Sunday, August 23, 2015

Easy Butterscotch Sauce

A super simple recipe for butterscotch sauce. Perfect for a butterscotch sundae.

  • 1/2 cup evaporated milk
  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract

Heat milk, sugars and corn syrup over medium heat until sugars dissolve.
Remove from heat.
Add vanilla and rum extract.
Blend with an emersion blender until smooth.
Makes about 1 cup.

Printable Recipe

Saturday, August 22, 2015

Easy Fudge

Easy fudge recipe for a mouth watering, unforgettably delectable candy.

  • 1 2/3 cups sugar
  • 2/3 cup evaporated milk
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 11.5-ounce package milk chocolate chips
  • 16 large marshmallows
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts

Combine sugar, milk, butter and salt in a medium sized saucepan.
Bring to a boil, cook 5 minutes, stirring constantly.
Stir in chocolate chips, cook until melted.
Remove from heat; add marshmallows, vanilla and nuts, mixing well.
Pour into a 8-inch pan.
Cool and cut into squares.

Printable Recipe

Tuesday, August 18, 2015

Shrimp Pate'

A delectable mildly spiced shrimp spread recipe.

  • 1 pound shrimp, cooked
  • 1 stick butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Cajun seasoning
  • 1 teaspoon lemon juice
  • minced chives for garnish

Place all ingredients, except chives, into bowl of food processor.
Blend until paste.
Place in mold and chill.
Unmold and garnish with chives.
Serve at room temperature with crackers or toast points.

I used a leftover boiled shrimp that was spicy.  If using precooked or steamed shrimp from supermarket you will need to add more seasoning.

Dessert Pineapple Sauce

This simply pineapple sauce recipe elevates angel food cake to the next level. 

  • 3 ounces pineapple juice
  • 1 tablespoon cornstarch
  • 1 8-ounce can sweetened crushed pineapple
  • 2 tablespoon lemon juice

Blend pineapple juice with cornstarch until smooth.
Cook stirring constantly until thickened and clear.
Add crushed pineapple.
Cook 3 minutes.
Remove from heat.
Stir in lemon juice.
Chill before serving.
Makes about 1 cup.

Printable Recipe

Thursday, August 13, 2015

Blueberry Cream Cheese Muffins

A blueberry muffin recipe that is equally good with fresh blueberries or frozen blueberries.

Blueberry Cream Cheese Muffins

  • 1 cup fresh or frozen blueberries
  • 2 cups all-purpose flour, plus 2 tablespoons
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/4 butter, melted
  • 1/2 cup milk
  • 2 eggs

Toss blueberries with 2 tablespoons of flour.  Set aside.
Mix flour, baking powder, baking soda and salt.
In mixer beat cream cheese and sugar until smooth.
Add lemon juice, lemon zest and vanilla.
Beat in butter and milk.
Add eggs one at a time, beating after each egg.
Add flour mixture and mix until just moistened.
Fold in blueberries.
Fill paper-lined muffin tins about 2/3's full.
Bake in 400 degree preheated oven for 18 to 20 minutes.
Makes about 16 regular muffins.

Printable Recipe

Hot out of the oven

Saturday, August 8, 2015

Peppered Cheese Tarts

A quick and easy recipe for an impressive appetizer.

  • 1 can flaky layer refrigerated canned biscuits
  • 3 ounces cream cheese
  • 4 ounces pepper jelly

Separate each biscuits into two layers.
Place into mini-muffin tin, pressing up sides of pan.
Cut cream cheese into 1/2" squares.
Place a square of cheese in center of each muffin.
Top cream cheese with 1/2 teaspoon of jelly.
Bake in preheated 400-degree oven for 8 to 10 minutes or until brown.
Carefully remove from muffin tins.
Serve warm or at room temperature.

Makes 20 tarts.


Different jellies may be used for pepper jelly.
Try Pecan Peach Pepper Preserves

Friday, August 7, 2015

Summer Fresh Fruit Salad

Summer's Bounty

  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • 2 tablespoons sugar
  • 1 cup pineapple juice
  • 1 cup blueberries
  • 1 cup fresh strawberries
  • 1 cup fresh peaches slices
  • 1 cup fresh pineapple chunks
  • mint leaves for garnish

Combine cornstarch, ginger and sugar.
Add pineapple juice, stirring until smooth.
Over medium heat bring sauce to a boil.
Remove from heat and cool.
Toss fruit together in a bowl.
Pour cooled dressing over fruit, gently toss to coat.
Store in refrigerator up to 8 hours.
Serve in individual serving dishes.
Garnish with mint leaves.