Little Green Gremlin Cocktail™

Who says that Halloween treats are just for kids.

This adult beverage is perfect for a party, watching your favorite horror movie, after trick or treating or anytime.


4 - 6 oz. vodka
1 tsp. sugar
3 c. Lemon lime soda
7 green clear hard candies
Ice


In a mason jar combine 2 - 3 green hard candies and vodka.  Shake to mix and let set for 4 -12 hours.

Place remaining candies in a plastic baggie. Use a meat pounder to finely crush candies. You can also crush them with a rolling pin. Pour candies in a dish and combine with sugar. Mix with fork. 

Wet the rims of 4 martini glasses with a wet napkin. Place a glass rim side down on dish to coat.  Repeat process with remaining glasses.

In a blender combine: vodka, ice, soda. Mix for 20 - 30 seconds or until blended.

Pour cocktail into garnished glasses.

Serves 4. 

Harvest Cake/Bread™

If you have too many zucchinis from your garden, this is a great recipe to use. 

2 c. each: sugar, shredded zucchini and drained
4 eggs
1/2 tsp. each: cinnamon, nutmeg
3 c. flour
2 tsp. vanilla
1 c. each: vegetable oil, chopped walnuts, crushed and drained pineapple
1 tsp. each:  baking powder, salt, baking soda
1/2 c. raisins

Preheat oven to 325'

Crack egg into mixing bowl and beat until fluffy. 

Add sugar and beat well. Stir in vanilla, oil and zucchini. Add flour, baking powder, salt, and baking soda. Mix well. 

Add raisins, nutmeg, walnuts and pineapple, mix well. 

Pour batter evenly into greased 9 by 12 cake pan or 3 greased and floured loaf pans. Sprinkle to with cinnamon sugar or you can use your favorite frosting if making a cake.

Bake for 1 hr or until nicely browned. 

Eggplant Parmesan™

This is a great recipe for fall or anytime. 

1 medium eggplant

1  - 1  1/4 c. + 1 T grated or shredded Parmesan cheese
1  -  1  1/4  c. each: flour, shredded mozzarella cheese (part skim)
1/8 - 1/4 tsp. each: salt, pepper
2 tsp. each: granulated garlic, parsley, basil, oregano divided (dried or fresh)
1 - 2 beaten eggs
Non stick cooking spray
2 - 4 c. prepared marinara sauce (adjust amount)
1 - 3 T.  olive oil (adjust amount needed) 

Preheat oven to 350.

Cut ends from eggplant and cut into 20 - 30 round slices (depends on how many layers desired)

Crack eggs in a bowl and combine with half the herbs, salt, pepper,  garlic and mix with a fork.

Dredge eggplant on both sides with eggs.

In a plate combine flour, salt, pepper, 1 T of Parmesan cheese, rest of garlic and herbs. Mix well with a fork. Dredge both sides of eggplant with flour mixture.

Preheat saute pan oven medium high heat. Lower heat to medium and add oil.  Fry eggplant on 1 side for 6- 8 min. Flip eggplant over and cook for 6 - 8 min. more.

Spray non stick cooking spray on bottom of a baking sheet.

With a ladle pour some of the sauce in the bottom of pan. Arrange 10 eggplant slices in baking dish. Pour sauce over eggplant and sprinkle cheeses over eggplant. Repeat layering with remaining eggplant. 

Place pan in oven and bake for 30 - 40 min. or until done.

Serves 4 - 6. 

Ain't It Sweet Potato Fries™

Want a healthy snack for game day. This is an easy alternative to regular french fries.

2 - 3 large sweet potatoes
Non stick cooking spray
1/4 tsp. each: salt, pepper, dried parsley
1/4 - 1/3 c. oil
Pinch turmeric
1 clove fresh garlic, smashed and chopped
1/8 tsp. balsamic vinegar

Preheat oven to 450 F.

Spray baking sheets with cooking spray.

Rinse and pat dry sweet potatoes, set aside.

In a measuring cup, combine oil, vinegar, the herbs and spices. 

Mix well with a fork, set aside.

On a clean cutting board, carefully cut potatoes into fries and place in a large mixing bowl.

Pour oil mixture over potatoes and toss to coat.

Spread potatoes over baking sheets and place in oven to cook.

Cook fries 30 - 40 minutes or until brown.  

Halfway through cooking, remove sheets from oven and turn fries over on other side.

Place sheets back in oven to continue cooking.

Remove baking sheets from oven when done. 

Drain fries on a paper towel lined plate to soak up any excess oil.

Serve warm with your favorite dipping sauce.

Serves 4 - 6.

Aunt Lous' Wilted Lettuce™

This is a recipe based on my Aunt Lous' wilted lettuce salad.

I've used romaine lettuce but you can use your favorite dark greens. I've used a reduced fat bacon, but you can use your favorite bacon, turkey or even vegan bacon instead. If using vegan bacon, spray pan first with non stick cooking spray.

4 - 6 slices bacon
2 c. torn lettuce
Pinch each: salt, pepper

Rinse and pat dry lettuce, set aside.

Heat saute pan to medium high heat. Lower heat to medium, add bacon, salt, pepper and cook on both sides until desired crispness. 

Remove from pan and drain on a paper toweled lined plate.

Tear lettuce with clean hands and place into pan. Lower heat to medium low.

Cook lettuce for 3 - 5 minutes or until warm.

Transfer lettuce to a serving dish with a slotted spoon. Crush bacon with clean fingers over lettuce. 

Toss well.

Serves 4.