QUICK... I Need an Appetizer for a Party

HAPPY NEW YEAR!!!

Suddenly we had a party at our house a few nights ago.

About 5 minutes later, I had a plate of appetizers that everyone raved about.  Best of all, I usually have the 2 ingredients in my freezer.  Three ingredients if you count the Cajun spices... 4 if you count butter...


Keep scrolling down for this easy to follow recipe...

OK, could not be easier...

Blackened Shrimp and Cajun spiced Andouille Sausage on a skewer.

I took 1 pound of Andouille spiced sausage, sliced and sauted in a heavy bottomed saute pan for about 5 minutes, stirring every minute or so so that the bottoms evenly char a bit.

Meanwhile...

Blackened Shrimp is easy.  I started with 1 pound of frozen shrimp that thaws almost instantly when rinsed in HOT water.

While the shrimp is thawing, over medium high heat, melt 2 TBS Butter in a heavy bottomed small skillet.

Add 1 TBS of Cajun Spices (Commercial brand is fine, or mix your own!!!) to the butter and make sure it is well mixed.  The medium high heat will quickly begin to smoke a tiny bit.  that is when you add the shrimp to the spiced butter.

Saute for only 1-2 minutes.  A great time to do teh TV chef thing and flip in the pan.  Coat well with the butter and spices.  the shrimp cooks fast, 2 minutes is plenty of time.

Remove from the heat, Skewer a shrimp and a sausage piece... arrange on a plate and serve HOT and get back to the party!!!

Wasting Away in Strawberry Jell-O Shot Margaritaville

"Some people claim that there's a woman to blame...

But I know, It's my own damn fault"

Actually, there was a woman to blame for these. It was the anniversary of my friend and neighbor's 29th birthday. I was to provide the treats. Sure, I made a cake...

A 4 tier red velvet cake thank you very much, but that's a post for tomorrow.

Today, my specific instructions were to make treats for the party. Jackie insisted that I make the cake, which was fine, but I had the most beautiful strawberries from my trip to the Farmer's Market (are you counting... fifth post in a row of pretty good stuff inspired by the market). So, I made the cake to make Jackie happy, but these were the hit of the party. Well, the first 20 minutes of the party anyway.


Keep scrolling down for this easy to follow recipe...



I found this recipe on the Kimberly Belle - Food Maven blog. She tells a wonderful story about her history with jell-o. But you'll have to hit the link to read her story.

But here's what I came up with from her inspiration...

3/4 pints Strawberries (hulled)
1 bunch Basil
4 cup Water
Lime Juice from 1 fresh Lime
2 envelopes Knox Gelatin
generous 1/3 cup Tequila
1/4 cup Cointreau
1/4 cup Sugar
Fleur de sel (a brand of large grind salt. Makes em look really pretty)

1. Make sure the tequila and Cointreau are well chilled in the freezer. 
2. Puree the heck out of the strawberries, so even the seeds get pureed as best you can. 
3. Add enough water to the berries to make a total of a little over 1 cup of liquid. 
4. Boil the lime juice, strawberries and water.
5. Mix the gelatin with the sugar, and then slowly stir it into the boiling juices. 
6. Allow to cool to room temperature. 
7. Add the tequila and Cointreau. 
8. Pour into a baking pan, top with the basil leaves, and chill for 1 hour. 
9. Sprinkle with fleur de sel mixed with lime zest and chill overnight. 
10. Slice in the morning and serve.

I do love the instruction to serve in the morning. Well, celebrate the kids going back to school anyway you chose.

Have a great weekend everyone, I have to go hunt down my lost shaker of salt.

Beef Strips with garlic and Rosemary (Stracetti de Manzo con Aglio e Rosmarino)

Marinated beef strips... Look at that marbling, and imagine a high grade of Olive Oil, fresh chopped Rosemary, Stir fried with a sauce made from white wine...

Italian Cooking is not well known for Beef dishes, but occasionally .. special occasions, this dish is about as good as it gets for steak lovers.  Prepared with the care that rare ingredients deserve, ending up with a rich, flavorful, fork tender melt in your mouth dish.  Here in god's country (Kansas), we get a lot of beef, plentiful and usually high quality.  This instantly became my very favorite way to cook steaks...

First... Fair warning...

Christmas came a bit early for me.  I was contacted through the Foodie BlogRoll (now making available a $2 guaranteed CPM ad rate for bloggers... but I digress) to review a sponsor.  The Certified Steak and Seafood Company sent me an early gift of AMAZING quality Certified USDA Angus Beef Brand Prime Filet Mignon to try.  The steaks were free, what follows is my opinions and review.  Mine and mine alone...


So, First up, what is special about The Certified Steak and Seafood Company ... Quality DOES matter.

As the above screenshot was lifted from the Certified Steak and Seafood Company website.  It very clearly explains why quality beef is so expensive.  Out of the whole cow, less than one percent is ever certified USDA Angus Beef Brand Prime... Restaurant quality beef.  Your average neighborhood grocery store rarely if ever sells this Prime graded beef.  Most of this goes to restaurants and even then, only to top quality (high priced) restaurants.  That's why at a TOP rated steak house, a 10 ounce Filet is about $45 (or more).

A few days ago I made a delicious Pan Seared Filet Mignon from the steaks I was provided.  I really have nothing but GREAT things to say about the quality of the meat I received.  This is how beef is supposed to exist and when cooked properly... how it is supposed to taste!

The good folks at The Certified Steak and Seafood Company were generous enough to send me two steaks.  They were just the right size for a hungry man... or to share with a loved one... and besides, since I received two, I could make two dishes!!!

Here's my second dish.

The filets were HUGE, 2 inches thick.  For this dish I wanted thin slices, about 1/4 inch thick, 1 inch wide and 3 inches long.  The steak was still slightly frozen, just a little bit, so easy to cut into uniform sizes.

 Once marinated, this dish cooks VERY fast, like a Chinese Stir Fry, just in a large skillet.  In just about the time it took Dean Martin to sing Mombo Italiano it was finished...

Here's what I did...

Beef Strips with
Garlic and Rosemary (Stracetti de Manzo con Aglio e Rosmarino)

Ingredients

• 8 OZ Filet Mignon, sliced about 1/4 inch thick, 1 inch wide and 3 inches long
• 4 Cloves Garlic, Minced
• 2 TBS Fresh Rosemary, chopped
• 1/4 Cup Extra Virgin Olive Oil
• Salt and Pepper to Taste
• 1/4 Cup White Wine
• 1 TBS Flour

Cooking Directions

1. These measurements were altered to marinate only 8 oz pf beef, 2 servings.
2. Combine the Beef, Garlic, Rosemary, all but 1 TBS of the Olive Oil, Salt and Pepper.
3. Marinate in the refrigerator for 6 to 8 hours
4. In a large heavy bottomed skillet, add the remaining TBS of Olive Oil and heat over medium high heat.
5. Add the beef with the marinade and stir fry for 2-3 minutes until the beef is just cooked. The beef is thinly sliced, so be careful to not over cook.
6. Add the wine and stir until all the bits are dissolved from the bottom of the pan and the sauce has combined.
7. Remove the beef, add a TBS of flour to make a gravy, stir until just gravy just starts to thicken... a thin-ish gravy
8. Drizzle gravy over beef
9. Serve HOT and ENJOY!

Absolutely melt in your mouth, buttery soft, garlic infused steak.truly is as good as it gets!  Just to add a little beauty, I sliced a few basil leaves chiffonade style, but once you take a bit this becomes the most beautiful dish on Earth.

Benissimo

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So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Garlic and more Garlic (and a little beans and tomatoes... but mostly GARLIC!)

Looks dramatic doesn't it???

Want to see it from another angle...



How about a close-up...



And even closer so you get an idea of just how much garlic is in this...



Truth is, this recipe is so fast (start to finish, about 40 minutes, but 30 minutes is roasting the garlic, so you have time to change diapers, wash windows, eat bonbons or play a turbo double or nothing sit and go $5 on-line poker tournament (I won, so I made a profit on the meal (it's cheap) Bit I digress)). Where was I??? Oh yeah, this is so fast, only 10 minutes actual hands on effort, that I had to show so many photos just to get the post long enough. But the photos are pretty aren't they?

Fast and CHEAP, and really really good.


Keep scrolling down to see this easy to follow recipe...

OK, here's what I did...

1 pound Cherry Tomatoes, cut in half
1 pound Green Beans. trimmed
1 pound whole head of Garlic, roasted in Extra Virgin Olive Oil
4 TBS Olive Oil, divided
1/4 cup fresh grated Parmesan Cheese

Salt and ground Pepper to taste
Separate the cloves of garlic, remove the skins, drizzle a bit of olive oil over them, a little salt and pepper, wrap in aluminum foil and roast in a 350 degree oven for 30 minutes (just a shade longer if the turbo poker tournament lasts longer than it should because you are winning... I roasted mine for 40 minutes and it was fine).
Once you are ready to cook, smash and dice as best you can the garlic. It will be soft, but you want chunks, not a paste (although a paste would work if you over smash and cut. It just looks better with a chunky paste).
In a sauté pan, heat 2 TBS Olive Oil over medium heat. Add half the chunky garlic paste. Trim the beans and sauté in Olive Oil for JUST 3 MINUTES. NO LONGER than 3 minutes. Beans should have a snap to them. Crunchy when you eat them. 3 minutes gets a nice shine, heated through, yet will have that snap.
Set aside and do the same with the tomatoes. Again, 3 minutes is plenty.
While the tomatoes are sauteing, arrange the beans attractively
Dump the tomatoes on the beans, garnish with Parmesan and salt and pepper to taste
And most important of all, listen to the oooohhhs and ahhhhhs from your family.

This was plenty for our lunch. All the fresh tastes of nature you could want!!!

It's a winner!

Sweet Potato Risotto - Tip For Perfect Risotto Every Time!

Ah Risotto... A wonderful side dish, a meal in itself (legendary among vegetarians), Lunch and I even take the left overs , mix with a couple eggs and have a fried rice style scrambled egg breakfast dish.

I am hoping to improve on my authentic Italian style cooking over the next year.  I have made risotto in the past, but not nearly enough.  Hundreds of varieties, little changes to add richness (add cream at the end) or Colors to match a main dish (red wine in place of white makes a pretty mauve color).  And just about any vegetables you can imagine.  Butternut Squash is the standard in Italian Risotto Con la Zucca.  This would be a more Southern style dish with the American Sweet Potato.  Not authentic Italian, but Delicious (and besides, I always have a sweet potato laying about somewhere).

I do have a tip to pass on that has greatly improved both the taste of my risotto, but also the time it takes to cook the dish.  Risotto is (in)famous for the amount of effort it takes to make.  My old recipe would take as long as an hour of nonstop stirring.  One simple logical step and the time is nearly cut in half.

Here's what I did...

Sweet Potato Risotto
 (Risotto con la Patate Dolci)

Ingredients

• 3 TBS Olive Oil
• 1 Medium Red Onion, Diced
• 3 TBS White Wine
• 3 Cloves Garlic, minced
• 3 TBS Dried Italian Herb/Seasoning Mix
• 1-1/4 Cup Arborio Italian Rice
• 2 Medium Sweet Potatoes, peeled, quartered, cut into 1/4 inch slices
• 2 Pinches Salt
• Several turns of a Pepper grinder (S&P to taste)
• 4-1/2 Cups Chicken Stock, to be used one cup at a time - HOT, simmering (or microwave)\d)
• 1/2 Cup Grated Parmigiano-Reggiano Cheese
• For garnish, Parsley, chopped

Cooking Directions

1. In a large heavy bottomed skillet, heat olive oil over medium heat
2. Add the Onions and saute for 3 minutes until onions start to soften
3. Add the garlic to the onions and saute for another 2 minutes
4. Add the Wine and the herbs and allow to simmer for 3-4 minutes
5. Add the rice and stir for 1 minute until all of the rice well coated
6. Add the Sweet Potatoes and one cup of the HOT (mine is fresh out of the microwave HOT) Chicken Stock and stir until the rice has absorbed all of the liquid, about 3-5 minutes.  If you do not heat the chicken stock, the risotto will take longer to absorb the liquid, the potatoes will not cook and the end product will be a bit gummy instead of creamy)
7. Repeat with the remaining stock, one cup at a time, constantly gently stirring.
8. When you add the last half cup of stock, taste one of the sweet potato pieces. Make sure the potatoes are cooked throughout, but still have a bit of bite. If needed, add an extra 1/2 cup of liquid and continue cooking (thickness of the slices is important to continue have the rice and potatoes cooked thoroughly at the same time... better too thin than too thick)
9. When the last bit of liquid has been absorbed, remove from the heat, add the cheese and stir to combine (should melt quickly)
10. Garnish with fresh parsley and serve HOT and Enjoy!

A few days ago I made a wonderful thick Pan Seared Filet Mignon.

This risotto was a wonderful choice as the side dish (es).  Root vegetable and rice starch all in one.

And with the bed of colorful risotto highlighting the meat it made for an awfully pretty plate

And delicious as well!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Chilean Sea Bass wrapped in a Cashew Nut Crust Crust

A few days ago I reviewed a Freebie sent to me by the Certified Steak and Seafood Company.  They were nice enough to send me a set of beautiful Filet Mignon Steaks that I Pan Seared and LOVED!  Well, in the same bundle they also sent me a couple of wonderful Chilean Sea Bass steaks to review.  Like the steaks, the Wild Caught Sea Bass was free.  What follows is my opinion, mine and mine alone.

First, a word about sea bass... Sea bass is my wife's very favorite piece of fish.  It is also among the most endangered species of popular fish.  Back in the 90's, every restaurant was offering this and the fish were nearly harvested out of existence.  Many terrible fishing practices led to the depletion of the oceans, but among the worst were unlicensed net fishers and several mile long hook lines that not only caught the bass, but anything else that swam by.

Rightfully so, Sea Bass has all but disappeared from restaurant menus.  Activists and government agencies agree that careful monitoring of fishing techniques, quantities and licensing is the only way to recover the population.

When I saw the Bass, I was concerned.  I am an old Hippie that would never consider buying Sea Bass without safeguards that make the fish too expensive to be offered by most restaurants and very very few fishmongers.

Well, before agreeing to write a review, I did a little research on the Certified Steak and Seafood Company and their policies...

Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service

Click the jpg of their logo above to read the details about the government monitoring agency that certifies the seafood sold by Certified Steak and Seafood Company does in fact meet the strict guidelines making sale  of the species proper, safe and sold with an eye on conservation and the eventual full recovery of the species. They are able to verify that their sea food was legally caught with management provisions.  It is estimated that only about 15-20% of the 10,000 tons of sea bass sold worldwide meets these standards.

All of that is a long winded explanation that even an old hippie can buy wild caught sea bass from Certified Steak and Seafood Company and not feel guilty!

And that means an old hippie like me can make my wife happy!

The Wild Caught Sea Bass steaks were BEAUTIFUL!  Thick (about 1-1/2 inches thick), pure white and obviously shipped fresh frozen.  The packaging is perfect for shipping, individually sealed so no air circulation can cause freezer burn.  The boxes are insulated and a big hunk of dry ice is included to keep the products solidly frozen.  Despite the cross country journey to land locked Kansas, the steaks arrived as solidly frozen as the minute they were packaged and shipped.  I could have confidently kept these in my freezer for a very long time... no fear of refreezing.

 I chose to make a cashew encrusted Sea Bass steak.  This method allows the nuts to poach in butter, and allows the fish to sit above the HOT skillet, preventing any burning and a gentle poaching in butter...

HEAVEN!

Here's what I did...

Chilean Sea Bass wrapped in a Cashew Nut Crust

Ingredients

• 2 Large Chilean Sea Bass filets
• 1/2 Cup Cashews (unsalted), Crushed into pieces
• 2 Pinches Salt and Pepper (one each side, top and bottom)
• 1 Cup Flour
• 2 Medium Eggs, Whisked
• 1/2 Stick Butter
• 2 TBS Citrus Beurre Blanc Sauce for garnish
• 4 Leaves Basil, sliced chiffonade style for garnish
• 2 Pinches Orange zest for garnish

Cooking Directions

1. Pre-heat oven to 400 degrees.
2. In a heavy bottomed, oven safe skillet, melt butter over medium heat
3. Set up 3 dredging stations, bowl of flour, eggs and the crushed cashew pieces.
4. Dry the Sea Bass steaks with a paper towel.
5. Dredge the fish in the flour, coating completely
6. Dip the coated fish in the egg, coating completely
7. Press the fish in the cashew pieces, coating all sides.
8. move the encrusted fish to the frying skillet. Fry top and bottom for 2 minutes each until lightly golden brown and delicious...
9. Move the skillet to the oven and bake at 400 degrees until the internal temperature reaches 130 degrees.
10. Move to a cutting board and allow the fish to rest. temperature will continue to rise while resting to about 140 degrees. Rest for at least 10 minutes for the temperature to even out throughout the entire piece of fish.
11. Serve HOT with garnishes and ENJOY!

PERFECT... Butter soft and flakey.  With a beautiful piece of fish like this, please please please use an instant read remote temperature probe.  The butter soft flakiness is only achieved with careful temperature monitoring.  Overcook the fish and any fish will become chewy and unpleasant.  Treat quality ingredients with the respect they deserve!

The fish had a wonderful nutty accent taste thanks to the cashews.  Frying in butter helped the soft texture of the fish and certainly added that rich butter flavor.

I served this with a side of Sweet Potato ravioli.  I wanted to use a sauce for the pasta that would pair with the fish.  A Citrus Beurre Blanc Sauce is simply butter and wine heated and whisked to a creamy rich thickened sauce, with hints of citrus that accent without overpowering...

If you want to get beyond a tomato sauce for a pasta (and add a rich sauce that competes well with a fish dish), give this classic wonderful sauce a try...

Here's what I did...

Citrus Beurre Blanc Sauce

Ingredients

• 1 Medium Shallot, finely minced
• 1 TBS Butter for sauteing
• 1/4 Cup White Wine
• Juice and zest of 1 Orange
• Juice and Zest of 1 Lime
• 1 Stick Butter

Cooking Directions

1. In a small heavy bottomed skillet, over medium heat, melt 1 TBS of Butter
2. Add the minced shallot and saute for about 5 minutes, stirring occasionally.
3. Add the wine and both juices and allow to simmer for 10 minutes until the sauce reduces to a syrup
4. Add the butter. Once the butter has melted, remove from the heat and whisk fo several minutes until the sauce thickens and has completely emulsified.
5. Serve warm over pasta or fish and ENJOY!.

So, bottom line this... Was this a restaurant quality piece of fish worth the cost once I was finished... YES. the combination of proper technique, temperature control and perfect Sea Bass to start made this about as good as it gets for me. As I said, this was a freebie. But here's the actual prices...

6 (8 ounce) Sea Bass Fillets  each 3rd party certified sells for $94... Below the cost of buying local (and locally I can not verify that they are legally caught).  I did a little checking and was not able to fins any CERTIFIED Legally Caught Sea Bass.  What was available cost $25 a pound and was available in only 4 ounce filets (a sure sign that this was in fact NOT Sea bass, but was probably a close substitute... but that's a long discussion for a different post... I digress)...

Certified Steak and Seafood Company uses the catch phrase, "Restaurant Quality, Internet prices" Indeed, on that count the certainly deliver on their promises. Pricing, packaging, quality and of course the finished product all lived up to the high expectations I had.

One more bottom line question..."Would I buy with my own money"?...

Again, you bet I would. No, this price point is much too high for a standard old Sunday afternoon session.  And despite the 3rd party certification I simply am not ready to make Sea Bass anything more than a special occasion dish,. BUT, any special occasion (like my son coming home from a visit from the Army next month)... Absolutely I would order these myself. There is just nothing like Sea Bass prepare properly and Certified Steak and Seafood Company helped provide that and more.

BUT WAIT... THERE's MORE...

FREE $25 Limited Time OFFER

Certified Steak and Seafood Company wants you to give them a try. So much so that they are willing to put their money where your mouth is ... Well, their sea food where your mouth is. 100% money back guaranteed, lots of options (They sell beef as well), all top restaurant quality (Anyone having something special for New years???). Follow the blue letter link, look over their site, find something you might like to try, mention this post (use code FBR125D) at check out and you get $25 off the order.

Merry Christmas Tradition - Latkes

What a busy season it's been.  First time on TV as a cook.  I was actually paid for my catering skills (side dishes for 140 people)... Again, first time.  We hosted 4 seasonal dinner parties (a record) and the blog, the website and my new Pinterest following hit yearly records.

So today the season ends and it is a tradition around our place... Just my wife and myself.  A little special cooking just for her (starting with Latkes), we don't get out of our pajamas and we watch videos all day.

So, just pausing for a Merry Christmas wish, hope Santa was good to you (I got a new Crock pot AND a Pasta Machine!!!).  Here's a quick recipe for those little potato pancakes,,, And annual breakfast for us...


Keep scrolling down for this easy to follow recipe...

 As I am typing this, we are watching "Love, Actually", the Hugh Grant sort of Christmas movie.  One of the songs featured is the classic (redone for Christmas by the drunk old rocker), Love is All Around Me.

Well, Latkes are all Europe (and Kansas).  Often by a different name, from Ireland to Russia... Sweden all the way south to Africa, all claim this dish as their own.

Me, I discovered them in a New York Deli back in the 80's and have loved them ever since... So simple and nostalgic for me.

Here's the recipe (made 7 of em)...

5 medium Potatoes, grated
1 medium Red Onion, grated
4 large Eggs
2 rounded TBS Flour
1 big Pinch Salt
several turns of a pepper grinder
4 TBS Olive Oil
Sour Cream to garnish (optional)

1. VERY IMPORTANT...
   squeeze as much liquid as possible out of the potatoes and onions after they are grated and before you mix with the other ingredients.  
2. Preheat the oil in a heavy bottomed skillet over medium heat
3. Mix everything else together, form into pancakes
4. Fry until golden brown and delicious
5. Garnish with Sour Cream
6. Serve HOT and enjoy

As a treat, I surprised Jackie with some peaches and cream as a side dish...

I canned the peaches myself back when they were ripe.  I only have 4 jars (out of a dozen) left, so it was a treat.

Just whipped a little Heavy Cream until slightly thickened, added a couple TBS of powdered sugar and away we went...

Best served as breakfast in bed on Christmas morning...

Hope you find your one to share and relax and of course...

God Bless us Everyone

Dave and Jackie

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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest