Tag Archives: thanksgiving

“The Potion of Motion; An Exotic & Easy Drink to Wow Adults & Kids!”

Cherry Orchard 1 crop

“Potion of Motion” 

My love for champagne is of legend and I can inhale a bottle pretty easily.  I thought of this great and tasty drink that is amazing for parties.  You can also make it non-alcoholic and use mineral water, flavored mineral water or sparkling non-alcoholic wine! Make it with or without alcohol for a special and fun drink to please the adults and the kids.  Add cut up fruit so people can add it to their drink!

Ingredients:

-Drinkable bottle or bottles of brut champagne or mineral water or sparkling wine depending on how many people are drinking.

(FOR KIDS OR NON-ALCOHOLIC VERSION, Use sparkling water; flavor or unflavored; or try sparkling apple cider)

-for one part of the juices you can use cherry, pomegranate, cranberry, guava, mango, orange, grapefruit, or any other juice that you’d like.

-large can of pineapple juice

-tall glasses filled with ice

-sliced fruit of your choice

Directions:

Put as much ice as you’d like in a tall glass of any kind.  (per your taste) Add 1/2 to 1 ounce of pineapple juice. Then add 1 to 1 1/2 ounces of your favorite (or exotic) fruit juice (look above).  Fill the rest of the glass with champagne or sparkling wine.  For the kids, substitute flavored or non-flavored sparkling water or sparkling apple cider. Enjoy!!

Tips:

-Add exotic fruit juices like Mango, Guava, Cherry, or other types for a unique and great flavor.  Use your imagination!

-put all of the juices and sliced fruit on a side table.  Put the chilled juices and champagne on ice next to it and let your guests serve themselves.

Awesome!!

*It’s cool NOT to dink and drive.  You and someone else’s family will greatly appreciate it!

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“Mama Dips Famous, Show Stopping Easy Pecan Pie”

mama dip

“Mama Dips Famous, Show Stopping Easy Pecan Pie”

From Chef Mildred Council (Mama Dip)

This recipe is so easy that anyone can do it.  This will be the scene stealer at ANY gathering.  For thanksgiving make this a staple that they all will remember.  You might want to make two because seconds are the norm.
Ingredients

  1 stick butter or margarine, melted

  1 cup sugar

  1 cup light Karo syrup (corn syrup)

  3 eggs, beaten

  2 cup chopped or whole pecans (or walnuts or macadamia nuts)

  1 9-inch unbaked pie shell

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In saucepan, melt butter, but do not brown.
  3. Mix in sugar and corn syrup until sugar dissolves. Let mixture cool and stir in eggs by tempering them. (if you don’t let it cool, you will get scrambled eggs). Tempering means to put a little bit of the hot mixture into the eggs to make them come to temperature. Mix well. Stir in pecans or whatever nuts you choose to use.
  4. Pour into the pie shell (store bought or hand made) and bake for 1 hour. I cover the entire pie crusts edges with tin foil for the first 45 minutes and then uncover for the last 10-15 minutes.

Watch your pie when you are baking!  If you’re oven runs hot, make sure you take it out a little early. Many overbrown the pie when they first make it.  The filling will be “jiggly” until it cools so dont be fooled into over cooking.  The original recipe has only 1 cup of nuts but I don’t think it’s enough.  I love nuts so I add 2 cups.  You will be a show stopper with this one.  Thank you Mama Dip!!!!

“Super Fast and Easy Pumpkin Mousse”

pumpkin mousse

Super Easy Pumpkin Mousse

Prep Time:

10 min

Inactive Prep Time:

20 min

Cook Time:

5 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

  • 1 (15-ounce) can pumpkin
  • 3 cups heavy cream
  • 3/4 cup sugar
  • 1/2 teaspoon pumpkin pie spice (if you dont have it do 1/4 tsp cinnamon, 1/8 tsp all spice, 1/8 tsp nutmeg.  The nutmeg and cinnamon are essential)
  • 1 tablespoon vanilla extract
  • Ginger snaps, for garnish (optional)
  • Candied Ginger for garnish (optional)
  • Chocolate shavings for garnish (optional)
  • Whip cream for garnish

Directions

Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully and then put it into the refrigerator to cool completely.

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over the top before serving.

Suggestions:

You can also put the ginger snaps on the side and eat them with the mousse.

Top the mousse whip cream and then with candied ginger and/or chocolate.

It also would be great with Amaretto cookies.  Eat it all year long!