Pumpkin White Hot Chocolate

As the weather slowly makes it’s transition from Summer to Fall I gradually start to think of “The Crockpot”. You know that wonderful time saving pot that every college student, newlywed, bachelor and wife needs in their life. I mean it’s just pure genius. Which recently prompted me to ask the question, who was the smart guy who invented this masterpiece? Here is what I found. A brief little history on how it came to be:

“The Crock Pot  invented by Irving Naxon, in 1938, while he was trying to make his grandmother’s “Cholent Stew.” Cholent was the name given to a meal eaten on Saturday, the Sabbath, by Eastern European Jews known as the Ashkenazim. Naxon’s unit consisted of a ceramic pot that was heated by electric coils.

Naxon was the head of Naxon Utilities Corp., which originally marketed the slow cooker as Naxon Beanery All-Purpose Cooker. This small company was bought in 1970 by Hack Miller’s Rival Manufacturing Co., and then reintroduced the Naxon Beanery as the Crock-Pot. It has been popular ever since. People loved it for creating easy one-pot meals, and it was a great way to slow cook cheaper cuts of meat, making them tender with very low cooking temperatures over long periods of time”.

There are hundreds of things that can be made in it. Our family favorites have been slow roasted garlic chicken, beef stew and hot artichoke dip to name a few. Today we will use it to make Pumpkin White Hot Chocolate. I call it dessert in a cup!


The best part  -There are only 6 ingredients

Pumpkin White Hot Chocolate
Recipe type: Hot Beverages
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups heavy cream
  • 6 cups milk
  • 1 (12 oz) package high quality chocolate chips
  • 1 (15 oz) can pumpkin puree
  • 1 Tbs pumpkin pie spice
  • Whip Cream
  1. In 5qt slow cooker mix your sweetened condensed milk, heavy cream, milk, chocolate chips, pumpkin and pumpkin pie spice and stir well to combine.
  2. Heat on low for 3 hours or high for 1.5 hours stirring frequently.
  3. Pour desired amount in glass and top with whip cream and pumpkin pie spice if desired.


Tony’s Famous- Mai Tai

So everyone has that “Favorite Cousin” in their life and I would have to say that out of my hundreds of cousin’s my ultimate favorite is “My Sweet Cousin Tony”.


Since childhood he has always been constant and solid in my life. You want a guaranteed good laugh and a the most memorable Mai Tai that will send you to the islands and back then you would want to pay a visit to Tony’s House. Speaking of Tony’s house it’s like stepping back into “Vintage Island Life” in the 1960’s. No kidding with the amount of vintage island decor and mementos that his house holds, he could very well charge admission to the pubic. Yes our Tony loves everything about Island Life (Even though his little slice of island paradise is located in Indio, Ca………



So back to the Mai Tai. Tony has become quite famous for his mix master talent of finding the perfect formula for this very special cocktail. So without further delay I give you his secret, which he gladly shares with you!


Tony's Famous- Mai Tai
Recipe type: Cocktails
  • 1½ oz Pineapple Juice
  • 1½ oz Light Rum
  • 1½ oz Dark Rum
  • 1½ oz Fresh Lime Juice
  • 1½ oz Orange Curacao
  • 1½ oz Almond Syrup
  • Garnishes:
  • Maraschino Cherry
  • Fresh Pineapple Wedge
  1. Mix -Pineapple juice, light rum, lime juice, orange curaçao and almond syrup together with ice in a shaker.
  2. Pour mixed drink in a glass and top off with the Dark Rum and Garnishes.



A Short History Lesson of The Mai Tai

  • Trader Vic’s story. In the 1930’s, Vic Bergeron owned a restaurant in Northern California called Hinky Dinks, which was decorated with an Eskimo theme. Things like snow shoes and old bear skins were hung on the walls. Legend has it that Bergeron had been to Hollywood around 1934, where he saw Don the Beachcomber’s restaurant. He went back to Hinky Dinks, redecorated it with things from the tropics, and opened his first Trader Vic’s. As for his Mai Tai, another legend has it that in 1944 at Trader Vic’s, he wanted to make a special drink for two friends visiting from Tahiti. He combined a gold Jamaican rum, Orange Curacao, rock candy syrup, French orgeat, and fresh lime juice and served it to them. His friends took one sip and allegedly said: “Mai Tai roa ae” which is Tahitian for “out of this world, the best.” He then named the drink the Mai Tai, added it to his menu, and later served it throughout his chain of Trader Vic’s restaurants.


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  •  Tony & “His Cat Son” Mr. Dewey – We love our Dewey he’s a rescue and he loves living the island life with his mom and dad…………………………………………………….








Moscow Mules

So here is the small story behind one of my favorite Summer Cocktails:


The Moscow Mule is a vodka-based cocktail with the unusual addition of ginger beer. Vodka was still relatively unknown outside Russia and Central Europe in the years following World War II. Heublein president John Martin had recently purchased the Smirnoff name and recipe for his American company, and he was out to promote his new product. As the story goes, Martin stopped off for dinner and drinks at the Cock ’n’ Bull on Sunset Strip, where his friend, owner Jack Morgan, was struggling to sell his homemade ginger beer. Add to the mix another friend who had inherited a large collection of copper mugs—and shake with a massive dose of publicity and a wedge of lime—and the Moscow Mule was christened!

Moscow Mules
Recipe type: Cocktails
  • 1¼ oz vodka
  • 3 oz ginger beer
  • 1 tsp sugar syrup
  • ¼ oz lime juice
  • 1 sprig mint
  • 1 slice lime
  1. In a copper mug or cocktail glass, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
  2. ** Other tasty additions that can be added for variety and extra deliciousness- muddled fresh blackberries, strawberries or blueberries.


** Tasty Tip- This beverage will not taste the same in a regular glass- If you are able to pick  up some Copper Mugs they make all the difference!


  • To all the Mules I’ve Loved Before








Missy’s Spanish Sangria



I have always had deep affection for Sangria. I mean you are mixing loads of fresh fruit with wine! How could one go wrong? Well believe me I have “Gone Wrong” over the years in trying to perfect my perfect unique ” Missy Mix Sangria” and I think now that I’m well into well (My Forties, sigh) I can confidently say “Yes” I found the fountain of beautiful, fruity, aromatic, intoxicating Sangria. I say this because I have yet to hear any complaints. This makes for a wonderful compliment to a Paella Party or even can be served with some of your favorite tapas. I would say that the most important ingredients for this fabulous cocktail is (1) Time and (2) LOVE……………..


Missy's Spanish Sangria
Recipe type: Cocktails
  • 1 bottle of red wine (something fruity that you would drink on its own.)
  • 2 large tangerines (or juicy/sweet oranges), juiced
  • ½ orange, sliced into thin rounds
  • ½ orange, peeled and diced into chunks
  • ½ lime, juiced
  • 1 medium organic apple, fuji or honeycrisp, diced thin
  • ½ cup frozen organic blueberries
  • 1 small box fresh raspberries
  • 1 cup black or red organic grapes, sliced in half
  • 1-2 shots of brandy, high quality
  • 1 cup concord grape juice, organic
  • 1 cup simple syrup
  • Choose one:
  • 1 cup of champagne
  • OR
  • 1 cup of sparkling apple or San Pelligrino orange soda
  • *For a lighter alcoholic beverage choose sparkling juice
  1. Prep all your fruit. Slice the apple into tiny diced bits, halve the grapes, slice thin rounds of one ½ orange and chop the other ½ orange into chunks. Place the apple, grape and orange bits into a large pitcher.
  2. Juice your tangerines and lime. Add this juice to the pitcher.
  3. Add your brandy to the pitcher. Next, do a swift swirling of the fruit and brandy. This will help the break up the fruit flesh and release those yummy fruit essences.
  4. Add the wine and remaining fruit juice to the pitcher. Add the raspberries, the frozen blueberries - this will help chill your sangria without watering it down. Stir well.
  5. Add the sparkling beverage selection, or you can top off each poured glass with a bit of something sparkling, whatever you prefer.
  6. Allow your sangria to chill in the fridge for at least a half hour. The sangria fruit flavors will expand and increase as the fruit marinates with the wine. The longer you can let it marinate a few hours before serving, the better. To serve: You can pour it over ice if you'd like, or simply serve cold.