Chocolate Mousse

>> Sunday, April 30, 2017

2 eggs
1/4c. sugar
1c + 1 1/2c heavy whipping cream
1c. semi-sweet chocolate chips

Beat eggs and sugar until well combined and yolks lighten, about 3 minutes.
Heat 1c. heavy cream in a sauce pan until hot, do not boil.
With mixer on medium, pour hot cream into egg and sugar mixture, beat until well combined.
Return mixture to saucepan and cook over medium-low heat until thickened (about 5 minutes) stirring continuously.
Remove from heat, stir in chocolate chips.
Cover and chill 3 hours.

Whip remaining 1 1/2c. heavy cream until stiff peaks form.
Add chilled chocolate mixture to whipped cream, fold in by hand or with the mixer using the paddle attachment on low. Stir until just combined, do not over mix.
Serve immediately or refrigerate until ready to serve.


Fried Chicken

>> Friday, March 3, 2017

(I used this for chicken tenders and it was SO good!)


  • 3 cups all-purpose flour
  • 1 1/2 tablespoons garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon paprika
  • 1/2 teaspoon poultry seasoning
  • 1 1/3 cups all-purpose flour

  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks, beaten
  • 1 1/2 cups beer or water
  • 1 quart vegetable oil for frying
  • 1 (3 pound) whole chicken, cut into pieces


  1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
  2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
  3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.


Salted Brown Butter Rice Krispy Treats

>> Thursday, July 23, 2015

1 cube butter plus extra for buttering the pan
10 oz. marshmallows
1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal
Butter a square cake pan.

In a large pot melt butter over medium low heat.  It will melt, then
foam, then turn clear golden and finally start to turn brown and smell
nutty.  Stir constantly scraping up any bits from the bottom.  Don't
take your eyes off the pot as it will go from a little color to burned in
less than a minute.

As soon as the butter takes on a nutty color, turn off the heat and stir
in the marshmallows.  The residual heat from the melted butter should
be enough to melt them but if it is not, turn it back on low until the
marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal. Quickly
spread into prepared pan.  A piece of waxed paper or a silicon spatula
will help you to spread Rice Krispy treats evenly into the corners.
Cool and cut into squares.


Sparkling Party Punch

>> Wednesday, December 31, 2014

2c. Pineapple juice (un-sweetened)
2-3c. Orange Juice
2 2-liters Ginger Ale
1 small bag frozen raspberries

Pour all ingredients into punch bowl or pitcher and serve.


Maryann Salad

>> Monday, May 5, 2014

1 bag baby spinach
1 head romain lettuce, chopped
1 bag frozen peas, thawed
8 boiled eggs, sliced
1 small red onion, sliced
1 lb. bacon, crumbled
8 oz. cheese (cheddar or colby jack), shredded

1c. mayonnaise
1 c. sour cream
Stir to combine

Layer all ingredients in large bowl starting with lettuce and topping with dressing.


Easy Coconut Cake

>> Monday, April 21, 2014

I just made this one up because I was too lazy to make one of the longer versions I found recipes for - but it turned out so yummy and was about as easy as a cake can get.

For Cake:
1 box White cake mix 
Milk (see box cake directions to substitute for water, can also use coconut milk)
Butter, melted (see box cake directions to sub for oil)
Eggs (see box cake directions, plus one additional egg)
1 small package Vanilla Pudding
8 oz. Sour Cream
1/2-1 tsp. Vanilla

Mix up the cake according to the directions on the box including the extra ingredients (one extra egg, sour cream, vanilla pudding and vanilla). 

Bake according to package directions starting with the shortest time to ensure it doesn't get over-cooked (the different ingredients change the batter a bit). Cool completely before frosting. 

For Frosting:
8 oz. Cream Cheese, softened
1/2 c. Granulated Sugar
2 tsp. Vanilla
1 1/2 c. + 2 T. Heavy Whipping Cream
1-2 c. Shredded Sweetened Coconut

Cream cream cheese, sugar and vanilla on medium speed until well blended. Add in heavy whipping cream and beat on high until fluffy and stiff peaks form. 

Frost in between each layer and on outside of cake with frosting. Cover outer frosting with shredded coconut - you can also add coconut to middle layers if desired.

**I typically double the cake and frosting recipe to make a four layer cake. 


Whipped Cream Frosting

8 oz. Cream Cheese
1/2 c. Granulated Sugar
2 tsp. Vanilla
1 1/2 c. + 2 T. Heavy Whipping Cream

Cream the cream cheese and sugar until smooth. Mix in vanilla. Pour in heavy cream and beat on high until stiff peaks form.


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