BANANA BREAD and LEMON BLUEBERRY RICOTTA POUND CAKE and SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

While Mum was visiting last summer, she spoiled her Grandchildren with lovely breakfasts each morning. Made from scratch pancakes and sausage, delivered on a tray to their room, while they enjoyed their morning in bed.
I thought I had better make more of an effort to provide interesting and delicious meals in the morning - although my kids have to come out to the kitchen to serve themselves.

BANANA BREAD

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Heat oven to 350F.
Butter a 9 by 5 inch loaf pan, set aside.
In an electric mixer, fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla, mix to combine. Stir in chocolate chips, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Enjoy!

LEMON BLUEBERRY RICOTTA POUND CAKE

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup ricotta cheese
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups blueberries

Heat oven ot 325F.
Prepare a 9 by 5 inch pan, greasing the inside with butter, or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Use an electric mixer to beat together the butter, ricotta and sugar, on high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute, after each addition. Mix in the lemon zest and vanilla extract.
Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle rack in the oven. Bake for 65 to 70 minutes, or until a wooden toothpick comes out clean. Remove from oven and let cool for 15 minutes in the pan. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let it cool completely on a wire rack.
Enjoy!
Note: I added 1/2 cup more blueberries than the recipe indicated - I like a lot of fruit! But it was too much batter for the loaf pan, so I made muffins with the extra.

Recipe adapted from Simply Recipes
www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_p...‎

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

FOR THE STREUSEL
3/4 cup flour
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
4 1/2 tablespoons of unsalted butter
FOR THE CAKE
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 drops almond extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk, at room temperature
1 egg, at room temperature
1/4 plus 1/8 teaspoon salt
1 1/3 cups cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda

MAKE THE STREUSEL
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy. If it seems dry, add more melted butter.
MAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350F.
Lightly butter the bottom and sides of an 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla and almond extract.
In a large bowl, cream the butter, sugar and egg yolk with a wooden spoon utnil blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Enjoy!

Recipe adpated from Fine Cooking
www.finecooking.com/.../sour-cream-coffee-cake-brown-sugar-streusel....‎

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH and COFFEE CHILE RUBBED PORK TENDERLOIN and PORK POSOLE

Pork is a dish I know my whole family will enjoy, and I enjoy cooking it because of the limited amount of complaints that will come my way.

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH

APPLE BACON HASH
4 slices bacon
3 tablespoons unsalted butter
2 potatoes, peeled, diced and boiled until cooked through
1 onion, chopped
2 cloves garlic, minced
1 apple, peeled, cored and diced
3/4 teaspoon maple seasoning
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper
PORK AND MAPLE GRAVY
1 pork tenderloin, cut into 1 inch thick pieces
salt and freshly ground black pepper
2 teaspoons flour
3/4 cup chicken stock
3 tablespoons cream
3 tablespoons maple syrup

APPLE BACON HASH
Cook bacon in a large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Heat butter and 2 tablespoons of bacon fat in a medium nonstick skillet over medium heat. Add potato, garlic and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon. Season to taste with salt and pepper.
PORK
Heat a large skillet over medium heat. Season pork with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and and cooked through, about 15 minutes. Transfer the pork to a plate and cover to keep warm.
MAPLE GRAVY
Pour off all but 1 tablespoon of the pan drippings from the skillet. Whisk flour into pan drippings and let butte over medium heat for 1 minute. Whisk in chicken stock, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
SERVE
Chop bacon and mix into hash. Serve pork hot with the hash and gravy.
Enjoy!

Recipe adapted from Easy Entertaining with Pork
www.porkbeinspired.com/‎

COFFEE CHILE RUBBED PORK TENDERLOIN

2 teaspoons freshly ground coffee
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon ground chile pepper
1/2 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
2 pork tenderloins

Heat oven to 400F.
Line a baking sheet with foil.
In a small bowl, combine coffee, garlic powder, paprika, chile pepper, cumin, salt and pepper. Place pork on the baking sheet and sprinkle spice mixture evenly over both tenderloins.
Place baking sheet in the oven and roast until pork reaches an internal temperature of 150F about 45 minutes. Let pork stand 5 minutes before slicing.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2013
www.arkansasonline.com/news/features/food/‎

PORK POSOLE

3 tablespoons olive oil
2 onions, chopped
3 pound pork loin, cut into 1/2 inch cubes
1 tablespoon ancho chile powder
1 tablespoon Mexican oregano
16 ounces of diced green chiles
5 garlic cloves, minced
2 teaspoons ground cumin
2 to 3 cups of chicken broth
1 (15 ounce) can of hominy, drained

Heat oil in a large pot over medium-high heat Add onions, and pork, sauté until onions are soft and pork is browned, stirring often, about 7 minutes. Add ancho chile powder, oregano, diced chiles, garlic and cumin, stir 30 seconds. Add chicken broth and hominy, bring to a boil, then reduce heat to low. Cover with lid and simmer for 30 minutes, adding more broth to thin, if desired.
Enjoy!

HOT CURRIED FRUIT SALAD and BLUEBERRY OATMEAL CHEESECAKE MUFFINS and ORANGE BERRY COFFEE CAKES

The teachers breakfast, held in the week before school is out for Christmas, is among my all time favorite events to organize. It seems like such a small way to give back and to honor all they do for our kids, as I spend the school year, and to be honest, probably most of the summer, in appreciation for, and sending silent prayers of thanks to, our teachers.
I love that so many of the parents are super excited to contribute, taking the time and making the effort to shop, prepare, bake and deliver their version of gratitude, which always results in a beautiful assortment of dishes, pastries, fruit and breads.
I made the Hot Curried Fruit Salad and the Blueberry Oatmeal Cheesecake Muffins this year, and provided the Orange Berry Coffee Cakes last year.

HOT CURRIED FRUIT SALAD

1 (14 ounce) can of peach slices
1 (14 ounce) can of sliced pears
1 (14 ounce) can of pineapple chunks
1 (14 ounce) can of cherries
3/4 cup maraschino cherries
3 to 4 bananas, peeled and cut into slices
3/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon curry powder
1/2 cup melted butter

Heat oven to 350F.
Drain all fruit and place in a bowl. Mix together sugar, cornstarch and curry powder and add to fruit. Drizzle with butter and stir gently to combine. Pour into a greased 9 by 13 inch baking dish.
Bake for 40 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2005
www.arkansasonline.com/news/features/food/‎

BLUEBERRY OATMEAL CHEESECAKE MUFFINS

1 cup old-fashioned oats
1 cup buttermilk
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons orange zest
1 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted
1 cup blueberries

Heat oven to 350F.
Combine oats and buttermilk in a small bowl, let stand for 10 minutes.
Beat cream cheese, sugar and orange zest with a mixer, until blended, set aside. Mix flour, brown sugar, baking powder, baking soda and salt in a large bowl.
Add egg and butter to oat mixtrue, stir until well blended. Add to dry ingredients, stir until just moistened. Gently stir in berries.
Spoon half the batter evenly into muffin cups lined with paper liners. Top each with a tablespoon of cream cheese mixture, cover with remaining batter.
Bake for 30 to 35 minutes or until a toothpick inserted in centers comes out clean.
Enjoy!

Recipe adapted from Food and Family magazine, Fall 2012
www.kraftrecipes.com/‎

ORANGE BERRY COFFEE CAKES

2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 cup ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla
2 cups fresh cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 recipe orange glaze (below)

Heat oven to 350F. Grease 15 muffin cups, or line with paper liners.
In a bowl, combine flour, cinnamon, baking soda, baking powder and 1/4 teaspoon salt.
In a large bowl, beat butter and sugars with an electric mixer until fluffy. Beat in ricotta, egg, orange peel, orange juice and vanilla. Stir in flour mixture, just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 5 minutes. Remove, cool slightly. Spoon on glaze.

ORANGE GLAZE
Combine 1 cup powdered sugar, 1 tablespoon orange juice and 1/2 teaspoon vanilla. Stir in 2 tablespoons of melted butter and 1/2 teaspoon shredded orange peel.
Enjoy!

Recipe adapted from Better Homes and Gardens, November 2012
www.bhg.com/recipes/‎

TRUFFLE BROWNIES

We were recently invited to a friends house for dinner, they are from Poland, and had just come back from 6 weeks traveling the country. The photographs and stories were wonderful, the dinner was absolutely fabulous, the company was outstanding, and the conversation was fascinating. It was a wonderfully international, very well traveled group of people.
While I was out shopping, I saw this gorgeous pottery dish from Poland, and had to pick one up for the hostess gift. I didn't want to take it empty, so made these Truffle Brownies to fill it.

TRUFFLE BROWNIES

1 1/2 cups dark chocolate chips
2/3 cup butter
1/3 cup brewed coffee
3 eggs
1 3/4 cups brown sugar
1 cup flour

Heat oven to 325F.
Grease and flour a 13 by 9 inch baking pan, set aside.
Melt chocolate and butter in a small saucepan over low heat. Stir in coffee until well combined.
Cool to room temperature.
In a medium mixing bowl, beat eggs with electric mixer until foamy. Add sugar and beat on medium speed for 2 minutes. Reduce speed, beat in chocolate mixture. Stir in flour until combined. Spread batter in prepared pan.
Bake for 45 minutes. Cool in pan on wire rack. Cut into bars.
Enjoy!

Recipe adapted from Better Homes and Gardens Bars and Brownies
www.amazon.com/Brownies-recipe-Better-Homes-Gardens/.../B004ILT3...‎

BUTTERSCOTCH MARBLE BLONDIE DROPS and CHEWY CHOCOLATE CHIP COOKIES and BLUEBERRY CHEESECAKE BLONDIES and CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

I am always looking for an excuse to bake, and love to share my cooking with friends. It's one way to show my fondness and affection for the lovely people in my life, and its less for me to have around the house to indulge in.
When a friend thought of the perfect book to lend me, I returned her copy with Butterscotch Marble Blondie Drops, when our neighbors moved out of town, I baked them Chewy Chocolate Chip Cookies for the long car ride, when a friend invited us over for a play date, I arrived with Blueberry Cheesecake Blondies, when I hosted friends for lunch, I served Chocolate Coffee Toffee Oatmeal Cookies. There really must be a baked good for every occasion.

BUTTERSCOTCH MARBLE BLONDIE DROPS

4 ounces of semisweet chocolate, chopped
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups brown sugar
2 teaspoons vanilla extract
3 eggs

Heat oven to 350F.
Line 2 baking sheets with parchment paper.
Melt chocolate in the microwave, or over a double boiler.
Sift the flour, baking powder and salt into a medium bowl, set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and vanilla until smooth. Add the eggs and mix until blended.
On low speed, add the flour mixture, mixing just until incorporated.
Drop tablespoons of dough 3 inches apart on the baking sheets.
Drizzle about 1/2 teaspoon of the melted chocolate over the top of each cookie. Using a small sharp knife, gently swirl the chocolate to marbleize it.
Bake 1 sheet of cookies at a time for 10 minutes, or until the tops feel soft but set and the edges are lightly browned. Cool the cookies on the baking sheets for 10 minutes. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Morning News, August 2005

CHEWY CHOCOLATE CHIP COOKIES

125 grams of butter, softened
3/4 cup brown sugar
1 egg
1 cup of flour
1/4 cup of cocoa powder
1/2 teaspoon baking soda
1/2 cup dark chocolate chips

Stir butter and sugar together in a bowl, don't over mix. Stir in the egg.
Add dry ingredients and mix to combine. Stir in chocolate chips. Chill for 1 hour.
Heat oven to 180C. Line 2 oven trays with baking paper.
Place tablespoonfuls onto oven trays, leaving space for cookies to expand. Bake for 10 to 12 minutes or until golden.
Cool on trays.
Enjoy!

Recipe adapted from Next magazine, September 2011

BLUEBERRY CHEESECAKE BLONDIES

1 1/2 cups flour
pinch ground cinnamon
1/2 cup sugar
6 ounces of cream cheese, at room temperature
1 teaspoon vanilla extract
1 egg yolk
6 tablespoons butter
1 cup white chocolate chips
1 batch of Fresh Blueberry Jam (recipe follows)

Heat oven to 350F.
Coat a 9 inch square baking pan with cooking spray or with butter and flour.
In a bowl, stir together the flour, cinnamon and sugar. Beat in cream cheese and vanilla until thoroughly combined.
Beat in egg yolk, mixing until combined, set aside.
In a saucepan over low heat, melt butter and white chocolate chips together, stirring constantly until smooth.
Stir melted mixture into cream cheese mixture and mix well.
Transfer to a prepared pan and spread into an even layer. Spread blueberry jam over batter.
Bake 30 to 35 minutes or until edges are golden brown and center is set.
FRESH BLUEBERRY JAM
1 cup blueberries
2 tablespoons sugar, or to taste
1/2 teaspoon fresh lemon juice, or to taste
1 teaspoon of corn starch

Mash berries, using the back of a spoon, until coarsely mashed. Add sugar and lemon juice and mix well, taste and adjust sugar and lemon juice as necessary. Add cornstarch mixed with a little water.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, June 2010
www.arkansasonline.com/news/features/food/‎

CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

1/4 cup boiling water
1 teaspoon instant coffee powder
1 1/3 cups brown sugar
1 cup butter
1 egg
1 1/2 teaspoons vanilla
3 cups oats
1 1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (8 ounce) package milk chocolate toffee bits
3/4 cups chocolate chips
3/4 cup white chocolate chips

Heat oven to 350F.
Line cookie sheets with parchment paper.
Dissolve coffee in boiling water, cool to room temperature.
In a large bowl, beat sugar and vegetable oil spread on medium speed of electric mixer until creamy. Add egg, beat well. Beat in coffee and vanilla. Combine oats, flour, slat and baking soda, mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits and both chocolate chips.
Drop dough by tablespoons 2 inches apart onto cookie sheets, bake 8 to 10 minutes just until golden brown. Cool 1 minute on cookie sheets, transfer to wire racks, cool completely.
Enjoy!

Recipe adapted from The Morning News, October 2004

ROSEMARY RHUBARB DAIQUIRI and SALMON GOAT CHEESE AND LEEK TART and COFFEE CARAMEL CREME BRULEE

This menu was a dinner party disaster y'all!!
Individually, each dish was all right, but when put together they just didn't work. No one was game to try my daiquiri, opting for the more familiar glass of champagne, and the creme brulee ended up with an unappetizing grainy texture. My husband had purchased the main dish that morning from the local farmers market - lamb sausages and broccolini - both of which I love for a casual dinner, but not a dinner party.
Thankfully the outstanding company and conversation more than made up for the food flop - so the evening wasn't a complete catastrophe.

ROSEMARY RHUBARB DAIQUIRI

2 cups water, divided
2 tablespoons plus 1/2 cup sugar
1/2 cup fresh rosemary leaves
3 cups 1/4 inch cubes fresh rhubarb
6 tablespoons fresh lemon juice, divided
1 1/2 cups white rum

Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan over medium heat, stirring often. Remove from heat, add 1/2 cup rosemary leaves. Let steep 5 minutes, strain.
Let syrup cool 1 hour.
Place rhubarb, 1 tablespoon lemon juice, 1 cup water and 1/2 cup sugar in a blender. Process until coarse puree forms. Strain through a fine mesh sieve into a medium bowl. Discard pulp. Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days.
Mix rosemary syrup, rhubarb juice, remaining 5 tablespoons lemon juice, and rum in a pitcher. Fill glasses with ice, add daiquiri mixture.
Enjoy!

Recipe adapted from Bon Appetit, April 2009
www.bonappetit.com/recipes

SALMON GOAT CHEESE AND LEEK TART

1 sheet of puff pastry, thawed
1 tablespoon olive oil
2 leeks, halved, thinly sliced crosswise
1 cup cream
1 5.2 ounce package of soft herb cheese (such as Boursin), room temperature
1 3.5 ounce package of goat cheese, room temperature
4 ounces cream cheese, room temperature
1 tablespoon of fresh lemon juice
2 teaspoons of chopped fresh thyme
2 eggs
4 ounces of thinly sliced smoked salmon

Heat oven to 350F.
Roll out puff pastry on a lightly floured surface to a 12 inch square. Line a 9 inch diameter tart pan with a removable bottom with pastry, cutting off excess at edge. Using fork pierce dough all over.
Freeze pastry 5 minutes. Cover pastry with aluminum foil. Fill with pie weights. Bake pastry 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack.
Heat oven to 425F.
Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and saute until soft, about 5 minutes. Add cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes, Let cool.
Using wooden spoon, beat herb cheese, goat cheese and cream cheese in a large bowl until well blended. Stir in leek mixture, then lemon juice and thyme. Season mixture to taste with salt and pepper. Stir in eggs 1 at a time, blending well after each addition.
Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling.
Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut into wedges and serve.
Enjoy!

Recipe adapted from Bon Appetit, April 2004
www.bonappetit.com/recipes

COFFEE CARAMEL CREME BRULEE

2 cups cream, divided
1/4 cup dark roast coffee beans, crushed with a mallet in a plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 egg yolks
1/4 teaspoon salt
8 tablespoons raw sugar

Bring 1 cup of cream and the coffee beans to simmer in a heavy small saucepan. Remove from heat, cover and let steep at least 20 minutes and up to 1 hour.
Heat oven to 325F.
Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup cream.
Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee infused cream into caramel cream, discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in a large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Arrange eight ramekins in a roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up the sides of the ramekins.
Bake until the custards are just set in the center, 65 to 70 minutes. Transfer custards from water bath to the refrigerator. Chill until cold, at least 3 hours and up to 1 day.
Sprinkle top of each custard with 1 teaspoon of raw sugar. Using a kitchen torch, melt sugar on each custard until deep amber. Serve custards cold.
Enjoy!

Recipe adapted from Bon Appetit, March 2009
www.bonappetit.com/recipes

GARLIC CHEESE GRITS and EASTER VIGIL COFFEE CAKE

I find it very difficult to resist a new recipe and when the call went out in church for cooks to contribute to the Easter Vigil breakfast - with recipe and pan provided - I knew that was a volunteer opportunity for me.
Even though these were both delicious for the holiday, the grits and coffee cake would be perfect for any celebration - from Saturday morning spent at home with family (which feels like something to celebrate and be thankful for in this busy life) to a festival with friends.

GARLIC CHEESE GRITS

8 cups water
2 teaspoons salt
2 cups uncooked quick grits (not instant)
2 (12 ounce) blocks of Mexican Velveeta cheese, cubed
1/2 cup butter, cubed
1/4 teaspoon red pepper
4 cloves garlic, minced

Bring water and salt to boil in a large saucepan.
Gradually stir in the grits and bring to a second boil, reduce heat and cook over medium heat for 4 to 5 minutes, stirring often.
Add the cubed Velveeta, butter, red pepper, and minced garlic to grits, stirring until melted and blended.
Pour grits into a 9 by 13 pan and bake for 30 minutes at 350F or until set and brown at the edges.
Enjoy!

EASTER VIGIL COFFEE CAKE

1 package yellow cake mix
2 (3 ounce) boxes of instant vanilla pudding
3/4 cup corn oil
3/4 cup water
4 eggs
1/2 teaspoon butter flavoring
1 teaspoon vanilla
1 cup toasted chopped pecans
2 teaspoons cinnamon
1/2 cup granulated sugar
TOPPING
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
milk, as needed

Heat oven to 350F.
In a large bowl, combine cake mix, pudding, oil, water, eggs and flavorings. Beat with an electric mixer for about 8 minutes.
Combine cinnamon and sugar in a small bowl, set aside.
In a buttered 9 by 13 baking pan, spread chopped pecans over bottom. Pour half the batter over the pecans and sprinkle with cinnamon/sugar mixture.
Pour remaining batter and spread evenly.
Bake for 35 minutes, or until done.
Combine powdered sugar, vanilla and enough milk to make a runny mixture. Drizzle topping over coffee cake.
Enjoy!

IRISH CREAM LIQUEUR

I made this last year, and distinctly remember not wanting to share, it was so wonderfully delectable.
I put together another batch of delicousness for this St Patrick's day celebration, with the firm resolution to let others try it. It is so quick and easy to make, it literally takes 4 minutes to put all the ingredients into the blender and 30 seconds to whip them all together. However, I think if anyone else wants a taste, they will need to be fast - so much for resolutions.

IRISH CREAM LIQUEUR

1 cup of half-and-half
1 (14 ounce) can of sweetened condensed milk
1 1/2 to 2 cups of Irish whiskey
1 tablespoon of coffee liqueur
2 tablespoons of chocolate syrup
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract

Combine all ingredients in a blender and blend on high for 30 seconds.
Transfer to an airtight container and refrigerate until ready to use.
Shake well before using. Will keep for up to 2 months.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2010
www.arkansasonline.com/