monte-cristo-sandwich-7new   tumblr_nmxbmozYiS1qlv6abo6_250          Star-Wars-Tusken-Raiders-Cookies

I’ve started planning my Star Wars party. With the new movie coming out this Christmas it’s a perfect time to do a 1970’s themed Christmas/Star Wars party. I’ll make sure to have several popular foods and snacks from 1977 the year Star Wars first hit the big screen.  I’m sure my family and friends will enjoy watching the old Star Wars movies while nibbling on Chex mix, Deviled Ham dip, Kabobs and Quiche.

So enjoy the teaser, and check out some of the foods I plan on having at my party. Maybe you’ll be inspired and have a party too. May The FORCE Be With You!


For more information check out these links:


The Original Chex Party Mix

  • 3 cups Corn Chex™ cereal
  • 3 cups Rice Chex™ cereal
  • 3 cups Wheat Chex™ cereal
  • 1 cup mixed nuts
  • 1 cup bite-size pretzels
  • 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
  • 6 tablespoons butter or margarine
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • 1 In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
  • 2 Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
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Deviled Ham and Cream Cheese dip with a spicy twist.

Ham-Dip-600-thumb-600x400-9388 copy
  • 2 (3-ounce) packages Neufchatel or cream cheese
  • 1 (4.25 ounce) can deviled ham
  • 3 tablespoons light Wish-Bone Buffalo Ranch Dressing
  • 2 teaspoons lemon juice
  • 2 teaspoons parsley flakes
  • 1/2 tablespoon dried minced onion
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon hot sauce

Bring Neufchatel or cream cheese to room temperature or heat 30 seconds on High in the microwave to soften.

Stir with a fork and add remaining ingredients, mixing until combined. Refrigerate 1 – 2 hours before serving. Serve with crackers or another favorite dipper.

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Cheese Fondue


1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Recipe courtesy Tyler Florence

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Possible New Star Wars: The Force Awakens Promo Art has Hit the Web. New Celebration Art for Battlefront and Rebels!



  • 2 eggs
  • pinches of salt and pepper
  • 4 slices sturdy white bread (or white bread of preference)
  • 2 tablespoons mustard
  • 2 tablespoons mayonnaise
  • ½ pound thick sliced baked ham
  • ½ ounce, weight shredded gruyere cheese
  • additional salt and pepper to taste
  • 2 tablespoons butter
  • optional garnish/toppings: powdered sugar, honey, preserves
  1. Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
  2. Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
  3. Over medium heat melt butter in skillet.
  4. Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.
  5. Makes 2 sandwiches.

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Cheese Steak Sandwich

PhiladelphiaCheeseSteak copy

2 tablespoons vegetable oil
2 medium onions, sliced as thin as possible and rings separated*
1/2 cup sliced mushrooms
12 ounces chipped steak (very thin-sliced eye of round, rib eye, or sirloin tip roast cut into 1-inch slices)**
Salt and coarsely-ground black pepper
Cheese Whiz or provolone cheese slices
1 (8-inch long) Italian loaf, hoagie roll, or French baguette
Dill pickle spears


In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for approximately 3 minutes or until meat is lightly browned. Add salt and pepper to taste.

Heap cooked meat mixture in a long length-wise pile across the frying pan, Lay cheese slices over meat until melted. If using Cheese Whiz, melt in a double boiler or in the microwave.

Slice bread lengthwise. Using a spatula, scoop 1/2 the meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. If you’re using Cheez Whiz, don’t use too much or it can overpower the sandwich’s taste.

Slice sandwich into 2 or 4 pieces, and serve with a dill pickle.

Each sandwich makes 2 servings.

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Chicken and Vegetable Shish Kabobs



  • 8 oz chicken breast, skinless, boneless, cut into ½” pieces
  • ¼ medium onion, cut into quarters
  • ¼ large sweet bell pepper, cut into chunks
  • 1 small zucchini, cut into ½” slices
  • 2 small plum tomatoes or cherry tomatoes
  • 2 Tbsp. balsamic dressing, fat free
  • 1 dash salt & pepper
  1. Soak 2 or 4 wooden skewers for 30 minutes in water or use metal skewers.
  2. Start skewing your chicken then vegetables then chicken then vegetables. Keep rotating between the chicken and veggies until there are no longer any left.
  3. In a small bowl add balsamic dressing and brush onto chicken and vegetables. Sprinkle with salt and pepper.
  4. Place in refrigerator and let it marinate for 30 minutes.
  5. Preheat grill to medium heat.
  6. Place skewers onto grill and rotate about every 2 minutes, cook until chicken is no longer pink.
  7. Read more at:
 Quiche Lorraine
  • All-purpose flour, for dusting
  • Tart Dough: INGREDIENTS
    • 1 3/4 cups all-purpose flour
    • 1/4 teaspoon coarse salt
    • 1/4 cup coarsely chopped chives, rosemary, or thyme (optional)
    • 9 tablespoons (1 1/8 sticks) cold unsalted butter
    • 1 large egg plus 1 egg yolk, beaten
    • 3 tablespoons ice water
    1. Process flour, salt, and herbs (if using) in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixture and the water in a small bowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.
  • 10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
  • 3 large eggs
  • 2 cups heavy cream
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  1. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
  2. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
  3. Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
  4. Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

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Click for instructions on How to make blue milk.

 We can’t forget our Blue Milk and DESSERT.  Hope you get a kick out of the cute Star Wars themed desserts I found made by some creative people.


Star Wars Tusken Raider Cookies



  • 2 large room temperature eggs
  • ⅔ cup granulated sugar
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 1 cup all purpose flour
  • ¼ tsp baking powder
  • 8 tbsp butter, melted and cooled (I used unsalted, but salted would work too)
  1. Set oven to 375F.
  2. Lightly grease and flour your madeleine pan.
  3. Beat eggs and sugar together until thick.
  4. Beat in vanilla and salt.
  5. Sift flour and baking powder into bowl and fold together until mixed.
  6. Stream in melted butter while mixing on low.
  7. Spoon a tablespoon of batter into each cavity.
  8. Bake for 10-12 minutes or until lightly golden brown. Be careful to not over bake.
  9. Allow to cool for a few minutes before removing.
  10. Make sure pan has cooled before baking the next batch.
Peanut Butter Frosting
  • ½ cup softened butter
  • 1 cup peanut butter
  • 2 cups powdered sugar
  • 2-3 tbs milk


  1. With an electric mixer and paddle attachment, beat the softened butter and peanut butter until combined.
  2. Add the sugar and mix until just combined.
  3. Add the milk and beat on high until light and fluffy.
  1. Using a petal piping tip, create ribbons or bandages in no particular order or direction. You want to make each Tusken look slightly different.
  2. With melted chocolate and candy pearls pipe the mouths on parchment and allow to harden in freezer.
  3. Use mini chocolate chips for eyes and slivered almonds for the spikes.



Star Wars Princess Leia Cupcakes recipe


Chocolate cupcakes:

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.  SOURCE: MARTHA STEWART

Vanilla Cream Cheese Frosting


8 ounces cream cheese
1/4 cupunsalted butter
1 cup powdered sugar
1-1/2 tsp vanilla


In the bowl of an electric mixer, beat together the cream cheese and butter. Slowly add the powdered sugar, salt and vanilla.

Turn the mixer onto high until the frosting is light and fluffy.
black icing
heart sprinkles


Spread a flat layer of cream cheese frosting on the cupcake.

With a #4 tip and black icing, start one side of the hair first, from the center down. (We are going for a middle part, here.) Add the other side of the hair and then add the eyes.

Place a little heart sprinkle for the lips.

For the hair buns, use icing to stick Oreos to the sides of the cupcake liner. To get rid of the ‘white line’ i.e. creamy center, simply run a thin layer of black frosting down the center of each Oreo.

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Star Wars Sarlacc Bundt Cake



Caramel Bundt Cake
  • 3 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  1. Preheat oven to 350 F and grease your bundt cake pan.
  2. In a medium bowl, whisk together the four, baking powder, baking soda and salt.
  3. With an electric mixer and paddle attachment, beat the soften butter with both sugars until light and fluffy.
  4. Add eggs one at a time until each is well mixed. Make sure to scrape down the sides of the bowl.
  5. Add vanilla and mix some more.
  6. On low, add the flour mixture alternating between the dry ingredients and the buttermilk. Start with the flour and end with the flour. Mix until just combined.
  7. Pour into bundt cake pan and bake for 35-45 minutes or until an inserted toothpick comes out clean.
  8. Cool in pan for about 20 minutes before transferring to a cooling rack.
Biscoff Madeleines
  • 2 large room temperature eggs
  • ⅔ cup light brown sugar
  • 2¼ tsp vanilla extract
  • ⅛ tsp salt
  • ½ cup all purpose flour
  • ½ cup ground Biscoff Cookie Crumbs
  • ¼ tsp baking powder
  • pinch of cinnamon (or more. your choice)
  • 8 tbsp butter, melted and cooled (I used unsalted, but salted would work too)
  1. Start by setting oven to 375F.
  2. Lightly grease and flour your madeleine pan.
  3. In a food processor, blend package of Biscoff Cookies into crumbs. Set aside
  4. Beat eggs and sugar together until thick.
  5. Beat in vanilla and salt.
  6. Sift flour, Biscoff Cookie crumbs,cinnamon, and baking powder into bowl and fold together until mixed.
  7. Stream in melted butter while mixing on low.
  8. Spoon a tablespoon of batter into each cavity.
  9. Bake for 12-14 minutes or until lightly golden brown. Be careful to not over bake.
  10. Allow to cool for a few minutes before removing.
  11. Make sure pan has cooled before baking the next batch.


Salted Caramel Frosting


2 sticks (1 cup) room temperature butter
1 brick (8-ounces) room temperature cream cheese
1/2 cup salted caramel (homemade or store bought, if you cannot find salted caramel, add about a teaspoon of sea salt)
3-4 cups powdered sugar


Cream together the butter and cream cheese.
Pour in the salted caramel. Beat until combined.
Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy.

  • 1 package of Biscoff Cookies (8oz.)
  • Your favorite salted caramel sauce
  • Salted Caramel Frosting
  • Handful of raw slivered almonds

Cookie Tentacles

  1. Pour some of the madeleine batter into a small ziplock bag and snip off the corner.
  2. Pipe tentacles on parchment paper or a greased cookie sheet. Don’t make them too thick because the batter spreads as it bakes. One thin line should do.
  3. Bake at 375F until golden brown.
  1. Once the cake has cooled, drizzle the entire cake with caramel sauce.
  2. Cover the cake with the Biscoff Cookie Crumbs.
  3. Using the raw almonds, create the spikes or teeth on the interior walls of the pit.
  4. Fill the pit with frosting and cover with the Biscoff Cookie Crumbs.
  5. Using a small piping tip (or bag with tip snipped off) create teeth along the outer edge of two madeleine cookies.
  6. Place inside the pit.
  7. Surround the beak with the cookie tentacles.

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Possible New Star Wars: The Force Awakens Promo Art has Hit the Web. New Celebration Art for Battlefront and Rebels!