Tuesday, December 22, 2015

Herb Garlic Butter



1/2 pound butter, at room temperature
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley leaves
1 teaspoon minced fresh tarragon
1 green onion, chopped
1 clove garlic, minced
1 teaspoon crushed red pepper flakes                    


1. Combine the butter, lemon juice, parsley, tarragon,
green onion, garlic, and pepper flakes in a blender
and process until well combined.
2. Wrap the butter in plastic wrap
and roll it into a tight cylinder;
chill until firm, at least an hour.

Tuesday, December 8, 2015




1 part gin 
1 part apricot brandy    
Splash of dry vermouth   
Splash of lemon juice                           

Stir with ice and strain into a cocktail glass. 

Saturday, November 21, 2015

Fresh Tomato Salsa



4 tomatoes, seeded, chopped, and drained
1⁄2 cup diced green bell pepper 
1⁄2 cup chopped yellow onion
1 tablespoon seeded and minced jalapeño pepper
2 cloves garlic, minced
Juice of 1 small lime
1 tablespoon olive oil
1⁄4 cup chopped fresh cilantro or parsley
1 tablespoon chopped fresh oregano, or 3⁄4 teaspoon dried oregano
1⁄2 teaspoon salt
Freshly ground pepper to taste

In a medium bowl, stir together all ingredients. Cover and let
stand at room temperature at least 1 hour, then store in
refrigerator up to 3 days. Drain, if necessary, before using.

Monday, November 16, 2015

Jalapeno Glazed Chicken Wings



24 chicken wings 
1 teaspoon salt 
2 teaspoons freshly ground black pepper 
1 tablespoon ground cumin 
4 cloves garlic, minced 
2 cups jalapeño jam 
2 cups freshly squeezed orange juice 
2 jalapeño chiles, minced, including the seeds 
¼ cup chopped cilantro sprigs

1. Cut off the wing tips.
2. In a small saucepan, combine all the remaining ingredients. Bring to a simmer, stirring to combine. Let cool to room temperature.
3. In a bowl large enough to hold the wings, combine the wings and the jam mixture. Marinate the wings in the refrigerator for 3 to 24 hours.
4. Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan.
5. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. 
6. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Wednesday, November 11, 2015

Shrimp-Stuffed Avocados




 2 cups cooked shrimp 
 1 cup drained pineapple bits 
 2 tablespoons reserved pineapple juice 1 tablespoon lime juice 
 2 tablespoons natural plain yogurt 
 2 green onions, finely chopped 
 1/2 teaspoon crushed red pepper, or to taste 
 Salt, to taste 
 4 ripe avocados, peeled 


1. In a large mixing bowl, combine the shrimp, pineapple, reserved pineapple juice, lime juice, yogurt, green onions, crushed red pepper, and salt. Stir to mix well

2. Cut the avocados in half lengthwise, removing the pit in the middle.

3. Fill the avocados with the shrimp mixture and serve.

Tuesday, November 10, 2015


1½ cup graham-cracker crumbs
2 Tbsp. coconut oil
2 Tbsp. melted butter
2 Tbsp. granulated sugar
Pinch salt

3 Tbsp. granulated sugar
2 Tbsp. cornstarch
1 can (14-oz.) low-fat sweetened condensed milk
1 egg.
⅓ c. fresh lime juice
¼ c. low-fat coconut milk
1 tsp. finely grated 
lime zest

Heat the oven to 350°F. Grease an 8-inch x 8-inch baking pan with nonstick cooking spray. In a small bowl, combine the graham-cracker crumbs, oil, butter, sugar, and salt. Press the crust into the bottom of the prepared pan. Bake for 10 minutes or until lightly brown, remove from oven, and let cool at room temperature.

In a medium bowl, whisk together the sugar and cornstarch. Whisk in the condensed milk, egg, lime juice, coconut milk, and zest, whisking until smooth. Pour the filling over the prepared crust.

Bake for 25 minutes until lightly set in the center, taking care not to overcook. Let cool at room temperature for 30 minutes and then transfer to the refrigerator to cool for 1 hour or until well chilled. Cut into squares. Add toasted coconut to the top for garnish if desired.

Sunday, November 8, 2015

Green Avocado Smoothie




3/4 cup Coconut Water
1/2 cup Kale  
1/2 cup Spinach  
1/2 cup Avocado  
2 cups Seedless Grapes  
1 Pear  
4 - 5 Ice Cubes

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Sunday, November 1, 2015

Chilled Cucumber Soup

         100's of FREE Printable Coupons From Major Name Brands  Click For Coupon List 


Ingredients :

1 onion, diced
2oz butter
1lb 4oz cucumber, diced
3 pints vegetable stock
2 tablespoons chopped fresh parsley
juice of 1⁄2 lemon
1pt single cream
salt and freshly ground black pepper

1. In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent, but not coloured. Add
the cucumber and continue to cook
gently for a further 5 minutes.

2. Pour in the stock and bring to the
boil. Reduce the heat, season with
salt and pepper, and simmer for
5 minutes. Add the parsley and
lemon juice, and continue to cook
for a further 5 minutes.

3. Blend or process the soup to a
purée. Allow to cool, then transfer
to the refrigerator to chill.
When ready to serve, whisk in the
single cream. Serve chilled.

Thursday, October 29, 2015

Pecan Pie Squares


Ingredients :

3 cups all-purpose flour
1/4 cup plus 2 Tablespoons sugar
3/4 cup butter, softened
3/4 teaspoon salt
4 eggs beaten
1 1/2 cups sugar
1 1/2 cups light corn syrup
3 Tablespoons butter, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecans, chopped

1. Preheat oven to 350 degrees.
2. Grease jelly roll pan.
3. Beat first four ingredients in mixing bowl until crumbly.
4. Press mixture firmly into pan and bake for 20 min. or until light brown.

For the filling:

1. Mix eggs, sugar, corn syrup, butter and vanilla. Stir and mix well and add pecans.
2. Pour evenly over baked layer and bake for 25 min. or until filling is set.
3. Cool before cutting into squares.

Monday, October 26, 2015

Tropical Green Smoothie

100's of FREE Printable Coupons From Major Name Brands Click For Coupon List


1 cup spinach
1/2 cup pineapple
1/2 cup mango
1 medium kiwi, peeled
1 cup almond milk
1/2 cup ice

1. Combine all ingredients into a blender; blend at high speed until thick and smooth.

Saturday, October 24, 2015

Peach, Banana and Date Smoothie



1 cup spinach 
1/2 cup peaches 
1/2 medium frozen banana 
1 cup almond milk 
3 dates, pitted

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Thursday, October 22, 2015

Citrus Blast Juice


  Ingredients :

1 orange
1 red bell pepper
3 carrots
1/2 lemon

1.  Peel the lemon and orange.
2.  Wash all ingredients.
3.  Add all ingredients through juicer or blender


Friday, October 16, 2015


1 small pumpkin, peeled, seeded, cubed 
1 cup chopped onion 
1 tablespoon chopped gingerroot 
1 teaspoon minced garlic 
3 cups Chicken Stock 
 1/2 cup dry white wine 
 1/2 teaspoon ground cloves 
Salt and pepper, to taste
1. Heat all ingredients, except salt and pepper, to boiling in large saucepan; reduce heat and simmer, covered, until pumpkin is tender, about 20 minutes.  Process soup in food processor or blender until smooth. Return to saucepan and heat until hot; season to taste with salt and pepper.

Monday, September 21, 2015

Americano Cocktail


1fl oz Campari 
1fl oz sweet vermouth 
ice cubes 
soda water to top 
lemon zest to sprit
orange slice


1. Pour the Campari and vermouth into a glass filled with ice and stir. 
Top with a splash of soda water. 

2. Squeeze the oil from the lemon zest over the surface of the drink and discard, and garnish with half an orange slice.

Wednesday, September 16, 2015

Oat Cookies Recipe


1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1 cup vegetable oil
1 teaspoon vanilla
3 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup regular oats, uncooked
1 cup crushed corn flakes
1 cup pecans, chopped


1. Cream butter, gradually add sugar and beat well with electric mixer. Add egg and beat well. Add oil, vanilla and mix well.

2. Combine and sift flour, soda and salt. Add to creamed mixture. Stir in oats, crushed corn flakes and pecans.

3. Using a scoop, place dough on cookie sheet and press down slightly a fork.

4. Bake at 325 F for 15-20 minutes.

5. Cool slightly for about 5-10 minutes before removing from cookie sheet.

Tuesday, September 15, 2015

Chilled Avocado Soup

100's of FREE Online Printable Coupons From Major Name Brands Click For Coupon List


2 ripe avocados
1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder
2 tablespoons sour cream, to serve


• Peel and stone the avocado. Blend
or process the flesh into a purée.
Add the remaining ingredients,
except the sour cream, and blend
until smooth. Allow to chill for a
few hours before serving.
• To serve, add the sour cream, stir
through and serve the soup chilled.

Key Lime Martini

Superfine sugar for rim
6 ice cubes
3 ounces gin
2 ounces orange liqueur
3 ounces fresh Key lime or other lime juice
1/4 cup superfine sugar
2 lime wheels for garnis

1. Coat the rims of 2 chilled cocktail glasses with sugar. Chill until needed.

2. Fill a cocktail shaker with the ice and add the gin, orange liqueur, lime juice, and sugar. Shake vigorously to blend and chill.

3. Strain the mixture into the prepared glasses, dividing it evenly. Decorate each rim with a lime wheel and serve

Monday, September 14, 2015

Crock Pot Shrimp and Vegetable Soup Recipe

Crock Pot Shrimp and Vegetable Soup


1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 cups vegetable broth or Homemade stock
1/2 cup orange juice
2 cups sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
2 strips orange zest (3 in. long)
2 bay leaves
3/4 teaspoon dried marjoram
1/2 teaspoon crushed fennel seeds
1 pound Med. shrimp, peeled, deveined
Salt and pepper, to taste


Combine all ingredients, except shrimp, salt, and pepper, in crock pot; cover and cook on high 3 to 4 hours, adding shrimp last 10-15 minutes. Remove and discard bay leaves; season to taste with salt and pepper.

Sunday, September 13, 2015




1 part gin    
Splash of olive juice    
Dash of dry vermouth    
Garnish: 2 olives

Shake all ingredients, including garnish, with ice and strain into a cocktail glass.

Oreo Cheesecake

Oreo Cheesecake

20 oz pkg Oreo cookies, crushed
1/3 cup melted butter
24 ozs cream cheese, softened
3/4 cup sugar
4 eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla

1. Reserve 1/3 cup cookie crumbs, combine remaing cookie crumbs with butter in bowl; mix well.

2. Press over bottom and up side of greased springform pan.

3. Beat cream cheese and sugar in mixer bowl until creamy. Beat in eggs, sour cream and vanilla. Fold in reserved cookie crumbs.

4. Spoon into prepared pan. Bake at 325 for 1 hour or until set. Cool on wire rack. Chill for 4 hours or longer. Garnish with Oreo cookies.

Sunday, February 22, 2015

Espresso Martini

Espresso Martini


1 oz vodka
1 oz vanilla vodka
1 dash of Kahlua
1 dash of Amaretto
½ oz sugar syrup
1 freshly made double espresso


1. Shake ingredients very well with a lot of ice.
2. Double strain into a chilled glass.
3. Garnish with grated nutmeg.

Wednesday, February 4, 2015

Classic Bloody Mary

Classic Bloody Mary


1/2 cup less 2 tablespoons vodka
1 1/4 cups tomato juice
a good squeeze lemon juice
6 to 8 drops Worcestershire sauce
3 or 4 drops hot-pepper sauce
a pinch celery salt (optional)
freshly ground black pepper ice


1. Measure the vodka and tomato juice into tall glasses.
2. Add the remaining ingredients to taste, stir together.

Friday, January 23, 2015

Cactus Jack Cocktail


Cactus Jack Cocktail


1 oz tequila
3/4 oz blue curacao
1 1/4 oz orange juice
1 oz pineapple juice
1/2 oz lemon juice


1. Shake all the ingredients together with ice in a cocktail shaker.

Tuesday, January 13, 2015

The Blue Flamingo Cocktail


The Blue Flamingo


2 parts coconut liqueur
2 parts pineapple juice
1 part blue curaçao
Splash of strawberry liqueur


1. Build on ice in a highball glass and stir.

Wednesday, January 7, 2015

Frozen Watermelon Daiquiri

Frozen Watermelon Daiquiri


1½ ounces white rum
¾ ounce lime juice
1 cup seeded, chopped watermelon
¼ cup lime sorbet
½ cup crushed ice
Lime slice for garnish


1. Mix the liquid ingredients, watermelon, and lime sorbet in a blender with the crushed ice at high speed until smooth. Pour into a chilled cocktail glass. Garnish with a lime slice.

Monday, January 5, 2015

Blackberry Margarita

Blackberry Margarita


2 parts blackberry schnapps
1 part tequila
1 part triple sec


1. Shake with ice and strain into a cocktail glass.

Saturday, January 3, 2015

Sky Blue Hawaiian

Sky Blue Hawaiian


1 part rum
1 part blue curaçao
1 part pineapple juice
1 part guava juice


1. Shake with ice and strain into a cocktail glass.

Crock Pot Tex-Mex Chicken Stew

Recipes by Sara

Tex-Mex Chicken Stew


1 pound boneless, skinless chicken breast, cubed
2 14 1/2 ounces cans Mexican-style stewed tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed, drained
2 cups each cut green beans
2 cups whole-kernel corn
1/2 package (1.25 ounce-size) reduced-sodium taco-seasoning mix
Salt and black pepper


1. Mix all ingredients, except salt and black pepper, in a crock pot; cover and cook on low 6 1/2 to 8 hours. Season to taste with salt and black pepper.

Friday, January 2, 2015

Classic Piña Colada

2 ounces light rum
2 ounces cream of coconut
1 ounce coconut milk
1 ounce pineapple juice
1/8 cup chopped pineapple
1½ cups crushed ice
Pineapple wedge for garnish

Mix the liquid ingredients and the chopped pineapple in a blender with the crushed ice at high speed until smooth. Pour into a hurricane glass. Garnish with a pineapple wedge.