May 23, 2016

Mandy’s Mojitos

If you ever come over to my house you’ll notice I have mint planted everywhere. Seriously… I have it mixed in with almost all my potted plants and flower beds outside and this recipe is the reason why!

Instead of just mixing (and mixing and mixing) grainy sugar into these mojitos like the traditional recipes call for, you make a quick and easy simple syrup then let the fresh mint leaves steep in the syrup. Not only do you eliminate the grainy sugar, you get so much more mint flavor than you get from just muddling the mint.

Sometimes I make the syrup in big batches then freeze it in half-pint plastic containers to use whenever I want. Also? It is AH MAZE ING in iced tea!

Mandy's Mojitos! Whip up a pitcher with easy mint simple syrup (seriously, it's crazy easy), fresh lime juice, rum or tequila and lemon-lime or club soda.


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May 19, 2016

Breakfast Cake with Hot Maple Syrup

The first time I tasted this I wanted to shove my whole face in my plate and eat it like I was the defending champion at a pie eating contest.

I’m not even kidding.

I didn’t know what to expect. I mean, I love sausage and I like it when syrup gets all over it when I’m having pancakes so I thought meh, I’ll try it. What I didn’t know is what a perfect storm all the ingredients were going to be! The peppers (which I’m not always a huge fan of) work with the sausage and syrup like some culinary miracle. And then when you drench it all in hot maple syrup? Lord, have mercy!

This is a savory cake (a little like a biscuit) chocked full of sausage cheese, onions and peppers. I usually use hot sausage because I like a little heat with my sweet but use whatever you like best!

And what made this batch the best I’ve ever had is that my dear friends, Margie and Bob, brought me a big bottle of real-deal pure Canadian maple syrup that Bob’s brother bottles himself. I have never had maple syrup this thick and flavorful – it was like liquid gold!!

Breakfast Cake with Hot Maple Syrup! This savory breakfast cake is loaded with sausage, onions and peppers and served with hot maple syrup.


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May 17, 2016

Party Shrimp

For some reason, every time I think of this recipe I start singing Tag Team’s Whoomp! There it is! Probably because this lyrical masterpiece was released the year I graduated high school and even now, over twenty years later [gulp], I can still recite every line word for word.

Oh, I can’t tell you how to multiply fractions or who wrote Tess of the d’Urbervilles but I could straight-up stand on your coffee table and sing every word of this song. And the misters DC and Steve Roll’N must say 'party' at least 47 times in the song. So every time I hear the word ‘party’ I automatically start singing there’s a party over here, there’s a party over there… wave your hands in the air, share your derriere!

Ahhhh…. the nineties.

This is one of my go-to recipes for entertaining ‘cause Ima old fool who’s so cool… [sorry, I really can’t help it] because it literally takes minutes to cook and I can whip out a batch of them just as guests are walking in the door.

I usually double or triple the recipe if we’re having a big crowd. These are great hot or room temperature so don’t worry about keeping them warm. If I double or triple the recipe I usually arrange them on a platter around a little dish of cocktail sauce or, if I’m just making a single batch, I pile them in bowl. You can leave the tails on for easy handling or serve with a little bundle of toothpicks.

Oh, also, the leftovers are amazing with pasta the next day! Enjoy!

Party Shrimp! Super easy recipe with just a few ingredients that cooks up quick in the oven. Perfect for entertaining!


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