I'll share my recipe, if you'll share yours, November 25, 2010

13 years ago

I don't usually write down her entire blog, just the recipe, but she has a good point here! LOL!

Pumpkin Pie Martini

LifeÃ¢ÂÂs Ambrosia

LetÃ¢ÂÂs not beat around the bush, Thanksgiving is mostly about the food. The turkey, the mashed potatoes, the stuffing and the green bean casserole. But you know, it is a celebration. It should be about the drinks too. And when I say drinks I donÃ¢ÂÂt just mean hot chocolate and sparkling cider. IÃ¢ÂÂm talking about the drinks with a little bit of a kick. The drinks that make you all warm and fuzzy inside. The drinks that the adults like to sip. Drinks like this pumpkin martini. With pumpkin spice, pumpkin puree, cream liqueur, vanilla vodka and half and half it is sure to add a little pep to your holiday step.

I first had a pumpkin martini on RyanÃ¢ÂÂs birthday this year. It was a seasonal special on the menu at the restaurant we went to. I was a little nervous to try it because at $11 a pop I wanted to be sure that I was going to like it. Let me tell you, it was worth every penny. It was creamy, luscious and decadent. It really did taste like pumpkin pie in a glass. This recipe is my recreation of that drink. I was pleased and so was Ryan. In factÃ¢ÂÂ¦we each drank 2. Hey, there is a snow storm out there. We werenÃ¢ÂÂt going anywhere.

Makes 1

You will need:

1/2 cup ice

1 ounce vanilla vodka

1.5 ounces creme liqueur

1/3 cup half and half

3 tablespoons pumpkin puree

1 teaspoon pumpkin pie spice

cinnamon and sugar

1. In a cocktail shaker combine ice, vodka, creme liqueur, half and half, pumpkin puree and pumpkin pie spice. Shake vigorously until chilled.

2. Use a napkin to wet the rim of a martini glass. Combine equal parts cinnamon and sugar on a plate. Roll the rim in the mixture.

3. Pour the martini in the prepared glass and sprinkle with more pumpkin pie spice if desired.

Simple as that. I suppose you could double, triple, or even quadruple this recipe pretty easily but you should share if you do that. Or at least make sure the majority of the cooking is done before you reach for the 4th one. Happy Thanksgiving everyone! Eat lots and enjoy the most important part of the holiday: loved ones.

Sort by:Oldest

Comments (3)

liira
13 years ago
Yummy Potato Casserole

2 pounds frozen hash browns
1 (500 ml) carton sour cream
2 cans cream of chicken soup
2 cups grated cheddar cheese
1/4 cup diced onion
salt and pepper to taste

Thaw potatoes by pouring boiling water over the hash browns and drain. Mix all ingredients together in a bowl and place mixture in a 9x13 baking dish. Bake at 350 for 1 1/2 hours.
Marilyn Sue McClintock
13 years ago
Sauteed Swiss Chard

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard,
stems and center ribs cut
out and chopped together,
leaves coarsely chopped
separately
1/2 cup dry white wine
1 tablespoon fresh lemon
juice, or to taste
2 tablespoons freshly
grated Parmesan cheese
salt to taste (optional)
Directions:
1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Sue
Related Discussions
I'll share my recipes if you'll share yours, November 5, 2010
Q
Comments (8)
I would also like to thank Sue_Va for your recipe Sweet Mini Apple Dumplings! As I've said before, I don't bake but I made these today and DH loved them! They were so easy to make. In case any of you have forgotten the recipe, here it is! Thanks again, Sue! Sweet Mini Apple Dumplings Posted by sue_va of the KT This recipe was given to me by a friend. My neighbor gave me some apples recently and I made it and gave them some in return. They gave me some more apples, so, I made a second batch last week and did the same. I will be making another batch on Friday to take to my DD's birthday dinner. Does that tell you how good they are? 2 8-oz tubes refrigerated Crescent rolls, separated. 4 apples, cored, peeled and sliced into 8 wedges. ÃÂ½ cup butter 1 cup sugar 1 cup water ÃÂ½ tsp cinnamon Cut each crescent roll in half, forming 2 triangles from each. Roll up one apple wedge in each triangle, crescent roll style. Arrange in a 13X9" baking pan* coated with non-stick vegetable spray. Set aside. Put butter, sugar and water in a small saucepan and bring to a boil. Reduce heat; boil and stir until sugar dissolves. Pour over crescents; bake at 350 for 30 minutes. Sprinkle with cinnamon. Makes 32. * I made the second batch in two square pans, because the ones in the middle in the long pan didn't get as well done.
...See More
I'll share my recipe, if you'll share yours, November 30, 2010
Q
Comments (7)
I found this one over at the cooking forum. I've never had biscotti, have you? Holiday Biscotti Source: Giada DeLaurentis 2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good-quality white chocolate, chopped Red and green sugar crystals, for garnish Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. As you can see from my photo, I skipped this part-they're delicious either way. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
...See More
I'll share my recipe, if you'll share yours, November 17, 2010
Q
Comments (9)
A recipe out of our paper this morning. It features chicken wings, but I think the glaze would be good on other parts as well which would be my preference Balsamic-Glazed Chicken Wings (4 servings) 4 lb chicken wings 2 tbsp olive oil salt and pepper 3/4 cup balsamic vinegar 1/4 cup soy sauce scant 1 tbsp sugar 1 tbsp unsalted butter Preheat oven to 475*. Wipe wings dry then toss them in a large bowl with the oil, salt and pepper. Spread on large baking pans lined with foil, in a single layer. Roast until the wings are golden and tender, about 35 minutes. Meanwhile, simmer the balsamic vinegar, soy sauce and sugar in a heavy saucepan, stirring occasionally, until liquid is reduced to about 1/3 cup; 15 minutes. Remove from heat and stir in the butter. Remove wings from the oven and place in a large bowl. Pour glaze over wings and toss to coat well. Let stand for 5 minutes and toss again to get as much glaze as possible to cling to the wings. Delicious hot or at room temperature.
...See More
I'll share my recipe, if you'll share yours, November 21, 2010
Q
Comments (12)
These may go on gift trays for my neighbors this year. Need to try them first. GINGERBREAD TRUFFLES (Singforyoursupper blog) 1/2 cup sugar 1/2 cup butter, softened 1/2 cup molasses 1 egg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup flour 1/2 cup boiling water Mix together the butter and sugar,; add the egg and molassess, mixing well. In a separate bowl, combine the flour, spices, soda and salt, then add to wet mixture. Stir to combine, then add the boiling water and mix. Pour in a greased 9ÃÂ13 pan and bake at 350 degrees for 25-35 minutes or until springy. Let cool completely. Coating: 1 package almond bark or white candy coating 1 8-oz. block cream cheese, at room temperature nutmeg, for garnish When cake is completely cooled, crumble into the bowl of a stand mixer (you could also use a hand mixer for this; even your hands!) and add in the cream cheese. Mix until the cake and cream cheese is totally combined. Roll out into walnut-sized balls and place on a sheet pan lined with wax paper. Chill for 1 hour. Melt the almond bark in the microwave in 1 minute increments, stirring in between, until it is completely smooth. Dip the balls in one at a time (I use a toothpick for this) and coat with the almond bark. Set on a sheet of wax paper and sprinkle with nutmeg. Allow to harden completely. At this point you can serve immediately or freeze for later use.
...See More
glenda_al
13 years ago
This is really good!

Caramel Apple Cocktail

6 servings
1 tablespoon cinnamon sugar
1 lemon wedge
1 1/2 cups apple cider
6 tablespoons butterscotch schnapps
1 (750 ml) bottle sparkling wine, chilled
6 maraschino cherries

Spread cinnamon sugar onto a small plate or saucer. Run the lemon wedge along the rim of 6 champagne glasses, then dip the rims into the cinnamon sugar.
Combine apple cider and schnapps in a measuring cup.
Divide evenly among prepared glasses. Divide sparkling wine among glassses.
Garnish with cherry.

I'll share my recipe, if you'll share yours, November 25, 2010

Comments (3)

liira

Marilyn Sue McClintock

Related Discussions

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US