Last time we featured Summer Watermelon, Goat Cheese and Mint Appetizers for a more formal occasion.

Today it’s Watermelon Salad for the 4th of July!

How will you enjoy your watermelon this summer?

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Summer comes to life only when I see a lightening bug or taste the sweet taste of a watermelon. Until then, it is simply a hot day.

Growing up, my Godmother would pair ice cream with fresh cut watermelon as my treat every time I saw her.

Later in life, I wondered about combining the textures to make a more sophisticated appetizer for a more adult oriented  summer event.

Face it, eating watermelon can be messy, but as a kid, it doesn’t matter.  As a grown-up, we can still enjoy our watermelon with a couple modifications.

This recipe can be made for as many people as you want. Simply it is equal parts of the ingredients held together by the magic of a toothpick.

Carbo’s Watermelon for Grown-ups!

Summer Watermelon Appetizers

• Watermelon – diced into inch by inch squares
• 1 fresh mint leaf
• Goat cheese – rolled into half inch circles
• Drizzle with your favorite balsamic vinegar

Assemble in this order and sphere with a tooth pick!  Serve this to your adult party guests all summer long!

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Today is National Peanut Butter Cookie day. And where it might be too late (and hopefully too darn hot) for baking, these no bake cookies are sure to be the hit of any event. From Father’s Day (my dad LOVES his peanut butter) to 4th of July BBQ’s to just your everyday peanut butter celebration day, they are easy to make (your kids can help, or your cats if you don’t have kids) can probably be made with what you have already in your pantry, and disappear quickly.

These are low sugar but the sugar can easily be increased to up to 2x to appease the sweet tooths out there. And sugar substitutes are sure to work as well.

No-Bake Peanut Butter Pretzel Balls
(Makes 24)

Just as good as Cookies, Heather’s No-Bake Peanut Butter & Pretzel Balls

Ingredients

• 1 cup crunchy peanut butter, room temperature
• 1/2 cup powdered sugar
• 1/4 cup mini chocolate chips
• 1 1/2 cup crispy rice cereal like Rice Crispies or Chex.
• 1 cup crushed pretzel sticks

In a large bowl mix the peanut butter and powdered sugar together till well combined. Add the chocolate chips and crispy rice cereal and also mix till well combined.

Roll the peanut butter mixture into 1″ balls and then roll in the crushed pretzels to coat.

Chill for 1 hour.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

We’ve finally reached that time of year where picnics abound.  Whether it’s a family reunion, a weekend party, or a middle of the week picnic with parents and kids, it’s time to bring out the summer basics of outdoor parties and picnics. Nothing shouts picnic like potato salad. This is a recipe that your kids can participate in the making process. Once the potatoes are boiled and cut, it is time for the kids to front and center and measure, add, stir and finally pour just in time to place on a platter.

Carbo’s Family Potato Salad will be a Hit This Summer!

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

I love mini anything. Something about big sized foods made small makes me want to eat them ALL. I don’t like carrots all that much but put a bowl of the mini ones in front of me and I just have to eat them. Same with mini peanut butter cups. CRAZY RIGHT?

The slider is the perfect mini food. Its small size makes it perfect for parties where you want to load up your plate with a bunch of other goodies. It is also easy to eat with one hand leaving your other one available to hold your tasty cold beverage of choice.  Serve these on some stylish seasonal baseball themed plates from Shindigz. These also come with a delicious horseradish sauce, which makes them awesome to serve for your National Horseradish Month celebration!

Cheese Steak Sliders (serves 4)

These Cheese Steak Sliders are served on Baseball Plates from Shindigz, both are a Home Run!

Horseradish Sauce (make first)

• 1 cup sour cream
• 1/4 cup horseradish
• squeeze of lemon
• salt & pepper (to taste)

Sandwiches

• 1 ribeye steak, sliced thin against the grain.
• 1 sweet onion sliced thin
• 2 tablespoons butter
• 4 slider rolls, toasted
• 4-6 slices of Provolone cheese

In a small glass bowl combine all the ingredients for the sauce and set aside for 30-60 minutes so that the flavors can develop.

Slice the steak into thin slices and set aside. Do the same with the onion. In a heavy bottomed pan melt the butter. Add the onions and over low heat cook the onions till they are golden brown & caramelized. Remove from pan and cover. Set aside.

In the same pan cook the strips of steak in a few small batches till browned over medium heat. About 2 minutes per side.

Once all the steak is cooked add it all back to the pan with the onions. Stir to combine. Lower heat. Cover the steak with the slices of cheese. Cover the pan and let the cheese melt for 5 minutes.

Remove cover and stir to combine everything and get everything coated well in the cheese.

Smear horseradish sauce on the top half of the roll, pile up the steak on the bottom half and serve.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Looking for something different to serve at a dinner party, a Father’s Day gathering or an afternoon beverage? Look no further as I have one drink recipe that is certain to make your family cheer.

I do love a nice refreshing beverage that can be enjoyed by everyone. This can always be heightened with the addition of a rum or vodka!

Carbo’s Berry Iced Tea

You can make this Berry Tea for the kids, or the adults this summer!

1 quart of strawberries
1 pint of red raspberries
Juice of 2 lemons
1/2 cup of sugar
32 oz of iced tea – black tea

In a blender, place the strawberries, raspberries, lemon juice and sugar and puree. Strain out seeds and mix the berry mixture and the iced tea mixture. Serve over ice.

This is the time when you would add your spirits.
The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

When Carbo has a gathering of friends, he always is on the search the perfect opening bites of food and a comfortable surrounding. Bring your friends together around a bowl of homemade salsa that is painfully simple and tasty! Whether it is a Memorial Day picnic or any Summer party, you will find this salsa to be a hit!

Carbo’s Homemade Salsa

Whip up this Homemade Salsa in minutes for your next Party!

3 roma tomatoes
3 kumato tomatoes
1 Anheim pepper
1 medium onion
4 cloves of garlic
1 bunch of cilantro
1 T Olive Twist Organic Lime Olive Oil
1/4 tsp Olive Twist Spicy Hot Red Cayenne Olive Oil
1 T Olive Twist Honey Ginger White Balsamic Vinegar
2 limes
1 tsp salt

Dice 2 roma and kumato tomatoes, the pepper, onion and cilantro. Mince the garlic, add to the tomato mixture. Juice two limes and add to the tomato mixture.
In a blender, place one roma and kumato tomato, the lime oil, the cayenne oil and the honey ginger and blend until smooth.
Add the liquid mixture to the tomato mixture, add the salt and stir. Allow to refrigerate at least one half hour to infuse the flavors.
This party favorite will be a great appetizer for up to 8 people.

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Holiday cookouts to me are all about burgers, bratwurst, and other assorted sausage family members that can be grilled and shoved in a bun for easy consumption. Paired with some tasty side salads, fruit and corn on the cob and you have a quick and easy meal that people can chow down on while never missing a single game of corn-hole.

Now that we’re entering prime summer party season, it’s time to add a few more delicious recipes.

One of our favorite ways to grill brats is to first cook them in a pan of beer, peppers and sauerkraut and then quickly brown them over hot coals so they can get some wonderful color and smoke. Plus everyone loves the Grill Master.

Grilled Brats, Beer, Kraut, & Peppers
Serves 6-8

These will go fast so make a double recipe of Grilled Brats, Beer, Kraut, & Peppers!

INGREDIENTS

• 6-8 Bratwurst (we used a jalapeno bratwurst that our favorite local butcher makes)
• 1 onion thinly sliced
• 1 green pepper thinly sliced
• 2 cloves of garlic finely diced
• 1 bottle of good beer
• 1 28 ounce jar of sauerkraut
• 1 teaspoon hot Hungarian paprika
• 1/2 teaspoon caraway seeds
• 2 tablespoons stone ground mustard
• 1 bay leaf
• 2 tablespoons brown sugar
• Kosher salt and black pepper
• 2 tablespoons unsalted butter

In a disposable aluminum foil pan or a large cast iron pan add the onion, red bell pepper, and unsalted butter with a pinch of salt and pepper.  Place this over a hot grill and cook till the onions are translucent and the pepper soft. Add the garlic and saute for an additional 5-10 minutes.

In another bowl combine the beer, sauerkraut, bay leaf, paprika, caraway seeds, and mustard. Stir to combine. After the onion mixture is softened add the beer and kraut mixture along with the bratwurst to the pan. Cover the grill and let this mixture simmer until the bratwurst are done (about 20 minutes).

After the bratwurst are cooked through, remove them from the pan and place over hot coals for a couple minutes so they get those beautiful grill marks and delicious smoky flavor.

Serve and enjoy!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

There is nothing better than a warm brownie, until now! Join me around the dipping bowl for a creamy brownie dip that will allow you the same great brownie flavors without having to turn on the oven in the summer. It is like Growing up Carbo, when my mom would let me “lick the beaters” from the mixer. This tasty treat is perfect for your next kids birthday party, or satisfy your girlfriends chocolate craving at the next baby shower!

This no-bake Brownie Dip dessert is a chocolate lovers dream!

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Spring is in full bloom! (Finally…) And everywhere you go the smell of people grilling food fills the air. Makes me hungry 24/7.

We LOVE to grill. We have been known to pull the Weber out into the snow mid January because we simply MUST have that char-grilled steak. But spring/summer-time grilling is by far the best. Beautiful weather, standing outside with a cool drink in your hand and the sun on your face, that smell of charcoal in the air. It makes you happy to be alive!

We whipped these kabobs up the other night for a group of friends who stopped by unexpectedly. This happens often so the use of the word “unexpectedly” is probably being used incorrectly in this case but we really were not planning for 10.

Grilled Chicken & Beef Kabobs (serves 10)

Your neighbors will want to join the party when you’re grilling Chicken & Beef Kabobs

CHICKEN MARINADE:

• 2-3 chicken breast halves, cut into 2″ cubes
• 1/2 cup yogurt
• 2 T olive oil
• 2 teaspoons garlic minced
• squeeze of half a lemon
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1″ ginger grated
• 1/4 teaspoon cayenne

Mix all ingredients except the chicken together.

Place cubes chicken on skewers leaving room between each piece and place in marinade. Refrigerate for 4 hours.

Grill over hot coals till chicken internal temperature is 165°

BEEF MARINADE:

• 2 pounds of sirloin, cut into 2″ cubes
• 1/4 cup olive oil
• 2 tablespoons apple vinegar
• 1 tablespoon garlic minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon Worcestershire
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper

Mix all ingredients except the beef together.

Place cubes of beef on skewers leaving room between each piece and place in marinade. Refrigerate for 4 hours.

Grill over hot coals till beef is done to your liking.

These Grilled Veggies are delicious on their own or with the Chicken & Beef Kabobs!

Note: We do not skewer the veggies with the meat. Why? Because they cook slower. Yep. I said it. Slower. And unless you like your veggies somewhat raw I suggest you skewer them separately, or toss them in a grill pan (greatest invention EVER) over the hot coals.

GRILLED VEGGIES:

• Every veggie you like (about 3 pounds worth)
• olive oil
• salt
• pepper

Roughly chop up your veggies and place in a large bowl. Pour on some olive oil, add some salt and pepper or even your favorite seasoning mix. Toss to coat. Grill till done to your liking.

Enjoy a nice cool drink while enjoying this delicious meal with good friends.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

This Bacon Avacado Dip will be the hit of your next party!

Bacon and Avocado Dip

3 ripe avocados
1 clove of garlic – minced
1 small lime – juiced
6 slices of bacon – cooked and diced
3 T of fresh chopped cilantro
Heavy dash of salt and pepper

Slice the avocados from top to bottom and around to the top. Hold avocado in your hand and turn one side left and one side right and it will open. Remove the core and keep (just one).
Scoop the avocado from the shell and place in large bowl. Add garlic, lime, salt and pepper. With the back of a spoon. Smush the avocado against the bowl. It should be somewhat chunky. Next mix circular to incorporate all the ingredients. Drop in the bacon and cilantro and mix again.
Place the core in the center, place in refrigerate and serve within an hour of making for best flavors. (Wrap tightly or spray the top with a non stick spray to prevent discoloration).

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

There are only a handful of things that we have in complete common with our fellow man. One of them being we all have a mother. Now the definition of mother varies from person to person. There are step-moms, mother-in-laws, grandmothers, aunts, sisters, friends; all can be mothers.

Mothers’s Day is the one special day is taken out of the entire year to pay homage to Mom. They take care of us, protect us, scold us and groom us. Mold and direct us. Dislikes some of the things we do and love us anyway.  Maybe we should actually take all 365 days to honor such a role.

Here is a tasty little treat you can make for the Moms in your life for Mother’s Day or any day this summer. The weather has been beautiful, and a nice light lunch out in the sunshine with good conversation would make mom super thrilled that she can say she raised such a fine child.

Create One, or All Three of These Delicious Tea Sandwiches

Tea Sandwiches – Three Ways

The following recipes have no measurements, only ingredients. How much you use per “sandwich” is really up to you. Because foods such as these can be readily found and easily interchanged, the final outcome only is surpassed by your culinary imagination.

Smoked Salmon & Crisps (open-faced)

Smoked Salmon
Thin Sliced cucumber
34 Degree Natural Crispbread
Crème Fraiche
Snipped Chives

Apple, Brie & Bacon

9 Grain bread, toasted
Djionaisse
Granny Smith Apple, sliced thin
Brie, sliced thin
Bacon, cooked to your liking

Asparagus & Goat Cheese

French Bread, sliced thin and toasted, rubbed with a garlic clove
Goat Cheese
Grilled or Roasted Asparagus
Hard Boiled Egg
Salt & Pepper

By the way, thanks Mom for giving me my wings.

We bet you can’t choose just one of these delightful Tea Sandwich creations!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Tomorrow is the Kentucky Derby – another of my favorite days. I admit I am a bit of a horse fanatic. Just this a.m. I went over the racing form trying to decide which horse is going to win! (Yes, the winner is all up to me, didn’t you know that?)

Derby day is always fun. Beautiful Churchill Downs, crazy wonderful hats, gorgeous and strong horses and delicious drinks. One in particular The Mint Julep. This drink is on its own already simply good and you must be wondering why you would want to make it any other way then with smooth Kentucky Bourbon. This is my favorite way to make them and has been my go to for years. You will really love it if you are a beer fan.

When you’re hosting a Derby party or any summer gathering, offer to make this for each of your guests, 21 and older please, and tell them you found it at Shindigz!

Kentucky Bourbon Barrel Ale Mint Julep

Kick off summertime with this Kentucky Bourbon Barrel Ale Mint Julep

8-10 spearmint leaves
1 Tablespoon sugar or sugar substitute
Half cup of ice
1 bottle Kentucky Bourbon Barrel Ale

In the bottom of a glass add the mint and sugar and muddle together. (Lightly crush the mint and sugar together.)

Add the ice and half the beer, cover and shake gently.

Remove the top glass and pour in the rest of the beer and the mixed mint and sugar beer together in the glass, taking care to strain out the ice.

Garnish with some additional mint if you desire.

Enjoy on the patio while you listen to your horse win the derby.

Next week – Tasty Tea Sandwiches for Mother’s Day.

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Happy Cinco de Mayo! One of the tastiest food holidays ever. Ever ever. So many delicious tastes! Tacos and burritos and taquitos. Fresh salsa and guacamole. And margaritasssssss! Sigh. I love it all. And much to Jeff’s dismay, I could eat Mexican food every day of my life. For now he concedes on twice a week. I am working on increasing that.

These Chicken Enchilada Meatballs came about as we were planning a Cinco de Mayo party. I wanted simple finger foods (no dinner time assembly required like tacos) but I also wanted all the flavor of some of my favorite elaborate meals. The Enchilada meatball was born.

This is simple but does require some prep work. Grind your own chicken if you can, and get a good quality enchilada sauce. You can make your own and we usually do but we make a half gallon at a time. I wanted easy for this recipe.

Mexican Inspired Chicken Enchilada Meatballs are perfect for a Fiesta anytime!

Chicken Enchilada Meatballs

• 1 pound ground chicken
• 1 jalapeno, seeded and minced
• 2 cloves of garlic minced
• 4 scallions minced
• 1 teaspoon whole chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Mexican cerveza
• 2 hand fulls of corn chips, crushed fine
• Mexican Quesadilla cheese (not fresh crumbling cheese, melting cheese)
• Red enchilada sauce (we used Frontera brand which is really good.)
• Cooking oil (olive, canola, vegetable or corn)

Combine all the ingredients in a bowl and mix well to combine. Let sit for 30 minutes. Roll into 1″ balls.

Preheat oven to 400°

In a heavy bottomed pan add about 2 Tablespoons of oil and heat till hot. Add the meatballs in 2 batches (This is so you do not over crowd the meatballs and steam them instead of browning them.) and cook till browned on all sides.

Move the meatballs to a 9 x 9 pan and pour the enchilada sauce over them. Top with 6 oz of shredded cheese and bake for 25 minutes.

Serve immediately.

Be sure and check back Friday for a special “It’s 5 o’clock somewhere” recipe just in time for The Kentucky Derby!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

April 25th is National Zucchini Bread Day!

If you haven’t figured it out by now, Shindigz will take ANY reason to celebrate!

And really what isn’t there to celebrate about zucchini bread? It is delicious and makes your taste buds happy. It has zucchini in it! Which, okay, may not sound like anything all that special, but really it is. With the addition of veggies in a muffin you have a healthy snack, and dare I say it, with over TWO CUPS of veggies in these muffins, you can probably eat them as a side dish of veggies and reach your Recommended Daily Allowance of veggies! If you eat the whole batch. Which once you taste these you will want to.

These tasty so delicious that they’ll be the hit at any party, from summer celebrations to bridal showers.  Or how about impressing Mom on Mothers Day, especially with the creative way you’re eating your veggies!

Carrot Zucchini Summer Squash Muffins

Everyone will want your recipe for these Carrot Zucchini Summer Squash Muffins!

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 3 eggs beaten
• 1/2 cup plain yogurt
• 1/4 cup canola oil
• 3/4 cup sugar
• 1/4 cup honey
• 3 cups grated carrots, zucchini and summer squash, blotted dry.
• 1 cup chopped walnuts

Directions:

Preheat oven to 375°.
In the bowl of your mixer, add the eggs, yogurt, oil, sugar, honey and mix to blend well.In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Slowly add the flour mix and blend till all ingredients are combined.

Mix the carrots, zucchini, summer squash and walnuts together and add to mixture.

Grease or paper your muffin tins. Fill each muffin almost to the top of the tin.

Place in oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on rack and then remove from tin.

To glaze mix 1 cup of powder sugar with just enough milk to get a thick syrup. Spoon glaze over cool muffins.

Next week –  a TWO-FER! A drink for the Kentucky Derby lovers and a dish for Cinco De Mayo!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Happy Cheeseball Day!

Maybe, just maybe you have never heard of cheeseball day before. And you are thinking to yourself “you know there are plenty of other holidays we could be celebrating why the cheeseball?” Hmm… like tax day? Pfffft!

It is a day worth celebrating! Have you ever HAD a cheeseball? I don’t mean the small crispy cheeseballs that make a great after-school snack. (Or after work snack, or beer snack, or stuck on a train for 3 hours snack…) I mean the tasty cheesy smear on a cracker or on a stalk of celery snack that if you think back, you had once or twice, loved it but never thought you could do it for yourself because let’s face it, they are magical.

I am here to show you the cheeseball light! In a few simple steps you will be the easy cheesy hero at your next gathering with this Habanero Bacon Cheddar Cheeseball.

Yummy Cinco de Mayo party appetizer – a Habanero Bacon Cheddar Cheeseball

Ingredients:

• 8 oz. cream cheese, softened
• 8 oz. sharp cheddar cheese, grated
• 1/3 cup mayonnaise
• 1  4 oz. jar diced pimentos, drained
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 Serrano seeded and diced
• 1 Habanero seeded and diced
• Salt & Pepper to taste
• 8 slices of thick cut bacon, diced

In a large bowl or in the bowl of your mixer add the cream cheese and mayo and whip till well blended.

Add the rest of the ingredients and mix till well combined.

Pour out onto a large piece of plastic wrap. Wrap the plastic around the cheese mixture and form a ball. Twist end tightly.

Refrigerate for 4 hours.
Cook up the bacon in a large skillet till crispy. Drain and cool. Crumble.

Remove cheese ball from refrigerator and roll in bacon crumbles.

Serve immediately with crackers, celery, apples or whatever else you like.

NEXT WEEK: Zucchini Carrot Squash Bread

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

It’s National Pecan Day on April 14th! And where some may celebrate it with pecan pie or pecan sandies or even one of my favorites, the praline, my absolute preference is to celebrate the pecan with bacon.

These will disappear quick from your table, no matter what the occasion!

This bite sized snack is super easy to throw together in no time and always receives rave reviews. Well. When they actually make it to the table and not just in your belly. (Yep. THAT good!)

Pear, Pecan, Bacon & Brie Bites

(Makes 24)

• 24 Frozen Filo Dough Shells (You can also make your own with filo dough shells with filo sheets and spray oil)
• 1 cup chopped pecans
• 4 slices of bacon, cut into thin strips, fried & drained
• 1 pear quartered and sliced thin
• 12 oz of brie cheese, rind removed & cut into 24 .5 oz cubes.
• Honey

Preheat your oven to 350°.

In each shell, layer a cube of cheese, 2 pear slices on 2 sides of the cheese cube, pecans and then bacon.

Bake for 8-10 minutes or until golden brown.

Remove from heat, move each tart to a rack to cool slightly and drizzle with honey.

Serve immediately.

Next week: Cheese Balls to celebrate National Cheese Ball Day & Tax Day!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

On the off-chance you are one of the unaware, March Madness spills over into April. The Final Four teams have solidified their spot for the NCAA Championship and there is a very good chance someone you know (or maybe even you) are making plans for a sweet get together for the big games. Since you will be competing with the TV at this event, you want to make sure whatever it is you make outshines squeaky shoes on a wooden court and big orange dimpled balls. If you’re looking for an excuse to fire up the grill and satisfy your basketball fans, these wings will do the trick.

Sweet & Sticky Honey Soy Chicken Wings

15 whole wings (or 15 drumettes and 15 wingettes)

• ½ cup honey
• ½ cup soy sauce
• 2” of fresh ginger root, peeled and grated.
• 2 large garlic cloves, peeled and grated.
• 1 teaspoon crushed red pepper
• 2 Tablespoons rice vinegar
• ¼ cup lemon or lime juice
• 1 teaspoon sesame oil
• ½ teasppoon cayenne powder
• ½ cup canola oil

1. Rinse and pat wings dry.
2. In a heavy bottom sauce pan, heat honey till it is thin. Add soy sauce till well combined. Remove from heat.
3. Add the ginger thru the cayenne powder. Mix to blend well. Allow to cool completely.
4. Add the canola oil and wisk to blend well but do not emulsify.
5. Put the wings in a 2 gallon bag and pour the marinade over the wings. Push the air out of the bag and seal. Rock bag back and forth and massage wings to coat evenly with the marinade.
6. Place in the refrigerator and let sit overnight, turning the bag over a few times to mix up the marinade and the wings.
7. The next day, start your grill and bring it to 350-400. (Make sure your grate is clean and oiled.)
8. Take the wings out of the bag and transfer the marinade to a heavy bottomed sauce pan. Bring marinade to a vigorous boil for a minimum of 2 minutes. Remove from heat.
9. Lay the wings on the oiled grill grate in a single layer. Grill the wings over medium heat. Turn and baste with marinade at 15 minutes in and then again at 30 minutes. Remove at 45 minutes. Serve.

Optional: Sprinkle with toasted sesame seeds or thinly diced scallions.

Next weeks recipe is going to be Pecan Pear & Bacon Bites.

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

· 1 1/2 cups flour

· 1 1/2 teaspoons baking powder

· 1 1/2 teaspoons baking soda

· 1 1/2 teaspoons cinnamon

· 1/2 teaspoon salt

· 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature

· 3/4 cup white sugar

· 3/4 cup brown sugar

· 1 1/2 large eggs*, beaten

· 1 1/2 teaspoons vanilla extract

· 1 1/2 cups chocolate chips (we used white chocolate chips in pink, green, or white)

· 1 1/2 cups old fashioned rolled oats

· 1 cup chopped pecans

DIRECTIONS:

1 Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with parchment paper.

2 In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3 Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again.

4 Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, and pecans, mixing until just combined.

5 Drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. Note that if you are using a dark baking sheet, it will absorb more heat, and you won’t need as much baking time. Also, the top rack will bake more quickly because heat rises.

6 Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.

You’ll likely need to work in batches, depending on the size of your oven and your baking sheets.

• 1 teaspoon honey
• 2 ounces boiling water
• 1 1/2 ounces whiskey
• 3 whole cloves
• 1 cinnamon stick
• 1 slice lemon
• 1 pinch ground nutmeg

Pour the honey, boiling water, and whiskey into a mug. Spice it with the cloves and cinnamon, and put in the slice of lemon. Let the mixture stand for 5 minutes so the flavors mix, then sprinkle with a pinch of nutmeg before serving.

1. Use a knife to cut the rounded bottom off the tiny twist pretzels.
2. Use white frosting as the “glue” to assemble your reindeer.

For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 T. chopped fresh cilantro
1/2 red onion, diced
Salt

For the Guacamole
1 large avocado
1 T. chopped fresh cilantro
1/2 red onion, diced
juice of 1 lime
salt and pepper to taste

*note: to save on time you can buy prepared pico de gallo and guacamole at the store and use that instead.

Preheat oven to 450 degrees. Spread salsa over the prepared dough. Sprinkle with cheese. Top with the chicken, black beans and onions. Bake for 7 to 10 minutes, or until the edges of the crust are golden brown. Meanwhile, combine tomato, chili, cilantro and onion in small bowl. Season with salt. Set aside. Halve an avocado, remove the pit, and scoop out the flesh into small bowl. Using a fork, mash the avocado. Mix in cilantro, onion, and lime juice. Season with salt and pepper.

• 3-4 boneless skinless chicken breasts cut into 1 inch chunks
• 1 red bell pepper cut into 1 inch chunks
• 1 medium yellow onion cut into 1 inch chunks
• Bamboo wood skewers
• Olive oil, salt, black pepper
• 1/4 cup mayo
• 1/4 cup Thai Sweet Chili Sauce
• 5-6+ drops of Sriracha Hot Sauce –To taste. Some like it hot.
• 1/4 teaspoon dried parsley

DIRECTIONS

1. Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill.
2. Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the red peppers and onions.
3. Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and veggies every couple of minutes so that everything cooks evenly. When the veggies are tender, remove them from the grill.
4. While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.
5. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.

• 1 cup chopped pecans
• 1 (16 ounce) package hot roll mix
• 1/2 cup butter, softened
• 1 cup firmly packed light brown sugar
• 2 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2 tablespoon milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Back pecans in a single layer in a shallow pan 5 to 7 minutes
   or until toasted and fragrant, stirring halfway through.
2. Prepare hot roll dough as directed on back of the package; let dough stand 5 minutes. Roll dough into a 15 x 10 inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12 inch cast iron skillet or 13 x 9 inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85 degrees) free from drafts for 30 minutes or until size of dough has doubled.
3. Preheat oven to 375 degrees. Uncover rolls, and bake for 20 to 25 minutes or until center of rolls are golden brown. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.

1. Grease a 10 x 15 inch cookie sheet. Line with wax-paper, and grease again.
2. Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with nuts, if desired.
3. Bake at 350 degrees F for 15 minutes.
4. Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into the log, wax-paper, towel, and all.
5. Place in the refrigerator to cool completely.

Filling: Make the filling just before you remove the cooled log from the refrigerator.

• Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
• Unroll the log and remove the wax-paper.
• Spread the creamy filing onto cake and roll cake back up, ignoring the towel.
• Place in aluminum foil and refrigerate.
• When completely cooled, slice and serve or freeze for later.

• 1 1/2 oz black vodka (Blavod, Belvedere, or Smirnoff)
• 1 oz Chambord (black raspberry liqueur)
• 1/2 oz vanilla vodka (Stoli or Smirnoff)
• Splash fresh lemon juice
• 1 box sugar
• 1 lemon (reserve rind for twist)

Place the glasses in the freezer to chill. Cut the lemon into wedges and use to rub the rim of the glass. After lemon, dip rim of glass into sugar. Prepare your twists with a garnish tool, or a potato peeler if that’s what you have handy. Drag across rind to shave off top layer. Drop them into a glass of water to curl. Add black vodka, Chambord, vanilla vodka and lemon juice to ice-filled shaker and shake well. Strain into chilled, sugared martini glass, add lemon twist, and serve!

Try adding a drop of cream, don’t blend, for a richer, smoother twist. You can also use different colors of sugar. 

Ingredients

• 9 cups crispy rice cereal squares
• 1/2 cup peanut butter
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups confectioners’ sugar

1 box white cake mix, baked
¾ can vanilla frosting
(3) 1 pound packages of your favorite color of white chocolate candy coating
50 cake-pop sticks
Nonpareils
Cake-pop stand (available at most craft stores) or Styrofoam cubes.

Different Steps-

Bake a cake by following the directions on the box.
While the cake is still warm, break up the cake into crumbs in a large bowl.
Add frosting, then cream together with the cake crumbs until the mixture reaches a viscous consistency.
Mold the cake and frosting mixture into small 1.5” dia balls
Place the balls on a wax paper lined flat tray.
Chill for 2 hours in a refrigerator. Do not freeze.
Melt the chocolate candy coating one package at a time.
Dip 1/2” of one end of the lollipop stick into the melted chocolate.
Insert the chocolate end of the lolli sticks into the cake balls one by one.
One at a time, dip the cooled cake pops into the melted coating. Remove the excess chocolate on the cake pops.
Sprinkle with nonpareils before the chocolate cools.
Set the lollipop stick end of the coated pops in a cake-pop stand of Styrofoam cube.
Refrigerate until coating has hardened.

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!

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

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

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

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

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

• 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

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

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

Ingredients

• 2 tomatoes, diced
• 1 onion, finely chopped
• 2 limes, juiced
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 2 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves – cut into strips
• 1/2 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 4 (12 inch) flour tortillas
• 1 cup shredded cheese
• 1/4 cup sour cream, for topping

Ingredients

• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons honey
• 2 tablespoons canola oil
• 10 large mushrooms, cut in half
• 2 green onions, minced
• 3 skinless, boneless chicken breast halves – cut into chunks
• 1/2 pound sliced thick cut bacon, cut in half
• 1 (8 ounce) can pineapple chunks, drained
• skewers

Place all ingredients except ice cubes into blender and cover. Blend on medium speed for about 30 sec. or until smooth.

ADD ice and cover. Blend on high speed until thickened.

Makes 1 serving.

Ingredients

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Combine cheesecloth bag, cider, and next 5 ingredients (cider through salt) in a large stockpot; bring to a boil. Reduce heat, and simmer 20 minutes. Discard cheesecloth bag. Serve with rum, if desired.

Ingredients

• 8 slices bacon
• 8 all-beef hot dogs
• 8 hot dog buns
• 8 slices Swiss cheese
• 1/2 cup barbeque sauce, or amount to taste
• 1 small red onion, diced

Ingredients

• 6 pounds pork spareribs
• 1 1/2 cups white sugar
• 1/4 cup salt
• 2 1/2 tablespoons ground black pepper
• 3 tablespoons sweet paprika
• 1 teaspoon cayenne pepper, or to taste
• 2 tablespoons garlic powder
• 5 tablespoons pan drippings
• 1/2 cup chopped onion
• 4 cups ketchup
• 3 cups hot water
• 4 tablespoons brown sugar
• cayenne pepper to taste
• salt and pepper to taste
• 1 cup wood chips, soaked

In a medium bowl, cream together butter, white sugar, and brown sugar.  Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 1/2 cups applesauce
• 1/2 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup chopped walnuts