Witches Brew Dessert!

I had a festive Halloween dinner last friday night. I made some turkey chili, blackberry slush punch, taco cheese ball, and a delicious chocolate and cherry dessert that I am naming Witches Brew! I was so excited to come up with something festive for this years dessert. It is truly one of the easiest and tastiest things to throw together.

See the witches cauldron to the left of the punch bowl? That is dessert mmmmmm

Here is what you need...

-Plastic Witches Cauldron (I found mine at party city for like $2, wash it out before using PLEASE)

-Chocolate Pudding mix

-1 can of cherry pie filling

-1 tube of green icing (found mine at wal mart)

-Chocolate Cake or brownie mix (I used my classy chocolate pound cake mix that I ordered from www.tastefullysimple.com, which is also where I got the mix for the taco cheese ball, and blackberry slush. I have to say these mixes were amazing and helped me with time management!)

1) Bake up your cake/brownies, and prepare the chocolate pudding.

2) Once the pudding has set mix in almost the entire can of cherry pie filling, leaving a lil extra for the topping.

3) Cute up slices of cake and put a layer on the bottom of the cauldron, then put a layer of the pudding, and repeat till you have no cake left and leaving cake as the last layer that you do.

4) Then pipe out the green icing on top

5)Then take a rubber spatula and smooth out the icing, lettting some of the brown underneath show so that it gives it a murky soup look. Use the leftover cherries to throw on top randomly so that it looks a lil gory. 

Feel free to throw whatever else you want on top, maybe a hand popping out, gummy worms, etc it's all up to you. I liked mine just like this nothing extra needed:)

Mmmmmmm Enjoy!

ttyl~Misty

Taste of Atlanta

This weekend was such a beautiful one, with the sun shining and cool temperatures, it took everything I had to even enter a building! Thankfully Taste of Atlanta fell this past weekend so it was perfect to roam around downtown Atlanta.

I called up my bestie Gina and we dashed off to Tech Square to taste our lil hearts away! It was a great turn out and there were so many vendors that my 10 taste coupons went away so quickly, I think Gina stole them hmmmm.

I would have to say my favorite sample of the day was the Zucca from FIGO. It was a butternut squash and amaretto ravioli topped with a mascarpone and Italian red chicory radicchio sauce (yes I had to look that up to make sure I got it right for you). The butternut squash mixture was silky smooth with a hint of sweetness that was highlighted by the rich and creamy mascarpone cheese sauce.  Here is a link to their sight if you ever want to check them out http://www.figopasta.com/menu/ I could have walked away right then after that experience and been satisfied for the day, but there were many more flavorful experiences to be had so on we went.


The bbq from Williamson Brothers was soooooo good http://www.williamsonbros.com/

They had a smoker set up right at the venue so the aroma put you in a trance and you just had to grab some napkins and chow down on the smoky deliciousness.

Gina enjoying some bbq:)

I really can't keep track of all the places that we tasted but I have a couple more pictures to help capture the day...

What a great day it was to Taste Atlanta!

Hope yall have a great week

ttyl~Misty

Broccoli Cheddar Soup!

Hey yall, I know yall have been just dying to get my broccoli cheddar soup recipe! Right?????

I made this soup this past weekend and decided I would share the recipe with you. I used measuring utensils this time so that I could give you an accurate recipe, aren't I so smart!:) Here you go..... Hope you enjoy it!!





INGREDIENTS
1/3 cup butter
1/3 cup flour
2 cups warm milk
2 cups finely shredded Sharp cheddar
1 1/2 can of chicken broth (low sodium,cause you don't need all that salt!)
1/2 of an onion minced
1 bag of frozen broccoli
1/2 clove of garlic minced or some garlic powder

1)Place the frozen broccoli in a colander, rinse with warm water, and then set aside to thaw out. Place the cheddar out on the counter to take the chill off so it can be room temp when you add it.

2)In a large soup pot, melt down the butter over medium low heat. In another small pot heat the 2 cups of milk over medium low heat as well.

3)When the butter in the first pot melts down, quickly whisk in the flour. When it clumps up do not freak out it is normal, add in the warm milk a little bit at a time. Each little bit of milk that you add quickly whisk it, and then pour a little more until you have it all incorporated.

4)Turn the temperature up to medium and give it some time to thicken, stirring occasionally. While you are waiting for it to thicken up go ahead and chop up the broccoli to bite size pieces (how big is your mouth??lol) Once the mixture coats the back of your spoon it is time to add in the Cheddar!!!

5)Whisk in a handful of cheddar at a time until you have a nice creamy mixture. Now if you didn't want to continue with the soup you could throw in some half cooked noodles and bake for some mac and cheese! That is how I learned to make my cheese sauces form learning to make mac and cheese. This is a soup recipe so on we go...

6)Turn the eye back down to medium low, and give the cheese a good 5 minutes to finish adhering to the sauce. Then add in the 1 can of chicken broth, reserve the extra chicken broth for if you would like to make it a little thinner which I do.

7)Throw in the onion, garlic, and broccoli! If you really wanted to take it up a notch throw in some leftover shredded chicken, and maybe even some rice. I've had it with chicken and it is super good.



8)Cover the pot and turn the eye to extremely low and let it simmer for about 30 min, stirring occasionally and then serve!

*I would say that this makes (let me think how many bowls have I had since...) about 8 servings.


Hope yall love it!
ttyl~Misty