Tuesday, March 27, 2012

Tasty Tuesday Bahama Mama!

Hey gang! Spring has been with us a week, so I guess it's time to start thinking about summer and hanging out (HA!) at the pool. Donna is pretty sure this is the same guy as last week's Whopper. Still think it's fake? She sent me this recipe for you doubters, which is guaranteed to make you feel more, um, trusting....

Here's a  tasty Poolside drink recipe to go along with the Poolside hunk!

Bahama Mama

0.5 oz Rum
0.5 oz Malibu rum
1 oz Pineapple Juice
1 oz Orange Juice
0.5 oz Grenadine
Method: Prepare in a blender
Glass: Tulip
  1. Blend the coconut-flavored rum and the regular rum, the grenadine syrup and the juices, along with about a cup of ice cubes in a blender until slushy.
  2. Pour into a tulip glass and enjoy with your pool man!

Tuesday, March 20, 2012

Tasty Tuesday Cooler Corn!

I'd never heard of this in my life until Donna sent it to me, but what a great idea!

Cooler Corn


  1. Fill a clean cooler with the shucked ears of corn. 
  2. Pour two kettles-full of boiling water over the corn.
  3. Close the top and allow it to sit for 30 minutes. 
  4. The corn will remain at the perfect level of doneness for a couple of hours.
This will give you plenty of time to grill your burgers or boil your lobsters while you wait.

Tuesday, March 13, 2012

Tasty Tuesday Chocolate Disgust Dessert!

And now for another tempting recipe from our own Diva Donna!

Gee Whiz,  Cheryl! We didn't get enough controversy from Friday's Big Grumpy Pants post. Maybe this will one will raise some eyebrows too. A  cute, finger licking good hunk photo.

But come on try this,  you just  want to lick your fingers and taste this delicacy. I'm talking about the dessert now... 


- 1 bx chocolate fudge cake, prepared
- 2 bx chocolate instant pudding, prepared
- 1 lg tub of cool whip
- 6 heath candy bars, crushed
- 1/2 c Kahlua liquor
1. Cut your prepared cake into cubes.
2. In a large glass bowl, layer the bottom with a third of your cake cubes. Then sprinkle with 1/3 Kahlua. Top with a layer of pudding, then a layer of Cool Whip. Then a layer of candy.
3. Repeat this for 2 more layers, ending with the topping of Cool Whip and sprinkled candy!

When you're finished licking your fingers, It's Lucky in Love Week, so come on over to Rhi Reading for a guest blog by yours truly and a chance to win a free copy of Stud!

Tuesday, March 6, 2012

Snowy Tuesday Gingerbread!

After all the spring flowers I've posted here lately, it seems pretty strange to have snow to report. I wasn't expecting it at all, but Sunday night, it freakin' snowed. However, in light of the recent bout of thunderstorms and devastating tornadoes, a gentle little snowfall wasn't necessarily a bad thing.

Still, if you look very closely at this next photograph, you can see a couple of robins out there in the snow under the pear tree.

Peaches and Bugsy seemed a bit baffled by it all, and I really can't blame them. One day we're out picking flowers and the next, we're leaving footprints in the snow.

What with all of this winter weather, I got the itch to bake some gingerbread. Interesting stuff, gingerbread. According to the King Arthur Flour cookbook (which is where I found this recipe), in the medieval days of merry old England, ginger and pepper were the only spices readily available. Therefore, gingerbread was the most popular sweet treat during holidays and festivals for at least a thousand years.

I guess times haven't changed all that much, because I had all the ingredients on hand except for the buttermilk. I substituted regular milk and it turned out fine. The sweeteners can also be varied according to taste and availability, just use 1 1/2 cups of whatever you have. You can also substitute corn or maple syrup for the molasses if you like.

So, preheat the oven to 350 degrees and get ready for an age-old treat!


3/4 stick of butter
1/2 cup molasses
1/2 cup brown sugar
1/2 cup white sugar
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp salt
3/4 cup buttermilk

Cream the butter until light. Continue beating as you add sweeteners 1/2 cup at a time and then the egg. Beat until light and fluffy. Blend the dry ingredients together and add them to the butter mixture alternately with the milk. Pour into a greased  9 inch cake pan. Bake 45 minutes and enjoy with the medieval hunk of your choice!