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***Seeing Stars***

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From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A balanced version based on the classic Teeny Weeny Woo-Woo of the 1980's."

Recipe #255324

I love this recipe's name! From "Mr. Boston All-New Official Bartender's and Party Guide". Great book!

Recipe #265892

This could be used as a dip or a spread. I made it up when I realized I needed it for a recipe I was about to make: recipe#204602. I thought it turned out very flavorful and yummy.

Recipe #220431

Created for RSC#12. If you like sweet, cold, creamy, cherries and chocolate this is for you!

Recipe #317869

I love this hot or over ice.

Recipe #206892

Since my Recipe#206892 has received rave reviews...I decided to play with another favorite flavor combo...cinnamon and chocolate...Yum! Any strong brewed cinnamon flavored tea should work or chai. My favorite is Celestial Seasonings Bengal Spice...I love it with just Splenda and creamer too...it tastes like hot cinnamon candies!

Recipe #214113

Got Caffeine? From "Mr. Boston All-New Official Bartender's and Party Guide". Great book!

Recipe #265896

So-called because it is a cracker! It's very simple to make and delicious to sip. Refreshing & Tart! From Complete Home Bartender's Guide.

Recipe #219755

From "Mr. Boston All-New Official Bartender's and Party Guide". Great book! I may try this with pureed frozen peaches and diet 7-up.

Recipe #265900

From the Splenda website.

Recipe #255175

From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "For those who love the taste of toffee and chocolate after dinner. Plus, it's real creamy."

Recipe #255277

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf

Recipe #257499

From "Mr. Boston All-New Official Bartender's and Party Guide". Great book!

Recipe #265899

From Martha Green's Cooking Things on our local public radio.

Recipe #207252

I made this up when I was making recipe#257051. It turned out pretty good! I decided to post it as its own recipe for those that want to make just it. It tastes more like caramel but when I read the definition of caramel it's white sugar that is browned and butterscotch is brown sugar cooked with butter. Anyhow...this could be made even more flavorful by adding orange zest, cinnamon or rum extract. Feel free to play with it. If you decide to use regular brown sugar double it because Splenda brown sugar is twice as sweet.

Recipe #257192

From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A delectable orange and chocolate flavor comes to the fore as you stir this."

Recipe #255330

This is from "The Everything Cocktail Parties and Drinks Book" by Cheryl Charming. I'm thinking nutmeg might be nice on it too. Editing to make sugar optional.

Recipe #253727

This is a simple and refreshing non-alchoholic punch recipe. It's from "The Essential Christmas Cookbook".

Recipe #196312

I adapted an old-fashioned recipe to use with Splenda. It turned out very good!

Recipe #196786

From Cooking Light magazine. Spanish for "fresh water", agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. Depending on the ripeness of the berries, adjust the amount of sugar for desired sweetness. Frozen strawberries would be fine in this. I like this with 2-3 times the water or seltzer water for a thinner drink. I also increase the sugar.

Recipe #219814

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