Pumpkin Cookies with Penuche frosting!

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I made these easy drop cookies a couple weeks ago for a football party at Sweet One and TT's house, they are so soft and chewy. Then, I posted a picture the other day on Twitter and you all went a little nuts!! 

Rosemary Chicken Chowder

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I have a delicious recipe for you all today! This is officially my new favorite soup. So, so delicious. And so easy to make!

Peter Peter Pumpkin eater! Ravioli to die for!!

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 With all of the pumpkin dessert recipes that have been televised and blogged about, I thought it was about time I feature a recipe that uses this incredible squash in a savory application. This ravioli has been  a favorite of mine - warm with the scent of toasted pecans, the mingling flavors of rosemary and sage; the perfect balance of flavors, all complimenting one another, in harmony. Sweet and savory hand-in-hand. I look forward to Fall every year when, it feels so good to make this delicious dish.

Tiempo para FIESTA! Cinco de Mayo

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My son in law Nate Dogg!! A shot of tequila while hanging like a marlin!!

Cinco de Mayo is a holiday celebrating Mexican heritage. It commemorates the Mexican victory over the French at the Battle Of Puebla on May 5, 1862. Cinco de mayo means 5th of May.Cinco De Mayo is celebrated with music, feasting, and dancing. Parades and festivals are held all over Mexico and the United States. Recently Cinco De Mayo has become more and more commercialized. in fact when we lived in Mexico, we found out they don't even celebrate!! They will have celebrations at Cabo Wabo, El Squid Row, etc., but, it's more for the Americans!!

Today's Celebration

For the most part, the holiday of Cinco de Mayo is more of a regional holiday in Mexico, celebrated most vigorously in the state of Puebla. There is some limited recognition of the holiday throughout the country with different levels of enthusiasm, but it's nothing like that found in Puebla.

Celebrating Cinco de Mayo has become increasingly popular along the U.S.-Mexico border and in parts of the U.S. that have a high population of people with a Mexican heritage. In these areas the holiday is a celebration of Mexican culture, of food, music, beverage and customs unique to Mexico. 

                          Fiesta Time!

The Attire:

It's a fiesta! Not a upscale shindig! Laid back- wear a tropical shirt, the brighter the color the better! There is no such thing as a "too tacky" tropical shirt to party in. The sarong, ladies only please! These floral-print wrap dresses are  a fun way for lovely ladies to party! Sombrero's for all! While fun footwear is acceptable, you may also prefer bare feet or a pair of flip flops. In either case it is important to let your toes breathe free..........or not!

                                             En Fiego! (On FIRE!)

The atmosphere:

 Bright colored table cloths, Mexican flag's, paper umbrella's in the drinks. Use colorful sand buckets filled with sand, flowers, flags and paper umbrellas as centerpieces. Lots of funny signs, some ideas follow.

Pictures of this vase are at the end of this blog. It is a vase in a vase. I have filled the outer vase with various peppers, molding a well, for the inner vase.

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The drink puts the "happy" in happy hour!

                                           Gold Margarita

2 ounces tequila
2 ounces simple syrup
1 ounce Grand Marnier
1 ounce lime juice
1 ounce lemon juice
lime wedge for garnish

Combine the ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into a glass. If serving frozen, combine the ingredients in a blender with 3/4 cup crushed ice and blend until smooth. Pour into a glass. Garnish with a lime wedge.

                   EL PINA DIABLO MARGARITAS

Ingredients

• 2 oz of Pineapple and Chili Serrano infused Tequila
• ¾ oz Cointreau
• Splash of pineapple juice
• Fresh sour mix

Preparation

• In a pint glass filled with ice add 2 oz of Pineapple and Chili Serrano infused Tequila, ¾ oz of Cointreau, a splash of pineapple juice, and fill glass with sour mix.
• Shake vigorously until frothy and pour into glass.
• Garnish with a lime wedge and serrano chil

Virgin or NOT!

                     Frozen Virgin Margaritas

INGREDIENTS:

2 tablespoons kosher salt
1/2 lime, cut into 4 wedges
1 can (6 ounce size) frozen limeade concentrate, thawed
1/4 cup orange juice
4 cups ice cubes

DIRECTIONS:

Place the salt in a shallow dish. Rub the rim of individual margarita glasses with a lime wedge and dip the rims into the salt; set the lime wedges aside.

In a blender, blend the limeade, orange juice, and ice cubes on high speed for 1 to 2 minutes, or until well blended and the ice cubes are crushed.

Pour evenly into the glasses and garnish with the lime wedges. Serve immediately.

Activities: Have activities to do, some ideas!

Arm wrestling competitions! My son in law is on the right, Ross.

Push up competitions! Son in law in the mix!

Dancing! Me, Ross(son in law) and our daughter Laura.

                               
                          The Fiesta Food



                                                 Ceviche

I know most people think enchiladas, tacos and tortilla chips when asked what food comes first, for me, I think Ceviche! This dish is particularly good on a hot Summer day.

Yes, I used all my peppers in the table arrangement! Note, buy more peppers!!

1/2 lb. small scallops
1/2 lb. baby shrimp
1/2 cup Lime juice
1/2 cup Tequila (Yummy)
2 Jalapeno's, chopped
2 T. Cilantro, chopped
1 RED bell pepper, chopped

Toss all the ingredients together in a glass bowl, cover and chill in the refrigerator for at least 4 hours. Serve very cold on lettuce leaves or with tortilla chips. Serves 4-6

                                          Wee Bears Favorite!

                                          Queso Fundido


8 oz. Asadero or Monterey Jack cheese
1 oz green onion
4 oz. Mexican chorizo sausage
1/4-1/2 C. Pico de Gallo
1 package flour or corn tortilla's

Cook the chorizo in a skillet, then drain off the grease.

In a baking dish, spread half of the grated cheese, green onion and pack down. Cover with the drained chorizo, then top with the rest of the cheese and onion.

Set the oven to broil (450-500 F) and cook 4-6 minutes until the cheese is melted and bubbling.

Warm the tortillas in a dry skillet. To serve, fill the tortillas with hot cheese-chorizo mixture and top with the pico de gallo. Serves 2

* A picture of the vase without peppers or flowers. I use it a lot!! Bought at Safeway Floral, for $19.95.

*Fridays blog will continue the Cinco 'De Mayo fun! Lobster tacos and Ibarra flan! Ibarra is mexican chocolate, if you can't find it, you can substitute chocolate with a bit of cinnamon!! So get some friends together and let's party!!

Asparagus Leek soup for St. Patrick's Day!

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Frank Sinatra said, "Alcohol may be man's worst enemy, but the Bible says love your enemy."  The Irish certainly love their drink. Is it any wonder then that even their coffee has alcohol?

This week I will be posting some fun recipes for your St. Patrick's Day feast, which falls on Saturday. And, some ideas for your table. so, even if you are not Irish, let's have some fun and plan a party or a special dinner for your family. After all, if you can't beat the "Winter Blues", let's join them with a hot alcoholic beverage, comfort food and some fun with friends and relatives!

Wee Bear loves his coffee, so, today I am offering a spin on Irish coffee, that he enjoys, not only on St. Patrick's Day,  but, during the Christmas Holiday as well. 

Irish Coffee Eggnog

1 quart commercial eggnog or homemade (recipe follows)

1 1/1/3 c. your favorite brewed coffee

2/3c. Irish cream liquor

1/2 c. brandy

1/2 c. sugar

* Combine all ingredients, stirring to dissolve sugar. Chill overnight.

Recipe: Classic Eggnog

• 5 egg yolks
• 2/3 cup sugar
• 1 cup heavy cream
• 2 cups whole milk
• 1 1/3 cups good quality bourbon or whiskey
• 1/3 cup spiced rum
• Pinch of salt
• 1 tsp vanilla
• 1/2 tsp nutmeg plus more for garnish

1. Whisk yolks with sugar until creamy and sugar begins to dissolve.
2. Add cream, milk, bourbon and rum and stir to combine.
3. Stir in nutmeg and vanilla and chill well.

  Start with some fun dinnerware!

These beautiful handcrafted bowls are made in Africa, I chose to mix and match the different patterns to create a fun and colorful table. You could also use teacups and saucers, that your Mom or Grandmother may have given you. 

My favorite Asparagus Leek Soup

Adapted from Eva Kenly

2 1/2 c. thinly sliced leeks, white and light green part

1 1/2 lb. asparagus, peeled and cut into 1/4" rounds

3 T. butter

1 c. parsley leaves

6 c. chicken stock

1 c. frozen peas, thawed

1 c. heavy cream, or half and half

In a large, heavy saucepan, over low heat, melt the butter and cook leeks for 3-4 minutes. Stir often.

Add the asparagus and cook, stirring, for another 4 minutes. Then, add parsley leaves and chicken stock. Partially cover pot and cook for 20 minutes, or until asparagus is almost tender. Add peas and cook for 10 minutes.

Puree in batches in a food processor or blender. Strain into a clean saucepan, add the cream and heat through. Season to taste.

*I have served this soup in hollowed out small pumpkins for Halloween or hollowed out red peppers for Christmas. For St. Patrick's you could pick green peppers.  Make sure to pick round ones, that will stand on a plate.

We are happily reunited with our doggies Moose and Bandit. I took Bandit for a 3 mile hike yesterday afternoon, he was jumping for joy. Wee Bear unpacked his suitcase and watched golf. Our missing bag, showed up at our door step just before dinner......Yippee! Vacation is fun, but, it was nice to sit down to a homemade dinner of Roast Loin of Pork with sauce Robert, mashed potatoes and green beans..............ahhhh the comforts of home :-)