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
 
Author: 
Recipe type: Cocktail
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 parts Bailey's Irish Cream Liqueur
  • 1 part Half & Half
  • 1 Peppermint Stick
  • Ice
  • Whipped Cream (optional)
Instructions
  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
 
Author: 
Recipe type: Soups
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  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

Ingredients

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

Directions

  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

Submitted by Wally

Ingredients

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.