Roasted Garlic and Onion New Potatoes

I made a new potato recipe, and we can't decide which is better... these or Greek Potatoes?!? These little yellow new potatoes are the perfect size, and they are crispy on the outside and buttery and creamy on the inside! The onion and garlic combo seasons them perfectly! 


1 lb yellow new potatoes, washed and cut in half
3 tablespoons oil
1 teaspoon salt
ground black pepper, to taste
3 cloves garlic, chopped
1/4 cup onions, chopped

Preheat oven to 400 degrees. Toss the cut potatoes in oil and add seasonings. Arrange potatoes cut side down on a cookie sheets. Pour the remaining oil and seasonings over the potatoes. I added a little more salt and cracked pepper, but that is up to your taste. I also waited until the last 15 minutes to add the onion to the tray to keep from burning them. Roast potatoes for about 30 to 45 minutes or your desired crispiness. 

Corned Beef Brisket and Reuben Sandwiches

St Patrick's Day is just around the corner, and the stores are stocking up on corned beef. Whether you like it with cabbage and potatoes or on a Reuben Sandwich, now is the time to splurge and enjoy!

Normally, I would cook a corned beef brisket in water on the stove with some cabbage and potatoes. This time I wanted to roast it and slice it thin for Reubens. So, I drained the liquid off and cooked it according to the roasting directions on the package...

350 degrees and 1 hour per pound...

then let stand for 15 minutes...

I actually let it cool more to be

 able to handle it and retain the juices.

loaded up on my slicer and

sliced as thin as possible...

All sliced except for that one

chunk and I have plans for it :-)

Buuuuurrrrrrppppp! Yum, that was good!

NOOO! I didn't eat it all! (OH! I did eat the crumbs on the plate! I am human ya know! :-) I plan on trying lots of Reuben Recipes this week... I'll start with sandwiches! :-)

 One regular Reuben Sandwich...

... and one toasted Reuben Sandwich!

German Mustard
Sauerkraut
Corned Beef
Swiss Cheese
Homemade Dressing
on Rye Bread!

Red Velvet Truffles for Valentine's Day

Surprise your Valentine this year with these Red Velvet Truffles! They are simple and easy, but will look like you spent all day to make them happy on your special day! 

Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 teaspoons cocoa
3 tablespoons red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla

Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Bake at 350 for 30 minutes, or until a toothpick comes out clean.

Icing
2~ 8 ounce blocks of cream cheese, room temp
1 lb box powdered sugar (10X)
1 teaspoon pure vanilla extract

Blend cream cheese until smooth. Add sugar and vanilla. Blend well.

Truffles
Crumble cake in a large bowl and add icing, mixing until it is the consistency of fudge. Scoop with a 1 inch cookie scoop or by the teaspoon full. Roll into a ball if using the teaspoon. Place on a sheet of wax paper on a cookie sheet. Freeze for about an hour. Melt white chocolate in a medium bowl (by double boiler or microwave) and coat each red velvet round. Set on wax paper to set. Return to freezer for 5 minutes, if necessary. Yields about 45, 1 inch truffles.

Ranch Trio Snack Mix

This is the perfect snack mix to set out for snacking during the upcoming game. Just be sure you make plenty, because it disappears quickly!

Oyster Crackers 9 oz bag

Cheese Crackers 9 oz

Cashew haves and pieces 6 oz bag
1/3 cup oil

1 1/2 packages Ranch Dip Mix

1/2 tsp garlic powder
1/4 tsp dill weed

Mix crackers and nuts in a large bowl. In a smaller bowl, combine oil and spices, and pour over the cracker mixture. Toss until combined. Transfer to a  plastic container with an air tight lid. Shake crackers and flip container every 10 minutes or so. I make these a day ahead for the oil and flavors to set.

For more game day snacks,

such as wings, dips, stuffed mushrooms etc.
click on the link below:

Super Bowl Snacks 

Boho Holiday Giveaway 2018

Boho Holiday Giveaway 2018

If you don’t have a KitchenAid stand mixer, you’re missing out on one of the most useful and durable pieces to own. We’re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays! 

Click on the rafflecopter below to enter to win. The more options you complete, the more chances you have of winning. 

The only mandatory option is to leave a comment below the post - We want to know what you would do with the mixer - keep it or give it to someone special for the holidays?

Good Luck, and Happy Holidays from the Boho Tribe!

You can use your KitchenAid mixer to make my Williamsburg Orange Cake! 

This cake is incredibly moist. The directions took me by surprise, but it is a very old recipe. Use you own judgement or follow my revised directions at the bottom. My family went to visit my (Great) Uncle Perry in Virginia every summer, and we went to Williamsburg, Virginia as often as we could while there! For me anything that has Williamsburg in the title has to be awesome! :-)

2 1/2 cups All-Purpose Flour
1 1/2 cups sugar
1 1/2 tsp baking soda
1/2 tsp Kosher salt
1 1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup shortening
3 eggs
1 tsp vanilla
1 cup drained, crushed Dole® pineapple
1/2 cup pecans or almonds, finely chopped (I used almonds)
1 tbsp orange zest
Williamsburg Butter Frosting*

Preheat oven to 350 degrees.
Measure all ingredients into a large mixer bowl.*** Blend for 1/2 a minute on low speed, scraping down the sides of the bowl. Beat 2-3 minutes on high, scraping down the sides of the bowl. Pour into 2 - 9 inch greased and floured cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack and frost cake.

Williamsburg Butter Frosting*

1/3 cup butter
3 cups confectioner's sugar (10X sugar)
3-4 tbsp orange juice
2 tsp orange zest

Blend butter and sugar. Stir in juice and orange zest. Beat until smooth.


*** The directions threw me, but the recipe is very old. I followed my own directions that I was taught in making cakes... I creamed the sugar, butter and shortening. I added the eggs, zest and vanilla. I combined the dry ingredients, and added alternating with the buttermilk. Lastly, I added the nuts and fruit.

This giveaway is sponsored by the following content creators/influencers:

Shea Goldstein - Dixie Chik Cooks

Lynn Vining - Southern With a Twist

Mary Marshall - Cooking with Mary and Friends

Ally Phillips - Ally’s Kitchen

Ann Krause - Sumptuous Spoonfuls

Abbe Odenwalder - This Is How I Cook

Michaela Kinkel - An Affair From The Heart

Liz Weber Berg - That Skinny Chick Can Bake

Claudia Lamasco - What’s Cooking Italian

Lynnette Moore - Moore or Less Cooking

Veronica Gantley - My Catholic Kitchen

Diane Baker - Canning and Cooking at Home

Sara de Leeuw - My Imperfect Kitchen

The winner is Joanne Lee.

a Rafflecopter giveaway

A Request for Too Much Chocolate Cake for the Hubby's Birthday Today!

I made this cake for my hubby's birthday today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! I did use Cream Cheese Icing at his request! 

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Beat the Heat Snow Cone Syrups and Peach and Tutti Fruitti Smoothies

This summer heat is really taking it's tole on many of us. With school back in, these syrups are a really treat to use on snow cones for the kids to cool down after school!

Snow Cone and Slushie Syrups

Lemon: 1 Cup Lemon Juice (fresh) + 1 Cup Sugar

Peach~Mango: 1 Cup Peaches (fresh or frozen) and 1/2 cup Mango mashed + 1 Cup Sugar + 1/3 Cup Water

Cherry: 1 Cup Cherries, pitted + 1 Cup Sugar + 1 Cup Water

Watermelon: 4 Cups Watermelon Juice + 1 Cup Sugar

Add selected ingredients in a sauce pan. Heat on medium high and mash the fruit with a spoon or potato masher while mixture comes to a boil.

Boil syrup over medium high heat, watching carefully so it doesn't boil over. Boil for 5-10 minutes, or until syrup starts to thicken.

Remove syrup from heat and pour through a strainer and into a bowl.

Place bowl in the fridge for 2-3 hours or until completely chilled. Then transfer the finished syrup into a squeeze bottle. Store in the fridge for up to 2 months.

Peach Smoothie

1 8oz can peaches and syrup
2 cups milk
1 1/2 cups vanilla ice cream
1/4 tsp almond extract

Combine in a blender and blend until smooth.

Tutti-Frutti Smoothie

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.