Chocolate Macadamia Milkshale

 Nic and I went on a couples trip to Kauai. Our room wasn't quite ready when we arrived so they gave us credit at the bar. Since we don't drink, we are new to finding fun drinks at the bar. It wasn't on the menu but based on other items on the menu I asked if they could make me a chocolate macadamia smoothie. They made it for me and as they handed it to me one of the men at the bar asked what the bar tender what drink I had. Afterwards, the bartender told me all 4 of the guys ordered the drink (but added alcohol). Cracked us up they I started a little trend.

Once we got home, I couldn't find a recipe for a Chocolate Macadamia Milkshake but was determined to make one. 

Chocolate Macadamia Milkshake

Serves 4

1 C Milk (whole milk makes it richer but I also do skim)

1 1/13 Heavy Cream

1/2 cup Sugar

2 C ice

1 Cup Macadamia Nuts (I usually do an overflowing cup using the Costco bag of whole nuts if the nuts are chopped or you don't want us nutty add less like 1/2 Cup)

2 T Hot fudge (I have often done chocolate syrup which also tastes great the hot fudge just takes it up a notch)

Add all ingredients to a blender and blend until smooth.

Enjoy!

Pizza Dip

Today I am sharing our favorite football party appetizer.  We love this pizza dip! It is so good and really simple to make.  Make this dip for your next football party, it is sure to be a winner!



Start by combining an 8 oz block of cream cheese (regular or low fat) with some oregano, parsley, and basil.  Spread into a greased 8 or 9 inch baking dish. I like to use my deep pie pan for this dip. 

 Next, sprinkle 1/2 cup each of mozzarella and Parmesan cheese on top of the cream cheese.

Spread 1 cup of pizza sauce evenly over the cheese.

Top with another 1/2 cup each of mozzarella and Parmesan cheese and then the pepperoni and other toppings. We usually just use pepperoni, but other pizza toppings are fun to try.

Bake, uncovered, at 400 degrees for 15-20 minutes or until the cheese is melted and bubbly.  Yum!

Serve with toasted baguette slices.



















Enjoy!

Pizza Dip
Recipe by : Prescriptions for a Happy Home

Ingredients:
1 8oz. block of cream cheese, at room temperature
1/2 tsp. oregano
1/2 tsp. parsley
1/4 tsp. basil
1 c. shredded mozzarella cheese, divided
1 c. shredded Parmesan cheese, divided
1 c. pizza sauce
1/2 c. pepperoni (we like to use the mini pepperoni, but regular pepperoni works great, too)
2 T. each additional pizza topping, optional

1 loaf baguette or other crusty bread, toasted


Directions: In a small bowl combine the cream cheese with the oregano, parsley, and basil.  Spread evenly into a greased 8 or 9 in square or round baking pan. (I sometimes use a pie pan) Sprinkle 1/2 cup of each cheese on top.  Spread the pizza sauce on top of the cheese.  Sprinkle the remaining cheese on top of pizza sauce, followed by the pepperoni and other pizza toppings if you are adding additional toppings.  Bake at 400 for 15-20 minutes, until the cheese is melted and bubbling.  Serve with toasted bread.  

Bruschetta

I love the combination of tomato and basil and I am always looking for a good recipe. I love this bruschetta recipe it is a great combination of the two but also feels light.

Bring a large pot of water to boil. Cut a cross in the top of the tomatoes (this will help you peel the skin easier). 

Once the water has come to a boil add the tomatoes. Set the timer for about a minute. You should notice the skin of the tomatoes slightly coming off the tomato. Turn of the heat and remove the tomatoes.

 

Gently peel back the skin of the tomatoes, it should remove easily. 

Cut the tomatoes in half and then in quarters. Using a knife slice the seeds off the tomato, as if you are removing a core from an apple. Toss the seeds. Continue doing this to all of the tomatoes until there are no seeds left. Finely dice the tomatoes.

In a mixing bowl, combine the tomatoes, garlic, 1 T. olive oil, balsamic vinegar, chopped basil, salt, and pepper. 

Thinly slice the bread diagonally. Arrange the bread on a cookie sheet. Brush the 1/4 cup of olive oil on one side of each slice of bread. Toast them in the over at 450 for 5-6 minutes, or until lightly browned.

Place a scoop of the tomato mixture on each slice of bread. Sprinkle mozzarella cheese on top of the tomatoes. Put back in the oven for another 2-3 minutes, or until the cheese is melted.

Bruschetta

Recipe slightly adapted from Simply Recipes

Ingredients:

6-7 roma tomatoes

2 cloves, minced/1 tsp of garlic

1 T. olive oil

1 t. balsamic vinegar

6-8 chopped basil leaves

1 t. salt (to taste)

1/2 t. black pepper.

1 baguette

1/4 olive oil

about 1 cup of mozzarella cheese

Directions:

Preheat oven to 450.

Bring a large pot of water to boil. Cut a cross in the top of the tomatoes (this will help you peel the skin easier). Once the water has come to a boil add the tomatoes. Set the timer for about a minute. You should notice the skin of the tomatoes slightly coming off the tomato. Turn of the heat and remove the tomatoes. Gently peel back the skin of the tomatoes, it should remove easily. Cut the tomatoes in half and then in quarters. Use a knife to slice the seeds off the tomato, as if you are removing a core from an apple. Toss the seeds. Continue doing this to all of the tomatoes until there are no seeds left. Finely dice the tomatoes.

In a mixing bowl, combine the tomatoes, garlic, 1 T. olive oil, balsamic vinegar, chopped basil, salt, and pepper. 

Thinly slice the bread diagonally. Arrange the bread on a cookie sheet. Brush the 1/4 cup of olive oil on one side of each slice of bread. Toast them in the over at 450 for 5-6 minutes, or until lightly browned.

Place a scoop of the tomato mixture on each slice of bread. Sprinkle mozzarella cheese on top of the tomatoes. Put back in the oven for another 2-3 minutes, or until the cheese is melted.

Enjoy!