White Peach Sangria

Ingredients

• 1  bottle dry white wine
• 3/4 cup peach flavored vodka
• 6 tablespoons frozen lemonade concentrate, thawed
• 1/4 cup white sugar
• 1 pound white peaches, pitted and sliced
• 3/4 cup seedless red grapes, halved
• 3/4 cup seedless green grapes, halved

Directions

1. In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
2. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Love Bites

ingredients

 

• 1 cup butter-flavor shortening
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon coffee-flavor liqueur or milk
• 1 teaspoon vanilla
• 2-1/4 cups all-purpose flour
• 2 tablespoons instant coffee crystals
• 48 milk chocolate kisses with stripes or almonds

directions

 

1. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
2. Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
3. Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely. Makes 48 cookies.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

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

Slow Cooker French Dip

Ingredients:

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Preparation:

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Baked Brie

Ingredients:

• Wheel of Brie
• ¼ cup honey
• 2 Tablespoons of butter
• 1 squeeze fresh lemon juice
• 1 clove fresh minced garlic
• 1 puffed pastry sheet
• Crisp apples (my fave are honey crisp apples)
• French bread

Preparation:

Cut small amount of rind away from Brie
Wrap defrosted puffed pastry sheet around Brie wheel, place on baking sheet
Preheat oven and bake as instructed on puffed pastry package or until slightly golden brown.

Combine together honey, butter, lemon juice and garlic in a sauce pan over medium-low heat (hint: you can also put in microwave safe container and warm mixture in microwave).

Transfer the baked brie to a serving dish and pour the honey mixture over top.

Serve with crisp apple slices and fresh crusty French bread.