Huevos Rancheros

Nothing hits the spot on a lazy Sunday morning like a savory, spicy brunch of huevos rancheros. (Especially if it follows a Saturday night of fajitas and margaritas with friends.) Frankly I've never consulted a real recipe on the subject- but my impromtu version is pretty tasty if I do say so myself. We had some amazing homemade salsa left over, (prepared by a real live Texan I might add), some black beans, corn tortillas, and guacamole- all we needed was the huevos.

Quick Refried Black Beans:

1/3 cup diced sweet onion

1/4 cup diced bell pepper

1/2 of a jalapeno pepper, minced

2 cloves of garlic, grated/minced

1 teaspoon of cumin

1/2 teaspoon of chili powder (chipolte or ancho if you like a smokey flavor)

1 can of black beans, drained and rinsed

1/3 cup chicken stock

salt and pepper to taste

I sauteed the veggies in some olive oil until tender and then added the spices, cooking for one minute longer. Next went in the black beans and liquid. I cooked it 3-4 minutes until warmed through and then pureed it with an immersion blender. You could use a food processor or standing blender too.

Next I shallow fried some corn tortillas in vegetable oil. I used just enough oil to completely cover the bottom of the pan and then fried the tortillas one by one over medium high/high heat until toasted and crispy on both sides.

Lastly, I fried the eggs. I am very picky about my fried eggs and I have a new fool proof way to ensure a perfectly set yet tender white with a warm runny yolk- no flipping necessary. I fry the eggs over medium high heat in a non stick skillet sprayed with Pam. (In this case I wiped my tortilla fry pan almost clean and used residual oil.) As soon as the white is almost totally white in color with just a layer of translucent white on top, I turn the heat off and cover the pan with a lid and let it set for 60 seconds to cook the white all the way through. This time, I sprinkled the eggs with a Mexican blend of grated cheese before covering- the cheese melted a bit while the eggs finished cooking.

To assemble, I spread the refried black beans onto the crispy corn tortillas, I then placed the cheesy fried egg over the top and drizzled the whole plate with the spicy salsa. I added a generous scoop of guacamole on the side though you could serve freshly sliced avocado too.

The only thing that could have made this better was a Bloody Mary or perhaps a tequila sunrise... but we were able to make do with plain old O.J.

Lime Tart with Blackberries

While waiving goodbye to summer, I decided to squeeze one last seasonal/berry dessert in while enjoying the lingering warm weather. I found a recipe for a Lime Tart with Blackberries and Blueberries in the June issue of Bon Appetit magazine. I adapted it slightly based on the time and ingredients available to me for an impromptu dinner party... Fresh Lime Curd:

3 large eggs

3 large egg yolks

1 cup sugar

3/4 cup freshly squeezed lime juice

6 Tablespoons (3/4 stick) butter, cut into pieces

Whisk the eggs, sugar and lime juice together in a saucepan until well blended. Cook over medium low heat- stirring constantly- until the mixture thickens into a custard. I was on medium-low heat for 7-8 minutes. I would recommend you start on low, if it takes much longer, gradually increase the heat until it starts to thicken.

Remove the curd from the heat and strained it into a large glass bowl to remove any clumps. Add the butter, let set for a minute until softened and then whisk until smooth. Cover it with plastic wrap so that it is laying directly on top of the lime curd and refrigerate for 3-4 hours. (Can be made the day ahead.)

I decided to roll with a simple graham cracker crust, reminiscent of a key lime pie. It might not be quite as elegant as a pastry crust but I love the contrasting crispy-crumbly texture with the smooth and creamy curd.

Graham Cracker Crust:

1 and 1/2 sleeves of Graham Crackers (I used low fat)

1/4 cup of brown sugar

2/3 of a stick of unsalted butter- melted in the microwave

Break the graham crackers by hand into the food processor and then pulse until they are broken down into even crumbs. Then add the brown sugar and melted butter, pulsing until evenly incorporated. (It should clump together like wet sand when you pinch it.) Spread the crumbs into a 9 inch tart pan with a removable bottom (sprayed lightly with non stick spray) and then press into the bottom and up the sides using a metal measuring cup.

Bake the crust at 350 degrees for 10 minutes or until lightly golden brown. As soon as you can smell it toasting, its done.

I let the crust rest until just before my dinner guest were to arrive. I then filled it with the lime curd and arranged fresh blackberries over the top. I started with a ring around the outside of the tart and then worked inward, creating concentric circles. (Bon Appetit adds a heap of blueberries in the center as well as a jam glaze for some additional wow factor.)

I stored the tart in the fridge until it was ready to serve. I then removed the tart from the pan (pushing the bottom up and over the edges) and sliced into 8 generous pieces. Hint: Use a very large knife so that you can simply press down to cut versus dragging a knife through the tart. It keeps the filling and berries in place for a cleaner presentation.)

This was the perfect light (kind of) and fresh ending to my dinner menu of Oven Barbeque Shrimp and Grits with Baked Jalepeno Cheddar Grits.

*As I was just linking back to this recipe posted last summer- I saw that I served a Fresh Berry and Lemon Curd trifle with it! Honest to goodness, I'd forgotten. I can say again that it works very well wtih this menu- the freshness and tang of the citrus and berries cuts through the richness of the meal.

My Favorite Guacamole

Guacamole is one of my favorite snacks of all time. John and I can mow through a bowl of it in an embarrassingly short amount of time actually. My philosophy is "keep it simple but add a kick". This recipe served three of us as an appetizer.... *two avocados *juice of half a lime *half a jalapeno pepper, finely diced *two/three green onions, sliced (green and white parts) *one small clove of garlic, grated/minced well *one Roma tomato or a small handful of cherry tomatoes- diced *pinch salt and a few grinds of pepper *1 teaspoon of fresh cilantro- chopped I started with two perfectly ripe avocados. I slice them in half, remove the pit and then using a pairing knife I score the flesh horizontally and vertically- all the way down to the skin (try not to cut through.) I then use a large spoon to scoop the avocado out of the skin and I have perfect bite sized chunks to throw on to a salad or, in this case, it makes it easier to mash.

I immediately spritz the avocado with the lime juice. (Sometimes more depending on the juice factor of the lime on hand.) John is very particular about this- he doesn't like it to be very tart so I use just enough to freshen up the flavor and keep it from turning brown.

Next I add the rest of the veggies along with the salt and pepper and using a potato masher, I gently mash it all together until creamy, yet chunky and well incorporated.

Serve with chips and- if you're at my house- stand back to avoid losing a finger as John digs in.

Roast Chicken with Garlic Mashed Potatoes and Sauteed Kale

I might have to rename my blog "Accidental Syrup: Ina's Biggest Fan" based on the number of Barefoot Contessa recipes that I've featured over the past year- yet I've only scratched the surface of all the dishes I want to try. I feel as if I've been called to spread the gospel that is Ina Garten's cooking. She is my hero on many levels- one of which is that of the Roast Chicken. She has published three or four variations of this recipe over the years and I mean it when I say, its bound to make anyone a believer. Her perfectly roasted chicken embodies all that is great about Ina. It is a classic, timeless recipe that is perfect for a lazy Friday night at home or to impress dinner guests. (If you could set a table like Ina- ideally with a picturesque Hampton's landscape- you could serve Stoffer's mac and cheese and make guests feel special.) I was in need of a comfort food kind of evening so I served the chicken with roasted garlic smashed potatoes and some greens however come fall, roasting a mix of root vegetables alongside the chicken will definitely be the way to go. I won't regurgitate the recipe (you can access it via the link provided above) because I followed it to the letter with one exception- I omitted the bacon simply because I didn't have any. I will say that I'd highly recommend that you use a real chicken when you do this- and by real I mean all natural, organic, all that good stuff. I promise you it actual tastes better, like chicken believe it or not! (Fresh Market here in Lexington has "roaster chickens" in the case that are perfectly 5-6 pounds in weight, innards and such already removed.) Beautiful, isn't she?? I'm not necessarily a gravy kind of girl but no self respecting home chef could throw all of this purely delicious FLAVOR down the drain...

I made a gravy just as Ina suggests in the recipe however I added one teaspoon of flour to the fat before any liquid. My gravy came out rather thick, which some might prefer. I'll try it without next time.

Roasted Garlic Mashed Potatoes:

4 yukon gold potatoes- peeled and cubed

1 whole head of garlic- wrapped in tin foil

1/2 cup light sour cream

1/4 cup of milk (2% or whole is best)

4 tablespoons of butter

1 teaspoon of salt (more to taste)

1/2 teaspoon of pepper

(I roasted the garlic in the oven alongside the chicken for one hour.) Meanwhile I boiled the potatoes in salted water for 10 minutes or so until fork tender. Next,I warmed the milk and butter together in the microwave until the butter was melted. When the garlic was done, I sliced off the top and squeezed the roasted cloves out into the bowl with the milk and butter. I mashed the cloves up with a fork, making a little slurry with the milk and butter. I tried to go sparing on the fat here which is feasible seeing as you get so much flavor from the roasted garlic....

Once the potatoes were cooked through, I drained them and put them back in the pot to mash, mixing the sour cream, butter/milk/garlic mixture, salt and pepper in as well. I like a "rough" mash where there are still a few chunks and bits left for texture. If you want a smooth and creamy version, you can blend it all together in a standing mixture versus in the pot.

The Kale was actually left over from the night before. I used the pre-washed bag of kale greens for the first time and honestly I'm not a fan. There were a ton of stem pieces that added more bitterness and roughage than I like. I prefer to start with a whole bunch, wash the leaves, remove the entire stem and then to rip the leaves into bite sized pieces. I saute it in a large skillet over medium heat with a tablespoon of olive oil and 2-3 garlic cloves- minced or sliced- until bright green all over. I then add 1/4 cup of stock or water and cover with a lid to steam for 5-6 minutes until tender. I then finish it with some salt, pepper, and one tablespoon of vinegar at the end. Balsamic, rice wine, red orwhite wine, any vinegar will do.

Ina, you've outdone yourself again. This was comfort food at its finest, for sure. I enjoyed a glass of Dynamite Chardonnay with the meal which I think paired very nicely. John's not much for white wine so he was sipping on a Frog's Leap Zinfandel that we enjoyed on our recent trip to Napa. It also worked very well.

Summer Tomato Bruschetta

I realize I've gone bonkers with summer tomato recipes lately, but its for good reason. Kentucky tomatoes are A.M.A.Z.I.N.G. and this is my first summer as a resident here... so I'm like a kid in a candy store... This bruschetta recipe is the perfect appetizer (casual yet elegant) or even a quick and easy lunch. The tomato mixture can be prepared in advance and stored in the fridge for up to 24 hours. Use any kind of tomato you like (grape, cherry, red, yellow, heirloom, etc.) the fresher, the better. Summer Tomato Bruschetta: 2 red roma tomatoes, diced 2 yellow roma tomatoes, diced 1 clove of garlic- grated with a rasp 1-2 tablespoons of good quality olive oil 5 large basil leaves, thinly sliced 1/2 teaspoon of kosher salt a few grinds of pepper Balsamic Glaze for drizzling* *You can find balsamic glaze at Whole Foods, Fresh Market, and Harris Teeter for sure. It is GREAT stuff. Its excellent drizzled over hummus, grilled chicken or fish, or over any type of tomato salad. If you don't have it, add 1 tablespoon of balsamic vinegar and a small squeeze of honey to your tomato mixture instead. Gently fold all of the ingredients together in a bowl. Again you can set it aside or refrigerate until ready to serve. (You might wait and add the basil at the very last minute.) In this case I used ciabatta bread sliced in half horizontally. I used roughly 2/3 of the loaf as an appetizer for 4 people... we definitely ate it all. You could also use baguette rounds or slices of your favorite artisan bread. I will say using a thicker bread like a ciabatta made for messy eating. The tomatoes had a tendency to fall off the bread as you took a bite. A thinner slice might be ideal. I put the bread, cut side up, on a baking sheet and broiled it in the oven for 2 minutes (watching carefully not to burn) until just golden brown. Broiling gives you a toasty outside and a soft inside- however if you prefer to dry the bread out a bit for a crunchier toast, bake at 375 or 400 degrees for 15-20 minutes. (I've used the store bought bruschetta toasts before and they are pretty tasty as well.) If you're not shy about garlic, you could rub the toasted bread down with another clove of fresh garlic to give it extra zing. Otherwise, slice the bread into squares and spoon the tomatoes over the top. After the bruschetta is plated (at the very last minute), drizzle with the balsamic glaze. Buon Appetito!

Chicken and Eggplant Parmesan with Roasted Tomato Marinara

Roasted Tomato Marinara: 3 large summer tomatoes- quartered 7-8 Roma tomatoes- halved 1/4 cup olive oil 1 cup of sweet or yellow onion, chopped 4-5 garlic cloves- grated or minced 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1 Tablespoon balsamic vinegar 1- 15 oz can crushed tomatoes 3/4 cup of chicken stock (or water if vegetarian) 10 large basil leaves- sliced into a chiffonade Preheat oven to 400 degrees. Toss the fresh tomatoes with a drizzle of olive oil and some salt and pepper. Spread the tomatoes cut side up on a large cookie sheet (sprayed with Pam) and roast for 35 minutes. When they start to smell sweet, you know you're there... When I have the time, I like to roast the tomatoes for sauce because some of the juices evaporate, concentrating the flavor. If you don't want to fuss with fresh tomatoes- you can use two large cans of crushed tomatoes or substitute one large of crushed and one large can of petite diced tomatoes if you like a chunkier sauce. While the tomatoes cool slightly- saute the onion in the olive oil over medium heat (in a heavy bottomed pot) for 5 minutes. Add the garlic and dried herbs, some kosher salt and pepper, and cook for two minutes more-stirring constantly to avoid burning the garlic. Deglaze the pan with the balsamic vinegar - the liquid will evaporate quickly. Next add the crushed tomatoes and chicken stock and bring to a gentle boil. Reduce the heat to low and simmer for 40-60 minutes. (Stir often.) While simmering, I use an immersion blender to crush the remaining chunks of roasted tomato, fishing out any large pieces of tomato skin with a spoon. I like my sauce to have an even consistency but with some texture to it. (I don't go as far as to make soup out of it.) I wait until just before serving (or assembling the parmesan dishes) before adding the basil. The sauce is great just as is tossed with some fresh pasta but in this instance, I made it to accompany some eggplant and chicken parmesan. I was having friends for dinner so I decided to make both. I prefer the eggplant variety but I knew the boys would probably appreciate the chicken too. (This recipe would serve up to 8 people if you make both.) Eggplant and Chicken Parmesan: 2 medium-sized eggplants, sliced to approx 1/3 of an inch 4 chicken breasts, pounded to 1/2 of an inch thick* 4 eggs- beaten in a large shallow bowl 1 1/2 cups seasoned bread crumbs, in a large shallow bowl 1 1/2 cups flour seasoned with 1 tsp kosher salt and 1/2 tsp black pepper- in a large shallow bowl 1 cup of marinara sauce (per recipe above) *I like to serve the rest on the side 8 oz of fresh mozzarella cheese- sliced to 1/4 of an inch thick *You can use a meat mallet or a rolling pin if you don't have one- I don't. I put the breasts into a heavy ziplock bag or between two sheets of plastic wrap one at a time, pounding each separately.

I shallow fried the eggplant and chicken in a large skillet over medium high heat. (Nonstick or cast iron would be ideal.) I learned from my good friend Guy (who makes the best eggplant parm I've ever had) that working with thin slices of eggplant (and using very little sauce until its time to serve) prevents the dish from getting soggy. It works like a charm! I used just enough oil to completely cover the bottom of the pan. I used roughly half and half, olive and vegetable oil. Olive oil for flavor, vegetable oil to keep the olive oil from burning.

I coated each slice of eggplant first with flour, second with egg, lastly with breadcrumbs. I then pan fried them for about 2 minutes per side until they were golden brown. Between batches I would set them on a stack of paper towels to drain off any excess oil. (I had to add some additional oil between batches. ) I fried the eggplant in three batches and my oil was looking a little funky by the end so I tossed it and wiped the pan clean, and started fresh with new oil for the chicken. I prepared the chicken in the same way (flour, egg, breadcrumbs) and cooked it for 3-4 minutes per side until golden brown.

I used two medium sized baking dishes (9x9ish). In the first, I layered eggplant in the bottom, spooned just a few tablespoons of sauce over the top and scattered a few slices of mozzarella. I then layered more eggplant, repeating with more sauce and cheese. I cut the chicken breasts in half and arranged them in the other baking dish, topping with a few (scant) spoonfuls of sauce and then slices of mozzarella. (I made everything through this step a few hours in advance of my company arriving -it makes a mess and frying can be a smokey ordeal. I then baked everything off just before serving.)

I finished the dishes in the oven at 350 degrees for 20 minutes or so until the cheese was melted and everything was heated through. Meanwhile, I prepared a package of whole wheat bow tie pasta and reheated the marinara sauce. I tossed approximately half a cup of sauce with the cooked pasta and served everything family style with lots of extra sauce and freshly grated parmesan cheese on the side. Add to the equation a simple green salad and lots of red wine, and you have yourself a pretty fantastic Soprano's style feast.

Chicken Caesar Salad

My Uncle Bill's Caesar Salad recipe is legendary in our family. I might have mentioned it in the past... It is absolute perfection as far as a real Caesar Salad goes. (and by real I mean from scratch, no mayo.) My sister and my mom have both mastered this recipe- I'm the first to admit that mine isn't exactly on par. I've adapted it out of sheer laziness-(omitting the raw egg for example)- nonetheless I think its pretty tasty for a weeknight version. Dinner for two. Appetizers for 4 (sans chicken). Chicken Marinade: 2 boneless, skinless chicken breasts cut lengthwise into halves 4 tablespoons of olive oil 2 tablespoons of red wine vinegar 1 teaspoon dijon mustard juice of half a lemon 3 garlic cloves, minced/grated kosher salt and pepper Mix all of the ingredients together in a bowl and then pour over the chicken in a large ziplock bag. Marinate for 1-2 hours in the fridge. (You'll see the marinade is essentially a vinaigrette. If you have a storebought one that you like, that would absolutely work too. You might add some garlic however.) One could grill the chicken of course- in this case I browned and cooked the chicken over medium/medium high heat in a non stick skillet. Cutting the chicken breasts into halves reduces the cooking time to about 4-5 minutes per side. Caesar Dressing: 1 small/medium garlic clove, grated with a rasp 1 inch of anchovy paste* 3/4 teaspoon dijon mustard juice from half a lemon 2 tablespoons red wine vinegar three dashes of Tabasco small pinch of kosher salt 6 grinds of freshly cracked black pepper 4 tablespoons olive oil 3 tablespoons of freshly grated parmesan cheese (best if really fine, not shredded) *I squeeze the anchovy paste out of the tube directly into the bottom of the salad bowl. If you use whole anchovies, I would use one or two depending on your taste- mash them up with a fork before adding any liquid. Combine everything up through the red wine vinegar into the salad bowl and whisk together until the paste and garlic are well distributed. Then slowly add the olive oil, whisking constantly to emulsify. Lastly, mix in the parmesan cheese. I rarely measure it, I just grate it right into the bowl. You want enough to thicken the dressing slightly. This version of a Caesar is more vinaigrette like actually- yet you still get the briny richness of the anchovy and the spice of the fresh garlic. I personally prefer the tang of the lemon and vinegar- however you could go lighter on the vinegar if you like. I use almost a whole plastic container of the pre-washed Romaine leaves for the two of us. These are entree-sized salads for sure. I break the lettuce into the bowl with the dressing (work quickly to avoid soggy lettuce) and then I add one small handful of store bought croutons per person. (I like Pepperidge Farm Caesar style croutons best.) I like to make my own when there's time: Dice day old bread into small cubes, toss with a mixture of olive oil/melted butter, parmesan cheese, garlic salt and seasoning salt. Bake at 350 for 15 minutes or so until toasted. I serve the salad on chilled plates (keeps it crisp), topping with the sliced grilled chicken and another light dusting of parmesan cheese. I highly recommend a crusty piece of garlic toast on the side. (I toast the bread, rub it with a clove of raw garlic, drizzle with olive oil, and sprinkle with kosher salt and/or parmesan cheese.) Perhaps redundant with the croutons- but if you're having a salad for dinner, you've earned your healthy gold star for the day so go for it.

Guest Chef Annie Cobetto's Signature Sliders

My sister was home for a visit recently and she prepared a fantastic meal for my parents and I one evening. (John was working-sadly, he misses a lot of fantastic family meals these days...) This amazing slider sampler was, ironically, created by my sister, the Pescetarian. (NOTE: Pescatarians are essentially vegetarians that eat seafood. She has a toe in the vegan pool as well, eating very few animal products.)

As a pescetarian/vegan, Annie has to try really hard to work enough protein into her diet on a daily basis, therefore she consumes a LOT of veggie burgers. She was telling us that she's always looking for ways to jazz up her veggie burgers and that lead to the idea of preparing some of her creative slider creations for us. She used beef for our dinner (veggie burger for hers)- we used locally raised, organic Laura's Lean Beef.

She kindly shared her notes with me so that I could share them with you...

King Burgers with Roma Tomato Jam, Goat Cheese and Caramelized Onions

"King Burger" Seasoning:

2/3 lb ground beef

generous 1/2 teaspoon of Lawery's Seasoning Salt

1 tablespoon of A-1 steak sauce

1 tablespoon of finely chopped onions

one small clove of garlic, minced

*My dad won first place in a local beef festival cook off with this burger recipe. He stuffed the patties with saga blue cheese before grilling.

She formed two inch patties -slider style- and grilled all of the different burgers at the same time. For this variation, she topped the burgers with some of my mom's leftover Roma Tomato Jam (featured in last summer's "Home Sweet Home" post), some sliced onions that she had caramelized and finished in the pan with a splash of brandy and some chopped mushrooms, and goat cheese crumbles. All served up on a delicious whole wheat dinner roll- the perfect "slider-size" bun. LOTS of flavor happening in these.

Cuban Style Burgers

2/3 lb of ground beef 1 small clove of garlic- minced 1/2 tsp chile powder 1/2 tsp cumin 1 tablespoon chopped cilantro 3 dashes Tabasco salt and pepper

These little gems were served on mini yeast roll layered with grilled sliced ham, Monterrey Jack Cheese and Relish Mustard: Mix equal parts (2 tablespoons of each would be plenty) spicy brown mustard, yellow mustard, and sweet pickle relish -she also minced a Clausen pickle spear and mixed that in as well. These were also fantatic- I happen to be a sucker for a cuban sandwich so anything that falls into that category is going to be a winner by me.

Classic Cheese Burger with Summer Vegetables:

Last but not least, she made a mini all American cheese burger spiced up with some of our favorite summer veggies on a mini wheat roll.

Pickled Cucumber and Vidalia Onions: Soak peeled and thinly sliced cucumbers and Vidalia onions in a brine of equal parts cider vinegar and water, with a pinch of sugar.

Sliced garden fresh tomatoes dressed with a lemon dill vinaigrette (equal parts lemon juice and olive oil, a dash of dijon mustard, salt, pepper and fresh dill).

These were classically fresh and delicious. The tang of the dressed vegetables really brightened these burgers up. You could season the meat simply with salt and pepper, use your favorite grilling seasoning or the King Burger recipe above.

If you're not dizzy from the details yet, she took it one big step further in preparing a Chipolte Ketchup and Garlic Saffron Aioli to accompany our sweet potato french fries. (Store bought- in the freezer section- and excellent.)

Chipolte Ketchup:

1 cup ketchup

1-2 chipotle peppers in adobo (minced) about 1 T of the adobo sauce from the can

1/2 to 1 T balsamic vinegar

Fresh Garlic Saffron Aioli: (makes a big batch)

2 whole heads of garlic 3 egg yolks 2 tablespoons fresh lemon juice 1 tablespoon saffron threads (definitely a SPLURGE, you could use less and still get the flavor) 3/4 cup canola oil 8 garlic cloves, minced 1 teaspoon salt 3/4 cup olive oil Heat oven to 350. Wrap each head of garlic in foil and roast in oven until soft (about an hour) Unwrap, and let them cool. In a medium bowl, whisk together egg yolks and lemon. Set aside. (She mentioned that next time she'd add some of the zest as well.)

Place 2 tablespoons of hot water in a small bowl. In a small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir toasted saffron into hot water, then fold saffron water into egg mixture.

In a blender (or food processor) combine 4 tablespoons canola oil, raw garlic, roasted garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in a steady stream, and continue blending until thick, about two minutes.

A DECADENT and delicious meal. It was so fun to try all of the different flavors. A slider party is a really fun way to recreate a classic "burger-hot dog grilling-cookout" when it comes to entertaining. You could ask each guest to bring their favorite toppings to share or award a prize to the most creative combination.

Thanks, Annabelle for a scrumptious meal. It was too good not to share with my Accidental Syrup friends! xo