Monday, December 30, 2013

Reuben Dip

I first served this dip months ago at my daughters birthday and it was the first to go. I myself loved it. Every party I have now includes this one. You know how we all ave the dip everyone loves, well this is it..Try it, you will love it..


1/2 pound diced corned beef
1 ( 8 ounce) package softened cream cheese
1 cup shredded Swiss cheese
1 cup drained sauerkraut
1/2 cup sour cream
1 Tablespoon spicy brown mustard
1 Tablespoon ketchup
Cocktail Rye Bread


1. Preheat oven to 350 degree oven. Grease a 1 quart baking dish.
2. In a large bowl combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, mustard, and ketchup. Stir until all combined. Place in the baking dish and bake for 30 minutes or until hot and bubbly..Enjoy!!!

Recipe From:

Strawberry Champagne Granita

Ring in the New Year with this yummy cocktail..It is filled with strawberries then topped off with your favorite champagne. Perfect and festive looking drink...


3 cups diced strawberries
1 cup hot water
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 bottle chilled pink champagne


1. Whisk lemon juice and sugar in hot water and whisk until dissolved
2. In a blender, blend the strawberries, and the cooled sugar and lemon juice mixture until smooth
3. Spread the strawberry mixture on a baking sheet and freeze for a half hour
4. Scrape the mixture into chunks and refreeze for 30 minutes, scrape the mixture again and freeze for another 30 minutes. Repeat this for 2 hours.
5. Fill e champagne glasses with strawberry granita and then top off with the pink champagne..Cheers!!!

Recipe From:

Ultimate Stuffed Mushrooms

These will be a big hit at your next party, yummy, cheesy goodness with sun dried tomatoes is a perfect combination..I have many recipes for stuffed mushrooms but wanted something different, then I came across this combination at it was can add any of your favorite ingredients to this to make it your own, but I wouldn't. Trust me!!!


1 large container of button mushrooms
1/4 cup sun dried tomato's packed in oil, pat the tomatoes on a paper towel to take excess oil off
4 ounces cream cheese, softened
4 garlic cloves, finely minced
1 tablespoon shallot, finely minced
1 1/2 tablespoons, finely minced fresh basil
1/2 cup Parmesan cheese
Centers of the mushrooms after you clean them out


Preheat oven to 400 degrees 1. Place all of your mushrooms on a cookie sheet, then place a large bowl next to it
2. Get a few pieces of paper towel and dampen them with water.
3. With the dampened paper towel, wipe the mushrooms until they are clean.
4. Using a small spoon scoop out the center then place all of the mushroom centers on a cutting board and using a knife dice finely chop the insides of mushrooms then place the caps back on cookie sheet
5. In a medium skillet using 2 tablespoons olive oil add the mushroom stems, garlic, and shallot and sauté for 5 minutes on low. Let cool for 10 minutes.
5. Place the mushroom mixture in a medium bowl then add the cream cheese, sun dried tomato's, basil, and 3 tablespoons Parmesan cheese, then stir until combined.
6. Stuff the mushrooms with the filling, top with remaining parmesan cheese and bake for 10-14 minutes until lightly browned and cheese is melted on top.

recipe adapted from:

Sunday, December 29, 2013

Eggnog French Toast

This would be a perfect breakfast for your New Years Day breakfast table.That is my favorite part of New Years, is to wake up in the morning and have a big breakfast on the table. And to start a new year with a special meal. This would be a great addition along with eggs, hash brown casserole and along with your other favorites..

Serves: 8
  • 7 large eggs
  • 2 cups of full fat egg nog
  • ⅓ c sugar
  • ¼ nutmeg
  • ¼ cinnamon
  • ¼ salt
  • 1½ vanilla
  • 1 loaf of french bread, cut into 1 inch cubes
  • 3 T brown sugar
  • ½ t cinnamon
  1. in a large bowl combine eggs, egg nog, sugar, nutmeg, cinnamon, salt and vanilla
  2. toss in bread cubes and cover completely
  3. place in a greased baking dish evenly and pour any remaining egg nog mixture
  4. cover the dish and place in the fridge overnight or eight hours
  5. mix brown sugar and ½ teaspoon cinnamon in a small bowl
  6. uncover french toast and sprinkle top of even layer of cinnamon brown sugar
  7. preheat the oven to 350 degrees
  8. bake for 45 minutes uncovered
  9. enjoy!

Marinated Cheese Platter

Well tell me this won't make a statement on your table for New Years..Everyone loves cheese..right?
Then to add the marinade to this just brings this cheese to a whole new level..It is pure yummy goodness..I found the cheeses I used works perfect but you can add any additional cheese you would like..give this one a try, you won't be disappointed..Enjoy!!!


1 ( 8 ounce block sharp cheddar cheese)
1 ( 8 ounce block sharp white cheddar cheese)
1 ( 8 ounce block cream cheese)
Block of mozzarella cheese


1/2 cup extra virgin olive oil or olive oil
1/2 cup white wine vinegar
5 tablespoons fresh chopped parsley
4 tablespoons scallions, chopped finely
4 garlic cloves, chopped
1 jar ( 2 ounce) pimentos, diced and drained
1 teaspoon sugar
3/4 teaspoon dried basil, or 2 teaspoons fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper


1. Combine all marinate in a jar and shake, shake, shake.. Then set aside
2. Make sure cheeses are well chilled, place in freezer for about 15 minutes.
3. Cut cheese in half lengthwise, then cut crosswise into 1/4 inch cubes
4. Arrange cheeses alternately on a platter, then pour marinate over cheese, cover then place in refrigerator for several hours then serve with crackers or on its own with toothpicks on the side..

recipe adapted from:

Pepperoni Pizza Puffs

These little bite size pepperoni puffs are perfect for your party this year. With the addition of the spices, pepperoni and cheese, I am sure they will be a big favorite food is pepperoni and after I came across this recipe I was in love..

Ingredients :

3/4 cup all purpose flour
3/4 teaspoon baking powder
1 teaspoon Italian seasoning
Pinch of salt, pepper and red pepper flakes
3/4 cup whole milk
1 egg, slightly beaten
1 1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
1- 1/4 cup cubed pepperoni
1 cup your favorite pizza sauce


1. Preheat oven to 375 degrees. Grease mini muffin tins.
2. In a large bowl combine flour, baking soda, Italian seasoning, salt, pepper, and red pepper flakes.
3. Whisk in the milk and the eggs.
4. Stir in the mozzarella, Parmesan, and pepperoni and mix until well combined. Let stand for 10-15 minutes
5. Divide the batter among the mini muffin cups. Bake until becomes puffy and golden for around 20-25 minutes
6. Heat the pizza sauce and serve on the side of the pizza puffs and enjoy while warm..

Recipe adapted from:Rachael Ray

Pomegranate Cocktail

This is the perfect drink to ring in the New Years..It is so refreshing and light, that it will be the hit of your party..Cheers!!!


1/2 cup pomegranates
6 ounce pomegranate juice
4 ounce white grape juice
2 ounces vodka
Lemon slices for garnish


1. Fill glass with ice if desired.
2. In a pitcher combine the pomegranate juice, white grape juice, and vodka..shake..and place in your martini glasses..serve with a lemon slice for garnish and serve..Cheers!!!

Snowball Swirl

This is such a yummy cocktail to serve for New Years Eve..It is so simple and looks elegant in the glasses..It only has a few ingredients so it can be made minutes before your guests arrive..Happy New Years!!!!Cheers..

Ingredients and Directions

Tonic water
Moose Tracks Ice Cream

Serve in a martini glass. Dip the top of the martini glass in vodka, then in sprinkles.
To make the drink place 1 ounce vodka, 1.5 ounces tonic water. Then top it off with a scoop of moose tracks ice cream..Enjoy!!!

Mint Chocolate Chip Cookies

These yummy cookies are so good, of course they are, they have a sugar cookie base, a hint of mint flavoring and chocolate chips..For all of you mint lovers this one is for you. I make these for my son Nick every Christmas because these are his favorite. Everyone enjoys these cookies because they are nice and refreshing. This recipe comes from Betty Crocker so it has to be good. The mint flavoring is not to much, just a hint so give them a try I am sure they will be a hit in your family..


1 pouch ( 1 lb. 1.5 oz. ) package Betty Crocker sugar cookie mix
1/2 cup softened butter
6-8 drops green food coloring
1/4-1/2 teaspoon mint extract ( I use peppermint )
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunk or chips


1. Preheat oven to 350 degrees
2. In a large mixing bowl combine cookie mix, butter, mint extract, food coloring, and egg. Mix with large spoon or your hands until soft dough forms
3. Stir in creme de menthe chips, and chocolate chips and stir until combined
4. Using a small spoon or teaspoon drop dough onto ungreased cookie sheet and bake for 8-10 minutes or until set. Do not over cook. Then cool on wire rack.

This recipe is from :

Chocolate Pomegranate Cookies

This cookie recipe believe it or not my daughter Alexa made one day for us and I put this on my top 5 favorite cookies. These cookies are so moist and delicious. With every bite you get a burst of pomegranates and chocolate chunk. It is the perfect match made in heaven. And between all of these ingredients these cookies are actually good for you..Enjoy!!!


1 cup softened butter ( 1 stick)
1/2 cup vegetable shortening
3/4 cup white sugar
3/4 cup dark brown sugar
2-2 1/2 cups chocolate chips or chocolate chunks
2 cups pomegranate seeds (1 pomegranate )
2 eggs
1 teaspoon vanilla extract
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt


1. Preheat oven to 350 degrees.
2. In a large mixing bowl cream butter, shortening, 2 sugars,, vanilla, and eggs. Beat on medium high for 3 minutes scraping down the bowl, until creamy
3. In a large separate bowl mix flour, cocoa, baking soda, and salt.
4. Slowly, add to the butter mixture and mix until incorporated. Fold in the chocolate chips and pomegranate seeds. Scoop dough by the teaspoon and bake on un greased cookie sheet for 10-12 minutes until cookies are set in the middle

Saturday, December 28, 2013

Mini Walnut Pies

This is a recipe my Aunt Janie gave me many years ago and I have been making it for the holidays for my cookie trays to hand out for about 8 years now. Everyone loves them. They have a flaky crust filled with a delicious walnut filling that everyone will love. This recipe is so simple, quick and easy to make.

Ingredients For The Pastry Crust:

1 cup cold butter
6 ounces soft cream cheese
2 cups all purpose flour

For The Filling
1 1/2 cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups chopped finely walnuts


1. For the pastry dough place the flour, cream cheese and cubed butter in a large bowl, and with a pastry cutter or your hands mix until It is all combined and a dough ball forms. Wrap in plastic wrap and place in refrigerator until chilled, about 1/2 hour.
2. While the dough is chilling in a large bowl combine all of the filling mixture and mix with spatula until all combined. Set aside until dough is chilled.
3. Preheat oven to 325 degrees and you will need mini muffin tins. You do not need to grease them.
4. When dough is a little cold take a piece of dough about 1-1/2 inch ball size and place in the mini muffin tin and using your fingers spread the dough up the sides of the pan to make a small cup.
5. Use about 1 teaspoon of filling to fill the cups. Place in the oven and bake for about 25-30 minutes just until you see the dough around the edges a golden brown. Mine were perfect at 25 minutes.
6. Let them cool for about 15 minutes then using a knife around the edges lift the walnut cheesecakes out of the tins and place on cooling rack until completely cooled.
7. This makes about 48 cheesecakes..Enjoy!!!!

Friday, December 27, 2013

Champagne Clementine Sangria

Here is a perfect drink to serve for the upcoming New Years Eve..It has the flavors of the season, it is not to strong and not to sweet, perfect drink for all of your guests. Make it 3 or 4 hours early and let all of the flavors mix together and it will be perfect..


4 Clementines, thinly sliced
2 lemons, thinly sliced
2 apples, 1 red and 1 green, thinly sliced
1/4-1/2 cup granulated sugar ( start with 1/4 then if needed add more)
1 cup clementine or orange flavored vodka
2 cups pomegranate mango juice or plain pomegranate juice
5 cups ginger ale
2 bottles grapefruit soda or ( 2 cups grapefruit soda and 1 cup ginger ale)
2 bottles of favorite champagne


1. Slice all of your fruit and place in a large container.
2. Place all of the ingredients in the container except for the champagne
3. Let mixture sit at least 4-5 hours, best overnight
4. When ready to serve fill glass halfway with sangria mixture, then top off with champagne and enjoy!!!


Wednesday, December 11, 2013

Frosted Anise Cookies

Frosted Anise Cookies..One of my all time favorite cookies to make for the holidays. The cookies are so light and fluffy and the frosting with just a touch of anise flavoring just makes these delicious. I have so many memories of being with my best friend Jackie every year and her Aunt Carmie and her Mom, who was a second mother to me. She has a slightly different recipe that we bake together every year, then I come home and make my version to hand out. Both recipes are delicious, but this one is a family favorite.


4 cups all purpose flour
1 1/2 cups sugar
7 teaspoons baking powder
2 sticks margarine, softened
4 eggs, beaten
8 ounce softened cream cheese
1/4 cup milk
3 teaspoons vanilla extract

1.Preheat oven to 375 degrees
2. In a large bowl combine flour, sugar, baking powder, and softened margarine. Mix until mixture becomes crumbly.
3. Add the beaten eggs, cream cheese, milk and vanilla. Mix until it becomes sticky. That is normal.
4. Bake on un greased cookie sheet for 6-7 minutes until light golden brown.

For The Frosting:

Combine 1/2 box powdered sugar with a little milk and add 1Tablespoon of anise extract then mix with a whisk until slightly thickened ( not to thick, should be a little watery and smooth). Then dip the tops of the cookies into the frosting and place sprinkles on top. Move to a wire rack to set.

Tuesday, December 10, 2013

Frozen Hot Chocolate

Frozen Hot Chocolate, who would have thought. I know it has been around for a while but until I tried it last night, oh boy, you don't know what your missing. Pure heaven. So much better than hot chocolate. So simple to make, perfect to serve after a holiday meal instead of coffee..


1 1/4 cups hot cocoa powder
3 Tablespoons granulated sugar
3 cups milk
6-7 cups ice
Toppings: whipped cream, chocolate shavings, crushed peppermint candies


1. Add all ingredients into a blender, blend until smooth then top with whipped cream chocolate shavings, and chocolate syrup.

Note: If it is to thick add milk, to thin add some more ice cubes

Mint Chocolate Chip Cookies

These yummy mint chocolate chip cookies are the perfect addition to your baking list for the holidays. They are so simple and with a sugar cookie base, they will melt in your mouth.


1 pouch ( 1 lb 1.5 oz.) package Betty Crocker sugar cookie mix
1/2 cup softened butter or margarine
6-8 drops green food coloring
1/4-1/2 teaspoon mint extract (what ever you like) I use 1/4 teaspoon
1 egg
1 cup creme de menthe baking chips
1 cup semi sweet chocolate chunks or semi sweet chocolate chips


1. Preheat oven to 350 degrees
2. In a large mixing bowl combine cookie mix, butter, mint extract, food coloring and egg and combine until soft dough forms
3. Stir in creme de menthe chips, and chocolate chips
4. Using a teaspoon drop dough 2 inches apart on a un greased cookie sheet
5. Bake 8-10 minutes or until set. Cool completely on a wire rack then store in a airtight container.

Recipe From: Betty Crocker

Hershey Kisses Tree

How cute is this little chocolate tree..So easy to make and you can make them in different sizes for a display on your table or counter. These would also be great as a little gift to give out to everyone, if you are on a budget.

What You Will Need To Buy:

Several bags of Christmas colored Hershey Kisses
Different size cone shaped foam from craft store
Different toppers you can get from the dollar store
Glue gun or toothpicks

How To Assemble:

Simply either using toothpicks or glue gun, place the Hershey kisses to fill all the spaces in the foam cone, then you can buy any topper you can find and place it on the top.


Monday, December 9, 2013

Cranberry Bliss

With Christmas approaching and all of the parties coming up, you need a festive cocktail to serve and this one simply looks like the holidays. A easy drink that I think everyone will enjoy!!


3 cups cranberry juice cocktail
1 1/2 cups fresh lime juice
1 1/2 cups tequila
1 cup triple sec
Ice Cubes


Stir all ingredients together until blended. Serve over ice in sugar- or salt-rimmed glasses, garnished with fresh cranberries and lime wedges if desired. This makes 6 cups!!!Enjoy...


German Chocolate Cupcakes

I love to make cupcakes. This cupcake recipe is so moist, and the frosting just puts this over the top with the addition of pecans and coconut. Perfect for the holidays.

For The Cake:

4 oz. bittersweet chocolate
1 cup (2 sticks) butter, at room temperature
¼ cup warm coffee
2 ½ cups cake flour

1 teaspoon baking soda
1/2 teaspoon salt
5 large eggs,separated
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk

Coconut Frosting:
1 cup evaporated milk
½ cup (1 stick) butter
1 teaspoon vanilla extract
1 ¾ cups grated coconut
1 ½ cups pecans, chopped

4 egg yolks, beaten
1 Tablespoon butter


Melt the chocolate in a double boiler, stirring until it is smooth. Add ¼ cup (½ stick) butter and stir until melted and blended. Add 1/4 cup of warm coffee and stir until smooth. Set aside.

Preheat the oven to 350ºF.  Line 36 (3 dozen) muffin cups.
Whisk together the flour, baking soda, and salt. Set aside.
Whisk the egg whites to stiff peaks. Transfer to a separate bowl and set aside.
Using an electric mixer, cream the remaining 1 ½ sticks of butter and sugar until fluffy. Add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl. Add the melted, cooled chocolate and vanilla. Mix well.
Lower the mixer speed to low and add flour alternately (in thirds) with the buttermilk, beginning and ending with flour. Scrape the sides and bottom of the bowl periodically. Carefully, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
Using a small ice cream scoop, divide the batter in the muffin tins (no more than ¾ filled) and bake for 15-20 minutes, until the cake springs back to a light touch and a toothpick comes out clean. Cool in pans for about 8 minutes before removing and transferring onto wire racks cool layers completely before frosting.

For The Frosting:

Combine the sugar, egg yolks, and evaporated milk in a saucepan. Use a whisk to fully incorporated the mixture. Add the butter. On a low heat, cook to a slow boil. Simmer for 12-15 minutes, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. Then frost the cupcakes and Enjoy!!!

Saturday, December 7, 2013

M & M Magic Cookie Bars

Here is the 2nd cookie recipe for the 20 day countdown to cookie recipe. These are a delicious twist to the magic cookie bars that everyone loves. This to me is even better because I am a M & M lover. Another perfect addition to your cookie trays for Christmas..Enjoy!!!!


1/2 cup melted butter or margarine
1 1/2 cups graham cracker crumbs
1 can (14 ounce) sweetened condensed milk
1 cup M & M's
1 cup semi sweet chocolate chips
1 cup rolled oats or you can use
1 cup of peanut butter chips


1. Preheat oven to 350 degrees
2. Combine the melted butter or margarine and graham cracker crumbs and press evenly into a 13 x 9 inch pan.
3. Pour the can of sweetened condensed milk evenly over the crumbs
4. Sprinkle the chocolate chips, oats or peanut butter chips then the M & M's in that order
5. Place in the oven and bake for 25-30 minutes until the edges are slightly browned and the edges pull away from the sides. And the center is set. Let cool completely and cut into bars.

Friday, December 6, 2013

Cherry Coconut Bars

This recipe happens to be my husbands favorite all time Christmas bar recipe. For many years my sister in law has been making these and we love them. I had asked her for the recipe and now I can make them any time of the year for my family. These have a flaky shortbread crust with a delicious filling made with cherries and coconut. I know it will become a family favorite of yours soon.

Ingredients For The Pastry Crust:
2 cups all purpose flour
1 cup butter or margarine (very soft)
6 Tablespoons powdered sugar

Directions For The Pastry Crust:

1. Preheat oven to 350 degrees and use a 13x9 inch ungreased pan
2. In a large bowl mix the flour, butter and powdered sugar with your hands until it all comes together then using your hands, press the pastry dough into the pan and press evenly.
3. Bake for 25 minutes or until light golden color. Then set aside and start the filling.

Ingredients For The Filling:

4 eggs, slightly beaten
2 cups granulated sugar
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup packed coconut
1 cup (chopped in half)marachino cherries

Directions For The Filling:

1. In a large bowl add the eggs, then combine all of the rest of the ingredients and stir well until it is all combined.
2. Spread over the top of the pastry crust. Bake for 25-30 minutes until center is set and not to jiggly.
3. Let cool completely then cut into bars and sprinkle powdered sugar over the top and enjoy!!!

Pecan Pie Bark

It is all about pecans today. I made it to Costco to buy my pecans, they have the best deal on them and now I am making everything with pecans. I made a awesome salad, pecan pie, sugared pecans, and will try to make some more recipes. This recipe is simple as can be and delicious. For all pecan lovers, give this one a try also, a great gift for Christmas in little boxes with a cute ribbon.

2 sticks butter
1 cup white sugar
1 & 1/2 cups pecan halves
2 packages (approx. 12 sheets) honey graham crackers

1. Preheat your oven to 325 degrees. Lay your graham crackers tightly across the area of a lightly greased cookie sheet. Trim any crackers to fit the sides of the pan if needed. Set aside.
2. In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly. Then evenly pour boiled mixture over the entire sheet of graham crackers, spreading pecans around evenly. Immediately place graham crackers into the oven and bake for 8 minutes.
3. Allow graham cracker bark to cool completely before breaking into pieces and store in a airtight container.

Tuesday, December 3, 2013

Pecan Pie

This is a easy and delicious recipe for pecan pie. It only has a few ingredients, no mixer needed and perfect for this time of the year. With this recipe I used a pre made crust, for Thanksgiving I made so many pies, that is was just easier, but you can use your favorite pie crust recipe and it will be just perfect.


1 cup corn syrup ( light or dark)
3 beaten eggs
1 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla
2 Tablespoons melted butter
2 cups whole pecans
1 pre made deep dish pie crust


1. Preheat oven to 350 degrees
2. In a large mixing bowl add the corn syrup, eggs, sugar, vanilla, and melted butter. With a large mixing spoon mix all ingredients until thoroughly combined.
3. Fold in the pecans. Pour the ingredients into the pie crust, place on a cookie sheet and bake for  60-70 minutes or until the center springs back when touched. It should be a little jiggly, but not to much. You will need to cover the edges of the crust with foil after 15 minutes so they do not get to brown.
4. Let pie rest for at least several hours or overnight. Enjoy!!!

Monday, November 18, 2013

Oatmeal Pie

This delicious pie is perfect for the upcoming Thanksgiving holiday. It has been around for many years and for those of you oatmeal lovers, this is perfect. Top it off with whipped cream or vanilla ice cream, and it will be the perfect dessert.

  • 1 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • 4 eggs, beaten
  • 1 cup light corn syrup
  • ¼ cup salted melted butter
  • 1½ teaspoons vanilla
  • 1¼ cups quick-cooking oatmeal (uncooked)
  • 1 (9″) pie crust, unbaked
  1. Preheat oven to 350°F.
  2. In a large whisk together sugar, flour, cinnamon, nutmeg, ginger and salt.
  3. Stir in beaten eggs, corn syrup, melted butter and vanilla until combined.
  4. Mix in oatmeal.
  5. Pour into unbaked pie crust.
  6. Bake for 45-50 minutes. If needed, cover crust with aluminum foil to avoid burning.


Friday, November 8, 2013

Autumn Russian

This recipe I found online and made it for my husband who is a beer drinker when he drinks, but loved it. It is perfect for the fall and winter season. So easy to make. Give it a try you will love it. So go and grab the pumpkin spice limited edition kahlua and enjoy!!!

1 part pumpkin spice Kahlúa Ingredients:
  • 2 parts vodka
  • 1 part heavy cream
  • sprinkles for rimming, optional
  1. Rim glass with sprinkles, if desired. Fill a rocks glass with ice. Pour in Kahlúa, vodka, and heavy cream over ice and stir.
  2. You can even sprinkle a little pumpkin spice seasoning on top!!!!Enjoy


Pecan Pie Bars

Thanksgiving is right around the corner, and it is my favorite holiday besides Christmas. I love to cook and bake for my family. Thanksgiving is all about spending time with your family and being thankful for what we all have in our lives. I am so thankful for my family, I love them more than anything and while I am in the kitchen making my holiday meals I try to make what they all love to eat. This is one that after I ate I fell in love. It tastes just like a pecan pie, just in the perfect bar size pieces. The crust is a delicious flaky crust and the topping is so yummy. This one I am making for my brother in law Anthony, he loves pecan pie so I know this is going to become one of his favorites.


1 cup butter, softened
2/3 cup brown sugar
2 2/3 cups flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Pecan Topping:

1/2 cup butter
1 cup brown sugar
1/3 cup honey
2 Tablespoons heavy cream
2 1/2 cups pecans, roughly chopped
2 teaspoons vanilla extract


1. Preheat oven to 350 degrees and line a 9X13 pan with foil (grease the parts of the pan not covered in foil).
2. To make crust, beat butter and sugar together for 2 minutes. Then mix in flour, salt and cinnamon. Dump into prepared pan, flatten out evenly and bake for 20 minutes.
3. Filling: In a small sauce pan melt butter over medium heat. Add brown sugar, honey and cream. Let simmer for 1 minute, then stir in pecans and vanilla extract. (I left my pecans mostly whole for photos, but when I make these again I will probably chop them up more.)
4. Pour filling onto crust and bake for another 20 minutes.

5. Remove from oven and let cool. Then lift up on the overhanging foil to easily take the bars out of the pan and then cut

Recipe From:yourcupofcake

Tuesday, November 5, 2013

Deep South Coffee Punch

This is a perfect nice and cold and refreshing coffee drink. Instead of making a pot of hot coffee at your holiday or any occasion just serve this instead. It will be a huge hit that everyone will love. With the coffee, vanilla and fresh whipped cream it just can't get any better. You can mix it up and use any coffee you like. For example regular coffee, decaf, hazelnut, French vanilla, etc.


1 gallon chilled regular or hazelnut coffee
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream ( softened)
1 pint heavy cream (whipped)
Dash of nutmeg


1. In a large punch bowl combine chilled coffee, sugar, and vanilla and stir well until all of the sugar is dissolved.
2. Scoop out softened ice cream into scoops and place on top of coffee punch.
3. Decorate with the whipped cream on top of the ice cream and dust with nutmeg. Serve and enjoy!!!

Monday, October 28, 2013

Chocolate Peanut Butter Bars

I was watching my favorite show The Chew the other day and Allison Fishman Task had made these yummy chocolate peanut butter bars that everyone was going crazy for, and now I know why. They are suppose to be like a Reese's Peanut butter cup, but in a healthy less fat bar recipe. I couldn't believe how easy and so delicious these were. Give them a try you will love this recipe


3/4 cup granulated sugar
3/4 cup light brown sugar
6 Tablespoons unsalted butter, I used salted butter
1 Tablespoon canola oil
3/4 cup creamy peanut butter
1 large egg
1 large egg white
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
cooking spray
2/3 cup semi sweet chocolate chips ( i used 1cup, you can use more up to 2 cups for a thick layer of chocolate)


1. Preheat oven to 350 degrees and lightly spray pan with cooking spray and set aside
2. In a large mixing bowl beat the granulated sugar, brown sugar, butter and oil. Mix until well combined.
3. Add the peanut butter, mix well, add the egg and egg white, mix until combined.
4. In a small bowl whisk the flour, baking soda and salt
5. Add the dry ingredients to the peanut butter mixture and beat on medium until combined
6. Pour into the prepared pan and bake for  26-28 minutes or until toothpick comes out clean.
7. Set aside to fully cool.
8. Melt the chocolate chips in a microwave bowl for about 1 minute or until smooth. Then after bars cooled pour melted chocolate over and smooth with offset spatula.
9. I place the pan in the refrigerator to let them set for about 15 minutes. Then cut into bars

Recipe from: The Chew: Allison Fishman Task

Chicken Soup

Now is the perfect weather to make a big pot of chicken soup. So if you have been following my blogs I think you now realize that I love the fall, as a matter of fact I am a little obsessed with it. I love the weather that it brings, the food, all of the holidays that are coming up. As a matter of fact my Christmas decorations go up November 1st. Why not right? I want to enjoy every minute of it, the stores are all decorated anyway!!! Now back to the soup, speaking of the fall now comes the colds and viruses, and what is the best medicine "chicken soup". This wonderful savory soup has the power to warm you right to the bone. There is something about chicken soup that is body and soul healing. The best part of chicken soup is that the possibilities are endless where you can add anything you have at home to the soup like any vegetables, herbs, canned tomatoes, egg or pasta noodles. Then top it off with crackers.


1 large package of chicken on the bone( drumsticks,thighs, breasts) about 3 pounds
10 cups water
1 bag of carrots, chopped
3 stalks of celery, chopped
2 medium onions, finely diced
3 Tablespoons fresh parsley
1 bag frozen corn, or peas ( or you can use both)
1 can fire roasted tomatoes ( optional)
salt and pepper
1 box of small pasta ( i use stelline from barilla)


1. In a large stock pot over medium heat add the water and the chicken, cook for about 2 hours
2. Remove the chicken, take the skin off and remove the bones, place just the meat back into the pot.
3. Add the carrots, celery, onions, parsley, corn and (peas if you like), salt and pepper and the can of tomatoes if you decide to use them.
4. Cook for 2 hours on low.
5. Meanwhile in another pot cook the pasta according to directions, then drain and set aside to put in the bottom of your bowl before adding the soup.
6. To serve place the pasta on the bottom of bowl, then add your soup..Enjoy!!!

Saturday, October 26, 2013

Caramel Apple Cupcakes

This is another great recipe to use your Granny Smith apples. After I made these a few weeks ago, it quickly was at our favorite list of cupcakes. With the cinnamon in the cake mix, along with the tart apples and delicious caramel buttercream frosting. The flavor is just a perfect match..These will nt disappoint you..They will soon become a favorite, I promise!!!


Apple Cake:
1 box white cake mix
2 tsp. cinnamon 
3 eggs
¼ C. butter, melted and cooled
¼ C applesauce
1 C. milk
1 tsp. vanilla extract
1 ½ C. peeled and chopped Granny Smith apple
Caramel Buttercream:
1 C. butter, softened
2 Tbsp. caramel sauce in a jar ( for ice cream topping)
1 tsp vanilla extract
3-4 C. powdered sugar
Caramel sauce for topping

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix and cinnamon in to a small bowl and set aside.
3. In a large bowl, combine eggs, butter, applesauce, milk and vanilla extract together.
4. Stir in cake mix until smooth.
5. Stir in chopped apples.
6. Fill cupcake liners almost full and bake for 17-22 minutes of until an inserted knife comes out clean.
7. Buttercream: Beat butter for 1 minute. Add caramel and vanilla extract and continue to beat. Slowly add powdered sugar until you reach your desired consistency.

8. Pipe buttercream onto cooled cupcakes and top with melted caramel.

recipe from: yourcupofcake

Caramel Apples

I love this time of year with all of the yummy recipes using all of the apples that we picked. One of our favorites is the caramel apple, everyone loves caramel and then there are so many toppings that your family can choose from. Here I used mini m&m's, reese's peanut butter cups, mini chocolate chips, sprinkles and crushed peanuts. The recipe couldn't be an easier.


2 bags individually wrapped caramels
4 Tablespoons water
12-15 small to medium granny smith apples
parchment paper
cooking spray
Your favorite toppings: m&m's, mini chocolate chips, white chips, oreos, sprinkles, reese peanut butter cups, butterfinger bars, peanuts, or any of your favorites.


1. Wash and dry apples thoroughly, then remove the stems and set aside
2. Place a stick in the center of the apples
3. Place 2 large sheets of parchment on counter and spray with cooking spray lightly
4. Prepare all of your toppings in small bowls, it will be easier if you prep everything because once the caramel is on the apples it dries quickly.
5. Remove caramel from the wrappers and place in a large microwave bowl with the water and on high, microwave for about 2 minutes stirring half way through
6. Dip the apples in the caramel, then place the toppings on, place on parchment to dry.

Friday, October 25, 2013

Frosted Sugar Cookies With Vanilla Frosting

I love cookies, but my all time favorite are sugar cookies. You can frost them for any holiday, birthday, and parties. This to me is the perfect sugar cookies, they are soft and fluffy due to the fact of adding the cake flour and the cornstarch. A lot of time people do not have cake flour around the house but believe me, it is worth a trip to the store to buy the flour for these cookies. They will melt in your mouth, then adding the most amazing vanilla frosting just makes these cookies over the top. This will become your favorite cookie I promise you that!!!Enjoy..


2 1/2 cups cake flour
2 teaspoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup softened butter
1/4 cup vegetable shortening
1 cup granulated sugar
1 large egg
1 egg white
2 1/2 teaspoons vanilla extract

Vanilla Frosting Recipe:

1/3 cup butter, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 1/2-3 Tablespoons heavy cream or half and half

Instructions For Cookies:

1. In a large bowl sift flour, cornstarch and salt then set aside.
2. In a large mixing bowl on medium speed add the butter, shortening and sugar and beat about 4 minutes or until it is pale and fluffy. Scraping the sides of the bowl every minute.
3. Add in the egg, mix until combined, then add the egg white and vanilla and mix again until combined.
4. Turn the mixer on low and add the dry ingredients and mix until just combined.
5. Remove the dough from the mixer and wrap in a ball, then wrap in plastic and refrigerate for about 2 hours.
6. Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper
7. Remove dough and if it is a little hard to roll just let it sit on counter for abut 10 minutes or until it is easy enough to roll out.
8. Take some dough with your hands and roll into a ball making it about 1/2 inch thick, then place on the prepared cookie sheet and flatten slightly with your hand or the bottom of a cup.
9. Bake for 9-11 minutes. I do not let them get brown at all.
10. Let cool on cookie sheet for 5 minutes then transfer to a wire rack to cool completely before frosting them.

For The Frosting:

1. In a mixing bowl combine the all of the ingredients for the frosting and beat on high until it becomes smooth and fluffy. It may take 2-3 minutes.
2. After the cookies are completely cooled frost then place sprinkles on right away so they stick to the frosting.


Thursday, October 24, 2013

Butternut Squash And Lasagna Rolls

These lasagna rolls are stuffed with a delicious mixture of spinach and cheese, then topped with a creamy butternut squash sauce.In my home my family loves lasagna, and I am always trying to find new recipes to change it up each season. This recipe is so good with the addition of the butternut squash sauce. Perfect for this time of year and would be a great dish to go on to your dinner table for Thanksgiving along with your ham and turkey. It is also a very easy dish to make during the week, you can prepare in the morning and bake it just before your ready to eat.


1 box lasagna noodles
1 butternut squash (about 2-3 pounds)
12 ounce package of chopped spinach, cooked and squeezed dry
12 ounce mozzarella cheese, grated
15 ounce container of ricotta cheese
2 Tablespoons olive oil
1 small shallot, diced
1 garlic clove, diced
1 large egg
salt and pepper to taste


1. In a large pot heat water to boiling, then add the lasagna noodles and cook for 3 minutes less than what the directions say on the box. Drain noodles, lay out on a piece of wax paper separately so they do not stick. I do run a little cold water over the noodles, then I dry each one with a paper towel. Then set aside
2. Cut the butternut squash into quarters, peel, then dice into about 2 inch cubes. In a large pot of salted water add the squash and cook for about 20-25 minutes or until they become fork tender. Drain the squash, reserving 2 cups of the liquid to thin out the sauce if needed.
3. Place the cooked squash in a blender and puree until smooth, add 1 cup of the liquid to thin out a little bit. If to thick still you can add a little more. ( you want it like the consistency of a tomato sauce)
4. Meanwhile in a medium saute pan, heat olive oil and add the shallot and garlic saute just until soft, add the butternut squash puree, and salt and pepper. Set aside.
5. In a large bowl add the ricotta cheese, 1 egg, spinach, and a dash of salt and pepper.
6. For the assembly: In a 13x9 inch dish place half of the butternut squash sauce. Then lay out the lasagna noodles on a piece of wax paper, make sure they are dry, spread 1/3 of a cup of the ricotta and spinach mixture over the noodles and roll carefully then place in the dish seam side down. Repeat with the remaining noodles. After all of the noodles are in the dish, cover them with the rest of the butternut squash sauce. Cover tightly with foil and bake for 40 minutes. Take the foil off and top with the mozzarella cheese and bake for 15-20 minutes or until the cheese becomes bubbly and lightly brown. Remove from the oven and let stand for about 15 minutes to set. Enjoy!!!!!

Wednesday, October 23, 2013

White Cheddar Homemade Cheez It's

Well I am a true Cheez It lover. Then when I came across these, I cannot believe how easy, good and taste better than the real thing. You can use white,yellow, jack with jalapeño, or your favorite cheese. But I only made with the white cheddar, so I can promise you will like the white. Give them a try!!!


1 ( 8 ounce block of sharp white cheddar cheese) grated
4 Tablespoons butter, softened
1 cup all purpose flour
1/2 teaspoon salt
4-5 Tablespoons ice water


1. In a large mixing bowl combine the cheese, 1/4 teaspoon salt, and the softened butter. You can use a spatula to combine.  
2. With a paddle attachment to a stand mixer or a hand mixer add the flour to the cheese mixture and on low speed mix until becomes large clumps. Then keeping the mixer on low, slowly add the ice water until soft dough forms.
3. Take the dough out of the mixer, divide in half, and shape into a disc. Place the 2 pieces f dough discs in plastic wrap and place in refrigerator for about 1 hour.
4. Preheat oven to 375 degrees and place parchment paper onto large cookie sheets.
5. On a slightly floured surface, using a rolling pin, roll the dough into a square about 1/8 of an inch, ten with a fluted pastry cutter cut the dough into 1 inch squares.
6. Place on prepared cookie sheets, In the center of each square make a small hole with a toothpick. Then sprinkle with the rest of the salt and bake for 7-10 minutes. Until sides become a little brown and they become puffy. Serve right away or you can store in a airtight container. Enjoy!!!


Monday, October 21, 2013

Whoopie Pies

On Saturday my husband took me to one of my favorite places, Lancaster, PA to Amish Country for our Anniversary. I just love to go there several times a year. I stock up on all of my baking items and spices. I go to the Amish farms and talk to the women about several different things, one of them being they way that they bake. I love the cinnamon rolls, whoopie pies, the cinnamon raisin bread, apple fritters, etc. That made me want to come home and make my whoopie pies. I love this recipe, this one I got from my sister in law that has been making them for years, several years ago I asked her for the recipe and now my whole family loves these. They are gone in the blink of an eye. Try them, believe me you will love this recipe..

Ingredients For Whoopie Pies:

1 2/3 cups all purpose flour
2/3 cup of unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 Tablespoons, butter (room temperature)
4 Tablespoons shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

Ingredients For the Filling:

4 ounce cream cheese, softened
4 Tablespoons butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla

Directions For The Whoopie Pies:

1. Preheat oven to 375 degrees and place rack in the middle of the oven
2. In a medium bowl sift flour, cocoa powder, baking soda, and salt. Set aside
3. In a large mixing bowl beat the butter, shortening, and brown sugar until light and fluffy, for 3 minutes. Add the egg and vanilla and beat for another 2 minutes
4. Add half the milk and half the dry ingredients and beat until incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining milk and beat until completely combined.
5. Using a Tablespoon drop the batter onto baking sheets. Spacing 2 inches apart. Bake 1 sheet at a time for 10 minutes. Cool for 5 minutes before transferring to a cooling rack. Then cool completely.

For The Filling:

1. Beat cream cheese and butter on medium speed, until well combined. Slowly add the powdered sugar and vanilla. Beat until well combined.
2. When whoopie pies are completely cooled, scoop filling onto one side, then top with the other half, like a sandwich..