Frozen Whiskey Sours

(Courtesy of Mr Food)

Ingredients:
1 can (6 oz.) frozen lemonade
1 c. water
1/2 c. whiskey
3-4 c. ice cubes
Maraschino cherries, optional

Directions:
In a blender, combine all ingredients except the cherries.  Mix until well blended and frothy.

Serve immediately and garnish with maraschino cherries, if desired.

http://www.mrfood.com/Cold-Beverages/Frozen-Whiskey-Sours

Champagne Cosmo

(Courtesy of Fine Cooking)

Ingredients:
1 1/2 c. cranberry juice cocktail, chilled
1/2 c. Grand Marnier
3 Tbsp. fresh lime juice
8 thin strips of lime zest (from 2 limes), each about 1/4 inch wide and 3 inches long
2 (750 ml) bottles brut sparkling wine or champagne, chilled

Directions:
Combine cranberry juice, Grand Marnier and lime juice in a small pitcher and mix well.  Hold a lime strip over a tall champagne flute, twist or tie it into a single knot to release the essential oils and drop the zest into the flute.  Repeat with the remaining zest and seven more flutes.  Divide the juice mixture equally among the flutes.  Top each flute with the sparkling wine.  Serve immediately.

Twix Muddy Buddies

(Courtesy of therecipecritic.com)

Ingredients:
4 c. rice Chex cereal
12 oz. milk chocolate chips
15 caramel squares (or 1/2 c. caramel bits)
1 Tbsp. heavy cream
6 shortbread cookies
1/2 c. powdered sugar
2 Twix bars, chopped
5 caramel squares (optional for final drizzle)

Directions:
In a big bowl, place Chex cereal.  In a microwave safe dish, or over low heat on the stove, melt the milk chocolate chips.  If in the microwave, melt 30 seconds at a time until smooth and be careful not to let burn and clump.

Pour the melted chocolate over the cereal and mix until the cereal is completely covered in the chocolate.

Melt the 15 caramel squares and heavy cream.  Drizzle this over the chocolate covered cereal.  Stir lightly getting all of the cereal pieces drizzled in caramel.

Pulse the shortbread cookies in a food processor until fine.  Combine with the powdered sugar in a gallon sized bag.  Dump the cereal and shake to coat in the powdered sugar shortbread cookie crumbs.  Add the chopped Twix bars to the bag.

If you want the final caramel drizzle, lay them out on a parchment covered cookie sheet.  Melt the 5 caramel squares and drizzle on the top of the muddy buddies.

Saucy Thai Beef Noodles

(Courtesy of Taste of Home)

Ingredients:
1/2 c. 2% milk
1/2 c. creamy peanut butter
1/4 c. soy sauce
2 Tbsp. brown sugar
2 Tbsp. sherry
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
3 drops hot pepper sauce
12 oz. uncooked spaghetti
1 beef top sirloin steak (1 lb.), thinly sliced
1 1/2 tsp. canola oil, divided
1/2 c. thinly sliced fresh carrot
1/2 c. julienned sweet red pepper
1 c. fresh snow peas
1/4 c. chopped salted peanuts
2 Tbsp. minced fresh cilantro

Directions:
In a small saucepan, bring the first 8 ingredients just to a boil, stirring constantly.  Remove from the heat; set aside.

Cook spaghetti according to package directions.

In a large skillet or wok, stir-fry beef in 1/2 tsp. oil until no longer pink.  Remove and keep warm.

Stir-fry carrot and red pepper in remaining oil for 3-4 minutes.  Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.  Return beef to skillet.

Drain noodles; add to the pan.  Add peanut sauce and toss to coat.  Sprinkle with peanuts and cilantro.

Sex In A Pan

(Courtesy of cannellavita.com)

Ingredients:
1 c. pecans, chopped
3 Tbsp. white sugar
1/2 c. butter, melted
1 c. flour
Chocolate hazelnut pirouette cookies, crushed
2 c. whipped cream 
Cocoa powder
CREAM CHEESE LAYER:
1 pkg. (8 oz.) cream cheese
1 c. powdered sugar (can use 1/2 c. for less sweetness) 
1 c. whipped cream 
VANILLA CREAM LAYER:
1 pkg. (5.1 oz.) instant vanilla pudding
3 c. milk (can use 2 c. if you want a firmer pudding)

Directions:
Preheat oven to 350 degrees.

Spray a 9x13 baking dish with cooking spray.

In a mixer, mix the first 4 ingredients together and press the mixture into the prepared baking dish.

Bake it for 20 minutes.

Prepare the vanilla pudding per the instructions on the package.

In a mixer add the cream cheese, powdered sugar and 1 c. whipped cream.  Mix until light and fluffy.

Let the crust cool.  Spread the cream cheese mixture over the crust evenly.  Spread the vanilla pudding over the bottom crust.  Sprinkle with crushed cookies.  Top with whipped cream and sprinkle with cocoa powder.  

Refrigerate for a couple hours so that it sets.

Banana Split Lasagna

(Courtesy of recipechatter.com)

Ingredients:
2 c. graham cracker crumbs
1/2 c. butter, melted
8 oz. cream cheese, room temperature
1/2 tsp. vanilla
1/4 c. granulated sugar
2 Tbsp. + 3 1/2 c. cold milk, divided
16 oz. frozen whipped topping, divided, thawed
1 container (23 oz.) frozen sliced strawberries, thawed and drained well
1 can (20 oz.) crushed pineapple, drained well
2 boxes (3.4 oz.) banana cream instant pudding
Chocolate syrup
Maraschino cherries, optional
Nuts, optional

Directions:
Grease a 9x13 baking dish; set aside.

In a medium bowl, combine the graham cracker crumbs and melted butter.  Stir in the mixture until it's evenly moist.  Then, dump the crumbs into your baking dish and press them into an even layer.  Then, place the baking dish in the refrigerator until you prepared the next layer.

In another medium bowl, combine the cream cheese, sugar, 2 Tbsp. milk and vanilla with a hand mixer on medium speed.  Mix together until fluffy and light.  Then, using a rubber spatula, completely mix in 8 oz. whipped topping.  Once the mixture is completely combined, remove your baking dish from the refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.

Pour the undrained strawberries and pineapple on top of the cream cheese mixture and spread it evenly.  

Mix the 2 boxes of the pudding with 3 1/2 c. milk.  Whisk for a few minutes until the pudding starts to thicken.  Use a rubber spatula to spread the pudding over the fruit layer.  Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.  

Spread the remaining 8 oz. whipped topping over the top of the dessert as evenly as possible.  

Drizzle or pour the chocolate syrup on top of the whipped topping layer.  Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.  Top with cherries and nuts if you wish.

Smores Pie

(Courtesy of wishesndishes.com)

Ingredients:
1 stick butter, softened
1/2 c. white sugar
1 whole egg
1 tsp. vanilla
1 c. all-purpose flour
1 c. graham cracker crumbs
1 tsp. baking powder
7 oz. marshmallow creme
6 whole (1.55 oz) Hershey's chocolate bars, unwrapped
1 c. mini marshmallows
1/4 c. chocolate chips

Directions:
Preheat oven to 350 degrees.  Spray a 9 inch pie pan with baking spray.

In a large bowl, beat butter and sugar together until combined, then add egg and vanilla and stir them in.  Stir in flour, graham cracker crumbs and baking powder.

Divide the dough in half.  Press half of the dough in the bottom and up the sides of the prepared pie pan.  Evenly spread the marshmallow creme over the bottom crust.  Separate chocolate squares and place on top of the marshmallow creme.  Place the mini marshmallows on top. 

Using the remaining crust, pat sections of dough on top and around all the marshmallows (they will not be completely covered and that is what you want).  Sprinkle with chocolate chips, then bake 20 minutes until lightly browned.

Remove pan from oven and set it on a wire rack.  Cool completely before cutting.  You can warm it up in the microwave to make it gooey.

Cadbury Egg Fudge

(Courtesy of shugarysweets.com)

Ingredients:
1/2 c. corn syrup
1/4 c. butter, softened
1 tsp. vanilla extract
3 c. powdered sugar
Pinch kosher salt
1 Tbsp. milk
Yellow food coloring
16 oz. milk chocolate, melted

Directions:
In a mixer, beat the butter and corn syrup together.  Add vanilla, powdered sugar, salt and milk.  Beat until smooth.  Remove 2/3 of mixture to separate bowl, beat in several drops of yellow food coloring to remaining mixture.

Line a 9 inch square baking dish with parchment paper.  Melt chocolate according to package directions.  Pour half of chocolate in pan to cover the bottom of dish.  Spread white layer over chocolate.  Drop yellow layer over white layer, spreading gently with a knife.  Pour remaining melted chocolate over, spreading evenly.  Refrigerate until chocolate hardens, about 30 minutes.  Cut into squares, store in covered container in refrigerator.

Honey Mustard

(Courtesy of Taste of Home)

Ingredients:
1/2 c. stone-ground mustard
1/4 c. honey
1/4 c. rice vinegar

Directions:
In a small bowl, whisk all ingredients.  Refrigerate until serving.

Corn Chip Chicken Casserole

(Courtesy of Mr Food)

Ingredients:
2 c. diced cooked chicken
1 c. cooked white rice
1 can (14 1/2 oz.) diced tomatoes, drained
1 can (10 3/4 oz.) condensed cream of chicken soup
1 c. frozen corn
1 can (4 1/2 oz.) chopped green chilies, undrained
1 tsp. taco seasoning mix
1 1/2 c. shredded cheddar cheese, divided
1 c. corn chips, coarsely broken

Directions:
Preheat oven to 350 degrees.  Coat a 2 quart baking dish with cooking spray.

In a large bowl, combine all ingredients except corn chips and 1/2 c. cheese; mix well.  Spoon into prepared baking dish.  Sprinkle corn chips over top. 

Bake 30-35 minutes.  Sprinkle with remaining 1/2 c. cheese and bake 5 additional minutes, or until bubbly and cheese is melted.

http://www.mrfood.com/Casseroles/Corn-Chip-Chicken-Casserole

Lazy Daisy Oatmeal Cake

(Courtesy of bakeaholicmama.com)

Ingredients:
1 1/4 c. boiling water
1 c. oatmeal
1/2 c. soft oleo
1 c. white sugar
1 tsp. baking soda
3/4 tsp. cinnamon
1 c. brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. sifted flour
1/2 tsp. salt
1/4 tsp. nutmeg

Directions:
Pour water over oats; cover.  Let stand for 20 minutes.  Beat butter (oleo) until creamy.  Gradually add white and brown sugars and beat until fluffy.  Blend in vanilla and eggs.  Add oats.  Mix well.  Sift together flour, baking soda, salt, cinnamon and nutmeg; add to creamed mixture.  Mix well.  Pour into well-greased and floured 9 inch pans.  Bake 50-55 minutes at 350 degrees.

Cooked Caramel Frosting:
1 1/2 c. brown sugar
3/4 c. milk or cream
2 Tbsp. butter
1/2 tsp. vanilla

Directions:
Cook sugar and cream until forms a soft ball.  Add vanilla and butter until consistency to spread.

Note~ Instead of oleo you can use room temperature butter and you can top with 1/2 c. sweetened flaked coconut on top after frosting.

Orange Sherbet Jello

(Courtesy of sixsistersstuff.com)

Ingredients:
2 (3 oz.) pkgs. orange jello
1 c. water
1 (8 oz.) container cool whip
1 pint orange sherbet

Directions:
Boil water and remove from heat.  Add the 2 packages of orange jello and stir until dissolved.  Set jello aside and let it cool for a few minutes.

In a separate bowl, mix together cool whip and orange sherbet.  Add jello to cool whip mixture and mix thoroughly until well combined.  Refrigerate for 4 hours to set.  Top individual servings with whipped cream and mandarin oranges if you want.

Shamrock Shake

(Courtesy of topsecretrecipes.com)

Ingredients:
2 c. vanilla ice cream
1 1/4 c. low fat milk
1/4 tsp. mint extract (not peppermint)
8 drops green food coloring

Directions:
Combine all ingredients in a blender and blend on high speed until smooth.  Stop blender to stir with a spoon if necessary to help blend ice cream.  

Pour into two 12-ounce cups and serve each with a straw.

Corned Beef Supper

(Courtesy of Taste of Home)

Ingredients:
1 small onion, sliced
4 small carrots, cut into chunks
2 medium potatoes, cut into chunks
1 corned beef brisket with spice packet (1 lb.)
1/3 c. unsweetened apple juice
2 whole cloves
1 Tbsp. brown sugar
1/2 tsp. grated orange peel
1/2 tsp. prepared mustard
2 cabbage wedges

Directions:
Place onion in a 3 qt. slow cooker.  Top with carrots, potatoes and brisket.  Combine apple juice, cloves, brown sugar, orange peel, mustard and contents of spice packet; pour over brisket.  Cover and cook on high for 3-4 hours.

Add cabbage; cover and cook 30 minutes longer or until meat and vegetables are tender.  Strain and discard cloves; serve pan juices with corned beef and vegetables.

Bourbon Shamrock

(Courtesy of myhoneysplace.com)

Ingredients:
1/2 oz. bourbon
4 oz. lemon lime kool aid (mixed according to package directions)
2 oz. sprite

Directions:
Mix together all ingredients and enjoy.

Note~ Adjust your ingredients according to your preferences.  

Sriracha Sauce

(Courtesy of mywholefoodlife.com)

Ingredients:
1 lb. red fresno peppers
2 habanero peppers
2 Tbsp. minced garlic
1/4 c. white vinegar
1 Tbsp. coconut sugar
1/2 tsp. salt

Directions:
Cut the peppers and mince the garlic.

In the food processor, add all the ingredients and pulse until everything is mostly broken down.

Add the processed mixture to a saute pan and cook on high for about 5 minutes, stirring constantly.

Remove from the heat and let the mixture cool.  Transfer the mixture to a jar.  Store in the refrigerator.

Apple Pie Moonshine

(Courtesy of wifemeetslife.com)

Ingredients:
1 gallon apple juice (or half juice, half cider)
1 1/2 c. sugar (taste before you add more, it can get pretty sweet)
4 cinnamon sticks
8 whole allspice
1 whole nutmeg
600 ml 190 proof grain alcohol (or genuine moonshine, if you can get it)
2 Tbsp. vanilla extract

Directions:
Pour the apple juice, spices and sugar into a large nonreactive pot.  Bring to a boil, stirring occasionally.

Once the apple juice comes to a boil, remove it from the heat and let it cool to room temperature (taste it for sweetness here and add more sugar if needed).

Once the apple juice has cooled, add the vanilla extract and the alcohol.  Stir together, then pour into mason jars.  Divide the spices up into the jars.

This makes enough to fill a gallon, pint and half pint mason jar.  They should ideally sit 3-6 weeks before drinking

Creamy Peanut Butter Dip

(Courtesy of fitsugar.com)

Ingredients:
6 oz. nonfat vanilla Greek yogurt
1 Tbsp. natural peanut butter
1/2 Tbsp. maple syrup
1/8 tsp. cinnamon

Directions:
Mix all ingredients in a bowl.  Serve with sliced apples, pears, bananas, strawberries or grapes.  Store unused portion in the fridge.

Hurricane Martini

(Courtesy of Rachel Ray)

Ingredients:
1/2 c. sugar
Ice cubes
2 c. rum
2 c. passion fruit juice
2 c. orange juice
2 c. pineapple juice
1/2 c. orange liqueur, such as Grand Marnier
Juice of 4 limes (about 1/2 c.)
Bitters
8 fresh pineapple wedges

Directions:
In a small saucepan, heat 1/2 c. water and the sugar over medium heat and stir until dissolved.  Let the simple syrup cool.

Fill a pitcher with ice cubes.  Add the rum, passion fruit juice, orange juice, pineapple juice, orange liqueur, lime juice and simple syrup and stir until chilled.  Strain the cocktail into glasses, top each with a dash of bitters and garnish with a pineapple wedge.

Speedy Chicken Marsala

(Courtesy of Taste of Home)

Ingredients:
8 oz. uncooked whole wheat or multigrain angel hair pasta
4 (5 oz. each) boneless skinless chicken breast halves 
1/4 c. all-purpose flour
1 tsp. lemon-pepper seasoning
1/2 tsp. salt
2 Tbsp. olive oil, divided
4 c. sliced fresh mushrooms
1 garlic clove, minced
1 c. dry marsala wine

Directions:
Cook pasta according to package directions.  Pound chicken with a meat mallet to 1/4 inch thickness.  In a large resealable plastic bag, mix the flour, lemon pepper and salt.  Add chicken, one piece at a time; close bag and shake to coat.

In a large skillet, heat 1 Tbsp. oil over medium heat.  Add chicken; cook for 4-5 minutes on each side or until no longer pink.  Remove from pan.

In the same skillet, heat remaining oil over medium-high heat.  Add mushrooms; cook and stir until tender.  Add garlic; cook 1 minute longer.  Add wine; bring to a boil.  Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan.  Return chicken to pan, turning to coat with sauce; heat through.

Drain pasta; serve with chicken mixture.

Boozy Root Beer Float

(Courtesy of squirrellyminds.com)

Ingredients:
1 c. root beer 
1 oz. bourbon
1 scoop vanilla ice cream

Directions:
Fill a glass halfway with root beer, then add bourbon.  Add a scoop of vanilla ice cream and, once all the fizzing has settled down, top with more root beer.

Jalapeno Popper Melt

(Courtesy of Kraft)

Ingredients:
2 slices jalapeno white cheddar cheese slices
4 slices multi-grain bread
1 small jalapeno pepper, thinly sliced
2 slices processed cheese
1 egg
3 Tbsp. milk
1/3 c. finely crushed pretzels
4 tsp. unsalted butter, divided

Directions:
Place jalapeno cheese slices on 2 bread slices; cover with fresh jalapeno peppers, processed cheese slices and remaining bread slices.

Whisk egg and milk in pie plate until blended.  Dip sandwiches, one at a time, in egg mixture, then in pretzel crumbs, turning to evenly coat both sides of sandwich with crumbs.

Melt 2 tsp. butter in medium skillet on medium high.  Add sandwiches; cook 2 minutes or until bottoms are golden brown.  Add remaining butter to skillet; turn sandwiches.  Cook 2 minutes or until bottoms are golden brown and cheese is melted.

Traditional New Orleans King Cake

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1/2 c. warm water (110-115 degrees)
3/4 c. sugar, divided
1/2 c. butter, softened
1/2 c. warm 2% milk (110-115 degrees)
2 egg yolks
1 1/4 tsp. salt
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
3 1/4-3 3/4 c. all-purpose flour
1 tsp. ground cinnamon
1 egg, beaten
GLAZE:
1 1/2 c. confectioners' sugar
2 tsp. lemon juice
2-3 Tbsp. water
Green, purple and yellow sugars

Directions:
In a large bowl, dissolve yeast in warm water.  Add 1/2 c. sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Turn onto a lightly floured surface.  Roll into a 16x10 inch rectangle.  Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Place seam side down on a greased baking sheet; pinch ends together to form a ring.  Cover and let rise until doubled, about 1 hour.  Brush with egg.

Bake at 375 degrees for 25-30 minutes or until golden brown.  Cool completely on a wire rack.  For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency.  Spread over cake.  Sprinkle with colored sugars.

Bayou Burgers with Spicy Remoulade

(Courtesy of Taste of Home)

Ingredients:
1 small onion, chopped
2 Tbsp. olive oil
1/4 lb. andouille sausage, finely chopped
1 tsp. Creole seasoning
3/4 tsp. garlic powder, divided
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground turkey
1 Italian turkey sausage link (4 oz.), casing removed
4 slices cheddar cheese
1/2 c. Miracle Whip
2 Tbsp. lemon juice
1 Tbsp. hot pepper sauce
2 tsp. sweet pickle relish
1 tsp. capers, drained
4 kaiser rolls, split
1 Tbsp. butter

Directions:
In a large skillet, saute onion in oil until tender.  Add andouille sausage; cook 1 minute longer.  Transfer to a large bowl.  Stir in creole seasoning, 1/4 tsp. garlic powder, salt and pepper.  Crumble turkey and turkey sausage over mixture and mix well.  Shape into 4 patties.

In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a thermometer reads 165 degrees and juices run clear.  Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.

For remoulade, in a small bowl, combine Miracle Whip, lemon juice, pepper sauce, relish and capers.  Spread rolls with butter and sprinkle with remaining garlic powder.  Broil 4 inches from the heat for 2-3 minutes or until lightly browned.  Serve burgers on rolls with remoulade.

Note~ If you can't find creole seasoning you can use: 1/4 tsp. salt, 1/4 tsp. garlic powder, 1/4 tsp. paprika, a pinch of dried thyme, a pinch of ground cumin and a pinch of cayenne pepper.

Three Cheese Tortellini with Summer Squash and Basil

(Courtesy of Land o Lakes)

Ingredients:
1 pkg. (9 oz.) refrigerated fresh cheese tortellini
2 Land o Lakes Garlic and Herb Saute Express squares
2 medium zucchini, cut into 1/4 inch slices (2 cups)
1 medium yellow squash, cut into 1/4 inch slices (2 cups)
1/4 c. Parmesan cheese
1 Tbsp. chopped fresh basil leaves

Directions:
Cook tortellini according to package directions.  Drain; keep warm.

Melt saute express squares in a 12 inch nonstick skillet just until bubbles begin to form.  Add zucchini and squash.  Cook, stirring occasionally, 5-6 minutes or until crisply tender.

Add cooked tortellini.  Toss together until combined.  Place into serving dish.  Sprinkle with Parmesan cheese and basil.

Cream Cheese Cookie Cups

(Courtesy of Taste of Home)

Ingredients:
1 tube (18 oz.) refrigerated chocolate chip cookie dough
4 oz. cream cheese, softened
2 Tbsp. butter, softened
1/2 tsp. vanilla extract
1 1/4 c. confectioners' sugar

Directions:
Cut cookie dough in half (save 1 portion for another use).  With floured hands, press about 1 Tbsp. of the dough onto the bottom and up the sides of 12 ungreased miniature muffin cups.  Bake at 350 degrees for 8-10 minutes or until lightly browned.

Using the end of a wooden spoon handle, reshape the puffed cookie cups.  Cook for 5 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, beat the cream cheese, butter and vanilla until smooth.  Gradually beat in confectioners' sugar.  Spoon into cookie cups.  Store in the refrigerator.

Hot Italian Sausage Soup

(Courtesy of Taste of Home)

Ingredients:
1 lb. bulk hot Italian sausage
1 can (14 1/2 oz.) Italian stewed tomatoes
1 can (8 oz.) tomato sauce
1 c. frozen Italian vegetables
3/4 c. julienned green, sweet red and/or yellow pepper
1/4 c. chopped onion
1/4 c. white wine or chicken broth
1 tsp. brown sugar
1 tsp. fresh minced parsley
1/2 tsp. Italian seasoning
1/8 tsp. salt
1/8 tsp. pepper

Directions:
In a large skillet, cook sausage over medium heat until no longer pink.

Meanwhile, in a large saucepan, combine the remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer 10 minutes or until vegetables are tender.

Drain sausage; add to soup and heat through.