Tag Archives: quick

VALENTINES COCKTAIL

10 Friday Feb 2017

Posted by in Cocktails, Recipes

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Champagne is always fun for a celebration, making a special occasion even more exceptional. I love this spicy sweet combination, but champagne is wonderful because you can add any liqueur or juice to it for a quick and easy cocktail.

GINGER SPARKLER

1 ounce elderflower liqueur
1 ounce ginger liqueur
champagne to top

Pour the liqueurs into a champagne glass and top with champagne.
Enjoy!

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SUPER BOWL 2017

05 Sunday Feb 2017

Posted by in Cocktails

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our sweet pup watching the Super Bowl (even though she's not supposed to be on the couch)

our sweet pup watching the Super Bowl (even though she’s not supposed to be on the couch)

 

Not only did the Patriots overcome the largest deficit in Super Bowl history, they played in the first overtime game in Super Bowl history, and their quarterback set a Super Bowl record for passing yards (CBS Sports).

DARLING CLEMENTINE

game night cocktail

game night cocktail

ice

1 ounce gin

3/4 ounce St. Germain liqueur

2 ounces freshly squeezed clementine juice

1 ounce fresh lime juice

Combine ice, gin, St.Germaine liqueur, clementine juice and lime juice in a cocktail shaker. Shake well.

Pour into a martini glass and garnish with a slice of clementine.

Enjoy!

Recipe adapted from Do South Magazine

dosouthmagazine.com/

EASY LAYERED DESSERT BARS

04 Saturday Feb 2017

Posted by in bars and cookies, Recipes

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CREAM CHEESE BROWNIES

cream cheese brownies

1 box German chocolate cake mix

1 cup melted butter, divided

3 eggs, divided

1 pound powdered sugar

8 ounces cream cheese, softened

1 cup chopped pecans

Heat oven to 325F.

Combine cake mix, 1/2 cup melted butter and 1 egg. Press into a greased 9-by-13-inch baking pan.

Combine the remaining 2 eggs and the remaining 1/2 cup melted butter with powdered sugar and cream cheese, blending well. Sprinkle over cake mixture. Sprinkle with pecans.

Bake for 55 minutes.

Enjoy!

PEANUT BUTTER BUTTERSCOTCH BARS

peanut butter butterscotch bar

2/3 cup butter

1 cup brown sugar

1/4 cup light corn syrup

1/4 cup crunchy peanut butter

1 teaspoon vanilla extract

3 cups quick cooking oats

FOR THE TOPPING

2 cups chocolate chips

1 1/2 cups butterscotch chips

2/3 cup crunchy peanut butter

3/4 cup chopped, roasted peanuts

Heat oven to 375F. Grease a 9-inch baking pan.

In a saucepan over medium heat, melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes.

TO MAKE TOPPING

Melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.

Spread the topping over the still warm bars. Let bars cool on a rack then refrigerate. Cut into bars once chilled.

Enjoy!

Recipe adapted from The Dining Guide, July 2016

www.nwaonline.com/dining/

CARAMEL SNICKERDOODLE BARS

caramel snickerdoodle bars

1 cup butter, softened

2 cups brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

3 teaspoons ground cinnamon

2 cans (13-ounces each) dulce de leche

12 ounces white baking chocolate, chopped

1/3 cup cream

1 tablespoon light corn syrup

Heat oven to 350F. Line a 13-by-9-inch baking pan with parchment paper.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt. Gradually beat into creamed mixture. Spread onto bottom of prepared pan.

In a small bowl, mix sugar and cinnamon, sprinkle 2 tablespoons of mixture over batter. Bake for 25 to 30 minutes or until edges are light brown. Cool completely.

Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup, cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate covered for at least an hour before cutting into bars.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

THREE DAYS OF DIPS – DAY THREE – BOUNTIFUL BACON

01 Wednesday Feb 2017

Posted by in Appetizers, Recipes

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BACON CHEESE DIP

bacon cheese dip

2 (8-ounce) packages cream cheese

1 (8-ounce) container sour cream

5 ounces Romano cheese

5 ounces Parmesan cheese

12 ounces bacon, cooked and crumbled

Mix all ingredients well. Bake at 350F until bubbly.

Enjoy!

Recipe adapted from Recipes From the Kitchen of Family and Friends

The Bandits, New Richmond, Ohio, 2005

WARM BLUE CHEESE AND BACON DIP

warm blue cheese and bacon dip

7 bacon strips, chopped

2 garlic cloves, minced

1 (8-ounce) package cream cheese, softened

1/4 cup half-and-half

1 cup crumbled blue cheese

2 tablespoons minced chives

3 tablespoons coarsely chopped smoked almonds

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute garlic in bacon drippings for 1 minute, transfer to a bowl. Add cream cheese and half-and-half, beat until smooth. Stir in the blue cheese, chives and bacon.

Transfer to a baking dish, cover and bake at 350F for 25 minutes. Uncover and bake 5 to 10 minutes longer or until lightly browned. Sprinkle with almonds.

Enjoy!

WARM BACON CHEESE DIP

warm bacon cheese dip

8 strips bacon

1 (8-ounce) package cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded parmesan cheese

1/3 cup mayonnaise

3 green onions, thinly sliced

1 teaspoon garlic powder

1/2 teaspoon onion powder

Heat the oven to 350F. Coat an 8-inch square baking dish with cooking spray.

Cook the bacon to the desired crispness and crumble.

In a medium bowl, mix together the bacon, cream cheese, cheddar cheese, parmesan cheese, mayonnaise, 2 of the green onions, garlic powder and onion powder. Spread mixture in the prepared pan. Bake for 10 minutes. Top with the remaining green onion, bake for an additional 5 minutes.

Remove from the oven and serve.

Enjoy!

Recipe adapted from Six Sisters Stuff

www.sixsistersstuff.com/

THREE DAYS OF DIPS – DAY TWO – ABUNDANT ARTICHOKE

31 Tuesday Jan 2017

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SMOKED SALMON AND ARTICHOKE DIP

smoked salmon and artichoke dip

6 ounces smoked salmon

1 (4-ounce) can green chilies

3/4 cup grated cheddar cheese

4 ounces cream cheese

1 (14-ounce) jar marinated artichoke hearts

6 tablespoons mayonnaise

salt and freshly ground black pepper to taste

Heat oven to 350F.

Chop smoked salmon into small pieces. Drain and chop artichokes. Mix smoked salmon, artichokes, green chilies, mayonnaise, cream cheese and cheddar cheese. Season with salt and pepper. Cover and bake for 15 to 20 minutes. Serve hot and bubbly.

Enjoy!

HOT SPINACH AND ARTICHOKE DIP

hot spinach and artichoke dip

1 cup thawed, chopped frozen spinach

1 1/2 cups chopped artichoke hearts

6 ounces cream cheese, at room temperature

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Combine all ingredients. Place in an oven safe dish, bake at 350F until hot.

Enjoy!

SEAFOOD ARTICHOKE DIP

seafood artichoke dip

8 ounces crab classic (surimi), chopped

1/2 pound cooked shrimp, chopped

1 package (8 ounces) cream cheese, softened

1/2 cup mayonnaise

1 tablespoon creamy horseradish

1/4 teaspoon lemon pepper seasoning

1 cup shredded parmesan cheese

1 can (14.75 ounces) artichoke hearts, drained and chopped

assorted crackers and/or cut fresh vegetables for dipping

Blend cream cheese, mayonnaise, horseradish, lemon pepper and parmesan cheese. Stir in artichokes, surimi and shrimp. Place in a shallow baking dish. Bake at 450F for about 10 minutes or until hot and the top is browned.

Enjoy!

Recipe adapted from transOcean Products, 2014

www.trans-ocean.com/alaska-artichoke-dip.html

THREE DAYS OF DIPS – DAY ONE – VARIETIES OF VEGETABLE

30 Monday Jan 2017

Posted by in Appetizers, Recipes

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ROASTED EGGPLANT DIP

roasted eggplant dip

Slice a shallot and soak in red wine vinegar for 30 minutes.

Drizzle 3 eggplant with olive oil, sprinkle with salt and roast on a baking sheet, in a 350F oven for 15 to 20 minutes or until soft.

Remove and let cool. Cut in half, scrape out flesh and discard skin. Puree flesh with 1 can white beans, shallot and vinegar it marinated in. Add 1/2 tablespoon ground cumin, 1/2 teaspoon pink peppercorns and season with salt.

Scrape into serving dish, drizzle with red wine vinegar and sprinkle with pink peppercorns.

Enjoy!

Recipe adapted from Garden and Gun, June/July 2015

gardenandgun.com/

LEMON HUMMUS

lemon hummus

4 garlic cloves, minced

1/2 teaspoon paprika

2 (15-ounce) cans garbanzo beans, drained

2/3 cup fresh lemon juice

1/2 cup tahini

5 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Add all ingredients to food processor, blend until smooth. Season with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, December 2002

www.bonappetit.com/

SMOKY SQUASH DIP

smoky squash dip

2 tablespoons olive oil

1 teaspoon garlic, minced

1/2 cup toasted almonds

1/2 cup freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon smoky paprika

cilantro to taste

salt and freshly ground black pepper to taste

2 yellow squash, chopped

Add olive oil to food processor, then add garlic, almonds, lemon juice, smoky paprika, cilantro and salt and pepper, pulverizing well before adding squash. Process until smooth and creamy.

Enjoy!

Recipe adapted from Arkansas Living, June 2014

arkansaslivingmagazine.com/

TOMATOES WITH BLUE CHEESE

22 Sunday Jan 2017

Posted by in Recipes, Salad

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My husband and I made a date to have a date, one quiet night leading up to the weekend – nothing grand – simply cooking dinner together and spending the evening curled up on the couch side by side.

leaving Happy Hour to meet my Husband for our date

leaving Happy Hour to meet my Husband for our date

It was following a fabulous happy hour with gorgeous friends, which, although extremely brief, was too much of a good opportunity to pass up – catching up, wrapped in heavy blankets in front of a blazing fire.

TOMATOES WITH BLUE CHEESE

tomatoes with blue cheese

SALAD

1 head lettuce

2 tomatoes, sliced

1 cup crumbled blue cheese

1 cup fresh basil leaves, cut into ribbons

DRESSING

3 tablespoons fresh lemon juice

1/4 cup vegetable oil

2 tablespoons sugar

1 small garlic clove, crushed

1/2 teaspoon salt

1/2 teaspoon dry mustard

Arrange the lettuce on a large platter. Distribute the tomato slices, blue cheese and basil attractively over the lettuce.

MAKE THE DRESSING: Combine dressing ingredients in a small bowl, combine with a whisk. Drizzle the dressing over the salad just before serving.

Enjoy!

Recipe adapted from Paula Deen

www.pauladeen.com/

BANANA CARAMEL CAKES and PUMPKIN MUFFINS

21 Saturday Jan 2017

Posted by in muffins, Recipes

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It’s not unusual, on weekend mornings to find extra kids on fold out beds and pull out mattresses around our house. Before they are up and about in the morning, I like to have a simple breakfast prepared for them.

BANANA CARAMEL CAKES

banana caramel cakes

6 tablespoons butter, softened

1/2 cup brown sugar

2 eggs

1/2 cup self-rising flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon allspice

2/3 cup mashed banana

1/3 cup sour cream

3 tablespoons milk

13-ounce jar caramel sauce

1/2 cup cream, whipped

2 bananas, thinly sliced

toffee chips

Heat oven to 350F. Line a 12-hole muffin pan with paper baking cups.

Beat butter, sugar and eggs in bowl with electric mixer until light and fluffy. Stir in dry ingredients, banana, sour cream and milk. Divide mixture among baking cups.

Bake for about 20 minutes, turn cakes onto wire rack to cool.

Remove baking cups from cakes. Fold 3 tablespoons of the caramel into the whipped cream. Cut cakes horizontally, fill with caramel, banana and cream. Top with additional caramel and toffee chips.

Enjoy!

Recipe adapted from Cupcakes, Pamela Clark, 2006

PUMPKIN MUFFINS

pumpkin muffins

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1/2 cup light brown sugar

1/4 cup white sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

1/2 (15-ounce) can pumpkin puree

1/2 cup plain yogurt

1/4 cup canola oil

1/2 teaspoon vanilla extract

1 to 2 cups chocolate chips

Heat oven to 350F. Place paper liners into muffin cups.

In a large bowl, mix flours, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

In a medium bowl, combine eggs, pumpkin, yogurt, oil and vanilla. Mix well.

Add wet ingredients to dry ingredients. Stir until just combined.

Stir in chocolate chips.

Fill each muffin cup about 3/4 full with batter.

Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20 to 25 minutes.

Enjoy!

Recipe adapted from Arkansas Flavor

 

FALAFEL SANDWICH

12 Thursday Jan 2017

Posted by in burgers and sandwiches, Recipes

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This served as a quick, convenient and delicious lunch between driving the kids to their dentist appointments and taking my youngest and his friend shopping at a local flea market.

FALAFEL SANDWICH

falafel sandwich

1 (15-ounce) can garbanzo beans

1/2 cup shredded carrots

1/4 cup chopped parsley

2 tablespoons flour

3 garlic cloves, minced

salt and pepper

4 tablespoons tahini, divided

1/2 teaspoon ground cumin

1/2 cup plain yogurt

2 tablespoons lemon juice

1 tomato

lettuce

pita bread

Heat oven to 425F.

Drain garbanzo beans and mash together with carrots, parsley, flour, 3 tablespoons tahini, 1 tablespoon of water, garlic and cumin, and season with salt and pepper.

Grease a cookie sheet with cooking spray and shape mixture into patties. Place on cookie sheet, bake for 10 minutes or until crispy, turning once.

In a small bowl, mix yogurt, 1 tablespoon tahini and lemon juice.

Top pita bread with falafel, tomato, lettuce and yogurt sauce.

Enjoy!

Recipe adapted from Parents, March 2010

www.parents.com/

PUMPKIN WAFFLES

11 Wednesday Jan 2017

Posted by in Breakfast & Brunch, Recipes

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Before the Christmas Holidays, my son and his class presented a beautifully organized and orchestrated Patriotic music program. The morning of the performance, I heated the waffle iron, mixed up a bowl of batter and cooked piping hot Pumpkin Waffles before the kids left for school.

Max walking up to the microphone for his speaking part

Max walking up to the microphone for his speaking part

celebrating after the show

celebrating after the show

PUMPKIN WAFFLES

pumpkin waffles

1 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 pinch salt

2 eggs

1/4 cup brown sugar

1 cup pumpkin puree

1 2/3 cups milk

4 tablespoons butter

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl.

In a second bowl, add eggs, sugar, pumpkin, milk and butter, beat well.

Gently fold in the flour mixture.

Cook in a waffle iron.

Enjoy!