Butterscotch Fondue

Ingredients

• 1/2 cup packed brown sugar
• 1/3 cup light corn syrup
• 1/4 cup heavy whipping cream
• 2 tablespoons butter or margarine
• 1/4 teaspoon vanilla extract
• Fresh fruit

Directions

1. In a small saucepan, combine the brown sugar, corn syrup, cream and butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook for 5 minutes. Remove from heat; stir in vanilla. Transfer to a fondue pot and keep warm. Serve with fruit.

White Chocolate Martini

• 1 oz. white chocolate liqueur
• 1 oz. vanilla vodka
• 1 Tbsp. of finely shaved dark chocolate
• 1 Tbsp. of finely shaved white chocolate 

1. Pour chocolate liqueur and  vanilla vodka into a shaker filled with ice and shake vigorously
2. Pour into 2 martini glasses and sprinkle dark & white chocolate on top and enjoy!

Cosmopolitan

• 1.25 oz Vodka
• .25 oz Triple Sec
• 1 oz Cranberry Juice
• Lemon Twist

1. In shaker with ice, add vodka, triple sec and cranberry juice
2. Shake and strain into a martini glass
3. Garnish with lemon twist

Hollywood Cheesecake

Topping

• 1 cup Graham cracker crumbs
• 3 tablespoons Sugar
• 3 tablespoons butter or margarine – melted

Filling

• 2 packages Cream cheese – softened – 8 ounces each
• 1/2 cup Sugar
• 1 teaspoon Lemon juice - fresh
• 1 teaspoon Lemom peel – freshly grated
• 1/2 teaspoon Vanilla
• 2 Eggs – separated

Topping

• 1 cup Real sour cream
• 2 tablespoons Sugar
• 1 teaspoon Vanilla

Decoration

• Fresh strawberries – whole or sliced
• Fresh raspberries – hulled and served whole
• Sprigs of fresh mint
• Optional – Raspberry liqueur
• Optional – Strawberry syrup

Shrimp Oscar

• 1 pound cooked shrimp – peeled and cleaned
• 1 6 ounce can crab meat – drained
• 1 package frozen or 10 fresh asparagus spears
• 1 package hollandaise sauce mix
• 1 cup milk
• 1/4 cup butter or margarine

Parboil asparagus for 2 to 3 minutes until tender. Meanwhile, prepare hollandaise sauce mix with milk (we used 2 percent) and butter according to package directions. Drain asparagus on paper towels and cut into 1 inch pieces. Mix together with shirmp, crab and hollandaise sauce.

Place in microwavable casserole dish. Cover and microwave for 5 minutes. Remove and stir. Makes 2 generous or 4 regular -size portions.

Jean Harlow Cocktail

• 1/2 Rum
• 1/2 Italian Vermouth
• Peel of lemom or piece of lemon.

Shake and strain into a cocktail glass.

Hollywood Martini

• 3 oz Gin
• 1/2 oz Orange Liqueur
• 1/2 oz Dry Vemouth

Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass. Garnish with a blue cheese-stuffed almond, and serve.