Flour-less Chocolate Mint Cake

• 1/2 Cup plus 2 tsp. sugar (divided)
• 1 pkg. (8 squares) of Semi-Sweet Chocolate
• 1/2 cup butter or margarine
• 2 Tbsp. finely chopped fresh mint
• 4 eggs

Preheat oven to 350 degrees

Spray bottom and sides of a 9 inch Springform pan with cooking spray, dust side with 2 tsp. sugar.

Microwave chocolate and butter in large microwavable bowl on high for 1 1/2 minutes or until both are completely melted, stirring every 30 seconds. Stir in remaining sugar and mint.

Beat eggs in medium bowl on high speed 9-10 minutes or until eggs are very thick, pale yellow and quadrupled in volume. Add half the eggs to chocolate mixture and stir gently until well blended. Repeat with remaining eggs. Pour into prepared pan.

Bake for 35 minutes or until toothpick comes out with moist crumbs attached. Cool in pain on a wire rack for 10 minutes. Run small knife around the rim of pan to loosen the cake and remove rim. Cool completely and enjoy!

Oreo Peanut Butter Milkshake

• 1 Cup milk
• 3 1/4  Cups (softened) vanilla ice cream
• 1/3 Cup creamy peanut butter
• 8 Oreo cookies
• 1 tsp. vanilla
• 4 fresh strawberries (cut in halves)

Blend all ingredients except the strawberries in a blender until smooth. Top with berries and serve immediately. Makes 4 servings.

Tailgate Chili

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Almond Dip

Ingredients

• 5 slices bacon
• 1 1/2 cups whole almonds, raw
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 tablespoon chopped green onions
• 1/2 teaspoon dried dill weed
• pinch of freshly ground black pepper
• 1 teaspoon whole pine nuts (optional)
• crackers

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 300 degrees F (150 degrees Celsius).
3. Arrange almonds on a baking sheet in a single layer. Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. Remove from oven, and set aside to cool.
4. In a bowl, mix together softened cream cheese, mayonnaise, green onions, dill weed, and black pepper until well blended. Form mixture into a pinecone shape, and carefully place on a serving dish.
5. Beginning at the top of the “pinecone” with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. If desired, press a few pine nuts randomly between some of the almonds. Serve with crackers for spreading.

Bacon-Wrapped Jalapeno Shrimp

Ingredients

• 1 quart vegetable oil for frying
• 32 peeled and deveined medium shrimp, tail-on
• 1 (4 ounce) can pickled jalapeno peppers, cut into slivers
• 16 slices bacon, cut in half
• 32 toothpicks

Directions

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
3. Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.

Pizza Appetizers

Ingredients

• 1 (10 ounce) can refrigerated pizza crust dough
• 1/4 pound Genoa salami, thinly sliced
• 1/4 pound pepperoni sausage, sliced
• 1/4 pound provolone cheese, sliced
• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
2. Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
3. Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.

Chicken and Broccoli Alfredo

• 1/2 lb. (uncooked) fettucini
• 2 Cups fresh broccoli florets
• 1/4 Cup italian dressing
• 1 pound chicken breasts cut into bite-size pieces
• 1 2/3 Cups milk
• 4 oz. cubes Cream Cheese
• 1/4 Cup grated parmesan cheese
• 1/2 tsp. basil leaves (optional)

 

COOK pasta as directed on package, adding broccoli to the boiling water the last 2 min.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly and cook 1 to 2 min. or until sauce is well blended and heated through.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly.

Double Apple Mojito

Ingredients

• Small handful fresh mint, about 10 leaves
• 1 cup ice cubes
• Splash simple syrup (equal parts sugar and water, heated until sugar dissolves; cool)
• 1/4 cup apple juice
• 1/3 cup vodka

Directions

In a tall glass, crush mint leaves with a muddler. Top with ice, simple syrup, apple juice and vodka. Garnish with red and green apples slices and serve.

Watermelon Fire and Ice Salsa

Ingredients

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

Directions

1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Banana Stuffed French Toast

Ingredients

• 1 (1 pound) loaf French bread, cut into 1 inch slices
• 2 bananas, peeled and sliced
• 3 eggs, beaten
• 1 teaspoon water
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 tablespoon orange liqueur
• 1 teaspoon grated orange zest
• 1/4 cup butter
• confectioners’ sugar for dusting

Directions

1. Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
2. In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
3. Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners’ sugar to serve.