If you are wondering what is in the drink :

juice of two “Newzealand Oranges” + one lemon / lime + 8-10 fresh mint leaves [ they were the hardest to prevent from wilting! ] two pinches crushed black pepper + 1 and a half teaspoon sugar + two pinches of salt + 10-12 ice cubes. Than mix it togeher in a pictherImage



Pineapple Limeade Cooler




1 part pineapple juice
2 parts limeade (recipe: Fresh Limeade)
1/2 part Club Soda or Sierra Mist
Lime Wedges
Mint Leaves


In a glass or pitcher with ice, pour the pineapple juice, limeade, and club soda or Sierra Mist. Add a few slices of lime and some mint leaves. Drink immediately and enjoy!


1 part pineapple juice
2 parts limeade (recipe: Fresh Limeade)
1/2 part Club Soda or Sierra Mist
Lime Wedges
Mint Leaves


In a glass or pitcher with ice, pour the pineapple juice, limeade, and club soda or Sierra Mist. Add a few slices of lime and some mint leaves. Drink immediately and enjoy!



Patriotic layered drink recipe

Yields 6 servings


  • 1 (2-liter)  diet Sprite or diet 7UP
  • 1 bottle cranberry juice (not diet)
  • 1 (32-ounce) bottle berry blue or any blue-colored Gatorade
  • 6 tall glasses
  • Ice cubes


  1. Fill the glasses with ice cubes.
  2. Pour the cranberry juice into a glass, filling it just less than halfway full. Repeat with remaining five glasses.
  3. Very slowly pour the blue Gatorade over the ice cubes so that it layers onto the cranberry juice.
  4. Once all glasses are filled with the cranberry juice and Gatorade, top each glass off with diet 7UP or diet Sprite. Best if served immediately.

Cookie Dough Billionaire Bars


For Shortbread:

2 cups (1 lb or 4 sticks) butter, softened
1 cup sugar
1/4 cup light brown sugar, packed
3 3/4 cup all-purpose flour
1/2 teaspoon salt

For Caramel:

2 cups sugar
12 tablespoons butter
1 cup heavy cream
1 tbsp fleur de sel or fine sea salt

For Cookie Dough:

1 cup (2 sticks) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
2 tablespoons heavy cream
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips

For Chocolate Ganache:

1 1/2 cups dark chocolate chips
1 cup heavy cream
1 tablespoon vanilla extract


Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.

To make the shortbread
, beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned. It may look puffy and jiggly in the center at first, but it will fall and set as it cools. Shortbread recipe from

For the caramel layer, make Salted Caramel Sauce recipe on Pour about half of the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still soft and sticky after 1 hour, freeze for another 15 minutes before continuing.

To prepare cookie dough, beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.

Chocolate Ganache Layer: Place chocolate chips in a glass bowl. In a saucepan, whisk together the heavy cream and vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.

To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars will keep for up to 3 days.


Recipe reprinted with permission from The Cookie Dough Lover’s Cookbook by Lindsay Landis.


Honey Lime Chicken Enchiladas


adapted from the Sister’s Cafe
1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded 
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)
1 pound monterey jack cheese, shredded
2 cups green enchilada sauce
1/2 cup heavy cream
Preheat oven to 350 degrees.
Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 
Mix the remaining enchilada sauce with the cream and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.

Kevin and Amanda Secret Christmas Cookies


1 cup (2 sticks) butter
1 cup whole pecans
1 cup quick one-minute oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup brown sugar, packed
2 eggs
1 tablespoon vanilla extract

For the Rolling Mixture:

1/4 cup sugar
2 teaspoons cinnamon

1. Melt butter in a heavy bottomed sauce pan over medium to medium-high heat. Once the butter has melted and begins to foam, start whisking constantly. Once the butter is brown and has a nutty fragrance, transfer to a large mixing bowl to cool.

2. Meanwhile, toast the pecans in a large skillet over medium heat. Cook, stirring frequently, for about 4-5 minutes until the pecans are dark brown and smell toasted. Immediately transfer to the bowl of a food processor. Add the oats and pulse until the oats and pecans are smooth and combined. Transfer the mixture to a mixing bowl and whisk in the flour, baking powder and salt until well combined.

3. Next add the sugar and brown sugar to the cooled brown butter and beat on medium to medium-high speed for 2-3 minutes. Add the eggs and vanilla and beat for another 2-3 minutes until well combined. Add the flour mixture and beat on low speed until just combined.

4. Use a medium (1.5 tbsp) cookie scoop to form dough into balls, then roll in cinnamon sugar mixture. Place on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.


Orange Dark Chocolate Chip Cookies



  • 1 ¼ cups butter
  • 2 cups sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup cocoa powder
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of one large orange, finely minced

Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.

Sift together the cocoa, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture along with

  • 1 ½ cups chocolate chips
  • zest of one large orange, finely minced

Mix well until a dough forms.

Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.
Roll into 1 inch balls. Place about 2 inches apart on a parchment paper lined baking sheet and bake at 350 degrees F for about 8-10 minutes. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely. 


Turkey Mushroom with Puff Pastry


Yield: 4 servings

Cook Time: 20min


1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
4 slices bacon
One 8-ounce package sliced mushrooms, roughly chopped
3 green onions, sliced
1/2 cup heavy whipping cream
1 1/2 teaspoons Dijon mustard
salt and pepper, to taste
1 1/2 cups chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1 large egg, whisked with 1 tablespoon water


1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

2. In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon.

3. Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit.

4. Assemble the pastries. Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining Puff Pastry squares so they’re a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form “pockets.” Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown. Serve immediately.

slow cooker ginger and orange glazed pot roast


Yield: 4 servings

Prep Time: 15min

Cook Time: 8 hour


One 3 to 4 pound top or bottom round beef roast
1 large red onion, sliced
1 cup orange marmalade
1/3 cup water
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons five spice powder
2 teaspoons grated fresh ginger
1/2 teaspoon Tabasco sauce
2 cloves garlic, minced
steamed rice for serving, if desired


1. Trim the fat as much as possible from the roast. Layer the onion slices in the bottom of your slow cooker. Place the trimmed beef roast on top of the onion.

2. Mix the cooking marinade: in a medium bowl, whisk together the marmalade, water, vinegar, soy sauce, five spice, ginger, Tabasco and garlic. Pour the marinade over the beef.

3. Cover and cook on low-heat setting for 8 to 10 hours. Remove the beef from the sauce and slice. Serve over rice. Drizzle with sauce from the slow cooker.


*If you are preparing this recipe as gluten-free, just be sure to use brands of orange marmalade and soy sauce that are known to be GF.