Category Archives: Recipes

Nacho Average Leftovers

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Nacho Average Leftovers

…it’s ghastly… the pun…but I just love being able to say, “it’s nacho average…” every time nachos are served. 

By the way theses were super yummy. I made them with leftovers from the night before.  Nacho average leftovers! 

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Creme de Menthe Brownies

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Creme de Menthe Brownies

From a Blog Post March 2009.  This is a Kriksciun family classic recipe.  I have made it many many times in the last 20 or so years.  They are great whenever you make and eat them. Of course the green makes for excellent St. Patrick’s Day and Christmas holiday treats (use clear crème de menthe and the green isn’t a factor).

Here Goes:

Here at Royal Tart we are beginning to wind down on the St. Patrick’s Day holiday and gear up for the next round of holiday parties, not to mention the birthday celebration of a cranky 12-year old cat on April 3. That being said, I am including one last St. Pat’s Recipe.

 

st pats man and fiddle

Creme de Menthe Brownies

If you aren’t familiar with this fun chocolate mint brownie recipe you are in for a real treat. This dessert works really well for everyday or on St. Patrick’s Day, Christmas, Easter–any holiday that green or white is part of the color scheme.

Brownies:
Bake your favorite from scratch or box brownies using a sheet pan instead of your standard brownie pan OR if you are like me and resist serving bar treats at parties bake brownie bites or purchase them already made. I think mini round bites look so pretty on a serving tray.

Mint Icing:
You can use either green or white Creme de Menthe. For this holiday we suggest using green as March 17 is all about the green.
2 cups confectioners’ sugar
1/2 cup butter (melted or creamed depending on whether you are serving brownie bars or bites)
4 tablespoons Creme de Menthe

Mix the above Icing ingredients together and spread on your cooled brownies. If you are using brownie bites you will want the Icing to be a bit thicker so instead of melting the butter, cream it with the sugar and Creme de Menthe. Add a little more sugar in small increments until a loose spreadable icing is made. When I ice my brownie bites I like the green icing to drip down the sides a little so that the green looks a little like the icing on a bundt cake.

Once the Creme de Menthe has set you will want to layer on the chocolate ganache.

Chocolate Ganache:
Melt 6 ounces premium dark chocolate or semi sweet chocolate chips with 6 Tablespoons of butter. Carefully poor warm ganache over brownies and chill for a few minutes until firm. Or if you are making brownie bites cool the ganache for a bit so that it gets a little thick. Poor a teaspoon or so over the top of a brownie bite allowing the ganache to drip down the sides ever so slightly. Enjoy!

Here at Royal Tart we are all about yummy, fabulous food and stylish and fun parties…and we always give credit where credit is due. This recipe was provided by Jessica about 16 years ago. Royal Tart has altered only the presentation by adding the brownie bite concept. Either way you serve ’em you are bound to get a “SMILE” as the original recipe card suggests.

Slainte,

Trish

Throwback Thursday Lucky Charms Rice Krispie Treats

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Throwback Thursday Lucky Charms Rice Krispie Treats

This is a post from St. Patrick’s celebration time in 2010.

The boys are so into St. Patrick’s Day this year. Everyday this month they have come home with new stories of Leprechauns, rainbows, and four leaf clovers and green, green, green.  A leprechaun even visited their classrooms. Apparently he was a very mischievous little guy–he trashed the place; threw all the erasers on the ground; broke the chalk; turned the pictures upside down; changed the desks around.  Pretty crazy sounding stuff.

So to honor all the fun this weekend for the boys (and me too), I am making Rice Krispy Treats with both Rice Krispies and Lucky Charms…because they are magically delicious and it is a St. Patrick’s Day holiday weekend.

St. Patrick’s Day Rice Krispy & Lucky Charm Treat Recipe

Ingredients:

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
– OR –
4 cups miniature marshmallows
3 cups Rice Krispies
3 cups Lucky Charms

Directions:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add both cereals. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

Tips:

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Next time you plan to celebrate or host a party please feel free to use this recipe or change it up with Trix or Froot loops, Sugar Corn Pops–any cereal that might match the celebration or party theme. I can’t wait to serve the boys their dessert on one of RoyalTart’s pretty green plates as seen in last Thursdays Throwback post.

Maybe for Easter I will make the treats egg-shaped or use Trix or Froot Loops…so many holidays to celebrate, party favors to make and parties to host…so little time.

Cheers,
Trish

Deconstructed Cobb Salad

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Deconstructed Cobb Salad

This is one of our favorite dinner salads. It’s a deconstructed Cobb so that everyone in the family can pick the ingredients they like in their salad. We even leave the feta and the yummy homemade dressing on the side so that everyone can add as they prefer.

So even though the salad gets to the table looking quite tasty. By mid-servings it is a total wreck. Hubby likes everything including feta and dressing. Me, the same. The Red-headed boy had lettuce in one pile on his plate, chicken in another, bacon in another and tomatoes in another. No cheese, no egg, no avo and certainly no dressing. My baby boy likes most everything but sometimes no avocado.

Below is the recipe. I hope you enjoy it as much as we do.

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Deconstructed Cobb Recipe:

Makes 5-6 servings

ingredients

  • 1/2 cup extra-virgin olive oil
  • 3-4 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon Worcestershire sauce
  • 6-8 cups baby greens including spinach
  • 2 cups diced chicken from rotisserie chicken
  • 2 cups diced plum tomatoes
  • 2 cups diced avocados
  • 1 cup chopped peeled hard-boiled eggs
  • 1 cup crumbled cooked bacon
  • 1 cup crumbled feta

preparation

Blend first 5 ingredients to create dressing. Season dressing with salt and pepper.

Place greens on large serving platter. Place rows of chicken, tomatoes and avocados, eggs and bacon atop greens. Sprinkle the salad with feta cheese. Drizzle dressing and serve. Or you can leave the feta and dressing on the side.

Cheers,

Trish

Share the Love–Celebrate with Red Velvet Cupcakes & The Recipe

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Share the Love–Celebrate someone you love with a token of affection and a little party.

I was just baking Red Velvet Cupcakes for various Valentines’ activities. See recipe below.

It is a cool California-winter day and the oven made my kitchen feel all warm and cozy. It feels like a day to enjoy your home. Anyway, since I was feeling cozy and wanted to share my pleasant mood I decided to give my neighbor a call; I invited her over for a homemade Red Velvet Cupcake and fresh brewed coffee. We had a nice visit without the kids running in and out and I got to spoil someone I love with a surprise treat.

If you are baking cupcakes or cookies for your kids classes or for your family why not make a little extra and invite your mom, sister, neighbor, dear friend over to share–that’s a special Valentine just waiting to happen!

Happy Valentine’s Day!

Cheers,

Tricia

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Cupcakes

 Ingredients:

  • 3 ¾ Cups all-purpose flour
  • 2 ¼ cups sugar
  • 1/3 cup plus 2 tablespoons cocoa powder
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 3 large eggs, lightly beaten
  • 2 ¼ cups vegetable oil
  • 1 ½ cups buttermilk
  • 1 ½ teaspoons distilled white vinegar
  • 1 ½ teaspoons vanilla extract
  • 1-1 oz bottle red food coloring

Directions:

Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.

In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda & salt.  Add lightly beaten eggs, buttermilk, vinegar, vanilla extract and red food coloring to dry ingredients.  Mix ingredients until combined.  Place cupcake liners into muffin/cupcake pan.  Divide batter evenly between cupcake liners.  Bake for 25 minutes or until a tester inserted near center comes out clean.  Let cool in pan 10 minutes.  Remove cupcakes from pans and cool completely on wire racks.  Frost with cream cheese frosting. Garnish with additional crumb, if desired. (Recipe doubles)

Cream Cheese Frosting

Ingredients

  • 1 cup butter, softened
  • 2 cups cream-cheese, softened
  • 2 teaspoons vanilla extract
  • 1-2 pound package confectioners’ sugar
  • Pinch of salt

Directions

In a large bowl, beat butter and cream cheese together with an electric mixer until creamy.  Beat in vanilla extract.  Gradually beat in confectioners’ sugar.  Add pinch of salt.  If frosting is too stiff (is too stiff possible?), add warm water a tablespoon at a time until desired consistency is reached. Frost cupcakes with cream cheese frosting.