Great site for Anniversary Ideas for lots of years...
Wednesday, July 11, 2012
Saturday, February 11, 2012
Homemade Chocolate-Hazelnut Spread
Recipe courtesy Giada De Laurentiis
.Prep Time:30 min
Inactive Prep Time:20 min
Cook Time:20 min
1/2 cup semisweet chocolate chips (3 ounces)
3/4 cup skinned hazelnuts, toasted (about 4 ounces)
2/3 cup sweetened condensed milk, such as Eagle Brand
1 tablespoon honey
1/8 teaspoon kosher salt
Toasted baguette slices
Sliced fruit, such as apples, pears, pineapple and/or bananas
Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 15 to 18 minutes until lightly toasted. Cool completely before using.
Preheat the oven to 350 degrees F.
Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl. Serve with the toasts and sliced fruit.
Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
Posted by Sheila at 12:01 PM
Monday, January 23, 2012
I love Kahlua...there I said it. I could drink it morning, night and day...I think it's the coffee flavor that draws me in. This easy to follow recipe produces a rich, velvety coffee-flavored elixir that is the main ingredient of drinks such as White Russians and Mudslides. Kahlua is also a delicious "on the rocks" drink, whether straight over ice or topped off with a little half-and-half cream.
Combine the brown sugar, granulated sugar and water in a small sauce pan. Simmer for 10 to 15 minutes until sugar is dissolved.
- 2 cups water
- 1 ½ cup dark brown sugar
- 1 ½ cup granulated sugar
- ½ cup instant coffee
- 1.75 liters high quality vodka
- 2 tsp. pure vanilla extract
- 1 whole vanilla bean
Remove from the heat. Stir in the coffee. Allow to cool completely.
Pour into a large plastic container with a lid. Add the vodka, vanilla flavoring and vanilla bean.
Cover and let stand for two to three weeks or until fully aged. Kahlua, when properly stored, can last safely for up to a few years.
- To make a White Russian, use two shots vodka, one shot Kahlua and one shot light cream. Combine the vodka and Kahlua over ice cubes in an old-fashioned glass. Top off with the light cream and serve cold.
- To make a Mudslide, use one shot of vodka, one shot of Kahlua, one shot of Irish cream (such as Bailey's brand) and one shot of cream. Combine all ingredients in a shaker with ice and shake vigorously. Serve cold in an old-fashioned glass.
Posted by Sheila at 11:42 PM
Sunday, January 22, 2012
Monday, January 9, 2012
Easy Crockpot Pulled Pork
Pork shoulder roast, trimmed of fat
Bottle of your favorite Bar-B-Que Sauce
After trimming roast of fat( not all, you need some for flavor) put in crockpot and cover with water. Quarter several onions and throw on top. Little pepper...I don't add salt as the pork is usually salty enough. Not specific about amount because you throw these out after roast cooks. Cook on low for 4-6 hours or until you can easily shred roast with two forks.
Throw away onions, drain off water. Remove roast and shred with forks. Spray crockpot with Pam, return pork to pot, add bottle or sauce. I recomment getting 2nd bottle just in case one doesn't look like enough. It should be wet and well covered but not soupy. Heat until warm...serve over rolls with coleslaw. Enjoy!