Dixie Vodka for the Holidays

Dixie is crafted from vodka 6x distilled from non-GMO corn. Dixie  then utilizes an innovative process called TerrePURE to strip out additional impurities post-distillation. Dixie comes in our base vodka, plus three all-natural flavors: Citrus, Black Pepper and Mint. As a corn-based product, Dixie is gluten-free.  Dixie Vodka is proudly blended and  bottled in N. Charleston, South Carolina. Contact your local package store to get The South's Best Tasting Vodka!

Here is my fave recipe from Dixie Vodka:

Just a Pinch Punch

1 bottle Dixie Mint Vodka
3 large tea bags (or 12 individual bags) for iced tea, or purchase your choice of pre-made sweet tea
4 cups water
1 cup sugar
fresh mint sprigs
4 cups of lemonade
8 lemon slices

Bring 4 cups of water to a boil. Remove from the heat and add in tea bags. Let tea bags steep for 5 minutes then remove. Stir in one cup of sugar until dissolved. Pour tea, lemonade, and vodka into preferred punch serving bowl. Add additional 3 quarts of water and stir together. Muddle handful of mint leaves in a separate bowl and add to punch ingredients. Cover and chill until cool. Fill mason jars with ice and pour in tea. Garnish with mint sprig and lemon slice.

Please drink responsibly.  

Chocolate Bourbon Pecan Pie

In the South, Pecan Pie is a staple for any family gathering.  You know it is time for the holidays when we break out the bourbon for baking.  I hope you like this take on Pecan Pie with added chocolate and your favorite bourbon.




















Chocolate Bourbon Pecan Pie

Items needed:

1 (9-inch) frozen Deep Dish Pie Shell (thawed)
2 Tablespoons All-Purpose Flour
1/4 cup Sugar
1/4 teaspoon Salt
1 cup Light Corn Syrup
4 large Eggs (beaten)
2 Tablespoons Bourbon
1 teaspoon Vanilla Extract
4 Tablespoons Unsalted Butter (melted)
1 ½ cups chopped Pecans
3/4 cup Mini Semi-Sweet Chocolate Morsels

Preheat oven to 350 degrees. In a large mixing bowl, stir together the flour, sugar, salt, light corn syrup, eggs, bourbon, vanilla extract, butter, chopped pecans and chocolate morsels. Pour into pie shell. Bake on the 3rd (middle) rack for around 1 hour and 10 minutes or until the pie rises in the center and is set. Remove from the oven and let cool, then place in the fridge to chill for a few hours until ready to server.


*You can also omit the bourbon if you like and this pie is just as delicious!

BOGO RAGÚ at Publix + Baked Chicken and Broccoli Alfredo

• This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.
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Attention Publix shoppers, I have a deal for you!  RAGÚ® is running a BOGO (buy one, get one) event on ALL RAGÚ products at Publix NOW through Wednesday, October 11th. I know all of you love RAGÚ, so here is your chance to stock up on the family size jars of RAGÚ Cheese Creations Classic Alfredo Pasta Sauce   BOGO sales are always great and when you can purchase RAGÚ, you know you have struck gold.  Make sure to check out the Publix ad here for all the BOGO items.  

I love being there right  when the door opens to get my hands on some RAGÚ. It is always such a great deal when you can purchase these items at a discounted price, and buy one get one free, makes for great savings. If you don't shop at Publix, now would be a great time to start!   After checking the Publix ad, make your shopping list and run to your nearest Publix.

I purchased a family-sized  jar of RAGÚ Cheese Creations Classic Alfredo Pasta Sauce during a recent shopping trip at Publix.   I easily found it on the aisle with the pasta sauces, right next to all my favorite RAGÚ varieties.  RAGÚ Classic Alfredo is a thick, creamy Alfredo sauce that’s packed with Parmesan and Romano cheeses. It is made with real cheese and fresh cream so it is bursting with flavor. It is great on a variety of dishes including Chicken Alfredo.

I decided to make this yummy Baked Chicken and Broccoli Alfredo.  It is a simple recipe using ingredients I know my family loves and I hope yours does, too.

Ingredients:

4 boneless, skinless chicken thighs

10 ounce bag  frozen broccoli

21.5 ounce jar of  RAGÚ Cheese Creations Classic Alfredo Pasta Sauce

2 cups of grated Italian Blend Cheese.

Instructions

Start by laying  the chicken thighs in a  2 1/2 quart casserole dish.  Salt and pepper to the chicken to your taste.  Put the bag of  frozen broccoli on top of the chicken making sure to separate each piece.  Pour the entire jar of RAGÚ Cheese Creations Classic Alfredo Pasta Sauce over the top, making sure to cover to chicken and broccoli.  Sprinkle the cheese on top. Put in a 350 degree oven for an hour, until cheese is melted and is golden on top.   Let  cool 10 minutes before serving.

I hope you have enjoyed this recipe!  Make sure to check out the BOGO Event at Publix and purchase the 21.5 ounce family size jars RAGÚ Cheese Creations Classic Alfredo Pasta Sauce !   

How to make the best Pumpkin Cheesecake

If you're a fan of all things pumpkin, this recipe is for you.  And it's cheesecake  Yes, yummy, yummy cheesecake.  If you have fresh pumpkin, use it.  I use canned for this recipe and everybody loves it.  Make two.  Make three,  Just make it.  You and your family will be delighted. 

Items needed:

Crust:

1 ½ cups Graham Cracker Crumbs
3 Tablespoons Light Brown Sugar
4 Tablespoons Unsalted Butter (melted)

In a bowl, combine graham cracker crumbs and light brown sugar. Stir together, then blend in melted butter with fingers. Press into the bottom and 1 inch up the sides of a 9 inch spring form pan.

Filling:

3 (8-ounce) packages Cream Cheese (softened)
1 cup Sugar
1 (15-ounce) can Pumpkin
3 large Eggs
1 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1 ½ teaspoons Vanilla Extract
1/4 cup All-Purpose Flour
1/2 cup Sour Cream

In a large mixing bowl and with an electric mixer, beat cream cheese while slowly adding sugar. Beat in pumpkin. Beat in eggs. Beat in cinnamon, cloves and vanilla extract. Beat in flour and then sour cream. Pour into crust. Bake in a preheated oven at 350 degrees on the 3rd rack for 1 hour. Center should be set. Remove from oven and place on a wire rack to cool completely. Place in the fridge for several hours to set.

Topping:

1 ½ cups Heavy Cream
2 Tablespoons Sugar
1/4 teaspoon Vanilla Extract

In a large mixing bowl and with an electric mixer, beat heavy cream, sugar and vanilla extract on medium-low speed for around 5 minutes until soft peaks form. Serve with pumpkin cheesecake.

How to make Vampire Sangria

'Tis the season of all things spooky.  I DARE you to try this Vampire Sangria!   Don't be scared to try the recipe below.

VAMPIRE SANGRIA

    2 oz. Apothic Dark sangria 

   1 oz. Fos Greek Mastiha

   2   Black grapes

   1 Orange slice

    Purple sugar rim

Let me know if you  try this SPOOKY drink! 

Witch Finger Pretzel Sticks

Items needed
1 bag Pretzel Rods
1 (12-ounce) bag Green Candy Melts or Wafers
Vegetable Oil
Sliced Almonds
Wax Paper
Wire Rack

Place a sheet of wax paper under a wire rack. Lay out a couple of sheets of additional wax paper. Pour sliced almonds in a small bowl, set aside. In a small and narrow bowl, heat half a bag of wafers along with 1 teaspoon vegetable oil in the microwave, stirring every 30 seconds until completely melted. Tilt bowl and dip half of the pretzel rod down in the melted candy, turning to coat. Using your finger, run along the back of the pretzel to remove excess melted candy, then place on the wire rack. Place a sliced almond at the tip of each pretzel for a fingernail and let sit for a couple of seconds on the rack so that more candy drips off, then remove and run finger along back of pretzel again to smooth out candy coating. Place on a clean sheet of wax paper to harden.

*Use 1 teaspoon vegetable oil along with each half bag of wafers. Have damp towels handy while dipping pretzels. You will need to wipe the excess melted candy off of your fingers.

How to make a Halloween Graveyard Cake

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Let the chocolate fun begin!  My kids love helping me make this Halloween Graveyard cake every year.  Topped with  all things spooky and covered with chocolate frosting, it is sure to delight. This is the easiest thing you will make because it calls for boxed cake mix, Milano cookies, pretzels and Peeps.  If you cannot find the Peeps, you can always use large marshmallows and draw the eyes on ! I hope your family enjoys making and eating this as much as mine does.👻👻


Items needed:

1 (15-ounce) box Duncan Hines Dark Chocolate Fudge Cake Mix
1 (5-ounce) package Chocolate Instant Pudding & Pie Filling
1 cup Sour Cream
1/2 cup Vegetable Oil
1/2 cup Warm Water
4 large Eggs

Pre-heat oven to 350 degrees. Grease a 9x13 inch pan and line with wax paper. In a large mixing bowl and with an electric mixer, beat together cake mix, chocolate pudding mix, sour cream, vegetable oil, warm water and eggs. Pour batter into the pan. Bake on the 3rd (middle) rack for around 35 minutes or until center is set. Remove from oven and let cool completely, then turn over onto a large cake plate or board and remove the wax paper.

Frosting & Decorations:

6 cups Powdered Sugar
2/3 cup Cocoa Powder
1 ½ sticks Unsalted Butter (3/4 cup) (room temp.)
1/3 cup Milk
1 ½ teaspoon Vanilla Extract
Pepperidge Farm Milano Cookies
Candy Corn and Pumpkins
Pretzel Sticks
Ghost Peeps
Halloween Sprinkles

Combine powdered sugar and cocoa powder, then sift into a mixing bowl and set aside. In a large mixing bowl and with an electric mixer, beat butter with powdered sugar/cocoa mixture alternating with the milk. Beat in vanilla extract. Frost cake with most of the frosting, reserving a small amount to place in a quart size freezer bag. Cut a very tiny slit in the corner of the bag and pipe words like “RIP & Boo” onto the Milano cookies, then set aside to let the frosting dry. Using candy corn, make a pathway on top of the cake. Line pretzel sticks on both sides of the pathway, going around the sides of the cake to make a fence. Cut small slits on top of the cake and place Milano cookies a little ways down in them for the graves. Place ghost peeps on top of the cake and decorate with Halloween candy and sprinkles.



Have you ever made a spooky creation for Halloween?  

Savory Shrimp Sliders

If you love shrimp, this recipe is for you!  Combine with herbs and spices to make a savory meal. Definitely not an average slider.  If fresh shrimp is available to you,it's even better!

Ingredients:

Shrimp
1 tbsp fresh lemon juice
1 tbsp unsalted butter
3 tbsp olive oil, divided
2 cups peeled and cooked shrimp
2 tbsp parsley minced
3 cloves garlic ran through a garlic press

Seasoning:

1/2 tbsp lemon pepper
sea salt to taste
freshly cracked black peppercorns to taste

Directions:
Rinse and pat dry shrimp.
Place the shrimp into a large bowl.
Add the lemon juice, parsley, 1 tbsp of olive oil, garlic, lemon pepper, sea salt, and freshly cracked black peppercorns. Toss the shrimp to evening coat with ingredients.
Place a cast iron skillet or non-stick skillet over med-high heat. Add the remaining 2 tbsps of olive oil.When the oil is hot, place the shrimp one by one into the hot oil. Do not pour the shrimp into the skillet; you don't want the liquid, just the seasoned shrimp.
This recipe uses pre-cooked shrimp, so you are just getting the shrimp hot. Remove shrimp and place into a bowl. Set aside.
Serve.

French Buns, sliced and toasted

In a large cast iron skillet over med-high heat, add 1 tbsp of olive oil. Spread butter over each half of the bun. Place the cut side of the bun down into the hot olive oil and toast until golden brown. Remove from the skillet and set aside.

Toppings:
red bell pepper sliced
cucumber sliced
red onion sliced
romaine lettuce thinly sliced into ribbons
jalapenos thinly sliced
sriracha mayo
roasted red pepper bruschetta

Build Sliders:

Place both side of the toasted bun on a plate. Spoon about a tablespoon of roasted red pepper bruschetta onto one-half of a bun, add shrimp, red onion, and romaine ribbons.
On the remaining half of the sliced toasted bun add sliced red pepper, cucumbers, jalapenos, and sriracha mayo.

Bring both sides together and enjoy.

Have I successfully made your mouth water?

Penne a la Vodka Recipe & a Giveaway!

This past winter, Momma Lew had the chance to get some insider tips from Chef Lorenzo of Academia Barilla on how to cook pasta perfectly! Find out those tips and get her recipe for homemade Penne a la Vodka here! I've teamed up with Momma Lew to offer one lucky reader the chance to win a wonderful prize pack from Academia Barilla and Bialetti! You will receive Assorted Academia Barilla pasta and merchandise and the Bialetti Pasta Pot and Mineral DS cookware! One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize. Giveaway will end 5/10 at 11:59p ET. Good luck!    

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20 Summer Salads To Eat When The Weather Gets Hot

Warmer weather is upon us and so is the need for refreshing salads. Check out this list of  20 Summer Salads To Eat When The Weather Gets Hot!

How To Make the Best Margaritas

Whether it's Cinco de Mayo or National Margarita Day we've got you covered! But before you reach for the limes and tequila, it’s our duty to help you celebrate accordingly with a few simple tips to elevate the most popular cocktail in the United States. Your friends from el Jimador, the No. 1 selling 100 percent blue agave tequila in Mexico, recently commissioned a survey on this traditional tequila cocktail to offer up some unique ways you can enjoy margaritas with your friends this holiday.

Tip #1: Don’t Mess with Muddling

When it comes to unconventional ingredients in margaritas, black raspberry makes the top of the list. But unless you’re bellying up to a downtown craft cocktail bar, nobody has time to mess with muddling. Chambord, a French black raspberry liqueur, is a boozy substitute made with the freshest blackberries and raspberries, to deliver a sweet element that takes your margarita to the next level. Try this recipe:

Black Raspberry Margarita

1 ½ oz el Jimador Tequila

½ oz Triple Sec

3 oz Sour Mix

½ oz Chambord Liquor

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with a lime or blackberry.

Tip #2: Bring the Heat

Remember when margaritas came in two varieties – with or without salt? 84% of survey respondents proclaimed their interest in trying new types of margaritas. In addition, spicy flavors have been on the rise, with ingredients seemingly never hot enough. Conveniently, you’re bound to have a bottle of Tabasco on the shelf of your fridge door, and it’s well worth pairing with a traditional margarita to kick it up a notch… or three. Try this recipe:

Habanero Margarita

1 ½ oz el Jimador Tequila

½ oz Lime Juice

3 oz Sour Mix

3 Dashes of Tabasco sauce

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with a lime wedge.

Tip #3: Swap Your Soda for Something Sparkly

We love a nice fizz to our tequila cocktail. In fact, Mexico’s most popular traditional cocktail is the Paloma, which is made with grapefruit soda. However, if you’ve been sticking to flavored soda and seltzer water as your carbonation element, then you’re missing out on a bubbly cocktail companion that you’ll wish you met sooner. Try topping your traditional margarita with champagne, or try the beer-in-margarita concept using champagne mini bottles. Try this recipe:

Korbelrita

1 ½ oz el Jimador Tequila

½ oz Triple Sec

3 oz Sour Mix

187ml Korbel California Champagne

Glass: Pint Glass or Traditional Margarita Glass

In a shaker filled with ice, add ingredients and shake to mix. Pour into a pint glass or a traditional margarita glass rimmed with salt (optional). Flip the Korbel upside down into your glass, or top cocktail with champagne. Garnish with a lime wedge.

Tip #4: Or, Keep it Simple. Because Margaritas Are Best Made With Friends.

Maybe these elevated cocktails aren’t for you, and you’d rather just stick to the classic. The good news is that no matter which fruits, flavors, spices you add to your cocktail this National Margarita Day, the best margaritas are made with friends and el Jimador. All you need is five-dozen of the spiciest chicken wings in town, a table that seats 10 of your closest friends, and a bottle of el Jimador. Try this recipe:

Jimirita

1 ½ oz el Jimador Tequila  

½ oz Triple Sec

3 oz Sour Mix

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with a lime wedge.

About el Jimador Tequila
From Casa Herradura, established in 1870, el Jimador is a premium, authentic 100 percent agave tequila that captures the spirit of real tequila. The name el Jimador honors the men who harvest the locally grown agave with great pride and care. Since its introduction in 1994, el Jimador has become the No. 1 selling 100% agave tequila in Mexico*. To learn more about el Jimador, visit www.eljimador.com.  

Alc. 40% by Vol. (80 proof) Tequila, Imported by Brown-Forman, Louisville, KY

el Jimador Tequila encourages you to drink responsibly.

Peppermint Oreo Pie

Items needed:

1 (8-ounce) package Cream Cheese (softened)
½ cup Powdered Sugar
1 (8-ounce) container frozen Whipped Topping (thawed)
½ teaspoon Vanilla Extract
15 Peppermint Oreo Cookies (chopped)
1 (6-ounce) Oreo Pie Crust
8 Peppermints (crushed)

In a large mixing bowl and with an electric mixer, beat cream cheese while adding the powdered sugar. Beat in 1 cup whipped topping and vanilla extract. Fold in chopped Oreos, then fill the pie crust with the mixture. Top with the additional whipped topping. Place in the fridge to chill for 1 hour or more. When ready to serve, remove from fridge and top with crushed peppermints or you can garnish with more chopped peppermint Oreo’s.

*If you cannot find the Peppermint Oreo Cookies, substitute with regular Oreo Cookies, a small amount of Peppermint Extract and red food coloring.