OTT: Raleigh-Calavera

Of all the places there are to eat and or enjoy a cocktail in Raleigh, there are few that make me as happy as the small corner bar, Calavera. And small may be too large a description. When you walk in downstairs you land straight in the bar that can comfortably hold less than ten people. But many times I have been there when the amount of people crammed in dwarfed that number. 

Up the stairs you go and find a very unassuming dining room with floor to ceiling windows that overlook a few other spots in the Oak City. The dining room is small but doesn't feel too cramped. 

 They claim to specialize in two specific things: Tequila and empanadas. And I believe that is why they do them so well. Some places can pull off a menu that is all over the map, but I feel it holds true that when you do specific things right, you will succeed. 

Their prices are perfect for a laid back night out. You can grab a cocktail and two empanadas for under $20. I have found that two tend to be enough for me but sometimes I just need that third flavor. I am a big fan of their pork empanada offerings but I believe their black bean and sweet potato option has become my go to. The flavors just explode in your mouth and you don't even notice you have gone with a vegetarian option. 

and not to be outdone, their tequila selection is top notch. Perhaps one of the largest in our area. And they whip up a darn good margarita. I love that they usually offer seasonal flavors. Right now it was Apple Cider, which is funny because I had just come up with my own recipe for it and to say they were similar would be an understatement! My standard favorite though is their spicy pineapple. So good!

All of this said, you must, and I do mean must, save room to try their key lime pie empanada. Full disclosure: I hate key lime pie. There I said it. I do. My friend ordered this when she visited me last year and insisted I take a bite and thank the good Lord because...OMG, where has this been my whole life. They take an actual key lime pie and just crumble it and use it in the empanada. So flippin good!

One of the other reasons I love stopping by here is their proximity to one of my favorite hole in the wall music venues, Lincoln Theater. You can swing in for dinner beforehand or even just a late night beverage. 

I promise a visit here will be worth your while. 

Lazy Day Limeade Cocktail

The Summertime is the perfect excuse to want to be lazy, lounging next to the pool with a cool, refreshing drink in your hand. Such a lovely notion but it doesn't always work out that way. However, even if you are short on time, I have the perfect concoction for you that takes hardly any time at all to create!

Tequila is the perfect compliment to the tartness of the strawberries and lime, one sip and you will be hooked! I made this for a game night gathering and it was gone in a flash. Just be careful, this can be a bit deceiving, it doesn't taste quite as strong as it actually is! I used Simple Limeade for this version, I prefer this and Califia brand because they almost taste homemade versus some of the other brands. This will give it more of a 'craft cocktail' cocktail taste. There is definitely a difference in taste if you use certain limeades but, rest assured...It is tasty no matter which limeade you end up using!

 I used a strawberry vodka but if you don't want to buy a special bottle just for this, take about 1/2 a cup of regular vodka and muddle with fresh strawberries, let sit overnight in a air tight container. 

Ingredients

6 oz limeade

2 oz tequila

1 1/2 oz strawberry vodka

1 lime sliced

1/2 cup sliced strawberries

In a cocktail shaker, place a few of the sliced strawberries and lime slices. Muddle thoroughly. Add the tequila, vodka, and limeade. Shake vigorously for about 10-15 seconds. Place remaining lime slices strawberries in two glasses with ice. Top with the Lazy Day Limeade. 

Now be sure to check out all of these other awesome strawberry recipes from the rest of the Ultimate Recipe Challenge Crew!

An InLinkz Link-up

Peppermint Ice Cream & Brownie Pie

Chocolate and peppermint is one of my favorite combinations anytime of the year, but particularly around the holidays. They just pair with one another so well and get me all kinds of holly jolly and in the mood to decorate and celebrate the season with my friends. Or you know, curled up by myself watching a Hallmark Christmas movie. If you are looking for a simple and yummy dessert, this peppermint ice cream and brownie pie is divine and will wow everyone. 

It took me a little less than half an hour to make this and pop it into the freezer, I made it for a party that I was going to last week and only had about a 3 hour notice. I was skimming the aisles trying to think of what to make when I noticed the peppermint ice cream was on sale and voila, this version of my peanut butter ice cream pie was the first thing I thought of. 

It is now officially one of my favorites and I am already looking forward to making it for another gathering this weekend. Can you believe we are already in December?! I can't get over how time flies. I am not even close to being done with my shopping so having a simple dessert that I don't have to spend a lot of time on is perfect for me right now!

Peppermint and Ice Cream Brownie Pie

1 pint peppermint ice cream
2-3 cups chopped brownie pieces
oreo pie crust
chocolate sauce

When you are ready to make, set out the ice cream for about half an hour. While you are waiting for the ice cream to soften, go about chopping the brownie pieces. The first few times I made a pie with brownie pieces, I made my own brownies and chopped them up. The last two times I didn't have the available time to make my own brownies so I purchased pre made brownie bites ( you can usually find them in the bakery area of your grocery store) If you do make them yourself, if you are as big a fan of peppermint as I am, you may want to add peppermint andes or some form of peppermint to give your pie even more flavor. 

Once you have chopped the brownies and the ice cream is softened, you are ready to go.  Lay the brownie pieces into the bottom of the oreo crust, reserving some for the top of the pie. You can add chocolate sauce here if you would like. Using a spoon, scoop large amounts of the ice cream on top of the brownie pieces. Use a small spatula to smooth the ice cream and fill to edges. Sprinkle the remaining brownie pieces on top of the ice cream and finish the pie with the sauce. 

Place in the freezer for 2 to 3 hours or until frozen through. 

Prosciutto, Apple, Goat Cheese & Cider Sauce Flat Bread

The name may be a mouthful, but since it will be a rather delicious one, it shouldn't be a problem. I just love the combo of prosciutto, apples, and goat cheese. I made a grilled cheese with these ingredients last year and I knew I wanted to make a similar flat bread version this year. I was not disappointed. 

This flat bread is super simple to put together and every bite is packed full of flavor. These ingredients just pair so well with one another. This could be a simple week night dinner or you could whip one up as an appetizer when you have company. 

I made this with puff pastry, but you could easily swap it out for pizza dough. 

Puff pastry (thawed)
1 granny smith apple (sliced)
4 -6 oz goat cheese 
4-6 pieces of prosciutto (sliced thin)

Whiskey Cider Sauce
1/2 cup brown sugar
1/2 cup apple cider
1 oz bourbon
1 tbsp spicy brown sugar
1 tsp chili powder

On a pizza pan, lay the puff pastry. Use your fingers to smooth it out. Liberally top the puff pastry with the prosciutto, apples and, goat cheese crumbles. Pre heat the oven and start the sauce.   In a small sauce pan, place all remaining ingredients. Turn heat on high and whisk continuously, until sauce begins to bubble. Lower heat to medium and continue to whisk until it begins to thicken. Once it has thickened, using a spoon, ladle the sauce over the top of the pizza. 

This is a dish that you need to pay attention to. I have made in three separate stoves and each stove had a completely different baking time. I would say about 15-20 minutes. Just make sure to put your eyes on it at about the 15 minute mark to make sure it hasn't begun to burn. Once the pastry is a nice golden brown, the flat bread is ready. 

Pumpkin Spice & Butterscotch Monkey Bread

I am sure most of you have seen the videos going around on facebook for monkey bread. Every time I see one my mouth begins to water. Doesn't matter how many years I have been making these. Doesn't matter if I had just eaten one the night before, every. single. time. I see the videos I must have monkey bread. It is so easy to make. It is so delicious. It always looks incredible. Heck, it always tastes incredible. Plus, you can make so many versions. One version I have for you today is pumpkin spice monkey bread with butterscotch sauce and heath bar bits. It is so delicious and was a complete hit at the birthday party when I served it. 

Ingredients

3 to 4 tubes refrigerated biscuits

1/2 cup sugar

1/2 tbsp pumpkin spice

1/2 tbsp cinnamon

1/3 cup butterscotch sauce

1/2 cup heath bar bits

Preheat oven to 350 degrees. Grease a bundt pan. Cut each biscuit into quarters.  Dump the sugar, pumpkin spice, and cinnamon in a large ziplock. Add in the biscuit pieces and shake to coat. Drop the pieces in the coated bundt pan and fill about a third the way full.  Cover with half the heath bar pieces and butterscotch sauce. Fill the pan with the rest of the biscuit pieces, aiming sure to not fill more than 3/4 of the way full. Then use remaining heath bar pieces and pour the remaining butterscotch sauce over the biscuits, doing your best to cover as many pieces as possible.  You can always use more butterscotch sauce if you feel it needs it. This is a recipe that you really can't mess up. Do your thang now. 

bake in the oven for 30-40 minutes until edges are a nice and crusty and don't forget gooey!

After it cools for about half an hour, place a plate over the bundt pan and slowly turn over to release the monkey bread. This is when you sneak a few bites in when no one is looking. Go ahead, I won't tell. 

Also, am I the only one who thinks of My Big Fat Greek Wedding every single time I type bundt pan? There is a new one coming out in the spring, I can't wait to watch it. Preferably while I am eating this;)

If you can't get enough of the butterscotch, pumpkin, and heath bar combo, check out my other blog for this yummy donut hole recipe. 

Dark & Stormier

One of the few cocktails that my husband and I both enjoy are Dark & Stormys. They are very simple to make and while you can enjoy them all year round, I particularity like them in the fall. The spice just seems to warm you right up. 

I began trying to think of ways to put a twist on this classic and there really wasn't too much I wanted to do differently as it's quite delicious on its own. This cocktail only consists of two ingredients: ginger beer and spiced rum. What exactly can you do to mix it up? Enter Ginger cider and it keeps what makes it so delicious with just the slightest differential. 

If you can't find ginger cider, you could just use equal parts ginger beer and apple cider. I really like how the ginger cider tastes though. It isn't too overwhelming and you get the perfect balance of apples and ginger, two of my absolute favorite flavors. 

I made these for a get together and my pictures really didn't turn out and my friends really didn't want to wait for me to get that perfect shot. Blogger fail or a sign of a good time;) But I wanted to include a photo of a proper Dark and Stormy just so you could get an idea of what the layering effect looks like. I took this photo at my birthday dinner at one of my favorite local places, Driftwood Southern Kitchen. 

The ingredients may be a little different but the premise is really the same. I hope you try this cocktail and love it as much as I do.

Dark & Stormier

4.5 oz ginger beer
1.5 oz Dark Rum
lime wedge

You can totally just dump these in a glass and enjoy or to get the layering effect, pour the ginger beer in first and then add in the rum. 

Pumpkin Chicken Chili

Chicken chili is one of my favorite meals. It is so simple to put together, there are so many different versions you can make to mix it up. Plus...it lets me use my favorite kitchen appliance: my crockpot! I will take any excuse to use the crockpot. I love coming home from a long day out and the aromas of dinner greeting me as I open the door. 

This particular version is great for fall and I actually have made it a couple different ways (mainly due to not always being able to find the different ingredients) and I will list my favorite first and then give you the substitution ideas in case you can't locate them all.  Pumpkin just adds a layer of flavor that takes this dish to another level. 

I stock up each September when the salsas come out just so I can make this year round. I love it that much. 

Pumpkin Chicken Chili

1 lb boneless chicken breast
1 jar pumpkin salsa
1 can black beans
1 small bag frozen corn
1 packet chili seasoning
6 oz pumpkin beer
2-4 oz chicken stock

avocados/sour cream/cheese and anything you like to top your chili with.

Place the chicken, salsa, beans and corn in your slow cooker/crockpot and then top with the packet of chili seasoning. Pour the beer and chicken stock over the ingredients and stir together, just to combine. Cook on low for 6-8 hours. 

And depending upon how long you will be away from home and how much liquid this soaks up, you may want to add more beer or chicken stock. Just eyeball what you think. I have used as much as a whole bottle of beer and as little as 5 oz. So much of this depends upon the type of cooker you have, more liquid will always be better than burned!

If you can't locate the pumpkin salsa ( I have found it at Aldi, Trader Joes and Fresh Market) Use 1/2 cup pumpkin puree and any kind of salsa you prefer.

linking up with freedom fridays

Big Apple Bites

Every few years my husband sends me to NYC for culinary classes. This year it was at the famed International Culinary Center. After going back and forth for months over which class I was going to take, I chose french pastries and the class was held the last weekend of July. 

The city is one of my absolute favorite places and I think I probably know it better than Raleigh. There is nothing better to me than being able to go and really have no set plans (minus the obvious reason I came, but that was only for 6 hours out of 5 days;) and just being able to wander and find spots to stop in when the urge hit me. 

This trip I stayed with one of my good friends, Allie at her apartment in the East Village. It was really fun to experience the city though her eyes this time because just four years ago I played tour guide for her and took her all around on her first trip to the city. We did no touristy things because she lives there and I have done them all ten fold. So we basically ate our way through the city and these were my favorite goodies from the weekend. 

 an amazing cinnamon sugar donut from Dough. Oh my gosh! So tasty!

A pork taco from Los Tacos in Chelsea Market. 

These came from...me! That's right, these are what I made in my class. it was such a cool experience and I can't wait to try my hand at making them on my own here at home!

 No questions asked...other than Italy, best pasta I have ever had. And I am still not over the shock that it cost 26 bucks for this, a pitcher of sangria and a fried eggplant appetizer. Hello, EV. I heart you. This was at San Marzano. I will be back!

Fried Cheese curds in buffalo sauce. Look at that view! Smorgasbord festival was beyond what I imagined!

 Yummy taco! It was one of the better tacos I have ever had! I want one now.

 This was some fried macaroni and tomato sauce concotion. It was ok, not my favorite, but other people were falling over themselves for it so I think it was just me. hahaha

 This place was such a good find and let me tell you about their truffle macaroni...Yum!

 I had to have Korean Fried Chicken as it is one of my favorite things. I found this cool spot in Koreatown called Turntable and I had to climb the darkest, seediest staircase I have ever been on to get upstairs. It was really cool. I thought it was good but quite honestly...the one in Raleigh is still the best I have been to in the country;)

 Happy hour and a rooftop bar are bacically the quickerst way to my heart. I really liked this small pub in midtown. When we are back next month for a wedding, I discovered this place is about 2 blocks from our hotel. 

 My last stop in the city was to meet up with a friend to have drinks and chat, she chose this place near her office. I got to play Ms Pac-Man so basically my life was complete. 

There was also the best bagel of my life (with birthday cake cream cheese) macaron ice cream sandwich, and a bar that specialized in pretzels...all not shown because I was too busy stuffing my face to snap good pictures. 

linking up with Wanderlust Wednesday

Red Velvet Mudslide

If there is one drink that I am known for making (other than anything involving bourbon!) it is probably a mudslide. I've made a caramel one, a butterbeer one and the list could go on. It is pretty much one of my favorites. This particular version I made the first time a few years ago. After a few go rounds, I think I have perfected it. 

Or at least perfected it to my taste...and isn't that what matters;)

I figured that Valentine's was the perfect time to debut the final go round. or really, 365 days a year is probably just as good a time as any to indulge in anything with the name red velvet it it. 

It is rather sweet and adding the baileys and kahlua do nothing to help out with this. So, if you are not a lover of the sweets, save yourself and do not attempt to drink this delicious concoction at all. 

That just means more for me!

Red Velvet Mudslide

2 large scoops Red Velvet Ice Cream

1 oz Baileys

1 oz Kahlua

1/2 oz whipped vodka

Place in a blender with a small amount of ice and blend. I have discovered that sometimes I need to add ice cream to make it thicker or add some cream (or more booze!) to make it more of a drink. 

This is soley based on your discretion and you really can't go wrong. 

Also, the second time I made this I used bourbon instead of vodka. 

All I can say is "Come to Mamma!"

and I used Ben and Jerry's red velvet.

linking up with Kristin

Crockpot Chicken Salsa Tacos

I really love creating and adapting recipes and rarely make the same recipe more than a few times a year...and then there was this. Probably one of my favorites and it is so simple that whenever I am in a hurry...this has just become my go to. 

You can make this recipe completely from scratch as I have done a few times...homemade salsa and taco seasoning. I really enjoyed those versions as well, but the simplicity of taco packets and the variety of different salsas on the market means I usually go with 'semi homemade' 

You really can mix this up each time. Sometimes I use green salsa but this last time I used spicy peach and the flavors just exploded off one another. If you want it more filling, add in corn or black beans. 

The options are endless!

Crockpot Chicken Tacos

1 lb chicken breast/tenderloins
1 packet taco seasoning
1 jar salsa
4 oz beer
4 oz chicken stock
1/2 lb zucchini (cubed)
extra pack of taco seasoning (optional for taste)
soft tacos/tortillas

Place the chicken in the crockpot, dump in the salsa and taco seasoning. Pour the salsa on top and then pour the beer and stock over it. Stir it and place on low for at least 5 hours and up to 8. About an hour before you plan to serve the tacos, add in the zucchini. Taste and if it needs more flavor, add in any spices or an extra packet of taco seasoning. 

Serve with cheese, sour cream, avocados or any of your favorite toppings.

Pomegranate Cider Sangria

When we were up in Boston for Thanksgiving, I was super pumped to find a variety of cider flavors. They had the standard apple and then on top of that - cranberry, pear and pomegranate, I immediately ditched my plan for apple cider mimosas for Thanksgiving and went with a pomegranate cider sangria instead. 

There are not enough words to describe how delicious this ended up being. plus, it was so very simple to throw together in a quick moment! All you would have to do if you couldn't find the pomegranate cider all you would have to do is add a cup of pomegranate juice to the mix! And I often times make my own sangria, but for this instance, the sangria wine worked perfectly! Less steps to worry about and you can grab a bottle for less than $10.

I also think this would be a great choice for any holiday gathering or even for a New Years Party! You can make a big batch of this and it goes a long way! 

Next time I think I want to try this warmed up, would be perfect to drink while I binge watch Hallmark movies...and drive my husband crazy;)

To really drive home how delicious this is...my mother in law rarely drinks alcohol. She had two glasses. That is all you need to know to run and make this. Soon!


Pomegranate Cider Sangria

1 bottle sangria. 
1/2 gallon pomegranate cider 
1 cup spiced rum 
sliced apples
pomegranates

*champagne (optional)


In a large pitcher, place the apples and pomegranates. Pour in the sangria, cider and rum. Stir thoroughly and chill for at least an hour. The second glass I had, I filled my glass half way and then topped with champagne. I got the best of both worlds when it came to my mimosa addition;)

linking up with Pin Junkie

Maple Bourbon Cannolis

I have never been the largest fan of cannolis. I think it is in large part that I am not big on sweetened ricotta. I have tried to love them, it's just never happened. Then I came across the empty shells at our local market and I got to thinking about how I could make them so that I may enjoy them. 

My answer came in the form of another Italian cheese: mascarpone. (I am aware in some circles this is sacrilegious and I am prepared to deal with that. My last name is Baldassari people, I get it;)But... I have made quite a few versions so far, and this simple combination of some of my go to favorites quickly became a favorite. 

You can always make your own cannoli shells but I found these at the grocery store bakery. Since I purchased them empty, they only charged me half price. Score! If you want the recipe for homemade cannoli shells, I recommend this one.

Maple Bourbon Cannolis

12 mini cannoli shells
6 oz mascarpone
2 tbsp powdered sugar
1/4 cup maple syrup
1 1/2 tbsp bourbon
1/4 cup whipping cream
1/4 cup chopped pecans (optional)

In a mixing bowl, whip the mascarpone for about 2 minutes on high, change the speed to slow and add in the powdered sugar, maple syrup and bourbon. Combine together and then slowly add in the whipping cream. Slowly bring the speed back up to high and beat until you have a super thick whipped cream consistency.

Place in a piping bag and pipe into each end of the cannoli shell. If desired, roll each end in the chopped pecans. 

Refrigerate for at least two hours. 

*Notes, if you would like a sweeter flavor, you may want to add a little more sugar. You could also add more bourbon. Once when I made this, I had some extra filling left over. I rolled it into a ball and froze it, then rolled the chopped pecans. Served with vanilla wafers as a dip. You can always find a purpose for leftovers;)

These would be the perfect treat for any holiday gathering you have coming up! Enjoy!

Linking up with Freedom Fridays lady bug blessings pint sized baker hun what's for dinner

Bourbon Cranberry Cider

I have said it many times, but I will say it again...Fall is my favorite. And few things remind me more of  this fabulous season than Apple Cider and bourbon. Add cranberries to the mix and you pretty much perfect any scenario. 

I have made a few different cocktails with these mixes before and this was a quick one I came up with before a recent party. I went with what I had on had and the result ended up being exactly what I had been hoping for. Refreshing and light but with bold flavors. 

Bourbon Cranberry Cider

3 oz Apple Cider
1.5 oz Cranberry juice
.5 oz lemonade (optional)
1 oz bourbon

Combine all ingredients, shake or stir and serve over ice. I rimmed my glass with cinnamon sugar rim and garnished with granny smith apples and frozen cranberries. 

I used just this small amount of lemonade because I liked the added flavor but I abstained the second time I mixed this up and it was just as good. I also just used the frozen cranberries instead of ice the second version. The one step I will say is a must in this recipe is buying (or making!) FRESH apple cider, this makes a world of difference!

Shuckers Grill Deal Saver

You guys know there are few things I love more than a good deal and I stumbled upon a great one going on right now on Dealsaver.com! They are offering $40 worth of food for only $20 at the new Shuckers in downtown on Glenwood Ave. 

I know I will be buying the deal, what about you? I can't imagine why you wouldn't!

Here is the link, go get on that!

Shuckers Grill Deal Saver

Tuscany, Pretola Inn

While we stayed in Tuscany, we were able to stay at the Inn that my husband's family owns and what an experience it was. This inn offers the most spectacular views and the food. I could go on about the food for days.

We were able to stay in the upstairs in a quaint room with a nice sized bathroom and a queen bed. It was exactly what you think of when you conjure up images of a stay in Tuscany. There is so much history here, as the building was originally a farmhouse built in the 1600's in the medieval village of Gragnola.

The location is an easy drive to Pisa, Cinque Terra, La Spezia and Parma. You are able to gaze upon the Apuane Alps while taking a dip in the pool. You are close to castles and also the small village of Gassano. Which happens to be where our family is from and so many still reside.

On our first day at the Inn, we were celebrating the 80th birthday of my husband's great uncle and the food came and came and came. and somehow, each new dish brought about a new explosion of flavors.

We stayed up late in to the night drinking wine and the men enjoyed some Tuscan cigars. As I sat there, I was almost in dismay that I was actually experiencing this particular moment. It was as if it was a dream.

And each morning, Roberto created us a breakfast that you would be pleased to experience just once, much less five days in a row. Fresh toasted bread with homemade butter. Honey and jams. Cappuccinos. and my favorite part of each morning, omelettes with pancetta. And the pancetta is from their very own hogs!

Our last night there, we had another amazing meal with the most succulent dishes. The meats and cheeses seemed to never stop. Fresh pasta made that afternoon and a homemade chicken soup with cheese raviolis. Best soup I ever thought of having.

And the night ended with an amazing tiramisu.

If you are ever looking for a spot that is both relaxing and will tempt your taste buds, I fully recommend Agriturismo Pretola.

Get Shucker Punched

I actually did at one point this week;) Shuckers is predominantly a seafood restaurant that, to put it mildly, also does their cocktails rather well. And most recently my favorite one is the Shucker punch. And it's pink. I mean...yes, please. C'mon, I can't drink straight bourbon alllll the time!

But I digress as there is so much more to this place. The original was a literal stones throw away from us and a few years ago they moved more into Wake Forest. The location is nice and roomy and they have a fantastic patio. Everyone knows how I feel about my al fresco dining. All year long. 

And, the even better news is that they just opened a new location in downtown on Glenwood. Perfect place to start off your night. They have a huge bar and I am already trying to think of a reason to celebrate so we can have use of their private dining room. 

My husband loves their oysters, which I believe you can order in half a dozen or a full dozen. Or there are the moments he goes for The Big SOB. And it's as filling as the name implies.

 Although, if I had to stage a bet, it would be that his favorite menu item is the bacon wrapped scallops. We all know my thoughts on bacon, I think it is safe to say I think every meal should include it. And my pesky allergy to certain shellfish leaves me salivating at the table as he orders it. But if he couldn't order foods based on my allergies, the man would never eat;)

I try to change up my dish when we visit and I usually wind back up in the same place...salmon. They just do it so well there. I often times order the Jack Daniels salmon but more so get the plain grilled salmon and choose one of their signature sauces. I have tendencies to lean towards the pineapple salsa.  And each time I order the roasted red potatoes, so good. I just got hungry again. 

For dessert I think they have multiple items, I really do, I am not sure because I have been hypnotized by the bread pudding and my mind has only a one way track when it comes to the dessert. One of the best I have ever had. 

And if you are not the biggest seafood fan or if, like me, you have certain allergies...never fear, they offer so much more than just seafood. Wraps, sandwiches and I really enjoy their ribs.  So much more, just check out their menu on line!

If you are Gluten Free, they also offer a menu with a plethora of options, We had friends visiting from Boston a few years ago and ended up eating at Shuckers. He has a severe case of celiac and is always cautious of eating out and they took great care of him. 

However, let's not kid ourselves...their hushpuppies. I think they really should just change the name to crack puppies because I cannot stop. More than once I have gone and eaten way too many of those pops of perfection and then...had to box my meal to go. I wish I was sorry. I am not.

If you have a chance, I definitely recommend heading to either location! This will also be up on the Raleigh Revealed section of my other blog, The Whimsy One. 

This is my Friday Favorite of the week. What's yours?

Strawberry Cheesecake Icebox

One of the easiest things I usually choose to whip up for company is an icebox cake. I have made so many version and each one has been a hit. This is actually a twist on a dessert I grew up on called "chocolate eclair cake" 

If you ever need to make something quick that is sure to go over well with your guests, make this dessert. That is almost an order.

This is pretty similar, just missing chocolate and adding strawberries. I think the next time I will actually use chocolate wafers and have a "chocolate covered strawberry" of sorts. 

Here is my version of this tasty and simple treat. You can't go wrong.

1 package of graham crackers
1 package cheesecake pudding
2 cups milk
1 tub cool whip
1 cup sliced strawberries

make the pudding according to directions and let set up for about ten minutes in fridge. Lightly combine with cool whip. In a 9x9 pan, place a layer of graham crackers, top with a layer of the pudding mix, top with sliced strawberries and layer until you run out. Top with sliced strawberries. 
 Place in fridge for at least 6 hours. 

it melts together and tastes like the most delicious cake. I think my favorite is usually the second day...if it has lasted that long;)

notes***

You can easily double this for a 9x13 pan. I have used cherries and mixed berries in this recipe. You can also drizzle melted chocolate over the top. I have also made with flavored coffee creamer instead of milk. Your choices are endless.

The Holly Inn

On our last trip to Pinehurst, we had lunch at our usual spot, the historic Holly Inn. Established in 1895. This is where we usually stay when we are in Pinehurst overnight, but for this trip, we were only there for a few hours. 

I love the old bar and how they serve you house made chips as you sit down. I haven't quite figured out what seasoning they use, but I am addicted!

Wiki went with a burger and I chose the prosciutto, havarti and chicken sandwich on focaccia. Perfect choice as it is one of the best sandwiches I have ever tasted. The flavors pair so well together and, other than sourdough, I would choose this over a bun any day. Crispy bread just lends itself to a better sandwich.

Booth Bay Harbor: The Lobster Dock

The only thing that makes a delicious meal even better is the view from which you eat it. And this place serves up both. 

Last summer, we found ourselves in Booth Bay Harbor, Maine and after walking around this captivating town...all I had on my mind was food. There was no shortage of choices and on our walk, we came upon The Lobster Dock. 

I am not sure if it was the smells emitting from their kitchen or the view that beckoned us, but whatever it was that landed us there...thank the good Lord. Delicious!

Tony got a scallop po boy and a cup of chowder and I got the fish nuggets. I think it was fried cod.  We waited in line for what seemed like forever and then you give your order that you have studied from the chalkboard menu. We scouted and spied a couple getting up and had the perfect view to drink our beverages while we waited for food.