GAME DAY RECIPES WITH THE HAUTE HOSTESS

Try these fabulous game day recipes wearing the New Haute Hostess Collegiate Collection!

SPINACH SARAH

4 packages (10oz. each) frozen chopped spinach
1 cup spinach liquid
2 teaspoons Worcestershire sauce
10 tablespoons butter
2 cans Rotel tomatoes without the juice
5 tablespoons flour
1 cup finely chopped onion
1 cup evaporated milk
1 teaspoon black pepper
16 ounces Velveeta cheese, cut into cubes

1. Cook spinach according to package directions.

2. Drain and reserve liquid. Melt butter in saucepan over low heat.

3. Add flour, stirring until blended and smooth; do not brown.

4. Add reserved spinach liquid, stirring constantly. Cook until smooth and thickened.

5. Add remaining ingredients. Stir until cheese melts. Serve immediately.

Serves 12.

HH Tip:

I serve Spinach Sarah with Frito Lay's Scoops!

Yeehaw! 

RAZORBACK BLOODY MARY'S

1 (32 ounce) bottle of Diane’s Bloody Mary Jalapeno Mix
1 tablespoon horseradish
1 dash of Tabasco sauce
7 dashes of Worcestershire sauce
2 twists form the salt mill
1 teaspoon of celery salt

1 lemon (do not use lemon juice substitute)
8 ounces Grey Goose Vodka
Fresh celery stalks with leaves

1. Combine Diane’s Bloody Mary Jalapeno Mix, horseradish, Tabasco sauce, Worcestershire sauce, salt, and lemon juice in a large pitcher and stir well.

2. Fill each glass with ice, Bloody Mary mixture (1/2 way up glass), and 1 ounce of Grey Goose Vodka.

3. Garnish with a celery stalk or a wedge of lemon, if you prefer.

Serves 6.

HH Tip:

I love to moisten the rim of my glass with a lemon wedge and dip the rim in celery salt for a new twist on a classic drink. Looks festive and tastes great! Plop in a large stuffed green olive to finish!

TORTILLA SPIRALS

4 OUNCES MILD GOAT CHEESE

1 CLOVE GARLIC, MINCED

1 4 OZ CAN GREEN CHILES

4 SUN DRIED TOMATOES, PACKED IN OIL, DRAINED

1/3 CUP PITTED BLACK OLIVES, MINCED

4 OUNCES SHREDDED MONTEREY JACK CHEESE 

3 TABLESPOONS CHILI POWDER

DASH OF CAYENNE PEPPER

SPRINKLE OF CAYENNE SALT

12 LARGE FLOUR TORTILLAS

1. Whip the cream cheese and goat cheese together in a large bowl until smooth. 

2. Beat in all the remaining ingredients, except the tortillas, and the oil from the sun dried tomatoes.

3. Spread 1 tortilla with a large dollop (about 2 tablespoons) of the cheese mixture. 

4. Top with a second tortilla and spread in the same fashion with the cheese mixture.

5. Roll up 2 tortillas tightly like a jellyroll and wrap in plastic wrap.

6. Take out of the refrigerator and slice each roll up into 1 inch slices and arrange on a pretty platter.

xx Haute Hostess 

GAME DAY DIVAS MAKE A SPLASH IN HAUTE HOSTESS' NEW COLLEGIATE COLLECTION

FOLLOW THESE GAME DAY TIPS TO MAKE SURE YOUR TAILGATE DOESN'T FUMBLE ~ RA RA!

1. Use Haute Hostess Aprons in Team Colors for your “Cheerleading Squad”

2. Hire Professional Bartenders

3. Use Personalized Stadium Cups and Napkins “Team Haute Hostess," “Tailgating With Elizabeth," or “Haute Hail Mary“ 

4. Hang banners with name of your tailgate so newcomers will find you!

5. Have heavy game day food that soaks up the alcohol.

6. Folding Chairs w Cup Holders and cozy stadium blankets will definitely crown you The Tailgate Diva!

7. Have Fun Games like Corn Hole, Beer Pong, or the Haute Hostess way “Champagne Pong!”   

 xx Haute Hostess

THANKSGIVING MORNING BREAKFAST CASSEROLE

FOOD = LOVE 

I love pleasing people and giving the pleasure of comfort food ~ Hope you enjoy this recipe as much as my family has from generation to generation during Thanksgiving weekend. 

Fabulous Egg Casserole for Thanksgiving morning to feed your hungry bunch ~ make the day before ~ then pop in the oven
morning of. Serves 16

4 slices bacon (cut in pieces)
1/2 lb. dried beef (cut in pieces)
1-2 cans sliced mushrooms
16 eggs , scramble
1/4 t. salt
1 c. evaporated milk
1/4 c. butter
White Sauce:
1/4 c. butter
1/2 c. flour
1 qt. milk white pepper

Cook bacon until done, but soft. Remove bacon and add beef, mushrooms, and fry a little. Make white sauce and add bacon, beef, and mushroom mixture. Scramble eggs. Grease a large casserole. Layer mixtures starting with sauce and end with sauce. (It comes out 3 layers sauce and 2 layers eggs). Cook one hour at 275 degrees Serves 12 as a main course or 20 for brunch, when there are several other dishes. generation to generation during Thanksgiving weeken#harvest #family

Fabulous Egg Casserole for Thanksgiving morning to feed your hungry bunch ~ make the day before ~ then pop in the oven morning of ~

Your HAUTE HOSTESS Baking Tip of the Day:

When a chocolate baking mix calls for the addition of water, 

use cooled coffee instead to deepen the chocolate flavor...

While Sparkling in Carla by www.HautehostessAprons.com

use cooled coffee instead to deepen the chocolate flavor.

TOUCHDOWN SLOW COOKER MEATBALLS

Invitation Sent . Liquor Bought. Favors Hung

Now, How About A Killer Recipe That Cheers "Touch Down!"

      A  HAUTE HOSTESS CROWD PLEASER
    That Won't Let Your Guests Go Hungry

1 C Marmalade
! Bottle of Catalina dressing
3 T worcestershire sauce
Pinch crushed pepper
1 large bag prepared meatballs

Put all in your crock pot and set on med to low for 3 hours.
That's it ~
You just scored!

*** Many times I double the recipe for a crowd ~ always a huge hit.
       Love,
                 The Haute Hostess

Caramelized Pancetta and Fennel Salad

 Dear Haute Hostess, How Do I Use Fennel? 

I Say The Chic, Yet Rustic and Unexpected Way ~ ES



Caramalized Pancetta and Fennel Salad

1 bulb fennel, halved and cut into 1/2 -inch wedges
5 slices pancetta
2 cloves garlic, minced
2 T brown sugar
1 T extra-virgin olive oil
1/4 t salt
1/8 t ground black pepper
5 oz mixed greens ( 6 to 7 cups)
Red Wine Vinaigrette recipe follows

Preheat oven to 400 degrees F. Line a baking sheet with parchment.

In a medium bowl, toss together fennel, pancetta, garlic, brown sugar,
 olive oil,salt. and pepper. Place the ingredients on the baking sheet in a single layer.
 Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp
and the fennel is caramalized, about 20 minutes. Remove from the oven and let cool
for 5 minutes.

In a large bowl, place the salad greens, crumbled pancetta, and caramalized fennel.
Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette
2 T red wine vinegar
1 T lemon juice
1/2 t honey
1/2 t salt
1/8 t black pepper
1/4 c extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste, with more salt and pepper, if desired.

SCHOOL NIGHT DINNER AT HOME WITH THE CHILDREN

Elizabeth Scokin Loves a Little Glam~

Dressing for dinner and setting the table are part of family tradition in my home.
There is a wonderful sense of security that comes with knowing what is correct in the order of flatwear, where to place the glasses, plates, and napkins that every child and adult should have. My children become part of helping with dinner by allowing them to set the table in a creative, yet traditional way.
Part of that tradition is also "dressing for dinner"...meaning brushed hair, no baseball caps...totally freshening up on a school night. On weekends, I expect much more polish.
Sometimes I can't do much more on a hectic school night than throw on one of my Haute Hostess Aprons...and it totally does refresh me and instantly glams me up! The children get a sense of order and calm when we sit down together, share our meal, and talk about our day. Here is a recipe that we all love and there are happy smiles all round, when they find out we are having
lasagna! Also, the saucy apron on Mommy makes it all the more fun~
MAMA MIA!!! Let's eat!

Turkey Lasagna

1 cup chopped onion
2 crushed cloves garlic
1 28 oz. can crushed tomatoes
1 16 oz can crushed tomatoes
1 6 oz. tomato paste
1/4 c. minced fresh parsley
1 tablespoon packed light brown sugar
1 1/2 t. dried oregano
1/4 dried thyme
1 bat leaf
1 whole stalk celery, leaves removed
2 cups water

In large saucepan, combine all ingredientsand simmer for 3 hours, stirring occasionally.
Remove bay leaf and celery stalk.

1 pound lean ground turkey
1 t. fennel seeds
1/2 t.crushed red pepper flakes
8 ozs. lasagna noodles, cooked al dente and drained
16 oz. low fat cottage cheese
1 lb. shredded mazzarella cheese
8 oz. shredded parmesan cheese

Brown ground turkeyin large skillet, drain fat. Add meat to sauce with fennel seeds and red pepper. in a lightly oiled 9x13 inch pan, layer half of the noodles, sauce, cottage cheese and mozzarella. Repeat layers in a second time and sprinkle parmesan on top. Cover with lightly oiled
foil. Bake at 350 degees for 45050 minutes. Serves 10-12. DELICIOUS! I like to place my pan on a baking sheet to catch any drips.

Elizabeth Scokin

View my complete profile

WHAT'S COOLIN' at the HAUTE HOSTESS HACIENDA?

It's Chili Night at the Haute Hostess Hacienda!

MaMa's Easy Yummy Chili
3 lbs. ground beef, browned in 1/4 c. oil
Garlic, as much as you'd like ~ for me 8 minced cloves
Add: 3 T. cumin
         1 1/2 to 2 T red pepper
         1 T. salt
         1/2 t. pepper
Simmer 15 minutes
Add: 3 cans tomato soup
         1 can pinto beans  ~ Omit if not a bean lover
          3  soup cans water

I like to double recipe so we have a quickie dinner any other night . Freezes super well.
Condiments on the side: Freshly grated sharp cheddar cheese, sour cream,
salsa, minced little green onions, and tortillas. Super Yummy!

PRE FALL EASY SCHOOL DINNER

         MOMMY ! WHAT'S FOR DINNER?

Mommy's Chicken Stew

2 cans low-fat chicken broth (14 1/2oz.)
1 can vegetable broth ( 14 1/2 oz.)
3/4 c. shredded carrots
8 oz. egg noodles
1 lg. can white chicken meat
1 T. all purpose flour
2 T. cold water
Dash of black pepper

Bring broth to a boil in a covered soup pot, 8-10 minutes.
Add carrots, noodles, chicken, and it's juice. Bring to a boil and cover.

Uncover and stir, breaking up chicken. Continue to boil until noodles are tender.

Combine flour and water in small container that has a lid. Shake well.

Noodles are now tender. Add flour mixture and stir until thick. Season with salt and pepper.
YUMMY! Serves 4-6~ I double the recipe, as everyone always wants seconds

Apple Turnovers with French Vanilla Ice Cream
Cook Pepperidge Farm Apple Turnovers according to directions.
Let sit 10 minutes and serve with good quality French Vanilla Ice Cream

Haulin' Oats RockaBilly Style

HAULIN' OATS
Love Rachael Ray's thirty minute meals, but I adore Haulin' Oats 5 minute ~ all in one ~ satisfying meal . Flavors such as Cinnamon Girl, Chai A Little Tenderness, My Cherry Amour and Date in The Life are passionately blended by 2 Cali girls who made their way to Nashville and resource their ingredients from our organic food community. I also adore these charmers as hostess gifts, wedding shower favors, etc ...you may also purchase a gift pack...AND they are made in TN USA. Can't get much better than that! Stop by 1108 Woodland Street in East Nashville at The Idea Hatchery and say hi to Tracey Levine. You'll be glad you did www.haulin-oats.com 

P.S THEY SHIP  My fave flavors are Lavender Blue and My Cherry Amour. YUM ! YUM!

Thanksgiving with Elizabeth Scokin

MASHED SWEET POTATOES THAT ARE A CINCH TO MAKE !

Haute Hostess Aprons Tip of the Day: Always heat the milk and melt the butter when you add to the hot potatoes ~ this is what makes the potatoes silky smooth.

For Thanksgiving I double or even triple my recipe

INGREDIENTS:
4 pounds sweet potatoes (about 6 large)

3/4 cup whole milk, heated
6 tablespoons unsalted butter, melted
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 1/2 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as you can. I put on an oven mitt, half them, and scoop out into a bowl as soon as they get out of the oven, to be honest. Place the sweet potato meat into the bowl of an electric mixer fitted with beaters and add the heated whole milk , melted butter, salt, and pepper. Mix together until combined and smooth, Transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

Thanksgiving Cocktail Couture

1 ½ oz Wild Turkey Bourbon
1 ½ oz strained fresh orange juice
1 ½  strained fresh lime juice
1 T. sugar syrup
1 orange slice for garnish

In a tall glass combine the Wild Turkey, orange and lime juices, sugar syrup, and 4 ice cubes.
Fill the glass with the seltzer and stir.
Garnish with an orange slice.

For more delicious Thanksgiving Week Recipes go to www.hautehostessaprons.com and recipes navigation

A Thanksgiving Week Family Staple

2 containers of fresh crabmeat
2 8 oz. Philly cream cheeses
1/2 pint cream
1/2 cup mayonnaise
1 T. lemon juice
Frozen or fresh chives
Tabasco, salt, and red pepper to taste

In double boiler mix cream cheese and mayonnaise until
smooth and creamy.
Add crabmeat, lemon juice, and seasonings.
Serve hot with melba toast.

Holiday Scrambled Egg Casserole for your Family

I love pleasing people and giving the pleasure of comfort food.
-Elizabeth Scokin

4 slices bacon (cut in pieces)
1/2 lb. dried beef (cut in pieces)
1-2 cans sliced mushrooms
16 eggs , scramble
1/4 t. salt
1 c. evaporated milk
1/4 c. butter
White Sauce:
1/4 c. butter
1/2 c. flour
1 qt. milk white pepper

Cook bacon until done, but soft. Remove bacon and add beef, mushrooms, and fry a little. Make white sauce and add bacon, beef, and mushroom mixture. Scramble eggs. Grease a large casserole. Layer mixtures starting with sauce and end with sauce. (It comes out 3 layers sauce and 2 layers eggs). Cook one hour at 275 degrees Serves 12 as a main course or 20 for brunch, when there are several other dishes.

* For brunch I love to serve it with cinnamon rolls and a salad with avocado and grapefruit with poppyseed dressing. Can be made the day before and refrigerated. Is great for a big family breakfast!

YUMMY THANKSGIVING WEEK DESSERT

3 eggs

 1 cup sugar
½ c pumpkin
1 T. lemon juice
¾ c flour
1 t. baking powder
2 t cinnamon
1 t ginger
I t nutmeg
½ t salt
Filling:
8 oz. cream cheese, softened
4 T. butter, softened
1 t vanilla
1 c powdered sugar

Beat eggs on high speed for 5 minutes and gradually add sugar. Stir in pumpkin and lemon juice . Fold in remaining ingrdients. Spread in greased and floured jelly roll pan. Bake at 375 degress for 15 minutes. Cool for 10 minutes. Loosen edges with knife and turn onto towel sprinkled with powdered sugar. Roll towel and cake, starting with narrow end and let cool 1 hour. To make filling: Combine filling ingredients and blend until smooth, unroll cake and spread with filling. Re-roll and refrigerate.

Princess Picnic Haute Hostess Style

Simply Extraordinary ! This  moist, rich concoction makes a stunning tea party tart.  I love to take it with me on a fall country picnic ...complete with thermos of hot tea with lemon , pretty china tea cups, and a beautiful heirloom quilt . I always bring along a few cashmere over sized shawls just to make sure everyone is super comfy. 

Apricot Lavender Tart

Ingredients:
1 unbaked pie shell
1/2 c sugar
1/4 ground almonds
1 T. butter
1 egg
2 lbs. fresh apricots, sliced
10 oz. unsalted whole almonds
3 T. lavender honey

Directions:
Preheat the oven to 500 degess. Prick the bottom and side of pie shell with a fork. Combine the sugar, ground almonds, and butter in a bowl and mix well. Add the egg and stir until combined. Spread the almond mixture over the bottom of the pie shell.

Arrange the apricots in the almond mixture and sprinkle with the whole almonds. bBake for 10 minutes. Reduce heat to 400 degress and bake for 40 minutes longer. Drizzle with the warm honey and broil just until caramelized. Serves 6.

HAUTE HOSTESS + DOMESTIC GODDESS

I must confess ~ I don't like to do laundry , but I do love my frocks and soft cashmere sweaters, so I have put together an arsenal of stain removers...my very own reinforcements, that I'd like to share with you.. I hand wash my delicate La Perla
in Forever New, while

cashmere gets a soak in The Laundress Wool and Cashmere Shampoo. For leather, plastics, fabric, or carpet try the odorless White Wizard Spot Remover and in case of a stain emergency~ Have Shout Wipes Instant Stain Remover in your handbag. You'll be so happy you did. They absolutely do the trick!

Gorgeous and Simple Autumn Brittle

---

Glossy Gorgeous Autumn Brittle

Ingredients

1 Cup Almonds 1 Cup Cashews 3/4 Cup Pumpkin Seeds 2/3 Cup Dried Cranberries 1 1/2 Cups Golden Brown Sugar 1 Cup Granulated Sugar 1/2 Cup Honey 1 Cup Water 1/2 Teaspoon Salt

1 Tablespoon Butter

Instructions

Heat the sugars, honey, water and salt in a large pot over a low-medium flame. Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees Fahrenheit. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. Pay close attention not to go very far above 302, otherwise you will burn the sugar. It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.

While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they're coated in the mixture.

Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place.