My New Normal... an AdvoCare friendly night

Next month marks the one year mark of the beginning of "My New Normal."  Let me explain a little further about where I was a year ago and where I am now. 

Last April, I was weaning my fourth child,  feeling exhausted, fractious, frazzled, and emotionally I was in a gloomy haze.  I  still had baby weight to lose & had no energy for my family.  My attitude and lack of energy seemed to set the tone for the entire family. It was as if my whole family was struggling to function on a day to day basis... only doing enough to get by... nothing more.  This stay at home mom, with a small business on the side, had barely enough energy to get supper on the table much less put the energy into a well- thought-out, healthy meal.  BUT April 2012 was when I was introduced to AdvoCare, and I haven't looked back since. I learned a new way to eat, I lost the baby weight, but most importantly I have ENERGY for my family again! I FEEL like a new woman who is able to give my BEST to my husband, my BEST to my kids, and my BEST to my new business. The coolest part is, it truly is "my new normal." I'm a changed woman. I will never go back to where I was this time last year, because I now have the knowledge of why I was feeling that way. 

With that being said, I wanted my night of cooking club to reflect My New Normal. So, this Thursday night we will have a meal that highlights lean proteins & fresh vegetables with little to no starchy white carbs. I think you will find that it will be delicious & you will never miss the bread or typical desert we usually serve.

Jill-

Frittata

1 pkg organic sliced turkey

1 dozen organic eggs, beat & season with salt & pepper

1 cup chopped bell peppers

Place the turkey slice in a muffin tin. Place peppers on turkey. Fill with egg mixture. Bake 350 degrees until egg is set. (20 min)

Keata-

Cleopatra Salad

Dressing: 1/3 cup olive oil,  1/4 cup lemon juice, 1 tsp Worcestershire sauce, 1 clove crushed garlic,  3/4 tsp salt, 1/4 tsp black pepper

Salad: 1/2 head romaine lettuce, 1/2 head iceberg lettuce, 2 cups seedless grapes, 4-6 oz blue cheese

Croutons: 1 cup small bread cubes, 1 Tbls parmesan cheese

Toss the bread cubes with butter & parmesan cheese in a skillet. Toast over medium heat stirring until golden brown.

Tear the lettuces into large pieces, arrange the greens, grapes, croutons, & blue cheese in a large bowl, pour dressing over salad, toss lightly before serving.

Haley-

Roasted Cabbage steaks

http://www.everydaymaven.com/2012/garlic-rubbed-roasted-cabbage-steaks/#ixzz2wSqUqDBN

Theresa-

Green Beans & Tri Color Quinoa

http://withstyleandgraceblog.com/2012/04/04/easter-greens-beans-tricolor-quinoa/

Alison-

Eggplant with Turkey Marinara

1 Eggplant sliced

1 lb ground turkey (browned)

1 jar marinara (organic Private Selection)

1/2 cup bread crumbs

1 egg

Bathe the sliced eggplant in egg & toss in bread crumbs. Brown on both sides using spray in skillet. Top with Turkey Marinara.

Amy-

Peanut Butter Balls

1 cup natural peanut butter

1 cup natural oats (Hodgeson Mill)

1 cup slivered almonds

1/2 cup local honey

1 pkg meal replacement shake (chocolate)

Mix all together and roll into balls. Store in the refrigerator prior to serving. Serve cold.

recap of a fabulous february night!!

The individual chicken pot pies turned out lovely; baked in the pottery bowls, and topped with a sage leaf. Just remember to lay the puff pastry on top of the bowl with out letting it sink in. This way all of it will puff up and look pretty.

For the table I used 2 strips of brown craft paper that I painted with metallic gold polka dots (took all of 2 minutes to cut, lay out, and paint). Then, I tied 2 strips of torn fabric around each set of silverware. Put 3 bunches of tulips in the middle and Done! So festive and pretty!

After the storm blew through we were able to open the windows and enjoy the weather. A nice treat for a February night!

February

Over the polar vortex yet?? Yeah, me too. Here are few recipes: a little comforting, a little healthy, and a little hint of spring(-:



Mini chicken pot pies -- Emily



http://www.myrecipes.com/recipe/mini-chicken-pot-pies-10000001949721/


　

1 sheet frozen puff pastry dough, thawed

2 teaspoons unsalted butter

2 teaspoons olive oil
3 tablespoons all-purpose flour

2 cups 2% reduced-fat milk

2 tablespoons lemon juice

2 cups shredded leftover chicken

2 cups leftover roasted root vegetables, coarsely chopped

1/4 cup coarsely chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

4 fresh sage leaves
1 large egg white, beaten





Preparation1. Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.


2. Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.


3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot



Kale chips--Katie

http://www.ourfifthhouse.com/2014/01/perfectly-crunchy-and-delicious-kale.html





INGREDIENTS:

Kale - washed, dried and broken by hand into chip-like pieces (don't break them up too small)

Half of a Lemon

1 Tbsp Olive Oil

1/2 Tsp Paprika

1/2 Tsp Garlic Powder

Salt

Pepper


DIRECTIONS:
Preheat the oven to 350. Line a baking sheet with foil. Once the kale is washed, dried and broken up lay your pieces on your baking sheet. Don't over crowd. Squeeze the lemon over the sheet. Lightly drizzle the olive oil over top. Shake paprika and garlic powder over the top and toss a little to make sure all the pieces are coated. Then salt and pepper, and pop them in the oven.

Bake for 10- 15 minutes - and enjoy!





　

　



Honey Ginger Lemonade--Catherine

http://gourmandeinthekitchen.com/2011/honey-ginger-lemonade-recipe/

Ingredients

For the honey ginger syrup:

• 1 cup (250ml) honey (I use wildflower honey)
• 1 cup (250ml) water (filtered or spring)
• 4oz (115g) fresh ginger root, peeled and finely grated (I use a microplane zester)

For the lemonade:

• 1 cup (250ml) fresh squeezed lemon juice, strained (about 5 large lemons)
• 3 cups (750ml) cold filtered or spring water (flat or sparkling)  
• Ice for serving
• Sliced lemons and mint sprigs for garnish (optional)

Instructions

To make the honey ginger syrup:

1. Place the honey and water in a medium saucepan, bring to a boil and simmer until honey is completely dissolved.
2. Turn off heat and add the freshly grated ginger and any juices. Cover and let steep for 30 minutes.
3. Strain syrup thorough a fine mesh sieve into a bowl, pressing hard on the ginger pulp and then discarding the solids.
4. Pour into a bottle or jar, let cool completely and then chill until cold, about 1 hour. The syrup will keep in your refrigerator for up to two weeks.

To make the lemonade:

1. Add the freshly squeezed lemon juice and the honey ginger syrup to a large pitcher.
2. Add 3 cups of cold water (more or less depending on how strong you like your lemonade). If you are using sparkling water don’t add it until you are ready to serve so that it doesn’t lose its fizz. Refrigerate until ready to serve.
3. Pour lemonade over ice filled glasses, top with a slice of lemon, and garnish with a sprig of mint.

Cheesy zucchini cakes --Whitney

http://afewshortcuts.com/2013/04/cheesy-zucchini-cakes/#_a5y_p=1001972




Cheesy Zucchini Cakes

Prep time -- 10 mins

Cook time -- 5 mins




Serves: 10 -12 cakes

Ingredients

1 Large Zucchini (Grated)
1 Large Egg
1 Cup Bread Crumbs ( I used crushed rice chex)
1 Tbsp Chili Powder
½ cup shredded mozzarella cheese
2 tbsp oil

Instructions

Grate zucchini and remove excess liquid from it by placing the zucchini between paper towels and squeezing. You may have to do this more than once.
In a large bowl, combine all the ingredients except for the oil. Mix thoroughly.
Heat 2 tbsp vegetable or olive oil in a large skillet on medium heat.
Shape spoonfuls of the zucchini mixture into small patties. No bigger that 2 inches in diameter. Drop them into the hot pan cooking until brown on each side (about 2 minutes each side).
Serve hot with ranch dressing


　



Guacamole salad--Amy

http://simply-delicious.co.za/2012/11/20/guacamole-salad/


　



Guacamole Salad




Prep time: 15 mins

Total time: 15 mins

Serves: 4-6

Ingredients

4 avocados, thinly sliced
2 cups cherry tomatoes, halved
1 red onion, thinly sliced
large handful fresh parsley/coriander
1 red chilli, finely chopped (optional)

for the dressing

juice of 1 lemon
2 tablespoons olive oil
salt & pepper to taste (I used fresh white pepper)

Instructions

Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli.
Mix all the dressing ingredients and pour over the salad.
Serve immediately.
　



　



Heart Pavlova with berries--Jenn

http://atmr.ch/tY19





Sweet Heart Pavlovas (can be made a day or 2 ahead)
Makes 6 - 3" hearts

For the Pavlova:

4 large egg whites, room temperature
Pinch of salt
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
Pink gel-paste food colouring (optional)

For the whipped cream:

1 cup cold whipping cream
1 tablespoon powdered sugar
1/2 teaspoon pure vanilla extract

To assemble:

Fresh raspberries
Powdered sugar

1. Preheat the oven to 200 degrees F. Trace six 3-inch hearts on a sheet of parchment paper. Flip the paper over so the hearts are on the reverse side (so the pencil markings don't end up on the Pavlova) and place it on a large baking sheet. Set aside.

2. Combine the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. If you don't have a stand mixer use a clean mixing bowl and hand mixer. Beat the eggs on high until firm but not stiff, about 2 minutes.

3. With the mixer running on high speed, slowly add the sugar and beat until it forms firm and shiny peaks, about 4 minutes.

4. Remove the bowl from the mixer and sift the cornstarch over top of the eggs. Add the vinegar and vanilla and fold in lightly with a rubber spatula. Fill a large piping bag (or use a Ziploc bag with the corner snipped off) and pipe along the lines of the heart shapes on the parchment paper. Fill in the heart shape with the meringue mixture, then pipe a second border around the perimeter of the heart, on top of the first outline in order to create a well in the centre of the heart - this will hold the whipped cream and berries.

5. Bake for 90-150 minutes. When the edges of the pavlova are slightly golden in colour and peel easily from the parchment paper they are done. Turn off the oven, open the door slightly and let the Pavlovas cool completely.

6. While the Pavlovas bake and cool, wash and dry your mixing bowl and beat the whipping cream, powdered sugar, and vanilla until firm, taking care not to over beat (or you will end up with sweet butter).

7. To serve, fill the centre of the hearts with whipping cream and top with berries. Dust with a little extra powdered sugar, if desired, and serve.

Notes:

Cooled meringues can be stored in an airtight container for one to two days.
Once the meringues have been topped with whipped cream and fruit they need to be served fairly immediately.

Give Thanks

We have much to be grateful for- but most of all-that God sent Jesus to die for us! I know that we all agree with that, and once again, I will take advantage of having Cooking Club at my house to decorate for Christmas and begin our festive celebrations early! 

So, once again, Christmas will be coming to the Davenports on Thursday!!! (I know, I'm crazy)

Hoping these recipes will be new twists on some favorites-

Kati- Bacon Tomato Tartlets (at the Table-Paty Roper)

   36 mini philo cups 

   small bag of real bacon bits

   1 medium tomato, seeded and chopped

   3 oz. shredded mozzarella cheese

   1/2 cup mayonnaise

   1 teaspoon italian seasoning

   3/4 teaspoon garlic salt

Preheat over to 350. 

Mix together all ingredients, stir well. Fill each Philo cup with mixture. 

Bake for 10-12 minutes. 

Jen- Stuffed Turkey Breast

http://hauteapplepie.com/2011/04/26/sun-dried-tomato-basil-goat-cheese-stuffed-turkey-breast/

        

Catherine- Emeril Lagasi's Loaded Baked Potato Casserole

http://www.foodnetwork.com/recipes/emeril-lagasse/twice-baked-potato-casserole-recipe/index.html

                                         OR

           Potato Gratin with Rosemary Crust

http://www.myrecipes.com/recipe/potato-gratin-rosemary-crust-50400000108677/

****you can make whichever recipe you would like. I wanted to get the potato gratin recipe on the blog since it's so tasty and pretty (and it took me hours to find last year!!!)

Sarah- Yummy Green Beans from a Can

   14 oz. can of whole green beans

   1 teaspoon Orrington Farms Ham flavoring

   1 Tablespoon Olive oil

   1 Tablespoon Butter

   Generous sprinkling of garlic powder, fresh ground pepper and a little salt

   2 new potatoes

Bring to a boil, cover, reduce heat and simmer for 1 hour. The last 12-15 minutes add halved new potatoes. 

Whitney- Chickasaw Corn Pudding (from A Sterling Collection-Jr. League, Memphis)

   4 eggs

   1/2 c light sour cream

   1 1/2 teaspoon baking powder

   1/4 cup butter or margarine

   2 Tablespoons sugar

   2 Tablespoons flour

   3 cups fresh or frozen whole kernel corn (cooked)

   2 Tablespoons brown sugar

   1/4 teaspoon cinnamon

   2 Tablespoons butter or margarine, melted

Beat the eggs in a large mixing bowl. Add the cream and baking power and mix well. Melt 1/4 cup butter in a 1 1/2 quart saucepan. Stir in the sugar and flour until smooth. Whisk into the egg mixture gradually. Stir in the corn. 

Spoon into a greased shallow 1 1/2 quart baking dish. Bake at 350 for 30-40 minutes or until set. Combine brown sugar and cinnamon in a small bowl and mix well. Remove the pudding from the oven. Drizzle with 2 tablespoons of melted butter. Sprinkle with brown sugar mixture as well. Bake for 3-5 minutes longer or until the brown sugar melts. 

Emily- Praline Brownies (from Tastefully Done-Jackson, MS)

   1 stick butter, melted

   1 (16 oz) package brown sugar

   3 eggs, beaten

   1 teaspoon vanilla

   1 1/14 cups all purpose flour

   1/2 teaspoon baking powder

   1/2 teaspoon salt

   1 cup pecans, chopped

Preheat oven to 375. 

Cream butter and sugar, add eggs and vanilla, add flour and baking powder and salt. 

Stir in pecans. 

Pour into lightly greased 9x13 inch glass baking dish. Bake for 30 minutes, watching to be sure the edges don't get too dark. 

Top with caramel icing, working rapidly as the icing dries quickly. 

CARAMEL ICING:

   1 stick butter

   1 cup light brown sugar

   1/4 cup milk

   3 cups confectioners' sugar

In a saucepan, melt butter then add brown sugar. 

Bring to a boil, continuing boiling for 2 minutes, stirring constantly. Lower head and cool slightly. 

Add milk and beat with a whisk until smooth. 

Add confectioners' sugar and blend until icing reaches smooth spreading consistency, adding more milk if neccessary. 

HAPPY COOKING! LET ME KNOW IF YOU HAVE ANY QUESTIONS! 

Thanksgiving is around the corner so here are some interesting recipes that are different from the normal lima beans and mashpotato meal. Sarah: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-angel-hair-with-eggplant-recipe2/index.html Emily: http://thepioneerwoman.com/cooking/2011/12/mini-corn-loaves-with-cranberries-and-pecans/ Jen: http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/ Alison: http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/ Katie: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

It's Football Time in Tennessee!

I love Fall, and September marks the beginning of Fall for me.  I love everything about Fall...cooler temperatures, pumpkins, apple cider, and of course, football.  Whether you are getting together with friends, tailgating, or just want to spend a night at home with your family, I hope you will enjoy trying these new recipes.  To celebrate Football Season, we are "tailgating" at Cooking Club this month.  Support your favorite team by wearing your team's jersey, t-shirt, or team colors.  Look forward to seeing you all next Thursday, 9/19!  Kati

Kati:
Super Hearty Chili
http://www.howsweeteats.com/2011/09/super-hearty-chili-dinner-tonight-part-1/
Cheddar Tailgating Bread
http://www.foodiewithfamily.com/2012/08/29/cheddar-tailgating-bread/

Jen:
Sweet and Sticky Baked Drumsticks (or I'm sure wings would work too)
http://www.thenovicechefblog.com/2012/02/sweet-sticky-baked-chicken-drumsticks/

Sarah:
White Pizza Dip
http://www.howsweeteats.com/2012/07/white-pizza-dip/

Catherine:
Waldorf Spinach Salad
http://www.myrecipes.com/recipe/waldorf-spinach-salad-50400000119126/

Emily:
Bean and Avocado Salsa Tortilla Cups
http://tidymom.net/2012/bean-and-avocado-salsa-tortilla-cups/

Whitney:
Pumpkin Crisp - the recipe says serve with whip cream, but vanilla ice-cream is great with it too.
http://www.myrecipes.com/recipe/pumpkin-crisp-10000001120158/

Viking Night at the Short's....no...not a costume event!

Ladies,  I'm so excited to have you all this month, and about the menu.  I've tried all this and think it will be great this time, too!  I had the honor of learning these recipes at the Viking Cooking School in Greenwood, MS.  Enjoy!!  Haley

if you have any questions, call me.

Haley: Mint-Marinated Lamb Kebabs and Yogurt Dip

Keata:

Marinated Feta Bruschetta (makes 12)

Toasts:

12 slices baguette (or Italian bread), cut into 1/4 inch slices

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

Marinated Feta:

2 tbsp chopped fresh flat leaf parsley

1 1/2 tbsp chopped fresh oregano

1 tbsp chopped fresh thyme

1 1/2 tbsp chopped fresh basil

1 clove garlic, coarsely chopped

3/4 cup extra virgin olive oil

1 1/2 tsp finely minced lemon zest (about 1/2 lemon)

1 tbsp freshly squeezed lemon juice (about 1/2 lemon)

salt and freshly ground black pepper, to taste

1/2 lb firm feta cheese, cut into 1/2 inch cubes

1. for the toasts:  preheat the oven to 400.  brush the bread slices on both sides with olive oil, then season with salt and pepper.  place in the oven and bake until crisp and golden brown, about 10-15 minutes.
2. for the marinade:  with the motor running, drop the herbs and garlic through the feed tube of a food processor.  drizzle in the olive oil and continue processing until the mixture is creamy and emulsified.  turn off the motor, and the cayenne, lemon zest, lemon juice, salt and pepper; pulse once or twice to combine.
3. for the feta:  place the feta cubes in a large mixing bowl; add the marinade and gently toss to coat.  cover and refrigerate for at least an hour before serving.
4. for serving at room temperature:  remove the marinate feta from the refriderator, and allow it to come to room temperature at least 30 minutes prior to serving; spoon a generous amount onto each toast and serve immediately.  

Theresa:

Jalapeno Lime Glazed Shrimp (makes 12)

1/2 cup red pepper jelly

2 tbsp Dijon mustard

2 tbsp finely chopped pickled jalapeno peppers

1 tbsp freshly minced lime zest (abt 2 limes)

canola oil, for oiling grill

12 extra jumbo shrimp, peeled and deveined, tails left intact

2 tbsp extra virgin olive oil

salt and freshly ground pepper to taste

lime wedges, for garnish

1. place the jelly in a small sauce pan over low heat; cook until smooth and melted.  remove the pan from the heat, then whisk in the mustard, jalapeno peppers, lime zest and juice.  place half of the mixture in a small bowl for serving as a dipping sauce; reserve the other half of the mixture to serve as a glaze while grilling the shrimp.  
2. preheat the grill to medium high.  clean the grates with a stiff brush, then oil liberally to prevent sticking. (note: to use a grill pan, preheat a lightly oiled grill pan to medium high.)
3. toss the shrimp with olive oil, then seaon generously with salt and pepper.
4. place 4 shrimp on a work surface with all the tails lined up together.  the shrimp should fit snuggly together from top to bottom.  using 2 6 inch skewers, pierce the shrimp through the head and tail end of each shrimp to prevent curling.  the completed skewers will look like a ladder.
5. cook the shrimp on one side until just pink, about 2-3 minutes.  turn the skewers over, and brush thickly with the glaze.  grill until just cooked through, about 2 minutes more.
6. remove the skewers from teh grill, then remove the shrimp from the skewers; transfer to a serving platter. garnish the platter with lime wedges, and serve warm or at room temperature with the mixture reserved for the dipping sauce.

Allison:

Phyllo Chess Tartlets  (makes 15)

1 large whole egg

2 large egg yolks

1/2 stick unsalted butter, melted

3/4 cup granulated sugar

1 pinch fine salt

1 tbsp freshly squeezed lemon juice (abt 1/2 lemon)

1 1/2 tsp vanilla extract

vegetable oil cooking spray

15 miniature phyllo tart shells

1 pint small raspberries or blueberries

1. preheat the oven to 300.  in a medium mixing bowl, whisk together the whole eggs, yolks, butter, sugar, salt, lemon juice and vanilla to combine.  pour the mixture into a measuring cup with a spout.
2. spray a mini muffin pan with vegetable oil spray, and place 1 frozen tart shell in each hole.  fill each shell to the top with the filliing mixture.  as you are pouring, whisk to recombine the ingredients as needed.
3. bake until the tartlets puff up then deflate, about 15-18 minutes.
4. remove teh tartlets from the oven, and place on a wire cooling rack for 5 minutes, remove from the pan and transfer to a serving platter to cool completely.  garnish each tartlet with a fresh raspberry or blueberry, and serve immediately. ** these can be transferred or baked at my house

Amy:

Homemade Potato Chips with Blue Cheese, Green Onions, and Black Pepper **seves 4**

Chips:

2 large russett potatoes, peeled

Canola oil, for frying

1/8 tsp garlic salt, or to taste

Sauce:

3/4 heavy cream

3/4 cup crumbled blue cheese, divided

1/4 teaspoon hot pepper sauce, such as Tobasco

1 tsp Worcestershire sauce

1 1/2 tsp freshly squeezed lemon juice (abt 1/2 lemon)

1/4 cup sour cream

1/4 teaspoon freshly ground black pepper,plus extra for garnish

2 green onions, green tops only, very thinly sliced, for garnish.

1. for the chips:  using a mandoline or v-sliceer, cut the potatoes into paper thin rounds.  place the potato slices ina large bowl of cool water and swish them around.  drain, and repeat until the water remains clear.  this will remove all excess starch.  transfer teh potato slices to a colander to drain, then pat dry with paper towel to dry completely.  preheat the oven to 200. 
2. in a deep fat fryer, or a large, deep sauce pan with a fry basket insert, heat the oil to 350.  carefully drop small batches of sliced potatoes into the oil, then stir gently with long tongs to prevent sticking.
3. when the potatoes are crisp and golden brown, carefully remove from the oil and place on a paper towel lined backing sheet ini an even, single layer.  sprinkle with the garlic salt, then place in the preheated oven while you make the sauce.  NOTE:  the chips must be very crispy or they will become soggy in the sauce.
4. for the sauce:  place teh heavy cream in a small sauce pan over medium high heat; cook, stirring constantly until it has thickened enough to coat the back of a spoon.
5. slowly whisk in the 1/2 cup of the blue cheese;  whisk until the mixture is completely smooth.  reduce heat to medium, then whisk in the hot pepper sauce. Worcestershire, lemon juice, sour cream and black pepper.
6. transfer chips and sauce separately.  reserve remaining blue cheese for sprinkling over chips when serving.

Jill:

Chocolate Martini  **makes 4 cocktails**

1 small jar Chocolate sauce

4 maraschino cherries, for garnish

2 cups cracked ice (you could use Sonic ice)

4 oz premium vodka

4 oz vanilla vodka

4 oz Godiva White Chocolate Liquor

4 ox Godiva Dark Chocolate Liqueur

4 oz Kahlua

4 oz half and half

1. fill a small squeeze bottle with your favorite chocolate sauce.  create a spiral pattern of chocolate in the martini glasses, turning each glass gently as you squeeze out the sauce.  squeeze a generous amount of chocolate sauce onto the four cherries and place in the bottom of each glass.
2. fill a shaker with cracked ice, place the top on the shaker and shake for about 10-15 seconds.  add the vodka, chocolate liqueurs, Kahlua and half and half, and shake until frothy, about 15 seconds.
3. strain into prepared glasses and serve immediately.