Hot N Spicy Flank Steak

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. brown sugar
3 Tbsp. red wine vinegar
3 Tbsp. sherry or reduced-sodium chicken broth
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. canola oil
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 1/2 tsp. Worcestershire sauce
3/4 tsp. seasoned salt
3/4 tsp. garlic powder
3/4 tsp. dried parsley flakes
1 beef flank steak (1 1/2 lbs.)

Directions:
In a small bowl, combine the first 12 ingredients.  Pour 1/3 c. marinade into a large resealable plastic bag; add steak.  Seal bag and turn to coat; refrigerate 1-3 hours.  Cover and refrigerate remaining marinade for basting.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill steak, uncovered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well done 170 degrees), basting frequently with remaining marinade.  Thinly slice steak across the grain.

Easy Mac N Cheese

Ingredients:

12 oz. elbow macaroni

2 Tbsp. Dijon mustard

1 1/4 c. sour cream

Kosher salt and pepper

1 small onion, finely chopped

8 oz. extra-sharp cheddar cheese, grated (2 c.)

Directions:

Heat oven to 400 degrees.  Cook the pasta for half of the time recommended on package directions; drain.

Meanwhile, in a large bowl, whisk together the mustard, 1 c. sour cream and 1/2 tsp. each salt and pepper.  Fold in onion and 1 c. cheese.

Add the pasta to the bowl and toss to coat.  Transfer the pasta mixture to a shallow 3 qt. or 9x13 baking dish and bake until beginning to brown, 15-20 minutes.

Remove the baking dish from the oven and fold in the remaining 1 c. cheese and 1/4 c. sour cream.  Return to the oven and bake until golden brown, 15-20 minutes more.  Serve with freshly cracked black pepper.

Caramel Cream Crepes

(Courtesy of Taste of Home)

Ingredients:
6 Tbsp. fat-free milk
6 Tbsp. egg substitute
1 1/2 tsp. butter, melted
1/2 tsp. vanilla extract
6 Tbsp. all-purpose flour
6 oz. fat-free cream cheese
3 Tbsp. plus 6 tsp. fat-free caramel ice cream topping, divided
2 1/4 c. reduced-fat whipped topping
1 1/2 c. fresh raspberries
1/3 c. white wine or unsweetened apple juice
3 Tbsp. sliced almonds, toasted

Directions:
In a blender, combine milk, egg substitute, butter and vanilla; cover and process until blended.  Add the flour; cover and process until blended.  Cover and refrigerate for 1 hour.

Lightly coat a 6 inch nonstick skillet with cooking spray; heat over medium heat.  Pour about 2 Tbsp. batter into the center of skillet; lift and tilt pan to evenly coat bottom.  Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter.  Stack cooled crepes with waxed paper or paper towels in between.

In a small bowl, beat cream cheese and 3 Tbsp. caramel topping until smooth.  Fold in whipped topping.  Spoon down the center of each crepe.  Drizzle with remaining caramel topping; roll up.

In a small microwave-safe bowl, combine raspberries and wine or juice.  Microwave on high for 30-60 seconds or until warm.  Using a slotted spoon, place berries over crepes.  Sprinkle with almonds.

Smoky Chicken and Potatoes

(Courtesy of Family Circle)

Ingredients:
1 1/2 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
1 1/2 lbs. baking potatoes, unpeeled, cut into 1/2 inch pieces
1 sweet onion, cut into 8 wedges
1 green pepper, cored, seeded and cut into 1/2 inch strips
4 cloves garlic, sliced
2 Tbsp. olive oil
2 tsp. smoked paprika
1 tsp. salt
1/2 tsp. black pepper
1 lemon, cut into wedges, plus more for serving (optional)
1/2 c. parsley, chopped

Directions:
Heat oven to 450 degrees.  Coat a 9x13 baking dish with nonstick cooking spray.

Add chicken, potatoes, onion, green pepper and garlic.  Toss to with olive oil and season with paprika., salt and pepper.  Squeeze lemon wedges over top and scatter wedges over casserole.

Bake at 450 degrees for 30 minutes or until chicken reaches 160 degrees.  Stir once after 20 minutes.

Scatter parsley over top.  Serve with additional lemon, if desired.

Jam N Cream French Toast

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. cream cheese, softened
2 thick slices cinnamon-raisin bread
2 Tbsp. strawberry jam
1 egg
1 Tbsp. butter
Maple syrup, optional

Directions:
Spread cream cheese on one slice of bread.  Spread jam on the other slice; place jam side down over cream cheese.  In a shallow bowl, beat egg.  Dip both sides of bread into egg.

In a small skillet, melt butter; toast bread for 3-4 minutes on each side or until golden brown.  Serve with syrup if desired.

Orange Creamsicle

(Courtesy of whattheflicka.com)

Ingredients:
2 oz. whipped cream vodka
Orange soda
Whipped cream
Ice

Directions:
Pour whipped cream vodka in glass over ice.  Top with orange soda.  Top with whipped cream.

Sarasota Lemonade

(Courtesy of pamperedjes.blogspot.com)

Ingredients:
2 bottles Moscato
1 can pink lemonade concentrate thawed
3 c. Sprite, more or less, depending on your taste
Fresh raspberries

Directions:
Place all liquid ingredients into a pitcher and stir.  Mash about half of the raspberries and put them in the pitcher; stir.  Divide the rest of the raspberries among the glasses.  Fill with the liquid mixture.

Note~  I am going to try this with strawberries

Paleo Buffalo Chicken Nuggets

(Courtesy of paleospirit.com)

Ingredients:
1 lb. ground chicken (a little fat makes for a moister nugget)
1 egg
1/4 c. coconut flour
2 tsp. Frank's RedHot original red hot sauce
1 tsp. celtic sea salt
1 tsp. onion powder
1/2 tsp. garlic powder
COATING:
1/4 c. coconut flour
2 Tbsp. ground flax seeds
1/4 tsp. celtic sea salt
SAUCE:
1/3 c. Franks RedHot original red hot sauce
3 Tbsp. ghee or butter

Directions:
Preheat oven to 375 degrees.

In a small bowl, combine 1/4 c. coconut flour, onion powder, garlic powder and 1 tsp. salt.  Mix well.

In a medium bowl, place the ground chicken, egg, 2 tsp. hot sauce and coconut flour mixture.  Mix with hands until well-combined but do not overmix.

Scoop out 2 Tbsp. of the chicken mixture and roll into little meatballs (you should end up with about 20).  Shape each meatball into a flatter "nugget" shape.

Combine the remaining 1/4 c. coconut flour, 2 Tbsp. flax meal and 1/4 tsp. salt and dip each nugget gently into flour mixture until coated on all sides.

Place the coated chicken nuggets onto a baking sheet covered with a Silpat or parchment paper.  

Bake for 15 minutes.

While the chicken nuggets are baking, stir together 1/3 c. hot sauce and 3 Tbsp. ghee or butter and heat until warm and combined.

Once the chicken has baked for about 15 minutes, remove chicken nuggets from the oven and carefully dip each one in the butter mixture until coated on all sides.  Place each nugget back on the baking sheet and bake for another 5 minutes.  Serve hot.

Asian Braised Pork

(Courtesy of Womans Day)

Ingredients:
1/4 c. low-sodium soy sauce
1/2 tsp. ground allspice
1/4-1/2 tsp. crushed red pepper
1/4 c. plus 1 Tbsp. brown sugar
1 piece (2 inches) fresh ginger, half thinly sliced and half grated
2 1/2 lb. boneless pork shoulder, trimmed and cut into 2 inch pieces
1 c. long-grain white rice
1/4 c. rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half moons
1/4 sweet onion, thinly sliced

Directions:
In a 5-6 qt. slow cooker, combine the soy sauce, allspice, red pepper, 1/4 c. brown sugar and the sliced ginger.  Add the pork and toss to coat.  Cover and cook until the meat is tender, on low for 7-8 hours or on high for 5-6 hours.

30 minutes before serving, cook the rice according to package directions.  In a large bowl, whisk together the vinegar, 1 Tbsp. brown sugar, grated ginger, 1/4 tsp. each salt and pepper.  Add the cucumber and onion then toss to combine.

Spoon the pork over the rice and serve with the cucumber salad.

Note~ You can substitute the allspice for Chinese five spice if you want.

Stuffed Lamb Shoulder with Garlic Sauce

(Courtesy of Cooking Channel)

Ingredients:
1 carrot, finely chopped
1 leek, finely chopped
1/2 celery root, peeled and finely chopped
1/4 c. celery leaves, chopped
1/4 c. chopped fresh parsley
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh chervil
3 cloves garlic, cut in half
4 c. veal stock
1 head garlic, cut in half
Kosher salt and freshly ground black pepper
2 Tbsp. butter
1 (4 lb.) boneless lamb shoulder
Canola oil

Directions:
In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives and chervil.

Cut lamb roast the long way and lay flat.  Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1 inch border.  Season the herb mixture with salt and pepper.  Roll the lamb up, tie it up with a string at 1 inch intervals, brush it with oil and season the meat with salt and pepper.  With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.

Preheat oven to 350 degrees.

In a large oven-proof heavy skillet, heat the canola oil on high.  Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes.  Add the veal stock and garlic heat.  Season with salt and pepper.  Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees for medium or 170 degrees for well done.

Take garlic head halves and place in aluminum foil and drizzle with oil.  Place in oven for 7-10 minutes or until cloves are softened.  Squeeze the garlic head to remove cloves from the garlic head, set aside.

Remove the lamb shoulder from the skillet and keep warm.  Mash the roasted garlic in the sauce.  Strain over a medium stockpot and cook until reduced by half.  Whisk in the butter.  Season with salt and pepper and keep warm.

Slice the lamb shoulder and serve with the roasted garlic sauce.

Carne Asada

(Courtesy of Mr Food)

Ingredients:
1/4 c. original flavor seasoned rice vinegar
Zest of 2 limes
1/4 c. fresh lime juice
1 Tbsp. olive oil
2 Tbsp. minced garlic
1 tsp. dried oregano
1/2 tsp. salt
2 Tbsp. chopped fresh cilantro (optional)
2 lbs. skirt steak

Directions:
In a large resealable plastic storage bag, combine rice vinegar, lime zest, lime juice, olive oil, garlic, oregano, salt and cilantro, if desired; mix well.  Add steaks to bag, and seal.  Refrigerate for at least 2 hours, or overnight.

Heat a large skillet over high heat.  Add steaks, discarding any marinade, and cook 4-5 minutes per side, or until desired doneness.  Slice thinly and serve.

http://www.mrfood.com/Beef/Carne-Asada-Zesty-Steak

Surprise Monkey Bread

(Courtesy of Taste of Home)

Ingredients:
1 c. packed brown sugar
1/2 c. butter, cubed
2 tubes (12 oz. each) refrigerated flaky buttermilk biscuits
1/2 c. sugar
1 Tbsp. ground cinnamon
1 pkg. (8 oz.) cream cheese, cut into 20 cubes
1 1/2 c. chopped walnuts

Directions:
In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.

Flatten each biscuit into a 3 inch circle.  Combine sugar and cinnamon; sprinkle 1/2 tsp. in the center of each biscuit.  Top with a cream cheese cube.  Fold dough over filling; pinch the edges to seal tightly.

Sprinkle 1/2 c. walnuts into a 10 inch fluted tube pan coated with cooking spray.  Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 c. walnuts.  Repeat layers.

Bake at 350 degrees for 40-45 minutes or until golden brown.  Immediately invert onto a serving platter.  Serve warm.  Refrigerate leftovers.

Golden Sea Bass

(Courtesy of Taste of Home)

Ingredients:
1 c. mashed potato flakes
1 envelope Italian salad dressing mix
1/4 tsp. pepper
1 egg
2 lbs. sea bass fillets or halibut steaks
2 Tbsp. butter, melted
Paprika

Directions:
In a shallow bowl, combine the potato flakes, dressing mix and pepper.  In another bowl, beat the egg.  Dip fillets into egg, then coat with potato flake mixture.  

Place in a single layer in a baking pan coating with cooking spray.  Drizzle with butter; sprinkle with paprika. Bake, uncovered, at 450 degrees for 10-14 minutes or until fish flakes easily with a fork.

Crunchy Onion Chicken

(Courtesy of French's)

Ingredients:
2 c. (4 oz.) original or cheddar French fried onions
2 Tbsp. all-purpose flour
4 (5 oz. each) boneless, skinless chicken breasts
1 egg, beaten

Directions:
Place onions and flour in a plastic bag.  Lightly crush with hands or with a rolling pin.  Transfer to a pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere.  Place chicken on baking sheet.

Bake at 400 degrees for 20 minutes or until no longer pink in center.

Cookies and Cream Cake

(Courtesy of Recipe.com)

Ingredients:
1 pkg. (2 layer) white cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 egg whites
1 c. coarsely crushed chocolate sandwich cookies with white filling
1 c. shortening
1 Tbsp. vanilla
4 1/2 c. sifted powdered sugar, divided
4-5 Tbsp. milk, divided
2 oz. semisweet chocolate
1 tsp. shortening

Directions:
Prepare cake mix according to package directions, using water, oil and egg whites.  Fold in crushed cookies.

Pour into 2 greased and floured 9 inch round cake pans.  Bake at 350 degrees for 25-30 minutes or until toothpick inserted in centers comes out clean.  Cool for 10 minutes in pans on wire racks.  Remove from pans and cool cake layers.

Beat 1 c. shortening and 1 vanilla for 30 seconds.  Slowly add 2 1/2 c. sifted powdered sugar, beating well.  Add 2 Tbsp. milk.  Gradually beat in 2 c. sifted powdered sugar and 2-3 Tbsp. milk to make a spreadable frosting.

Fill, frost and stack the cake layers.

In a heavy saucepan, melt semisweet chocolate and shortening over very low heat.  Drizzle melted chocolate around top of cake.  Garnish with additional sandwich cookies, if you like.

Garlic Lemon Double Stuffed Chicken

(Courtesy of allrecipes.com)

Ingredients:
Oil for greasing pan
8 boneless, skinless chicken breast halves
1 pkg. (8 oz.) cream cheese, softened
1/2 tsp. garlic salt
1/2 tsp. paprika
1 pkg. (8 oz.) cheddar cheese, cut into 1/2 inch slices
1 c. milk
1 1/2 c. Italian seasoned bread crumbs
1/2 c. grated Romano cheese
1 Tbsp. minced garlic
3/4 c. butter, melted
2 Tbsp. lemon juice

Directions:
Preheat oven to 350 degrees.  Lightly coat a large shallow baking dish with oil.

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through.  

In a small bowl, mix together cream cheese, garlic salt and paprika.  Mix well.  

Spread 1-2 Tbsp. cream cheese in the middle of each breast along with cheddar cheese slice.  Close again as if closing a book.  Set aside.

Pour milk into a shallow bowl.  In a separate bowl, combine bread crumbs and Romano cheese.   Carefully dip each breast first into milk, then in bread crumb mixture, patting lightly in pre-oiled baking dish, tucking edges under to seal.

Melt butter in a small saucepan over medium heat.  Stir in lemon juice and garlic.  Drizzle evenly over chicken.  

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Blue Valium

(Courtesy of honeybeeinthecity.blogspot.com)

Ingredients:
1 oz. vodka
1/2 oz. blue curaco
Equal parts sweet and sour mix and sprite
Cherry

Directions:
Mix together vodka and blue curaco in a glass of ice.  Top with sweet and sour mix along with sprite.  Garnish with a cherry.

Margarita

(Courtesy of Good Housekeeping)

Ingredients:
4 c. ice
1/2 c. tequila
1/2 c. Cointreau
1/4 c. fresh lime juice

Directions:
In a blender, blend ice, tequila, Cointreau and fresh lime juice until smooth.  For a virgin margarita, substitute lemonade for the tequila and orange juice for the Cointreau.  Pour into 4 glasses (you can rim the glasses with salt and serve with a lime wedge if you want.

Rum Chata Cupcakes

(Courtesy of Sam Signer)

Ingredients:
1/2 c. butter (at room temperature)
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. Rum Chata
1 tsp. vanilla extract
1 tsp. cinnamon
4 egg whites

Directions:
Preheat oven to 350 degrees.

Combine sugar and butter.  Beat until fluffy. 

Mix together flour, baking powder, salt and cinnamon; set aside.  

Mix the Rum Chata and vanilla together; set aside.

Alternating, add in the flour mixture and Rum Chata mixture into the butter and sugar.  Start and end with the flour mixture.

In a clean mixing bowl, beat egg whites until soft peaks form.  Fold egg whites into the batter.  Fill cupcakes 3/4 full.  Bake for 20 minutes or until cake bounces back when touched.

RUM CHATA CREAM CHEESE FROSTING:
12 oz. cream cheese, room temperature
1/2 c. butter, room temperature
1/2 tsp. vanilla
5 Tbsp. Rum Chata
1 pkg. confectioners' sugar (2 lb.)

Directions:
Combine the butter and cream cheese until smooth.  Add vanilla.  Slowly add confectioners' sugar.  Mix in Rum Chata (use more or less based on the thickness of the frosting).  Frost the cooled cupcakes.

Note~  This makes a lot of frosting so you can cut the frosting recipe in half.

Strawberry-Raspberry Ice

(Courtesy of Taste of Home)

Ingrediens:
2 pkgs. (10 oz. each) frozen sweetened sliced strawberries, partially thawed
2 c. frozen sweetened raspberries, partially thawed
1/3 c. sugar
3 Tbsp. lime juice
2 Tbsp. orange juice
Fresh raspberries and lime wedges, optional

Directions:
Place the strawberries, raspberries, sugar and juices in a blender.  Cover and process for 2-3 minutes or until smooth.  Transfer to a 9x13 dish.  Freeze for 1 hour or until edges begin to firm.

Stir and return to freezer.  Freeze 2 hours longer or until firm.

Just before serving, transfer to a food processor, cover and process for 2-3 minutes or until smooth.

Scoop into individual dishes; garnish with raspberries and lime wedges if desired.

Beer Slush

(Courtesy of Food Network)

Ingredients:
12 oz. bottle of lager or Belgian white beer
Drizzle of grenadine, lemonade concentrate or limeade concentrate

Directions:
Pour the beer in a shallow baking dish and freeze, scraping with a fork every 30 minutes for 2 hours.  Spoon into glasses and top with a drizzle of grenadine, lemonade concentrate or limeade concentrate.

Tropical Margarita Phyllo Bites

(Courtesy of athensfoods.com)

Ingredients:
1 pkg. lime Jello
1/2 c. light lemon yogurt
1/2 c. mango, sliced
15 mini phyllo shells
2 Tbsp. coarse sea salt

Directions:
In a medium bowl, prepare Jello according to package directions.

Spoon 1 Tsp. lemon yogurt into each phyllo shell.  Add a slice of mango and fill each shell with Jello.  Refrigerate until serving.  Garnish with coarse sea salt.

Agave Lime Marinade

(Courtesy of Taste of Home)

Ingredients:
3 cloves garlic
5 small chives
4-5 mint leaves
2-3 Tbsp. fresh lime juice
1/4 c. soy sauce
1/3 c. agave nectar

Directions:
Place all ingredients into a food processor for 30 seconds or chop the garlic, chives and mint leaves.  Place all ingredients in a bowl and mix with a whisk.  Allow the marinade to sit for 30 minutes before using.  Use with any white meat or seafood.

Wisconsin BBQ Chicken Pizza

(Courtesy of Taste of Home)

Ingredients:
1/2 tsp. instant or active dry yeast
3/4 c. warm water
2 c. all-purpose flour
1 tsp. kosher salt
2 Tbsp. olive oil, plus more for drizzling
2 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
2 strips cooked bacon, crumbled
1 1/2 c. barbecue sauce
1 ball (8 oz.) fresh mozzarella, sliced
4 oz. sliced or shredded gouda or provolone cheese
1/4 c. red onion, cut into half moon slices
2 cloves garlic, minced
1 Tbsp. olive oil
2 green onions, chopped (green sections only)
1/4 c. minced fresh cilantro

Directions:
Sprinkle yeast over warm (not lukewarm) water.  Let stand for a few minutes.

Combine flour and salt.  While mixing, drizzle in 2 Tbsp. olive oil until combined with flour.  Next, pour in yeast/water mixture and lightly fold into a dough ball.

Lightly drizzle olive oil over ball of dough in bowl.  Cover the bowl tightly with plastic wrap and set it aside for a minimum of 2 hours.

In a skillet on medium heat, saute 1 Tbsp. olive oil and garlic for 1-2 minutes.  Add chicken and cook through until juices run clear and internal temperature reaches 170 degrees.  Add 1 c. barbecue sauce to skillet.  Cover and reduce to a simmer.  Remove chicken from skillet.  Cool and dice into 1 inch cubes.

Preheat oven to 350 degrees.  Brush pizza stone or pan with olive oil using a paper towel.  Stretch the crust to the corners of the stone or pan.  Drizzle the crust with olive oil.  Lightly sprinkle some salt on the crust.  Bake the crust for 7-10 minutes or until crust is golden brown.

Meanwhile, spread 1/2 c. barbecue sauce on the pre-baked pizza crust.  Layer with chicken, bacon, mozzarella, gouda/provolone cheese, red onions and green onions.

Return pizza to the pre-heated oven for an additional 7-10 minutes or until the crust is crisp and the cheese is melted and bubbly.  Remove from the oven.  Sprinkle fresh cilantro on top.  Cut into slices or bite-sized squares.

Bacon Cheeseburger Buns

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
2/3 c. warm water (110-115 degrees)
2/3 c. warm milk (110-115 degrees)
1/4 c. sugar
1/4 c. shortening
2 eggs
2 tsp. salt
4 1/2-5 c. all-purpose flour
FILLING:
1 lb. sliced bacon
2 lbs. ground beef
1 small onion, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 lb. velveeta, cubed
3-4 Tbsp. butter, melted
Ketchup or barbecue sauce, optional

Directions:
In a large bowl, dissolve yeast in warm water.  Add the milk, sugar, shortening, eggs, salt and 3 1/2 c. flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.

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.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels.  In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain.  Add bacon and cheese; cook and stir until cheese is melted.  Remove from the heat. 

Punch dough down.  Turn onto a lightly floured surface; divide into fourths.  Roll each portion into an 12x8 inch rectangle; cut each into 6 squares.  Place 1/4 c. meat mixture in the center of each square.  Bring corners together in the center and pinch to seal.

Place 2 inches apart on greased baking sheets.  Bake at 400 degrees for 9-11 minutes or until lightly browned.  Brush with butter.  Serve warm with ketchup or barbecue sauce if desired.

Jack Daniels Chocolate Pecan Pie

(Courtesy of the La Crosse Tribune)

Ingredients:
Pastry dough for one 9 inch pie
3 extra large eggs
2 extra large egg yolks
2/3 c. sugar
3/4 c. dark Karo corn syrup
5 Tbsp. butter, melted
1/4 c. Jack Daniels or other whiskey
2/3 c. chopped bittersweet chocolate or semisweet chocolate morsels
1 1/4 c. pecan halves or pieces
Vanilla ice cream

Directions;
Preheat oven to 350 degrees.  Ease pastry dough into a 9 inch pie plate. Trim and flute edges of dough.

In a large bowl, whisk together the eggs, egg yolks and sugar until well combined.  Whisk in corn syrup, melted butter and whiskey until well blended.

Sprinkle 1/3 c. chocolate morsels over the bottom of the pastry crust.  Pour in the pie filling.  Sprinkle 1/2 c. pecans over the filling.  Sprinkle the remaining chocolate pieces over, then top with 3/4 c. pecans.

Bake pie for 50-55 minutes, or until set in the center.  Turn off the oven and leave pie inside the oven with the door closed for 15 minutes longer to crisp the top.  Transfer pie to a wire rack to cool for at least 2 hours before serving small wedges with vanilla ice cream.  Refrigerate leftovers.

Berried Delight

(Courtesy of Kraft)

Ingredients:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. cold milk
1 tub (8 oz.) whipped topping, thawed, divided
4 c. fresh strawberries, halved
2 pkgs. (3/4 oz. each) vanilla flavor instant pudding 
3 1/2 c. cold milk

Directions:
Mix graham crumbs, sugar and butter in a 9x13 pan; press onto bottom of the pan.  Refrigerate until ready to use.  

Beat cream cheese and 2 Tbsp. milk in a large bowl with whisk until well blended.  Stir in half the whipped topping; spread over crust.  Top with berries.  Whisk pudding mixes and milk for 2 minutes; pour over berries.

Refrigerate 4 hours.  Spread with remaining whipped topping just before serving.

Idaho Sunrise

(Courtesy of thevillagecook.com)

Ingredients:
1 bag (24 oz.) hash brown potatoes, thawed
2 tsp. salt
1 tsp. fresh ground black pepper
2 Tbsp. oil
1 1/3 c. shredded cheddar cheese, divided
12 eggs
Cooked and crumbled bacon

Directions:
Preheat oven to 425 degrees.  Mix together potatoes, salt, pepper, oil and 1/3 c. shredded cheese.  Put them in a well greased muffin tin and make a well in the center.

Bake for 15-18 minutes, cover with foil if the edges appear to be getting too brown.

Lower the oven to 350 degrees.  Crack a small/medium egg into the center of each "nest".  Top with bacon and the rest of the cheese.

Bake for 13-16 minutes.  Gently slide a knife along the edges, and gently pull up with a fork.  Serve warm.

Pink Velvet Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1 1/4 c. sugar
1/8 tsp. pink paste food coloring
3 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
GANACHE:
2 c. white baking chips
1/2 c. heavy whipping cream
1 Tbsp. butter
Pink coarse sugar and edible glitter

Directions:
In a large bowl, cream the butter, sugar and food coloring until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups 2/3 full.  Bake at 350 degrees for 23-27 minutes or until a toothpick inserted  near the center comes out clean.  Cool for 10 minutes before removing to wire racks to cool completely. 

Meanwhile, place white chips in a small bowl.  In a small saucepan bring cream just to a boil.  Pour over chips; whisk until smooth.  Stir in butter.  Transfer to a large bowl.  Chill for 30 minutes, stirring once.

Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy.  Cut a small hole in the corner of a pastry or plastic bag; insert a #30 star tip.  Fill bag with frosting; frost cupcakes.  Sprinkle with coarse sugar and edible glitter.  Store in the refrigerator.

Buffalo Potato Wedges

(Courtesy of Mr Food)

Ingredients:
1/4 c. olive oil
1 tsp. salt
6 large baking potatoes, washed and cut into lengthwise potato wedges
1/2 c. wing sauce
1/2 c. blue cheese dressing
2 celery stalks, chopped

Directions:
Preheat oven to 425 degrees.

In a large bowl, combine oil, salt and potatoes; toss until evenly coated.  Arrange on 2 rimmed baking sheets and bake 30 minutes.  Turn potatoes and continue cooking another 20-25 minutes, or until golden and crispy.

Place potatoes in a large bowl, add wing sauce and toss until evenly coated.  Place potatoes on a large platter and top with blue cheese dressing and chopped celery.  Serve immediately. 

http://www.mrfood.com/Potatoes-Rice/Buffalo-Potato-Wedges