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Showing posts from December, 2014

Happy New Year to You!

Prime Rib Roast, My Favorite!

We splurge here for our Christmas Eve dinner with a big beefy prime grade of beef for our rib roast, roasted to mouthwatering perfection for the occasion.

This would be great for any special day ~ succulent prime rib.  This is, hands down, my favorite meat, the rarer, the better. 
I followed the advice from a butcher at Orchard Prime Meats, our superb butcher shop, starting the roast in a very hot oven to sear the outer surface for a crusty exterior, and finishing at a lower temperature.  An accurate meat thermometer is a necessity.

It’s easy to cook, easier than roasting a turkey, and turns out as good as any 5-star steak restaurant could do it!
Prime Rib Roast
3 ribs, 7 to 8 pounds, “prime” rib roast
2 tablespoons extra-virgin olive oil
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons freshly ground pepper
Allow meat to come to room temperature.
Preheat oven to 450 degrees.
Pat roast dry with a paper towel.
Make a rub of remaining ingredients and rub seasonings all over…

For You This Christmas...

“I have always thought of Christmas as a good time;
a kind, forgiving, generous, 
pleasant time;
a time when men and women seem to open their hearts freely
and so I say,
God bless Christmas!

Charles Dickens

Here's wishing you all a very Merry Christmas!
Keep Calm and  Eat another Cookie!

Cocoa Snickerdoodles

You remember those cookies, from way back when, Snickerdoodles?  Well, here’s the chocolate version for all you chocoholic cookie lovers!
These simple little cookies go overboard with good flavors ~ cinnamon and chocolate.  They’re a dark little chewy cookie with a sparkle.

They start out with butter and sugar, like the traditional snickerdoodle, with a little cream of tartar for the soft perfect texture.  I slightly adapted this Food Network Magazine recipe, by using Hershey’s Special Dark Cocoa for the best ever-chocolate taste, and Saigon Cinnamon for its sweet, especially rich, cinnamon flavor. 
Don’t over-mix the ingredients; combine them just well enough to produce the classic snickerdoodle chewiness.  Roll in cinnamon sugar to finish them off. 

This is a scrumptious twist on the traditional recipe.  They’re chocolaty without being overly sweet; they have a sugary crunchy crust, and an almost cake-like center ~ with a sparkle to boot.

Caramel-Coconut Cookies

Many of you ~ like my family ~ go bananas for anything chocolate.  Not me ~ I go bananas for caramel and coconut!

These rich cookies are crunchy on the outside and creamy, maybe a little chewy toward the center, a perfect combination to me.  The recipe belongs to Better Homes and Gardens, and I liked it so much, I doubled it:  all the more to share.  They’re easy cookies to make and good for the season.

N’uff said:  If you like the two, you’ll be addicted to these!  Just make them, and you’ll see…
Caramel-Coconut Cookies
½ cup shortening
½ cup butter, softened ½ granulated sugar ½ packed brown sugar 1 teaspoon baking powder ¼ teaspoon salt 1/8 teaspoon baking soda

Pineapple Thumbprints

When I bite into one of these little gems, it’s like capturing the essence of Hawaii, my favorite destination!

It’s a buttery sugary treat with a creamy filling nesting in the thumbprint.  It’s a cookie that is filled with the delicious flavor of pineapple.  This recipe, from Food Network Magazine, can easily be doubled.

Rich and Creamy Buckeye Candy ~ OHIO!

After we moved to Louisville, when I was a teenager, Dad gave me several Buckeye nuts for good luck ~ I still have them to this day, with one being in my purse all the time.  They always remind me of him…

I’m a Buckeye at heart ~ was born in Ohio, lived there through my early years; my extended family still lives there.  It’s almost a shame ~ I’ve never made Buckeye Candy until now. 

There are about a zillion recipes over the Internet for this delicious confection; this one belongs to Jif.  It’s not a candy that is made often in this neck of the woods, so that makes it even more of a treat with it’s taste similar to Reese’s Peanut Butter Cups.

The buckeyes are dipped in chocolate in a manner to duplicate the nut from the Buckeye tree, the state tree of Ohio.  They have a smooth peanut butter filling that is coated with rich semi-sweet chocolate.  It’s an easy recipe, which you will probably want to double like I do. 

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


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