Party food
These pretzels are so good! One bite and they became an instant family favorite! They are easy to make and great to give as a gift or bring to the office! You can add pecans or leave them out. You can also decorate with sprinkle’s or other decorations depending on the holiday. Because it’s August now I used cute little flower and bee decorations I found in the cake decorating aisle at my local store.
INGREDIENTS
18-20 large pretzel sticks (I like the UTZ brand)
1 package caramel bits
2 Tablespoons of water
1 package Ghirardelli melting chocolate
1 cup chopped pecans (optional)
DIRECTIONS
Prepare a sheet pan with a layer of parchment paper and lightly spray with non stick baking spray. (use a pan that will fit in your refrigerator). Melt the caramel bits with the 2 tablespoons of water in the microwave until fully melted (my microwave took about a minute and a half). Using one pretzel rod at a time, dip the pretzels about 3/4 of the way up the pretzel, do this for each pretzel rod.
If you are adding the chopped pecans place the pecans on a plate and as soon as you dip the pretzels in the caramel roll them in or sprinkle the pecans over each pretzel. Place pretzels on your prepared baking sheet until each pretzel is done. Place your baking sheet in the refrigerator to set up. This takes 30-40 minutes. When the caramel is set up, melt the melting chips according to package directions and dip each pretzel rod into the chocolate 3/4 of the way up the pretzel rod. Place back onto the baking sheet. Do this for each pretzel rod and if you are decorating with sprinkles or other decorations do this now while the chocolate is still “wet”. After you have finished all your pretzels place them back into the fridge for 30 minutes. I then like to store mine in the fridge in a Ziploc bag.
Enjoy!
Over the past few years anytime we would visit or travel with our good friends, Rosalie and Randy, we have always been offered this terrific refreshing summer drink. Jim and I have had it many times but have never had any idea of what might be in it other than the rum for obvious reasons! IF you are looking for a signature drink this just might be YOUR answer! Rosalie and Randy each make this slightly different. Rosalie likes to keep the recipe true to the measurements. Randy on the other hand, likes it much better with no measurements as he is not afraid of a little higher alcohol content…he actually recommends it !
I certainly won’t tell anyone how you make the drink, but I will give you the basic guidelines as far as the measurements go. Although this is Randy’s recipe those measurements are NOT ALWAYS HIS MEASUREMENTS! You can also very easily substitute the juice for any of your favorite juices. You could use a mango juice or a pineapple coconut juice, this is the part where you can make it yours! I hope you take some time to sit back and enjoy one of Randy’s Rum Something and Rum!
INGREDIENTS
1 1/2 ounce white rum
6 ounces of pineapple juice
2 ounces of orange Juice
Splash of grenadine syrup
Top with Myers Rum floated on top
DIRECTIONS
Mix white rum, pineapple juice, orange juice and grenadine syrup together in a tall glass filled with ice. Top with the Myers rum (or any dark rum) the dark rum will float on top.
PS: If you make this the way Randy does you will only NEED and WANT just ONE!
Enjoy!
This recipe is easy and you can make it with all of your favorite pizza toppings! This would be great for any game day or tailgating although I made it for some teenagers! This was gone very quick. be sure to cook this all the way through, I found that it looked done on the outside but the center needed a little more time!
INGREDIENTS
2 tubes of refrigerated french bread dough
1 1/2 cups of your favorite pizza sauce
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar
Any of your favorite pizza toppings
I used…
1 cup diced pepperoni
1/4 cup diced red onion
1/4 cup crumbled bacon
DIRECTIONS
Preheat oven to 400 degrees.
Take dough out of the tubes and cut the first roll of dough in half length wise, then cut the dough into 32 total pieces. Do the same with the second dough. You will have 64 dough balls.
Arrange dough pieces on a pizza stone or pan. Top with sauce and all of your toppings.
Bake 15 minutes or until crust is golden and cooked through.
Enjoy,
If you like Cannoli’s you are going to LOVE this cake because it tastes just like a Cannoli! This cake is a breeze to make and is sweet, but not TOO sweet! I had many taste testers for this recipe and everyone just loved it!
INGREDIENTS
1 box of white cake mix plus ingredients on box
1 14 ounce can of sweetened condensed milk*
1 1/2 cup of Ricotta cheese
1 1/2 cup Mascarpone cheese
1 teaspoon vanilla
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
powdered sugar for dusting
DIRECTIONS
Bake cake according to directions on box in a 13×9 pan. Allow cake to cool. Poke holes all over the top of cake using a toothpick. *RESERVE 1/2 CUP OF SWEETENED CONDENSED MILK SET ASIDE. Pour the rest of the sweetened condensed milk over cake, place cake in the refrigerator to absorb milk.
Combine Ricotta cheese, Mascarpone cheese and vanilla extract until smooth. Add powdered sugar and cinnamon mix until combined. Add reserved sweetened condensed milk, mix until combined. Once cake has absorbed the milk, spread the cannoli topping evenly over the top. Sprinkle with chocolate chips and dust with powdered sugar.
Enjoy,
RECIPE SOURCE: www.lifeloveandsugar.com
So, Jim (AKA Mr. MCYM), needed dinner for about 12 hungry fire fighters last week and he was really in the mood for pulled pork so that is what he got! I also made a side of coleslaw that can be eaten on the side or on TOP of the pulled pork sandwiches! The slow cooker came back empty… not a single drop to be found. I think they liked it!
INGREDIENTS
1 3 1/2 pound pork shoulder or butt
1 container or Nantucket Off Shore Rasta Rub, or your favorite Cajun seasoning.
1 bottle Kraft Honey BBQ sauce
DIRECTIONS
Place pork in your slow cooker. Sprinkle 1 tablespoon of the Cajun seasoning over pork, add one cup of BBQ sauce spreading over the pork and cook on low for 8 hours. When the pork is cooked through shred the meat using two forks. Add 1 more tablespoon of seasoning and more BBQ sauce, enough sauce to cover and mix in with all the meat.
Turn your slow cooker to the warm setting, if you have one, until you are ready to serve.
Enjoy,
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