Tuesday, May 24, 2016

Cake by the Ocean drink

Ingredients:  (All ingredients should be chilled)
2 cups cake flavored vodka (may substitute vanilla or whipped cream flavor)
2 cups coconut rum
2 cups pineapple juice
2 cups orange juice
Ice or frozen pineapple to keep it chilled
Club soda or 7-up, optional

Maraschino cherries, pineapple, and orange slices for garnish (optional)


Add vodka, rum, and both juices to a pitcher filled with ice or frozen pineapple.  Add 2-4 cups soda to make it more like a punch, or to feed more people, if desired. Place some orange slices and pineapple wedges in the pitcher.

Thursday, May 12, 2016

No Bake Crunchy Chocolate Peanut Butter Bars

1 stick butter
1 C. peanut butter
2 C. crushed graham crackers (1 pack or 9 graham crackers)
1 C. powdered sugar
2 C. chocolate chips
2 Tbsp. vegetable oil

Spray 9x13 pan.  In a saucepan, melt butter and peanut butter, stirring until smooth.  Remove from heat and set aside.  In a large bowl, mix the crushed graham crackers and powdered sugar.  Once mixed, add the peanut butter and butter mix.  Stir.  Spread the mixture evenly into the pan. 

In a pot over medium-low heat, combine the chocolate chips and vegetable oil.  Stir occasionally until the chocolate is melted and smooth.  Pour the chocolate over the peanut butter layer.  Cover the pan and refrigerate for 30 minutes.  Cut bars and enjoy.  

Monday, May 9, 2016

Rhubarb Dream Bars


2 C. flour
¾ C. powdered sugar
1 C. butter

Mix crust and press into 9x13 pan.  Bake at 350 degrees for 15 minutes.

4 eggs (beaten)
2 C. sugar
¼ C. flour
½ tsp. salt
4 C. rhubarb

Mix the filling ingredients and fold in the rhubarb.  Pour on top of the crust and bake at 350 for 40-55 minutes or until the edges begin to brown.  

Tuesday, May 3, 2016

Mustard Dip

I will be the first to admit that when you look at this recipe, it seems like a very odd combination of flavors and ingredients BUT this dip is incredible. Warning, once you start, you can't stop. So addicting! 

1 C. yellow mustard                                                                       
chopped onions
1 C. mayonnaise                                                                              
1/3 C. sugar
1 C. sour cream                                                                                
horseradish to taste                                                      
1 envelope hidden valley ranch mix (dry)

Mix together and refrigerate.  Serve with pretzels. (Makes a large batch). 

Monday, May 2, 2016

Fresh Broccoli Salad

2 heads fresh broccoli                                                                   
1 C. mayonnaise              
1 red onion                                                                                        
1/2 C. white sugar
1/2 lb. bacon crumbled                                                                 
1/2 - 1 Tbsp. white vinegar
handful sunflower seeds

Cut broccoli in bite size pieces, chop onion and prepare bacon and crumble.  Mix all together.  Mix the mayonnaise, sugar and vinegar and mix with broccoli mixture.  About an hour before serving add sunflower seeds and stir well. Chill and serve.