Drunkin Maple Cherries

    

 


    The cherries are coming! The cherries are coming!  It is that time of year again when cherries are making their way back into the scenery.  Awhile ago a gentleman that I worked with told me about Bourbon cherries.  I was intrigued.  Finally I made them, only my rendition.
     While at the liquor store I was looking for bourbon, and then the thought of honey bourbon and cherries crossed my mind. Mmmm, that has to be tasty.  To my disappointment they were out of Honey Jack, but what did appear before my wandering eyes....Maple Crown.  I then became happy again.  What a perfect combination.  The next best thing was born. Simple and easy, not to mention quite delectable.


Drunkin Cherries

4 cups black cherries
750 ml bottle of Crown Royal Maple Finished Whiskey
1 cup water

Mix all ingredients in a large bowl.  Refrigerate over night. Munch on the tasty morsels through out the coarse of the next evening.

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Healthy Green Goddess Dressing

     Its a new year and its time to get healthy.  I am trying to cut back on fats and cut out sugar as well as dairy and wheat.  What? You say.  Yes. Not forever, just for a bit. I love pasta and bread and will never fully succumb to FOREVER.  I am trying to find ways to add flavor to my fruits, veggies, beans, and nuts.  Here is a delicious dressing/dip that I adapted from Oh She Glows.










Ingredients:
  • 2 garlic cloves, minced
  • 1 cup packed avocado flesh 
  • 1/3 c raw cashews
  • 8 tbsp water
  • 5 tbsp apple cider vinegar*
  • 1/2 lemon, juiced
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh parsley
  • 1/2 cup onion
  • Pinch of cayenne (optional)
  • 3 dates
 Add ingredients to a blender or food processor and mix until well combined.  Serve with vegetables as a dip or on salads as a dressing.

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Almond Milk

Just out of the blender, creamy and frothy. This would be a good start for cappuccinos. 

     Its almost Mother's day, so therefore on the cooking channels there is things to make for your Mom on her special day (that she shares with Mother's all over the world).  I saw an idea for granola and thought I needed to make it. It had almonds in it and afterwards I some left over. In the mean time Mr. Crumbs stated that we were out of almond milk. A light bulb went off in my head. Why not make my own almond milk? 
     I did a short bit of research and found out just how easy it was. Not to mention very affordable. When I say easy I mean SUPER easy, as in adding almonds to a blender with water and turning it on easy. Yes, it was that easy, but how would it taste? I added my two ingredients and gave them a whirl. Let's just say, I was impressed. The result was a creamy nutty liquid that tasted great. This almond milk had a lot more flavor than that purchased at the local grocer. We always purchase the unsweetened and occasionally the vanilla, but not too often. After the initial taste I decided to add a touch of vanilla. Both ways are delicious. Feel free to add sweetener to your recipe if you like, its not necessary, but to each his own. 
     In honor of Mother's day, I am raising a glass to my mom and thanking her for all that she has done for me.  She has always stood beside me through thick and thin, sickness and health, ups and downs. So here is to her! #raisesglassandtakeagulp. HAPPY MOTHER'S DAY! I love you.

ALMOND MILK

1 c. raw almonds
1 tsp. vanilla extract (optional)
3 c. water

Put all ingredients in a blender and blend for 2 1/2 minutes.

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