Frozen Fruit Punch

Are y'all having a New Year's Eve party? If so, you should make this punch for your guests. This recipe was given to me about 7 years ago from my sorority sister and since then it is the only punch I have ever made. I served this at my wedding, many sorority recruitment parties, and various showers. It is sweet, a little tangy, and is a festive red. And for the adults who want to be warmed up on a chilly new year's eve night, you can add coconut rum, vanilla vodka, or just about any hard liquor you like. Heck yes!

Frozen Fruit Punch
13 cups of boiling water

4 cups of sugar

3 3 oz boxes of cherry jello

1 can of frozen lemonade
2 large can of pineapple juice
2 liter of Sprite or 7-Up

In a large soup pot, boil 13 cups of water. Remove from heat. Stir in sugar and the boxes of cherry jello until dissolved. Stir in the frozen lemonade and pineapple juice. Fill gallon ziplock bags 1/2 to 3/4 full of punch. You should have about 4-5 bags.


It is easier if you have a helper for this part. Thanks, honey!

Place in your freezer. When ready to make punch, mix one bag of partially frozen punch and one 2 liter of sprite or 7-Up in a punch bowl. Enjoy! 

Stack 'em up in your freezer



The Importance of the RSVP



Image courtesy of http://whatsonmymind-thor.blogspot.com



We're headed into a new year y'all! Can you believe it?! All over the world there will be parties ringing in the new year and if you are one of the lucky ones who receives an invitation to a party I am begging you to do one very important thing.....RSVP! For some reason this social practice has fallen to the wayside and it absolutely drives me crazy. As someone who has hosted parties and showers, it is very hard to plan and prepare food and drinks for an unknown number of guests. Most of the time I end up preparing more food than necessary which is just wasteful...or maybe not if it involves dessert which I will gladly eat the leftovers.

Image courtesy of http://mydatinghangovers.com

RSVP, Répondez s’il vous plaît, is a French phrase that translates to “please respond.” So, if the invitation says RSVP you are supposed respond whether you are coming or not. If the invitation says Regrets Only, then obviously you only respond if you are unable to attend. Typically a quick phone call is all it takes, but today in our modern world you can send an e-mail, or my least favorite, send a text or facebook message. Little impersonal, but at least you responded. It just comes down to be being polite and courteous. The host took the time to invite you so take the time and respond to the host. Just letta sista know if you're comin'!

Apple Dumplings

Merry Christmas y'all! I want to share a recipe for a dish I make for my family's Christmas breakfast every year. It is the only time I eat these apple dumplings and after you read what is in them you will understand why. However, my goodness are these so delightful! These could also be served as a dessert with a scoop of vanilla ice cream. Dessert as breakfast! Score!

Apple Dumplings
3 Granny Smith apples
2 cans of crescent rolls
2 sticks of unsalted sweet cream butter
1 1/2 cups of sugar
1 can of Mt. Dew. (yes, I said Mt. Dew)

Peel and core the apples. Slice the apples into thin pieces.

Roll as many pieces as you can fit into the crescent rolls and place them in a 13 x 9 baking dish.

Fill 'er up

Melt the butter and stir in the sugar. Pour over the dumplings. Then pour the can of Mt. Dew over the dumplings. Bake at 350 degrees for 45 minutes. Serve warm.

Buttery, golden goodness

Homemade Vanilla Bean Marshmallows and Hot Cocoa Mix

I don't know about y'all but when the weather gets cold outside I start craving something warm to drink. And since I always crave chocolate, hot cocoa is a no brainer for me. So I decided to make my own cocoa mix and share with friends as little homemade gifts. But who can have hot cocoa without marshmallows? Not me! So how about homemade marshmallows too?! They say everything tastes better when it's homemade and I have to say this is true when it comes to marshmallows. They may not be easier but they taste better. I added vanilla bean to make them a little more fancy, but it's not necessary. I had two helpers join me in my kitchen today to help create these edible gifts. Thanks goes out to my niece Dylan for being a champion stirer (not sure that is even a word) and to my sister-in-law Laura for helping and being my photographer today. Here's how you can make these little lovelies.

Homemade Vanilla Bean Marshmallows
Adapted from Joy the Baker and Alton Brown

3 packages unflavored gelatin

1 cup ice cold water, divided

1 1/2 granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

1 teaspoon vanilla extract

Half a vanilla bean, seeds scraped out and reserved

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

In a small bowl, whisk together cornstarch and powdered sugar.  Spray a 9×13x2-inch baking pan with non-stick cooking spray and coat with some of the powdered sugar and cornstarch mixture.  Set both aside.

Place the gelatin into the bowl of a stand mixer fit with a whisk attachment along with 1/2 cup of the water.

In a small saucepan over medium heat combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F.  There’s no need to stir the mixture, just let it get hot. This should take approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

It's feelin' hot, hot, hot!

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes thick, fluffy, and is lukewarm, approximately 8 to 12 minutes. Add the vanilla and vanilla bean during the last minute of whipping. This can get messy if you have a piece of a mixer like I do. Notice the marshmallow batter creeping up the bowl.

Gotta have a taste test, right?

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter lightly oiled.

Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. Yummy soft goodness.

Can we make them big enough to use

as a pillow or a seat cushion?

I wish...

Hot Cocoa Mix

Adapted from Alton Brown

2 1/4 cups powdered sugar

1 cup cocoa

2 1/2 cups powdered milk

1 teaspoon salt

2 teaspoons cornstarch

1 pinch cayenne pepper, or more to taste

Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. It keeps indefinitely in the pantry.
When ready to drink, warm 8 oz. of milk and stir in 3 tablespoons of the mix. Enjoy!

Stir Dylan, stir!

Packaged for gifting

Yes Santa, put this in my stocking.

Here we go....

So I am entering the blogging world. Should I be scared? Well, I'm gonna ignore my lack of computer skills and give it a shot. I'm hoping that this blog will provide a way for me to share my cooking adventures, favorite recipes, and some sweet southern advice. Not sure if anyone will actually read this but if you are reading this...bear with me as I figure this all out. Thanks. I promise to post a better, more interesting post very soon. Maybe I can find a favorite holiday recipe just in time for your Christmas festivities.