Colorado Bulldog AKA CBD

I was recently asked about this drink we love called a Colorado Bulldog. These are perfect for warming you up on a cold fall or winter evening. It also goes well as a nightcap to your favorite holiday meal. I like to describe them as a White Russian with a splash of cola but just a little different. Oh, and I also actually went back and measured everything out to have accurate amounts for this recipe.

Serve in 1 pint Mason Jar, add in this order.

4-5 Ice Cubes
2 oz Vodka (Big jigger)
1.5 oz Coffee Liqueur (overflowed small jigger)
6 oz milk
2 oz cola

A side note, Steph likes Whipped Cream vodka, I think it makes it a bit sweet. Either way, it tastes a bit like chocolate milk. I also just had an amazing idea! You could add a little cinnamon and nutmeg to it or even sub out the milk for eggnog. Mmmmm, if it wasn't 9:30am I would have to try that right now.

Anyway, when made properly it will fill the mason jar perfectly to the 1 pint line. For those that don't know, this is the thin little line that runs around the jar just under the lid threads.

Chocolate Chip "Fresh Pumpkin" Bread

Chocolate Chip "Fresh Pumpkin" Bread (also with vegan substitution)

At the request of a friend I am finally writing up this recipe. This recipe has been floating around my recipe book on a piece of paper for over a year. That piece of paper spent all of last winter stuck to the side of the fridge. I easily made over 10 loaves of this bread last year.

Italian Eggplant Parmigiana Recipe from our 70's Women's Day Cookbooks

1 large eggplant

salt and pepper to taste

1 cup fine dry breadcrumbs - we used italian bread crumbs from the bins at winco

2 eggs, lightly beaten

cooking oil -- we used vegetable oil - they say olive oil

1 1/2 cups of tomato sauce, heated

1/2 pound mozzarella cheese, sliced

1 teaspoon crumbled dried basil

1/4 cup Parmesan cheese, grated

Wash eggplant and cut crosswise into rounds 1/4 inch thick. Do not peel. Season with salt and pepper. Dip into bread crumbs - Depending on sized of the eggplant, more bread crumbs and egg may be necessary. Place in refrigerator for 30 minutes. Heat about 1/8 inch of oil in skillet. Fry eggplant slices until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper. Line a buttered shallow baking dish with some of the sauce. Arrange a layer of eggplant slices over the sauce. Cover with a layer of Mozzarella slices, more sauce, and a sprinkling of basic and Parmesan. Repeat in layers until the dish is full. Bake in preheated moderate oven - 350 degrees for 25-30 minutes. Makes 6 servings. 

Brandon probably put more mozzarella on top... so more than it calls for. it was super yummy. Best egg plant Parmesan I've ever had. I copied this directly from the book from the 70's... so absorbent paper is probably paper towels. :)

Steph's Mom's Tuna Casserole

My mom's tuna casserole, we used chicken and added some onion.