Sunday, May 17, 2015

No Bake Cookies

I love these cookies because they are packed with peanut butter and oats!

 1 3/4 cups white sugar
 1/2 cup milk
 1/2 cup butter
 4 tablespoons unsweetened cocoa powder
 3/4 cup crunchy peanut butter
 3 cups quick-cooking oats
 1 teaspoon vanilla extract
Prepare 2 cookie sheets covered in wax paper.  In a medium saucepan, combine sugar, milk, butter, and cocoa. Stirring frequently, bring mixture to a boil then cook for 1 1/2 minutes. Remove from heat and immediately stir in peanut butter, oats, and vanilla. Quickly drop by spoonful onto wax paper. Let cool until hardened.  Makes around 30-35 cookies.

Sunday, May 10, 2015

Puerto Rican Style Corned Beef Hash

I seriously can't get enough of this exotic cuisine!

5 Tbsp canola oil
1 potato, peeled and chopped
1/2 cup chopped onion
10 garlic cloves, minced
1/4 cup red bell pepper, minced
1 packet Sazon
1 packet chicken bouillon
1/4 tsp Adobo
1 8-oz. can Iberia Spanish-style Tomato Sauce
6 oz. beef broth
1 can corned beef
1/4 cup green onion, chopped

Serve with white rice.

In a non-stick large sauce pan, fry chopped potato in canola oil at medium high heat.  Once lightly browned, remove potato from pan and drain on paper towel.  Add onion, garlic, pepper, and seasonings to pan.  Cook 3 minutes, stirring frequently.  Add tomato sauce and beef broth; bring to a boil.  Add corned beef; lower heat to simmer. It will probably be necessary to break up beef with fork.  Cover and cook at least 15 minutes.  Stir in potato and green onion; cook additional 5 minutes. 

Buen Provecho!

Thursday, May 7, 2015

Easy Restaurant Salsa

Favorite Easy Restaurant Salsa
I know this recipe by heart and will never forget it, it is that easy and good!

2 cans of diced tomatoes
1 can of pickled jalapenos 
1 bunch of green onions
1 bunch of cilantro
1 lime
1 avocado
Garlic salt

Blend together tomatoes, 3-5 jalapenos ranging from Medium-Hot, mix well in blender and add garlic salt to taste.  Dice cilantro, green onions and mix in without blending.  Pour into a bowl and add diced avocado on the top.  Juice lime on top of the avocado and lightly mix with a spoon.

I use 5 roma tomatoes from the garden and it works well both ways canned or fresh.  I also like to add the yellow or white onion finely chopped and have also added a few seeds from the habanero pepper bush in the back.  I love avocado so when I eat most of it in every bite, I'll go back and add more!

Saturday, January 19, 2013

BBQ Pizza

The dough is best made a day or two ahead, but great the same day as well.
1 whole recipe for pizza crust (mine makes two crusts)
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Barbecue Sauce
Olive Oil for drizzling
Salt for sprinkling
16 ounces Fresh Mozzarella Cheese, sliced thinly
1/2 whole Red Onion, cut in half and sliced
Chopped Cilantro, to taste
Preheat oven to 375 degrees.
For chicken:
Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan or pizza stone drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.  Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.  Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut and serve immediately. Repeat with other crust and other ingredients, or save for another time in the fridge.

Basic Pizza Dough

We make this dough almost weekly!

1 tsp. instant or active dry yeast
1-1/2 c warm water
4 c. all purpose flour or you can do half white and half whole wheat flour
1 tsp. salt
1/3 c olive oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Top your crust with your toppings of choice. Then bake for 15 to 17 minutes at 500 F., or until crust is golden brown and toppings are bubbly.

For the NY style baked pizza dough in pic above:
I preheat oven to 500 F. with the pizza stone heating and then when it's very hot, evenly with metal spatula, evenly coat stone with corn meal and skip oiling process above.

Wednesday, January 16, 2013

Easy Chicken Pot Pie

This recipe is so easy and kid friendly!

1 lb. cooked chicken, cubed
3 c. of your preferred veggies( I use carrots, potatoes, peas, green beans and corn the most)
1 can of chicken broth
Pillsbury pie crusts

Boil chopped carrots and potatoes. At the same time, sautee 1 medium onion and a couple sticks of celery in a generous amount of butter.  Add flour little by little to make almost a paste in your saute pan. Whisk in chicken broth (about 1-2 cups).  Let broth simmer while putting chicken (I used a rotisserie one) in the bottom of a already made pie crust. 
Dump in frozen veggies.  Pour some sauce over.  Add carrots and potatoes.
Pour rest of sauce over everything. Put the other pie crust on top. 
Bake at 375 for about 35 minutes give or take.

Tortilla Espanola

(This recipe can be adjusted according to the size of your frying pan.  This is for a 12 inch pan.)

3 large potatoes, peeled and thinly sliced1 small onion, diced6 eggsSalt and pepper to taste 
Olive oil for frying (NOT vegetable oil)

Mostly cover the bottom of a frying pan in olive oil.  Heat on medium.  Add potatoes and onions.  Cook thoroughly and stir as needed with a spatula (20 min).  Add salt & pepper to taste.  Remove potatoes/onions from pan and put in a separate bowl.  Don't need to be super careful about draining potatoes well (of the oil).  Drain oil from frying pan, but don't wipe clean.  In another bowl, beat eggs until frothy.  Add eggs to potatoes.  Stir just til potatoes are coated.  Heat about a tbsp. more of oil on medium heat in frying pan.  Pour mix into frying pan.  Cook 3-4 min. on first side until eggs are mostly cooked.  Place plate over frying pan.  Here's the fun part!!!  Flip tortilla over onto plate and slide uncooked side back into pan.  Cook about 3 min or until tortilla is cooked through.  Slice into pie wedges.  Serve immediately.  Chill remaining tortilla and eat leftovers either chilled or reheated. 

Soft Pretzels

Makes 6 – 8 pretzels
Prep (30 minutes) + Cook (12 – 15 minutes)
We originally got this recipe from a bakery called Just Cakes in Bethesda, Maryland, where a friend learned to make gourmet pretzels, cookies and breads, in addition to cakes, during a summer cooking camp.
2 packages active dry yeast
1 ½ cups warm water
1 tsp. sugar
4 cups all-purpose flour (plus extra for the counter)
1 tsp. salt
1 egg
Mustard, honey mustard, or melted butter or Cheddar cheese for dipping
In a large bowl, dissolve the yeast in the water. Add the sugar. Let it stand for about 5 minutes. Stir in 2 cups of the flour followed by the salt and the remaining 2 cups of flour.
Preheat the oven to 425 degrees. Spread a thin layer of flour on the counter or a pastry board (or on individual cutting boards or baking sheets if you have many little bakers). Transfer the dough to the counter and knead it for about 10 minutes, or until it becomes elastic and shinier. (This can also be done in a mixer for 4 – 5 minutes but that takes away some of the fun.)
Divide the dough into 6 – 8 equal parts.  Stretch each part into a long thin rope, about 2 feet long and about ½-inch thick, and then twist them into a pretzels shape (or whatever shape you like).
Place the pretzels a baking sheet lined with parchment paper. Make an egg wash by beating the egg with 2 tsp. of water. With a pastry brush, brush the surfaces of the pretzels with the egg wash.
Bake them for 12–15 minutes until they are golden brown.

Brush them lightly with butter.  Sprinkle them with a little kosher or sea salt or cinnamon and sugar, if desired.

Wednesday, January 9, 2013

Grandma's Whole Wheat Bread

1 1/3 c. water
3 T. oil
3 T. honey
3 3/4 c. whole wheat flour
1/4 c. powdered milk powder
1 T. gluten
2 t. salt
2 t. yeast

Combine all ingredients, knead for 10 minutes in a mixer, 15 minutes by hand (great exercise!).  Form into loaf.  Place in greased bread pan and let rise until double.  Bake at 350̊ for 30-35 minutes (original recipe said 40-45, but I don’t like overdone bread).

It is okay to do without gluten, but if you are going to make much bread, you should be able to find gluten in the baking section of your grocery store.

Monday, May 16, 2011

Lemon Bars

This recipe is really old, tried and true!  
If you love lemon these bars will blow you away!

2 c. flour    
1 c. butter/margarine        
½ c. powdered sugar

Mix flour, butter, powdered sugar until crumbly.  Press into 9 by 13 pan.  Bake 18 minutes at 350 degrees.

4 eggs      
2 c. sugar    
½ tsp. salt    
6 Tbl. lemon juice    
1/4 c. flour    
1 tsp. baking powder

Mix eggs well.  Add sugar, salt and lemon juice and mix.  Add flour and baking powder.  Pour over hot crust.  Bake at 350 degrees for 25 minutes.  Sprinkle with powdered sugar.  Cool 15 minutes and cut into bars.

Tuesday, March 22, 2011


I love this fudge recipe I got from my sister Renee!  
We are trying it tonight with orange extract instead of mint!

2 cups semi-sweet chocolate chips
1 (14 oz) sweetened condensed milk (divided)
2 teaspoons pure vanilla extract
1 cup (6 oz) white chocolate chips
1 tablespoon pure peppermint extract
1 tsp gel green food coloring

Line an 8 or 9 inch pan with wax paper. Melt chips with 1 cup of sweetened condensed milk in a sauce pan over low heat. Remove from heat and stir in vanilla. Spread half of the mixture into prepared pan and chill for about 10 minutes.(Hold remaining mixture at room temperature)Melt white candy with remaining sweetened condensed milk in sauce pan over low heat. Add peppermint extract and food coloring. Spread on chilled chocolate layer and then chill for 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer and then chill for about 2 hours. Peel off waxed paper and cut into squares. Enjoy!

Thursday, February 24, 2011

7 Up Bundt Cake

My honey made this and it was good!

My husband got me an early birthday bake-ware present from William Sonoma and naturally 
we had to use it before making my birthday cake!
This recipe is designer back fat, just to warn you, but it's amazing so who cares!!

1 1/2 c. butter(see I told you so)
3 c. sugar
5 eggs
3 c. flour
2 tsp. lemon extract
3/4 c. lemon-lime flavored carbonated soda

1 c. powder sugar
3/4 tsp. lemon extract
add milk until desired consistency

Cream together the butter and sugar for 20 minutes(any good baker knows this is very important).  Add eggs, one at a time.  Add flour, lemon extract and fold in the soft drink.  Pour into a 12 c. well-greased and floured bundt pan(if you have a smaller sized bundt pan like I do just pour in less batter).  Bake at 325 F. for 60-75 minutes.

Pasta Bake

Okay, these pasta bake instructions are amazing!  
I got the recipe from the Food Network magazine for this month and it is to die for and full of fresh goodness!

Saturday, February 12, 2011

Rich and Creamy Tomato Basil Soup

I made this amazing recipe last night and am thrilled it turned out so good!  
It's also delicious with a pastry puff added on top. 
Now I don't have to go to my favorite Italian restaurant for my favorite soup!!

4 tomatoes, seeded and diced (if you don't use the freshest tomatoes it is best to use 2 cans of diced tomatoes)
4 c. tomato juice
14 leaves of fresh basil
1 c. heavy whipping cream
1/2 c. butter
salt and pepper to taste

Place tomatoes and tomato juice in a stock pot over medium heat.  Simmer for 30 minutes.  Puree the tomatoe mixture along with the basil leaves, and return the puree to the stock pot.  Place the pot over medium heat, and stir in the heavy cream and butter.  Season with salt and pepper.  Heat, stirring until the butter is melted.  Do not boil.

Saturday, February 5, 2011


We love making these... they're great lightly buttered with jam or cinnamon and sugar or a great addition to soups and stews!
Not to mention how easy these are to make!!

2 eggs
1 c. flour
1 c. milk
1/2 tsp. salt
popover pan

Preheat oven to 450 F. Grease six 6 oz. popover cups. (It's the best putting a dab of butter in each cup and putting the pan in the oven just to melt the butter)  In medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to over beat.  Fill cups half full.  Bake at 450 F. for 15 minutes.  Decrease oven temperature to 350 F. and let it bake for an additional 15 minutes.  Carefully puncture the tops with a fork and immediately remove from cups and serve hot.

I have made these using a muffin tin back in law school, they just come out smaller and may not rise as much.  Still yummy!

Saturday, January 29, 2011

Easy Scones

Fried Scones!

Bread Dough – I like to use Rhodes Rolls. I zap them in the microwave for a quick thaw.
Oil – I use canola oil
toppings – cinnamon, sugar, jam, syrup, etc.

Pour 1 inch of oil into a frying pan set to medium heat. (A tip for knowing when your oil is ready: tear off a tiny piece of bread and when it floats to the top and has bubbly sides it’s ready. You don’t want it sinking to the bottom.) Now stretch out your dough as far as it will go. Now cook about 1-2 minutes per side, watch these, they can burn fast. Then using tongs, place them on plate with paper towels to soak up any excess oil.

Sour Cream Coffee Cake

I'm addicted to Mary Lynn's coffee cake recipe!!

3/4 c. butter, softened
1 ½ c. sugar

3 eggs
1 ½ tsp. vanilla
3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. soda
1/4 tsp. salt
 1 ½ c. sour cream (I use either lite or fat free)

Filling:  Mix ½ c. brown sugar, ½ c. finely chopped nuts, 1 Tbsp. Cinnamon.

Heat oven to 350̊.  Grease tube pan or two 9x5 loaf pans.  Combine butter, sugar, eggs and vanilla and beat for two minutes.  Stir flour, baking powder, soda and salt together.  Add half the dry ingredients to the butter mixture and mix, then add the sour cream and mix, then the rest of the dry ingredients and mix.  Spread 1/3 of batter in pan(s) and sprinkle with 1/3 of filling.  Repeat two times.  Bake 60 minutes.  Cool 10 minute in pans before removing.

I usually make this for Gregory with breakfast food and he loves it!

Thursday, January 27, 2011

French Dipped Sandwiches with Au Jus

Is there a more basic yet delicious sandwich than this?!
I always feel guilty when I make these because they are so good but almost effortless to make!

1 lb. beef, thinly sliced from the deli
4-6 french bread or hoagie rolls
1 packet of Au Jus sauce
1/2 lb. swiss cheese

Toast rolls in oven, open faced with swiss.  Follow packet Au Jus sauce instructions on the stove, when hot add beef to sauce.  Assemble sandwiches with Au Jus served on the side for yummy dipping!!

Chocolate Chip Cookies

This is a tried and true recipe from Gregory's uncle Stephen, who went to culinary school out east.
These are the perfect cookies!

Cream together:
1 stick of butter
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla

Add 1 egg and beat well. 

Combine, then add to above:
1 & 3/4 c flour
1 tsp. baking soda
1/2 tsp. salt

Add 1 c. semi sweet chocolate chips

Form into balls, place on cookie sheet, and bake at 375 F. for 9 minutes.

Sunday, January 23, 2011

Berry Crisp


1/2 c. oats
1/2 c. flour
2/3 c. brown sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/3 c. butter, softened

1 can blackberry pie filling
1 can raspberry pie filling
(sometimes I add mixed left over berries from my freezer)

Preheat oven 375 F. Grease 8x8 or 9x9 baking dish. Pour, blackberry pie filling and raspberry pie filling together in baking dish. In separate bowl combine all topping ingredients and mix together well. Spoon topping over pie filling. Bake for 30 minutes. Add a scoop of vanilla ice cream and serve.
Serves 6-8

Saturday, January 22, 2011

Tortellini Vegetable Soup

Soup to warm the soul!

2 tsp. dried basil
2 garlic cloves, minced
2 tsp. oil
4-6 c. chicken or vegetable broth
1 c. cheese tortellini (I actually use the whole bag)
1/4 tsp. salt
1/8 tsp. pepper
1 can diced tomatoes (undrained)(if you like tomatoes, use 2 cans)
1 can green beans (drained)(I prefer French cut)
½ c. sliced carrots (can use baby carrots sliced in half lengthwise)
grated Parmesan cheese (optional)

Heat oil in large pan, cook basil and garlic for one minute. Add broth, salt and pepper. Bring to boil, reduce heat, cover and simmer 10 minutes. Add tortellini, tomatoes, green beans and carrots. Return to boiling, reduce heat, cover and simmer 10-15 minutes until vegetables are tender. Add a baguette and sprinkle with Parmesan cheese.

Monday, January 17, 2011

Spinach Artichoke Dip

This is so yummy and it's perfect for game day!

1 c. canned artichoke hearts or 1 c. frozen artichoke heart, chopped
8 0z. cream cheese
1/2 c spinach, chopped
1/2 c parmesan cheese, grated
1/2 tsp. red pepper flakes, crushed
1/4 tsp. salt
1/8 tsp. garlic powder

chips or crackers

Cracker, chips or toasted bread

Preheat oven to 350 F.  Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 minute. Drain. Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well.  Add remaining ingredients to the cream cheese and combine.  Sprinkle extra cheese on the top and bake until cheese melts and becomes bubbly. Serve hot.

Crème Brûlée

Break out your torches and start firing them up!!  
Every year for Valentine's Day my boys look forward to this amazing dessert!
Years ago, I worked for some fancy restaurants in downtown Salt Lake running their dessert bars and this was one of my constant favorites to make!!

4 ramekins
6 egg yolks
1/4 c. sugar
1 1/2 c. heavy cream
3/4 tsp. vanilla
6 tsp. sugar (for caramelizing the tops)
pastry torch

Preheat oven to 300 F.  In medium bowl, whisk egg yolks and sugar together until sugar is completely dissolved.  Add cream and vanilla and whisk until blended. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days (do not stack them -learned this the hard way).

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top.

I love my heart shaped ramekins, I know that you can get some really inexpensive one's at Target in the dollar section.

Sunday, January 16, 2011

Kiddie Bath Paint

This is a lot of fun.. break out some paint brushes and have a blast!! 

In each space of muffin tin add:

2 tbsp. cornstarch
1/3 c. liquid soap (use something that is gentle if your child has allergies)
Several drops food colouring
Smidge of water to get a good paint consistency

Edible Chocolate Play Dough

Just for fun!
  This is a fantastic recipe especially if you can't keep things out of your child's mouth, at some point it may be a good idea to teach them to not put everything in there!
This smells good but does not taste good.

1 1/4 cup flour
1/2 cup cocoa powder
1/2 cup salt
1/2 tablespoon cream of tartar
1 1/2 tablespoon oil
1 cup water

Mix dry ingredients in a medium size pot.  Add wet ingredients and stir together over low heat until a ball of dough forms.  Remove play dough from pot and knead by hand until dough is smooth and evenly colored.  Store in airtight container.

Friday, January 14, 2011

Breaded Pork Chops with Creamy Mushroom Sauce

My family loves it when I make these!

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
¼  cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 Tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
½  cup milk
⅓ cup white wine

Preheat oven to 350 degrees F.  Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.  Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.  Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.  Transfer the chops to a 9x13 inch baking dish, and cover with foil.  Bake in the preheated oven for 40 minutes.  While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.  After the pork chops have baked most of the way, cover them with the soup mixture.  Replace foil, and bake for another 15 minutes or until meat thermometer registers 150 F. (will reach a perfect 160 F. after it is pulled out).

Thursday, January 13, 2011

Homemade Bath Crayons

These crayons will be a hit with any kids to whom you give them.  Just add water!!

 1 bar hypo-allergenic soap (the best is plain old Ivory, but any soap their skin can handle and is white, will be fine)
1/4 c. warm water
food coloring

small moon & stars cookie cutters -or- any plastic candy mold ( you can get creative with the cookie cutters and make them any shape you want) or you can mold them by hand into crayon shapes! 

For making multiple colors you'll want to get the kids and maybe even your significant other to help, as the mixture will need to be stirred until it hardens.

Grate the soap until it's finely shredded. Mix in the warm water. Separate into as many small bowl as colors you wish to make (so if you want to make 6 colors of crayons, use 6 bowls) Place a few drops of food coloring into each bowl until desired color is achieved. Stir until the mixture hardens. Remove from bowl and kneed on a flat surface until it thickens into a thick dough. Spoon dough into the mold or cookie cutter. Use your fingers to press(to get rid of air bubbles. Place mold into the freezer for about 10 minutes or fridge until 30 minutes - or until firm. Pop crayons onto a plate, let air dry overnight.

Kool-Aid Play Dough

This is such a fun recipe and they smell so yummy!!

1 cup flour 
1 Tbsp. vegetable oil 
1 package unsweetened Kool-Aid mix  
1/4 cup salt 
2 Tbsp. cream of tartar 
1 cup water

Mix the flour, salt, cream of tartar and Kool Aid in a medium pan. Add the water and oil. Stir over medium heat for about 3-5 minutes. Remove the mixture when it forms a ball. Knead it until it’s smooth. Let cool and store in an airtight container OR have fun playing!!! Please don't make this if your child eats everything!

Repeat for each color of play dough you want to make.

Italian Soda

After ordering these at our favorite italian restaurants, we set out to make the perfect mixed soda's on our own, they're so easy!  We had some people over for Christmas Eve dinner and they loved mixing and making these.   If you're having a dinner party these are sure to impress!

Club Soda
Heavy Whipping Cream
straws (for mixing)
Torani flavored syrups... 

The one's we have and love are:  Passion Fruit, Peach, Strawberry, Lime, Raspberry, Peppermint, Caramel, Watermelon and Grapefruit.

Fill a large glass full of ice.  Add about 2 oz. of flavoring.  Fill the glass the rest of the way with club soda, leaving  some space at the top for whipping cream.  Mix and enjoy!!

Making Whipping Cream from Heavy Cream
1 c. heavy cream
1 tsp. vanilla
2 tbsp. sugar

Chill metal bowl and beaters in freezer for 5 minutes.  Combine ingredients in bowl and beat together until peaks form nicely about 3-4 minutes.

Blonde Brownies

The other day my husband broke out his mother's cook book she had given to me years ago of all his favorite recipes as a child.  
He decided to make me one of the desserts from the book and  
I couldn't believe
I have lived so long without ever having a blonde brownie  -They're amazing!
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1 c. chocolate chips
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk

Cream sugar and butter.  Add eggs and vanilla.  Blend in dry ingredients alternately with milk.  Stir in chips.  Bake in greased 9x13 pan at 325 F. for 30-35 minutes.  While still warm, add frosting.

1/4 c. butter
1/2 tsp. vanilla
2 c. powdered sugar
2 tbsp. milk

Melt and lightly brown butter over low heat.  Stir in powdered sugar, vanilla and milk.  Beat until creamy.