Friday, April 20, 2012

Mimosa Punch

One of the best Mimosa recipes I've tasted!   It has just the right amount of sizzle (thanks to New Age sparkling white wine).    I bought a new beverage decanter at Bed, Bath and Beyond and the punch looked so pretty, we just had to drink it!

Mimosa Punch  
  • 1/2 gallon orange juice, chilled
  • 1 2-liter bottle ginger ale, chilled
  • 1/2 cup orange liqueur (Grand Marnier or Triple Sec)
  • Orange slices
  • Fresh Strawberries, halved
  • 2 bottles chilled New Age sparkling white wine, or dry champagne
  • Ice
Combine orange juice, ginger ale, orange liqueur, orange slices and strawberries in beverage decanter or large punch bowl.  Cover and refrigerate until chilled.  Right before serving, add the New Age white wine (or champagne) and ice.  Stir and serve.
And it all starts with New Age White Sparkling Wine

Clay Pot Peach Cobbler

This cobbler is easier than pie!  Hope you have some whipped cream or vanilla ice cream on hand if you are serving this warm!

Isn't the cobbler just too cute in their own little clay pots?  I baked and served them straight from the clay pots, and my guests took home their little pots to remind them of a fun evening.  The pots were less than $1 at Home Depot.  Your guests will be impressed!

Clay Pot Peach Cobbler

3 cans drained sliced peaches
1/2 cup sugar
1/2 cup quick cooking Tapioca
1 1/2 teaspoon cinnamon
1 teaspoon lemon juice
Pinch Salt

1 2/3 cup flour
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teas. salt
6 tablespoons COLD unsalted butter, cut into cubes
2/3 cup heavy cream

12 mini clay pots (Home Depot)


Preheat oven to 350'.  Spray Pam in clay pots.  Place the 12 mini pots on a large cookie sheet.

Stir together all the filling ingredients.  Spoon peach filling into each pot until just below the top.

Biscuit Topping:   In a food processor, pulse together the flour, sugar, baking powder, and salt.  Add the butter cubes and pulse until mixture resembles course crumbs.   Slowly pour in the 2/3 cup cream, pulse until the dough just comes together.   Turn the dough onto a lightly floured surface, and pat out.  Cut circles with a biscuit cutter or small glass (or you can just flatten a small piece with your hand).  Place dough on top of each peach filled pot.

Brush with a little cream over the rounds.  Bake about 30' minutes or until the tops are golden and the filling is bubbling.

Tuesday, April 17, 2012

Tillamook Caramel Butter Pecan Ice Cream

It's late.  I've been cooking all night getting ready for a fun night of Bunco on Wednesday with my gal pals.  Just as I was headed to bed, the freezer called my name, well, actually, the Tillamook Caramel Butter Pecan ice cream called out to me, and I had to take a step back, and enjoy just one spoonful of deliciousness.

 Good night everyone.

Friday, April 13, 2012

Magnolia Tree - So Pretty in Pink!

My favorite spring tree...full of pink blossoms and soft pedals, and it's right outside my door.
The Magnolia Tree.  

Friday, April 6, 2012

Easter "GoldFish" Carrots!

Kids love GoldFish, and Kids Love Easter!  I found cute little carrot treat bags and filled them with cheddar goldfish and and chocolate goldfish and chocolate teddy grahams for the moms and dads.  The eggs are filled with crisp new dollar bills and grapes.  I figured their moms and dads will load them up with chocolate bunnies and (Reece's Peanut Eggs -- one of my favs)!

Happy Easter to You and Yours!