BAKED SPINACH, CRAB AND ARTICHOKE DIP

Ingredients:

• 1 cup mayonnaise
• 1 cup freshly grated parmesan cheese
• 1 14 ounce can artichoke hearts, drained and coarsely chopped
• 1 10 ounce package frozen, chopped spinach, thawed and squeezed to drain
• 1 8 ounce package refrigerated imitation crabmeat
• 1 cup shredded Monterey Jack or Cheddar cheese (4 ounces)
• Toasted baguette slices or assorted crackers

 Proceedure:

Heat oven to 350 degrees. Mix mayonnaise and parmesan cheese in medium bowl. Stir in artichoke hearts, spinach and crabmeat.

Spoon mixture into 1 quart casserole. Sprinkle Monterrey Jack cheese.

Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with baguette slices. 24 servings.

CRAB STUFFED MUSHROOMS

Ingredients:

• ½ pound fresh mushrooms
• ½ cup crab meat, drained and flaked
• 8 ounce package cream cheese, softened
• ½ tsp Worcestershire sauce
• 1 tbsp chopped green onion
• ¼ cup parmesan cheese

Proceedure:

Wash mushrooms, remove stems and store for later use. In a mixing bowl, combine other ingredients except for parmesan cheese. Stuff mushroom caps with crab mixture, mounding the tops slightly. Sprinkle with parmesan cheese. Bake at 350 degrees until filling is golden, about 20 minutes. Makes about 12 pieces.

Lemon Drop

Ingredients

• 4 oz. lemon juice
• 2 oz. vodka
• 1 tsp.sugar
• crushed ice
• 1 sliced lemon
• 4 Spearmint leaves

Directions

1. In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and spearmint leaf.

Grilled Chicken and Pineapple

* 4 boneless, skinless chicken breasts
* bbq sauce
* 4 slices swiss cheese
* 4 slices pineapple (1/2″ thick)
* 4 whole-wheat kaiser rolls

Directions
1.
Place the chicken in a resealable plastic bag, add enough bbq sauce to cover, and let it marinate in the refrigerator for at least 30 minutes (or up to 12 hours).
2.
Heat a grill; it’s ready when you can’t hold your hand above the grate for longer than 5 seconds. Remove the chicken from the marinade and place it on the grill. (Discard any remaining marinade.) Grill for 4 to 5 minutes, flip, and immediately add the cheese to each breast. Continue cooking until the cheese is melted and the chicken is lightly charred and feels firm to the touch. Remove and set aside.
3.
While the chicken is resting, place the pineapple slices and rolls on the grill. Toast the rolls lightly and cook the pineapple until it’s soft and caramelized, about 2 minutes on each side. Top each roll with chicken and, if you like, drizzle on a bit of bbq sauce from the bottle. Top the sandwiches with pineapple

Chicken Tacos

• 1/4 C plus 2 tbsp vegetable oil, divided
• 3 cloves garlic, halved
• 2 sm serrano chile peppers or 1 sm jalapeno, halved
• 1/2 C loosely packed cilantro
• 1/3 C freshly squeezed lime juice (about 2 limes)
• 1 tsp salt, divided
• 1/4 tsp freshly ground black pepper
• 4 boneless, skinless chicken breast halves (about 1 1/4 lb)
• 12 corn tortillas (6″ size)

Directions

1.

Heat 1/4 cup of the oil in small skillet over medium heat. Add garlic and chile peppers and cook, stirring frequently, until just brown, 1 to 2 minutes. Process with cilantro, lime juice, 1/2 teaspoon of the salt, and black pepper in blender or food processor until smooth.

2.

Put chicken in shallow dish and spread half the garlic mixture over all sides of chicken. .

3.

Return skillet to medium heat and add remaining tablespoon oil. Lift each breast and let excess marinade drip off. Discard extra marinade. Add chicken to hot pan and sprinkle with remaining 1/4 teaspoon salt. Brown on one side, about 5 minutes, then flip and finish cooking, 3 or 4 minutes longer.

4.

Wrap tortillas in damp paper towels and microwave on high 1 minute. Remove paper towels and keep tortillas warm. Cut chicken across the grain into 1/4″ slices and toss with onion in pan. Serve with tortillas.

Cheesy Hawaiian Dip

• 1 round loaf of Hawaiian Bread (1 lb.)
• 1 lb. (16 oz.) Pasteurized Prepared Cheese, cut into 1 inch cubes
• 1 can (10 oz.) Diced Tomatoes and Green Chillies, undrained
• 1/3 cup chopped Red Onions
• 1 pkg (8 0z.) Smoked Hame, chopped
• 1 can (8 oz.) Crushed Pineapple, drained

HEAT oven to 350ºF. Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly.

MIX cheese, tomatoes and onions in large microwaveable bowl. Microwave on HIGH 5 min. or until cheese is completely melted, stirring after 3 min. Stir-in ham and pineapple. Pour into bread shell.

SERVE with reserved bread pieces and assorted fresh vegetable dippers.

Fruit Pizza

• 1 (18-ounce) package refrigerated cookie dough
• 1 (8-ounce) package cream cheese, room temperature
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
• Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other
• 1/2 cup orange, peach, or apricot preserves
• 1 Tablespoon water

Preparation:

1. Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

2. In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

3. In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.

Beachcomber

• 1.25 oz. Vodka
• .25 oz Coconut Rum
• .5 oz Pineapple Juice
• .25 oz Orange Juice
• 1 slice Orange

1. Add pineapple juice, orange juice, vodka, and coconut rum to cocktail shaker
2. Shake with ice and strain into ice-filled rocks glass
3. Garnish with orange slice

Jimmy Buffet’s Perfect Margarita Recipe

• Crushed ice
• 3 wedges Lime
• 2 ounces Gold Tequila
• 1/2 ounce White Tequila
• 1 1/4 ounces Lime Juice
• 1 splash Orange Liqueur

Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of glass. Add fresh crushed ice to the glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.

Pineapple Angel Food Cake

• 1 can Crushed Pinapple with juice
• 1 box Angel Food Cake

1. Mix together
2. Bake in rectangle pan at 300 degrees
3. Place pan upside down until cool