Thursday, November 25, 2010

Holiday's are here!!!

Holiday's are here. Just wanted to post some helpful hints to make them a little easier on you.

Gobble, Gobble

If you have ever wondered how many mouthfuls a guest will eat from the appetizer tray, wonder no more, The average party-goer at a cocktail party (no meal included) will gobble-up 10-12 mouthfuls. If a meal is included you only have to figure 4-5 mouthfuls. If you are having a wine and cheese gathering, figure 4 ounces of cheese per person. If you are having a dip and crackers or chips you need to figure one cup will serve 8 people if you are serving other small goodies. One quart of dip will provide you with 150-170 cracker-size servings. 3 beers, wine, or soft drinks per person is standard. BUT depending on the guests, music and fun!! Maybe more drinks will be poured.

Happy Thanksgiving to you all. Your Saucy Chef, Cindy

Monday, November 22, 2010


Use a good quality bread such as artisan, Italian, Sour Dough, or Baguette. Slice on a diagonal, place on a baking sheet and brush with olive oil. Place in a 425 degree oven and lightly toast. Approximately 5-6 minutes. You want it to be slightly chewy. Remove from oven and rub each slice with a clove of garlic and sprinkle with kosher salt. Yum! Eat plain of top with some favorite dips.

Brushetta Topping Ideas

Marinated artichokes hearts
Sauteed Mushrooms
Olive Tapenade
Thin slivers of Parmigiano Romano
White Bean Dip
Mascarpone, figs or dates topped with prosciutto
Goat cheese and roasted red peppers
Cream cheese with a jalapeno jelly
Chopped tomatoes, fresh mozzarella, basil tossed with balsamic vinegar and olive oil.
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Sunday, November 7, 2010

Artichoke-Spinach Dip

This is a creamy, delicious, hot dip made from artichokes, spinach and Parmesan, with a little red peppers for color.

Artichoke-Spinach Dip

1 cup artichoke hearts, chopped (canned)
1/2 cup frozen chopped spinach, thawed and squeezed
8 ounces cream cheese
1/2 cup mayo,
1/2 cup sour cream
1/2 cup Parmesan cheese, grated
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon minced garlic
1/4 cup sweet red pepper, diced
Fresh ground pepper to taste

Thaw and squeeze spinach. Heat cream cheese in a small bowl in the microwave for about 1 minute on high. Add spinach and artichoke hearts and stir well. Add remaining ingredients to the cream cheese mixture. Bake in a ramekin or oven safe casserole. 350 degree oven for 30 minutes or until bubbly. Serve with Bruschetta, tortilla chips or sour dough bread chunks.
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Thursday, November 4, 2010

Chicken Hot Dish

When the temps start falling and wind is blowing a good comfort Hot Dish is in order. This is a classic and can be tweaked with just about anything. This is a recipe that will please anyone.

Chicken Hot Dish

4 cups roasted skinless chicken breasts, chopped ( you can use a pre-roasted chicken to save time)
1/4 cup green onion, sliced
1/4 cup red bell pepper, chopped
3/4 cup celery, diced
1 (8 oz) can sliced water chestnuts, drained and chopped
1 small can of mushrooms , drained or substitute fresh
1 can cream of mushroom soup
3/4 cup sour cream
1 tablespoon Dijon mustard
salt and pepper to taste
3/4 cup Swiss cheese, shredded
1 cup potato chips, crushed
1 cup cashews

In a large bowl: Combine chicken, green onions, red bell pepper, celery, water chestnuts, mushrooms. In a small bowl combine cream of mushroom soup, sour cream, Dijon mustard, salt and pepper. Mix into the chicken mixture and fold to moisten. Spray a 9x9 baking dish. Add mixture to baking dish and sprinkle the cashews on top. Add shredded cheese. Cover with foil. Bake in 350 oven for 20 minutes or until bubbly. Take out and add crushed potato chips and bake 5-7 minutes longer uncovered.
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Friday, October 29, 2010

Mini Pies and Tarts

I wanted to tell you about my new great lady who makes wonderful mini homemade pies that are heavenly and beautiful to look at and are simply delicious. Her name is Glenda Michels and she is on board with me with the Saucy Chef. We are doing fabulous Cocktail Parties with Hors d oeuvres. We can do butler passed or set up a beautiful buffet table. I have added these mini homemade sweets and they have been sooo popular.

Glenda also does different baking such as Caramel Rolls, Cookies, Muffins and of course homemade pies of any flavor. Give me a call if you need anything.
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Monday, October 11, 2010

Pumpkin Bread

Autumn is here and the pumpkins are really plentiful. Going to give you a few recipes you might enjoy.

Pumpkin Bread
2 2/3 c. Sugar
2/3 cup shortening
4 eggs, beaten
1 can pumpkin or cooked pumpkin
2/3 cup water
3 1/2 c. flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2/3 cup walnuts, chopped

Cream together sugar and shortening. Stir in eggs, pumpkin and water. Sift together flour and spices. Gradually stir dr ingredients into pumpkin mixture. Add nuts. Blend well. Turn batter into 2 greased loaf pans. Bake 350 degrees for about 1 hour and 15 minutes or until done.
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Tuesday, October 5, 2010

Apple Crisp

Autumn is here and the apples are delicious and in season. What a wonderful dessert for any occasion or dinner party. Yum!! Serve with Whipped Cream, Vanilla Ice Cream, or even Cool Whip. Make sure it is warm when you serve it.

Apple Crisp

10 cups Granny Smith Apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon soda
1/2 cup melted butter

Preheat oven to 350 degrees F

Place the sliced apples in a 9x13 baking dish that has been well greased. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake 350 degrees F for about 45 minutes.

Serves 10-12. Enjoy!!!!
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Apple Crisp

Thursday, August 19, 2010

The abundance of Zucchini is somewhat overwhelming. But let me tell you!!! Zucchini Soup is one of those recipes that will stick to you for a long time because of how delicious it is. The recipe is as follows.

Zucchini Soup

This soup can be eaten hot or cold. It is so super simple and delicious.

Serves 6

4 1/2 cups Chicken Broth
6 cups diced Zucchini
2 tbsp. Tarragon, chopped or dried
1/4 tsp. ground black pepper
1 cup Sharp Cheddar Cheese, shredded

Place broth and diced zucchini in a large sauce pan. Add pepper and tarragon. Bring to a boil over high heat. Turn down to a simmer and cook, uncovered until zucchini is tender.

Work in batches. Puree in blender until smooth, (fill only 1/2 full and put a towel over opening of blender so it doesn't spill over).

Return to pan and add shredded cheese.

You can add toppings if you wish. Croutons, sour cream, more cheese, sun flower nuts, salsa. It is very delicious on it's own. Can be served hot or cold. Yum!!!
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Wednesday, August 11, 2010


Great Handmade photography cards by Barb Haberman available at my booth at the flea market!
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Alicia was here...come in and shop!

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Friday, July 2, 2010

Trail Mix Cookies

We are always on the run. Make a batch of these and freeze them. Grab and Go for a quick and good for you breakfast.

1/2 cup butter
1/2 cup butter flavored crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. soda
1 tsp. baking powder
1 tsp. vanilla
2 cups flour
1/4 cup wheat germ
1/2 cup oatmeal
3/4 cup oat bran
3/4 cup raisins or craisins
1 cup peanuts
2 cups mini chocolate chips or mini M&Ms

Combine all ingredients and drop 1 tablespoon on ungreased baking sheet. Press down gently with a fork. Bake @ 350 for 8 to 10 minutes.
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Tuesday, June 15, 2010

Sorry I am not a good photographer, BUT.. Come to the Shady Hollow Flee Market this week-end for your Fathers Day gift. I will have some ready made gifts for you to choose from. Anyway!!!! This quick bread is absolutely amazing. YUM YUM YUM That is all I can tell you.. The bread is called Prairie Lake Brown Bread. You will have to come and taste. If you love it and I get requests, I will publish the recipe. You will not be disappointed. Something you have never tasted before.

We are open 2 days this week-end for Fathers Day. Check me out. I hope you will find a very cute or unique gift for your favorite Dad or Gramps.

New items this week are: Nautical Wine bottle stoppers (Way too cute for you sailers) Nautical matches very long for you to light your fireplace or bomb fire. Cute notebooks and little purses for coin or whatever. They just are too cute. I have a really unique wire thing a ma gig. It houses your favorite pictures and is neat.

Anyway, come on out even to just visit and catch up. Would love to see you. Look for the red umbrellas. See you soon. Cindy PS I am hoping my new CD'S will arrive in time for Fathers Day, If not they will be sure to be here for the 4th of July. Come meet Marilynn and Maybe Fran. You will love them.
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Tuesday, June 1, 2010

Shady Hollow Flee Market

Shady Hollow Flee Market is where you can find The Saucy Chef. I will be there on Sunday's for the summer. I have lots of gift ideas. You can also get my Salsa. Regular Salsa and Salsa with green olives, Handmade Trail Mix with a kick of Wasabi that makes the mix very unique and I promise delicious. Ask for a sample. Homemade Granola, I am telling you, your going to love it and I hope it will bring you back the next Sunday for more. Banana Bread was a hit.

You will find Cross Bottles, Sea Shells, Dash and Albert Throws in fun lake colors.
They are great to take on the Pontoon. They can double as a large beach towel, for they are soft, cotton, washes up great and won't shrink.

Come on over and check it out.
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Saturday, May 22, 2010

Flee Market

Come join us at the Shady Hollow Flee Market in Detroit Lakes, Mn. Starting Saturday May 29, Sunday May 30 and Monday May 30, Memorial Day Week-end. Th e Saucy Chef will be there with many new fun accessories and food items, such as Saucy's Stuff, Salsa, Pizza Sauce, Pasta Sauce, Banana Bread, Butter Pecan Bread, English Muffins, Doughnut Muffins, Trail Mix, Granola, and lots of fun lake and gift items. Look for the red and white striped tables with bright red umbrellas. Looking forward to visiting with you.
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Saturday, May 8, 2010

Rhubarb Muffins

One of my favorite seasonal fruits is Rhubarb. It is so tart it makes you pucker like a lemon, but with some added sugar a fabulous treat. One of our favorites is muffins. The recipe is simple and is well worth trying. Hope you enjoy. Let me know what you think.

Rhubarb Muffins

2 1/2 cups flour
1 1/4 cup brown sugar
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1/2 cup canola oil
2 tsp. vanilla
1 1/2 diced Rhubarb
1/2 cup walnuts (chopped)


1 tsp. cinnamon
1/3 cup sugar
1 tbsp. butter

Combine ingredients in order given. Place dough in 24 paper lined muffin cups. Mix the topping ingredients and sprinkle on muffins. Bake at 350 degrees for 30 minutes.
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Tuesday, May 4, 2010

Did you know?

You can cut the number of calories and fat grams in your baked goods by using the equivalent amount of apple sauce instead of oil (in other words, 1 cup of oil equals 1 cup of apple sauce).

When a recipe calls for 1 small onion, it's equivalent to 1/4 cup of chopped, fresh onion. You can substitute it for 1 to 2 tablespoons of instant minced onion...or 1 tablespoon of onion powder...or 1 1/2 teaspoons of onion salt.

If your salsa is to intense, mix in a few drops of vanilla extract. It tames the heat, making it seem less spicy.

Monday, April 26, 2010

Earth Day 2010

You have the ability to make your next trip to the store a GREENER experience. Here are some ways to be environmentally conscious when shopping.

1. Bring your own bags. Reusable shopping bags are all the rage and come in so many styles and colors. Bring them with you on every trip so you can skip the plastic bag. Also, check to see if your store offers a discount on your bill when you use a reusable bag.
2.Stock up on Produce. Much less energy is used to grow fruits and vegetables than raise animals for meat. Making produce the majority of your diet can reduce dependence on other foods.
3. Share Shopping. Bring a friend or neighbor shopping and car pool. It will really save on gas.
4. Shop Organic. Organic foods are grown without the use of harmful pesticides and fertilizers.
5. Buy in Bulk. Buying in bulk is beneficial because it reduces the need for individual packaging of products. Plus, you'll have to make fewer trips to the store, which saves on gas.
Source: Fargo Forum

Wednesday, April 21, 2010

Secrets to Easy Entertaining

Food and friends go together, how many times have we had people over for a meal and panicked that we don't know what to make? It doesn't matter what kind of a cook we are we all need some inspiration from time to time. Remember when cooking for friends they are coming to be with you not to test your cooking skills. Keep it simple, get organized and everything will go smoothly. (And if you just can't, Call Me!!!)

Some points to go by:

1. Choose recipes you know you can manage. Read recipes over before you begin, refer to a work plan, then just relax and enjoy shopping and cooking.
2. Simplicity is important. Make something you are comfortable with. Don't try something new for company. It may become to stressful not knowing if it will turn out.
3. Don't be afraid to cut a few corners in the kitchen. If you are short of time and energy buy a few ready made food items.
4. I find that choosing a style or theme is important as it can add a little extra drama and beauty to the meal. Be bold! Add a few personal touches such as napkins tied with ribbon, vases filled with herbs or fruit, like oranges, limes, lemons. Add a few flowers to that vase and you have a very unique centerpiece.
5. When the cooking is under control, set the table sooner rather than later. Its not something you want to do last minute.
6. Don't forget to pour yourself a glass of wine and put on some great music.

Friday, April 16, 2010


Spring is here and Asparagus is the spring season choice vegetable. Asparagus is usually sold in bundles, standing upright in water. Choose fresh looking, firm spears with tight tips. Smell them first to be sure they don't give off an unpleasant Oder(if they do they are old). Check the cut ends of the stalks, they should be moist, not dried out. Cook your asparagus with in 2 days of purchase.

The simplest preparation is to just toss the spears with olive oil and a little sea salt, add pepper before putting them in a 400 degree oven, or a hot skillet. Cooking time depends on the thickness of the spears and how crowded your pan is, but when the spears are just tender(a knife will meet slight resistance), they're done. Yum!!!

Asparagus pairs well with many foods, but some of it's best flavors are lemon, orange, garlic, ginger, sesame oil, eggs, mushrooms and shellfish particularly shrimp.
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Friday, April 2, 2010

Classic Deviled Eggs

Easter is here and the wonderful egg. These classic Deviled Eggs will please everyone. Use it as a starter for your Easter Dinner.

First let me share with you a no fail hard cooked egg.

Place the eggs in a saucepan large enough to hold them in a single layer. Cover the eggs with cold water, about an inch above the eggs. Place the pan on the heat and bring to a boil. Just when the water hits a full boil, remove from heat and cover. Let the eggs sit, covered for 16 minutes. Then, drain immediately, cool under running cold water, and get ready to peel.

Classic Deviled Eggs

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2 tablespoons plus 2 teaspoons mayo or miracle whip (or use half mayo and half miracle whip)
1 tablespoon yellow mustard
2 teaspoons white distilled vinegar
1-2 teaspoons sugar ( taste after you add the first teaspoon, that may be enough for your taste)
salt and fresh ground black pepper to taste.

1. Combine the thoroughly mashed yolks and mayo, then stir in mustard, vinegar and sugar. Salt and pepper then taste and adjust if necessary. Stir to achieve a smooth texture.

2. Take a gallon plastic bag and put yolk mixture in it. Press down to get the contents toward a point. Take a scissor and cut the tip off. You then can pipe into the eggs whites. Sprinkle with paprika if you wish.
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Sunday, March 28, 2010

Asparagus Wrapped with Prosciutto and Phyllo

These are a real hit at several parties I have done. The recipe is requested a lot so here it is. Hope you enjoy.

Asparagus is now in season.

24 asparagus spears
12 thin slices of prosciutto (8 ounces)
12 sheets frozen phyllo dough (thawed)
2/3 cup unsalted butter, melted
1/2 cup fine dry bread crumbs (I like panko)

1. Wash asparagus; break off the bottoms. Blanch spears in boiling water for 2 minutes. Drain and place spears in a bowl of ice water to stop the cooking and cool. Drain on paper towels
2. Cut each slice of prosciutto in half lengthwise. Wrap prosciutto around a spear like a spiral to nearly covering the asparagus.
3. Preheat oven to 400 F. Halve phyllo sheets crosswise to make 24 9x7 inch sheets. Trim enough off of one long side of each half to make sheets about 1 inch shorter than the asparagus spear. Work with one sheet at a time and keep the rest of the sheets covered with plastic wrap, to prevent drying. Lightly brush sheet with melted butter and sprinkle about 1 teaspoon crumbs. Place one prosciutto spear across the phyllo sheet at one short end. Roll phyllo dough around spear brush with a little butter to seal. Repeat with remaining phyllo, butter, bread crumbs, and prosciutto wrapped asparagus.
4. Bake on baking sheets. Bake about 10 minutes or until phyllo is golden brown. Serve warm Makes 24 appetizers.
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Farewell Arizona Dinner

Last night my family and I had dinner at the most wonderful little place in Phoenix called "Tuck Shop" We had the most amazing meal consisting of,
Oyster Por Boy's
fried okra & shrimp
homemade fries and parsnips dipped in the most flavorful hamburger gravy
fried chicken, succotash and waffles
flank steak with mashed potatoes
clam chowder with hush puppies....delicious!

Then made a pit stop at "The Gelato Spot" for a little dessert!