Don Tiki – Close Your Eyes

Les Baxter – Jungle Flower

Stan Getz – The Girl from Ipanema

Steel Guitar Magic – Maui Chimes

Miles Corbin – Quintana Roo

Herb Alpert & The Tijuana Brass  – A Taste of Honey

Martin Denny – Quiet Village

Stan Getz- Samba De Uma Nota So

Arthur Lyman – Love for Sale

Yma Sumac – Wimoweh (Mbube)

The Queens periodically interview someone we find interesting and inspiring. In this installment, we are excited to introduce you to Tara Miko Grayless. Sandy and I love meeting fellow entrepreneurs and hearing the personal stories on what motivates them to pursue certain career paths.  It was while we were out promoting our book that we met Tara Miko Grayless, owner of Happy Hemp!  Initially it may have been the name of the product that grabbed our attention, but we were equally intrigued by Tara’s story. After 10 years in the fashion industry, the stressful demands of the job were taking a toll on both Tara’s physical and mental well-being.   She was suffering from insomnia, indigestion and was generally feeling blue. After embarking on mission to put her health first, she was introduced to the benefits of hemp seeds. The passion she demonstrated over her product was infectious, and after months of being out on tour, it didn’t take much to convince us to give Happy Hemp a try!  Life on the go was simply not allowing us to make healthy eating decisions, so this was a perfect solution to balance out the airport junk and last minute grab-and go meals that consumed our diet! Just two tablespoons a day is all it took, and it truly did help with our general sense of well-being. Tara provides tons of inspiration and tasty ways to incorporate hemp seeds into your diet through her website and blog and we encourage you to check it out at:  www.happy-hemp.com and http://happyhemp.wordpress.com

 The queens are proud supporters of Happy Hemp and we hope that you get inspired by her story as well.  Enjoy!

The Queens and Tara

Tell us a little about yourself and why you started your business.

After 10 years in the fashion industry, I came to a place where I did not like where my life was headed. Instead of continuing down that same path, I chose to create a passion project. Happy Hemp was born from me starting over and living a life that I choose to live, was proud of, and ultimately creates happiness for myself and others.

Happy Hemp is enlightening thousands of people to hemp seed, an ancient superfood with life-altering benefits. Often touted as “the most nutritionally complete food source in the world,” hemp seeds are vegan and gluten-free, and boast nature’s highest botanical source of essential fatty acid (more than flax or any other nut or seed oil), a perfect 3:1 ratio of Omega-3 and Omega-6  essential fatty acids.

Happy Hemp should be enjoyed as part of a balanced diet either as a satisfying snack on its own, a topping for yogurt or cereal, or incorporated into a healthy recipe.

Behold the power of Hemp Seeds!

What is your “recipe” for success?

I am not afraid to hear the word ‘NO.’ One of my greatest strengths is my persistence, and being a successful business owner means to love your company and believe in your company when NO one else does.

If your personality could be described as any casserole, what would it be?

I would say I am a quiche. You take common ingredients like eggs, ham and cheese and come up with a unique combination.

 If someone wrote a book about you, what would the title be?

Failing to Give Up.

What dish from your childhood brings you the most comfort and why?

Grilled cheese and tomato soup. No matter where I am in the world, this simple dish brings me comfort when I am far away.

Family is in town unexpectedly and coming over for dinner. Quick – what is your go to meal?

When I have an unexpected guest, my go to meal is lasagna, a large salad and garlic bread. And don’t forget beautiful full glasses of red wine. For dessert? Two scoops of laughter.

Tell us about a cooking disaster that you’ve had.

OMG… which one? I am the queen of getting distracted in the kitchen, a professional food burner.

What unique characteristic do you bring to the hemp seed?

Most people are surprised by the way I look. There is a preconceived image of what a hemp seed salesgirl is supposed to look like. Some customers who would have walked past are intrigued to stop, chat and learn about how great Happy Hemp is as a food source.

Tara Miko Grayless

What has been the most interesting dish you have ever tasted with hemp?

Ice cream! Yum. It’s nice to be eating such a rich and tasty dish, knowing that it’s still good for you in some ways.

Let us in on your favorite hemp pairings and how often do you work hemp into an “everyday” dish?
My blog keeps me testing and tasting new dishes weekly. I am personally a fan of simple and easy dishes. I love a fresh fruit smoothie to start my day.

Happy Hemp Takeout Noodles - Yum!

Happy Hemp Sesame Sauce with Kale

Ingredients!

Mix the peanut butter, confectioners’ sugar, salt, and panko crumbs together in a large bowl.

Mix well.

Cover with plastic wrap and chill in the fridge for a few hours or overnight.

Take out of the fridge. (It will look just like it did when it went in. Just more firm.)

Scoop out.

Roll into a ball shape or whatever shape you want. Go crazy. You could make ovals, or spheres, or circles, or logs.

The world is your oyster!

They are good to eat right now, but chocolate will make’em even more teriffical!

Melt chocolate in a double boiler.

A bowl of melted chocolate. I’m gonna need a moment.

Ok, I’m back. Dunk’em in the chocolate and coat well.

Back in the fridge until their yumminess has solidified.

Chocolate Covered Peanut Butter Balls of Yumminess

12 ounces high quality chocolate

1½ cups crunchy peanut butter

2 tablespoons confectioners’ sugar

½ cup plain panko crumbs

Pinch of sea salt

Mix the peanut butter, confectioners’ sugar, panko, and salt together in a large bowl.  Check to make sure it is sweet enough. If you want to make it sweeter;  just add a little more powdered sugar and mix it in well.

Cover bowl with plastic wrap and put that bad boy in the fridge for at a few hours at the very minimum.

Time to roll these boys into balls. We are getting much closer to eating them. Once rolled; put them on a tray covered with parchment paper and chill again.

Get your chocolate melted while the peanut butter balls are chilling in the fridge.

In a double boiler, carefully melt the chocolate (set a heat proof bowl on top of a saucepan with an inch of boiling water – don’t let the bowl touch the water).

You can start dipping when the chocolate is melted. Drop a couple of the peanut butter balls in the melted chocolate and coat well. Place the coated peanut butter balls on your prepared tray. When done place tray in the fridge and let firm up.

Eat! Do it now.  SO GOOD!

Man o’ man do I love this candy!

Those yellow and red wrappers were on of my irresistable go-to treats on those magical days when my mom or dad would take me to Dominguez grocery in Hargill (my hometown) and say those beautiful words that every kid lives for: Go pick out some candy!

The phrase still fills my heart with joy!

Childhood passes quickly, and it’s the small memories that end up meaning the most. I remember so clearly grabbing a handful of Coconut Long Boys, then placing them on the tall countertop so Mrs. Dominguez could ring them up and put them in a tiny brown paper bag that was just for me (and not my dumb sisters!) It was just about as good as it could get.

Sadly, Dominguez Grocery has long since gone out of business, and we lost Mrs. Dominguez a few years ago, but simple memories like this help keep me from roaming too far from home.

Crystal and I had tossed around the idea of a series of blog post where we recreate things we loved as a child. So, when this candy popped into my head not long ago, I became obsessed with finding a recipe for these sweet treats. And I was totally successful! (Thank you so much Athena Hessong!)

Here is a step-by-step tutorial on making them yourself! Do it! Who knows, maybe you’ll love them too?

Gather these things! (full recipe at the bottom of the post)

    1/2 cup heavy cream

    1/2 cup sugar

    1/4 cup light corn syrup

    1/4 tsp. salt

    1/4 tsp. vanilla extract

    2 tbsp. butter

    2 cup flaked, sweetened coconut

You’ll also need: 10″ square baking pan lined with wax paper, heavy saucepan, wooden spoon, candy thermometer, pastry brush, sharp knife, and additional wax paper or candy wrappers for wrapping, cut into 5-inch squares.

Place the sugar, cream, corn syrup, and salt into the saucepan

Heat the pan over medium heat, stirring to combine and dissolve the sugar. Use a wooden spoon (not metal) to stir so that the heat from the cooking caramel will not travel up the spoon and burn you.

Put 2 tbsp. butter into the mixture and bring the pot up to a boil over medium high heat.

Stop stirring as soon as you see the mixture boiling.

Wait for the caramel to reach 248 degrees or above on the candy thermometer. Getting so close!

Remove the pan from the heat as soon as it reaches 248 degrees. Add the vanilla and flaked coconut and stir thoroughly to combine.

Stir!

Full disclosure moment! The paper did not work. I spent more time trying to peel that paper off the back side of my candy! Next time I will omit the paper and just lightly spray the pan.

I could totally get up in this with a spoon and never regret it.

Spread out the mixture, and let it cool for 30 minutes on the counter, or 10 minutes in the refrigerator. Do not let it cool completely or the caramels will be too hard to roll.

Cut the caramel in the pan into 1-inch-long strips.

Remove a strip from the pan and roll it out into a rope about 1/4 to 1/2 inch in diameter. Use a knife to cut the rope into 3-inch sections. Repeat making the individual candies with the other caramel strips.

Cut the wax paper into 5-inch squares

Wrap each coconut candy by rolling it up in the center of the paper and twisting the excess paper on either side to close.

Too cute!

Coconut Long Boys! (original recipe courtesy of Athena Hessong)

Instructions

• 10″ square baking pan lined with wax paper
• Heavy saucepan
• Wooden spoon
• Candy thermometer (includes a clip on the side)
• Pastry brush
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1/4 cup light corn syrup
• 1/4 tsp. salt
• 1/4 tsp. vanilla extract
• 2 tbsp. butter
• 2 cup flaked, sweetened coconut (you can also use unsweetened if available)
• Sharp knife
• Additional wax paper or candy wrappers for wrapping, cut into 5-inch squares

Place the sugar, cream, corn syrup and salt into the saucepan.

Heat the pan over medium heat, stirring to combine and dissolve the sugar. Use a wooden spoon (not metal) to stir so that the heat from the cooking caramel will not travel up the spoon and burn you.

Put 2 tbsp. butter into the mixture and bring the pot up to a boil over medium high heat.

Stop stirring as soon as you see the mixture boiling. Wait for the caramel to reach 248 degrees or above on the candy thermometer.

Remove the pan from the heat as soon as it reaches 248 degrees. Add the vanilla and flaked coconut and stir thoroughly to combine.

Pour the caramel into the pan, and let it cool for 30 minutes on the counter, or 10 minutes in the refrigerator. Do not let it cool completely or the caramels will be too hard to roll.

Cut the caramel in the pan into 1-inch-long strips.

Remove a strip from the pan and roll it out into a rope about 1/4 to 1/2 inch in diameter. Use a knife to cut the rope into 3-inch sections. Repeat making the individual candies with the other caramel strips.

Cut the wax paper into 5-inch squares and wrap each coconut candy by rolling it up in the center of the paper and twisting the excess paper on either side to close.

Clip the candy thermometer to the side of the saucepan so that the tip is inside the mixture at the bottom but not touching the sides or bottom of the saucepan.

Another option

After telling you all of that, I should let you know that Coconut Long Boys are still manufactured today by Atkinson Candy in Lufkin, Texas and can still be purchased HERE!

Probably should have told you that before, but I really want you to make them for yourself!

Have a great day!

What kind of contest is this, you ask? Well, it’s not a Halloween Candy Casserole contest because a 9×9 of burnt Kit Kats isn’t exactly appetizing. No no, this is your chance to take your favorite treats and morph them into any kind of scary person, place, thing or ghoulish scene you can imagine!

Our talented interns demonstrate with a few candied examples in the slide show below, but if you’re still needing inspiration, Martha’s always got great ideas, so you can check out her Halloween-ized cookies and cupcakes.

Please be sure to see the contest rules below and have fun!

Halloween Scenes and Fiends Contest Rules

Prize: A signed copy of The Casserole Queens Cookbook!!

Entry: To enter the contest, post a picture on The Casserole Queens Facebook page or Tweet a picture to the Casserole Queens of your best candy creature/animal/scene. You may have as many entries as you would like! The more the … spookier?

Deadline: Sunday, October 30 at midnight (CST) is the last time you can submit photos to the contest.

Prize delivery: The book will be shipped to the winner when they are selected and provide their address.

Winner: The winner will be chosen by the Queens. We will look at all the entries and select our favorite picture to win. The winner will be announced on Halloween, October 31 on our blog.

Some exciting stuff coming up next week: our Aug 23 appearance on The Today Show and our Aug 25 book release party at BookPeople.

We’ll be keeping this schedule up-to-date as more stops are confirmed. Stay tuned. If we’re stopping in your town, please come see us!

I am not entirely sure if it’s the umbrella or these fabulous (and I do mean fabulous!) ceramic tiki tumblers, but with one sip, you’re instantly transported to a tropical paradise. (Ok, who are we kidding? It’s totally the Mai Tai’s that do the transporting!) But seriously folks, what do you think? Do my vintage tiki tumblers make you want to break out your ukulele and burst into song?  Or do you just think that these tiki’s may just have the Brady Bunch curse?

P.S. Regardless of what you think of my tumblers, you should try a refreshing Mai Tai this weekend – recipe below!

• 4 parts dark rum (2 oz.)
• 4 parts light rum (2 oz.)
• 2 parts Curacao (1 oz.)
• 2 parts fresh lime juice (1 oz.)
• Grenadine (1 tbsp.)
• Orgeat (almond) syrup  (1 tbsp.)
• Pineapple spear
• Umbrella and awesome tiki tumblers optional.

Combine all ingredients with cracked ice in a cocktail shaker and shake like there’s no tomorrow. Strain into a chilled tumbler or glass highball over crushed ice. Garnish with pineapple, umbrellas, orchids, etc… Have fun!

Miss Vivian, the Queens need your help! We are hosting a fabulous “Tiki” party, but we have no idea what to wear- any advice?

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Oh, Kittens- of course Miss Vivian has some advice for you; in fact, she is utterly delighted that you ask!

First, a little background: the Tiki phenomenon started with- oddly enough- a restaurant. A nice young man from Louisiana, with the improbable name of Ernest Beaumont-Gantt, opened his Polynesian themed “Don the Beachcomber” in Hollywood in 1934 after a stint as a sailor in the South Pacific. Mmmmm… sailors! Polynesia, as you will recall from freshman geography class, is a series of islands, including Hawaii, New Zealand, Fiji, and- my personal favorite- Easter.

Mr. Beaumont-Gantt served wonderfully exotic food and cocktails (in fact, Kittens, he is the man who is credited with single-handedly inventing the tropical drink; a tip of the mini-umbrella to you, Ernie!) in a delightfully novel setting that was rather loosely based on the Polynesian aesthetic. His restaurant was so popular with the cognoscenti and glitterati of Hollywood alike that he was soon imitated, first by Trader Vic’s, then by a growing cadre of others.

By the 1950’s, fueled by post-war consumer culture and the easy accessibility- for the first time in history- of travel to tropical paradises like Hawaii, Tiki culture spread across the county, where it reigned in all its growing and glorious kitschiness through the 1960’s.

So with that in mind, what to wear? Close your eyes, Kittens, and imagine a warm, tropical breeze caressing your silky skin. Smell the gaudy, gorgeous hibiscus blooms. Hear the gentle roar of the sea on clean white sand. Now, tighten your sarong a bit, and let’s get to work!

A few key phrases: Bright, perhaps clashing, colors. Big, tropical florals. Novelty Hawaiian prints. Sarongs. Batik. Tribal. Think the dark haired, flower bedecked beauties of Gauguin, the muumuu’d and lei’d Hawaiian princess, even the uber-Americanized pop culture tikiness of Ginger from Gilligan’s Island. You can dial up or dial down the kitsch factor to suit your needs, Kittens; Tiki style tended to grow further from true Polynesian culture and more bastardized and silly (nothing wrong with that, however- I love a silly bastard!) as time passed.

For the big night, why not check out those bastions of vintage goodness, eBay and Etsy? Search for terms like “tiki dress”, “sarong dress”, “Hawaiian dress”, or “kamehameha dress”. Genuine tropical splendor from the salad days of Tiki- the late 40’s and 50’s- won’t come cheap, but they are often absolutely stunning sartorial creations which, when combined with a bold bloom tucked behind one ear, have the power to turn any modern girl into an exotic pinup almost immediately! Look for halter-neck or strapless styles, distinctly Polynesian prints and colors, and a wiggle silhouette (although there are numerous nipped-waist, full-skirted dresses in fabulous Tiki fabric which might work brilliantly, if you prefer that shape). If budget presents a problem, there are a plethora of adorable 80s-does-40s/50s, Tiki-inspired little numbers on offer as I type, and newer means cheaper! (Oh, forgive me, Kittens- I meant to say “newer means more affordable”!)  If you prefer a more mod take on Tiki, look for tropical or tribal print shifts and minis from the 60s.

Whatever your shape, style, or budget, I guarantee there is a Tiki dress out there for you, Kittens! Once you find it, accessorize yourself like an island goddess, and enjoy your warm summer evening in all its tropical Polynesian-esque splendor!

Sometimes it’s a big ol’ pile of recipes that she has cut out of newspapers and magazines. Bottom line is my mom is awesome and there is just no getting around that.

In a recent big ol’ pile of recipes she sent, I found an easy recipe for praline sauce that can and should be lovingly spooned over a giant bowl of 4th of July ice cream! It’s easy and super duper yummy. You probably have everything you need in your pantry. Go make it and let me know how you like it! If you like it, I’ll be sure to let mom know

1 cup light corn syrup

1/2 cup sugar

1/3 cup butter

1 egg beaten

1 tablespoon vanilla

1 cup coarsely chopped pecans

Combine the corn syrup, sugar, butter, and egg in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes without stirring.

Remove from heat; stir in vanilla and pecans.

Serve warm or at room temperature over ice cream!

ENJOY!

Praline Sauce (recipe origin not known)

Makes 2 cups (that’s enough for me, but what are you gonna eat?)

1 cup light corn syrup

1/2 cup sugar

1/3 cup butter

1 egg beaten

1 tablespoon vanilla

1 cup coarsely chopped pecans

Combine the corn syrup, sugar, butter, and egg in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes without stirring.

Remove from heat; stir in vanilla and pecans. Serve warm or at room temperature over ice cream!

WOO HOO SUGAR HIGH!!!

The other day our dear friend Laura Graf sent us a note saying she was feeling creative (and possibly a little bored!) and wanted to write us a jingle. She came up with three very unique ideas, but we need your help in deciding which one to choose. We will be collecting votes all this week and next, and will close the polls on July 8^th. The winning jingle will get placed on our website, and who knows – maybe we will even make a video!

To learn more about our little songstress, check out Laura at http://www.reverbnation.com/lauragraf

Jingle #1 (Performed to the tune of “Love for Sale”)

Jingle #2  (Performed to the tune of “Put Your Head on my Shoulder” )

Jingle #3 (Performed to the tune of “I Love Rock-n-Roll”)