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Kamis, 13 Juni 2013
Selasa, 27 Juli 2010
Cherry Hazelnut And Almond Chocolate Biscotti - Low-Carb Recipes
These traditional Italian cookies are baked twice for extra crispnessdip them into a cup of coffee for an afternoon treat. If you prefer, you may substitute macadamia nuts or pecans for hazelnuts.
1-1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped
1 cup Atkins Bake Mix
16 packets sugar substitute
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup sour cream
4 eggs, lightly beaten
1-1/2 sticks butter, at room temperature
1/3 cup dried cherries
Heat oven to 350*. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.
In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.
Divide the dough in half. On ungreased baking sheets form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking).
Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325F.
Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.
Servings: 40
Prep time: 25 minutes
Bake/Cook time: 40 minutes
Almond Chocolate Chip Biscotti
Serving Size: 50
5 eggs
1-1/2 cups Splenda
1 tbsp baking powder
1 tsp cinnamon
1 tsp vanilla
1 tsp almond extract
1-1/2 cups oil
6 cups almond meal flour
Chopped pecans 1-1/2 cups, optional
Slivered almonds 1 pkg, optional
Semisweet LC chocolate chips 6 oz
Beat eggs, Splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.
Mix in almond flour till it is stiff dough. Mix in nuts and chocolate chips if you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.
Bake at 350F-180C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they don't fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.
For a slightly different texture, form the dough into 4 logs, slice it when raw, and then bake the cookies for 40 minutes at 350F-180C.
Per Serving: 133 Calories
6 carbs
1-1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped
1 cup Atkins Bake Mix
16 packets sugar substitute
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup sour cream
4 eggs, lightly beaten
1-1/2 sticks butter, at room temperature
1/3 cup dried cherries
Heat oven to 350*. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.
In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.
Divide the dough in half. On ungreased baking sheets form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking).
Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325F.
Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.
Servings: 40
Prep time: 25 minutes
Bake/Cook time: 40 minutes
Almond Chocolate Chip Biscotti
Serving Size: 50
5 eggs
1-1/2 cups Splenda
1 tbsp baking powder
1 tsp cinnamon
1 tsp vanilla
1 tsp almond extract
1-1/2 cups oil
6 cups almond meal flour
Chopped pecans 1-1/2 cups, optional
Slivered almonds 1 pkg, optional
Semisweet LC chocolate chips 6 oz
Beat eggs, Splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.
Mix in almond flour till it is stiff dough. Mix in nuts and chocolate chips if you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.
Bake at 350F-180C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they don't fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.
For a slightly different texture, form the dough into 4 logs, slice it when raw, and then bake the cookies for 40 minutes at 350F-180C.
Per Serving: 133 Calories
6 carbs
Chicken Divan Recipe With Mornay Sauce
Chicken Divan is a chicken casserole dish. It was first created at the Divan Parisien restaurant in New York City. It is a casserole of sliced chicken breast, spears of broccoli, covered with sauce Mornay and baked until the top is golden brown.
The Divan Parisien served Chicken Divan as their signature dish in the 1950s. The chef or chefs who originally created it are unknown. In France the word divan refers to a meeting place or great hall. This name was chosen to attract the attention of the Divan Parisien owners by implying a kind of continental elegance.
A Mornay sauce is a Bechamel sauce with shredded or grated cheese added. Usually, it is half Gruyere and half Parmesan, though variations use different combinations of Gruyere, Emmental cheese, or white cheddar.
It is often served with seafood or vegetables.
Chicken Divan Ingredients
4 large chicken breasts+
4 bunches of fresh broccoli (4 packs of frozen broccoli)
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
3/4 c. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. nutmeg
3/4 c. sour cream
1 can cream of celery soup
Chicken Divan Preparation Boil chicken for 45-60 minutes or until it is cooked. At the same time boil broccoli for 30 minutes or until soft (if you don't like broccoli soft cook it until you like it) Make cream sauce from butter, flour and milk. Add celery soup and mayonnaise, Worcestershire sauce and nutmeg. Mix well. Stir in sour cream. Place broccoli in the baking dish, top with chicken. Cover with sauce. Sprinkle top with bread crumbs and Parmesan cheese. Bake at 400 degrees for 30 minutes. Serve hot. Enjoy!!!
The Divan Parisien served Chicken Divan as their signature dish in the 1950s. The chef or chefs who originally created it are unknown. In France the word divan refers to a meeting place or great hall. This name was chosen to attract the attention of the Divan Parisien owners by implying a kind of continental elegance.
A Mornay sauce is a Bechamel sauce with shredded or grated cheese added. Usually, it is half Gruyere and half Parmesan, though variations use different combinations of Gruyere, Emmental cheese, or white cheddar.
It is often served with seafood or vegetables.
Chicken Divan Ingredients
4 large chicken breasts+
4 bunches of fresh broccoli (4 packs of frozen broccoli)
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
3/4 c. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. nutmeg
3/4 c. sour cream
1 can cream of celery soup
Chicken Divan Preparation Boil chicken for 45-60 minutes or until it is cooked. At the same time boil broccoli for 30 minutes or until soft (if you don't like broccoli soft cook it until you like it) Make cream sauce from butter, flour and milk. Add celery soup and mayonnaise, Worcestershire sauce and nutmeg. Mix well. Stir in sour cream. Place broccoli in the baking dish, top with chicken. Cover with sauce. Sprinkle top with bread crumbs and Parmesan cheese. Bake at 400 degrees for 30 minutes. Serve hot. Enjoy!!!
Seafood Recipes Are Easy, Quick, And Delicious
Seafood recipes can be fun and healthy and let's not forget to mention EASY! Using your favorite seafood, such as shrimp, mussels scallops or crab and a few of the ideas given in this article you can continue to create unique and healthy seafood recipes time and time again.
It does not take long to find an appealing recipe for your seafood dish. All you have to do is visit one of the many search engines and just do a search for "Seafood Recipe" to quickly find out there are many available resources out there. From here it is just a matter of sorting through all the different recipes available and find one that you truly like.
Now traditional clambake recipes and lobster recipes are good, but who has the time for the clambake or the money for lobster? As a working wife and mother, time is of the essence and if I cannot get dinner on the table in a reasonable amount of time, it's not worth doing, but I have to be able to please my family in the process.
Measuring is one thing I am terrible at. I like to use a few favorite ingredients in any seafood recipes and adapt it to a healthier tastier way of cooking. And, the best part of cooking seafood is you can use whatever means you have available, whether it be grilling, broiling or sauting.
Using shrimp as an example, we find that a pound of shrimp contains about 26 to 35 individual shrimp and costs roughly $8. That's pretty cheap for the base of a meal that your entire family will enjoy. Use a small paring knife to peel the shrimp and remove the veins, by passing the knife from the top of the shrimp toward its tail. That makes it much easier to open the shell, and then the shrimp should pop out right away. (Or, if you're willing to pay a bit more, you can purchase frozen shrimp already peeled.)
Use about a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saut pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely chopped sweet onion, some salt and pepper, some parsley and your favorite seafood seasoning. You can just as easily wrap all of your ingredients in foil and pop on the grill or under the broiler for about 20 minutes for no-fuss cooking.
Offer your shrimp over a bed of wild rice (that you cooked in chicken broth) along with a side of asparagus and baby portabella mushrooms (cooked together with a bit of extra virgin olive oil and salt on the stovetop or wrapped in foil on the grill) and you end up with a succulent feast that is not only tasty but healthy, too in 30 - 45 minutes... now if I could only get my husband to do the dishes, it would be perfect.
Once you start using different seafood items in your cooking, it will slowly become a normal practice. One of the benefits of cooking with seafood is how healthy it can be. Especially when dealing with fresh seafood from one of the eastern seaboard towns or companies that ship overnight to the continental US. There is also an abundance of seafood recipes available online. If necessary you can also visit your local bookstore to get some great recipe books that focus specifically on seafood.
When presented with the challenge of entertaining your family or just some close friends, it is the absolute best time to prepare a delicious seafood recipe. When you family and friends dig into the tasty seafood appetizer or main course they will have no choice but to automatically think this is a very special occasion and will feel as if this is a very rare treat.
It does not take long to find an appealing recipe for your seafood dish. All you have to do is visit one of the many search engines and just do a search for "Seafood Recipe" to quickly find out there are many available resources out there. From here it is just a matter of sorting through all the different recipes available and find one that you truly like.
Now traditional clambake recipes and lobster recipes are good, but who has the time for the clambake or the money for lobster? As a working wife and mother, time is of the essence and if I cannot get dinner on the table in a reasonable amount of time, it's not worth doing, but I have to be able to please my family in the process.
Measuring is one thing I am terrible at. I like to use a few favorite ingredients in any seafood recipes and adapt it to a healthier tastier way of cooking. And, the best part of cooking seafood is you can use whatever means you have available, whether it be grilling, broiling or sauting.
Using shrimp as an example, we find that a pound of shrimp contains about 26 to 35 individual shrimp and costs roughly $8. That's pretty cheap for the base of a meal that your entire family will enjoy. Use a small paring knife to peel the shrimp and remove the veins, by passing the knife from the top of the shrimp toward its tail. That makes it much easier to open the shell, and then the shrimp should pop out right away. (Or, if you're willing to pay a bit more, you can purchase frozen shrimp already peeled.)
Use about a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saut pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely chopped sweet onion, some salt and pepper, some parsley and your favorite seafood seasoning. You can just as easily wrap all of your ingredients in foil and pop on the grill or under the broiler for about 20 minutes for no-fuss cooking.
Offer your shrimp over a bed of wild rice (that you cooked in chicken broth) along with a side of asparagus and baby portabella mushrooms (cooked together with a bit of extra virgin olive oil and salt on the stovetop or wrapped in foil on the grill) and you end up with a succulent feast that is not only tasty but healthy, too in 30 - 45 minutes... now if I could only get my husband to do the dishes, it would be perfect.
Once you start using different seafood items in your cooking, it will slowly become a normal practice. One of the benefits of cooking with seafood is how healthy it can be. Especially when dealing with fresh seafood from one of the eastern seaboard towns or companies that ship overnight to the continental US. There is also an abundance of seafood recipes available online. If necessary you can also visit your local bookstore to get some great recipe books that focus specifically on seafood.
When presented with the challenge of entertaining your family or just some close friends, it is the absolute best time to prepare a delicious seafood recipe. When you family and friends dig into the tasty seafood appetizer or main course they will have no choice but to automatically think this is a very special occasion and will feel as if this is a very rare treat.
Pierogi Recipe: Sauerkraut Filling
Pierogi is one of the first things that come to mind when you talk about Polish cuisine. The reason pierogi is such a popular dish is because they can be prepared several different ways. The pierogi is a dumpling that can be stuffed with any filling of your choice. Here is a recipe for pierogi stuffed with sauerkraut.
Dough:
2 cups of flour
cup of warm water
1 egg
1 tablespoon of vegetable oil
teaspoon of salt
Filling:
1 14.5 OZ can of sauerkraut
3 slices of bacon
cup of diced onions
2 tablespoons of butter
Directions:
Coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil, and stir. Mix in the flour and salt until you make a dough. Take the dough out of the bowl and knead it on a table coated with flour until it is smooth and not too sticky. Roll the dough into a ball, place it under plastic wrap, and let it sit for 30 minutes.
While the dough is sitting, prepare the filling. Cut the bacon into small squares and place into a medium sized pan. On medium-low heat, cook the bacon until light brown. Add the onions and butter. Once the butter melts, drain the sauerkraut and add it to the pan. Stir in the sauerkraut thoroughly with a small fork. Reduce the heat to low and cover the pan. Let the sauerkraut sit for 20 minutes, stirring occasionally.
Now that your dough and filling is done, it is time to make the pierogi. Take a large piece of dough and, with a rolling pin, flatten it out on a table coated with flour. Cut out small, circular pieces of dough using a cookie cutter. With a teaspoon, scoop out a small amount of sauerkraut filling and put it in the center of the dough. Close the dough around the filling and pinch shut using your fingers and a small fork. Repeating this process should yield about 20 piergoi.
In a pot of boiling water, add the pierogi, five at a time. Let them boil for 2-3 minutes or until they float. Then, fry the pierogi in a pan with butter and add your favorite topping. They are now ready to eat.
Dough:
2 cups of flour
cup of warm water
1 egg
1 tablespoon of vegetable oil
teaspoon of salt
Filling:
1 14.5 OZ can of sauerkraut
3 slices of bacon
cup of diced onions
2 tablespoons of butter
Directions:
Coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil, and stir. Mix in the flour and salt until you make a dough. Take the dough out of the bowl and knead it on a table coated with flour until it is smooth and not too sticky. Roll the dough into a ball, place it under plastic wrap, and let it sit for 30 minutes.
While the dough is sitting, prepare the filling. Cut the bacon into small squares and place into a medium sized pan. On medium-low heat, cook the bacon until light brown. Add the onions and butter. Once the butter melts, drain the sauerkraut and add it to the pan. Stir in the sauerkraut thoroughly with a small fork. Reduce the heat to low and cover the pan. Let the sauerkraut sit for 20 minutes, stirring occasionally.
Now that your dough and filling is done, it is time to make the pierogi. Take a large piece of dough and, with a rolling pin, flatten it out on a table coated with flour. Cut out small, circular pieces of dough using a cookie cutter. With a teaspoon, scoop out a small amount of sauerkraut filling and put it in the center of the dough. Close the dough around the filling and pinch shut using your fingers and a small fork. Repeating this process should yield about 20 piergoi.
In a pot of boiling water, add the pierogi, five at a time. Let them boil for 2-3 minutes or until they float. Then, fry the pierogi in a pan with butter and add your favorite topping. They are now ready to eat.
Yummy Yellow Layer Cake Recipe
The yellow layer cake has been around for as long as most of us can remember. There's so many childhood memories wrapped around an after school snack of a yellow layer cake and a glass of milk.
Many times a yellow layer cake is spruced up with a creamy chocolate frosting, chilled out with scoops of vanilla ice cream in between the layers, or may also be just served plain, the way our grandparents used to enjoy it.
The yellow layer cake, although an old-fashioned favorite, still holds a special place in our hearts that generations beyond us will continue to enjoy, the same way generations before us have enjoyed it as well. This deliciously moist yellow layer cake is sure to bring back those nostalgic feelings for the good ol' days. I am heading to the kitchen now!
INGREDIENTS:
1 cups (7 oz.) plain cake flour, sifted, plus more for dusting the pans
4 large eggs- at room temperature
cup whole milk- at room temperature
2 teaspoons vanilla extract
1 cups sugar
2 teaspoons baking powder
teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened- cut into 16 pieces
DIRECTIONS:
Adjust the oven rack to the lower-middle position and heat the oven to 350. Grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper or waxed paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess.
Beat the eggs, milk, and vanilla with a fork in a small bowl; measure out 1 cup of this mixture and set aside. Combine the flour, sugar, baking powder and salt in the bowl of a standing mixer. Beat the mixture at the lowest speed to blend- about 30 seconds. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture (about cup) in a slow steady stream, taking about 30 seconds. Stop the mixer and scrap the sides and bottom of the bowl with a rubber spatula. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled- about 15 seconds.
Divide the batter equally between the prepared cake pans; spread to the sides of the pans and smooth with a rubber spatula. Bake until the cake tops are light gold and a toothpick or thin skewer inserted into the centers comes out clean, 20 to 25 minutes.
Cool on a wire rack for 10 minutes. Run a knife around the pan perimeters to loosen. Invert one cake onto a large plate, peel off the parchment paper and re-invert onto another wire rack Repeat with the other cake. Cool completely before icing. Once the icing has been spread over the cake, then cut a slice of the warm cake and serve it up!
This cake is delicious, extremely versatile for any occasion, and an easy fix. As soon as you enjoy the first bite of this yellow layer cake, I know you will immediately remember this cake from days gone by. This yellow layer cake is truly a classic dessert and there is simply no need to change this recipe any time soon!
Many times a yellow layer cake is spruced up with a creamy chocolate frosting, chilled out with scoops of vanilla ice cream in between the layers, or may also be just served plain, the way our grandparents used to enjoy it.
The yellow layer cake, although an old-fashioned favorite, still holds a special place in our hearts that generations beyond us will continue to enjoy, the same way generations before us have enjoyed it as well. This deliciously moist yellow layer cake is sure to bring back those nostalgic feelings for the good ol' days. I am heading to the kitchen now!
INGREDIENTS:
1 cups (7 oz.) plain cake flour, sifted, plus more for dusting the pans
4 large eggs- at room temperature
cup whole milk- at room temperature
2 teaspoons vanilla extract
1 cups sugar
2 teaspoons baking powder
teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened- cut into 16 pieces
DIRECTIONS:
Adjust the oven rack to the lower-middle position and heat the oven to 350. Grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper or waxed paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess.
Beat the eggs, milk, and vanilla with a fork in a small bowl; measure out 1 cup of this mixture and set aside. Combine the flour, sugar, baking powder and salt in the bowl of a standing mixer. Beat the mixture at the lowest speed to blend- about 30 seconds. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture (about cup) in a slow steady stream, taking about 30 seconds. Stop the mixer and scrap the sides and bottom of the bowl with a rubber spatula. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled- about 15 seconds.
Divide the batter equally between the prepared cake pans; spread to the sides of the pans and smooth with a rubber spatula. Bake until the cake tops are light gold and a toothpick or thin skewer inserted into the centers comes out clean, 20 to 25 minutes.
Cool on a wire rack for 10 minutes. Run a knife around the pan perimeters to loosen. Invert one cake onto a large plate, peel off the parchment paper and re-invert onto another wire rack Repeat with the other cake. Cool completely before icing. Once the icing has been spread over the cake, then cut a slice of the warm cake and serve it up!
This cake is delicious, extremely versatile for any occasion, and an easy fix. As soon as you enjoy the first bite of this yellow layer cake, I know you will immediately remember this cake from days gone by. This yellow layer cake is truly a classic dessert and there is simply no need to change this recipe any time soon!
Wow Your Friends With These Great Summer Drinks
Faced with planning an upcoming, outdoor summer party, I spent about an hour on the internet a few days ago in search of some festive summer drinks. I couldn't believe how many great sounding recipes I encountered. Most of them were entirely new to me.
To see if the drinks that sounded good also tasted good, I put together and sampled about fifteen in my home. I then tried an almost equal number in a friendly area pub over the course of about a week. Interestingly, every drink that sounded good tasted good; every one, without exception. But, these five really stood out.
First is the Rasmopolitan, courtesy of liclubs.com. It's made with an ounce of Stoli, 1/2 ounce of Triple Sec, a half ounce of fresh lime juice, and however much cranberry juice is required to fill a tall class after the other ingredients are added. The suggested garnish is a lime wedge.
A drink called Sex on the Beach also comes from liclubs.com (a sight I wound up bookmarking). By putting together a half ounce of peach schnapps, a half ounce of vodka, and an ounce each of pineapple juice and cranberry juice you get a very refreshing drink. I shook mine over ice and fell in love after the first sip.
Thanks to dreamsmixer.com for the Creamy Root Beer. Simply pour 2 ounces of Dr. Mcgillicuddy's Vanilla Schnapps into a frozen mug filled with ice, fill nearly to the top with root beer, and top off with a spoonful of cream.
Have you figured out yet that I not exactly a two fisted drinker? If so, you won't be shocked that my next choice, courtesy of frontgate.com, is a Strawberry Colada. To make one, just put together 1-1/4 ounce of (light) rum, 1/4 ounce of pineapple juice, and an ounce each of pina colada mix and strawberry daiquiri mix. Blend it and garnish with a cherry and an orange slice. It will taste as good as it looks.
I wanted an alcohol free drink for the party, and boy did I find a good one. On recipelink.com I chanced upon a drink called the Butterfinger, named after the candy bar which is part of the recipe. To make this sure crowd pleasing treat, freeze a bowl, a Butterfinger, and a sixteen once glass for at least a half hour. Longer is better. When you are ready to serve it, crush the Butterfinger...it's easier if you do so while it's wrapped, and put it to the side while you mix 2 cups of vanilla ice cream and a quarter cup of milk in the frozen bowl. When the ice cream and milk mixture is soft and smooth, stir in 2/3 of the crushed Butterfinger pieces...that's what the recipe says...I used the whole candy bar and had no regrets. Pour into the frozen glass, and serve with a spoon.
After my internet search and the delicious follow up research, I can recommend two things; the drinks described above and the wisdom of searching for drinks on the internet. Try both.
To see if the drinks that sounded good also tasted good, I put together and sampled about fifteen in my home. I then tried an almost equal number in a friendly area pub over the course of about a week. Interestingly, every drink that sounded good tasted good; every one, without exception. But, these five really stood out.
First is the Rasmopolitan, courtesy of liclubs.com. It's made with an ounce of Stoli, 1/2 ounce of Triple Sec, a half ounce of fresh lime juice, and however much cranberry juice is required to fill a tall class after the other ingredients are added. The suggested garnish is a lime wedge.
A drink called Sex on the Beach also comes from liclubs.com (a sight I wound up bookmarking). By putting together a half ounce of peach schnapps, a half ounce of vodka, and an ounce each of pineapple juice and cranberry juice you get a very refreshing drink. I shook mine over ice and fell in love after the first sip.
Thanks to dreamsmixer.com for the Creamy Root Beer. Simply pour 2 ounces of Dr. Mcgillicuddy's Vanilla Schnapps into a frozen mug filled with ice, fill nearly to the top with root beer, and top off with a spoonful of cream.
Have you figured out yet that I not exactly a two fisted drinker? If so, you won't be shocked that my next choice, courtesy of frontgate.com, is a Strawberry Colada. To make one, just put together 1-1/4 ounce of (light) rum, 1/4 ounce of pineapple juice, and an ounce each of pina colada mix and strawberry daiquiri mix. Blend it and garnish with a cherry and an orange slice. It will taste as good as it looks.
I wanted an alcohol free drink for the party, and boy did I find a good one. On recipelink.com I chanced upon a drink called the Butterfinger, named after the candy bar which is part of the recipe. To make this sure crowd pleasing treat, freeze a bowl, a Butterfinger, and a sixteen once glass for at least a half hour. Longer is better. When you are ready to serve it, crush the Butterfinger...it's easier if you do so while it's wrapped, and put it to the side while you mix 2 cups of vanilla ice cream and a quarter cup of milk in the frozen bowl. When the ice cream and milk mixture is soft and smooth, stir in 2/3 of the crushed Butterfinger pieces...that's what the recipe says...I used the whole candy bar and had no regrets. Pour into the frozen glass, and serve with a spoon.
After my internet search and the delicious follow up research, I can recommend two things; the drinks described above and the wisdom of searching for drinks on the internet. Try both.
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