A place to share the finer things in life - secrets to a home cooked -down home meal- or party food
Got a recipe to share just leave it in the comments.

Tartufi di Cioccolato

Chocolate Truffles
Recipe courtesy of Countessa Ippolita

8 cookies of your choice (to make it crunchy) (oreo's work great minus the creamy middle) 

½ cup butter

5 tablespoons sugar

5 tablespoons cocoa powder

1 tablespoon mixed walnuts and hazelnuts, finely chopped

1-2 tablespoons Rum

Crush cookies, and mix with walnuts and hazelnuts. Combine butter with cocoa, rum and sugar. Mix well. Stir the liquid into the crumble mixture. Roll into little balls. Roll balls in the cocoa powder until coated. Chill and serve!

Italian Broccoli Soup
Light and Healthy

2 lbs Broccoli (fresh or frozen, fresh is best)
60 oz. of chicken or veggie broth/stock.- roughly 2 large containers
1 tablespoon lemon juice- fresh
salt and pepper to taste.

cut the broccoli into bit sized pieces
bring stock to a boil
add broccoli and cook until tender -appox 30 min.
Puree` half the soup and return to pot then add lemon juice

to serve-
top with garlic bread slices and parmesan (similar to french onion soup)


Bloomin' onion bread just follow the pictures (swiped this from facebook) put it in the oven to melt the cheese.
I am assuming you can use which ever kind of bread and cheese you prefer.
I like pumpernickel and swiss



1 tablespoon liquid honey, for the Marinade 1/2 teaspoon ground cinnamon, for the Marinade 1/4 teaspoon ground ginger, for the Marinade 4 pork loin or rib chops, 1-inch (2.5 cm) thick 1/4 teaspoon mace, for the Marinade 1 tsp grated orange peel 1/8 teaspoon white pepper, for the Marinade 1/2 cup orange juice 2 small cloves garlic, crushed, for the Marinade

  • Trim excess fat from chops and discard.
  • For marinade: Combine orange peel and juice, honey, cinnamon, ginger, mace, pepper and garlic; pour into a resealable plastic bag. Place meat in bag; turn bag to coat meat. Refrigerate for 6 to 24 hours; turn bag occasionally.
    Drain meat; reserve marinade. Place marinade in a small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.
  • Preheat grill on medium-high. Place meat on lightly oiled grill rack; reduce heat to medium. Close lid and grill to desired stage of doneness; turn once, brushing occasionally with warm marinade. Makes 4 servings.

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    Summer sweets: the Baileys Mocha Monkey.

    2 oz. Baileys® Coffee Irish Cream
    1 scoop vanilla ice cream
    ... 1.5 whole banana
    3 to 5 ice cubes
    Splash of chocolate syrup
    3 whole coffee beans 

    Combine Baileys Irish Cream, ice cream, one banana and ice cubes in a blender until smooth.
    Swirl the inside of a tall glass with chocolate syrup.
    Pour blended contents into tall glass.
    Garnish with banana slice and coffee beans.

    This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

    Pinned Image

    Freeze coffee as ice cubes and toss in a cup of Bailey's -De-lish!!


    'Tis the outdoor party season!!
    give this one a try at your next get together.  Yumalicous!!

    1 oz. Baileys® Original Irish Cream
    .5 oz. Godiva® Chocolate Raspberry Infused Vodka
    ... 3 fresh raspberries

    Shake all ingredients & strain into a shot glass. Finish with a dollop of whipped cream.

    This recipe contains no more than 0.6 fl. oz. of alcohol per serving.
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    Baileys Irish Margarita
    1.5 oz. Baileys® Coffee Irish Cream
    .75 oz. Don Julio Tequila
    ... 1 scoop vanilla ice cream
    1 bannana
    3 to 4 whole ice cubes

    Combine Baileys, tequila ice cream, and ice cubes in a blender and blend until until smooth.
    Pour blended contents into a tall glass.
    This recipe contains no more than 0.6 fl. oz. of alcohol per serving.


    Recipe for Lemon Blueberry Scones
    From Chocolate & Carrots
    a heathier alternative to the original

    •1 1/2 cups whole wheat pastry flour
    •1/2 cup whole wheat flour
    •1 tablespoon baking powder
    •3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
    •1/8 teaspoon salt
    •5 tablespoons cold unsalted butter
    •zest of one lemon
    •3/4 -1 cup blueberries (I used frozen but fresh would be even better!)
    •1/2 cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
    •1/2 cup low fat milk (I used 2%)


    1.Preheat oven to 425°.
    2.Combine flours, baking powder, sugar and salt in a bowl and whisk together.
    3.Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
    4.Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
    5.Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
    6.Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
    7.Separate slices and place on a baking sheet covered in parchment paper or foil.
    8.Sprinkle the tops of the scones with a bit of raw sugar.
    9.Bake for 15 minutes or until light brown.


    SUPER BOWL is coming up and it's time to pull out those super sunday recipes!!
    Here's my recipe for my super avocado dip!
    I can't seem to make enough of this stuff- it disappears in a heartbeat!!!

    1 ripe avocado
    1/2 cup each- chopped onion, bellpepper, tomato
    1/2 cup greek yogurt- unflavored
    1tsp hot sauce- to taste you can add more if you like it HOT
    1 clove crushed garlic
    1/2 cup black beans
    spritz of fresh lemon juice
    salt and pepper to taste

    Mash avocado with a fork until it's slightly creamy- a few lumps is good.
    Add togther all other ingredients except tomatoes and beans
    mix well.
    fold in tomatoes and bean- (don't want them to get mashed) flavors together
    cover and let sit in fridge about 20 min. to meld the flavors.
    I put this on burgers, chicken, chili, eggs, baked potatoes, toast or just eat it with chips!!


    Super Veg Out Chili

    This veggie chili is the bomb on a cold Saturday evening- and it’s quick to fix

    2 tbls. Olive oil
    2-3 cloves of garlic- more if you want
    ½ cup diced celery
    ½ cup diced carrots – fresh or frozen
    ½ cup frozen corn
    ½ cup chopped onion
    1 cup diced bell pepper
    1cup diced zucchini
    1 cup sliced mushrooms
    3 cups chili/kidney beans
    1 12-16oz can diced tomatoes
    1pkg of your favorite chili flavoring mixing
    1 cup beef stock
    1. Saute the garlic, carrots, celery, onions, corn, bellpeppers in the olive oil until the onions and celery are softened.
    2. Add beef stock and tomatoes and simmer about 5 min.
    3. then mix in chili seasoning and the beans and let simmer another 10 min or so
    4. Add zucchini and mushrooms let it cook until the zucchini is heated through but not soggy.
    Spoon over your favorite corn bread or rice and top with a little shredded cheese
    If You must have meat in your chili -you most certainly add ground beef/turkey/chicken to the pot or you can top off a bowl full of veggie goodness with a little shredded bits of either bird.


    Spinach Dip to Die For:
     I have a neighbor who absolutely adores my hot spinach dip and is always asking me to make her some:

    3 1/2 cups chopped fresh spinach      6 oz. cream cheese
    8 oz. sourcream                                 2 cups finely shredded mozzarella
    1/4 cup chopped onion                       chopped fresh garlic- how much depends on your taste
    *if you like really spicey you can add some red pepper flakes or your favorite hot sauce
    let cream cheese soften enough to mix easily(you can microwave it for 30 sec if your in a hurry)
    Mix all the ingredients, Except 1/2 a cup of the mozzarella, in a large bowl until it is well combined.
    Pour into a baking pan- I usually use an 8 in. cake pan- whatever works for you.
    bake in the oven at 400 for approx. 15-20
    until it looks like half baked cake batter
    sprinkle rest of mozzarella on the top and return to oven long enough to melt and slightly brown the top
    place on counter and let it sit until  it cools down enough to eat
    it will thicken as it cools
    Serve with crackers, chips, bread-
    unless you're my hubby then all one needs is a spoon!

    Here's a tidbit from a fellow Author and Southerngirl :
    Teresa Medieros
    Aunt Doris's Hash Brown Casserole Recipe

    Here's a yummy recipe for Hash Brown Casserole my Aunt Doris gave me when we got married. WARNING: It contains not one, but TWO sticks of butter, which is why we only make it at Thanksgiving and Christmas. But it's worth every calorie! :)
    1 8 oz sour cream
    1 can Campbell's Cream of Chicken soup
    2 melted sticks of butter (melt each stick separately)
    1 cup grated sharp cheddar cheese
    2 lb bag frozen hash browns (O'Brien style) (Thaw before using)
    Box of crushed Cornflakes
    1) Put thawed hash browns in 9 X 13 pan
    2) Mix rest of ingredients and pour over top, including only ONE stick of the butter
    3) Top with crushed cornflakes
    4) Pour the other melted stick of butter on top of the cornflakes
    5) Bake at 350 degrees 45-60 minutes
    (You can also include some chopped green pepper and 1/2 cup chopped onion if you're so inclined)


    Our favorite Sir Gawian tweeted this recipe to all his followers- definately going to be on my holiday menu from now on! yumalicious!

    Christmas pudding vodka

    Keep this delicious aperitif in the freezer for a refreshing - and surprising - Christmas drink.
    • 300g/10½oz mixed dried fruit (sultanas, currants, raisins)
    • 75g/3oz caster sugar
    • 2 cinnamon sticks
    • 2 tsp ground mixed spice
    • 6 cloves
    • ½ whole nutmeg, finely grated
    • 1 orange, zest only, finely grated
    • 1 unwaxed lemon, zest only, finely grated
    • 750ml/1 pint 5fl oz bottle good quality vodka
    Preparation method
    1. Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl.
    2. Pour over the vodka, and cover tightly with cling film.
    3. Place in the fridge and leave for 3 days, stirring once each day.
    4. Line a sieve with a double layer of fine muslin and place over a large, clean jug.
    5. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug.
    6. Pour into a sterilized bottle.


    Asiago cheese and sage scalloped potatoes

    The combination of potatoes, cream, nutmeg and aged cheeses makes this dish just what the cold winter weather calls for a little bit of the old days.
    a great side for ham or pork roast or kielbasa.

    1. 2 tablespoons unsalted butter
    2. 2 medium onions, thinly sliced
    3. 1 1/2 teaspoons finely chopped garlic
    4. 2 imported bay leaves
    5. 1/4 teaspoon freshly grated nutmeg
    6. Coarse salt and freshly ground pepper
    7. 1 1/4 cups heavy cream
    8. 1/2 cup milk
    9. 1 cup freshly grated Asiago cheese (about 3 ounces), preferably aged
    10. 1 cup plain dry bread crumbs
    11. 2 tablespoons extra-virgin olive oil
    12. 2 1/2 tablespoons finely shredded fresh sage leaves
    13. 2 1/2 pounds medium Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick\
    1. Preheat the oven to 400°. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
    2. In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
    3. In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
    4. Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs.
    5. Bake in the middle of the oven for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.

    *** add a  1/2 cup crumbled bacon for a real treat

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