What can make you feel better, maybe if #H50 is serving up a little comfort food.

When things have you under the weather and feeling down, there are many types of foods that have been shown to improve happiness, guess that is why they are called comfort foods.  

Comfort foods have a psychological benefit, they can conjurer up memories of days gone by.  For example if your mom's chocolate layer cake cheered you up when you were younger, replicating that recipe will help brighten your spirits on the darkest day.   I know these are for the most part the foods we eat on special occasions and not everyday since they are not healthy (reproducing a healthy version may be a blog for another day) but they do what they are meant to do, provide comfort when needed,  which, in the long run, that is what we are seeking.   

Grandma's  Chicken Soup

When you're not feeling good who doesn't love a nice bowl of

chicken soup.  It really does nourish the heart and soul. The main ingredient to this recipe, besides the chicken, of course is your love.  My grandmother always made soup when ever I felt the least bit ill, and when I did not live at home I took my containers to go so I could freeze them.  

3 cups cooked chicken, cubed 

4 cups chicken broth

3 cups water

6 large carrots, cubed

4 stalks celery, chopped 

3 small onions, quartered

1 tsp kosher salt

1 Tbsp italian seasoning

2 tsp chicken base, optional (to taste)

fresh cracked pepper to taste

12 oz egg noodles, uncooked

1. In a large pot, add chicken broth, warm chicken broth over medium heat. 
2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking.  Serve with crackers, or fresh bread. This soup freezes well for later use.

Creamy Mac 'n' Cheese with 

Ham and Tomatoes

What screams comfort any better than mac & cheese, well maybe this twist on the classic, creamy macaroni and cheese flavored with diced ham and tomatoes.

1/2 tsp baking soda

2 Cup shredded sharp Cheddar cheese 

3 Tbsp butter

3 Tbsp all-purpose flour

1-14.5 oz can  petite diced tomatoes, drained

1 cup whole milk

non-Stick Cooking Spray

8 oz  elbow macaroni, uncooked

2 Cup fully cooked lean ham, chopped 

1/4 tsp salt

1/8 tsp ground black pepper

1. Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside.
2. Melt butter in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently. 
3. Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish.
4. Bake, uncovered, 20 minutes, or until lightly browned.

Chili and Cornbread

This is a rather unique two-in-one dish that is perfect for the family, or if your entertaining a crowd.  Mexican-inspired chili couples with tender golden cornbread laced with jalapeños.  This is comfort on so many levels.

1 lb lean ground beef

1 packet taco or chili seasoning mix

2 -8 oz cans tomato sauce

1 -15 1/4 oz can whole-kernel corn, drained

1 -15 oz can black beans, rinsed and drained

1-12 oz  can  evaporated milk, divided

2- 8.5 oz boxes corn muffin mix

2 large eggs

1- 4 oz can  diced green chilies, undrained

1- 1/2 cups shredded cheddar cheese, divided

1. Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
2. In large skillet, cook beef over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish. 
3. Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
4. Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.  Serve along with chopped avocado, sour cream and salsa.

Beef Stew with Veggies and Potatoes

This dish can warm your soul on any night, it is a warm bowl of goodness.  Make a big batch for the entire family and serve it up throughout the week.  The best part this comfort dish is made in the crockpot so set it and forget it. 

2 tbsp. vegetable oil

3/4 cup Flour

1 tsp garlic powder

1 tsp paprika

2 lbs lean stew beef

1 onion, quartered

1 clove garlic, minced

2 cups beef broth or bouillon

1 tsp. salt, or to taste

1 Tbsp lemon juice

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp paprika

2 bay leaves

6 carrots, cut in pieces

6 medium potatoes, cut in pieces

1/3 cup cold water blended with 3 Tbsp flour

1. Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the crockpot. 
2. Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender. 
3. About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

Chocolate Layer Cake

Did someone mention chocolate cake, everything you might remember, but with a few well deserved shortcuts.  This recipe is actually originally adapted from Hellmann's Super-Moist Chocolate Mayo Cake. Trust me you will find a lot of comfort and pleasure in this cake.  

1 box devil's food cake mix

1/4 cup unsweetened cocoa

1 cup mayonnaise

3 large eggs

1 cup water

2- 16 oz containers chocolate frosting

1/4 cup sour cream

2 tsp vanilla extract

1/2 cup chopped almonds, toasted

1 cup sweetened flaked coconut, toasted

1. Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. 
2. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean about 35 minutes. 
3. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
4. Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
5. Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. 
6. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. 
7. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Espresso Martini Cocktail

This is your bonus because a cocktail, can always make you feel a little bit better.

1 oz brewed espresso

1- 1/2 oz vodka

1- 1/2 oz coffee-flavored liqueur

1 oz white creme de cacao

1 cup ice

1. Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

A Night Out at the Roller Derby

So the Hawaii Five-0 episode was “Na Ki'i” (Dolls), but what interested me more was that it had this central theme roller derby.  Of course for the guys was a good thing you all got to see Catherine looking better than ever. Given the interesting venue, of course Detective Williams gave us some insight.  It had me thinking about the game in general, it's history, and being who I am the history of the good old concession stands that go along with it.

First the roller derby is played by two five member teams, that are roller skating in the same direction around a track. This is contact play consists of a series of short match-ups, or what they call jams.  This is when the jammer, or scoring player, takes out members of the other team. 

This is where is may seem a bit confusing, since both teams are playing both offense and defense at the same time, as they help their own jammer while reaping havoc with the opposing team.   At this point not sure if football is slightly less confusing?


Funny this is this sport has been around since the 1930's, with credit going to Seltzer and  Runyon are credited with the rudimentary sport to its initial competitive form. 

Now it was back in the 1940's the sport took off in over 50 cities, and seen by over over 5 million people.  As like wrestling   In the ensuing decades, however, it predominantly became noted more for theatrics than athletics.  

Though the shift now has been more towards the sports and entertainment.  The player's colorful alter egos and their unique uniforms remained, with the scripted theatrics pretty much abandoned.   









Of course if you are going to enjoy some time out you are going to need to eat, right?  There is so many for any patron to choose, which concession stands they are going to purchase their tasty delight.  So when did the concession stand start?


These stands were not originally run by the movie, but rather most of the time sold by outside people or even actual movie patrons themselves.   Though not really thrilled with the idea with food being consumed within their walls.  Money being the great motivator, the Depression moved in, and movie theaters saw an opportunity to make more money, so the in house concession stand was born.

As the 1930's moved into full swing, concession stands became a movie theater were a main fixture.   Then as WWII caused sugar shortages, which affected candy, popcorn became a more popular food choice.   A funny statistic was noted in the late 1940's into the early 1950's even with a slowing in ticket sales concession sales were up, goes to show, people love to eat.  


Now there are so many types of foods served at a concession stand, though you can get quite a bit of junk you can get some high end food as well.  But the staples you can find are usually french fries, ice cream, popcorn, pizza, hot dogs, soft drinks, candy, snow cones, cotton candy, and pretzels.  



I hope you liked this little walk through history, it was kind of interesting for me.  I hope you enjoy my take on concession food for home.  Whether you try them with your next sporting event, or when you re-watch this episode of H50, hope hope you enjoy.

Cath is smiling cause she is sending the boys out for food.

Cheese and Bacon Fries

1-32 oz package French Fries
1- 15 oz can nacho cheese sauce
6 slices bacon
½ cup green onions, sliced
creamy ranch dressing

1.  Heat a large fry pan to medium low heat. Add bacon strips and cook turning once until crispy, about 10-15 minutes. Drain on paper towels. Once bacon has cooled crumble it into bits.
2. Cook the French fries in the deep fryer or bake in the oven according to package directions. Drain on paper towels.
3. In a small sauce pan heat nacho cheese sauce until heated through. Divide fries evenly and place onto individual plates for serving. Top with nacho cheese sauce, creamy ranch dressing, crumbled bacon, and green onions.

Thin-Crust Pizza with Onions, Mushrooms, 

and Ricotta

Olive oil
1 small red onion, halved and thinly sliced
Pinch of sugar
1 tsp balsamic vinegar
2 large flour tortillas 
1 cup shredded Asiago cheese 
2/3 cup ricotta cheese
6 cremini mushrooms, trimmed and thinly sliced
salt and black pepper

1. Preheat the oven to 450°F.   
2. Heat 1 Tbsp olive oil in a small sauté pan on medium high heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat. 
3. Line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil. 
4. Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper. 
5. Place the baking sheets in the oven. Bake until the crust is crisp and brown all over, the time varies, depending on the oven, start with 10 minutes and check, rotating the sheets to ensure even baking. 
6. Cut with a pizza cutter or a knife.

Buttery Soft Pretzels

4 tsp active dry yeast
1 tsp white sugar
1-1/4 cups warm water, about 110 degrees F
5 cups flour
1/2 cup white sugar
1-1/2 tsp salt
1 Tbsp vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.

Potluck Monday are you up for the Challenge?

It is Monday morning, and for most a start of another work week, for others they are just getting themselves out from under this super storm.  So I wanted to try something very different, I wanted to to start a potluck gathering of my ohana.  Let's face it, many of my friends know I have spent the past week without electric, and the weekend throwing out all the food in my house.  

Now this is not a pity party because there are way to many people int his region where I live that have it way worse than I do.  This call to arms is a potluck dinner, which as many of you know is a gathering of people where each person or may contribute a dish of food they have prepared  for everyone to enjoy. 



So I am asking you to contribute not a dish but a recipe, a potluck supper idea that can be shared with others. So are you my ohana up to this challenge?  I have  started with my own recipe, so what kind of pot luck supper ideas can we discover together? Are we up for the challenge? Please email your recipes to cherylsrecipe@yahoo.com.  I look forward to hear from you and posting the potluck recipes, and even pics (including your favorite H50) if you have any all week.

Baked Chicken and Rice

2 lbs of assorted chicken pieces
1 cup rice
1 can cream of chicken soup
1-1/2 cans water
1-1/2 cup peas (frozen or canned well drained)

1. Preheat oven to 350 degrees. 
2. In a small bowl mix  soup and water. Spray a roasting pan with non-stick spray.  Sprinkle rice over bottom of roasting pan. Add soup, peas, then place chicken pieces on top. Salt and pepper to taste. 
3. Cover with foil and cook 350 degrees for 1 hour. 

Premiere Monday

As Monday befalls us and we get ourselves ready for a new season, new characters, and new plot lines. I know many of you are as excited as I am to see what roller coaster ride is waiting for us.  


 
Some very lucky fans were able to grace the red carpet last evening with our favorite cast and wish them well on the season ahead. As for us we offer support the best way we know how and celebrate as ohana know best.



I suppose today how about a simple premiere party plan. Invite your friends over catch the season premiere, show them what style we #H50 fans have. This is great for any get together, but thought this would just give you you a kick start.

Ahi Tuna Poke

2lbs sushi grade Ahi tuna steaks, cut bite-size pieces
1/2 cup soy sauce
3/4 cup chopped green onions
2 Tbsp sesame oil
1  Tbsp  grated fresh ginger
1  chili peppers seeded, and finely minced
Coarse salt to taste
1  Tbsp  toasted sesame seeds
1  Tbsp  finely chopped toasted macadamia nuts
Napa cabbage

1. In a large bowl, combine tuna, soy sauce, green onions, sesame oil, ginger, chili pepper, salt, sesame seeds, and macadamia nuts; mix lightly. Cover and refrigerate at least 2 hours before serving.
2. To serve, shred cabbage and spoon poke over top to serve.

Teriyaki Meatballs

 (cheating recipe)

1-1/2 lb bag frozen meatball (beef or turkey)
3 Tbsp Cornstarch

1/4 cup sugar

1/3 cup shoyu (or soy sauce)

1-14 oz can beef broth

1/4 cup dry sherry or dry white wine

2 Tbsp minced ginger

2 tsp minced garlic

1. Mix cornstarch, sugar, shoyu, broth, sherry, and cook until thick.  Add frozen meatballs and heat thru until hot and serve.

Fiery Pupu Wings 

(from Best of Hawaii Cookbook)

2 1/2 lbs. chicken wings, cut at joints 

oil for frying

Marinade:

2 cloves garlic, minced

1 Tbsp sesame seed oil

1 Tbsp soy sauce

1 Tbsp dry sherry

1 Tbsp brown sugar

2 tsp. mirin sake

2 tsp. ginger, grated

1 tsp. salt

1 tsp. cayenne pepper, to taste

pinch freshly ground black pepper, red pepper flakes, opt.

Batter:

1/2 c. flour

½ c. cornstarch

2 large eggs, beaten

3/4 c. water

Sauce:

¼ c. soy sauce

2 Tbsp brown sugar

2 Tbsp rice wine vinegar

2 Tbsp sesame seed oil

2 cloves garlic, minced

2 tsp. fresh ginger, minced

2 stalks green onion, chopped

2-3 tsp. Thai chili garlic paste, to taste

1. In a small bowl; combine marinade ingredients. Marinate chicken 2 hours. In a wok or deep fat fryer, heat oil. 
2. In a mixing bowl, combine batter ingredients. Dip chicken into batter; deep fry until golden. 
3. In a mixing bowl, combine sauce ingredients.  Drizzle sauce over chicken.

Puka Punch

2 oz. white rum 
1 oz. fresh lime juice
3⁄4 oz. dark rum

3⁄4 oz. fresh orange juice

3⁄4 oz. pineapple juice

3⁄4 oz. passion fruit syrup

2 tsp. honey mixed with 2 tsp. hot water, chilled

1⁄4 oz. falernum

1 dash Angostura bitters

3⁄4 oz. 151-proof rum (optional)

Pineapple slice, orange wedge, 

   and maraschino cherry

1. Put 1 1⁄2 cups ice cubes into a blender; crush. Add first 9 ingredients; blend on high speed. Pour into a tall glass.
2.  Slowly pour 151-proof rum over back of a spoon into cocktail. Garnish with pineapple, orange, and cherry.

Thanks Candy for getting a shot of Michelle
with her hair up.

Mai Tai

1 oz Light rum  

1 oz Dark rum 

1/2 oz Triple Sec 

1/2 oz Oregeat 

1 oz sweet & sour 

1. Fill 14 oz glass to the top with shaved ice. Pour in the rums, triple sec, orgeat and spash it with a little sweet and sour. Stir to mix and Garnish.. 

Happy Hour Friday

Happy Friday, the ending to a very special week with the first week of filming getting under their belt, and a very lovely blessing on Monday.  I thought I might come up with a special Happy Hour menu for our H50 team.  This extensive menu has been inspired by some of my ohana,  this past week I had asked a few friends to give me some favorite foods, and beverages.  They had no idea how I planned on using their choices, or when.  


That being said, with the blessing this week I had taken a moment to reflect on many things, one being some very special people, of which without their support, friendship and especially their ability to head slap when needed, I would not be the Kelela typing here right now.  So to my ohana, I say from the bottom of my heart mahalo.






The cocktails I thinks are tasty, but the play on food my tantalize your taste buds today.  There is lobster, fried chicken, steak, lasagna and nachos.  Truly as eclectic as my friends and I hope you find just as inspiring. 


Poinsettia Cocktail



1 cup vodka
1 cup Champagne
2 cups cranberry juice
crushed ice
8 strips orange zest, each about 1/4" wide and 2" long

1. Combine the vodka, Champagne and juice in a large-stemmed red wine glasses. 
2. Add crushed ice and stir until the mixture is well chilled. 
3. Twist the orange strips over the glass, drop them in, and serve.

Lobster and Mango Cocktail



1/3 cup mayonnaise
1/3 cup plain yogurt
2 Tbsp Cognac
1  Tbsp  ketchup
1  Tbsp fresh lemon juice, or to taste
4- 1 1/2-pound live lobsters
3 firm-ripe mangoes
1 cup finely diced celery
4 whole Belgian endives plus 12 leaves for garnish
3  Tbsp  minced fresh chives 

1. In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. 
2. Place the lobsters into a large pot of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. This can be prepared up to this point 1 day in advance.
3. Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. 
4. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and  chives.

Pitcher of Mai Tai 


2 cups dark rum
1 cup light rum
1 cup triple sec
3 1/2 cups orange juice
3 1/2 cups pineapple juice
2 cups sweet n' sour mix
1/2 cup grenadine

1. Combine all ingredients in a large pitcher. Stir to mix, serve over ice

Mini Fried Chicken and Waffle Appetizer


10 sprigs fresh thyme
3 chicken thighs, boneless with skin on, cut into small ½ inch cubes
Kosher salt and freshly ground pepper
2 cups buttermilk
1 tablespoon hot sauce
1 16oz bottle of peanut oil
Maple syrup
Mini Toaster Waffles 
2 cups flour
2 tsp salt
black pepper
¼ tsp cayenne

1. Remove the leaves from 5-6 sprigs thyme and mince finely.  Set aside. Cut the chicken thighs into ½-inch square pieces leaving some skin on each little piece. Toss with 1 teaspoon of salt, pepper and 1 tablespoon of the minced thyme. 
2. In a medium bowl mix the buttermilk with 1 tablespoon of hot sauce and add the seasoned chicken pieces to the buttermilk mixture. Mix well and add any remaining thyme to the buttermilk. Cover and refrigerate overnight. 
3. Remove the chicken in buttermilk from the fridge and drain in a colander.  Scoop 2 cups of flour in a pie plate or shallow bowl and season with 2 teaspoons salt, black pepper and ¼ teaspoon cayenne pepper. Add the chicken pieces to the flour mixture and toss well, thickly coating each piece. 
4. In a large saucepan heat 2-3 inches of peanut oil to approximately 350 degrees. Carefully add chicken in batches, do not over crowd the pan or the the oil will cool off. Turn occasionally until browned on all sides, then remove to a paper towel to drain. Repeat with remaining pieces. 
5. Toast the mini waffle rounds until golden brown and top each round with a piece of warm fried chicken. Drizzle with warm maple syrup before serving.

'57 Chevy



1 oz. Southern Comfort 
1 oz. Crown Royal 
1 oz. Amaretto 
Pineapple Juice 
Orange Juice 
1 splash Grenadine 

1. Fill a highball glass with ice and pour in the liqueurs. Fill the rest of the glass with equal parts of the juices and top off with a splash of grenadine. 
2. Cover the glass with a shaker and shake well. Remove shaker from glass and serve.

Steak Bites with Bloody Mary Dipping Sauce



1 Tbsp extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 Tbsp Worcestershire sauce
2 tsp hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend 
6 to 8 inch bamboo skewers

1. Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.  
2. Heat nonstick skillet over high heat, coat meat lightly in oil, season with steak seasoning blend. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. 
3. Surround the dip with meat bites and set several bamboo skewers along side meat.

Hurricane

1/2 oz spiced rum
3/4 oz dark rum
3 oz passion fruit
3 oz mango juice
2 oz sweet and sour mix
1 wedge lime

1. Add spiced rum, dark rum, passion fruit, mango juice, and sweet and sour mix.  
2. Shake and pour into hurricane glass or other specialty glass filled with crushed ice.
3. Garnish with lime wedge.

Mini Lasagna Bites

1 package of Wonton Wrappers 
1/2 lb. ground beef
1/2 lb. ground sausage 
1 jar of your favorite pasta sauce or your own homemade sauce
15oz ricotta cheese
1 egg
1 bag of shredded mozzarella cheese
1/4 cup Parmesan cheese
Salt and Pepper to taste

1. Preheat oven to 375 degrees. Brown beef and sausage in a large skillet on medium heat and then drain excess fat. Add 1/2 (+ more to taste) sauce and turn temperature to low.  
2. In a large mixing bowl combine ricotta cheese, egg, Parmesan cheese, mozzarella cheese, and salt and pepper to taste.  
3. Coat 2 – 12 cup muffin tins with cooking spray. Line each one with one wonton wrapper.  Using a melon ball scoop,  drop one scoop of the ricotta mixture on each wonton wrapper.  Drop one scoop of the meat mixture on top of the ricotta. Layer another wonton wrapper, and repeat process.  
4. Top with shredded mozzarella and bake for 10-15 minutes or until the cheese is melted and the wontons are golden brown.  
5. Remove from the oven and let cool in the muffin tins for 5 minutes before removing to a serving plate.

Red Velvet Martini 




1/2 oz chocolate vodka
1/2 oz vanilla vodka
1/2 oz raspberry liqueur
Splash of  chocolate liqueur

1. Pour all ingredients into a martini shaker, shake and strain into a chilled martini glass rimmed with sugar and drizzled with white chocolate and raspberry sauce.

Nachos with Chunky Guacamole



1 Tbsp olive oil
2 small onions, chopped
2 garlic cloves, crushed
1/4 lb ground lean beef 
2 tsp ground cumin
2 tsp ground coriander
2 long red chilies, seeded, finely chopped
1-15 oz can red kidney beans, drained, rinsed
1-15oz can crushed tomatoes
extra light sour cream, to serve
tortilla chips

guacamole
1 small red onion, chopped
1 large avocado, chopped
1/4 lb cherry tomatoes, quartered
1/2 cup fresh cilantro
1 1/2 Tbsp lime juice

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add ground beef, cook, stirring with a wooden spoon to break up, for 5 minutes or until browned.  
2. Add cumin, coriander, chili and beans. Cook, stirring, for 2 to 3 minutes or until fragrant. Add tomato, reduce heat to low. Simmer for 5 minutes or until thickened. Season with salt and pepper.
3. Make guacamole, place ingredients in a bowl. Season with pepper, stir to combine.
4. Place tortilla chips on a serving plate. Top with beef mixture and guacamole. Serve with sour cream.

To my friends Wanda , Ronnette, Ellen, Cath, Sandy, Mel and Jana, I love you guys and thanks for everything.

If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.