Saturday, December 19, 2015

Jawa Juice Recipe (Star Wars)

Celebrate The Force Awakens 
with this simple recipe
for Jawa Juice!


Jawa Juice
*makes 8 ounces


1/2 cup hard apple cider (or the non-alcoholic kind)
1 teaspoon vanilla extract
1 teaspoon sugar
1/2 cup Sprite, or other lemon-lime soda
1 cinnamon stick


Pour cider into glass. Add vanilla and sugar. Stir well until there are no more granules on the bottom of the glass. Pour in the Sprite. Finish off by dropping in a cinnamon stick.

Punch Bowl Recipe (for a Star Wars-themed party)


chilled apple cider
1 tablespoon vanilla extract
1/3 cup sugar
chilled Sprite
8-10 cinnamon sticks


Fill half of your punch bowl with cider. Add in vanilla and sugar. Stir well with a large spoon or whisk. Fill up the remainder of your bowl with Sprite. Drop in your cinnamon sticks.

The Grinch's Roast Beast

Make The Grinch's Roast Beast
for your family's Christmas feast!


The Grinch's Roast Beast
*serves many!!


1 (8-10 pound) pre-cooked ham
4 smoked turkey legs (or very large chicken legs, cooked)
brown sugar-honey glaze (recipe is below)
2 pineapple rings
whole cloves
1 cup water
kale or other green lettuce, for garnish
lemons or other fruit, for garnish

Special items needed:

roasting pan with rack
wooden skewers
parchment paper
Scotch tape


Preheat oven to 325°.

Remove all packaging from ham. Place in large roaster pan with a rack. Score the surface of the ham with a large knife so that it has a diamond pattern (watch the above video to see how this is done).

Take the fat part of a turkey leg next to the narrow side of the ham and insert a wooden skewer through both to hold it in place (this will take a few tries to avoid the bones). Do the same with a second turkey leg on the opposite side of the ham. Now take another turkey leg and butt the fat part right up against the first leg, but this one's leg will point upward (it's best to watch the video, otherwise this might be very confusing). Secure with a skewer. Repeat with 4th leg on opposite side. Now your beast should have 4 legs. It's time to make the glaze! (Directions below.)

When the glaze is ready, brush entire surface of ham and turkey legs with a generous coating (but don't use it all because you will glaze it again every 30 minutes while baking).

Next, position a pineapple ring on top of your ham and secure with a toothpick. Place another one about an inch below that one. Insert whole cloves into the pineapple rings all the way around (about 1-inch apart).

Pour 1 cup of water into the bottom of your roasting pan (this is why we use the rack) to keep your beast nice and juicy while baking.

Place Roast Beast into preheated oven and bake at 325° for 20 minutes per pound, about 2-3 hours depending on size of ham (mine took 2 hours). Make sure to glaze your beast every 30 minutes. If glaze gets too thick or cold, place it back on stove and reheat on medium-low.

While the beast is in the oven, make the parchment paper frills for the legs (watch the above video to see how easy this is).

When the beast is done, remove it from the oven and give it a few minutes to cool on your counter. Prepare a large platter (I used my Thanksgiving turkey platter) with a bed of kale or lettuce. Carefully transfer the beast over from the roasting rack to the platter (this will take 2 people and a few sturdy kitchen or BBQ tools).

Once the beast is in place, fluff up your greens and add a few pieces of fruit here and there for garnish.

Now cut your paper frills to size and tape around each turkey leg. Fluff up the frills. Now stand back and admire your creation!

Brown Sugar-Honey Glaze


1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/2 cup honey


Place butter in a medium-size saucepan and heat on high until completely melted. Reduce heat to medium. Add in brown sugar and stir until dissolved. Pour in honey and stir again. Let cook for 5 minutes until thickened. Remove from heat.

Fizzymint Hot Chocolate Recipe (Dorothy and the Four Corners of Magic)

This rich, creamy hot chocolate has a surprise...a hint of mint!
And as if that isn't delicious enough,
it's topped with a toasted marshmallow whipped cream!


*serves 10-12


6 cups whole milk
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
2 cups milk chocolate chips
1/2 cup dark chocolate chips
1/4 cup Andes Chocolate Mints, chopped
2 teaspoons vanilla extract


Pour milk and heavy whipping cream into a large pot set on medium-high heat. Add in the sweetened condensed milk and whisk until well combined. Raise heat to high and let come to a low boil.

Reduce heat to medium and add in milk chocolate chips. Whisk until there are no more chunks and whisk comes up clean. Add in dark chocolate chips and do the same. Repeat for mint chips. Turn heat to low and let simmer for 15-20 minutes. Make topping (recipe follows).

After 15-20 minutes, the chocolate should have thickened up and darkened. Give it a good stir before ladling into serving mugs. Top with the toasted marshmallow whipped cream. Curl up with a good book (hopefully The Topaz Road) and enjoy!

Toasted Marshmallow Topping


20 large marshmallows
2 cups heavy whipping cream (chilled)
2 teaspoons vanilla extract
2 tablespoons powdered sugar


Preheat your oven's broiler (the top cooking device or coil).

Place 20 marshmallows (flat side up) into an oven-safe dish or pan. Set on top rack, right under broiler, and let cook for 3-4 minutes until toasted and brown. Check on them often so that they don't burn. Remove from oven and let cool while you move on to the whipping cream.

Pour the cream into a large mixing bowl. Add vanilla extract. With the whisk attachment on your electric mixer, whisk on high until soft peaks form (or whisk by hand). Turn your mixer off and add in the powdered sugar. Whisk again until slightly firmer peaks form. Now add in the toasted marshmallows (they will be sticky and stretchy). Beat on medium-high until well combined and most of the marshmallows have been broken down into small chunks. Keep chilled until ready to use.