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Category Archives: Party Fare

Cathedral Cookies

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Cathedral Cookies

My grandmother made these every Christmas. They look like Church windows, Stained glass.

4 simple ingredients and a little time is all it takes to makes these delicious cookies


1 package (10-1/2 ounces) pastel marshmallows

1 cup chopped nuts, optional

2 cups (12 ounces) semisweet chocolate chips

1/2 cup butter, cubed



Put the marshmallows and nuts in a bowl

In another bowl over a double boiler melt the Chocolate chips and butter.


Mix the Melted Chocolate into the Marshmallows. Refrigerate for an hour.

Divide the mixture onto 2 pieces of wax paper. Half on each piece

Roll into a log and put back in the Fridge


In another 4-6 hours you can slice the logs and enjoy


Cherry, Hazelnut, Chocolate Chip Cookies

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Cherry, Hazelnut Chocolate Chip Cookies

This is a drop cookie and you will find that a scoop is your best friend. You can get consistent sized cookies and cut your time making them significantly



2 sticks (1 cup) unsalted butter, softened

1 cup light brown sugar

1/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups milk chocolate chips

2 cups Chopped Maraschino Cherries, drained and dried well

2 cups Chopped Hazelnuts, or whatever your favorite is



Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together the butter and sugars in a mixing bow. Mix in the eggs one at a time, and then the vanilla until combined.

Whisk together the flour, baking powder, baking soda and salt in a separate mixing bowl. Slowly mix the dry ingredients into the butter mixture. Stir in the chocolate chips, cherries and Hazelnuts.


Portion 2 teaspoons of dough for each cookie and roll together to form a ball, spacing the dough balls 2 inches apart on the baking sheet.

Bake until the edges just start to brown, 10 to 12 minutes. Let cool for 5 minutes on pan and then transfer to a wire rack to cool completely.

Hundreds and Thousands Cookies

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Hundreds and Thousands Cookies

This is a simple drop cookie. I have found the easiest way to make this and other drop cookies is with a small ice cream scoop. I can scoop all the dough out at once and put it on a plate and then reload pans as I clear them of cooled cookies. This is a nice soft sugar cookie.


2 cups white sugar

1 cups butter, softened

2 (3 ounce) package cream cheese, softened

1 teaspoon salt

1 teaspoon almond extract

1 teaspoon vanilla extract

2 egg yolks

4 ½ cups all-purpose flour

Nonpareils or colored jimmies for dipping the cookies into


In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 350 degrees F.

Scoop balls of dough and flatten slightly with your hand. Dip on side in Nonpareils or colored Jimmies.

Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool for 5 minutes on the pan and then transfer to a rack until completely cool.

These will keep for a week or more in an airtight container


Makes 10-12 dozen depending on the size of your scoop

Korean Style Beef Short Ribs

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Korean Style Short Ribs



1 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine)

1/2 cup (packed) dark brown sugar

1/4 cup unseasoned rice vinegar

3 tablespoons gochujang (Korean hot-pepper paste)

1/4 cup sesame oil

1/4 cup minced garlic (about 15 cloves)

1 (2-inch) piece peeled fresh ginger, smashed

1/4 cup sesame seeds, toasted and cooled completely

2 large green onions, chopped

5 pounds Korean-style short ribs (cut 1/3 to 1/2 inch thick across bones)



Combine all ingredients, except short ribs, in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

Arroz con Pollo

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Arroz con pollo


1 ½ tsp salt
1 ½ tsp garlic powder
½ tsp dried cumin
¼ tsp black pepper
¼ teaspoon Ancho Chili Powder
3 ½ -to-4lbs chicken thighs
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 ½ teaspoons salt
1½ cups long-grain rice
2 cloves garlic, finely diced

¼ cup coarsely chopped pimiento-stuffed olives
1 ½ cups chicken stock

1 ¼ cups Water
½ cup tomato sauce

1lb frozen Peas

Preheat oven to 350°f

Mix together the first set of spices and season the chicken thighs on both sides with it

Place a Large Skillet that has a cover over medium high heat until hot; add oil and brown the chicken thighs on both sides. 5 minutes per side

When Chicken is browned remove to platter and add diced vegetables and half of the salt to the pan; sweat vegetables for 7-10 minutes. Add Rice, Garlic, and Olives to the pan and sauté for 2 minutes or until the rice is all coated with the oil and vegetables

Stir in Stock, water, tomato sauce and remaining salt; nest the chicken pieces into the rice and cover

Place pan into oven and bake for 40 minutes, Rice will have absorbed most of the liquid. Add peas to the top, cover and return to the oven for another 10-15 minutes or until all the liquid is absorbed and the chicken is cooked through

Andes Peppermint Crunch Cookies

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Peppermint Crunch Cookies

This is the cookie from the Scout Recognition dinner


1 cup Butter, softened

¾ cup light Brown Sugar, packed

¾ Granulated Sugar

2 ½ cups flour

1 tsp Baking Soda

1 tsp Salt

1 tsp Vanilla

¼ tsp peppermint extract

2 Eggs

1-10oz pkg Andes Peppermint Crunch Baking Chips


Preheat Oven to 350°f

Cream the butter and sugars. Add the vanilla and eggs beating well. Mix in the Flour, soda, and salt

By hand fold in the Peppermint Crunch chips

Drop by rounded teaspoons onto ungreased cookie sheets one inch apart

Bake for 10-12 minutes

Allow to cool on baking sheets 3 minutes before removing to cool completely

Beer Boiled Shrimp

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Beer Boiled Shrimp

Shrimp are one of the only things you will cook that will tell you when they are cooked. Shrimp turn into a “C” when cooked and into a “O” when overcooked.

Head on Shrimp will provide this recipe with a lot more flavor but they do gross some people out so be careful. If you haven’t had them try them at least once before judging

2 lbs large raw Shrimp (head on or off)

½ stick butter

2 cans beer

4 cup water

¼- ½ cup Old Bay Seasoning

1 lb new potatoes, scrubbed

1 lb Smoked Sausage, hot or mild

4 ears of Corn, cleaned and cut into thirds (if you can’t get fresh use frozen)

Combine beer, water, butter, and old bay in a large stock pot. Bring to a boil

Add potatoes and cook for 10 minutes

Add sausage and cook for 5 minutes

Add Corn and cook for another 5 minutes

Add the shrimp and turn the heat off. Cover the pot and let sit for 5-8 minutes, until the shrimp are cooked

Remove the potatoes, sausage, corn and shrimp from the liquid and serve hot