Cocktail Popcicles

It has been so hot lately...

I guess the summer heat

has graced us with its presence...

This is my idea of a yummy, adult cool down...

Corona popcicles...

or perhaps my favorite...
Strawberry Margarita pops...

and aren't these the prettiest popcicles too
with their little lime garnish...
Click here for the Corona pops
and here for the Strawberry Margarita ones...


{image/recipe via Baker's Royale}

Caramel Soaked French Toast

I just made this 

for a volunteer breakfast we are having at school...

It is absolutely D-I-V-I-N-E!

I make it for everything...

Christmas morning breakfast (every year)...

brunches...

whenever I need a breakfast item...

this is my go-to...

So simple and so scrumptious...

And it ALWAYS gets rave reviews...

I'm serious...people hunt me down to get the recipe...

I hope you enjoy!

Caramel Soaked French Toast

(Southern Living Five Star Recipes)

Ingredients:

1-1/2 cups packed brown sugar

3/4 cup butter

1/4 cup plus 2 TB light corn syrup

loaf of french bread cut in slices

4 large eggs

2-1/2 cups milk or half & half

(I use whatever kind of milk I have on hand)

1 TB vanilla

3 TB sugar

1-1/2 TSP ground cinnamon

1/4 cup butter melted

Directions:

Combine the first 3 ingredients in a medium saucepan.

Cook over medium heat, stirring constantly,

5 minutes or until mixture is bubbly.

Pour syrup mixture evenly into a lightly greased 13x9 baking dish.

Arrange bread slices over syrup.

**I usually slice the bread and then cut the slice in half**

Combine eggs and next 3 ingredients; stir well.

Gradually pour mixture over bread slices.

Cover and chill for at least 8 hours.

Combine 3 TB sugar and cinnamon; stir well.

Sprinkle evenly over soaked bread.

Drizzle 1/4 cup melted butter over bread.

Bake, uncovered, at 350 for 45-50 minutes 

or until golden and bubbly.

Serve immediately.

{image via Cooking Light}

Glittering Cookies

I'm swooning over these pretties...

What could be better than 

sparkle & sweets?

You can make them in what ever
color your little heart desires...

Yummy and pretty...

Click here to get the full how to...


image/recipe via The Purl Bee
found via Hooray

Fudge Hearts

Looking for an easy gift

to give friends, coworkers or neighbors?

How about fudge that has been cut in the shape of hearts?

Simple, festive & delicious...

For fudge I use my no fail recipe...

right off the back of the Marshmallow Fluff jar...

It truly is the best tasting...

Here is the recipe if you're interested in whipping this delectable treat up...

1-1/2 sticks butter

3 cups sugar

1 can Evaporated milk

1 pkg (12oz) chocolate chips

 (I many times will substitute the chocolate for peanut butter)

1 jar (7oz) Marshmallow Fluff

1 teaspoon vanilla

Lightly grease a 13x9 pan

In a large microwaveable bowl:

Microwave butter 1 minute or until melted

Add sugar & evap milk, mix well

Microwave 5 minutes or until boiling

Stir after 3 minutes

Mix well, scrape down sides

Microwave 5-1/2 minutes, stirring after 3

Gradually stir in chips until melted

Add remaining ingredients, mix well

Pour in to pan

Cool at room temperature

Cut in to hearts...

Enjoy!

{image via Martha Stewart}

A Meal Of Plenty

Who would like a dose of Luck and Prosperity

for the new year ahead?

Then you might want to consider dining

on black eyed peas New Year's day...

This is an old southern tradition 

that still holds strong today...

Add some greens (mustard, collard) with it

and that is suppose to represent Currency...
Definitely don't forget the ham...
it represents Wealth...

And of course you must have a wedge of corn bread...

that represents Gold...

Add them all together and you have a meal of plenty

which will hopefully give you a fabulous year...

Of course I'll take all the luck, prosperity & wealth I can 

so of course this is served at our house...

I prefer to make Hoppin John 

which incorporates all of the above into one pot...


Ingredients:
(Adapted from 2 Southern Living Recipes)
1 onion chopped
1 green bell pepper chopped
2 tablespoons olive oil
1-1/2 cups cooked rice
1 can collard greens drained
1 - 15 oz can black eyed peas rinsed & drained
1 can diced tomatoes
1 cup diced cooked ham 
(I usually buy a half of spiral ham in the meat section 
and then just chop about half of it up 
and save the other half for another meal)
1/2 teaspoon sugar


Directions:
Saute the onion and green pepper in a large pan or dutch oven
until tender.  Add the rest of the ingredients and cook over medium heat until hot.
Add salt and pepper to taste.
Voila'...
Easy, yummy and hopefully lucky...
(P.S. - I have hot sauce on the table for doctoring...)


Oh and don't forget to add a tad of sugar to your cornbread too...
It makes all the difference...

{image via Cooking Light}

Ham & Bean Soup

We just had our first real touch of fall this past weekend...

It was fabulous!

In fact, it caused me to make a big pot of ham& bean soup...

There's nothing like comfort food especially on a Sunday...

It's very simple to make & it fills the house with a wonderful aroma...

Here is what you need:

A large pot

1-lb of Great Northern Beans

10 cups of water

Bring this to a boil and then turn down the heat and let them simmer 

for about 30 minutes give or take...

This starts the softening process...

While the beans are doing their thing...

You can cut up:

 3-4 carrots depending on their size

3 stalks of celery

and

1 large onion

Have your ham hocks ready...

This really adds great flavor...

I use about 2-1/2 heaping tablespoons

Now...

Add your ham hocks, the ham base

and two cans of chicken broth...

Bring to a boil...

Then turn the heat to medium low...

Tent your lid...

And let the magic begin...

I add the vege mixture in a few hours after it has been cooking...

It needs to cook for about 5 hours...

Your mouth will water everytime you come inside

and are greeted by the simmering smell...

When it is ready...
Take the ham hocks out...
Add about 2 large pinches of salt & pepper...
Cut up some ham...
(because the ham hocks really don't have any meat on them)
I buy a package of pre-sliced ham (like the Hormel 51)
Not lunch meat...You will find this ham in the meat section...
You won't use all of it so I saved the rest for the quiche 
that I'm making one day this week...

Give it all a stir...

Ladle it into bowls

and enjoy!

What's your favorite comfort food?

Modified recipe via Southern Lady...

Fried Oreos

Fried Oreos...

I mean could anything really be better?

Rest assured, there is NOTHING that can compare...

I had some this past weekend at one of my favorite restaurants

at the beach...Frenchy's...

I was asking the waitress how these little gooey balls of joy were made...

The only clue she gave me was Bisquick and then deep fry them...

I went online in search of this jewel and found one that looks like it might be the one...

From Food.com, take a peek and be amazed...


Ingredients:
1 (20 ounce) package of Oreo cookies
2 cups Bisquick
2 eggs
1-1/2 cups milk
3 teaspoons oil
vegetable oil (enough for deep frying)

Directions:
Mix Bisquick, eggs, milk and 3 teaspoons oil until smooth
Preheat deep fryer to 375...use a thermometer if you are using a dutch oven
Dip the cookies in the batter until completely covered 
Place cookie in the hot oil (cookies will float)
Keep checking & turn over the cookie when bottom side of Oreo is brown
Keep a close watch so they don't get overcooked
Remove cookies and drain on paper towel
Dust some powdered sugar over the top
Eat slowly and enjoy every single bite!

Sangria

I am a big fan of Sangria...

It's so refreshing with all the fresh fruit...

Poured over a glass with ice...

Pure delight!

I made some this weekend

and I do believe that I will make this "adult potion"

for Goosie Girl's party too...

The waiter at The Columbia restaurant

wrote it down on a napkin one time when we were there years ago...

and I, still to this day, break that napkin out every so often...

Here is the recipe in case you would like to indulge as well...

Sangria

Mix the following in a large pitcher

1 bottle red Spanish wine

8oz Brandy (I used 2 shots)

12oz simple syrup (3 shots & a splash more for good measure)

8oz Orange Juice (a shot or two)

2 cans Sprite

Cut up assorted fruit (oranges, limes, lemons, apples) 

Mix all together

Enjoy!

{image via The Vineyard}

Blinged Out Rice Krispie Treats

Who loves Rice Krispie treats?

I do...I do...

I'd like this version even more...

Can we say yum!

Carmel Turtle Rice Krispie Treats...

Does it really get any better than that?

Pop over to Glorious Treats to get her fantastic recipe
for these little bars of bling...

Blueberry Crumble

I hope everyone had a fabulous 4th of July...

We just got back from a wonderful trip to upstate New York...

My inlaws had been babysitting their precious

Boston Terrier granddog, Spooky, while we were away...

They volunteered to drive him home to us

rather than meet halfway as we normally do...

My hub said he was tired of eating out 

and asked if I could make something at home...

Goosie Girl and I ran to the store for the necessary

ingredients to make his grandmother's baked spaghetti

(which is a family favorite & not to mention simple)

and as we were about to check out, 

I remembered I had nothing for dessert...

I ran back and grabbed 2 packs of blueberries,

 recalling this recipe I had seen on The Barefoot Contessa...

Let me tell you it got rave reviews...

and it was incredibly easy to make...

It would be perfect for any time of the year...

just use any fruit that is in season...

Blueberry Crumble Recipe:

For the fruit

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all purpose flour

2 pints fresh blueberries

For the crumble:

1 cup all purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 stick cold, unsalted butter, diced

Directions:

Preheat the oven to 350 degrees.

Place blueberries in a large bowl. 

Add the lemon zest, lemon juice, sugar & flour.

Gently mix together.

Allow the mixture to sit for 5 minutes.

Spoon the mixture into ramekins or a pan.

(I used a 12x12 pan)

For the topping, 

combine all the crumble ingredients

in the bowl of an electric mixer 

fitted with a paddle attachment.

Mix on low speed until the butter is the size of peas.

Sprinkle evenly over the fruit.

Bake for 40-45 minutes,

until top is browned & crisp

and the juice is bubbly.

Serve warm or at room temp.

I served mine straight out of the oven

with a scoop of vanilla ice cream...

De-lish!

The pic of the crumble is from Ezra Pound Cake

 as I did not have time to take a pic before serving...

Apple Pie Cupcake

With July 4th approaching,

I know many of you are starting to think

about your party menu...

Apple pie is usually always on the list for desserts...

Well...I found a recipe for apple pie cupcakes...

I haven't made them but it is on my list of things to do...

Wouldn't this be a unique, festive addition to enjoy?
(Add a precious topper and voila...American cuteness)

Here are directions per Alpinberry...
Apple Pie Cupcakes
(adapted from Donna Hay Magazine #27)
(makes 24 cupcakes)

Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk

Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. 
Stir to dissolve sugar. 
Add apple slices and cook for 8-10 minutes 
or until apples are lightly caramelized. 
Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. 
Line 24 4-fl-oz-capacity muffin wells with paper liners.

Sift together flour, baking powder, cinnamon and salt. 
Set aside dry ingredients.

In the bowl of a stand mixer, cream butter and sugar 
until light and fluffy. 
Add eggs, one at a time, beating well after each addition. 
Scrape down the sides if the bowl occasionally. 
Beat in the vanilla and grated zest.

On low speed, add the flour mixture 
and mix until flour is barely incorporated. 
Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, 
filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, 
about 15-20 minutes. 
Remove from pan and cool cupcakes on cooling racks. 
Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy, 
about 3 minutes. 
Add the confectioner's sugar and cinnamon 
and beat for another 5 minutes until light and fluffy. 
Frost the cupcakes with an icing spatula or piping bag. 
Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

Strawberry Bars

I've had several people inquire 

about the strawberry bars

(actually it is called Strawberry Ooey Gooey Butter Cake)

I made for the 40th birthday party...

well ya'll they are from Paula Deen...

they are simply spectacular...

and pretty too...

Ingredients

1 (18.25oz) box strawberry cake mix

1/2 cup butter, softened

4 large eggs, divided

1 (8oz) package cream cheese, softened

1 (16oz) box confectioners' sugar

3/4 cup chopped fresh strawberries

Directions

Preheat oven to 350.

Grease a 13x9 pan.

In a large bowl, combine cake mix,

butter and 1 egg.  

Press mixture into bottom of prepared pan.

In a separate large bowl,

beat cream cheese & 3 eggs at medium speed

with an electric mixer until smooth.

Gradually beat in confectioners sugar

until combined.  Stir in strawberries.

Spoon mixture over cake mixture.

Bake for 45-50 minutes or until center is set.

Cool completely.

I then used a tall round cookie cutter to cut them into circles,

added a bit of whip cream & topped it with a fresh strawberry...

Enjoy!

I'm Loving...

I'm just loving, LOVING I tell you,

this recipe box from Sugar Paper...

The look, the color (yes...definitely the color),

the recipe cards with that sweet script...

I think it would even make me cook more 

than I already do

if I could get my recipes out of this...