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Saturday, October 24, 2015

Sunday, August 23, 2015

Glazed Donuts

425 degrees for 7 minutes; then 350 degrees for 6-8 minutes
(original recipe)

Meringues Cookies

bottoms brushed with melted white chocolate and toasted, sliced almonds
(original recipe)

Easy Roasted Vegetables

Easy Roasted Vegetables

  • 1 summer squash, sliced 1/4-1/2" thick
  • 1 zucchini, sliced 1/4-1/2" thick
  • half a crown of broccoli, divided into pieces
  • 1 cup cherry or grape tomatoes
  • 3 tablespoons EVOO
  • 3 cloves garlic, sliced in halves
  • salt and pepper, to taste

  1. Preheat oven to 375 degrees F.
  2. Add squash, zucchini, tomatoes, EVOO, garlic, and salt and pepper to a mixing bowl.  Toss to evenly coat.
  3. Pour ingredients onto a rimmed baking sheet, making sure that vegetables do not overlap.  Bake for 20 minutes.
  4. Flip vegetables, and add broccoli, making sure that there is enough oil to coat broccoli.  Bake for 15-20 more minutes.
  5. Serve immediately or at room temperature.

Thursday, July 23, 2015

Watermelon Punch

Watermelon Cosmo Punch

  • 1 large, whole, seedless watermelon (makes about 8-9 cups of watermelon juice)
  • 750ml non-flavored vodka
  • 1 lime
  • ice

  1. Slice the watermelon, and cube the red fruit (take out any stray, black seeds).  Set fruit in bowl.  Using a food processor, blender, or Nutribullet, puree the watermelon pieces in batches.  Use a mesh strainer to separate the juice.  Discard the foam and puree only want the juice!
  2. In a large pitcher, combine watermelon juice, vodka, and lime juice.  Stir well.  Refrigerate for over an hour.  Serve cold and over ice.