Tequila Sunrise

(Courtesy of etonline.com)

Ingredients:
2 oz. tequila
4 oz. orange juice
3/4 oz. grenadine

Directions:
Place the ice cubes in a highball glass, and then pour tequila and orange juice over the ice.  Slowly, pour in the grenadine and then let the drink sit for a few moments, allowing the grenadine to settle at the bottom of the glass.  

Millennium Cocktail

(Courtesy of etonline.com)

Ingredients:
1 oz. gin
1/2 oz. cherry brandy
1 1/2 oz. orange juice
1 splash ginger ale

Directions:
Pour the gin, cherry brandy, orange juice and splash of ginger ale into a cocktail shaker with ice.  Shake well then strain the mix into a chilled martini glass. 

Three Cheese Manicotti

(Courtesy of Diabetic Living)

Ingredients:
20 dried manicotti shells
2 1/2 c. (24 oz.) low-fat ricotta cheese 
2 c. (4 oz.) shredded part-skim mozzarella cheese
1/2 c. refrigerated or frozen egg product, thawed (or 2 eggs)
1/3 c. grated Romano or Asiago cheese
1/4 c. snipped fresh parsley
1/4 tsp. salt
1/4 tsp. ground black pepper
4 cans (8 oz. each) no-salt added tomato sauce plus 2 tsp. dried Italian seasoning, crushed
Snipped fresh parsley, optional

Directions;
Cook manicotti shells according to package directions.  Set aside.  For filling: in a large bowl combine ricotta cheese, 1 c. mozzarella cheese, the eggs, Romano cheese, 1/4 c. parsley, the salt and pepper.

Preheat oven to 350 degrees.  Mix together tomato sauce and Italian seasoning.  Spread 1 c. of the tomato sauce on the bottom of a 1 quart rectangular baking dish.  Spoon about 3 Tbsp. ricotta cheese filling into each cooked shell.  Arrange in prepared baking dish.  Spoon remaining tomato sauce evenly over shells in the baking dish.

Bake for 35-40 minutes or until heated through.  Sprinkle with remaining 1 c. mozzarella cheese.  Bake for 5 minutes more or until cheese is melted.  Let stand on a wire rack for 10 minutes before serving.  If desired, sprinkle with additional parsley.  

Wild Rice Soup

(Courtesy of Taste of Home)

Ingredients:
1/3 c. uncooked wild rice
1 Tbsp. canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 c. butter
1/2 c. all-purpose flour
3 c. chicken broth
2 c. half and half cream
1/2 tsp. dried rosemary, crushed
1 tsp. salt

Directions:
In a medium saucepan, combine the rice, oil and water; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender.  Stir in flour until blended; cook and stir for 2 minutes.  Slowly stir in broth and undrained rice.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Reduce heat; stir in the cream, rosemary and salt.  Simmer, uncovered, for about 20 minutes or until rice is tender.

Note~ Can use vegetable broth to make this a vegetarian dish.

Parmesan Spinach Dip

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 pkg. (8 oz.) reduced-fat cream cheese, softened
1/2 c. freshly grated Parmesan cheese (1 Tbsp. reserved for topping)
1/3 c. fat-free mayonnaise
2 Tbsp. fresh lemon juice
1 tsp. garlic powder
1 can (8 oz.) sliced water chestnuts, drained and chopped

Directions:
Preheat oven to 350 degrees.  Coat a 2 quart casserole or 9 inch pie plate with cooking spray.

In a medium bowl, beat spinach, cream cheese, all but the reserved 1 Tbsp. Parmesan cheese, mayonnaise, lemon juice and garlic powder until well blended.  Stir in water chestnuts then spoon mixture into prepared pie plate.  Sprinkle with reserved 1 Tbsp. Parmesan cheese then cover with aluminum foil.

Bake 15 minutes; remove foil and cook an additional 15-20 minutes, or until heated through.  Serve immediately.

Note~  The link to everydaydiabetic's version of this recipe is http://www.everydaydiabeticrecipes.com/Appetizers/Parmesan-Spinach-Dip

Banana Cream Pie Sex In A Pan

(Courtesy of thebestdessertrecipes.com)

Ingredients:

2 c. graham cracker crumbs

1 stick butter

2 Tbsp. sugar

FILLING:

2 pkgs. (3.4 oz.) instant banana pudding

2 c. evaporated milk, chilled

1 c. cold water

2 c. (8 oz.) Cool Whip

TOPPING:

Banana slices

1 c. (4 oz.) Cool Whip

Caramel sauce (caramel ice cream topping)

Graham cracker crumbs

Directions:

In a small bowl, thoroughly mix graham cracker crumbs and butter.  Then, press the mixture into the bottom of an 11x7 baking dish.  Set aside.

In a large mixing bowl, combine the pudding mix, milk and cold water.  With a hand mixer, beat the mixture for about 2 minutes.  Then, let it stand for about 1 minute so that it firms up a little bit.

After 1 minute, fold 2 c. Cool Whip into the pudding mixture.  Mix (by hand) until the Cool Whip is totally combined.  Then, pour this mixture on top of the graham cracker crust in your baking dish.

Refrigerate the dish until the pudding layer is firm- at least 3 hours but can refrigerate overnight.

After the pudding has firmed up, slice one banana and place banana slices on top of pudding.  Then, spread the additional cup of Cool Whip over the dessert, covering the banana slices completely.

When you are ready to serve, drizzle the dessert with caramel sauce and top it all with a dusting of graham cracker crumbs.

Note~ The link to the original recipe is http://www.thebestdessertrecipes.com/No-Bake-Desserts/Oh-My-Banana-Cream-Pie-Sex-in-a-Pan

Reindeer Poop

(Courtesy of kleinworthco.com)

Ingredients:
1/2 lb. or 8 squares semi-sweet chocolate
3/4 c. sweetened condensed milk
1 c. nuts (ex: almonds or mixed nuts)

Directions:
Melt chocolate in a double boiler over hot water.  Stir in sweetened condensed milk.  Remove from heat.  Stir in nuts to coat.

Scoop out spoonfuls and drop on waxed paper lined baking sheets.  Chill in refrigerator to harden for at least several hours.  Store in an airtight container.

Texas French Toast Bake

(Courtesy of chewoutloud.com)

Ingredients:
1/2 c. (1 stick) melted butter
1 c. packed light brown sugar
1 entire loaf (1lb. 12 oz.) Texas toast (not frozen)
4 large eggs
1 1/2 c. whole milk
1 Tbsp. vanilla extract
2 Tbsp. light brown sugar, mixed with 2 tsp. cinnamon
Powdered sugar
Maple syrup

Directions:
Add 1 c. brown sugar to the melted butter and stir until well-incorporated.  Pour into bottom of a greased 9x13 baking dish, spreading mixture evenly.

Beat eggs, milk and vanilla until incorporated.  Set aside.

Lay a single layer of Texas toast in pan, cutting pieces to fit if needed.  Spoon 1 c. of egg mixture over bread.  Sprinkle with half of the brown sugar/cinnamon mixture.  Repeat with second layer, using up the rest of the egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture.

Cover tightly and chill overnight in the refrigerator.

Bake at 350 degrees for 40-45 minutes on lower middle rack- covered for the first 30 minutes and uncovered after that.  Sprinkle with powdered sugar.  If desired, serve with maple syrup.

Seven Layers of Heaven

(Courtesy of Mr Food)

Ingredients:
1/2 c. (1 stick) butter, melted
1 c. graham crackers crumbs
1 c. sweetened flaked coconut
1 c. semisweet chocolate chips
1 c. peanut butter chips
1 can (14 oz.) sweetened condensed milk
1 c. chopped walnuts

Directions:
Preheat oven to 350 degrees.

Pour melted butter evenly over bottom of an 8 inch baking pan.  Spread graham cracker crumbs evenly over butter.  Layer with coconut then chocolate chips followed by peanut butter chips.  Drizzle sweetened condensed milk over top and sprinkle with walnuts.

Note~ Be sure to use sweetened condensed milk- not evaporated milk

The link to the original recipe is http://www.mrfood.com/bar-cookies/seven-layers-of-heaven

Hot Tortellini Salad

(Courtesy of Taste of Home)

Ingredients;
1 pkg. (9 oz.) refrigerated cheese tortellini
2 c. fresh broccoli florets
4-5 green onions, sliced
2 Tbsp. butter or margarine
6 oz. fully cooked ham, julienned
1/2 c. sour cream
1 tsp. dried basil

Directions:
Cook tortellini according to package directions.  Meanwhile, in a 2 quart microwave-safe bowl, combine the broccoli, onions and butter.  Cover and microwave on high for 2 1/2 minutes; stir.  Cook 2 1 /2 minutes longer or until the broccoli is tender.

Drain tortellini.  Stir tortellini, ham, sour cream and basil into broccoli mixture.  Cover and microwave on high for 1-2 minutes or until heated through.  Let stand 2 minutes before serving.

Sausage Egg and Spinach Overnight Casserole

(Courtesy of maebells.com)

Ingredients:
1/2 lb. sausage
1 1/2 c. fresh spinach, finely chopped
2 oz. cream cheese (reduced-fat is fine)
1/2 c. ricotta cheese
6 large eggs
6-8 corn tortillas
1 c. shredded cheddar cheese
Salt and pepper to taste

Directions:
Heat a large skillet to medium heat and cook sausage until brown, crumbling as you go.  Drain off any grease and remove from the heat.  Add in the cream cheese and the chopped spinach, stir well until the cream cheese is melted.

Spray a 2 quart casserole dish with nonstick cooking spray and layer corn tortillas in the bottom.  Depending on the shape of your dish, you will need 3-4.

Place half of the sausage mixture on top of the tortillas.  You will probably think it isn't enough but is is.

Top the sausage mixture with another layer of tortillas.  Place the remaining sausage mixture over the top.

Beat the eggs and ricotta until completely combined.  You want there to be no lumps left.  Pour the egg mixture over the casserole.  Sprinkle with sale and pepper.  Cover and refrigerate overnight.

In the morning, preheat the oven to 350 degrees.  Top the casserole with the shredded cheese and bake 30 minutes.

Note~ You can double this recipes and use a 9x13 baking dish.

Chicken and Biscuits Pot Pie

(Courtesy of Taste of Home)

Ingredients:
1 broiler/fryer chicken (3-4 lbs.), cut up
4 c. water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 tsp. chicken bouillon granules
1 bay leaf
1/2 lb. whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 Tbsp. butter
5 Tbsp. all-purpose flour
1/2 c. milk
1 c. frozen peas
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
BISCUITS:
1 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. sugar
1/4 tsp. salt
5 Tbsp. shortening 
1/2 c. milk

Directions:
Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil.  Reduce heat; cover and simmer for 25 minutes.  Add mushrooms and celery; simmer 15 minutes longer or until the chicken is tender.

Remove chicken; allow to cool.  Strain broth, reserving vegetables; skim fat.  Set aside 2 c. broth (save remaining broth for another use).  Discard bay leaf.  Remove meat from bones; discard bones.  Chop vegetables and cut chicken into bite-size pieces.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk and reserved broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the chicken, cooked vegetables, peas and seasonings.  Pour into a greased 2 quart baking dish; set aside.

For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt.  Cut in shortening until mixture resembles coarse crumbs.  Stir in milk just until moistened.

Turn onto a lightly floured surface; knead 8-10 times.  Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter.

Place biscuits on top of chicken mixture.  Bake, uncovered at 400 degrees for 25 minutes or until golden brown.

Cheesy Stuffed Baked Potatoes

(Courtesy of Taste of Home)

Ingredients:
3 large baking potatoes (1 lb. each) 
1 1/2 tsp. canola oil, optional
1/2 c. sliced green onions
1/2 c. butter, cubed, divided
1/2 c. half-and-half cream
1/2 c. sour cream
1 tsp. salt
1/2 tsp. white pepper
1 c. (4 oz.) shredded cheddar cheese
Paprika

Directions:
Scrub and pierce potatoes.  Rub with oil if desired.  Bake at 400 degrees for 50-75 minutes or until tender.  When cool enough to handle, cut each potato in half lengthwise.  Scoop out pulp, leaving a thin shell; set aside.

In a small skillet, saute onions in 1/4 c. butter until tender.  In a large bowl, mash potato pulp.  Stir in onion mixture, cream, sour cream, salt and pepper.  Fold in cheese.  Stuff into potato shells.

Place on baking sheet.  Melt remaining butter; drizzle over potatoes.  Sprinkle with paprika.  Bake at 375 degrees for 20 minutes or until heated through.

Amish Chicken Noodle Soup

(Courtesy of tastesoflizzyt.com)

Ingredients:
9 c. chicken broth
3/4 c. chopped carrots
3/4 c. chopped celery
1 c. chopped onion
1/2 c. butter
1/2 tsp. black pepper
1/2 tsp. salt
1 lb. boneless skinless chicken breast
16 oz. homestyle noodles

Directions:
Add the chicken broth, chicken, butter, carrots, celery, onion, pepper and salt to the slow cooker.  Cook this on low for 7 hours or on high for 3 hours.  Remove the chicken and shred it with a fork.  Return the chicken to the slow cooker and add the noodles to cook for another hour.

Chewy Chocolate Caramel Bars

(Courtesy of Better Homes and Gardens)

Ingredients:
1 pkg. (2 layer size) German chocolate cake mix
3/4 c. butter, melted
1 can (5 oz. or 2/3 c.) evaporated milk
1 pkg. (14 oz.) vanilla caramels, unwrapped
1 c. chopped walnuts
1 c. semisweet chocolate pieces

Directions:
Preheat oven to 350 degrees.  Grease a 9x13 baking pan; set aside.

In a large bowl, combine cake mix, melted butter and 1/3 c. evaporated milk.  Beat with an electric mixer on medium speed until smooth.  Spread half the dough in prepared baking pan; set aside remaining dough.  In a heavy large saucepan combine caramels and remaining 1/3 c. evaporated milk.  Cook and stir over medium-low heat until melted and smooth.  Pour evenly over dough layer in pan.  Sprinkle with nuts and chocolate pieces.  Crumble remaining dough evenly over nuts and chocolate pieces.

Bake for 25 minutes.  Cool in pan on wire rack.  Cut into bars.  

Thin Mint Truffles

(Courtesy of cookincowgirl.com)

Ingredients:
1 box (9 oz.) thin mints or grasshopper cookies
4 oz. fat-free cream cheese, slightly softened
8 oz. green mint chips
8 oz. white chocolate chips or white chocolate bark

Directions:
In a food processor, pulse the thin mints until they are crumbs.  Mix the cream cheese and crumbs together in a bowl until well incorporated.  Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet.  Place the baking sheet in the refrigerator  for about 30 minutes, so the balls are easier to dip in the chocolate.  

Once the truffles have been in the refrigerator for a while, melt the green mint chips in a double broiler or a microwave-safe bowl.

Roll half of the truffles in the green mint chocolate, and place them back on the wax paper.  Melt the white chocolate and roll the remaining truffles.  Once they have dried a little, place the remaining white chocolate in a small ziploc bag and cut a tiny bit of one corner off the bag.  Start small at first, then if you need, make the hole a little larger.  Drizzle the white chocolate over the green truffles.  Do the same with the mint chocolate over the white truffles.  Place the baking sheets back in the refrigerator so that the chocolate can set.

Holiday Eggnog Pie

(Courtesy of Taste of Home)

Ingredients:
4 oz. cream cheese, softened
1 Tbsp. butter, softened
1/2 c. confectioners' sugar
1/4 c. eggnog
2 Tbsp. sour cream
1 tsp. pumpkin pie spice
1 1/2 c. whipped topping
1 graham cracker crust (9 inches)
1/8 tsp. ground nutmeg

Directions:
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth.  Beat in the eggnog, sour cream and pie spice.  Fold in whipped topping; spread into crust.  Sprinkle with nutmeg.

Cover and freeze for 4 hours or until firm.  Remove from the freezer 15 minutes before slicing.

Red Velvet Hot Chocolate With Cream Cheese Whipped Cream

(Courtesy of Taste of Home)

Ingredients:
2 c. 2% milk
3 c. heavy whipping cream, divided
2 tsp. white vinegar
2 1/2 tsp. pure vanilla, divided
1 c. granulated sugar
6 Tbsp. baking cocoa
1 tsp. red food coloring
1/2 tsp. iodized salt
2 oz. cream cheese, room temperature
1/2 c. powdered sugar

Directions:
In a medium saucepan, combine milk, 2 c. heavy cream, vinegar, 1 tsp. vanilla extract, sugar and cocoa powder.

Simmer over medium heat, whisking until smooth.  Add red food coloring and salt and heat through.

Using  a mixer, beat cream cheese and powdered sugar until light and fluffy, about 5 minutes.

Slowly beat in remaining vanilla and remaining heavy cream for about 3 minutes until stiff peaks form.

Pour hot chocolate into glass and top with whipped cream.  Garnish with candy canes or desired holiday candies.

Slow-Cooked White Bean Chili

(Courtesy of Taste of Home)

Ingredients:
3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
3 c. cubed cooked chicken breast
1 jar (15 oz.) Alfredo sauce
2 c. chicken broth
1-2 cans (4 oz. each) chopped green chilies
1 1/2 c. frozen gold and white corn
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. sour cream 
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 Tbsp. ground cumin
1 1/2 tsp. white pepper
1- 1 1/2 tsp. cayenne pepper
Salsa verde or chopped fresh cilantro, optional

Directions:
In a 5 or 6 quart slow cooker, combine the first 15 ingredients.  Cover and cook on low for 3-4 hours or until heated through, stirring once.  Serve with salsa verde and cilantro, if desired.

Biscuit and Sausage Gravy Pot Pie

(Courtesy of bakeatmidnite.com)

Ingredients:
1 pkg. (8 oz.) large refrigerate biscuits
1 roll (16 oz.) bulk sausage
2 1/2 c. milk
3 Tbsp. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper

Directions:
Brown sausage meat, breaking up lumps.  Drain and set aside.

Preheat the oven to 350 degrees.  Cut each biscuit into quarters.  Place half of the cut up biscuits on the bottom of a 1 1/2 quart casserole dish.

Bake 10 minutes.  Meanwhile, prepare sausage gravy by melting butter over medium heat in a medium saucepan.  Add flour (to make a roux) and whisk so there are no lumps.  Cook roux over medium heat about 2 minutes, stirring constantly.  While whisking, add milk slowly, making sure there are no lumps.  Add salt and pepper.  Cook sauce until it begins to thicken.  Add cooked sausage.

Remove baking dish with partially-baked biscuits from the oven.  Pour sausage gravy on top of biscuit crust.  Place remaining biscuits on top of the casserole; return to the oven and bake an additional 25-30 minutes, or until top biscuits are golden brown.

Old-Fashioned Ginger Crinkle Cookies

(Courtesy of Jamie Deen)

Ingredients:
2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 c. vegetable shortening
1/4 c. unsalted butter, softened
1/2 c. firmly packed light brown sugar
1/2 c. granulated sugar
1/4 c. molasses
1 large egg
1/4 c. plus 1 Tbsp. turbinando sugar

Directions:
Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment.  Beat on medium speed until light and fluffy, 3-4 minutes.  Slip in the molasses and egg and beat until well incorporated.  Add the flour mixture by scoopfuls and beat until combined. 

Add the turbinado sugar to a small plate or bowl.  Roll the dough into balls that are 1 inch in diameter (1/2 oz. in weight), then roll in the sugar.  Place 12 balls on a baking sheet 2 inches apart.  Bake the cookes 9-11 minutes, rotating halfway through the baking time.  Cool on the baking sheets 4 minutes, then continue cooling on wire racks.  Repeat with the second batch.

Ham and Cheese Oven French Toast

(Courtesy of Mr Food)

Ingredients:
12 sandwich bread slices
1/4 c. prepared mustard
12 (1 oz.) baked ham slices
6 (1 oz.) Monterey Jack cheese slices
3 large eggs
1/2 c. milk

Directions:
Preheat oven to 475 degrees.

Spread 1 side of each bread slice with mustard.  Layer 6 bread slides mustard-side up with 1 ham slice, 1 cheese slice, and another ham slice; top with remaining bread slices, mustard side down.

Whisk together eggs and milk in a shallow dish until blended.  Dip each sandwich into egg mixture, coating both sides.

Place sandwiches 2 inches apart on a lightly greased baking sheet.  Place another lightly greased baking sheet greased-side down on top of sandwiches.  Bake 15-20 minutes or until golden brown.  Serve immediately.

Note~ The link to the original recipe is http://www.mrfood.com/Pancake-and-Waffle-Recipes/Ham-and-Cheese-Oven-French-Toast-5357