Ingredients:

* 1 pkg Duncan Hines® Chocolate Lover’s® Double Fudge Brownie Mix
* 1 large egg
* 1/3 cup water
* 1/3 cup vegetable oil
* 1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
* 1 tub Duncan Hines® Creamy Home-Style Classic Chocolate Frosting

Baking Instructions:

1. Preheat oven to 350°F. Grease bottom of 8×8-inch pan.

2. Prepare and bake brownies according to package directions. Cool completely.

3. Cut into hearts using a heart-shaped cookie cutter; carefully remove from pan.

Frost with Duncan Hines Creamy Home-Style Vanilla and Creamy Home-Style Classic Chocolate Frosting and decorate.

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* 1 pkg Duncan Hines® Red Velvet Cake Mix
* 1 1/4 cup water
* 1/3 cup vegetable oil
* 3 large eggs
* 1 tub Duncan Hines® Classic Vanilla Frosting
* Sprinkles or additional garnishes

1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).

2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake

Baking Instructions:

1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).

2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.

3. Bake following in a 13 x 9-inch pan for 35-38 minutes, or bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.

4. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

5. Garnish, and enjoy!

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Ingredients:

1 large pre-cooked holiday ham
5 cups apple juice
1/4 teaspoon ground cloves
1/2 light brown sugar
1/4 cup water

Directions:

Preheat oven to 325 degrees. Clean ham and remove skin. Place in a roasting pan. Pour apple juice, cloves and brown sugar over the top; cover. Bake per package directions for 20 minutes per pound. Baste periodically during cooking. Remove from oven, cool slightly. Slice ham and baste with drippings from the pan. Serve with scalloped potatoes, apple sauce, vegetables, rolls and other holiday favorites.

Peppermint Brittle

2 lbs. white chocolate
30 small peppermint candy canes

Line a jellyroll pan with parchment paper or heavy tin foil. In a microwave safe container add the white chocolate and heat on medium in the microwave for about 4-6 minutes. Stop during heating and stir occasionally until the chocolate is smooth and melted.

In a large plastic bag add the candy canes. Using a rolling pin or another similar tool, begin breaking the candy into small pieces. Stir the candy into the melted chocolate and spread in the pan, evenly.

Place in refrigerator for about 60 minutes and then break the candy into pieces.

Apple Stuffed Pork Tenderloin Holiday Feast

Ingredients:

1 4 to 5 pound boneless pork loin
2 tablespoons real butter
2 1/2 tablespoons chopped white onion
1 cup seasoned bread crumbs
2 Granny Smith apples, peeled, cored and chopped
1/2 cup raisins
Lemon and orange zest
1 cup apple juice
1 cup sour cream
salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Cook onions in butter over low heat until soft. Remove from heat. Add in bread crumbs, apples, raisins, citrus fruit zest and salt and pepper. Cool. Meanwhile, slice a pocket in the pork between the fat layer and the meat. Place stuffing in the pocket and then roll up pork line lengthwise. Tie with a cooking string or close with skewers. Mix sour cream and apple juice together and pour into a roasting pan. Place pork loin on top; cover. Bake for 30 minutes and then turn and bake for another half hour. Reduce heat to about 350 degrees and continue cooking for another hour. Baste pork frequently. Pork is done with a meat thermometer reads 150 degrees. Serve with potatoes, vegetables and rolls. Pan drippings can be blended with white wine for a gravy if desired.

Christmas Cookie Cutouts

Ingredients:
1 cup real butter, softened
1 1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon almond extract, optional (reduce vanilla to 1 teaspoon if used)
Assorted holiday cookie cutters

Directions:
Mix butter and sugar together until very light and creamy. Add egg and extract(s); mix well. Slowly add flour and baking soda. Divide dough into equal parts; wrap and refrigerate for at least an hour. Preheat oven to 375 degrees. Roll out dough on waxed paper to about a 1/4 to 1/3 inch in thickness; cut into desired shapes. Bake on greased cookie sheets for 7 minutes, or until edges turn slightly golden. Cool and decorate.

Christmas Duck With Orange Sauce

Ingredients:
1 5-pound duck, cleaned and rinsed
1 large orange, peeled and quartered
Salt and pepper

Orange sauce:
1/2 cup granulated sugar
1 tablespoon white wine vinegar
Freshly squeezed orange juice from 3 oranges
1 whole bay leaf
1/4 teaspoon thyme
3/4 cup Grand Marnier
Grated orange rind
Salt and pepper to taste

Directions:
Preheat oven to 425 degrees. Clean duck and remove all excess fat. Rub duck, inside and out, with salt and pepper. Insert orange quarters into duck cavity and place in roasting pan. Cover and bake for 30 minutes. Remove duck. Pierce the breast with a knife or fork; drain excess grease. Reduce oven heat to 300 degrees and return duck to oven for 70 minutes, or until duck is quite tender. Meanwhile, blend sugar and vinegar in a saucepan. Cook over medium heat until sugar starts to caramelize. Add bay leaf, thyme, orange juice, rind and liquor. Cook for five minutes or until well blended; remove and discard bay leaf. Remove duck from oven. Discard oranges; drain any remaining excess grease. Pour sauce over duck. Serve with vegetables, rolls and other holiday favorites.

Christmas Gingerbread Men Cookies

Ingredients:
2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Crisco
1/4 cup light brown sugar
3/4 cup molasses
1 egg, beaten
1 teaspoon warm water
1 teaspoon white vinegar
Desired decorations

Directions:
Preheat oven to 350 degrees. Blend all ingredients together until dough is well mixed. Roll out onto waxed paper, or a floured surface. Dough should be about a 1/4-inch thick. Cut into desired shapes. Place on greased and floured baking sheets. Bake for 8 minutes, or until browned. Cool. Decorate with desired frosting, candy pieces and other embellishments.

Christmas Spiced Banana Bread

Ingredients:
3 1/4 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3/4 cup real, unsalted butter, softened
3 large eggs
6 to 7 ripe bananas, mashed
1 16 ounce container sour cream
2 1/4 teaspoons pure vanilla extract
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cup flour
1 cup chopped nuts, optional

Directions:
Preheat oven to 300 degrees. Grease two large, or four small loaf pans. Mix 1/4 cup sugar, 1 teaspoon cinnamon in a small bowl. Dust greased pans with the mixture. Combine butter and 3 cups sugar. Add eggs, bananas, sour cream and remaining spices. Mix well; add baking soda and flour. Add nuts, if desired. Divide batter equally into pans. Bake for 55 minutes, or until toothpick comes out clean. Serve with fresh whipping cream.

Christmas Sweet Potato Pie

Ingredients:
1 pound of sweet potatoes, peeled
1/2 cup real butter, unsalted and softened
1 cup granulated sugar
1/2 cup whole milk
2 large eggs
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 1/4 teaspoon pure vanilla extract
1 9-inch pie crust, prepared, but unbaked
1/4 cup crumbled pecan pieces, optional

Directions:
Preheat oven to 350 degrees. Boil sweet potatoes until soft and tender. Cool and drain. Mash potatoes in a mixing bowl. Add butter and mix until well blended. Slowly stir in sugar, eggs, milk, spices and vanilla. Mix with a hand mixer until creamy and potato chunks have disappeared. Pour potato mixture into the unbaked piecrust. Sprinkle pecan pieces on top. Bake for 50 to 60 minutes, or until knife comes out clean. Cool and serve with vanilla ice cream or whipped cream. For an extra festive touch, sprinkle ice cream with peppermint candy pieces.

Holiday Mint Fudge

Ingredients:
1 cup granulated sugar
7 ounces marshmallow cream
2 sticks real butter, softened
10 ounces mint chocolate chips or mint chocolate candy chopped
2/3 cup evaporated milk
1 teaspoon pure vanilla extract

Serving tray decoration:
Powdered sugar
Mint leaf sprigs

Directions:
Line a 9×9x2-inch pan with foil, grease; set aside.  Combine sugar, butter, evaporated milk and marshmallow in large saucepan on medium heat until it boils. Stir constantly. Boil for five minutes. Add mint chocolate and vanilla. Stir until contents are well blended and melted together. Spread into pan. Refrigerate for minimum of 8 hours. Cut into desired size squares. Serve on a plate dusted with powdered sugar and decorated with mint leaves.

Holiday Roast And Vegetables

Ingredients:
1 4 to 5 pound beef rib eye roast
5 medium baking potatoes, cleaned and quartered
1 small bag of cleaned baby carrots
1 large onion diced
1 bottle of light beer
5 cloves of fresh garlic, cleaned and minced
1 teaspoon salt
1 teaspoon fresh ground black pepper

Directions:
Preheat oven to 350 degrees. Blend all spices and rub onto roast. Pour beer into a roasting pan and place roast inside. Surround roast with vegetables. Cover roasting pan. Bake for 45 minutes and then baste roast with beer and au jus from the pan. Return roast to oven for about 45 minutes to an hour longer, or until a meat thermometer registers 135 degrees for medium rare or 150 degrees for medium. Cooking times can vary depending on desired doneness and roast size. Once done, remove from oven and cool for about 20 minutes. Carve and serve with vegetables, rolls and other holiday dishes.

Christmas Thumbprint Cookies

Instructions:
2/3 cup real butter, softened
1/3 cup granulated sugar
2 egg yolks from large eggs
1 1/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon salt
2 egg whites, beaten
1 cup chopped walnuts or pecans
Strawberry, cherry or raspberry preserves

Directions:
Preheat oven to 350 degrees. Blend butter and sugar together. Slowly add egg yolks, vanilla, and salt. Beat until well blended; add flour. Once well mixed, shaped dough into small balls. Dip balls into beaten egg whites and roll in nuts. Place on greased cookie sheet. Gently press down on each ball with thumb. Bake 15 minutes, or until golden. Remove from oven; cool. Fill indents with preserves prior to serving.

Creamy Christmas Mashed Potatoes

Ingredients:
1 5-pound bag red potatoes, washed and cubed
1 16-ounce container sour cream
1 stick salted butter
1/4 to 1/2 cup milk
1/4 cup freshly ground parsley
3-4 green onion stalks, sliced thin
Salt and pepper to taste

Directions:
Clean potatoes; cut out any brown spots. Cube or slice into quarters. Boil potatoes until tender; drain. Mash potatoes with hand masher or electric mixer. Add all other ingredients and mix until very creamy. If lumps are still present, or consistency is too thick, add more milk. Serve hot with butter and salt.

Festive Cheese Dip Color Explosion

Ingredients:
24 ounces cream cheese, softened
3 1/2 to 4 cups shredded mild cheddar cheese
2 tablespoons basil pesto
1 1/2 tablespoon grated white onion
3 drops medium to hot red pepper sauce
1/4 cup fresh parsley, chopped
1/4 cup sliced almonds
2 1/2 tablespoons chopped red bell pepper

Directions:
Mix cream cheese and cheddar together. Blend in pesto, onion and pepper sauce. Refrigerate until firm, about 3 hours. Remove and work into desired shape (balls, stars, Christmas trees). Roll cheese mixture in parsley, almonds and red peppers. Serve with an assortment of holiday crackers. Makes enough for two large cheese balls, trees or a variety of stars.

Festive Spritz Cookies

Ingredients:
2/3 cup granulated sugar
1 cup butter
1 egg
1/2 teaspoon salt
1 1/2 to 2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
Food coloring
Cookie press with desired cutouts

Directions:
Preheat oven to 400 degrees. Combine sugar, egg, butter, salt and vanilla in a large mixing bowl. Beat until mixture is fluffy; add flour. Beat until well mixed. Add a few drops of food coloring, 1 to 2 drops at a time until desired color is attained. Put dough into cookie press. Place desired shapes 1-inch apart on baking sheets. Bake for 7 minutes, or until edges brown slightly.

Holiday Surprise Fruitcake

Ingredients:
2 1/2 cups all purpose flour, well sifted
1 cup unsalted butter, softened
1 1/4 cup raisins
1/2 pound candied citron, chopped
1/4 pound almonds, blanched and sliced thin
3/4 cup maraschino cherries green and red blend, rinsed and drained
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pure vanilla extract
3/4 teaspoon almond extract
lemon zest
1 1/3 cup granulated sugar
4 large eggs
1 tablespoon lemon juice

Directions:
Preheat oven to 275 degrees. Rinse and dry raisins; cut into small pieces. Slice cherries into small pieces; combine all fruit and nuts in a bowl. Add 1/2 cup flour and coat all fruit. Set aside. Grease two cake pans; line with brown paper and grease again. Mix butter, vanilla and almond extract with lemon zest. Slowing add sugar; blend until creamy. Add eggs one at a time, blending well. Sift remaining dry ingredients together and add to the butter blend. Add fruit mixture. Blend until well combined; add lemon juice. Divide batter between the two pans. Bake for 90 minutes, or until toothpick comes out clean. Serve with fresh whipped cream.

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Baked pumpkin seeds provide a great source of dietary fiber along with a nutty flavor. So, instead of popping that bag of popcorn tonight, grab your favorite Halloween movie, sit back with your toasted pumpkin seeds and enjoy.

Prepping the Seeds

First, scoop out all of those seeds and put them in a glass bowl. Next, separate the seeds from all the stringing pumpkin meat. You’ll need to do this fairly quickly because once they’ve sat long enough to have gotten too dry, they will be harder to clean.

Using a cold-water rinse, finish taking off what is left of the stringy stuff (there will be some little bits left more than likely) off the seeds. Tip: place a strainer in the sink so all that pumpkin goop doesn’t go down your sink.

Once your pumpkin seeds are completely clean, put them on a waxed paper cookie sheet to dry and dry them overnight. Tip: If you like your seeds salty, like I do, you may want to let them sit in a bowl of salt water overnight. Be careful though and don’t over salt the water. Remove from bowl of water and dry as stated above.

Now that your pumpkin seeds are prepared, let’s get to the actual cooking of them. Here are both a microwave and oven baked recipe for you to choose from. Note: Preparation is the same for both of the following recipes.

Microwave Pumpkin Seed Recipe

Place salted butter in a microwavable rectangular baking dish and heat for about 30 seconds. Place seeds into pan and toss through the melted butter. Spread the seeds out evenly into one layer on the bottom of the dish. Microwave on high for about 8 minutes or until seeds are a light golden color. Make sure you stir the seeds every couple of minutes while in the microwave to prevent burning.

Oven Baked Pumpkin Seed Recipe

Spray your seeds with butter spray. Cook for 1 hour at 350 degrees. Watch for them to lightly brown and then take them out and season with your favorite seasonings. Some popular seasonings include salt and garlic. Let them completely cool before enjoying.

What To Do With Leftovers

You can store any leftovers of your pumpkin seeds in airtight containers at room temperature for up to 3 months. If you choose to refrigerate them, they will last for about a year in an air tight container.

Did You Know?

Pumpkin seeds are not the only seeds that can be eaten this way?  Butternut and acorn squash seeds can also be cooked just like the pumpkin seeds so give them a too for an easy and festive fall snack!

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Caramel Apples

Ingredients:

6 apples
1 (14 ounce) package individually wrapped caramels
2 tablespoons milk

Directions:

Lightly butter a baking sheet and set aside.  Remove the stem from each apple and stick a craft (popsicle) stick into the top of each apple.  Unwrap caramels and place caramels and milk in a microwave safe bowl.   Microwave approximately 2 minutes, stirring half way through.  Carefully remove caramel from microwave and let cool for about 1 minute.  Quickly roll each apple in caramel until well coated.  Place on prepared baking tray and allow to set.

Monster Party Mix

Ingredients:

* Be warned this mixture is very rich and contains quite a bit of sugar… serve in small amounts!

1(11 ounce) package of small pretzels
1 (10 ounce) package miniature peanut butter filled crackers
1 cup sugar
½ cup butter or margarine
½ cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M’s
1 (18 ounce) package candy corn

Directions:

In a large bowl combiner pretzels and peanut butter crackers and set aside.  In a large saucepan combine sugar, butter and corn syrup.  Bring to a boil over medium heat and simmer for approximately 5 minutes, stirring occasionally.  Remove from heat and stir in vanilla and baking soda.  Pour over pretzel mixture and stir until coated.  Transfer mixture to a greased baking pan.

Bake at 250F for 45 minutes, stirring every 10 minutes.  Remove from oven and break apart while warm then allow to cool completely.  Transfer to large bowl and toss with candy corn and M&M’s.  Store in an airtight container.

Easy Halloween Party Mix

Ingredients:

10 cups prepared popcorn
1 package peanut butter chips
1 cup candy corn
1 cup chocolate chips

Directions:

Combine all ingredients in a large bowl and mix well.

Hot Witch’s Cider

Ingredients:

1 gallon apple cider
1 (16 ounce) can frozen orange juice concentrate
2 cinnamon sticks
2 cloves

Directions:

Combine all ingredients in a large saucepan.  Simmer over low heat for approximately 15 minutes.  Transfer to punch bowl and serve.

Pumpkin & Goblins Punch

Ingredients:

1 (12-ounce) can frozen orange juice concentrate, thawed
1 (14-ounce) can sweetened condensed milk
2 (1-liter) bottles of ginger ale
1 package orange sherbet

Directions:

In a punch bowl combine condensed milk and orange juice concentrate.  Add ginger ale and mix well.  Right before serving top with scoops of orange sherbet and serve.

Scary Frozen Bugs

Ingredients:

*These are great for serving in party punch or drinks.

Water
Raisins

Directions:

Fill ice cube tray with water and place a raising in each ice cube.  Freeze and use.

Mummy Dogs

Ingredients:

6 hot dogs
1 package ready to bake pastry
Parmesan cheese

Directions:

Wrap each hot dog in a pastry sheet and lightly brush with melted butter.  Sprinkle parmesan cheese over top.  Place “mummy dogs” on a lightly greased baking tray and bake at 350F for approximately 15 minutes or until golden and baked through.  Top with “blood” (ketchup) and serve.

Halloween Burgers

Ingredients:

6 hamburgers or veggie burgers
6 slices cheese
Pitted olives
Red and green bell peppers
6 lettuce leaves
6 hamburger buns (split)

Directions:

Using a pumpkin shaped cookie cutter cut cheese into pumpkin shapes.  Cut olives into shapes for eyes and nose.
Cut bell peppers into shapes for mouth and pumpkin top (green pepper). Cook burgers according to recipe and during the last few minutes of cooking top with cheese.  Carefully remove and place into lettuce-lined buns.  Garnish pumpkin face using olives and peppers.  Serve open top.

Ghostly Eyeballs

Ingredients:

2 packages red jello
Vanilla ice cream
Raisins
Red decorating jell

Directions:

Prepare jello according to package instructions.  Fill individual glass serving bowls with jello and place in refrigerator to set. Once jello has set, using a spoon scoop out a circle of jello in center of bowl.  Fill circle with one scoop of vanilla ice cream. Place one raisin in center of ice cream and using red decorating jell paint lines going down the side.  This will create a “bloodshot eye” swimming in “blood”.

Pumpkin Cake

Ingredients:

3 1/2 cups self-rising flour
2 1/2 cups brown sugar
4 eggs
1 cup vegetable oil
1 (16 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon all spice
1 cup chopped walnuts (optional)

Directions:

In a large bowl combine flour, sugar and spices.  In a separate bowl combine beaten eggs, vegetable oil and pumpkin puree.
Mix well and add pumpkin mixture to flour mixture.  Mix well.  Fold in chopped walnuts (if using).  Place in a lightly greased pumpkin shaped baking tin.  Bake in a preheated oven at 350 for approximately 25 minutes or until golden and baked through. Decorate with orange frosting, candy corn and liquorice to form a pumpkin face.

Tip: If you don’t have a pumpkin shaped baking tin, you can use a regular tin and decorate as a pumpkin for a similar effect.

Graveyard Cupcakes

Ingredients:

Prepared Cupcakes
Frosting of choice
1 package gummy worms
1 package chocolate cookies or graham crackers

Directions:

Place a few cookies in a plastic bag and using the back of your hand or a rolling pin press down until mixture resembles fine breadcrumbs.  Using a teaspoon make a small well in the center of each cupcake.  Frost cupcakes around well and sprinkle with cookie crumb mixture.  Stick a gummy worm into the center of each cupcake.

Skeleton Bones

Ingredients:

4 large egg whites
2 cups icing sugar

Directions:

Preheat oven to 250F.  In a large bowl beat egg whites until stiff.  Gradually start adding the sugar, one tablespoon at a time.
Keep beating and adding sugar until you have a meringue.   Line baking trays with paper.  Using a piping bag with a plain nozzle pipe a straight meringue bone line (approximately 4 inches long). Pipe a meringue ball at the end of each bone.  If necessary shape bones further using a small knife. Bake for approximately 1 hour and 15 minutes or until bones have dried out.
Remove from oven and let cool on paper.

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Fall is football season and represents numerous tailgating parties and other outdoor events.  Did you know there are some outdoor friendly wines that drink outside the box?  I know the stereo types about boxed wines, but there are some award winning wines that are being boxed to meet the mobile demands of consumers.

My personal favorite is Black Box Wines.  Black Box has won ten gold medals and been part of 10 Wine Enthusiast Magazines Best Buys since 2004.  The boxes hold 3 liters of wine (which is equivalent to four 750ML bottles!) and retails for $24.99.  I can tell you first hand that this box is much easier to carry and much safer to transport then four bottles of wine.  Don’t worry if you have leftovers, this wine still tastes great for about four weeks after opening.  Black Box Wines include Shiraz, Merlot, Chardonnay, Cabernet Sauvignon, Pinot Grigio, Sauvignon Blanc, Riesling, Reserve Merlot, and Reserve Chardonnay.

I was able to sample the 2007 Central Coast California Shiraz from Black Box Wines.  This wine is deep purple in color, and has a spicy, ripe cherry aroma.  This wine tastes peppery, with dark fruit notes and has a very soft finish.  Black Box suggests pairing this wine with braised meats.

Black Box Wines is hosting the “You Got Boxed” contest to challenge its fans to share boxed wines with their friends.  For a chance to win, contestants secretly serve guests Black Box Wines and capture their reaction on camera when the box is revealed.  There is a monthly $2,000 prize and a final grand prize of $10,000.  Visit http://www.yougotboxed.com/for more details.

If you are interested in taking Black Box to your next outing, visit them at: http://www.blackboxwines.com/wheretobuy/ or
http://www.blackboxwines.com

Another great boxed wine is brought to you from Australia by Alice White.  You have seen bottles of Alice White in your local wine retailer and now you can enjoy three varieties in a box as well (Shiraz, Chardonnay, and Alice White’s exclusive Lexia varietal).  Alice White has also received accolades from leading wine publications including Wine Spectator and is considered a Best Buy.

Some Alice White benefits include:

• Packaged in light-weight durable Tetra Pak cartons
• These 500 ML containers carry approximately three glasses and retail for just $4.99
• Light-weight, shatterproof and travel friendly
• Tetra Paks are green – 70 percent made from renewable resource paper and smaller carbon footprint
• Available in nationwide retailers.

I reviewed the Alice White Chardonnay from South Eastern Australia.  This wine is not only great for tailgates, but would be an excellent choice for a picnic as well.  It has a very smooth finish with powerful citrus and tropical fruit flavors, which is a common characteristic for Australian Chardonnays.  Pair this chardonnay with brie, shellfish, salads, or enjoy it on its own.

As you can tell, wine packaging is evolving, and boxed wine does not equal bad wine.  Take Black Box or Alice White to your next outdoor event.  You may even want to take a video camera to surprise your friends and enter Black Box’s contest while you’re at it!

Review Disclaimer:

The Wine Mom has a review policy in effect that promises to only post reviews on products my family or I absolutely love.  You likely won’t hear about the products we didn’t like, and you can be guaranteed that I won’t post a review just because we got a product for free

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Flora Springs Winery

Recently, I was able to enjoy some wines from Flora Springs Winery and Vineyards. Both wines were enjoyable, competitively priced, and come from green farming methods.

Flora Springs, a third generation winery in St. Helena, California, offers a wonderful selection of wines and they use sustainable and organic farming practices (20% is certified organic, with another 240 acres to be certified this year). The winery, owned by the Komes-Garvey families, own 650 acres of sustainable vineyards. All of their wines come from their estate grown fruit to ensure that they maintain the quality of their wines. In December 2007, Flora Springs implemented solar power at the Komes Ranch on Zinfandel Lane, enabling all of their red wine production to go completely off the grid. (per Flora Springs Facts, Jarvis Communications).

Flora Springs 2006 Napa Valley Cabernet Sauvignon – This Cabernet has a spicy, pepper aroma with a piquant, berry flavor and velvet feel when you drink it. The tannins hit the back of your tongue but do not over power this wine. Cabernet Sauvignon is typically paired with beef and heavy pasta dishes; and I really enjoyed this wine with both spaghetti Bolognese and beef stroganoff. The heavy cream sauce and beef in the stroganoff really complemented the spicy aroma and flavor of this wine. This wine is 100% Cabernet Sauvignon and all of the grapes come from 3 of the Flora Springs vineyards. At $36, this is priced very competitively with other Napa Valley Cabernet Sauvignons. The Winemaker notes that this wine should be enjoyed now through 2014.

Flora Springs 2008 Oakville Sauvignon Blanc, Soliloquy Vineyard – This wine is brand new to the Flora Springs collection. This pale yellow wine smells of tropical fruit, citrus, and floral notes. None of the aromas overpowered one another. The Oakville Sauvignon Blanc has a floral, citrus taste as well. This wine is 100% Oakville Sauvignon Blanc from their Soliloquy Vineyard. I enjoyed this wine both alone and with lighter meals. Although this is not a typical pairing, I really enjoyed it with home made chicken noodle soup. The light chicken broth really complemented the flavors of this wine. The Oakville Sauvignon Blanc retails for $20.

If you enjoy Napa Valley Cabernet Sauvignon and Sauvignon Blanc, consider Flora Springs. With their estate grown grapes and competitive pricing, they are a must try. For more information about Flora Springs Winery and Vineyards and their wines, visit: http://www.florasprings.com/.

Review Disclaimer:
The Wine Mom has a review policy in effect that promises to only post reviews on products my family or I absolutely love. You likely won’t hear about the products we didn’t like, and you can be guaranteed that I won’t post a review just because we got a product for free.

Flora Springs Fence

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Experience Hilton style the weekend of October 16th and 17th at the Hilton Branson Convention Center Hotel’s Cooking School Weekend at the Hilton Branson Convention Center Hotel!

Guests will be welcomed upon arrival to a sumptuous Wine Tasting Reception followed by a cooking demonstration with the Hotel’s very own Chef Nathan Read the next morning as he teaches participants how to prepare the appetizers served at the Wine Tasting.

Saturday evening participants will experience a lavish four-course dinner that will be paired with appropriate wines and will also learn how to prepare the featured meal the following morning. So be prepared to wow your family and friends this season as the menus will prepare you to be the perfect holiday host or hostess!

COOKING SCHOOL WEEKEND

October 16th 17th 18th 2009

Fridays Reception

Display

Imported and Domestic Cheese Display with Cured Missouri Meats

Served with Crackers, Crostini, Honey Comb and Fruit Jam

Smoked Rainbow Trout with Capers, Cornichons, Hard Cooked Egg, Diced Red Onion

Served with Grilled Flatbreads and Herb Goat Cheese Dip

Brimstone Cheese Fondue

Served with Grilled Potatoes, Baby Carrots, Zucchini, Apples, Pears and Baguette

Hot Hors’douvre

Fried Butternut Squash with Aged Balsamic and Parmesan Cheese

Assorted Individual Pizzettas

Shrimp Fritters with Green Chile Salsa

Action Station

Smoked Newman Farms Pork Loin, Wild Mushroom Risotto and Dried Cherry Vanilla Demi

Desserts

Assorted Individual Dessert Display

Just check out that menu! I would love to learn how to cook some new and different food to kind of spice things up a little bit and change from our usual routine. I’m too afraid to just go out and get a recipe myself and try it because I know I will mess it up and it won’t taste the same.. but if I could learn to cook it from a professional chef.. I’d be good to go! It would also be a nice little getaway for my husband and I to go to an event like this because we’d get some quality time together and cooking together can be a very romantic thing to do!

This one-of-a-kind package also includes deluxe accommodations at the Hilton Branson Convention Center Hotel for two people Friday and Saturday evening all for just $398.00 plus tax for both nights! Not only will you experience the pampered luxury that only Hilton – the first name in hospitality – has to offer, but you’ll have easy access to shops, boutiques, restaurants, a river walk and other attractions when you’re not enjoying the splendors of your wine tasting and four-course meals.

The Hilton Branson Convention Center Hotel is within easy driving distance of Branson’s championship golf courses, lakes, museums and 49 live entertainment theaters. With so much to offer, this exciting vacation community is perfect for everyone!

When we travel now, we always stay at a Hilton. We’ve always had the best service at a Hilton and they seem to have the cleanest rooms than any other hotel we’ve stayed at. My husband always talks about how nice the employees are too… and they are very friendly and will do anything they can to help you out.. even at 3 a.m. in the morning! We had car trouble one night, don’t ask me what we were doing out so late but we were.. but the employees were there to help us figure out where to get it fixed and did everything they could to make sure we were ok.

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Many of us do not think of New Mexico in terms of wine production, but it actually is the oldest wine growing region in the United States dating back to 1629.  Recently I was introduced to some beautiful wines from Heart of the Desert in New Mexico.  I was impressed with how well the wines drank and their distinct flavors.  This farm not only grows grapes, but is also a pistachio farm.  I was fortunate to sample the wines below from Heart of the Desert.

Pistachio Rose – this wine is very versatile and great for a family dinner.  It is noted for having a nutty flavor and for its versatile pairing.  I agree but the most intriguing part of this wine is the vanilla finish.  This will completely depend upon the person as some note vanilla and others sense a nutty finish.  The vanilla was fantastic and was an enjoyable change.

Chardonnay – I really enjoyed this wine.  If you avoid Chardonnays because they are typically aged in oak barrels, then this wine is for you.  This is aged in stainless steel, so you get to enjoy the flavors of this wine without the oak taking over.  This is not a wimpy chardonnay!

Viva la Roja – this wine is made for the Sangria lover.  I enjoyed this blend (zinfandel, merlot, and Muscat) and it tastes great with a spicy dish or on its own.  This wine is an excellent choice for fall.

Muscat – this Muscat was a light wine both in color and feel with a very floral scent.  The sweetness did not over power the wine.  This wine is great for an evening out on the back porch or dessert with friends.

Merlot – I was impressed with this Merlot.  It is very deep red (almost purple) in color.  It felt soft with a nice fruity flavor, almost rolling across my tongue.  It was very enjoyable to drink.  This Merlot is noted for light tannins and deep red color.

Heart of the Desert wines are priced from $12-19, making them budget friendly.  Visit their site for wine, pistachios, candy, cookies, and gift baskets, which are also reasonably priced.

Heart of the Desert is offering a one-time 10% discount off of any order placed using the code VINE09.  You can get there directly using the following link: http://www.nexternal.com/eagle/?Coupon=VINE09 and the discount will automatically be applied.

If you want to browse the entire website: http://www.heartofthedesert.com/, then use the code VINE09 at checkout.

Enjoy your experience to the Heart of the Desert.

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Summer is ending and fall weather is rapidly approaching.  The best way for me to transition, is to think about all the good things that come with fall: the leaves changing, a new school year, Penn State football, and putting on a nice warm sweater.  Fall is also harvesting season for many grapes.  This is a great time to fall for wine.

• Take a Tour. Harvesting season is a great time to visit wineries that offer tours.  Not only do you get to learn about the wine making process, but you may get to see some of it in action.  Afterwards, make sure to visit the tasting room to taste the fruits of their labor.  Check online or call ahead for details and to schedule a tour.

• Wine Festivals. There are numerous wine festivals in the fall.  This is a chance for you to taste some different brands and styles of wine in one stop.  Many local wineries participate in festivals as well.  Don’t be intimidated, festivals are set up for first timers and the experienced.  Grab a newspaper or browse online to find a festival near you.

• Spice it Up! Mulling wine can be a warm change from your typical glass of wine.  Mulling spices consist of cardamom, cloves, allspice, and cinnamon (some recipes call for orange peels or slices).  You can warm these spices with some sherry, port, apple, or cranberry wines.  Put the burner or slow cooker to the lowest (or warm) settings to heat.  Mulled wine will also make your house smell incredible.

• Get Educated. Numerous specialty stores, restaurants, and wineries offer wine classes.  They range from making wine, pairing, tasting, and cooking with wine.  Visit the information desks or check the websites for class details and schedules.

• Make a Hearty Dinner. Squash and pumpkin dinners are a trademark of fall and taste great with a white wine.  If you want something meatier, homemade chili, soups, and roasts are a great way to cook into the fall season.  Pair the chili with something sweeter if the chili is spicy and grab a hearty red for a roast.

• Throw a Dinner Party. Get out the fondue pot, a red and a white wine, and have some friends over for a full tasting experience.  Try some fantastic cheese and broth fondue recipes and don’t forget the chocolate fondue for dessert!  This is a great way to interact with friends.

On a family note, check out the selection of grapes available at this time of the year.  I am already seeing numerous grape varieties in my local stores.  Your family will be sure to enjoy them too.

Enjoy your fall into wine.

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