May. 25th, 2011

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We had an "End of the World" and "Alien Hunting Bon Voyage" party last weekend. The food was a big hit. I gave left overs to people to take home, my son came by and picked up some and I took some to my tai chi class. Everyone loved it all. Here are the recipes...

Mini Falafel with Cucumber Yogurt Sauce
This was by far everyone's favorite. There were no left overs.

  • 1 can(s) garbanzo beans
  • 1 whole(s) onion
  • 1 tablespoon(s) dried parsley ( or 1/2 C Fresh)
  • 2 clove(s) Garlic
  • 1 whole(s) egg
  • 2 teaspoon(s) ground cumin
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 teaspoon(s) lemon juice
  • 1 teaspoon(s) baking powder
  • 1 tablespoon(s) olive oil
  • 1 cup(s) dry bread crumbs
  • 1 cup(s) plain yogurt
  • 1/2 cup(s) cucumber
  • 1 teaspoon(s) dried dill weed
  • 1 tablespoon(s) mayonnaise
  • Begin by hulling the chickpeas. If you remove the little skin off each and every bean, the falafel will have a much more smooth and pleasant texture.
  • In a large bowl, mash chickpeas until finely crumbled and pasty. Process together in a blender or food processor: onion, parsley, and garlic until smooth. Stir into the chickpeas.
  • In a smaller bowl, beat together: egg, cumin, salt, pepper, lemon juice, and baking powder. Stir into chickpea mixture along with the olive oil.
  • Stir in bread crumbs. You may need more or less breadcrumbs depending on the stickiness of the mixture. You want a consistency of cookie dough so that you can handle it.
  • Heat cooking oil in a large skillet. Make several 2 inch patties of the chickpea mixture. To do this take about 1 tablespoon of the mixture, roll it into a ball and flatten. Drop immediately into hot oil. Fill the skillet with these little patties. Brown on both sides. This only takes a few minutes.
  • Remove to paper towel. You can transfer them to a cookie sheet and keep them warm in the oven for a couple of hours.
  • Sauce: Stir together yogurt, cucumber, dill, mayonnaise and salt & pepper to taste. Chill for at least an hour. You can make this the day before.
Cream-filled Cup Cakes
I made both yellow and chocolate cupcakes.  Then I frosted them with vanilla frosting and added food coloring to make the 6 different colors of the rainbow.  They were very festive and yummy.  I made a big mess, but clean-up was pretty easy.

  • 1/4 cup(s) butter
  • 1/4 cup(s) shortening
  • 2 cup(s) powdered sugar
  • 1/8 teaspoon(s) salt
  • 3 tablespoon(s) milk
  • 1 teaspoon(s) vanilla extract
  • Bake 2 dozen cupcakes using your favorite box cake mix or homemade recipe. Cool completely.
  • In a large mixing bowl, using an electric mixer, beat butter and shortening together until smooth. Blend in powdered sugar and salt. Gradually beat in milk and vanilla. continue to beat until light and fluffy.
  • Fill pastry bag with smallest tip. Push just slightly into top of each cupcake and squeeze in small amount of filling.
  • Decorate with your favorite icing and decorations.
Spinach Dip
I had the most of this left over.  I don't know if people didn't like it or if I just had too much food.  Probably the latter because this was really good.
  • 1 package(s) onion soup mix
  • 1 cup(s) mayonnaise
  • 1 cup(s) sour cream
  • 1/2 cup(s) water chestnuts
  • 10 ounce(s) frozen spinach
  • 1 teaspoon(s) Worcestershire sauce
  • Mix all ingredients together in a small bowl until well blended. Cover and chill overnight. Serve with your favorite dippers (veggies, chips, bread cubes, etc.)
Flourless Chocolate Torte
I've made and posted this recipe before, but everyone loves it so much and keep asking for the recipe, I thought it warranted a repost.
  • 1 cup(s) Unsalted butter
  • 1/4 cup(s) Unsweetened Cocoa powder
  • 1 1/4 cup(s) Heavy Cream (whipping cream)
  • 8 ounce(s) Unsweetened Bakers Chocolate
  • 5 whole(s) Large Eggs
  • 1 cup(s) White Sugar
  • 1/4 cup(s) Powdered Sugar
  • 1/2 cup(s) Sour Cream
  • Heat oven to 350 deg. Butter a 9-inch springform pan and dust with cocoa powder.
  • In a medium saucepan, heat the butter with 1/4 cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth. Remove from heat.
  • In a medium bowl, whisk together the eggs, sugar, and cocoa powder. Whisk in the chocolate mixture.
  • Transfer the batter to the prepared pan and bake until puffed and set. (Approximately 35-40 mins.) Let cool in pan for 1 hr. Run a knife around the edge of the cake before loosening the pan.
  • With the electric mixer, whip together the remaining cream, sour cream, and powdered sugar until mixture thickens. Dust the cake with powdered sugar. Drizzle the whipped topping over each slice when serving.
Pineapple Marshmallow Salad
No one seemed to like this, but me.  I love it.  This is not your grandmother's pine apple marshmallow salad, this is very rich and good.  You can use real whipped cream if you prefer.  It is very unhealthy!

  • 2 1/2 tablespoon(s) all-purpose flour
  • 3/4 cup(s) sugar
  • 1/4 teaspoon(s) salt
  • 1 tablespoon(s) white vinegar
  • 2 whole(s) eggs
  • 1 cup(s) pineapple chunks
  • 1/2 cup(s) pineapple juice
  • 3 cup(s) mini marshmallows
  • 4 cup(s) cool whip
  • mandarin orange sections
  • Mix dry ingredients. Add eggs and vinegar and stir til well mixed. Stir in pineapple juice and cook over medium heat until mixture thickens. Set aside to cool.
  • When completely cool, add pineapple chunks and marshmallows to pudding. Fold in cool whip and chill overnight.
  • Decorate with mandarin orange sections.


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