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Our family welcomes you and thanks you for stopping by to visit. We are delighted you have taken a few minutes out of your day to spend with us. We are Joe and Jessica. We have two children and one very regal beagle! We post often and it usually includes details of our Christian faith; life here in the South; entertaining our family and friends; tales of our travels; as well as the daily adventures of having two children. Oh, and our passion for Alabama Crimson Tide Football!
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Thursday, March 4, 2010

Foodie Friday

Foodie Friday 

Please join Gollum for more Foodie Fridays!!!
This week I am showcasing a crown roast and a grasshopper pie.

Let me recommend asking the butcher for the
WHITE "hats"
otherwise you might get the color ones.


Have your butcher prepare a crown roast.

Put on rack in roasting pan 
and season with salt, pepper to taste and rosemary 
or any seasoning of your choice.
This really is a dish that can be customized to your taste.
 Cover rib ends with small pieces of foil while roasting.
Roast in 325 degree oven until meat thermometer
registers 170 degrees.
Loins need to roast to 170 degrees only although 
other pork cuts done at 185 degrees.
A 14 rib crown roast will take about 4 hours.
About 30 minutes before end of roasting time 
mix apricot preserves and honey and brush on ribs. 
Complete roasting.
Once you have removed from oven
place the little hats on each rib and serve!


And as we are getting ready for St Patrick's Day
how about a 
Grasshopper pie?


25 chocolate sandwich cookies

1/2 cup butter, melted

2 cups marshmallow creme

1/4 cup creme de menthe liqueur 

2 cups whipping cream

  1. Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan or pie plate.
  2. In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.  

I hope you  enjoy!!

Thanks for dropping by Y'all!



ohh yummmm, I will try this for Easter! Thanks!!

Allie and Pattie said...

Wonderful! This looks like a meal to remember!
xoxo Pattie

Jo said...

Hey, I've always been afraid I would mess-up a crown roast but you make this seem easy, I think I'm gonna try it, thanks. And the grasshopper pie is perfect for St Patrick's Day.

The Quintessential Magpie said...

What an amazing, rib roast! And the desert looks delicious, too.


Sheila :-)

Michael Lee West said...

Bandwidth cooked this for my mother and brother, only he had the butcher cut the roast. He will have a fit when he sees the "hats." He tried to find some and couldn't (Publix said, Um, hats???)
Your grasshopper pie looks divine!

Teresa @ Grammy Girlfriend said...

Oh how you inspire me....I have sent your blog to several non blogger friends of mine...just for them to enjoy