London in Four Days

tower of london guard

Guard at The Tower of London

Hello, friends!  How did you like the Cucumber Gin Spritz?  Rhonda ran off to London for a few days last week to visit Blind Piglet #1 who is studying abroad for the semester.  It was a quick trip packed with lots of fun sight seeing, so she is going to share some highlights with you this week.

the thinker

Rodin’s Bronze Statue of The Thinker at the British Museum

I left Dallas around 3:30 pm on a Friday.  I had a layover in Charlotte and left there at 10:00 pm.  I don’t tell you this to bore you with every detail of my trip, but wanted to share that time-wise, it was a great flight to take.  As soon as I got on the plane in Charlotte, I made myself settle in and go to sleep. Although I did not sleep well, I did manage to get some sleep.  We landed in London at about 11:00 am.  I was refreshed enough to keep moving the rest of the day with little jet lag.  I have traveled to Europe three times before, and each time I had to take a break during the middle of the day, because I could not function without my sleep. Not this time!

abbey road

Rhonda crossing Abbey Road

Soon after landing in London and connecting with Blind Piglet #1, I was off to seeing the sights!  My trip through London the next four days would feel like a kindergartener had sketched our route.  I am sure it was much more logically planned, but it did not feel like it to me.


Our route through London

One of my first stops was to Greenwich to see the Prime Meridian.  I am a huge math and science geek which gave me great pleasure to stand with one foot in each hemisphere and see where the standard units of measure for the English system were calibrated.

prime meridian

One foot in each hemisphere!

After visiting Greenwich, which is lovely, we boarded a boat and took a little trip down the Thames near London Tower and Tower Bridge.

tower bridge

Tower Bridge

While near Tower Bridge we decided to have dinner at this fun restaurant called Coppa that has little bubbles you can sit in while eating.  We thought that these little domes had been reserved for weeks, but upon asking, managed to snag a fun little table.  The food was better than is typical for restaurants in a high tourist area, and was not overly priced.  We had great service, and enjoyed watching the tourists walk along the Thames.

Breakfast was a fun adventure the next morning we went to The Sky Garden. This fun restaurant, bar, and greenhouse combined makes for a great place to have a meal, sip a cocktail and enjoy the views of London.  You need to make reservations, because they only allow a limited number of visitors at a time.  It is well worth it.  The only thing that I would change is that we were there on a day that the weather was quite dreary, so we could not see far.

Our next adventure was tea at The Wolseley.  The Wolseley is a cafe’ and restaurant near Piccadilly Circus.  Remember The Ritz Carlton that Julia Roberts’ character  stayed at in Notting Hill?  The Wolseley is right next to The Ritz.  This cafe’ was so fun. The decor was black and gold with cool chandeliers hanging from the ceiling.  The place was bustling for afternoon tea and the people watching was entertaining.  The experience of having a proper English High Tea was something that everyone should partake.

We visited many other exciting and interesting places while I was in London, but the final one that I want to highlight is The Tower of London.  If you are a history buff or just intrigued by stories of Henry VIII, The Tower of London is a must see.  We participated in the free tour by the Yeoman’s Warder, which enhanced our visit with tidbits of information that we would not have otherwise known.  The highlight of the visit was not the cruel stories of beheadings and torture, but viewing The Crown Jewels of England.

What trips have you taken on a whim while packing in a long list of activities?  We’d love to hear about your adventures.  Next week, we are back to sharing some more great recipes with you, and we promise, we will do an April Bonus post.

A Spritz of Spring

cucumber gin spritz

Hello friends!  We are enjoying Spring in full bloom.  Our flowers are blooming, the lawn is turning green, and our trees have bright  leaves and buds.  We know that some of our readers in the Midwest are longing for Spring, but they are still dealing with Winter.  This week’s light and fresh beverage will have you feeling like it’s Spring in no time.

You may notice that we are introducing a new spirit into our Blind Pig repertoire.  Our newest member is Malfy Gin.  This yummy spirit comes to us via the Amalfi Coast in Italy.  Malfy Gin is one of the only true Italian gins. Although most people think gin originated in England, its true beginnings were in Italy.  The Amalfi Coast is one our favorite spots to visit in the whole world.  We stayed in the village of Sorrento in an refurbished castle.  We had the most amazing pizza in Sorrento in a little outdoor cafe.  Our photos were from the pre-digitized photo generation, so we found this photo to help get you in the mood.

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The Cucumber Gin Spritz is a light, refreshing drink made with Malfy gin, prosecco and club soda.  The added crisp freshness of muddled cucumber and a cucumber ribbon around the circumference of the glass gives the drink a cooling and energizing zip.


Although the Cucumber Gin Spritz takes a little more effort than many of our other recipes, there is no need to worry. It’s not too difficult.

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To start, cut 5 round slices from the cucumber to muddle in your shaker.  Shave a long thin ribbon of the cucumber to save as a garnish for later.

If you don’t have any simple syrup on hand, you will want to make some of your own.  We gave you some recipes for simple syrup in our Mojito post.

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After muddling the cucumber, add 1 ounce of gin, 1/2 simple syrup and ice to the shaker.  Shake.  Strain the mixture into a serving glass. We used our bar strainer, but you may want to use a strainer with a thinner mesh.

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Top off with about 4 ounces of Prosecco and add a splash of club soda. Ahhhhhh!  So tasty!  So easy! So fresh!

cucumber spritz5

Cucumber Gin Spritz

Yield: 1

Cucumber Gin Spritz

Cucumber Gin Spritz


  • 1 ounce Malfy Gin
  • 1/2 ounce simple syrup
  • 4 ounces of Prosecco
  • splash of club soda
  • 4 slices of cucumber
  • 1 ribbon slice of cucumber for garnish


  1. Shave long thin ribbon of cucumber and 4-5 slices. Set ribbon aside for garnish. Muddle slices on bottom of a shaker. Add gin, simple syrup and ice. Shake. Add cucumber ribbon to circumference of glass. Strain mixture into serving glass. Add Prosecco and top off with a splash of club soda.

cucumber gin spritz7

What do you think?  Are you ready to celebrate Spring on a patio with a refreshing Cucumber Gin Spritz?  Perhaps you should give it a try.



Disclaimer:  The beverage on this site are meant for adults 21 years old and older.  We do not condone underage drinking.  Never drink and drive.

The Royal Hurricane

The Royal HurricaneOur week has felt like a hurricane!  We are hosting 3 Mexican soccer players for the Dallas Cup Invitational.  With the two full-time teenage boys that already live at our house, it has been a lot of fun, but also a lot of work.  Aside from the soccer players, we have a case of spring fever!  Thus we chose to share The Royal Hurricane with you. With all of the flurry that has been happening around The Blind Pig casa this week, we will be making this post short and sweet.

This tasty drink is easy to make and even easier to drink.  Shhh!  This just might be the recipe that Royal Caribbean is offering on their cruises for a limited time. (wink, wink) So if you are planning a cruise or just wishing you were, try this easy, tasty and fresh recipe for yourself.


One of the things that we like about this drink is its amazing presentation. Who needs a fancy garnish when you get this beautiful ombre of red, orange and yellow hues?  It’s like a sunset in a glass.


The ingredients are simple: 1 1/2 ounce of Zaya Rum, 3 ounces of orange juice, 3 ounces of pineapple juice, a splash of Grenadine, and an extra 1/2 ounce of Zaya Rum float.


The directions are even easier.  Pour ingredients over ice, add a splash of Grenadine and top with the extra 1/2 ounce of Zaya Rum!   Now you are ready to sail away to the Caribbean even if it is only in your own backyard.

Helpful hint:  This Royal Hurricane has a larger volume than most drinks on our site.  Make sure to start out with a tall glass or schooner.

This drink is the perfect sipper for pool side parties and barbecues this spring and summer.  Try it out and let us know how you liked it!

Disclaimer:  The beverages shared on this site are meant for adults 21 years and older.  We do not condone underage drinking.  Never drink and drive.



Kerrygold Cinnamon Rolls

Kerrygold Cinnamon RollsWhere has March gone?  Do you realize that Easter is next weekend, which also is the start of April?  To help you prep for your Easter brunch or breakfast after sunrise service, we are sharing a delicious cinnamon roll with Kerrygold icing.  You are probably thinking, “Fresh baked cinnamon rolls are quite a chore.”  We are telling you that this recipe if fairly easy and foolproof.

Cinnamon Rolls with Kerrygold Icing

You may have seen our tease on instagram, where we brought in the big gun, Grandma Ruth, to help.  Grandma Ruth is a cinnamon roll baking pro, and she was able to share some helpful tips to making rolls taste great.  We got our recipe from, and of course changed a few parts here and there.

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First we prepped the dough.  We put our dough hook on our mixer and combined the yeast and warmed milk.  We used a kitchen thermometer to make sure that the milk was a cozy 110 degrees.  We stirred in the sugar and let it sit for about 10 minutes until it was foamy.  (This is when the yeast begins to activate.  Don’t skip this important step.)  We added the eggs and the flour.  Add eggs and especially the flour slowly in order to get them incorporated with the dough.

kerrygold cinnamon rolls2

Next, gently knead the dough with the mixer.  We had to abandon the mixer fairly quickly at this step.  The dough kept wrapping around the dough hooks and was not kneading well.  We kneaded it within the bowl.  Next, knead in the soften butter in chunks.  You can add more flour if the dough looks sticky.  Ours did not need extra flour.

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We removed the dough from the bowl and gently kneaded it on a lightly floured surface (about 10 times).  Then we rolled the dough into a ball and placed it in a bowl sprayed with cooking spray.  We covered with plastic and a clean kitchen towel.  The dough was placed in a warm area for about 1 1/2 – 2 hours or until it doubled.

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In a small bowl we prepared the filling — brown sugar, cinnamon, and cornstarch.

When the dough doubled in size, we removed it from the bowl.  We divided the dough in half, and gently rolled it out on a floured surface with a rolling pin.  Make sure to roll your dough into a rectangle about the same size as a 9 x 13 baking dish.  Then we spread softened butter over the dough and sprinkled with half of the filling mixture. Starting at the long end, we rolled the dough up into a log.  After rolling,  we cut it in half and then cut the halves into thirds.  The rolls were placed in a 9 x 13 inch baking dish which was sprayed with baking spray.  We repeated the steps with the other half of the dough.

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We covered the baking dish with a clean kitchen towel and placed in a warm area until slightly risen.  We waited about 30 minutes.  The rolls were baked at 375 degrees on the middle rack for about 20-25 minutes.  Make sure not to overcook your rolls or they will be dry and hard.

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While rolls were baking,  we prepared the frosting by combining softened butter, powdered sugar and Kerrygold Irish Cream.  The frosting was beaten with a small electric hand mixer until smooth and fluffy.

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We frostened our rolls when they were slightly warm, so the frosting glazed the top.  You may want to frosten the rolls when completely cooled.

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You  can serve the rolls warm or at room temperature with a mimosa or Hot Chocolate with a Twist.  These rolls will be sure to bring a smile to everyone’s face on Easter morning.

If you are viewing this post in an email format, go to our site to view and print a full version of the recipe.

Cinnamon Rolls with Kerrygold Frosting

Yield: 12 rolls

Cinnamon Rolls with Kerrygold Frosting


  • Dough:
  • 1 package active dry yeast
  • 3/4 cup of warm milk
  • 1/4 cup granulated sugar
  • 4 eggs
  • 4 1/2 - 3/4 cup of flour
  • 6 tbsp. Kerrygold salted butter, softened
  • Filling:
  • 1 cup brown sugar, packed
  • 3 tsp. cinnamon
  • 2 tsp. cornstarch
  • 6 tbsp. Kerrygold salted butter, softened
  • Frosting:
  • 4 tbsp. Kerrygold salted butter, softened
  • 2 cups of powdered sugar
  • 3 tbsp. Kerrygold Irish Cream


  1. In a stand mixer with a dough hook combine yeast and warmed milk (110 degrees). Stir in the sugar and let sit for 10 minutes until foamy. Add the eggs and 4 1/2 cups of flour in small amounts at a time making sure that the flour is well incorporated. Starting the mixer on low, gently knead the dough together. Once it comes together add the softened butter in chunks. Add more flour if the dough looks too sticky. Knead the mixture on low for about 10 minutes. You may choose to knead by hand in the bowl for the last few minutes.
  2. Remove from the bowl and gently knead by hand on a lightly floured surface about 10 times. Roll the dough into a ball and place in a bowl sprayed with cooking spray. Cover with plastic wrap and a clean towel. Place in a warm spot to for about 1 1/2 - 2 hours or until it doubles in size.
  3. In a small bowl prepare the filling by combining the brown sugar, cinnamon and cornstarch.
  4. Once the dough has risen remove from the bowl and split in half. Gently roll out half of the dough on a floured surface with a rolling pin. Roll it into a rectangle about 9 x 13 inches. Spread half of softened butter on the dough and sprinkle half of the filling mixture evenly. Roll up the dough into a log starting at the long end. After rolling, cut the log in half and then each half into thirds. Place rolls cut side up in a greased 9 x 13 inch baking dish. Repeat steps with other half of the dough.
  5. Place the rolls in a warm spot and cover with a clean towel for about 30 minutes to allow the rolls to rise slightly. Preheat the oven to 375 degrees.
  6. Bake the rolls at 375 degrees for 20-25 minutes making sure not to over bake. Remove from the oven and let cool.
  7. While cooling prepare icing. Combine butter, powdered sugar and Kerrygold Irish Cream in a small bowl and beat with an electric mixer until fluffy and smooth.
  8. Spread frosting on cooled rolls and serve.

Thanks for visiting us at The Blind Pig Blog.  We are happy that you stopped by.  Let us know if you serve Kerrygold Cinnamon Rolls for a special breakfast.


Do You Fondue?

fondue 3 waysDo you fondue? We are surprised to learn many people have never tried this delicious and easy dessert with many variations.  We show you three of our favorites today.


Fondue is a Blind Pig Family favorite.  We have many great memories of sitting outside near the fire in the evening and culminating the night by chowing down on some heavenly dessert fondue.  We like all kinds of fondue, but it seems like the people in our family with the sweet tooth always win out and expect dessert fondue when they hear the name.


Today we are bringing you 3 easy, fresh, and tasty ways to have fondue. These three delicious options take very little prep and if your house is like ours, there is very little clean up.


Prior to making fondue, we always prep our dipping ingredients.  Our family favorites are: sliced strawberries, chopped apples, marshmallows, cubed angel food cake, graham crackers, sliced bananas, and popcorn. Other great dippers are pretzels, raspberries, blackberries, sponge cake, and brownies. Basically anything that tastes good covered in chocolate or caramel — which is basically everything.  Right?


Option 1:  Kerrygold Chocolate Fondue.  This creamy fondue is made with  1 12 ounce bag hershey’s milk chocolate chips, 1/4 cup of milk, 1 ounce of Kerrygold Irish Cream, and a tablespoon of peanut butter.  Place all ingredients into a fondue pot or a small saucepan on the stove — low heat. Stir ingredients until smooth and creamy.  When you are ready, pass out the skewers and let the dipping begin!


Option 2: Espresso Chocolate Fondue.  This is a great option for the coffee lovers in your life.  Follow the directions listed above for Kerrygold Chocolate Fondue.  Add 1 ounce of Caffe Borghetti Espresso Liqueur. Stir until smooth and then dip!


Option 3: Nutty Butter Rum Fondue. This fondue takes a different turn and is not made with chocolate, but with  caramel. The caramel flavor of Zaya Rum compliments this fondue nicely. Put 1 3/4 cup of brown sugar and 1/2 cup of water in a saucepan over medium heat.  Stir until the sugar is dissolved.  Bring to a boil for 6-7 minutes.  Stir in 1 tablespoon of Zaya Rum and cook for about a minute.  Remove from heat and stir in the 6 tablespoons of unsalted butter until melted.  Stir in 1/2 cup of half and half until the mixture is smooth.  Finally stir in 1/2 cup of chopped peanuts. This fondue is great with popcorn and apples.  It makes an excellent Fall treat.


Fondue can be prepared ahead of time and reheated once you are ready to serve.  It is fun to make the Kerrygold Chocolate Fondue as a base.  Separate the fondue into small little ramekins or shot glasses for guests to use as their own dipper.  Just make sure that you serve the fondue warm.

Kerrygold Chocolate Fondue

Total Time: 15 minutes

Category: dessert

Kerrygold Chocolate Fondue

Kerrygold Irish Cream gives this chocolate fondue a creamy texture and taste.


  • 1 12 ounce bag of Hershey's Milk Chocolate Chips
  • 1/4 cup of milk
  • 1 tablespoon of peanut butter
  • 1 ounce of Kerrygold Irish Cream


  1. Place all ingredients in a small saucepan or fondue pot. Stir until smooth and creamy. Serve with fondue skewers filled with fresh fruit, cubes of angel food cake or marshmallows.


*To make Espresso Fondue, add in 1 ounce of Caffe Borghetti Espresso Liqueur. * Adding an ounce of Zaya Rum to Kerrygold Chocolate Fondue is also another great variation.

Many of our followers ask us, “What do you do with the food and drinks you make for The Blind Pig?”  The answer is that we eat it!  If we make something that doesn’t pass our taste testers, we don’t share it with you.  Here is a look at the rest of the story, after the posed pictures are complete.


Official Blind Pig Taste Testers.


The pans were licked clean and there were only 2 lonely slices of strawberries left on the plate. They came and they conquered!


Now that you know 3 easy ways to fondue, will you fondue?  Which one will you try first?

What a week!  It was spring break for 3/5 of The Blind Pig household, so there was a flurry of activity. Did you see the sneak peek we put on Instagram?  Grandma Ruth was here and we made cinnamon rolls with a Blind Pig twist!  No one makes cinnamon rolls like Grandma Ruth.



Mint to be Irish


This tasty little cordial made with Kerrygold Irish Cream, Zaya Rum and Branca Menta will have your dancing an Irish jig in no time.

Hello friends! We are starting spring break this weekend, and we are looking ahead to St. Patrick’s Day.  We both come from Irish ancestors. Craig’s grandmother’s maiden name was Gertrude Holmes. Rhonda’s grandmother was Mary Dorothea O’Donnell, and Mary Dorothea’s father was Patrick O’Donnell.  Can you really get any more Irish than that?   Whether you are Irish or just want to be, we have a fun little cocktail for you to toast your lads and lassies.  You will believe that you were Mint to Be Irish.


Just like the lucky three leaf clover, this cocktail is made with three delicious spirits — Kerrygold Irish Cream, Zaya Rum, and Branca Menta.

Add 2 ounces of Kerrygold Irish Cream, 1 ounce of Zaya Rum, and 1/2 ounce of Branca Menta to a shaker.  Top with a scoop of ice and shake for 20-30 seconds.  Pour into a small cordial glass and garnish with a mint leaf.

Yummo!  This tasty sipper will have you kissing the Blarney Stone and dancing an Irish jig.


Visit our website to get a printable version of the recipe.

Mint to be Irish

Mint to be Irish

This tasty little cordial made with Kerrygold Irish Cream, Zaya Rum and Branca Menta will have your dancing an Irish jig in no time.


  • 2 ounces of Kerrygold Irish Cream
  • 1 ounce of Zaya Rum
  • 1/2 ounce Branca Menta


  1. Pour Kerrygold Irish Cream, Zaya Rum and Branca Menta into a shaker. Pour one scoop of ice over the top. Shake for 20-30 seconds. Strain and pour into cordial glass. Garnish with a mint leaf.

We would love to hear if you try Mint to Be Irish or any of our ideas on our blog.  Be on the lookout for a bonus post coming in the next week.


Disclaimer: The beverages on this site are meant for adults 21 years and older.  We do not condone underage drinking.  Never drink and drive.

Whiskey Bread Pudding


All of the rain and cold weather that we had last week got us in the mood for some warm comfort food. Bread pudding has a homey feel and taste that makes us think of our grandmother.  It’s a little bit like having a hug in a cup.  We’ve adapted this recipe to put a little extra twist on this traditional winter dessert.   We made a few adaptations to this basic bread pudding recipe that was originally found in the Better Homes and Gardens Cookbook.  Whiskey Bread Pudding fits our blog criteria.  It is easy.  It is tasty.  And because we added a few fresh ingredients, it is fresh.

To make this recipe you need dried bread.  When we plan ahead of time, we save up the ends of our bread and let it dry out on the kitchen counter for a couple of days.  If you don’t plan that far ahead, it’s okay.  You can place bread cubes in a 300 degree oven for about 15 minutes.

In a mixing bowl beat together 4 eggs, milk, sugar, cinnamon, whiskey and vanilla.  Place dry bread cubes in a round baking dish.  Sprinkle dried cranberries over the bread.

Pour egg mixture over all.  Bake in a 325 degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.  Cool slightly.  It’s that easy!

While cooling make the whiskey sauce.  In a small saucepan melt margarine, butter, beaten egg yolk, water and whiskey.  Cook and stir constantly over medium-low heat for 5-6 minutes or until sugar is dissolved and mixture boils.  Remove from heat and stir in whiskey.

Scoop bread pudding into serving cups.  Drizzle whiskey sauce over bread pudding and serve.  Yes, please!  This takes little effort and will delight your guests.

For a downloadable and printable version of our recipe.  Visit our website.

Whiskey Bread Pudding

Yield: 6-8

Whiskey Bread Pudding


  • 4 beaten eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 teaspoon vanilla
  • 2 tablespoons whiskey
  • 3 cups dry bread in inch cubes
  • 1/3 cup dried cranberries
  • Whiskey Sauce
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 beaten egg yolk
  • 2 tablespoons water
  • 2 tablespoons whiskey


  1. In a mixing bowl beat together eggs, milk, sugar, cinnamon, whiskey and vanilla. Place dry bread cubes in a round baking dish. Sprinkle dried cranberries over bread. Pour egg mixture over all. Bake in a 325 degree oven for 35-40 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm with whiskey sauce.
  2. Whiskey Sauce
  3. In a small saucepan melt margarine or butter. Stir in sugar, egg yolk, and water. Cook and stir constantly over medium-low heat for 5-6 minutes or until the sugar dissolves and mixture boils. Remove from heat and stir in whiskey. Serve warm. Drizzle over bread pudding.

We hope you try out our Whiskey Bread Pudding and let us know what you think.  If you are new to our blog, thanks for stopping by.  We hope you visit us again.

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Crockpot BBQ Chicken

crock pot BBQ chicken

This week we have received so much rain in Texas that we thought that we may need to consider building an ark.  Don’t get us wrong, we love rainy nights when the thunder is rolling in the distance.  We don’t even mind a few good cracks of lightning now and then.  We know that we will appreciate this rain during the middle of August when we don’t need to be on water restrictions, but we haven’t seen the sun in a week!

We have the perfect meal to bring you a taste of summer in the middle of winter — Crockpot BBQ Chicken. Rhonda found this recipe years ago in Southern Living Magazine.  It has been sitting in her recipe file for years, so we thought we’d give it a shot.  It turned out to be a pleasant surprise.  It is easy, tasty and fresh.  We bet it will become part of your usual rotation, because it is definitely going to become part of ours.

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First, stir together salt, paprika, garlic powder and pepper in a small bowl.

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Place the chicken in a single layer in your crockpot.  We had to layer ours a bit. Then sprinkle the pepper and salt mixture on the chicken.  We made sure to coat each piece with the mixture.

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Next, you will whisk together cola, ketchup, brown sugar, apple cider vinegar and whiskey.  Make sure to pour this along the side of the crock pot, so you don’t remove the spices from the chicken.

Cover and cook on high for 5 hours or low for 6.5-7.5 hours.  Sit back and enjoy yourself, because all of the hard work is done.

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When you are ready to serve, transfer the chicken to a serving platter.  Pour pan juices over the chicken for extra flavor.

The chicken was so tender and juicy, it fell apart on our plate. Yummo.

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The recipe calls for using a whole chicken, but our family are chicken breast people.  This is a great recipe for making shredded BBQ chicken sandwiches the next day.  However, at The Blind Pig House, there were no leftovers. #teenageboys

Need a little taste of summer to brighten your winter blues? Try Crockpot BBQ Chicken and let us know what you think.  By the way, the sun just came out!  Have a great week.

Want the recipe?  Visit our site for a printable version of Crockpot BBQ Chicken.

Crockpot BBQ Chicken

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours, 20 minutes

Yield: 6 servings

Crockpot BBQ Chicken


  • 2 tsp. salt
  • 1 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 cut up whole chicken or 4-5 large chicken breasts
  • 1/2 cup of cola soft drink
  • 1/3 cup of ketchup
  • 1/4 cup of firmly packed light brown sugar
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. rye whiskey


  1. Stir together first four ingredients in a small bowl. Place chicken in a single layer in crockpot. Sprinkle pepper and salt mixture over each chicken piece.
  2. Whisk together cola and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces.
  3. Cover and cook on high for 5 hours or low for 6 1/2 -7 1/2 hours.
  4. Remove chicken from crockpot and place on a serving tray. Pour pan juices over chicken and serve immediately.

Go for the Gold Medal Coffee


Have you been watching the Olympics?  We love the Olympics.  It is one of the few times that we can see so many different sports and events.  If you could compete in any two events, which would you choose? Craig would choose hockey and downhill skiing. Rhonda would choose figure skating and the half-pipe. As we have watched the coverage night after night, we asked ourselves, “What would be a great beverage to drink while watching the Winter Games?  And by the way, where is Bob Costas?”  While we cannot answer both questions, we do have a great answer for the first.  The  Winter Games drink that takes first place for Pyeongchang is Gold Medal Coffee!  The best part of this drink is that we have both a short program and a long program to offer.

The short program is a little twist on a traditional Irish Coffee. Telling you to drink an Irish coffee for the olympics didn’t really sit well with us, so we had to add a few degrees of difficulty.  Craig just recently discovered coffee. (Where has he been? We don’t know.)  He  has started to make himself a vanilla latte before work each morning. To flatter the new coffee lover in our household, we created Gold Medal Coffee.

How do you make it? It is so easy.  You need 2 ounces of Kerrygold Irish Cream.  Remember we have used Kerrygold in a variety of recipes like, our french toast, and our Kerrygold ice cream?  You need an ounce of Irish whiskey, and half of a cup of hot dark roast coffee.  Pour the Irish cream and the whiskey into a coffee cup, top off with the coffee and sprinkle a little cinnamon on top.  Once you take a sip of this delicious coffee, you will hear the Olympic theme song playing and feel as if you are on top of the podium. This is  an excellent after-dinner drink to offer to guests as an alternative to a heavy dessert, and it makes an award-winning brunch beverage, as well.

Now for the long program.  Prepare your coffee. Fill a tall glass with ice, and add 2 ounces of Kerrygold Irish Cream, 1 ounce of Irish whiskey, and 1/2 ounce of Frangelico liqueur.  Top off with coffee.  Add a dollop of whipped cream and a sprinkle of cinnamon for garnish. You nailed the landing. Yes!!!

Maximum points earned for execution and artistic interpretation!  You’ve earned the gold.

Gold Medal Coffee

Yield: 1 serving

 Gold Medal Coffee


  • 2 ounces of Kerrygold Irish Cream
  • 1 ounce of Irish whiskey
  • half cup of dark roast coffee
  • cinnamon for garnish
  • For Iced Coffee:
  • Add 1/2 ounce of Frangelico liqueur
  • Ice


  1. Prepare coffee as usual. Add Kerrygold Irish Cream and Irish whiskey to coffee cup. Top off with hot freshly brewed coffee. Sprinkle with cinnamon to garnish.
  2. For iced coffee:
  3. Add above ingredients and Frangelico to a tall glass filled with ice. Top off with coffee. Garnish with whipped cream and cinnamon.

To download and print the recipes for these two golden beverages.  Visit our website.

We hope you enjoy Gold Medal Coffee this week while watching our American athletes go for the gold!  We would love to hear what you think.  And if you find out where Bob is, can you let Rhonda know?  She’s been worried that he has another eye infection!

Disclaimer:  Beverages on this site are meant for adults 21 years and older.  We do not condone underage drinking, and never drink and drive.


Bonus Post: The Love Triangle

the love triangleHey friends, we are bringing you a bonus post this week. The idea of a bonus post was suggested by Rhonda’s friend, Melissa J.  Since there is so much going on — Olympics, Valentine’s Day and Mardi Gras, we decided to try it out .


In this post we are sharing a lovely drink that was invented by Rhonda.  Any similarities between this drink and others is purely coincidental.   Because we are releasing this drink idea so close to Valentine’s Day, we lovingly named it The Love Triangle.  We took advantage of garnishing it with heart shaped ice cubes.  However, this drink may not just be a weekend fling.  You may want to keep this sweetheart around for the whole year.


The Love Triangle is made with a trio of main ingredients: vodka, pomegranate juice and diet ginger ale. (Thus “love triangle”…)  However, your heart won’t be pulled in three directions when you see how many calories are in this cocktail.  Only 88!  Yep, 88 little tiny calories.

So let’s get down to business.  How is this drink made?


Pour one ounce of vodka, one ounce of pomegranate juice and juice from half of a lime in a rocks glass.  Add ice.  Top off with ginger ale and stir.

After one sweet sip of this drink, you will be torn.  Do you prefer the seductive taste of pomegranate?  Is it the bubbly ginger ale that has you giddy?  Or the smooth taste of the vodka that melts your heart?  You decide.

Do you want this recipe in a printable format?  Visit our website and click on the print button.

The Love Triangle

Yield: 1 serving

 The Love Triangle


  • 1 ounce of vodka
  • 1 ounce of pomegranate juice
  • Juice from half of lime
  • Diet ginger ale


  1. Pour vodka, pomegranate juice and lime juice in a rocks glass. Add ice. Top off with diet ginger ale and stir.

We hope you loved our bonus post for the month of February.  We appreciate any feedback you have, and our hearts go out to you even more if you  subscribe to our blog and follow us on pinterest and instagram.  Now go hug someone you love!