Red Robin Sky High Mudd Pie

Sorry, I only had a quick minute to snap a shot
before we put the candles in and started singing Happy Birthday.

I make the dessert for all my friends' bdays. It's been that way for years. When I run low on ideas, I find a way to contact my friend's family for some favorite or traditional birthday desserts. This weekend was my first attempt at Red Robin's Sky High Mudd Pie following the suggestion of my friend's sister. Please note, this dessert is not a quick put together treat. I started it Friday and finished it Sunday - but that's also because of my weekend's schedule. It's also not cheap - so plan in advance, watch for sales on the ingredients. And make sure you have room in your freezer. It was all worth it. The birthday girl loved it, as did the 15 other guests at the party. Here's how you make it:

Ingredients
6 c chocolate ice cream (I just used a whole carton)
1 c peanut butter cookie pieces (I used my food processor)
6 c vanilla ice cream (again, I just used the whole 1/2 gallon)
1 2/3 c creamy peanut butter (I used a whole jar)
Chocolate graham crackers pieces (I used chocolate gold fish & again, food processor)
1 c-ish fudge topping
1 bottle chocolate topping (they recommend 20oz, but we only used half of it, if that)
1 bottle caramel topping (same as the chocolate re: the size)
1 can whipping cream (used the whole can)
3/4 c chopped peanuts
12 Maraschino cherries (or enough for how many slices you cut)

Instructions
This is where you need to pay attention...
1 - Soften the chocolate ice cream and pack it into the bottom of a 3qt mixing bowl (note - the shape of your bowl will be the shape of your dessert, so be creative.) Be sure the ice cream is smooth and level. Spread or sprinkle the peanut butter cookie pieces over the chocolate ice cream, packing the cookies into the ice cream. Cover and place the bowl in the freezer for at least an hour to allow the ice cream to harden.
2 - Soften the vanilla ice cream and pack it on top of the chocolate ice cream & peanut butter cookies. Again, be sure it's smooth and level. Cover and place back in the freezer to harden.
3 - Spread half of the peanut butter on top of the vanilla ice cream. (It's a little tricky.) Spread or sprinkle the chocolate crackers over the peanut butter, pressing he crackers into the ice cream. Cover and place the bowl into the freezer for another hour.
4 - Place the bowl in warm water for just a minute to soften the surface ice cream, the dessert should just fall out (I prompted it a little with a butter knife) onto a plate or flat surface. Cover and put right back into freezer for at least 2 hours.
5 - Remove dessert from the freezer and, without first heating it up, spread the room temperature fudge topping all over the top of the dessert (again, a little tricky like the peanut butter). Cover and place back into freezer for at least an hour.
6 - Remove and spread the rest of the peanut butter to create a smooth layer over the dessert. Cover and freeze.
7 - The instructions recommend after the peanut butter layer freezes, to remove from freezer and use a warm knife to slice the dessert, to place wax paper between the slices. We has a difficult time peeling off the wax paper though, so do what you like.
8 - When you are ready to serve, take the chocolate and caramel topping. Make creative little patterns on your serving dishes. Set the piece of dessert on the plate. Then cover the dessert top with the canned whipping cream, again a few quick squirts of the chocolate and caramel topping, sprinkle with peanut and place a cherry on top. Serve right away.

Good luck! This is a fun one.

Old-World Manicotti

Okay, so the picture does this dish NO justice. But if you can step-aside from the horrible picture, you'll find a cheesy, gooey, lovely manicotti recipe.

We had this last night with this tuscan flat bread (thanks Ariel). We even whipped out the olive oil and balsamic vinaigrette for dipping sauce! Mmmm.

ingredients:

12 large manicotti shells

4 cups shredded mozzarella cheese, divided

2 cups ricotta cheese

6 tablespoons chopped fresh basil, or 2 tablespoons dried

1 (26-oz) jar prepared spaghetti sauce, divided

1/2 cup grated Parmesan or Romano cheese

instructions:

1 Preheat oven to 350. Spray 13x9 inch baking dish with non-stick cooking spray.

2 Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.

3 For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon (or your hands!), carefully stuff pasta shells with prepared cheese mixture.

4 Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.

5 Bake manicotti for 15 min. Sprinkle with the Parmesan; bake for another 10 mins. Serve immediately.

Rudy's Creamed Corn

I travel to Texas about once a year for work, and have had the privilege of tasting a whole lot of scrumptious barbecue. One of my favorite spots is Rudys - though what stood out more to me the first visit, more than the incredible meat, was the creamed corn. I search the web, tried some recipes and find this one to be the most like that in the restaurant.

Ingredients:
16oz frozen corn
1 stick cream cheese, cubed
1/8 c butter, cubed
1 T sugar
1/2 cup heavy cream
salt and pepper to taste

Instructions:
Mix everything together in a crock pot
Cook for high for about 3 hours, stirring every 30 minutes or so
Then lower the heat, still stirring often until cream cheese and butter are melted
Serve nice and hot and creamy

some tips:
*I actually use more corn than the recipe calls for, about 24oz instead of 16, then you don't get quite as much cream in each bite a - healthier option right?
*Also, you can of course substitute milk for the heavy cream and use fat-free sour cream.

Now if I can just find the recipe for their secret sauce...

Calling all cooks!

COOK WITH US!

If you frequent this site often (or don't...but would love to) and are a fellow food enthusiast - here is your informal invitation to join us in being an author and cook of this blog. I love new recipes and fresh ideas.

Email me: gina {dot} catenzaro {at} hotmail {dot} com and let me know if you like to join, or leave a comment.

All Day Beef Stew

ingredients:
1 can cream of mushroom
1 can tomato soup
1 packet dried onion soup mix
1 lb beef stew meat (cut up already)
potatoes, peeled & cubed (about 4-5, give or take)
carrots (as much as you like)
celery (as much as you like)
anything else you like in stews

instructions:
add all ingredients in slow-cooker. mix well. cook on low for 8 hours, or on high for 5 hours. serve with hot yummy rolls (i do rhodes rolls)!

time: prep--15 minutes, cook--low 8 hours OR high 5 hours
serves: 4-6 (great as left-overs)