Original Irish Cream

Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated.

Yields:4 cu

INGREDIENTS:

• 1 cup heavy cream
• 1 (14 ounce) can sweetened condensed milk
• 1 2/3 cups Irish whiskey
• 1 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

DIRECTIONS:

1. In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

Chocolate Bar Fondue

A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers.

Yields:6 cu

INGREDIENTS:

• 32 ounces milk chocolate, grated
• 1 1/4 cups heavy cream
• 1 tablespoon instant coffee powder
• 1 teaspoon vanilla extract
• 1 teaspoon white sugar
• 1/3 cup hot water

DIRECTIONS:

1. In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.

Tartar Sauce I

Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.

Yields:1 cup

INGREDIENTS:

• 1 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon minced onion
• 2 tablespoons lemon juice (optional)
• salt and pepper to taste

DIRECTIONS:

1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Avocado, Tomato and Mango Salsa

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chi . This is also fantastic served on white fish. I often use a ca ed jalapeno i tead of fresh.

Yields:6 servings

INGREDIENTS:

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

DIRECTIONS:

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Amazingly Good Eggnog

It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!!' This uses cooked eggs for safety, and you can use more or le rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

Yields:12 servings

INGREDIENTS:

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

DIRECTIONS:

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Margaritas

I have been asked by everyone, 'How do you make your margaritas?' Everyone says I make the best. I like them, maybe you will too.

Yields:4 servings

INGREDIENTS:

• 1 (6 ounce) can frozen limeade concentrate
• 6 fluid ounces tequila
• 2 fluid ounces triple sec

DIRECTIONS:

1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Fruit Dip II

This is a really light and fluffy fruit dip that is great at parties, holidays, or any time! Serve with fruit of your choice.

Yields:12 to 16 servings

INGREDIENTS:

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme

DIRECTIONS:

1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

Turkey Brine

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Yields:2 gallo

INGREDIENTS:

• 1 gallon vegetable broth
• 1 cup sea salt
• 1 tablespoon crushed dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 gallon ice water

DIRECTIONS:

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and Dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
4. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Honey Butter

I was de erate to find this, and couldn't find anything on it, so I started playing. This is what I came up with, and the family a olutely loves it.

Yields:8 servings

INGREDIENTS:

• 3/4 cup butter, room temperature
• 1/4 cup honey

DIRECTIONS:

1. In a small bowl mix butter and honey until smooth.
2. Store, covered, in the refrigerator.

Sangria! Sangria!

The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.

Yields:6 cu

INGREDIENTS:

• 1/2 cup brandy
• 1/4 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/3 cup orange juice
• 1 (750 milliliter) bottle dry red wine
• 1/2 cup triple sec
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 1/4 cup white sugar (optional)
• 8 maraschino cherries
• 2 cups carbonated water (optional)

DIRECTIONS:

1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.