I’m a really big rosemary fan. It’s one of my favorite herbs, I buy at least one rosemary plant every summer. Today I have a shortbread cookie infused with rosemary. I really love the citrusy woodsy flavor the rosemary adds to the shortbread, it’s a wonderful combination.

I got the basic recipe from a friend many years ago, and I’ve changed it a bit through the years and adapted it to my own taste.

I used the star cookie cutter to make these, since I made them last week for a 4th of July party, but you can make them any shape. They’re wonderful for Christmas cookies, since the rosemary gives them a wonderful scent and flavor for the holiday season.

Rosemary Shortbread Cookies

• 1/2 cup butter
• 1 1/4 to 1 1/2 cup flour
• 1/2 cup sugar
• 1 large Tablespoon of chopped fresh or dried rosemary
• 1 teaspoon vanilla

Blend the butter and sugar together until smooth. Add the vanilla, and the rosemary. Then slowly add the flour until the mixture forms a crumbly ball when you knead it.

Roll the mixture out on a floured board until it’s about 1/4 to 1/3 inch thick, and cut into squares or use a cookie cutter to make shapes. Place on a greased baking sheet and bake for about 1o minutes, or until the top just starts to turn a light golden brown.

Remove the cookies from the baking sheet, and let them cool on a cooling rack.

Enjoy!

Summer is officially here! Woot! 4th of July celebrations are coming up fast! It’s my favorite time of year for inviting over friends and neighbors for some grilling bbq fun.

Here’s a finger-lickin’ barbecue recipe for your next cookout. You don’t have to be a pitmaster to make this easy recipe for Chili-Glazed Beef Ribs courtesy of Tabasco.

The ribs get their kick from the combination of tangy chili sauce, sweet molasses and original Tabasco pepper sauce. Yum! Just the photo is enough to make my mouth water!

CHILI-GLAZED BEEF RIBS

4 pounds beef back ribs*
4 teaspoons original Tabasco® brand pepper sauce, divided
1/2 cup chili sauce
1/4 cup molasses
1/4 cup white balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon salt

Preheat oven to 325° F.

Brush ribs with 2 teaspoons Tabasco sauce. Place in large roasting pan. Cover tightly with foil; bake 1 1/2 hours.

Meanwhile, in small saucepan, combine chili sauce, molasses, vinegar, brown sugar, remaining 2 teaspoons Tabasco sauce and salt. Heat to a boil, over high heat; reduce heat to low; simmer, uncovered about 5 minutes to blend flavors.

Preheat grill to medium-low, over indirect heat. Brush ribs on both sides with sauce. Place ribs on grill; meat-side down. Cover and continue cooking 15 minutes. Turn ribs over; brush with more sauce. Cook 15 minutes longer, or until ribs are tender. Serve ribs with grilled bell peppers, if desired.

Serves 6.

*If you prefer, substitute one 4-pound slab pork spare ribs in place of beef ribs. Prepare as above.

I’ll be back with the recipe for my brother in law’s famous (at least in our family), and delicous bbq ribs!

It’s strawberry season! The strawberry season here in Ohio is starting to wind down, but you’ll continue to find good deals on strawberries at farmer’s markets and local groceries for several more weeks. If you’re looking for a way to use up all those yummy fresh strawberries, check out some of the ideas below.

1. Strawberry and blueberry cupcake flag
2. Strawberry pie
3. Quinoa Berry Salad
4. Chocolate Strawberry Trifle

5. Strawberry Ladybug Flower Cupcakes
6. Strawberry Blueberry Yogurt Parfait
7. Strawberry Shortcake
8. Strawberry Rhubarb Crisp

Fresh strawberries are sooo yummy! Especially when you add them to one of the dessert ideas above! They’ll be perfect to take to a last minute backyard barbecue, or Fourth of July celebration.

Toast fathers everywhere with these refreshing summer cocktails courtesy of Tommy Bahama Rum.

Rum a part of our history, that goes back to our founding fathers. When celebrating his inauguration in 1789, founding father George Washington not only demanded that barrels of rum be present to celebrate.

From Tommy Bahama:

Made in Barbados at the legendary R. L. Seale Distillery, Tommy Bahama Rum’s two delightfully distinct flavors, Tommy Bahama White Sand and Tommy Bahama Golden Sun, are both made with the finest blackstrap molasses and the cleanest, clearest water naturally filtered through coral stone. Tommy Bahama Rums are fermented using specially selected yeast imported from the wine-growing regions of South Africa.

Tommy Bahama White Sand Rum is aged a minimum of two years in American white oak barrels. A clear, light-bodied rum, White Sand has a smooth entry and clean finish with hints of tangy, tropical fruit. Tommy Bahama Golden Sun Rum is a blend of rums aged up to ten years in American white oak barrels. A full-bodied, amber rum, Golden Sun has an elegant, fruity nose and a taste nuanced with hints of coffee, roasted nuts, and sweet pralines. Tommy Bahama Rums have no added sugar or artificial blenders.

Toast our fathers – past and present with these refreshing Tommy Bahama Rum cocktails:

Corn n’ Oil (Authentic Drink of Barbados and favorite of Master Distiller Richard Seale’s Father)

• 2 parts Tommy Bahama Golden Sun Rum
• 2 parts Velvet Falernum
• Dash of bitters

Shake and pour all ingredients over crushed ice into a rocks glass.

Golden Tea

• 2½ parts Tommy Bahama Golden Sun Rum
• 1 part St-Germain elderflower liqueur
• Sweet tea

In a tall cocktail glass filled with ice combine rum and elderflower liqueur. Top with sweet tea and garnish with a lemon wedge.

Caselle – Created by Allen Katz

• 2 parts Tommy Bahama White Sand Rum
• 1 part Campari
• 1 part Sweet Vermouth

Shake ingredients over ice and strain into an old-fashioned glass ¾ filled with ice. Garnish with an orange twist.

Flat Bottom Punch – Created by Allen Katz

• 1 part Tommy Bahama Golden Sun Rum
• 1 part JC Cognac
• ½ part Fresh Orange Juice
• 1 part Fresh Lime Juice
• ½ part Simple Syrup
• 1 Egg White

Shake ingredients over ice and strain into an old-fashioned glass filled with ice. Garnish with orange and lime twists.

A good aged bottle of rum can also make a wonderful Father’s Day gift!

Are you a soccer fan? World Cup soccer (or football in the rest of the world)  kicks off this Friday in South Africa! Blue Ice American Vodka sent me a full  menu of colorful cocktails celebrating this years events. The cocktails feature spirits from the countries of this year’s most talked about contenders.

I plan to check out the action even though the odds of the American team pulling out a World Cup victory are 65-1 it’s still fun to get decked out in the red white and blue to cheer them on.

In America’s first match against favored England, toast to an underdog victory with the Blue ‘Under’ Dog Martini from Blue Ice American Vodka.

Blue ‘Under’ Dog Martini

• 1 ½ oz. Blue Ice American Vodka ($20)
• 2 oz. fresh grapefruit juice
• Dash of Falernum
• Kosher salt
• Lime squeeze

Shake ingredients with cubed ice and strain into a martini glass rimmed with kosher salt. Add a squeeze of lime.

The past four World Cups, Mexico has made it through the first round. Whether or not they make it through this year, your first round of margaritas with Mexico’s Oro Azul Blanco Tequila will have you cheering for rounds two and three.

Viva Mexico!

• 2 oz. Oro Azul Blanco Tequila ($25)
• ½ oz. orange liqueur
• ½ oz. agave nectar
• Juice from two squeezed limes
• Salt

Moisten rim of martini glass with lime wedge and dip into salt. Shake ingredients with crushed ice in a cocktail shaker. Strain in a martini glass over ice cubes. Garnish with a lime wedge.

France’s 2006 loss in the World Cup Final to Italy has not yet been forgotten, nor has the controversy of star player, Zidane’s infamous headbutt, which earned him an ejection in the last remaining minutes of that final match. With this year’s French squad burning to avenge last year’s defeat, join in on the French fury with a firey, orange-hued saffron gin and tonic from famed French distiller, Gabriel Boudier.

French Revenge

• 1 ½ oz. Gabriel Boudier Saffron Infused Gin ($30)
• 4 oz. Tonic water
• Orange wedge

Build the gin and tonic water over ice in a Collins glass. Stir well. Garnish with an orange wedge.
Although he has proved himself an outstanding athlete in the soccer sphere, former World Player of the Year and Portugal’s star player, Cristiano Ronaldo has been making more news lately for his Hollywood good looks off the field than his abilities on the field. For Portugal’s June 15th first round match against the Ivory Coast, pair up this Portuguese eye candy with an equally sweet Dow’s Port cocktail. It’s a win-win situation.

Sweet Victory

• 3 oz. Dow’s Trademark Reserve Port ($21)
• 1 oz. Germain-Robin Fine Brandy
• 1/2 oz. Triple Sec
• Juice of 1 lemon
• 1 tsp. sugar
• 1 slice lemon

Shake all ingredients (except Port) with ice and strain into a Collins glass over ice cubes. Top with port, add the slice of lemon, and serve.

Do you have a World Cup favorite this year? Will you be cheering on your favorite team?

I have a yummy summer grilling recipe today that would be the perfect addition to the menu for your Father’s Day cookout. This delicious recipe is courtesy of Tabasco.

This is truly a no-fuss recipe combining classic barbecue flavors with a touch of heat with the Tabasco sauce. The results are a tasty tribute to dad. I don’t know about your house, but at our house we always have at least one bottle of Tabasco hanging out in the fridge for just such an occasion.

Spicy Barbecued Pork Loin

1 tablespoon vegetable oil
1 medium onion, finely diced
1/2 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons cider vinegar
1 tablespoon original Tabasco® brand pepper sauce
1 teaspoon salt, divided
1 (2-pound) boneless pork loin, about 6-inches long

Preheat oven 350° F.

Heat oil in small 2-quart saucepan over medium heat; add onion; cook about 5 minutes or until softened. Add ketchup, brown sugar, vinegar, Tabasco sauce and ½ teaspoon salt. Set aside ½ cup sauce.

Rub outside of pork roast with ½ teaspoon salt. Place in roasting pan; top with sauce mixture to cover completely. Cover pan tightly with foil and cook 1 hour.
Meanwhile, preheat grill to medium. Place pork on grill; cook, covered 30 minutes, turning frequently, and brushing with reserved sauce until meat thermometer reaches 160° F.

Serves 8.

Serving Suggestion: Sautéed green beans and sliced red onion; toss with cooked, crumbled bacon.

Leftover Suggestion: Slice leftover pork; place on rye bread; top with deli sliced ham, sliced Swiss cheese, pickle slices, mustard and rye bread slice. Press in a pannini machine until sandwich is golden and cheese is melted.

I love my garden this time of year, it’s loaded with fabulous blooms! Here are just a few of my favorites right now.

The hydrangea is looking fabulous! I really need to clip some and press it or dry it for crafting later, but I’ve been too busy enjoying it in the garden to take a snip.

My peonies were looking fabulous the other day, then they got hit with some hard rain. They’re not looking quite so fabulous now but they’re still one of my favorite June blooms.

I also have some cherries ripe! I made some cherry crisp the other night but forgot to take a photo to post the recipe. Maybe I’ll have enough to give it another go in a day or two. If not, I’ll go beg some from my mom and dad.

What’s happening in your garden this week? Happy Wordless Wednesday!

I decorate cakes and cupcakes on a regular basis. Whenever I have cake scraps leftover, I usually throw them in a container and store them in the freezer to use later. Sometimes I end up using them in other cakes, sometimes I end up throwing them out after a few weeks.

This time of the year I like to pull them out to make a quick and easy strawberry dessert. I used some of the chocolate cake pieces to make mini trifles, because I love chocolate and strawberries together (can you say heaven).

I have some mini trifle bowls, so I actually made 3 mini trifles, instead of one large trifle. You could layer this in a large trifle bowl if you have one, and take it to a summer party, or layer it in wine, or dessert glasses to serve at a sit down dinner.

Even if you have to bake the cake, this is still a super easy, refreshing summer dessert.

Chocolate Strawberry Trifle

Ingredients:

chocolate cake pieces

chocolate syrup

strawberries

fresh whipped cream

I layered in chocolate cake, chocolate syrup, strawberries, then whipped cream. Then I repeated all the layers again.

It’s a delicious way to get your chocolate fix for the day!

My sister makes the most fan-tabulous hash brown and cheese casserole! It’s super simple to make, just combine everything into one casserole dish and pop it in the oven, set the timer and you’re done.

Sometimes I add a little ham, but usually I make it just like the recipe below. It’s wonderful during the summer if you’re grilling out, just make the casserole ahead and pop it in the oven about 1 1/2 to 2 hours before you plan to eat.

Cheesy Hash Brown Casserole

• 1 bag of hash browns (small squares, or shredded)
• 8 oz of shredded cheddar cheese (2 cups)
• 1 can of cream of mushroom soup
• 2 cups (1 container) sour cream
• 1/2 cup shredded Parmesan cheese

Preheat you oven to 425`F. Mix all the ingredients together in a large bowl, reserve 1 cup of the shredded cheddar cheese. Put the mixture in a large casserole, or baking pan, then sprinkle the last cup of shredded cheddar over the top.

Cover with aluminum foil and bake for one hour. Remove the foil and bake for 30 more minutes, or until the potatoes are soft, and the cheese is bubbly.

These potatoes are even better the next day as leftovers reheated for breakfast!

I love making salsa fresh from the garden during the summer. The flavors of the fresh tomatoes, onions, spices, and peppers are fabulous!

My brother in law makes the best salsa ever, so I talked him into sharing his super secret fresh from the garden salsa recipe. This is not an exact recipe, just chop, mix and taste, then adjust it to fit your own taste buds. I’m a big salsa fan, and I love garlic, so I tend to use quite a bit of both. If you’re not a fan, cut them back a little, or even leave the cilantro out entirely.

Fresh From The Garden Salsa

3-4 medium tomatoes

1 bell pepper

1 banana pepper

2 hot peppers (Jalapeno, Pueblo, Habanera, your choice and heat)

1-2 Tablespoons of apple cider vinegar

3-4 cloves of garlic

cilantro (optional)

1 small onion

Give everything a coarse chop, then feed it all together into a food processor. Refrigerate the salsa when you’re done to let all the flavors blend together. This salsa is actually even better after a couple hours when the flavors are all melded together.

Serve with corn chips.

I’m warning you ahead of time, this salsa is very addicting! Once you start eating it, you might have a hard time stopping! Definitely worth the effort of chopping and mixing up a batch, especially with fresh from the garden ingredients.