My mom and sister will be visiting this weekend and I cannot wait to see them! In the meantime, some great recipes.
Blackberry Irish Whiskey Sour
c/o Fogged in Lounge
- 1 1/2 oz Irish whiskey (Paddy)
- 3/4 oz blackberry brandy
- 1/2 oz lemon juice
Directions
Shake with ice and strain into a chilled cocktail glass. Orange twist.
Butternut Squash and Bean Tamale Bake
c/o Country Cleaver
Ingredients
1 Butternut Squash, peeled and cubed
1/2 cup Onions, chopped
1 Red or Green Bell Pepper, diced
1/2 pound Chorizo sausage
1 can Black Beans, rinsed and rained
1 can Kidney Beans, rinsed and drained
1 can (15 oz) Tomato Sauce
1/2 cup Salsa
2 tsp Cumin
3 cloves Garlic, minced
1 package Cornbread Mix
Directions
Preheat oven to 400 degrees.
In a large saute pan, cook chorizo sausage, breaking into small pieces and cook through. Drain on paper towel lined plate and set aside. In the same pan, sprayed with non stick spray, cook bell pepper and onion, butternut squash until softened and squash is fork tender. Add the chorizo back into the saute pan, and add in the black beans and kidney beans. Stir in the tomato sauce and salsa, along with cumin and garlic. Stir to combine.
Pour all ingredients into the baking dish. Create small wells into the mixture. Prepare cornbread mix according to package direction, and pour into wells in the bean and squash mixture. Bake for 20-25 minutes until the cornbread is golden brown and cooked through.
Remove from oven and serve with cilantro on top.
Combine squash/onion mixture, chorizo, and all beans into the saute pan along
Peanut Butter Chocolate Chip Bars
Ingredients
1 stick unsalted butter
1/3 heaping cup peanut butter
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling
1/3 heaping cup peanut butter
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling
Directions
Preheat oven to 350. Line an 8-by-8-inch baking pan with aluminum foil. Spray the foil with cooking spray; set aside.
In a large, microwave-safe bowl, melt the butter. This should take about 1 minute on high power. You may need more or less time depending on your microwave. Let cool for 2 minutes.
Add the peanut butter, egg, brown sugar, vanilla to the butter and whisk until smooth. Add the flour and stir until just combined. Don't over mix. Stir in 1 cup of the chocolate chips.
Spoon the batter into the prepared pan, smoothing the top lightly with a spatula. Sprinkle evenly with the remaining 2 tablespoons of chocolate chips.
Bake for about 25 to 30 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Mine took 30 minutes.
Allow the bars to cool in the pan for at least 30 minutes before slicing and serving.
Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
In a large, microwave-safe bowl, melt the butter. This should take about 1 minute on high power. You may need more or less time depending on your microwave. Let cool for 2 minutes.
Add the peanut butter, egg, brown sugar, vanilla to the butter and whisk until smooth. Add the flour and stir until just combined. Don't over mix. Stir in 1 cup of the chocolate chips.
Spoon the batter into the prepared pan, smoothing the top lightly with a spatula. Sprinkle evenly with the remaining 2 tablespoons of chocolate chips.
Bake for about 25 to 30 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Mine took 30 minutes.
Allow the bars to cool in the pan for at least 30 minutes before slicing and serving.
Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
