Fresh Margaritas

(Courtesy of Bobby Deen)

Ingredients:
1 c. freshly squeezed orange juice
1 c. gold or silver tequila
1/2 c. lemonade
1/2 c. orange liqueur
Ice for serving
Kosher salt, for glasses
Sliced oranges and limes, for serving

Directions:
Combine the orange juice, tequila, lemonade and liqueur in a pitcher and stir to combine.  To serve, shake individual portions with ice in a cocktail shaker and pour over ice in a salt-rimmed glass.  Serve with sliced oranges and limes on the side.

For frozen cocktails, blend ingredients with crushed ice.

Lemon Bars

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. all-purpose flour
2/3 c. confectioners' sugar
3/4 c. butter, softened
3 eggs, lightly beaten
1 1/2 c. sugar
3 Tbsp. all-purpose flour
1/4 c. lemon juice
Additional confectioners' sugar

Directions:
In a small bowl, combine 1 1/2 c. flour, sugar and butter until crumbly; pat into a greased 9x13 baking pan.  Bake at 350 degrees for 20 minutes.

Meanwhile, in a small bowl, whisk eggs, sugar, 3 Tbsp. flour and lemon juice until frothy; pour over the hot crust.

Bake at 350 degrees for 20-25 minutes or until lightly golden brown.  Dust with confectioners' sugar.  Cut into squares.

Jamaican Jerk Wings

(Courtesy of Midwest Living)

Ingredients:
12 chicken wings (about 2 lbs.)
1/4-1/2 c. Jamaican jerk seasoning
1/4 c. cider vinegar
1/4 c. orange juice
2 Tbsp. lime juice
2 Tbsp. olive oil
2 Tbsp. soy sauce
Salsa

Directions:
Cut off and discard tips of chicken wings. Spread the remaining wing portions open. With a sharp knife, carefully cut each wing at its joint into two sections. (You'll get two finger-lickin' pieces per wing, making 24 pieces total). Place chicken wing pieces into a resealable plastic bag set in a shallow dish.

For marinade: In a small bowl, stir together Jamaican Jerk Spice, vinegar, orange juice, lime juice, olive oil and soy sauce. Pour marinade over chicken wings; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain and discard marinade.

For a charcoal grill, grill chicken wing pieces on the rack of an uncovered grill directly over medium coals about 20 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken wing pieces on grill rack over heat. Cover; grill as above.) (For broiler, place chicken wings on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat about 8 minutes or until light brown. Turn wings. Broil for 8 to 10 minutes more or until chicken is tender and no longer pink.) Serve with salsa.

Buffalo Chicken Cheese Balls

(Courtesy of Aaron McCargo Jr.)

Ingredients:
1 store-bought rotisserie chicken
1/4 c. hot sauce
1 tsp. ground black pepper
1 3/4 c. sharp cheddar cheese, shredded
1/4 c. freshly sliced scallions
1 c. all-purpose flour
3 eggs, lightly beaten
2 c. panko bread crumbs
Vegetable oil, for frying
BLUE  CHEESE DIP
1 1/2 c. mayonnaise
1/2 c. packed blue cheese, broken up
1/2 tsp. hot sauce
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 lemon, juiced
1 tsp. chopped garlic

Directions:
Heat oil heated to 350 degrees.

Pick the meat from the chicken and discard the skin.  Place the chicken in a large bowl and add the hot sauce, pepper, cheese and scallions.  Toss to combine.  Roll the chicken into 2 oz. balls, about the size of a golf ball.

Place the flour, eggs and bread crumbs in 3 separate bowls.  Roll each ball in the flour, then the egg and then the bread crumbs.  Set aside.

When the oil is hot fry the chicken balls in batches.  Cook for about 2 minutes per batch.  Remove the chicken to paper towel-lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary.  Serve the chicken alongside the dipping sauce.

Edamame Hummus

(Courtesy of Womens Health magazine)

Ingredients:
1 c. frozen shelled edamame
1 tsp. chopped garlic
1 Tbsp. tahini
1 Tbsp. fresh lemon juice
3 Tbsp. water
1/4 tsp. salt
1 Tbsp. olive oil

Directions:
Boil frozen edamame for 4-6 minutes; drain.  Combine edamame in food processor with garlic, tahini, lemon juice, water and salt; blend well.  Drizzle in olive oil.  If texture is too thick, add another tablespoon of water.

Brewery Spiced Wings

(Courtesy of Kraft)

Ingredients:
1/4 c. canola oil
2 Tbsp. Dijon mustard
2 Tbsp. lite soy sauce
8 cloves garlic, minced
2 lbs. chicken wings, separated at joints, tips removed
3/4 c. Bulls-Eye Guiness draught beer blend barbecue sauce

Directions:
Mix first 4 ingredients; pour over chicken in a shallow dish.  Turn chicken over to evenly coat both sides of each wing.  Refrigerate 30 minutes to marinate.

Heat grill to medium-high heat.  Remove chicken from marinade; discard marinade.

Grill chicken 15 minutes, turning occasionally.  Brush lightly with barbecue sauce.  Grill 5 minutes or until chicken is done, turning and brushing frequently with remaining sauce.

Crunchy Salmon Cakes with Greek Yogurt Sauce

(Courtesy of Taste of Home)

Ingredients:
1 1/4 lb. salmon fillet
1/8 tsp. pepper plus 1/4 tsp. 
1 tsp. olive oil
1 small onion, finely chopped
2 Tbsp. minced fresh parsley
1 1/2 c. panko bread crumbs, divided
1/2 c. reduced-fat mayonnaise
1 Tbsp. lemon juice
1/4 tsp. salt
1 tsp. hot pepper sauce, optional
2 egg whites, lightly beaten
Cooking spray
SAUCE:
1/4 c. reduced-fat plain Greek yogurt
1 tsp. snipped fresh dill
3/4 tsp. lemon juice
1/4 tsp. capers, drained and chopped

Directions:
Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 tsp. pepper.  Bake, uncovered, at 350 degrees for 14-17 minutes or until fish flakes easily with a fork.  Cool slightly; remove skin, if necessary.  Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.

In a large skillet, heat oil over medium-high heat.  Add onion; cook and stir until tender.  Stir in parsley.

In a large bowl, combine 1/2 c. bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce.  Flake salmon; add to bread crumb mixture, mixing lightly.  Shape into 8 patties (2 1/2 inches each).

Place egg whites and remaining bread crumbs in separate shallow bowls.  Dip salmon patties in egg whites, then roll in crumbs to coat.  Place on a baking sheet coated with cooking spray.  Spritz tops with cooking spray.  Bake, uncovered, at 425 degrees for 14-17 minutes or until golden brown.

In a small bowl, mix sauce ingredients; serve with salmon cakes.

Peach Blueberry Crumble Tart

(Courtesy of Taste of Home)

Ingredients:
1 1/3 c. all-purpose flour
1/4 c. sugar
1/4 tsp. ground cinnamon
1/2 c. butter, melted
2 c. frozen unsweetened blueberries, thawed
2 c. frozen unsweetened sliced peaches, thawed
1 Tbsp. honey
CRUMB TOPPING:
1/4 c. all-purpose flour
1/4 c. packed brown sugar
1/4 c. old-fashioned oats
1/4 c. chopped pecans
1/8 tsp. ground cloves
2 Tbsp. butter, melted

Directions:
In a small bowl, mix the flour, sugar and cinnamon; stir in butter just until blended.  Press onto the bottom and up the sides of a 9 inch fluted tart pan with removable bottom.  Bake at 350 degrees for 15-20 minutes or until lightly browned.  Cool on a wire rack.

In a large bowl, combine the blueberries, peaches and honey; toss to coat.  In a small bowl, combine the first 5 topping ingredients; stir in butter.

Spoon fruit mixture into crust; sprinkle with topping.  Bake at 350 degrees for 35-40 minutes or until topping is golden brown and filling is bubbly.  Cool on a wire rack at least 15 minutes before serving.

Mashed Potatoes with Garlic-Olive Oil

(Courtesy of Taste of Home)

Ingredients:
4 lbs. red potatoes, quartered
1/2 c. olive oil
2 garlic cloves
2/3 c. heavy whipping cream
1/4 c. butter, softened
2 tsp. salt
1/2 tsp. pepper
2/3-3/4 c. whole milk
3 green onions, chopped
3/4 c. grated Parmesan cheese, optional

Directions:
Place potatoes in a Dutch oven; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered, for 15-20 minutes or until tender.  Meanwhile, place oil and garlic in a small food processor; process until blended.

Drain potatoes; return to pan.  Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency.  Stir in green onions.  Serve with garlic olive oil and cheese (if desired).

Note~ Do not store leftover oil mixture.  Use the oil mixture just after preparing.

Busy Night Breakfast Bake

(Courtesy of Mr Food)

Ingredients:
1 lb. mild or hot ground pork sausage
1/2 pkg. (16 oz.) frozen shredded hash brown potatoes (about 3 cups)
1 c. (4 oz.) shredded sharp Cheddar cheese
6 large eggs, beaten
3/4 c. milk
3/4 tsp. dry mustard
1/2 tsp. salt
Dash of black pepper

Directions:
Brown sausage in a large skillet, stirring until it crumbles and is no longer pink; drain.  Layer potatoes, sausage and cheese in a greased 9x13 baking dish.

Combine eggs and next 4 ingredients; pour over sausage mixture.  Cover and chill 8 hours.

Preheat oven to 350 degrees.  Bake, covered, 30 minutes; uncover and bake an additional 5 minutes or until set.  Let stand 10 minutes before serving.

Kiss On The Lips

(Courtesy of laughshinerepeat.blogspot.com)

Ingredients:
1- 1 1/2 oz. peach schnapps
4-6 oz. frozen mango mix
1 Tbsp. grenadine syrup

Directions:
In a glass pour in the grenadine syrup.

Blend the mango mix and peach schnapps with crushed ice.  Add the mango mix to the glass with the syrup.

Razz Ma Tazz Bars

(Courtesy of Nestle)

Ingredients:
1/2 c. (1 stick) butter or margarine
2 c. (12 oz.) white morsel chips, divided
2 large eggs
1/2 c. granulated sugar
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 c. seedless raspberry jam
1/4 c. toasted, sliced almonds

Directions:
Preheat oven to 325 degrees.  Grease and sugar a 9 inch square baking pan.

Melt butter in medium, microwave-safe bowl on high for 1 minute; stir.  Add 1 c. morsels; let stand.  Do not stir. 

Beat eggs in large mixing bowl until foamy.  Add sugar; beat until light lemon-colored, about 5 minutes.  Stir in morsel-butter mixture.  Add flour, salt and almond extract; mix at low speed until combined.  Spread 2/3 of batter into prepared pan.

Bake for 15-17 minutes or until light golden brown around edges.  Remove from oven to wire rack.

Heat jam in small, microwave-safe bowl on high for 30 seconds; stir.  Spread jam over warm crust.  Stir remaining morsels into remaining batter.  Drop spoonfuls of batter over jam.  Sprinkle with almonds.

Bake for 25-30 minutes or until edges are browned.  Cool completely in pan on wire rack.  Cut into bars.

Chicken Fajita Salad

(Courtesy of Taste of Home)

Ingredients:
4 Tbsp. canola oil, divided
1/2 c. lime juice
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. dried oregano
1 lb. boneless skinless chicken breasts, cut into thin strips
1 medium onion, cut into thin wedges
1 medium sweet red pepper, cut into thin strips
2 cans (4 oz. each) chopped green chilies
1 c. unblanched almonds, toasted
Shredded lettuce
3 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced

Directions:
In a small bowl, combine 2 Tbsp. oil, lime juice, garlic, cumin and oregano.  Pour half in a large resealable plastic bag; add chicken.  Seal bag and turn to coat.  Marinate for at least 30 minutes.  Cover and refrigerate remaining marinade.

In a large skillet, heat remaining oil on medium-high.  Saute onion for 2-3 minutes or until crisp-tender.

Drain and discard marinade.  Add chicken to skillet; stir-fry until meat is no longer pink.  Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through.  Stir in almonds.  Serve immediately over shredded lettuce; top with tomatoes and avocado.

Chocolate Angel Food Cake

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. egg whites (about 10)
1 c. cake flour
2 c. sugar, divided
1/2 c. baking cocoa
1 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. salt
GLAZE:
1/2 c. semisweet chocolate chips
3 Tbsp. half-and-half cream

Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Sift together the flour, 1 c. sugar and cocoa twice; set aside.

Add the cream of tartar, vanilla and salt to the egg whites.  Beat on medium speed until soft peaks form.  Gradually beat in remaining sugar, about 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.  Gradually fold in flour mixture, about 1/2 c. at a time.

Gently spoon into an ungreased 10 inch tube pan.  Cut through the batter with a knife to remove air pockets.  Bake on the lowest oven rack at 350 degrees for 40-50 minutes or until lightly browned and entire top appears dry.  Immediately invert pan; cool completely, about 1 hour.

Skillet Paella

(Courtesy of Mr Food)

Ingredients:
1 Tbsp. vegetable oil
1 pkg. (16 oz.) smoked sausage, cut into 1/2 inch slices
2 1/2 c. chicken broth
1 c. converted rice, uncooked
1 Tbsp. curry powder
1/4 tsp. salt
1/2 lb. medium shrimp, peeled and deveined
1 pkg. (9 oz.) frozen green peas, thawed
1 jar (4 oz.) diced pimiento, undrained

Directions:
In a large skillet, heat oil over medium-high heat; saute sausage 5-7 minutes, stirring occasionally.  Remove sausage to a plate.

Add broth to skillet, bring to a boil.  Stir in rice, curry powder and salt.  Cover, reduce heat to low, and simmer 15 minutes.  Stir in remaining ingredients and sausage, cover and cook 5-7 minutes, or until shrimp are pink, stirring occasionally.

http://www.mrfood.com/One-Pots/Skillet-Paella

Jambalaya

(Courtesy of Family Circle)

Ingredients:
1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
1 pkg. (12 oz., 4 links total) spicy smoked chicken or pork sausage, such as habaero green chile or andouille, cut into coins
1 medium-size onion, diced 
1 green bell pepper, seeded and diced
1 rib celery, trimmed and diced
1 1/2 tsp. Cajun seasoning
1 can (14 oz.) diced tomatoes with zesty mild green chiles, drained
1 c. long-grain white rice
1 can (15.5 oz.) light-low-sodium chicken broth

Directions:
Heat oil in a large lidded skillet or saute pan over medium-high heat.  Add chicken and sausage and saute, shaking pan and stirring frequently until chicken is no longer pink but not cooked completely, about 4 minutes.

With a slotted spoon, remove chicken and sausage to a bowl.  Reduce heat to medium and add onion, green pepper and celery to skillet.  Cook vegetables until crisp-tender, about 5 minutes.  Stir in Cajun seasoning, tomatoes and rice.  Add broth.

Bring to a simmer, then cover pan and reduce heat to medium-low.  Simmer 20 minutes, until almost all the liquid is absorbed.  Stir chicken and sausage back into pan along with any accumulated juices.  Cook, uncovered, 5 minutes, until rice is tender.

Marshmallow-Crisp Brownies

(Courtesy of Midwest Living)

Ingredients:
1 pkg. (19-21 1/2 oz. pkg.) fudge brownie mix
1 pkg. (10 1/2 oz.) tiny marshmallows
1 1/2 c. semisweet chocolate pieces
1 c. creamy peanut butter
1 Tbsp. butter or margarine
1 1/2 c. crisp rice cereal

Directions:
Prepare the brownie mix according to package directions, using a 9x13 baking pan and the directions for chewy (not cakelike) brownies.  Bake according to directions.

Sprinkle baked brownies with marshmallows and return to the oven for 3-5 minutes or until golden.  Cool in the pan on a wire rack.

In a saucepan, combine chocolate pieces, peanut butter and butter or margarine.  Heat and stir until the chocolate is melted.  Remove from the heat; stir in the cereal.  Pour evenly over marshmallows. 

Refrigerate until topping is set.  Cut into bars.  Serve at room temperature.

Cinnamon French Toast

(Courtesy of Healthy Meals in Minutes)

Ingredients:
1 large egg
2 egg whites
1/4 c. skim milk
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
8 slices (1 inch thick) French or Italian bread
Cinnamon sugar and reduced calorie maple syrup (optional)

Directions:
In a shallow bowl, using a wire whisk or fork, beat the egg and egg whites until foamy.  Add the milk, vanilla, cinnamon and nutmeg.  Beat well; set aside.

Preheat the oven to 200 degrees.  Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat.  Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back into the dish.

Place bread slices in prepared skillet.  Cook until golden brown, turning once, about 1-2 minutes per side.

Transfer cooked slices to a plate; keep warm in oven.  Dip remaining slices in egg mixture; cook as directed.  Spray skillet with vegetable cooking spray as needed.

Divide French toast among the serving plates.  Sprinkle lightly with cinnamon sugar and top with maple syrup if desired.  Serve immediately.

Note~ For puffy French toast, prepare egg mixture in a large shallow glass dish.  Add bread slices, turning to coat.  Cover and refrigerate overnight.  Cook and serve as directed.

Harvest Pot Roast

(Courtesy of Family Circle)

Ingredients:
3 lbs. boneless chuck roast, trimmed and blotted dry
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. canola oil
1 medium onion, thinly sliced
1 Tbsp. tomato paste
2 Tbsp. all-purpose flour
1/2 c. red wine
1/2 c. low-sodium beef broth
4 medium carrots, peeled,, quartered lengthwise and cut into 1 inch pieces
3 ribs celery, cut into 1 inch pieces
1 1/2 lbs. new potatoes, scrubbed and quartered

Directions:
Sprinkle roast with 1/4 tsp. each thyme, salt and black pepper.  Heat oil in a large nonstick skillet over medium-high heat.  Cook roast for 1-2 minutes per side or until browned; transfer roast to a slow cooker.

Reduce heat to medium and add onion to skillet; cook 3 minutes or until softened.  Stir in tomato paste and cook 1 minute, stirring constantly.  Stir in flour and cook, stirring constantly, for 1 minute.  Whisk in wine, broth and 1/2 c. water; bring to a boil.  Pour liquid into slow cooker over beef and cook on high for 6 hours or low for 8 hours.

When there is 3 hours cook time remaining on high or 4 hours on low, remove meat from the slow cooker and stir in carrots, celery, potatoes and remaining 3/4 tsp. thyme.  Return meat to slow cooker for remaining cook time.

Remove meat from the slow cooker and slice.  Stir remaining 1/4 tsp. salt into liquid.  Serve roast with vegetables and sauce.

Strawberry Shortcake Cupcakes

(Courtesy of Food and Wine)

Ingredients:
1 c. plus 2 Tbsp. all-purpose flour
2 Tbsp. cornstarch
1 1/4 tsp. baking powder
1/8 tsp. salt
3/4 c. granulated sugar
2 large eggs, at room temperature
1 1/4 tsp. pure vanilla extract
4 Tbsp. unsalted butter, melted
1/4 c. vegetable oil
1/2 c. milk, at room temperature
FROSTING AND TOPPING
6 Tbsp. unsalted butter, softened
2 c. confectioners' sugar, sifted
1/2 tsp. pure vanilla extract
Pinch of salt
2 Tbsp. milk or heavy cream
Strawberry jam

Directions:
Preheat the oven to 350 degrees.  Line a 12-cup muffin tin with paper or foil liners.

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.  

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.  Add the butter and the oil and beat until incorporated, scraping the bottom and side of the bowl.  Add the dry ingredients and milk in 3 alternating batches, beating well between additions.  Carefully pour the batter into the lined muffin tins, filling them about 2/3 full.

Bake the cupcakes in the center of the oven for 20-23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.  Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.  Add the confectioners' sugar, vanilla extract and salt.  Beat the mixture at low speed just until combined.  Increase the mixer speed to medium and beat until smooth.  Add the milk or heavy cream and beat until light and fluffy, about 2 minutes

Mix the frosting with strawberry jam to taste.  Spread the frosting on the cooled cupcakes and serve.

Note~  The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen up to 1 month.  The frosting can be refrigerated in an airtight container for up to 2 days.  Return to room temperature before using.

Singapore Chicken Wings

(Courtesy of Mary Kay Greiber and Tami Greiber)

Ingredients:
2 dozen chicken wings (wing tips removed, and separated into parts)
5 oz. soy sauce
4 Tbsp. brown sugar
1/2 tsp. garlic powder
1 tsp. mustard powder

Directions:
In a small bowl, mix together soy sauce, brown sugar, garlic powder and mustard powder.  Place the wings in a shallow dish and cover with the soy sauce mixture.  Marinate the wings in the sauce in the refrigerator for 2-5 hours.  Bake at 375 degrees for 60-75 minutes, turning and basting occasionally.

Fancy Hashbrowns

(Courtesy of Mary Kay Greiber)

Ingredients:
1 bag (2 lbs.) frozen hashbrowns
3/4 stick melted butter
1 c. chopped onion
8 oz. shredded cheddar cheese
1 tsp. salt
1/2 tsp. garlic salt
2 cans cream of chicken soup
1 pt. (16 oz.) sour cream
TOPPING:
2 c. cornflakes
1/2 stick butter

Directions:
Combine the first 8 ingredients in an ungreased 9x13 baking dish.  In a small bowl, combine cornflakes and 1/2 stick butter.  Sprinkle the cornflakes over the top of the potatoes.  Bake at 350 degrees for 1 1/4 hours.  

Note~  My mom is the one that supplied me with this recipe and I love it.  She takes it to a lot of family functions and it is a huge hit!

Spicy Beef-Noodle Bowl

(Courtesy of Better Homes and Gardens)

Ingredients:
1 lb. boneless beef sirloin steak, cut into thin strips
1 Tbsp. cooking oil
2 can (14 oz. each) reduced sodium beef broth
1/3 c. bottled peanut sauce
1 1/2 c. medium egg noddles (3 oz.) 
2 c. broccoli florets
1/4 c. bias-sliced green onions, optional

Directions:
In a Dutch oven brown beef strips in hot oil over medium-high heat.  Add beef broth and peanut sauce; bring to boiling.

Stir in noodles; reduce heat.  Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles.  Add broccoli; return to boiling.  Reduce heat.  Simmer, uncovered, for 3-4 minutes more or just until noodles are tender, stirring occasionally.

Divide beef and noodle mixture among 4 bowls.  If desired, sprinkle servings with green onions.

Red Velvet Cheesecake

(Courtesy of Taste of Home)

Ingredients:
17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 c. butter, melted
1 Tbsp. sugar
FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
1 1/2 c. sugar
1 c. (8 oz.) sour cream 
1/2 c. buttermilk
3 Tbsp. baking cocoa
2 tsp. vanilla extract
4 eggs, lightly beaten
1 bottle (1 oz.) red food coloring
FROSTING:
1 pkg. (3 oz.) cream cheese, softened
1/4 c. butter, softened
2 c. confectioners' sugar
1 tsp. vanilla extract

Directions:
Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. 

Chipotle Mac and Cheese

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) spiral pasta
2 lb. ground beef
2 large onions, chopped
2 large green peppers, chopped
3 large garlic cloves, minced
1 can (28 oz.) crushed tomatoes
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1/2 c. 2% milk
1 chipotle pepper in adobo sauce, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 c. (8 oz.) shredded Monterey Jack cheese
2 Tbsp. minced fresh cilantro, optional

Directions:
Cook pasta according to package directions to al dente.  Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink.  Drain. 

Stir in the tomatoes, soup, milk, chipotle pepper and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until thickened.

Drain pasta; stir into meat mixture.  Divide between two greased 8 inch square baking dishes; sprinkle with cheese and cilantro if desired.

Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 degrees for 20 minutes.  Uncover; bake 8-10 minutes longer or until bubbly and the cheese is melted.

To use the frozen casserole: thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 60 minutes.  Uncover; bake 8-10 minutes longer or until bubbly and the cheese is melted.

Caribbean Martini

(Courtesy of www.allparenting.com)

Ingredients:
1 1/2 oz. Absolut Mango vodka
3/4 oz. Malibu coconut rum
1 splash pineapple juice
Fresh pineapple chunks

Directions:
Fill your martini shaker with ice.  Add all of the ingredients to the shaker and shake vigorously until well blended.  

Pour into a chilled martini glass and garnish with a fresh chunk of pineapple.  

Note~ For the best result, place vodka, rum, shaker and martini glass in the freezer for several hours before mixing your drink.

Pina Colada Sorbet

(Courtesy of The Neelys)

Ingredients:
2 c. pineapple juice
1 can (15 oz.) cream of coconut
1 can (20 oz.) pineapple bits, in juice, undrained
2 Tbsp. dark rum
1 tsp. coconut extract
Coconut whipped cream, for garnish, recipe follows
Shredded coconut, for garnish
Maraschino cherries, for garnish

Directions:
Puree all of the sorbet ingredients in a blender until smooth and refrigerate for 1 hour.  Add the mixture to an ice cream machine and run until slushy.  Freeze until solid.  Serve with coconut whipped cream, shredded coconut, cherries and a cocktail umbrella in coconut shells if desired.

Coconut whipped cream
Ingredients:
1 c. heavy whipping cream, chilled
1/4 c. confectioners' sugar
1 tsp. coconut extract
2 Tbsp. dark rum

Directions:
Add the whipping cream to a chilled bowl and begin whipping with an electric mixer.  Add the remaining ingredients and whip until soft peaks form.  Serve on top of sorbet.

Slow Cooker Pot Roast

(Courtesy of Clinton Kelly)

Ingredients:
2 1/2-3 lbs. beef chuck
4 carrots (cut into 1-inch pieces)
1 onion, sliced
2 c. button mushrooms
3 sprigs rosemary
2 c. dry red wine
2 c. beef stock
Salt and freshly ground pepper
2 Tbsp. extra virgin olive oil
4 whole garlic cloves

Directions:
Allow the chuck to come to room temperature.  Season on all sides with salt and pepper.  

Heat the olive oil in a skillet over medium-high heat.  Sear the meat on all sides, until browned, about 3 minutes per side.

Transfer the beef chuck to the slow cooker.  Add the carrots, onions and the mushrooms to the slow cooker.  Top with garlic cloves, rosemary sprigs, red wine and beef stock.

Cook on low for 4-6 hours.

Guest post from Tailgators

Newly created drink from the greatest mixologists and drink namers at Tailgators in La Crosse Wisconsin. The great mixologist Evan Olson had a challenge: To create a delicious drink for the picky Barb Blank. First he grabbed rum, then peach schnapps, then some pineapple juice, and finally sierra mist. All in equal parts. The great drink named by Lance was formed: Two Dicks Touching On The Beach! 

Elegant Eggnog Dessert

(Courtesy of Taste of Home)

Ingredients:
1 can (13 1/2 oz.) Pirouette cookies
1/2 c. graham cracker crumbs
1/4 c. butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
2 c. cold eggnog
1 1/3 c. cold whole milk
2 pkgs. (3.4 oz. each) instant vanilla pudding mix
1/2 tsp. rum extract
1/8 tsp. ground nutmeg
1 c. heavy whipping cream

Directions:
Cut each cookie into two sections (2 1/2 inches each); set aside.  Crush remaining 1 inch pieces.  In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9 inch springform pan.

In a large bowl, beat the cream cheese until smooth.  Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until smooth.  Whip cream until stiff peaks form.  Fold whipped cream into pudding mixture.  Spoon over crust.  Cover and refrigerate for 6 hours or overnight. 
Just before serving, remove sides of pan.  Arrange reserved cookies around the dessert and press gently into sides.  Refrigerate leftovers.

Orange Creamsicles

(Courtesy of Taste of Home)

Ingredients:
2 c. (16 oz.) plain yogurt
1 can (6 oz.) frozen orange juice concentrate, thawed
2 tsp. vanilla extract
10 popsicle molds or paper cups (3 oz. each) and popsicle sticks

Directions:
In a small bowl, combine yogurt, orange juice concentrate and vanilla.  Fill each mold or cup with 1/4 c. yogurt mixture; top with holders or insert sticks into the cups.  Freeze.

Spicy Chicken Tenders

(Courtesy of Giada De Laurentiis)

Ingredients:
Cooking spray
HONEY MUSTARD:
1/3 c. honey
1/3 c. Dijon or whole-grain mustard
BREADING:
1 c. all-purpose flour
1 Tbsp. kosher salt, plus extra for seasoning
3 large eggs, at room temperature, beaten
3 Tbsp. hot sauce (Tabasco)
1 c. cornmeal
2 Tbsp. chili powder
1 tsp. cayenne pepper
1 1/2 lbs. chicken tenders, halved lengthwise
Olive oil, for drizzling
Kosher salt

Directions:
Put oven rack in the center of the oven.  Preheat oven to 425 degrees.  Spray a heavy baking sheet liberally with vegetable oil cooking spray.  Set aside.

Honey mustard: in a small serving bowl, mix together the honey and mustard until smooth.  Set aside.

Breading: in a medium bowl, mix together the flour and 1 Tbsp. salt.  In a second medium bowl, whisk together the eggs and hot sauce.  In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper.  Dredge the chicken in the flour and then in the egg mixture.  Allow any excess mixture to drip off and coat the chicken in the cornmeal mixture.  Arrange the breaded chicken in a single layer on the prepared baking sheet.  Drizzle with olive oil and season with salt, to taste.  Bake until golden and cooked through, about 15-17 minutes.

Arrange the chicken on a platter and serve with honey-mustard alongside.

Mac and Cheese

(Courtesy of Family Circle)

Ingredients:
1 lb. penne rigate
3/4 lb. sharp cheddar cheese, shredded
1/2 lb. Gruyere cheese, shredded
1/2 c. shredded Asiago or Parmesan cheese
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 c. milk
1/2 tsp. onion powder
1/2 tsp. salt
1/8 tsp. cayenne pepper

Directions:
Heat oven to 350 degrees.  Coat a 2 qt. broiler-safe oval baking dish with nonstick cooking spray.  Bring a large pot of lightly salted butter to boiling.

Once water boils, add penne.  Cook 6 minutes, then drain.  In a large bowl, toss together the cheddar, Gruyere and Asiago.  Set aside.  

Meanwhile, melt butter in a medium-size saucepan over medium heat.  Whisk in flour until smooth and slightly bubbly.  In a thin stream, whisk in milk.  Stir in onion powder, salt and cayenne.  Bring to a boil over medium-high heat.  Reduce heat and simmer 3 minutes.  Remove from heat; whisk in 2 1/2 c. of the cheese mixture.

In pasta pot, stir together the cooked penne and the cheese sauce.  Pour half into prepared baking dish.  Sprinkle with a generous cup of the cheese.  Spoon remaining penne into the dish and top with the remaining cheese.

Bake at 350 degrees for 20 minutes.  Increase oven temperature to broil and cook 3 minutes, until top is lightly browned.  Cool slightly before serving.

Lasagna Bake For Two

(Courtesy of Kraft Foods)

Ingredients:
2 lasagna noodles, uncooked
1/2 lb. extra-lean ground beef
1/2 c. chopped onions
1 clove garlic, minced
1 c. undrained, canned, diced tomatoes (about 2/3 of a 14.5 oz. can)
2 Tbsp. cream cheese
4 c. loosely packed baby spinach leaves
1/2 c. finely shredded Italian 5 cheese blend, divided

Directions:
Heat oven to 350 degrees.  

Cook noodles as directed on package, omitting salt.

Meanwhile, brown meat with onions and garlic in a large nonstick skillet.  Add tomatoes and cream cheese; cook and stir 2-3 minutes or until cream cheese is melted and mixture just comes to a boil.  Add spinach; cook and stir 1 minute.  Remove from heat, add 1/4 c. shredded cheese; stir until melted.

Drain noodles.  Spoon 1/3 c. spinach mixture into each of 2 (2 cup) ramekins; top with noodle; letting excess noodles extend over the rim of ramekin.  Top each with 1/3 c. spinach mixture; fold noodles back over dish to cover filling.  Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.

Bake 20 minutes or until heated through.  Let stand 5 minutes before serving.