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We started getting a box of fresh fruits and vegetables delivered to our home about a month ago. It's been great getting the freshest seasonal items delivered right to our door every two weeks. I chose the box that is random items because I think it's fun to try new things. This week we received 4 fresh kiwis. Yum! I thought I would just cut them up and eat them and then I noticed they have a recipe for kiwi mojitos in their newsletter. I love mojitos, so I knew I had to try this recipe. The mojito is delicious! The combination of kiwi, lime, and mint is so refreshing and delicious it may become your new favorite mojito flavor. If you've never had a kiwi you should try one. They have hints of other fruits like strawberries, melons, pineapples, and bananas. They can be eaten in salads, on yogurt, in a fruit salad or fruit tart, or a mojito. Kiwis have more Vitamin C than an orange and are a good source of dietary fiber and Vitamin E. Did you know the fuzzy peel ...

I know what you're thinking? Peanut butter pie? Is it like Reese's peanut butter cup? Or a peanut butter cookie? No, it's not. It's so much more. Think creamy vanilla custard with a buttery crust and creamy peanut butter. It's heaven on a plate. Before Don and I were married we were living in Houston, Texas. We had a few favorite restaurants we would frequent on a regular basis. One of them was called Calypso Caribbean Cuisine. They had really great jerk chicken and pork, and ginger chicken with mango. But our very favorite thing was dessert, specifically, their Peanut Butter Pie. The peanut butter crumble on the crust topped with vanilla custard, homemade whipped cream, and a few more peanut butter crumbles on top made our mouths water. The recipe was handed down to Tim McGann from his mother. A family gem for sure. Lucky for us, the great chefs and caterers in Houston put together a cookbook with some of their favorite recipes. Our favorite Peanut Butt...

I am so excited to share this recipe with you! The egg bites have a creamy, cheesy texture just like the egg bites at Starbucks and they only have three ingredients! You don't need a crazy Sous Vide cooker thing. All you need is a pan and water.  The egg bites are perfect for busy weekday mornings. You can blend everything up, pop them in the oven, go get ready, then have this super yummy low-carb, high-protein breakfast ready to devour. Trust me when I say they are delish. Cheesy Egg Bites serves 2 2 eggs 1/4 cup cottage cheese (I used small curd) 1/4 cup shredded cheddar cheese or Parmesan (or whatever cheese you have on hand.) Dash of freshly grated nutmeg (optional) Salt and Pepper Cooking Spray 1. Add eggs, cottage cheese and cheddar cheese into a mini-cuisinart (or blender.) 2. Season with salt and pepper. 3. Pulse until mixture is liquified. 4. Spray two 1 cup glass bowls with cooking spray. 5. Divide egg mixture into each...

Hot Spinach and Artichoke Dip The key to a great game day party (or any party for that matter) is great food and drinks. Without that, well, it's just another Sunday.  I love creamy spinach and artichoke dip, crunchy veggies so I feel like I'm eating something healthy, salty chips and nuts, and something easy like chili for the main dish. I don't want to be a slave to the grill or stuck in the kitchen. So find things you can make ahead of time or buy pre-made.  A signature cocktail which you can make in one large batch is easy and fun for you, and your guests. Add a bucket of beer, some chilled bottles of wine, and specialty sodas (from Cost Plus or BevMo!) so even if you're not drinking alcohol you have something interesting to sip on.  Game Day Menu Appetizers Herb Salt Roasted Almonds Hot Spinach and Artichoke Dip Roasted Tomatillo Dip served with tortilla chips, salsa and sour cream Veggie Tray Carrots, Celery, Peppers, Jica...

Two of my favorite shows are Top Chef and Chopped . I love watching the chefs create something delicious and unexpected out of random ingredients. I raided the fridge to make these egg cups. It felt a bit like a Top Chef Quick Fire challenge because I knew what I wanted to make but didn't really have a plan. LOL. You can make these egg cups with any veggies you have on hand. You don't need much to make them tasty. These can easily be made ahead and refrigerated for 1-2 days for a quick and easy breakfast which can be reheated in the microwave. (I do not recommend freezing them. The texture changes.) Step 1: Raid the fridge! Step 2: Saute the veggies and whisk the eggs. Step 3: Fill the muffin tins to the top. Step 4: Bake the eggs until firm. Step 5: Eat! Spinach and Mushroom Egg Cups makes 6 egg cups 7 eggs 1/3 cup diced onion (yellow or red) 1 large mushroom diced 1 handful of fresh spinach 1 slice of ham, diced 1 T shredded ch...

This was the most popular cocktail we sampled when I was doing events at BevMo! Hands down. It was a winner with everyone - even folks who thought they didn't like whiskey. People would linger near our table to get another sample. It was quite funny. A key ingredient in this recipe is the Maker's Mark whiskey. I've tried it with a variety of whiskey's, but Maker's Mark is the way to go. The sweetness in the whiskey is just the right flavor. I never use another brand. This cocktail is great for any party, celebration, wedding or fun get together (like football parties!) where you want an easy signature cocktail which everyone will like - and can be self serve. FIRST KISS makes 40 cocktails 1 bottle (25oz) Maker's Mark Whiskey 12 oz Triple Sec 64 oz Simply Lemonade 16 oz Simply Orange Juice 1T orange marmalade 1/2 jar maraschino cherries Garnish: cherries, lemon and orange slices Mix whiskey, triple sec, lemonade, orange juice and marmalade in ...

This is one of my favorite recipes to bake during the holidays. The bars are buttery and flakey. The raspberry jam and streusel topping are so delicious with a hot cup of coffee - I know this recipe will become one of your holiday favorites, too.  Raspberry & Apricot bars are ready to bake! BREAKFAST BARS FOR THE STREUSEL TOPPING: 2 ½ cups unbleached all-purpose flour ½ cup plus 2 tablespoons granulated sugar 1 teaspoon kosher salt 1 ¼ teaspoons baking powder 1 stick plus 2 tablespoons unsalted butter, cut into 1-inch cubes and frozen 1 extra-large egg, beaten FOR THE DOUGH: 4 cups unbleached all-purpose flour ½ cup granulated sugar ½ cup light brown sugar, lightly packed ½ cup cornstarch 1 teaspoon kosher salt 4 sticks unsalted butter, chilled and cut into 1-inch cubes FOR THE FILLING: 2 cups raspberry jam (or your favorite jam) To prepare the topping: In the bowl of a food processor fitted with the steel blade or in t...