Saucy Spider with Hairy Leg Sticks

So I wanted to make sure you all had a Halloween-y recipe for whatever parties or events you may be having this year. My tia shared this recipe on facebook, and I decided I HAD to make it.

This recipe for how to make the spider comes from Woman’s Day and calls for 2 balls of pizza dough. I decided to make it myself and instead of trying the Sicilian pizza recipe, I got this pizza dough recipe from Bigger Bolder Baking’s 15-Minute Pizza Dough Recipe (No Yeast)

Pizza Dough Ingredients:

  • 2 1/2 Cups of Flour
  • 3 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 3/4 Cup + 2 Tablespoons of Water
  • 1 Tablespoon of Olive Oil

Pizza Dough Directions:

  1. Preheat your oven to 400 degrees F
  2. In a mixing bowl-combine flour, baking powder, and salt.
  3. Whisk until thoroughly combined and set aside.
  4. Combine the water and oil in a separate jug or cup.
  5. Slowly add the water and oil mixture to the flour mixture, holding back a little in case you don’t need it all.
  6. Using a wooden spoon, or your hands, mix until the dough is combined. It should be soft, but not sticky.
  7. Add a splash more water if you dough is dry.

Saucy Spider Ingredients:

  • 2 Balls of Pizza Dough
  • 1 Large Egg
  • 1/4 Cup + 2 Tbsp of Grated Parmesan Cheese
  • 1 Large Pitted Black Olive
  • 2 Cups of Marinara Sauce

Spider Directions:

  1. Line two large baking sheets with parchment paper.
  2. Make the spider by cutting one ball of dough in half.
  3. Shape one half into a 5-inch ball to make the spider body.
  4. Cut a 1 1/2 inch strip from the remaining half and shape into a 2 1/2 inch ball to make the head.
  5. Cut the remaining dough into 8 strips and roll each strip into a 6 inch rope to make the legs.
  6. Arrange the body, legs, and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together.
  7. Brush the spider with some of the egg.
  8. Sprinkle the legs 2 Tbsp Parmesan cheese.
  9. Place 2 of the olive slices on the top of the head for eyes and 2 on the bottom for pincers.
  10. Bake until golden brown, 25-30 mins. (Cover the legs with foil if they brown too quickly).
  11. Meanwhile, make the spider leg sticks. Cut the remaining ball of dough into into 8 pieces.
  12. Roll each piece into a 3/4 inch thick rope.
  13. Cut each rope into various lengths.
  14. Taper one end of each piece and slightly bend the others to resemble legs.
  15. Place on the second baking sheet, brush with the remaining egg and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  16. Bake until golden brown-15-20 minutes.
  17. Meanwhile, warm marinara sauce.
  18. Using a knife, hollow out the body of the spider and fill with the warm sauce.
  19. Serve with the leg sticks.

The Pizza Dough:

The Spider Before Baking-I Didn’t Have Any Olives:

Spider After Baking:

Spider Body Filled:

Thoughts After Reading:

So the dough was okay, but too salty for me. I don’t think I would make it again. It also only made one ball of dough so I didn’t get any spider legs out of it.

The spider was so cute. I ended up making White Bean and Barley Soup with Tomatoes and Greens and filled my spider with it.

It was easy to make too, and I’m going to try and do it for a future party.

Soo good!

For more Halloween recipes, go to Pumpkin French Toast

For more pizza dough recipes, go to Pizza Siciliana

 

Scottish Oatcakes

So I needed a regency-type recipe to go with Tuesday’s post. Hmm, where to look? I know! My sister blog! So like I said MysteriousEats.wordpress.com isn’t lazy, but if my older sister blog  JaneAustenRunsMyLife.wordpress.comhas already reviewed or posted something, I like to just copy and paste it here (usually without asking)

Haha!

Ingredients:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Flour
  • 1/2 Tsp of Sugar
  • 1/4 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Cup of Unsalted Butter, Cut into Pieces
  • 2-3 Tbsps of Water
  • Honey (Optional)
  • Marmalade (optional)

Directions:

  1. Preheat Oven to 325 degrees F
  2. In a food processor fitted with metal blades, process oats to a fine meal.
  3. Add the flour, sugar, salt, baking soda, and butter.
  4. Process briefly to mix well.
  5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
  6. Add as much water as needed to achieve the desired texture.
  7. Turn out the dough onto a lightly floured work surface.
  8. Knead a couple of times to incorporate any crumbs, then form into a ball.
  9. Cut in half.
  10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
  11. Crimp edges with your finger and thumb to make a fluted border.
  12. Using a metal spatula, transfer the rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
  13. Bake until pale and tan and no longer soft (about 25-30 mins)
  14. Transfer the oatcakes to a wire rack to cool.
  15. Serve with honey or marmalade, if desired.
  16. Makes about 8.

Thoughts After Baking:

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more JaneAustenRunsMyLife recipes, go to Earl Grey Infused Blueberry Smoothie

For more breakfast recipes, go to Banana Oatmeal Breakfast Smoothie

Arroz (Mexican Rice)

So Cinco de Mayo is coming, and to get you all ready for the holiday I am going to share with you how to make authentic Mexican Rice.

I know it technically is called Spanish Rice, but I’ve been calling it Mexican Rice ever since I was a child. It made sense to me, my mom is Mexican and making Mexican Rice.

Ingredients:

  • 3 Tbsp of Oil (Safflower, Canola, etc)
  • 2 Cups of Water
  • 1 Cup of Rice
  • Small Amount of Onion, Sliced
  • 1 Bouillon Cube of Chicken Stock
  • 6-oz Can of Tomato Sauce
  • 1 Tsp Chili Powder or Cumin

Directions:

  1. Pour oil into pot, and rotate pot so bottom of pan is covered in oil.
  2. Cook onions in oil until tender.
  3. Toss in rice, water, chicken stock, chili powder or cumin.
  4. Put in enough tomato sauce for “color”-(my grandma would always say this. There is no exact measurement, just put in enough to give it a nice orange color.)
  5. Cook rice over medium heat, covered, stirring from time to time to keep from sticking.
  6. Cook until water has disappeared and rice is tender.

For more Cinco de Mayo recipes, go to Fajitas

For more Mexican food, go to Chorizo Breakfast Burrito

Slow-Cooker Bread

This comes from my sister blog, JaneAustenRunsMyLife.wordpress.com

I love bread. I could eat it, non-stop.

So you probably saw this pic on facebook/instagram, about me making bread. Usually bread takes quite a bit of time, but my friend shared this post on pinterest with me about making bread in your crock-pot!

Huh?

It was delicious and easy, so I felt I should share. It originally comes from delish.com

Ingredients:

  • 1 Envelope of Active Dry Yeast
  • 1 Tbsp of Sugar
  • 1.5 Cups of Lukewarm Water
  • 3.5 Cups of Flour
  • 2 Tbsp of Extra-Virgin Olive Oil
  • 1 Tsp of Salt

Directions:

  1. Line a crock-pot with parchment paper.
  2. In a large bowl, combine yeast and sugar.
  3. Add water and stir until combined.
  4. Add flour, olive oil, and salt; stir until combined and a shaggy dough begins to form.
  5. On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 mins.
  6. Roll dough into a ball, then place in a slow cooker.
  7. Cook on high until golden brown and cooked through, about 2 hrs.
  8. Carefully remove bread from slow cooker.
  9. To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2-3 mins.
  10. Let cool for 20 mins and serve warm or at room temp.

So delicious!!!!

For more pinterest recipes, go to Healthy Pumpkin Pie Smoothie

For more bread recipes, go to Caraway Rye Bread

For more slow cooker recipes, go to Crock-Pot Potato & Kielbasa Chowder

Baked Apple Slices

I have always wanted to make baked apples, but didn’t have everything. And then I saw this recipe online and thought it would be perfect to make. It comes from LEAHHS on Allrecipes.com 

Ingredients:

  • 1 Granny Smith Apple-Peeled, Cored, and Sliced
  • 2.5 Tablespoons of Water
  • 1.5 Tablespoons of Cornstarch or Flour
  • 1.5 Tablespoons of Sugar
  • 1 Pinch of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees F
  2. Spread the apples slices in a single layer on a baking sheet.
  3. Whisk the water and flour together, and pour over the apples and gently stir.
  4. Sprinkle with sugar and cinnamon.
  5. Cook for about 15 mins.

 Thoughts After Cooking:

Delicious! Great to eat as a side or use as a topping!

For more from Allrecipes.com, go to Sour Cream Lemon Pie

For more apples, go to My Number One Comfort Food

For more dessert, go to Flag Cake

Crock-Pot Sausage, Spinach, and White Bean Soup

Thoughts Before Cooking:

I was given a crock-pot, and since then have been trying to find recipes as it makes life so much easier knowing I can be hard and work, and that when I get home and am tired I have dinner already made and waiting.

I got this off pinterest but it originally comes from D*** Delicious.

Ingredients:

  • 1 Tbsp of Olive Oil
  • 1-12.8 oz Package of Smoked Andouille Sausage or Kielbasa Sausage
  • 3 Cloves of Garlic, Minced
  • 1 Onion, Diced
  • 3 Carrots, Peeled and Diced
  • 2 Stalks of Celery, Diced
  • 2-15 oz Cans of Great Northern Beans, Drained and Rinsed
  • 1/2 Teaspoon of Dried Oregano
  • 2 Bay Leaves
  • 4 Cups of Chicken Broth
  • Salt & Pepper
  • 3 Cups of Baby Spinach
  • 2 Cups of Water

Directions:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 mins.
  3. Place sausage, garlic, onion, carrots, celery, beans, oregano, and bay leaves into the slow cooker.
  4. Stir in chicken broth and water until well combined.
  5. Season with salt and pepper.
  6. Cover and cook on low heat for 7-8 hours or on high for 3-4 hours.
  7. Stir in spinach until wilted.
  8. Serve immediately.

Thoughts After Cooking:

I loved it. It was delicious and healthy.

For more Pinterest recipes, go to Hasselback Potatoes

For more Crock-pot recipes, go to Slow Cooker Pinto Beans

For more soup recipes, go to French Onion Soup

Blueberry Infused Water, Fresh & Frozen

So for my birthday last year, a friend of mine bought me a infuser type water bottle. So of course as the weather got warmer, I decided it was time to crack it out.

 

Ingredients:

  • A Handful of Blueberries, Fresh or Frozen
  • Ice
  • Water

Directions:

  1. Put the blueberries in the water bottle or pitcher.
  2. Add ice and water; infuse and drink.

Thoughts After Making:

It was alright. It didn’t really add any taste to it. Maybe if I had added something else. I don’t know.

For more blueberries, go to Blueberry Muffin Smoothie

For more drink recipes, go to Watermelon Infused Water

For more recipes, go to Garlic and Herb Roasted Potatoes

Slow Cooker Pinto Beans

I love beans. They are good for you, you can do all kinds of things with them, and they cost barely anything.

But every time I try to make them on the stove they come out half done and half hard. So I decided to try a crock pot and went out to find a recipe. I got this from Mom’s Kitchen Handbook.

Ingredients:

  • 1 lb of Dried Pinto Beans (2.5 cups, rinsed, and picked over for tiny stones)
  • 7.5 Cups of Water
  • 1 Teaspoon of Crushed Red Pepper
  • 2 Teaspoons of Salt
  • 1/4 Teaspoon of Black Pepper

Directions:

  1. Pick over the beans, removing small stones.
  2. Rinse the beans in a colander
  3. Put beans, water, red pepper, salt, and black pepper into the crock pot.
  4. Cover and cook on low until the beans are tender (7-9 hours).

Thoughts After Cooking:

These were amazing! And I loved every moment of eating them.

For more crock-pot recipes, go to Black Bean and Turkey Stew

For more recipes, go to Blueberry Muffin Smoothie

 

Watermelon Infused Water

So for my birthday last year, a friend of mine bought me a infuser type water bottle. I hadn’t done anything with it for a while, but it’s hot.

 

Ingredients:

  • A Handful of Watermelon Chunks
  • Lime or Lemon
  • Ice
  • Water

Directions:

  1. Slice the watermelons and put them water bottle or pitcher.
  2. Add lemon or lime slices
  3. Add ice and water; infuse and drink.

Thoughts After Making:

It was okay. Not really my thing.

For more infused water recipes, go to Strawberry Infused Water

For more drink recipes, go to London Fog Smoothie

For more recipes, go to Basic Chicken Salad

Strawberry Infused Water

So for my birthday last year, a friend of mine bought me a infuser type water bottle. I hadn’t done anything with it for a while, but it’s hot.

 

Ingredients:

  • A Handful of Strawberries
  • Ice
  • Water

Directions:

  1. Slice the strawberries and put them water bottle or pitcher.
  2. Add ice and water; infuse and drink.

Thoughts After Making:

So good!

For more infused water recipes, go to Blackberry Mint Infused Water

For more drink recipes, go to London Fog Fauxccino

For more recipes, go to French Onion Soup

Flag Cake

Thoughts Before Baking:

We reviewed a 4th of July mystery on Tuesday and we have another coming Wednesday, on the actual 4th. I thought the best way to celebrate is with a recipe I made a few years back and really enjoyed. I found it in a magazine and it comes from Betty Crocker.

Ingredients:

  • 1 Box of Betty Crocker or Other Yellow Cake Mix
  • 1 1/4 Cups of Water
  • 1/3 Cup of Vegetable Oil
  • 3 Eggs
  • 1 Container of Vanilla Frosting
  • 1/3 Cup of Blueberries
  • 1 Pint of Fresh Strawberries, pits removes and sliced in half

Directions:

  1. Cook cake mix according to box directions..
  2. Cool 10 mins and remove cake from pan.
  3. Cool for an hour.
  4. Place cake on try and frost top and sides.
  5. For flag design, arrange blueberries in the upper left corner to create stars.
  6. Arrange strawberries in rows to create stripes.
  7. Serve immediately. (Store covered in fridge)

Thoughts After Baking:

I loved this cake and thought it was absolutely delicious. You should add it to however or whichever way you choose to celebrate the festivities.

For more 4th of July recipes, go to Happy 4th of July Triple Berry Salad

For more Betty Crocker recipes, go to Fresh Mint Chocolate Chip Cookies

For more holiday recipes, go to Fajitas

For more cake recipes, go to Irish Apple Cake with Custard Sauce

For more desserts, go to Chocolate Whoppers

Hearty Lasagna Soup

Thoughts Before Cooking:

My husband and I love lasagna, so when I came on this recipe I knew it would be perfect. This recipe comes from 12 Tomatoes: Simple Recipes, Serious Flavor.

Ingredients:

  • 1.5 lbs of Italian Sausage
  • 1 28 oz can of Crushed Tomatoes
  • 10 oz Lasagna Noodles, Broken into Smaller Pieces
  • 8 oz Fresh Kale (Optional)
  • 4 Cups Low-Sodium Chicken Stock
  • 2 Cups of Water
  • 1 Cup of White Onion, Chopped
  • 1/2 Cup of Parmesan Cheese, Grated
  • 2 Bay Leaves
  • 3 Garlic Cloves, Minced
  • 2 Tablespoons of Tomato Paste
  • 2 Tablespoons of Extra-Virgin Olive Oil
  • 1 Teaspoon of Dried Basil
  •  1 Teaspoon of Dried Oregano
  • 1/2 Teaspoon of Red Pepper Flakes

Directions:

  1. In a large stockpot heat the olive oil and brown the sausage.
  2. Once sausage is cooked, add the onion and cook until softened.
  3. Add garlic and cook 1-2 minutes, or until fragrant.
  4. Season with salt and pepper, add the basil, oregano, and red pepper.
  5. Stir in tomato paste until incorporated, then add the crushed tomatoes, chicken stock, water, and bay leaves.
  6. Bring to a boil and cook for 5 mins, then reduce heat and simmer for 25-30 mins.
  7. Add lasagna noodles and kale and cook for 8-10 mins.
  8. Transfer to bowls and top with cheese.

Thoughts After Reading:

I left my soup on the stove to cool so I good put it away in the fridge and when it had all the liquid was pretty much gone!

But otherwise it was really good and I would definitely make it again.

For more lasagna noodle recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more soup recipes, go to Black Bean and Turkey Stew

For more recipes, go to London Fog Fauxccino

Fajitas

Thoughts Before Cooking:

Happy Cinco de Mayo! I thought this would be the perfect time to share this recipe! It comes from McCormick

Ingredients:

  • Chicken Breasts or Chicken Thighs Cut into 1/2 inch thick strips
  • Onion, Sliced
  • 1 Bell Pepper, sliced into thin strips
  • 1/4 Cup of Water
  • 1 Package of McCormick Fajita Mix
  • Flour Tortillas
  • Oil

Directions:

  1. Heat 1 tablespoon of the oil in large skillet on medium-high heat.
  2. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet.
  3. Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; cook until soft, about3 to 5 minutes.
  4. Return chicken to skillet.
  5. Add water and Seasoning Mix; cook and stir 3 minutes or until heated through.
  6. Warm up tortillas on comal.
  7. Serve chicken and veggies together, with tortillas on the side.

Thoughts After Cooking:

They came out great and were easy to make.

For more Cinco de Mayo recipes, go to Crazy Cantina Chili

For more McCormick recipes, go to Italian Wedding Soup

For more holiday posts, go to Simple Charoset

For more recipes, go to One Pan Italian Sausage and Veggies

Pão de Queijo

1920sparty

Happy New Year!

I hope you all have a blessed year!

breakfast

So it is time for our tradition of New Year’s Day breakfast food recipe!

Thoughts Before Baking:

My friend Quinn loves to try out all kinds of new recipes whenever we get together. She is also a world traveler so I wasn’t surprised that she wanted to make a Brazilian dish. This recipe comes from Olivia’s Cuisine

Ingredients:

  • 4 cups tapioca flour (We couldn’t fine it so we used regular flour)
  • 1¼ cups milk
  • ½ cup water
  • 6 tablespoons oil
  • 1½ cups grated parmesan cheese
  • 1 cups shredded Mozzarella cheese
  • 2 large eggs
  • 2 teaspoons salt

Directions:

  1. Preheat oven to 400F degrees with a rack in the middle.
  2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
  3. Add the flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well.
  4. With the mixer still on, add the eggs, one at a time.
  5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
  6. The dough is supposed to be soft and sticky. However, if you’re worried it’s too liquidy, add some more flour.
  7. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
  8. Place the balls on a baking sheet covered with parchment paper.
  9. Top with shredded cheese.
  10. Bake for 15-20 minutes or until they are golden and puffed.
  11. Serve them warm! 🙂

Thoughts After Baking:

These were really good. I wasn’t sure what to expect but they came out a cheesy and delicious biscuit.

For more breakfast recipes, go to Flæskeæggekage

For more New Year’s Day posts, go to Potato Chip Omelet

For more holiday posts, go to Festive Pink Lemonade

In other news, let’s have a quick year review.

So last year I published 109 posts!

Out of those 109 posts, I’ve reviewed 73 mysteries. Which you should definitely check out.

Abby Sinclair and Tess McCallum Series (1 book), Bess Crawford Mystery (1 book),  Carter House Girls (1 book), The Cats and Curios Mysteries (1 book), The Cat Who…(3 books), Eleanor Roosevelt Investigates (2 books), Emilie Adventures (2 books), Emma Frost Mysteries (3 books), Everybody’s a Suspect (2 books),Goldy Bear Culinary Mystery (1 book), Hannah Swensen Mysteries (2 books), Inspector Alan Grant Mysteries (1 book), Jane Jeffry (1 book), Kinsey Millhone Mysteries (1 book), Kovac and Liska Mysteries (1 book), Laurel McKay Mysteries (1 book), The Lightkeepers (2 books), Nancy Drew Files (1 book), Potluck Catering Club (1 book), Pride and Prejudice and Zombies (1 book), Psycho (1 book), Reed Ferguson Mystery (1 book), Sam the Cat Mystery (1 book), Sherlock Holmes Mystery (1 book), The Society of Steam (1 book), Southern Sewing Circle (1 book), Steven Wade Mystery (1 book), Stoney Ridge Seasons (1 book), Sunset Reads (2 books), Texas Dreams (1 book), and Up2u Adventures (1 book).

And the following stand alone mysteries: The Dashwood Sisters Tell All: A Modern Day Novel of Jane AustenThe Disappearance of Edwin DroodDracula (Graphic Novel), The Madwoman UpstairsThe Manchurian Candidate, Murder at Oklahoma, The OathWhistling in the DarkThe Undoing of Saint Silvanusand The Yellow Room

And the following non-fiction: Ghost of the Hardy Boys, The Girl in Alfred Hitchcock’s Shower, and High Road to the Stake: A Tale of Witchcraft

And the following short stories: The Murders in Rue MorgueThe Red Headed LeagueA Scandal in BohemiaThe Tell-Tale Heart, The Utterly Perfect Murder, and The Veldt

And the following Children’s books: Binky Brothers, Detectives, The Chocolate Chip Mystery, The Secret of the Three Teardrops, The Silver Deer and The Turquoise Trail Mystery

And the following little extras: Archie Andrews: A Real Foul BallBetty and Veronica: Stranger Than Fiction 11 Famous Murder Riddles, and Little Betty & Veronica: The Buried Treasure Mystery

With cooking I reviewed 36 different recipes:

Breakfast: FlæskeæggekageHerbed Eggs with Sour CreamPotato Chip Omelet, and Twin Sun Toast

Drinks: Blackberry Mint Infused WaterBlueberry Spinach Smoothie, Festive Pink Lemonade, London FogNature’s Own Cocktail, Power Smoothie, Strawberry MilkshakeTriple Green Protein Smoothie, and Yoda Soda

Salads: Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese and Spinach Pasta Salad

Entrees: Baked Potato SoupChicken Cashew WrapCrazy Cantina ChiliEggplant Tomato Bites, Ham and Cheese Monte CristosKielbasa Bowtie Pasta, Spanakopita Penne BakeToo Easy HotdishTwo-Cheese Roasted-Veggie Pasta

Desserts: Aunt Neal’s Old-Fashioned Tea CakesBlueberry Sour Cream Pie, Cherry-Pistachio Tea CakesChocolate Oat Crackles, French StrawberriesIrish Apple Cake with Custard Sauce, REESE’S PIECES Peanut Butter CookiesRice Krispies CookiesVanilla Crackle

Extras: CrostiniGreen Goddess Salad Dressing, and Healthy Caesar Salad Dressing.

This blog was viewed 6,251 times last year.

 

The busiest day of the year was June 3rd with 79 views and the post Eggplant Tomato Bites

The top five posts of this year were:

5) Apple Orchard Bars from Fudge Cupcake Murder by Joanne Fluke

4) Italian Flavor Fused Popcorn

3) Fudge Cupcake Murder by Joanne Fluke

2) Miss Polly Had a Dolly by Willow Rose

1) “The Tell-Tale Heart” from Ten Great Mysteries by Edgar Allen Poe

So what will the next year hold? You’ll just have to follow me to find out!

Festive Pink Lemonade

"Times Square's New Years Eve Ball - 1978 Technicians eye the new improved New Years ball. This version, which had halogen lamps for higher visibility, replaced a six-foot ball that had ordinary light bulbs. The lowering of the ball, which takes one minute, is down a 77-foot flagpole on top of One Times Square. (Photo by Chester Higgins Jr./The New York Times Photo Archives)"

“Times Square’s New Years Eve Ball – 1978

So I’ve decided to start the tradition of always posting on New Year’s Eve, and including one tasty drink recipe.

funny-drinking-alcohol-gif-25

So here we go!

vector-clip-art-of-a-borderbanner-of-blue-coffee-cups-on-white-by-prawny-629cupsglassesdrinks

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the second book, The Cat Who Turned On and Off, just follow this link.

Ingredients:

  • 8 Cups Water
  • 2 Cups Sugar
  • 3/4 Cup Lemon Juice
  • 1/4 Cup of Maraschino Cherry Juice

Directions:

  1. Bring two cups of water to a boil.
  2. Add sugar to the water and stir over a medium heat until sugar is dissolved.
  3. Add the lemon and maraschino cherry juice to the sugar-water.
  4. Pour juice mixture and remaining water into a pitcher.
  5. Stir and chill.
  6. Serves 10-12.

Thoughts After Reading:

This was really good lemonade.

I can’t wait to make it again.

For more The Cat Who…Cookbook Recipes, go to French Strawberries

For more drinks, go to Triple Green Protein Smoothie

For more New Year’s Eve posts, go to B is for Blueberry Smoothie

For more holiday posts, go to Crazy Cantina Chili