Showing posts from February, 2018

Lips to Brandy

4 tea bags, regular size 10 cups boiling water 2 cups Brandy ½ cup lime juice 2 cups sugar 1 can lemonade concentrate 1 can orange juice concentrate 5 bottles club soda 7 cups ice
Brew tea and pour into a large pitcher. Let steep for 5 minutes; remove the tea bags. Add Brandy, lime juice and sugar, stirring until dissolved. Add lemonade and orange juice concentrates. Slowly pour in club soda and ice. Stir until blended. Refrigerate overnight and serve the next day.

Mint to the Tee

1 lb. fresh mint leaves, chopped 1 lb. sliced fresh strawberries 2 cups white wine 1 lb. chopped ice
Mix ingredients in a pitcher and refrigerate for two hours. Serve with chocolate wafers.

Nick's Diva Bars

Diva Bar One: 1 stick butter ¼ cup white sugar 6 Tbsp cocoa 1 large egg, beaten 1 ½ cups sweetened, shredded coconut 2 cups graham cracker crumbs 1 cup chopped almonds
Diva Bar Two: 1 stick butter 2 ½ Tbsp heavy cream 2 ½ Tbsp powdered vanilla pudding mix
2 ½ cups sifted confectioner's sugar
Diva Bar Three: 5 oz. dark or milk chocolate, chopped 2 Tbsp butter ½ cup Jack Daniel’s whiskey
Dessert wine
Starting with Diva Bar One, heat butter, sugar and cocoa in a double boiler. If no double boiler is available, use two pots: a larger pot containing water and a smaller pot containing the mixture, set into the larger pot. Heat mixture but do not allow it to boil. Blend in beaten egg, stirring constantly until thick. This process should not exceed 5 minutes. Remove from heat and blend in graham cracker crumbs, coconut and almonds. Transfer the mixture to an oiled 8-inch by 8-inch baking dish or pan, pressing firmly. Refrigerate for 25 minutes.
While Diva Bar One is cooling, begin Diva Bar Two. Using …

Hot Moon

1 cup orange liqueur 1 cup ice 2 cups Godiva Original Liqueur 2 cups Vodka, any flavor
In a shaker or blender, mix orange liqueur, ice and Godiva Original Liqueur. Slowly blend in the Vodka and mix well. Pour cocktail in large martini glasses and enjoy with your lover.

Bourbon Chops Dancing on the Sun

10 hamburger buns Butter 6 slices bacon 6 pork loin chops; thin, boneless, ¼- to ½-inch thick Salt & pepper 4 cups Bourbon Steak sauce
Slice hamburger buns in half and spread butter lightly on each bun. Place buns on a cookie sheet and toast lightly. Cook bacon in a skillet over “Medium” heat until done. Remove bacon, reserving bacon grease in the skillet.
Sprinkle each pork chop with salt and pepper. Place pork chops in the skillet and cook both sides until done to your liking, about 10 minutes. To test doneness, cut one pork chop in half and check its internal color; red = medium rare, no red = well done. Remove pork chops from skillet and let them rest for 3 minutes.
Dispose of bacon grease. Wrap bacon around each pork chop and place chops back in the skillet. Pour 4 cups of Bourbon over the pork chops and let the meat sauté in the Bbourbon on “Low” heat for 10 minutes. Remove from skillet and cut each pork chop to fit the hamburger buns. Top each pork chop with 1 Tbsp of steak sauc…

Nick's Hot Moon

1 cup orange liqueur 1 cup ice 2 cups Godiva Original Liqueur 2 cups Vodka, any flavor
In a shaker or blender, mix orange liqueur, ice and Godiva Original Liqueur. Slowly blend in the Vodka and mix well. Pour cocktail in large martini glasses and enjoy with your lover.  

After Sex Delight

1 Tbsp vegetable oil 1 can crescent rolls 1 8-oz. package cream cheese, softened 10 eggs 1 16-oz. bag grated cheddar cheese 1 32-oz. package frozen hash browns, thawed 1 lb. cooked ham 1 lb. cooked sausage 1 bottle Mimosa
Oil a 13-inch by 9-inch baking dish with one tablespoon of vegetable oil. Unroll one can of crescent rolls to cover the bottom of the baking dish. Spread cream cheese over the crescent rolls. In a large bowl, beat 10 eggs, blending in grated cheddar cheese. Chop up ham and sausage and mix into the beaten eggs/cheese. Crumble one package of hash browns over the crescent rolls. Pour egg/cheese/meat mixture over the crescent rolls. Bake at 350 degrees F. for 15 minutes. Serve with Mimosas.

Sea Full of Rosemary

1 cup coarse grind sea salt 1 cup fresh lemon thyme leaves 1 cup fresh rosemary leaves 1 cup sea salt
In a food processor, combine the coarse sea salt, thyme leaves and rosemary leaves. Pulse mixture until the ingredients are fine. Add sea salt; pulse again until thoroughly mixed. Pour mixture into a baking dish and let stand for two hours. Transfer to a glass jar and seal. Use as a seasoning for meat or fish.

Rummy Rum Pie

2 oz. spiced rum 1 cup whole milk 2 Tbsp vanilla bean extract 2 Tbsp honey 2 Tbsp pure maple syrup 4 Tbsp pumpkin pie filling ½ cup graham cracker crumbs ¼ tsp ground cinnamon ¼ tsp ground cloves ¼ tsp nutmeg
In a large bowl, mix rum, milk, vanilla bean extract, honey, maple syrup and pumpkin pie filling; pour into a plastic container and refrigerate for 1 hour. Mix graham cracker crumbs, cinnamon, cloves and nutmeg in a large bowl. Remove the rum mixture from refrigerator and rim a set of fancy glasses with the mixture. Dip the glasses into graham cracker mixture. Pour the remaining rum mixture into the glasses and enjoy with your lover or guests. 

Wild & Crazy Brie

4 Tbsp butter 2 large onions, chopped 2 cups Portobello mushrooms, sliced 1 ½ tsp salt 1 ½ tsp pepper 1 Tbsp fresh thyme 1 cup Sherry 8 oz. Brie cheese cut into ½-inch pieces
Preheat oven to 350 degrees F. Combine butter, onions and Portobello mushrooms in a large skillet over medium heat. Add salt, pepper, thyme and Sherry. Saute until mushrooms are browned. Place Brie in a baking dish and pour the mushroom mixture over the Brie. Bake for 40 minutes until golden brown.

Ohhh Gooey Chicken

1 2.25-lb. bag chicken breast filets, thawed 1 23-oz. jar marinara sauce 4 8-oz. bags grated mozzarella cheese
Preheat oven to 400 degrees F. On a cookie sheet, place chicken breasts evenly with none overlapping. Bake until done; about 25 minutes. Remove from oven and pour entire jar of marinara evenly over baked chicken. Sprinkle mozzarella cheese over the top, covering sauce. Return pan to oven and bake until cheese melts.

Marinade 2.0

1 cup olive oil 3 cups raw mushrooms
2 cups red bell peppers 2 cups green chile peppers 1 ½ cup red onions 1 tsp garlic
In a large skillet, heat the olive oil on high heat until the oil starts popping. Lower the heat to medium, and then slowly add the mushrooms and bell peppers to the oil. Cook the two ingredients until the ingredients are golden brown. Add the green chile peppers, red onions and garlic to the mixture. Continue cooking the vegetables until the mixture is soft and tender. Use this mixture over salads, meats and even breads.

Mable’s Quick Pasta

12 oz. angel hair pasta, uncooked
1 cup olive oil & sea salt butter blend
2 medium onions, chopped
5 cloves finely chopped garlic
4 Tbsp sun-dried tomatoes in oil, drained and cut in strips
1 ½ tsp dried oregano leaves
½ tsp crushed red pepper flakes
¼ tsp salt
4 tsp capers, drained
2 lbs. shrimp, medium size, uncooked, peeled and de-veined
Juice of two lemons
French bread
Red wine

Cook pasta al dente according to package directions. Drain ½ cup of the pasta water into a pot and set aside. Cover pasta to keep it warm while you prepare the remainder of the dish. In a large skillet, melt olive oil & sea salt butter blend over “Medium” heat, adding chopped onions and garlic. Cook, stirring often, for 5 minutes or until onions soften.Mix in sun-dried tomatoes, oregano, pepper, salt and capers, and cook for an additional 3 minutes. Add shrimps; cover and cook until shrimps are pink, about 5 minutes. Stir in lemon juice and reserved pasta water. Slowly add cooked pasta, mixing thoroughly to blen…

Santa Fe Peanut Butter Cookies

1 egg 1 cup peanut butter 1 bag chocolate chips 1 cup packed brown sugar 1 can of chocolate frosting
Preheat oven to 350 degrees F. and oil two cookie sheets. In a large bowl mix egg, peanut butter, chocolate chips and brown sugar until a stiff dough forms. Roll the dough into small balls and place on cookie sheets. Flatten balls with a fork. Bake for 10 minutes; cool on baking rack. Top each cookie with a dab of chocolate frosting.

Mable’s Little Rum Cake

1 cup butter, softened 1 ½ cups sugar 2 ½ cups cake flour 3 eggs 1 tsp vanilla ½ tsp salt 1 tsp baking powder 2 Tbsp grated orange zest ½ cup orange juice 1 cup rum Vegetable oil Rum and 2 or more shot glasses
In a mixing bowl, blend butter and sugar first. Add flour, eggs, vanilla, salt, baking powder, orange zest, orange juice and the cup of rum. Batter will be runny. Oil two 8-inch cake pans; pour batter into each. Bake at 350 degrees F. for 50 minutes. Let cake cool; serve with rum shots.

Nick’s Hazel & Oil

1 loaf French bread 1 bottle dry white wine 2 cups skinned hazelnuts 4 Tbsp EVOO (extra virgin olive oil) 1 clove minced garlic 1 ½ Tbsp lemon juice Coarse grind sea salt Ground black pepper Melba toast Wine
Cut a loaf of French bread into cubes; soak bread cubes in dry white wine for 5 minutes. Remove, squeeze out excess and place wet bread into a food processor. Add hazelnuts; pulse for 5 minutes. Add EVOO, garlic and lemon juice; pulse until smooth. Add salt and pepper to taste; serve on Melba toast with white wine.

Poppies & Cream

1 tsp salt
1 tsp dry mustard
1 cup red wine
2 tsp onion juice
1 cup salad oil
4 tsp poppy seeds
Crackers or bread

Combine sugar, salt, dry mustard and wine in a large bowl. Blend in onion juice and salad oil. Pour mixture into a blender and mix for 5 minutes or until creamy. Gently stir in poppy seeds. Refrigerate for two hours before serving with crackers or bread.

Rail Runner in Heaven

4 shallots, minced 2 lbs. chopped shiitake and porcini mushrooms; cleaned, trimmed and stems removed 4 Tbsp EVOO (extra virgin olive oil) ¾ tsp sea salt, finely ground ½ tsp ground black pepper 3 tsp fresh thyme leaves 7 sheets of phyllo dough, 18 by 13 inches each 4 Tbsp unsalted butter, melted 10 oz. Brie cheese, cut into 35 pieces Wine
In a large skillet, heat 2 Tbsp EVOO over medium heat and blend in shallots, mushrooms, salt and pepper, stirring until mushrooms are tender. Add thyme and simmer for 5 minutes; turn off heat. Preheat oven to 400 degrees F. and oil a large baking sheet with 2 Tbsp EVOO. Spread 7 phyllo sheets on a clean countertop with long side facing you.

Brush sheets with melted butter; cut each piece in half lengthwise. Cut sheets 4 times across to make 20 rectangles. Place two pieces of Brie on each of the 10 phyllo rectangles; top rectangles with 1 Tbsp of the mushroom mixture. Cover with remaining 10 phyllo rectangles. Transfer carefully to a baking sheet, pressing fir…

Cube, Cube and More Cubes

1 large bowl ½ cup parsley – chopped 1 Tbsp black pepper ½ cup Pomegranate seeds 1 cup lettuce – chopped 1 cup olive oil 4 cups turkey breast – cubed 4 cups ham – cubed 4 cups cherry tomatoes – chopped 4 cups Cheddar cheese – cubed 4 cups Provolone cheese – cubed 4 cups spicy or deli mustard Pita bread White wine
In a large bowl, combine parsley, black pepper, Pomegranate seeds, lettuce and olive oil. Stir the ingredients thoroughly and then blend turkey breast, ham and cherry tomatoes into the mixture. Next, add Cheddar and Provolone cheeses into the mixture – keep stirring the mixture and then add spicy or deli mustard to the ingredients. Stir the dish until well blended and then chill the mixture for 25 minutes. Serve this treat with pita bread and lots of white wine. 

Too Late, Too Soon

1 cup freshly brewed coffee, any flavor 2 tsp coconut oil ¼ tsp vanilla 1 tsp ground cinnamon or nutmeg
Mix coffee, coconut oil and vanilla in blender set on "High," until frothy. Add ground cinnamon or nutmeg and pour into a mug or fancy cup. Serve with candies.

Swimming to Tingley

3 quarts peanut oil 6 whole squid, 1 lb. each, cleaned 2 cups whole milk 8 small artichokes 2 zucchini 2 cups all-purpose flour Sea salt Ground black pepper 3 lemons; 1 thinly sliced and 2 cut into wedges 4 cloves garlic, thinly sliced 2 cups chopped fresh parsley 1 cup fresh rosemary leaves White wine
In a large skillet, heat peanut oil on “Medium” being careful not to overheat. Do NOT let oil start popping. While oil is heating, separate the squid bodies from their tentacles; cut squid open and lay flat. Slice squid into ¼-inch by 1 ½-inch strips. Soak the squid in milk. While squid soaks, trim artichoke stems and outer leaves. Slice artichokes into thin pieces, removing any spiny chokes. Trim zucchini ends; slice lengthwise into ¼-inch by 1 ½-inch pieces. Check peanut oil; lower heat if necessary.
On a large platter, blend flour, salt, pepper, sliced lemon, garlic, parsley and rosemary. Drain squid and place in flour mixture, coating thoroughly. Place artichokes and zucchini …

Nick's Ice Cream

2 egg yolks 1 cup whole milk 1 lemon rind 3 Tbsp confectioners' sugar 2 4-oz glasses Champagne 2 cups whipped cream
In a saucepan, mix milk, sugar and lemon rind. Add egg yolks, stirring on low heat until mixture comes to a boil. Remove lemon rind. Remove from heat and let mixture cool. Once cool, fold in whipped cream and champagne. Place mixture in an ice-cold metal container. Place container in the freezer for one hour, stirring every 20 minutes using a hand blender or whisk. Serve in Champagne glasses. 

Grandma's Lemon Ice Box Pie

1 Graham cracker crust (2 ½ cups Graham cracker crumbs, 1 ¼ sticks melted organic butter, dash of sugar)
Filling: 1/3 cup fresh-squeezed organic lemon juice I can sweetened condensed milk 3 free-range egg yolks (separated)
(3 chilled egg whites, ¼ cup of sugar, dash of cornstarch, ¼ teaspoon organic vanilla).
Crust: Take two dozen or more graham crackers, place in Ziploc bag, and roll with rolling pin until crushed. Adjust amount of graham cracker crumbs for thickness desired. Melt 1 ¼ sticks of organic butter. Combine ingredients in pie pan and mix gently with a fork, adding dash of sugar. Using the bottom of a drinking glass, press the graham cracker crumb mixture firmly into the pie pan. Place in preheated 400-degree oven for 3 minutes. When cool, place pie crust in refrigerator.
Filling: (Tip: if you refrigerate the can of sweetened condensed milk, it will set the pie quicker.) Separate 3 egg yolks, setting aside egg whites in the refrigerator. Mix together 1/3 cup lemon juice, egg …

Tippi’s Seafood Spread

10 oz. cream cheese, softened 1 cup mayo or salad dressing 1 cup onions, finely chopped 1 tsp hot sauce 1 tsp seafood seasoning 2 tsp lemon juice 1 clove garlic, minced 1 ½ lbs. shrimps, cleaned, boiled and chopped Crackers or French bread Wine
In a large bowl, mix ingredients until creamy. Refrigerate for 20 minutes and then serve with crackers or French bread and red wine.