Thursday, September 1, 2011

Potato Rosettes


  • 2 medium potatoes, peeled and quartered
  • 1/2 cup shredded Cheddar cheese
  • 1 egg, beaten
  • 2 tablespoons chopped green onion
  • 3 tablespoons sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper


  1. Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a mixing bowl; mash. Beat in the cheese, egg, onion, sour cream, salt and pepper.
  2. Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month.

this recipe and more is from:

Garlic prawns!!


  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 teaspoon dried basil, or to taste
  • 2 tablespoons white wine (optional)
  • 30 tiger prawns, peeled and deveined


  1. In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
  2. Heat an outdoor grill to high heat.
  3. Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.

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Tuesday, August 30, 2011

Boston iced tea


  • 1 gallon water
  • 1 cup white sugar
  • 15 tea bags
  • 1 (12 fluid ounce) can frozen cranberry juice concentrate


  1. Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
this recipe is from:

Sunday, April 24, 2011

Red Pepper Dip

3/4 cup Chopped roasted red peppers

1/2 cup Light mayonnaise

2 tbsp Light sour cream

2 tsp Red wine vinegar

Pinch Granulated sugar

1 tbsp Chopped fresh oregano

1/4 tsp Chopped fresh rosemary (optional)

In food processor puree red peppers, mayonnaise, sour cream, vinegar and sugar until smooth. Transfer to small bowl. Stir in oregano, and rosemary (if using). (Dip can be refrigerated, covered for up to 1 day.) Makes 1-1/4 cups

Di's Delicious Deluxe Deviled Eggs


  • 6 eggs
  • 1/2 stalk celery, finely chopped
  • 1/4 onion, finely chopped
  • 1/4 cup mayonnaise
  • salt to taste
  • 1 dash hot pepper sauce
  • paprika, for garnish


  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
  3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Saturday, April 23, 2011

Caramel Banana Bits

Here is a little recipe of my own making.

chopped walnuts

3/4 c. packed brown sugar

1/2 c. butter

1 or 2 bananas

icing sugar

slice banana(s) into 2 cm thick slices, and put onto plate. Then combine butter and packed brown sugar in a sauce pan. Heat over medium temperature, stirring constantly until the sugar is completely mixed with the butter (be carful not to burn it). Once the sugar is completely mixed with the butter, pour the mixture over the sliced bananas. Then add chopped walnuts and icing sugar to taste. Enjoy

Popcorn Munchie Mix

4 cups of popped corn

1 cup small pretzels

1/2 cup shredded wheat cereal squares (such as Shreddies)

1/2 dried cranberries

in a bowl, combine popcorn and other ingredients enjoy.

P.S. If it tastes a bit bland to you, feel free to add seasoning of your choosing.