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
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 Ingredients: 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 Method: 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
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.
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
N’uff said: If you
like the two, you’ll be addicted to these!
Just make them, and you’ll see… Caramel-Coconut
Cookies Ingredients: 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
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.
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
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.