Monday, December 17, 2012

Christmas Songs

  When Christmas music is mentioned, the vocals of Nat King Cole, Bing Crosby, Frank Sinatra, Elvis Presley and Ella Fitzgerald might pop into your head--or Christmas hymns sung by carolers, not always in tune.  For the past few years, Christmas music can be found on the radio soon after Halloween.  Stores play Christmas songs in hopes of getting you in the mood to buy presents for family and friends. By the time Christmas actually gets here, it seems a rare thing to not be sick of Christmas music.
  In the December issue on page 86, we give you tips on how to find songs that aren't overplayed in the stores and on the radio.  Check the article for tips and tricks to find songs on your own.  We've curated a short playlist of original songs that got us in the Christmas spirit.  We hope you enjoy this playlist as much as we do.

Listen here or on Spotify.

Tuesday, November 27, 2012

Toasted Pecans

  We've saved the simplest form of pecans for last.  The only thing you do to these babies is toast them in the oven.  While we had these at our Thanksgiving dinner, they are a perfect tasty snack throughout the holidays.  Think "chestnuts roasting on an open fire" except that they're pecans toasting in the oven.  Okay, so that analogy didn't quite work, but you get the point.  It makes your house smell cozy, inviting and as delicious as the pecans actually taste.
Toasted Pecans
provided by Sandy Cox
YEILDS: 4 cups

INGREDIENTS:
4 cups pecan halves
6 Tbsp. margarine or butter
3 tsp. salt

DIRECTIONS:
Melt margarine and pour over pecans.  Sprinkle with salt, stir well.  Put pecans in shallow baking pan.  Put pan in preheated oven at 350°, then turn oven off.  Let pecans stay in oven until cooled.  Will not burn!

Wednesday, November 21, 2012

Sangria

  Tomorrow is Thanksgiving and we all know what that means:  family time.  Whether they are your family by blood or your family by marriage, time together is something to be treasured.  While cooking up the feast, you all might enjoy this tasty treat.  Easy to make, plenty to share, this sangria can be whipped up in no time from ingredients you probably already have in your kitchen and bar.
Sangria
recipe and pictures from Prudent Baby

INGREDIENTS:
wine (red or white)
fruit (strawberries, grapes, melon, oranges, apples, pears, etc.)
sugar
carbonated mixer (ginger ale, Sprite, Fanta, Fresca)
pitcher
glasses

DIRECTIONS:
Pour the wine into the pitcher until it is about 3/4 of the way full.  Add cut up fruit, just a little sugar (if you like things sweet) and stir.  The longer the sangria sits the sweeter it gets so don't sweeten it too much in the beginning (unless of course you're planning on drinking it all right away).  This mixture is really strong.  Think of it like a concentrate, so when you pour it into the glass to serve you will want to mix it with a carbonated beverage (about 50/50).

NOTE:  Because the wine is all mixed up, it does have to be expensive wince.  Actually, this is the one time you can buy bargain wine and no one will be the wiser

Tuesday, November 20, 2012

Pecan Crusted Catfish

  Today's pecan recipe is different from what is usually featured on here.  Instead of being a sweet or a snack, it's an actual meal.  This catfish, dressed with pecans, is a little salty, a little sweet and all the way delicious.  The perfect home cooked meal all year round.
Pecan Crusted Catfish
provided by Andy Peterson
YEILDS 4 SERVINGS

INGREDIENTS:
2 tsp. fresh lemon juice
2 tsp. butter, melted
salt and pepper
4 catfish fillets
1/2 cup mayonnaise
1/2 cup Ritz cracker crumbs
3 Tbsp. butter, melted
1/4 cup chopped pecans

DIRECTIONS:
Preheat oven to 400°.  Combine lemon juice and 2 teaspoon of melted butter in 12x8 inch baking dish.  Salt and pepper fillets and spread mayonnaise over "bone" side.  Arrange fish in baking dish.  Combine cracker crumbs, pecans, and 3 tablespoons melted butter; sprinkle over fillets.  Bake catfish for 12 to 15 minutes or until fish flakes.

Thursday, November 15, 2012

Windy City Lemonade

  There's not much to say about this drink, except it is super delicious.  When a recipe calls for parts, it doesn't matter how much you put in except they should be equal.   Which means that you could measure using a shot glass or just half of that shot glass.  That is if you're making it at home.  If you don't want to go to through the trouble of making this drink at home, Windy City Grille on the Hernando Square would love to make it for you.
Windy City Lemonade
provided by Windy City Grille

INGREDIENTS:
Belvedre Vodka or Jack Daniels
Sour Mix
Triple Sec
Sprite

DIRECTIONS:
Mix 1 1/2 parts Belvedre Vodka or Jack Daniels with 1/2 part Triple Sec.  Fill cup with Sour Mix and top off with a splash of Sprite.

Wednesday, November 14, 2012

Woody Wednesday

  Not sure about you, but being cooped up inside because of the cold weather makes me want make things.  At least, I start planning all of the things I'm "going to make" but never really finish anything.  This fall, my latest obsession is wood.  As small accents made out of twig, tree limbs, and driftwood these wooden decorations can add just the right amount of outdoors to the indoors.
All of these photos have been taken from the internet.  Click on the image to view the sources.  Some even have step-by-step directions of how to make what you see.

Tuesday, November 13, 2012

Zucchini Nut Bread

  I know it's not exactly the season for zucchini, but nowadays you can buy vegetables all year around.  This is one recipe that might not exactly be good for you but because you can always pretend it is because of the vegetables and pecans inside.  (Don't worry, I won't tell if you won't.)


Zucchini Nut Bread
provided by Wynne Harris
YEILDS: 3 loaves

INGREDIENTS:
3 eggs
1 cup oil
2 cups sugar
3 cups peeled and grated zucchini
3 tsp. vanilla
3 cups plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup raisins (or chocolate chips)

DIRECTIONS:
Beat eggs with whisk.  Add oil, sugar and zucchini.  Mix lightly.  Add vanilla.  Add all dry ingredients.  Mix well.  Add pecan and raisins (or chocolate chips).

Bake in a greased and floured tube pan for 1 hour at 325° until it tests done.
OR
Bake in 3 one-pound greased and flour metal coffee cans (or small loaf pans) for 1 hour at 350°.

Wednesday, November 7, 2012

Songs for November

  We're all about fall here at Click Magazine. We've already raved about fall fashion, but in general fall is an amazing time. The weather can be gorgeous, when it's not raining, muggy, and pretending to be Mississippi's version of winter. The leaves are just turning a multitude of colors and by Thanksgiving the only green left outside are the evergreen trees. If you have a porch, it's nice to sit outside and sip coffee or tea and enjoy those warmer days of fall or if you're bundled up enough even the chiller days are a nice reprieve from the hot weather summer brought this year. We've put together a playlist that we would love to have playing in the background on these relaxing fall weekends. These songs can last you all month, even through Thanksgiving. We'd love for you to sit down with the latest issue of Click, your favorite hot beverage and listen to this playlist. Or you could always take it on the go with you and use this music to help you get through your busy days.

Listen here or on Spotify.
November Playlist by Click Magazine on Grooveshark

Tuesday, November 6, 2012

Warm Fudge-Filled Cheesecake


  It's November!  That means that our recipes this month will all have pecans in them (except for the Sunday recipes).  Today's recipe is one that is a favorite in my family.  For as long as I can remember, my dad has been making this cheesecake and it was actually the cake that converted me from a cheesecake hater to a cheesecake lover.  With the chocolate center of this cake, you can either eat it warm, with the chocolate melted, or eat it cold.  Both ways are just as delicious, though personally molten chocolate is my downfall.
  While making this cheesecake, we tried to combine two leftover bags of chocolate hoping it would be enough.  It wasn't.  The pictures below reflect the lack of chocolate.  Where normally there would be a whole layer of chocolate there are just a sprinkle of the chocolate mini-morsels.  It was still extremely tasty (I think there is about 1/2 of the cake left and it was just made three days ago).  This go-to recipe is perfect for Thanksgiving, Christmas, Valentine's Day, birthdays, anniversaries, basically any special occasion or even a non-occasion.  You can pair this cake with any drink you would like.  It especially goes well with Cognac or a nice red wine.
  The next few pecan recipes will be more pecan based, but this delicious treat was too yummy to not pass on.  It's not to late to send in your pecan recipes or you could start sending in cookie recipes for December!  Our December recipes will be centered around Christmas cookies so that we can get into the Christmas spirit.  I don't know about you, but as a sweet lover, I'm really looking forward to December.


Warm Fudge-Filled Cheesecake
from Southern Living January 1998 Cookbook

YEILDS: 12 servings

INGREDIENTS:
½ cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
2/3 cup chopped pecans
4 (8-ounce) packages cream cheese, softened
1 ½ cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels
Sweetened whipped cream (optional)
Garnish: chocolate shavings

DIRECTIONS:
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup of sugar, beating well.  Gradually add flour, beating at low speed until blended.  Stir in 1 tsp. vanilla and pecans.  Press into bottom and 1 ½ inches up sides of a 9-inch springform pan.  Bake at 350° for 12 to 15 minutes or until golden.  Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 ½ cups sugar, beating well.   Add eggs, 1 at a time, beating just until yellow disappears.  Stir in remaining 2 tsp. vanilla.  (Do not overmix.) 

Pour half of batter into prepared crust; sprinkle with chocolate morsels to within ¾ inch of edge.  Pour in remaining batter, starting at outer edge and working toward center.  Place cheesecake on a baking sheet.  Bake at 350° for 1 hour or until set.  Cool cheesecake on a wire rack 1 hour.  Serve slightly warm with sweetened whipped cream, if desired.  Garnish, if desired.  

Monday, November 5, 2012

Five Fall Essentials


  The closer we get to Thanksgiving, the more excited for fall we here at Click get, or at least I get.  Fall is my favorite time of year:  the clothes become snuggly, the colors grow richer and the shoes grow more material.  All in all, the fall fashion of layering unexpected fabrics, pairing mismatched textures and prints, bringing out chunky boots and finally wearing deep alluring colors wraps up one of the most expressive seasons of fashion. 
  Here in the South, the summer heat is energy draining and in my opinion limits expression (through fashion).  Shorts are not always office appropriate and crop tops alone aren’t always flattering.  Clothes worn by fashionista celebs in the summer don’t always translate into real-life style. Throughout the summer I miss my jackets and boots.  At the very first cold snap I breathe a sigh of relief and my mind immediately goes to my comfy fashionable fall outfits.  This season I’ve found a few essential pieces I could add to my closet and continue to wear throughout the fall and winter weather.  All of these pieces come in a variety of choices – it all depends on your personal style.

One, Two, Three, Four, Five
One, Two, Three
Corduroy and Velvet Pants
Skinny, boyfriend, high rise and flare.  Bright, pastel, jewel tone and neutral.
These bottoms don’t have to be a certain kind—whatever flatters your body type (and pocketbook) is best.  This texture in and of itself brings so much to the table the rest doesn’t really matter.  In my opinion anyone and everyone can wear this trend and look fabulous.  If you aren’t a fan of the corduroy, you could try velvet.  Both bottoms have a rich texture to them that gives the same effect.  However, I definitely wouldn’t mind having both in my closet.  I absolutely love the rich look, especially paired with a chambray shirt or even a vintage t-shirt and, of course, some amazing boots.

Boots
Sparkly, chunky, spikey.  Tall, short.  Zip-up, lace-up, slip on.
Boots are another accessory that changes an outfit.  Pair a chunky boot with a delicate dress and you get a careful, cool-without-trying look.  Add a sparkly boot to a t-shirt and colored jeans (or some corduroy/velvet jeans) and plain clothes start to instantly become more interesting.  Personally, I have large calves which make tall, slip-on boots more difficult to wear, but once I find a pair that work I wear them out.  No matter which you prefer (tall or short), if you find yourself one or two good pair of boots you can wear them with pretty much any outfit you put together (just like Uggs only the final look is more put-together and not so slouchy).  I’ve included a few high heel booties because they have become another classic.  Black booties (especially with black tights or black leggings) tend to make your legs look that much longer.  But don’t take my word for it, try them yourself.

Cardigans
Thick, thin. Printed, solid.  Long, regular and cropped.
Cardigans come in all different shapes, sizes and weight.  Your body type should dictate what type of cardigan you buy—but watch out, don’t get stuck on a few specific types.  Flattering cardigans of all lengths and types work well with different tops.  For example, if you’re wearing a loose top (that you might think adds bulk) a simple cardigan that hugs to the curve of your waist can draw the eye in and mask any troubling body feature.  Long and flowy cardigans can add some beautiful definition over a snug shirt.  But these are not the only combinations.  Experiment with different cardigans over (and under) different pieces.  After a while, you will get the hang of pairing tops with specific cardigans.  Sometimes I think a cardigan will work with an outfit until I try it on.  It just takes experimenting and finding a few favorites.  Remember, even if it has buttons, you don’t have to keep it closed, open can look just as good.

Leather Jackets
White, gray, brown, black and every color in between.  Studded, cropped, modified, embellished and established.
You can never go wrong with a leather jacket.  There are even faux leather and vegan options.  One slices the price and the other slices nothing—except maybe animal cruelty.  Depending on the style you choose this jacket can make any outfit a traditional classic or on the edge trendy.  Both types are usually worth the price.  A leather jacket can look luxurious and sophisticated or just the opposite.  Color choice can play a large factor in this.  A darker color can look more expensive in a number of materials while white can cheapen certain materials.  However, that can be an effective look, but not if you are looking for a more traditional and classic feel. For established simplicity, stick with blacks and browns and forgo the hardware.

Scarves
Light, heavy.  Solid, printed.  Tassled, ruffly, fringed or straight edged.  Knitted, crocheted, cabled, patterned, silk or cotton.  Square, triangle, infinity.  Glittery, bejeweled or matte.
Another accessory that can will not only keep you warm, but also change your look, is the mystical scarf.  This accessory can be lovingly homemade, thoughtfully given as a gift or bought on a whim.  In the end it doesn’t matter how you acquire it but it does matter how you wear it.  There are the traditional ways of wearing a scarf:  tied in a knot, looped around your neck, hanging straight down.  But don’t be afraid to experiment with new looks.  We came across this diagram that explains 15 ways to wear a scarf.  Handy, no?  You can wear this accessory with pretty much anything especially as cooler weather approaches.