Holiday, Traditions

Irish Cream – oh so good!

If you looking for a unique gift or that perfect sip yo cheer in the New Year – here is one of my holiday favorites I make. Rich creamy- with a bit of a kick!

I like to jar up with a homemade label of shelf life and instructions for refrigeration. Everything is better out of a mason jar! What a nice little gift to share… or just enjoy. So good in coffee or just over ice.

  • 1 can condensed sweet milk
  • 1 cup egg beaters (pasteurized)
  • 2 cups half and half
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 2 Tbs good dark chocolate syrup ( I like Guitard)
  • 2 tsp instant coffee crystals or two solid shots of chilled espresso
  • 2 cups top shelf spiced rum
  • 1/2 cup Brandy
  • ( alcohol you use really affects the flavors and smoothness) this is my favorite proportions.

Gently mix.


Keep refrigerated- will keep up to 30 days.

-please drink responsibly and keep out of reach of children-

    • Holiday, Poultry, Traditions

      Best Turkey Ever-Brine.

      Every year it seems I get such huge birds and then fret on how to make this Turkey moist and tender. Seems the bigger the bird-the tougher the success. Ive perfected the brine recipe to save for years to come. I hope you enjoy!

      • 8 fresh apples-cored and whole fruit juiced(vita mix)
      • 4 cups water or chicken broth
      • Small jar orange marmalade
      • 2 cups kosher salt
      • Tablespoon black peppercorns
      • Four sprigs of Rosemary fresh
      • Three bayleaves
      • Fresh orange rind-1 small orange
      • 1/2 cup soysauce

      Bring all ingredients to a boil and then cool to room temperature -then refrigerate a couple hours. Talk about making your house smell like holidays. Yum

      Prep turkey to soak 24 hours. This yearTom was 24 pounds and my huge canning pot was too small. so I used a cooler and clean unscented trash-bag. This was serious improvising. Remove all the giblets from both front and back of bird. Make sure your turkey is not frozen. Then place in brine 24 hours refrigerated.

      I lined cooler with clean bag and then added brined and turkey pulling bag tight around bird to surround with the wonderful flavors.

      After 24 hours be sure to rinse your bird really well under cold tap water. You want to insure all the salt is rinsed off well inside and out. You don’t need to season more because these amazing flavors are locked in.

      I like to use a cooking bag. It cuts down on cleanup as well as cook time. With the brine I only rubbed my bird with olive oil and placed a chopped apple , 2 stalks celery and small onion in cavity for moisture.

      I allowed the bird to rest a hour before serving. Flavors were good with highlighting the turkey. Wow! So moist and tender…holiday success! I actually enjoyed the breast meat more than the dark,

      Happy Holidays and best wishes to a successful meal!