Don’t even judge this until you try it. Blend together vanilla icecream, or maybe some fruity kinda icecream, bananas, strawberries or other favorite fruit, and then add a little pizazz to the mix with some kool-aid. I tried tropical punch, but I bet it would have been absolutely amazing with berry blue or black cherry. In addition to the teaspoon of tropical punch mix, was half a banana, about a cup of vanilla ice cream and and half cup of milk. Voila. Be sure not to overwhelm the shake with a whole packet, add a little here and there to see what tastes better to you. If you like sour things, then just go head and drop in the whole packet if you dare to.
I know I ought to be posting up ways to revamp Thanksgiving leftovers right about now but since I don’t celebrate it (thus having no pieces of turkey or a boatful of cranberry sauce to experiment with), I figured a recipe for a gingery drink might not be too bad around this time of year. I…
Spinach and Artichoke Dip
This is my 4th year hosting Thanksgiving, but for the first time it was almost entirely for people who Googled what Thanksgiving even is. For the next week I’ll post the dishes I made, while I slowly work my way through the leftovers.
- 2 cups grated cheese (cheddar, swiss… anything you’d like)
- 1/2 cup grated parmesan
- 2 packets of frozen spinach, thawed and water removed
- 1 can of artichokes, drained and chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 onion, diced
- Salt and cayenne pepper, to taste
- 2 cups of milk (or sub in some heavy cream if you’re really going for it)
In a large saucepan, saute onions in butter. Add flour and cayenne pepper and mix well, before adding the milk. Once warm and the flour has dissolved, mix in the cheese (not the parmesan) until melted. Add spinach, artichokes and salt to taste. Pour into a pan, top with parmesan, and bake for 20 minutes until golden on top.
butter for coating pan
1 18.25-ounce white cake mix, plus any additional ingredients the package directions call for
3 tablespoon pink lemonade drink powder
1 teaspoon finely grated lemon zest
1 lb confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
3 tablespoon frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.
For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc…). Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.
To make the frosting, beat together sugar and butter until fluffy. Beat in the remaining ingredients until combined.
Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers. Slice and serve.
Makes 1 (8-inch) layer cake to serve 6 to 8
Servings: 6 to 8
Ingredients 1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing 1 cup finely grated Pecorino cheese 2 cloves garlic, chopped 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 2 (7 1/2- ounce) cans store-bought buttermilk biscuits Directions Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
Combine the cheese, garlic, and herbs in a small bowl. Set aside.
Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.
Whiskey Glaze Ribs
Ingredients & Directions:
Rib Spice Rub:
(yields ~8.5 tablespoons of seasoning, use as needed.)
- 4 tablespoons kosher salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon dried onion
- 1 1/2 teaspoons dehydrated garlic
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons sweet or spicy paprika
- 1 1/2 teaspoons dried mustard seed.
Combine all ingredients, and crush with a mortar and pestle, or spice grinder. Season liberally, enough for four to six racks of ribs– adjust the recipe as needed, or save the rest in an airtight container for later.
(makes ~ 3 cups, enough for 2 large rib racks)
- 1 cup whiskey (I used Canadian Club… cook with your whiskey of choice; Jack Daniel’s works well too)
- 1 cup ketchup
- 1/2 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons low sodium soy sauce (sub worcestershire sauce if preferred)
- 3 cloves garlic, minced (adjust to taste…heck, I used 5)
- 1 teaspoon yellow mustard
- salt and pepper to taste Combine all of the ingredients in a sauce pan, and stir until incorporated. Simmer over medium-low heat for 20-30 minutes, stirring often, taking caution not to burn the sauce. Store in an airtight container in the refrigerator. You can make this sauce a few days ahead of time, giving flavors time to develop. Always use this sauce toward the end of the cooking, so it doesn’t burn. 1. Pre-heat oven to 375′F. Line a baking sheet with foil, and fill 1/2 way up with warm water. Slice half a lemon, and place them on the bottom of the pan– use the juice of the other half to season the water.
2. Carefully lay your seasoned ribs, concave (bone) side down, in the water-citrus bath. Carefully wrap the baking pan in tin foil, creating a tent to allow for steam to build up. Bake for 30-45 minutes.
3. Remove from the oven, and allow to cool for 5 minutes. Carefully open the foil tent– steam will escape, so take caution, and gently unwrap the foil from the baking sheet. If there is water at the bottom of the baking sheet, carefully drain it out. Using a pastry brush, liberally glaze the ribs with the whiskey sauce on both sides.
4. Lower temperature to 325′F, return to the oven uncovered, and continue cooking for 8-10 minutes. Remove from the oven, and reglaze the ribs, returning them to the oven once again. I repeat this step 3 times, for a total of ~30 minutes, ensuring that the ribs are well glazed so they don’t dry out.
* If you are a barbeque master, you can finish the ribs on the grill instead of the oven.
Allow to cool slightly before portioning off the ribs. Enjoy