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Stuffed Dates Appetizer

by Leslie Edwards

This recipe is new to most guests and a guaranteed crowd pleaser. With only three ingredients it is quick to make once you get  the hang of stuffing dates.

Cheese Stuffed Dates with Bacon


Pitted Dates

Cheese Options for stuffing: Blue Cheeses, Gorgonzola, Ricotta, Goat, Feta, Mozzarella…..

Bacon, each strip cut into three strips for wrapping the dates


Stuff the dates with the cheese

Wrap each date in a thin strip of bacon

Secure with a toothpick

Bake at 375 degrees until bacon is cooked, turning once





Perfect Pistachio Cake

by Leslie Edwards


A recipe from my sister Denise Veiga. She has taken this cake to many family & friend gatherings over the years and it is always a crowd pleasure.  I made it a few times lately and it got rave reviews.  When I make it, I have to cut it in half and give half to someone else or I will eat the whole thing.  It feels so light that it is easy to eat a lot and not feel full.  YUM...

                        CAKE RECIPE

A Tube Pan is like a bunt cake pan with the hole in the middle except the bunt cake pan is fluted. Try google for Tube Pan


1              Box Duncan Hines Moist Deluxe Classic Yellow 

            Cake   Mix

     1          3.5 oz Package Pistachio Instant Pudding

     4          Eggs

     1          Cup Club Soda

     ½         Cup Oil

Mix ingredients for about three minutes.  Pour mixture into greased and floured Tube Pan.

Bake in a preheated 350 degree oven for 35-40 minutes

Test it for doneness by inserting a toothpick. It is done when the toothpick is clean when removed.

Cake must cool completely before icing. I learned that the hardway. Turn the tube pan over and tap the top and sides to loosen the cake on to the cake plate


                      Make the icing after the cake cools.

1       3.5 oz  Package Pistachio Instant Pudding  

1       12 oz Tub Whipped Cream  (a little more is ok too)             1  Pint Heavy Whipping Crèam


Beat the heavy whipping crèam until thick.  Fold in pudding and cool whip a little each time till smooth and fluffy.


Fill the center hole of the cake completely with the icing mixture and spread the rest on the top and sides of the cake.  It should look fluffy.


Crush some pistachio nuts and toss on top and sides of cake.  I put the nuts in a paper bag to crush them because I don't want crushed plastic bag in my food.  I found a pasta cheese shaker works well when tossing nuts on top and sides of the cake.

It is easy to make so give it a try and let me know how you like it.


leslie edwards

sells real estate


RE/MAX  Around Atlanta

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Creamy Brussels Sprouts

by Leslie Edwards

When I go the grocery store I find one thing that I have never tried and toss it in the basket.  The results vary from awful to it has potential, and occasionally, to oh, so fabulous. 

The recipe for Creamy Brussels Sprouts was in the November issue of Better Homes and Gardens Magazine.  Although I never ordered a subscription to BH&G, I have been receiving the magazine in the mail all year.  Last year I got Rolling Stone Magazine unsolicited. 

I was invited to a Thanksgiving get together and had to choose a dish to take with me and I pondered it for days.  It was poor planning to take a dish to an event the first time I tried to make it, but I did have Plan "B" in mind. 

A lot of people do not like brussels sprouts, but the recipe sounded good and I really like brussels sprouts. My rule is that if I am going take  a covered dish, it will be something I could take home and eat if no one else wanted it.  It turned out to be a good choice as it was all eaten and someone asked for the recipe.  It was easy to make and looked terrific.  If you try it, please let me know what you think.

Creamy Brussels Sprouts

·         4  slices peppered bacon (I used regular bacon and added pepper) 
·         2  lb. Brussels sprouts, trimmed and halved through stem end
·         3/4  cup reduced-sodium chicken broth
·         1/2  tsp. kosher salt
·         1/4  tsp. black pepper
·         3/4  cup whipping cream
·           Cracked Black Pepper
1. In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet.
2. In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened.
3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper. Serves 8.
Nutrition Facts
·         Calories 174,
·         Total Fat (g) 14,
·         Saturated Fat (g) 7,
·         Monounsaturated Fat (g) 5,
·         Polyunsaturated Fat (g) 1,
·         Cholesterol (mg) 38,
·         Sodium (mg) 305,
·         Carbohydrate (g) 10,
·         Total Sugar (g) 2,
·         Fiber (g) 4,
·         Protein (g) 6,
·         Vitamin C (DV%) 123,
·         Calcium (DV%) 6,
·         Iron (DV%) 8,
·         Percent Daily Values are based on a 2,000 calorie diet
leslie edwards
sells real estate
RE/MAX  Around Atlanta
Before you print this email, ask yourself if you really need a paper copy
conserve, reuse, recycle


Displaying blog entries 1-3 of 3

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