Spirited Cake

The original recipe I used called for Crème de Menthe, but you really could use any type of liqueur you have sitting in your liquor cabinet. This cake is great for a party. You can make it ahead of time and keep it in the refrigerator until ready to serve.

Ingredients

15.25 oz. box white cake mix
3 eggs
½ cup canola oil
1 cup water
3 Tbsp. flavored liqueur
16 oz. can Ghirardelli chocolate syrup
8 oz. frozen whipped topping, thawed
2 Tbsp. flavored liqueur

Directions

Prepare cake mix according to package directions, but substitute 3 Tbsp. liqueur for the same amount of water. Pour batter into a greased and floured 13 x 9 inch baking pan. Bake according to package directions. When cake is done, remove from oven and place pan on wire rack. While cake is still hot, pierce in several places with a fork. Pour chocolate syrup over cake. Refrigerate until ready to serve. Fold 2 Tbsp. liqueur gently into whipped topping to blend. Spread whipped topping over cake, slice and serve. Serves 12.

Zucchini Dill Soup

If you can’t find pre-sliced zucchini or yellow squash in the grocery store, slice it yourself. Feel free to be creative and toss in your own ingredients to suit your tastes. This soup can be reheated the next day. 

Ingredients

2 Tbsp. unsalted butter
1-1/2 to 2 lbs. sliced zucchini and yellow squash
1 large onion, chopped
2 tsp. chopped garlic
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
5 cups low sodium chicken broth
½ cup heavy cream (optional)

Directions

Melt butter in large pot over medium-high heat. Add zucchini, onion, garlic, dill and parsley. Sauté until tender, about 10 minutes. Add broth and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes. When done, remove pot from heat. Let cool slightly and then blend with immersion blender. If you like a creamy soup, gently stir in the heavy cream at this stage. Ladle into individual bowls and serve. Serves 6 to 8.

 

Zucchini Soup

Curried Deviled Eggs

Curried Deviled Eggs makes a tempting appetizer for your party menu. If you intend to refrigerate this dish until serving, be wary of what you use to cover it. You don’t want plastic wrap, for example, that might take half the topping off when you remove it. I used a microwave cover for my plated dish. Or you can buy a deviled egg carrier with a lid.

Ingredients

6 large shelled hard-boiled eggs
¼ cup mayonnaise
1 Tbsp. minced green onion
¾ tsp. curry powder
Paprika

Directions

Cut the eggs lengthwise in half. Scoop out yolks and put into separate bowl. Mash yolks with spoon. Add mayonnaise, minced green onion, and curry powder. Stir to blend. Fill hollows in egg whites with mixture. Sprinkle paprika on top. Cover and refrigerate until ready to serve. Recipe may be doubled. Serves 6.