Pom and Pell Spritzer

In the warm weather, I like to serve my signature drink. Doesn't signature make it sound really special? If you serve this when folks visit you and the temperature is 90 or above, then you will become famous. It is so pretty and refreshing. What a tasty way to get your antioxidants!

Pom and Pell Spritzer

Fill a tall glass with ice then sparkling mineral water, like Pellegrino or Perrier. Leave some room for the juice. I use about a 4:1 ratio of water to juice, but you can adjust to your liking. Squeeze and drop in a fresh   lime wedge, insert straw and serve. Prepared to be refresssssssshed.

Note: This is the best juice around. It is very concentrated so you can use less.  I like the one with the blue cap because it is flavored with blueberry juice.

Bestest Salsa Ever (AOC)

I did a study on salsa, mainly by tasting lots of different ones! I like bold flavors so I tend to use a lot of lime and cilantro when making Mexican style dips. Like any of my recipes, you can add or subtract amounts of ingredients to suit your taste. My only rule is that you use all fresh ingredients when called for.  Jarred garlic and lime juice in a bottle are not acceptable. The bottled and jarred products are pasteurized which dramatically changes the flavor. If you want it to taste like Aunt Claire's then use the fresh stuff unless noted. In this case, you can use jarred jalapeno and of course, the beans can be canned or you can cook your own which I do, sometimes, well, rarely.

Best Salsa Ever

3 , 15 oz can cans diced tomatoes( I like the Hunt’s fire roasted )

 3 Tbsp. chipotle salsa 

 Juice of 2 fresh limes

1 Tbsp. diced jalapeno 

 1 clove garlic

 ¼ cup minced fresh onion

 1 bunch cilantro, chopped ( you can use most of the stems too)

 2 tsp.  ground cumin

Salt and pepper to taste

2 Tablespoons olive oil

Place cilantro, onion, and garlic and jalapeno in food processor and pulse until minced well. Add 2 cans tomatoes and all remaining ingredients. Pulse until smooth. Add 3rd can of tomatoes and give 3 quick pulses. I like to have a few chunks but it is ok if you want it smooth. Just pulse a little longer.

Black Bean Dip

Out of all the recipes I have designed, this is the ugliest. It looks like purple mud. You will get a lot of "what is it?" questions when you set it out. However, it is my absolute favorite. I never get tired of making it or eating it. It is a crowd pleaser. The flavors are bold. It will take your guests  a few bites to decifer the complextiy. Caution, if you don't cilantro, don't make this!!!


Black Bean Dip (ACO)

2 cans black beans, drained and rinsed
juice of two limes
2 Tbsp. olive oil
1/4 cup sliced green onion
1 clove garlic
3 Tbsp. chipotle salsa ( I use San Marcos)
2 tsp. cumin
1/2 bunch cilantro
Salt to taste (about 1/2 tsp.)

Place all ingt. in a food processor and blend until smooth. Sometimes I add a tablespoon of water if the dip is too thick. Serve with tortilla chips.

Note: Do not use the juice that comes in a bottle. It will not taste the same. I use an electric juicer for the limes. If you don't have one, you may want to use 3 limes. I add juice then taste, add juice then taste. I like lots of lime but you can adjust any of the ingredients to your taste level. This dish refrigerates well and keeps for a week.

Antioch BR Signature Carrot Cake

Many years ago I fell in love with carrot cake. It has been a long standing relationship. A dear friend, Mrs. Vi Atchison has been bringing  it to functions for years and she is very famous for it. Over the years I have experimented with and tweaked her recipe just a bit to my liking.  I named it after my church because several members of the congregation have a deep affection for the confection!  Anyway, don't you think churches should have mascot cakes?

Antioch BR Signature Carrot Cake (Aunt Claire)

2 cups sugar

2 ¼ cup all purpose flour

2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

4 eggs

2 tsp. vanilla

1 cup oil

1 lb. carrots, peeled and grated
1 cup toasted pecans or walnuts (optional)

Mix sugar, flour, soda, salt and cinnamon in mixing bowl til combined. Add oil and eggs one at a time. Add carrots and vanilla. Mix until all ingts. are combined (don’t over mix).

Line the bottom of 3 cake pans with parchment paper that has been sprayed with cooking spray.  Divide batter to each pan and bake at 350 for 35-40 minutes. Tops should be brown and spring back when touched.  Try 35 min first then add more time if needed.

Cool for 15 min then turn cakes onto a rack and remove parchment. Let cakes continue to cool until room temp. Frost with cream cheese frosting and sprinkle toasted nuts all around and on top. Store in fridge.

Cream Cheese Frosting

8 oz cream cheese

4 tablespoons butter

1 box powdered sugar

2 tsp. vanilla

Bring butter and cream cheese to room temp.  Beat on high speed until combined. Add vanilla and sugar then beat until light and fluffy.

Do not use low fat cream cheese or diet butter. Also, I like real vanilla extract.

PS – you can use two cake pans instead of three but  you will def have to bake the full 40

PPSS- this cake uses soda instead of baking powder. It does not rise really high like a cake mix. I like to turn the layers over so that I frost the bottom sides ( the sides with parchment). It makes for a flatter more even look.

PPPSSS- Feel free to buy a 1 lb bag of baby carrots and shred them if you don't like peeling.