Art on the Green’s City Talks welcomed Georg Andersen and Don Bingham to a “packed house” according to the Log Cabin’s Jeanette Anderton. 

Along with home and life wisdom from Georg and Don, Don provided amazing recipes to serve. Generously, Don is allowing me to share these recipes with you!

Art on the Green always has coffee for our guests, City Talks is no exception. One of our favorites is Farmers(c) Coffee. 

In addition to recipes, Still Talking’s Amber Bailey has tested a new coffee cup, Kafe in the Box. 

 Here’s what Amber has to say: Kafe in the Box is very lightweight with a sleek design; the perfect alternative to disposable cups for hot and cold beverages. Best part? Microwave, dishwasher safe and splash proof when running out the door.  

The manufacturer tells us it’s BPA, BPS and Phthalate Free with a super tough Tritan Innter, fits standard cup holders. Colors are black, bronze, silver and white.  $15.99 for the 12 ounce; $17.99 for the 16 ounce.

Sugarplums
Once tasted, they WILL  dance in your head.

 

Ingredients

1/2 cup Honey *we use Brother’s Honey

1/2 tsp  grated orange peel

1 1/2 tsps  ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground nutmeg

2 cups  finely chopped toasted almonds

1 cup finely chopped dried apricots

1 cup finely chopped pitted dates

1 cup confectioners sugar

 

Directions

1. In large bowl combine honey, orange peel, cinnamon, allspice and nutmeg, mix well. Stir in almonds, apricots and dates.

2. Form rounded teaspoonfuls of mixture into 3/4 inch balls. Roll in confectioner’s sugar. Store in airtight container.

 

Appetizer Cheese Ball

Ingredients

2 8-oz packages of cream cheese

1 8 1/2 oz can of crushed pineapple, drained

2 cups chopped pecans or walnuts

1/4 cup chopped bell pepper

2 tsp grated onion

 

Directions

Mix all ingredients except 1/2 cup of nuts, to be used later.

Shape cheese ball as desired, roll in remaining nuts, refrigerate until serving.

Serve with crackers and or celery.