Beach House Cosmos

With it being breast cancer awareness month, I thought it’s only fitting to raise a glass to the ladies (and men) going through or who have beat breast cancer. This drink packs a punch so you will want to share it with some friends.

Beach House Cosmos

(Adapted from Recipe Girl)

 

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4 cups prepared limeade

2 cups vodka

1 cup cranberry juice

1/2 cup triple sec

12 lime slices

 

Mix all ingredients in a pitcher. Place in the refrigerator and let chill for 2 to 3 hours.

Serve in martini glasses and garnish with a lime slice.

Garlic Lemon and Parmesan Roasted Brussel Sprouts

As my October version of my New Years Resolution I bring you brussel sprouts! I don’t know why I’ve been so scared of these little guys. I finally broke down and tried some at a few restaurants then decided hey I can do this. I buy them already off the stock and then remove whatever funky leaves on the outside are hanging on. Then I like to slice them in half. Most recipes I’ve been trying you roast them which I prefer the more blackened the better. This recipe has a simple addition of flavor, but you can go any direction you want with them once cooked.

Garlic Lemon and Parmesan Roasted Brussels Sprouts

(Adapted from Cooking Classy)

 

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1 lb Brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise

2 - 3 cloves garlic, minced

2 Tbsp extra virgin olive oil

2 tsp fresh lemon juice, plus more for serving

1/2 tsp (scant) fine sea salt, or to taste

1/4 tsp freshly ground black pepper

1/4 cup freshly grated parmesan cheese

 

Preheat oven to 400 degrees. Add Brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss.

 

 

Spread onto a cookie sheet in an even layer.

 

Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.

Mummy Dogs

These are super cute and would be great to give the kiddos before they head out trick-or-treating! You can make them all earlier in the day, cover cling wrap and store in the fridge. Then all you have to do is pop in the oven when you are ready.

Mummy Dogs

6 Ball Park® Beef Hot Dogs

1 crescent roll dough

You’ll want to start first by rolling out your crescent roll dough and using a pizza cutter cutting small strips.

The next steps are extremely easy you’ll cut each side to create arms and legs and them wrap your crescent roll dough around your dog. You can also leave like it is and just wrap the crescent roll around the dog.

Spray with baking spray and bake for 15 minutes at 350 degrees.

Garnish with eyes using mustard or little dices of olives.

I’ve got my eye on you

Here’s an easy way to start your day off a little more spooky. I used Sriracha sauce to make the veins, but you could use whatever your preference is. We like over easy eggs, but I think if you did sunny side up it would look better.

Witch’s Hand Pizza

This was a fun dish my son happened to love. I used a small Kid Fresh round pizza and cut it into slices. For the palm part I used ranch for him to dip in. I added a little diced bell pepper for the finger nails of course he picked them off, but hey it’s worth a shot to sneak in something new.

Stuffed Caterpillars

I love Halloween and grossing people out with normal yummy food by making it creepy looking. I made a batch of Cheesy-Stuffed Garlic Butter Crescents (Click HERE for recipe) and added some green food coloring in the melted butter. The kiddos will love “painting” the rolls and it lets them get involved in the kitchen.

Spook-tacular Sandwiches

These are easy ideas for your little ones, or adults, who wouldn’t love a little change up in their lunch. I’ve got 3 ideas today to get you in the spirit of the holiday!

For the bug above I used a circle biscuit cutter on 2 slices of bread. I lathered on some peanut butter then used broken pieces of pretzels as legs. Once you close the sandwich I put 2 dried blueberries for the eyes. You could use Crain raisins or raisins or any other item that you have on hand as the eyes. If you use the pretzel sticks the legs are straighter and look more like a spider. OH and don’t let those outer pieces go to waste. Save them for breakfast the next morning by making egg in the middle of toast.

Here’s another idea from Vivian’s lunch in our playgroup. She used the straight pretzels and made a happy face and her sandwich.

If bugs are not your thing try a grilled cheese jack o lantern. You could also do this with a tortilla. I grilled the cut out piece of bread first then added the cheese and 2nd slice of bread before flipping it. That way your cheese won’t melt through the cut out parts. (Turns out my carving skills on bread isn’t much better than on pumpkins!)

Who says you can’t play with your food?

Easy (& Flameless!) Pineapple Foster

I love this twist instead of using bananas. The pineapple stays nice and firm without all turning to mush.  The sauce once cooked down smells like Christmas. This would make a great dessert around the holidays.

Easy (& Flameless!) Pineapple Foster

(Adapted from Gimme Some Oven)

 

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1/2 cup dark rum

1/2 cup packed brown sugar

1 tsp. ground cinnamon (plus extra for dusting)

1 pineapple, cored and cut into about 6-8 rings (choose desired thickness)

cooking spray

favorite vanilla ice cream

 

In a small bowl, mix together rum, brown sugar, and cinnamon.

 

 

 

Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.

 

 

 

When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and simmer for about 6-8 minutes, or until reduced by half. Set aside.

 

 

 

While the sauce is cooking, heat a grill pan or sauté pan over medium-high heat until hot.

 

Lightly grease the pan with cooking spray. Add pineapple slices in an even layer (you may need to do this in multiple batches) and cook for 1-2 minutes per side until browned and grill marks appear. Transfer to a serving plates, and set aside. Repeat with remaining pineapple.

 

 

Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. (If desired, you can also lightly dust the pineapple with some extra cinnamon.) Serve immediately.

Slow Cooker Balsamic Pot Roast

This is sort of a throw back recipe I found that I made last February and never got around to posting. Look how cute my baby boy is helping out in is PJ’s-

Ok back to the food. I really liked this recipe, which is why I’m posting it now so I remember to make it again while the weather is trying to get colder. It’s hardy and full of flavor not to mention super easy to make since you dump it all in the crockpot set it and forget it.

Slow Cooker Balsamic Pot Roast

(Adapted from The Chic)

 

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4 – 5 Lbs of Beef Chuck Roast

2 Cups of Beef Broth

1/2 Cup Light Brown Sugar

1/4 Cup Balsamic Vinegar

1 Tbsp of Soy Sauce

1 Tsp of Salt

1/4 Tsp of Red Pepper Flakes

3 Cloves of Fresh Garlic – Pressed

Zest of 1/2 an Orange

Red Potatoes – Washed

Place meat and potatoes into crock pot and turn on low heat.

 

Whisk together all the other ingredients and pour over the top of the meat.

 

Cook on low for 6-8 hours.

Thank you to our reader Kim who sent me this picture of her roast. So glad y’all love it!