Tuesday, March 15, 2011

Happy St. Patrick's Day to My Followers

Hi, Happy St. Patricks Day everyone.  I have a couple of great recipes for you and some beautiful photos. I wanted to post them a day ahead so you'll have time to go to the store if you want to make these tomorrow.   I know you all love to eat great food and I love to cook it.  I have been experimenting a lot lately and will share those recipes with you.  The people my hubby works with and my neighbor are really loving this phase of my cooking.  I make it, they eat it.  I got some good comments about St. Patty's Day from some of my followers.  Marie, Shannon and Nancy, you will all be getting something special soon.  Thanks for following and for commenting.  I am really working on making this a site you want to visit every day!!  

Irish Coffee

This version of Irish Coffee is non-alcoholic for those of you who do not drink liquor.  It's delicious and easy. 
1 cup (8 ounces) hot coffee
1 tsp brown sugar
1/4 cup International Delight Irish Cream
1 heaping tbsp. vanilla ice cream or whipped cream
Combine coffee and brown sugar and stir until sugar is dissolved.  Add International Delight Irish Crème in a mug and stir to blend. Float softened ice cream or whipped cream on top. Serve immediately.

Pot Of Gold Cheddar Soup

5 tsp. butter
1 small onion
1/3 cup flour
1 1/4 cups chicken broth
1 cup milk
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. Hidden Valley Dry Ranch Dressing Mix
1 tsp. dry mustard
8 oz. shredded sharp cheddar cheese

1. Begin by chopping onion and set aside.  Melt butter and saute onion until translucent (approx. 5 minutes).
2.  Stir flour into the butter and onion mixture.  Mix well and add chicken broth, milk, salt, cayenne pepper, ranch dressing, and mustard.  Stir ingredients together and simmer for 5 minutes. 
3.  Add cheddar cheese to soup mixture and stir until cheese is melted and well incorporated. 
4.  Serve and enjoy!
 So you have a meal fit for a leprechaun.  Or your family, which ever you'll be serving today.  Now don't forget that the traditional dish for St. Patty's Day is corn beef and cabbage.  I went to the farmers market in Immokalee, FL and found the most beautiful head of cabbage to cook.  I haven't cooked it yet, but I wanted you to see it.  It's so BIG and beautiful and I only paid $1.00 for it.  It will feed an army...

That is an 8" Chef's Knife beside the cabbage to tell you how big it is and those beautiful pink roses are from my rose bush right outside my back lanai door.  It blooms so much and is so beautiful. 


  1. Love the soup pic and recipe. The coffee sounds good too. Great job Debbie, wish we lived close, I would volunteer to be your official taste tester.

  2. Yum! I love your roses, and your chef's knife :)) Where's that paring knife,lol

  3. Those roses are huge! How pretty! We still have snow around these parts (MI) Deb! Your recipes sound great and I want to try them--thanks for sharing them! Love your blog Debbie!

  4. I was one month too early visiting... i hate that i missed this :)


Strawberry Heaven

“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.

Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips

1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.

Strawberry Heaven

Strawberry Heaven
This pie is for the true Strawbery ADDICT and lover.

Mounds of Joy Whipped Pie

Using My Blog

This blog is intended to show you some wonderful recipes and highlight what is happening in the food world. In order to see the recipe demonstrated that is pictured. Click on the photo and you will get to see just how you can make this in your own kitchen.

Cinco de Mayo Layered Black Bean Dip