Candy Cane Cutie Cocktail

Submitted by Trisha Lyn Fawver
Serves 1

Candy Cane Cutie CocktailTrisha says: I was sitting here at my in-laws in the wee morning hours of Christmas.  Everyone else in the house had already gone to bed.  I was listening to Christmas carols and doing my nails and decided I didn’t want to have more caffeine.  So the natural alternative is a cocktail, right?  Enjoy my quick original concoction, the Candy Cane Cutie.

Candy Cane Cutie Cocktail
Recipe type: Cocktail
Prep time: 
Cook time: 
Total time: 
  • 2 parts Bailey's Irish Cream Liqueur
  • 1 part Half & Half
  • 1 Peppermint Stick
  • Ice
  • Whipped Cream (optional)
  1. Add ice to an old fashioned glass (you can skip this step if both your beverages are already cold)
  2. Add 2 parts Irish Cream Liqueur to the glass
  3. Add 1 part half & half
  4. Stir with the peppermint stick or candy cane and leave for 2-3 minutes for the candy to dissolve a bit. Stir again.
  5. Top with a dollop of whipped cream (optional) & enjoy!

Gary’s Favorite Clam Chowder

Chowdah by Kim Jones on FlickrGary Says: A great recipe for classic, New England style clam chowder on a cold day!

Gary’s Favorite Clam Chowder
Recipe type: Soups
Cook time: 
Total time: 
  • 13 oz. clams, minced (2 cans; reserve juice)
  • 1 c. yellow onions, chopped
  • 1 c. celery, diced
  • 2-1/2 c. potatoes, diced
  • ¾ c. all-purpose flour
  • ¾ c. butter
  • 1 qt. half & half
  • ½ tsp granulated sugar
  • 1-1/2 tsp salt
  • Dash black pepper
  1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
  2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Photo Courtesy of Kim Jones on Flickr

Cream of Crab Soup

Submitted by The Crab Place


3 tbsp all-purpose flour 1 oz. dry Hollandaise sauce mix
½ tsp dry mustard 4 c. half and half
¼ c. butter 2 tsp Old Bay seasoning
¼ tsp celery seeds 1 c. whipping cream
1½ tbsp cooking sherry 1 lb. Maryland crab meat


  1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
  2. Melt butter over medium heat in a 4 qt. saucepan.  Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
  3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream.  Heat to simmer, stirring constantly.
  4. Reduce heat to low, add crab meat & sherry.  Stir gently until heated through & serve.
  5. Top each bowl with freshly ground pepper to taste.

Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.

Garlic Parmesan Mashed Potatoes

Garlic Mashed Potatoes by Shihmei Barger on FlickrSubmitted by Wally


1 whole head garlic, roasted 1 – 1½ medium potatoes per diner
3 tbsp butter ¼ c. whole milk, half & half, or cream
1/3 c. shredded Parmesan 1 tbsp dried parsley
salt & pepper to taste

Roasted Garlic Directions

  1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
  2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
  3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
  4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.

Main Directions

  1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
  2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
  3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
  4. Add Parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.