Frozen Pineapple and Rum

(Courtesy of mydailymoment.com)

Ingredients:
1 1/2 oz. light rum
4 pineapple chunks
1 Tbsp. lime juice
1/2 tsp. sugar

Directions:
Combine all ingredients with 1 c. crushed ice in an electric blender.  Blend at low speed for a few minutes.  Pour into a champagne flute and serve.

Pumpkin-Oat Chocolate Chip Cookies

(Courtesy of cookingclassy.com)

Ingredients:
2 1/2 c. all-purpose flour
1 1/2 c. quick oats
1 tsp. baking soda
3/4 tsp. salt
1 3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 c. unsalted butter, softened
1 1/3 c. packed light brown sugar
2/3 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/4 c. canned pumpkin puree
1 3/4 c. semi-sweet chocolate chips
1 c. chopped pecans or walnuts (optional)

Directions:
Preheat oven to 350 degrees.  In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds; set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrap down sides and bottom of bowl throughout entire mixing process).  Blend in egg then blend in vanilla extract and pumpkin puree.  With mixer set on low speed, slowly add in dry ingredients and mix until combined.  Mix in chocolate chips and nuts (you can press some chocolate chips into the tops of the cookies before baking as well if you want them to show better).  Let the batter rest 5-10 minutes (this just gives the oats some time to absorb the liquids so the batter isn't so sticky and the cookies do not spread so much).

Scoop dough out 2 Tbsp. at a time and drop onto Silpat or a parchment lined baking sheet, spacing cookies 2 inches apart.  Bake in preheated oven 12-14 minutes.  Allow to cool on baking sheet for several minutes then transfer to a wire rack to cool completely.  Store in an airtight container.

Sugar Cookie Martini

(Courtesy of wearenotmartha.com)

Ingredients:
6 oz. vodka
3 oz. butterscotch schnapps
3 oz. milk
Sprinkles for decorating rim

Directions:
Wet the rim of the martini glass and cover with sprinkles (put the sprinkles in a shallow dish and put the glass upside down in the dish).  

Pour the vodka, butterscotch schnapps and milk into a shaker with ice and shake.  Strain into the martini glass. 

Slow Cooker Beef and Cheese Pasta

(Courtesy of thecookingjar.com)

Ingredients:
2 lb. lean ground beef
1 yellow onion, diced
1 tsp. garlic, minced
15 oz. marinara sauce
15 oz. stewed tomatoes
1 tsp. basil
1 tsp. oregano
1 tsp. Italian seasoning
1 Tbsp. red pepper flakes
2 Tbsp. Worcestershire sauce
2 beef bouillon cubes
2 Tbsp. sugar
Salt and pepper to taste
10 oz. frozen spinach, thawed and cooked
1 lb. penne/rigatoni/bow tie pasta, cooked al dente
1/2 c. Parmesan cheese, shredded
1 1/2 c. Mozzarella cheese, shredded

Directions:
Over medium high heat, brown the beef until cooked.  Drain any fat.

Remove beef and saute onions and garlic until onions are translucent.

Transfer onions and beef to a slow cooker and pour in marinara sauce, tomatoes, seasonings, sugar and crumbled beef bouillon cubes.

Stir to mix well and season with salt and pepper to taste.

Cook on low for 6 hours.

Add pasta, Parmesan and Mozzarella and stir to combine.

Cook on high for 30 minutes.

Mix in cooked or raw spinach leaves and stir well.  Serve hot.

Chicken Wild Rice Soup

(Courtesy of Taste of Home)

Ingredients:
2 quarts chicken broth
1/2 lb. fresh mushrooms, chopped
1 c. finely chopped celery
1 c. shredded carrots
1/2 c. chopped onion
1 tsp. chicken bouillon granules
1 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1/4 c. butter, cubed
1/4 c. all-purpose flour
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1/2 c. dry white wine or additional chicken broth
3 c. cooked wild rice
2 c. cubed cooked chicken

Directions:
In a large saucepan, combine the first 9 ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.

Ambrosia Salad

Ingredients:

1/2 c. flaked sweetened coconut

1 medium banana, sliced thin

1 can (15 oz.) pineapple chunks, drained

1 can (15 oz.) mandarin oranges, drained

1 1/2 c. mini marshmallows

1 1/2 c. frozen whipped topping, thawed

Optional 4 medium strawberries, hulled and sliced thin

Directions:

Combine all ingredients in a mixing bowl and gently stir to combine.  Cover and refrigerate for at least 1 hour.  Serve.

Jalapeno Poppers

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 c. (4 oz.) shredded sharp cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. chili powder
1 lb. fresh jalapenos, halved lengthwise and seeded
1/2 c. dry bread crumbs
Sour cream, onion dip or ranch dressing

Directions:
In a large bowl, combine cheeses, bacon and seasonings; mix well.  Spoon about 2 Tbsp. into each pepper half.  Roll in bread crumbs.

Place in a greased 15x10 baking pan.  Bake, uncovered, at 325 degrees for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild.  Serve with sour cream, dip or dressing.

Note~ I baked mine for 30 minutes and people said it was still quite spicy but they were the hit of the party

Seared Salmon with Balsamic Glaze

(Courtesy of Gourmet)

Ingredients:
1/4 c. balsamic vinegar
1/4 c. water
1 1/2 Tbsp. fresh lemon juice
4 tsp. packed light brown sugar
4 (6 oz. each) center cut salmon fillets
2 tsp. vegetable oil

Directions:
Stir together vinegar, water, lemon juice and brown sugar.

Pay salmon dry and season with salt and pepper. 

Heat oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking.  Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes.  Turn fish over and sear until just cooked through, 3-4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).  Simmer, stirring, until thickened and reduced to about 1/3 c., about 2 minutes.

Spoon glaze over salmon.

Sesame Tempura Green Beans with Soy Dipping Sauce

(Courtesy of Epicurious)

Ingredients:
4 c. vegetable oil
2 Tbsp. soy sauce
2 tsp. fresh lime juice
1 tsp. superfine granulated sugar
1 c. all-purpose flour
1/4 c. sesame seeds
1 c. beer (not dark)
3/4 lb. green beans, trimmed

Directions:
Heat 2 inches of oil in a 4 quart heavy pot over moderate heat until a deep-fat thermometer registers 365 degrees.

While oil is heating, make dipping sauce by stirring together soy sauce, lime juice and sugar until sugar is dissolved.

Whisk together flour and sesame seeds and whisk in beer until batter is smooth.

Toss about 10 beans in batter until coated.  Add to oil 1 at a time (to keep separate) and fry, turning, until golden, about 1 1/2 minutes.  Transfer with tongs to paper towels to drain and sprinkle with salt to taste.  Coat and fry remaining beans in same manner.  Serve with dipping sauce.

Slow Cooker Cheesy Chicken and Rice

(Courtesy of www.southernplate.com)

Ingredients;
4 boneless, skinless chicken breasts
1 large onion, chopped
1 box (8 oz.) yellow rice mix, cooked according to package directions
1 c. cheddar cheese
1 can (10.5 oz.) cream of chicken soup (regular or fat-free)
1 can (15 oz.) whole kernel corn, drained

Directions:
Place chicken in the bottom of slow cooker.  Scatter chopped onion over top.  Spoon cream soup over top of that.  Cover and cook on low 7-8 hours or on high 3-4 hours.  A few minutes before serving, add in cooked rice, corn and cheese.  Stir to combine.  Serve hot.

Pizza Hut Bread Sticks

(Courtesy of More Recipes from the Heart of Union County)

Ingredients:
1 1/2 c. warm water
1 Tbsp. yeast
1 Tbsp. oil
1 Tbsp. sugar
1 1/4 tsp. salt
4 c. flour
3 Tbsp. Parmesan cheese
BUTTER MIXTURE:
1/2 c. butter, melted
1 tsp. garlic powder
3 Tbsp. olive oil
2 Tbsp. dried parsley

Directions:
Dissolve yeast in warm water.  Add oil, sugar and salt.  Stir in flour until it is too stiff to stir with a spoon.  Dump on a floured surface and knead several minutes.  Let rise until double in size.  Roll out to a 15x15 inch square, using flour as you roll the dough.  Cut strips of dough with a pizza cutter.  Cut each strip into 3 pieces, each 5 inches long.  

Mix together the butter mixture ingredients.  Dip pieces of dough into butter mixture, twist and place on cookie sheet.  Let rise a second time.  Sprinkle with Parmesan cheese.  Bake at 350 degrees for 18 minutes or until golden brown.  For extra richness, brush rolls with butter as they are taken out of the oven.  

Note~  Can sprinkle with mozzarella cheese when done baking, then put back into the oven until the cheese is melted.

Fajita-Ranch Chicken Wraps

(Courtesy of Heart Healthy Living)

Ingredients:
12 oz. boneless, skinless chicken breasts strips
1/2 tsp. chili powder
1/4 tsp. garlic powder
Nonstick cooking spray
1 small red, yellow or green sweet pepper, seeded and cut into thin strips
2 Tbsp. bottled reduced-calorie ranch salad dressing
2 whole wheat, tomato, jalapeno or plain flour tortillas, warmed
1/2 c. fresh salsa
1/3 c. reduced-fat shredded cheddar cheese

Directions:
Sprinkle chicken strips with chili powder and garlic powder.  Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat.  Cook chicken and sweet pepper strips in hot skillet over medium heat for 4-6 minutes or until chicken is no longer pink and the pepper strips are tender.  Drain if necessary.  Toss with salad dressing.

Divide chicken and pepper mixture between warmed tortillas.  Top with fresh salsa and cheese.  Roll up; cut up half.

Frozen Strawberry Lemonade

(Courtesy of iheartnaptime.net)

Ingredients:
8 oz. lemonade
1 c. whole frozen strawberries
2 c. ice

Directions:
Combine all ingredients in your blender and blend on high for several minutes.  Once it is slushy, it is ready to serve.  Garnish with a lemon wheel if desired.

Red Velvet Cake

(Courtesy of bakerella.com)

Ingredients:
2 1/2 c. all-purpose flour
2 c. sugar
1 Tbsp. cocoa
1 tsp.salt
1 tsp. baking soda
2 eggs
1 1/2 c. oil
1 c. buttermilk
1 Tbsp. vinegar
1 tsp. vanilla
2 oz. red food coloring

Directions:
Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.  

Lightly stir eggs in a medium bowl with a wire whisk.  Add remaining liquid ingredients and stir together with whisk until blended.  Set aside.

Place all the dry ingredients in your mixing bowl and stir together really well with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about 1 minute or until completely combined.

Pour into cake pans and them drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about 10 minutes, remove from pan and cool completely on a wire rack (you can cover with plastic wrap while it cools to keep it more moist).

Cream Cheese Frosting:
8 oz. cream cheese, at room temperature
1 c. butter, at room temperature
1 tsp. vanilla
6 c. confectioners' sugar

Sift sugar and set aside.  Beat cream cheese and butter on high until creamy.  Add vanilla.  Add the sugar in batches.  Scrape down the sides in between each addition.  Frost the cake.

Buffalo Chicken Panini

(Courtesy of wineandglue.com)

Ingredients:
4 slices bread
1 chicken breast, cooked and shredded
1/2 c. buffalo chicken sauce
1/4 c. blue cheese
4 slices mozzarella

Directions:
Mix together the chicken, buffalo sauce and blue cheese.

Work on one sandwich at a time.  Spray one side of a piece of bread with nonstick cooking spray and place sprayed side down in the panini maker and top with half of the buffalo chicken mix.

Place the other piece of bread (sprayed side up) on the sandwich and close the press.

Plug the panini press in and let the sandwich cook until it is cooked.

Mini Chicken Broccoli Pies

(Courtesy of Betty Crocker)

Ingredients:
1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 (1/2 c.) medium onion, chopped 
1 c. frozen chopped broccoli, thawed and drained
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese 
1/2 c. baking mix
1/2 c. milk
2 eggs

Directions:
Heat oven to 375 degrees.  Spray 12 regular size muffin cups with cooking spray.

In 10 inch nonstick skillet, heat oil over medium-high heat.  Cook chicken in oil 5-7 minutes, stirring occasionally, until chicken is no longer pink in center.  Add onion; cook 2-3 minutes.  Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through.  Cool 5 minutes; stir in cheese.  

In medium bowl, stir 1/2 c. baking mix, 1/2 c. milk and eggs with whisk or fork until blended.  Spoon 1 scant Tbsp. baking mixture into each muffin cup.  Top with about 1/4 c. chicken-broccoli mixture.  Spoon 1 Tbsp. baking mixture onto chicken-broccoli mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown.  Cool 5 minutes.  With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack.  Cool 10 minutes longer, and serve.

Paleo Biscuits

(Courtesy of paleorecipesnutrition.com)

Ingredients:
6 egg whites
3/4 c. almond flour
1/4 c. coconut flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. almond milk
1 1/2 Tbsp. coconut oil or olive oil

Directions:
Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Mix together almond flour, coconut flour, baking powder and salt in a large mixing bowl.  Pour in coconut oil and almond milk.  Set aside.

In a medium bowl, whisk egg whites until they are very frothy.  Fold the egg whites into flour mixture until well combined.

Divide approximately 1/4 c. of dough onto the baking sheet.  Optional: top each biscuit with dash of almond butter.

Bake 15-18 minutes or until the tops are golden brown.  Serve warm or refrigerate.  

Note: Serve with almond butter

Malibu Sunset Cocktail

(Courtesy of homemadefoodjunkie.com)

Ingredients:
1/8 c. Malibu rum
1/2 c. pineapple juice
Splash of grenadine (just enough to make the bottom of the glass red)
Garnish with 2 maraschino cherries and 2 slice of pineapple

Directions:
Put 3-4 ice cubes in the bottom of a glass.

Pour the pineapple juice and rum over the ice.

Next, pour the grenadine slowly down one side of the glass (pouring too fast will mix it and it wont get the cool color separation).

Garnish with cherries and pineapple on a toothpick.

Crockpot Chicken and Gravy

(Courtesy of ciaochowbambina.com)

Ingredients:
2 lbs. skinless chicken breast
2 c. (16 oz.) chicken broth
2 pkts. chicken gravy mix

Directions:
Place chicken breasts in the crockpot.  Pour in the chicken broth, cover and cook on high for about 3-4 hours or until chicken easily pulls apart.

Pour 2 c. of the chicken broth out of the crockpot and into a saucepan.

Discard any remaining liquid. 

Add the gravy packets to the saucepan and whisk well.  Simmer on low until gravy thickens.

While the gravy simmers, remove the chicken breasts from the crockpot and shred into large pieces.  Serve over pasta or mashed potatoes.

Baked Ham and Cheese Roll Up

(Courtesy of thecomfortofcooking.com)

Ingredients:
1 ball pizza dough
8 oz. thinly sliced deli ham
1 c. shredded mozzarella cheese
Fresh parsley, for sprinkling, optional
Mustard or horseradish sauce, for serving, optional

Directions:
Preheat oven to 400 degrees.  Roll out pizza dough on a lightly floured surface.  Press to form a 12x8 inch rectangle.

Arrange ham slices evenly over dough to within 1/2 inch of edges.  Sprinkle evenly with cheese.  Starting at one of the short ends, roll up dough to form log.  Pinch seam together to seal.  Place, seam side down, on a greased baking sheet.

Bake for 50 minutes, or until deep golden brown.  Let stand 10 minutes before cutting into 8 slices with a serrated knife.

Serve with mustard or horseradish sauce, if desired.

Melt In Your Mouth Biscuits

(Courtesy of Our Wisconsin)

Ingredients:
2 c. flour
1/2 tsp. salt
2 tsp. sugar
1/2 c. shortening or butter
2 tsp. baking powder
1 egg, beaten
1/2 tsp. baking soda
2/3 c. buttermilk

Directions:
In a bowl, mix the dry ingredients; cut in shortening with a fork until crumbly.  Add egg and buttermilk; mix and knead lightly.  On a floured surface, press dough to 1/2 inch thickness.  Cut into squares or use a biscuit cutter for rounds.  Place on a baking sheet.  Bake at 375 degrees for 10 minutes or until bottoms are brown.

Twice Baked Potato Casserole

(Courtesy of sixsisterstuff.com)

Ingredients:
5 lb. russet potatoes
10 slices bacon
8 oz. cream cheese
1/2 c. unsalted butter, melted
1 c. sour cream
1/4 c. chives, minced
2 1/2 c. cheddar cheese, grated
2 tsp. kosher salt
1/2 tsp. pepper

Directions:
Preheat oven to 350 degrees.  Peel potatoes and cut into 1 inch chunks.  Place in a large saucepan and add enough cold water to cover by about 2 inches.  Bring to a boil over medium-high heat and reduce to a simmer.  Cook, until tender and easily pierced with a paring knife, about 20 minutes.  Transfer to a colander to drain; return to pan, cover, and set aside.

Meanwhile, heat a large skillet over medium heat.  Add bacon, and cook until, crisp and browned, turning once.  Transfer to paper towels to drain; let cool, and crumble into pieces. 

Using a fork, mash the potatoes in pan until light and fluffy.  Add the cream cheese, butter, sour cream and stir until combined and smooth.  Add the chives, 2 c. cheddar cheese, half of the bacon, salt and pepper.  Stir until well combined.

Transfer to a buttered 3 qt. baking dish.  Top with remaining 1/2 c. cheddar cheese.  Bake until top is slightly golden and potatoes are heated though, about 30 minutes.  Remove from oven; garnish with remaining bacon.  Serve immediately.

Strawberry Mojito Slushies

(Courtesy of thelittlekitchen.net)

Ingredients:
3 c. chopped strawberries, stems removed (about 1 lb.) 
About 3 Tbsp. simple syrup (see recipe below)
10 fresh mint leaves
1/4-1/3 c. citrus rum
3 1/2-4 c. ice

Directions:
Add strawberries, simple syrup, rum and ice to a blender and pulse until blended and ice is crushed.  Pour into three 8 oz. glasses and serve with straws.  Garnish with extra mint if desired.

Simple syrup directions:
Mix equal parts granulated sugar and water in a medium saucepan or pot and bring to a boil.  Mix until sugar is dissolved and then remove from heat.  Add 5-8 mint leaves and allow to cool completely.  The stronger the mint flavor you want in your mojitos, the longer you should infuse the mint leaves.  It should only take a few minutes to make simple syrup.  You will have extra simple syrup which should be stored in the refrigerator.

Blueberry Lemon Trifle

(Courtesy of Taste of Home)

Ingredients:
3 c. fresh blueberries, divided
2 cans (15 3/4 oz. each) lemon pie filling
2 c. (8 oz.) lemon yogurt
1 prepared angel food cake (8-10 oz.), cut into 1 inch cubes
1 carton (8 oz.) frozen whipped topping, thawed
Lemon slices and fresh mint, optional

Directions:
Set aside 1/4 c. blueberries for garnish.  In a large bowl, combine pie filling and yogurt.

In a 3 1/2 quart serving or trifle bowl, layer 1/3 of the cake cubes, lemon mixture and blueberries.  Repeat layers twice.  Top with whipped topping.  Cover and refrigerate for at least 2 hours.  Garnish with reserved blueberries and lemon and mint, if desired.