Tag Archives: Dave

Bourbon Cherries

31 Thursday Jan 2019

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Ready to let them sit for a bit before using

Anyone that knows me is aware that I like to have a cocktail in the evening. OK, maybe sometimes more than one.

My favorite cocktail is a bourbon Manhattan. I prefer mine “up” and garnished with a cherry. Most cocktail recipes call for a maraschino cherry as the garnish. It works but a booze-infused cherry is sooo much better.

You can buy bourbon cherries, however, they are a bit on the expensive side costing around $20 for a small jar of them. In this recipe, I’ll show you how to make them at a fraction of the cost.

This recipe isn’t original. We found it on WebMD of all places. Go figure. Time to make us some yummy cherries.

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Creamy Seafood Chowder

25 Friday Jan 2019

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January weather is on the colder side here in Delaware. Great time to break out soup type recipes. Here’s one loosely based on a recipe from Spend with Pennies.

In our version, we added more veggies, used crab leg for the fish, and adjusted the seasoning by increasing the Old Bay and adding in some red pepper flake. We also like our chowder on the thinner side so we used half & half instead of heavy cream and used less of it but added more wine. For us, this recipe covers all the bases when it comes to chowder.

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Auntie Connie’s Sausage & Cheese Dip

24 Thursday Jan 2019

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This recipe is from a good friend’s wife, Connie. It’s a simple recipe that goes together quickly. We’ve made it a couple of times and it’s a hit every time! I know that I have to stay away from it, otherwise I’m shoveling the stuff down my throat! Definitely yummy! Make some and let me know what you think about it.

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French Butter Horns

23 Wednesday Jan 2019

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Like the Christmas Nut Thins, French Butter Horns were made every holiday season while growing up in Wisconsin. These cookies are pastry-based, light, and very delicious. This recipe was part of the 1998 inaugural edition of the family recipe collection.

While they’re good, these also require a bit more labor to make them. It’s worth though.

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Jello Ribbon Salad

21 Monday Jan 2019

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Growing up and continuing with my family, this was a staple at our holiday meals. It was difficult determining if this should be considered a side dish or a dessert as it works for both. So, I tagged it for both.

My Mom’s version was 3 layers; jello mixture, sour cream, and topped off with the remaining jello. In my version, I go with 5 layers. Just seems to look more festive to me. Whichever way you do, it’ll still be tasty!

Note: This recipe was first published in the 2007 family recipe collection.

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Chipotle Mayonnaise

19 Saturday Jan 2019

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Give your mayo a bit of spice with this simple recipe. Originally part of the Black Bean Burger recipe.

INGREDIENTS:

Makes about 1/3 cup

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 teaspoons minced canned chipotle chile in adobo sauce
  • 1 garlic clove, minced
  • 1/8 teaspoon salt

DIRECTIONS:
Combine all ingredients. Cover and refrigerate for at least 1 hour.

Milwaukee Pork Chops

18 Friday Jan 2019

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I was raised in Wisconsin. Yep. Cheese, brats, beer, and the Green Bay Packers!

This is another recipe from my childhood days that uses the beer part of growing up in good old Wisconsin. It smelled wonderful while cooking and was always enjoyable to the taste buds.

I’ve seen many recipes variations and all of them have the same basic base for the sauce: beer, brown sugar, and ketchup. As I continued to make this dish over the many years since my childhood, it evolved over time and here’s my version of this classic.

Ingredients

  • 3 to 4 pork chops
  • Salt and pepper to taste
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Crack

17 Thursday Jan 2019

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In January 2019, Colleen and I traveled to Cape Charles, VA for a few days. While there, we invited the next door neighbors, Mike and Terry, over for dinner. They brought a wonderful bottle of French wine and dessert. For the dessert, Terry made a dish called “Crack”. The name fits it well because you take one bite and it tends to get one hooked on it.

I’ve seen this recipe online but this one seems to be a variation by Terry. Anyway, easy to make and even easier to eat!

Thank you for sharing it with us, Mike and Terry! Continue reading →