Thai Noodles with Peanut Sauce

I really love this easy to make, Thai inspired noodle dish. The key for this recipe is the use of sesame oil and fresh ginger and garlic. These ingredients add so much to the flavor profile. If you want to, you can use Udon noodles or rice noodles, usually found in the Asian section of your market. You can use yellow or red onions if you like, use red or green peppers, but you need to use sesame oil and fresh garlic and ginger !
The addition of leftover cooked chicken makes it a more of a hearty entrée, instead of just a side dish. I love the taste of fresh cilantro as well, so I will add some more as a garnish, along with a squeeze of fresh lime. I hope you will try this recipe out. Enjoy !

8 oz spaghetti, or linguine
3 Tbs sesame oil, (divided)
1 red or green pepper, sliced into 1/2" thin strips

4 green onions with tops, sliced on diagonal.

1/4 cup carrot matchsticks

1/2 cucumber, seeded and sliced in half. (omit if adding chicken)
3 garlic cloves minced
1 Tbs fresh ginger, minced
1/2 cup peanut butter
2 Tbs rice vinegar
3 Tbs soy sauce
1 Tbs brown sugar
1 Tbs Sriracha sauce or to taste.
1/4 cup loose packed, chopped, cilantro
2 Tbs sweet Chile sauce, (optional)
1 - 2 cups cooked, chopped chicken, (optional)

Cook pasta until al dente. Drain and rinse in cold water and place in serving bowl. Drizzle 1 Tbsp. of the sesame oil into pasta and toss to coat. Mix in prepared veggies to pasta.
In a med. sauté pan, heat the other 2 Tbsp. of oil and add garlic and ginger.
Cook over med. heat, stirring occasionally until ginger is fragrant. Careful not to brown !
Turn heat to low, and add peanut butter, rice vinegar, soy sauce, sugar and Sriracha sauce. 

Stir until combined.
Pour sauce over pasta, toss with cilantro to taste.
Add optional items, if desired.

Chill at least 1 hour.

White Castle Wannabe's

This recipe is adapted from a recipe I found on Allrecipes.com. I have just made a couple adjustments to it. I like this recipe just for the simplicity of the recipe and the fact that it tastes great !  The meat mixture can be made ahead of time and refrigerated, then warmed in the microwave until softened. This recipe calls for cheddar cheese, instead of American. I would rather use American to be more like the real deal, but it just melts to quickly. You may find small, "slider" buns in your local Target, or other grocery store instead of the King's Hawaiian rolls. Enjoy !

2 pounds ground beef

1/2 cup onion (chopped)

1 oz pouch Lipton onion soup mix

1/2 cup mayonnaise

1- 2 Tbs mustard (regular or Dijon)

2 cups shredded Cheddar, (or your choice)

1/2 tsp black pepper

2 pkg King's Hawaiian dinner rolls, split

Sliced dill pickles (1 or 2 per slider)

Aluminum foil

Directions:

Preheat oven to 350. Cover a baking sheet with aluminum foil and spray lightly with cooking spray.

Season the ground beef with salt and pepper, add onion and brown in a large skillet. Remove from heat and drain off any excess fat. Mix in onion soup mix and let cool. Stir the mustard into the mayonnaise, then add to the ground beef mixture, along with the cheddar cheese. Stir until mixed well. The cheese may melt some, which is fine. 

Lay the bottoms of the dinner rolls on the foil covered baking sheet. Spread the cheese and beef mixture on the bottom half of each roll, add pickle slices and replace the tops.

Cover with another sheet of aluminum foil sprayed with cooking spray.

Bake in the preheated oven until the burgers are heated through, about 20-30 minutes.

Italian Sausage Egg Bake

I created this recipe because I wanted to use up some ingredients that we had, because we were going out of town. You could scale everything down except the bread, eggs and milk and it would still be great! That being said, who wants a half of a green pepper laying around? Or a 1/4 lb. of Italian sausage? This recipe, as written, will fill a 9" x 13" casserole dish to capacity, with plenty of goodness in every bite! Otherwise, feel free to reduce the amount of sausage or veggies and it will still be wonderful!   Enjoy!

INGREDIENTS:

1 lb. Italian sausage (removed from casing)
1 green pepper, 1/2" dice
1 red pepper, 1/2" dice
1/2 med. onion, 1/2" dice
1 pkg. baby portobello mushrooms, sliced
1/2 small loaf French bread, cubed (about 4 cups)
6 eggs
1- 1/2 cups milk
1/4 tsp. salt
1/8 tsp. black pepper

2 Tbs. olive oil or butter
1 cup shredded cheese

DIRECTIONS:
Lightly coat 9"x13" casserole dish with olive oil, or butter. 

Tear or cut bread into 1" chunks and place in bottom of pan.
In large frying pan on med. heat, cook and crumble sausage. Drain and set aside.
Sauté mushrooms, peppers and onion in butter until mushrooms have lost some of their liquid and peppers are tender. Drain and mix with sausage. Spread this mixture evenly over bread chunks.
Meanwhile, whisk together eggs and milk, add salt and pepper, then pour over bread and sausage mixture.
Sprinkle with cheese and push down ingredients to make sure everything is coated with the egg mixture.
Bake at 350 f. until set, approx. 30 - 40 minutes. Cover with foil if it gets to brown before it is done.

BEEF STROGANOFF

This is usually something I will prepare when I have left-over beef steak or roast. You could also use ground beef as I have noted in the recipe. You don't need to use a full pound of meat. I have made this recipe using only a half pound. just cut the amount of noodles, if you want. Whether using steak, or hamburger, make sure it is well seasoned. There is a Greek seasoning that I would recommend for everybody to try. It is called, "Cavender's All Purpose Seasoning". This seasoning is great on beef and adds great flavor to this recipe. Sprinkle some on your steak before grilling and you will see what I mean.

Ingredients:

1 lb. beef sirloin, (or other steak) cooked and sliced thin, then cut in 1" pcs.
(you could also use hamburger, but steak is better) Duh !
1 med. onion, sliced and quartered
1 green pepper, julienned and cut into 2" pcs.
8 oz. fresh mushrooms, rinsed and sliced
1 Tbsp. butter
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2-3 cups egg noodles, (measured uncooked)
1/2 tsp. Cavender's seasoning or, salt and pepper to taste
    grated parmesan for topping (optional)

Directions:

Boil egg noodles until cooked al dente, drain, drizzle with just a small amount of olive oil to keep from sticking together, set aside and keep warm.
Slice onions, green pepper and mushrooms.
Heat butter in saucepan on med. heat. add onions and green peppers and cook for 2 minutes.
Then add garlic and mushrooms and sprinkle with a little salt and pepper.
Stir in soup, sour cream, mustard and Worcestershire.
Fold in sliced beef and Cavender's seasoning.
Cook and stir until bubbly, adjust seasonings if needed.
Pour sauce over egg noodles and serve. Sprinkle with grated parmesan, if desired.

SOUTHWESTERN EGG ROLLS

If you search the internet for Southwestern Egg Rolls, you will find many recipes that tries to copy a certain chain restaurant's appetizer.
Those recipes will have an ingredient list for example, "2 Tbsp. red pepper"
or,"2 Tbsp. spinach" What? Who cooks like that?
What are you going to do with the rest of your red pepper?..... My recipe has been scaled up to make the best use of ingredients.
My recipe also uses egg roll wrappers vs. tortillas, which makes it less calories and fat. Hey, I do try to make an effort! You could replace the cream cheese with 4 oz. more shredded cheese, if desired. On the other hand, you could use a whole package of cream cheese and cut the shredded cheese to reduce the calories more! Trust me though, this recipe is much better than the others on the internet!  ENJOY !

Ingredients:
                                            
2 Tbsp. vegetable oil
1 large chicken breast, cooked and diced (approx. 1-1/2 cups)
4 green onions, sliced thin
1 red bell pepper,  diced
1 cup frozen corn kernels
1- 15 oz. can black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1 jalapeno, seeded, finely chopped
1/4 cup fresh cilantro, chopped (or fresh parsley)
2 cloves minced garlic or, 1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cayenne pepper, or smokey paprika (optional)
4 oz. shredded Monterey Jack cheese
1/2 package cream cheese (cube and bring to room temp)
1 pack (24/pack) egg roll wraps
1 egg slightly beaten
Oil for frying
Directions:

In a large mixing bowl, combine rinsed, drained, beans.
Add chopped, cilantro, peppers, onions, garlic and chicken.
Add frozen corn and drained spinach.
Sprinkle seasonings over all.
Heat oil in large skillet on med. heat
Place all ingredients into pan, (except for cheeses)
Sauté and stir occasionally until peppers and onions are slightly softened.
Turn heat to low and add cubed, cream cheese
Stir, and add jack cheese, stir until melted
Turn off heat, cool slightly.
Drop 1-2 Tbsp. filling, onto center of egg roll wrapper.
With corner facing towards you, fold corner over filling.
Fold sides in and tightly roll, sealing edges with beaten egg.
Using medium saucepan or fryer, cook several at a time
in 375 F. oil, until golden brown. Drain on paper towels and serve with sauce below.....

Avocado Dipping Sauce

1 ripe avocado mashed

2 Tbsp. sour cream

2 Tbsp. chopped cilantro

1 Tbsp. mayo.

1 Tbsp. vinegar

1/4 tsp. cumin

3 dashes hot sauce

Mix all together with fork until blended, add salt and pepper to taste.

Chill and eat within 3 days.



Everybody Loves Quiche !

Quiche is a very versatile dish and easy to make with prepared pie crusts from your grocery store. A quiche can be made with or without meat, and can be served right away, or prepared ahead of time and re-heated to make a quick breakfast for overnight guests. I like the use of onions and paprika in this recipe to give it plenty of flavor. The flour mixed in with the shredded cheese keeps the cheese from clumping together. As always with cooking, you can experiment with different variations of seasonings, like, dried mustard, thyme or tarragon. Other ingredients like, red or green pepper, ham, mushrooms, Swiss, or pepper jack cheese makes a great variation. Enjoy !
Vegetarian option: Omit sausage and substitute 1 cup chopped, blanched broccoli or, cooked, drained, spinach. It's all good !

Ingredients:
1 pie crust, refrigerated, prepared
1/2 lb. sausage, cooked and crumbled
4 oz. shredded cheese (your preference) 
1 Tbsp. flour
5 eggs
1 1/4 cups milk
1/4 tsp. each: salt, pepper, garlic powder
1 dash of paprika
4 green onions, sliced thin, or 1/4 cup white or red onion

Directions:
Preheat oven to 375ºF. Prepare pie crust as directed on package.

Fit the crust into a 9" pie pan. With a fork, prick the bottoms and sides of the pie crust.

Bake for 10 minutes, remove, and let cool slightly.

Place the sausage in the pie crust. In a small bowl, add cheese, flour and seasonings; mix together and sprinkle evenly over the sausage.

Using a whisk or immersion blender beat the eggs and milk.  Pour egg mixture over quiche ingredients. Sprinkle onions on top of the quiche.

Bake at 375ºF for 40 to 50 minutes, or until knife inserted in the center comes out clean. Let cool slightly, cut into pie shaped servings. 

 

Butterscotch Peanut Bars

Here is an easy recipe to make a truly, delicious, treat.

I usually make them around the holidays, but they are good any time of the year. Yum !

Ingredients:

16 oz jar roasted, salted peanuts
1 can sweetened condensed milk
1- 12 oz. bag Nestle's butterscotch chips
3 Tbs butter
1 - 10 oz bag mini marshmallows

Directions:

Place half of the peanuts in a buttered, 9 x 13 baking dish

In a large saucepan, melt butter, sweetened condensed milk and butterscotch chips
Remove from heat and stir in marshmallows quickly, so they don't melt
Pour over nuts and spread evenly in baking dish
Top with remaining nuts and push down into hot mixture
Place in refrigerator to let bars cool until set.
With a sharp knife, cut into small squares. Best if kept cool.

THE Broccoli Salad

My favorite veggie salad I have ever had !
I could eat this every day.  This is a well known recipe but, I have tried to reduce the calories a little by reducing the amount of bacon and by using less sugar and by using reduced calorie mayo. Don't be afraid to substitute dried cranberries or fresh grapes instead of raisins. I like to use raisins.

THE Broccoli Salad

1 bunch broccoli 4-5 cups (cut and separated florets)
1/2 red onion (sliced thin and quartered)
1/4 cup raisins
1/4 cup sunflower nuts
     (or substitute sliced almonds)
4 oz  shredded cheddar or desired cheese
2 Tbs parmesan, fresh grated (optional)
4 slices bacon, cooked crisp and crumbled
(or substitute 2 oz of real bacon bits)

Dressing:
1 cup mayo (I used reduced calorie)
1/2 cup sugar (or less)
2-3 Tbs white vinegar
1/4 tsp salt
1/4 tsp pepper

Directions:
In a small bowl mix sugar, salt and pepper into mayo, until smooth
Add vinegar and stir until blended
Meanwhile, in a large bowl, place broccoli florets
Add raisins, nuts, onion and cheese
Drizzle dressing over top and stir
Let sit for several hours for flavors to blend
Stir again before serving

Vietnamese Egg Rolls

I love Vietnamese style egg rolls. That being said, I have always been afraid of trying to make them. Now that I have made them, I have got to say, It's not that hard ! 
Don't fear the fryer ! I just used my stainless steel saucepan with just enough oil to cover the rolls to cook 4 at a time. Enjoy !

Ingredients:

 • 1 pkg. of Egg Roll Shells (25/pkg.)

• 1- 2oz pkg. Mung bean vermicelli noodles

• 1 lb. ground pork

• 4 cups shredded cabbage

• 1-1/2 cups shredded carrots

• 1 cups minced onion

• 1 tablespoons minced fresh garlic

• 1 egg (slightly beaten) 

• 1/2 teaspoon salt

• 1/2  teaspoon black pepper

• 1 tablespoon fish sauce

• 3 qt. pot or deep fryer

• Peanut oil- enough to fill 1/3  depth of pot or deep fryer.  Can also use corn or vegetable oil.

Directions:

Season pork with salt and pepper then brown and crumble until cooked,
then set aside to cool.

Place noodles in bowl and pour boiling water on top to cover. Let sit a few minutes until soft, then drain and cut with scissors into 1- 2 inch pieces. 

Shred cabbage and carrot and place in a large bowl

Mix in, well drained noodles, onion, garlic, fish sauce  
Add ground pork to cabbage mixture and mix well. Place one corner of egg roll wrap towards you and place 1 heaping tablespoon of filling in the middle, fold the corner facing you, over the filling, fold the side corners in and roll tightly. Seal with beaten egg. To freeze, place in single layers between wax paper and freeze.

Cook in oil heated to 350 - 375 until browned, turning as needed. Drain on paper towels and eat !
Serve with a good fish sauce or a good sweet and sour sauce from an Asian food market, or the ethnic food section of your super market. 

Moist Banana Nut Bread

There is nothing better than banana bread. It is easy to make and bananas are cheap, so I always buy too many, just so I have an excuse to make this banana bread !
This recipe is simple and makes the best, moist, banana bread.  Enjoy !

INGREDIENTS:
1/2 cup butter, melted
1-1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
3 medium bananas, mashed

DIRECTIONS:
1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla. Add the walnuts and bananas, mix well.
Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, Spread evenly into the prepared pan.
3. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Other options:  Mix brown sugar and cinnamon and sprinkle on top, right when you remove from oven, or, powdered sugar, or, melted butter. Yum !

                          

Grilled Pork with Savory Peach Compote

I would like to share this recipe I found for adding a nice twist on grilled pork.
The blue cheese and balsamic along with the sweetness of fresh peaches, just spells, Summer ! Enjoy !

Ingredients:
4 boneless pork chops, or  2-3 lb. pork loin roast
2 peaches, halved and pitted

1/2 cup red onion, thinly sliced
1/2 cup crumbled blue cheese
2 tablespoons olive oil

1 dash dried rosemary
3 tablespoons balsamic vinegar

Directions:

Preheat the grill. Brush the chops with olive oil and season with salt and pepper or, your favorite seasoning rub. Grill for four to five minutes on each side on medium heat, or until cooked through.
(If using pork roast, use indirect heat @ 350 until reaching 145 f.)

While the meat cooks, brush the peach halves with olive oil and place on the grill face down. Grill for five minutes or until soft. Remove the peaches from the grill, slice and toss with the onions, and balsamic  vinegar. Place the peach mixture in small sauté pan and heat to medium to slightly thicken and caramelize balsamic vinegar Season with salt and pepper, then add blue cheese. Pour the peach mixture over the pork and serve.

Strawberry Rhubarb Sauce

Early summer means fresh rhubarb and fresh strawberries are plentiful. Here is a recipe to put the two together to enjoy now, or freeze for later in the year. Enjoy !

Ingredients:

1/4 cup sugar, depending on desired tartness

1/4 cup water
2-1/2 cups rhubarb stalks, cleaned, 1 inch dice
1 quart strawberries, cleaned, hulled and halved
1/2 tablespoon lemon juice
1 inch piece of fresh peeled ginger, chopped (optional)
1/4 tsp. salt (optional)

Directions:

In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.

If necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

PIZZA BURGERS

I grew up in the 60's and 70's and attended Bloomington, MN public schools.
You can ask anyone around this area and grew up in those days, about the school lunches and I think most would agree that, they served up some pretty good chow. Some of my favorites were the "Toasty Dogs", (hot dogs with cheese wrapped in a buttered piece of bread, then baked) the, "Flying Saucers" (pretty much, a lunch-meat and cheese sandwich on a round bun) served with, "Tater Tots" perhaps. The turkey and gravy with mashed potatoes, there was an American style "Chow-Mein" and "Creamed Tuna" over shoestring potato sticks.
The "Hot Buttered Buns" made from scratch and baked right there, were fantastic! Sure, there were a few things that everybody hated, like the "Lime Green Jello" concoction !
One of my all time favorites was the, "Pizza Burgers". So, I did some searching and with the help of the internet and some old newspaper clippings, I have a recipe that is pretty close to the same taste that I remember.  ENJOY !

Ingredients:

1 lb. lean ground beef
1/2 can grated Spam
1/4 cup minced onion
1/4 lb. shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. ground pepper
2 Tbs dried parsley
1 Tbs ground sage
1 Tbs oregano
Sprinkle of garlic powder
2 Cups spaghetti sauce (most of a 24 oz. jar)
8 hamburger buns (split)

Directions:
In skillet, add salt, pepper and onion to ground beef and cook until browned. Drain any fat from pan. Turn heat to low and add garlic powder, sage, parsley, oregano. Add grated Spam and cheese. Cook until warmed through and combined. Add pasta sauce and simmer for 2 minutes. Adjust seasonings as desired.
Spread mixture on each bun half and place on cookie sheet.
Place in preheated oven (375 degrees) for, 10-15 minutes or until bun feels slightly crisp. Makes 16 pizza burgers.

Wild Rice Porridge

This makes a wonderful breakfast when camping or at your cabin or at home on a cool morning.
Make the wild rice ahead of time, or used canned, to save time.
Mahnomen Porridge, Originally adapted by the owner of Hell's Kitchen in Minneapolis, from a Native American winter diet, is relatively healthy and delicious.

4 cups cooked wild rice
1/2 cup roasted, chopped hazelnuts or (pecans, walnuts)
1/4 cup dried blueberries
1/4 cup sweetened dried cranberries
1/4 cup maple syrup (pure maple syrup preferred)
1 cup heavy whipping cream or, (half & half)

Basic Directions: 
In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes. Ladle into bowls and serve immediately. 

Servings: 4

My Notes:
I substituted a "berry blend" I found at Fleet Farm (cranberries, cherries and blueberries) To prepare, I added 2 Tbsp. butter to a med. saucepan on med. heat and add chopped nuts, stir frequently for a couple minutes. Add dried fruit and stir for a minute. Next, add wild rice, syrup and cream, (I used half and half instead of heavy cream). Stir and heat until heated through and thickened. I like a little brown sugar mixed in at serving !

                   

Dill Pickle Dip

I went to a holiday party some time ago and had a version of this dip.
I knew I could make it much better by adding a few ingredients.
My wife and I tried it and we liked it enough to share it.
Oh yes, and it is low calorie because of the pickles. Wink-wink

So here it is, enjoy !

Ingredients:
1- pkg. cream cheese (softened)
2- Tbsp. sour cream
2- Tbsp. mayonnaise (not Miracle Whip)
1- Tbsp. Dijon mustard (or a coarse ground mustard)
1- Tbsp. prepared horseradish
1/2- tsp. garlic powder
1- tsp. onion powder (or 1/4 cup finely chopped onion)
2- Tbsp. Parmesan cheese
1- dash of Cholula hot sauce
2- cup dill pickle slices (coarsely chopped)
2 oz. pkg. Buddig thin sliced beef or ham, (diced fine)

Mix all ingredients together, cover and chill for an hour to let flavors blend.
Adjust seasonings if desired and serve. Goes great with Triscuit or Ritz crackers.

Chile con Carne

Ah, the winter winds, blow cold come February in MN but, here is something that is just what the body and soul calls for.
Let me share with you a basic recipe for Chile con Carne, as I know it.
As always, with any recipe, feel free to adjust things to your taste. I have taken care to measure the ingredients for this recipe and it was mildly spicy, as presented.
Just a note, I used Mexican oregano, because it is more suited to Mexican dishes than regular oregano and adds a great flavor.

Ingredients:
1- lb. lean ground beef
3- slices bacon (fried and crumbled)
1- onion med. (diced)
1- green pepper (chopped)
1- celery rib ( split and diced)
2- cloves garlic (finely minced)
1- tsp. salt
1- tsp. black pepper
2- tsp. chile powder
1- Tbsp. ground cumin ( more or less to taste)
1/2- tsp. Hungarian half sharp paprika
2- tsp. Mexican oregano
2- Tbsp. white sugar
1/4- tsp. celery seed
1- bay leaf
2- Tbsp. ketchup (or your favorite BBQ sauce)
2- 14 oz. cans whole tomatoes (or one 28 oz. can)
1- 10 oz. can Rotel diced tomatoes w/chiles
1- 6 oz. can tomato paste
1- can kidney beans
1- can Pinto beans (or other beans)
1- 12 oz. amber beer (can use water or broth)
1- tsp. Cholula (or hot sauce of your choice)

Extras for serving: shredded cheddar, sour cream, chopped chives, chopped, fresh cilantro.

Directions: Season beef with salt and pepper, fry until no longer pink.
Drain excess fat from beef. Add onion, celery, green pepper and garlic. Cook on low heat and stir to lightly sweat the onion and cook the peppers.
Meanwhile in a 4 qt. stockpot, add tomato paste, canned tomatoes and stir. (break up whole tomatoes) Drain beans and add to tomato mixture with beer or broth. Remove meat mixture from heat and stir into stockpot with tomatoes and beans. Add all remaining seasonings, stir and bring to a low boil, then turn it down and let simmer, stirring occasionally. Taste and adjust seasonings. Serve with crackers, sour cream, cilantro,  shredded cheese or extra hot sauce.....

Enjoy !

McGrady's IRISH CREAM

Named in honor of my late Grandmother Mary McGrady. I do not remember her, as she died when I was very young. She immigrated here from Ireland and I am sure she would have loved to have this delicious winter warmer to sip on, while  sitting by the fire.
Add to your coffee, or drink it straight up or on rocks.
This recipe is similar to others you can find on the internet but
I have chosen to use half & half instead of whole cream to lighten it up a bit. I have also reduced the whiskey to 1-1/2 cup. This allows you to double the batch using all of the 750 ML bottle of whiskey.

Ingredients:
1 - cup half & half
1 - 14 oz can of sweetened condensed milk
1 - tsp instant coffee granules or, 2 tsp. your favorite ground coffee
    (let steep in 1/4 cup boiling water, filter and cool)
2 - Tbs. chocolate syrup
1/2 - tsp vanilla extract

1/2 - tsp almond extract ( optional)
1-1/2 cups Irish whiskey (Jameson is best)

You will need 1 clean, empty bottle that will hold 32 oz
In a 2 qt. pitcher, add half & half, then the chocolate syrup and vanilla and stir the mixture until well blended.
Add the 1/4 cup coffee that has been filtered using a coffee filter.
Now, using an immersion blender or countertop blender, add whiskey slowly to cream mixture while blending, to avoid the separation of the cream from the whiskey. Do not over blend ! Pour into your bottle using funnel. Seal and chill.
Let the flavors blend a day or two, then adjustments can be made for your own taste, if desired. Shake well before serving. Keep refrigerated.

Note: I usually like to double this recipe. If you do that, and use 3 cups of whiskey total, you will use the whole 750 ml. bottle. So buy the full Liter !

LIMONCELLO

Limoncello !  An Italian drink from the southern part of the country. Vodka, infused with fresh lemon peel. It can't get any more basic and fresh.  CHEERS ! 

INGREDIENTS:

12 - WHOLE ORGANIC LEMONS
  3 - CUPS GRANULATED SUGAR
  3 - CUPS FILTERED TAPWATER  (OR BOTTLED WATER)
  1 - 750ml  SMIRNOFF or SVEDKA 80 PROOF VODKA

  1 - LARGE COFFEE FILTER

Wash the lemons well, then zest the lemons, 

You only want the yellow part of the skin, no pith ! Use a grater or zester. 

(Juice the lemons for future use of the juice, and freeze)
You can use the original bottle of vodka, just take out an ounce or so, and mix it with the juice from the lemons, to use later.

Add all the Lemon zest to the vodka bottle, put the top back on and give it a shake.

Now, let sit in a cool, dark area for at least 7 days, up to 14. The longer it sits, the stronger the lemon flavor.

After desired amount of days, combine sugar and water and heat in a medium saucepan until dissolved. 

Cool to room temperature before you combine it with vodka mixture, in a glass container
Stir sugar mixture into vodka and lemon mixture. and let sit for 1 day, (covered).  

Makes enough for 2 - 750ml bottles.

Strain, using coffee filter, (wet the filter first) Strain into glass bottles, or mason jars. seal and let age for a couple weeks at room temperature, then put in the freezer before serving.  

My New Blog !

Welcome !

 My name is Ron. My beautiful wife and I have lived in Minnesota most of our lives, except for a 3 year stint in Arizona. Now after retirement, we live in the swamp they call Florida. 
 I enjoy cooking, making and modifying recipes and eating good food. I used to enjoy brewing my own beer, but now just enjoy trying any new IPA's I can find.

 We enjoy glamping in our travel trailer a couple of months each summer in MN and the area in, and near, Custer, SD.

 I have been adding basic, everyday recipes for food and drinks, that I think are very good and represent a mix of different regional types of cuisine. 

I hope you will enjoy,

Thanks, Ron