Category: party foods

…krave-worthy Krispy Kreme Kroutons!

Being that today is “National Doughnut Day,” seems fitting to share one of my Krispy Kreme Kreations with you.

It just so happens that my lastest, krunchy Cinnamon-Butter Krispy Kreme Kroutons, is one of four North Carolina food icons I got to blab about in the November issue of Carolina Country Magazine. I chose Krispy Kreme as one of the four for a couple of reasons. For starters, when talking about iconic foods here in North Carolina, KK is at or near the top of any such list. KK is also celebrating a milestone birthday this year… their 80th! I even made this scrumptious sundae with KK Kroutons and Kookies to celebrate.

Aren’t we so happy Krispy Kreme was born?

I’ve been making these blissful little krouton morsels for years, just never got around to sharing until now!  You can make ’em in no time flat, but be warned.

….krunchy krispy kreme kroutons

Nobody can eat just one, or 10, so make a big old mess of them! Folks love to munch on “kroutons” right out of the bowl, but I enjoy on top of Ma Perry’s Boiled Custard, a Perry family tradition that started before I came along… a long time ago.

I do hope you will make some kroutons, and come back to let me know what you think… I’m pretty sure you will be the Kueen if you serve up a pile of these sometime soon.
Don’t you think KK should bag my kroutons too?  

Krispy Kreme Kroutons

Cinnamon-Butter Krispy Kreme Kroutons

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Cinnamon-Butter Krispy Kreme Kroutons
Krispy Kreme “Kroutons” are a fun treat by themselves, but floating in boiled custard to enjoy at the bottom of your cup is good, too!
Ingredients
  • 6 Krispy Kreme Doughnuts,
  • 1 stick butter. melted
  • 3/4 teaspoon cinnamon
Instructions
  1. Using kitchen scissors, cut each doughnut into 12 "coins." Spread cut pieces out on baking pan and let air dry, uncovered, overnight.

  2. Preheat toaster oven or oven to 350 degrees. Melt butter in microwave and stir in cinnamon. Toss “kroutons” in bowl with cinnamon butter. Bake about 5 minutes, tossing as needed, until golden brown.

  3. Cool and store in airtight container.

So, what are your ideas for using Krispy Kreme Kroutons?
Do tell…

***Happy 80th Birthday Krispy Kreme!***

One of North Carolina’s finest, Krispy Kreme Doughnuts, is turning 80 today!  And THAT, my friends is cause for celebration.  Those of us lucky enough to have grown up with being fed KK’s in our high chairs are truly blessed.  And I’m certain, just better folk because of it.

Life gets better with Krispy Kreme KKroutons & KKrispy KKookies!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So many memories of going to the KK on Person Street in Raleigh and swooning by the doughnut-making room window…. and years later, beckoning the call of the “Hot Doughnuts Now” sign aglow!  Even today, if passing by, I succumb to that sign!! My car just automatically “hangs a left” into the parking lot. And even though now there’s a drive-thru, I just must go inside…. for the full and complete experience ~ ok, so I just want to watch those morsels of heavenly round fried dough get slowly bathed in a shower of liquid sugar!! Oh lort, is there anything better on earth? If so, I’d just as soon not even know.

(Trivia…. Do you know what year that “Hot Doughnuts Now” sign made its debut?  Why that was in 1992!)

There’s even a “Hot Light App!”

My now ‘tween nephew Wyatt was raised “right” as they say… and in the south, that raise’n includes full indoctrination to Krispy Kremes from near’bout the time of birth. I suspect there are probably folks who detoured down Person St. over the years on their way home with their new baby… to celebrate!

Surely made some fond memories with my nephew Wyatt on Person Street… @ Krispy Kreme!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’ve got other Krispy Kreme Koncoctions to share, so stay tuned. But for now, without further ado, I bring to you…. my Krispy Kreme Birthday Sundae “Kake” ~ because who needs “cake” when you can have Krispy Kreme Kroutons, Krispy Kreme Krispy Kookies and Krumbles instead!  I’ve been making these things long as I can remember… (mostly just to nibble on) and decided as a birthday present to you, it was high time I passed along this quick little secret!

To make KK Kroutons, snip a few doughnuts with scissors and toast about 1-2 minutes in toaster oven until lightly browned.  Let sit for about 5 minutes to let cool and turn krispy! EAT ’em. Or, scatter on ice cream sundaes…. or crumble and scatter on ice cream, on milk shakes…. they’re pretty tasty with a sprinkling of good flaky salt too.
I find them rather tasty with crispy crunchy bacon with coffee in the morn. Put in the comments below what you’d do with them!?!

To make KK Krispy Kookies, just tear doughnuts into about 4 pieces. Roll flat and place pieces into preheated waffle iron. It’s hard to say exactly how long since those things all seem to have a mind of their own… just check after a minute and keep a close eye on ’em or they will burn.  Lay out on a plate or pan and let cool. They will crisp up once well cooled!  Great alongside ice cream… (you can use them to “dip” in your ice cream).  Also yummy with a dab of peanut butter or with your morning yogurt. Let your mind go wild…. or, just eat them as they are!

And a final note… Thank you, Mr. Vernon Rudolph, for bringing us this melt-in-your-mouth simply divine concoction. And thank you for an outstanding fundraising opportunity, that has bought band uniforms and air conditioners for schools, books for libraries… and paid for church needs too!  Gosh, it surely would be interesting to see a list of all the many things your doughnuts have helped to fund.

Now go make yourself one of these KKrispy treats…. because we all need to celebrate Krispy Kreme, right?

…crunch time ~ Let’s ROLL!

Sunshine.Finally.  Enough with this winter already.  Here’s hoping we are on the back side of this one here in my neck of the woods….

Even my taste buds are in need of something fresh.  It has been way too long since I’ve thrown together some of my egg rolls, and I’m longing for something crispy and crunchy.  My inspiration for this came from one of the first cookbooks I was ever given decades ago.  My uncle and aunt lived up in Michigan (might as well have been a foreign country back in the day when I was a little girl).  Every year me, mama and my Ma Hocutt would fly up there to visit.  They would take us to this “WEIRD” restaurant to eat food we’d never heard tell of… Chinese!  It was years before I realized I like that kind of food, because they would order stuff for us they liked… like wonton soup (ewwwww).  And Moo Goo Gai Pan (ewwww…too boring).  But over time, as I tried new things, I loved it.  So seeing blossoming cook that I was, they gifted me with a Chinese cookbook.  I had mama help me find egg roll wrappers and that was all she wrote.   I have made no telling how many of these over the years… mostly this recipe, but sometimes I’ve thrown in other fridge leftovers or tweaked a bit one way or the other.  I love egg rolls and have made them from barbecue and slaw, to fruit filled ones like these blueberry ones below too.  Friends beg me for these, and when having girls’ beach or river weekends, egg rolls are always on the menu… we even eat them cold for breakfast the next morning… IF there are any leftover.  They are fun food… and who doesn’t like fun food?

I have thrown together Duck Sauce from scratch and used store bought too.  I’ve used peach chutney, peach preserves, made pineapple concoctions and apricot variations.  So use whatever you can find or throw together your own.  Just make egg rolls.  They only appear to be intimidating… but are super easy to make, wrap and fry.  Be creative with leftovers… Just open the fridge and see what you can find in there to throw together, wrap and cook!

Let’s ROLL!

Wendy's Pork & Shrimp Egg Rolls

Wendy’s Pork & Shrimp Egg Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Wendy’s Pork & Shrimp Egg Rolls

Servings: makes about 20 egg rolls

Wendy’s Pork & Shrimp Egg Rolls

What to throw together...

  • 2 tablespoons soy sauce
  • 1 tablespoons cornstarch
  • 2 cold water
  • 1 tablespoon molasses
  • 2 tablespoons oil
  • 4+ tablespoons garlic (I use the "squeeze" garlic from produce section)
  • 2 pounds ground pork, cooked and crumbled
  • 6 cups shredded cabbage
  • 2 cups shredded carrots
  • 2 bunches scallion, chopped
  • 1 pound small salad size shrimp, cooked
  • 1 tablespoons toasted sesame oil
  • 1 package egg roll wrappers
  • 1 egg, beaten in small bowl with 2 tablespoons water
  • lard or favorite cooking oil

How to throw together...

  1. Blend soy sauce into the cornstarch. Whisk in water and molasses. Set aside.
  2. In wok (or large skillet), heat the oil over high heat.
  3. Stir in garlic and whirl around in the oil for 30 seconds.
  4. Add pork, cabbage, carrot and scallion. Cook about 3 minutes or until the vegetables are crisp-tender.
  5. Stir in shrimp.Scatter with sesame seed.
  6. Give the cornstarch mixture a stir and pour over the hot mixture. Stir just to glaze and thicken the filling.
  7. Set aside to cool before wrapping.
  8. To Wrap, place the wrappers with one of the corners pointing towards you. Spoon 2 tablespoons of filling across center of wrapper.
  9. Fold bottom corner over filling.
  10. Fold in each side and roll towards back corner.
  11. Brush edges with the egg wash.
  12. Place on wax paper or foil with pan spray (to prevent sticking).
  13. Fry a few at the time in hot oil, making sure not to crowd.
  14. Keep warm on a cake cooling rack placed on baking pan in oven on low temperature until ready to serve!

Blueberry & Pear Egg Rolls

Blueberry & Pear Egg Rolls

 

 

 

 

 

 

 

 

 

 

 

 

Blueberry and Pear Savory Egg Rolls

Blueberry and Pear Savory Egg Rolls

What to throw together...

  • 1 20-count package egg roll wrappers
  • 1 tablespoon unflavored oil
  • 1 tablespoon butter
  • 3 cups small dice Bartlett Pears
  • 1 pound fresh blueberries (can sub frozen if off season), reserve a few for garnish
  • pinch kosher or sea salt
  • 3 tablespoons blueberry jam
  • 1/4 cup brown sugar
  • 1 cup finely diced red onion
  • 2 teaspoons apple pie spice
  • 1 teaspoon dried thyme
  • 1 cup toasted pecan pieces
  • small amount water-cornstarch slurry
  • lard for frying
  • TOPPING
  • 1 pint heavy whipping cream
  • 1 ounce cream cheese with chive, softened
  • 4 tablespoons sugar
  • chopped fresh chive, optional

How to throw together...

  1. Heat oil and butter in large heavy skillet over medium heat.
  2. Once the pan is hot and butter is melted, add the pears and blueberries.
  3. Cook, stirring frequently.
  4. After about 5 minutes, or when pears are tender but still have a little bite to them, stir in salt, jam, sugar, onion, apple pie spice and thyme.
  5. Cook about 3 minutes until sugar has melted and ingredients have married.
  6. Remove from heat and stir in pecans. Chill filling for several hours or overnight to thicken.
  7. While making the egg rolls, head lard in deep fryer to 375.
  8. Have an assembly line ready for filling and cooking egg rolls. You'll need wrappers, filling with slotted spoon and water-cornstarch slurry.Unless you are wrapping all in a short period of time, keep the wrappers covered with a damp cloth.
  9. ASSEMBLE: Lay a wrapper on clean dry surface such as wooden cutting board. With slotted spoon, scoop out and place about 1 heaping tablespoon of filling across bottom corner. Lift and roll the bottom corner over the filling until about halfway across the wrapper. Fold one side, then the other into the center. Keep dipping your fingers into the cornstarch slurry to dampen and seal the wrapper. This helps hold it together for a tight roll to keep your egg roll from getting oily inside. Lay on oil sprayed wax paper or foil.
  10. COOK: Gently add rolls into heated oil making sure not to crowd in the oil. Fry until browned and crispy, about 2-3 minutes. Remove with tongs onto raised rack lined with paper towels. Make sure oil has returned to 375 in-between batches before adding more egg rolls. If the oil is not hot enough, you will have soggy rolls. Keep warm on pan in oven until ready to serve.
  11. SAVORY WHIPPED CREAM: Using mixer, whip cream until stiff, adding sugar a tablespoon at the time starting about halfway through whipping. Add the cream cheese a tablespoon at the time and whip into cream. Keep chilled until serving.
  12. SERVING: Place warm egg roll onto dessert plate. Add a dollop of Savory Whipped Cream... and dig in!

 

my almost famous “Pickled” Pickled Shrimp and Eastern NC Cotton Honey-Mustard Slaw

Happy July y’all….  the world’s slowwwwest blogger dropping by!  I’m gonna be ramping things up (yes, I know I’ve said THAT before!) since I’ve been doing so many shindigs lately and have lots of NEKKIDness to share… plus, I’ve been getting requests from clients and their guests for recipes.  I don’t keep many recipe secrets and am always happy to share (most), so feel free to ask for others anytime… happy to oblige.

A couple of weeks ago, I had a fun afternoon in the kitchen with a fun family celebrating a high school graduation.  Instead of going out to a noisy restaurant to celebrate this momentous event, they decided to have an intimate afternoon and supper at home.  They enjoyed playing board games, Wi and other fun stuff.  Dad, who hired me, had put together a really special video with snippets of all the important folks in his daughter’s life.  I didn’t even know these folks, but that was so heart-warming to see well wishes from around the globe… but I think perhaps most touching were the words of wisdom from her little-bit-older-but-VERY WISE sister.  She is one smart cookie!  They have an ”international” family of Germans and Japanese… (who says I can’t come up with a crowd pleasing menu?)….  and it warmed my heart to be there in the open kitchen putting together their dee-lish Nekkid Supper while seeing them enjoy each other’s company on this special day!

This is the menu created for their casual family-style meal…

“Pickled” Pickled Shrimp  (recipe below)

Toastettes topped with a dollop of Greensboro’s
My Three Sons Pimiento Cheese
garnished with fresh chive from my garden and topped with a dollop of cherry preserves

Eastern North Carolina Cotton Honey-Mustard Slaw (recipe below)

The Bestest Cheesyest au gratin 'taters EVER!

As requested, REALLLY Cheesey Taters... so I made some…
“The Bestest Cheesyest au gratin ‘taters EVER!” …
with Gruyere, Jarlsberg, and Fontina topped with Asagio!
(AMAZING and I think the BEST I’ve ever made!!!)

 

Honey Carrot Butter

 

 

 

 

Crispy Toastettes with Honey Carrot Butter”

 

 

Beef Tenderloin Medallions with "Mushroom Menagerie Marsala Gravy"

 

 

 

 

Skillet Seared Beef Tenderloin Medallions with sides of
“Mushroom Menagerie Marsala Gravy” along with
Whipped Horseradish Cream
, and…

 

 

 

Herbed Chicken in Browned Butter Chicken

 

 

Fresh herbed chicken tenderloins
…sauteed in browned butter

 

 

 

Dessert was left warm in the oven… an ooey gooey Chocolate Pudding Cake!

I hope you’ll enjoy, and call me if you’d like to enjoy life’s celebrations at home instead of out in a busy…loud and noisy… impersonal restaurant!  We can even do an interactive party if you wanna roll up your sleeves and throw-cook with me!

Wendy’s Almost Famous “Pickled” Pickled Shrimp!
"Pickled" Pickled Shrimp

Wendy's almost famous “Pickled” Pickled Shrimp

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: PT15-20ishM

What to throw together...

  • about 2 lbs. jumbo sweet North Carolina Shrimp, peeled/de-viened with tail on
  • 1 jar NC's Mt. Olive Sweet 'n Hot Pickled Peppers WITH juice
  • 1 pint jar Pierce Foods Watermelon Rind Pickles WITH juice
  • 1 pint jar Pierce Foods Okra Pickles, DRAINED

How to throw together...

  1. Cook Shrimp. I prefer to steam in microwave or stove top vs. boiling as steaming keeps the good flavor and nutrients IN the shrimp instead of boiling them out into the water!
  2. Place cooked shrimp into non-reactive container. Pour peppers with juice, watermelon rind pickles with juice and DRAINED okra pickles over shrimp. Toss well. Refrigerate and chill. I like to do this a minimum of 8 hours before serving for the juices to "pickle" the shrimp and get nice and cold.
  3. Pierce Foods is a shop I frequent at the Raleigh Farmers' Market. If you go by there, tell Mr. Pierce I sent you. If not in this area, you can sub any similar products, but try to buy LOCAL and from your area farmers' market too!

Notes

Don't be alarmed with the color change to a yellowish tint. That simply means the pickle juices are "pickling" the shrimp just as you want to happen!

The reason I drain the okra pickles is because that juice is twangy and I want my pickled shrimp to be sweet.

Eastern North Carolina Cotton Honey-Mustard Slas

Eastern North Carolina Cotton Honey-Mustard Slaw

Rating: 51

Prep Time: 20 minutes

What to throw together...

  • Cabbage and/or other similar greens
  • turnips
  • carrots
  • jicama
  • any kinds of radishes
  • spring onions-red onion-sweet onions…any sorts of onions or combination
  • cilantro
  • and any other nekkid veggies you'd like!

How to throw together...

  1. A variety of cuts makes this slaw pretty and far from boring. I thinly slice cabbage into ribbons... cut turnips into matchsticks, make long wide shreds of carrots using a vegetable peeler, slice/dice radishes and throw in thinly sliced red onions and chopped green onions (white and green parts).
  2. Just at serving time, throw in a heap'n help'n of chopped cilantro. This not only gives the slaw a pretty and vibrant punch of green, but throws in one more level of flavor... and THAT is rarely not a good thang!

Notes

The fun thing about this slaw is it can be whatever you want it to be... and can throw in any old things you wanna. If you have some of these nekkid ingredients on hand but not others, fix it anyway. This is a great way to clean out that produce drawer with those tidbits of this and that... not enough on its own, but perfect with thrown together with sister veggies.


Wouldn’t you love to make memories around your supper table at home… instead of a noisy restaurant with strangers?
happy family!
It was my pleasure Robert… thanks to you and your happy family!!