Creamy Mandarin Mousse

This is a delicious and simple dessert recipe which can be made ahead. The combination of whipped cream, cream cheese. and intense flavor of orange-lemon Jello with bits of Mandarin oranges will satisfy any adults and kids alike.

This recipe was one of two dessert recipes which I submitted to RWoP (Real Women of Philadelphia) video contest. And let me tell you, though we love cream cheese, my family and I have eaten way too much cream cheese lately.

You can really fancy it up by putting them in individual serving dishes or a large trifle dish.

Serve this unique dessert after a good, spicy Asian meal.

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Creamy Mandarin Mousse

Serves 8

1 Jar of 24.5 oz Mandarin Orange slices in juice
1 Pkg of 3-oz orange flavored gelatin
1 Pkg of 3-oz lemon flavored gelatin
1 cup(s) of hot boiling water
1 tsp. of unflavored gelatin
1 1/2 cup(s) of cold orange juice
4 ounce(s) of Philadelphia Cream cheese, at room temperature
1/3 cup(s) of granulated sugar
1 cup(s) of heavy whipping cream

Open and drain Mandarin orange slices in a colander. In a measuring cup, add 1 ½ cup of cold orange juice, and 1 teaspoon of unflavored gelatin. Stir to dissolve.

In a medium size bowl, add boiling water, orange and lemon flavored gelatin, and stir until completely dissolved. Add orange juice/gelatin mixture.

For quick chilling, submerge the bowl of gelatin mixture in a large bowl of ice water for 10-15 minutes until almost jelled.

In the mean time, using a hand mixer, beat heavy cream until firm peaks form; set it aside.In another small bowl, cream together softened Philadelphia cream cheese and sugar.

Combine jelled orange juice mixture and cream cheese and whisk until uniform in color. Gently fold in whipped cream, then Mandarin orange slices (Reserving some for garnish).
Pour into a trifle dish or any pretty small, individual glass dishes. Cover and refrigerate until firm; time will vary depending on the size of the container you use (35 minutes to several hours). Can be made up to two days ahead. When ready to serve, top with extra whipped cream and reserved Mandarin orange slices and serve.

Our First Colonial Ball!

By now, you know that my family loves all things Colonial, thanks to our dear friends, The Gibsons, who introduced us to Colonial Williamsburg two years ago. And part of this living history experience of the Colonial period, is the English Country Dance. You know, like the dances you see in Pride and Prejudice?

And we were all thrilled to participate in our very first Colonial ball! The ball was organized by The Assembly Dancers of North Carolina, commemorating President George Washington's visit to the Town of Salem in May of 1791.

Little details like our table reservation card was so beautifully done.

And what music! Ginger and David Hildebrand of Colonial Music Institute, provided the live music for this special occasion. If you have never heard Colonial period music, you must try! Their newest CD, George Washington, The Music for the First President has a wonderful selection of period music.

And our dance master was John Fitzhugh Millar, from Willliamsburg. What an interesting person! John is a former museum director and captain of an historic full-rigged ship. The ships he had helped to build such as Revolutionary War frigate Rose and Continental Navy sloop Providence were in the movies such as "Master & Commander" and "Pirates of Caribbean".

If you get a chance to visit Williamsburg, also check out his Newport House B & B.

At the ball, we learned that there is much more to it than just learning the dance steps. The grace and mannerism of the Colonial dancing are so beautiful to see when done well.

My girl looking so beautiful.

But John Harvard and his pillow pet could not stay up past 9 pm!

It was an exciting experience for us all. And the Gibsons and my family hope to start an English Country Dance group in Savannah. So stay tuned for more......

To view more photos from our trip, click here.

If you are interested in Colonial dancing, check out colonialdance.org to get started or google to see if you have a group in your area.

Thai Curry in a Hurry - RWoP Entree

Here is another video recipe done for the Real Women of Philadelphia contest. There are some new things I am learning as I venture out into cooking in front of the camera.

1. Looking at a camera lens instead of people is a big adjustment.

2. What I thought was a genuine smile, ended up looking like a nervous twitch on screen.

3. Your lipstick wears out much more quickly on camera.

4. Either I need to have an energy drink to get energized or glass of wine to relax. A state of in- between nervousness isn't the best place to be.

5. Miss Paula makes it look soooo easy.

Use your favorite type of rice add to this flavorful dish: in photo is mulit-grain steamed rice.

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Thai Curry in a Hurry

Serves 2

2 tsp curry powder
1 tsp Kosher salt
1 tsp pepper

1 lb boneless, skinless chicken breast, butterflied and pounded

1 sweet red bell pepper, seeded, sliced thin
2 tbsp. Shallots, finely minced
2 tbsp. curry powder
2 tsp. fresh ginger, grated
2 tsp. fresh garlic, grated
2 tbsp. fresh lime juice
2 tbsp. fish sauce or bottled clam juice can be substituted
6 oz Philadelphia Cream cheese
1 1/2 C low sodium chicken broth
2 tbsp. fresh chopped basil
2 tbsp. fresh chopped cilantro
2 tbsp. oil, canola or olive

Mix 2 teaspoon of curry powder, 1 teaspoon kosher salt, and 1 teaspoon of ground pepper in a small bowl. Rub dry mixture well on chicken breasts and set it aside.

Combine in a small bowl, 2 tablespoon of curry powder, 2 teaspoon of grated ginger, 2 teaspoon of grated garlic, 2 Tablespoon of fish sauce (or bottled clam juice can be substituted), and 2 tablespoon of fresh lime juice. Set it aside.

Blend with a hand mixer 6 oz of softened cream cheese and 1 ½ cup of low sodium chicken broth; little lumps of cream cheese is fine. (Note: if you want thicker sauce, add more cream cheese). Set this aside.

Heat 2 tablespoon of oil a cast iron skillet in medium-high heat until almost smoking point. Add seasoned chicken breast and pan fry until golden, about 3 minutes per side; total of 6 minutes. Off the heat, cover loosely with foil and let meat rest while cooking the remaining ingredients.

In the same hot pan, add minced shallot and give it a quick sauté, then add julienne peppers and cook for about 30 seconds. Add the curry paste mixture, followed by cream cheese and chicken broth. Turn down the heat and simmer until all white specks of cream cheese is dissolved. Turn off the heat and stir in 2 tablespoon of freshly chopped cilantro and basil leaves.

Spoon creamy curry sauce on a plate, top with sliced chicken and serve with your favorite rice or couscous. Garnish with additional chopped herbs.

Peanut Blossom Cookies

Most peanut butter blossom cookies use shortening, but I have no shame in substituting it with butter. Real butter. These simple, yet delicious cookies were well loved by everyone at Wednesday noon service lunch.

Shape tablespoonfuls of dough into 1-inch balls, and roll Place cookies 2 inches apart on the prepared cookie sheets.

Remove from oven, and immediately press a chocolate kiss into each cookie.

Or Peanut M & M's works fine, too!

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Peanut Blossom Cookies

Makes about 3 dozen cookies

8 Tablespoon (1 Stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 cup dry roasted peanuts
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

40 Hershey's Chocolate Kisses of your choice, or Peanut M & M's


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment papers. Process 2/3 cup flour and peanuts in food processor until finely ground. Transfer to bowl and stir in remaining flour, salt, baking soda, and baking powder.

2. In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla and beat until well combined. Reduce speed to low and add flour mixture in two batches, mixing until just combined. Do not over beat. Refrigerate dough for 30 minutes until firm.

3. Shape tablespoonfuls of dough into 1-inch balls. Place dough balls 2 inches apart on the prepared cookie sheets. Bake one sheet at a time for 9 to 11 minutes until just set and beginning to crack. Remove from oven, and immediately press a chocolate kiss into each cookie. Continue to bake another 2 minutes.

4. Cool 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough.

Make Ahead Tip:
Shape the dough into 1-inch balls and freeze.Chocolates Kisses into cookies.

Shrimp Rangoon & Feature Interview

It would be nice to have the written recipe to go along with the video, wouldn't it? Well, here it is finally! Sorry so many of you had to ask for it.

And you already know me, but my friend, Julie did a wonderful feature interview of me. Blush....I am humbled by her kindness.

Check out Julie's site and the interview, here!

Have a wonderful weekend, friends!

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Shrimp Rangoon
Makes 50+

8 oz of Philadelphia Cream Cheese, softened
2 tbsp. of Chopped fresh cilantro leaves
2 tbsp. of Chopped green onions
2 tsp. of grated fresh ginger
1 tsp. of granulated sugar
2 tsp. of Fresh lime juice
1/2 tsp. of Salt
1/2 tsp. of Pepper
1 pound(s) of par-cooked shrimp, finely chopped (or lump crab meat)
50 Wonton wrappers
1 quart(s) of Canola oil for frying
1/2 cup(s) of chopped water chestnut
1 Egg white for egg wash

Put softened cream cheese, cilantro, green onions, ginger, sugar, lime juice, salt and pepper in a food processor. Pulse 3-4 times until just combined.

Transfer to a bowl and stir in shrimp and water chestnut.

Using a pastry brush or a finger tip, put egg white on the edge of the wonton skin. Place one heaping teaspoon of shrimp mixture in the center of each wrapper, fold in half, pressing to sea the edges well.

Transfer to a wire rack and repeat with remaining wrappers and shrimp mixture.
Preheat oil in a heavy duty frying pan over medium-high heat until thermometer reaches between 350 degrees F to 375 degrees F.

Fry Rangoon in batches, 6-7 at a time, turning over a few times until both sides are crispy golden brown.

Drain Rangoon on a wire rack. Serve hot with your favorite dipping sauce.

Here is another way to plate the Rangoon for sit down dinner appetizers.

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