Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing - Just in time for Strawberry season. This is listed in my Vol I Cookbook. So light and refreshing. Enjoy!

 

Ingredients:

 

Fresh Baby Spinach

1 Pint Strawberries, Sliced

1/2 Cup Sugar

2 Tbsp Sesame Seeds

1 Tbsp Poppy Seeds

1 1/2 Tsp Minced Onion

1/4 Tsp Worchestershire Sauce

1/4 Tsp Paprika

1/2 Cup Vegetable Oil

1/4 Cup Cider Vinegar

 

Directions:

 

Remove stems from spinach, wash and pat dry. Tear into bite size  pieces. Combine spinach and strawberries onto plate and toss  dressing onto salad gently. 

 

Summer Beer

Summer Beer - This is so refreshing - Listed in my Vol I Cookbook

Ingredients:

One Can Frozen Pink Lemonade

Vodka

4 Beers

 

Directions: Pour Lemonade into pitcher. Fill can with Vodka and add to pitcher. Pour 4 cans of beer into pitcher. Stir and refrigerate. Serve in glass with ice. 

 

Mascarpone Chocolate Toffee Bars

Mascarpone Chocolate Toffee Bars - Listed in my Vol I Cookbook. These are so awesome.

Ingredients:

 

Cooking Spray

1 Lb Refrigerated Sugar Cookie Dough

2 (1.4 Oz) Skor Bar

1/2 Tsp Vanilla

1 Cup Semisweet Chocolate Chips

1 Tsp Vegetable Oil

1 Cup (8 oz) Mascarpone Cheese, Room Temperature

1/4 Cup Sliced Almonds, Toasted

 

To toast almonds, arrange in single layer on baking sheet. Place in preheated 350 degree oven for 8-10 minutes until lightly browned.

 

Directions:

 

Preheat oven to 350 degrees. Spray 7 x 10 inch oven safe baking pan with cooking spray.  Lay parchment paper in pan, overlapping sides. Spray parchment paper with cooking spray. In medium bowl, combine cookie dough, 1 chopped skor bar and vanilla.  Using damp fingers, gently press dough into prepared dish. Using a fork, prick dough all over and bake 12-14 minutes until crust is lightly browned.  Let cool for 15 minutes. Place chocolate chips and vegetable oil in medium heat safe bowl. Place bowl over pan of simmering water and stir until chocolate has melted. Cook the chocolate mixture for 10 minutes. Whisk in mascarpone cheese until mixture is smooth. Using a spatula, spread chocolate over cooled crust. Sprinkle with remaining skor bar and sliced almonds over chocolate mixture. Refrigerate at least 2 hours until chocolate layer is firm. Peel off parchment paper and cut into 1 1/2 by 2 inch bars. Serve Room Temperature.

 

Cabbage & Potato Bake

Cabbage & Potato Bake - Listed in Vol I Cookbook - Just in time for St. Patty's Day to use with your parade catches.

 

Ingredients:

 

1 Cabbage, about 2 - 2 1/2 Lbs

2 Large Idaho Potatoes

12 Oz Bacon, diced

2 Cups Onions, peeled and sliced lengthwise

1 Tsp Salt

1 Tsp Pepper

2 Cups Chicken Stock

 

Directions:

 

Preheat oven 375. Rinse cabbage and remove tough outer leaves. Cut cabbage into quarters and remove hard core. Place cut side down in roasting pan. Peel potatoes and cut in half  and then cut each half into quarters and arrange in roasting pan, alternating with cabbage pieces. Fry bacon in skillet for 7 minutes. Add sliced onions, salt and pepper and cook until soft about 5 minutes. Evenly distribute bacon mixture and pan drippings over vegetables, then pour chicken stock on top. Tightly cover pan with foil and bake 1 1/2 hours.

Remove pan from oven and allow to sit covered for 15 minutes before serving. 

 

Brown Sugar Pound Cake Cupcakes with Bailey's Irish Creme Frosting

Brown Sugar Pound Cake Cupcakes with Bailey's Irish Creme Frosting - Listed in my Vol I Cookbook - Just in time for St. Patrick's Day

Ingredients:

 

3 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
2 Sticks Butter, Room Temp
2 1/4 Cups Packed Brown Sugar
4 Eggs, Room Temp
3/4 Cup Buttermilk

 

Bailey's Irish Cream Frosting

 

3 Sticks Butter, Room Temp
4 Cups Powdered Sugar
3 Tbsp Bailey's Irish Cream
1/2 Tsp Vanilla

Directions:

 

Preheat Oven 325. Line muffin tins with paper liners. Whisk together in bowl, flour, baking powder and salt.

With electric mixer on med-high, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time. Scrape down sides of bowl. Add flour mixture in three batches, alternating two additions of buttermilk. Divide batter into lined cups and bake rotating tins halfway through, about 25 mintues or until tester comes out clean. Cool on wire racks.

 

Baileys Irish Cream Frosting:

 

With electric mixer on med-high, cream butter until smooth. Reduce speed to med. Add powdered sugar, 1/2 cup at a time, scraping sides, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds to aerate frosting. Add Bailey's and vanilla and beat until combined and smooth. 

 

White Wine Sangria

White Wine Sangria. This is listed in my Vol I Cookbook. Nice and Refreshing: 

 

Ingredients:

6 Cups Ice

1 1/2 Apples, Sliced

1 1/2 Peaches, Sliced

6 oz Light Rum

1 1/2 Bottles White Wine

3 Oz Peach Schnapps

3 Oz Sour Apple Pucker

6 Oz Fresh Lime Juice

4 Oz Fresh Lemon Juice

1/2 Cup Simple Syrup

6 Oz Sprite

6 Oz Club Soda

 

Directions: In a large pitcher, add ice, then fruit and then follow up with all other ingredients. Cover and shake well. Simple Syrup: Equal amounts of sugar and water, heated until sugar dissolves; cool.

 

Bellini Martini

Bellini Martini - In my Vol I Cookbook

 

Ingredients:

 

3 oz Peach Vodka

1 1/2 oz Peach Schnapps

Top with Champagne

 

Directions:

 

Add Vodka and Schnapps to a shaker. Add a few  ice cubes and shake well to chill. Strain into a chilled Martini glass and top with Champagne.