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Snow White Chocolate Martini: 2 oz vanilla vodka 1/2 oz white creme de cacao 1 oz Godiva white chocolate liqueur dark or white chocolate shavings for rimming Rim your martini glass with your chocolate shavings. In a shaker, add ice and all of the ingredients above except for your chocolate shavings. Shake and strain your cocktail into your rimmed martini glass.

Mexican Morning: 1 oz tequila 1/2 oz peach schnapps 2 oz orange juice 2 oz mango puree In a shaker, add ice and all of the ingredients above. Shake and pour everything into a tall glass

Clementine Limoncello Champagne Cocktail

antipasto bites - bake salami slices at 400F for 10 mins in muffin tins to get formed cups. perfect for a wine night

New England Lobster Roll - a classic New England recipe that anyone can make at home! The trick to this recipe is simple, fresh ingredients. So delicious!

The Sarasota. 1 large bottle of Moscato or Riesling Wine, 1 can of raspberry lemonade concentrate, a splash of sprite, crushed raspberries. mix all ingredients together and enjoy!

one of the most popular drinks in the Caribbean with dark rum, pineapple juice, cream of coconut, orange juice and nutmeg.

Mint & Lime Juice Cubes

Lolita Smirnoff Pineapple Upside Down Cake Signature Drink.

coffee & wine bar

Tartiflette, a French comfort food. Lovely cheese melted on crispy potatoes, flavoured with bacon and spiced with thyme; together forming a warm and absolutely delicious ensemble.

Jalapeno Cream Cheese Crescent Poppers 1 package Cream Cheese (8 Ounce Package) 4 ounces, weight Canned, Diced Jalapenos 1 Tablespoon Sugar 8 ounces, weight Tube Refrigerated Crescent Rolls

  • Sunny Di Lando

    Preheat oven 375 degrees F. Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese. I like to add a little more than half, maybe 3/4 of the can, but I like a little kick so it’s up to you. This is the type of jalapenos I can get at my local grocery store. They are diced up really fine and work perfectly. But if you prefer to use fresh jalapenos, then go for it. I just didn’t want to get my fingers all spicy in case I need to rub my eyes anytime soon. To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar. To me, this sugar addition is important. I like the sweet, spicy taste. The sugar is not overwhelming, it’s just the perfect accent. I mean really, anyone can add cream cheese and jalapenos to a crescent roll, but not everyone adds sugar. It’s our little secret.

  • Sunny Di Lando

    Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well. This is where I like to do a little taste test. I prefer a bit more spicy poppers, so I added just a bit more jalapenos. Set your bowl of cream cheese jalapenos aside for now. Open up your tube of crescent rolls and place on your cutting board. Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle. With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.) Get to spreading.

  • Sunny Di Lando

    Once it’s all rolled up, you will need to cut your log into 16 pinwheels. Don’t be nervous, I’m not very good at math, but I’ve found a really easy way to do this so it all comes out evenly. Get a sharp knife. Really sharp if you have one. Cut your log right in half. Now you should have two logs. Then cut those two logs in half, and now you should have four logs.

A box of saltines, 1 1/2 C. of oil, ranch dressing packet, 2 tsp. garlic powder, 2 tsp. crushed red pepper. Mix, pour over saltines in container, Serve after 48 hours of coating,