Skewered! A Summer Sandwich Party!

Saddle up, and round up your family and friends for the best darn party of summer!~Amy

A Summer Sandwich Party!

Party Menu:


Ciabatta rolls, mini or cut into quarters
Roasted chicken, deli style, sliced
Sliced apples, red or green
Blue cheese, sliced or cubed
Butter Lettuce leaves
Long skewers

Dipping sauce:

Mustard recipe:
1/2 cup honey mustard, purchased
1/4 cup sour cream
2 tbsp honey
1/8 tsp black pepper

Place all ingredients in a blender or small food processor, and blend on high for 30 seconds or until well blended.


Kaiser Rolls
Roast Beef, deli style, sliced
Wisconsin cheddar cheese
Hickory smoked Bacon
Avocado, sliced
Leaf lettuce

Dipping sauce:

1 1/2 cups barbecue sauce, Sweet Baby Rays Hickory Brown Sugar, or other purchased brand
1/2 cup Lemon Ranch sauce

In a small bowl, whisk together BBQ sauce and lemon ranch sauce until smooth. Thin with additional lemon juice or warm water if a thinner consistency is desired.


Sourdough, toasted and buttered
Smoked Turkey, sliced
Honey glazed ham, sliced
Hickory smoked bacon, cooked
Pepper jack cheese, sliced
Avocado, sliced
Beefsteak tomatoes, sliced
Iceberg or leaf lettuce

Dipping sauce:

3/4 cup sour cream
1/4 cup mayonnaise
1 package Hidden Valley Ranch mix
1 cup buttermilk
2 tbsp fresh lemon juice

In a small mixing bowl, whisk together sour cream and mayonnaise. Add mix and blend well. Add buttermilk and lemon juice and whisk until completely blended. Refrigerate until ready to use.


Black pepper kettle chips
1/4 cup parmesan cheese, finely grated

Open bag of chips, sprinkle chips with parmesan cheese. Close bag and gently shake to coat.


6 small jars
6 small skewers
4-6 cups watermelon cubes
1 cup fresh raspberries
1 lime, cut into six wedges
Fresh mint leaves

Place watermelon and raspberries into jars. Top with a lime wedge, mint and serve with a skewer.


1 3/4-2 cups sugar
8 cups water
1 1/2 cups fresh squeezed lemon juice
1/4-1/2 cup maraschino cherry juice
Crushed ice

In a large beverage jar, dissolve sugar in to water by stirring vigorously. Add lemon juice, add crushed ice and pour juice over the top for a layered look, or stir to mix.


Short skewers
Purchased chocolate chocolate ice cream sandwiches, Fat Boys
Chocolate Fudge Sauce, recipe follows*

Cut fat boys into quarters, skewer each section through the middle, making a tower. Serve immediately with homemade fudge sauce.

Hot Fudge Sauce:

1/2 cup butter
1 cup semi sweet, bittersweet, milk chocolate pieces, or a combination
1 cup evaporated milk
1 cup sugar
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipes by Amy Richardson

Silver Spoon Chocolate Mousse


My favorite silver spoons make this simple and elegant dessert something special. Add fresh pansy blossoms and you have a beautiful and unique ending to any dining event. ~Amy

Silver Spoon Chocolate Mousse

6 oz dark or semisweet pieces
2 tbs butter
3 tbs water
1 cup heavy cream

Silver spoons
Fresh violets, pansies for garnish

Place chocolate, butter, and water in a small saucepan pan, and heat over medium heat until smooth. Set aside to cool.

Whip cream to stiff peaks. Take a small amount of cream and gently stir into chocolate to lighten. Carefully fold remaining cream into chocolate until no streaks remain. Refrigerate at least 2-3 hours to set.

To serve:
Scoop chocolate mousse with silver spoons. Place onto serving platter, marble or slate tile, sprinkle with fresh flowers and serve immediately or cover lightly with plastic wrap and refrigerate until ready to serve.

Recipe by Amy Richardson

Irish Cream Dark Chocolate Shamrock Shake


Looking for a last minute St. Patrick’s Day treat?! Dark Chocolate and Irish cream make this sophisticated Shamrock Shake over the rainbow!~Amy🍀

Irish Cream Dark Chocolate Shamrock Shake

4 cups double dark chocolate gelato or ice cream, softened
3 tablespoons Irish cream barista syrup, like Torani
1 cup vanilla ice cream
Dark chocolate shavings
Pirouline cookies, optional

Blend together chocolate gelato or ice cream with syrup.
Pour into individual glasses, top with a scoop of vanilla ice cream, drizzle with additional Irish cream syrup, generously sprinkle with chocolate shavings and garnish with a cookie.

Makes 4 servings

Recipe by Amy Richardson

Black Shamrock Cheesecake


Who doesn’t love St. Patrick’s Day? I love the flavors of Chocolate and Irish Cream, here is my recipe for decadent chocolate cheesecake. A chocolate lover’s dream, with a hint of Irish Creme.
Wherever you go, and whatever you do, may the luck of the Irish be ever with you!

Black Shamrock Cheesecake:

Heat oven to 350 degrees.
Line sides of a 7 or 8 inch spring form pan with parchment paper, set aside.

12 chocolate wafer cookies
1 tbsp sugar
2 tbsp butter, melted

In a small food processor, crush cookies, add sugar and mix together.

Pour in melted butter and process until cookie mixture is well blended.
Press into the bottom of the spring form pan.
Bake for 5 minutes. Set aside.

7oz Lindt or good quality 70% or 85% dark chocolate, melted
3 8oz packages cream cheese at room temperature
3 tbsp Dutch Processed Cocoa
3/4 cup+1 tbsp sugar
3 tbsp Torani Irish Cream Syrup
3 eggs

On a low speed, beat cream cheese until smooth. Mix in cocoa powder.
Add sugar and blend. Add syrup and repeat.
Add eggs one at a time, continuing to blend on low speed. Add melted chocolate.
When mixed, pour into prepared pan.
If desired, wrap the bottom in foil and place in a baking pan.
Place pan in oven and fill pan with about 1 inch of water.
Bake for about 1 hour, or until set but still wobbly.
Cool completely.
Refrigerate for several hours, or overnight.
Top with Irish Cream Ganache, refrigerate until topping is set.
Serve with Irish Whipped Cream

Irish Cream Ganache:
3 oz 70% or 85% chocolate, broken into pieces
1/2 cup heavy cream
1 tbsp Irish Cream syrup

In a small saucepan heat cream, add chocolate pieces and stir until smooth.
Stir in syrup and mix. Pour over cooled cheesecake and refrigerate until set.
About 1 hour.

Whipped Irish Cream:
1 cup heavy whipping cream
1/4 cup confectioners sugar
2 tbsp Irish Cream Syrup

In a medium sized bowl beat cream, sugar, and syrup until soft peaks form.

Makes 10-12 servings

Recipe by Amy Richardson

Sunshine Milk Chocolate Orange Cookies


Two of my most favorite cookies in the world come from Ben’s Cookies and Levain Bakery in New York City. I have tried to combine the best qualities of both into this cookie. My family says these are the best cookies yet! I hope you give them a try! ~Amy

Sunshine Milk Chocolate Orange Cookies

1 1/2 cups + 1 tbsp flour
1/2 tsp baking powder
1/2 tsp coarse salt
1/4 tsp baking soda
Stir together and set aside.

1/2 cup cold butter, cut into pieces
1/3 cup +1 tbsp brown sugar
1/4 cup sugar
1 egg, cold
1 tsp vanilla
Zest of 1 orange
1 1/4 cups milk chocolate pieces

With an electric mixer beat. Utter until it comes together, 1-2 minutes.
Add sugars, beat for 3-4 minutes.
Add egg and vanilla, beat until light and fluffy.
Add orange zest.
Add flour mixture and mix until just mixed.
Stir in chocolate pieces.
Scoop and refrigerate covered for 30 minutes on parchment lined sheet.

Heat oven to 375

Bake 1-2inches apart for 12-15 minutes or until lightly browned. Don’t over bake, they will continue to cook as they cool.

Makes 10-12 cookies

Recipe by Amy Richardson

Homemade Pretzels with a Sweet Trio of Dipping Sauces


Homemade Pretzels are well worth the effort, they are not hard, just an extra step, but they are SO good! Wonderful with a little coarse salt and mustard, but the sweet dipping sauces are super fun! ~Amy

Homemade Pretzels with Sweet Trio of Dipping Sauces


1 1/2 cups warm water
1 tbsp sugar
2 tsp coarse salt
2 1/2 tsp yeast
3 tbsp butter, melted
4 cups flour

1 egg yolk + 1 tbsp water

10 cups water
2/3 cup baking soda

To make dough:
Place water, sugar and salt into a mixing bowl. Sprinkle yeast over the top and let it set for about 5 minutes. Attach dough hook, add butter, mix lightly. Add flour and knead in low until blended and starts to come together. Increase speed to medium and mix for about five minutes. Lightly oil bowl and turn dough over once to coat. Cover with plastic wrap and let raise until double in size.

Line 2 sheets with baking parchment.
Heat oven to 450
Heat water and baking soda in a large pan to rolling boil.

On lightly sprayed surface, dived dough into eight equal portions.
Roll each section into a 24 inch rope. Make an upside down U shape on baking sheet, crossing ends to form pretzel shape. Repeat, place 4 on each pan.
Remove each pretzel from pan with a large spatula place in boiling water one at a time and boil for 30 seconds. Return to pan, brush with egg wash, and bake one sheet at a time for 9-12 minutes or until golden brown.

Serve with dipping sauces or sprinkle with coarse salt after the egg wash for savory pretzels

Fresh Strawberry Vanilla Sauce:
1/3 cup vanilla frosting
1 large strawberry chopped

Place ingredients in a small food processor and blend until smooth.

Cinnamon Vanilla Sauce:
1/3 cup vanilla frosting
1/4 tsp cinnamon
1 1/2 tsp water
Place ingredients in a small food processor and blend until smooth.

Chocolate Sauce:
1/4cup butter
1/2 cup sugar
1/2 cup evaporated milk
1/2 cup bittersweet chocolate pieces

In a medium sized saucepan over medium heat, melt butter. Add sugar, evaporated milk, and chocolate. Whisk until smooth and comes to a simmer. Remove from heat and let cool.

Vanilla Frosting

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla

With an electric mixer, beat butter and 2 cups of the sugar, milk and vanilla until creamy. Add remaining sugar and beat until light and fluffy.

Recipes by Amy Richardson

Milk Chocolate Swirled Coconut Cookie Bars


One of my favorite combinations is coconut and milk chocolate, seriously I LOVE it! Swirled and topping a delicious blonde based cookie bar, a must try!~Amy

Milk Chocolate Swirled Coconut Cookie Bars

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
3/4 tsp coconut extract
1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp coarse salt

1 cup milk chocolate pieces

1/2 cup sweetened coconut

Preheat oven to 350 degrees

With an electric mixer, beat butter and sugars together until light and fluffy, about 2 minutes.
Add eggs and vanilla. Mix until well blended. Add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 baking pan. Sprinkle with chocolate chips and place in heated oven for 3 minutes. With knife, move through the chocolate pieces and dough to create a marbled effect. Sprinkle with coconut. Bake for an additional 15-20 minutes or until golden brown.

Makes 18-24 servings

Recipe by Amy Richardson