Glittered Stag Decor

Looking for some last minute holiday decor? I am obsessed with the stag head trend, so when looking for some Christmas ideas I couldn't pass this easy project! We had a Christmas party a couple of weeks back and when pulling out all of my decorations, I realized I was neglecting the basement and needed some simple and quick.

What you need:
Canvas
Stock Paper paper
Swivel exacto knife (my new favorite tool)
Glitter Glue
Glitter


Start by finding a template online, like this and print. Cut it out and then trace it on to a heaver paper, ie stock paper. Cut out your stencil. Trace the stencil on to canvas. With you glue fill in Stag head. Pour glitter on top tapping excess glitter off. To seal the glitter, spray with hair spray.

Spiced Nuts

Nuts.....almost everyone loves them and they are sooo much better for you than the other holiday junk that I stuff my face with.  Emeril's candied, spicy nuts are amazing. I have made two batches in the last week - I throw them on salads, add them to trail mix and eat them by the handful (NOTE - if you eat nuts by the handful, they are no longer a super healthy snack).  They pack a bit of heat, so if you like spicy, give these a try for your next holiday gathering.

Recipe for Spiced Nuts - Emeril Lagasse

Ingredients
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt
Mix spices and reserve.

Directions
Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Strawberry Bruschetta

This appetizer is the perfect way to celebrate the end of summer. The ingredients are fresh and the bruschetta is a cinch to assemble.  I have made this sweet & savory treat about 5 times in the past few weeks and I have had multiple requests for the recipe....so here it is!

Strawberry Bruschetta  (from Jill Zimmerman)

1 cup strawberries, hulled and diced
1 tbsp. sugar
1 french baguette, sliced on a bias
4 oz goat cheese
1 tbsp olive oil
2 tsp balsamic vinegar
1/4 cup minced basil leaves
freshly ground black pepper

Combine the strawberries and sugar in a small bowl; toss to combine.  Let the berries macerate for about 30 minutes so they begin to release their juices.

Spread a thin layer of goat cheese on top of each baguette slice.  Top each slice with spoonfuls of the strawberry mixture.  Drizzle lightly with olive oil and balsamic vinegar.  Top off with basil leaves and cracked pepper to taste

* A few notes
1. I usually double the recipe
2. I have found that if I lightly toast the bread, that it doesn't get as soggy with the fruit
3. If you are in Madison, I love the sourdough baguette from Madison Sourdough
4. Thanks Jill!!!

Zucchini Fritters

It is like Christmas in July!!!

I have been the lucky recipient of my families' garden rejects/over-stock and I love it.   

I have produce coming out of my ears and I have spent way too much time on Pinterest trying to find new recipes that the whole family will like.  

One of my "pinned" items stuck out when I was searching for a zucchini recipe and most likely it was because it contained the word "fritter".  The recipe is from Bonappetit and the fritters were super easy to prepare. 

I loved them, Dan loved them and drum roll.... so did the girls!   

More zucchini recipes here, here and here!

Ingredients

Soy Dipping Sauce
3 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons sugar
Crushed red pepper flakes

Fritters
1 1/2 pounds zucchini (about 3 medium), grated
1/2 teaspoon kosher salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 tablespoons finely chopped fresh chives
1 tablespoon cornstarch
Freshly ground black pepper
1/3 cup vegetable oil

PreparationSoy Dipping Sauce
Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

Fritters
Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce.

Neiman Marcus Dip

I found this recipe in the Chicago Junior League cookbook.  It is a great appetizer to serve any time of the year.  I mean really, how can you go wrong with the combination of cheddar and bacon?!  I usually serve it with a few different types of crackers, pita or pretzle chips.  After this weekend, I am thinking that I might have to pull out the maternity pants - which makes me nervous because it is only Dec 9th. 

Neiman Marcus Dip
1 cup shredded cheddar cheese
3 slices of bacon, crisp cooked and crumbled
1/2 cup mayonaise
1/4 cup chopped almonds
1 Tbs chopped green onion

Combine the cheese, bacon, mayonaise, almonds and green ionion in a bowl and mix well. 
Serve with crackers of your choice.