How Sweet it Is

{Candy Shoppe}January 2010
Janica & Celesta

{The Invite}
The Gals were each given a handmade chocolate bar! Each gourmet candy bar was hand wrapped in a darling invite!

{Candy Shoppe Decor}
{Place Settings}
{The Menu}
. Cran-Raspberry Cocktail .
Submitted by Amy ~ The Sisters Cafe

1 large bottle cran-raspberry juice
48 cups pineapple juice
1 cup grapefruit juice
1/4 cup lemon juice
1 cup sugar
1 bag of frozen raspberries
1 bag frozen pineapple
Ginger ale
*Freeze overnight. To serve sit at room temperature for 30 minutes before serving. Put a scoop of slush, frozen pineapple and frozen raspberries in a cup. Pour ginger ale on top.

. Lemon Cheesecake Cheese Ball .
10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers

Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm.
Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.

. Chicken Nachos .
4 cooked chicken breasts
1 can mild Ro-Tel tomatoes
½ c. fresh cilantro, chopped
2 ½ tsp ranch dressing powder
1 tsp. cumin1 can black beans, drained1 red bell pepper, chopped 1 C. shredded Mexican Cheese Blend
*Saute red bell pepper in a little olive oil remove from heat and place in a large bowl. Add chicken, tomatoes, cilantro, ranch powder, cumin, black beans and cheese. Mix all ingredients and place in a cooking dish. Heat in oven at 375 for approx. 15 minutes. To serve spread over chips and top with white nacho cheese sauce.

. White Nacho Cheese Sauce .

2 tablespoons margarine
2 tablespoons self-rising flour
2 cups milk
2 cups shredded pepper jack cheese
Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.

. Honey Walnut Shrimp .

1 tsp. salt
1 pound extra-large shrimp, peeled and deveined
1 large egg white
1/4 cup cornstarch
1/8 tsp. baking soda
1/8 tsp. garlic salt
panko bread crumbs
4 cups plus 1 cup canola oil
1/2 cup sweetened condensed milk
1/4 cup mayonnaise
2 tsp lemon juice
2 tsp lime juice
1/2 cup candied walnuts (recipe below)
Place 2 cups warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 mins. then rinse with cold water and drain. Pat dry with paper towels.
In a small bowl, mix together the egg white, cornstarch, baking soda, garlic salt, and 1 tsp canola oil to a smooth paste. Add the shrimp and blend to coat very well. Dip in panko bread crumbs.
In a small bowl, mix together the milk, mayo and juices until smooth. Set aside.
In a wok or large, deep nonstick skillet, heat the remaining 4 cups oil to 350. Deep-fry the shrimp until light brown, 3 to 4 minutes, turning as necessary. Remove from the oil. Increase the oil temperature to 375. Cook the shrimp for 1 more minute and remove; drain well on paper towels.
Pour the mayo mixture over the shrimp and stir until well covered. Place on a platter, sprinkle walnuts over and serve.

. Candied Walnuts .

4 ounces shelled walnut halves
water
1/2 cup sugar
2 cups water
peanut oil -- for deep frying (about 2 cups)
1/4 cup honey
In a saucepan, place walnut halves and enough water to cover plus another inch; boil for 10 minutes then remove and drain walnuts (discard water).
Place in the saucepan the walnuts, 2 cups water, and 1/2 cup sugar and boil for an additional 10 minutes.
Remove walnuts from the water, drain well, pat dry with paper towels, then stir with honey in a bowl until they're coated well.
Deep fry the walnuts in peanut oil at approximately 325 F for 5 to 8 minutes, until golden; set aside, placed on plate or cookie sheet to drain (don't use paper towels because they'll stick).
. Rosemary Bread .

2 ¾ cup flour
1 tbsp. garlic powder
1 tsp. sea salt
1 egg white
1 tsp. sugar
1 tbsp. active dry yeast
1-2 tsp. extra virgin olive oil
1 tbsp. vegetable oil
2 tbsp. kosher salt
1 cup water
1 tsp. course black pepper
2 tbsp. rosemary, crushed
Preheat oven to 350 degrees. Whisk together 2 ¾ cup flour, salt, sugar, yeast and garlic powder. Mix well. Fold in oil and water with a fork. Place on a lightly floured surface and kneed dough for 6 minutes until it is resilient but smooth. Divide dough into 6 round balls. Place on a large cookie sheet far enough apart that when doubled they do not touch. Brush with olive oil and cover with a thin towel in a warm place for 30 minutes. When dough has doubled in size, brush with lightly beaten egg white and sprinkle with a mix of rosemary, kosher salt and black pepper. Cut three fine lines in the top of the bread for presentation. Bake for 12-15 minutes until golden brown. Serve warm.

. Fire Roasted Tomato Soup .

1tablespoon butter or olive oil
1large onion, chopped (1 cup)
2cloves garlic, finely chopped
2cans (14.5 oz each) fire roasted diced tomatoes, undrained
1can (14 oz) reduced-sodium chicken broth
2tablespoons chopped fresh basil leaves
1teaspoon sugar
1/4teaspoon crushed red pepper flakes
1/2cup whipping cream

1.In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
2.Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
3.In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
Serve with sour cream and tortilla strips.

. Oven-baked Avocado with Mushroom and Bleu Cheese Sauce .

2 Tbsp. butter
14 white mushrooms
1 garlic clove, minced
¼ cup cream sherry
¼ cup heavy cream
1 Tbsp. fresh chives, finely chopped
1 Tbsp. fresh parsley, finely chopped
¾ cup heavy cream
1 cup gorgonzola cheese, crumbled
1 tsp. beef bouillon paste
2 large avocado, ripened
3 oz chevre cheese
½ cup roasted walnuts,pine nuts or hazelnuts
Preheat oven to 400°F. Melt butter in a small sauté pan over medium heat. Add mushrooms and garlic. Sauté for 5 minutes or until mushrooms are golden and tender. Add the cream sherry. Cook for another few minutes or until liquid is reduced to half. Add the cream, reduce heat and simmer for 10 minutes. Stir in the parsley and chives. Set aside.In another small sauté pan over medium heat, add the cream, gorgonzola and bouillon. Stir and cook until gorgonzola cheese melts and sauce is thick and creamy, approximately 5 minutes. Set aside.Cut the avocados into halves. Remove the pit and with a spoon, scoop out the avocado, keeping it in one piece. Place the 4 avocado halves in a baking dish. Spoon over the mushroom mixture and bake for 7 minutes. Remove from heat and spoon over some of the gorgonzola mixture and continue to bake under the top broiler for another 3 minutes or until the cheese is golden and bubbly!! Remove from oven. Cut the chevre cheese into 4 pieces. Place each piece on a large plate, top with the baked avocado and sprinkle over some of the nuts! Enjoy!! Serve with foccacia crisps!

. Baked Zucchini Fries .

3 medium zucchini, sliced into skinny sticks
2 large egg whites, beaten
1 cup spelt flour
2 T grated Parmesan cheese
1/4 tsp dried basil
Pinch of dried oregano
1/4 tsp garlic powder
Salt and pepper, to taste
Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside.
In a small bowl, beat egg whites with a fork until frothy.
Put the flour, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well.
Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one.
Bake at 425° for about 20 minutes or until golden brown and a little crispy. I turned over the fries half way through. Serve warm.

. Sweet Potato French Fries .

3 sweet potatoes (yams)
Kosher salt
Olive oil
Turn oven to 475 degrees. Wash and cut your sweet potatoes (skin on) into long strips. Place in a large bowl and cover with hot water for 20-30 minutes. Drain water and pat dry potatoes with a paper towel. Brush olive oil to lightly coat the sweet potatoes and lie them single layer on a cookie sheet. Sprinkle with kosher salt. Bake covered for 5 minutes. Uncover potatoes and bake an additional 15 minutes. Turn potatoes over and bake again for 5-10 minutes until lightly brown.

. Sweet Cinnamon/Sugar Dip .

¾ cube butter softened
½ cup brown sugar
3/5 cup cream of marshmallow
½ tsp. cinnamon
Combine all ingredients in a bowl and whip together.

. Spicy Sour Cream Dipping Sauce .

¾ cup sour cream
1 canned chipotle pepper in adobo, minced
2 teaspoons fresh lime juice
1 teaspoon cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.

. Gorgonzola Crusted Beef Filet Mignon Slider .

Beef tenderloin medallions
1 cup gorgonzola cheese
1 tsp. salt
¼ cup fresh parsley, minced
1 tsp. ground black peppercorn
¼ cup fresh chives, finely minced
1 tbsp. extra virgin olive oil
1/3 cup fresh basil, gently minced
1 c. seasoned dry bread crumbs
¼ tsp. salt and pepper

Preheat oven to 425 degrees. Season medallions with kosher salt and pepper. Grill medallions. Place medallions on cookie sheet, set aside. Combine bread crumbs, cheese, parsley, chives, basil, and ¼ tsp salt and pepper. Mix thoroughly, pack bread crumb mixture on top and sides of each medallion. Broil in oven for approx 3-5 minutes until tops are bubbly and browned. Serve Immediately on a toasted bun with desired toppings.

. Hawaiian Turkey Burgers .

1 lb. lean ground turkey
1/2 c. (plus more if you need it) dry bread crumbs
1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)
1/2 c. thinly sliced green onion
1 tsp. finely chopped fresh ginger root
1 small can pineapple slices; reserve juice
1/2 tsp. Kosher salt
Thick Teriyaki sauce (like Kikkoman or this recipe)
Light mayonnaise (optional, but very yummy!)
4 hamburger buns (you can use this recipe if you're feeling ambitious)

Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.
If you can, pop these puppies on the grill until done; otherwise, you could put these under the broiler in your oven, a grill pan on your stovetop, or just a frying pan. If desired, grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of grilling. Spread buns with light mayonnaise and a little more Teriyaki sauce. Enjoy!

. Light Brioche Burger Buns .

3 tbsp. warm milk
1 cup warm water
2 tsp. instant yeast
2½ tbsp. sugar
1½ tsp. salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2½ tbsp. unsalted butter, softened
For topping:
1 large egg beaten with 1 tbsp. water, for egg wash
Sesame seeds
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.
Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.
Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.

. Pink Lemonade Cupcakes .

1 cup flour
¼ cup vegetable oil
½ tsp. baking powder
2 egg whites
¼ tsp. baking soda
1/3 cup thawed pink lemonade concentrate
Pinch of salt
¼ cup buttermilk
½ cup granulated sugar
red food coloring

Preheat oven to 350 degrees. Line muffin pan with liners. In a small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beat until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners. Bake for 15-20 minutes or until top of cupcakes spring back when lightly touched. Top cooled cupcakes with frosting.

. Pink Lemonade Butter cream Frosting .

3 cups + 3 tbsp. powder sugar
2 tbsp. pink lemonade concentrate
1 stick unsalted butter at room temperature
red food coloring
1/8 tsp. salt

Add the butter, powder sugar, salt, lemon juice and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to medium to whip.

. Raspberry Meringue Cookies .

6 large egg whites
1/4 tsp cream of tartar
1 1/2 cup superfine sugar
2-3 drops of raspberry flavoring
2-3 drops food coloring (optional)
Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper.
Fit a pastry bag with a large star or round tip and set aside.
Using a clean, dry mixing bowl, whip egg whites on medium speed until foamy in a Kitchen Aid mixer or a similar high-speed mixer.
Add cream of tartar and whip until meringue starts to form soft peaks.
Add sugar a little at a time. Continue to whip until meringue forms very stiff peaks that hold their shape.
Add extract and coloring if desired and whip just until mixed. Transfer to the pastry bag. Get creative and pipe swirls or any other desired shapes for your meringues.
Bake at 225 degrees for 60-70 minutes, or until meringues are light in color, crisp and dry. Turn the oven off and let the meringues sit in the oven for another hour or more.
Cool completely, and store your Meringue Cookies in an airtight container

. Pistachio Chocolate Chip Cookies .

1 cup powdered sugar
3 cups soft butter
1 Tbsp. Vanilla
3 eggs
3 small pkgs. Instant pistachio pudding (put through sieve to remove nuts)
6 cups flour1
½ bags chocolate chips,½ milk & ½ Semi sweet
Cream powdered sugar and butter. Add remaining ingredients. Roll in 1” balls. Flatten slightly. Bake at 350 for 10 – 12 mins. Let cool.
Frosting:
3 cups powdered sugar 2 Tbsp. soft butter 1-2 tsp. almond extract 8 oz. soft cream cheese.
Cream together. Frost cookies and drizzle with melted chocolate. Makes 9 dozen.

. Coconut Yogurt .

3 cups Greek-style yogurt
3/4 cup sugar1 teaspoon coconut extract
1/2 cup sweetened coconut flakes
Mix yogurt, sugar and coconut extract. Let it chill in the refrigerator for 1 hour to let the sugar dissolve. Following instructions that came with your ice cream maker, churn until the mixture is the consistency of soft ice cream.
Meanwhile, while the frozen yogurt is churning, toast coconut. Set a dry skillet on medium heat and add the coconut flakes. Stir constantly until flakes toast to a golden brown. Remove from heat immediately, and set aside. To serve, sprinkle the toasted coconut on top of your frozen concoction.

. Lemon-Ginger Yogurt .

3/4 cup water
3/4 cup sugar
1/4 cup light corn syrup
2 teaspoons finely grated peeled fresh ginger
1 cup plain nonfat yogurt
1 cup low-fat buttermilk
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
Bring water, sugar, light corn syrup, and grated ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain into medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon peel. Process in ice cream maker according to manufacturer's instructions; cover and freeze.

. Blueberry Frozen Yogurt Recipe .

Frozen blueberries work great for this recipe.
3 cups fresh or frozen blueberries (about 1 lb)
3 Tbsp lemon juice
3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)
1/2 cup whole milk
Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes.
If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you'll have pieces of blueberries which can add flavorful texture to the frozen yogurt.
Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

. Frozen Chocolate Yogurt .

2 cups whole milk
4 egg yolks
2/3 cup sugar
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
2 cups full-fat plain yogurt
In a medium saucepan over medium heat, heat the milk until just under a boil (you will see tiny bubbles around the edges and steam rising from the surface). Remove the milk from the heat.Meanwhile, whisk the egg yolks and the sugar in a bowl to blend. Gradually add 1/4 cup of the hot milk into the egg yolks, whisking constantly, then add the egg yolks back to the saucepan with the rest of the milk and cook over medium heat, stirring constantly, until the mixture has thickened.
{Other Sweet Treats}

. Zebra Popcorn .

· 12 cups popped corn (approx 1/2 cup un-popped)
· 1/2 cup butter
· 1 cup brown sugar
· 1/2 cup of light corn syrup
· 2 teaspoons vanilla
· 1/2 teaspoon baking soda
· 6 ounces dark chocolate (approx 1 cup)
· 6 ounces white chocolate (approx 1 cup)
Preheat oven to 250 degrees. Lightly butter a large baking sheet or two 9x13 pans, set aside. Place popped corn in large mixing bowl.Place butter in 2-qt microwave safe bowl; microwave on high about 1 minute or until butter is melted. Add brown sugar and corn syrup; microwave on high, stirring frequently, until mixture comes to a boil. Without stirring, continue to microwave for 3 minutes. Stir in vanilla and baking soda. Drizzle syrup over popped corn; mix well to thoroughly coat popcorn with caramel. Spread popped corn on prepared pans. Bake 30 minutes, stirring every 10 minutes. Remove popcorn from pan, spread out on parchment paper or wax paper far enough apart so pieces do not touch. Cool. On low heat, slowly melt dark chocolate (in double boiler, microwave, or according to package directions). In a straight thin line, drizzle dark chocolate across caramel corn (see tips below). Cool while melting white chocolate, drizzle as for the dark chocolate. Cool completely and allow chocolate to harden.Notes:To make even consistently thin lines place melted chocolate in disposable cake decorating bags or freezer bags; close bag tightly. Clip a small hole in the tip of the bag and squeeze or pipe chocolate across popcorn.

. Chocolate Sauce .

3 Tbl. Cocoa
1/4 cup sugar
3 Tbl. Cornstarch
1 1/2 c. milk
2 Tbl. Butter
1 tsp. vanilla
Mix first four ingredients. Cook over medium heat until thick. Add butter and vanilla. Stir until melted. Store in refrigerator and then reheat on stove.

. Creamy Carmel Sauce .

1 cup granulated sugar
1 cup whipping cream
½ cup packed light brown sugar
1/3 cup corn syrup
1 teaspoon vanilla extract
Place granulated sugar, cream, brown sugar and corn syrup in a heavy 2 quart saucepan. Stir over low heat until mixture boils. Carefully clip candy thermometer to side of pan. Cook stirring occasionally, about 20 minutes or until thermometer registers 238 degrees F. Immediately remove from heat. Stir in vanilla. Cool about 15 minutes. Serve warm or pour into clean glass jars and seal tightly. Store up to 6 months in refrigerator. Reheat sauce over low heat before serving.

{Take Home Gifts}
Each Gal was given a bucket to fill with frozen yogurt and any mix-in treats. Also, each gal was given homemade jarred sauces for toppings. We filled our bags with every gourmet, fun, exotic candy available on the planet! So sweet and delicious!

{The Hostesses}
A special thanks to the ultimate candy ladies! This night was filled with nostalgic memories of candies we enjoyed as children as well as new, gourmet candies never tried!
The food was amazing and each bite wonderful. The decor and atmosphere was so fun and comfy! What a truly "sweet" evening spent with girlfriends!
{The Gals}

12 Days of Christmas Cookies

{Breakfast at the North Pole}
December 2010
Emily & Jill
{The Invite}
The Gals were given an invite containing one gift for each '12 Days of Christmas Cookies'. Eight gifts were items to use for holiday baking and four gifts were fresh, homemade holiday cookies. The twelfth day, the gals opened their menu for the breakfast at the North Pole.
The invite was to the tune of the classic song. The gals were sung to as their '12 days' were delivered to them.
On the 12th day of christmas cookies
gourmet gals gave to me:

a copy of the nice list! (menu)
rudolph’s guilty pleasure (treat)
a platter for holiday goodies (serving platter)
cards for swapping favorites (recipe cards)
an alternative to leftover turkey (treat)
a server for christmas yummies (spatula)
padding for festive fingers (hot pad)
five . thousand . calories! (treat)
a project for hubby and kids (cookie cutters)
a bribe to avoid the naughty list (santa cookie plate)
treats to share with the mr. (treat)
and an invite to a north pole party! (invite)

{North Pole Decor}
{The Place Settings}
{The Menu}
. Iced Hot Cocoa .
serves 10-12

6 oz. Favorite Chocolate (can use more than one variety) (we used Symphony Bars)
4 t. Store-Bought Hot Chocolate Mix
3 T. Sugar
3 C. Milk
6 C. Ice
Whipped Cream
Chocolate Shavings
Crushed Peppermint Sticks

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add 1 C. of milk until smooth. Cool to room temperature.
In a blender, place the remaining cups of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into pretty glasses and top with whipped cream and chocolate shavings.

. Winter Waldorf Salad .

Fresh Whipped Cream
Celery, diced
Gala Apples, diced
Pineapple, diced
Clementines, diced
Dried Dates, chopped
Pecans, chopped
Pomegranate Seeds for sprinkling
Mix according to taste and texture preference. Serve cold and keep leftovers chilled.

. Ebelskivers .
makes 28

Scrumptious Cornmeal Batter for Ebelskivers or Pancakes:2 C. Flour
1 C. Corn meal
1 t. Salt
5 t. Baking Powder
1 T. Sugar
Mix these together in a large bowl. Add and mix well:
1 Egg
6 T. Oil
2 C. Milk (or more if batter is too thick)
Fill Ebelskiver pan with a scoop of batter. Place filling on top of batter and cover filling with more batter. Cook in Ebelskiver Pan over medium heat. Flip with wooden skewers when browned.(You can purchase an Ebelskiver pan at Williams-Sonoma or on EBay)

Luscious Lemon Soufflé Filling (Roll in Cinnamon Sugar when done):
In a saucepan, combine:1 C. Sugar
3 T. Cornstarch
1 T. Lemon Zest
1/4 C. Fresh Lemon Juice
3 Egg Yolks
1 C. Milk
1/4 C. Butter - cubed
Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool completely. Add:1 C. Sour Cream. Stir and serve as a filling in ebelskivers, pies, etc.

Monte Cristo Filling (sprinkle with powdered sugar):
Diced ham and Swiss Cheese (can use any combo of meat and cheese)
Raspberry Dipper:Use your favorite store bought jam or homemade jam
. Banana Crepes Brulee .
makes 10-12

Batter: 1 1/2 C. All-Purpose Flour
3 Eggs
1 1/2 C. Milk
1/4 t. Salt
3 T. Butter, melted
Place in bowl and whisk with wire whisk or beaters, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.

Cream Cheese Layer:
2 8-oz. Pkg. Cream Cheese, softened
4 C. Powdered Sugar
1 pint Whipping Cream, whipped
Whip cream cheese and powdered sugar together till fluffy. Add whipped cream at beat until thickened. Spread mixture onto crepe.

Bananas Brulee:
4 Bananas
4 T. Butter
1/3 - 1/2 C. Brown Sugar
Saute in pan until bananas are caramelized. Spread on top of cream cheese layer inside crepe. Can serve on top also.

Chocolate Layer:
Warm Nutella Hazelnut Chocolate, or favorite melting chocolate. Drizzle inside crepe or on top.Prepare crepes and top with cream cheese, bananas, and chocolate.Fold crepe in half and top with desired toppings. Drizzle with chocolate and sprinkle with powdered sugar for presentation.

. Veggie Frittata with Feta Crumbles .
serves 4
6 Eggs
1/3 C. Grated Parmesan Cheese
1/2 t. Garlic Powder
1/2 t. Dried Basil Leaves
1/4 t. Coarse Salt
1/4 t. Ground Pepper
1/8 t. Ground Nutmeg
2 t. Olive Oil
6 oz. Fresh Spinach, stems removed, torn into bite-sized pieces (about 6 Cups loosely packed)
8 Cherry Tomatoes, quartered
3-4 Cremini Mushrooms, sliced fine
1-2 T. Chopped Green Onions
Feta Cheese Crumbles
In a small bowl, beat eggs with whisk. Stir in cheese, green onions, garlic powder, basil, s&p, and nutmeg; set aside. In a 10 inch skillet (or omelet or crepe pan), heat oil over medium heat. Add spinach, cover and cook 2-3 minutes, stirring once or twice until spinach is slightly wilted. Reduce heat to low. Spread spinach evenly in skillet; top evenly with tomatoes and mushrooms.Pour egg mixture over top. Cover and cook 12-15 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into wedges. Sprinkle with Feta crumbles and green onions.

. Apple-Maple Sausage .
serves 12
1 T. Butter
1 Green Apple, finely chopped
1 Small Sweet Onion, finely chopped
1 t. Fennel Seed
1 1/2 lbs. Ground Pork
1 1/2 t. Poultry Seasoning
1 t. Allspice
1 t. Sweet Paprika
1 T. Maple Syrup
Extra virgin olive oil, for drizzling
Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently sauté the mixture 5 minutes to soften and remove from heat to cool.
Heat a griddle pan or large nonstick skillet over medium-high heat.
Place pork in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of EVOO. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 4-5 minutes on each side and serve warm.

. Chilled Swiss Muesli .
serves 6

3 C. Old Fashioned Oats (not instant)
Water
Pears
Blueberries (we used dried, but fresh would be delish!)
Pecans, toasted and chopped
Flax seed sprinkle
Brown Sugar and Cinnamon to taste
2-3 T. Vanilla Yogurt
The night before serving, place oats in a bowl. Cover oats just below the top with water. Refrigerate overnight. In the morning, drain the water if necessary. Combine ingredients into the oats—yogurt, pears, blueberries, pecans, brown sugar, cinnamon, and flax seed. Stir.Serve room temperature or chilled.

. White Chocolate Fountain .
Use your favorite chocolate and follow fountain's directions.
Serve with fresh fruits, ginger thins, candies, cakes, etc.

Recipes from treats delivered to the Gals:

. Berry Bliss Bars .
makes 12 bars

Cake:
1 C. Butter, softened
1 ¼ C. Light Brown Sugar
3 Eggs
1 ½ t. Vanilla
1 t. Ground Ginger
¼ t. Salt
1 ½ C. Flour
¾ C. Diced dried berries – A mix of craisins and dried blueberries is delish!
8 oz. White Baking Chocolate, cut into chunks

Frosting:
4 oz. Cream Cheese, softened
3 C. Powdered Sugar
4 t. Lemon Juice
½ t. Vanilla
¼ c. Diced Dried Berries

Preheat oven to 350 degrees. Make cake by beating butter and brown sugar together with mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix dried berries and chocolate into batter by hand. Spread batter into a well-greased 9 x 13 pan and bake for 35-40 minutes. Remove and cool.
To make frosting, beat ingredients together and spread over the top of the cooled cake. Sprinkle ¼ c. diced dried berries over the top. Allow cake to sit for a few hours before slicing and serving.

. Pecan Praline Bars .
makes 12 bars

½ C. Butter (no substitutes), room temperature
¼ t. Salt
1 C. Packed Brown Sugar
2 C. Flour
2 ½ C. Large Pecan Halves
Prepare a 9 x 13 pan as follows: Cut a piece of aluminum foil large enough to cover the bottom and sides of the pan. Turn the pan upside down. Center the foil over the pan shiny side down, and with your hands, press down on the sides and corners to shape the foil to fit the pan. Remove the foil. Run a little bit of tap water into the pan to wet it all over. Pour out all but about a tablespoon of the water (the water helps to hold the foil in place). Then place the foil in the pan and press it against the bottom and sides. Do not butter the foil.
In a large mixing bowl, beat the butter until soft. Add salt, brown sugar and flour and beat for a minute or two, until the ingredients form tiny crumbs that will hold together when you press the mixture between your fingers. Turn the mixture into the prepared pan. Spread the mixture to form a level layer in the pan, and then press down firmly to form a compact layer. Let stand.
Place the pecan halves touching each other – flat sides down – all in the same direction, to cover the bottom layer. (For a time saver, you could also just chop the pecans and sprinkle them, but using half pecans gives a prettier presentation.) Let stand.

Topping
1 ½ Sticks Butter
1/3 C. Brown Sugar

Place ingredients in a small saucepan. Stir over high heat until mixture comes to a hard boil all over the surface. Continue to stir over the heat for 30 seconds longer. Remove the pan from heat and pour the hot mixture all over the pecans, trying to coat the entire surface. Bake for 22 minutes. Remove and cool. When cool, refrigerate for at least an hour. You can pull the entire pan of cookies out by the foil, peel the foil off, and cut into bars. Serve at room temperature.

. Apricot Snowballs .
Makes 15 balls
1 ½ C. Dried Apricots, finely chopped (6 oz. pkg.)
2 C. Moist Shredded Coconut
2/3 C. Sweetened Condensed Milk (Eagle Brand)
Powdered Sugar for rolling

Mix together first three ingredients, form into balls. Roll balls in powdered sugar. Place on waxed paper and let stand until dry. Best if refrigerated.

. Rudolph’s Guilty Pleasure .
Makes 9 Large or 12 small bars

1 1/4 C. Dried Cherries, coarsely chopped
1 1/4 C. Unsalted Butter (2 1/2 sticks), all but 2 T. cut into small pieces
1 C. Sugar
1/2 C. Unsweetened Cocoa Powder
1 t. Coarse Salt
3/4 C. Packed Light Brown Sugar
1 C. Unsweetened Shredded Coconut (3 oz.), lightly toasted
2 C. + 7 1/2 t. All-Purpose Flour
1 Large Egg
1/2 C. Semisweet Chocolate Chunks or Chips
Preheat oven to 325. Spray 9X9 square pan with Pam; line with parchment paper, allowing a 2 inch overhang. Coat with spray and set aside.Bring cherries, 2 T. butter, 1/4 C. Sugar, and 2/3 C. water to a simmer in a small sauce pan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed (15 min.). Remove from heat and stir in 1/4 C. Sugar. Let cool, stirring occasionally, until sugar dissolves and set aside.Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 C. Flour in medium bowl. Blend in remaining 2 1/4 sticks butter with pastry blender or fingertips until mix resembles a course meal. Press 3 lightly packed cups cocoa mixture into lined pan. Bake until just set (about 20 min.)Put egg, remaining 1/2 C. Sugar in bowl and mix with electric mixer on medium-high speed for about 4 minutes. Fold in cherry mixture and remaining 7 1/2 t. Flour; stir in chocolate chunks. Spread mixture evenly over crust; top with remaining cocoa mixture.Bake about 50 minutes, until set. Let cool completely on wire rack. Run knife around sides; lift out of pan. Cut into 9 or 12 bars. Bars can be stored in airtight container at room temperature up to 5 days. They are also fabulous chilled in refrigerator.

{The Hostesses}
We had so much fun hosting this breakfast at the North Pole. It was so fun to lounge in our PJ's and enjoy a delicious breakfast. What a way to start the holidays!
We hoped you enjoyed your 12 days and all the yummy recipes! To those of you on the naughty list, try harder this year!
Ho! Ho! Ho!
{The Gals}

Destination Paradise

{Destination Paradise}
September 2010
Jenae & Lisa S.
{The Invite}
The Gals were given a bottle full of tropical sand, mini sunglasses, flip-flops, umbrella, and a drink glass with the rolled invite!

{Island Decor}

{The Place Settings}

{The Menu}

. DRINKS AND APPETIZERS .

Paradise Pink Limeade
Crab Cakes with Sour Cream Remoulade
Pepper Peach Chicken Skewers
Fruit Salad in a Pineapple boat W/ Strawberry Sauce
Olive Zucchini Spread
Shrimp Salsa

. SOUP-SALAD-BREAD .

Crab Bisque
Tropical Fusion Salad W/ Spicy Tortilla Ribbons
Cheddar Bay Biscuits

. MAIN COURSE .

Teriyaki Glazed Tilapia W/ Cool Pineapple Mango Salsa
Baby Red Potatoes W/ Rosemary & Thyme
Summer Vegetables

. DESSERT .

Poached Peaches W/ Cream Cheese Filling
Lime Yogurt Lemon Grass Sorbet
Pecan Brownie Truffles
Coconut Cake


. Paradise Pink Limeade .
¾ cup lime juice
1 cup sugar
2 liters lemon-lime soda, chilled
½ cup maraschino cherry juice or grenadine syrup
1 tsp vanilla extract
3-4 cups crushed ice

Garnish
8 maraschino cherries with stems
1 lime, sliced into 8 slices

In a large bowl, combine lime juice and sugar. Stir to blend until sugar is completely dissolved. Stir in soda, cherry juice or grenadine syrup, and vanilla. Add crushed ice and garnish each serving with a maraschino cherry and lime slice. Serve immediately.

. Crab cakes with Sour Cream Remoulade .

1 pound crab meat
1/3 cup crushed crackers (recommended: Ritz)
3 green onions, finely chopped
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
½ lemon, juiced
¼ teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
½ cup peanut oil

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

. Pepper Peach Chicken Skewers .

24 small wooden skewers (6 inch)
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons bottled minced garlic
1 teaspoon ground black pepper
¾ teaspoon ground cumin
4 boneless, skinless chicken breasts, each cut into 6 cubes
2 firm ripe fresh peaches, pitted, each cut into 12 cubes
Salt

Soak wood skewers in water for 10 minutes.
In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade. Toss chicken cubes in the marinade. Cover and refrigerate for 20 minutes.
Preheat broiler. Place 1 chicken cube and 1 peach cube onto each skewer. Sprinkle with salt. Place on a broiler pan. Broil until chicken is cooked through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 minutes total.
Arrange skewers on platter and serve immediately.

. Fruit Salad in a Pineapple boat W/ Strawberry Sauce .

1 fresh pineapple
2 cups cubed cantaloupe
1 cup halved fresh strawberries
1 cup fresh blueberries
1 Tablespoon lime juice

Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a ½ in shell. Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.

. Sauce .
1 cup fresh strawberries, mashed
1 cup (8 oz.) reduced fat plain yogurt
2 Tablespoons honey
1 Tablespoon lime juice
1 ½ tsp grated lime peel
½ tsp vanilla extract

In a small bowl, combine the sauce ingredients. Serve with fruit.

. Olive Zucchini Spread .

2 packages (8 ounces each) reduced-fat cream cheese
3 cups shredded zucchini
1 jar (7 ½ ounces) marinated artichoke hearts, drained & finely chopped
¼ cup pimiento-stuffed olives, chopped
1 can (4 ¼ ounces) chopped rip olives
18 garlic cloves, minced
3 tablespoons chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons olive oil
1 green onion, chopped

In a large bowl, combine all ingredients; beat until blended. Cover and chill for at least 4 hours or overnight.

. Shrimp Salsa .

½ pound cooked shrimp, peeled, deveined and chopped
1 large tomato, chopped
¼ cup finely chopped onion
3 radishes, chopped
¼ cup minced fresh cilantro
2 tablespoons lime juice
1 ½ teaspoons finely chopped seeded jalapeno pepper
¼ teaspoon salt

In a small bowl, combine all ingredients. Refrigerate until serving.
. Crab Bisque .

1 celery rib, thinly sliced
1 small onion, chopped
½ cup chopped green pepper
3 tablespoons butter
2 cans (14 ¾ ounces each) cream-style corn
2 cans (10 ¾ ounces each) condensed cream of potato soup, undiluted
1 ½ cups milk
1 ½ cups half –and-half cream
2 bay leaves
1 teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crab meat, drained, flaked and cartilage removed

In a large saucepan, sauté celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves.
. Tropical Fusion Salad W/ Spicy Tortilla Ribbons .

2 cups cubed peeled papaya
1 can black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed
½ cup golden raisins
2 Serrano peppers, seeded and chopped
¼ cup minced fresh cilantro
¼ cup orange juice
2 Tablespoons lime juice
1 Tablespoon cider vinegar
2 garlic cloves, minced
¼ teaspoon sugar
¼ teaspoon salt
2 corn tortillas (6 in) cut into ¼ -in strips

In a large bowl, combine the papaya, beans, avocado, corn, raisins, peppers, cilantro, orange juice, lime juice, vinegar, garlic, sugar, salt.
Place tortilla strips on a baking sheet coated with cooking spray, sprinkle with ancho chili pepper. Bake at 350 for 8-10 mins or until crisp. Serve with salad.

. Cheddar Bay Biscuits .

2 ½ cups Bisquick baking mix
4 tablespoons cold butter
1 heaping cup grated Cheddar cheese
¾ cup cold whole milk
¼ teaspoon garlic powder

Brush on top:
2 tablespoons butter, melted
½ teaspoon garlic powder
¼ teaspoon dried parsley flakes
a pinch of salt

Preheat oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.
Drop approximately ¼ cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits.
Makes a dozen biscuits.
. Teriyaki Glazed Tilapia W/ Cool Pineapple Mango Salsa .

½ cup thick teriyaki glaze
1/3 cup orange juice
2 tablespoons honey
2 teaspoons vegetable oil
1 teaspoon lemon juice
¼ teaspoon fresh minced ginger
Prepare teriyaki sauce by combining all the ingredients in blender until ginger is completely pureed. Marinate fish in sauce 1 hour in refrigerator.
Cook fish on grill. Brush the fish with a coating of the teriyaki sauce just before it is removed from the heat.

Salsa:
½ cup diced canned pineapple
½ cup diced fresh mango
¼ cup diced tomato
1 tablespoon chopped green onion
1 teaspoon diced canned jalapeno
1 teaspoon minced fresh cilantro

Combine all ingredients and serve on top of tilapia.

. Baby Red Potatoes W/ Rosemary & Thyme .

24 baby red potatoes, washed and cubed
1/3 – ½ cup butter, cubed
3-4 sprigs of fresh Thyme
3-4 sprigs of fresh Rosemary
Salt and pepper

Cube potatoes, tear off 2 large pieces of tin foil and place on baking sheets. Place cut up potatoes on the tin foil down the center. Cut butter in cubes and place on top of potatoes randomly. Place thyme and rosemary leaves atop potatoes also randomly. Sprinkle with a little salt and pepper.
Bake in 400 oven for 25-30 minutes or until potatoes are tender in center.

. Summer Vegetables .

Fry zucchini, carrots and squash in butter. Add garlic, salt and pepper to taste.

. Poached Peaches W/ Cream Cheese Filling .

4 cups water
1 cup sugar
1 tsp vanilla extract
¼ tsp ground cinnamon
2 medium peaches
3 oz reduced fat cream cheese
2 tablespoons confectioners’ sugar
2 tablespoons miniature semisweet chocolate chips
1 tablespoon orange juice
Additional ground cinnamon

1. In a large saucepan, combine the water, sugar, vanilla, and cinnamon; add peaches. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until peaches are tender. Remove peaches with a slotted spoon; cool to room temperature. Discard cooking liquid. Halve, pit and peel peaches; refrigerate until chilled.
2. In a small bowl, beat the cream cheese, confectioners’sugar, chocolate chips and orange juice until blended. Pipe or spoon into peach halves. Sprinkle with additional cinnamon if desired.


. Lime Yogurt Lemon Grass Sorbet .

2 stalks lemon grass or 2 Tablespoons dried
1 cup water
2/3 cup sugar
1 cup heavy cream
2 cups plain yogurt
¾ cup lime juice
Lime sherbet
1 lime, zested
Prepare lemon grass stalk by peeling off the outer husk and placing on a solid cutting board. Bruise the stalks with the back of a thick knife. Wrap each stalk in a piece of cheesecloth and tie with strings.
In a stainless steel saucepan combine the water and sugar and bring to a boil, stirring one to make sure sugar has dissolved. Add one prepared lemon grass stalk and remove from heat. (I used 1 Tablespoon dried lemon grass in this) Allow lemon grass to steep in syrup until cooled.
In a stainless steel saucepan combine heavy cream and the second prepared lemon grass stalk or (1 tablespoon dried). Bring to a boil, remove pan from heat and allow to cool.
Remove lemon grass stalks from cream ( or dried mix) from cream and sugar syrup
Place yogurt in a large stainless steel bowl. Whisk in the cool lemon grass infused cream and lemon grass syrup. Keep mixture chilled until ready to serve.
Just before serving add lime juice to yogurt mixture. Adding lime juice too early will cause soup to curdle.
Ladle soup into chilled bowls or flat soup plates. Place a scoop of lime sherbet in the center of the bowl and garnish with lime zest.

. Pecan Brownie Truffles .

2 eggs
½ teaspoon salt
1 cup sugar
1 tablespoon pure vanilla extract
1 stick margarine
3 ounces unsweetened chocolate chopped
1 cup all-purpose flour

Preheat oven to 350 degrees.
Using a hand held mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow. Add the vanilla extract & beat an additional 30 seconds.
Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
With the mixer running, pour melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15-20 minutes until the center is barely set. Remove from oven and let cool.
Mix brownies and ½ can of chocolate frosting together. Form into small balls and coat with melted almond bark. Roll in pecans before almond bark sets. Set on wax paper and let cool.


. Coconut Cake .

1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract

Filling:
¾ cup sugar
1 cup sour cream
4 tablespoons milk
½ cup flaked, sweetened coconut

Preheat oven to 350 degrees.
Grease and flour 3 (9 inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25-30 minutes or until done.
Prepare filling by stirring together sugar, sour cream, milk and coconut in bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process.

{The Gifts}
The Gals were given a delicious Island Vacation Party Mix and a beautiful bottle of homemade Chamomile Fields Shampoo. Gourmet Gals embroidered hot pads or curling iron holders and recipe pages were all put together in bright beach totes! It was everything we needed to pack for a tropical get-a-away!

. Chamomile Fields Shampoo .

4 bags chamomile tea
4 Tablespoons pure soap flakes
1 ½ Tablespoons glycerin

Let tea bags steep in 1 ½ cups of boiled water for 10 mins. Remove the tea bags and with the remaining liquid add the soap flakes. Let stand until the soap softens. Stir in glycerin until mixture is well blended. Pour into a bottle. Keep in a dark cool place.

. Island Vacation Party Mix .

2 ½ cups Corn Chex
2 ½ cups Rice Chex
2 cups macadamia nuts
¼ cup butter, cubed
2 Tablespoons sugar
2 Tablespoons corn syrup
1 cup flaked coconut
1 pkg (6 oz) chopped dried pineapple
1 cup white baking chips

In a large microwave-safe bowl, combine cereals and nuts; set aside. In a small microwave safe bowl, combine the butter, sugar and corn syrup. Microwave, uncovered, on high for 2 mins. stirring once. Pour over cereal mixture and toss to coat. Cook cereal mixture, uncovered, on high for 2 minutes stirring once, Add coconut, cook 2 minutes longer, stirring once. Spread onto waxed paper to cool. Stir in pineapple and chips. Store in an airtight container.

{The Help}
A special thanks to our handsome Tiki Bar Bartender and the beautiful tropical ladies serving us. A big shout out to the men of the Island preparing the food. You guys were great!

{The Hostesses}
Thanks to Jenae and Lisa for such a tropical paradise! The atmosphere was so calm and relaxing and the food was just as amazing! There was wonderful conversation, food, and friends. We truly felt like we landed in destination paradise! Thanks for your hard work and creative ideas!

{The Gals}