays to heat up, before pouring in to serving bowls.

While you are at it, do the same with the potato chips, don't leave them in oven for long, just long enough so that your guests get warm chips!

Then put in the two baking dishes with each of the types of wings to heat through. (these will take about 20 to 25 minutes. So give them time you don't want them to go out cold)

While they heat: spoon the different meats onto the rye squares and slide them in one tray at a time. They do not have to be under a broiler. Just leave about 7 – 10 minutes to heat through and melt cheese. fix two or three trays of these and leave them covered in plastic on counter (they wont go bad in the hour or so they wait to each get warmed and served). Heat one tray at time so that they stay refreshed and warm.

By the way it does not take much practice to walk over, remove the plastic and slide it in the oven while carrying on a conversation and being a good host. If you act like you have been doing it all of your life, that's just what it will look like!

Don't try to assemble the big tray of wings until the party is going. Put out the dipping sauces on a counter, wipe off the big tray again, take out the two baking dishes and with tongs fill each half. You might even want to print up a label asking: “Do You Feel like a Sweet Boy or a Nasty Boy?”

Above all HAVE FUN! Nobody is going to die – You are not going to explode the building into rubble. These are your friends, enjoy them. What's not to enjoy about smiles and good food?


Hope that You have a safe and sane Halloween where ever you find your selves.

Serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain
..I cook!




Wednesday, October 23, 2013

Slaves Away Power Exchange Pork Chops

Slaves Away Power Exchange Pork Chops

Ingredients:

2 Pork Loin Chops (Bone in: aprox ½ lbs a piece) $3.33

20 oz can Maple flavored Baked beans (Well-drained) $1.99
½ Cup chopped onion
1 Gala Apple $0.27
2 Tablespoon brown sugar
1 teaspoon Worchester sauce
3 teaspoons yellow mustard
2 tbs oil / 2 tbs margarine
1 pkg 16oz Frozen Corn (whole kernel - no sauce – thawed) $1.10
Totals $6.69

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Directions:
Drain the baked beans well and make sure the corn is thawed.
Pre heat oven to 400: line a baking sheet with foil and spray. Also an 11x7-inch (2-quart) glass baking dish. Or something about the same size that will go in the oven at a high temp.

Note:
Please take the time to test to see if both pans will fit before you heat the oven!

Heat a large skillet to medium high with oil and margarine. Brown both sides of the chops.

While that's browning, mix-up the baked beans in a large bowl.






Dump the corn out into a medium owl and mix in 1 tbs of oil, then spread over the baking sheet and sprinkle with kosher salt.







Place pork in 11x7-inch (2-quart) glass baking dish.
Arrange baked beans around the chops: sprinkle with brown sugar, or drizzle with just a couple of teaspoons of Maple syrup.
Slide both into the 400 degree oven.

Bake uncovered 30 minutes or until an instant-read thermometer inserted into the center reaches 150 degrees F 
 
Official Foodgasm is just about guaranteed! This makes the best pork chops that are not only very juicy but also perfectly cooked. The baked beans never come out too sweet but always with just the right BarBQued tang from the yellow mustard. And the corn with just the edges starting to caramelize, It is like a prized chief had been cooking away for hours in your kitchen.
And only we know how little work this was. Num Num!

 

So chalk this up as another meal that Master can throw together and let cook itself when slaves away!

Serving my Master Indy

socialslave

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!










Tuesday, October 22, 2013

Trans Tuna Sandwich!


?
Bored by the thought of another tuna salad sandwich?

Try a different presentation!



Ingredients:
1 small can of tuna (packed in water)
2 Tbs low fat Mayonnaise
7 or 8 Sweet midget pickles
Some left over frozen chopped up onion
2 slices of toast

A few cherry tomatoes would make a great garnish if you have them


I happened to have a few left over green onions from the previous post so I added them

~~~~~~~~~~~~~~~~~~~
Directions:
Cut one of the pieces of toast on the diagonal. Place the two cut edges against two adjoining sides of the other piece to fill out the plate.


Meanwhile, in a small bowl put 2 Tbs of mayonnaise. Cut up the sweet midgets into fine slices and add. Scrounge up some frozen chopped onion (you know there is some in a bag in the freezer, You saw it.) put that in and just a tiny bit of the juice from the sweet pickle jar. Just enough so that it all stirs around and tastes good. Just don't add the tuna yet!

Open said tuna and flake it over the toast pieces. Then carefully spoon the “dressing” over the top in just the amount that You like!




Yes, it is still tuna salad – only fabulous!

LOL

Hope You can enjoy
socialslave


To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!