one large tomato quartered or about 12 cherry tomatoes
1 oz White Balsamic Vinegar
1/4 tsp white sugar
dash of salt
sprinkle of black pepper
one jigger of vodka
Blend tomatoes in blender or just mash tomatoes until extra juicy
strain thru a mesh strainer to remove seeds and skins
add all ingredients to a glass and stir until well combined
Pour over ice in a coctail glass of your choice
garnish with black pepper and a leaf of fresh basil
🍅🥣 Creamy Roasted Tomato Basil Soup
Ingredients:
• 2 lbs ripe tomatoes, halved
• 1 small onion, quartered
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Arrange the tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and black pepper.
3. Roast for 35–40 minutes, until the vegetables are tender and lightly caramelized.
4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and sugar, then simmer for 10 minutes.
5. Blend until smooth using an immersion blender or a countertop blender.
6. Stir in the heavy cream, chopped basil, and balsamic vinegar.
7. Simmer for another 5 minutes, stirring occasionally.
8. Taste and adjust seasoning if needed. Serve hot with fresh basil and crusty bread. 🍅🌿🥣
BOURBON ESPRESSO OLD FASHIONED
The perfect way to smart your Saturday sweet friends!!!!
INGREDIENTS
Brown Sugar Syrup (if making)
1 cup brown sugar
1 cup water
For the cocktail:
2 ounces bourbon
1.5 ounces (1 shot) of freshly brewed espresso
3/4 ounce brown sugar syrup
2 dashes of chocolate bitters
INSTRUCTIONS
If making homemade brown sugar syrup (store-bought works great, too!), add the brown sugar and water to a saucepan and cook on medium until all the sugar has dissolved. Set aside and let cool.
Brew the espresso and let it cool slightly.
Add ice to a rocks glass and top with the bourbon, syrup, espresso, and bitters.
Stir to combine.
Garnish with shaved chocolate and 3 espresso beans.
Grandma's Famous Sweet Potato Butter Cake
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 ½ cups cooked and mashed sweet potato purée (roast or boil sweet potatoes, then peel and mash smoothly)
½ cup buttermilk
1 tsp vanilla extract
For the Caramelized Glaze & Topping:
½ cup (1 stick) unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
A pinch of salt
Instructions:
Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream Butter and Sugar: In a large mixing bowl (using a hand mixer or stand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the mashed sweet potato purée and vanilla extract and mix until fully combined and smooth.
Combine the Batter: Gradually add the sifted dry ingredients to the sweet potato mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined; be careful not to overmix.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Prepare the Glaze: While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine the butter, brown sugar, heavy cream, and a pinch of salt. Bring to a low boil, stirring constantly, and cook for 2-3 minutes until the glaze is smooth, thickened, and a rich caramel color.
Cool and Glaze: Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. While the cake is still warm, carefully invert it onto a wire rack over a baking sheet (to catch any drips). Use a skewer or fork to gently poke holes all over the top surface. Slowly pour the hot caramel glaze evenly over the warm cake, allowing it to soak in and pool slightly to create that beautiful, high-gloss finish. Let the cake cool completely before slicing and serving.
Homemade Ice Cream
2 cans Eagle Brand Sweetened Condensed milk
8 oz Cool Whip
1 tsp vanilla
1/4 tsp salt
6 cups 2% milk
Mix all ingredients together. Mix well and pour in a gallon ice cream freezer. Freeze. This makes a nice creamy vanilla ice cream. ☺️
Copycat Subway Italian Herb and cheese subs!
Dough:
3 cups warm water (approx. 110°F)
4 tbsp dry active yeast (or 2 packets)
1/4 cup sugar
1/3 cup oil (vegetable or canola)
1 tbsp salt
2 eggs
1/3 cup instant mashed potato flakes (optional but recommended)
7 1/2 cups bread flour (all-purpose works for a softer bread)
Topping Mixture:
1 tbsp oregano
2 tbsp garlic powder
1 tbsp dried parsley
2 tbsp parmesan cheese
1 cup Colby Jack cheese (finely shredded)
Mix together:
In the bowl of a stand mixer whisk together the yeast and water. Whisk in the sugar, oil, salt, eggs, and the mashed potato flakes if using.
Add the flour and knead for 6 minutes over low speed. Rest the dough for 10 minutes.
Transfer dough onto a floured surface and cut into 4 equal pieces. Cut each piece in half again to make a total of 8 pieces. Gently pat and roll into a 12-inch log.
Wet the tops with water.
Dredge into the Italian Herb Blend.
score the tops (3-4 slashes.)
Allow dough to rise until tripled in size (up to 1 hour if rising in a warm place.)
Sprinkle the tops with shredded Colby and Monterey Jack Cheese.
Bake for 15-18 minutes at 375°F.
Classic Lemon Drop Martini
Get ready to sip on a burst of sunshine with this Classic Lemon Drop Martini! 🍋🍸 Perfect for any occasion, it’s crisp, refreshing, and oh-so-zesty.
Ingredients:
- 2 oz vodka
- 1 oz fresh lemon juice
- 1/2 oz triple sec
- 1/2 oz simple syrup
- Ice cubes
- Sugar for rimming the glass
- Lemon twist for garnish
Directions:
1. Start by rimming your martini glass: dip the rim in lemon juice, then into sugar for that perfect sweet edge. Set it aside and admire your work!
2. In a cocktail shaker, combine the vodka, fresh lemon juice, triple sec, simple syrup, and a handful of ice. Shake it up like you mean it until everything is nicely chilled.
3. Carefully strain the mixture into your prepared martini glass—get that sugar rim looking fabulous!
4. Finish off with a cheerful lemon twist on top for a pop of color and flair.
5. Pro Tip: For an extra chill, pop the glass in the freezer for a few minutes before serving.
Cheers to flavorful moments and lively gatherings! 🍹✨ Enjoy your cocktail!
