Saturday, November 26, 2016

Caribbean Sunset.......


This time of year, we are starting to have Holiday parties. But not all of our friends drink alcohol. So what do we do? Here's a great idea for a Mocktail for them. After all, we want everyone to feel welcome. If you don't want to serve alcohol at all, well, this works just fine to go with your appetizers.

Caribbean Sunset
32 Ounces Lemon/Lime soda or Ginger Ale
16 Ounces  Orange Juice
16 Ounces Lemonade
8 Dashs grenadine
8 each: orange wheel, lemon wheel, and maraschino cherry as garnis.
Fill a 16-oz glass half full of ice Add Orange Juice and Lemonade. Top off with Lemon/Lime soda or Ginger Ale followed by a splash of grenadine. Garnish with an orange wheel, a lemon wheel and a maraschino cherry. Makes 8 drinks.

Give this a try and I'm sure your guests will love it.
Till next time........

Thursday, November 24, 2016

Stuffed Mushrooms Cajun Style.............

We all like a nice stuffed mushroom. But do you have a recipe for a really good one? Not all stuffed mushrooms are alike. Some just are not fit to eat. But this recipe is one you will keep out during the holidays for sure. If you aren't into Cajun spice, just leave it out and you will still have a delightful Stuffed Mushroom.
Stuffed Mushrooms Cajun Style
24 ounces, white button mushrooms
1/3 pound pork sausage (regular or hot)
1/2 medium onion, finely diced
3-4 cloves garlic, finely minced
8 ounces cream cheese
1/2 cup grated Parmesan cheese
1/3 cup shredded cheddar cheese
2 tsp. Cajun seasoning (optional)
Garnish with green onions after you bake them. Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Drain most of the oil from the pan. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Add in chopped mushroom stems, stir to cook for 2 minutes. Add Cajun seasoning and stir well. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese, Parmesan cheese and cheddar cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Sprinkle with buttered bread crumbs. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with green onions or fresh parsley. It will make approx 20 mushrooms depending on size of your mushroom.

Till next time......

Wednesday, November 23, 2016

Gingerbread Spice Mix........


This makes a wonderful "remembering" gift. When you just want to give a little something to someone, this is perfect. It's also nice to have on hand to use yourself. This will fill a small jar. Perfect for a gift. You can add this  to pancake or waffle batter, mix some into sugar cookie dough or sprinkle on oatmeal or on top of your coffee. It adds that little something special.





GingerBread Spice Mix
2 Tbsp ground ginger
2 Tbsp ground cinnamon
2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1/4 tsp ground cloves
Mix all together.
The small jars can be bought at the craft/hobby shops and sometimes at the Dollar Store.
Till next time.........

Friday, November 18, 2016

Blessings in Life..............

Whether a baby is planned or a surprise; it is always a blessing. It will change your life in many ways that you cannot imagine. Your heart will feel a love it never felt before. You have this awesome, overwhelming feeling of responsibility. This baby depends on you for everything in life. Having a baby is a wonderful and exciting time. Enjoy it, because you are now about to become sleep deprived. 
Till next time........

Monday, November 7, 2016

Fall.......

I love the Fall foliage. It's like a celebration at the end of summer waiting for winter to arrive. I always enjoy a trip to the lake to enjoy the change of season.
Till next time......

Sunday, November 6, 2016

Chocolate Spoons........

These make a lovely party favor or that little extra something for your neighbor at Christmas. Stir your hot chocolate with it or make a Mocha coffee.
Chocolate Spoons
1 cup dark chocolate chips (6oz)
18 to 24 gold- or silver-colored plastic spoons. Your decorations can include crushed  peppermint candies, miniature candy-coated chocolate chips or decorator sugar crystals, if desired. The possibilities are endless or you can leave them plain. Line cookie sheet with parchment paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly. If the heat is too high, chocolate will seize. Dip bowl portion of each spoon into chocolate. Sprinkle with your decorations. Place on parchment  aper. Let stand until chocolate is dry. Wrap spoons in plastic wrap or cellophane.
Till next time.......

Saturday, November 5, 2016

Deli NY Style Cheesecake........

My favorite cheesecake in the whole world. New York deli style cheesecake. 
Deli NY Style Cheesecake
1 pound cream cheese, softened
1 pound ricotta cheese
1 1/2 cups white sugar 
4 eggs
1/4 cup butter, melted and cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 teaspoons vanilla extract
2 cups sour cream
2 tablespoons lemon juice (optional)
Preheat oven to 325 degrees F. Move an oven rack to the middle of the oven.
Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an un-greased 10-inch springform pan. Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftover cake.

This is Deli NY Style Cheesecake with no  crust.
Till next time........

Friday, November 4, 2016

Doughnuts........

Did you ever go to a meeting where they served doughnuts and when you picked a doughnut it wasn't what you thought it was? Well, that was my predicament this morning. I picked a raised doughnut with chocolate icing. When I got to my seat and bit into it; it was custard filled and had at least 1/4 inch of icing on it. There wasn't much I could do but eat it. I felt like I was having fudge for breakfast. Way too sweet for me first thing in the morning. I like a savory breakfast, but that's just weirdo me. Enjoy your day!
Till next time.......

Wednesday, November 2, 2016

Chili Pepper Glaze..........

I like meat balls and ham balls a lot. But don't you just get tired of the same flavor? I know I do. This glaze is just the thing to spice it up and change the monotony of them. How simple is this recipe!!
Chili Pepper Glaze
1/3 c ketchup
1/4 c water
3 Tbsp pepper jelly
2 tsp olive oil
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp lemon juice, fresh
Bring all ingredients to a simmer and cook uncovered for 10 minutes. Use right away or will keep up to 5 days in the refrigerator.
Till next time.......

Tuesday, November 1, 2016

Lake Photos...........

Just an interesting day at the lake. 

Always things to take a snapshot of.
Till next time........