Friday, March 24, 2017

Friday Foodday

Happy Friday! 
Here are my favorite recipes this week. 

The Original Hurricane
c/o The Kitchn
2 oz dark rum
1 oz passion fruit syrup
1 oz fresh-squeezed lemon juice


Combine all ingredients in a shaker over ice. Shake and strain into an ice-filled glass. (The original recipe calls for crushed ice, but I prefer this with cubed, since the drink doesn't get diluted as quickly.) Garnish with an orange slice and cherry.

Bourbon Mac and Cheese
3 Tablespoons butter
3 Tablespoons flour
6 Tablespoons bourbon
2 cups heavy cream
1 teaspoon paprika
1 teaspoon crushed red pepper
1 Tablespoon Dijon mustard
1lb pasta
6 oz Kerrygold  Aged Cheddar, grated
6 oz aged Kerrygold Skelling Cheese, grated 

Heat oven to 350. Cook pasta to al dente

Meanwhile melt butter in saucepan.  Add flour, paprika & crushed pepper. Cook constantly until smooth. Add cream a little at a time until fully incorporated. Add bourbon. Cook stirring constantly until thickened. Add 3/4 of the cheese and stir constantly until fully melted.

Combine pasta and sauce in a casserole dish. Top with the remaining cheese and bake for 30 min until golden brown and bubbly. Serve immediately.

Watergate Bundt Cake


  • 1 box white cake mix
  • 1 cup canola oil
  • 1 package (3 oz) instant pistachio pudding mix
  • 1 cup lemon-lime soda (sprite, sierra mist, etc)
  • 3 large eggs
  • 1/2 cup chopped pecans


  • 1 cup skim milk
  • 1 package (3 oz) instant pistachio pudding mix
  • 1 tub (8 oz) Cool Whip, thawed
  • 1/2 cup chopped pecans
  • 1 cup sweetened shredded coconut

  1. Preheat oven to 350°F. Spray a 12cup bundt pan with baking spray, set aside. I love this pan, never fails on me when I flip my cake out!
  2. In a large mixing bowl, beat cake mix, oil, pudding, eggs and lemon lime soda on medium spead until well blended (about 3 minutes). Fold in pecans.
  3. Pour batter into bundt cake pan. Bake for 45 minutes, until edges are lightly browned. Remove from oven and cool in pan about 5 minutes. Flip onto a wire rack and cool completely.
  4. For the frosting, whisk the milk and pudding mix together. Refrigerate for about 5 minutes. When ready to frost cake, fold the Cool Whip into the pudding mixture. Spread generously over the cake. Using your hand, press the pecans and coconut to the sides of the cake. ENJOY. Store covered in the refrigerator for up to 3 days.

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