VINTAGE COCKTAIL PUFFS

 

I am bringing back this Vintage recipe just in time for 

Cocktail Hour!

Vintage Cocktail Puffs are like the ultimate cheese and

cracker experience but much BETTER.

There is something undeniably charming about Retro Appetizers that bring

back fond memories of family gatherings, parties and

cozy evenings with friends.

Maybe your Mom, Grandmom or Great Grandmom whipped

up these Cocktail Puffs for you.

Yes, Cocktail Flowers First.

Grab your Vintage Apron and put it on. :)

Now we are ready to take a Delicious trip down

Memory Lane.

Let's get going with the Vintage Cocktail Puffs now.

This recipe says you have to use the cheapest Parmesan Cheese. :)

Finely grate up 1/4 of an Onion and then give it

an extra chop. Toss into a bowl along with the juices.

Add to the bowl 1/3 cup of Parmesan Cheese...

The Cheap Kind. LOL

Nope & No Way am I using Fancy Expensive Parmesan Cheese 

like this one in this Vintage recipe!

Plop 1/3 cup of Mayonnaise into the bowl.

Give the Bowl a mix with a Cocktail Olive Green spoon.

Do You Have The Thyme?

Yes of course I do. It's 4:30 and almost Cocktail Hour. :)

Toss in some Thyme to the bowl.

Line a cookie sheet with some Parchment Paper.

Question, do you think they used this paper to 

bake back in the day?

Grab a FRESH loaf of French Bread from your local market.

Thinly slice up the Bread.

Place the Bread onto the cookie sheet.

Start spreading the Puff mixture on to the 

Bread sorta thick.

Off to a 400 degree oven to bake for 10 minutes

till the tops are melted and golden brown.

I set my Thymer because I can lose Thyme. :)

The nostalgic Vintage Cocktail Puffs are 

out of the oven and I am so ready to go down Memory Lane!

My Kitchen Smells AMAZING!

If you have the Thyme, garnish with more Thyme 

and pour the Wine!

These timeless Vintage bites not only tantalize our taste buds 

but also evoke a sense of  wonderful Nostalgia that just 

 will warm your heart from the years gone by.

Now This Is A Perfect Bite!

From the classic Deviled Eggs to Savory Pigs In A Blanket

these Retro appetizers are making a comeback proving

some flavors never go out of Style just like

The Vintage Cocktail Puffs.

Sometime The Simplest Things Are The BEST.

Enjoy!

P.S,

These 1950s Sitcom moms defined the "Golden Age".

They were stay at home Houswives & Moms who were poised, caring

 and immaculately dressed while managing their household.

June Cleaver in Leave It To Beaver (1957-1963)

 Donna Reed in The Donna Reed Show (1958-1966)

Margaret Anderson in Father Knows Best (1954-1960

Harriet Nelson in The Adventure Of Ozzie and Harriet

Let me know if you remember these great Sitcoms 

and please add some of your favorites 

to the list!  

oxRHS

SHEET PAN LEMON CHICKEN AND ASPARAGUS

Sheet Pan Lemon Chicken And Asparagus Is So Delicious & Enticing!

There is something satisfying about a meal that cooks entirely on one Pan.

Sheet Pan Lemon Chicken and Asparagus combine crispy Chicken

with tender Asparagus and bright Lemon flavor in a way

that feels Simple yet Complete.

As the Chicken roasts, the skin becomes golden and crisp while the meat stays

juicy. The Asparagus softens slightly but keeps its vibrant

color and texture. Garlic and Lemon add freshness

that compliments the richness of the

CHICKEN!

This recipe is ideal for weeknight dinners because it requires 

minimal preparation and clean up. :)

Let's start first with a Lemon Yellow Flowers & Asparagus

Floral Arrangement in my kitchen .

Let's get the Week Night Dinner going.

By The Way Chicken Thighs Are The Only Way to go! :)

Get as much Garlic as your heart desires on to a Sheet Pan.

Pour plenty of your favorite Olive Oil all over the Garlic.

Place the Chicken onto the Sheet Pan and for extra

flavor add shakes of the one and only....

Hidden Valley Ranch Seasoning!

It quietly up grades every recipe you will make...trust me on this. :)

More Seasonings To Come...

Salt and lots of Pepper for me.

The squeeze of that bright yellow Lemon.

Flip the Chicken over and season the top.

If you have Time, grab some Thyme & Rosemary

for that yummy herb flavor.

Tuck the Herbs & Garlic under each piece

of the Chicken Thighs.

Drizzle lots of Olive Oil and slices of Lemons.

Now roast the Chicken in a 400 degree oven for 20 minutes.

Then we will add the Asparagus and continue to cook.

Slice up your Asparagus Spears to whatever 

length you are HaPpY with.

I just decided "I Want Some Roasted Potatoes Too",

I just sliced and added the same seasoning as the Chicken.

Popped then into the oven till golden brown.

YUM!

Pull the Chicken out and slip the Asparagus in and

around the Chicken.

Don't forget to roll the Asparagus in the the juices.

Note to self, this pan is HOT and so are the Juices ... Be Careful. :)

For sure add some more lemon slices to the Sheet Pan.

Back into the oven to roast for 20 - 30

minutes till the Chicken is Golden & Crispy.

I am forgetful so I set my timer. :)

I think it's Dinner time!

Week Night Dinner!

Sheet Pan Chicken And Asparagus....

With A Side Of Roasted Potatoes Please.

This Chicken Thigh Is For You!

Enjoy!

P.S.

If your not a fan of Asparagus like me use Greens or Broccoli.

After all it's your Sheet Pan, right.

xoRHS

WHIPPED CHEESECAKES WITH PISTACHIO CRUST

 

This Cheesecake is such a Delicious & Delightful Dessert. It combines 

Cream Cheese with the unique nuttiness of a Pistachio crust

and the lovely sweetness of fresh Raspberries on top.

Just Gorgeous!!!

This Cheesecake has so much more Personalty with a Pistachio Crust

than a Graham Cracker Crust for sure!

A Show Stopping Dessert Every Time.

Break out the Crayons and color me THRILLED!

I am NUTS for Pistachios so let's get cooking.

For The Pistachio Crust...

Roast up one cup of Pistachios on the stove top.

Toss the Pistachios into a blender and blend away till you have crumbs.

Pour in1/4 cup of sugars into the blender.

Tumble in 3 tablespoons of unsalted butter.

Add in a pinch of salt to the blender.

Blend, Blend, Blend and then set this aside.

For The Cheesecake...

To a bowl add in 1/2 cup of Cream Cheese at room temperature.

Sprinkle in 1/4 cup of Powdered Sugar.

Pour in 2 teaspoons of Vanilla Extract.

Pour in 1/2 teaspoon of Almond Extract.

Where is that Tiger again?

Sprinkle in 1/8 teaspoon of Salt.

Blop in 1/2 cup of plain Greek Yogurt.

Pour in 1/2 cup of Heavy Cream.

Grab that electric mixer and beat on high for a few seconds

until combined and smooth.

Have a taste because it's SCRUMPTIOUS.

Set this bowl aside.

For The Raspberries...

Tumble in 2 cups of fresh Raspberries to your Green pot.

Squeeze in the juice of one Lemon.

Pour in 1/4 cup of granulated Sugar.

Put the stove on low to melt the sugar and muddle the

Raspberries just for a minute.

Perfect.

Pull the Raspberries off the stove to cool.

Time to assemble 

the Whipped Cheesecakes With Pistachio Crust Desserts.

Grab your cute serving glasses.

Distribute the Pistachio mixture into the glasses and use

an Orange spoon to firmly pack it down.

Next goes the velvet Cheesecake.

Start topping with the sweet Raspberries next.

Voila, but not done just yet.

Sprinkle a little garnish of the Pistachios mixture and

pop into the fridge till you are ready to serve.

Place The Whipped Cheesecakes on to a pretty plater.

Just Gorgeous!

Grab some spoons. We are headed outside to enjoy our

dessert on a beautiful Spring Day.

Maybe too Pretty to eat. :)

Simple yet Stunning Delicious Cheesecake.

Please have a bite!

Please Let Me Know If You Whip Up Some

Cheesecakes With Pistachio Crust.

Enjoy!

P.S.

Breakfast The Next Morning. :)

Yum!