Frosted Lemonade

(Courtesy of herecomesthesunblog.net)

Ingredients:
2 c. vanilla ice cream
1 c. lemonade

Directions:
Place ingredients in a blender and blend until smooth.

Wine Milkshake

(Courtesy of certifiedpastryaficionado.com)

Ingredients: 
1 pint vanilla ice cream or frozen yogurt
1/2 c. red dessert wine (port, madiera, etc.)
Toppings for a milk shake (whipped cream, cherries, etc.)

Directions:
Soften the ice cream if it is rock-solid until it is scoopable.

Scoop the entire pint into a blender and add the wine.  Blend on high for about 30 seconds, or until smooth.

Pour into a wine glass and top with toppings of your choice.  

Creamsicle Margarita

(Courtesy of theblondcook.com)

Ingredients:
1 part tequila
1 part whipped vodka
1/2 part triple sec
5 parts orange juice
Splash lime juice
Kosher salt for rimming glass
Lime and orange wedges for garnish, optional

Directions:
Lightly moisten the rim of a margarita glass with water and rim with kosher salt.  

In a pitcher or glass (depending how much you want to make), stir together the tequila, vodka, triple sec, orange juice and lime juice.  Serve over ice.  Garnish with lime and orange wedges if desired.

No-Bake Peanut Butter Oatmeal Bars

(Courtesy of princesspinkygirl.com)

Ingredients:
2 c. peanut butter
1 c. honey
3 c. old fashioned oats
1 tsp. vanilla
Chocolate chips

Directions:
In a medium saucepan, mix peanut butter and honey over medium heat until melted (stir constantly).  Stir in vanilla.  Remove from heat.  While hot, mix in oatmeal until all ingredients are combined.  Pour into well greased 8x8 baking dish and distribute evenly.  Sprinkle chocolate chips on top.  Place in the refrigerator until it firms up.  Slice.

Beer Brownies

(Courtesy of thekitchykitchen.com)

Ingredients:
1 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1/2 tsp. kosher salt
3 1/2 oz. semi-sweet chocolate
8 Tbsp. butter
1/2 c. stout (or any dark beer) or cold coffee 
4 eggs, room temperature
1 c. white sugar
1 c. brown sugar, packed
2 tsp. vanilla extract
1 c. semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.  

Sift together the flour and cocoa powder.  Meanwhile, melt the chocolate in a bowl over boiling water.  In a small pan over medium heat, melt the butter until it just turns golden brown.  Pour the brown butter into the bowl of chocolate, scraping the pan to get the brown bits (this prevents it from overcooking), then add the beer.  Beat together the eggs and sugar until thick and shiny (2 minutes).  Continue beating on low while adding flour mixture and wet ingredients alternatively.  Finish with the vanilla.  Do not over mix.  Fold in the chips.  Pour into a buttered and floured 9x13 pan.  Bake for 40-45 minutes.

Strawberry Lemonade Muffins

(Courtesy of thebakerupstairs.com)

Ingredients:
3/4 c. sugar
Zest of 1 lemon
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/3 c. oil
1 egg
1/3 c. milk
1/2 tsp. milk
1 tsp. lemon extract 
1 1/2 c. chopped fresh strawberries

Directions:
Preheat the oven to 400 degrees.  Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.  In a large bowl, rub the lemon zest into the sugar until the mixture is fragrant.  Add the flour, baking powder and salt.  Mix to combine.  In a small bowl or measuring cup, whisk together the oil, egg, milk, vanilla and lemon extract.  Pour the wet ingredients into the dry ingredients and mix until just combined.  Gently fold in the fresh strawberries.  Scoop into prepared muffin tin, filling 3/4 full.  Bake 15-20 minutes, or until golden brown.

Strawberry Shortcake Bars

(Courtesy of lilluna.com)

Ingredients:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. all-purpose flour
3/4 c. milk
1 tsp. vanilla extract
1 pint strawberries
CREAM LAYER:
8 oz. cream cheese
1/4-1/2 c. powdered sugar
8 oz. frozen whipped topping, thawed

Directions:
In a large bowl, beat together sugar and butter until creamy.  Mix in eggs, baking powder and salt.  Alternate between adding in flour and milk, beating after each addition.  Beat until all ingredients are combined.  Stir in vanilla extract.

Pour batter evenly into greased and floured 9x13 baking dish.

Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Be sure not to overbake.  Cake should be flat and light in color.  Set aside and let cool completely.

Dice up strawberries and set aside.

In a large bowl, cream together the cream cheese, powdered sugar and whipped topping.

Evenly spread cream cheese mixture over top of cooled cake.  Top with diced strawberries.  Refrigerate for 3 hours.


 

Jelly Bean Bark

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. butter
1 1/4 lb. white candy coating, coarsely chopped
2 c. small jelly beans

Directions:
Line a 15x10 pan with foil; grease the foil with butter.  In a microwave, melt the candy coating; stir until smooth.  Spread into prepared pan.  Top with jelly beans, pressing to adhere.  Let stand until set.

Cut or break bark into pieces.  Store in an airtight container.

Cute Pig Cookies

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1 1/2 c. sugar
2 eggs
1 c. (8 oz.) sour cream
1 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
FROSTING/DECORATING:
4 c. confectioners' sugar
1/2 c. butter, melted
6 Tbsp. milk
2 tsp. vanilla extract
3-4 drops red food coloring
Pink sugar wafer cookies
36 large marshmallows, halved
Butterscotch chips and miniature semisweet chocolate chips

Directions:
Cream butter and sugar until light and fluffy.  Add the eggs, sour cream and vanilla; mix well.  Combine dry ingredients; add to creamed mixture and mix well.

Drop by tablespoonfuls onto ungreased baking sheets.  Bake at 375 degrees for 10-12 minutes or until edges are lightly browned.  Remove from pans to wire racks to cool completely.

For frosting, in a large bowl, combine the confectioners' sugar, butter, milk, vanilla and food coloring.  Frost cookies.  

Cut sugar wafers into triangles; place 2 on each cookie for ears.  With a toothpick, poke 2 holes in each marshmallow half for nostrils; press butterscotch chips into holes.  Place noses on cookies; add chocolate chip eyes.

Bananas Foster Baked French Toast

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, cubed
2/3 c. packed brown sugar
1/2 c. heavy whipping cream
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 c. chopped pecans, optional
3 large bananas, sliced
12 sliced egg bread or challah (about 3/4 lb.)
1 1/2 c. 2% milk
3 eggs
1 Tbsp. sugar
1 tsp. vanilla extract

Directions:
Place butter in a microwave-safe bowl; microwave, covered, for 30-45 seconds or until melted.  Stir in brown sugar, heavy whipping cream, cinnamon, allspice and, if desired, pecans.  Add bananas; toss gently to coat.

Transfer to an ungreased 9x13 baking dish.  Arrange bread over top, trimming to fit as necessary.

Place remaining ingredients in a blender; process just until blended.  Pour over bread.  Refrigerate, covered, 8 hours or overnight.

Preheat oven to 375 degrees.  Meanwhile, remove baking dish from refrigerator.  Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand 5-10 minutes.  Invert to serve.

Blueberry Buttermilk Pancakes

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
3 Tbsp. cornmeal
3 Tbsp. quick-cooking oats
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Dash ground nutmeg
1 large egg
1 1/2 c. buttermilk
2 Tbsp. canola oil
1 tsp. vanilla extract
1 c. fresh or frozen blueberries

Directions:
In a large bowl, whisk the first 8 ingredients.  In another bowl, whisk egg, buttermilk, oil and vanilla until blended.  Add to flour mixture; stir just until moistened (batter will be lumpy).  Let stand for 15 minutes.

Lightly grease a griddle or large skillet; heat over medium heat,  Stir blueberries into batter.  Pour batter by 1/4 cupfuls onto griddle.  Cook until bubbles on top begin to pop and bottoms are golden brown.  Turn; cook until second side is brown.

Italian Sausage Rigatoni

(Courtesy of Johnsonville)

Ingredients:
1 pkg. (19.76 oz.) Italian mild sausage links, grilled and coin-sliced
26 oz. tomato basil pasta sauce
1 pkg. (16 oz.) rigatoni pasta
1 large red pepper, chunked and sauteed
2 Tbsp. chopped parsley
3 Tbsp. olive oil
2 garlic cloves, minced

Directions:
Cook sausage according to package directions, keep warm.  

Cook the rigatoni according to directions, keep warm.

In a large pan, place olive oil and garlic, saute lightly for 30 seconds.  Add peppers and cook until crisp-tender.  Combine cooked sausage and pasta sauce with peppers and heat until warm.  

Mix with the pasta or serve immediately.  

Chex Caramel-Chocolate Drizzle

(Courtesy of Taste of Home)

Ingredients:
3 c. corn Chex cereal
3 c. rice Chex cereal
1/2 bag (7 oz. total) caramels (about 25)
2 Tbsp. butter or margarine
2 Tbsp. milk
1/4 c. semisweet chocolate chips

Directions:
Mix cereal in a large microwaveable bowl; set aside.

In a medium microwaveable bowl, microwave caramels, butter and milk uncovered on high for 2-3 minutes, stirring after each minute, until caramels are melted and mixture is smooth.  Pour over cereals; gently stir until evenly coated.

Microwave on high for 3-4 minutes, stirring after each minute, until just beginning to brown.  Spread on waxed paper to cool.

In a small microwaveable bowl, microwave chocolate chips uncovered on high about 1 minutes or until chocolate can be stirred smooth.  Drizzle over snack.  Refrigerate until set.  Store in an airtight container.

Sparkling Margarita Floats

(Courtesy of Rachel Ray)

Ingredients:
1 can (12 oz.) frozen limeade concentrate
1 1/2 c. tequila
1/2 c. triple sec
2 quarts tonic, chilled
1 pint tangerine, lemon or lime sherbet

Directions:
Chill 8 glasses.  In a pitcher, stir together the limeade, tequila and triple sec.  Refrigerate for 30 minutes.

Stir the tonic into the limeade mixture.  Place 1 scoop of sherbet into each of the glasses and stir in the margarita mix.

Loaded-Up Pretzel Cookies

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1 c. sugar
1 c. packed brown sugar
2 eggs
2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. miniature pretzels, broken
1 1/2 c. flaked coconut
1 1/2 c. milk chocolate M&Ms

Directions:
Preheat oven to 350 degrees.  In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture.  Stir in remaining ingredients.

Shape 1/4 cupfuls of dough into balls; place 3 inches apart on ungreased baking sheets.  Bake 12-14 minutes or until golden brown.  Remove from pans to wire racks to cool.

Red Velvet Rich & Creamy Cookies

(Courtesy of Betty Crocker)

Ingredients;
1 pouch (1 lb. 1.5 oz.) sugar cookie mix
1/3 c. unsweetened cocoa
1/4 c. butter or margarine, softened
1/4 c. sour cream
1 Tbsp. red food coloring
1 egg
3/4-1 c. cream cheese frosting
1/4 c. chopped nuts

Directions:
Heat oven to 375 degrees.  In a large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until a soft dough forms.

Roll dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet.

Bake 8-9 minutes or until set.  Cool 2 minutes; remove from cookie sheet to wire racks.  Cool completely, about 15 minutes.

Frost cooled cookies with frosting.  Sprinkle with nuts.  Store tightly covered at room temperature.

Bacon Tortellini Bake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (20 oz.) refrigerated cheese tortellini
3 c. small fresh broccoli florets
1/2 lb. bacon strips, cut into 1 inch pieces
2 garlic cloves, minced
1 Tbsp. all-purpose flour
1 tsp. dried basil
1/2 tsp. salt
1/8 tsp. coarsely ground pepper
2 c. 2% milk
3/4 c. shredded part-skim mozzarella cheese, divided
3/4 c. grated Parmesan cheese, divided
2 tsp. lemon juice

Directions:
Preheat oven to 350 degrees.  Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.  

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally.  Remove with a slotted spoon; drain on paper towels.  Discard drippings, reserving 1 Tbsp. in pan.

Reduce heat to medium-low.  Add garlic to drippings in pan; cook and stir 1 minutes.  Stir in flour, basil, salt and pepper until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened.  Remove from the heat.

Stir in 1/2 c. mozzarella cheese, 1/2 c. Parmesan cheese and lemon juice.  Add tortellini mixture and bacon; toss to combine.  Transfer to a greased 9x13 baking dish; sprinkle with remaining cheeses.  Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender.

Italian Herb-Crusted Pork Loin

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. olive oil
5 garlic cloves, minced
1 tsp. each dried basil, thyme and rosemary, crushed
1 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. pepper
1 boneless pork loin roast (3-4 lbs.)
8 medium carrots, halved lengthwise
2 medium onions, quartered

Directions:
In a small bowl, mix oil, garlic and seasonings; rub over roast.  Arrange carrots and onions on the bottom of a 9x13 baking pan.  Place roast over vegetables, fat side up.  Refrigerate, covered, 1 hour.

Preheat oven to 475 degrees.  Roast pork loin for 20 minutes.

Reduce oven setting to 425 degrees.  Roast 30-40 minutes longer or until a thermometer reads 145 degrees and vegetables are tender.  Remove roast from oven; tent with foil.  Let stand 20 minutes before slicing.

Blackberry Brandy Slush

(Courtesy of Taste of Home)

Ingredients:
8 c. water
2 c. sugar
3 c. blackberry brandy
1 can (12 oz.) frozen lemonade concentrate, thawed
1 can (12 oz.) frozen grape juice concentrate, thawed
14 c. lemon-lime soda, chilled

Directions:
In a large bowl, stir water and sugar until sugar is dissolved.  Stir in brandy and juice concentrates.  Transfer to freezer containers; freeze overnight or up to 1 month.

To serve, place about 1/2 c. brandy mixture in each glass; top with 1/2 c.soda.

Mixed Berry Sangria

(Courtesy of Taste of Home)

Ingredients:
1 bottle (750 ml) sparkling white wine
2 1/2 c. white cranberry juice
3/4 c. light or coconut rum
1/3 c. each fresh blackberries, blueberries and raspberries
1/2 c. fresh strawberries

Directions:
In a large pitcher, mix wine, juice and rum; add fruit.  Refrigerate at least 2 hours; serve over ice.