Thursday, January 4, 2018

Coycat Recipe For Starbucks Frappuccino



2 shots of espresso or 3/4 cup strong coffee
1-1/2 to 2 cups of Ice
1/2 - 3/4 cup milk (regular or almond)
Torani Caramel syrup
Sweetener (sugar, stevia etc...) Your preference. She used approx 2 tbs

Whipped Cream
Caramel

  • Toss into your blender the espresso/coffee, ice, milk, Torani syrup and sweetener.
  • Put into a glass and top with whipped cream and caramel




Monday, January 1, 2018

Oven-Baked Artichoke & Spinach Dip



1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic salt
1/2 tsp Italian seasoning
1/4 tsp chili powder
1 tsp onion powder
2 minced garlic cloves
1/2 cup Parmesan cheese
1/2 cup cheddar cheese
2 tbs butter
1/2 cup Mozzarella cheese
6 oz softened cream cheese
1 tube of rolled refrigerated pizza crust (thin)
8 oz can non-marinated artichoke hearts, drained and chopped
12 oz box of frozen chopped spinach, thawed and squeezed out
Marina sauce for dipping. (optional)

  1. Preheat oven to 400◦ 
  2. In a mixing bowl combine the cream cheese, artichokes, garlic cloves and spinach. Beat until well blended.
  3. Stir in regular salt, pepper, onion powder, chili powder, onion powder and cheeses.
  4. Roll out 1/2 of the pizza crust into a rectangular shape and evenly spread the cheese mixture on the dough.
  5. Roll out the remaining half of the pizza crust and place on top.
  6. Bake for 20-23 minutes.
  7. Melt butter, add garlic salt and Italian seasoning. Mix well. Brush over baked appetizer.
  8. Best when served warm.
  9. Serve as is, or add a bowl of marinara sauce for dipping.

Baked Artichoke & Spinach Dip




1/2 cup sour cream
1/2 cup mayonnaise
1 clove garlic minced
2 baguettes crusty bread + an additional one for serving
8 oz. softened cream cheese
10 oz spinach frozen and unthawed
1 cup grated Parmesan cheese divided
8 oz can non-marinated artichoke hearts drained and chopped

  1. Preheat oven to 350◦ 
  2. Combined sour cream, mayonnaise, cream cheese, 2/3 cup Parmesan cheese and garlic. Beat until smooth. Fold in the artichoke hearts.
  3. Cut off a thin slice of the baguette from the top and hollow out to a depth of 1 1/2", creating a well for the artichoke/spinach dip. Spoon the dip evenly into the 2 loaves. Sprinkle with the remaining Parmesan cheese.
  4. Place on a baking tray and bake at 350 F degrees for 25-30 minutes.
  5. Serve hot and with crackers or pieces of another baguette.

Sunday, December 31, 2017

Jackie

Image may contain: 1 person, smiling, sitting, table and food

12/2017
Jackie

Rosie & Richard



 1990 Norfolk, VA
at SCOPE


Norfolk Scope is a multi-function complex in Norfolk, Virginia comprising an 11,000-person arena, a 2,500-person theater known as Chrysler Hall, a 10,000 square foot-exhibition hall and a 600-car parking garage.



The Carmichael Family

Image may contain: 3 people, people smiling, eyeglasses, closeup and indoor

The Carmichael Family
12./2017

Saturday, December 30, 2017

Cream Cheese Cookies 2




1 c. unsalted butter
1 c. sugar
3 oz. cream cheese, at room temperature
1 egg yolk
1 tsp. vanilla extract
2 1/2 c. flour
1/4 tsp. salt

Cookie Press

  1. Preheat oven to 350°F.
  2. In a mixing bowl, beat butter, sugar, and cream cheese until light and fluffy. Add egg yolk and vanilla. Mix well. Stir in flour and salt and mix well.
  3. Fill cookie press.
  4. On a baking sheet, spread cookies 1" apart.
  5.  Bake for 15 -17 minutes.
  6. Cool on wire racks.

Tuesday, December 26, 2017

Peanut Butter Oatmeal Energy Bars


1/2 cup honey
1/2 cup peanut butter
2 tbs pure maple syrup
1 canola oil
1/4 cup light brown sugar
1 tsp vanilla
2 cups rolled oats
2 cups crispy rice cereal
1/4 cup wheatgerm
1/2 cup dry roasted peanuts
1/2 cup dried apricots
1/2 tsp salt
1/2 tsp cinnamon

  1. Grease/flour a 9 x 13 pan.
  2. In a mixing bowl combine the rolled oats, rice cereal, wheatgerm, peanuts, apricots and salt. Mix well and set aside.
  3. In a saucepan, over medium heat combine the honey, peanut butter, maple syrup, oil, brown sugar and cinnamon. Cook and stir until the mixture begins to bubble (3-5 minutes).
  4. Remove from heat. Stir in vanilla.
  5. Pour the peanut butter into the oatmeal mixture and stir until well combined.
  6. Press firmly into a pan. Cut into bars when cool.


Saturday, December 16, 2017

Cranberry Meatballs



1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1/2 cup dried breadcrumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
2 eggs, slightly beaten
3 12-ounce bottles chili sauce
2 16-ounce cans jellied cranberry sauce
Fresh cranberries, if desired, for garnish

  1. Preheat oven to 375°F.
  2. In a large bowl, combine beef, onion, breadcrumbs, salt, pepper and eggs. Mix well then shape into balls about an inch in diameter. Place them, evenly spaced, on a 15x10-inch baking sheet. Bake 25-30 minutes or until thoroughly cooked.
  3. While meatballs are baking, place chili sauce and cranberry sauce in a three-quart saucepan. Bring ingredients to a simmer and cook about five minutes, stirring often.
  4. When meatballs are finished baking, add them to the sauce, stirring to coat. Cook an additional five minutes, stirring occasionally.
  5. To garnish, thread one cranberry per toothpick and stick in a meatball. Repeat for all meatballs.

Morning Casserole



One 16-18 oz loaf of potato bread
1/2 lb of thinly sliced turkey ham
2 cups of shredded cheddar cheese
6 eggs
1/4 cup onions, finely chopped
1/4 cup green peppers
1/2 tsp mustard
1/2 tsp freshly ground pepper
1/2 tsp Worcestershire sauce
3 cups milk
2 tbs butter
Dash of Tabasco sauce

* This recipe needs to be assembled the evening before you plan to serve it.

  1. Cut the crust off the bread. Pulse them in a blender or food processor until coarsely chopped. Set aside 1-1/2 cups of the crumbs until morning. The remainder can be used for something else.
  2. Line a 13 x 9 greased baking pan with a layer of bread (you can cut to fit)
  3. On top of that layer, evenly spread out the turkey ham.
  4. Sprinkle with cheese.
  5. In a separate bowl, beat the eggs with a whisk until well combined.
  6. Whisk in the milk
  7. To the eggs/milk add the onion, green pepper, dry mustard, black pepper and Worcestershire sauce. Whisk until well combined.
  8. Pour the egg/milk mixture over the bread, meat and cheese. Cover and refrigerate over night.

The next morning.....

  1.  Preheat oven to  350◦ 
  2. Melt the butter. Stir into the reserved bread crumbs.
  3. Sprinkle the bread crumbs evenly over the refrigerated casserole.
  4. Bake for 1 to 1-1/4 hour or until set and a nice golden brown.