Witchy Cocktails

I realize Halloween is still a few months away but I couldn't resist sharing these spooky-sounding cocktails...

Witchy Cocktails

Here are some witchy cocktails I've come across, which you may enjoy serving at a Sabbat or Esbat dinner. Or sip one while reminding yourself that life need not always be taken seriously.


Black Magic Cocktail

You will need:
2 ounces Blavod black vodka
1/2 ounce Grenadine
Lemon-Lime Soda
A Maraschino Cherry for Garnish

Instructions:
Pour the vodka and grenadine into an ice-filled Collins glass. Fill up the glass the rest of the way with soda. Stir. Garnish with the cherry.


Red Witch Cocktail

1 ounce Pernod
1 ounce Bodka
1 dash Blackcurrant Cordial
1/2 pint Cider

Instructions
Mix Pernod, vodka and blackcurrant in a pint glass. Top up with cider and stir.


Witches Brew Cocktail

You will need:
0.5 ounce Cranberry juice (100% cranberry juice, not cranberry cocktail)
0.5 ounce Sour Mix
1 ounce Vodka
1 ounce Chambord

Instructions:
Fill a highball glass with ice. Add vodka and Chambord. Add a splash of cranberry and one of sour mix. Stir and enjoy.


Witches Tit Cocktail

You will need:
2 1/2 ounce Kahlua Coffee Liqueur
1/2 ounce Heavy Cream
1 maraschino Cherry

Instructions:
Pour the Kahlua into a pousse cafe glass. Carefully float the cream on top by pouring it over the back of a teaspoon. Place a maraschino cherry in the center and serve.


Strega: An After-Dinner Drink

Strega (or Liquore Strega), is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Campania, Italy. Its yellow color comes from the presence of saffron in its recipe. Liquore Strega is 80 proof (40%). Among its approximately 70 herbal ingredients are mint and fennel. Strega is considered a digestif, meant for drinking after meals.

Household Products

Who says all recipes have to be edible? 

Here are some great recipes for common household cleaners (thanks to https://www.facebook.com/holly.capron.5)

Windex

Half White Vinegar

Half Water

1 tsp Dawn

Pledge

2 tsp Olive Oil (I used a bit more)

2 cups water

1/4 cup white vinegar

*Citrus fragrance

Febreeze

1/8 c fabric softener

2 tbs baking soda

Rest water

*Lavendar fragrance

Bathroom Cleaner

1/2 c vinegar

1/4 c baking soda

2 liters water

*Citrus fragrance

Reeses Cookie Brownies

Reeses Cookie Brownies

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN!

Pizza Casserole

Pizza Casserole! 

















Box of rigatoni
Jar of pasta sauce 
1lb Italian sausage
16 oz of cottage cheese
2 oz sliced black olives
12 oz mozzarella cheese
Pepperoni

Cook and drain noodles. Cook and drain sausage. Mix together noodles sauce and sausage. Lay in a sprayed 9 x 13 dish. Mix cottage cheese mozzarella cheese and black olives. Lay over noodles. Top with Pepperoni and bake at 300 for 25 minutes. I added banana peppers but i am sure you can add anything you want.

Baby Corn Dogs

Baby Corn Dogs


Mix up an 8.5 oz box of your favorite corn muffin recipe, divide batter into a mini-muffin pan, add hot dog slices.

Bake for 10-12 minutes at 375 degrees.

For a treat, add Jalapeno and shredded cheese.

Strawberry Avocado Kale Salad

Strawberry Avocado Kale Salad with Bacon Poppy Seed Dressing

A little twist of the original strawberry salad recipe gets you a kicked up amazing new version of the salad everyone loves! Try not to love this salad! I dare you!

Yield: 2 SERVINGS

Prep time: 5 MINUTES

Cook time: 10 MINUTES

Total time: 15 MINUTES

INGREDIENTS:

6 cups baby kale {prewashed kind}

2 cups sliced strawberries

1 ripe avocado, sliced

DRESSING:

4 slices bacon

1/2 cup mayonnaise

2 tablespoons sugar

2 tablespoons white vinegar

1/2 teaspoon poppy seeds

Salt & pepper, to taste

DIRECTIONS:

Place kale, strawberries and avocado into a large bowl and set aside.

For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve.

Single Cookie in a Cup

For those days you just want to make one cookie...

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 c. flour

2 tbsp. chocolate chips

MICROWAVE 40-60 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Chicken Mixture

1 tablespoon vegetable oil

1 lb boneless skinless chicken breast, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1/2 cup chicken broth

1 cup frozen peas and carrots

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground thyme

1 cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2 cup Original Bisquick® mix

1/2 cup milk

2 eggs

Heat oven to 375°F

First, start with Bisquick baking mix, milk and eggs. Combine and start with a little less than a tablespoon in each greased muffin cup or use muffin liner

Next add your filling. Add about ¼ cup of the mixture to each cup.

Finally, top it off with one more tablespoon of the Bisquick® mixture.

Bake for 25-30 minutes then pop them out of the pan.

Mini Peach Cobblers

Mini Peach Cobbler Recipe

Preheat oven to 350˚F.

1 cup sugar

1 cup flour

2 tsp baking powder

a dash of salt

3/4 cup milk

1 stick of melted butter

brown sugar

cinnamon

1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Don't forget a dollop of vanilla ice cream...YUM!

Irish Stew with Mint Sour Cream

I was just browsing through some of the older posts and found this recipe. I completely forgot about it. I'm thinking this may have to go on next week's menu :-)

Irish Stew with Mint Sour Cream

12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1-1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mint

directions

In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.

In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture. Makes 4 servings.

Make-Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.

Pumpkin Pie Martini

Pumpkin Pie Martini

From The Coexist Cafe

I just found this adult drink recipe on another blog and HAD to share it! It sounds AMAZING!!!

 Ingredients

 * 1 oz vanilla vodka

* 1 oz pumpkin spice liqueur

* 1 oz Bailey’s Irish Cream

* sprinkle of pumpkin pie spice

Method

In a martini shaker, combine all liquors with a handful of ice and shake until the shaker is frosted on the outside. Take a martini glass and pour the mix into the glass, then top with a sprinkle of pumpkin pie spice.

Sweet and Sour Chicken

Sweet and Sour Chicken

adapted from: Mels Kitchen Cafe

Chicken Breading:
3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:
3/4 cups sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Great idea!

While cruising through all the posts on Facebook today, I came across this awesome idea...

No more trying to find a good place for the recipe book.

The coolest part is, this person's kitchen is set up exactly like mine so this will work perfectly for me!!!

Today was supermarket day. Time to restock the kitchen and get everything needed for this week's meals. Since it's just Leilani & me this week (Jay is out of town for training), meals will be small but still amazing. I plan to make Lemon Chicken tomorrow night and some Thai Chicken Skewers later in the week. 

Tonight, we're having pork ribs marinated in Pirate's Gold. 

Be sure to check back throughout the week as I'll be sharing some amazing recipes.

Be yourself...

I've put off being myself long enough. I was meant to be in the kitchen...end of story. I've tried so many other things but I always come back to my kitchen. 


Life gets in the way. Life tells me I'm bored and want to do something different. Life needs to shut up and let me be me.


Now, let's start cooking...

Lasagna Cupcakes

Lasagna Cupcakes with Mango Chutney

Amazing little treats you make in your muffin tins!

Can be served as an appetizer or entree!

Quick & easy to make!

Ingredients

Meat Sauce:

·         2 tablespoons olive oil

·         1 (1-inch) cinnamon stick or 1/3 tsp ground cinnamon

·         4 whole cloves or 1/3 tsp ground cloves

·         1 medium onion, finely diced (about 1 cup)

·         Kosher salt and freshly ground pepper

·         4 cloves garlic, minced

·         1 pound ground beef or ground turkey

·         1/4 cup tomato paste

·         1 (28-ounce can) crushed tomatoes

·         1/4 cup chopped fresh basil, plus 12 whole small leaves

·          

Ricotta Filling:

·         3/4 cup part-skim ricotta

·         3/4 cup freshly grated Parmesan, plus more for topping

·         1 1/2 cups shredded mozzarella, plus more for topping

·         1/3 cup mango chutney

·         Kosher salt and freshly ground pepper

·          

·         1 package wonton wrappers (at least 48)

Directions

Preheat the oven to 375 degrees F.

For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the cinnamon and cloves. Add the onion, sprinkle with a little salt and saute until softened but not browned. Add the garlic and saute until fragrant, about 1 minute longer.

Add the ground beef or turkey, breaking up the clumps with your spoon. Cook until the beef or turkey is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, 1/4 cup chopped basil, as well as some salt and pepper. Stir to combine and simmer, covered, for about 15 minutes, stirring occasionally. Allow the meat sauce to cool, about 15 minutes before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.

For the ricotta filling: Stir together the ricotta, 3/4 cup Parmesan, 3/4 cup mozzarella and mango chutney. Season with salt & pepper.

To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.

Drop about 1 tablespoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total (wrapper, meat sauce, ricotta, wrapper, meat sauce, ricotta, wrapper, meat sauce, Mozzerella, Parmesan) Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and a pinch of grated Parmesan.

Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.

Merry Yulemas!

While Lucifer is somewhat unsure of his new look...

Monkey is right at home among the holiday decor!

Looking for a sweet treat for the stockings? How about a little Happy Holidays treat for your students or fellow employees? Just let me know how many you need and I'll get right to work!

This little snowman is excited about all the yummy treats!

Makes a sweet centerpiece!

A perfect little something for all you teachers to share with your students! 

You know you want some!

Contact me for pricing!

Amber Rodriguez

904-401-1801

mommasmuffins@gmail.com

Pumpkin Surprise Muffins Recipe

Ingredients

• 2 cups all-purpose flour
• 1/2 cup plus 3 tablespoons sugar, divided
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 6 tablespoons butter, melted
• 6 tablespoons apricot preserves, divided
• 1 package (3 ounces) cream cheese, cut into 12 cubes
• 1/4 cup sliced almonds

Directions

• In a small bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg and ginger. In another bowl, beat the eggs, pumpkin, sour cream, butter and 3 tablespoons preserves. Stir into the dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups half full. Place a cream cheese cube and 3/4 teaspoon of preserves in each. Top with remaining batter. Sprinkle with almonds and remaining sugar. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate leftovers. Yield: 1 dozen.

Yummy Yule Beverages

These yummy, Yule beverages are sure to keep you warm and toasty on those cold holiday evenings. Be sure to sure them with your family, friends and neighbors.

Wassail

2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg

In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.


Mulled Wine

20 whole cloves
1 lemon, washed and dried
1 orange, washed and dried
1 pinch ground mace (optional)
1 pinch saffron (optional)
1 bottle red wine
2 tablespoons white sugar
1 cinnamon stick

Insert 10 cloves into each lemon and orange. Place the mace and saffron onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Combine wine, sugar, lemon, orange, cinnamon stick, and mace and saffron sachet in a large pot. Cover and bring to a boil over medium heat. Reduce heat to low and allow the wine to simmer for 1 hour. Remove the sachet, cinnamon stick, and fruit. Serve hot.