MOSTACCIOLI WITH VODKA SAUCE

3 Tbsp butter or margarine
1 Tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, chopped (1/4 cup)
6-12 sliced mushrooms
1/4 cup chopped imported prosciutto or fully cooked ham (about 2 oz)
2 boneless, skinless chicken breasts (about 1/2 pound), cut into 1 inch pieces
1/2 cup vodka or chicken broth
1/2 cup heavy whipping cream
1/2 cup sliced pitted imported kalamata or large pitted ripe olives
1 can quartered artichokes hearts
1 Tbsp chopped fresh parsley
1/2 tsp pepper
1 pkg (16 oz) mostaccioli or penne rigate pasta
1/4 cup freshly grated or shredded imported Parmesan cheese

Heat butter and oil in skillet over medium high heat. Cook garlic and onion in butter mixture about 5 mins, stirring occasionally, until onion is tender. Stir in mushrooms, prosciutto and chicken. Cook about 5 mins, stirring occasionally, until chicken is brown. Stir in vodka and artichoke hearts. Cook uncovered until liquid has evaporated. Stir in whipping cream, olives, parsley and pepper. Heat to boiling: reduce heat. Simmer uncovered about 30 mins, stirring frequently, until thickened. While sauce is simmering, cook and drain pasta as directed on package. Add pasta to sauce; toss gently until pasta is evenly coated. Sprinkle with cheese.

This recipe is in honor of my husband who first introduced me to Mark Roberts’ Fairies. This was one of his favorites.
Kelley P. and Children

SPICY SAUSAGE WON TON CUPS

1 lb hot pork sausage
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1/2 cup ranch dressing
1/3 cup chopped pimento stuffed olive
1/3 cup finely chopped red bell pepper
1 jalapeno pepper, seeded and minced
1 (16 ounce) package wonton wrappers

Brown sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain on paper towels. Combine sausage and next 6 ingredients. Coat 4 miniature muffin pans muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray. Bake at 350 degrees for 8 minutes, turning pans after 4 minutes. Spoon 1 heaping tablespoon filling into each won ton cup. Bake at 350 degrees for 9-10 minutes or until browned and throughly heated. Remove from pans and serve hot. Yield: 3 1/2 dozen.

This recipe is in honor of my husband who first introduced me to Mark Roberts’ Fairies. This was one of his favorites.
Kelley P. and Children

WHITE CHOCOLATE COOKIES ‘N’ CREAM FUDGE

1 cup granulated sugar
3/4 cup butter
1 (5 fl.-oz. can) evaporated milk
2 (12-oz. pkg.) packages white chocolate morsels
1 jar (7 oz.) marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
Pinch of salt

Directions:
LINE 9-inch-square baking pan with foil.
COMBINE sugar, butter and evaporated milk in medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; Cook 3 minutes stirring constantly. Remove from heat.
STIR in morsels, marshmallow cream, 2 cups crushed cookies and salt. Stir until morsels melt. Pour fudge into prepared pan. Sprinkle remaining crumbled cookies on top gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours). Lift uncut fudge from pan in aluminum foil; remove foil and cut fudge into squares. Yield: 4 lbs.

This recipe is in honor of my husband who first introduced me to Mark Roberts’ Fairies. This was one of his favorites.
Kelley P. and Children

North, South, East or West, witches are flying in from all directions to celebrate their favorite holiday of the year…Halloween!  Their partners in spooky crime are their loyal & lovable Flying Monkeys, smartly attired in the colors of the season.  Check out their flexible feathered wings and mischievous faces…it’s no wonder Mark Roberts Witches are laughing mad! Featured in this photo are The Glorious Witch From the South and The Flying Nefarious Monkey. Be sure to check out our NEW Witches, Fall Fairies, Elves and Monkeys!!

STUFFED JALAPENO PEPPERS

12 fresh jalapeno peppers, halved lengthwise and seeded
(wear gloves!)
1 (8 ounce) package whipped cream cheese
24 slices bacon,  (1 lb package)
24 toothpicks

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stuff each jalapeno half with whipped cream cheese. Wrap a whole slice of bacon around each stuffed jalapeno half. Secure with a toothpick.
3. Arrange wrapped jalapeno halves in a single layer on a wire rack over a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.   Do not over bake or your cream cheese will ooze out.

For options:
mix into your cream cheese  sausage, cook, crumble and drain or shredded crab or shrimp or just flavor your cream cheese with whatever mix sounds good!

By Marie B., Rancho Cordova, CA

FAIRY PIE

1/2 cup butter
1 1/4 cup sugar
1/2 cup + 2 tbsp. flour
1 tbsp. baking powder
dash salt
4 eggs separated
1/4 cup goat milk
1tsp. vanilla
1 cup chopped walnuts (optional)
1 (10 oz.) pkg. frozen raspberries, packed in sugar syrup
1 1/2 tsp. cornstarch
whipped cream

Cream together butter and 1/2 cup sugar.  Combine flour, baking powder and salt.  Beat egg yolks with goat milk.  Add flour and egg mixtures alternately to cream mixture.  Pour batter into 2 greased 8″ round cake pans, spread evenly to edge, forming a thin layer. Beat egg whites until stiff.  Gradually beat in 3/4 cup sugar, blend in vanilla and nuts.  Spread meringue on batter in layer pans to within 1″ of edge. Bake at 350 degrees for 25 minutes or until wooden tooth pick comes out clean.  Remove from oven; cool on rack 10 minutes, then remove from pans and cool completely. Drain syrup from raspberries into saucepan and blend in cornstarch.  Cook and stir until thickened and add berries. To serve, cut each layer into 4 or 6 wedges.  Top each wedge with spoonful of whipped cream and drizzle some raspberry sauce over.  Serves 8 - 12.

By Dennis L., West Hollywood, CA

GRANDMOTHER JEWELS HOLIDAY PIZZA ~

Toiling away in the holiday kitchen, making Divinity, Penuche, Italian cookies I spent many Saturdays and Sundays in her long, magic kitchen. My favorite food was her Holiday Pizza.  She would make bread dough, let it rise, punch it down and and roll it out length wise to fit 9×11cookie sheet pan with sides and gently put it in the pan and maneuver it so the the sides were raised, pinched and shaped.  It was allowed to raise again and when it was ready she would take a fork and put fork marks in the crust.  Next she would put spoonfuls of homemade tomato sauce and spread it out with a spoon.  Next came the Mozzarella and grated fresh Parmesan.  Lightly ! At last it was time to top it off with ground fried pork sausage ( cooked ahead of time) and a jar of mushrooms…. Bake @ 375 for 20 minutes… check the bottom of the crust to make sure it is a light brown color.  After letting it sit for 20 minutes, score and cut into  small square pizza bites. There was never enough and it tasted better cold than warm.  Myself, being a modern woman, I buy frozen bread dough, let it thaw out, punch it down once. Roll it out to fit my square pan, poke the holes in it and spread canned pizza sauce and top it with the cheese and whatever topping the family wants.  While it isn’t quite as good as Julia’s Holiday Pizza, it doesn’t take nearly as long.

Ciao ,

Patricia S.

PERFECT RAISIN DROP COOKIES
Granny Viv’s from the 1930’s

2 cups raisins (white)
1 cup water
1 teaspoon soda
1 cup butter
2 cups sugar
3 eggs, well beaten
4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder
1 cup chopped walnuts or pecans

Add water to raisins and boil briskly for 5 minutes. Stir in soda and let stand. Cream butter and sugar till light and fluffy. Add vanilla, eggs, cooled raisins with their liquids, and the flour sifted with the baking powder, salt, cinnamon, and nutmeg. Stir in nuts and drop by teaspoonful on greased cookie sheet. Bake 12 to 15 minutes in 350° oven. Makes 72 soft fat cookies.

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*Please note that all videos submitted become the property of Mark Roberts and may be used without compensation to the submitter. All such materials may be edited for space.

These are the TOP 5 retail dealers with the widest selection of African American Fairies & Santas:

FROZEN PUMPKIN SQUARES

1 (15 ounce) can pumpkin
1 teaspoon salt
1 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 gallon vanilla ice cream, softened
36 (or more) gingersnaps
Cool Whip
Finely Chopped Pecans

Combine pumpkin, salt, sugar, ginger, cinammon and nutmeg. Fold pumpkin mixture into ice cream.  Line 13×9x2 inch pan with gingersnaps.  Top with 1/2 of  pumpkin mixture.  Repeat layers. Freeze until firm.  Cut into squares.  Top with Cool Whip and pecans.

By:  Beverly M., Midland, TX

Introducing our wonderful new collection for our 2010 Limited Edition magical Fairies, Santas and Elves! We hope you enjoy them as much as we do!

Read the rest of this entry »

SHRIMP ETOUFFEE / CREVETTES ETOUFFEES

Cooking time  28 minutes
utensil:  2-quart dish microwave safe**
serves    4

1/2 cup butter, melted
1 1/2  cup onion chopped
1 red bell pepper chopped
1 rib celery chopped
3 cloves garlic minced

1. In a 2 quart dish, melt butter and saute onion, pepper, celery and garlic on high for 6 minutes, covered

2 tablespoons flour
1/2 cup either BLOODY MARY MIX or V8 JUICE
2 heaping tablespoons undiluted cream of celery soup
1 teaspoon salt

2. Stir in flour and Bloody Mary Mix. Add cream of celery soup and salt. Cover, microwave 5 minutes.

1 lb. raw shrimp peeled, and deveined
1/2 teaspoon cayenne pepper
1/8 teaspoon Tabasco **** to 1 teaspoon depending on your tolerance
juice of lemon

3. Add shrimp, pepper, tabasco sauce. Microwave high 8 minutes or until shrimp are pink and tender. Stir 1-2 times. Squeeze a small amount of lemon juice spice over Etouffee, serve over rice.

By Penny  C., Reno, NV

BREAD PUDDING with RUM SAUCE

6 slices white bread, french bread, or stale glazed doughnuts
2 cups milk
1 tablespoon butter
2 eggs beaten
1  1/4 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup raisins  *** optional  or chocolate chips

Tear up bread into small pieces, place in buttered 9″ round glass dish.  Heat milk and butter in the microwave on high 3 minutes in a 4 cup measuring cup.    Stir small amount of the hot milk into beaten egg mixture to temper eggs, add sugar, salt , cinnamon, vanilla and raisins. Pour over bread pieces.  Cook in the microwave on high 7 minutes. Cook 2 minutes longer if center is not firm.

RUM SAUCE

1/4 cup butter
1/2 cup sugar
2 tablespoons rum

Mix sugar and rum together in a 2 cup measuring cup.   Add butter. Cook in the microwave on high 2 minutes.  Serve warm over bread pudding.

By Penny  C., Reno, NV

Click on the play icon above to start the video. Please leave comments on the main Need Help Fluffing Your New Fairy page by clicking here.

Click on the play icon above to start the video. Please leave comments on the main Need Help Fluffing Your New Fairy page by clicking here.