My Favorite Web sites
GARNISH YOUR GLASS RIM
Snappy Chai Eggnog:
Coat the rims of four rocks glasses with the brown-sugar syrup, then the gingersnap crumbs.
White Chocolate Rum Shake:
Pour into tall glasses and top with whipped cream, sprinkles and a candy cane.
Pecan Pie Martini:
On a small plate, stir together 1 teaspoon corn syrup and the brown sugar.
Dip the rims of 4 martini glasses in the mixture, then in the chopped nuts.
NEW YEAR'S EVE SMOKIES
2 pounds little smokies
1 cup pineapple juice
1 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup vinegar
2 teaspoons soy sauce
Combine juice, sugar and cornstarch in a saucepan; stir until sugar and cornstarch are dissolved. Add vinegar and soy sauce. Bring mixture to a boil and cook until thickens.
Pour mixture into small crockpot; add smokies and heat on low until smokies are heated through. Serve warm from crockpot. Makes about 6 - 7 dozen smokie appetizers.
CITRUS HERB PEPPERS, OLIVES & CHEESE
6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella or provolone cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 large cloves garlic, finely chopped
1. Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.
2. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
3. In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.
WHITE BEAN DIP W/PITA CHIPS
4 pita breads, split horizontally in half
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt, plus more to taste, optional
1 1/4 teaspoons freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) fresh Italian parsley leaves
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 garlic clove
Preheat the oven to 400 degrees F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of oil, then sprinkle with the oregano, and 1 teaspoon of each salt and pepper. Bake 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Using on/off turns, pulse until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.
TIPS
The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree
CUCUMBER SHRIMP CANAPE`S
1 lb cooked peeled shrimp, finely chopped
1/4 cup nonfat plain yogurt
1/4 cup light mayonnaise
1 Tbsp + 1 tsp dried dill, divided
1/4 tsp salt (optional)
Dash ground black pepper
1 large cucumber, cut into 16 1/4-inch-thick slices
1. In a medium bowl, combine all ingredients except cucumber and 1 tsp dill.
2. Spoon even amounts of shrimp mixture over each cucumber slice.
3. Sprinkle canapés with remaining 1 tsp of dill.
Cooking Tip:
Hothouse cucumbers, also known as seedless or European cucumbers, work great for this recipe. They are usually individually wrapped in plastic in the produce section of your grocery store.
SAUSAGE-CHEESE BALLS
3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Do-Ahead Tips
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF.
Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
You don't need to cook the sausage before using it when making this recipe.
HAM ROLL-UPS
2 (8 oz.) pkgs. cream cheese, softened
1 envelope ranch salad dressing mix
3 green onions, chopped
thin slices deli ham
In a small bowl, combine the cream cheese and the ranch dressing mix and beat until smooth. Add in the onions; mix well. Spread on ham slices, then roll upBR>
TANGY TURKEY SALAD
Salad
1/2 cup sweetened dried cranberries
2 cups chopped cooked turkey
1 cup chopped celery
1 large apple, cored and chopped
1/2 cup chopped walnuts or pecans
1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
1/4 cup chopped fresh cilantro
Combine the cranberries, turkey, celery, and nuts in a medium bowl. Blend together the mayonnaise and mustard, then stir into the salad. Add the cilantro and blend. Serve in a pita pocket or wrap, or on a bed of lettuce. Makes 4 servings. Makes 2-1/2 cups.
PINEAPPLE GINGER DIP:
2 packages (8 ounces each) cream cheese, softened
5 tablespoons unsweetened pineapple juice
2 tablespoons confectioners' sugar
1 tablespoon grated orange peel
1 tablespoon lemon juice
1-1/2 to 2 teaspoons ground ginger
1/4 cup flaked coconut, toasted
In a small mixing bowl, combine the ingredients. Stir in coconut. Chill until serving.
HONEY MUSTARD DIPPING SAUCE
1/3 cup spicy brown mustard
3 tbsp honey
2 tbsp ketchup
1 clove garlic, minced
5 tsp Tabasco sauce
Mix all ingredients in a medium bowl.
Makes about 3/4 cup of sauce.
BANANA BREAD DIP
1 c Ripe Bananas; Mashed
1 tsp Lemon Juice
1 tsp Vanilla Extract
1/4 tsp Salt
1/2 c Sugar
1 1/2 tsp Cinnamon; Ground
1/4 tsp Nutmeg; Ground
1/2 c Quick Oatmeal; Uncooked, *
* Do NOT use the instant packets for the oatmeal. Use the Quick Oats.
Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip.
SUGGESTED DIPPERS:
Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers
SPINACH DIP
1 Pkg (10 oz) frozen chopped spinach, thawed and drained
1 Container (16 oz) sour cream
1 Cup Hellmans Mayonnaise
1 Pkg Knorr Vegetable Soup, Dip & Recipe Mix
Green onions, chopped
In medium bowl stir spinach, sour cream, mayonnaise soup mix and green onions until well mixed.
Cover; chill 2 hours to blend flavors.
Stir well. If desired, spoon into round bread bowl. Serve with cut up vegetables or chips.
SPINACH & CHEESE DIP
Add 2 cups (8 oz) shredded Swiss cheese with spinach
YOGURT SPINACH DIP
Substitute 1 container (16 oz) plain low fat yogurt for sour cream
CRANBERRY ORANGE PARTY SNACK MIX
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup sliced almonds
1/4 cup butter, melted
1/4 cup brown sugar, packed
1/4 cup frozen orange juice concentrate,
thawed
1/2 cup orange-flavored or regular
sweetened dried cranberries
Preheat oven to 300° F. In a large bowl, mix the cereals and almonds.
In a microwavable measuring cup, mix the butter, brown sugar and orange
juice concentrate. Microwave uncovered on high for 30 seconds (may need
to adjust time). Pour over cereal mixture, stirring until evenly coated.
Pour the cereal mixture into a large ungreased roasting pan. Bake
uncovered 30 minutes, stirring after 15 minutes. Remove from oven and stir
in the sweetened dried cranberries.
Cool completely and store in an airtight container.
PAPER-BAG MICROWAVE POPCORN
Serves 1
1/4 cup popcorn (unpopped)
1 small brown paper bag (I use a paper bag lunch bag)
salt to taste
butter (optional)
seasoning, of choice (optional)
Place popcorn kernels in paper bag.
Fold the top of the bag 3 times.
Place in microwave.
Set time for 40 to 60 seconds. (this will vary depending on your microwave, (Some take 3 minutes total)
When popping has stopped pour popcorn in a bowl and finish popping any unpopped kernels for 15 to 20 seconds (depending on your microwave). Add rest of popcorn to bowl, when done.
Salt popcorn to your taste and enjoy!
Note: Add melted butter and/or other seasonings over top of popcorn and stir well to distribute butter and seasonings.
