Sunday, December 31, 2017

Easy Mimosas

This is perfect for a New Year's brunch or anytime. Enjoy!

1 bottle champagne or sparkling wine
3 - 4 c. orange juice

In a pitcher combine ingredients. Stir to mix.

Place pitcher in refrigerator until ready to serve.

Pour mimosas into four champagne flutes.

Serves 4.

Wednesday, December 20, 2017


This is perfect for holiday parties or anytime. 

1 bottle sparkling wine or Prosecco
2  - 3 c cranberry juice
1 - 2 oz triple sec (optional)

Put ice in the bottom of a pitcher.

Combine juice, wine, triple sec in pitcher.

Mix well, chill in refrigerator until ready to serve

Serves 4. 

Saturday, December 16, 2017

Easy Latkes

Happy Hanukkah!

This is perfect for Hanukkah or anytime.

4 medium potatoes peeled and shredded
1 each: onion, carrot, peeled and shredded
2 - 3 T. olive oil
1/8 - 1/4 tsp. each: salt, pepper, parsley
1 - 2 cloves fresh garlic crushed and chopped
1/8 - 1/4 c. flour (adjust amount needed)
1 - 2 eggs
Pinch red pepper flakes

Line a large plate with a few layers of paper towel.

Peel, rinse, potatoes, onion.

Rinse and remove ends of carrots.

Crack egg into a seperate bowl, beat slightly with fork, set aside.

Using a grater, grate potatoes into a mixing bowl.

Repeat process with carrot and onion.

Put vegtables on the paper towel lined plate. 

Using the paper towels, bundle the vegetables. Squeeze out excess water from potato mixture.

Pour vegetables back into the mixing bowl. 

Add egg, flour, salt, pepper, parsley, garlic to vegetables. Mix well. 

With clean hands form potatoes into patties.

Heat saute pan over medium high heat. Lower heat to medium and add oil.

Fry potatoes on one side for 3 - 5 minutes until brown on 1 side. Flip potatoes over and flip on other side for 3 - 5 min. more or until done.

Serve along with applesauce, sour cream or your favorite dip. 

Serves 4.

Wednesday, December 6, 2017

Harvest Vegetables™

This is a great way to use fall vegetables.

4 medium potatoes, cut into 4th
1 large onion
4 large carrots cut diagnally into thirds
1/8 - 1/4 c. olive oil
1/8 - 1/4 tsp. each: salt, pepper, dried parsley
1 clove garlic crushed and chopped
1/4 tsp. balsamic vinegar
Nonstick cooking spray

Preheat oven to 350 °F.

Spray baking sheet with non stick cooking spray.

Rinse, remove eyes from potato if any.
Cut potatoes into wedges.

Peel, rinse and cut onion into wedges.

Rinse, cut ends from carrots, cut diagonally into 3rds.

Combine oil, vinegar, salt, pepper and herbs into a cup.

Place vegetables on baking sheet. Drizzle oil mixture over vegetables. 

Stir vegetables to coat.

Place baking sheet in oven and roast for 45 min - 1 hr or until done.

Remove vegetables from oven and enjoy.

Serves 4.