- 2 C white sugar
- 6T brown sugar
- 1/3 C light Karo syrup
- 2/3 C whipping cream
- pinch of salt
- pinch of baking soda
- 1 sweet potato, peeled and cut into medium sized squares
- 4 garlic cloves chopped
- 1 red onion chopped
- 1 green bell pepper chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 3 tsp unsweetened cocoa powder
- About 1 tsp salt and pepper
- 1 can of roasted diced tomatoes
- 1 can of kidney beans, drained
- 1 can of black beans, drained
- 1 12 oz bottle or can of root beer
- 4 cloves of garlic chopped
- 1 4 pound pork shoulder
- 1 bottle of liquid smoke flavoring
- 1 onion chopped
- 1 can of tomato sauce
- 1 can of tomato paste
- 2 tsp minced garlic
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1 package of lasagna noodles
- 12 oz of cottage cheese
- 1/2 cup grated Parmesan
- 16 oz shredded mozzarella
- 1 pound of ground beef
- 4 cans fire roasted tomatoes
4 tbsp. dried onion powder
1 tbsp. of diced garlic in a jar
2 tsp. garlic powder
2 tbsp. of minced basil
1 tbsp. unsalted butter
4 cups vegetable broth
We love to play in New York City with Miss Sarah — it is so full of culture, history and amazing food! One thing we have learned from our travels is the simple fact that if you want something great to eat you just ask the locals. We were just wrapping up a tour of the Hudson and had a craving for some pizza. Three different people suggested we hit the local chain Artichoke and they were right!
The place itself, was kind of small and was jam packed with people waiting to take food out or grab one of the few seats and dine in. There were several slices ready to go but we opted for a sausage and mushroom pie. (Miss Sarah isn’t all that adventurous yet).
Just look at the size of the pie that came to our table!
We were blown away with the size of it and had half of it to take back to our hotel room. On a scale of 1 to 5, we would give it a 4. It was a little too soft in the crust so it was easiest to fold in half and eat like a New Yorker. The sauce was flavorful and it had the right amount of toppings and cheese for our tastes.
We learned that this pizza place opened in 2008 and the owners hail from three generations of Italian food preparation history. We didn’t try the Artichoke pizza that has made it famous, but will make an effort to try it next time we visit.
If you are heading to NYC, add a stop to one of the three different Artichoke locations and treat yourself.
- 1/2 cup olive oil
- 1/4 cup sugar
- 1/3 cup white wine vinegar
- 1 tsp Cayenne pepper
- 1 tsp of chili powder
- 1/2 tsp of red chili flakes
- 1 tsp salt
- 1 pound Roma tomatoes, seeded and diced
- 1 15oz can black-eyed peas
- 1 15oz can black beans
- 1 11oz can sweet corn,
- 1 red onion, diced
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 bunch of chopped cilantro
I just love everything about the holiday! Christmas cookie decorating is a time for me to help my daughter have long lasting memories that hopefully, she will pass on to her own children. It can be fun to make mass batches of cookies as well as smaller batches of a few specials ones that become the stars of any host plate you choose to bless someone with. Here are some easy snowflake cookies you can whip up!
Snowflake Sugar Cookie
- 2 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1 1/2 cup powder sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup softened unsalted sweet cream butter
Cookie cutter: Snowflake
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp of vanilla extract
- blue food coloring
-Cream butter, sugar, vanilla and egg in a mixing bowl until well combined. In a small bowl add the dry ingredients and mix until combined. Gradually pour in dry ingredients into the wet ingredients bowl and mix until well combined. Once all ingredients are mixed and a dough ball has formed. (if still sticky add in a half cup of flour and mix until a firm ball of dough forms.) place dough into a ziplock bag or in a bowl with foil to place on top. Place in fridge for 2 hours so that the dough can rise. it won’t double in size like bread dough.
Separate the egg yolk from the whites. put the egg whites into a mixing bowl and trash the rest of the egg. Add the sugar, cream of tarter and vanilla extra to the egg whites. Beat on medium speed for 6 minutes.
Tip-if the icing has a yellow color and looks like soup add in more powder sugar. about 1 cup.
Once the icing is done, pour it into a container that has a lid to it. Divide the icing into 2 bowls. Put more of the white icing into the bowl for white and less into the other for the blue color. Add in a few drops of coloring into the blue bowl and mix until combined. add in more blue to get the blue that you want for the snowflakes. Scoop a small amount of the icing colors into 2 different piping bags that have a #2 icing tip on the bottom.
For the white icing. add in 1-3 tablespoons of water to thin the icing out. you want it to be thick and runny, not soup like. If it is soup like add in 1/4 cup of powder sugar to thicken it. Pour into a squeeze bottle
– Outline the cookies in the white icing and wait 1 minute before filling it in with the white icing.
-Allow cookie to dry for 2 hours before adding the blue icing for details.
-Using the blue icing, pipe a line down the snowflake to create a X look.
-On the top of the lines create a arrow.
-repeat steps using the white icing.
-sprinkle on white crystals
I love Christmas and all that comes with it. Making cookies with Miss Sarah is a fun event and great memory for her to look back on. These DIY Bonbon cookies are easier than they look and make for an impressive host plate!
- 5 C flour
- 2 tsp baking soda
- 2 cream of sugar
- 2C C soft unsalted butter
- 3C granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- red, yellow, green gel food coloring
– Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-Add all 2 eggs at one time…Continue to mix.
-Add the vanilla.. Continue mixing.
-Sift the four, baking soda and cream of tarter together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-Put in the refrigerator for about 2 hours. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into
the batter. (if needed)
-Roll the dough out on the cutting board and using the candy cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
-Take the candy cookies off of the cookie sheet and put on a wire rack to cool completely.
(About 10 minutes).
-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
– Divide the icing between 4 bowls. In the first bowl put 1/3 of icing leaving it white.
-Add several drops of red gel food coloring in the second bowl of icing (about 1/3). Stir well to mix the color.
-Add several drops of green gel food coloring in the third bowl of icing. Stir well to mix the color.
–Add several drops of yellow gel food coloring in the fourth bowl of icing. Stir well to mix the color.-Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
-Outline each of the round cookies in white then fill in the top and bottom of the cookies in with the white thinner icing.
-using the other colors, pipe the colors onto the wet icing in a circular motion, like int the picture.
-Allow the cookies to dry from 5-10 hours.