Summer’s around the corner and everywhere you look someone is offering you their take on chilled soup, you’ve got your traditional gazpacho soups, avocado soup, ginger soup, cucumber soup, assuming you’re not Bubba Gump, I think you get it.  Here at Things Your Mother Never Taught You, we like to give you options, so for those of you not WOWed by the prospect of blended tomatoes for you fine people I bring you my Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy, an off beat starter with a bit of WOW factor….it’s a like taking a bedazzler to your shin-dig.  This little sparkler is featured on my show tonight…which I know you will all be watching with baited breath.

Ingredients

• 3 cups peeled, pitted and diced peaches
• 1/2 cup peach schnapps
• 1 cup dry white wine
• 1 handful mint leaves
• 1 jalapeno, seeds removed depending on desired heat
• 3 tablespoons sugar
• 3 tablespoons heavy cream
• Crystalline sugar, for garnish, optional
• Cotton candy, for garnish (can be found in the candy aisle of most grocery stores)
• Special equipment: shot glass ice tray (This tray freezes water to make ice shot glasses, or “ice bowls”, and are available at most kitchen supply stores)

Fill a shot glass ice tray with water and freeze overnight.

Combine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.

Common!  What are you waiting for, bedazzle that chilled soup of yours! Brookie P style!

• 2 cups crushed graham crackers
• 5 tablespoons softened butter
• 1/2 cup granulated sugar, plus 2 teaspoons, divided
• 6 ounces pop rocks 
• Nonstick cooking spray
• 1 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/4 cup lime juice
• 12 ounces cream cheese, room temperature

Directions:

Combine the crushed graham crackers, butter, and 2 teaspoons sugar in bowl and mix until incorporated. Delicately fold 3 ounces of pop rocks into the mixture.

Spray the bottom of a 9 by 13-inch cake pan with nonstick cooking spray. Gently press the crust into the pan and freeze for 30 minutes.

With a handheld mixer or in a standing mixer with whisk attachment, whip the heavy whipping cream. While mixing slowly add in the remaining 1/2 cup sugar, salt, lime juice, and cream cheese. Beat until the ingredients are fully incorporated.

Remove the crust from the freezer. Spread the cream cheese mixture over the crust, level the top and freeze for 1 hour. Remove the cheesecake from the freezer and sprinkle the remaining 3 ounces of pop rocks on top. Cut into small squares and serve.

I’ve spent hours, probably days of my life trying to free the precious strands of jewels (read: costume jewelry) that has gotten destroyed in my jewelry box.  I am not even sure it would be possible to recreate some of intricate systems of tangles going on in these giant clumps of what was once beautiful pieces of jewelry goodness.  That all changed a couple of months ago when I came across the simple two dollar hook at the hardware store.  And Viola, we’ve created something pretty to look at for your closet, bathroom, bedroom wall while managing to keep your jewelry separate and most of all wearable!

One thing I have learned as an adult is that Champagne makes everything better.   Another thing I’ve learned is that Champagne doesn’t always fit into your budget, so when you are shopping for your next bottle of bubbly, keep in mind that Prosecco, the Italian White Sparkling Wine, is a great and less expensive alternative that doesn’t skimp on fine taste.

I’ve always found that dressing any bottle up in a bucket of ice and a flower really sets the mood without breaking the bank.  Tonight when you are cozying up to your loved one (to watch Private Chefs of Beverly Hills on Food Network, wink wink) pull out a bottle of bubbly and put that baby on ice.  

I think Bette Davis put it best when she said “There comes a time in every woman’s life when the only thing that helps is a glass of champagne.”

It’s true, black is the new black. Every ‘it girl’ on the planet seems to be bitch-slappin’ some noir lacquer up in their abode. It has always been against the rules to paint interiors black because ‘Franz the decorator’ said ‘but darling it makes the space seem teensy weensy.’ Well, guess what Franz? Apparently you can suck it because it doesn’t make spaces seem small and claustrophobic—it actually makes it them feel cozy and sexy. I like it in unexpected places like the bathroom or kitchen a la Kelly Werstler. For those of you who want to dip your toe in the can, as they say, try it above your fireplace for a trial run. 

I get emails via the website all the time asking for tips for how to change up your wardrobe on the cheap and as you know this site is dedicated to entertaining on a budget so today I bring you “The Swap N Meet Party.” This Party is basically the collision of all things awesome: Clothing, Friends, Cocktails, and Food….I mean, is there anything else?

Here’s how it goes: Invite a bunch of friends over who are relatively the same size, set a price point and number of items for each guest to bring and swap away!

We all know that no party is complete without snacks and cocktails, for this party I suggest an oldie but goodie, The Dirty Martini, as this puppy won’t stain any of the clothes if it spills.

Brookie P’s Dirty Martini:

2 oz vodka

1 tbsp dry vermouth

2 tbsp olive juice

2 olives

It’s a great way to freshen up your closet and spend some quality time with your friends!

For those of you still trying to keep up with your New Year’s Resolution Torture Diet, I say stop trying to be Kate Moss (it’s no longer 1994 people) and make yourself a salad that doesn’t consist of lettuce and lemon juice.  Cantaloupe Salad is one of my favorites and very easy to make.

 What You Need:

2 cups diced cantaloupe

1-cup feta cheese

1 handful chopped mint

8 ounces diced proscuitto

2 tablespoons olive oil

½ teaspoon sugar

¼ teaspoon salt

Directions:

Combine ingredients and garnish with mint!  This is an easy one.  Here at Things Your Mother never Taught You we believe there is no need to be complicated unless you are the protaganist in an Avril Lavine song.

Sometimes Mama just doesn’t have the time, money, or energy to do a full bar. My alternative has become making one signature cocktail in bulk…  Here are three libations that are easy to make in bulk. I’m like a Costco of cocktails!

Vodka Mint Lemonade

1 can frozen lemonade concentrate
36 oz. citrus soda (Sprite, 7-up, Fresca)
1 quart of Vodka…yeah baby!
4 tablespoons chopped mint
Toss everything into a pitcher and throw a couple of cups of ice into that puppy. Garnish the glasses with a sprig of mint or lemon slice.

Sangria

1 bottle cheap red wine
4 cups chopped fruit (lemons, oranges, limes, and stone fruits work best)
4 tablespoons brandy
Toss everything into the pitcher and throw it into the fridge for about 2 hours. Take it out and put in 4 cups of ice. Serve this baby up with a little orange garnish and pretend to be a hot Spanish chick for the rest of the evening.

Piña Colada

1 quart pre-made pina colada mixer
16 oz. of light rum (cheap kind ladies!)
3 tablespoon vanilla coffee creamer
1 small can diced pineapple
5 cups ice

Toss it all in the blender. While blending you will OBVIOUSLY sing If You Like Pina Coladas.  Serve your tropical orgasm in a glass and garnish this puppy with some pineapple.

This recipe has strawberries, chocolate, bread and vodka in it.  I refuse to try to sell anybody on this.  For once in my life I can say my work speaks for itself.

Strawberry Chocolate Bruschetta for Grown Ups

2 Cups diced strawberries

½ cup vanilla flavored vodka

¼ cup sugar

2 tablespoons finely chopped mint

¼ cup Nutella or comparable chocolate spread

1 loaf baguette sliced in 1/3 inch slices- This recipe is best done on classic French baguette. Ask your baker to slice it for you if you can.

Directions

1. Combine first 4 ingredients on the list and let soak for at least 30 minutes…the longer the better baby!

2. Lightly toast baguette in the oven. About 5 minutes on 350 should do it. You want your bread still slightly chewy.

3. Spread Nutella on toast and top with 2 tablespoons of strawberry mixture

4. Serve in small lunch sacks (sooo cute!) with other types of bruschetta I suggest putting another slice of bread on top with more Nutella to keep it stuck together like a sandwich!

Tonight is the big launch of PRIVATE CHEFS OF BEVERLY HILLS on Food Network and Mama is getting pretty damn excited!

This week I had the opportunity to see the premiere episode with my fellow Private Chefs and some wonderful members of the blogosphere.  The show is WILD, it’s funny, it’s informative, and did I mention it is WILD.

Keeping in line with the show, the Private Chefs provided the food for the event!   I went with an adult themed picnic basket which included the Brookie P take on a BLT, potato chips dipped in chocolate and a alcohol drenched creamsicle shooter.

On a personal aside, I want to say thanks so much to everyone who has helped along the way to make my dream of getting to work with Food Network come true.  I am one lucky girl…and I can say with a sure heart that my Mom would have been proud.

So hang onto your hats Things Your Mother Never Taught You friends…it is going be a fun season with Food Network!

Here is a decadent little snacker I made at the premeire party…y’all know that I don’t believe in calories and to prove it I give you the chocolate dipped potato chip!

CHOCOLATE POTATO CHIPS!

INGREDIENTS:

1 bag Ridge Cut Potato Chips Lightly Salted

1 bag of Chocolate Chips (I like dark but you can use whateva)

¼ cup coffee creamer (it adds dimension to the flavor…I like hazelnut)

4 tablespoons butter

A dash of Sugar

 DIRECTIONS:

1.   Place chocolate chips, creamer, and butter into a microwave proof bowl and microwave on LOW power for up to 3 minutes or until melted.

2.   Dip potato chips one at a time in to chocolate mixture until the chip is coated half way. Do Not try to to the whole potato chip. Besides sending you into a diabetic coma it tastes better when you only do half. Trust a sister…field experience.

3.   Place on wax paper lined baking sheet and Sprinkle with sugar.

4.   Toss into the freezer for at least thirty minutes.

5.   Serve it up or store ‘em in the fridge.

P.S. These make a fantastic snack for watching Private Chefs of Beverly Hills tonight on Food Network! I know…Shameless!!