Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Dec 312015

Chocolate Crusted Peppermint Cheese Cake

Hot coco PLEASE!

Hot coco PLEASE!

First of all, let me wish you all a Happy New Year and hope everyone had a great Christmas! Christmas here was basically Sunday when all the kids came to celebrate and we got to spoil our great-grand kids. It has now taken me 3 days to recover as Ulric kept coming to Gram because I kept feeding him and consequently it was healthy food not JUNK food as all you’re devious minds might be thinking, ha ha! The reason for recovering was the fact that I kept picking him up and he is no light-weight by any means and Gram is not used to picking up about 25 pounds at a clip and he’s only 1 and 1/2 years old; gonna be a big guy like his daddy! Back pain out the ying yang this week but it was well worth the hurtin’….

Opening presents.

Opening presents.

We had a great Christmas.

We had a great Christmas.















Now let us get on with the cheese cake!

5.0 from 1 reviews
Chocolate Crusted Peppermint Cheese Cake
  • 1-1/4 cups of crushed chocolate wafer cookies
  • About 3 tbls softened butter
  • 2 pkg 8 ounces of cream cheese plus 3 more ounces
  • 1 cup sugar
  • ¾ teas vanilla extract
  • ½ teas peppermint extract
  • 3 eggs
  • 1 cup sour cream
  • Red food coloring
  1. Generously grease an 8 inch spring-form pan with the butter and sprinkle with the crushed wafers; pressing crumbs into the bottom and sides of pan.
  2. Cream together the cream cheese and the sugar until light and fluffy; beat in extracts.
  3. Beat in the eggs, one at a time and finally fold in the sour cream.
  4. Pour into prepared pan and drizzle top with a little of the red food coloring.
  5. With a knife gently swirl food coloring around the batter being sure not to go through the crust.
  6. Bake in a 300 degree oven for about 1 hour.
  7. When cooled, top with crushed peppermint candy if desired.

All the men in the house said they were not that overly fond of peppermint, but the cheesecake sure was a hit!
Have a great New Year’s Eve, pray for our troops here and abroad who won’t be with family and friends, and for heaven’s sake have a designated driver if you’re gonna party hearty; we’ll probably be snug in our beds to bring in the new year, so we’ll not worry about getting home, ha ha! See ya all next year……til then, Ken and Regina wishing you all the best for the new year and always!

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

Mar 062015

Honey Whiskey Fried Bananas

Boy, bananas have really been a topic around here lately! One of the meds the doctor gave Kenny was potassium tablets and unfortunately they didn’t agree with him or at least that was our version. Doctors disagree saying that they never heard of these pills causing swelling. So with that, the doc told him to eat as many bananas as possible to get the potassium….Okay so now bananas are a staple here in our abode!

Look like they have a bonnet on.

Look like they have a bonnet on.

Within the last couple of weeks I heard on TV to wrap the banana stems with plastic wrap to keep them from spoiling so quickly. Then again soon after, I read the same thing on the internet. I had already tried it and have found that it does work although I did have one bad incident and I think it was my own damn fault! I decided to wrap the plastic a little too tight securing it with a rubber band and the banana skins split, OOPS! I also heard that stores were starting to sell them with the stems already wrapped, but I had yet to see that done here until a trip to the grocery store just this week and there they were, sitting there so pretty with their little plastic hats on!


weather stck,book 006On a recent excursion to the thrift store, I came across a new collection to my cookbooks called The Sea Cook by Sallie Townsend and Virginia Ericson dated 1968. It’s a cookbook of all different and simple ways to prepare food on your boat using a lot of canned meats and vegetables (something I try to avoid like running a boat onto a reef!) One of my first thoughts was, where was this book when I worked on a shrimp boat with my ex, it could have made life a little simpler! While skimming through the pages, I came upon a recipe for Bananas au Rhum and although I had heard of this, never tried it before, until today! Okay dilemma time, not having any rum in the house, I decided to use honey whiskey in lieu of the rum and brown sugar that the recipe called for. Oh my, husband and I are now addicted and will be having these again atop some nice homemade vanilla ice cream or over a nice piece of pound cake; it was stupendous to say the least!

You really should try this...Yummmmy!

You really should try this…Yummmmy!


5.0 from 1 reviews
Honey Whiskey Fried Bananas
  • 2 tbsp unsalted butter
  • 4 medium bananas, peeled and halved lengthwise
  • 4-6 tbsp honey whiskey, I used Jesse James, our favorite
  1. Melt butter in a cast iron frying pan over medium-low heat.
  2. Brown bananas on each side starting with the cut side down first.
  3. Drizzle bananas with the honey whiskey, reduce heat to low, cover and cook for about 3 more minutes to let bananas absorb the flavor.
  4. Remove bananas to plate and drizzle with the drippings from the pan.
  5. Serve hot or cold.........

Well it’s Friday, 5 o’clock somewhere (thank you Jimmy Buffet) and I have a birthday call to make to my daughter on her 44th year of celebrating life! Happy Birthday Mish, Dad and Mom love ya………………Have a nice weekend and with the weather like it is, have no clue what we’re doing!

And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

Related Posts Plugin for WordPress, Blogger...