Culinary Warfare

Peppermint Bark

Peppermint Bark couldn't be any easier or any tastier; it's the perfect extra!!!

Prep Time: 10 Minutes
Cook Time: 8 Minutes
Ready In: Overnight
Servings: 2 Pounds

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INGREDIENTS

2 cups crsuhed peppermint candies

1-1/2 pound melted white chocolate

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DIRECTIONS:

1. Crush candies in a food processor with knife blade attached.

2. Melt white chocolate over a double-boiler on medium heat to avoid scorching.

3. Stir candies into chocolate and pour onto a lightly greased cookie sheet. Let sit overnight to harden.

4. Break into piece and store in a zip-locked bag.

*** Transfer to a cellophane bag and tie with a festive bow to give as a gift.

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Made in Heaven Macaroons

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 2 Dozen

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INGREDIENTS

1-1/3 cups flour

11 cups of flaked, sweetened coconut

1/2 teaspoon salt

14 ounce can sweetened condensed milk

1 tablespoon pure vanilla extract

1 tablespoon pure almond extract

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DIRECTIONS:

1. In a large bowl, combine flour, salt, and coconut.

2. Stir in can of milk and extracts. Keep stirring until well blended.

3. Using an ice cream scoop, scoop 9 cookies each onto 2 baking sheets that have been lined with parchment paper.

4. Bake in a 350 degree oven 14-16 minutes until coconut is toasted.

*** Switch cookie sheet half way through to insure even baking.

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Mud Pie

Nothing says lovin on a hot day like a slice of this wicked Mud in Youe Eye Mississippi Mud Pie!

Prep Time: 5 Minutes
Cook Time: None
Ready In: 5 Hours
Servings: 8

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INGREDIENTS

1 pint premium vanilla ice cream, softened

1 pint premium coffee ice cream, softened

1 chocolate wafer cookie crust

2 cups high quality fudge sauce, melted

Whipped Cream:

2 cups heavy cream

1/4 cup pwdered sugar

1 tablespoon pure vanilla extract

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DIRECTIONS:

1. Pour 1/2 cup of the fudge sauce into the bottom of the pie crust.

2. Scoop half of the vanilla and coffee ice cream on top of the fudge sauce. (The hot fudge helps the ice cream to melted a little and blend together.)

3. With the tip of a knife swirl flavors together a bit.

4. Pour 1 cup of hot fudge sauce over ice cream and repeat with remaining ice cream.

5. Freeze pie until slightly firm (2 hours) and drizzle remaining 1/2 cup of cooled fudge over the top.

6. Whip cream by combining cream, powdered sugar, and vanilla in a medium sized bowl. Beat with an electric mixer until peaks form. Pipe whipped cream decoratively around the perimeter of the pie. Freeze for 2-3 more hours until firm.

7. Garnish with cherries and serve.

8. Let pie sit out for 20 minutes before cutting and serving.

*** You can use a plastic bag with a corner cut out to pipe your cream if you don't have a patstry bag.

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

FROSTY ROOTBEER FLOATS

This is one of the best treats from childhood!

Prep Time: Seconds
Cook Time: None
Ready In: Minutes
Servings: As many as you want

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INGREDIENTS

premium vanilla ice cream

cold rootbeer

frozen mugs (made from heavy glass)

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DIRECTIONS:

1. Rinse mugs in water and freeze for several hours.

2. Put two scoop of ice cream into each mug and fill will cold rootbeer.

3. Serve with long iced tea spoons and straws.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Cheery Cherry Pie

The is mondo sweet but oh-so-delicious!

Prep Time: 40 Minutes
Cook Time: 50 minutes
Ready In: 1 Hour 40 Minutes
Servings: 8

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INGREDIENTS

Pie Filling:

1 standard pie crust

5 cups whole fresh Bing cherries, pitted

1 cup sugar

3 tablespoons quick-cooking tapioca

2 tablespoons brandy

1 teaspoon pure almond extract

2 teaspoons freshly grated lemon rind

1/2 teaspoon cinnamon

Crumble Topping:

2/3 cup softened butter

1 cup sugar

1-1/2 cup flour

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DIRECTIONS:

1. In a large bowl, combine cherries, sugar, tapioca, brandy, almond extract, lemon rind, and cinnamon. Stir until well combined.

2. Let mixture sit for 25 minutes. The cherries will release some of their juices and the tapioca will soften.

3. Make the crumble topping by combining flour and sugar in a medium sized bowl. With your hands mix in butter until nice and crumbly.

4. Pour pie filling into crust. Top with crumble topping.

5. Bake at 375 degrees for 30 minutes. Then cover with foil and bake an additional twenty minutes.

6. Let cool slightly before serving.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Killer Grilled Cheese

This is possibly THE most comforting food on the planet!!!

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 2

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INGREDIENTS

4 slices of sour dough bread

8 American cheese slices

4 slices of bacon, fried until crisp and blotted

4 thick slices tomoto

butter, softened

salt

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DIRECTIONS:

1. Butter bread slices on one side.

2. Place large skillet on medium heat.

3. Place 2 slices of bread (butter side down) on skillet. Top each piece with 2 slices of cheese, 2 pieces of bacon, and 2 slices of tomato.

4. Sprinkle salt over the tomato.

5. Top with remaining 2 slices of American cheese and remaining bread (butter side up).

6. Turn temperature down to medium-low and cook until bread is a golden brown. Flip carefully and cook the other side.

The reason you need to cook on a low temperature is so that the cheese fully melts and dribbles out of the sides as you're eating... YUMMMMM!!!!!!!!!!!!!!!

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Enjoy!
Whitney & Liria

Chilled Mango Cantaloupe Soup

"Exotic and refreshing! It's so good it oughtta be dessert! My husband's favorite dinner request all summer long... now THAT'S saying something."

Prep Time: 10 minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 24

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INGREDIENTS

½ cup sugar
½ cup boiling water
4 cups frozen mango chunks, thawed
2 cups fresh or frozen cantaloupe chunks, thawed if frozen
3 cups of milk, divided
1 ½ cups of whipping cream, divided
4 tablespoons of lemon juice
¼ tsp. ground cinnamon

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DIRECTIONS:

1. Dissolve sugar in boiling water; set aside to cool.

2. In food processor with knife blade, process ¼ of the fruit with ¼ cup of milk until smooth.

3. Transfer to a large bowl and continue until all the fruit has been processed.

4. Pour fruit mixture through a wire mesh strainer, discarding pulp. Set aside.

5. Stir sugar mixture with remaining 2 cups of milk, 1 cup of whipping cream, lemon juice, and cinnamon.

6. Cover and chill until ready to serve.

7. Drizzle remaining cream on individual bowls of soup in a decorative pattern to garnish.

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Don't forget to READ THE LETTERS
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Enjoy!
Whitney & Liria

Lemon Sour Cream Pound Cake

This cake is a 10 on the aphrodisiac Richter scale!
It is yummy with a capital "MMMMm."
People will hound you for the recipe. They will beg and plead.
Whether you want to pass it on is absolutely up to you!

Prep Time: 10 Minutes
Cook Time: 1 hour 30 minutes
Ready In: 2 Hours
Servings: 12

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INGREDIENTS

3 cups cake flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
½ cup fresh lemon juice
3 tablespoon grated lemon peel
1 cup sour cream

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DIRECTIONS:

1. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.      

2. Sift flour, baking soda and salt into medium bowl.

3. Using electric mixer, beat butter in large bowl at medium speed until fluffy.

4. Gradually add sugar and beat 5 minutes.

5. Add eggs 1 at a time, beating just until combined after each addition.

6. Beat in lemon juice and peel.

7. Mix in dry ingredients.

8. Mix in sour cream. Transfer batter to prepared pan.

9. Bake in a 325 degree oven  for 1 hour and 30 minutes or until cake tester inserted near center comes out clean. Let cake cool in pan on rack 15 minutes. Turn out cake.

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Whitney & Liria

Musical Soup

Beans, beans the musical fruit, the more you eat the more you.... Well, you know. This is not a dating dish unless you are in fact breaking up with someone. Then it's highly recommended!

Prep Time: Overnight
Cook Time: 2 Hours
Ready In: Fourteen Hours
Servings: 8

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INGREDIENTS

1 pound of beans for soup (15 types of beans are ideal)
1 tablespoon vegatable oil
1 large red onion, chopped
4 cloves of garlic, minced
2 bunches of scallions, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
zest of one lemon
1 tablespoon of balsamic vinegar
2 quarts of chicken or beef broth

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DIRECTIONS

1. Soak beans over night. Drain water.
2. In a large skillet, heat oil on medium heat and saute red onion until tender.
3. Add garlic, scallions and all other spices and zest. Cook for an additional 3 minutes.
4. Add vingar, beans, and stock, Cover and bring to a boil.
5. Lower heat and simmer for 2 hours. Check liquid levels and add more stock if needed.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Beyond Bubbly Champagne Cocktail

An elegant way to toast any occasion!

Prep Time: seconds

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INGREDIENTS

champagne
raw sugar cubes
bitters
lemon twists

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DIRECTIONS

1. Place a raw sugar cube in the bottom of the champagne glass.

2. Saturate the cube with several drops of bitters. Don't use so much that it pools in the bottom of the glass.

3. Fill the glass 3/4 with champagne.

4. Twist a lemon twist in the glass and drop on top to garnish.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria