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Saturday, February 28, 2015

Baileys Brownies With Baileys Frosting

Your favorite brownie mix, I love Ghirardelli Chocolate Supreme
1/3 cup of Baileys Irish Cream
1 1/2 cups of Cool Whip
1/4 cup of Bailey's Irish Cream
1 tbs powder sugar
1-2 tbs Meringue powder (for stabilizing)

Preheat the oven to 350 and grease a preferred baking pan.
While making the brownies, substitute the water in the box ingredients for the Baileys Irish Cream.
Sift the brownie mix to get rid of the lumps and whisk everything together.
Bake according to the box ingredients.
Take out the brownies and cool completely before frosting.
Whisk the Cool Whip and Baileys together, don't whisk too hard.
Add the powder sugar and meringue powder, whisk well. If the frosting is still a little too thin, add another tablespoon of meringue powder.
Using a heart cookie cutter, cut out the brownie hearts.
Combining 3 hearts, form a shamrock.
Make the stem out of the scraps.
Frost, sprinkle with green sugar and enjoy!

Shamrock Cookies for St. Patrick's Day

  • 3/4 cup butter
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1 egg
  • 1/2 tsp mint or almond extract
  • Green food coloring (a few drops)
  • 2 cups flour
  • Green colored sugar

Beat butter, sugar, salt, egg, extract, and green food coloring till fluffy. (I added a bit too much food coloring this time. I like it when the dough is a little lighter and the colored sugar stands out more.) Stir in flour.

Divide the dough in thirds and roll each section into a log about 1" wide.

To assemble cookies, place three circles on a lightly greased cookie sheet. (I lined mine with foil, but that is optional.) To make stems, cut one of the circles into three strips. Place a stem at the bottom of the cookie, pressing it up in between the clover petals. Then use your fingernail to press in the sides of the circles to make a clover shape.

Repeat with the remaining dough.

Bake at 350° for 7-8 minutes. Let them sit on the cookie sheet for about 5 minutes, then carefully place them on cooling racks.

If you want, you can even drizzle them with a little melted chocolate. Mmmm.

The Best Ever Broccoli Salad with Dried Cranberries

Makes about 8-10 servings

  • 2 heads fresh broccoli (not frozen)
  • 1/2 cup red onion, chopped
  • 1/2 pound bacon
  • 1 1/2 cups grated cheddar cheese (Don’t buy the pre-grated stuff for this; buy a block and grate it yourself. The texture is much better.)
  • 1/2 to 3/4 cup of dried cranberries (However much you want, you can sub raisins as well)
  • 2 1/2 tablespoons vinegar
  • 1 cup mayonnaise
  • 1/3 cup sugar

1. Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.

2. Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions, cheddar cheese and dried cranberries in a large bowl.

3. In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving (it’s best when made a day ahead).

Lower Fat Blackberry Cobbler

Made with nonfat yogurt and egg whites, this sweet cobbler is a smart choice. 


  • 1 3/4 lbs. Blackberries 
  • 3/4 C. sugar 
  • 2 Tbs. All purpose flour 
  • 1 tsp. Lemon zest 
  • 1 Tbs. Lemon juice 
  • 1 tsp. Vanilla extract 
  • 1 C. all purpose flour 
  • 1/2 tsp. Baking powder 
  • 1/2 tsp. Baking soda 
  • 1/2 C. plain nonfat yogurt 
  • 2 Tbs. Lemon juice 
  • 2 Tbs. Unsalted butter, melted 
  • 1 tsp. Vanilla extract 
  • 2 egg whites 

Preheat oven to 400F. Combine blackberries with next 5 ingredients in a lightly buttered 7x11 inch baking dish. Toss to combine. Set aside. Sift together remaining flour, baking powder and baking soda in a mixing bowl. Set aside. Combine remaining ingredients in a mixing bowl. Mix thoroughly. Stir into flour mixture until mixture is just moistened. Drop by spoonfuls on top of blackberry mixture. Bake 30 minutes, or until crust is golden and mixture is bubbling.
This recipe serves 8 people.

Norwegian Fruit Pudding.

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron. Let cook and mash until smooth; then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream.

Friday, February 27, 2015

Old German potato soup

Preparation time: about 90 minutes

For the soup:
700 g\11/2 lb floury boiling potatoes
50–75 g\2–3 oz celeriac
250 g\9 oz carrots
1 onion
1 bay leaf
1 clove
40 g\11/2 oz (3 tablespoons) butter
1.5 litres\23/4 pints (7 cups) hot vegetable stock
200 g\7 oz leeks
125 ml\4 fl oz (1/2 cup) whipping cream or 150 g/5 oz crème fraîche
freshly ground pepper
dried marjoram leaves
grated nutmeg

For the garnish:
200 g\7 oz chanterelles
1 onion
25 g\1 oz (2 tablespoons) butter
2 tablespoons chopped herbs, e.g. chervil, chives, flat-leaved parsley

Per serving:
P: 7 g, F: 24 g, C: 27 g, kJ: 1483, kcal: 354

1. To make the soup, wash the potatoes, peel and rinse. Peel the celeriac and cut out the bad parts. Peel the carrots, cut off the green leaves and tips. Wash the celeriac and carrots and leave to drain. Cut all these prepared vegetables into small cubes or dice. Peel the onion and stud it with the bay leaf and clove.
2. Melt the butter in a pan. Add the diced celeriac and carrots and brown lightly while stirring all the while. Now add the diced potatoes, studded onion and vegetable stock. Cover, bring to the boil and cook over medium heat for about 20 minutes.
3. Meanwhile, remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half, wash thoroughly, leave to drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
4. Remove the onion, studded with the bay leaf and clove. Remove about one-third of the potato and vegetable mixture from the soup, purée, stir in the crème fraîche and pour the puréed mixture back into the soup. Heat up the soup again and season with salt, pepper, marjoram and nutmeg.
5. For the garnish: Clean the chanterelles with a brush and remove any bad parts. If necessary, rinse the chanterelles and pat dry. Peel the onion and dice finely. Melt the butter in a pan, add the diced onion and fry in the melted butter, stirring continuously. Add the chanterelles and fry for about 5 minutes, stirring frequently.
6. Add the onion-chanterelle mixture to the soup and simmer for about 5 minutes. Sprinkle with herbs just before serving.

Tip: If desired, small Vienna sausages may also be added to the soup. By preparing the chanterelles while the soup is cooking you can reduce the preparation time by 15 minutes. Bottled or canned chanterelles may be used instead of fresh ones.

Green Velvet Cupcakes

Make 20 to 24 cupcakes


  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ounce green icing color
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon apple cider vinegar

Preheat oven to 350 degrees F.  Line the wells of cupcake pan with paper liners.  In a medium mixing bowl, beat butter, sugar and vanilla until creamy.  Add eggs and icing color, blend well.  In a separate bowl, stir together flour, cocoa and salt.  Alternately, add buttermilk and flour mixture to batter mixture.  Beat until blended.  In a small bowl, stir baking soda into vinegar.  Fold carefully into batter (Do Not Beat).  Pour batter into liners.  Bake for 17 to 20 minutes.

Vanilla Butter Cream


  • 1/2 cup vegetable shortening
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 4 cups confectioners sugar
  • splash of whole milk
  • Green sanding sugar

In a large mixing bowl, cream shortening and butter with mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Add a splash of milk, if needed.  Beat at medium speed until light and fluffy.  With 1M tip, pipe butter cream onto cupcake and dust with sanding sugar.


Thin Mints Milkshake

ever-so-slightly adapted from Your Homebased Mom

  • 2 cups vanilla or vanilla bean ice cream 
  • 1 cup milk
  • 6 Thin Mint cookies + more for garnish 
  • Whipped cream for topping

Blend all ingredients in a blender. Top with crushed Thin Mints for garnish.

Irish Beef Rolls.

Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until brown. Serve hot with the sauce.

Mexico − Carne Asada

  • 2 pounds flank steak
  • 12 flour tortillas
  • 1/2 cup tequila
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 4 cloves garlic crushed
  • 1 medium onion chopped
  • 1 teaspoon black pepper
  • 1 cup salsa
  • 1 cup guacamole
  • 1 teaspoon tobasco

Mix juices, garlic, onion, tequila, tobasco and pepper in a
bowl. Add meat and marinate both sides. Cover and refrigerate,
turning meat over occasionally. Let sit for 4 hours or more.
Preheat grill. Place a few drops of water on each tortilla,
stack and wrap in aluminum foil. Place on grill. Remove meat
from marinade, reserving marinade. Place on grill. Turn steak
and tortillas once during cooking. Brush steak with remaining
Cook to your liking (12 to 15 minutes for medium−rare). Cut
into thin slices. Place a few slices of steak on each tortilla
with salsa and guacamole and serve.

Weight Watchers' Chicken in Spicy Lemon Sauce

A fabulous weight conscious chicken dish that has a spicy kick.


  • 1 Tbs. Chef Paul Proudhomme's Meat Magic 
  • 4 -4 oz. boned, skinned chicken breasts 
  • 1 3/4 C. fat free chicken broth 
  • 1/4 tsp. lemon zest 
  • 2 Tbs. lemon juice 
  • 1 Tbs. julienne jalapeno peppers 
  • 20 green peppercorns 
  • 1 Tbs. cornstarch 
  • 1-2 packages Equal 

Preheat 8-inch skillet over high heat for 4 minutes. On each side of each chicken breast sprinkle 1/4 tsp. Meat Magic, and place them in hot skillet. Cook 4-5 minutes turning once or twice. Remove chicken from skillet and set aside. Immediately add 1/2 C. fat-free chicken broth to skillet and deglaze it, then add carrot, lemon zest and lemon juice, pepper, and peppercorns. Cook and reduce liquid for about 2 minutes. Add 1 C. of chicken broth and cook 3-4 minutes. Add cornstarch and remaining chicken broth and stir until dissolved. Add this mixture to pan and whisk it thoroughly into the sauce. Let it come to a boil, reduce heat, add chicken and simmer for 4-5 minutes, turning once. Remove skillet from heat and whisk in Equal (1-2 minutes) to taste. Serve immediately over rice. 

Thursday, February 26, 2015

Green Velvet Donuts & Whoopie Pies


  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 Tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla
  • 1/2 - 1 oz green food coloring

1] Preheat oven to 350º. Grease donut and/or whoopie pie pans.
2] Lightly stir eggs, and add remaining liquid ingredients. Stir together until blended.
3] Place all the dry ingredients in a mixing bowl and stir together well.
4] Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
5] Pour by tablespoons into donut or whoopie pie pans and tap pans on the counter a few times to release any air bubbles.
6] Bake for about 10-13 minutes or until an inserted toothpick comes out clean.
7] Let cool for about ten minutes, remove from pans and cool completely on a wire rack.

Leprechaun Shakes

For each shake:

  • 2 or 3 scoops of vanilla ice cream or frozen yogurt
  • 4 or 5 drops of green food coloring
  •  rainbow sprinkles
  •  lemon-lime soda (such as Sprite or 7-Up)
  •  whipped cream

1] Place ice cream in a tall glass. Drip the green food coloring drops on top of the ice cream.
2] Slowly pour soda into the glass until the glass is nearly full. Sprinkle on a few rainbow sprinkles, and stir until the shake turns green.
3] Top with a squirt or dollop of whipped cream and additional rainbow sprinkles, if desired.

Hungarian Fruit Roll.

Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted butter and let bake until brown. Serve with wine sauce.

Libya − Halawah Bil−Fawaaki

  • 2 large plums, diced
  • 1 large apple, peeled, cored, and diced
  • 2 medium peaches, diced
  • 1 cup diced cantaloupe
  • 1/4 cup raisins
  • 2 tablespoons lemon juice
  • 1/2 cup honey, melted
  • 3 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 1/2 cup couscous
  • 2 tablespoons crushed pistachios

Combine, plums, apple, peaches, cantaloupe, raisins, lemon juice,
and honey in a saucepan; then cover and cook over low heat for
10 minutes. Add butter, cinnamon and couscous. Cook over low heat,
stirring often, until couscous is done.
Transfer to a serving bowl and allow to cool for 1 hour. Sprinkle
with pistachios just before serving.

Low Fat Asian Beef and Broccoli Lettuce Wraps

These wraps feature the leafy lettuce curled around an Asian-inspired mixture of stir-fried beef steak strips and favorite vegetables. The wraps make a nutritious low-fat family meal that's easy to prepare and to eat. 


  • 1 lb. top round steak, cut 1 inch thick (see note) 
  • 4 C. fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas) 
  • 2 tsp. vegetable oil 
  • 8 Boston or red-leaf lettuce leaves 

For the sauce: 

  • 2 Tbs. hoisin sauce 
  • 2 Tbs. orange juice 
  • 2 Tbs. rice vinegar 
  • 2 Tbs. soy sauce 
  • 2 tsp. cornstarch 

To make the sauce: Combine hoisin sauce, orange juice, rice vinegar and soy sauce in small bowl. Stir in cornstarch; set aside. Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips. Place beef and 1/4 C. sauce in medium bowl; toss to coat beef. Cover and marinate in refrigerator 30 minutes. Combine vegetable mixture and 1/2 C. water in large nonstick skillet; bring to boil. Reduce heat to medium; cover and cook 4 to 6 minutes or until vegetables are crisp-tender. Drain vegetables; set aside. Remove beef from marinade, discard marinade. Heat oil in same skillet over medium-high heat until hot. Add half the beef; stir-fry 11/2 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Combine vegetables and beef in skillet. Stir in remaining sauce; cook and stir over medium-low heat 1 to 2 minutes or until thickened and bubbly. Serve with lettuce leaves for wrapping.
Makes 4 servings. 

Wednesday, February 25, 2015

Triple Green Crunchwrap Supreme

For each crunchwrap, you'll need:
1 large spinach wrap or flour tortilla
1 tostada shell
Hot, cooked taco meat (chicken or beef, or skip it for a vegie version)
Shredded extra sharp cheddar cheese
Chopped onion, tomato, and/or peppers (whichever you please)
For serving: A bed of greens, Greek yogurt or light sour cream, salsa, cilantro

1] Heat the tostada shell in the oven at 400 for a few minutes till it's good and hot.
2] Heat a frying pan over medium heat and spray with cooking spray or brush lightly with oil.
3] Take the large wrap (or flour tortilla) and warm it for about 15 seconds in the microwave to make it pliable.
4] Set the wrap in the hot frying pan and sprinkle the center of the wrap with some cheddar cheese, hot taco meat and chopped vegies of choice.
5] Now take the hot tostada shell out of the oven, spread the tostada shell with bean dip and set it on top of the meat and vegies in the frying pan. Add more meat and vegies on top of the tostada and then sprinkle some more shredded cheese on top of the tostada shell.
6] Fold up the wrap over all this goodness, origami style, holding the folds in place till the bottom of the crunchwrap is toasted and brown (or use a lid from a frying pan to hold it flat while the bottom cooks). (See this post for step-by-step photo instructions.)
7] Turn the crunchwrap over to toast the "origami" side. Don't worry if the wrap didn't totally enclose the toppings. The middle will just get a little toasted. It'll still be yummy.
8] When the "top" is toasty brown, set the crunchwrap on a bed of greens and serve with your choice of toppings and garnishes.
9] Enjoy it while it's hot!

Creamy Green Avocado Cilantro Bean Dip

Prep Time: 15 minutes
Total Time: 15 minutes


  • 1 cup cooked white beans
  • 1/4 cup plain nonfat Greek yogurt
  • 1 - 3 cloves garlic (unless you're a garlic freak like me, I'd recommend starting with 1 clove and adding more to taste as you go)
  • 1/2 of a ripe avocado
  • 1/2 cup (packed) fresh cilantro leaves (stems removed)
  • 2 Tablespoons extra virgin olive oil
  • Juice of 1/2 a lemon or lime
  • 1/4 cup Pepitas (pumpkin seeds, the green kind)
  • A few slices of jalapeno pepper (about 1/2 of a small pepper ~ use more or less to taste)
  • 1/2 teaspoon of salt (or to taste)

1] Put all the ingredients in a handi chopper or food processor and blend until smooth. Give it a sample and adjust the amount of garlic, jalapeno, and salt to your tastes, then re-blend and taste again.
2] Serve with crackers, veggies, chips or toasted pita chips.

Lentil Soup

Recipe from Martha Stewart


  • 3 strips bacon, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 medium carrots, peeled and cut into 1/4-inch half-moons
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups lentils, picked over and rinsed
  • 1/2 teaspoon dried thyme
  • 3 1/2 cups reduced-sodium chicken broth 
  • 1 tablespoon red-wine vinegar
  • Kosher salt and freshly ground pepper

In a Dutch oven, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
Add the onion and carrots and cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute more.
Now add the lentils, thyme, broth, and 2 cups water. Bring to a boil and reduce to a simmer. Cover the soup and cook until lentils are tender, 30 to 45 minutes. If the soup becomes too thick add a bit more water.
Stir in the red-wine vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
I added a little shaved Parmesan at the end.

Jewish Stewed Brisket.

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.

Weight Watchers' Sweet and Sour Turkey Meatballs

This is a Weight Watchers recipe that is 2 points for 4 meatballs. 


  • 2 Tbs. dried parsley 
  • 2 Tbs. seasoned bread crumbs 
  • 2 lb. lean ground turkey 
  • 6 tsp. spicy mustard 
  • 2 cloves garlic, minced 
  • Cooking spray 
  • 4 tsp. dried oregano 
  • 16 oz. canned tomato sauce 
  • 2 1/2 tsp. chili powder 
  • 1 C. artificial sweetner, or to taste 

Preheat oven to 350 degrees. Coat a large, rimmed baking sheet with cooking spray. In a medium bowl, combine turkey, parsley, bread crumbs, garlic, and oregano; mix thoroughly. Shape turkey mixture into 48 1-inch balls; place on baking sheet. Bake meatballs for 25 minutes. Transfer to a slow cooker and set on low heat to keep warm. Or place meatballs in a heated chafing dish. Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes.

Tuesday, February 24, 2015

Avocado Havarti Grilled Cheese

Prep time 5 mins
Cook time 5 mins
Total time 10 mins

Author: Ruthie
Recipe type: Sandwich
Serves: 1


  • 2 slices whole grain bread (I used squaw bread)
  • ½ an avocado, mashed
  • 1 slice havarti cheese
  • 1 Tbsp light mayonnaise
  • 1 tsp Basil Gourmet Garden Herbs
  • 1 tsp butter

1] Combine mayonnaise and basil in a small bowl.
2] Place one slice of bread on flat surface.
3] Layer cheese and spread avocado evenly on top.
4] Spread mayonnaise mixture on the second slice of bread.
5] Place mayo side down onto avocado.
6] Lightly spread butter on the outsides the sandwich.
7] Preheat a small frying pan sprayed with cooking spray, lightly grill each side of sandwich being careful not to over cook.
8] Cut and enjoy!


4 1/2 cups cubed honeydew melon
1 1/2 cups lime sherbet
2 Tbsp. lime juice
1/2 cup cold water

Place honeydew melon in a single layer on a baking sheet.  Cover and freeze until firm, about 30 minutes.

First, add water to a blender and then add the melon, sherbet and lime juice.  Blend until smooth and serve immediately.

Healthy Mushroom Spread

Serve on thin slices of low-carb sourdough or French bread or use as a dip for fresh veggies. 


  • 8 oz. reduced-fat cream cheese, softened 
  • 1 tsp. Worcestershire sauce 
  • 1 tsp. seasoned salt 
  • 1 Tbs. finely minced scallion (green onion) 
  • 1/4 lb. fresh mushrooms, finely chopped 

Combine the cheese, Worcestershire sauce, scallion and seasoned salt. Stir in the finely chopped mushrooms. Cover and chill for at least four hours.
Yield: 1 1/2 cups 

Japan − Yakitori

The sauce:

  • 1 tablespoon granulated sugar
  • 1/4 cup mirin (sweetened cooking sake)
  • 1/2 cup sake
  • 1/2 cup soy sauce

Mix ingredients over high heat and bring to a boil. Reduce heat to
medium−low and simmer until reduced to one cup. (About 10 to 15 min.)
Set aside.

  • 12 ounces of boned, skinless chicken
  • 8 ounces of chicken livers
  • cold water
  • 4 medium dried chinese black mushrooms, soaked in hot water until soft
  • 2 medium green bell peppers
  • 1 medium leek
  • 16 to 20 skewers
  • 1 lemon, cut into wedges

Soak the bambo skewers in cold water while you cut up the ingredients.
Cut the chicken into squares and the liver into squares and place the
livers into the cold water and cover. Let stand 5 min. then drain and
pat dry.
Remove the mushroom stems from the water and cut each cap into halves.
Then cut each green pepper into 1−inch squares. Cut the leeks into
1− inch lengths.
Thread the pieces of food on the skewers in alternating order, then
place on a hot grill and baste with the sauce. Cook for about 3 to 4
min. Do not overcook or the chicken will be dry.
Serve with the lemon wedges.

Japanese Eggs.

Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice. Put the eggs on the rice and pour a little hot tomato-sauce over the base of the platter and serve.

Monday, February 23, 2015

Mint Cheesecake Swirl Brownies


  • 1 Package for Fudge Brownie Mix
  • 1 Tsp Vanilla Extract
  • 1 Eggs
  • 1/3 Cup Canola Oil
  • 1/3 Cup Water
  • 8 oz Fat Free Cream Cheese - Softened
  • 1 Egg
  • 1 Tsp Mint Extract
  • 1/4 Cup Sugar
  • 2 Tbsp Flour
  • Green Food Coloring
  • Pam Spray

Start by preheating your oven, the temperature you'll need depends on the type of brownie pan you will be using so follow the guidelines on the box for a 9 x 9 inch pan. In a large bowl using a spatula or wooden spoon combine the needed ingredients on the box to make the brownies, set aside.

In your stand mixer bowl with the paddle attachment on a medium speed combine the softened cream cheese, flour and sugar until smooth. Add in the egg, mint extract and food coloring. Beat again until well blended and you get the desired color.

In pan that has been sprayed with Pam or greased, spread all but 1 cup of the brownie batter in the bottom of the pan. Be sure to spread it out evenly. Next pour the cream cheese mixture on top of the brownie batter smoothing it out completely over top.

Using the remaining cup of brownie batter and drop spoonfuls of the batter on top of the cream cheese layer.

sing a knife swirl the brownie batter and cream cheese mixture together to make a fun and decorative marbled pattern. Be careful not to drag the knife too deep you want to try and stay on top layer and leave the bottom brownie batter alone.

Bake for the recommended amount of time as instructed by your brownie box. I believe mine baked for 30 minutes at 325. When they are ready a toothpick inserted into the middle will come out clean and the edges of the brownies will begin to pull away from the sides. Cool in the pan completely before slicing into squares. Store in the fridge.

Sparkling Leprechaun Kiss Drink Recipe

What you need:
1 oz Sour Apple Pucker
.5 oz vodka
1 oz lemon juice
.5 oz simple syrup (equal parts sugar and water heated until combined, then cooled)
1 drop green food coloring
lemon lime soda

Mix all ingredients together in a shaker (except soda) and shake until combined. Pour over ice and top with lemon lime soda.

Apple Pecan Pancakes with Apple Spice Syrup

These autumn pancakes are a welcome switch from toast and cereal. Chunks of pecans and apples fill the cinnamon-flavored batter topped with a homemade spiced syrup.

Serving Size / Yield: 12 pancakes


  • 1 C. all-purpose flour
  • 2 Tbs. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 3/4 C. plus 2 Tbs. milk
  • 2 eggs, separated, whites stiffly beaten
  • 1 tsp. vanilla extract
  • 1/2 C. peeled and finely chopped apple
  • 1/2 C. finely chopped pecans

Apple Spice Syrup:

  • 1/4 C. packed brown sugar
  • 2 Tbs. cornstarch
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 C. apple juice or cider

Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir in the milk, egg yolks, and vanilla. Fold in the apple, pecans, and beaten egg whites. Using a 1/4 C. measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup.
To make syrup, combine the brown sugar, cornstarch, and spices in a saucepan and mix well. Add the juice and stir over moderate heat until the syrup boils and is slightly thickened. Cool slightly before serving. Makes 2 cups.

French Waffles.

Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top.

Italy − Asparagus Pasta col Pesto

  • 3 cloves garlic, minced
  • 1/4 to 1/2 cup olive oil (do not substitute)
  • 1 cup chopped or sliced asparagus, use only the tender half or tips (asparagus can be substituted with broccoli,
  • string beans, or zucchini)
  • 2 tablespoons minced onion
  • 1/4 to 1/2 cup fresh basil, finely chopped
  • 8 ounces pasta noodles of your choice
  • grated Parmesan cheese

Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until
the garlic and onion turns light brown. Do not over cook. Set aside
and keep warm.
Prepare the pasta of your choice according to package directions
except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil,
add the asparagus or the vegetables of your choice. When the water
begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the pesto sauce over
the top, tossing lightly to coat. Top with parmesan cheese and serve
with French bread and additional parmesan cheese.

Sunday, February 22, 2015

Guinness Chocolate Brownies Baileys Cream Cheese Frosting

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Yield: 12

Rich, Chocolate Brownies are topped with a Bailey's infused Cream Cheese Frosting.


  • 1 stick of butter salted
  • 1/2 heaping cup of Choc chips
  • 1/2 cup cocoa powder
  • 1/2 cup Guinness ( I simmered about 3/4 cup until it reduced so the flavor was more intense)
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 1 scant cup ap flour
  • 3 oz cream cheese, at room temp.
  • 1/2 cup Baileys Irish Cream
  • 2 1/2 - 3 cups powdered sugar

1] Melt butter and Choc chips together over double broiler once combined whisk in cocoa powder let sit for a few minutes
2] Then whisk in Guinness.
3] Mix in sugar, eggs one at a time and vanilla fold in flour
4] Bake at 350F for 35 minutes in an 9X9 pan greased well. Bake until toothpick comes out clean let cool complete before frosting
5] Beat 3 oz cream cheese for 2 minutes add 1/4 cup baileys and 2-3 cups powdered sugar beat for 3-4 minutes until completely combined and fluffy. Make sure to scrap down sides. Spread on top of brownies.

Reuben Loaf

French Bread:

  • 3 cups flour 4 tsp. sugar
  • 1 1/4 cups hot water 2 Tbs. butter
  • 1 pkg. yeast 1 1/2 tsp. salt

Ingredients for Reuben:

  • Thousand Island Dressing 2 TBSP. melted butter
  • 16 oz jar Sauerkraut (drained) Caraway seeds
  • 1 lb. sliced Swiss cheese 1 lb. sliced corn beef

Directions for the French Bread:
Add butter to hot water. Beat in 1 cup flour, salt, sugar, undissolved yeast. Beat in second and third cups of flour (with electric beaters), one at a time. Let dough rest 10 min, stir 100 strokes. Repeat this set 5 more times. Turn onto heavily floured board and mold into 1 large loaf. Cover and let rise till doubled.

Now let's put the Reuben Loaf together...

On the floured surface, roll out the dough. Spread a generous amount of Thousand Island Dressing in the center of the dough. Then place a layer of meat down the center, a layer of cheese, then a layer of sauerkraut. I like to add a little more dressing at this point. (see photo 1)

Make diagonal cuts down one side of the dough, then the other. Now your going to criss-cross these stripes over, fold the ends in. (see photo 2) Brush butter across the top and sprinkle with caraway seeds.

Bake in 450* oven for 25-30 minutes. Let stand for 5 minutes then slice and serve.

Italy − Gnocchi Alla Giordano

  • 2 pounds Baking potatoes
  • 1 cup All−purpose flour
  • 1 Whole egg plus
  • 1 Egg yolk, lightly beaten
  • 2 tablespoons Unsalted butter, softened
  • 1 teaspoon Salt
  • Freshly grated Parmesan cheese
  • Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through
a ricer or food mill. While the potatoes are still warm, blend in
the flour, add the egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the
dough will be soft. Roll the dough in 1" thick sticks about 10" long.
Cut each roll into 3/4" pieces.
Rub each piece of dough lightly over the coarse side of a cheese
grater over a large pot of boiling salted water. Cook the gnocchi
until they rise to the top of the water. Using a slotted spoon,
remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve.

Scotch Baked Mutton.

Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned. Serve the mutton on a platter with the turnips.

Spiced Scones with Orange Butter

This is a fun variation on the classic scone and a great recipe for a tea party! The homemade orange butter is the perfect pairing. 


  • 1 3/4 C. flour 
  • 3 Tbs. sugar 
  • 2 1/2 tsp. baking powder 
  • 2 tsp. grated orange peel 
  • 1/3 C. butter 
  • 1/2 C. raisins 
  • 1 egg, slightly beaten 
  • 4-6 Tbs. Half and Half 
  • 1 egg, slightly beaten 

Orange Butter: 

  • 1/2 C. butter, softened 
  • 2 Tbs. orange marmalade 

Heat oven to 400 degrees. In medium bowl combine flour, sugar, baking powder and orange peel. Cut 1/3 C. butter into flour mixture until it resembles fine crumbs. Stir in raisins, 1 egg and just enough half and half so dough leaves sides of bowl. Turn dough onto lightly floured surface; knead lightly 10 times. Roll into 9 inch circle; cut into 12 wedges - or cut with cookie cutter. Place on cookie sheet. Brush with beaten egg. Bake 10-12 minutes or until golden brown.
Immediately remove from cookie sheet. In a small bowl combine orange butter ingredients. Serve with scones. 

Saturday, February 21, 2015

Baileys Irish Cream Brownies

~adapted from Gimme Some Oven

  • 1 cup of AP flour
  • 1/2 cup of cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup of chopped dark chocolate
  • 1/4 cup of butter
  • 1 cup of sugar
  • 2 eggs
  • 1/3 cup of Baileys Irish Cream
  • 1 tsp vanilla

whisk together
flour, cocoa powder, baking soda, and the salt
melt the butter and chocolate together over low heat
{allow to cool until warm}
whisk in the eggs, sugar, vanilla, and Baileys
add the flour, stirring only until everything is just combined
pour into a foil lined 8×8 pan
bake @350 for 20 minutes
{toothpick should come out with a few moist crumbs}
let them cool
and dust with powdered sugar

Chocolate Irish Cream Filled Donuts



  • 1 1/8 cups milk, warm
  • 1/4 cup sugar
  • 2 1/4 teaspoons (one package) instant or active dry yeast
  • 2 whole large eggs, beaten
  • 1 1/4 stick unsalted butter, melted
  • 4 cups all-purpose flour
  • 1/4 teaspoon salt

Chocolate Irish Cream Filling:

  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 2 tablespoon dutch cocoa powder
  • 2 tablespoon Irish Cream liqueur (I used Bailey's)
  • 6 ounces semi sweet chocolate chips

Chocolate Ganache:

  • 1 cup heavy cream
  • 9 ounces bittersweet chocolate, chopped
  • 1 tablespoon butter
  • 1 tablespoon Irish cream liqueur (I used Bailey's)

1] Make the doughnuts: make sure the milk is warm, but not overly hot. Add the sugar to milk, stir to dissolve and add the yeast. Stir gently, then let sit for 10 minutes.
2] Melt the butter in separate bowl, add the beaten eggs to the melted butter, stirring constantly to make sure the butters not too hot for the eggs. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on medium-low speed, pour in the yeast mixture.
3] Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. With the mixer still going, add the salt and flour in 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer the dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
4] Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can. Place the doughnuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to rise for one hour (mine were good to go after 50 minutes). Doughuts should be puffy and airy.
5] While the doughnuts rise make the filling and ganache. For the filling place the heavy whipping cream in a stand mixer bowl with a whisk attachment, beat heavy whipping cream on medium high setting.When whipping cream starts to set, slowly add in the powdered sugar, cocoa powder and Irish Cream. Beat on high until stiff peaks form, about 1 1/2 minutes on medium-high setting. Melt the chocolate chips in a microwave safe bowl until melted (I do this on 30 second intervals stirring in between each). Remove about one cup of the chocolate cream and whisk with the melted chocolate until there are no clumps and the mixture is silky and smooth (just keep whisking, it took me about 3-5 five minutes, but I was using a fork.). Add the mixture to the chocolate cream or gently fold into the cream until there are no streaks, being careful not to deflate the peaks. Refrigerate until needed.
6] To make the ganache combine the heavy cream and bittersweet chocolate in a medium saucepan or a microwaveable bowl. Heat on medium low until chips are melted and can be stirred smooth. If using the microwave, heat at 30 second intervals until completely melted and mixture can be stirred smooth. Add butter in and stir until melted. Add Irish cream liqueur.
7] Once the doughnuts have risen, heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees.Do not let it get hotter than 380 degrees! Working with one or two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side. Being careful because they will brown very quickly. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off. Place doughnut on several layers of paper towels. Repeat with remaining doughnuts. Allow doughnuts to cool, about 25 minutes before filling.
8] Using a pastry bag or simply a ziplock bag (or even a spoon), poke a hole inside the side of the doughnut and fill it with a bit of the pastry cream. Dip the donut in the ganache and allow to set about 5 minutes. Then stuff your face!
9] Donuts adapted from the Pioneer Women

OTT Cookies


  • 3/4 cup oat flour
  • 1 cup all purpose flou
  • 2 tsp cornstarch
  • 1/2 tsp baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter + 2 tbsp
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 egg
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 7 tbsp peanut butter
  • 1 cup milk chocolate chips
  • 1 cup corn flakes
  • 1/2 cup caramel bits
  • 1/2 cup M and M's

1. In a medium bowl combine oat flour, all purpose flour, cornstarch and baking soda. Set aside.
2. In a medium saucepan cook the butter except for 2 tbsp. Brown the butter- cook it on medium low until it turns a caramel brown color. You will begin to smell a nutty aroma.
3. Once butter is browned pour into a mixing bowl, add remaining 2 tbsp butter. Let the mixture sit for 3-4 minutes until all butter is completely melted.
4. Add dark brown sugar, granulated sugar and salt. Once fully combined mix in the egg, egg yolk and vanilla extract. Mix for 3 minutes.
5. Slowly mix in flour mixture once about 3/4 combined add in 7 tbsp in different parts of the dough and finish mixing the dough.
6. Stir in chocolate chips, corn flakes and caramel bits. Chill for at least 1 hour.
7. Preheat oven to 350F and if using line your baking sheet with a silpat liner.
8. Scoop dough into mounds and press M and M's into the top.
9. Cook for 8-11 minutes. Mine cooked for exactly 10 minutes each batch.
10. Let cool and devour!

Russian Stewed Duck.

Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine. Thicken the sauce with flour, boil and serve hot.

Sweet and Spicy Barbecue Short Ribs

Overall taste can be mild to medium to super-hot, depending on how much Tabasco you like to add to the recipe. Have plenty of napkins around. I experimented with this recipe for a family cookbook about 20 years ago. It is wonderful for a few or a gathering. 


  • 3-6 lb. short ribs 
  • 1 whole onion, diced 
  • 1-2 C. ketchup 
  • 1/4-1/2 C. Worcestershire sauce 
  • 1 32-oz. can pineapple chunks, drained 
  • 1/4 C. brown sugar 
  • Salt and pepper 
  • Tabasco to taste 

Heat oven at 350 degrees. Place short ribs in a soup pot, cover ribs with water. Let cook for 1 hour. Drain water and place short ribs in a 9x13-inch glass dish. Salt and pepper. Mix onions, ketchup, Worcestershire sauce, pineapple and Tabasco. Pour over short ribs until covered well. Place aluminum foil over dish to cover. Place in oven 1 1/2 to 2 hours until tender.

Friday, February 20, 2015

Key Lime Pie Popcorn

Prep Time: 20 minutes
Yield: 10 cups

Chocolate covered popcorn gets a blast of summer flavor with a key lime coating.


  • 8 cups popped popcorn
  • 2 cups miniature marshmallows
  • 2 cups graham cracker chunks
  • 10 oz. white melting chocolate (CandiQuik)
  • 1 packet Duncan Hines Frosting Creation Key Lime Pie
  • 2 oz. chocolate melting chocolate (CandiQuik)

1] In a large mixing bowl toss the popcorn, marshmallows, and graham cracker chunks. Melt the white chocolate according to the directions. Stir in the flavor packet. Pour over the popcorn and toss until coated.
2] Spread the popcorn on a large baking sheet that has been covered with parchment paper. Refrigerate for at least 5 minutes. Remove and break apart the popcorn into chunks. Drizzle with the melted chocolate topping. Let set again. Store in a sealed container for 3-5 days. Makes about 10 cups.

If you can't find the Key Lime flavor, feel free to substitute with any of the Duncan Hines flavors.

Key Lime Pound Cake


  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 3/4 cup buttermilk
  • 1/3 cup key lime juice
  • 5 large eggs
  • 3 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • green food coloring (optional)
for the glaze

  • 2 cups powdered sugar
  • 3-4 tablespoons key lime juice

1] Preheat oven to 350 degrees. Place rack in lowest position. Grease and flour a bundt pan or 2 loaf pans.
2] In small bowl, combine buttermilk and lime juice, set aside.
3] Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine. Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating, starting and ending with flour. Do not overmix. Add in food coloring, stir just to combine. Spoon batter into prepared pan(s). Bake for 50-60 minutes, testing with a toothpick for doneness.
4] Remove from oven and let rest in pan for 15 minutes before inverting onto cooling rack to cool completely.
5] Prepare glaze by combining powdered sugar and lime juice to a thick pouring consistency. Drizzle over cooled cake. Let cake set for 30 minutes before serving.

Bavarian Cabbage Salad.

Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.

Duck Breasts In Wine Sauce

Someone once gave this recipe to me and we have used it on numerous occasions. We have always enjoyed this dinner.

Serving Size / Yield: 4-6 servings


  • 6 duck breasts 
  • 1/2 C. flour 
  • 2 tsp. salt 
  • 2 tsp. paprika 
  • 1/2 C. butter 

Wine Sauce: 

  • 1/2 C. butter 
  • 1 C. cooked mushrooms 
  • 1 C. cooked ham, chopped 
  • 1 C. green onions, finely chopped 
  • 1 clove garlic, minced 
  • 3 Tbs. flour 
  • 1/2 tsp. salt 
  • 1/2 tsp. pepper 
  • 3/4 C. canned beef broth 
  • 3/4 C. Burgundy wine 

Make sauce by lightly sauteing mushrooms, ham, onions, and garlic in butter. When onion is tender, add flour, salt, and pepper. Stir, then add beef broth and wine. Cover and simmer for 45 minutes. While sauce is simmering, prepare breasts by dipping then into a mixture of flour, salt, and paprika. 
Melt butter in a shallow baking pan in a 400-degree oven. Remove baking pan and coat floured duck breasts in melted butter. Arrange breasts in a single layer in pan and bake at 400 degrees for 30 minutes. Turn. Pour wine sauce over breasts. Cover pan with foil and cook breasts until tender (another 45 minutes).

India − Naan

  • 4 cups all−purpose flour
  • 1 Tablespoon sugar
  • 1 Tablespoon double−acting baking powder
  • 1/4 teaspoon baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup milk
  • 4 to 6 teaspoons ghee or melted butter

Combine the dry ingredients in a large mixing bowl and stir until
the ingredients are thoroughly mixed. Make a well in the center of
the mixture and add the eggs, stirring them into the mixture. Add
the milk in a thin stream (or a little at a time if you only have
two hands), and stir until all the ingredients are well combined.
Gather the dough into a ball and knead for about 10 minutes, adding
a little flour as needed to prevent sticking, until the dough is
smooth and can be gathered into a soft, somewhat sticky ball. Moisten
your hands with a teaspoon of ghee, rub it over the ball of dough,
and place it in a bowl. Drape a kitchen towel over the bowl and allow
to sit at room temperature for about 3 hours.
Place two ungreased baking sheets in the oven and preheat the oven
and the sheets to 450F. Divide the dough into 6 equal pieces and
flatten each into a tear−drop, or leaf shape about 6 inches long
and 31/2 inches across at its widest point. Use your fingers to do
this, and moisten them with ghee as needed to prevent the dough
from sticking. The ghee also assures the proper texture of the bread,
so moisten your fingers with it even if the dough is not sticky.
Arrange the bread "leaves" side by side on the preheated baking
sheets and bake them for about 6 minutes, or until they are firm to
the touch. Slide them under the broiler for a minute or so to brown
the tops lightly. Serve warm or at room temperature.

Thursday, February 19, 2015

Berry Green Smoothie


  • 2/3 cup orange juice or orange juice blend
  • 1/2 cup Greek yogurt
  • 4 frozen strawberries
  • 1/3 cup frozen blueberries
  • 1 tsp honey {optional}
  • 2 cups fresh spinach.

Blend all ingredients together until smooth. Serve immediately.

McDonald’s Shamrock Shake Recipe

  • 2 cups vanilla ice cream
  • 1 1/4 cups 2% low-fat milk
  • 1/4 teaspoon mint extract
  • 8 drops green food coloring

1. Combine all ingredients in a blender and blend on high speed until smooth. Do NOT over blend!
2.  Pour into 12-ounce cups and serve each with a straw.

Watermelon Daiquiri

Frozen fruit daiquiris shout “party time!” Our Watermelon Daiquiri recipe is a great way to use a whole watermelon when we’re expecting a crowd. This sweet adult beverage can be served minus the alcohol as a slushy if we want to make it kid-friendly.

Serves: 4
Preparation Time: 1 hr 5 min

. 4 cups seeded watermelon cubes
. 1/2 cup light rum
. 1/4 cup fresh lime juice
. 1/2 cup frozen orange juice cubes (see Note)

1. Freeze watermelon in a shallow pan for 1 to 2 hours.
2. In a blender, combine the frozen watermelon, rum, lime juice, and frozen orange juice cubes; process until smooth then serve.

To make frozen orange juice cubes, simply pour your favorite orange juice into an ice cube tray and freeze.

Duck aux Champignons.

Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet chopped. Cover and brown a few minutes; add 1 cup of water and stew until tender. Then add 1/2 can of mushrooms and 1 glass of claret and let simmer until done.

Iceland − Leg Of Lamb with Caramel Potatoes

Leg of Lamb

  • 1 Leg of Lamb
  • Salt, Pepper
  • 1 cup Cream
  • 2−3 tablespoons Flour

Put the Leg of Lamb on a grid in a roasting pan and pour one quart
of water into the pan. Place into oven, then heat oven to 300F.
Roast for one hour for each 2 lbs. of weight. Pour the stock from
the pan over the Leg of Lamb occasionally with a spoon. For the last
half hour of cooking switch on the grill, and grill the Leg of Lamb
on both sides.
Sieve the stock into a casserole and skim off the fat. Thicken the
sauce with flour, season, and color with gravy browning. Stir in the
cream and remove from the heat.
Serve with Caramel Potatoes
Caramel Potatoes

  • 1 lb. Potatoes, medium size, cooked and peeled
  • 1 1/2 oz. Margarine
  • 5 tablespoons Sugar

Place the sugar on a frying pan and heat until it starts melting,
stir in the margarine. When golden, remove from heat, add potatoes,
rolling them carefully around so they are completely covered with

Wednesday, February 18, 2015

Andes Mint Cinnamon Rolls

So here is the recipe:

     1/4 cup             warm water
     1 Tbs                active dry yeast
     1 cup                warm milk
     1/2 cup             canola oil
     1/2 cup             sugar
     1 tsp                 salt
     5-5 1/2 cups     all-purpose flour
     2                       eggs

      6 Tbs              softened butter
      1/2 cup           granulated sugar
      1/2 cup           brown sugar
      2 tsp               ground cinnamon

1. put water and yeast into a small bowl and let sit for 5 minutes.
2. heat the milk (in microwave)
3. add milk, oil, sugar, salt in bowl. mix in 1 cup flour. add eggs and beat well.
4. stir in water/yeast mix. now add 1 cup at a time 4 more cups of flour. until dough is soft.
5. turn dough out onto floured surface and knead well.
6. lightly grease bowl and place dough in bowl, turning once. cover bowl, place in warm place for
      1 - 1   1/2 hours until dough is doubled.
7. punch down dough. roll our the dough on floured surface into a 20x14" rectangle (roughly).
     spread butter over entire surface. Mix brown, granulated sugar and cinnamon in small bowl and
      sprinkle over dough. add nuts if you desire. roll dough into log.
8. cut 18-20 rolls. place on greased cookie sheet.
9. cover sheet with a dish bowl and let rise double again. about 30 minutes. preheat oven to 400. When
        rolls are done rising. bake for 10-15 minutes.
10. Once you take the rolls out of the oven. sprinkle with melted andes mints (with a spoon)

Eat and enjoy.                     Recipe incorporated from the food nanny.

Mint Pistachio Almond Milkshakes


  • 1 C pistachio almond ice cream
  • 1/4 C heavy whipping cream or milk
  • 1/4 t mint flavoring
  • 1/8 t green food coloring

Place all ingredients in a blender and blend until the ice cream is well mixed with the other ingredients.
Serve immediately in pretty glasses.

Watermelon Champagne Sangria

You'll be the toast of the town when you serve our easy Watermelon Champagne Sangria. Watermelon plus a lively combo of fresh fruit turns a bottle of bubbly into homemade sangria. Raise a glass of colorful and flavorful pizzazz at your next party.

Serves: 6
Preparation Time: 5 min

. 2 cups chopped seedless watermelon
. 1 seedless orange, peeled and broken into sections
. 2 bananas, peeled and sliced just before serving the sangria
. 1 cup seedless grapes, cut into halves
. 1 bottle dry champagne

1. Toss the fruit together and divide among champagne glasses. Pour champagne over the fruit, and serve.

Watermelon Fun Fact
Did you know that 2 cups of watermelon is an excellent source of Vitamins A and C, as well as a good source of Vitamin B6? Watermelon is also chock-full of potassium, fiber, the antioxidant lycopene and the amino acid citrulline.

Baden Stewed Lentils.

Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with bread-crumbs fried in butter until brown.

Hungary − Szekelygulyas

  • 4−1/2 cups pork, cut into 1−inch cubes
  • 3 tbsp. lard
  • 2 cups onion, sliced
  • 1 tbsp. Hungarian red paprika
  • 2 tbsp. water
  • 1 tsp. salt
  • 2 tsp. caraway seeds
  • 1 clove garlic, crushed
  • 3−1/2 cups sauerkraut
  • 1/2 cup sour cream
  • 1 tbsp. flour

Roast the onion in heated shortening until of yellow color;
remove from heat. Stir in the paprika, add water, put back onto
heat. Add meat, salt, caraway seeds and garlic; cook gently for
approximately 1/2 hour, stirring occasionally. Add the sauerkraut
and cook until well done. Stir the flour into the sour cream, add
to dish, and let simmer on very low heat for about 10 minutes.
Serve with dumplings or potatoes.

Tuesday, February 17, 2015

Cinnamon Roll Pull Bread

Course: Dessert
Skill Level: Easy
An easy, delicious and fun recipe that is sure to be a complete crowd pleaser!


  • 1 loaf french bread sour dough works great too.
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp. cinnamon
  • 1/2 cup butter melted


  • 1 cup powdered sugar add more if needed to reach desired consisitency
  • 2 oz. cream cheese softened
  • 1 tsp. vanilla
  • 2-3 Tbsp. milk add more if needed to reach desired consistency.

1. Slice french bread to make 1/2-1 inch sections slicing almost all the way to the bottom of the loaf. Be careful not to cut too far or to cut through. I used a serrated knife and cut on inch slices all the way down the width way of the loaf. Then I used my kitchen sheers to snip the 1/2-1 inch sections on each row, just to avoid any of them tearing off. Place loaf on cookie sheet.
2. In a small bowl, combine white sugar, brown sugar and cinnamon. Stir to evenly mix together. Set aside.
3. Evenly pour and distribute melted butter between each of the sections, making sure to get in-between each one. Trust me you want the buttery goodness :) If you need more butter, simply melt as much more as needed.
4. Evenly sprinkle/pour sugar mixture between each of the sections. Rub in to cover them if necessary. Be care not to tear any of the sections.
5. Bake at 350 for about 25 minutes.
6. While Cinnamon Roll Pull Bread is baking, make the glaze. Combine all ingredients in a medium bowl and beat until smooth. Add more powdered sugar/milk as needed to reach desired consistency. Drizzle as much as desired over warm bread. Serve warm.