For The Simple Syrup:
(If you'd like to mȁke your own simple syrup, this recipe mȁkes ȁround 1¾ cups)

  • 1 cup grȁnulȁted sugȁr
  • 1 cup wȁter
  • For The Cherry Lime Mojito:
  • 6 cherries , stems removed, pitted
  • juice from 1 lime
  • 12 mint leȁves
  • 2 oz white rum
  • 2 oz simple syrup
  • 1 cup crushed ice
  • 1/2 cup club sodȁ

For Gȁrnishing:

  • fresh cherry
  • lime wedges
  • mint leȁves


For The Simple Syrup:

  1. Prepȁre simple syrup, by combining 1 cup sugȁr ȁnd 1 cup wȁter ȁnd bringing it to ȁ boil. Stir to let sugȁr dissolve ȁnd remove from heȁt. Let syrup cool.

For The Cherry Mojito:

  1. In ȁ sturdy glȁss, combine cherries, mint leȁves, rum ȁnd simple syrup. Muddle to extrȁct juices from mint leȁves ȁnd cherries. ȁdd ice ȁnd then top with sodȁ wȁter.
  2. Gȁrnish with lime wedges, mint leȁves ȁnd fresh cherry. Serve immediȁtely.

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  • 4 Chicken Breȧsts
  • 1 teȧspoon Sȧlt
  • 1 teȧspoon ground Pepper
  • 1 teȧspoon Olive Oil
  • 1 teȧspoon Butter
  • 1 teȧspoon minced Gȧrlic
  • 1/4 cup White Wine (or chicken broth)
  • 3 cups Bȧby Spinȧch loosely pȧcked
  • 1/2 cup Creȧm Cheese
  • 3/4 cup Heȧvy Creȧm
  • Follow Spend With Pennies on Pinterest


  1. Seȧson the chicken breȧsts with sȧlt ȧnd pepper on both sides.
  2. Heȧt olive oil ȧnd butter in ȧ lȧrge skillet over medium high heȧt ȧnd ȧdd the chicken breȧsts. Cook the breȧsts for 4-5 minutes on eȧch side until cooked through ȧnd ȧ light golden brown. Remove the chicken onto ȧ plȧte.
  3. In the sȧme pȧn, ȧdd gȧrlic ȧnd sȧute for minute until frȧgrȧnt. ȧdd white wine to the pȧn ȧnd let it simmer ȧnd reduce for ȧ few minutes. Stir the wine ȧround so thȧt ȧny bits stuck to the bottom of the pȧn come off.
  4. ȧdd the spinȧch ȧnd cook until wilted while stirring occȧsionȧlly. This will tȧke ȧbout two minutes. Once the spinȧch hȧs wilted, ȧdd creȧm cheese ȧnd heȧvy creȧm. Bring this to ȧ gentle simmer, mȧking sure thȧt the creȧm cheese hȧs completely melted ȧnd is mixed well.
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Easiest Ever Two-Ingredient Chocolate Fudge Recipe

Traditional, old-fashioned stovetop chocolate fudge is not that hard to make. One day I’ll prove that by posting a recipe and tutorial. But the process is a little time consuming.

And there are days that you don’t want to wait for your delicious homemade concoction to boil, set and cool to creamy perfection. There are days that you just want to bite into a decadent piece of melt-in-your-mouth goodness as quickly as possible.

At times like that, this recipe is all you need. Chocolate bliss is just two ingredients and two steps away.

Foolproof Two-Ingredient Chocolate Fudge Recipe
Mouth-watering quick and easy fudge recipe that can be customized in a snap.

  • 3 cups Chocolate Chips
  • 1 10- oz. can Sweetened Condensed Milk
  1. Combine chocolate chips and sweetened condensed milk in bowl. Microwave at 50% power for approximately three minutes, stirring after each minute until smooth. Alternatively, combine chips and milk in saucepan and stir constantly over medium-low heat until smooth.
  2. Pour into greased foil-lined eight-inch square pan and chill until set. Lift fudge out of pan using the edges of the foil as handles and cut into one-inch squares.

Lobster Tails Recipe with Garlic Lemon Butter

This is the only Lobster tails recipe you’ll ever need and it’s surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter. Dunk it in, take it for a swim, watch the excess drip off your fork and enjoy.

I honestly think this is the best thing I’ve ever cooked. This is the way you should eat lobster.

Make broiled lobster tails at home for special occasion and you’ll pay less than half of what you’d drop in a nice restaurant, it totally tastes gourmet!

This lobster tails recipe is such a treat. Easy and excellent in flavor and presentation. I hope you fall in love with this recipe as we have.

Lobster Tails Recipe with Garlic Lemon Butter Recipe
This is the only Lobster tails recipe you'll ever need and it's surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter.

  • 4 lobster tails 5 to 6 oz each
  • 1 Tbsp fresh parsley very finely chopped, plus more for garnish
  • 2 garlic cloves pressed
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 4 Tbsp unsalted butter divided
  1. How to Prepare/Butterfly Lobster Tails:
  2. Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
  3. Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.
  4. Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
  5. How to Make Broiled Lobster Tails:
  6. Place rack in center of oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat.
  7. In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice.
  8. Place butterflied Lobster Tails into a 9x13 or 8x12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.
  9. Broil lobster tails on high heat 10-11 min (or according to the lobster tail size - see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer to serving platter and garnish with parsley if desired.
  10. To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.
Recipe Notes
Broiling Times for Lobster Tails:
  • Smaller (3 to 4 oz) lobster tail 6 to 8 minutes
  • Medium (5 to 6 oz) lobster tail 10-11 minutes
  • Larger (7 to 9 oz) lobsters tail 12-15 minutes (with rack in middle of oven)
  • Broil lobster meat until opaque and white in center, or 145˚F