Sour Cream Twists

Sour Cream Twists

Sour Cream Twists are a quick and easy pastry-like treat that anyone can make. These soft, yet flaky, twists are great with coffee, tea or as an unexpected addition to a bowl of vanilla ice cream. They’re rich, yet light, and can be frozen beautifully.

This is a recipe that will make those of you who shy away from making pastry dough from scratch very happy!

Sour Cream Twists Are An Easy and Quick Pastry Recipe!

Continue reading Sour Cream Twists at Cookies and Cups.

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More Fall Flavors

Pear & Celery Salad


4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
Half shallot
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce


Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

Make-Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Roasted Pumpkin Soup


1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon of sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish


Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.

Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells halfway with water and place them on the prepared baking sheet.
Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,

Pour the olive oil into a Dutch Oven and heat over medium-high heat.

Add leeks, celery, and garlic; cook and stir until the vegetables are tender, stirring occasionally.

Stir in the pumpkin, broth, pepper, salt, and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.

Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to the saucepan.

Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.

Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.

Twice Baked Potatoes

Make-Ahead Tip: The potatoes can be baked a day before or early in the day.T hey can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven uncovered, for one hour.

4 servings


2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish


Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.

Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.

When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.

In a mixing bowl, mash the potatoes. Add the butter, salt, and pepper; mix until the potatoes are light and fluffy.

Stir in the sour cream , heavy cream, and cheddar cheese. Fill the potato shells and place them in a baking dish.

Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.

Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.

Then bake in a 375°F. oven uncovered, for one hour.

Pear Tart


1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Egg white


Thaw the puff pastry according to package directions. On a lightly floured surface, roll out the pastry to a 12×12 inch rectangle.

Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.)  Prick pastry with a fork.

Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.

Preheat the oven to 350°F.

Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.

Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.

Reduce the speed to low and mix in the flour mixture just until combined.

Spread the almond filling evenly over the tart shell.

Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on top of the illing.

Brush the pears with the egg white.

Bake until the pears are golden and the filling is puffed up around the pears and golden brown, about 45 minutes.

Cool tart completely in the baking pan on a rack, then slide the parchment out from under the tart. Leave at room temperature until serving time.

Garnish with frozen yogurt or whipped cream, if desired.

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A New House Macheesmo

We purchased our home in downtown Denver over five years ago and have absolutely loved it. We love the location, love the city, and we are close to friends and family. The house we purchased was on the market for a long time and had kind of a weird layout. It has an old shed […]

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Easy Graham Cracker Crust

Putting together a graham cracker crust is not hard at all—and it comes together quickly. Use this recipe to make cream pies, key lime pie, cheesecake, or any other pie that could use a graham cracker crust!

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The Very Best Natural Creamy Peanut Butter

Overwhelmed with the number of peanut butter choices? The Simply team has you covered! We tested some of the top brands, and are excited to share our favorites with you!

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Vegan Sloppy Joes

These Vegan Sloppy Joes are made with green lentils and a spice blend so good you’ll be licking the plate. You won’t miss the meat! Great make-ahead or freezer meal, too.

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Pumpkin Cheesecake Crumble Squares

Pumpkin Cheesecake Crumble Squares are a delicious, three-layer, fall dessert recipe!

Pumpkin Cheesecake Crumble Squares

These amazing cheesecake squares originally appeared in Bon Appetit magazine a long time ago. This dessert is made up of three layers: crust, pumpkin filling and a sweet sour cream topping. It’s a great addition to a fall dessert table.  You can cut them into 16 small squares.  They’re a yummy, grab-and-go treat. If you’re a lover of pumpkin cheesecake, that filling in the middle is completely amazing. 

crust for Pumpkin Cheesecake Crumble Squares

How to make Pumpkin Cheesecake Crumble Squares:

The crust: 

It’s a buttery, pecan-oat crust.  You’ll mix the ingredients and then take out a bit of the crust crumbs to set aside.  The rest are pressed into the bottom of a square pan.  The crumbs you set aside will be baked too– on a separate baking sheet.  Those will act as the crumbly topping for these pumpkin cheesecake crumble squares.

pumpkin filling for pumpkin cheesecake crumble squares

The pumpkin filling:

It’s basically pumpkin cheesecake in the middle.  You’ll combine the ingredients, spread them over the baked crust, and then you’ll bake it again.

Sour cream topping on pumpkin cheesecake crumble squares

The topping:

Every good, classic cheesecake has a sweetened sour cream topping, and that’s what this is. It’s a simple mix of sour cream, sugar and vanilla.  It’s mixed and spread on top of the pumpkin cheesecake layer.  Then it’s baked for just 5 minutes.

Pumpkin Cheesecake Crumble Squares

Finally, those crust crumbs that you cooked in the beginning are sprinkled on top and pressed in gently. At this point, the pan should be refrigerated for a least a couple of hours– just until everything is set.

Pumpkin Cheesecake Crumble Squares

Then you can cut it into squares.  The photo shows nine squares, but that a very generous serving!  It’s better to cut them into 16 squares.  The dessert is rich, so a smaller square serving is just perfect.

Pumpkin Cheesecake Crumble Squares

You can prepare this dessert up to two days ahead of serving.  Just keep plastic wrap over them in the refrigerator, and they’ll be just fine.  I’d cut them right before you want to serve them.  Enjoy!

Here are a few more pumpkin desserts you might like to try:

  • Chocolate Pumpkin Brownies
  • Pumpkin Pie Ice Cream
  • No Bake Pumpkin Shortbread Bars
  • Pumpkin Blondies
  • Pumpkin Chocolate Chip Squares
  • Golden Cinnamon Pumpkin Bars
  • Pumpkin Snickerdoodles
  • Patterned Pumpkin Roll

Pumpkin Cheesecake Crumble Squares

Popular layered bar recipe!


  • 1 cup all purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, (diced)
  • 1 cup (4 ounces) pecan halves
  • 3/4 cup old fashioned rolled oats.


  • One 8-ounce package cream cheese, (at room temperature)
  • 3/4 cup canned unsweetened pumpkin puree
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger


  • 1 cup sour cream
  • 2 tablespoons granulated white sugar
  • 1/4 teaspoon vanilla extract


  1. Preheat the oven to 350° F. Generously butter a 9x9x2-inch metal baking pan. Line a rimmed baking sheet with parchment. Using on/off turns, blend the first crust 4 ingredients in your food processor until a coarse meal forms. Add the pecans; using on/off turns, and process until the nuts are chopped. Add the oats; process using on/off turns until the mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto the bottom of the prepared square pan (do not clean the processor). Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs on the baking sheet until golden, stirring once, about 8 minutes. Cool the crumbs. Bake the crust until golden, about 30 minutes. Remove the crust from the oven while preparing the filling. Maintain the oven temperature.


  1. Blend all of the ingredients in the same processor until smooth. Spread the filling over the warm crust; bake until set, dry in the center, and beginning to rise at the edges, about 20 minutes. Continue to maintain the oven temperature.


  1. Mix all of the ingredients in a small bowl. Spread evenly over the hot filling. Bake until the topping sets and bubbles at the edges, about 5 minutes. Cool completely in the pan on a rack. Sprinkle the baked crumbs over the topping; gently press into the topping.

  2. Lightly cover with plastic wrap; chill until cold, about 2 hours before slicing.

  • *These may be prepared up to 2 days ahead. Keep chilled. Cut into squares. The photos show them cut into 9 squares.  You’ll be happier cutting them into 16 squares as they are rich and perfect when served as a smaller bar.

Pumpkin Cheesecake Crumble Squares


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Kombucha Dark and Stormy

Classic cocktail enthusiasts might want to look away. This is my take on the Dark n’ Stormy cocktail from Bermuda (which is a trademarked mix of Gosling’s rum, and spicy ginger beer). I like a Dark n’ Stormy – they’re invigorating, easy drinking, simple to make, and equally tasty on a beach or in an urban bar. I like them in summer, and I like them right now. Kombucha Dark and Stormy Cocktail Recipe

My Little Tweak

Some while back I stopped using ginger beer, and switched to kombucha. And not just any kombucha, I now make them with the spiciest ginger kombucha I can find, bonus points if I can find the ginger-cayenne variety. So incredibly tasty. To make the drink, you take a splash of dark, flavorful rum, and top it off with kombucha (or ginger beer if you want to play it straight). At any rate, I thought it’d be a great Halloween cocktail for you to try – because, well, the name. But also, because it’s a cocktail everyone loves!

Kombucha Dark and Stormy Cocktail Recipe

A Variation

I’ll throw one optional wildcard in here, only because we have a prolific makrut lime tree. You can infuse the rum with a couple of lime leaves (for five minutes or so), and it perfumes the rum subtly. A lot of bartenders serve Dark n’ Stormy cocktails with a brightening splash of fresh lime juice. This adds another layer. So, to do this version, infuse the rum and then proceed with the recipe as written.

Kombucha Dark and Stormy Cocktail Recipe


Continue reading Kombucha Dark and Stormy on 101 Cookbooks

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Stracotto (Pot-Roast Italian Style)

The photos show more than indicated in the recipe because I made this for guests and doubled the ingredients. You may want to do that so you have lots of leftover pot roast.

Pot Roast Italian Style


4-pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced plus extra for the roast
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 tablespoon finely chopped fresh sage
1 ½ cups low sodium beef broth
1 1/2 cups medium-bodied Italian red wine
One 28-ounce can Italian whole cherry tomatoes (Cento brand)

Preparing the meat

With a sharp paring knife, cut 4 slits in the roast and stuff slits with garlic slices. Pat dry with paper towels. Season generously with the salt and pepper. Tie the meat with kitchen string in several places to keep it from falling apart.

Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the meat and cook, turning it a few times, until it is brown on all sides, 10-12 minutes. Transfer the meat to a platter.

Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are tender, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.

Preheat the oven 350°F.
Raise the heat to high, adding the remaining wine, beef broth. the bay leaf, and the tomatoes, and bring to a boil. Cover the pot and place in the preheated oven.

Roast for one hour and reduce the oven temperature to 300°F.
Turning and baste the meat every hour until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a hard boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
Remove the strings and cut the meat into thick slices (it will probably fall apart), and place on a warm serving dish. Spoon the sauce over the meat and serve hot.

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Skeleton Cake Pops

Skeleton cake pops just in time for Halloween! If you’ve always wanted to try your hand at cake pops, our version made with real chocolate milk is soon to become a family favorite!

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The Best Way to Mix Natural Peanut Butter

Tired of stirring your natural peanut butter? We tried four other methods to mix it up and found a definite winner. It’s practically hands-off and totally mess-free!

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Marge Perry and David Bonom’s Easy Skillet Lasagna

How about a quicker, easier lasagna? Pull pasta and canned tomatoes out of the pantry, frozen spinach from the freezer, pick up some cheese on the way home, and you’re on your way to lasagna in an hour.

Continue reading “Marge Perry and David Bonom’s Easy Skillet Lasagna” »

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Veal Piccata

Veal Piccata is another classic Italian recipe.

Veal Piccata served with pasta

If you’re like me, you probably don’t really think about cooking veal all that often.  It’s not an “everyday” meat.  But veal deserves its time in the spotlight every once in a while.  If you’re looking for an extremely easy recipe to make for dinner that is a little bit impressive too, try making this Veal Piccata.  It literally only takes about 10 minutes to cook.  Serve it by itself with sauce drizzled over and some veggies.  Or serve it with pasta as it shows in the photos.

cooking Veal Piccata

What kind of veal do you use for Veal Piccata?

Look for veal cutlets.  If you get lucky, you might be able to spot thin veal cutlets that have already been pounded down and are ready for making veal piccata.  If you just find regular cutlets, then put them between two pieces of plastic wrap and pound them down until they are quite thin.

The cutlets are tossed in a simple mix of flour, salt and pepper– just to coat them.

Veal Piccata served with pasta

The coated veal cutlets are sauteed in a mixture of olive oil and butter, until browned. Then the veal is removed from the pan and kept warm on a foil-covered plate while you make the sauce.

Preparation of the sauce begins by adding lemon juice and white wine to the pan. There isn’t really a good alternative to using wine in this recipe… so stick with wine!  I recommend using pinot grigio or sauvignon blanc.  Salt, pepper, capers and fresh parsley are added in next.  Then the veal is added back to the pan to soak up some of that wonderful sauce.

Veal Piccata served with pasta

Individual servings are topped with the sauce.  Veal piccata is really good served with fresh cooked pasta.  The pasta will benefit from mixing with the lemony caper sauce too.

Here are a few more veal recipes you might like to try:

  • Veal Scallops with Capers, Vermouth and Dill
  • Veal Parmesan
  • Spinach and Prosciutto Stuffed Veal Rolls
  • Veal Marsala Scaloppine
  • Easy Italian Veal Chops
  • Veal Chops with Caramelized Onion and Stilton Sauce
  • Veal Saltimbocca

Veal Piccata

Great version of this classic Italian dish…

  • 1 cup all purpose flour ((sprinkled with salt and pepper))
  • 1 pound veal cutlets ((pounded thin))
  • 2 tablespoons vegetable or canola oil
  • 2 tablespoons unsalted butter
  • 1 large lemon, (juiced)
  • 1/2 cup dry white wine
  • 2 tablespoons capers, (rinsed)
  • 2 tablespoons chopped fresh Italian parsley
  1. Place the seasoned flour in a large plastic zip baggie and add the veal cutlets. Shake until they are well coated. Set aside.

  2. In a large sauté pan, heat the oil and butter until melted and hot. Add the coated veal cutlets and cook just until golden brown, about one minute or so per side. Remove the veal to a plate and keep warm (wrap in foil).

  3. Add the lemon juice to the pan. Then add the wine and cook until the sauce has reduced and thickened. Taste and add salt and pepper, as needed. Stir in the capers and parsley. Return the veal cutlets to the pan and cook briefly in the sauce to coat.

  4. Serve the veal topped with the sauce.

  • The cutlets should be pounded to about 1/8″ thick. 
  • A bit of pasta on the side is a good addition to soak up the extra sauce.

Veal Piccata

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Crispy Rosemary Butter Roasted Potatoes.

Crispy Rosemary Butter Roasted Potatoes | #potatoes #fall #autumn #Thanksgiving #Christmas

Crispy Rosemary Butter Roasted Potatoes.

The most perfect Crispy Rosemary Butter Roasted Potatoes. Made simply with Yukon gold potatoes, butter, rosemary, garlic, plenty of flaky sea salt and black pepper. Each bite is perfect and so delicious. The secret? Thinly slicing the potatoes into a “Hasselback” and roasting them at high heat. The potatoes come out of the oven buttery, […]

READ: Crispy Rosemary Butter Roasted Potatoes.

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Chocolate Sprinkle Halloween Cookies

Chocolate Sprinkle Halloween Cookies

These Chocolate Sprinkle Halloween Cookies are so easy to make, totally cute, and completely festive! Rich, chocolate cookies with an Oreo baked inside and coated with festive sprinkles will put a smile on your face!

Looking for more Halloween Desserts? Try my Skeleton Cupcakes or my Krispie Treat Ghosts!

With Halloween right around the corner I realized it has been a minute since I shared a Halloween specific treat! I used to do a lot of holiday themed desserts back in the day, but haven’t done any in a few years on this site, so I figured, why not get a little festive?!

Continue reading Chocolate Sprinkle Halloween Cookies at Cookies and Cups.

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Creamy Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese was a complete fake out for my kids. It looked so orange and creamy that they actually thought it was boxed macaroni and cheese. They scarfed it up! Then I asked them if they could guess what the secret ingredient was and I saw a look of dread on my 5-year […]

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Halloween Chocolate Covered Monster Pretzels

Chocolate Covered Pretzel Rods aren’t just for Christmas anymore! Give them a spooky makeover and turn them into Monster Pretzel Rods – colorful, fun, kid-friendly, and perfect for any Halloween party!

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Roasted Brussels Sprouts

Even the most adamant sprouts haters will love these roasted Brussels sprouts with garlic, olive oil, lemon juice, and Parmesan cheese. So crispy and delicious!

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What is Natural Peanut Butter?

How is natural peanut butter different than conventional peanut butter? Why does it separate? Can you bake with it? Get answers to all these questions and more!

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This is a recipe for the best classic Mojitos. They’re a delicious combination of fresh lime juice and fresh mint combined with sugar, club soda and rum.

pitcher of Mojitos

How to make Mojitos:

This recipe shows you how to make a pitcher of mojitos so you can share with friends!  Start with a pitcher.  I like to use a glass pitcher so I can see what’s going inside the pitcher. On top of the leaves, you’ll pour in the sugar and lime juice.  Then it’s time for muddling.  The best thing to use for muddling is an actual muddler tool. If you don’t wish to pick up a muddler, you can make do with a wooden spoon.  Just crush the sugar and lime juice into the mint leaves to release the minty flavor into the pitcher.

Then you’ll add in white rum and club soda.  Give the pitcher a stir and serve in individual glasses over ice with fresh mint garnish.

About lime juice:

Do you really have to squeeze two cups of fresh lime juice for this recipe?

The recipe calls for two cups of lime juice.  If you have a lot of limes (and if you have the energy to squeeze them), go for it!  Alternately, my suggestion is to use part fresh lime juice and part bottled lime juice.  If you can manage to squeeze 1 cup of lime juice, use bottled for the second cup.  There is a brand called Nellie and Joe’s Famous Key West Lime Juice that is perfectly fine for using for mojitos.  Find it either in your market’s juice aisle or near the cocktail mixers.

classic mojitos

What is Superfine Sugar?

You can certainly use regular granulated white sugar in this recipe, but the superfine sugar will dissolve more quickly. It can be found in your baking aisle.  If you don’t wish to buy it, you can simple put regular sugar in our blender and give it a few whirs to create a finer consistency.

Can mojitos be made ahead?

Sort of.  You can get the muddling done (mint, sugar and lime juice), and then add the rum and club soda when ready to serve.  I wouldn’t do it too far ahead of time though because the mint might get weird or mushy.

close up mojito

Consider growing fresh mint in your yard!

I can’t tell you how many times I wish I had fresh mint in my yard.  I’ve had it growing in a pot at in other houses I’ve lived in, and I keep forgetting to plant it here in Arizona.  Plant it in the spring, and use a pot. If you plant it in your yard, it grows so well that it might take over the surrounding plants! Give it plenty of water and sun to keep it thriving.  You can use fresh mint for mojitos, fruit salads, tea, smoothies, and additional cocktail recipes!

Here are a few more cocktail recipes you might like to try:

  • Sea Breeze Cocktail
  • Hurricane Cocktail
  • Spiked Raspberry Lemonade
  • Cinnamon Maple Whiskey Sour
  • Classic Daquiri Cocktail
  • Cucumber Gin Fizz
  • Sangria Mexican Mule
  • Caramel Apple Manhattan


A delicious recipe for this popular, classic cocktail!

  • 1 bunch fresh mint leaves, (stems trimmed and discarded)
  • 1 cup granulated superfine sugar
  • 2 cups lime juice ((see notes below))
  • 2 cups light rum
  • 2 cups club soda
  1. In the bottom of a large pitcher, using a wooden spoon- crush the mint leaves, sugar and lime juice together. Stir in the rum and club soda.

  2. Serve immediately in individual glasses over crushed ice.

  • If you’re not in the mood to squeeze a zillion limes to create two cups, try using Nellie and Joe’s Famous Key West Lime Juice, which is available in most major supermarkets. Or you can at least use part Nellie & Joe’s and part freshly squeezed.

two mojitos


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