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Showing posts from 2015

Dressing to Die For Bitch!!

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1 large jar 2 cups white vinegar ½ cup black peppercorns 2 cups rice vinegar 1 Tbsp garlic 1 Tbsp sugar 1 bunch parsley – chopped
In a large jar, combine white vinegar, black peppercorns and rice vinegar. Place a lid on the jar and then shake the jar gently for 2 minutes. Remove the jar's lid and blend garlic, sugar and parsley into the mixture. Place the lid back on the jar and slowly shake the jar for 3 minutes. Refrigerate the dressing for 1 hour and then use the mixture over salads, meats and other foods. 


New Year's Eve Dish For Your Soul

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1 large platter 3 loaves French bread – sliced 4 lbs Prosciutto – sliced Mayonnaise 1 jar sesame oil 2 cups green onion – sliced 3 avocados – sliced Black pepper Sea salt 1 bowl cream cheese – softened 1 or 2 bottles white wine
On a large platter, arrange 3 loaves of sliced French bread evenly over the platter's surface. Next, lay 4 lbs of Prosciutto over the bread. Top the meat evenly with may, sesame oil, green onion and avocados. Lastly, sprinkle black pepper, sea salt and softened cream cheese over the ingredients. Serve this quick snack with bottles of white wine. Happy New Year!!

Lobsters Following the Shrimp

1 large stockpot 3 lbs lobster meat – chopped 2 lbs shrimp 3 Tbsp olive oil 4 sticks butter 3 jars white sauce – your favorite sauce 1 large fancy bowl 2 cups bacon bits
In a large stockpot over “Medium” heat, combine lobster meat, shrimp, olive oil and butter. Stick the mixture gently until the butter starts to melt. Slowly blend 3 jars of white sauce into the mixture. Continue stirring the mixture until the white sauce starts to bubbly. Stop stirring, reduce heat to “Low” and let the ingredients cook for 15 minutes. Stir the mixture thoroughly. Cook for an additional 5 minutes and then pour the dish into a fancy bowl. Top the dish with bacon bits and fall in love!!

Shrimps Swimming Down Rio

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1 large stockpot 3 lbs shrimp – cleaned and peeled 2 cups coconut flakes 1 Tbsp olive oil 2 sticks butter 4 jars white sauce – your favorite sauce 1 large fancy bowl 2 cups bacon bits
In a large stockpot over “Medium” heat, combine shrimp, coconut flakes, olive oil and butter. Stick the mixture gently until the butter melts and the coconut starts to melt. Slowly blend 4 jars of white sauce into the mixture. Continue stirring the mixture until the white sauce starts to bubbly. Next, stop stirring, reduce the heat to “Low” and let the shrimp mixture cook for 15 minutes. Stir the mixture thoroughly. Lastly, cook the mixture for an additional 5 minutes and then pour the dish into a fancy bowl. Top the dish with bacon bits...Enjoy!!



Coconut Morning

2 cups coconut water ½ cup sugar 2 cups strawberries 5 ice cubes 1 Tbsp mint

In a blender, combine coconut water, sugar and strawberries. Blend on “Low” for 1 minute. Turn off blender, and add 5 ice cubes. Blend until the ice is completely chopped. Pour this morning cocktail into a tall glass and top the cocktail with a tablespoon of mint.

Luke's Lust of Tuna

1 bowl 10 oz. sushi-grade tuna - diced 3 Tbsp sesame oil 2 cups mayo 3 Tbsp pine nuts - chopped ½ cup red habanero chiles - chopped 2 tsp garlic - minced 2 tsp chili powder 2 tsp sea salt 4 slices white toast, crust removed and cut into triangle-shaped fourths
In a bowl, combine tuna, sesame oil and mayo. Stir the mixture and then blend pine nuts, habanero chiles, garlic, chili powder and sea salt into the mixture. Stir the ingredients thoroughly. Chill the tuna mixture for 1 hour. Serve this tasty tuna treat on white toast.

Christmas Eve Spread

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1 large bowl 4 cups grated Cheddar cheese 2 cups Portobello mushrooms - chopped 3 cups olive oil mayo 1 Tbsp olive oil 1 Tbsp black pepper 1 tsp salt 1 loaf French bread – sliced
In a large bowl, combine grated Cheddar cheese, chopped Portobello mushrooms and olive oil mayo. Stir the mixture thoroughly and then blend olive oil, black pepper and salt into the mixture. Stir the mixture until it is well blended. Chill the spread for 1 hour. Serve this spread on slices of French bread. Enjoy!!

Big V Fun!!

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1 pretty, large candy bowl 3 cups nuts – any kind 4 cups vanilla frosting – soften 3 cups whipped cream 2 shot glasses vanilla liqueur Fancy cookies – any kind

In a large candy bowl, combine nuts, vanilla frosting and whipped cream. Stir the mixture gently until well blended. Slowly blend vanilla liqueur into the mixture. Chill the vanilla treat for 10 minutes. Enjoy this great vanilla spread on fancy cookies.


Choco, Choo, Choco

1 pretty, large candy bowl 2 cups nuts – any kind 3 cups chocolate – soften 1 cup whipped cream 1 shot glass chocolate liqueur Fancy cookies – any kind
In a large candy bowl, combine nuts, soften chocolate and whipped cream. Stir the mixture gently until well blended. Slowly blend chocolate liqueur into the chocolate mixture. Chill the chocolate treat for 10 minutes. Enjoy this great chocolate spread on fancy cookies.

Necks and Port

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1 bottle Ruby Port wine 2 Tbsp sugar Saucepan 1/2 cup cinnamon 6 ice cubes 6 medium peeled nectarines – cut into wedges 2 fresh mint sprigs
Combine Ruby Port wine and sugar in a saucepan. Heat the mixture over “Medium” heat for 10 minutes. Stir the mixture thoroughly. After 10 minutes, turn off the heat and slowly add ice cubes, nectarines and mint sprigs to the mixture. Stir the mixture until the ice melts. Enjoy this treat while relaxing by the fire.

Oops, Dump and Cook

1 slow cooker 2 packages favorite block cheese – large size 4 cans Rotel – any flavor 2 cups onions – chopped 1 cup green chile peppers - chopped 1 Tbsp black pepper 1 cup hot sauce
In a slow cooker, combine block cheese, Rotel, onions and green chile peppers. Stir the ingredients thoroughly and then add black pepper and hot sauce to the slow cooker. Do not stir last two ingredients. Place a lid on the slow cooker and set the appliance to “High.” Let the mixture cook for 1.5 hours. Enjoy this treat with your favorite chips!!

Wieners Dripping In Beer

1 slow cooker 2 packages beef cocktail wieners – 14 oz. packages 4 bottles beer 1 cup cold water 2 cups onions – chopped 1 cup red chile peppers - chopped 1 Tbsp black pepper 3 cups BBQ sauce ½ cup hot sauce
In a slow cooker, combine cocktail wieners, beer and cold water. Stir the mixture gently and then blend onions and red chile peppers into the mixture. Stir the ingredients thoroughly. Lastly, add BBQ sauce and hot sauce to the slow cooker. Do not stir last two ingredients. Place a lid on the slow cooker and set the appliance to “High.” Let the mixture cook for 2 hours. Enjoy!!

Mimosa's For Today

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1 large punch bowl 1 large platter 2 bottles sparkling wine - chilled 6 oranges – peeled and sliced 2 bottles orange juice – 64 oz. - chilled 2 cups cherries – whole Punch glasses
Place a large punch bowl in the center of a large platter. Pour 2 bottles of sparkling wine in the punch bowl. Add 6 oranges to the wine and stir the ingredients thoroughly. Next, slowly blend orange juice into the mixture. Stir the mixture thoroughly. Lastly, add 2 cups of whole cherries to the cocktail. Stir the cocktail 5 times and then chill the punch bowl for 1 hour. Serve this cold cocktail in punch glasses. 

Quick and Simple – Chicken Dippy

1 large container 4 cups deli-roasted chicken breast – cubed 3 cups commercial Alfredo pasta sauce 2 cups green olives – chopped 1 cup kale - chopped 2 cups tomatoes – chopped 1 Tbsp black peppercorn 1 tsp sea salt 1 cup cream cheese – softened Crackers White wine
In a large container, combine chicken breast and Alfredo pasta sauce. Stir the mixture thoroughly and then blend green olives, kale, tomatoes and black peppercorn into the chicken breast mixture. Keep stirring the mixture and then add sea salt and cream cheese to the dip. Stir the dip until it is well blended. Chill the dip for 2 hours before serving with crackers and white wine.

You Got It Rose!!

2 packages frozen pastry shells – 10 oz Non-stick cookie sheet Large platter 2 packages white chocolate – Baker's or similar brand 2 squares semi-sweet chocolate Microwave-safe bowl - large 3 cups heavy whipping cream
Preheat your oven to 350 degrees F. Place pastry shells on a cookie sheet and bake until the shells are golden brown. Cool the pastry shells on a wire rack. Next, transfer the shells onto a large platter. In a large microwave-safe bowl, combine white chocolate and semi-sweet chocolate. Microwave on “High” for 2 minutes. Remove the bowl from the microwave and stir the chocolate thoroughly. Microwave the chocolate again for an additional minute. Stir the mixture until it is well blended. Fill each pastry shell with chocolate and then top each shell with heavy whipping cream. Lastly, chill the pastry dish for 1 hour and then serve this treat with your favorite wine.

Spice 2.3

1 saucepan 1 cup olive oil 1 Tbsp Allspice 1 cup tomatoes – chopped 1 Tbsp black peppercorns 1 tsp sea salt 1 cup green bell peppers – chopped 2 bay leaves – whole 1 Tbsp celery seed
In a saucepan, combine olive oil, Allspice and tomatoes. Heat the mixture over “Medium” heat until the mixture starts to boil. Reduce the heat to “Low” and then blend black peppercorns, sea salt, green bell peppers and bay leaves into the mixture. Continue heating the ingredients until the veggies are tender. Lastly, add celery seed to the mixture. Stir the mixture thoroughly for 5 minutes. Use this spice mixture over meats, eggs and fish.

Toast, Eggs and Breakfast

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1 cup butter 12 slices of bread 1 cookie sheet Kitchen scissors 1 large bowl 4 eggs 1 cup onions 1 cup green chile peppers 1 tsp salt 1 Tbsp black pepper ½ Tbsp Herbs de Provence 1 cup shredded cheese 1 cup chopped tomatoes 1 large spoon
Preheat your oven to 500 degrees F. Butter 6 slices of bread and lay the slices evenly on a cookie sheet. Use a pair of kitchen scissors to cut out the middle of another 6 slices of bread. Keep the middle pieces and toast them for use in a salad. Place the cut out slices of bread on top of the buttered slices of bread. In a large bowl, combine eggs, onions, green chile peppers, salt and black pepper. Stir the mixture thoroughly and then blend Herbs de Provence, shredded cheese and chopped tomatoes into the egg mixture. Stir the mixture until the ingredients are well blended. Use a large spoon to fill the holes in the cut out slices of bread. If some of the egg mixture goes over the holes – that is OK. Bake the slices of bread until the eggs are done and the bread i…

Blood, Mary and More Bloody

1 bottle Bloody Mary Mix - chilled 2 Tbsp black pepper 1 large punch bowl 1 cup hot sauce 2 cups green olives - chopped 1 stalk celery - chopped 4 cups Vodka 4 cups crushed ice
Combine Bloody Mary mix and black pepper in a large punch bowl. Next, blend hot sauce, green olives, celery and Vodka into the Bloody Mary mixture. Stir the mixture thoroughly and then blend crushed ice into the bowl. Lastly, stir the mixture for 5 minutes. Serve this hot cocktail in cute glasses.

ChickPimento 1.0

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1 saucepan 1 Tbsp olive oil 4 cups chicken breast – chopped 2 cups pimentos – drained 1 Tbsp black pepper 1 tsp salt 2 cups grated cheese
Preheat your oven to 350 degrees F. In a saucepan, pour a tablespoon of olive oil in the pan first. Next, place chicken breast in the pan and then pimentos, black pepper and salt. Bake the dish for 25 minutes. Remove the dish from the oven and layer 2 cups of grated cheese over the chicken breast. Return the dish to your oven and bake until the cheese melts – about 10 minutes. Enjoy this meal with your favorite side dishes.  


Green Over Salmon

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1 small jar green olives – pitted 3 cups salmon – cubed 2 cups Dijon mustard 1 large bowl 1 Tbsp Allspice 1 Tbsp black pepper 1 loaf rye bread
Combine green olives, salmon and Dijon mustard in a large bowl. Stir the mixture until it is creamy. Blend Allspice and black pepper into the salmon mixture. Stir the salmon spread until well blended. Scoop a tablespoon of the salmon spread onto slices of rye bread to make sandwiches with the mixture. After the sandwiches are made, cut each sandwich into four squares – finger sandwiches. 

Time to Wrap....Wrap It Up!!

1 large cookie sheet 1 head lettuce – leaves flatten 1 large saucepan 2 Tbsp garlic 2 cups shredded cheese 2 cups salmon 2 cups green olives – chopped 3 cups flavored mayo – any flavor 1 tsp salt Toothpicks
On a large cookie sheet, lay lettuce leaves evenly over the sheet's surface. Try to keep the leaves intact and as large as possible. Chill the lettuce for 20 minutes. In a large saucepan, combine garlic, shredded cheese, salmon, green olives and mayo. Stir the mixture until it is creamy and then blend a teaspoon of salt into the mixture. Remove the lettuce from your refrigerator and divide the salmon mixture evenly over the lettuce leaves. Fold the leaves over the mixture to form wraps. Try to wrap the leaves as tight as possible. Place a toothpick in the center of each wrap. Enjoy these cool treats with your favorite cocktail.

Blue Tomato Salad

1 saucepan 2 cups olive oil 4 cups tomatoes – halved 2 cups red onions – chopped 1 large salad bowl ½ cup basil leaves 1 bag salad mix 2 tsp fennel seeds 1 tsp vinegar 1 tsp sea salt 1 Tbsp black pepper 2 cups blue cheese – crumbles 1 cup olives – pitted and halved
In a saucepan, heat 2 cups of olive oil over “Medium” heat. When the oil starts to bubble, add tomatoes and red onions to the oil. Cook the ingredients until the onions are tender. Reduce your stove's heat to “Low” and stir the ingredients for 5 minutes. Turn off the heat and let the mixture cool. Next, in a large salad bowl, combine basil leaves, salad mix, fennel seeds and vinegar. Toss the salad until it is well blended. Blend the tomato/onion mixture into the salad and then freeze the salad for 30 minutes. Lastly, remove the salad from your freezer and blend sea salt, black pepper, blue cheese and olives into the mixture. Toss the salad thoroughly before serving with any chicken or meat dish.

Herbal Dippy Dip

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1 large plastic container 1 Tbsp basil 1 cup cilantro – chopped 1 tsp olive oil 1 tsp rosemary ½ cup minced onions 3 cups sour cream 1 fancy bowl 1 package fancy crackers
In a large plastic container, combine basil, cilantro and olive oil. Stir the mixture until it is well blended. Next, blend rosemary and minced onions into the mixture. Stir for 5 times and then blend 3 cups sour cream into the mixture. Stir the dip until it is well blended. Lastly, chill the dip for 1 hour and then transfer the dip into a fancy bowl. Enjoy this herbal dip with fancy crackers. 

Damn Chocolate!!

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1 cup semisweet chocolate - cubed 2 cups bitter chocolate – cubed 1 large microwave-safe bowl 1/2 teaspoon cinnamon 5 cups whipping cream 1 large bowl – chilled for an hour
Combine semisweet chocolate and bitter chocolate in a large microwave-safe bowl. Heat the mixture in your microwave for 1 minute on the “Low” power setting. Remove the bowl from the microwave and stir the chocolate thoroughly. Heat the chocolate mixture again for an additional minute. Blend whipping cream into the mixture and stir the ingredients until they are well blended. Transfer the chocolate/whipped cream mixture into a chilled bowl and refrigerate for an hour. Enjoy this chocolate treat with red wine. 

Luke's Salad Prep

1 large bowl 3 cups zucchini - chopped 3 cups tomatoes – chopped 1 cup green bell peppers – cubed 1 cup vinegar 1 Tbsp black pepper 1 Tbsp salt 2 cups vegetable juice - natural
In a large bowl, combine the zucchini, tomatoes, green bell peppers and vinegar. Stir the mixture thoroughly and then blend black pepper and salt into the mixture. Slowly blend vegetable juice into the mixture and then stir the mixture until it is well blended. Chill the mixture for 2 hours. Use this veggie mixture over salads or meats as a chunky dressing.

The Best Damn Chicken For Tonight

1 baking dish Cooking spray 2 large chicken breasts – washed and pounded out 1 small pot 3 Tbsp black pepper 2 tsp sea salt 1 large garlic clove - chopped 2 Tbsp thyme – ground 4 Tbsp olive oil 2 bottles Dom Perignon champagne
Preheat your oven to 350 degrees F. Spray a baking dish with a light coating of cooking spray. Place 2 pounded out chicken breasts in the center of the dish. Sit the dish to the side. In a small pot, combine black pepper, sea salt, garlic clove, thyme and olive oil. Stir the mixture thoroughly and then blend Dom Perignon champagne slowly into the pepper mixture until the small pot is full of liquid. Slowly pour the pepper/champagne mixture over the chicken breasts. Pour the remainder of the champagne that is in the bottle over the breasts. Place the dish in your oven and cook the chicken breasts for 30 minutes or until the breasts' juices run clear when the chicken is poked with a fork. Enjoy this meal with a bottle of chilled Dom Perignon champagne.

Dom Steak For Tonight

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1 baking dish Cooking spray 1 small pot 4 Tbsp black peppercorns 2 tsp sea salt 2 Tbsp garlic – ground 4 Tbsp olive oil 2 bottles Dom Perignon champagne 2 T-bone steaks
Spray a baking dish with a light coating of cooking spray and then sit the dish to the side. In a small pot, combine black peppercorns, sea salt, garlic and olive oil. Stir the mixture thoroughly and then blend Dom Perignon champagne slowly into the peppercorn mixture until the small pot is full of liquid. Place 2 T-bone steaks in the center of the baking dish. Slowly pour the peppercorn/champagne mixture over the steaks. Pour the remainder of the champagne that is in the bottle over the steaks. Refrigerate the steaks and another bottle of Dom Perignon champagne for 2 hours. Preheat your oven to 350 degrees F 15 minutes before the 2 hour time limit is up. Remove the baking dish from your refrigerator and let the steaks come to room temperature – about 15 minutes. Place the dish in your oven and cook the steaks for 20 minutes or…

Turkey Soup to Save You!!

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1 large stockpot or large pot 4 cups turkey – cubed ½ gallon cold water 2 Tbsp black pepper 2 cups potatoes – peeled and cubed 2 cups tomatoes - chopped 1 cup green bell peppers – chopped 1 cup carrots – chopped 1 tsp sea salt 1 Tbsp flour 1 large bowl 1 large platter 1 loaf French bread – sliced
In a large stockpot or large pot, combine 4 cups of turkey and ½ gallon of water. Heat the mixture over “Medium” heat until the water starts to boil. Once the water boils, blend black pepper, potatoes, tomatoes, green bell peppers, carrots and sea salt into the pot. Stir the mixture thoroughly for 3 minutes as the ingredients cook. Next, reduce your stove's heat to “Low.” Place a lid on the pot and let the turkey soup cook for 1 hour. Add a tablespoon of flour to the soup after 1 hour of cooking. Let the soup cook for an additional 15 minutes. Lastly, transfer the turkey soup to a large bowl and place the bowl in the center of a large platter. Place slices of French bread around the large bowl. Enjoy …

Cranberry Oops

2 cups cranberries – halved and washed 1 cup mixed nuts 3 cups whipped cream 1 large bowl 1 cup strawberries
Combine cranberries, mixed nuts and whipped cream in a large bowl. Stir the ingredients slowly until well blended. Next, freeze the mixture for 1 hour. Lastly, remove the mixture from your freezer and top the ingredients with 1 cup of strawberries. Enjoy this treat with your favorite drink.

Shallot Morning Waterfalls

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1 large salad bowl 1 head lettuce - chopped 1 saucepan ½ cup olive oil 2 cups shallots – washed and cleaned Paper towels 1 ½ cup bacon bits 1 Tbsp Allspice 1 Tbsp favorite herbs 1 bottle white wine

In a large salad bowl, chop a head of lettuce into the bowl and then chill the lettuce for an hour. While the lettuce is chilling, heat a ½ cup of olive oil in a skillet over “Medium” heat. Saute 2 cups of shallots until they begin to brown. Remove the shallots from the skillet. Use paper towels to remove excess oil from the shallots. Remove the lettuce from your fridge and then blend the cooked shallots, bacon bits, Allspice and your favorite herbs into the lettuce. Serve this smooth salad with a bottle of white wine!!

September Onions

1 stockpot 5 white onions – peeled, washed and chopped 3 cups white wine 3 Tbsp black peppercorns 2 lbs bacon – cooked and diced 3 Tbsp spicy mustard 1 Tbsp spicy mayo 1 fancy bowl

In a large stockpot over “Medium” heat, combine white onions and white wine. Cook the onions until they are soft. Next, drain the wine from the pot and then blend black peppercorns, bacon and spicy mustard into the onions. Stir the mixture thoroughly. Lastly, blend spicy mayo into the mixture. Transfer this side dish into a fancy bowl and use the onion dish over meat dishes.

Shrimp Instead of Turkey For the Day After!!

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1/2 cup olive oil 1 large skillet 1 lb shrimp – peeled and cleaned ½ cup garlic 2 Tbsp black pepper ½ Tbsp sea salt Metal container ½ cup hot sauce 1 cup Tequila Tapas plates Shot glasses
Pour ½ cup of olive oil into a large skillet and heat the oil over a “Medium” flame. Once the oil starts to bubble, add shrimp to the skillet. Cook the shrimp until they start to brown. Reduce the heat to “Low” and then blend garlic, black pepper and sea salt into the shrimp mixture. Stir the mixture until the ingredients are well blended. Remove the skillet from your stove and pour the excess olive oil into a metal container. Dispose of the container in your home's trash can. Return the skillet to your stove and pour ½ cup of hot sauce and 1 cup of Tequila over the shrimp mixture. Heat the mixture over “Low” heat for 10 minutes – stirring the mixture continuously. Serve the Tequila shrimp on tapas plates. Pair this dish with shots of Tequila. Enjoy!!! 

Happy Thanksgiving From Nick's Plates!!

Happy Thanksgiving

Eat Alot and Be Merry!!

Good Morning Hot Eggs!!

1 large bowl 6 eggs 2 cups green chile peppers 4 cups Cheddar cheese 3 cups ham - cubed 1 cup jalapeno peppers – chopped 1 Tbsp black pepper 1 tsp salt 1 dash hot sauce 1 saucepan ½ cup butter
In a large bowl, combine eggs, green chile peppers, Cheddar cheese and ham. Stir the mixture thoroughly and then blend ham, jalapeno peppers, black pepper and salt into the egg mixture. Stir the mixture until it is well blended. Top the mixture with a dash of hot sauce. Heat a saucepan over “High” heat for 1 minute and then add butter to the saucepan. Fry the egg mixture until done. Enjoy this big breakfast with your favorite hashbrowns or toast.

Turkey Pre-Game

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1 large baking dish Cooking spray 2 cups Cheddar cheese 4 cups turkey breast – cubed 1 cup jalapeno peppers – chopped 1 Tbsp sugar ½ cup black pepper 1 tsp salt 2 cups ricotta cheese 2 cups bread crumbs
Preheat your oven to 350 degrees F and then spray a large baking dish evenly with cooking spray. Spread 2 cups of Cheddar cheese on the bottom of the dish. Next, spread 2 cups of cubed turkey breast over the cheese. Sprinkle jalapeno peppers, sugar and black pepper over the ingredients. Top the mixture with salt and 2 cups of ricotta cheese. Lastly, top the mixture evenly with bread crumbs. Bake the dish for 30 minutes and then let it cool for 4 minutes. Enjoy!!

A-List Ice Cream For the Holiday!!

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1 mixing bowl 3 egg yolks 2 cups milk 4 Tbsp confectioner's sugar ½ lemon rind 1 saucepan 2 glasses J. Roget Champagne – 8 oz. glasses 2 cups whipped cream Freezer-safe metal container 1 bottle J. Roget Champagne

In a mixing bowl, combine egg yolks, milk, confectioner's sugar and lemon rind. Place the mixing bowl under a hand or stand mixer and mix on “Low” for 2 minutes. Stop the mixer and transfer the mixture to a saucepan. Next, heat the saucepan over “Medium” heat until the mixture comes to a boil. Turn off the heat, remove the lemon rind (any traces of it) and let the mixture cool for 15 minutes. Blend Champagne and whipped cream into the mixture. Finally, transfer the mixture into a freezer-safe metal container. Place the container in your freezer for 2 hours. Remove the ice cream from your freezer 20 minutes before serving. Serve the ice cream in fancy bowls or glasses and then top each bowl/glass with ½ cup of J. Roget Champagne. 

Tom, Tom Tom-toes

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1 baking sheet Cooking spray 5 cups tomatoes 1 large bowl 1 Tbsp black pepper 1 cup black peppercorns 1 cup butter – melted 1 tsp sea salt 2 cups cheese – shredded 1/2 cup olive oil ½ cup water 2 cups bacon bits
Spray a baking sheet generously with cooking spray. Arrange 5 cups of tomatoes evenly on the baking sheet. Preheat your oven to 400 degrees F. Place the baking sheet to the side. In a large bowl, combine black pepper, black peppercorns and butter. Stir the mixture until it is well blended. Next, blend sea salt, shredded cheese, olive oil and water into the mixture. Stir the mixture until it is creamy. Lastly, spread the cheese mixture evenly over the tomatoes. Bake the dish for 15 minutes and then let it cool for 5 minutes. Top the dish with bacon bits before serving it with your favorite meal.



Luke's Diamonds of Love

1 jelly-roll pan
1 ¾ cups all-purpose flour
1 cup sugar
1 cup butter - softened
2 tsp vanilla extract
1 tsp mint extract
1 egg - separated
1 cup walnuts – chopped
1 cup pistachios - chopped

Preheat your oven to 300 degrees F. Pour a ½ cup of cooking oil into a jelly-roll pan and use a paper towel to generously coat the pan. In a large mixing bowl, combine flour, sugar, butter, vanilla extract, mint extract and egg yolk. Mix on "Low” for 1 minute and then increase your mixer's speed to “Medium.” Beat the ingredients until well mixed. Next, pat dough evenly into the jelly-roll pan. In a cup, using a fork, beat the egg white slightly. Use a pastry brush to apply the egg yolk to the top of dough. Finally, sprinkle the roll with walnuts and pistachios. Bake for 70 minutes or until golden brown. Cool the roll on a wire rack for 10 minutes and then cut the roll into diagonally pieces. Enjoy this nutty treat with a glass of Brandy or chocolate liqueur.

Fruit Drive

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½ gallon fruit punch 2 cups Vodka 1 cup strawberries 1 Tbsp Brandy 5 ice cubes Plastic cups
In a blender, combine fruit punch, Vodka and strawberries. Blend on “High” until the cocktail is smooth. Stop the blender and then add Brandy and ice cubes to the cocktail. Blend on “Low” for 2 minutes. Pour the cocktail into plastic cups and enjoy this fruit drink while sitting outside. 

NM Sour Puss Dip

1 Tbsp celery flakes 1 Tbsp black pepper 1 tsp vinegar 2 small containers sour cream 1 large bowl 1 cup onion – cooked and chopped 1 cup ham – chopped ½ cup tomatoes – chopped ½ cup bacon bits Favorite chips
Mix celery flakes, black pepper, vinegar and sour cream in a large bowl. Stir the mixture until it is well blended. Next, blend onion, ham and tomatoes into the dip. Stir the mixture for 1 minute. Finally, blend bacon bits into the dip and stir the mixture for an additional 2 minutes. Chill the dip for 1 hour. Enjoy this sour dip with your favorite chips.

Mini Side Salad For Tuesday

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½ cup lettuce – washed and chopped ½ cup walnuts – chopped ½ cup tomatoes – chopped 1 small plastic container – quart size ½ cup minced onion ½ cup fresh crab meat – chopped 1 tsp black pepper 1 tsp sea salt 1 Tbsp favorite low-fat dressing ½ cup blue cheese crumbles (optional)
Pour lettuce, walnuts and tomatoes into a small plastic container. Cover the container with a lid and shake the ingredients gently for 30 seconds. Open the container and add minced onion, fresh crab meat, black pepper and sea salt to the mixture. Cover the container again with its lid and shake the ingredients until they are well blended – about 1 minute. Open the container and top the side salad with your favorite low-fat dressing. If desired, add blue cheese crumbles to the salad. Enjoy this little side salad with your favorite drink or cocktail.


Nick's Apple Blossom Delight

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1 large baking dish Cooking spray 3 cups apples – peeled, washed and sliced 3 Tbsp powered sugar 2 Tbsp nutmeg 1 cup pears – peeled, washed and sliced 1 cup Brandy ½ cup water 2 cups almonds
Preheat your oven to 350 degrees F. Spray 1 large baking dish with cooking spray and then arrange apples evenly on the dish's surface. Next, top the apples with powered sugar, nutmeg and pears. Finally, top the mixture with Brandy, water and almonds. Spread the ingredients evenly in the dish. Bake the dish for 1 hour and then let it cool for 5 minutes before serving.