Saturday, June 30, 2007

Peachy-Cool Smoothie

1 peach
1 handful of cubed watermelon
1 handful of cubed cantaloupe
1 banana sliced
1 handful of ice
4-5 Tbs mango nectar

Just put everything together in a blender and pulse blend on high until you have reached your desired consistency. The mango nectar can be substituted with any juice.

This will make about 2-3 glasses depending on the size of the glass.

Smoothies are a really simple treat, and you can make your own combinations very easily. Just add your favorite fruits, some ice, and your favorite juice to a blender. Add a little at a time until you reach the consistancy you want. You could even add yogurt, for a breakfast smoothie.

Friday, June 29, 2007

Cool Whip Frosting

I found this on all recipes tonight, and I'm gonna try it for the 4rth of July. If anyone else does I would love to hear your feedback.

1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 tsp vanilla extract

In a medium bowl, combine pudding mix with milk and vanilla.
Mix until smooth. Gently fold in whipped topping until no streaks remain.
Spread evenly over cake.

This makes about 2 cups.

Tuesday, June 26, 2007

Easy Tropical Slushies

20-oz. can pineapple chunks in natural juice
1 cup cold mango nectar

-Pour entire can of pineapple, including the juice, into a large, resealable plastic bag. Freeze until solid, at least 8 hours, or overnight.
-Remove bag from freezer, and let sit at room temperature for about 10 minutes.
-Empty contents of bag into blender or food processor. Add the mango nectar, and pulse to chop up large pieces of fruit. Blend until smooth and creamy.
-Pour into glasses and serve.

Makes about 3 cups.

Wednesday, June 20, 2007

Cakelele - Ukulele Cake

1 Ukulele (guitar) pan mold

1 cake recipe

1 recipe of butter cream icing

Various icing colors

Lots of time and patience

I baked the cake off and after it was cool I put on a crumb coat (very thin layer of icing).

And then the fun began, I blended the two wood grain colors, then moved to the fret board and the bridge, the sound hole and finally the strings. For the first take on this it's not so bad.

Monday, June 18, 2007

Roasted Sweet Potato Salad

4 lb sweet potatoes, peeled, cut into 1 inch chunks
3 thick-cut slices of bacon, cut crosswise into 1/2 inch pieces
1 tsp each of salt and pepper
3 1/2 Tbs canola oil (or olive oil)
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove of garlic minced
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2 inch pieces
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro (optional, not everyone likes this flavor, you could sub parsley instead)

-Heat oven to 425° F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each salt and pepper, and 1/2 Tbs of oil until evenly coated. Roast 35-40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces are crisp. Cool in pan to room temperature.
-In a large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbs of oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with a large spoon until evenly coated with dressing, being careful not to break up the potatoes.

Saturday, June 16, 2007


12 lemons, thinly sliced
3 cups white sugar
4 trays ice cubes
8 cups cold water

Thinly slice lemons crosswise. Try to remove as many seeds as possible.
Put lemon slices into a large punch bowl. Pour sugar over the top of the lemons.
Using a wooden spoon, pound lemons and sugar mixture until sugar is dissolved and lemon slices are broken.
Add ice cubes and stir in cold water. Serve in tall glasses.

Friday, June 15, 2007

Peanut Crunch Cake

1 pkg. yellow cake mix
1 cup peanut butter
½ cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter flavored chips
1 cup chopped peanuts

In a large mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside ½ cup of mixture. Add water, eggs and oil to remaining crumb mixture.
Blend on low speed until moistened. Beat on high 2 minutes, batter will be smooth.

Stir into the batter, ¼ cup each of the chocolate and peanut butter chips. Pour into greased 9 x 13” pan.

Combine peanuts, reserved crumb mixture and remaining chips. Sprinkle over batter.
Bake at 350°F in oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool completely

Father's Day Dinner - Pork Tenderloins with Asian Peanut Sauce

No-Stick Cooking Spray
3 tbs Vegetable Oil
Salt and pepper
2 (1 lb.) boneless pork tenderloins
1/2 cup chicken broth
1/2 cup Creamy Peanut Butter
1/2 cup hoisin sauce
2 tsp minced fresh ginger
2 tsp minced garlic
Chives or scallion tops, sliced, for garnish

1. Heat oven to 375° F. Spray a shallow roasting pan with no-stick cooking spray.

2. Heat oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast tenderloins for 15 minutes, or until instant-read thermometer reaches 160° F.

3. Whisk chicken broth, peanut butter and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.

4. Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest for 10 minutes. Slice into medallions and serve drizzled with warm Asian Peanut Sauce and garnish with sliced chives or scallions.

Thursday, June 14, 2007

Father's Day Dinner - Sizzling Steak with Peach Steak Sauce and Roasted Potato Kabobs

Peach Steak Sauce:

2 medium fresh peaches, peeled, pitted, and cut up
1/4 cup peach or apricot nectar
2 tbs condensed beef broth
2 tbs balsamic vinegar
1 tbs packed brown sugar
1 tbs minced onion
1/4 tsp ground cinnamon pieces

1.In a blender or food processor, blend peaches until almost smooth.

2.In a small saucepan combine pureed peaches and remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Makes 1 cup.


1 recipe Peach Steak Sauce (1 cup)
4 slices thick-sliced bacon, cut crosswise into thirds
4 6-ounce beef boneless steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
2 fresh peaches, pitted and cut into eighths
4 1-inch slices French or Italian bread, toasted

1. Prepare Peach Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside.

2. Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145° F) to medium (160° F), turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking.

3. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.

4. To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.

Roasted Potato Kabobs:

1/2 pound small potatoes (reds work really well)
2 tbs butter or margarine, melted
2 tbs olive oil
2 tbs snipped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 eight inch wooden skewers

1. Soak four 8-inch wooden skewers in water for 30 minutes. Scrub potatoes. Cut any large potatoes in half. In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain. Or place potatoes in a microwave-safe bow with 2 tablespoons water. . Cook, covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.

2. Preheat oven to 475° F. Thread potatoes on the 4 soaked wooden skewers. Place kabobs on a baking sheet. In a small bowl combine melted butter and olive oil. Brush potatoes with butter mixture. Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown. Makes 4 servings.

Tuesday, June 12, 2007

Peach-Lime Sorbet

1 1/2 cups water
2/3 cup sugar
2 Tbs light corn syrup
1 pound fresh peaches or nectarines
1 tsp freshly grated lime zest
6 Tbs lime juice
1/4 tsp salt

-Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.
-Pour the fruit-syrup mixture into a blender. Add lime zest, juice and salt; blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight.
-Freeze the sorbet mixture in an ice cream maker.
-(Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours. Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)

Monday, June 11, 2007

Pound Cake

1/2 cup butter
3 eggs
1/2 cup dairy sour cream
1-1/2 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 cup sugar
1/2 tsp vanilla

-Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Meanwhile, grease and lightly flour an 8x4x2-inch or 9x5x3-inch loaf pan and set aside. Combine flour, baking powder, and baking soda and set aside.
-In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy then beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.
-Bake in a 325° oven for 60 to 75 minutes or until a wooden toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan; cool completely.

Lemon-Poppy Seed Pound Cake: Prepare Sour Cream Pound Cake as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 tsp lemon zest, 2 tbs lemon juice, and 2 tbs poppy seeds to batter.

Orange-Rosemary Pound Cake: Prepare Sour Cream Pound Cake as above, except stir 1-1/4 tsp orange zest and 1 tsp snipped fresh rosemary into the batter.

Saturday, June 9, 2007

Easy Chocolate Fondue (for chocolate fountains)

24 ounces semisweet chocolate chips
1-1/4 cup evaporated milk
1/4 cup sugar
2 teaspoon vanilla extract

Place ingredients in cooker. Cover and cook on high 30 minutes. Stir well, if it doesn't seem thin enough add a little more evaporated milk (2 tbs), cover and cook on low 1 hour longer. Pour into fountain and dip away. Makes 3 cups.

Friday, June 8, 2007

Orange Pineapple Smoothie

1 (8 ounce) can canned pineapple chunks, undrained
1 (6 ounce) can frozen orange juice concentrate
1 cup white rum
2 tablespoons sugar
1 tablespoon lime juice
1 tray ice
4 maraschino cherries, garnish

In a blender, combine pineapple, orange juice concentrate with juice, rum, sugar, lime juice and ice cubes. Blend until smooth. Pour into glasses, garnish with cherries, and serve.

Brandy Slushes

7 cups water
5 tea bags
1 (6 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
4 cups apricot brandy
lemon-lime flavored carbonated beverage

In a medium pan, bring water to a boil. Add tea bags, and remove pan from heat. Allow tea to steep, about 3 minutes. Remove tea bags, and let water cool completely.
In a large bowl, mix together frozen orange juice concentrate, frozen lemonade concentrate, apricot brandy and cooled tea. Freeze mixture 12 to 24 hours.
Ladle brandy shush into glasses, and top with a splash of lemon-lime flavored soda.


1 (6 ounce) can frozen limeade concentrate
6 fluid ounces tequila
2 fluid ounces triple sec

Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Pina Colada

1 cup coconut milk
1 cup pineapple juice
1/2 cup rum
4 tablespoons white sugar
8 cubes ice

In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.


1 (1.5 fluid ounce) jigger vodka
1/2 fluid ounce cointreau
1 teaspoon fresh lime juice
1 1/2 fluid ounces cranberry juice
1 twist lime zest, garnish

Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass. Garnish with a lime twist.

Wild River Bloody Mary Mix

1 (46 ounce) bottle tomato juice
1 1/2 tablespoons celery salt
1 1/2 teaspoons ground black pepper
3 tablespoons Worcestershire sauce
1 1/2 teaspoons hot pepper sauce

In a large jar or bottle, combine the tomato juice, celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Secure the lid and shake, or stir to mix until well blended. Store in the refrigerator for up to one week.

Cherry Cola Cocktail

1/2 cup cola soft drink
1 1/2 tablespoons Spiced Cherry Syrup
1 ounce rum

Make the cocktail: Fill an 8-ounce glass with crushed ice and add the cola, cherry syrup, and rum. Stir and serve immediately.

Iced Fruit Punch

6 cups assorted fruit juices
3 cups ginger ale
3 cups seltzer water

Make the ice: Freeze juice in ice trays. When solid, release from molds and store by flavor in zip-lock freezer bags for up to 1 month. Make the punch: Fill an 8-ounce glass to the top with about 1/2 cup assorted flavored ice cubes, add 1/4 cup ginger ale and 1/4 cup seltzer, and serve immediately.


5 small chunks of watermelon
1 lime, chopped
1/2 oz. sugar syrup
1 1/2 oz. gold tequila
apple juice
ice cubes

Mash up watermelon, lime, and sugar syrup in a cocktail shaker. Add a scoop of ice, then the tequila. Shake vigorously and strain into a tall, chilled glass 1 inch from the rim; top up with apple juice.

Kir Royale and Bikini Martini

Kir Royale:

Lime wedge, for rim
Superfine sugar, for rim
1/2 ounce creme de cassis
1/2 teaspoon freshly squeezed lime juice (optional)
5 ounce champagne

Wet the rim of a champagne flute with the lime wedge and dip the rim in sugar to coat. Pour the creme de cassis and lime juice, if using, into flute. Add the champagne and stir.

Bikini Martini:

1 fluid ounce coconut rum
3/4 fluid ounce vodka
1 fluid ounce pineapple juice
1 dash grenadine syrup

Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel.

Blood-Orange Margarita

1 1/2 oz. gold tequila
1/2 oz. Grand Marnier or mandarin liqueur
1/2 oz. lime juice
1 oz. blood-orange juice
1/2 oz. sugar syrup
extra lime juice
superfine sugar
ice cubes

First, frost a cocktail glass with sugar: Dip the rim in a saucer of the extra lime juice, then a saucer of sugar, shake off any excess, and chill.
Next, add a scoop of ice to a cocktail shaker, then tequila, Grand Marnier or liqueur, lime and blood-orange juices, and sugar syrup. Shake vigorously and strain into the sugar-frosted glass.

Pomegranate-Apple Cocktails

3 cups pomegranate juice
1 1/2 cups apple cider
1/4 cup sugar
1/2 teaspoon allspice berries
4 3-inch cinnamon sticks
1/2 teaspoon whole black peppercorns
1 orange, sliced into rounds
16 kumquats, sliced into
1/4-inch-thick rounds
1/2 cup apple brandy (optional)

Combine all ingredients except half of the kumquats and the brandy in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
Remove from heat and stir in brandy, if desired.
For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices. Serve hot.
For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add 4 ounces of chilled champagne to each glass and serve immediately.

Bahama Mama

1/2 oz. Malibu
1/2 oz. KahlĂșa
1/2 oz. each dark & white rums
pineapple juice
pineapple wedge
mint sprig
ice cubes
crushed ice

Half-fill a cocktail shaker with ice cubes. Add the Malibu, KahlĂșa, and rums. Shake vigorously and strain into a highball glass half-filled with crushed ice. Top off with juice; garnish with pineapple wedge and mint.

Thursday, June 7, 2007

Retro Recipe - Turkey A La King

*click for larger image

Lemon Espresso Bites

These cookies are amazing! And you can change the flavors around very easily if you don't care for either one.

1 cup sliced blanched almonds
2 Tbs granulated sugar
1 cup powdered sugar, plus more for dusting
3 large egg whites
Pinch of salt
1/2 tsp pure vanilla extract
Zest of 1 lemon, plus 1 tsp fresh lemon juice
6 Tbs heavy cream
2/3 cup chopped bittersweet chocolate
1 tsp instant espresso powder

-Process almonds and 1 Tbs granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in powdered sugar. Put egg whites and salt into bowl of mixer fitted with a whisk attachment; beat on medium speed until soft peaks form. Add remaining granulated sugar; beat until still peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in two batches. Stir in zest.
-Preheat oven to 300°. Put batter in a pastry bag fitted with a 1 1/2" round tip. (You could just as easily use a zip-lock back and cut a little less than 1" corner. Pipe 2" rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
-Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl;whisk. Freeze, stirring, until thick, about 6 minutes.
-Spread 2 tsp filling onto bottom of one cookie; and sandwich with another cookie. Dust with powdered sugar, and enjoy!

Sunday, June 3, 2007

Watermelon Lime Aid

3 cups chopped seedless watermelon (6 lbs)
1/2 cup freshly squeezed lime juice (about 4)
2 to 4 Tbs sugar (Depends on how sweet the watermelon is.)
1/2 cup vodka (Optional, just add more watermelon and a tad bit more lime juice.)

Working in batches, puree watermelon in blender with lime juice until smooth. Add sugar, and blend to combine. Add in vodka, and serve with ice and mint leaves.

Saturday, June 2, 2007

Rockin' Marmite Chicken!

I don't like marmite plain, on toast. But I never thought I would like it as much as I do on chicken. I've come across quite a few marmite chicken recipes online, and all of them have tons of marmite in them. I wasn't sure if I would like that much marmite, especially if I didn't like it to begin with. So I made up my own recipe, and I hope you enjoy it!

2-3 Tbs olive oil
4-5 Tbs of flour
2 tsp minced garlic
1 lb cut up chicken breast
1 tsp marmite
1 tsp honey
1 1/2 Tbs brown sugar
1/3 cup hot water

In a separate bowl combine marmite, brown sugar, honey, and hot water. If you like the taste add two dashes of hot sauce, it adds a little spice to the sweet.

Heat a few tablespoons of olive oil in a skillet on medium-high heat.
Cut up chicken in a bowl (or a zip-lock bag) and coat with flour.
Add 2 tsp of minced garlic and floured chicken to hot skillet. At this point you could add ground pepper if you like.
Cook until chicken is golden brown and just about done.

Turn heat down to medium and add marmite mixture. The liquid will caramelize and reduce. Make sure your chicken is fully cooked, and enjoy!

I now love marmite!

Friday, June 1, 2007

Italian Dijon Green Beans

1 lb. green beans
2 Tbs olive oil
2 tsp dijon mustard
1/2 tsp oregano
salt and pepper to taste
2 Tbs sesame seeds

Layer beans in steamer basket over boiling water. Cover and steam until bright green and crisp (3-4 minutes). Remove and drain. (Really you could steam them anyway you wish!)
Heat oil in skillet over medium heat. Cook beans until crisp but tender (about 2 minutes). Toss gently you don't want to break them up to much with tongs or a spoon.
Combine mustard and oregano in a bowl. Add beans and toss until coated. Add salt and pepper, then sprinkle in sesame seeds.

I love mustard so of course this is one of my favorites!

Gingerbread Waffles

2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1 cup molasses
1/2 cup butter
1 1/2 tsp baking soda
1 cup buttermilk
1 egg

Combine flour, cinnamon, ginger, and salt.
Heat molasses and butter until melted.
Remove from heat and add in baking soda.
Add buttermilk and egg, then add flour mixture.
Pour onto waffle iron and enjoy!