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French Garden Guestbook

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French Garden Guestbook - Page Text Content

S: Kirsten`s fabulous at 40 recipe book

BC: Your friendship and love will be remembered always.

FC: Recipe Book

1: Mom Brenda Michele Jan Kate Meghan Aunt Meg Aunt Julie Aunt Kathleen Cousin Laurie Cousin Maria Georgi & Ken Jodie & Bill Madelynne Ann Marcee Angie J Erin Mel Kara Marianne Ausra Adrienne Aileen | Happy 40th Birthday Kirsten ! from all your friends and family. | Kirsten`s fabulous at 40 Recipe Book

2: Chicago Deep Dish Pizza 1pkg dry yeast, 1/2 dry pepperoni sliced 1 cup of warm water 1 (28 oz ) can of Tomatoes well drained and chopped 1 tsp sugar 1 - 1/2 tsp of salt 2 tsp of oregano 1 tbs of oil 2 tsp basil 2-3/4 cups flour 1/2 tsp crushed red pepper 1 lb Mozzarella cheese 1 green pepper sliced 1/4 lb provolone cheese sliced 1 onion sliced 1/2 c Parmesan cheese, grated 1/2 lb Italian sausage (browned and crumbled) Dissolve the yeast in the warm water, add sugar, salt and oil. Stir in flour to make a soft dough, add more flour if needed Turn out on a floured surface and knead until smooth and elastic. Put in greased bowl, cover and let rise until double in size. Punch down. Brush 14 inch deep dish pizza pan with oil and sprinkle with cornmeal. Press dough in bottom of pan and up sides about 1 inch. Let rise for 20 mins. ( skip this step if buying pre-made pizza dough ) Pre-heat the oven to 500 degrees. Cover with mozzarella slices overlapping if necessary. Arrange pepperoni on top, add sausage, green peppers and onions. Sprinkle seasoning on top. Top with chopped tomatoes. Cover tomatoes with sliced strips of provolone and grated Parmesan. Place the pizza in the oven and immediately reduce the oven to 375 degrees and bake for 35 mins or until cheese has melted.

3: Erin

4: Calico Beans | Recipe donated by Aunt Kathleen 8 oz of bacon ( 10 -12 slices) 1 lb of lean ground beef 1 cup of chopped onions 1/2 cup of brown sugar 1 can of lima beans ( drained) 1 can of kidney beans ( drained) 1/2 cup of ketchup 1 tsp of salt 1 tbs of vinegar Brown bacon, ground beef and onions in a pan. Mix the remaining ingredients into a slow cooker on low for 4 hrs. Enjoy !

5: Dill weed Dip From Cousin Maria Boyd 8 oz of sour cream 8 oz of Hellmann`s Mayonnaise 1 tsp of Dill weed 1 tsp of salt Mix together and then chill for at least 1 hr. Serve with chips or seasonal vegetables.

6: Guests | Aunt Julie's Baked Fish 6 - 8 oz of any mild fish per person ( Cod, Scrod, Orange Roughy, Haddock ) Soak in buttermilk for 30 minutes drain and pat dry. S & P and garlic powder to taste. Put in a glass baking dish and cover fish with breadcrumbs ( I use Panko crumbs). Melt butter and drizzle over the bread crumbs. Open a can of Petite cut zesty chili tomatoes and pour all over. Bake at 400 degrees for about 20 minutes or until the fish flakes. Do not over-bake.

7: Aunt Julie`s Meatloaf | 1/2 stick of unsalted butter 2 c of chopped onions 1 medium green or red pepper chopped 2 garlic cloves 1 lb of ground beef, 1/2 lb of ground veal, 1/2 lb of ground pork 3/4 cup of saltine cracker crumbs 2 eggs lightly beaten 5 tbs of Ketchup 1 tbs of Worcestershire sauce 1 and 1/2 tsp of salt 1 tsp of Hot pepper sauce like Tabasco 4 bacon slices cut in half crosswise Preheat the oven to 350 degrees. Melt the butter over medium heat, add the onions, bell pepper and garlic and saute until softened. Scrape into a large bowl and let cool briefly. Mix in the meat mixture, then add the cracker crumbs, eggs, 3 tbs of the ketchup, Worcestershire sauce, salt and hot pepper sauce. Mix well. Pack the mixture into a loaf pan, mounding a bit in the center. Smear the remaining ketchup over the loaf, and lay the bacon slices over the top. Overlapping or tucking the ends down the side if necessary. Bake 1-1/4 to 1-1/2 hrs until the loaf is brown and crisp on top. Pour off the accumulated grease a couple of times whilst baking. let it sit for 10 minutes before slicing.

8: Happy Birthday Bird !! "J" | Another winner is an easy Mexican Dip 1 bar of cream cheese, 1 jar of Salsa, 1 can of refried beans 1 pkg of shredded Mexican cheese. Get a pie dish, layer the cream cheese, beans, salsa, cheese and bake at 375 to 400 degrees until the dip is bubbly and cheese melted.

9: Guests | Chicken Tortilla Soup You`ll love this one....super easy. All you need is a crock pot and be able to open and pour cans... 4 boneless skinless chicken breasts 1 jar of your favorite salsa ( I like Chi Chi Medium) 2 cans of black beans ( add whole, even juice) 1 can of green chili's 2 cans of rotel diced tomatoes ( I like the ones with Cilantro) 1 can of chicken broth Add all of this to a crock pot and cook 8 hrs on high. Make sure to add all the juice from the cans that makes the broth. When the chicken falls apart I take it out of the crock pot, and shred it. I then add back to the soup and mix. To serve I take a spoon of sour cream and put it in the bottom of each individual serving bowl and add a handful of shredded cheese ( I like the Mexican Kraft) and add some tortilla strips. You can buy them shredded at T bones or just crunch up some tortilla chips. Ladle the soup over that, add some more cheese to the top and serve. When the person stirs it all up it gets creamy and DELICIOUS !!!! A big hit for parties and the kids should even like it. Excellent on a cold day as an alternative to Chili.

10: Chili with a hint of cinnamon !

11: Guests | Michele`s Chili Wendy`s Chili is my favorite in the whole wide world, so i`ve tried over the years to make mine like theirs, with a hint of cinnamon. 1 lb lean ground beef, turkey or venison 1 medium onion, finely chopped 1 green pepper cut into chunks 1 can of green beans ( cut each in half) 1 can of kidney beans 1 can of cream style corn 1 large can of diced tomatoes 1 small can of tomato paste 1 pkg of chili mix seasoning 2 cans of water 2 beef bullion cubes add cinnamon to taste Brown beef and onions, set aside. Put the rest of the ingredients into a crock-pot. Add the ground beef and onions. Cook on high for one hour. Turn down to low and cook for several more hours. Add cinnamon to taste.

12: Angie | Shrimp Pasta 1 (8 ounce) pkg of Soba Noodles 1 cup of frozen shelled Edamame 3/4 cup matchstick cut carrots 1/3 cup sliced green onions 2 tablespoons chopped cilantro 1/2 teaspoon of chopped serrano chile 1 pound of peeled and deveined medium shrimps Salt and Pepper to taste 2 Tbs of Orange Juice 2 Tbs of Fresh Lime Juice 1 Tbs of Soy Sauce 1 Tbs of Sesame Oil 1 Tbs of Olive oil Cook Noodles in boiling Water until Al-dente. Add soy beans to the pan, cook 1 minute. Drain. Place noodle mixture in a large bowl. Add carrots, onions, Cilantro, Chili and toss. Heat Large skillet over medium heat. Sprinkle shrimp with Salt and Pepper. Coat pan with cooking spray and add shrimp, 1 and half minutes each side. Add shrimp to noodle mixture. Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture , toss well.

13: There ya go !! Yummy!!

14: True Love Lasts Forever | Strawberry Romaine Salad From Mom Mack Dressing: 1c of Vegetable oil 3/4 c of sugar 1/2 c of Red Wine Vinegar 2 cloves of garlic, minced 1/2 tsp of salt 1/2 tsp of paprika 1/4 ground white pepper Salad: 1 Large head of Romaine Lettuce 1 head of Boston Lettuce 1 pt of Strawberries, sliced 1/2 -1 c of shredded Monterey-jack cheese 1/2 -1 c of chopped walnuts Combine dressing ingredients in a large container with lid. Cover and shake vigorously. Refrigerate up to 1 wk. Tear Lettuce. Combine torn lettuce, strawberries, cheese and walnuts in large salad bowl. When ready to serve, shake dressing again to mix well and pour over salad. Toss gently. | Cooks note: I make half the dressing and it seems th cover this amount well. if in doubt make the whole amount and see what suits your taste buds !

15: Spinach Salad From Aunt Meg Serves 10-12 1 Large Bag of Spinach 1 medium bag of mixed greens 1 1/2 pt of strawberries. sliced 1 7 oz can of Mandarin Oranges, drained 1/2 to 1 Cup of Walnuts, chopped ( the glazed Walnuts are yummy) Dressing ( this makes a lot so keep in refrigerator) 1/3 red wine vinegar 1/2 cup of sugar 1 tsp of dry mustard 1 tsp of salt 1/2 cup of onions. Finely chopped 1/2 cup of oil 1 1/2 tsp of poppy seeds Mix first 4 dressing ingredients in the blender. Add oil and onion. Blend until thick, and then mix in poppy seeds. Combine salad ingredients. Pour dressing over salad and toss gently. Cooks note: With a salad this big, I first put in half my greens in the bowl and then top with half the dressing and toppings. Then i proceed to layer the rest of the greens and toppings and dressing. Toss gently. This way less of the toppings with end up at the bottom of the bowl.

16: With Love | Chicken Tortilla Casserole 1 can of condensed cream of chicken soup 1 small can of chopped green chilies 1 8 oz fat free sour cream 1/2 c of skim milk 2 1/2 c of shredded cooked chicken breast 5 tortillas, torn into bite-size pieces 1 c of chopped green pepper 1 c of chopped tomato 1 1/2 c of shredded sharp cheddar cheese Heat the oven to 350. Spray a 13 x 9 pan with cooking spray. In a large bowl mix soup, chilies, sour cream and milk. Stir in tomatoes and 1 cup of cheese. Spoon and spread mixture in baking dish. Cover with foil. Bake for 40 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake uncovered for 5 -10 minutes longer or until cheese has melted.

17: Mom`s recipe | Strawberry Yogurt Layer Cake 1 package of white cake mix 3/4 c of water 1/3 c of veg oil 3 eggs 1 container of strawberry yogurt (6 oz) 1 tub of Betty Crocker whipped white vanilla frosting Strawberries Heat oven to 350. Grease 2 round cake pans. Beat cake mix, water, oil, eggs and yogurt in a large mixing bowl on a low speed for 30 seconds, then on a med speed for 2 mins. Pour into the pans. Bake 30 - 35 mins. Cool 10 mins. Run knife around the sides to loosen the cakes. Remove and set onto wire racks. Cool completely.Place 1 cake on plate. Spread with 1/2 cup of Frosting. Top with 2nd layer and frost sides and top, decorate with strawberries.

18: Marianne | Easy and yummy ! | Baked fish 2 cloves of garlic 3 tbs of light olive oil 1 tsp of dried basil 1/2 tsp of salt 1 tsp of pepper 1 tbs of lemon juice 1 tbs of fresh parsley Splash of White Wine 2 (6 ounces ) salmon fillets In a glass bowl prepare the marinade. Place salmon in shallow glass baking dish with the marinade. Cover and place in the refrigerator for an hour. Turn occasionally. Preheat the oven to 375 degrees. Place fish into aluminum foil and cover with marinade and seal. Place salmon with foil into glass baking dish into the oven. Bake for 35 -45 minutes until it easily flakes with a fork.

20: A super yummy recipe from Marcee

21: Guests | Pretzel and Peanut - Crusted Chicken Ingredients: 1 bag of salted pretzels - any shape 1/2 c of coarsely chopped honey-roasted peanuts 3 sprigs of fresh thyme leaves Salt and Pepper 2 eggs 16 chicken tenders or 2 pounds of boneless, skinless chicken breasts, cut into half inch strips. 1/4 c of EVOO (Extra Virgin Olive Oil) eyeball it Honey Mustard or BBQ sauce, for drizzling Directions: Preheat the oven to 300 degrees Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish and add thyme leaves. Season with S&P and mix to combine. Crack and beat 2 eggs in a second shallow dish with a splash of water. Coat the chicken in the ground pretzels and peanuts, then the eggs, then the pretzels again. Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over a medium high heat. Add the coated chicken pieces to the hot oil. Cook in a single layer about 3 -4 minutes on each side.until the cutlet juices run clear and the breading is evenly browned. Keep chicken strips warm in the oven if needed. Serve topped with a drizzle of honey mustard or BBQ sauce.

22: What`s cook`in up at the barN ? | Grilled Mahi Mahi From the Welges St Barts cookbook ! Heat up the grill. Lightly spritz the Mahi Mahi with oil and sprinkle fresh herbs over it. Place the fish on the hot grill. Cook until you see the flesh change color to a more "cooked" look and poke it for done-ness. Gently flip over the Mahi Mahi when it appears done. Cook the others-ide until you see no uncooked flesh in the middle. Be sure not to overcook it, or it will become tough. The entire process will only take an average of 10 minutes.

23: Guests | Old Fashioned Meat Loaf from Madelynne 1 egg 3 tbs of milk 1 and 1/4 c of soft bread crumbs 1/2 lb of ground beef chuck 1/2 lb of ground veal 1/2 lb of ground lean pork 2 Tbs of finely chopped onions 1/4 cup of Chili sauce 1 and 1/2 teaspoons of salt 1/4 teaspoons of pepper Heat oven to 350 degrees. Beat egg and milk together slightly: add breadcrumbs and stir to blend. Add meat, onions, chili sauce, S&P; mix lightly. Shape into a loaf and place into a small shallow baking dish. Bake for 1 and 1/4 hrs Serves 6. ENJOY!

24: Makes a huge vat, so it will be great for a family of 6

25: Guests | Ausra's Famous Turkey Chili 3 large onions coarsely chopped 5 cloves of garlic chopped 2 -1/2 to 3 lbs of ground Turkey ( 90 -93% lean ) 3 to 4 finely chopped Jalapenos 2 large bell peppers ( mix and match colors) 2 x 15 oz cans of black beans - undrained 1 x15 oz can of kidney beans - undrained 1 28 oz of diced tomatoes 2 x15 oz cans of diced tomatoes with green chilies 1 x 6 oz can of tomato puree 3/4 cup of dry lentils 3/4 cup of water 1 tbs of Chili powder 1 tsp of cumin 1 tsp of paprika 1/2 to 1 tsp of cayenne pepper (depending on how hot you want it) Brown onions, garlic and turkey in olive oil. Add the rest of the ingredients. When it comes to a boil, turn down heat and simmer for about 1 hr until the lentils are tender. You must stir frequently and might need to add water to help the lentils to cook. I do not add any additional salt since the tomatoes and beans are salted.

26: Corn Salsa 1 15 oz can of Tomatoes 1 can of black beans 1 can of corn drained 1 4 oz can of diced green chilies 1 bell pepper chopped 3 green onions, chopped or chives for a more subtle taste 2 cloves of garlic pressed or equivalent in minced. 1/4 cup of Italian salad dressing 1 bunch of cilantro Mix all the ingredients well and serve with tortilla chips | Brenda

27: Cranberry, Chicken and Sweet Potato Bake 1 lb of sweet potatoes, thinly sliced length-ways 4 boneless chicken breasts, about 2 1/4 lbs 1 16 oz can of whole cranberry sauce ( I add another small can) 1/4 cup of olive or vegetable oil 3/4 teaspoon ground ginger 1/2 tsp of salt 1/4 tsp of ground pepper Preheat the oven to 375 degrees Place potatoes evenly in a 13 x 9 inch baking pan. Place chicken on top. Whisk remaining ingredients together in a medium mixing bowl and pour evenly over chicken and potatoes. Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender. Makes 4 servings

28: Meghan & Kate

29: Creme De Menthe Brownie Bottom Layer: 1 c sugar 1/2 c Butter 4 Eggs, beaten 1 c Flour 1tsp Vanilla 1/2 tsp salt 1 (16 oz) Hershey`s syrup Cream butter and sugar, add eggs, flour, vanilla, salt and Hershey`s syrup and mix. Bake in greased 9 x 13 at 350 degrees for 30 mins. Middle Layer: 2 c powdered sugar 1/2 c butter 4-6 T Creme De Menthe Cream ingredients together and spread on cooled cake. Top Layer: 1 c chocolate chips 6 T butter Mix ingredients and melt. Cool slightly and pour over brownies. Chill before serving.

30: Mom Mack | Watercress and Zucchini Soup (Summer) 3 leeks sliced ( about 1/2 lb) 1 Tbs of butter 1 1/2 lbs of Zucchini, peeled and sliced 4 cups of ready to serve chicken broth 1 bunch of watercress 1/8 of a tsp of pepper 1/3 of cup of whipping cream Saute leeks in butter in a Dutch oven for 3 minutes. Stir in Zucchini, and saute for a further 2 minutes. Add broth, bring to the boil, reduce heat and simmer for 4 minutes. Add the watercress and pepper and simmer for 1 minute. Spoon 1/3 of the soup mixture into a container of an electric blender and puree, repeat the process until all mixture is pureed. Stir in the whipping cream, and chill. Makes 7 1/3 cups

31: Orzo Salad 1 box of Orzo - cooked and cooled 2 c of pecans - chopped 1 bunch of scallions - chopped 2 c of fresh parsley 1 lg red pepper - chopped 1 3 oz bottle of capers - drained 1 c of currants 2 tb of olive oil zest of 1 lemon juice of 1 lemon Make ahead for best taste. Mix all ingredients, cover and chill for at least 3 hrs.

32: Ken's Seafood Stew with Tomatoes and Basil 1/4 cup of olive oil 1 1/2 cup of chopped onions 2 1/2 tsp chopped garlic 5 tsp dried oregano 2 tsp of fennel seeds 3 cups of crushed tomatoes with added puree 3 cups of bottled clam juice 1 cup of dry white wine 2 6 1/2 oz cans of chopped clams, drained, liquid reserved 1 lb of uncooked large prawns, peeled and de-veined. 12 oz crab meat ( jumbo lump is best, lump is fine) 1/3 cup of chopped fresh basil Cayenne pepper to taste. Heat olive oil in heavy pot over a medium heat. Add onions, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and reserved liquid from the clams. Increase the heat and boil until slightly thickened, about 15 minutes. Add clams, shrimps and crab-meat. Reduce heat and simmer for 2 minutes. Mix in fresh basil and simmer until shrimps are opaque in the center, about 2 minutes longer. Season stew to taste with cayenne pepper or pepper flakes and S&P. Serve with Giant Eagle Tuscany Bread and butter.

33: mmmmmmm! Kenny's cookin stew. | One pot, 30 minute meal !!! serves 6

34: Irish Soda Bread | 3 c of flour 3 tsp of baking powder 1/4 tsp of salt 1 tbs of butter 1/2 c of sugar 1 -1/2 cups of whole milk 1 tbs of lemon juice 1 cup of raisins dash of caraway seeds Spray or use crisco on a loaf pan. Preheat the oven to 375 degrees. Mix all the dry ingredients together, before you add the milk and the lemon juice. Bake at 375 degrees for 10 mins then 350 for 50 mins. Let it cool slightly then flip out of the pan.

35: Guests | `Lettuce Wraps (serves 8) A slow-cooker recipe from Kara`s Kitchen 1lb of chicken breast or ground chicken 1/2 yellow onions chopped 5 garlic cloves 1/4 c chopped water chestnuts ( optional) 1/4 c of low sodium soy sauce 2 tbs of balsamic vinegar 1/2 tsp of ground ginger 1/8 teaspoon of ground allspice 16 Romaine lettuce leaves Plum sauce Use a 4 quart slow cooker. Chop the chicken into teeny tiny chunks and put into the slow cooker. Add the onion, garlic, and water chestnuts. Mix in the liquid ingredients and spices. Cover and cook on low for 6 hrs or high for 3 to 4. Serve in lettuce leaves with plum sauce. Home -made plum sauce (1/3 c of plum jam, 1 tbs soy sauce, 1 tbs sugar and 1 tbs of garlic powder). Verdict: The entire family loves this dinner. I serve this dish with Japanese Udon noodles and steamed broccoli ( Its just fine on its own too) heathly, delicious and fast ! | Perfect for a busy Mom and shopkeeper extraordinaire

36: Hot Virginia Dip Recommended by Aunt Meg Collins 1 c of Pecans, Chopped 2 tsp of butter 16 oz of Cream Cheese, softened 4 tbsp of milk 5 oz of dried beef, minced 1tsp garlic salt 1 c of sour cream 4 tsp of onions, minced Saute pecans in butter. Reserve. Mix all the remaining ingredients thoroughly. Place in a 1 1/2 quart baking dish. Top with Pecans. Chill until prior to serving, then bake at 350 degrees for 20 mins. Serve hot with crackers or small bread sticks. "Everybody`s favorite"!

37: Cousin Laurie Crab dip | 11 0z of cream cheese ( softened ) 1 small onion finely chopped 5 tbs of mayonnaise 2 x 6 oz tins of crab-meat, drained and flaked 1/8 tsp of garlic powder S&P to taste Pre heat the oven to 350 degrees. In a medium bowl mix up the ingredients then put into a quart baking dish. Bake for 20 mins. then serve hot with crackers or warm bread.

38: Ann | Chocolate Chip Coffee Cake Batter 1/4 c of Butter 1 c of sugar 2 eggs 1 c of sour cream 1 tsp of vanilla 2 c of flour 1 1/2 tsp of baking soda Cinnamon Mixture 1/2 c of sugar, 1 tsp of cinnamon, 1 c milk choc chips For batter, cream butter, sugar and eggs. Add sour cream and vanilla. Sift flour and baking soda and add to mixture. Beat until smooth. Pour 1/2 batter in a 9 x 13 greased pan. Sprinkle in 1/2 cinnamon mixture. Spread on rest of batter. Sprinkle on rest of cinnamon mixture. Bake 350 degrees for 1/2 hr

39: Fondue Cheese 8 oz Emmentaler shredded, 8 oz of Gruyere diced and shredded, 2 tbs of flour, 1/4 tsp of white pepper, 1 /8 tsp of ground nutmeg, 1 1/2 cup of dry white wine In a bowl toss together, cheese, flour, nutmeg and pepper and set aside. In a 2 qrt heavy saucepan bring wine to the boil. Reduce the heat to medium.gradually add cheese and flour mixture, stirring constantly. Allow each addition of cheese to melt before adding the next. Mixture should be thick and smooth. Pour into a ceramic fondue and keep warm over a low heat. If mixture is too thick stir in a little wine. Serve with french bread cubes, cauliflower, broccoli, mushroom, pepperoni, pretzels Chocolate: 12 oz milk chocolate, 1/4 c of milk, 10 Marshmallows, 1/4 c of whipping cream Place chocolate and milk in double boiler. Stirring constantly add the marshmallows. When melted, gradually add the cream. Transfer to fondue pot. Serve with strawberries, raspberries, pretzels, cookies, pound cake... anything that goes well with chocolate !

40: "ein guten !" "bon appetit !" or "tuck in !!"

41: Aileen | Salad Nicoise or Moving day salad 3 large rip tomatoes ( chopped) Head of Romaine Lettuce 1/2 cucumber cut into small chunks 1 lb of new potatoes 4 oz of french green beans, cooked 4 green onions or shallots, finely chopped 2 x 200g tins of tuna, well drained 2 large hard boiled eggs 2 oz of anchovies ( optional) Vinaigrette: S&P, 1 clove of garlic (crushed), 1 tsp of mustard, 1 tbs of balsamic vinegar, 6 tbs of Extra virgin oil. Combine vinaigrette ingredients and whisk. In a large bowl arrange tomatoes, , leaves, cucumber, potatoes, beans, chopped shallots in layers. Sprinkle a little dressing as you go. Arrange Tuna, eggs and anchovies on top.

42: Adrienne | Red Sangria 1 Bottle of fruity red wine 2 c of pomegranate juice 1/2 c of brandy 1/2 c of Triple Sec 1/4 cup of simple syrup ( equal parts parts sugar and water heated until sugar dissolves) 1/4 c of pomegranate seeds (optional) 1 large orange sliced 1 green apple sliced red grapes Prepare fruit in a pitcher. Add all the liquid ingredients, combine and serve.

43: A festive drink to remind you of the CHAOS ball !

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  • By: aileen m.
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  • Title: French Garden Guestbook
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  • Started: about 7 years ago
  • Updated: about 7 years ago