Construction, Carpet, and Cocktail (Spiked Lemonade)

This new year has started off to quite an interesting month already....

We are (yes, I know....18 months) into our home and still under construction trying to work out the lower ranch level.

My husband has been getting framing done in stages and then finishing those areas off.  He asked if I was going to be home so that the drywall could be delivered.  "No problem", I said.

My mistake was that I thought they were going to just drop the drywall on your driveway and be on their way...not so much.

What he failed to tell me was that an entire crew was coming over with a remote control lift that would robot its way through the front door with the stacks of drywall!

Once all the drywall was in the house, he proceeded on the rest of Phase 1.  This past weekend, he is "shooting" the framing up and kept yelling, "FIRE".  Dogs were not happy about it and would not leave my side.

Which leads me to the next subject....Kongs.  News Flash!!  Kongs are not Labrador proof.  Kongs are not Kylo proof!

Carpet is also not Kylo proof....which is why we now have new carpet in our Living Room.  UGH!  

With all this excitement and $$$ out the door, I needed a new construction cocktail.

Spiked Lemonade

Courtesy of Kylo

3 cups sugar

3 cups water

12 lemons, juiced

Ice

Vodka

Club Soda

In a saucepan, add the sugar and water.  Heat until the sugar dissolves.  Chill until ready to use.

In a small pitcher, mix together the lemon juice and chilled simple syrup.  Add the syrup in stages and taste so it is just the right blend to your preference.

To serve, place ice cubes in a glass.  Pour some vodka into the glass to your taste.  Add lemonade and top off with club soda.

Kylo then has the audacity to nap on the couch when I'm not looking!!!

One Year Ago: Beef Bourguignon

Two Years Ago: Potato, Bacon, Mushroom, and Gorgonzola Pizzette

Three Years Ago: No Post

Four Years Ago: No Post

Five Years Ago: Orange Olive Oil Cake

Six Years Ago: Black and White Parfaits and Martinis

Oven Baked Crispy Mashed Potato Cakes

Now that the holidays are over there are two things that make me very happy...I can get some rest...and enjoy re-purposing our leftovers!

I love creating new (or improving old) recipes with leftovers.  It gets me to use my creative juices while using up remnants in the refrigerator.

One definite guarantee is that we always have mashed potatoes around after holiday dinners.  I love these because they bake in oven, without the greasiness of pan frying.

Enjoy...and get some rest too!

Oven Baked Crispy Mashed Potato Cakes

2 cups mashed potatoes
3 to 4 ounces cream cheese
2 Tbl sour cream
2 scallions, very finely chopped
2 Tbl extra sharp cheddar cheese, shredded
salt and freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425 degrees.

Place mashed potatoes in a medium bowl.  Stir in cream cheese, sour cream, scallions, cheddar cheese, salt, and pepper.

Divide potato mixture into 6 equal portions, shaping each into a 1/2 inch thick patty.

Place panko in a shallow dish.  Dredge both sides of patties in panko crumbs.

Place patties on a parchment lined baking sheet.

Bake for 12 minutes.  Carefully turn patties over and bake an additional 12 minutes, or until golden.

One Year Ago: The Wedding Dress and Tuxedo Cupcakes
Two Years Ago: Potato, Bacon, Mushroom, and Gorgonzola Pizzette
Three Years Ago: No Post
Four Years Ago: No Post
Five Years Ago: Chicken Tetrazinni
Six Years Ago: Black and White Parfaits and Martinis

Drunk Barbie Cake

Happy Blessed New Year To You All!

It's 2020...are you ready?

Let's make a wish and hope all your dreams and resolutions come true.

When my twin daughters turned 4, I splurged and ordered them a Barbie ballgown cake.  It was all the rage, back in the day and I made complimentary cupcakes to go along with the beautiful doll cake.

Last week those same girls turned "21"....and I just couldn't resist...I had to make them a Drunk Barbie Cake.  I wish I could take credit for the creation, but apparently, these are now all the rage for monumental birthdays and celebrations.

I have never had so much fun making one of their birthday cakes...and let me tell you, I have made a lot of creative cakes for their birthdays.

I started with a basic sheet cake from our local grocery and went to town decorating this hysterical work of art.  The hardest part was shopping for a blonde and brunette Barbie with all their accessories.

We had recently seen Knives Out at the movie theater with them.  They both have a huge crush on Chris Evans (honestly, what woman doesn't), so of course I couldn't resist adding a poster of him to their Barbie vanity.

We started their birthday with specialty mimosa at Snooze AM Eatery.

If you ever find yourself near one...you MUST GO!  Amazing breakfasts!

Being the loving, compassionate mom that I am, I also made the girls their own "hangover cure baskets"...because I am caring like that!

Oh Holy Night

Wishing you all a very blessed Christmas!

"Oh Holy Night"

My Paint'n Sip at Studio Vino.

Birthday Weekend

Today is my husband's birthday.  I always try to plan a fun Denver weekend for him (okay well, us) as a gift.  As we have gotten older, we truly appreciate adventures and memories over things to give.

I made a poster for him of everything I had planned for the weekend.  So much fun!

Our first stop was a darling little Italian restaurant around the corner from our hotel.

Their special was called "bottle and a board"

Awesome, just awesome!

Honestly, is there anything better than a charcuterie board?

Next day dinner and Mannheim Steamroller concert.

If you ever get the opportunity, you must see this concert!

Our final event was Monet at the Denver Art Museum.

So many beautiful works of art, but this one (below)

just took my breath away!

Finally, someone understands me!

Tiramisu Cheesecake

There are times in my life when I say, what was I thinking...does this happen to you?

We recently had new friends over for dinner.  I decided I wanted to do a nice Italian dinner.  I made Braciole and thought a Tiramisu would be wonderful to end our evening with.  

Now, let's just keep in mind, I have never made Tiramisu.  In fact, I think I have only even had it maybe five times in my life.  Can't be that difficult right?  

Well, I couldn't even get the ingredients.  Now, as Decembers historically go, I am dealing with a lot...husband's birthday, twins birthdays (who turn 21 this year), and to add more, I am doing 2 big catering events this month as well.  So, that being said, maybe I shouldn't have tried to take on a brand new recipe with new guests...that the store doesn't even have Mascarpone Cheese or Ladyfingers anywhere in town!

Time was ticking and I had to get really creative at the last minute....I decided to change it up to a Tiramisu Cheesecake!

Tiramisu Cheesecake

Kahlua

2 Loaves Sara Lee Family Size All Butter Pound Cake

Philadelphia No Bake Cheesecake Filling

Unsweetened Cocoa Powder

1 Bar Hershey's Dark Chocolate (shavings)

Springform Pan

Cut pound cake into the size of a ladyfinger cookie.

Dip both sides of cake into the Kahlua.

Place Kahlua soaked pound cake pieces into the bottom of springform pan.

(Cut pieces to fit in corners)

Spread half of the cheesecake filling all over pound cake pieces.

Sprinkle with chocolate bar shavings.

Repeat the above process for an extra layer (you will have 2 total layers).

Sift cocoa powder all over top of cheesecake.

Chill for at least 8 hours.

Remove sides of springform pan.

One Year Ago: Blue Flurry
Two Years Ago: No Post
Three Years Ago: Pumpkin Gingersnap Cheesecake
Four Years Ago: Holly Jolly Buckets
Five Years Ago: Christmas Muffins
Six Years Ago: Zensational Chili

Cheese Stuffed Bacon Wrapped Jalapenos and Cheryl's She-Shed

Let the holiday parties season begin!  What are some of your favorite party foods?  I diligently set out try a new appetizer every year, so as to not get stuck in my usual repertoire rut. 

If you catch any amount of television, you of course know about Cheryl and someone trying to burn down her "She Shed".  I absolutely love that ad!...and I want my own Suzie's She Shed!

I saw this photo on the internet recently and could not stop laughing!  My daughters were too old when the whole "Elf on the Shelf" started, so I loved this adult version's sense of humor!

I am also loving this new appetizer that our friends Doug and Lois brought one night.  It has a kick, but in a good way.  Now it's not hot enough to burn down Cheryl's She-Shed, but it'll light your fire!

Stuffed Bacon Wrapped Jalapenos

Courtesy of Doug and Lois

Makes 12 servings

4 ounces (1/2 block) cream cheese, room temperature

1/8 cup shredded cheddar cheese

1/8 cup shredded gouda cheese

salt and pepper to taste

onion powder, just a dash

6 jalapeno peppers

6 pieces of bacon, cut in half lengthwise

Preheat oven to 400 degrees.

Cut a bit of stem off the jalapeno.  Cut jalapeno in half lengthwise and carve out ribs and seeds.

Mix the cheeses together with salt, pepper, and onion powder.

Spoon filling into the jalapeno peppers.  Wrap with bacon.

Place on baking sheet and bake for 25-30 minutes, until the bacon starts to crisp.

Serve with Stonewall Kitchen Hot Pepper Jelly.  

One Year Ago: Blue Flurry

Two Years Ago: No Post

Three Years Ago: Zucchini Lasagna Roll-Ups

Four Years Ago: Holly Jolly Buckets
Five Years Ago: Pecan Pie Bites

Six Years Ago: World's Best Lasagna

Maple BBQ Glazed Bacon Wrapped Shrimp and Roasted Butternut Squash Risotto

We did it...we survived a record breaking blizzard and Thanksgiving all in one week!  How was your holiday?  During the past two weeks, I accomplished baking 47 loaves of mini pumpkin breads and sent to various states, and I can say that I am officially done with fall...

We hit up a couple stores and did some pre-Christmas shopping to take advantage of some amazing deals out there.  We also went to a Thanksgiving matinee movie, which I thought was a great idea and no one would be there...turns out many others had the same idea.  Nonetheless, we had a fun day together.  I enjoyed my annual "movie theater buffet" with one of my daughters.  It's the only time of year we completely gorge on everything that is bad...(but so good at the same time).

Since I have done my fair share of cooking these past few days, I needed a quick and easy dinner this weekend.  This was inspired by a Sur la Table menu and I absolutely love it.  The pairing combination is the perfect way to end the fall season.  The Maple BBQ Shrimp can be done as an appetizer, but I decided to serve as dinner with the risotto.  Truth be told though, I did take many shortcuts for the risotto, but only you and I will know that.  Enjoy!

Maple BBQ Glazed Bacon Wrapped Shrimp

Courtesy of JoCooks.com

1 lb. jumbo shrimp (about 18)

1/4 cup maple syrup

1/4 cup BBQ sauce, store bought

1/2 tsp salt

1/4 tsp pepper

9 slices bacon thin cut, cut in half

1 Tbl chives, chopped

Preheat oven to 375 degrees.  Cover a baking sheet with aluminum foil.  Place a cookie cooling rack on top of the baking sheet.  This will help the bacon crisp up all around the shrimp.

Remove the shells from the shrimp, but keep the tail on.   - I removed the tails for dinner, but if you're serving as appetizer, you can leave the tails on.  Devein the shrimp using a pairing knife, if you didn't already buy the shrimp deveined.  

In a small bowl whisk together the maple syrup and BBQ sauce.  Season the shrimp generously with salt and pepper.

Wrap each shrimp with a piece of bacon.  Lay the bacon wrapped shrimp on the prepared sheet with the seam side down.  Repeat with remaining shrimp.

Brush each bacon wrapped shrimp generously with the maple syrup and BBQ sauce mixture.

Bake the shrimp for 15 minutes.  Then turn the broiler on and broil for 2 to 3 minutes. more.  You basically want to make sure the bacon is crisped up enough.

If preferred, once the shrimp is cooked, brush with additional maple syrup and BBQ sauce mixture if you have any leftovers.  Garnish with chopped chives and serve.

For The Risotto:

1 lb. butternut squash, outer skin and seeds removed, then cut in cubes

1 box Lundberg Creamy Parmesan Risotto

Preheat oven to 400 degrees.  Line a baking sheet with foil.

Toss butternut squash in a large bowl with 2 tablespoons olive oil and season with salt and pepper.

Spread evenly on baking sheet and roast for 25-30 minutes until tender and lightly browned.  

While the butternut squash is roasting, prepare the Risotto, according to package directions.

When risotto is done and butternut squash is ready, combine the two.  

Serve with Maple BBQ Glazed Bacon Wrapped Shrimp

One Year Ago: Emeril's Smothered Chorizo Shrimp and Cheesy Grits

Two Years Ago: No Post

Three Years Ago: Turkey Pot Pie - Leftovers 2.0

Four Years Ago: Wassail

Five Years Ago: Apple Pie Martini

Six Years Ago: Rub With Love and Sleepless in Seattle

Suzie's Cornbread and Snowmageddon

Here is the latest Wikipedia definition of "Snowmageddon"...Snowmageddon, Snowpocalypse, and Snowzilla are portmanteaus of the word "snow" with either "Armageddon", "Apocalypse", and "Godzilla" respectively.

Whatever the heck it was, it hit us hard yesterday...24" high to be exact.  My poor husband had to fire up the snow blower (thank God we have one), three separate times yesterday to try to stay ahead of it.
It started on Monday night, came through with a fury and did not stop snowing until mid-afternoon yesterday.

Princess Brinkley and Kylo though, had the time of their life in the powder.  They could not get enough of running and tackling each other in the snow.  Look at those smiles!...or are those fangs??

My husband was never much of a cornbread fan, until he had my cornbread.  If you are looking for last minute side dish for tomorrow's Thanksgiving dinner, here's your ticket to awesomeness!  This is so easy and full of delicious flavor.  We serve this all year long...with rib night, chili, and it goes equally great with tri-tip or grilled chicken.  My husband worked so hard on clearing everything out for us, I may have to make his own special pan just for him.

Wishing you all Blessings and a Happy Thanksgiving!

Suzie's Cornbread

1 package Jiffy Corn Muffin Mix

1 egg

1/3 cup milk

1 (4 oz) can diced green chile peppers

1 (14 oz) can corn, drained

1/2 cup Mexican Style blend shredded cheese

Preheat oven to 400 degrees.

Mix all ingredients in bowl and set aside.  Spray non-stick baking spray into 8" round or square baking pan.  

Pour batter into prepared baking dish.  Bake 20-25 minutes, until baked through.

One Year Ago: Emeril's Smothered Shrimp and Chorizo over Grits

Two Years Ago: No Post

Three Years Ago: Double French Toast

Four Years Ago: Wassail

Five Years Ago: Apple Pie Martini

Six Years Ago: Juicy Apple Popovers

Blueberry Sour Cream Coffee Cake

If you have friends or relatives coming for Thanksgiving next week...or starving college students, you know how crucial it is to stock up on the pantry and refrigerator.  I am no exception.  Since it is just me and my husband at home now, I've been neglecting my pantry as of late.

I recently went to the grocery store to replenish for our girls' arrival and my total was more than most car payments...ouch!  Nonetheless, it beats hearing "there's nothing to eat here"!  Who am I kidding, three days into their stay that's exactly what they will be whining to me.

This coffee cake will make everyone happy when they wake up each morning, loving on the puppies with their coffee in hand and being slugs for the day in front of our fireplace.  I am really looking forward to a week with them in the house again.

Blueberry Sour Cream Coffee Cake

For the cake:
2 cups Original Bisquick baking mix
2/3 cup milk
2 Tbl sugar
1 egg
1 Tbl flour
1/2 cup Greek yogurt or sour cream
1 cup blueberries, fresh or frozen
1 Tbl freshly grated lemon zest

For the Streusel topping:
1/3 cup Original Bisquick baking mix
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 Tbl butter, softened

Heat oven to 375 degrees.  Grease a 9 inch round pan.  Make Streusel; set aside.

Stir remaining ingredients until blended.  Spread in pan.  Sprinkle with Streusel.

Bake 18 to 25 minutes or until golden brown and full baked throughout.

One Year Ago: Emeril's Smothered Shrimp and Chorizo over Grits
Two Years Ago: No Post
Three Years Ago: No Boil Slow Cooker Mashed Potatoes
Four Years Ago: Wassail
Five Years Ago: The Hobbit's Famous French Sandwich
Six Years Ago: Whipped Feta Crostini