- 5 Roma tomatoes, sliced
- 1 large green tomato, and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup chopped red onion
- 1 (9-inch) pre-baked deep dish pie shell
- 1 cup grated blended pizza cheese
- 1 cup grated cheddar
- 1/2 cup mayonnaise
- 1/4 cup Parmesan Cheese
- Salt and pepper
- Preheat oven to 350 degrees F.
- Slice all of your tomatoes
- Place the tomatoes in a colander in the sink.
- Use salt to season your tomatoes and allow your tomatoes drain for 10 minutes.
- Then place your tomatoes on a paper towel and pat-dry the tomatoes.
- Lightly push on the tomatoes to make sure most of the excess juice is out.
- Layer the tomato slices, basil, and onion in pie shell.
This is the first weekend of the amazing new Disney movie: Beauty and the Beast! We have whipped up a grown up cocktail to honor the event, our own Beauty and the Beast cocktail. Go, see the movie and then come home and reminisce over your favorite scenes while you enjoy this:
1 oz Citron vodka
1 oz Rum
1 oz orange liquor
2 oz Cranberry Juice
1 oz Ginger Ale
Red and white cake sprinkles
Add simple syrup to a plate, set to the side.
Add cake sprinkles sugar to a plate
Then roll rim of the glasses in the simple syrup then into the cake sprinkles
Set glasses aside
Fill your glasses with ice
Add your cranberry juice
Add the vodka, rum, and orange liquor and 3-4 pieces of ice to a cocktail shaker.
Cover, shake well, and strain into your glass.
Give it a good stir
Top with the Ginger Ale
What you need:
- 1 Splash Grenadine
2 oz Cranberry juice
2 oz Pineapple juice
1 oz Coconut Malibu rum
1oz Spiced Sailor Jerry Rum
- Combine all ingredients.
Pour over ice
Rip into it like a monkey on a cupcake
Check out this video preview:
Cold Wisconsin winters mean yummy treats to keep you warm, just like this hot tomato basil soup that it delicious when served in a hollowed out bread bowl. I am not sure which is better: the aroma or the decadent taste but you can’t loose when serving this to guests.
1 TBSP olive oil
1 large red onion, chopped
1 ½ tsp minced garlic
1 28 oz can of crushed tomatoes
2 15 oz cans of chicken broth
Salt and pepper to taste
1 C heavy cream
1 fresh bunch basil, washed and torn into small pieces
4 bread bowls
Let’s make soup:
Pour olive oil into a large pot heating until hot on medium heat. Add your onions and cook until soft about 5 minutes. Toss in the minced garlic and continue to cook while seasoning with salt and pepper stirring occasionally. Add can of crushed tomatoes and chicken broth. Bring it to a boil then allow to simmer for 15-20 minutes. Next transfer your soup into a food processor blending until smooth. Return pureed soup back to pot, again on medium heat. Lower the heat and allow to simmer while adding the heavy cream stirring to incorporate the two together. Add about ½ of the chopped basil. Let this sit and simmer for another 15 minutes or longer if you prefer a thicker soup
Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Scoop the soup into each bread bowl and garnish each with remaining basil.
These adorable Bear Cupcakes can be made with a boxed cake mix instead of the recipe below for making them from scratch. I am just practically so used to making cupcakes from scratch that I don’t even have to look up the recipe any more. Simply add a few pieces of candy and you have a treat sure to make your Valentine say “Awww…”
Chocolate Cupcake Ingredients:
2 C sugar
1 3/4 C flour
3/4 C cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, room temp
1 C whole milk, room temp
1/2 C canola
2 tsp vanilla
1 C boiling water
Chocolate Frosting Ingredients:
1 C unsalted sweet cream butter, softened
3 C + 1/2 C powder sugar
1/2 C cocoa
2 tsp vanilla
3-5 TBSP heavy whipping cream.
Chocolate Cupcake Directions
Preheat oven to 350 degrees.
Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs, milk, oil and vanilla in a bowl.
Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.
Chocolate Frosting Directions
Beat powder sugar, butter and cocoa powder in a bowl.
Incorporate the vanilla and chocolate until well blended.
Add in the heavy whipping cream, and continue to mix until stiff peaks form
Scoop the frosting into a pastry bag with a large tip.
Twist the open end of the pastry bag to push the frosting to the tip.
- 6 reese peanut butter cups, regular size, wrapper peeled away
- a box of whoppers
- peanut butter flavored candy melts, used for the ears and mouth
- 1/2 bag of white candy melts, melted
- 1/2 bag of chocolate candy melts, melted
- 2 bags of disposable piping bags
- a container of candy hearts
Melt the candy melts according to the packages, pour each candy melt into a disposable bag. Ttake some peanut butter candy melts, 2 for each cupcake, cut in half. Take the chocolate in the piping bag, cut the tip, and pipe on some chocolate onto the ear, place the wax onto the edge of the reese cup and hold it until it dries. Repeat with the other ear. Place a dollop of the chocolate candy onto the back of the peanut butter candy melt and the place in the middle of the bear. Take the white candy melt and add two white dots for eyes, add a small chocolate dot as the pupil using the chocolate and place onto the top of the cupcake. Add two whoppers to act as the arms and place the heart in the center of the whopper candy.
Churro Donuts is a fusion sweet treat for the family. It blends the cinnamon sugary goodness of that favorite Mexican treat and the warm, gooey goodness of fresh donuts. When you serve these Churro Donuts, you are guaranteed to create a new legacy delicasy that will be requested for years to come.
For the donuts:
- 1 Cup buttermilk
- 2 Tbsps peanut butter
- 2 Tbsps honey
- 1 Tsp vanilla extract
- 2 Large eggs
- 2 Cups coconut flour
- 1 Tbsp ground cinnamon
- 1 Tsp nutmeg
- 1 Tsp salt
- 1 Tbsp melted butter
- 1 packet active dry yeast
Preheat the oven up to 350F.
In a saucepan over medium-low heat pour the buttermilk and peanut butter. Warm for 5 minutes and turn off the heat.
Incorporate the honey, vanilla, and eggs. Set aside.
In a large bowl beat the flour, cinnamon, nutmeg, active dry yeast, and salt.
Pour the buttermilk mix into the bowl and stir until getting a sticky dough.
Cover and let it rise for 1 hour.
Transfer to a piping bag and shape into spirals in a baking tray.
Bake for 15 minutes.
Sprinkle with cinnamon-sugar then rip into them like a monkey on a cupcake.
For crunchier texture incorporate some nuts into the dough.