Saturday, December 3, 2011

Cranberry/Jalapeno Dip

First of all I would like to share with you all that this is my first post since getting contact lenses.  It is so nice not to have to grab for the readers putting them on and then taking them off to see distances and so forth.  That said, let's get back to this wonderful dip.  It is a crazy combination, I know, but it works!  It reminds me of Christmas with the red and the green.  As I am typing this, I just want to stress the importance of handling peppers.  Jalapenos are on the bottom of the scoville heat scale, but they can still burn.  While making the dip, one of the jalapeno peppers squirted and hit my face and it is still kind of burning so be careful, use gloves and please, please, don't touch your eyes (or other sensitive body parts) after handling peppers.

Monday, October 24, 2011

Chocolate Kaluha Fantasy Cheesecake

I have to admit that this is by far my favorite cheesecake of all time.  Just the mere mention of the cheesecake will make people get a glazy eyed dreamy happyplace look on their faces in which I refer to a Homer Simpson moment.  A lot of people are intimidated by making cheesecakes, but, follow my directions, this cheesecake is not difficult.  I originally found this recipe in a cookbook published by a group of California Home Economics teachers and changed it up a little bit.

Tuesday, September 13, 2011

Mardi Gras Polka Dot Bundt Cake

Another use for the Babycakes Cake Pop Maker.  This idea is so cool!  The possibilities are endless. 

You decide the flavors, I used an 18.25 oz. Pillsbury Dark Chocolate cake mix and a 10 oz. Paula Deen white cupcake mix (I found at the Dollar Store).  I found that the 10 oz. cupcake mix made the perfect amount of cake balls for the cake.  The amazing thing about this cake is that no two slices are the same.  The cake was very moist including the cake balls, they did not over cook even though they were completely cooked before going into the cake batter.

Sunday, September 11, 2011

Parmesan Chicken Wings (Drummies)

I love these wings!  They are easy to make, and is finger lickin' g-o-o-o-od! Two tips I recommend in making these wings:
  1. Use Reynolds Non Stick Foil on your cookie sheet and  Regular foil will work, but this stuff is amazing, nothing sticks!
  2. Double the cheese mixture, put about half of the mixture in the bowl to start with and add more as needed, when finished store in your refrigerator until next time.
Serve them up at your next football party.

Thursday, September 8, 2011

Bacon Tater Tots

Recipe with only two ingredients, bacon and frozen tater tots.

Wednesday, September 7, 2011

Celebration 600 Giveaway

I told everyone on Facebook that when I hit 600 likes I would post a free giveaway.  Here it is!

It is a bake set just in time for the holiday baking season.


cupcake stand holds 13 cupcakes
utensils:  whisk, tong, spatula, and brush
6 reusable cupcake molds
set of 4 Tupperware flexible cutting boards
set of 6 Tupperware midgets storage containers
Tupperware Squeeze It decorator
Oven mitt and pot holder

To win this free giveaway, here is what you have to do.

1. "Like" my Party Food to Go Facebook Page AND
2. Leave a comment on this post include your first and last name (so I can match the comment post with your facebook page) telling me that you already like or just put a like on my Facebook page and you may include in your comments suggestions for future posts and recipe ideas.

This free giveaway valued at $50 and is available only to US addresses.  No fee for shipping.  Free to one winner that will be chosen randomly by  Deadline to enter  is Sunday, September 11, 2011 @ 6:00 pm PST.  Winner will be announced on this blog post and notified by Facebook Message.

Good luck everybody and thank you again for your interest in my love of cooking.

Sunday, September 4, 2011

Tangy Bistro Sauce/Dip

A while back, I was wondering around at Cash & Carry (restaurant supply store) and stumbled upon a bottle of Grey Poupon Bistro Sauce.  It looked very tasty, but only available in a large bottle, so after reading the ingredients I decided I would make my own version.  Don't know if my version of this sauce/dip tastes anything like the Grey Poupon Bistro Sauce but I really like how my version turned out.  After quite a bit of experimenting, I couldn't get the spices right and then stumbled upon a bottle of Cavender's All Purpose Greek Seasoning at our local WalMart store and determined that this spice blend would possibly be what the sauce needed.  This was the missing link to the sauce and the seasoning completed my experimentation.  I tried the sauce with garlic and onion powder but it wasn't the right taste so I resorted to using fresh.  Most of the ingredients for this sauce are probably already in your refrigerator.  The best way to describe this sauce is, like fast food secret sauce/fry sauce on steroids.  This dip is amazing with the Po-Jo potatoes (like the Shakey's Pizza Mojo potatoes) from one of my earlier blog post as well a french fries, onion rings, hamburgers, etc.   Hope you give it a try...

Wednesday, August 24, 2011

Fortune Cookies

I have done a lot of experimenting with fortune cookie recipes and cooking methods.  I tried cooking in the oven on a silicone mat, on the back of a cookie sheet, on top of a cookie sheet, on a cookie sheet with parchment paper.  I took a whole week of every evening trial and error after error trying to get the right formula for cooking these cookies.  I would make a batch of cookies using various methods and was always disappointed that the cookie didn't crunch all the way through and was kind of gummy at the bend of the cookie.  I'm sorry, but I want a crunchy cookie.  I watched a segment of Modern Marvels on how fortune cookies are mass produced and came up with the idea of cooking on an electric griddle.  I also picked up a silicone egg/pancake ring which is the perfect size for making the cookies.

Fortune Cookie Recipe
makes 12 cookies

1 egg
1/3 cup sugar
2 Tbsp. Vegetable oil
2 Tbsp. water
1/4 cup cornstarch
1/4 tsp. almond extract

In a medium bowl beat egg with an electric mixer on low until frothy.  Beat in sugar a little at a time until light yellow and thick.  Stir in oil.  In a small bowl, whisk together cornstarch and water until smooth. Add to the egg mixture along with the extract and stir until well blended.  Set aside.

Preheat an electric skillet to 320-325 degrees.  Place ring directly on the griddle and spoon 1 Tablespoon plus 1 teaspoon of batter into the ring and lightly spread around the entire ring.  Allow to set up a little and carefully pull off the ring (at that point you can continue to make more rounds for cookies)  Cook each cookie for about 2 1/2 minutes on each side.  When flipping cookie, do so with a quick sliding motion under the cookie and then flip.  Cookie will be ready to flip on the first side when it appears to have a kind of dry bubbly look.  When the cookie has cooked and is light golden brown (if it is dark brown, turn down skillet about 5 degrees)  place fortune in the center bringing the edges together and with your hands (cotton gloves are recommended, I wish I had some to do this) work quickly hold the top edges with your hands and press the folded edge against a bowl or cup to bend and place into a muffin tin to allow to cool and keep it's shape.  Between each batch of cookies, take your spatula and scrape the surface of the griddle off so that the next batch of cookies will not stick or cook unevenly because of the residue and scrape spatula to make it easier to flip the cookies.  Also clean off the ring to keep clean edges on your cookies.  Cookies need to be stored in an air tight container or individually wrapped.

Place ring directly onto griddle
Add 1 Tablespoon plus 1 teaspoon of batter and lightly push batter out to the edges.

First side is done when it is mostly dry looking about 2 1/2 minutes.
Flip and cook about another 2 1/2 minutes.  Place folded fortune onto cookie and fold in half with spatula.
With both hands holding the cookie at to top, press folded edge against the side of a cup or bowl to shape.
Place shaped cookie into muffin tin to cool and retain shape.
Store in airtight container or individually wrap.

To make fortunes:

I used Printmaster and made the same fortune for all of the cookies.  Using label template for Avery 8366 file folder labels I printed them out on a plain sheet of paper and cut them out.  I folded the fortunes in half so they were long was as long as the cookie.  The cookies folded better if I folded the fortunes.

To make large fortune cookies:

Using the same recipe (will make 3 - 6" springform cookies) and cooking method, take a small springform pan and just use the outer ring (remove the bottom and set the ring on the griddle and keep in mind that the ring will get hot so use precaution.  When bending the large cookies, place into a bowl to retain shape while cooling and make sure it has a v shape and not a u shape otherwise the middle will be chewy, not crisp.


Add food coloring to make colored cookies.
Dip tips in chocolate and add colored sprinkles

Saturday, August 6, 2011

Nutella Mini Crescents

This is such an easy appetizer/dessert to make.  It would be wonderful for a brunch.  The best part of this recipe is that you only need three ingredients:

Wednesday, August 3, 2011

Lemon Snack Bites

I ran across a recipe from Chex called Lemon Buddies and had to try it.  After all, I love just about anything with lemon.  I didn't have Chex rice cereal so I used Crispix cereal.  I also modified the recipe slightly to my taste.  I think I might prefer the rice Chex over the Crispix, but it is great anyway.

Tuesday, August 2, 2011

Smoked Salmon Artichoke Mini Wraps

Who out there purchased the ice stick trays for the mini cheesecake wraps?  If you did, you are in for a real treat.  These savory appetizers are great for parties. If you don't have the ice stick trays and you would like to make this as a dip instead, see the note below.

Thursday, July 21, 2011

Quick and Easy Cobbler

I ran across this recipe while searching for a dessert for a co-worker's birthday.  She was on Weight Watchers at the time so I was trying to stay within the guidelines of her diet.  I found this recipe on and decided to try it.  It fit my guidelines too, not many ingredients and easy to make.  I like these type of recipes for weeknight cooking.

Wednesday, July 20, 2011

Mini S'More Bites

These mini morsels are big at parties and gatherings.  They are very easy to make, it just takes a little prep time to get all of the components together, that is, if you want variety.

Here is what you will need:

Mini Marshmallows
Chocolate melts - whatever flavor(s) you wish, I used dark and white chocolate
Frilly toothpicks
Graham Cracker Crumbs
Crushed Hard Candies (I used coffee nips for this demo)
Toasted Coconut
Crushed Pretzels

Monday, July 18, 2011

Tuna Melt Twist

During the summer months, I love farm fresh tomatoes.  You know, those softball sized beefsteak tomatoes.  A few years ago I came across this idea from Linda Genaw who has a website with low carb recipes and I had to make it.  I did and fell in love.  This is my summer "go to" dinner.

Living in the Pacific Northwest (about a half hour from the Pacific Ocean) I travel down to the docks in Westport and purchase my tuna right off the boats and can tuna each year. 

Monday, July 11, 2011

Facebook Contest Giveaway

As soon as I get 300 likes on Facebook, I will have a giveaway contest for tastey homemade marshmallows. Check out my facebook page "Party Food to Go" for details.!/pages/Party-Food-to-Go/146304978738081

Wednesday, July 6, 2011

Quick Donuts

Ok, so I thought everyone on the planet knew how to make quick donuts out of refrigerator biscuits.  Obviously not.  My husband of 31 years had no idea and just discovered them and are on his list of top requests.  I was working on some blogs on the Babycakes appliances and bought a bunch of different supplies including those cheap refrigerator biscuits, you know, the 10 biscuits in a tube in the refrigerator section that go on sale 2 for $1.  Yeah, those.  So, I had a tube hanging out in the fridge nearing the expiration date so I asked my husband if he would like some donuts.  He didn't believe me that I could make biscuits into donuts and I proved that negative Nellie wrong.  I made donuts just like I used to as a kid in the 1970's except I used to just use cinnamon/sugar blend or powdered sugar.  My husband has to have glazed.  So, for all of you out there who didn't know how to make quick donuts, here are the steps.

Sunday, July 3, 2011

Bacon Jam

I just heard about this wonderful spread for the first time last week.  I saw it and had to make it.  I searched the internet and found that it has been around for awhile especially in the south.  All of the recipes are about the same.  Blogger, Foodie With Family uses the jam to spread on toast for breakfast.  The best way to describe the taste is just like old fashion baked beans without the beans.  I smeared some on a hamburger tonight and it was out of this world. I used a package of ends and pieces bacon as I was going to dice it up anyway, and mistakenly grabbed sweet onions instead of yellow onions.  I think I would have like the yellow onions better. 

Garlic Fries

Several years ago, I had purchased a bag of frozen french fries that had a seasoning pack of garlic and olive oil from a local grocery store (Grocery Outlet) that has overstock and discontinued items so you never know what you will find there (I LOVE THEM!).  Anyway, getting back to my original story, I baked the fries and drizzled the oil over the fries and fell in love with them, sadly, I haven't seen those french fries since then.  A few years ago, I was getting ready for a local food and wine show and needed something to add to my menu.  I had mostly sweets and needed something savory.  I was thinking of something like french fries, but wanted something a little different than the usual and then remembered those wonderful olive oil and garlic fries.   I knew that the oil packet contained in the french fries I had sometime ago was olive oil and garlic and some kind of herb because it had green bits in it.  After quite a bit of experimenting, I found a blend that I was very happy with.  I am pleased to report that at the show, people were hoarding over to by booth for "those fries".

Sunday, June 26, 2011

Tomato and Green Olive Salsa

This is a recipe I have come to love.  I saw this recipe on the Rachael Ray 30 Minute Meals on the Food Network several years ago.  I prefer the pimento green olives over the regular pitted green olives.  The TV episode showed this salsa served over a piece of grilled fish which I tried and was great.  But thought, this makes a great salsa just by itself.  I really like it with butter flavored crackers. 

It also makes a great salad just by keeping it on the chunky side (not finely diced) and instead of the plum tomatoes, you could use small tomatoes (cherry, pear, grape, or heirloom grape tomatoes) and just halve them.  I don't know about you, but I prefer the smaller tomatoes over plum or other tomatoes unless you can get them actually vine ripened (and not those ones that are on the vine in the grocery store).  Once you have had an actual vine ripened tomato, you will never eat another grocery store tomato again. 

Sunday, June 19, 2011

Tami's Po Jo Potatoes

Maybe you have a Shakey's Pizza Parlor near you, or maybe you don't.  We had one nearby about 25 years ago but something happened to the chain of restaurants.  I searched the internet and found that they are making a comeback but only in large metropolis areas.  (Aberdeen, Washington does NOT fit this description).  A few years ago, I had a serious craving for Shakey's MoJo Potatoes that they used to serve.  I looked at different recipes on the web but the people that were posting the clone recipes were saying that it tasted just like Shakey's MoJo Potatoes but didn't come close to what I remembered.  I started doubting if my tastebud memory was correct.  After a lot of experimenting, I came up with this recipe and without a side by side comparison, I think this is the closest. 

Saturday, June 18, 2011

Babycakes Mini Donut Maker - Pulled Pork Sandwiches

The Babycakes Mini Donut Maker is not just for making donuts!  If you have this machine, you must try this.

Dust off your bread machine that you put away in the closet.  You will need this to make these delicious morsels.

Friday, June 17, 2011

Babycakes Garlic Bread Poppers

Lasagna roll with garlic bread poppers
Still experimenting with savory appetizers with my Babycakes Cake Pop Maker.  I had a tube of Garlic and Herb Bread Sticks in the refrigerator.  I thought to myself, why not.  I bet the garlic breadsticks would be perfect in the cake pop maker in making garlic bread balls.


Sunday, June 12, 2011

Cheesecake Mini Wraps


          I was watching Guy Fieri on the Food Channel Network quite a while ago and he had made something called Chinese Cheesecake.  I fell in love with this idea of making a fried cheesecake roll.  I made it his way following the instructions and using the egg roll wrappers.  They turned out ok but I felt I could do better and didn't care for the size of the egg roll wrappers.  After a bit of experimenting I came up with this method and version.

Saturday, June 11, 2011

Babycakes Ham and Cheese Puffs

I experimented with the Babycakes Cake Pop maker trying to cook my Ham and Cheese Puffs in the cooker.  They turned out crispier than cooked in the oven.  For all of the steps on how the make these, just click on the Ham and Cheese Puffs link above.

Babycakes Surprise Popper

I have been experimenting again with my Babycakes Cake Pop Maker.  I love it and highly recommend it for you people who like snacks and who entertain.  This Babycakes Suprise Popper has a chocolate middle (surprise!).

Thursday, June 9, 2011

Oriental Chicken Salad

I love this salad!  I make it all of the time, it's the perfect summer dinner.  I have had other versions of this salad, but this one by far is the best.  This is great for leftover rotisserie chicken.  As they say, "Try it, you'll like it!"

Wednesday, June 8, 2011

Red Velvet Cake and Cheesecake in One - Directions

In the earlier post about the Red Velvet Cheesecake Cake, I didn't have pictures except the final.  Here are the steps: 

Sunday, June 5, 2011

Cutting parchment paper to fit a round pan

I know, how easy, just put the pan on a piece of parchment paper and trace around it.  This is just as easy for me.  I always insert a parchment paper bottom for cheesecakes with crust or without crust and always leave a little extra up the sides for easy removal from the springform pan.  I have it broken into a step by step instructional.  It looks like a lot of steps, but when you do this for yourself, it will also be easy to you.

Saturday, June 4, 2011

Better Than Fried Jalapeno Poppers


I am a sucker for jalapeno poppers.  LOVE THEM!  A few years ago I came across a recipe that had baked jalapenos topped with bacon and tried them.  They were ok but I thought that the filling needed more flavor.  I experimented with ranch flavoring and came up with the perfect blend.  Since this is the beginning of barbecue season, you could also make these up and cook them on a grill, but suggest cooking on a disposable foil cookie sheet.  If you want to use regular bacon, dice up bacon into small pieces and cook until crispy and drain.  I find that it is easier to use the bacon crumbles and the bacon is less fatty.  Make sure you use gloves when handling the raw peppers.  I included a link for the Uncle Dan's Ranch Dressing, I think it is a product that is available only in the Northwest region of the United States.  Hidden Valley dry ranch dressing seasoning is a national brand and can be used, but the outcome will not be the same.  Uncle Dan's does not have the buttermilk in it so the seasoning is stronger than Hidden Valley.  These are easy to make and not a lot of ingredients - I hope you give them a try.

Thursday, June 2, 2011

Babycakes Pizza Poppers

I used to makes pizza pancakes for small gathering.  I would make the pancakes up and cut them into triangles (pizza wedges) and serve with warmed pizza sauce for dipping.  I was excited when I got the Babycakes cake pop maker - I had this recipe in mind as well as others.  Just because it says it is a cake pop maker doesn't mean that you have to cook cake in it.

Wednesday, June 1, 2011

Babycakes Cake Pop Maker and Mini Donut Maker

Experiment - Refrigerator Cinnamon Rolls

Mini Donut Maker
Mini Donut Maker - Take roll and cut 1/3 of outer layer off.

Place in mini donut maker, close lid and cook about 4 mins.

Remove from cooker and get ready for icing.

Cake Pop Maker

Cake Pop Maker - cut into 1/3 and kind of press the loose
ends together to prevent coming apart.

Place into cooker and cook about 4 mins.

Remove from cooker and prepare for icing.

Ready to eat. 

Cooking the mini donuts leave the middles closed.  You can either break them out or take advantage of the small well for icing or maybe a thick pie filling such as custard or use as a fruit cup, strawberry shortcake, etc.  You could probably do the same with refrigerator biscuits savory or sweet.  How about cornbread with chili poured over top.  Hmmmm....thinking of more ideas.  Stay tuned.....