A classic! What more is there to say?
- 4 parts Vodka
- 2 parts Cranberry juice
- 2 parts Triple sec
- 1 part lime juice (we use Rose’s sweetened lime; some people use real lime juice)
- Pour each ingredient over ice in a shaker
- Strain into a martini glass
This is good warm or cold! I wasn’t always a pesto fan, but this is delicious
Makes 6-8 good-size servings. This is delicious as both a hot meal and a cold salad. It makes a lot.
- 1 (16 ounces) package farfalle pasta (bow tie pasta)
- 1 (8 ounces) package feta cheese, crumbled
- 1 (7 ounces) package basil pesto
- 1 (7 ounces) jar roasted red peppers, drained, finely chopped
- Cook pasta as directed and drain
- Toss remaining ingredients with hot pasta
- Serve hot or cover and refrigerate to serve cold
Great when freshly made, but is delicious chilled. It keeps well too!
- 12 oz. Medium pasta (bow ties, penne, etc.)
- 2 cans 15 oz beans (Navy or Great Northern or other)
- 1 green pepper, coarsely chopped
- 1 yellow pepper, coarsely chopped
- 1 small red onion, finely chopped
- 1/2 cup Italian salad dressing
- 1 Tablespoon Balsamic vinegar
- 1 teaspoon oregano
- 1 small cucumber, diced
- 1 tomato, diced
- Cook pasta as directed on box
- Drain and rinse beans
- When pasta is finished, drain and rinse with cool water. Drain well
- Toss pasta with beans, peppers and onion (and cucumber)
- In a small bowl, mix dressing, vinegar and oregano
- Pour over pasta mixture and toss to mix.
Everybody loves these, and they are so easy!)
- Bacon, cut in 1-inch pieces 6 slices
- Reserved bacon drippings 2 tablespoons
- Chopped onion ½ cup
- Baked beans in brown-sugar sauce 2 (16-18 oz.) cans/jars
- Packed brown sugar ¼ cup
- Barbecue sauce ¼ cup
- Worcestershire sauce 2 tablespoons
Prepared mustard 1 teaspoon
- Do not preheat oven.
- In a skillet, cook bacon over Medium-high heat for 7-8 minutes or until crisp, stirring often.
- Remove bacon with a slotted spoon and drain on paper towels.
- Reserve the 2 tablespoons of drippings in skillet.
- Add onion; cook over Medium-high heat for 4 minutes or until tender, stirring occasionally.
- In a 2-quart casserole dish, combine bacon, onion, beans, brown sugar, BBQ sauce, Worcestershire sauce and mustard; mix well.
- Bake, uncovered in a a 350F oven for time in cahr5 above or until heated through.
- 1 ¼ oz Tequila
- 1 oz. Triple Sec
- 1 ½ oz lemon juice
- 2 oz. Simple syrup* or sweet and sour mix
- 1 peeled, pitted and sliced fresh peach or ¾ cup partially frozen peach slices
- 2 cups cracked ice
- Place all the ingredients in a blender, blend until smooth.
*To make simple syrup: Heat equal parts sugar and water to the boilinINg point. When the sugar has dissolved, remove from the heat and let cool. Keep in a capped bottle, refrigerated.
This is my grandmother’s recipe for this family treat she would always make when she visited us. Even today, when I am making it or smell it baking, I think of gramma!
- 1/2 cup Butter, softened
- 1 1/3 cup Sugar
- 2 Eggs
- ¼ (up to 1 full) cup Sour Cream
- 2 cups Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup mashed bananas (approx. 3)
- 2 Tablespoons Milk or Rum
- 1 teaspoon Almond or Vanilla extract
- 1 1/2 cup chopped Walnuts or Pecans
- Preheat oven to 350 degrees
- Grease, then flour a 13” x 9” pan, set aside
- Cream butter and sugar together
- Add eggs and sour cream
- Sift dry ingredients together
- Add dry ingredients to wet mixture
- lend in the mashed bananas, milk and extract
- Stir in nuts
- Pour into prepared pan
- Bake at 350 degrees for 45 to 55 minutes
- When cool, sprinkle with powdered sugar
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Enjoy the western mac recipe…it is a family favorite!!
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