Welcome everyone from Fox Q13 Morning News!  Below you will find all of the recipes from this morning’s Superbowl Snacks segment.  If you have any questions or comments please feel free to leave them.  Enjoy!

Recipes from today’s segment:

• Pregame Pita Pizza Bites Recipe

• Kickoff Potato Skins with Chili and Cheese and Bacon and Blue Cheese Recipe

• Superbowl Sliders Recipe

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Makes 20 Mini Pita Pizzas

These Pita Pizza Bites are simple yet delicious and will round out your Superbowl menu perfectly.  These bite size pizzas have prosciutto, fresh mozzarella and a homemade tomato sauce.  Enjoy!

Ingredients

• 20 mini pitas
• about 4 large fresh mozzarella balls, sliced into 5 slices
• 1/2 cup Parmesan, shredded
• 10 slices of prosciutto
• 5 large basil leaves roughly chopped
• 1 1/2 cups pizza sauce (see below for recipe)

Directions

1. Place the pitas on a baking sheet.
2. Dollop 1/2 of a Tablespoon of sauce on each pita.
3. Top each pita with a slice of mozzarella and 1 teaspoon of Parmesan cheese.
4. Broil in your oven on high for 2-4 minutes, watching to make sure they don’t burn.
5. Top each pita with 1/2 a slice of prosciutto and sprinkle with basil.
6. Serve.

Pizza Sauce Ingredients

• 1, 14.5 oz can diced tomatoes
• 2 Tablespoons ketchup
• 1/8 teaspoon granulated garlic
• pinch of salt

Pizza Sauce Directions

1. Stir all of the ingredients together in a medium sauté pan.
2. Bring to a simmer over medium heat and smash tomatoes with the back of a spoon.  Allow to simmer and reduce for 5 minutes, stirring occasionally.
3. Remove from the heat and set aside.

Happy New Year Q13 Visitors!

I want to wish everyone a Happy New Year, 2009 has been an exciting year for me and I’m looking forward to 2010!

I’ve created some fun New Year’s Day appetizers that are simple to make and will look and taste delicious.  To top off things off, I’ve got three different Champagne drinks that will help you ring in the New Year!

Sweet Dishes!

Recipe Quick Links

A New Year’s Celebration just isn’t complete without Champagne, and I’ve put together a selection of three different Champagne drinks to help you ring in the New Year.

We’ll start off with a delicious “Mexican Bubbly”, along with M&J’s Champagne Spritzer and finish the trio with a Pomegranate Champagne Twist.  Champagne is a fun and easy drink to get creative with!

M&J’s Champagne  Spritzer

• 1 part Chardonnay
• 2 parts Pineapple banana juice
• Champagne

1. In a large pitcher mix the chardonnay and the juice together. Fill a champagne flute 3/4 full with chardonnay/juice mix and top with champagne.

Mexican Bubbly

• 3 parts Limeade
• 1 part Tequila
• Champagne

1. In a large pitcher mix together limeade and tequila. Fill a champagne flute 3/4 full with limeade and tequila mix and top with champagne.

Pom Pom

• Pomegranate juice
• Champagne
• Pomegranate seeds

1. Fill a champagne flute 1/4 full with pomegranate juice, fill to the top with champagne and top with a few pomegranate seeds.

This appetizer is the ultimate in make ahead.  Arrange the platter up to a day ahead, keeping the bread separate. When you are ready to serve, put the platter out on the counter finish with the bread and serve.

This can be out for several hours with out refrigeration.

Ingredients

• 8 oz or 2 large balls fresh mozzarella cheese
• 5 dates, sliced and half and pit removed
• 10 slices prosciutto
• 1 cup pitted mixed olives, in a small bowl
• 1 1/2 cups marinated artichokes, in a small bowl
• 1/2 pound Brie3/4 pound White cheddar, sliced thin
• 1/2 pound blue or gloucester cheese
• 1/2 pound parrano or gouda cheese, sliced thin
• 1 1/2 cups tomatoes
• 1 1/2 pounds salami
• 1 baguette, sliced into 1/2 inch rounds

Directions

1. Slice each mozzarella ball into 5 slices.
2. Lay half of a date on each slice of mozzarella. Wrap each mozzarella and date with a slice of prosciutto.
3. On a large platter place the bowls of olives and artichokes in the middle.
4. Arrange cheeses, salami, prosciutto wraps, tomatoes and bread around the olives and artichokes.

I’d like to wish you all Merry Christmas and Happy Holidays from the Lake Kitchen!  Christmas is such a fun time of year, especially if you like to cook and bake!  I’ve put together some fun cookie recipes and ideas for your Holiday party that will add a fun and easy twist to your Christmas cookies.  And the cookie trees will make a sweet treat for your friends and family!

• Peppermint Cookies Dipped in Dark Chocolate

• Star Tree Sugar Cookies

• Pumpkin Cream Ginger Cookies

• Smore Tree Bars

Welcome Fox Q13 viewers and thanks for visiting TheLakeKitchen.com! If you’re here for the first time, please take a minute to explore the website, you’ll find many of Jill’s delicious recipes and cooking tips including today’s Thanksgiving Side Dish recipes.  We encourage you to ask questions, participate in discussions, and share with us your cooking experiences!

Thanksgiving Side Dish Recipes

Thanksgiving is fast approaching and Jill has put together some great recipes that will sure to be a hit at your Thanksgiving dinner table.  Many of these recipes can be prepared ahead of time, frozen, and then thrown in the oven on Thanksgiving day to help save you save time in the kitchen and spend more time with your friends and family!

• Parmesan and Bacon Twice Baked Potatoes

• Cranberry Orange Ginger Sauce

• Sauteed Green Beans with Leeks and Bacon

• Sausage Sage and Cranberry Stuffing

• Baked Sweet Potatoes with Candied Pecans and Blue Cheese

We hope you enjoy these recipes and have a Happy Thanksgiving!  Be sure to bookmark TheLakeKitchen.com and come back soon!

Chef Jill in the Union Gospel Mission Kitchen.

Each month, my husband and I, along with family and friends, make and serve dinner for the residents at the Seattle Union Gospel Mission’s Women and Children’s Shelter.

When I first took on the task of being the “chef” for the evening, I was pretty clueless as to how many guests to expect, what they will enjoy, how much it was going to cost and how fast my “crew” and I could pull a meal together for 60+ people. After careful planning and recipe testing and with the help of great sous chefs these nights have been truly successful.

For this dinner, I made Chicken Enchiladas, Cheesy Re-fried Beans, and Cinnamon and Sugar Crustos for dessert.

When cooking for a large group, here are a few tips to keep in mind:

- Plan your menu well in advance.

-When planning your menu, think of recipes that will work with your guests, any time constraints, and your level of expertise.

-Recipe test all menu items prior to the event.

-Make sure you have enough refrigerator and freezer space to hold all of your ingredients.

- If you’re cooking in a kitchen other than your own, make sure you will have the correct equipment, e.g. a deep fryer, large pots and pans.

-Make a list of things that can be done ahead of time and do as much as possible in advance.

-If items need to be thawed put them in the lower part of your refrigerator for 24 hours to thaw safely and correctly.

-Check the cooking times on your recipes and make a “cooking times” list. Put the items that take the longest to prep and cook at the top.

-Grocery shop at least 2 days in advance.

-Before you start cooking, make sure you have every ingredient for each recipe.

I use these tips every time I make a meal for a large group or our monthly dinners at the shelter. Making a meal for a group doesn’t have to be hard; with these tips your event should go off without a hitch!

Jill shows Lilly on Fox Q13 morning news some “ghostly” Halloween recipes including Mummy Mashed Potatoes, Monster Meatloaf, Cyclops Deviled Eggs, and some family fun Caramel Apples for desert.  The fun Halloween themed wine for the adults is from Giant Wines in Woodinville, WA and included Sinner’s Red and Ghost 413 Red and Reisling.  Here are links to the Jill’s recipes from this mornings segment:

• Monster Meatloaf

• Vampire Veggies

• Mummy Mashed Potatoes

• Cyclops Deviled Eggs

• Ghostly Caramel Apples

Welcome everyone from Q13 Fox News!  Below are the links to the recipes from this morning’s segment and the Fall Foods segment which has been posted to YouTube.  Enjoy and Sweet Dishes!

• Pork Tenderloin Wrapped in Fall Apples and Maple Bacon

• Roasted beet salad tossed with blue cheese and balsamic

• Goat cheese and Bartlett crostini with honey and walnuts