Bailey’s Colada

On a recent trip to Panama City Beach, we discovered “Banana Bailey’s Coladas.” All of our colada days will never be the same! Here’s how to make it:


  • 1 fresh Banana or Banana liquor (optional)
  • 1 can of Coco Lopez Cream of Coconut*
  • Irish Cream liquor, we prefer Bailey’s
  • Pineapple Juice*
  • Milk
  • Ice

*In place of the Coco Lopez and Pineapple Juice, you can use a ready-made Pina Colada mix, we suggest Daily’s.


  1. We make this drink in “parts” using the cap from the top of the blender, or other measuring cup.
    • 4 parts Coco Lopez
    • 3 parts Pineapple Juice
    • 2 parts Bailey’s
    • (optional) 1 part Banana Liquor and/or 1 fresh Banana
  2. Place “parts” in blender, fill blender with ice and blend until smooth. Use a small amount of Milk, Pina Colada mix, or Pineapple Juice to loosen the mixture if necessary.
  3. Garnish cups with a sugar rim, or pineapple slice.

We have made this with and without the banana. Both ways are delicious!



Homemade Chocolate Ice Cream

Nothing says July like homemade ice cream. We use this method in our FAVORITE ice cream maker, the Cuisinart from our post: Kitchen Gadgets Worth Owning!

Make the base a day before so it can chill for a good length of time. Using a cold ice cream base will form your ice cream quicker and with a nicer texture too.


  • Small CLEAN Dish Towel
  • Ice Cream Maker
  • Mixing Bowls, Wooden Spoon, Wire Whisk, Silicone spatula…
  • Freezer-Proof Storage Container with Lid.


  • 1 cup 2% Milk
  • 2 cups Half and Half
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 3 tablespoons Hershey’s Dark Cocoa Powder
  • 1 large Hershey bar, snapped into pieces.



8 to 24 hours before using the ice cream machine:

Get stuff cold. Place ice cream maker reservoir in freezer overnight or for a few days.

Prepare the base 8 to 24 hours before you intend to turn it into ice cream in the machine. This will give it enough time to get thoroughly cold, which will create better ice cream.

Our “base” is basically like a concentrated hot cocoa from scratch:

    1. In a cold medium sized sauce pan; add half-and-half, sugar, and pieces of chocolate. Place pan over medium-low heat, slowly heating and stirring the mixture with a whisk until the chocolate is melted and you can no longer feel any sugar grain textures as you stir the bottom of the pan. (Use a silicone spatula to make sure you get any hidden lumps along the walls and corners of the pan.) Turn off stove and remove from heat.
    2. Place the cold milk in a large mixing bowl, and set it aside to adjust to the room temperature while you finish the base.
    3. Use a silicone spatula to stir vanilla and cocoa powder into the warm base. Allow mixture to cool for two minutes.
    4. By a large spoonful at a time, slowly incorporate the chocolate base into the bowl of the cold milk until it is all combined.
    5. Place base mixture back in refrigerator for 8 to 24 hours to chill.

Pro Tip: Experiment swapping out the chocolate for other flavors. We’ve used this cooked base method to make fruit flavored ice cream too.

  • Strawberry Ice Cream: Slice strawberries (or other fruit) and place in a bowl with a bit of sugar sprinkled over them and let sit for 20 minutes.
  • Spray a frying pan with cooking spray and cook strawberries (reserving juices) over medium-low heat until softened. (Don’t burn them, they just need to be softened.)
  • Use a silicone spatula to add the contents of the frying pan, and the reserved juices, to Step 1, where you would normally add pieces of chocolate.

Now freeze the chocolate mixture in the machine. Follow your machine’s instructions. Our method is:

  1. Put the ice cream tools like the mixers, containers, bowls, and spatulas in the refrigerator (NOT the freezer) about an hour before you start making ice cream to get them nice and cold.
  2. Set up your work space. Plug in your machine and gather your tools. You will want to move fast so have everything you will need at the ready. Retrieve the frozen reservoir and mixing paddles last to ensure they are as cold as possible when you start churning. Assemble the machine, and move very quickly to start making.
  3. Turn on your machine. Slowly pour the chocolate base mixture into the churning reservoir. Watch the liquid levels, as the mixture expands as it freezes and could overflow if too full.
  4. Place the clean folded dish towel over the hole to keep the cold air in. Return any unused portion of the base mixture to fridge. You can make more later!
  5. Set timer for 20 minutes before peeking at the progress under the dish towel. Inspect quickly to keep as much cold air in as possible. Check again in 10 minutes. Note: the machine noises start to change slightly as the mixture freezes and gets harder to turn.
  6. When your ice cream is set, turn off the machine. Remove the paddle. Quickly stir in any mix-ins with a silicone spatula, and transfer mixture to a freezer safe storage container.

Ice Cream can get a little melty in the process of mix-ins and transferring. Freeze for 10 minutes before dishing it out.

Pro Tip: When it comes to mix-ins, we found most chocolate chips and various candies got way too hard when they froze in the ice cream. Magic Shell type chocolate worked great for making our own chocolate bits or using as a topping. Snacks we could turn into crumbs, like Butterfingers and Oreos worked well too.

Cooked fruit that is then chilled (strawberries, bananas, peaches, cherries, etc.) makes better taste and texture than just mixing in fresh slices at the end.

Let us know what homemade ice cream flavor combinations you come up with in the comments of our social media; @DeAnnaAndCompany. Enjoy!


Oven Roasted Potato Wedges

potato wedges

These potato wedges are PERFECT for backyard barbecues, or even as a quick side for weekday dinners, or as an alternative to hash browns for breakfast.


  • 5* small Yukon Gold Potatoes. Red Potatoes work too. *This is a good potion for two people, if you’re cooking for a crowd estimate about 2.5 potatoes per person.
  • Salt and Pepper Mills (Fresh cracked tastes better.)
  • Olive Oil


  • Preheat oven to 425
  • Rinse potatoes, then cut into 1/2” wedges leaving the skin on.
  • In a bowl, add a large drizzle of Olive Oil, add potatoes, and 1 turn of salt* to 5 turns of pepper*. Mix to coat.
  • Spread wedges into a single layer on a baking sheet, and bake on middle rack for 20-30 minutes, until golden brown.
  • Let individuals salt and pepper their portions to their tastes.

Note: *If salt and pepper isn’t your thing, you could try fry seasoning, no-salt or low sodium alternatives, rosemary, garlic… experiment with your favorite potato spices!


Perfect Hard Boiled Eggs

Hard boiled eggs can be tricky because we can’t see the inside to know when they are done. Use this method for eggs that will be great for dying, peeling, deviling… all of the hard egg things!

hard boiled eggsIngredients:

  • Eggs
  • Water
  • Salt (optional)
  • Ice


  1. Place whole eggs in a single layer in the bottom of a pot and fill with water until the water is about 1” above the eggs. Add a dash of salt to the pot (optional).
  2. Heat on high until the water begins to boil. When the water comes to a full boil, turn off the heat and let eggs cook in the water for 10 minutes.
  3. Carefully drain the hot water.
  4. Fill the pot again with cold water and ice and let eggs chill until they are no longer warm to the touch.
  5. Remove eggs from cold bath and place on towel.
  6. Gently tap while rolling eggs on counter or hard surface to micro crack the eggshell all over until the shells fall off. (Don’t forget to crack the point and bottom too.)

OR check out these hard boiled egg helping products we found on Amazon.

make hardboiled eggs

For cooking: If you’re someone who enjoys hardboiled eggs more than once a year, try a countertop egg cooker. It makes them perfect every time.

For peeling: Try an egg knife, or egg jar to peel like a pro.

Deviled Eggs

deviled eggs


  • Eggs
  • Water
  • Salt
  • Ice
  • Mayonnaise
  • Fresh Cracked Pepper
  • Garlic Powder
  • Celery (optional) or Bread and Butter Pickles (optional)
  • Celery Salt or Plain Salt
  • Paprika
  • Jalapeño Slices (optional)


  1. Cook and cool hard boiled eggs.
  2. De-shell eggs and gently rinse or wipe with a wet paper towel to ensure there are no shell pieces left behind. Place the eggs on paper towels.
  3. Cut eggs in half length wise and scoop the yolks into large bowl. Arrange the hollow egg white halves on a serving tray.
  4. Since egg yolks can vary in size along with the quantity of deviled eggs you’d like to create, creating the deviled egg filling is best done in increments. You can always add more of anything. Start with a few tablespoons of mayonnaise and incorporate more until the egg yolks are smooth but firm.
  5. Finely chop one rib of celery and two mini gherkin pickles (or a few Bread and Butter pickle chips) and add to the mix. Again, these quantities are “to-taste” so if you have a lot of yolks add more, fewer yolks, add less.
  6. Pepper, garlic powder, and celery salt to taste.
  7. Scoop the yolk mixture into the hollow egg halves. Top deviled eggs with a dash of paprika.
  8. Optional – add a jalapeño slice to the top if you’d like some eggs with a little kick. (It sounds strange, but we got this idea at a brunch where it was a big hit!)

Corned Beef and Cabbage (in the Slow Cooker)

Crock Pot Corned Beef and Cabbage (St Patrick’s Day)

This dish is basically like an Irish pot roast. Slow cooked veggies and corned beef makes a hearty dish with wonderful Irish-inspired flavors.


1 Corned Beef Brisket

1 Cabbage

3-4 Carrots -and/or- Parsnips

5 Red Potatoes or 1 mesh bag of small potatoes like Baby Dutch, Jewels, Fingerling, etc.

1 small Onion -or- 3/4 cup Frozen Pearl Onions

2 tablespoons Brown Sugar (optional)

1 Guinness

1.5 cups Beef Broth or Water

Salt and Pepper (to taste) 


We’ve found that cooking this lower for longer makes the meat more tender. We also like to keep our veggies from becoming mush by adding them in stages. If you’re a crock pot pro, feel free to adjust things as you see fit.

  1. Trim the fat off of the brisket then place meat in the bottom of slow cooker.
  2. Add one Guinness, the seasoning packet from the corned beef, and 1.5 cups of beef broth or water. (Alternative: instead of Guinness, use seasoning packet with 3 cups of beef broth OR water with the seasoning packet.) Cover and cook on low for 5 hours.
  3. Peel and chop carrots and parsnips into 1/2” slices and carefully layer on top of corned beef. (The thinner the carrot the faster the cooking.)
  4. Add in the small potatoes whole, or cut large potatoes into 3/4” wedges and place in slow cooker.
  5. Add thinly sliced onions (or use frozen pearl onions). Top with a little fresh cracked salt and pepper.
  6. Cover and raise temperature to high and cook for 2 more hours.
  7. Chop cabbage into 2” wedges. Remove lid and stir the brown sugar into the liquid, leaving the meat on the bottom. Add cabbage to slow cooker.
  8. Cover and continue to cook on high until cabbage and veggies are tender and beef is thoroughly cooked, about 1 to 2 hours longer. Total time is typically about 8 to 10 hours, depending on the size of your brisket.

We like to pair ours with a fresh parsley sauce, by making a simple peppered gravy (like you have with biscuits) but adding in a small bunch of chopped fresh parsley at the end, and using some of the cooked juices from the crock pot to make it thinner.

You will need: Unsalted Butter, Flour, Fresh Garlic, Milk, Fresh Parsley, Juices from the finished meat in the slow cooker, Salt and Pepper

Make it:

  1. Start by measuring 2.5 cups of milk and setting it aside.
  2. Melt 1/4 cup unsalted butter in a pan over medium/medium low heat, add in flour and stir with a whisk until it makes a lump-free smooth paste.
  3. Slowly add the milk and stir with whisk until mixture begins to thicken. Turn off heat.
  4. Stir in 1 bunch of chopped fresh parsley and 1 clove of finely chopped fresh garlic.
  5. Add in small amounts of the fully cooked juices from the slow cooker to thin out the gravy until it is the thickness of a thick syrup or drizzle. Salt and pepper to taste.



Roasted Zucchini, Bell Pepper, and Tomato Penne

from our EveryPlate meal subscription!

This month we reviewed EveryPlate’s meal subscription service, and here is one of the recipe cards from our box! We make this tasty pasta dish on our own when it’s not available, and add in mushrooms to change it up. Let us know your thoughts if you try it!

front of recipe card

You can read our review of our EveryPlate experience here.

Normally, you’d have everything you need to make this meal included in your subscription box. However, this is the version/measurements that we use to make it on our own.

Ingredients (makes 2 servings):

  • 6 oz. (about 2 cups) bag/box Penne Pasta
  • 1 Zucchini
  • 1 Red Bell Pepper
  • 1 Roma Tomato
  • 2 Green Onion/Scallion stalks
  • 2 oz. Cream Cheese
  • 1/4 cup Shredded Parmesan Cheese
  • 1 clove of Garlic (we normally double the fresh garlic)
  • 1 tablespoon of EveryPlate’s “Tuscan Heat Spice” which is red in appearance, finely ground and made up of: Garlic, Basil, Rosemary, Red Pepper, Ground Fennel, and Oregano. (I used Garlic Powder, Italian Seasoning, and Smoked Paprika to make my own version.)
  • 1 Lemon
  • 2 tablespoon Butter (we use 1 tablespoon)
  • 2 teaspoon Olive Oil
  • Salt & Pepper (to taste)