A Cherry Morgan

There are some drinks you just make up as you go along in life and this is one of my favorite.

tall glass with ice

1 can cherry Dr. Pepper

1 or 2 shots Captain Morgans Spiced Black Rum

garnish with a cherry.

I think any pirate would enjoy this!


Really Easy Street Tacos

20170509_173937 1/4 cup to 1/2 cup of tequila, one bottle of Lawry’s Mesquite Marinade with Lime Juice add this to two chicken breasts sliced. Marinade over night. Next day cook chicken in a frying pan with a little olive oil. Make sure the marinade in also in the pan it will make the chicken moist and tasty.

Use small flour tortillas, homemade pico, cheese and sour cream. Easy and tasty.

Wrong topping?

Well this is a short comment on a cake that shouldn’t have been as bad as it was. Recently at a upscale restaurant we decided to have their black forest cake for dessert. Usually I don’t mind if it doesn’t follow the convention of a traditional black forest cake but in this case I was not happy to find that the granache was used to cover up the fact that the cake layers were not even. There was so much of it that it detracted from what should have been a wonderful cake. Granache impresssed not a traditional cover for this kind of cake and the lack of whipped cream was also a disappointment. Presentation at a nice restaurant is just as important as taste. This was an unfortunate end to what had been a wonderful dinner.

Why wait for Christmas for your favorite cookies. Part 1


Healthy Oatmeal Cookies that disappear quickly. Combination of Quaker Oats Recipe and Alton Brown Recipe.


    • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
    • 1/2 Cup(s) firmly packed brown sugar
    • 1/2 Cup(s) granulated sugar
    • 2 Eggs
    • 1 Teaspoon(s) vanilla
    • 1-1/2 Cup(s) Oat Bran
    • 1 Teaspoon(s) Baking Soda
    • 1 Teaspoon(s) ground cinnamon
    • 1/2 Teaspoon(s) salt (optional)
    • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1 Cup(s) raisins


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Crescent Moon Cookies


1/2 cups powdered sugar
1 cup Land O Lakes® Butter, softened
1 1/2 teaspoons almond flavoring
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
powdered sugar

Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.

Divide dough into quarters. Cover; refrigerate 1 hour.

Heat oven to 375°F.

Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)

Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.

Hazelnut Ball Cookies


  • 1 cup butter, softened
  • 1 cup powdered sugar, divided
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 cup finely chopped hazelnut



  • Heat oven to 350°F.
  • Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
  • Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
  • Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.



Adventures in Grilled Cheese.

Grilled cheese is one of those things for a cold day.
Well here is a little different take on the normal grilled cheese.
The one in the front is made with grilled sweet onions on rustic bread with fresh mozzarella cheese, dipped in an egg wash and grilled in hot olive oil in a frying pan. The grilled onions were grilled with butter.
The one at the back is a Grilled Cheese Bruschetta Sandwich.
Small grape tomatoes cut up with minced garlic and minced sweet onions, drizzled with extra virgin olive oil and balsamic vinaigrette, with basil and parsley added in. Same bread was used as above and cheese with the egg wash.
Now I would like to say something about hot verses room temp on Grilled Cheese sandwiches. While some are fine at room temp, others are better hot. Case in point of these two sandwiches the Grilled Cheese and Sweet Onion is far better when hot and the Bruschetta one is much better at room temp, only because it has time to give the flavor of the bruschetta to the rest of the sandwich.

A wonderful New Cookbook.

Being home sick can give you time to look at those things that have been showing up during the course of the month that you haven’t taken the time to look at.
The Tucci Cookbook Is one of those things. It was just released on the 10th of October. It has some amazing recipes inside. A few of the recipes have alternative ideas with them, which is something I always love. A few that I can alter myself, I may discuss in the upcoming months. Take a peek at this wonderful, making my mouth water cookbook.

BBQ fun, Potato Chips on the grill.

Here’s a recipe for potato chips on the barbecue.

Take a couple different varieties, like round whites and new potatoes.

Cut them as thin as you can without seeing through them.

Place them in a well buttered, yes butter, cake pan, and place on upper self in barbecue.

Keep an eye on them and turn them often. For seasoning add a little Lawry’s Black Pepper Seasoned Salt.

This will go good with steaks or another favorite from the Dragonlance books Stag on Steel.

Marinade consists of 1 1/2 cups red wine (Burgundy is excellent but not cooking wine), 2 large pinches fried sage, 3 juniper berries crushed, 2 garlic cloves crushed, 1/4 cup pineapple juice, 1 shake of ginger powder, 2 pinches rosemary, 2 pinches thyme, 3 pinches dried parley flakes, 2 pinches celery leaves, salt and pepper.

For the Skewers: 2 to 3 pounds venison tenderloin, buffalo, pork, beef are all good. 2 Sweet onions, 1 green pepper, 1 16oz can chuck pineapple, 24 cherry tomatoes, 24 fresh mushrooms, banana peppers and jalapenos also fun to add to the mix.

A day before serving, mix red wine and the pineapple juice in a large, non-metallic pan. Stir in the rest of the marinade ingredients. Let mixture rest for about an hour. Slice tenderloin into 1 inch by 2 inch cubes.  Rub with salt and pepper. Stir marinade after it’s hour is up and then add the meat. Coat all the pieces. Cover and refrigerate overnight, stir occasionally.

Prior to grilling, wall the vegetables and cut onions and peppers into large  chunks. Drain pineapple. Alternate meat and vegetables on skewers. It’s said that onions are good neighbors to pineapples for meat. Grill over medium to low, until you have them to your liking. Serves about 6.

Easy fun dessert, Carmel Bubbles.

1 can of Pillsbury biscuits, 1/4 cup & 2 tbsp brown sugar, 2 tbsp & 2 tsp butter, 1 tbsp water.

Grease small cake pan. In sauce pan mix sugar, water and butter, stir over low heat till blended. Cut biscuits into quarters and roll pieces in sugar mixture then place in pan. You can either make this on the grill as well or place in a 450 degree oven for 10 to 15 mins. Turn out onto plate after removing from oven or BBQ and use fork until it cools down to split pieces apart.