Recipes


7 comments:

  1. Summer & Shauna,
    Awesome job on putting this together it's beautiful!
    Betty

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    Replies
    1. Thank you for your nice comment. I think this will be fun!

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  2. Here is the recipe for the green and guinness chocolate mousse:
    Ingredients:
    8 oz. semisweet chocolate, chopped
    1/2 C. unsalted butter
    1/4 C. sugar
    3/4 C. Guinness stout
    3 lg. eggs, separated
    1 C. heavy cream


    Green Mousse Topping:
    6 oz. white chocolate, chopped
    1 C. heavy cream, separated
    Green food coloring, as needed


    Instructions: 1. To make the Guinness chocolate layer, melt together the chocolate, butter, and sugar in a double boiler, stirring until just fully combined.

    2. Stir in the Guinness. Whip in the egg yolks with a wire whisk. Remove mixture from the heat.

    3. In a separate bowl, beat the whipping cream with an electric mixer until soft peaks form. Fold this mixture into the chocolate mixture.

    4. In another bowl, beat the egg whites with an electric mixer until stiff peaks form (be sure to start with cleaned beaters). Fold egg whites into chocolate-cream mixture.

    5. Divide chocolate mousse mixture among 8 serving glasses.

    6. To make Green Mousse Topping, melt the white chocolate and half of the cream together over a double boiler. Remove from heat, stir in green food coloring as needed, and let cool for about a half-hour, or until a bit thickened.

    7. In another bowl, whip the rest of your heavy cream until stiff peaks form. Fold whipped cream mixture into green mousse mixture. Divide evenly over your 8 prepared mousses.

    8. Chill 2-24 hours before serving (4 or more is better).

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    Replies
    1. Judi, Thanks for posting your recipe - it was the bomb!

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  3. COLCANNON
    20 ounces potatoes; peeled and chopped Tbs Butter
    4 cups cabbage; (about 1 Ib), shredded ounces Cheddar cheese shredded
    I large Onions; chopped teaspoon Salt
    0.25 cup milk teaspoon Black pepper

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  4. Ok so I'm a little biased because I made it. But I really loved the pumpkin cheesecake recipe that I made for the last cooking club and I've incorporated it into my fall-back desserts for parties so I think it deserves to be on this blog.

    I got it from this website
    http://allrecipes.com/recipe/double-layer-pumpkin-cheesecake-2/
    and I modified it a bit (I really like spices) so here are the ingredients I used

    -2 (8 ounce) packagescream cheese, softened
    -1/2 cupwhite sugar
    -1/2 teaspoonvanilla extract
    -2eggs
    -1 (9 inch)prepared graham cracker crust
    -1/2 cup pumpkin puree
    -1 & 1/2 teaspoonground cinnamon
    -1/4 tsp ground cloves
    -1/4 tsp groun nutmeg
    -2 tbs sugar to pumpkin layer to sweeten the spices
    -1 cup heavy whipping cream

    1.Preheat oven to 325 degrees F (165 degrees C).
    2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
    3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
    4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. For whipped topping use mixer to beat whipping cream into a fluffy froth and apply as wanted (it's super fatty)

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    Replies
    1. Thanks for posting your recipe Judi! Now we just need the rest of us to do it too, because we make some damn good food!!

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