Drinking a mint Julep during the Kentucky Derby is a long standing tradition. May is typically the time when everyone across the country becomes a Mint Julep fan.  Like wearing a big hat to the Kentucky Derby, the Mint Julep has become a staple drink for most equestrian enthusiasts attending the event.  However, for the rest of the South, it has a long tradition of being sipped on any hot summer day. For me, making a Mint Julep is almost as fun as drinking one. If you have never had the pleasure of drinking one, do try my simple recipe.

Prep time: 20 minutes

Start to Finish: 25 minutes

For the Cocktail:

• 1 1/2 oz. Kentucky Whisky
• 1 oz mint syrup
• Fresh mint for garnish
• 8 oz glass or silver cup filled with crushed ice

For the Mint Syrup:

• 1 cup of sugar
• 1 cup of water
• 1 handful of fresh mint

To make the mint syrup, add the water and the sugar to a small pot and boil for 1 -2 minutes stirring until sugar is dissolved. Add the handful of mint, but before you do give it a good slap to release some of the oils.

Set aside to cool for about 10 minutes. (Syrup can be made a few days ahead of time and kept in the refrigerator for future use.)

To make the cocktail:

Fill an 8-oz glass with crushed ice. Pour in the whisky and give it a good stir. Then top with the mint syrup and a few sprigs of fresh mint.

Enjoy slowly (and responsibly).

Chocolate cake for dessert is my husband’s apple pie. He is a chocolate addict; a chocoholic. And as much as he loves chocolate ice cream and chocolate candy or candy bars or chocolate anything, his absolute favorite is chocolate cake.

No fruit (heaven forbid), no frills, just homemade chocolate cake. He also likes a box chocolate cake in a pinch but now that I’ve made this HERSHEY’S “Especially Dark” Chocolate Cake Recipe with my own twist, he begs me for this every time, with chocolate frosting (this recipe) or cream cheese or whipped cream. I can usually count on him for anything when I put one of these together.

So here’s how to make THE best, most delicious dark chocolate cake you’ve ever had.  I made this for my mother’s birthday and I think it’s her new favorite too. Recipe details are listed below the video. Enjoy!

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling strong coffee

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Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don’t have to.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)

DARK CHOCOLATE FROSTING

Ingredients:

• 1/2 cup (1 stick) butter, melted
• 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
• 3 cups powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Melt butter. Set aside while you mix dry ingredients.

In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.

Makes about 2 cups frosting.

This recipe is my own adaptation of Hershey’s recipe at https://www.hersheys.com/recipes/recipe-details.aspx?id=8108

Easter is such a fun time of year in our home because my kids still love to decorate Easter eggs and make special cookies, breads and desserts. One tradition that I started a few years ago was to make cinnamon rolls that look like bunnies. I call them cinnabunnies.

Don’t give up your Easter Egg Hunt or coloring Easter eggs. But DO add Cinnamon Roll Cinnabunnies to your Easter favorite recipes and traditions this year. This easy, delicious, kid-friendly Easter dessert recipe is fun for the whole family and will have everyone hopping for more.

They are silly looking but fun to make and kids and adults just love them. All you need to make them is a roll of cinnamon rolls, some raisins, nuts and decorative sugar. It’s that simple. Let me show you how I make them.

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Prep Time:

15 minutes

Time Start to Finish:

45 minutes

Servings:

4 bunnies

Ingredients:

1 12.4 oz tube of Pillsbury CINNABON® cinnamon rolls (the 8 count size)
12 raisins, for the eyes and noses
8 sliced almonds, for the teeth

Directions:

Unwrap the roll and lay the cinnamon rolls out flat. You will need two rolls to make one bunny. One for the face and another for the ears. With the palm of your hand, press down one of the cinnamon rolls to flatten slightly. (This will be the bunny’s head.)

Lay the other roll flat. If cinnamon roll does not easily unroll into a strip (see video), insert a knife into the seam of the roll to unravel it into a strip of dough. Then, form the dough into ears, while keeping the dough strip as one piece.

Press and pinch the ears into the head portion of the bunny (the whole roll) to connect the two rolls, to form a head and ears. You will need to press and pinch firmly to prevent it from separating when baking. Then, create the ears by pressing the split halves of the cut roll into the shape of floppy bunny ears. (see video)

Vigorously press the raisins on top of one of the rolls to form the eyes and nose and use the almonds for the teeth, carefully pressing the nut into the dough so that it is secure and will remain in place while baking.

Place bunny on greased cookie sheet. Repeat until you have 4 bunnies. Bake according to directions on packaging and frost the ears with the frosting included after the bunnies come out of the oven.

Tips: Provide at least two tips, each on its own line, separated by returns

Food coloring can be added to the icing to give it a fun holiday color.

Sprinkles can also be added to the icing for a more festive look.

This easy and delicious chicken recipe – Herb and Citrus Oven Roasted Chicken Parts – is so fresh tasting it will make any day seem sunny. I season it with lemon and orange juice and fresh herbs like rosemary and thyme so it’s bursting with a citrus flavor that complements the chicken so well.

You can even get creative with this and follow some of the suggestions I make in my cooks notes below. If you have extra time try marinating the chicken over night. Please watch how I make this delicious recipe in the video below. You’ll find complete recipe instructions under the video.

Serves 8-10 people

Ingredients:

• 10-12 pieces of bone in chicken parts (thighs and legs work well)
• 2 whole lemons, one juiced and one sliced
• 2 whole oranges, one juiced and one sliced
• 1 tablespoon Italian seasoning
• 1 tablespoon dried rosemary, or fresh chopped
• 1 teaspoon thyme, or fresh chopped
• 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 1 medium onion, sliced
• 4 cloves of garlic, chopped
• 2 tablespoons sugar
• 3 tablespoons melted butter
• 1/4 cup olive oil
• Salt and pepper
• Chopped fresh parsley or cilantro as a garnish

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Directions

In a small bowl whisk together olive oil, sugar, chopped garlic, lemon juice, orange juice, and a good sprinkle of salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish.  Pour olive oil mixture all over chicken turning pieces in pan to coat all sides.

Place parts skin side up and spread them out evenly in the pan. Sprinkle evenly over chicken the Italian seasoning along with the rosemary, thyme, onion powder and paprika. Arrange slices of orange, lemon and onion around and under the chicken.

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Sprinkle everything very well with salt and pepper.  Don’t be afraid to season well. You don’t want the chicken to be bland. Let chicken sit for about 20 minutes before baking so that it won’t be ice cold when you put it in the oven.

Bake, uncovered, at 400°F for about 1 hour or until chicken is cooked and juices run clear.

Cook’s Notes:

For best results chicken can be marinated in a plastic container or bag for several hours or over night in the olive oil mixture.

Extra fresh sprigs of rosemary and thyme can be added to the baking dish for extra flavor and garnish.

Other herbs like basil and sage also work well and can be added.

Limes can replace the lemons for a different flavor.

Red pepper flakes can be added for extra spice.

Honey can be used in place of the sugar

A tablespoon of Soy Sauce works well in the olive oil mixture too.

Preheat the oven to 400°F. Bake the chicken, uncovered, for 35 to 40 minutes or until the chicken is no longer pink inside.

It is possible to make the ultimate most delicious homemade “New York Style” cheesecake right in your own kitchen. This is one of the best and simplest cheesecake recipes that you will find and you will WOW your family and friends in only a few easy steps. My cheesecake recipe is perfect for every holiday or just a weekend dinner. I even have a tip below on how to make this for Passover -See Cooks notes.

This Ultimate Cheesecake is easy to prepare and will rival that of any great restaurant or deli. They’ll think you bought it but you’ll beam with pride when you tell them you made it at home!  Watch my video, make your own and send me a comment to let me know how it went!

Start to Finish: 5 hours (includes cooling time)

Prep Time: 30 minutes

Servings: 16

Ingredients:

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup of sugar
• 8 tablespoons butter, (1 stick) melted

Filling

• 4 (8 oz) packages of cream cheese, softened
• 1 1/4 cup sugar
• 2 teaspoons vanilla
• 2 tablespoon lemon juice
• 5 eggs
• 2 tablespoons of flour

Sour Cream Layer

• 1 pint of sour cream
• 1/3 cup of sugar
• 1/2 teaspoon vanilla
• 1 tablespoon lemon juice

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Garnish (optional)

• Fresh sliced strawberries
• Strawberry sundae syrup
• Whipped cream – See my video for how to make home made Whipped Cream

Directions:

HEAT oven to 325°F.

In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes.

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While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.

Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust. Bake for about 50-55 minutes or until cake is cooked but has a slight giggle in the center.

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Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes.

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Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night.

Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh strawberries and a drizzle of strawberry sundae syrup along with some whipped cream.

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Cooking Tips:

Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.

It is best to store the cheesecake in the spring-form pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.

Slice cake using a hot, wet knife, wiping knife blade clean in between slices.

Store leftover cheesecake in the refrigerator.

Whipped Cream Cheese can be replaced for half of the recipe. I sometimes like to use 2 whipped and 2 regular 8 oz. packages.

Other options for the crust: You can replace the Graham Crackers with Chocolate cookies or vanilla wafer,

If making this recipe for Passover you can use crushed macaroons or crushed matzo for the crust in place of the Graham Crackers. If you need to replace the flour in the recipe you can use potato starch.

I shared my recipe above and it appeared first on BettyCrocker.com

Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and  is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends. Enjoy it anyway you like, but please, make your own.  You’ll be so glad you did. Watch my video to see how to make the best lasagna ever.  The recipe details are below.

Prep time: 1 1/2 hours

Cook time: 1 hour

Total time: 2-3 hours

Makes 12 servings

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Ingredients:

For Meat Sauce (Bolognese Sauce)

• 1 box (1lb.) of dried lasagna noodles, cooked al dente
• 1 pound of ground beef
• 1 pound of ground veal
• 1 pound pork sausage, removed from casing
• 2 tablespoons olive oil
• 1 medium-sized onion, chopped
• 4 garlic cloves, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, peeled and finely chopped
• 1 (6oz) can tomato paste
• 2 (28-ounce) cans crushed tomatoes
• 1 cup red wine
• 2 cups beef stock
• 2 dried bay leaves
• 1/2 cup fresh chopped basil or 2 teaspoons dried basil
• Salt and freshly ground black pepper
• 1 teaspoon sugar
• Sprinkle of red pepper flakes (optional)

For Ricotta Filling

• 1 (2 pound) container of whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 2 eggs
• Salt and pepper

For Topping and Filling:

1 block (16 oz.) mozzarella, shredded

In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes.

Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves.

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Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour.

While your sauce is cooking, preheat oven to 350°F

Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.

To make filling:

Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined.  Season lightly with salt and pepper.

To Assemble:

Spray a 9 x 13 baking pan with cooking spray.  Spread a thin coating of the meat sauce on the bottom of the baking pan.

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Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles).

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Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese.

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Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan.

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Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese.

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Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving.

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Cook’s Tips

The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles.

Lasagna can be assembled a day or two ahead of time. Don’t bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator.  If you freeze the assembled lasagna, remove it 1 hour prior to baking.

Vegetables can be easily chopped in a food processor or with a hand chopper

If sauce seems too thick, add a little more beef stock.  If it’s too thin, allow it to cook longer.

Whoever said, “eat dessert first” was brilliant. This luscious chocolate cocktail will certainly satisfy that desire. I’m a busy mom of two teens, so I try to fit in a romantic dinner with my husband now and then. And sometimes it involves fun drinks. If you’re looking for a great drink idea, this chocolate martini is a sure way to add a sweet start to any special meal.

This cocktail is a perfect idea for a romantic holiday like Valentine’s Day but it will work for any weekend dinner or party too! Enjoy the recipe after you enjoy the video:

Chocolate Indulgence Martini

Prep Time: 10 minutes
Start To Finish: 15 minutes

Ingredients:

2 oz chocolate vodka (I like to use Pinnacle Chocolate Whipped)
2 oz chocolate milk
Ice
Chocolate sundae syrup, for drizzling inside the glass and the rim
2 chocolate wafer cookies, smashed to coat the rim of the glass

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Place the chocolate cookies in a plastic baggie and pound with a rolling pin or wooden mallet until fine crumbs are formed.

Sprinkle the crushed chocolate wafers over a small plate. Coat the inside of a separate plate with chocolate syrup in a circle.

Turn a martini glass upside down and dip the rim of the glass in the chocolate syrup and spin back and forth, until the rim is coated.

Then do the same with the cookie crumbs turning the glass back and forth until the rim is coated well with the chocolate and the cookie crumbs.  Swirl some chocolate syrup inside the glass, forming a swirling design.

In a shaker with ice add the chocolate milk, and the vodka. Shake well.

Strain mixture into glass and serve.

Makes 1 Martini

Tips:

If you are making these for a party, glasses can be garnished with the chocolate and cookies ahead of time and kept in the freezer until ready to use.

I shared my recipe above and it appeared first on BettyCrocker.com

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Salad for breakfast? Yes. Salad doesn’t have to just be for lunch and dinner. I have been making a Breakfast Salad with a fried egg on top for the past few months now and I love it. It’s a great way to stay healthy and fit.

Most people skip breakfast because they say they don’t have time to make it but believe me when I tell you this only takes 5 minutes to make. I buy all of my ingredients in the beginning of the week and keep it in the refrigerator so when I want to make a salad I just put it together in a minute then top it with the fried egg. Watch me put this together in under 5 minutes . . .

You can get as creative as you like with it but here is my favorite combination. I love the way the berries combine with the tomatoes, oil and vinegar. You get the sweet and the tart all in one bite.

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For more tips on other things you can add, see my notes below.

Breakfast Salad Ingredients

• 2 cups field greens
• 4 strawberries
• ¼ cup blueberries
• Several whole pecans
• Several cherry tomatoes
• 1 tablespoon blue cheese
• 1 tablespoon chopped cilantro
• 1 egg, fried

Dressing

• 1 tablespoon Olive Oil
• 1 tablespoon Vinegar of your choice
• Sprinkle of dried Italian seasoning
• Salt and Pepper to taste

Start by assembling your salad ingredients on a plate.

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Fry your egg any way you like in a pan.  Drizzle the olive oil over the salad greens then drizzle the vinegar. Sprinkle with the Italian seasoning and salt and pepper. Top with the fried egg and some cilantro.

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You can add some extra salt pepper and olive oil on top of the egg as well along with another sprinkle of cilantro.

Enjoy!

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Cook’s Tips

Other vegetables that work well with this are sliced peppers, steamed broccoli, steamed asparagus, any type of cheese. Crumbled bacon is great too. I even toss in some leftover potatoes now and then or slice some avocado. It’s all yummy.

Give it a try and let me know what you think.