Tag Archives: picnic

Serve It Up Sassy!: Berry Delicious Summer

Summer means flip-flops, fireflies, and fresh ripe berries!  When you pick the first ripe berry and the sweetened juice pops in your mouth, it’s time to make your favorite summer berry delicious desserts. Blueberry Swirl Pound Cake and a Strawberry Tart are two simple desserts to have on hand for all of your summer entertaining. These berry-inspired desserts are bursting with the sun-kissed flavors of the season.

Swing open the French door to your patio and layer your picnic table with vibrant summer colors and delicious berry desserts.  We kept our seasonal table casual with red and white checked napkins, bright yellow sunflowers, and mason jars wrapped with twine.  The desserts and sunflower arrangement take a stand as the table centerpiece. Repeating the checkered napkins and single sunflower stem at each place-setting, as well as the white dinner plate emphasizes the easy-to-create table color scheme and décor.  Two white ruffled cake pedestals display the Blueberry Swirl Pound Cake and the Strawberry Tart.

table to benchEven more fun with function, we turned our seasonal bench into our picnic table. Our outdoor bench turns into a half-sized picnic table when the bench back becomes the table top. Every back yard, park and grill master should own one or more of these benches-to-table.  If two tables are put together it creates one regular sized picnic table.  These tables are build to last and can be used for all of your seasonal entertaining, not just for summer. Where do you get one of these bench-to-tables?  Glad you asked.  Boy scouts from troop #135  Sulphur Springs, Tennessee are building these bench/tables to raise money for a once in a lifetime high adventure camp called Florida Sea Base.  The bench/tables are available for purchase with 100% of the proceeds going to the boys attending the High Adventure Camp.  You can contact Doug Bushong, my husband and scout master* for troop #135 to order your very own bench turned table or any boy scout from the troop will be happy to assist you.

Your guests will enjoy the taste bud-tingling blend of blueberries and cream in the baked blueberry swirl pound cake.  The pound cake features a delectable golden crust with a moist tender center that will make this cake your new- go-to dessert for any season. A lightly sweetened blueberry puree is layered in the cake batter and gently swirled before baking.  This pound cake is perfectly wonderful all on its own, but when topped with a handful of fresh picked-ripe berries it becomes a sensational taste of summer.

The Strawberry Tart is a chilled summer pie with show-stopping presentation.  Fresh whole strawberries are de-stemmed and sit pretty with pointed ends up on top of a lemon and whipped cream filling.  The prebaked sweet pastry crust is made with real butter and confectioner’s sugar making every bite of this tart one to remember.  Both desserts are make-ahead with the Strawberry Tart being refrigerated for a few hours.

blueberry pound cake slice with watermarkBaking with berries can be a bit tricky. Blueberries can make your muffins and cake batter turn purple if you don’t coat them in flour first before baking. Coating in flour will prevent the berry juice from spreading into the batter.  Strawberries are almost 90% water and dark fuller berries have a higher concentration of water inside.   This leads to a sticky unexpected soggy baked dish. To prevent a soggy baked dish select berries that are just slightly under ripe, having passed the stage of development where a white ring appears around the hull.  For more information about strawberries and blueberries, how to grow, where to pick and health benefits, check with your local county extension agent or office.  For more entertaining ideas and recipes go to www.lizbushong.com.

Berries are beautiful!  Whether you are picnicking at the beach or in your own backyard go out and play; put on your flip-flops, watch the flickering lights of the fireflies and eat all the fresh berries you can.  This is going to be a berry delicious summer!

blueberry swirl pound cake with watermarkBlueberry Swirl Pound Cake

The Swirl:
1-1/2 cups fresh pureed blueberries
2 tablespoons cold water
1-tablespoon arrowroot or cornstarch
3-tablespoons granulated sugar

Cake Batter:
1-cup butter, softened and no substitutions
3-cups granulated sugar
1-(8-ounce) package cream cheese, softened
6 large eggs
1-tablespoon vanilla extract
1-tablespoon crème bouquet* extract
1-tablespoon grated orange zest
3 ½- cups all-purpose flour
1-teaspoon baking powder
1-teaspoon salt
1-cup heavy whipping cream

Garnish:
Buttercream Orange Glaze
Fresh strawberries, blueberries, & mint

Preheat oven to 325. Coat 12-15 cup Bundt pan with shortening and coat with flour.
Blueberry Swirl: In small mixing bowl, whisk together cold water and cornstarch until smooth. In small saucepan, stir together blueberry puree, 3 tablespoons sugar and cornstarch mixture. Bring to a boil over medium high heat stirring constantly. Boil blueberry mixture until thickened, set aside and let cool.
Cake:  Measure flour, baking powder and salt in medium bowl. Set aside. Beat butter and sugar with a mixer at medium high speed until light and fluffy, about 5 minutes. Add softened cream cheese and beat until creamy. Add eggs one at a time, beat well after each addition. Add extracts and zest, beat to combine. Gradually add flour and cream, alternating with cream, beginning and ending with flour, beat just until combined.
Spoon 1/3 batter into prepared pan, spoon 1/3 blueberry swirl over batter, repeat layers ending with batter. Using a knife, swirl batter, but not too much. Bake for 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan 10 minutes. Invert cake on cooling rack cool completely before glazing.
Buttercream Orange Glaze: In a small bowl, whisk together 1 3/4 cups confectioner’s sugar, 2 tablespoons melted butter, 1-tablespoon heavy cream, 1 teaspoon orange extract. Drizzle over cake. Garnish with individual blueberries on top of cake. Serve with fresh strawberries, blueberries and mint sprig per serving.
Yield:  8-10 servings.  *Crème bouquet can be found at the Gazebo in Kingsport, TN or online.

Berry Delcious! (1)Strawberry Tart

Crust:
1 ¾ cup all purpose flour
1 ¼ cup confectioner’s sugar
1/2-teaspoon salt
½ cup butter, shredded and chilled
2 egg yolks
1 tablespoon chilled water
2 tablespoons strawberry jam- melted

Lemon Cream Cheese Filling
1-3-ounce package cream cheese, softened
1-tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
¾ cup sugar
1 cup heavy whipping cream + 2 tablespoons confectioner’s sugar
1 ½ pounds fresh strawberries, stemmed
¼ cup current jelly
1 tablespoon orange juice

Prepare crust:  Sift flour, confectioner’s sugar and salt together in a medium bowl. Grate butter and place on parchment then pop into freezer for 20 minutes. Add chilled butter to flour mixture, combine with hands or forks until crumbs resemble breadcrumbs. Mix egg yolks and water together, sprinkle over flour mixture to make soft dough. Knead a few seconds, flatten dough into a disc, wrap in plastic wrap, and refrigerate 30 minutes.

On floured surface, roll dough to ¼” thickness. Press dough into bottom and sides of an 8-inch tart pan. Line crust with aluminum foil and add pie weights or dried beans to foil. Chill another 30 minutes.  Preheat oven to 400. Bake tart shell for 15 minutes. Remove foil and weights and bake additional 5-8 minutes. Remove from oven and brush baked shell with melted strawberry jam. Set aside to cool.  (Crust recipe will make two-8-inch tart shells).

Filling: In food processor, process cream cheese until fluffy. Add lemon juice, lemon zest, and sugar. Process until smooth, scraping down sides of bowl. In medium bowl, whip cream to soft peaks, add confectioner’s sugar, beat to firm peaks. Fold cream cheese mixture into whipped cream. Spoon filling into one tart shell. (Double filling ingredients recipe if making two tarts.) Cover filling with plastic wrap and chill 3 hours. Just before serving, arrange whole strawberries, pointed ends up, over the entire chilled tart in concentric circles. In microwave proof glass, add currant jelly and heat 12-15 seconds until melted, stir in orange juice. Remove from heat and let cool about 2 minutes. Stir jelly occasionally to prevent film from foaming. Spoon or brush warmed jelly mixture over berries and serve immediately.
Yield:  8-9 servings

Liz Circle 2013 smallHelping you Make a Statement, Make it Sassy and Make it Yours!®
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com.

*Bench/table: Doug Bushong-Scout Master-Troop #135 –Sulphur Springs, Tn.  E-Mail: dbushong17@gmail.com 

A Hero for Your Super Hero!

“Look, up in the sky, it’s a bird, it’s a plane, …its Superman!”  When it comes to super hero’s we often think of mighty men of valor fighting evil vigilantes combating threats against humanity.  To honor your super hero make them a supersonic hearty meat and cheese filled hero sandwich, guaranteed to make them think they can “leap tall buildings in a single bound!”

No matter who your hero is they will love this hearty meat and cheese filled sandwich.  Crusty sesame seed bread is spread with mayonnaise and Ranch jalapeno dressing with layers of peppered turkey, black forest ham, hard salami, thinly sliced sopressata, hard salami, mortadella, and provolone cheese.  Shredded iceberg lettuce sprinkled with dried oregano, salt and pepper is drizzled with an oil and vinegar dressing.  Thinly sliced ripe tomatoes and fresh raw red onion rings are added to the meat layers then covered and smothered with the dressed lettuce.  To keep this monstrosity of a sandwich together, a cherry tomato with sweet pickle chip are skewered with a long toothpick equally spaced on top of the sandwich.

A note about Sopressata and Mortadella; both are Italian cured sausages to make a pepperoni style meat that is found in genuine Italian hero sandwiches. These meats are usually made from pork fat and other miscellaneous sources of pork pieces. The sopressata is becoming the new pepperoni on pizzas in large city pizzerias.  If your local deli does not have sopressata or mortadella, select the hard salami and pepperoni for a wonderful Italian hero sandwich.
Served with the hero sandwich are spiced potato chips. Heat potato chips on a baking sheet for a few minutes until the chips begin to shine, add your favorite herbs and spices toss and coat. Our chips were coated with Montreal steak seasoning, garlic powder, onion powder, salt and pepper. The steak seasoning on the chips compliment the jalapeno dressing on the sandwich.

Every super hero has to have a dessert and what hero doesn’t love a rich dark dense caramel coated chocolate brownie?  Melted caramel bits, chopped pecans and dark chocolate morsels are added to the ‘just out of the oven’ warm brownies. The brownies are refrigerated until set and cut into 2 x 2 inch squares before serving. These brownies will be eaten in a flash!

Who is your super hero?  I’m sure it is not a sandwich, but a true super hero.  A super hero is a person who is admired for their achievements and noble qualities, a warrior, or it can be an ordinary person facing extraordinary circumstances that acts with courage, honor and self-sacrifice. Sometimes a super hero lives in the hearts of children fighting big battles. Be determined to be someone’s super hero.

 

151Super Hero Sandwich
1 tsp. dried oregano
Salt and freshly ground pepper, to taste
2 teaspoons Newman’s oil and vinegar dressing
1-14 “ loaf Italian bread with sesame seeds
2 teaspoons Hellmann’s mayonnaise
2 teaspoons Lite house Jalapeno Ranch dressing
2 cups finely shredded iceberg lettuce
2 tomatoes, thinly sliced
1 small red onion rings, separated
5 oz. thinly sliced hard salami
5 oz. thinly sliced peppered turkey
5 oz. thinly sliced black forest ham
5 oz. thinly sliced Sopressata
5 oz. thinly sliced Mortadella
5 oz. thinly sliced provolone cheese

In a small bowl, whisk together Newman’s oil and vinegar, oregano, salt and pepper. Add shredded iceberg lettuce, toss to coat. Set aside.
On a work surface, place a long piece of plastic wrap or parchment paper and position the bottom half of the cut loaf over the wrap. In small custard cup, mix together mayonnaise and ranch dressing. Stir to combine and spread over the bread. Layer ham, turkey, sopressata, mortadella, and salami, provolone cheese, tomato slices, onion rings and shredded lettuce. Top with sesame seed top crust. Wrap sandwich in plastic wrap or parchment paper and refrigerate for at least one hour or up to 4 hours to develop the flavors.
To serve, unwrap sandwich and garnish with cherry tomato with pickle slice skewered with a frilly toothpick. The picks will keep the sandwich together while cutting. Cut sandwich into desired portions.
Yield: 4- 6 servings

Spiced Potato Chips 1-www.lizbushong.com - CopySeasoned Potato Chips
1-8.5 ounce package wavy potato chips or kettle chips
2 teaspoons Grill Mates Montreal Steak seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons chili powder

Preheat oven to 325 degrees.  Spread potato chips on a large baking sheet.  Bake in oven until chips are slightly heated and appear to be shiny.  In small bowl, combine spices to blend. Remove chips from oven and sprinkle with seasoning mix.  Toss to coat. Store in airtight container for up to 2 weeks.  Serve as desired with or without a dip.
Yield:  6-8 servings

Caramel Pecan Brownies-www.lizbushong.comCaramel Pecan Brownies
1-18 ounce package Brownie Mix, eggs, vegetable oil as per package
1-11 ounce package Kraft Caramel Bits or 25 unwrapped caramels
2 teaspoons half and half
2 cups chopped pecans
1- cup dark chocolate morsels

Line an 8 x 8 inch square pan with aluminum foil. Lightly grease foil and coat with flour. Remove excess flour and set aside. Follow instructions on brownie mix and pour into prepared pan. Bake brownies 50-55 minutes. Remove brownies from oven and keep warm.
Meanwhile, melt caramel bits and half and half in microwave for 1 minute or until melted. Pour melted caramel over warm brownies covering entire surface. Garnish caramel with chopped pecans and dark chocolate morsels. Refrigerate brownies to firm before slicing.
Yield:  16-2” brownies

 

Liz Circle 2013 smallHelping you Make a Statement, Make it Sassy and Make it Yours!®
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com.

Serve It Up Sassy: A Garden Fresh Picnic

RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, and ARTICLE BY LIZ BUSHONG


Grab your sun hat and head for the country, this seasons garden-fresh bounty turns into fine fare for a healthy impromptu picnic. Summer picnics are just ripe for picking with all of your favorite garden-fresh vegetables and fruits. Easy to make recipes utilizing homegrown ingredients is the perfect way to reap the benefits of your summer-time gardening efforts.

If your backyard isn’t brimming with rows of fresh produce, a nearby farmers market will offer everything you need for this summer-time picnic. Fresh peaches, blueberries, melons, sweet corn-on-the-cob, juicy ripe tomatoes, herbs, lettuces, squash, zucchini, peppers, onions and cucumbers—with ingredients like these at their best, picnics can’t help but be delicious.

Whether you dine by a lake on a blanket or roll out a wheel barrel under your favorite tree, these picnic recipes will please every palate.  An appetizer made with fresh herbs, basil, parsley, and arugula leaves makes a peppery pesto crostini. A vegetable spread is chock full of home-grown diced vegetables made with cucumbers, radishes, green onions, red, yellow and green bell peppers, garlic, parsley, and tomatoes. Every bite is crunchy and delicious in a roast beef pocket sandwich.

Cut carrots, celery, and cucumber sticks with cherry tomatoes are served up sassy in small containers with flavored olive oils for dipping. Individual desserts are half-pint peach and blueberry cobblers baked ahead for ease and travel. Better bake extra cobblers, with only a ½ cup serving with each jar they won’t last long! Last but not least, a summer picnic would not be the same without our southern sweet tea served in ice cold mason jars.

Packing a safe picnic lunch is important so here are a few safety tips when planning your meal:

“For a worry-free picnic, place perishable foods, such as hot dogs, burgers, poultry, deviled eggs, macaroni, potato salads, anything mayonnaise-cream cheese based food, in a well-insulated cooler with plenty of ice or freezer gel packs. They need to be kept cold. Avoid leaving foods in the sun and do not cross contaminate cooking utensils when grilling raw meats.” Check out this website for more important picnic safety tips.

For an impromptu picnic setting, a quilt or blanket provides the perfect soft spot for a hard ground. To keep your quilt from being soiled, place a plastic tablecloth on the ground then add the quilt, or cover a picnic table with your tablecloth and quilt. Large pillows for lounging is always fun and of course a well-packed picnic basket. The basket should include your eating utensils, glasses and plates- paper or melamine, napkins, needed serving containers and utensils, trash bags, baggies, paper towels, wet naps, breads and non-refrigerated items.

Add a mason jar full of white hydrangea, zinnias, Queen Ann’s lace, and other wonderful summer flowers for a simple centerpiece. A bowl of apples and fresh fruit can also be a great centerpiece.

Dining or picnicking alfresco is one of summer’s delights. Call your friends and family and get the picnic going. A garden fresh picnic is a perfect way to celebrate nature’s bounty and a summer afternoon.

Liz Circle 2013 smallHelping you Make a Statement, Make it Sassy and Make it Yours!®

Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com

Half Pint Peach and Blueberry Cobbler 
half pint peach and blueberry cobbler

6 half pint canning jars
3 peaches, peeled, pitted and diced
½ cup blueberries-fresh
½ cup dark brown sugar
½ cup self rising flour
½ cup melted butter
½ cup granulated sugar
½ cup milk

Peel, pit and dice peaches. In bottom of each canning jar, place a teaspoon of dark brown sugar. Add diced peaches and blueberries on top of brown sugar. Mix together flour, butter, sugar and milk, pour over fruit in jar. Leave ½ inch space at the top, so batter will not run over. Place filled canning jars on a double layered baking sheet lined with parchment paper. Bake 15-20 minutes at 350 degrees.
Serve with mini vanilla ice cream scoops. Dessert can be frozen after baked and cooled.
Yield:  6 half-pint mini cobblers

Deli Beef Pockets with Garden Vegetable Spread
Deli Beef pockets with garden vegetable spread6-2” slices French bread
¼ pound thinly sliced roast beef
1 cup arugula or other small leaf lettuce
Garden Vegetable Spread – recipe follows

Cut French Bread into 6- 2” wide slices. Hollow  one side of bread to create a pocket for the filling. Spread Garden Vegetable mixture inside the pocket and up the sides of the crusty bread shell. Fill the pocket with 1-1/2 slices of roast beef. Garnish with the arugula leaves if desired. Wrap sandwich with plastic wrap and keep cold for picnic.
Yield:  6 sandwiches

Garden Vegetable Spread
Garden vegetable spread

1-4 ounce package cream cheese, softened
4 tablespoons Hellmans mayonnaise
2 tablespoons creamy horseradish
2 tablespoons minced parsley
1/8 cup diced carrots, green onions, radish, cucumber, and yellow squash
red, orange and green bell pepper, cherry tomatoes, arugula leaves
½ teaspoon garlic powder
¼ teaspoon salt and white pepper
¼ cup grated Parmesan cheese

Place cream cheese, mayo, and horseradish in a large mixing bowl.
Add diced vegetables and seasonings. Mix to combine. Serve spread with Roast Beef Pockets or crostini.
Yield:  1-1/2 cups

Garden Pesto Crostini
Garden Pesto Crostini

½ cup baby arugula leaves
¼ cup basil leaves
2 tablespoons chopped walnuts
2 tablespoons chopped parsley
2 tablespoons + ¼ cup grated parmesan cheese
2 cloves garlic, chopped
4 tablespoons butter, softened
3 – 4 teaspoons olive oil
Salt and Pepper- optional
20- ¼ “sliced crusty bread loaf for crostini
8-10 cherry tomatoes, thinly sliced

Brush crostini slices with olive oil and grill or toast in oven until golden brown. In food processor, pulse walnuts one or two times, add arugula leaves, basil, parsley, 2 tablespoons cheese and garlic, pulse until smooth. Scrape down sides and add softened butter and olive oil.  Pulse mixture until smooth and creamy.  Add salt and pepper if desired to taste. Spread small amount of pesto on crostini, sprinkle with parmesan cheese, top with sliced tomato.
Yield:  20 crostini or 1 cup of pesto

 

Serve it up Sassy! ™: A Pond-side Picnic

RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, and ARTICLE BY LIZ BUSHONG

In late afternoon, the sun begins to slowly melt into the horizon, like butter on a warm southern biscuit. That’s the time to grab a comfy old quilt, pack a picnic basket and head to the pond for a pond-side picnic.

Setting the tone for this spontaneous alfresco picnic begins with a vintage picnic basket and a red plaid thermos. The classic red, white, and navy, with a pinch of black creates the simple but sassy color scheme. Brightly colored boxes, take-out containers and buckets are filled with pre made picnic fare. This menu features a mouth-watering muffaletta that is packed with flavor. Tangy olive relish and layers of cold cuts are neatly stacked in a hollowed round loaf of crusty bread or as a wrap, tightly rolled in a flour tortilla. A plate of soft Brie with cracked pepper water -crackers are served with a cluster of green grapes that will refresh the palate from the tanginess of the sandwiches. In a star-studded navy cooler, soft drinks in small glass bottles are chilled to perfection. Last, but not least, is the dessert. Dark chocolate cupcakes with ‘ant’ candies remind us that summer will soon be arriving. These cute candy ants are made from plain and peanut M & M’s ® with chocolate frosting as legs and antenna. Kids of all ages will enjoy these cute cupcakes.

When planning your picnic think of foods that will travel and pack well. Avoiding foods prepared with cream sauces or egg based items will keep everyone safe from bad bugs, aka unwanted food borne illnesses. Here are a few helpful tips to keep bad bugs at bay:

  1. Avoid leaving prepared foods in the danger zone: 40-140 degrees F. more than two hours. You can expose them to 90 degree temperatures for one hour.
  2. Wash hands before and after handling food. Pack sanitized towelettes.
  3. Pack chilled food in an insulated cooler, with plenty of ice or ice packs to surround the food. Consider two coolers, one for food and for beverages.
  4. If you are serving chicken and meats, place in separate tightly sealed bags or containers at the bottom of your cooler.
  5. If grilling, designate separate plates for the raw meat and cooked foods.
  6. Keep grilling and eating utensils separate to avoid cross-contamination.
  7. While grilling, use a meat thermometer to make sure meats reach a safe internal temperature. That is 170-180 degrees for chicken. Beef, steaks and roasts should be 145-160 degrees F. Avoid partially cooking or grilling food with the intent of finishing the cooking later.

A little bit of common sense and planning ahead about picnic food safety will keep everyone healthy and allow you to create wonderful memories. Knowing you have prepared the best and safest menu for your family and friends will give you peace of mind.

When the sun has melted into the horizon and the orchestrated evening concert from the sounds of spring has begun, gather ’round to relax for one more moment at the pond, taking in all the delights of the afternoon and thinking about your next pond-side picnic.

 

Muffaletta-Sandwich or Wrap

 For Sandwich:
1 large round Italian loaf of bread or Hawaiian sweet bread round loaf
1 1/2 cups olive relish
10 thin provolone cheese slices
10 slices hard salami
10 thin Swiss cheese slices
1/2 pound black forest ham, sliced thin
1/2 pound peppered turkey, sliced thin 

Olive Relish
1 cup Spanish olives, drained and chopped
1 cup black olives, drained and chopped
1 cup pickled vegetables, drained and chopped coarsely
1/4 cup extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste 

Instructions:
1. Cut upper third of round loaf in half. Hollow out top and bottom of loaves to make a pocket. Reserve bread pieces for other recipes
2. Spoon 1/4 cup of olive relish into bottom loaf, then 1/4 cup inside top loaf.
3. In bottom loaf, layer cheese and other ingredients in order listed above.
4. After turkey slice, repeat with provolone cheese, then go backwards with turkey, ham, Swiss cheese and end with hard salami if desired.
5. Place lid of sandwich on top of round loaf.
6. Wrap entire sandwich in plastic wrap and refrigerate until ready to serve.
7. Slice into wedges to serve.

To make a wrap: Same ingredients, except for cheese and tortilla wrap. I used a cheddar/mozzarella cheese stick in the middle of the tortilla wrap for added presentation when sliced in half. Spread relish on wrap, then layer ingredients and roll up. Also refrigerate until ready to serve.

Yield: 4-6 slices

 


Dark Chocolate Cupcakes with Candy Ants
 

Ingredients:
1-18.25 ounce package dark chocolate fudge cake mix
1-3ounce package chocolate instant pudding and pie mix-dry
1 1/3 cup water
½ cup vegetable oil
3 large eggs
½ cup mini chocolate morsels
1-teaspoon vanilla
2 cups vanilla butter cream frosting
72 peanut M & M’s
1 cup dark chocolate frosting
½ cup white sprinkles or jimmies

Instructions:

  1. Preheat oven to 350 F. Prepare cupcake pan with liners. Combine all ingredients except frosting. Beat batter for 2 minutes to blend.
  2. Fill plastic zip lock bag with batter, clip end of bag to ¼ “. Pipe batter into cupcake liners.
  3. Bake cakes 20-25 minutes. Remove from oven.
  4. Frost cooled cupcakes with vanilla butter cream frosting.

To make candy ants: Place 2 peanut M &M’s in a row in center of cake, add regular sized M & M for head, and pipe legs using chocolate frosting on the center M. Then add eyes and feelers to head of ant.

Yield: 24 cupcakes

 

 

Liz Circle 2013 small - CopyMake a Statement, Make it Sassy and Make it Yours!

Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. She makes elegance easy for her audience and encourages them to add their own Sassy touch to make it unique. Liz is famous for creating her own version of a beautifully presented tablescape – which she calls a

Sassyscape ™ -and she also creates magic beyond the dining experience. In 2009, 2010, and 13, she was selected from thousands nationwide to be part of an elite team of 100 professionals entrusted with decorating the White House for the Holiday. In 2011, she was part of seven-person team selected to decorate the Tennessee Governor’s Mansion for the holiday.

Liz has been featured as the monthly guest chef on Daytime Tri-Cities, television show on WJHL, the CBS Affiliate for the Tri- Cities Area of Virginia, Kentucky, Tennessee, West Virginia, Daytime Blue Ridge in Roanoke, Virginia and Daytime Tampa, Tampa Florida. She is also the creator and host of her own one-hour seasonal television show called “Serve it up Sassy!” for the same market, which aired in 2011. She is also a contributing writer for the regional magazine VIP Seen and Lovely Bella magazine in Roanoke, Virginia.
She has a Bachelor of Science Degree in Consumer and Family Sciences from Purdue University and an Associate in Applied Science degree in Fashion Design from The Fashion Institute of Technology in New York. She is also certified in Decorative Finishes and has been trained as a volunteer Master Gardener.
Liz is the author of the Just Desserts and Sweets & Savories cookbook. Liz turns dessert into the fifth basic food group and features recipes for her signature specialty, delicious “mini-desserts and appetizers.”
Liz makes her home in Johnson City, Tennessee. She continues to perfect her sassy approach to turning simple dining occasions into beautiful and memorable moments. 

 Liz Bushong, Serve it up Sassy! ™

To purchase cookbooks, find recipes, cooking, and decorating demonstrations, go to www.lizbushong.com.