Classic Hot Wings

INGREDIENTS
About 4 lbs chicken wings
McCormick’s Garlic & Herb Buffalo Wings Seasoning Mix (kinda cheating)
One bottle of Fanks Wing Hot Sauce
One cube of real unsalted butter
Pure Honey

DIRECTIONS
Preheat the oven to 475 degrees F. Drop the chicken pieces in a large zip-lock bag and shake with the McCormick's seasoning to coat.

Place wings on a lightly greased baking dish. Brush wings with Frank's sauce and honey. Bake for 30 minutes. They should be crisp but not burnt (if not crisp, continue baking a bit longer).

Remove the wings from the oven and place them in a large mixing bowl. Dice up the butter and add with more Frank's sauce and toss together until combined.

Glazed Chicken Wings

INGREDIENTS
About 4 lbs chicken wings
1/2 cup barbecue sauce
1/2 cup apricot jam
2 tbsp white vinegar
2 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp sesame oil
2 cloves garlic, crushed


DIRECTIONS
Stir the barbecue sauce, jam, vinegar, soy sauce, tomato sauce, oil and garlic in a small pan over low heat until just combined. Cool slightly, pour over the chicken wings and mix well. Cover and marinate in the refrigerator for at least two hours.

Preheat the over to 350 degrees F. Drain the excess marinade from the wings and reserve. Bake the wings in a lightly greased baking dish for 45 minutes. To prevent sticking, you can add a little water. Turn halfway through the cooking time, brushing occasionally with the reserved marinade.

Sweet Dry Rub BBQ Wings

INGREDIENTS
1-2 lb Chicken Wings
1 Tablespoon Vegetable Oil
2 Tablespoons Sugar
2 Tablespoons Paprika
1 teaspoon Salt
1 teaspoon Celery Salt
1 teaspoon Garlic Powder

DIRECTIONS
Preheat oven to broil/grill.

Place the chicken wings in a large bowl and drizzle with oil.

In a small bowl, mix together all dry ingredients. Sprinkle dry ingredients over the wings a tablespoon at a time, mixing in between so that all wings are well coated.

Place on a wire rack in the hot oven. Broil for 5 minutes. Then, reduce the heat to regular bake at 200°C (392°F) and bake for another 7 minutes. Remove from oven and serve immediately.

Makes 4-6 servings. Recipe via FTLOF.

Kung Pao Chicken

INGREDIENTS
3 1/2 teaspoons Cornstarch
5 teaspoons Soy Sauce
5 teaspoons Sherry
1/4 teaspoon Salt
3 Chicken Breast halves, cut into small cubes
1Tablespoon Red Wine Vinegar
2 Tablespoons Chicken Broth
1 1/2 teaspoons Fructose (or sugar)
3 Tablespoons Vegetable Oil
1/3 Cup salted Cashews
8 small dried hot Chili Peppers
1 1/2 teaspoons fresh Ginger, minced
1 small Onion, diced
1 small Green Onions (green part only), sliced (for garnish)
dried hot chili peppers (for garnish) - I found them too spicy to eat
1 cup pineapple pieces, if desired

DIRECTIONS
For the marinade:
Combine 2 teaspoons of cornstarch, 2 teaspoons of soy sauce, 2 teaspoons of sherry, and the salt in large bowl. Mix the marinade well so that there are no clumps and then add the chicken cubes. Stir around really well to coat all the chicken. Set aside and let it stand for about 30 minutes (while you prepare everything else).

For the sauce:
Combine 1 1/2 teaspoons of cornstarch, 3 teaspoons of soy sauce, 3 teaspoons of sherry, the vinegar, the chicken broth, and the fructose in small bowl. Mix well so there are no clumps and set aside.

Cooking:
Heat 1 tablespoon of oil in a large cast iron pan over medium heat. Add the cashews and stir constantly until lightly toasted. Remove the peanuts to a dish and set aside.

Heat 2 tablespoons of oil in the same pan over medium heat. Add the chili peppers and sauté until they become very fragrant, about 1 minute. Increase the heat to medium-high.

Add the marinated chicken with marinade to the hot pan and stir-fry 2 minutes. Add the ginger and stir-fry until the chicken is no longer pink in the center, about 1 minute. Add the cashews and onions and stir-fry 1 more minute.

Stir in the sauce and cook and stir until the sauce boils and thickens (less than 1 minute). Garnish with the green onions and chili peppers that you lightly toasted.

Makes 2-3 servings. Recipe via FTLOF.

My Mom's Lemon Bars

INGREDIENTS:

Crust
2 cups flour
1 cup softened butter
1/2 cup powdered sugar

Lemon Bars
4 eggs
pinch of salt
2 cups sugar
6 tbsp lemon juice
4 tbsp flour
1 tsp baking powder



INSTRUCTIONS:
For the crust, mix all ingredients and press into a 9 x 13 pan. Bake for 18 minutes in a 350 degree oven.

Then, beat the eggs, and add remaining ingredients. Pour mixture onto hot crust. Bake for 22 minutes in 350 degree oven. Sprinkle powdered sugar over lemon bars before cutting.

Ice Tea: 3 Different Ways

TEA BASE
1. Boil in 2C fresh or bottled water for 10 minutes: 2 family size or 4-6 standard bags
(or loose equivalent)
2. Remove bags
(don’t squeeze – that causes bitterness).
3. To serve, stir in sweetener while hot so it will dissolve.







*Added notes:
• Don’t oversteep or will draw out the tannins and cause bitterness. If this happens, add a pinch of soda to soften the taste.
• Freeze tea in ice cubes – when added, they won’t dilute the tea. Can add berries to the ice cubes.

Sweet Syrup:
1. Boil 2 C water
2. Add 4 C sugar, stir until dissolved and thickened.
3. Cool to room temperature, then put in refrigerator (cloudiness can occur if put in fridge right away).
4. Store in tightly sealed, glass jars or use at once.


ICED TEA, 3 WAYS

Sun Tea:
Mellower taste because it takes 140 degrees+ to leach out the
bitter tannins.
Not as strong as regular tea but because of this, it is good with herbal additions such as mint, chamomile and lemon verbena.
1. Fill 2 quart glass container with fresh or bottled water.
2. Add 4-6 bags and cover.
3. Place in sunny spot 3-5 hours.
4. Remove and refrigerate when desired strength reached (determined by taste or color).

Arnold Palmer’s Favorite Tea:
½ lemonade
½ sweet or unsweetened iced tea

Variation on Arnold Palmer’s Favorite Tea:
½ limeade
½ sweet or unsweetened iced tea
optional shot of tequila

Southern Sweet Tea:
1. Boil and turn off: 4 C water
2. Add: 8-10 reg bags (or 3 family size) of orange pekoe tea (Lipton or Luzianne) pinch of baking soda
3. Add ½-1+ C simple syrup
4. Pour into 1 gallon glass container and fill to top with water.

Pineapple Mango Rum Cocktails

INGREDIENTS
2 1/2 small ripe mangoes, peeled and cubed (about 2 cups), plus 1/2 mango cut into slices with skin, for garnish
4 ounces best-quality golden rum
4 cups fresh pineapple juice (from a 4 1/2-pound pineapple)
Fresh tropical fruit, such as dragon fruit and star fruit, for garnish

DIRECTIONS
1. Puree mangoes, rum, and 1/2 cup water in a blender.
2. Pour 2 ounces puree into each of six 12-ounce glasses.
3. Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

Kiwi-Lime-Ginger Cocktail

Feel free to modify this recipe by adding vodka, gin, or light rum.

INGREDIENTS
Juice of 1/2 a lime, freshly squeezed
1 kiwi fruit, diced with some larger chunks for garnish
1/4 tsp finely minced ginger
Dash of salt (if desired)
slightly crushed small piece of ginger
3 Tablespoons simple sugar syrup
8 oz. Ginger Ale
Ice
Kiwi and lime rind for garnish

DIRECTIONS
1. Rub lip of chilled tumbler with ginger, drop into cup. Add ice.
2. In a separate mixing container, add sugar syrup, dash of salt, minced ginger, diced kiwi, and lime juice; mix well.
3. Pour ginger ale into chilled tumbler, and pour juice mix over
soda, making sure to swirl minced ginger and kiwi back into suspension first.
4. Garnish with kiwi and/or lime rind.

Oh yeah...Cafeteria Mashed Potatoes and Gravy

“Like” Ballard High’s Hamburger Gravy – “Meat Blanket”
INGREDIENTS
1 lb ground round (or hamburger)
½ lg sweet onion, chopped
3 T flour
½ - ¾ C water
1-2 T Kitchen Bouquet browning and seasoning sauce
Mushrooms (optional)
Mashed potatoes

INSTRUCTIONS
1. In frying pan, brown: 1 lb hamburger, ½ lg onion.
2. Remove all but 3T of the drippings.
3. Make a roux (see cookbook for basic instructions) by combining:
3 tbsp flour, ½ - ¾ C water.
4. Add to meat mixture and cook until it reaches a gravy-like consistency. (You may have to add more water, if too thick.)
5. Stir in: 1-2 tbsp browning and seasoning sauce.
6. If desired, add mushrooms.
7. Serve over mashed potatoes.

* similar to common hamburger gravy over mashed potatoes served in public schools in the 60’s and 70’s.

Red, White & Blue Sangria

INGREDIENTS
1 bottle dry white wine
1/2 cup triple sec
1/4 cup citrus or berry-flavored vodka
1/4 cup fresh lemon juice
1/4 cup simple syrup
3/4 cup blueberries
3/4 cup raspberries
3/4 cup sliced srawberries
1/2 cup pineapple chunks

DIRECTIONS
Combine all ingredients in a large, glass punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve over ice. Makes about 7 servings.

Simple Syrup:
1 cup water
1 cup sugar
Combine the water and sugar in a small saucepan, then heat until the sugar is dissolved. Cool completely before using.

Artichoke Rice Salad

INGREDIENTS
1 package Rice-a-Roni "Chicken"
1 package Rice-a-Roni "Fried Rice"
1/2 Cup chopped peppers
1/2 Cup chopped green onions
1/2 Cup pimento stuffed olives
2 - 6 oz jars marinated artichoke hearts, chopped
1 tsp curry powder or more to taste

DIRECTIONS
Make rice according to package directions. Mix all ingredients together.

Pao Tsai - Pickled Vegetables

INGREDIENTS
8 mini cucumbers (or 4 regular sized ones, I prefer the English kind as they're crispier)
2 cloves garlic, minced
4 dried chili peppers (more or less to taste)
1 1/4 cups white vinegar
1 cup sugar

DIRECTIONS
1. Peel cucumbers and cut them into smaller pieces. Mine were about 1 1/2 inches long each.
2. In a bowl dissolve sugar into vinegar. Add garlic and seeds from chili peppers.
3. Put cucumbers and hot peppers into a vessel or jar. Top with liquid mixture.
Close jar and put into fridge overnight. Let sit at least 24 hours if not longer. The flavor will get stronger as it sits.

{more details}

Cucumber Salad with Sour Cream & Dill Dressing

INGREDIENTS
1/2 cup reduced-fat sour cream
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill, plus more for garnish (optional)
Coarse salt and ground pepper
4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

DIRECTIONS
1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

Cucumber, Cantaloupe and Squash Salad

INGREDIENTS
1 cup plain whole-milk yogurt
Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 yellow summer squashes (about 1 pound), unpeeled
1 English cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed

DIRECTIONS
1. Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
2. Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.
3. Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

Grilled Beets with Dilled Cucumbers

INGREDIENTS
2 pounds beets, trimmed
1/2 cup ice
1 tablespoon canola oil
1 tablespoons plus 2 teaspoons white-wine vinegar
Salt and pepper
1/2 English cucumber, halved and thinly sliced
2 tablespoons sour cream
1 tablespoon chopped fresh dill

DIRECTIONS
1. Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
2. Rub off skins with paper towel. Cut beets into wedges. Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.
3. In another bowl, toss cucumber slices with sour cream, dill, and remaining 2 teaspoons vinegar; season with salt and pepper.
4. Place beets on platter; top with cucumbers.

Quick Beer-Chicken Grilling Marinade

INGREDIENTS
One 12-ounce can or bottle beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1 1/2 pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving

1. In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate for about a 1/2 hour.
2. Transfer the chicken to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes. Serve the chicken with the lime wedges.

Curried Chicken Salad

INGREDIENTS
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch green onions, chopped (1 cup)
1 red or green apple, chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped

DIRECTIONS
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, apple, grapes, and cashews and stir gently to combine.

Peanut Cole Slaw

by Mollie Katzen in her Still Life With Menu cookbook.

INGREDIENTS
1/4 c all natural peanut butter
1/2 c hot water
1/3 c plus 1 T rice vinegar or cider vinegar
3 T brown sugar
1 1/2 t salt
1 T soy sauce
1 t Chinese sesame oil
7 to 8 cups (packed) shredded green cabbage (1 small head)
crushed red pepper to taste
1/2 c peanuts (preferably roasted, unsalted)

1.) In a large bowl mash together peanut butter and hot water until they form a uniform mixture.
2.) Mix in vinegar, sugar, salt, soy sauce & sesame oil.
3.) Pour slowly over the shredded cabbage, stopping several times to stir, to ensure that the cabbage is evenly coated. Add crushed red pepper to taste (remember, this will intensify as the salad marinates.)
4.) Sprinkle the peanuts on top right before serving.

Carmelized Onion and Goat Cheese Tart

from Shelterrific

DIRECTIONS
First, prepare a standard tart-crust recipe for a 9- or 10-inch tart pan. I used a cornmeal crust to add some heft and crunch to the dish, but a basic crust would be just as delicious. Make sure you pre-bake the tart crust to keep it from going soggy.

To make the filling: Caramelize 3 large onions in a pat of butter until meltingly sweet and tender; set aside. Next, puree a small log (mine was 4 ounces) of goat cheese, a couple of eggs, a pinch each of salt and pepper, a splash of milk, 1 to 2 Tbsp. fresh thyme leaves, and a whole lotta grated parmesan in a food processor or blender. Pour the mixture into the pre-baked tart shell and top with the caramelized onions. Sprinkle with some more fresh thyme and some toasted pine nuts, then pop in a 350F oven until golden and set. Mine took just 25 minutes and it was ready to eat.

Grilled Tilapia with Mango Coconut Rice

::Mango Coconut Rice::

INGREDIENTS
1 tablespoon olive oil
1 1/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubedIn a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.


::Zesty Grilled Tilapia::

INGREDIENTS
6 (6-ounce) tilapia fillets
6 tablespoons olive oil, plus additional for brushing
1 tablespoon grated orange zest
6 tablespoons freshly squeezed orange juice
1 tablespoon grated fresh ginger
1 teaspoon hot sauce, to taste
1 teaspoon salt
Freshly ground black pepper
Mango Coconut Rice, recipe followsPlace the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Heirloom Tomato Salad

INGREDIENTS
Variety of Heirloom Tomatoes
(usually in season during summer months)
Salt, Pepper, Olive Oil and Balsamic Vinegar to taste.

Done!

Pulled Pork Sammiches!

INGREDIENTS {serves 6-8}
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup white vinegar
1 tsp paprika
1/3 cup ketchup
2 tsp Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trim excess fat
Hamburger buns



DIRECTIONS
1.) Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2.) Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3.) Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.

4.) Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

Banana Bread with Walnuts (or pecans)

Banana Bread with Walnuts/Pecans: (from Carrie!)

INGREDIENTS
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
3 overripe bananas
1 cup sugar
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
¾ - 1 cup walnuts (or pecans)

DIRECTIONS
Preheat over to 350 degrees F and lightly grease a 9 by 5 inch loaf pan.

In a large bowl, sift the flour, baking soda, and salt together; set aside.

In a mixer fitted with a wire whisk, whip the bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter.

Bake for about 1 hour and 10 minutes – until golden brown and a toothpick inserted in the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake. Rotate the pan halfway through cooking to ensure even browning.

Cool the bread in the pan for about 5 minutes, and then turn out onto a wire rack to cool completely before slicing.

Baked Potato Salad

INGREDIENTS
7 pounds baking potatoes or small red potatoes
Extra-virgin olive oil, for brushing
1.5 pounds bacon, cut crosswise into 1-inch pieces
1 stick butter or margarine, softened (optional)
2-3 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 pound sharp cheddar cheese, shredded
1 can of corn
1 package Uncle Dan's "classic ranch" salad dressing mix

DIRECTIONS
1. Preheat the oven to 400°. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
2. In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
3. In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions, corn, Uncle Dan's mix and cheese. Serve at room temperature.

Adapted from Rachael Ray Magazine

Kiwi Melon Sangria

INGREDIENTS
1 bottle (750 ml) dry white Riesling
4 peeled and sliced kiwifruit
1 cup (237 ml) fresh watermelon, peeled, seeded and cubed
1 lime, thinly sliced
1 1/2 oz Midori melon liqueur
1/4 cup granulated sugar

DIRECTIONS
Combine all ingredients in a large pitcher, stirring to crush some of the fruit. Cover and refrigerate overnight for at least 12 hours to let the flavors marry before serving. Serve over ice, including some fruit. Use within 4 days.

Darling Cheesecake Pops

INGREDIENTS
[Makes 30 – 40 Pops]
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, sanding sugars, sprinkles, drizzles, bows for the sticks

DIRECTIONS
Position oven rack in the middle of the oven and preheat to 325 degrees.

In a large bowl, with an electric mixer set at low speed, beat together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well (but still at lwo speed) after each addition. Beat in the vanilla and cream.

Lightly grease a 10-inch cake pan (not a springform pan). Pour the cheesecake batter into the cake pan and place in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly goldenon top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchemtn paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Benedictine Cheese Tea Sandwiches

INGREDIENTS
1/2 cucumber, peeled, seeded, grated, and drained of moisture
1 bunch scallions, white parts plus two inches of green parts, finely chopped
8 oz. cream cheese, softened (I used low-fat cream cheese)
1 Tbsp. mayonnaise
1-2 drops green food coloring
8 slices thin white bread, crusts removed
3 red leaf lettuce leaves
1 tbsp dill if desired

DIRECTIONS
1. Peel the cucumber, slice it in half lengthwise, and scrape out the seeds with a spoon. Using a microplane grater, grate the cucumber into a colander and drain the moisture off. Transfer cucumber to a bowl.

2. Finely chop the scallions and add them to bowl with the cucumber.

3. In the bowl, combine the cream cheese, mayonnaise, dill (if desired) and food coloring and mix thoroughly.

4. To make each sandwich, spread a thin but significant layer of the cheese spread onto each slice, spreading just almost to the edges of the bread. Place a single layer of lettuce atop one of the slices, then press the two pieces of bread together so that the lettuce is between the two layers of cheese.

5. Cut diagonally into four triangles and serve.

Spiked Lemonade

INGREDIENTS
4 cups pink lemonade
2 cups vodka
Lemon, lime, raspberry, blueberry, star fruit, for garnish

White Wine Spritzers

INGREDIENTS
1/2 cup ice cubes
5 ounces white wine, chilled
3 ounces club soda, chilled
2 or 3 watermelon or cantaloupe balls, for garnish

DIRECTIONS
Place ice in a 10-ounce cocktail glass. Add wine and club soda. Garnish with melon balls; serve immediately.

Grand Marnier-Marinated Strawberries

INGREDIENTS
2 pints strawberries, hulled
¼ cup plus 2 tablespoons Grand Marnier
1 cup heavy cream
1 tablespoon superfine sugar, or to taste
1 teaspoon dried lavender buds

DIRECTIONS
Slice the strawberries in half lengthwise and place them in a glass bowl. Pour ¼ cup of the Grand Marnier over the berries, cover with plastic wrap, and refrigerate for 2 hours.

When ready to serve, stir the berries and Grand Marnier. Place the cream and 1 tablespoon sugar in a bowl and beat with an electric mixer until the cream begins to thicken. Drizzle in the remaining 2 tablespoons Grand Marnier and continue to whip until stiff but smooth peaks from, adding more sugar if you prefer a sweeter cream. Spoon a dollop of the cream on top of the berry bowl and dot the cream with the lavender buds. Place the rest of the whipped cream in a small serving bowl. Serve the berries and the cream immediately. {from HWM}

Watermelon Margaritas

INGREDIENTS: [one serving]
16 oz seeded, blended watermelons
1/2 lime
6 oz tequila
3 oz triple sec
1 tbsp sugar

DIRECTIONS
Cut up a watermelon, removing seeds. Liquify in a blender until you have about 16 oz. Add remaining ingredients, top with ice and blend until smooth. Taste and add sugar if watermelon is not sweet enough. Serve in a margarita glass with a sugar-coated rim.

Fettuccine with Bolognese Sauce

INGREDIENTS
1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
1 lb cooked fettuccine, for serving

Optional: 2 tbsp chopped olives, 1 jar artichokes, chopped, chopped mushrooms.

DIRECTIONS
1. In a Dutch oven, over medium heat, heat the oil.
2. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more.
3. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown.
4. Add the wine and the remaining ingredients and simmer for 45 minutes.
5. Serve with cooked fettuccine. Sprinkle with Parmesan.

Excellent served with toasted baguette rounds...

Debbie's Spinach Artichoke Dip

INGREDIENTS
2 cups (8 oz.) shredded mozzarella cheese, divided (or (8 oz.) shredded part-skim mozzarella)
½ cup sour cream (or ½ cup reduced fat sour cream)
¼ cup (1 oz.) grated fresh Parmesan cheese, divided
¼ tsp. black pepper
3 garlic cloves, crushed
1 (14 oz.) can artichoke hearts, drained & chopped
2 (16 oz.) block cream cheese, softened (or 2 (16 oz.) block 1/3-less-fat cream cheese, softened)
½ (10 oz.) packaged frozen chopped spinach, thawed, drained, and squeezed dry

To cut down on calories and fat in this recipe you can use part-skim or lite products for the cream cheese, mozzarella and sour cream.

DIRECTIONS
1. Preheat oven to 350º.
2. Combine 1 ½ cups mozzarella, sour cream, 2 TBSP. Parmesan, pepper & next 5 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1 1/2–quart baking dish coated with
cooking spray. Sprinkle with ½ cup mozzarella and 2 TBSP. Parmesan. Bake at 350º for 30 minutes or until golden brown. Serve with baguette slices or tortilla chips.

Stuffed Portobellos or Tomatoes

This recipe can be used to stuff your choice of either Portobello Mushrooms or Beefsteak Tomatoes....

INGREDIENTS
4 large portobello mushroom caps or 4 large beefsteak tomatoes
Olive Oil or Butter
1/2 cup shredded cheese
1/4 cup chopped fresh basil, plus more for garnish
Salt and pepper

:And Any combo of the following:
1 onion, chopped
4 ribs celery
1 cup chopped artichokes
1 cup chopped button mushrooms
6 sun-dried tomatoes packed in oil, thinly sliced
1 bag fresh baby spinach, coarsely chopped

DIRECTIONS
1. Preheat the oven to 350°.
2. In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and/or cellery and cook, stirring, until softened, about 6 minutes.
3. Add the sun-dried tomatoes, chopped mushrooms, artichokes and spinach and cook until the spinach wilts, about 2 minutes.
4. Add the basil and season with salt and pepper and remove from the heat.
5. Using a spoon, scrape the gills from the inside of each mushroom cap or the flesh from the tomatoes and discard. If stuffing mushrooms, brush the top of each with olive oil or butter and place upside down on a baking sheet.
6. Divide the stuffing among the mushroom caps/tomatoes; top with shredded cheese. Bake until the cheese is bubbly, 10-20 minutes. Top with more chopped basil.

Jamie Oliver's Apple Pie

INGREDIENTS
:: sweet pastry ::
2 cups flour
10 tablespoons butter
1/3 cup sugar
Finely grated rind of 1 lemon
2 egg yolks
Water

:: the filling ::
A small knob of butter
Flour, for dusting
1 large Bramley or Rome (or any cooking apple)
2 eating apples (try Granny and Braeburn, one tart, one sweet)
3 tablespoons Demerara or Muscovado sugar (you can substitute with raw or brown sugar)
Zest of 1/2 a lemon
1/2 teaspoon ground ginger
A handful of sultanas or raisins (you can substitute with any dried fruit)
1 egg yolk mixed with a splash of milk

DIRECTIONS
Preheat the oven to 300ºF. To make the pastry, in a food processor, whiz up the flour, butter, sugar and lemon rind, then add the egg yolks and a tiny drop of water to bind the mix together. Butter an 8-inch metal pie dish (metal conducts heat better than glass, so the bottom of the pie will cook at the same time as the top).

Divide your pastry dough into two and roll half of it out on a flour-dusted surface until 1/4 inch thick. Lay the pastry in the pie dish and gently push it down into the sides. Don’t worry if it tears or breaks — just patch it up — as it will look nice and rustic! Pop the pie dish and the remaining half of your pastry into the fridge while you peel your apples. Quarter the Bramley apple and cut the eating apples into eighths. Toss the apples in a small pan with the sugar, lemon zest, ginger, sultanas or raisins, and a tablespoon of water. Simmer gently for 5 minutes or until the apples are just tender. Remove from the heat and allow to cool completely.

Remove the pie dish and pastry from the fridge and pack the apple mix tightly into the pie dish. Egg-wash the pastry rim (using the yolk mixed with milk), then roll out the other half of the dough. Drape this over the top of the pie and roughly pinch the edges together using your finger and thumb, then trim any excess pastry. Egg-wash the top, make a couple of small incisions in the top crust, and bake for 45 to 50 minutes. Spoon out the portions of apple pie and serve with some custard!

Coq Au Vin

INGREDIENTS
4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
Coarse salt and freshly ground pepper
8 ounces slab bacon, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
1/2 pound small cremini mushrooms
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons Cognac
1 chicken liver, coarsely chopped
2 bay leaves
5 fresh thyme sprigs

DIRECTIONS
1. Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.

2. Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.

3. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)

4. Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.

5. Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

Spicy Mussels and Chorizo

INGREDIENTS
3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

DIRECTIONS
1. Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

2. Add mussels. Cover, and continue to cook, shaking pot occasionally.

Salmon Potato Cakes

INGREDIENTS
14 oz. fresh skinless salmon fillets
2 cups refrigerated sour cream and chive flavored mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 Tbsp. snipped fresh dill
Nonstick cooking spray
1 5-oz. pkg. mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing

DIRECTIONS
1. Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.

Pesto Shrimp Mac & Cheese

INGREDIENTS
1 lb. fresh or frozen medium shrimp in shells
8 oz. dried elbow macaroni (2 cups)
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup half-and-half
1-1/4 cups shredded fontina cheese (5 oz.)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp. pine nuts, toasted
1-1/2 cups lightly packed fresh basil leaves, chopped
Fresh basil leaves

DIRECTIONS
1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.

2. Cook macaroni according to package directions. Drain and keep warm.

3. In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.

4. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.

Grilled Steak Bruschetta Salad

INGREDIENTS
1/4 cup apricot preserves
1/4 cup prepared horseradish
1/4 cup creamy Dijon-style mustard blend
2 Tbsp. lemon juice
4 6-oz. beef tenderloin steaks, cut 1-inch thick
12 1/4-inch-thick slices baguette-style French bread
4 cups arugula
1/4 cup bottled roasted red sweet peppers, chopped
1/4 cup crumbled blue cheese

DIRECTIONS
1. Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.

2. Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.)

3. Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese. Makes 4 servings.

Pineapple Chicken

INGREDIENTS
1-1/2 lb. skinless, boneless chicken thighs
1/2 tsp. curry seasoning blend
1 red sweet pepper, cut in strips
1 pineapple, peeled, cored, cut in large chunks
1 serrano pepper, thinly sliced
3/4 cup unsweetened coconut milk
1 Tbsp. packed brown sugar

DIRECTIONS
1. Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.

2. For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings.

Drink: Barracuda

INGREDIENTS
½ ounce white rum
½ ounce Galliano
½ ounce pineapple juice
¼ ounce fresh lime juice
¼ ounce grenadine
3 to 5 ounce chilled champagne



DIRECTIONS
Shake all ingredients but the champagne with ice. Strain into an ice-filled Collins glass or into a chilled champagne flute. Slowly top with champagne. Servings: 1.

Molten Chocolate Cakes

INGREDIENTS
4 tbsp. unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 tsp. salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped cream, for serving

DIRECTIONS
1. Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.

3. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

4. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

5. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Stuffed Cornish Game Hens

INGREDIENTS
7 tablespoons unsalted butter
2 ounces bacon, cut crosswise into 1/2-inch pieces
1/2 small onion, finely chopped
1/2 Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces
3 ounces baguette, cut into 1/2-inch cubes and toasted
1/2 teaspoon freshly grated orange zest
1 1/2 teaspoons finely chopped fresh sage
1/2 teaspoon ground cinnamon
1 cup store-bought low-sodium chicken stock, warmed
1 large egg, lightly beaten
4 Cornish game hens (1 pound each)
3 tablespoons olive oil
Coarse salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Melt 6 tablespoons butter; set aside. Place bacon in a medium skillet over medium heat and cook bacon pieces until crisp. Add onions and cook until translucent. Add apple and cook until soft. Fold in bread, orange zest, sage, cinnamon, and melted butter. Slowly add just enough stock so that mixture sticks together. Remove from heat and let cool slightly; stir in egg.

3. Stuff the cavity of each game hen with one quarter of the stuffing mixture. Truss each game hen using kitchen twine.

4. Heat remaining tablespoon butter and olive oil over medium heat in a small roasting pan until foaming. Season game hens with salt and pepper and add to pan. Sear game hens on all sides until golden brown. Transfer roasting pan to oven and cook until juices run clear and the hens reach 160 degrees on an instant-read thermometer, 40 to 45 minutes.
5. Transfer hens to individual serving plates. Drizzle maple vanilla gastrique over hens and serve with leek stew.

Chocolate Pumpkin Cake

INGREDIENTS
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large (plus one yolk) eggs

DIRECTIONS
1. Heat oven to 375 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.

Chewy Chocolate Gingerbread Cookies

INGREDIENTS
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar















DIRECTIONS
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Stuffed New Potatoes

Great idea for an easy appetizer - Rachel Ray's Stuffed New Potoatoes...Although I changed her recipe, adding bacon and green onions to this to make them more fun and more like real potato skins.
















INGREDIENTS
20 small new potatoes
1 tablespoon extra-virgin olive oil
1 cup shredded extra-sharp cheddar cheese
1 cup sour cream
1/2 cup bacon bits
1/2 cup green onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
Paprika or rosemary, for garnish

DIRECTIONS
1. Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with butter or olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
2. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and pepper, bacon bits, and green onions. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika or rosemary on top for garnish.
3. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.

4. Serve side of sour cream for dipping, if desired.


Second Version:
Red, White & Blue Stuffed Mini Potatoes
INGREDIENTS
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/4 red onion, finely chopped
1/3 cup chopped chives or parsley, plus more for garnish

DIRECTIONS
1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Precious!

DIRECTIONS
1. Halve and hollow oranges. Rinse clean and freeze for 1/2 hour.
2. Scoop in ice cream or sorbet and serve.

Skewered Tortelloni

INGREDIENTS
1 package (9 oz.) mushroom cheese tortelloni
2 tbsp. Pesto Sauce
3/4 cup Marinara Pasta Sauce
3 tbsp. Half and Half

DIRECTIONS
1. Cook tortelloni according to package directions. Drain well, then place in a bowl and toss with 1 tbsp. of pesto sauce. Put 1 tortelloni on the end of a small wooden skewer (about 6 in. long) and place on a warmed ovenproof platter; cover and keep warm. Repeat to skewer remaining tortelloni.

2. To make dipping sauce, heat marinara sauce, half and half, and remaining pesto in a microwave oven or over medium heat, stirring often, until hot. Transfer sauce to a small bowl and set on platter beside tortelloni.

Saleme Caper Bites

INGREDIENTS
1 - 12 oz package italian dry salame
1 - 8 oz package whipped cream cheese
1/3 cup drained capers

DIRECTIONS
- Mix capers and cream cheese.
- Smear approximately 1/2 teaspoon cream cheese mixture in middle of salame.
- Fold in half moon or crimp like a wonton.

Mistletoe Mojito

Makes 1 mojito.

INGREDIENTS
1 oz. fresh lime juice
1 tbsp. superfine sugar
8 fresh mint leaves
2 oz. white rum
2 tsp. pomegranate seeds
4 oz. Pomegranate 7UP (or pom flavor and 7up)
1 mint sprig 1 lime wedge

DIRECTIONS
1. In a highball glass, muddle lime juice, sugar and mint leaves until sugar is dissolved.
2. Add rum and pomegranate seeds.
3. Fill glass with ice and top with Pomegranate 7UP. Garnish with mint sprig and lime wedge.