Jill's Peanut Butter Buckeye Balls

If you like Reece's Peanut Butter cups, you are going to LOVE these babies. This fantastic little recipe comes to you from my dear friend and co-worker Jill Huselton. In fact, the infamous pastry chef Rob Palmer even refered these gems as 'truffles'. This recipe is done in steps, but the end result is a smooth, savory ball of heaven.

Peanut Butter Buckeye Balls - 60 pieces

Ingredients:

• 1 pound powdered sugar
• 1 stick butter
• 1 t vanilla
• 12 oz jar creamy peanut butter
• 12 oz chocolate chips
• 2 T Crisco (yep, I said Crisco)

Directions:

• Combine powdered sugar, butter, vanilla and peanut butter
• Form small balls with the mixture
• Place balls in freezer (dang, that doesn't read well) for two hours
• Once the peanut butter balls are frozen, melt chocolate chips and Crisco in a slow cooker or double boiler.
• Using a toothpick, dip each peanut butter ball into the melted chocolate mixture.
• Once dipped, use another toothpick to place the dipped ball on wax paper.
• Refreeze the dipped peanut butter balls
• Serve chilled or at room temperature

Magic Bars

This decadent little treat goes by many names...Magic Bars, Stack Cookies, Hello Dollies, etc. No matter what name you use, they all deliver the same over the top, fantastically decadent taste. These are quick, easy and amazing.

Magic Bars
Ingredients

• 1 Cube butter
• 1 C Graham crackers
• 1 C Chocolate chips
• 1 C Coconut
• 1 C Chopped walnuts
• 1 C Sweetened condensed milk

Directions

• Pre-heat oven to 325 degrees
• Using a casserole or Pyrex dish, place ingredients in order
• Bake 20 min
• Cool 10-15 min
• Cut into small squares - a little goes a long way.

Traditional Prime Rib with All the Fix'ns

Groat, Dozier, Vaccaro, Vaughan Christmas Dinner
My family is nothing but traditional...well, at the holidays that is! In fact, our traditional Christmas meal reflects the today's truly blended family. Many times my little brother, Bryson and I would have the exact same meal Christmas Eve and Christmas Day. While Mom and Dad were not still married, both agreed they still loved the meal ...and couldn't give it up. What's even better, is that we've added an improved Yorkshire Pudding recipe ... compliments of Aunt Gayle...OK, follow me here - Aunt Gayle is my step-mom's ex-sister-in-law - How's that for blended?

This meal is really what the holidays are all about - something old, something new, something rich, something lovely and everything tasty. I love knowing that while my family lives in many homes our bellies are sharing the same traditions. It pulls us all together and reminds us that whatever paths we travel, we are forever connected.

With this being said, the below recipes are from Gulliver's Prime Rib House (Newport Beach, CA), Five Crowns (Corona Del Mar, CA), Third Ave Grill (Longmont, CO) and good old Aunt Gayle...I don't even know where she lives...but love her recipe! From our home to yours...enjoy.

Succulent Prime Rib (serves 6-ish)

Ingredients

• 7 # roast or a four-bone prime rib
• Olive Oil
• Kosher Salt
• Garlic cloves
• Coarse black pepper

Directions:

• Preheat oven to 450 degrees
• Let roast stand at room temperature for 45 minutes prior to cooking
• Score the fat side of the roast (Scoring = using a knife to lightly cut the fat side of the roast)
• Salt, pepper and garlic (heavily) the entire roast. Drizzle with olive oil and massage the beef (the least you can do before you toss it in the oven don't you think?)
• Place roasting rack in large roasting pan and sear meat to seal in juices (you will know the meat is seared when it is brown and fat starts to blacken - about 15 min.)
• Turn oven temperature down to 225 degrees and continue to cook 20-25 min/pound or until the roast reads 120 degrees.
• Remove roast from oven and let stand 15 min. The roast will continue cooking.
• Using a carving knife, slice each serving to your desired thickness

Five Crown's Creamed Spinach
Ingredients:

• 2-10 oz frozen leaf spinach
• 3 slices of bacon
• 1 yellow onion
• 3 T flour
• 1 1/4 C milk
• 2 t Kosher salt
• 1 t coarse pepper

Directions:

• Thaw spinach and squeeze all excess water
• Place uncooked bacon and onion in food processor. Grind until fine.
• Saute onion and bacon puree until bacon is cooked (8 min)
• Stir in flour to make a paste
• Gradually add milk and bring to a boil and then simmer for 10 min over low heat
• Add salt and pepper
• Place thawed spinach in food processor. Grind until fine.
• Add spinach to cream mixture on stove
• Heat through and serve. I make this up to a day ahead of time and place in the oven to warm before serving.

Gulliver's Creamed Corn
Ingredients:

• Large bag of frozen corn
• 1 C whipping cream
• 2 t salt
• 2 t sugar
• butter
• 2 t flour
• Freshly grated Parmesan cheese

Directions:

• Place frozen corn in saucepan with cream.
• Bring to a boil, reduce heat and simmer for 5 minutes.
• Stir in salt and sugar.
• In a separate saucepan, melt butter and stir in the flour to create a roux.
• Stir roux into corn and continue stirring until slightly thickened.
• Pour corn mixture into oven proof dish. Sprinkle the top of the corn with lots of Parmesan cheese. Dot with butter.
• Brown under broiler until Parmesan turns golden brown.
• I also make this a day ahead and warm for 30 min at 325 and then broil to perfection!

Aunt Gayle's Yorkshire Pudding
Ingredients

• 1 C Flour
• 1 C Milk
• 2 Eggs
• 1/2 t Kosher Salt

Directions

• Combine all ingredients and beat well
• Chill all day in a metal bowl (if you are just now reading this and need to bake it right away, place bowl in freezer for 30 min - don't panic...it will be just fab)
• Preheat oven to 450 degrees
• Pour batter into the prime roast pan (yep, in the grease...mmm)
• Bake 20-30 minutes until bubbly and brown
• Note: You can also pour the batter into muffin tins if you prefer.

Shrimp and Orzo

The Perfect Combination

Who didn't love Jennifer Garner in Alias? How hot is she? Well, guess the gal can cook in addition to her fabulous smile and bod (hate her)! My wonderful Boulder friend, Liz Mohan, shared this with me years ago and I was recently reminded how quick, fantastic and flavorful this pasta dish is.

You know the drill... add a sprig of rosemary, serve with a mixed green salad, warm baguette, bubbly Pelligrino and crisp Italian Red and you are entertaining baby...

Jennifer Garner and Liz Mohan's Shrimp Orzo

Ingredients:

• 1 # medium, shelled and deveined uncooked shrimp
• 1 C dry orzo pasta
• 2 t. olive oil
• 1C chopped onion
• 3 minced garlic cloves
• 1/4 C white wine
• 1 28-oz can of whole, peeled and drained tomatoes (reserve 1/2 C of the juice)
• 2 T. chopped fresh Italian parsley
• 1T capers
• 1/2 t black pepper
• 1/4 t. dried basil
• 1/4 t black pepper
• 1/4 t red pepper flakes
• 1/2 C feta cheese

Directions:

• Cook pasta in boiling water according to box instructions.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook stirring for three minutes or until onion is translucent.
• Add white wine and cook for a minute.
• Then toss in the canned, drained tomatoes (reserve 1/2C for juice). Break tomatoes into chunks.
• Add reserved juice, chopped parsley, capers, oregano, basil, black and red pepper flakes. Simmer for five minutes.
• Add shrimp and cook for another few minutes or until shrimp becomes opaque.
• Add cooked orzo to the skillet.
• Mix well.
• When pasta is thoroughly heated, stir in feta cheese.
• Serve immediately.

Italian Sausages, Bell Peppers and Onions for a Crowd

My dad and step-mom were known for tossing the best Christmas Eve bashes. No detail was left unattended. When the sun started setting we all knew it was time to start feasting and celebrating with our traditional family favorites. One of these favorites was Italian Sausage, Bell Pepper and Onion sandwiches.

As you can tell by my below recipes, this is also a favorite because it is 'do-aheader' and makes your house smell warm and inviting. If you are a person who likes to be prepared, plan on having a few copies of this recipe available for the guests who want to add this to their entertaining repertoire ...or of course you can send them to The Vaccaro Family Table Blog!


Ingredients: (Serves 8)

• 2 packages Italian Sausages (Depending on your taste, choose Mild, Sweet or Hot sausages - or a mix!)
• 4 bell peppers, sliced (Medley)
• 3 yellow onions, sliced
• 4 cloves garlic, pressed
• 2 T olive tapenade (purchase in your deli)
• 2 T pesto (Costco has great pre-made pesto)
• 1/2 C red wine
• 1 lemon, squeezed
• 16 small, sandwich or dinner rolls, sliced

Directions:

• You can literally toss all of the above ingredients in a crock pot for 6-8 hours and call it done.
• However, if I have time I prefer to first bake the dish at 325 for 2 hours, then broil until the sausages brown a bit. I then scoop the ingredients into the crock pot to finish cooking.

Place the crock pot on your buffet table or island with a large serving spoon and tongs. Place slice rolls in basket. Serve with a selection of spicy and sweet mustards. Guests can either just eat the sausage and peppers or make sandwiches. This meal is great with a mixed green salad and perhaps followed with a healthy serving of Jan Barone's Tiramisu (recipe to come soon).

Enjoy!

Chocolate Trifle Cake

Big Taste, Impressive Display

If you need to bring a dessert for many, this is a great one. I have never seen anyone say,' no, thanks!' My Mom and Bill first served this to Craig and I a few years ago and we were known to sneak down for extra spoonfuls late-night. YUM. The key to this dessert is a beautiful, large, clear bowl. With the clear glass, you can see the layers. This looks more impressive than it is complicated.

Chocolate Trifle Cake

• 1 box chocolate cake (if you're motivated, make from scratch)
• 2 boxes instant chocolate pudding
• 2 containers of Cool Whip (of course homemade whipping cream is even more fabulous, but richer too)
• 1 1/2 C crunched up heath bar
• 1/4 C Kahlua
• Raspberries and Mint for garnish
• Large, clear trifle bowl
  

Directions:

Bake chocolate cake in 8 1/2x 11 pan. Cool. Make chocolate pudding, but do not refrigerate. Take your large bowl and begin placing the layers in the bowl: (follow the below order)

1. Chocolate cake
2. 1/3 of the Kahlua
3. layer of pudding
4. layer of Cool Whip
5. layer of crunched up Heath Bar
6. Repeat layers until bowl is full!
7. Finish with Cool Whip on top and decorate with raspberries and mint leaves.

When the bowl is full, your dessert is complete and ready to serve or refrigerate.
Wow your friends and family with this massive, incredibly fabulous dessert.

Queen's Note: Don't freak out if you have extra cake, pudding or cool whip, the quantities will vary based upon the size of your bowl.

Cherry Creek Grill Farmer's Market Salad

Hearty, Main course Salad

Both Bloom and Cherry Creek Grill have this killer salad on their menu. This fresh, hearty salad tastes amazing and looks even better. Serve as a main course with cold Pellegrino and a crisp chardonnay. While it's great to use produce from the Farmer's Market, it's not just a spring or summer dish. You can have spring fever in the dead of winter...trust me.
Enjoy!

Cherry Creek Grill Farmer's Market Salad

Serves: 4

• Organic Field greens
• 2 Corn on the cob (shave it off and then flash fry it or boil for less fat!)
• 1 Diced avocado
• 1/2 box Sliced grape tomatoes
• 1/4 C Toasted nuts of your preference (Hazelnuts, walnuts, pecans)
• 3 T Crumbled goat cheese (use black pepper, herb or plain)
• Corn bread croutons (bake corn muffins the day before, cube, then bake - the restaurant sautéed them in oil until lightly browned)
• 1 1/1 C Shredded chicken (Roast at chicken or boil/BBQ a chicken breast. If in a pinch, buy the rotisserie chickens at the market)
• Dressing of your choice (I like a balsamic vinaigrette, but the artichoke dressing is awesome too)
• Slice and heat crusty artesian bread - served with peppered virgin olive oil
  *You can also add red or green onion for extra zip.

Directions:

• Toss, serve, enjoy.

Serve in over sized bowls. Decorate the table or bowl with long bread sticks. This gives texture and the perception that salad really can be a main course.