Obituary

RIVAL CROCK-POT

AGE 2 BROOKLYN

Rival Crock-Pot, 2, of the Flatbush Section of Brooklyn, passed away suddenly Friday, August 5, after suffering blunt force trauma by 4 frozen chicken breasts. Crock-Pot was purchased by Antwoine Shepard and Rodney Snell in 2009 at Pathmark, Atlantic Terminal, Brooklyn, NY. He was a lifelong resident of Fat Girl Snacks Headquarters in Flatbush.

Crock-Pot worked hard during a short life, slow-cooking Gumbo, Black Beans, Neck Bones, Turkey Wings and Barbecued Ribs.  It was about to make Buffalo Chicken when tragically struck down.

In addition to Mr. Snell, 4 chicken breasts, ½ Oz of Hidden Valley Ranch Salad Dressing/Seasoning Mix, a bottle of Frank’s RedHot Wings Sauce and 2 tablespoons of Butter, Crock Pot is survived by Presto Options Multi-Cooker, with whom it shared a shelf, Cuisinart Hand/Stand Mixer of the same cupboard space and Fat Girl Snack lovers everywhere.

The remains will lie in state on the kitchen counter while I run over to Bobby’s Department Store for a replacement. Interment will immediately follow upon my return in the trash bin behind the building. In lieu of flowers, please send donations or more small appliances to Rodney Snell, 2608 Albemarle Rd, Apt D1, Brooklyn, NY 11226.  Your gift will be richly rewarded with a hot meal.

Drop me off in Harlem

Going uptown is always an awesome treat. The sights, sounds and splendor of Harlem are invigorating.   

Today I boxed and dropped off a Glazed Lemon Pound Cake to my friend, Charles, at Native, a charming little restaurant situated at the northwest corner of 118^th Street and Lenox Avenue, also known as Malcolm X Blvd.  I ended up staying to enjoy Happy Hour with some delightful people at the bar.  I can’t remember all that we discussed, but the Blueberry Stoli Vodka Tonics flowed liberally, thanks to a very attentive bartender.  Names are a blur except for Connie, who gave me her card.  She and her friends, a New Yorker, transplanted in Western Wisconsin who sells Mary Kay on the side and a dapper gentleman from Britain were lovely company.  It was my first visit to Native, but not my last as the fried calamari that appeared on the bar is just the Fat Girl Snack needed to facilitate my return.

Another satisfied Fat Girl Snacker

You too can order a cake and have it delivered for $20 plus transportation.  Distance is not a factor, but note that if you send an airline ticket, I will fly in and bake the cake in your kitchen free of charge.

National Cheesecake Day 2011

My mom made the best Cheesecakes.  Family functions were incomplete without them.  Although I've had springform pans for about four years, I'd never made the attempt.  When Edwards Desserts posted on Twitter that Saturday was National Cheesecake Day, I saw my opportunity and had the perfect recipe.

Hershey's Ultra Chocolate Cheesecake

Ingredients

• MOCHA CRUMB CRUST (recipe follows)
• 3 packages (8 oz. each) cream cheese, softened
• 1-1/4 cups sugar
• 1 container (8 oz.) dairy sour cream
• 2 teaspoons vanilla extract
• 1/2 cup HERSHEY'S Cocoa
• 2 tablespoons all-purpose flour
• 3 eggs
• CHOCOLATE DRIZZLE (recipe follows)

Directions

1. 1 Prepare MOCHA CRUMB CRUST. Heat oven to 350°F.
   
2. 2 Beat cream cheese and sugar in large bowl until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust.
   
3. 3 Bake 50 to 55 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan . Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake. 12 servings.
   
   MOCHA CRUMB CRUST
   1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)
   1/4 cup sugar
   1/4 cup HERSHEY'S Cocoa
   1 teaspoon powdered instant espresso or coffee
   1/3 cup butter, melted
   
   Heat oven to 350°F. Stir together crumbs, sugar, cocoa and instant espresso in medium bowl. Add butter; stir until well blended. Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
   
   CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine or oil). in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

From Hershey's Kitchens

Aunt Jane's Lemonade and Iced Sweet Tea

Aunt Jane circa 1969

My mother’s sister Jane is one of the most gracious hostesses you will ever meet.  She carries on traditions, started by her own aunts.  In fact, she reminds me more of our Aunt Letha with every passing holiday.  Her dinner parties are legendary and unique in that even after we’re seated and eating, entrees and side dishes continue to appear from the kitchen.  Following every meal, diners are provided carry-out containers to relieve her of leftovers.  I have been able to feed for at least five days from the leftovers.

Lemonade or Sweet Tea is usually the main beverage at her dinner table.  The amount of sugar used is so substantial that what oozes from the pitcher is a syrupy mixture, guaranteed to give you diabetes and keep children up all night.  Below I’ve reduced the amount of sugar without compromising the taste.  If you’re around, please join us for Thanksgiving or Easter.  Fat Girl Snacks is the official dessert supplier.

Christmas Dinner 2010 (Sweet Tea at the head of the table)

Lemonade

Ingredients

• 3 Lemons (halved) 
• 1 ¼ cups Sugar

Directions

1. In a large pot, add lemons to 2 quarts of water and bring to a boil.  Reduce heat to simmer for 20 minutes. 
2.  Cool for 30 minutes and pour warm liquid into a pitcher with the sugar. Mix well. 
3. Cool completely and serve over ice.

Aunt Jane likes to serve over ice, but I save my Poland Spring 3-liter water bottles for containers.  Pour in lemonade, add water to top off and freeze until ice crystals form.

Sweet Tea

Ingredients

• 5 Tea bags (Orange Pekoe) 
• 1 ¼ cups Sugar 
• Juice of 1 lemon or ¼ cup of reconstituted lemon juice

Directions

1.  In a large pot, add tea bags to 2 quarts of water and bring to a boil.  Reduce heat and let simmer for 20 minutes. 
2.  Cool for 30 minutes and pour into a pitcher with sugar.  Add lemon juice.  Mix Well. 
3.  Cool completely and serve over ice.

Again, Aunt Jane likes to pour over ice, but I do my water bottle process.

Lemonade

Sweet Tea

Slow Cooker Buffalo Chicken Sandwiches

From allrecipes.com

 

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve. 

Happy Birthday Andre Allen!

Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

Apple Fritters

Serve apple fritter recipe with syrup or sprinkle with powdered sugar or cinnamon sugar.

Ingredients:

• 1 cup sifted all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/3 cup milk
• 1 egg
• 1 cup finely chopped apple
• 1/2 cup confectioners' sugar, sifted

Preparation:

Sift together the flour, sugar, salt, and baking powder. Add milk and egg; beat until batter is smooth. Fold in chopped apple. Drop by teaspoonfuls into deep hot oil -- about 370° and at least 2 1/2 to 3 inches deep -- and fry for about 2 to 3 minutes, until nicely browned.
Drain well on paper towels then roll in confectioners' sugar while still warm. Serve as is or warm, with syrup, if desired.

From About.com

Helpful Tip #1:

If you ever run out of coffee filters, paper towels are multi-purpose... Ghetto Ingenuity