Monday, November 12, 2018

Caramel Apple Mimosas

2 tbsp. 
2 tbsp. 
cinnamon sugar
1 c. 
apple cider
8 oz. 
caramel vodka
750-ml bottle bubbly
Apple slices, for garnish

  1. Pour caramel into a small dish. Pour cinnamon sugar into another small dish. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar until coated.
  2. Pour 1/4 cup apple cider and 2 ounces caramel vodka into each flute and top with bubbly.
  3. Garnish with an apple slice before serving.

Harvest Mimosas

2 tbsp. 
1 tsp. 
(32-oz) container cranberry juice
1/2 gal. 
apple cider
bottle prosecco
apple, 1/2 diced and 1/2 sliced into half moons, for garnish
package whole cranberries

  1. Combine sugar and cinnamon on a shallow plate. Dip the rim of each glass in water, then dip into the cinnamon-brown sugar mixture, coating the edge of each glass.
  2. Fill each Champagne flute 1/4 of the way up with cranberry juice. Fill halfway up with apple cider. Top with Prosecco and a few cranberries and diced apple pieces.
  3. Garnish with an apple slice.

Cranberry Mimosas

lime, halved
2 tbsp. 
1 c. 
sweetened cranberry juice
bottle champagne
fresh cranberries
small sprigs fresh rosemary

  1. Rime champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne.
  2. Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas

Best Peanut Butter Kisses Cookies

1 3/4 c. 
all-purpose flour
1 tsp. 
baking soda
1/2 tsp. 
kosher salt
1/2 c. 
butter, softened 
1/2 c. 
smooth peanut butter
1/2 c. 
packed brown sugar
1/4 c. 
granulated sugar, plus more for rolling
2 tbsp. 
1 tsp. 
pure vanilla extract
Hershey Kisses
Parchment paper needed

  1. Preheat oven to 375° and line two large baking sheets with parchment paper. In small bowl, whisk flour, baking soda, and salt until combined. 
  2. In a large bowl using a hand mixer, beat butter and peanut butter until smooth. Add sugars and beat until light in color and fluffy. Beat in egg, then add milk and vanilla and mix until combined. Gradually add flour mixture, stirring on low, until just combined. 
  3. Roll a tablespoonful of cookie dough into a ball, then roll in sugar. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart. 
  4. Bake until cookies have poofed and no longer look raw, about 8 to 10 minutes. (They won’t brown!)
  5. Immediately top with Hershey Kisses before serving.

Monday, November 5, 2018

Ruth Chris' Sweet Potato Casserole

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)
1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Sunday, November 4, 2018

One-Pan No Peek Chicken & Rice


  • 5 boneless, skinless chicken breasts
  • 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
  • 1 can cream of celery soup, (10.25 oz each)
  • 1 can cream of mushroom soup, (10.25 oz each)
  • 1/4 tsp garlic powder
  • 1 1/4 can water, (soup can)
  • 1 box Lipton Onion Soup Mix, (2 packets)


  1. Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
  2. Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
  3. Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

Tuesday, October 23, 2018

Easy Baked Meatballs with Cranberry Barbecue Sauce


1 pound ground beef
1 pound ground pork
2 large eggs
1 cup milk
1/2 panko breadcrumbs or quick oats
1 and 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/8 or 1/4 teaspoon cayenne pepper


1. Preheat your oven to 450 degrees.  Line a large rimmed baking sheet with aluminum foil and spray with nonstick spray.
2.  Add all ingredients to a large bowl.  Use your hands to mix everything together.  Don't over mix.
3.  Shape the mixture into walnut-sized meatballs.  Adjust baking times as necessary.
4.  Place the meatballs close together but not touching on the prepared baking sheet.  Bake at 450 for about 10 minutes or until browned on the bottom.  Serve hot.
5.  To freeze: Let the meatballs cool.  Use a fork or spoon to scrape the fat away from the sides.  Place the meatballs on the same pan that you baked them on - without the tin foil.  Place the pan in the freezer and set a timer for 45 minutes to an hour.  Transfer the meatballs to a large ziplock bag, seal, and return to the freezer.

Spicy Cranberry Barbecue Meatballs
for 8 to 10 appetizer servings


55 to 60 small homemade meatballs or 2 14-ounce packages frozen meatballs
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce or chili sauce


Combine sauces over medium heat in a large deep skillet and cook until bubbly.  Add meatballs in a single layer and stir to coat completely.  Reduce heat to medium low, cover and cook until meatballs are heated through, about 15 minutes for frozen.  Remove cover and cook for several minutes.  Stirring occasionally until sauce is reduced and completely coating the meatballs.  Serve on their own as an appetizer or as a main dish over rice.  For slow cooker method:  Place meatballs in the slow cooker and pour sauces over.  Stir ingredients together and cook on low for a few hours or until ready to serve.