Thursday, March 28, 2013

Jelly Bean Margarita



½ cup of jelly beans. (flavor does not matter.)

3oz lemon-lime soda

1 oz of tequila

.25 oz of lime juice

1.5 oz of triple sec.

Lime wedge for garnish

1 jelly bean for garnish


Soak jelly beans in lemon-lime soda for 5 minutes. In a shaker with ice, pour in the jelly bean/lemon-lime soda mix, lime juice, tequila and triple sec. Shake and pour into glass. Garnish with lime wedge on rim of glass and jelly bean at the bottom of the glass.

Tuesday, March 26, 2013


Our Easter Traditional Dish
For Easter, we love taking the boiled eggs that have been dyed and colored by the kids and turning them into our favorite recipe “Deviled Eggs.” We love Deviled eggs but sometimes the regular deviled eggs during Easter can get boring. So we came up with four delicious ways to add a little spice to our original recipe.
Deviled Eggs
6 hard boiled eggs
2 cups of Miracle Whip or Mayo
1 tsp garlic powder
Paprika for dusting.
½ tsp of salt and pepper
Cut the eggs in half length wise. Remove the yolks from the eggs and place them in a bowl. With a potato masher, mash the eggs yolks. In the bowl with the egg yolks add the Miracle whip/Mayo, ham, salt, pepper and garlic powder. Mix the all the ingredients together. With a plastic bag with a hole in a corner or in a piping bag, fill all 12 halves with the filling. Dust the filled halves with the Paprika.
To jazz up this recipe here are some options.
1. Chipotle deviled Eggs
· In place of 2 cups of miracle whip you can do 1 cup of Miracle Whip and 1 cup of Chipotle Mayo.
2. Ham or Turkey Deviled Eggs
· You can add diced ham or Turkey to the mix.
3. Spicy Deviled Eggs
· To spice this up we dust with Cayenne pepper and add diced jalapeƱos.
4. Cheesy deviled eggs.
· We add liquid cheese to the mix and then dust with paprika and finely shredded cheese.

Thursday, March 21, 2013

Sweet Tea Cupcakes


1 1/2 sticks unsalted butter, softened

2 cups sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3 large egg whites

1 egg yolk

3/4 cup milk

¾ cup unsweetened tea

1 teaspoon vanilla extract


Preheat oven to 350 degrees. Line cupcake pan with liners.

In a large mixing bowl, beat butter and sugar until light and fluffy. Stir together flour, baking powder and salt.  In a separate bowl, combine egg whites, milk, tea and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk/tea mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beat often. Spoon batter into cup cake liners until they are 2/3 of the way full. Bake cupcakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack.

Thursday, March 14, 2013

Chocolate Irish Cream Cupcakes




1 1/2 cups all-purpose flour

1/3 cup Bailey's Irish Cream

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

¼ teaspoon vanilla extract

1 cup milk



3 tbsp of butter

1/2 cup Bailey’s Irish cream

2 cups confectioner’s sugar

¼ tsp of vanilla extract





In a bowl, cream butter with a mixer. Then add half the confectioner’s sugar and the Irish cream and blend with the butter until smooth and creamy. Add rest of powdered sugar and vanilla extract and blend until smooth.



Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and Irish cream. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Thursday, March 7, 2013

Mint Lime Punch

Mint Lime Punch

15 fresh mint leaves
4 lime slices
½ cup lime juice
2 cups sugar or to taste
1 cup sprite
½ cup ginger ale
1/2 cup club soda
Place mint leaves sturdy glass. Use a muddler to crush the mint to release the mint oils. In a 2 quart pitcher, add sprite, sugar, ginger ale, and club soda. Mix until combined. Next pour the lime juice in with the mint and stir. Pour mint lime mixture into pitcher and stir until combined. Drop in the lime slices. Serve over ice.

Thursday, January 17, 2013

CWP Fried Chicken

Fried Chicken

10-15 whole chicken wings
3 cups of flour
2 tsp of black pepper
¾ cup seasoning salt
3 tbsp Garlic powder
3 tbsp of garlic salt
2 eggs
1 cup of milk
2tsp of hot sauce
1tbsp of lemon juice
¼ cup of bread crumbs
¼ cup of Balsamic vinegar
2 large bowls
Cookie sheet covered in foil
Large cutting board.
Put the chicken, the lemon juice, the vinegar, the hot sauce, and 1 tbsp of garlic into a large freezer storage bag. Marinate the chicken for 30 minutes in the bag. While the chicken is marinating, mix the flour, the rest of the garlic powder, seasoning salt, garlic salt, the bread crumbs and the black pepper in a large bowl. In another bowl mix the eggs and the milk. When the chicken is done marinating, dip each piece into the flour mixture. Make sure each piece is covered in flour. After that dip each piece into the egg mixture. Make sure each piece is completely covered. Next the chicken goes back into the flour. When that process is done let the chicken hang out on the cutting board. This will help the flour and the egg to set on the chicken and not fall off in the deep fryer. In this time, heat the deep fryer to the chicken setting or 250 degrees F. When the grease is hot and ready, fry the chicken for 10 minutes, 5 pieces at a time. After frying, use the cookie sheet and bake the chicken in the oven on 350 degrees F for 10 more minutes.
Let sit for 2 minutes and serve.