Frozen Whiskey Sours
-1 can of frozen orange juice concentrate
-1 can of frozen lemonade concentrate
-1 can of frozen limeade concentrate
-A fifth of your favorite bourbon
You might want to take the can’s of juices out of the freezer for a few minutes before you make this recipe otherwise they are too solid to do anything with.
You want to put all three cans of juices into a blender and then add your bourbon. Blend until everything is mixed together and add ice as needed. Then put into a container with a lid and store in your freezer. The great thing about this drink is you can make it ahead of time and just pull it out of your freezer whenever your ready to use it.
I have to warn you this drink might be too strong for some people so I recommend either putting some water or extra ice in when you are in the blending process or once you are ready to drink it.
Barefoot Contessa’s Chocolate Chunk Cookies
Here is the link to the Barefoot Contessa’s Chocolate Chunk Cookies: http://www.barefootcontessa.com/recipes.aspx?RecipeID=571&S=0( You might have to copy and paste this link into your web address box for it to work if by clicking the link directly does not work.)
This link actually takes you to the Barefoot Contessa’s Chocolate White Chocolate Chunk Cookies recipe but is the exact same recipe as Chocolate Chunk Cookies just minus the white chocolate and good unsweetened cocoa Instead add 1 1/4 pounds of semisweet chocolate chunks!
This recipe can also be found in one of the Barefoot Contessa’s cookbooks called “Barefoot Constessa Parties!”.
This recipe also calls for a 1 1/2 cups of chopped walnuts but Mrs. Betty leaves out the walnuts when she makes them. Again they are a great thing to make ahead of time and then put them in a Ziploc and pop them in the freezer until you are ready to eat them.
It is really yummy and super easy to make.
It is also really good with coffee ice cream and chocolate sauce on top!
To find the recipe for this yummy pie go to this link: http://www.flythroughourwindow.com/2009/05/fudge-pie/ on the Fly Through Our Window blog.
Grilled Corn with Bacon Butter and Cotija Cheese
(minus the Cotija Cheese because it was really hard to find)
The corn was really good with the bacon butter and the bacon butter was really easy to make.
Click on the link below for the recipe:
This recipe is really easy to make and it looks so pretty on a platter.
Check out Ree’s blog below to get the recipe:
Sun-dried Tomato and Pesto Spread
2 parts cream cheese
1 part goat cheese
sun-dried tomatoes cut into small pieces
Mix the cream cheese and goat cheese together and spread over a platter. Then add a layer of pesto and then a layer of sun-dried tomatoes.
And that’s it. Keep in refrigerator and pull it out a few minutes before needed.
It’s easy, festive and sure to be a hit.
Ranch Oyster Crackers
These bad boys are always so good.
This is what you’re going to need to make them:
– Oyster crackers 12-16 oz.
-1 pkg. of dry Ranch salad dressing
-1/4 tsp. of lemon pepper
1/2 tsp. of dill weed
1/4 tsp. garlic pepper
3/4- 1 cup of vegetable oil.
Preheat oven to 300 degrees.
Pour all ingredients into a bowl and mix well. Making sure to get the oyster crackers good and covered.
All you need to make this recipe is:
– 1 pound of beef cut up into strips (Around $4)
– 1 bag of frozen stir-fry noodles and veggies (Around $2)
Put your beef strips in a pan and mix in a tablespoon of vegetable oil and a couple of shakes of soy sauce. After the meat is done take it out and then add your frozen stir fry noodles and veggies mix. Cook that until it looks good and add your stir fry beef and you have your meal.
This can make a great meal for two or two meals for one!
We accompanied our stir-fry with a little caeser salad and the lettuce came from your truly’s garden!
Toasted Cinnamon Pecans
What you will need:
-3 cups of pecan halves (or any nuts of your choosing)
– 1/2 tablespoon of cinnamon
– 1 cup of sugar
– 1/4 cup of water
Mix your sugar, cinnamon, and water together into a large skillet over medium heat. Then add your pecan halves.
Constantly stir the pecans with the sugar and cinnamon mixture until the sugar crystallizes.
Spoon pecans mixture onto a piece of wax paper or parchment paper and let cool.
Voila! You have yummy cinnamon pecans!
White Chocolate, Cranberry, and Pecan Cookies
It’s suppose to have Macadamia Nuts instead of pecan’s but those little guys are so expensive. So I just used pecans instead because I had them on hand.
What you will need:
3 cups of all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temp.
1 cup (packed) golden brown sugar ( I just used light brown sugar)
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Mix together first three ingredients into medium bowl. Using an electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using a spatula, stir in cranberries, white chocolate chips, and nuts.
Bake cookies about 18 minutes for large cookies and about 15 minutes for small cookies.
These are yummo and I highly recommend them. I ate an absurd amount.
I am going to be honest and say that having my Mom’s Kitchen Aid stand mixer made making these cookies a whole lot easier. I don’t recommend making this recipe if you don’t have a mixer of any kind. That being a stand mixer or a hand mixer. Getting that butter fluffy was a lot of work but it was worth it!
For the original recipe on the bon appetit website go here.