Krautfest 2016!

October 11, 2016October 10, 2016 / Jodi / 48 Comments

This past weekend was one of my favorites of the year! Time for the annual Brugnoli Family and Friends Krautfest Party!

Those of you who have been hanging around here awhile, might remember Krautfest 2015 or even Krautfest 2014.

The festivities kicked off this past Saturday in the beautiful Autumn weather at Conneaut Lake, PA with our dear “Oh Rob” welcoming guests and instructing newcomers on the sauerkraut-making process.

It starts with cutting…. 800 lbs of cabbage cutting!

The cut cabbage goes to the shredders, where experienced cutters teach newbies on equipment passed down through generations from grandparents…

and taught to new generations – where Moms teach sons…

and sisters show brothers….

and families do together.

It then gets measured,

and salted,

and pounded…

while friends and family chat,

and laugh,

and hug.

Old friends meet up after decades.

and new relationships bloom.

There is plenty of fun for kids of all ages!

From Jumbo Jenga…

to pick up sticks…

to lawn bowling,

and searching for bones and candy and money in hay.

There was pumpkin painting…

and t-shirt painting.

There was apple picking…

and apple pressing.

The kids loved learning how to turn apples into fresh apple juice!

and so did some of the parents and grandparents!

There was lots of food.

I made Grandma’s halupki – another Krautfest tradition served up next to hot dogs and kraut and homemade pierogies and cheesy polenta and fresh smoked ham and lots of other yummies.

There was an entire dining room table filled with desserts.

and of course plenty of wine.

There was tire swinging,

and bonfire-building.

There was Marty (hubby – on the left) and Martin.

There were quiet moments from afar,

and lots of singing and music after the sun went down and drew us indoors.

Even dogs of all sizes made friends!

Can you imagine a better time?

Thank you Joyce and Oh Rob! We love you! We ALL do!

Cheers & Hugs,
Jodi

Go Pink Chex Party Mix

October 9, 2016October 6, 2016 / Jodi / 21 Comments

I made this fun pink chex snack mix for our baby shower last week, but it is very also appropriate this month for Pinktober.

October is Breast Cancer Awareness Month, and I have a few people very near and dear to me who are survivors – as well as the memory of a very special sister-in-law we lost at the age of 50 to breast cancer.

So Go Pink!

Celebrate… remember… create awareness… enjoy… by sharing this yummy treat with people you love.

Go Pink Chex Party Mix

Servings: a crowd
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Ingredients:

6 cups rice Chex cereal
6 cups corn Chex cereal
1 cup dry roasted peanuts
3 cups pretzels
2 12-oz bags Wilton Pink Candy Melts

Directions:

Mix cereal, peanuts, and pretzels in a large bowl.

Place candy melts in microwave-safe bowl, and microwave on High for one minute. Stir. Return to microwave for one more minute. Stir. Microwave for additional 30-second intervals if needed until completely melted. (My microwave only took two minutes total to completely melt.) Pour over cereal mix to coat evenly.

Spread in single layer onto waxed paper or parchment paper, and let cool completely.

Once cool, break into pieces, and store in airtight container.

I made a triple batch for our party. I made one with white candy melts, one with light pink, and one with bright pink, then mixed all together.

You could also make this with milk chocolate, dark chocolate or any other color candy melts to match your party theme or celebration.

It is really yummy…. and really addictive!

Enjoy!

Cheers & Hugs,
Jodi

A Hot Air Balloon Themed Baby Shower

October 4, 2016October 3, 2016 / Jodi / 52 Comments

Oh what fun we had this past weekend celebrating the anticipation of the sweet baby girl we are awaiting with a Hot Air Balloon Baby Shower!

I made these miniature hot air balloons using super inexpensive 12″ white paper Chinese lanterns that I attached to quart-sized cardboard pulp berry baskets with wooden skewers and embellished with all the pink ribbon, yarn, sequins, buttons, lace, or pearls I had in my craft stash. I added a tiny battery operated tea light to each basket and hung and placed them all over the house.

It was such a collaborative effort of all the girls involved. Check out this amazing Aunt Squad surrounding the beautiful momma to be!

We had a hot air balloon cupcake cake,

Hot Air Balloon Cake Pops in a puffy white cloud,

and Hot Air Balloons, clouds and cherubic baby faced sugar cookies.

The favors were made using Eos Lip Balms to thank our guests for sharing their time and love with us.

A Hot Air Balloon banner with baby pictures of the mom and dad to be as babies themselves was a nostalgic trip down memory lane.

An Extra Large Basket Lady Pole Handle Wicker Storage Basket with pink and white balloons tied to it was filled to overflowing with children’s books guests brought in place of cards to start a wonderful library for baby.

The books were requested by a special insert in the invitation, and the overflowing abundance of new and extra special, well-loved books from people we love will be so cherished.

The time and love put into gifts blew us away. A very special Gram blessed Mom and Dad to be with this amazing handmade Hot Air Balloon quilt.

We also had a Hair Bow Boutique…

where guests were invited to create a hair bow (or two or three – like sweet Ella did) for baby.

And they surely blew us away with their talent and love.

Instead of a guest “book,” we had guests add their fingerprint and name to a hot air balloon watercolor painting that can hang in baby’s nursery as a sweet reminder of all who shared in her special party.

A simple game of “Guess the Baby Item in the Bag” had guests brainstorming

on what the heck starts with an “O” or “W” or “H”

while munching on fruit from a hot air balloon fruit tray (which we forgot to get a picture of – 😦 – sorry Jen!) – but looked a lot like this inspiration from Pinterest, as well as Hawaiian Ham and Cheese Sliders and Chicken Salad with dried cranberries and walnuts in miniature croissants, veggie pizza, and Strawberry Spinach Salad.

and yep – we had that yummy Salted Caramel Apple Sangria too!

My heart is surely overflowing!

Balloons are now popped, and the house is back in order. Grandma is still glowing, though, as we await the arrival of this already abundantly loved baby girl.

Cheers & Hugs,
Jodi

PS Thanks to BFF Jill for being event photographer for Grandma-to-be who was simply too overjoyed and excited to even think about snapping pics! What would I do without you!? ❤

Salted Caramel Apple Sangria

October 3, 2016October 2, 2016 / Jodi / 37 Comments

Are you looking for the perfect Sangria recipe for your Fall party?

How about mixing some crisp chopped Honeycrisp apples with some light citrusy Pinot Grigio, decadent Salted Caramel Vodka and apple cider?

Drizzle a little caramel sauce for the finishing touch…. and you have

Autumn in a glass!

Doesn’t that sound divine?

Here’s how I made it for a recent gathering I had. It was quite the hit! Hope you’ll give it a try.

Salted Caramel Apple Sangria

Servings: a crowd
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Ingredients:

5 large Honeycrisp (or your favorite) apples, chopped
1/4 cup caramel sauce
2 bottles Pinot Grigio (or your favorite white wine)
1/2 bottle Salted Caramel Vodka
1/2 gallon Salted Caramel Apple Cider

Directions:

In a large punch bowl, combine chopped apples drizzled with caramel sauce, wine, vodka, and apple cider. Stir to combine. Cover and refrigerate overnight or several hours. Pour over glasses full of ice to serve. Enjoy!

Cheers & Hugs,
Jodi

Crockpot Buffalo Chicken Mac ‘n Cheese

September 29, 2016September 28, 2016 / Jodi / 27 Comments

While my furry son was busy playing pumpkin bowling in the front lawn the other day when I was at the office, my chicken-lovin‘* son (who is amazingly turning into quite the cook!) kindly prepared a scrumptious dinner for hubby and me to enjoy when we came home.

What a treat!

And ooohhh how I am going to miss this guy when he moves out soon…

Who doesn’t love a yummy macaroni and cheese recipe on a cool Autumn or winter day? And buffalo chicken… well – I can eat that any which way. But – mixed with mac ‘n cheese!! WOWZA! Holy Swooning Wowza!

This would be such a yummy dish to give to someone (you know when you want to help out when a family member or friend has a baby, a loved one is mourning, a new neighbor moves in across the street, a friend has surgery…) or take to a potluck event, because it is one of those recipes that keeps well and gets even better the next day or two as leftovers when the flavors fully meld.

This is a keeper friends! Hope you’ll give it a try, because it is another Winner Winner Chicken Dinner!

Crockpot Buffalo Chicken Mac n Cheese*

Servings: 4-6
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Ingredients:

1 lb. boneless skinless chicken breast
2 cups chicken broth
1/2 cup buffalo wing sauce (Nick made his by combining approximately 60% Franks Red Hot Original Cayene Pepper Sauce, 30% Cholula Hot Sauce, and 10% Sriracha Hot Chili )
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp celery salt
8 oz pasta (Nick used Penne, but you could use macaroni, shells, or any shape you like)
3 Tbsp butter
2 Tbsp flour
2 1/2 cups milk
2 cups shredded cheddar cheese

Directions:

Add chicken, broth, buffalo sauce and seasonings to crockpot. Cover and cook on high for 3-4 hours or low for 6-8 hours.

Shred fully cooked chicken with fork and return to crockpot. Add UNCOOKED pasta. Stir to combine. Cover and cook on high for 30-40 minutes until fully cooked.

Make cheese sauce separately by melting butter in a saucepan over medium-high heat. Whisk in flour. Slowly pour in milk while continuing to whisk until smooth. Bring to a simmer for 4-5 minutes until sauce thickens enough to stick to a spoon. Remove from heat and stir in cheese until melted and smooth.

Add cheese sauce to crockpot, and stir to combine. Enjoy!

OPTIONAL: If you like, top it right before serving with a sprinkle of freshly crumbed bleu cheese to kick it up about 10 notches!!

Cheers & Hugs,
Jodi

*Nick found and slightly adapted this recipe from Jennifer @ Slow Cooker Gourmet

*For more yummy Winning Chicken Dinners, just type “Chicken” into the search box at the top right corner of the blog or click here.

Jewish Apple Cake (Bread)

September 25, 2016September 24, 2016 / Jodi / 39 Comments

What better smell is there in Autumn than cinnamon and apples baking up in yummy cakes and pies and breads?

This recipe for Jewish Apple Cake is one I got from my BFF Jill, who doesn’t necessarily love to bake or cook, but when she does, she has some amazing recipes. This is one of them. The first time I tasted it, I had to have the recipe, and now I make it more than her.

In fact, she texted me yesterday morning, and I said, “Guess what I just took out of the oven?” She mentioned she hasn’t made it in “forever.” (That might be why she is thin, and I’m – well – Not!)

I’m not sure why this is called “Jewish” Apple Cake, so I did a little Wiki research (and I’m going to look forward to hearing what my BFF Bubby has to say.)

Per Wikipedia: Jewish apple cake is a kind of dense cake made with apples and sold mostly in Pennsylvania in the United States. It has limited known connections to Jewish cuisine. It is thought that this cake is actually a Pennsylvania Dutch culinary item that was erroneously attributed to Jews because it seemed “old world.” It may also be considered Jewish because it contains no dairy, and it may therefore be eaten with meals containing meat, in accordance with Jewish laws of kashrut.

Seems most people make this in a bundt cake or springform cake pan, but Jill always made it in loaves of bread, so that is the way I do too!

Besides… when you do, you can keep one, and give two away… which is exactly what I plan on doing.

This cake/bread tastes delicious with coffee or tea for breakfast or a snack or dessert. It is not too sweet, but cinnamony, and apply, and nutty enough to rock your world!

Hope you’ll give it a try. Let me know if you do.

Jewish Apple Cake (Bread)

Servings: 3 loaves
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Ingredients:

4-5 pared apples, sliced thin (I used Honeycrisps)
1 cup chopped walnuts
2 1/2 cup sugar
2 tsp. cinnamon
4 eggs, beaten
2 1/2 tsp vanilla
1/2 cup orange juice
1 cup oil
3 cups flour
2 tsp baking powder

Directions:

Preheat oven to 350 degrees F. Grease and flour 3 bread loaf pans (approx. 8″x4″).

Mix together, apples, walnuts, 1/2 cup sugar, and cinnamon. Set aside for sugar and cinnamon to soak into the apples and nuts.

Whisk together 2 cups sugar, eggs, vanilla, orange juice, and oil. Add baking powder and flour, and stir just until batter is incorporated.

Alternate layering: batter, apples, batter, apples, batter.

Bake 45 minutes or until toothpick inserted comes out clean. Cool in pan 10-15 mins. Remove from pans and cool on wire rack.

Sprinkle with powdered sugar if desired. Store in airtight bag. Freezes well.

Enjoy!

Cheers & Hugs,
Jodi

New Lighter Chicken Parmesan

September 20, 2016September 20, 2016 / Jodi / 30 Comments

Our little garden is just bursting with tomatoes this time of year, and the little cherry tomatoes are so juicy and sweet and delicious and plentiful that I wanted to use them creatively in a recipe instead of the usual simple throwing of them into our dinner salad.

I also have a really healthy crop of fresh basil.

Anyone that’s been around thecreativelifeinbetween.com for more than a minute likely knows I LOVE chicken for dinner and am always looking for new, creative ways to prepare it.

So last night, I decided to try a newer, lightened-up version of the classic chicken parmesan recipe that is typically dipped in milk and egg wash, rolled in bread crumbs and fried in oil before topping it with cheese and baking it.

For this recipe, I marinaded the chicken in buttermilk – a great tip for making baked (or fried) chicken moist and tender – and then simply topped it with freshly grated Parmigiano-Reggiano instead of rolling it in bread crumbs.

I’ve said it before, and many of you know this well, but there really is no substitute for the real Parmigiano-Reggiano cheese. Powdered cheese in a green plastic container will not do. Other cheeses called “Parmesan” will not do. The real deal – Parmigiano-Reggiano is worth the spend (even if you have to skimp somewhere else – like that Starbucks latte or the pricey bottle of red wine). Nothing can compare to the sharp, complex, fruity/nutty, strong savory flavor and slightly gritty texture of Parmigiano-Reggiano. Inferior versions can impart a bitter taste, so if you think you do not like “Parmesan” cheese, because you ate the powdered stuff from the green plastic container as a kid, please give the real “parmesan” a try! You won’t regret it.

I then roasted it along with lots of sweet, juicy marinated tomatoes with tons of fresh garlic and basil and healthy extra virgin olive oil.

We ate ours over whole grain thin spaghetti and a tossed fresh green salad. It was divine!

Don’t expect it to taste like the familiar fried version soaked in sauce (which is quite yummy in moderation!), but allow yourself to enjoy the fresh, lighter flavors of this wonderful winner, winner of a chicken dinner! (You knew I had to say it – right?!)

Here is my recipe, which is adapted from one I found on Epicurious. Hope you’ll give it a try and let me know how you like it.

New Lighter Chicken Parmesan

Servings: 6-8
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Ingredients:

3 lbs boneless chicken breasts and thighs
1 cup buttermilk (you can easily make by adding 1 Tbsp vinegar to 1 cup milk)
3 cups cherry tomatoes
1/3 cup olive oil
1/4 cup finely minced fresh garlic
1/4 cup finely minced fresh basil
1 tsp dried oregano
1 tsp salt
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
8 oz. fresh Mozzarella cheese, sliced

Directions:

Wash and prepare chicken. If chicken breasts are thick, cut them in half horizontally so they will cook faster and more evenly. Marinade chicken in buttermilk for a minimum of 2 hours or up to overnight in an airtight container or large Ziploc bag.

Whisk together olive oil, garlic, basil, oregano, and salt. Pour over tomatoes and stir. Let marinade a couple hours if time allows.

Preheat oven to 450 degrees F. Remove chicken from buttermilk marinade and place on a baking stone or dish with sides that will fit all pieces evenly without overlapping. Top with grated Parmigiano-Reggiano cheese and pat to press into chicken. Spoon marinated tomatoes in between chicken pieces pouring remaining oil marinade over top.

Bake for approximately 15 minutes until chicken is cooked, cheese begins to brown, and tomatoes begin to bubble and brown. Add a slice of Mozzarella cheese on top of each piece of chicken, and return to oven for approximately 5 minutes until the Mozzarella is browned and bubbly.

Serve over whole wheat or regular pasta or by itself with a fresh green salad.

Enjoy!

Cheers & Hugs,
Jodi

Chocolate-Covered Cookie Butter-Stuffed Oreos

September 18, 2016September 17, 2016 / Jodi / 54 Comments

About

O. M. G! Have you tried the new Oreo Thins yet? If there is one store bought cookie I love, it is Nabisco’s Oreo. There’s really nothing like them.

I rarely buy them, but I have been curious about the new Oreo Thins I’ve been hearing about. Double Stufs are DIVINE, so how are the Thins?

I needn’t wonder long, because when I saw an incredible idea for Cookie Butter Stuffed Oreos from Ruthanne, the incredibly creative baker at Easybaked, I knew I had to try them.

And they are AMAZING!

But who stops at amazing, when you can make them doubly amazing by topping them with a scoop of cookie butter…

placing another on top of that…

sandwiching….

and covering with chocolate?!

I was dying to try them, but knew we didn’t need a batch of these around the house for the three of us. So when my son Nick was heading over to celebrate his future father-in-law’s birthday yesterday, I asked if I could make them for him to take over for a little birthday gift.

He offered to help, so I gave him the jobs of “hand model” and sampler to assure they were okay to send.

He approved!

I filled a little pint-sized red berry basket with a dozen, wrapped it in clear cellophane and tied with some raffia to send on it’s way.

And now we only have to worry about having eight of these decadent little buggers around to taunt us with their amazingness!

Such a fun treat! I hope you’ll give them a try. And for more cuteness, check out Ruthanne’s Emoji Oreo Pops! I’m kinda tempted!! 😉

Chocolate Covered Cookie Butter Stuffed Oreos

Servings: 20
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Ingredients:

One box of Oreo Thins Chocolate cookies
One jar of Biscof or Trader Joe’s Speculoos cookie butter
One and 1/2 bags of Wilton’s Candy melts in dark chocolate
A little bit of milk chocolate candy melts to make stripes on top (or any sort of sprinkles you’d like to add to make these for any season!)

Directions:

Place 20 Oreo Thins Cookies on a cookie sheet. Top each cookie with a teaspoon-sized scoop of cookie butter. Press a second Oreo Thin on top to make a sandwich. Freeze for approximately 30 minutes.

Melt Candy Melts in microwave in 30 second increments, stirring after each increment, until chocolate is melted and smooth. (It took mine about 3 increments.)

Take 3-4 cookies out of the freezer at a time, and carefully dip – one at a time – in the melted chocolate. Use a fork to tap excess off, and slide the bottom of the cookie along the edge of the bowl to remove excess. Set on parchment or wax paper to harden.

Add sprinkles (if desired) before chocolate hardens, or drizzle with white or contrasting chocolate after it hardens.

Enjoy!

Cheers & Hugs,
Jodi

Cinnamon Pie Crust Leaves

September 15, 2016September 12, 2016 / Jodi / 30 Comments

I consider myself a pretty good pie baker.
But we all have “those days” – eh?

This past Sunday, I decided to bake a cherry pie. It’s been quite a while since I got my hands on tart red cherries, so when I found some in the frozen food section at our local supermarket recently, I swooped them up with all good intentions of baking a surprise cherry pie for my guys. Sunday, especially with Fall approaching, is always a good time to have dessert as a special treat.

The simple recipe I found online in a quick search called for using cornstarch as the “thickener.” I typically use flour, but found a box of cornstarch in the back of my spice cabinet and decided to follow the recipe and use it.

I prepared the pie and baked it (10 minutes longer than the recipe called for because the filling was not bubbling out of the slits on top yet – and Grandma always told me a pie is never done until it bubbles over). I decided it had to be done, so removed it from the oven, cooled it, and looked forward to serving it to my guys who had been working hard chopping and splitting and stacking wood in preparation for Fall and winter fires.

Well – the pie filling just didn’t thicken. My guys ate their whole slices like champs, even though they were more like cherry soup topped with crust and vanilla ice cream.

I had a major cherry pie FLOP!

I’m glad I also followed Grandma’s guidance and made cinnamon pie crust treats with the leftover dough that wasn’t needed on the pie. Grandma typically just cut the leftover dough into strips, brushed with milk, sprinkled with cinnamon-sugar, and baked until brown. I had fun cutting mine out into maple and oak leaves with cookie cutters to make them a little fancier.

The cinnamon pie crust leaves didn’t make it to the next day. Glad something turned out right!

Does cornstarch go bad? Does it loose its “thickening” ability? I must admit it wasn’t sealed very airtight, and what I used was at the very end of the box. Or did I just not bake the pie long enough? I actually put it back in the oven for 15 more minutes after serving the two pieces to my guys wondering if it might thicken up. No luck.

I guess we all have “those days” right?!

Cherry Hugs,
Jodi

Roasted Yukon Gold Potatoes with Garlic & Rosemary

September 12, 2016September 11, 2016 / Jodi / 50 Comments

There aren’t many meals potatoes don’t go wonderfully with in my opinion. I do love potatoes no matter what way they are prepared.

One of my favorite ways to make them is to roast them. Add some garlic, fresh rosemary, a dash of salt, and a drizzle of olive oil, and I’m pretty much in heaven.

And Yukon Golds have become one of my favorite varieties to roast. They crisp up beautifully on the outside and remain tender and flavorful on the inside.

This recipe is simple, but so delicious and complimentary to most any meal. They go great with chicken, beef, pork, and even eggs (and are great reheated for breakfast “home fries”). Sprinkle some cheese on top if you like – parmesan, cheddar, swiss, or muenster. Dunk them in ketchup or barbecue or hot sauce. Dip them in ranch dressing or honey mustard. Or just enjoy them plain.

Here is how I make them. Hope you will give them a try.

Roasted Yukon Gold Potatoes with Garlic & Rosemary

Servings: 6
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Ingredients:

6 medium Yukon Gold Potatoes
3 large cloves garlic, minced
3 Tbsp minced fresh rosemary
3 Tbsp olive oil
1 tsp salt

Directions:

Preheat oven to 450 degrees F.

Wash and cut potatoes (leaving skin on) into bite-sized chunks.

Spread potatoes evenly in single layer onto a baking stone with sides (stoneware bar pan) or aluminum jelly roll sized pan. Drizzle with half of the olive oil. Sprinkle with minced garlic, minced rosemary, and salt. Drizzle remaining olive oil over top.

Roast for 20-30 minutes until golden brown – tossing with a spatula halfway through cooking time. Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

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the creative life in between

cherishing the moments and exploring my passion for creativity… through art, photography, food, and writing

Food

Krautfest 2016!

Go Pink Chex Party Mix

Go Pink Chex Party Mix

A Hot Air Balloon Themed Baby Shower

Salted Caramel Apple Sangria

Salted Caramel Apple Sangria

Crockpot Buffalo Chicken Mac ‘n Cheese

Crockpot Buffalo Chicken Mac n Cheese*

Jewish Apple Cake (Bread)

Jewish Apple Cake (Bread)

New Lighter Chicken Parmesan

New Lighter Chicken Parmesan

Cinnamon Pie Crust Leaves

Roasted Yukon Gold Potatoes with Garlic & Rosemary

Roasted Yukon Gold Potatoes with Garlic & Rosemary

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Go Pink Chex Party Mix

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Salted Caramel Apple Sangria

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Crockpot Buffalo Chicken Mac n Cheese*

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Jewish Apple Cake (Bread)

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New Lighter Chicken Parmesan

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Chocolate Covered Cookie Butter Stuffed Oreos

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Roasted Yukon Gold Potatoes with Garlic & Rosemary

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