Sunday, May 7, 2017

Virgin Mint Julep

Virgin Mint Julep

1 can lime concentrate
1 can lemonade concentrate
2-2 liter bottles fresca or lemon lime soda
1- 2 liter bottle of ginger ale
2 lemons squeezed
2 limes squeezed
pebbled ice
creme de menthe syrup to taste

 Mix all ingredients together except creme de menthe syrup. Laddle into cups and let each individual add the amount of creme de menthe to taste.
Fun and refreshing. Great to celebrate the Kentucky Derby with!

Monday, May 1, 2017

Pressure cooker Puerto Rican Pink beans...with a Brazilian twist

Puerto Rican beans and rice!
  1. 1 pound dry pink beans (sorted and rinsed)
  2. 4 slices bacon (or a whole pound of bacon) diced
  3. 1 small-medium onion, diced
  4. 5-6 cloves garlic, pressed or minced
  5. 4 cups vegetable broth (can use chicken or beef, or even water instead)
  6. 1 cup water (more if desired, for "soupier" beans)
  7. 1 small can tomato sauce
  8. 2 packages sazon seasoning
  9. 4 sofito frozen cubes

in your pressure cooker saute bacon when almost done add chopped onion and garlic let cook for 3 more minutes. 
add the rest of the ingredients.
put lid on and place valve on closed and set pressure cooker on 60 minutes and let cook. Quick release the pressure cooker. Test beans for tenderness. If it needs more time, cook longer.  Serve over cooked rice

    Tuesday, January 24, 2017

    mmm mmm better brownies

    Ky and Kristin's recipe for brownies (allrecipes.com). They say they are better and cheaper than boxed.


    ½ cup vegetable oil (or melted butter)
    1 cup white sugar
    1 teaspoon vanilla
    2 eggs
    ½ cup all-purpose flour
    1/3 cup unsweetened cocoa powder
    ¼ Teaspoon baking powder
    ¼ teaspoon salt
    ½ cup chopped walnuts (optional)


    Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
    1. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
    2. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

    Kristin says it tastes best with butter. Ky 3x’s this recipe and bakes in a cookie sheet pan.

    Friday, January 6, 2017

    Sharon's Buttermilk Brownies

    2 cups granulated sugar
    2 cups flour
    4 Tablespoons cocoa
    1 cup water
    1/2 cup oil
    1/2 cup buttermilk
    2 eggs
    1 teaspoon baking soda
    1 stick butter or margarine
    1/2 cup nuts (optional)

    Sift sugar, flour, and cocoa. Bring the water, butter and oil to a boil. Let cool slightly and then pour over dry ingredients. Whisk until creamy. Mix buttermilk and baking soda together and then mix it in with the batter. Add the eggs and mix. Add the nuts if desired. Pour into a greased and floured 11x17" baking sheet. Bake at 400 degrees for 18 to 25 minutes. While still warm, frost with the following:

    Buttermilk Brownie Frosting

    Boil:  1 stick butter
             1/4 cup cocoa
             1/3 cup buttermilk
    Add:  1 teaspoon vanilla
             1 pound powdered sugar
             dash of salt.

    Friday, December 23, 2016

    Frozen cranberry salad

    I package cranberries (ground up)
    1 can crushed pineapple (drain some of the juice)
    1 cup sugar
    1 package mini marshmallows

    chill above ingredients in fridge for 1 hour.

    Then whip one pint of whipping cream fold into mixture pour into mold and freeze. let thaw 45 min before serving, un-mold serve.

    Wednesday, November 23, 2016

    Ambrosia


    Serves: 6-8
    1 (8 oz.) tub of whipped topping, thawed
    1 cup sour cream
    1 (20 oz.) can pineapple tidbits, drained well
    1 (15 oz.) can mandarin orange segments, drained well
    1 cup red or green seedless grapes, sliced in half (optional)
    1½ cups sweetened coconut flakes
    1½ cups mini marshmallows
    1 (10 oz.) jar of maraschino cherry halves, drained very well

    1.    In a medium bowl, combine whipped topping and sour cream.
    2.    Add in coconut flakes and marshmallows.
    3.    Then gently fold in pineapple, mandarin oranges, grapes and maraschino cherries and nuts (if using).
    4.    Once combined, put some plastic wrap on it or put it in a bowl with a lid and refrigerate for about an hour before serving.


    Tuesday, October 11, 2016

    Cherry Bars

    These are really yummy!

    This is made like a bar cookie but tastes like a pastry.

    1 cup butter
    1 3/4 cup sugar
    4 eggs
    1 teaspoon vanilla
    1 1/2 teaspoon baking powder
    3 cups flour
    1 large can cherry pie filling*

    *you may substitute any flavor pie filling.

     Cream butter and sugar. Add eggs one at a time, beating after each one. Add vanilla, baking powder, flour. Mix well. Put 2/3 of batter in 11x17 pan and spread evenly. Spread pie filling over the top. Drop dough by teaspoonfuls over top of pie filling. Bake at 350 degrees for 45 minutes. top with powdered sugar icing (using almond flavoring in icing).

    Icing
    1/3 cup melted butter
    2 cups powdered sugar
    1 1/2 teaspoon Almond extract
    2-4 Tablespoons hot water
    mix and drizzle over cherry bars