Friday, April 18, 2014

Texas Mudslide (or an Irish Mocha Crown)

Photos courtesy of the Cooking Corner.
    Mudslides have always been a favorite drink of mine. They are creamy with just a bit of bite. This version is made with classics, Kahlua, Baileys and Crown, to give a royal taste to the drink. They're easy to make and even easier to drink.

Texas Mudslide
1 oz. Crown Royal® Canadian whiskey
1 oz. Kahlua® coffee liqueur
1 oz. Baileys® Irish cream

Put ice in a shaker and pour all ingredients into the shaker. 

Shake vigorously and then strain into glass. 
This is more of a shot than sipping drink.
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Tuesday, April 15, 2014

Margarita Dressing

Photos courtesy of the Cooking Corner.

     I've always liked salad dressings, the different flavors, textures and combinations. The price in the grocery stores seem way too high for something that can easily be made at home. After experimenting with different combinations of honey, oil and an acid (citrus or vinegar) I found that this mixed together for a nice balanced dressing that was perfect on my version of an Italian salad. So easy . . .

Margarita Dressing
1/2 cup olive oil
1/4 cup fresh lime juice (1 lime, squeezed)

2-1/2 T. honey
1-1/2 tsp. cumin
2 tsp. dried cilantro
1/8 tsp. Kosher salt

Whisk all together until well blended. 

It takes a little bit.

Serves 8.

Inspired by

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Sunday, April 13, 2014

Chocolate Turtles

Photo courtesy of the Cooking Corner.

    Homemade candy doesn't have to be difficult. This recipe for the old fashioned classic candy, chocolate turtles only takes a few ingredients and a couple of hours in the freezer. My sister-in-law brought me this sample, made by her long time friend Connie Hicks. This is perfect combination of crunch and sweet, a little salt and a little chocolate, all in a couple of bites.

Chocolate Turtles
1 pkg. light Kraft caramels
3 T. canned milk
2-1/2 cups pecans
1 pkg. chocolate chips
1-1/2 lg. Hershey chocolate bar
1/2 cup paraffin

Mix caramels and milk in top of double boiler. Add nuts and drop by teaspoonful on waxed paper.

Stick toothpicks in each one for handling later. Freeze for 2 hours.

After freeze, ready chocolate. Melt chocolate chips, Hershey bars, and paraffin in double boiler.

Dip turtles in chocolate mixture and place on waxed paper. Take toothpick out, fill hole wit chocolate using spoon or straw cut to point. Makes about 28 small or 20 large turtles.

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Taste Of Home Recipe of the Day