Spangled Sandwich Pops
Mini ice-cream sandwiches
Sprinkles or nonpareils
Colorful cupcake liners
First, skewer mini ice-cream sandwiches on popsicle sticks.
Then, press the exposed filling into a plate of sprinkles or nonpareils.
To keep mess to a minimum, serve the pops in colorful cupcake liners.
Revolutionary Berries
12 ounces white chocolate chips
Strawberries
Blue sugar or edible glitter
Melt 12 ounces of white chocolate chips in a microwave according to the package directions (make sure the container and the berries are dry; even a little moisture will alter the texture of the candy).
One at a time, dip strawberries into the chocolate and then into blue sugar or edible glitter.
Set them to harden on waxed paper.
Makes 35 to 45 decorated berries.
Frosty Fireworks (Flavored Ice)
Red or blue fruit-flavored beverage (such as Powerade, Gatorade, or Kool-Aid)
Seltzer (flavored or plain)
One way to make a splash this Fourth of July is by treating your kids to tall glasses of "Patriot's Punch". Simply fill an ice cube tray with a red or blue fruit-flavored beverage and let the cubes freeze solid. Then drop three or four colored cubes into each glass, pour in flavored seltzer water or clear soda, and watch the special effects. As the cubes melt, colored bubbles will swirl through the seltzer.
Frosted Raspberry Bars
1 cup butter, softened
1/4 cup sugar
3 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
2 Eggs
1/2 cup milk
1 teaspoon vanilla extract
1 can (21ounces) raspberry pie filling
Frosting
1 Tablespoon butter, softened
1 tablespoon shortening
1 ounce cream cheese softened
2 Tablespoons marshmallow creme
1/2 cup plus 1 tablespoon confectioners' sugar
1 Tablespoon milk
In a mixing bowl, cream butter and sugar. Combine the flour, baking powder and salt. Combine the eggs milk and vanilla. Add the dry ingredients to the creamed mixture alternately with egg mixture; mix well.
Divide dough in half; chill 2 hours or until firm.
Roll out one portion of dough into a 15-in. x 10-in. rectangle; carefully transfer to a greased 15in. x 10in.in baking pan. Spread with raspberry filling.
Roll out remaining dough to 1/4 in. thickness. Cut into 1/2-in. wide strips; make a lattice crust over filling.
Bake at 350 degrees for 30 minutes or until golden brown. Cool on a wire rack.
In a mixing bowl, beat the butter shortening, cream cheese and marshmallow creme until smooth. Add the confectioners' sugar and milk; mix well. Drizzle over bars. Refrigerate until set before cutting.
Yield: about 2 dozen
Sesame Coleslaw
2 tablespoons sesame seeds
3 tablespoons rice vinegar
2 teaspoons soy sauce
2 tablespoons vegetable or peanut oil
1½ teaspoons Asian sesame oil
2 cups shredded red cabbage
2 cups shredded Napa cabbage
2 cups shredded carrots
1 teaspoon sugar
Coarse salt and pepper
In a small skillet over medium heat, toast the sesame seeds, stirring occasionally, until lightly browned, about 2 to 3 minutes. Transfer the seeds to a small bowl and set it aside.
In another small bowl or glass measuring cup, whisk together the vinegar, soy sauce, and vegetable and sesame oils.
In a large bowl, combine both cabbages and the carrots. Sprinkle in the sugar and toss the ingredients well. Add the rice vinegar dressing, salt and pepper to taste, and toss the salad once more to coat the vegetables. Before serving, sprinkle the sesame seeds on top.
Serves 6 to 8
Asian Pulled Pork Sandwiches
½ cup low-sodium soy sauce
½ cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
¼ cup honey
3 cloves garlic, minced
1½ tablespoons peeled and grated fresh ginger
2 teaspoons dark sesame oil
1½ teaspoons Chinese five-spice powder
4 lbs. boneless Boston butt pork roast, trimmed of fat, cut into 2" chunks (can substitute beef brisket)
10 buns
Add everything but the meat and buns to the slow cooker and whisk to combine. Add the pork and toss it to coat. Cover and cook the meat on low for 8 hours.
When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks.
Return the meat to the cooker, stir it into the remaining sauce, and then serve it on the buns. If you like, make the dish up to 2 days ahead and store it covered in the refrigerator.
Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving.
Serves 10
Easy Homemade Hamburger Rolls
1 package active dry yeast (7 grams)
1 cup lukewarm water (110-115 F.)
1/4 cup sugar + 1 tablespoon
2 tablespoons butter
1 egg
3 + 1/2 cups flour (all-purpose, bread, white whole wheat or a combo)
1 + 1/4 teaspoons salt
For topping (optional)
1 egg
sesame or poppy seeds
In a small bowl dissolve yeast in the warm water, stir in sugar and allow to sit until bubbly, 5-10 minutes.
Mix all of the dough ingredients together including the yeast mixture. Knead either by hand (on a floured surface, adding flour as needed), mixer, or bread machine until you get a soft, smooth dough.
Put the dough in a large, oiled bowl, cover and allow to rise until doubled in size, about 1 hour.
Gently deflate the dough. On a floured board or counter top divide dough into 8 equal pieces, shape each piece into a circle about 1" thick and flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour or until very puffy.
Preheat oven to 375°F. Beat egg with 1 tablespoon water, brush over tops and sprinkle with seeds.
Bake for 12 to 16 minutes until lightly golden. Cool on wire racks.
Makes 8 rolls
Berry Pie Trifle Shots
1 refrigerated pie crust, softened as directed on box
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 container (6 oz) Greek-style honey vanilla yogurt
3/4 cup blueberries
1 container (6 oz) Greek-style blueberry or strawberry yogurt
4 strawberries, sliced
Heat oven to 425°F.
Unroll pie crust on work surface. Cut crust in half. Using small canapé cutter (about 1 1/2 inches), cut 12 shapes from pie crust (stars are good). Mix sugar and cinnamon; sprinkle on shapes, scraps and remaining half of crust. Place all on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 20 minutes.
Crumble baked scraps and pie crust half into small crumbs. Place 2 teaspoons crumbs into bottoms of 12 cordial or shot glasses (2 oz each). Top each with 1 tablespoon vanilla yogurt. Sprinkle each with 2 teaspoons crumbs. Top each with 3 or 4 blueberries. Top each with 1 tablespoon blueberry yogurt. Top each with strawberry slice, pastry cutout and any remaining pie crust crumbs. Serve immediately, or store in refrigerator up to 2 hours.
Note: Any small clear glasses will work for this recipe; just adjust the amounts as needed per cup.
USA Independence Day is a week and a half away! There are some recipes in the holiday folder, more here, and I'll post even more!
Glorious Red, White, and Blue Cake
from Epicurious
Red velvet cake layers:
2 1/2 cups sifted cake flour, not self-rising (sift before measuring)
1/4 cup unsweetened natural cocoa (such as Hershey's; not Dutch process or extra-dark cocoa)
1 teaspoon baking soda
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 (1-ounce) bottle (2 tablespoons) red food coloring
1 1/2 teaspoons white or cider vinegar
1 1/2 teaspoons vanilla extract
3/4 cup sour cream mixed with 1/4 cup water
White cake layer:
1 1/3 cups sifted cake flour, not self-rising (sift before measuring)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large egg whites
1/4 cup sour cream mixed with 2 tablespoons water
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/3 cup vegetable oil
1 tablespoon grated lemon zest (best done with Microplane zester or grater)
1 teaspoon vanilla extract
Cream cheese frosting:
2 1/2 (8-ounce) packages cream cheese (20 ounces total), softened
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
2 1/2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
3 1/4 cups confectioners' sugar
Fruit topping:
1 pint (8 ounces) strawberries, preferably small; halve or quarter if large
1 pint (12 ounces) blueberries
1/2 pint (6 ounces) blackberries
Special equipment:
2 or 3 (9-inch) round cake pans
large sifter or sieve
electric stand mixer (optional)
pastry brush
offset metal spatula (for frosting cake)
Make red velvet cake layers:
Heat oven to 350°F. Butter two 9-inch round cake pans, then line bottoms with rounds of wax paper. Butter paper and dust pans with some additional flour, knocking out excess.
Resift cake flour together with cocoa, baking soda, and salt into a bowl.
Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes.
Add eggs, one at a time, beating well after each addition, and beat in food coloring, vinegar, and vanilla extract.
Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture, and mixing until batter is smooth.
Divide batter between pans (about 3 cups in each) and smooth tops. Rap pans on counter a couple of times to expel any air bubbles. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from sides of pans, 25 to 30 minutes. Keep oven on.
Cool layers in pans on racks 10 minutes, then run a thin knife around edge of pans. Invert layers onto racks and peel off wax paper. Cool layers completely.
Make white cake layer while red velvet layers cool:
Butter one 9-inch round cake pan, then line bottom with wax paper. Butter paper and dust pan with some additional flour, knocking out excess.
Resift cake flour together with baking soda and salt into a bowl. Whisk egg whites in another bowl with sour cream mixture until combined.
Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes. Beat in zest and vanilla extract.
Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture and mixing until batter is smooth. Transfer batter to pan and spread evenly. Rap pan on counter a couple of times to expel any air bubbles.
Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from side of pan, 25 to 30 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around edge of pan. Invert layer onto rack and peel off wax paper. Cool layer completely.
Make cream cheese frosting:
Beat together cream cheese and butter in a large bowl with an electric mixture until creamy and smooth. Beat in lemon juice, vanilla extract, and salt.
Sift confectioners' sugar into a bowl and add to cream cheese mixture. Mix on low speed until incorporated, then increase speed to medium-high and beat until smooth.
Frost cake:
Brush loose crumbs from cake layers with a pastry brush.
Put a red velvet layer, bottom side up, on a cake plate or stand. Spread 1 cup of frosting over layer. Cover with white layer, bottom side up, and spread with another cup of frosting. Top with second red velvet layer, bottom side up.
Spread a thin layer of frosting around sides and over top of cake. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices. This is particularly important with red velvet cake layers.) Chill or briefly freeze cake just until frosting is firm.
Spread sides and top of cake with remaining frosting. Chill or briefly freeze cake just until frosting is firm.
Make fruit topping:
Toss together fruits in a bowl. Let cake come to room temperature before serving and top with about 1 1/2 cups fruit. Serve remaining fruit on the side.
Red, White and Blue Berry Trifle
1 1/2 ponds raspberry (5 cups)
3/4 cup confectioner's sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone cheese (1 2/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
fine salt
20 to 24 ladyfingers, broken into 1-inch pieces
3/4 pound bluberries (2 1/2 cups)
In a medium bowl, combine raspberries with 1/4 cup confectioner's sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioner's sugar until smooth. Whisk in cream, vanilla, and pinch of salt until soft peaks form, about 4 minutes.
Cut one or two pieces parchment 1 inch taller than side of 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with bluberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours.
To serve, unmold trifle and peel away parchment.
Grilled Corn with Cilantro and Sesame
4 ears corn, husked and silk removed
2 tablespoons sesame oil
1/2 teaspoon grated fresh peeled ginger
1/2 teaspoon minced, seeded Jalapeño
2 teaspoons fresh cilantro
Coarse salt and ground pepper, to taste
Sesame seeds
Heat grill (or use a grill pan) to medium-high. Clean and lightly oil hot grill.
Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
Meanwhile, in a small bowl, combine oil, ginger, Jalapeño, salt, and pepper.
Transfer corn to a platter and spread sesame oil mixture over cobs. Sprinkle with sesame seeds and serve.
Garlic-Chipotle Beef Kabobs
1 pound ground beef
1/2 small yellow onion, finely grated
2 garlic cloves, finely grated
2 tablespoons minced chipotle chiles in adobo*
1/2 cup roughly chopped fresh cilantro
1 teaspoon course salt
Ground pepper, to taste
Heat grill to medium-high. Clean and lightly oil hot grill.
Combine all ingredients in a large bowl. season with ground pepper. Using your hands, mix until combined (don't overmix or meat will turn out dry and tough).
Divide mixture into 6 equal portions. Between palms of hands, form each portion into a 4-by-1-inch oval patty. Insert an 8-inch skewer lengthwise into each patty. (If using wood skewers, soak each in water at least 1/2 hour before use.) Grill, turning occasionally, until meat is browned and cooked through (approximately 6 to 8 minutes).
*Most large grocery stores now carry canned chiles in adobo, other wise check a local latin market.
Star Spangled Cocoa Bundt Cake
from HERSHEY'S Kitchens
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup dairy sour cream
2 teaspoons baking soda
1 cup buttermilk or sour milk*
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Powdered sugar
Fresh blueberries and strawberries
Sweetened whipped cream (optional)
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.
Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream, if desired.
12 to 16 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Stars and Stripes Grand Finale Cake
Prep Time: 45 Min
Ready In: 8 Hrs 45 Min
Ingredients:
2 pints fresh strawberries, hulled and sliced
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 pints fresh blueberries
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed
Directions:
Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.
Bear Paws
1 box Duncan Hines® Milk Chocolate Brownie Mix
1/4 cup butter, melted and cooled to room temperature
1 large egg
2 tsp water
60 peanuts split into halves (about 1/3 cup peanuts) or almond slices
30 chocolate candy kisses
Preheat oven to 350°F.
In a large bowl combine brownie mix, butter, and egg; stir with a fork to combine into a stiff dough. Dough will seem dry, but will completely moisten as you stir. (Knead briefly by hand, in the bowl, if preferred.)
Working with 1 even tablespoon of dough at a time, roll dough into balls and place on ungreased cookie sheets about 2 inches apart. Cover the remaining dough in-between batches to prevent drying.
Press candy pieces, points down and flat surfaces up, into the center of the uncooked cookies. Press four peanut halves, split sides up, into the edge of each cookie to form claws.
Bake at 350°F for 11 minutes or just until the edges are set. The cookies may appear slightly under cooked, but do not over bake. Cool 1 minute on pans. Transfer to wire racks with a thin metal spatula and cool completely.
Servings: 30 Cookies
Variation: Use any flavor chocolate candy kisses you like, or a mix of flavors.
Banana Split Cookies
1 box Duncan Hines® Milk Chocolate Brownie Mix
1/3 cup vegetable oil
1 cup dried banana chips broken into small pieces
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
Preheat oven to 350°F. Lightly spray baking sheets with nonstick cooking-spray.
Combine brownie mix, oil, eggs and water; stir with a fork to combine into a stiff dough. Dough will seem dry, but will completely moisten as you stir. (Knead briefly by hand, in the bowl, if preferred.) Stir in banana chips, walnuts and cherries.
Working with 1 heaping tablespoon of dough at a time, lightly roll dough into balls and place about 2 inches apart on baking sheets. Lightly press each ball with the heel of your hand to flatten slightly.
Bake 12 minutes until just set in the center. Cool 1 minute on pans. Transfer to wire racks with metal spatula and cool completely.
Servings: 3 dozen
Variation: Dried cherries can be substituted for maraschino cherries. For an additional chocolate punch, stir in 1/4 cup chocolate chips.
Flag Cupcakes with Vanilla Buttercream
Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
2 eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon lemon zest
Strawberries for garnish
Blueberries for garnish
Frosting
1 cup butter (2 sticks), softened
3 to 4 cups powdered sugar, sifted
1/2 teaspoon salt
2 teaspoons vanilla extract
Up to 4 tablespoons milk or heavy cream
Combine all ingredients until incorporated. Scrape sides of bowl and then beat on med-high speed for 3 minutes.
Divide batter equally in half between two bowls.
Use red food coloring to color one bowl of batter to desired color of red. Wilton brand gel colors have the brightest color and are good to use here.
To make flag striped cupcakes alternately place a spoonful of red batter and then a spoonful of white batter in the cupcake holder. The batter is thick, so it won't spread on its own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.
Bake cupcakes according to the cake mix package directions.
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time. Frost cooled cupcakes with frosting. Garnish with strawberry fans and blueberries.
Chocolate and Berries Yogurt Dessert
1 pouch (1 lb 1.5 oz) Betty Crocker® double
chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait® Whips!® raspberry
mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries
Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.
Note: If frozen overnight, remove from freezer; let stand 15 minutes before cutting.
This post was modified from its original form on 29 Jun, 11:15
Grilled Ribs with Cherry Cola Barbecue Sauce
5 to 6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/2 teaspoon ground ginger
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons buffalo wing hot sauce or other hot sauce
Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
High Altitude (3500-6500 ft): Grill over medium-low heat.
Roasted Garlic Potato Salad
2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Freshly ground pepper to taste
4 hard-boiled eggs, peeled (see Tip)
1 cup chopped celery
3/4 cup chopped California Ripe Olives
1 4-ounce jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprigs for garnish
2 tablespoons chopped fresh chives or scallion greens, plus more for garnish
paprika for garnish
Preheat the oven to 400 degrees F.
Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
4th of July Jell-O or Jell-O Shots
1 box berry blue jell-o (or your choice of blue gelatin)
1 box raspberry jell-o (or your choice of red gelatin)
1 box unflavored gelatin
at least 3 cups boiling water
at least 3 cups cold water
1 cup of half and half
1/2 cup of sugar
1 tsp. vanilla
8 ounces cream cheese
cooking spray 
(Optional, if you're making Jell-O Shots: vodka or everclear or your choice of alcohol and some small clear plastic containers (Smart & Final, restaurant supply store, or party supply store)
RED JELL-O:
Pour the red gelatin in a bowl with 1 cup of boiling water. Use the whisk to dissolve the jell-o. Once the red jell-o is dissolved, pour 1 cup of cold water and use the whisk again to stir.
If you want to make these shots with alcohol, replace the cup of cold water with everclear or your choice of alcohol. If you do not want the full cup of alcohol, then add only the amount you want and the remainder of the cup should be cold water. Keep the measurements the same.
For regular Jell-O, pour the red gelatin mixture into a square dish (or ice cube trays), put into refrigerator and let set for at least 4 hours or overnight. For Jell-O Shots, fill plastic containers 1/3 full, place on a tray and put into refrigerator and let set for a while (tacky to the touch).
WHITE JELL-O:
Heat the half & half and sugar in a saucepan. Pour the heated solution in the large bowl and add the unflavored gelatin and vanilla. Use the whisk to beat in the cream cheese.
If you want alcohol in this white mixture, only add a small amount. Too much may prevent it from solidifying into jell-o.
Once you've mixed the white gelatin mixture well: For regular Jell-O, pour the gelatin mixture into a square dish, put it into the refrigerator and let set for at least 4 hours or overnight. For Jell-O Shots, pour into containers taken from refrigerator 1/3 full on top of red layer, place back into refrigerator and let set for a while (tacky to the touch).
BLUE JELL-O:
Make the blue jell-o just like the red jell-o. Mix the 1 cup boiling water in the large bowl with the blue jell-o. Once that's whisked, then add the 1 cup of cold water.
Again, if you prefer to add alcohol, replace the cold water with vodka or your choice of alcohol.
For regular Jell-O, pour the blue gelatin mixture into a square dish (or ice cube trays), put into refrigerator and let set for at least 4 hours or overnight, For Jell-O Shots, pour into containers taken from refrigerator 1/3 full on top of white layer, place back into refrigerator and let it set for 4 hours or overnight (tacky to the touch).
FINALE for Regular Jell-O:
When Jell-O is set, cut it into small squares, put into champagne glasses in red, white, and blue layers.
NOTE: You can also just do a layered Jell-O dessert by mixing each layer then adding to a glass dish, putting it into the refrigerator and letting set for a while (tacky to the touch) before adding the next layer.
Crab and Guacamole Tostaditos
3 tablespoons mayonnaise
2 tablespoons heavy cream
1 teaspoon minced chipotle chile in adobo sauce
1 pound lump crabmeat, picked over
2 large Hass avocados, cut into 1/2-inch dice
1 small onion, minced
1 large jalapeno, seeded, minced
2 tablespoons chopped cilantro, plus small leaves for garnish
3 tablespoons fresh lime juice
2 teaspoons pure olive oil
5 dozen round tortilla chips
1 large tomato, finely chopped
In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold in the crab. Season with salt and pepper and refrigerate.
In a large bowl, combine the avocados, onion, jalapeno, chopped cilantro, lime juice and olive oil. Season with salt and pepper and refrigerate.
To serve, put a heaping teaspoon of the guacamole on each tortilla chip, then spoon a tablespoon of the crab salad on top. Garnish each tostadito with some chopped tomato and a cilantro leaf and serve on a platter.
Chocolate Filled Monkey Bread
18 frozen white dinner rolls, thawed
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter, melted
1/2 cup packed light brown sugar
1/2 cup butterscotch sauce (optional)
1/4 cup Chocolate Flavor Syrup, (optional)
GREASE 12-inch Bundt pan.
CUT each roll in half. Press each half into 3-inch circle. Place 10 or 11 morsels in center of dough circle, shaping dough into a ball around morsels. Pinch dough to seal. Repeat with remaining dough and morsels. Dip each in melted butter and roll in sugar. Arrange dough balls in prepared pan; seam sides up. Cover; let rise in warm place for 40 minutes or until doubled in size.
PREHEAT oven to 350F.
BAKE for 30 minutes or until golden brown. Cool in pan on wire rack for 20 minutes. Loosen sides and invert onto serving platter. Drizzle with butterscotch sauce and Nesquik. Serve warm.
18 servings
Pecan Cream Cheese Squares
Duncan Hines
Prep Time: 10 minutes
Bake Time: 45 to 50 minutes
Recipe Yield: 3 dozens
1 pkg. Duncan Hines Yellow cake mix
3 eggs
1/2 cup butter, softened
2 cups chopped pecans
1 pkg. (8 ounces) cream cheese, softened
3 2/3 cups confectioners sugar
In a mixing bowl, combine cake mix, 1 egg, and butter. Stir in pecans; mix well.
Press into a greased 13x9x2-inch baking pan. In a mixing bowl, beat cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture.
Bake at 350 degrees for 45 to 50 minutes or until golden brown.
Cool on a wire rack until completely cool then cut into squares.
Chicken Chili Cheese Cups
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells
Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes.
Makes 30 quiches
Cajun Coleslaw
2 cups mayonnaise
1 tablespoon chopped fresh tarragon
3 tablespoons wine vinegar
1/4 cup prepared hot mustard
1/4 teaspoon celery seed
Freshly ground black pepper to taste
10 cups shredded green cabbage
In a bowl, blend together all of the ingredients except the cabbage.
Mix the dressing with the cabbage until all the cabbage is evenly coated with the dressing.
Refrigerate briefly before serving.
Makes 10 servings
Honey Chicken Kabobs
You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)
Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 3 Hrs
Servings: 12
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
1 pound 90%-lean ground beef
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo (see Ingredient Note)
1/2 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slices red onion
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Tip - To oven-roast peppers:
1. Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Preheat grill to medium-high.
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
Peel the roasted peppers, halve lengthwise and remove the seeds.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
Sweet Hawaiian Baby Burgers
1 pound ground beef chuck
4 teaspoons Worcestershire sauce
4 canned pineapple slices
Salt
12 Hawaiian sweet or small dinner rolls, split
Lettuce
For the Sauce:
1/4 cup barbecue sauce
1/4 cup pineapple preserves
1 tablespoon packed brown sugar
Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties.
Combine sauce ingredients in small saucepan; bring to a boil, stirring frequently. Remove from heat
Place pineapple slices on rack in broiler pan so surface of pineapple is 3 to 4 inches from heat. Broil 3 to 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm. Place patties in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160 degrees F) doneness, until not pink in center and juices show no pink color, turning halfway through and brushing with sauce. Season with salt, as desired.
Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with burger, then with a slice of pineapple. Close sandwiches.
Serves 4
Firecracker Burgers
- Preheat grill for high heat.
- In a medium bowl, mix the beef, diced green chilies, bouillon, and diced jalapeno (if using). Shape into 4 patties.
- Lightly oil the grill grate. Grill patties to desired doneness. Top each patty with cheese about 2 minutes prior to removing from grill.
This post was modified from its original form on 29 Jun, 14:22
Jalapeno Stuffed Grilled Chicken Breasts
In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Grilled Garlic Chicken
2 (4-pound) chickens, cut up
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup cider vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes (I use quite a bit more, but we like things very spicy)
Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.
Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180°F on an instant-read thermometer.
Root Beer Float Pops
1 1/2 cups water
1/2 cup whole milk
2 teaspoons McCormick® Root Beer Concentrate
1 cup vanilla ice cream
1/2 cup sugar
Preparation:
1. Place all ingredients in blender, and blend until thoroughly mixed.
2. Pour mixture into 1/2-cup Popsicle molds** and place in freezer about 1 1/2 hours, or until mixture is firm enough to support Popsicle sticks. Insert Popsicle sticks into each mold and freeze until completely set.
**Or use small disposable plastic cups and plastic spoons in place of Popsicle molds and Popsicle sticks.
Frozen Chocolate Malt Pops
1/2 cup chocolate milk powder
2 tablespoons malted milk powder
2 tablespoons light corn syrup In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze.
Sangria Spiced Melon
- 10 cups cubed summer melons, such as watermelon, cantaloupe or honeydew
- 1/2 cup white wine
- 1/4 cup orange juice
- 2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- Place melon cubes in serving bowl.
- Combine wine, orange juice, honey, vanilla, cinnamon, and pepper in a small bowl. Pour over melon and toss gently. Chill 1 to 4 hours before serving.
makes 10/preheat oven to 350/line muffin pan with liners
CUPCAKES:
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen Pink Lemonade Concentrate
1/4 cup buttermilk
2 or more drops red food coloring
1. In a small bowl, combine flour, baking powder, baking soda and salt.
2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
3. Scoop batter into prepared pan. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
EASY BUTTERCREAM FROSTING:
3 cups confectioners sugar
1 cup unsalted butter, at room temperature
Pinch salt
1 tsp vanilla
1. In a small bowl, using an electric mixer on low speed. beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth. Add food coloring if you wish.
2. Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 cups miniature marshmallows
1-1/2 cups miniature creme-filled chocolate sandwich cookies, halved or coarsely broken
1 cup semisweet chocolate chips (6 oz)
3/4 cup salted peanuts
1/3 cup miniature candy-coated chocolate pieces
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan.
Bake 13 to 16 minutes or until light golden brown.
Immediately sprinkle marshmallows evenly over crust. Sprinkle with half of the cookies. Sprinkle with all of the chocolate chips, peanuts and candy-coated chocolate pieces. Sprinkle with remaining cookies; press lightly into marshmallows.
Bake 4 to 5 minutes longer or until marshmallows begin to puff. Cool completely on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows.
Makes: 36 bars
High Altitude (3500-6500 ft): Stir or knead 2 tablespoons all-purpose flour into cookie dough before pressing in pan. In step 2, bake 15 to 18 minutes.
3 pounds new potatoes, scrubbed
1 tablespoon caraway seeds
1 clove garlic
1 tablespoon fresh lemon juice
1/3 cup buttermilk, made with skim or low-fat milk
1/2 cup low-fat cottage cheese
1/2 cup low-calorie mayonnaise
2 tablespoons dried dill
Lettuce leaves and tomato wedges, for garnish
In a large saucepan, combine the potatoes, caraway seeds, and garlic. Add water to cover and cook over moderately high heat for 20 minutes or until the potatoes are tender. Drain and cool.
Meanwhile, make the dressing. In a blender container, combine the lemon juice, buttermilk, cottage cheese, and mayonnaise. Blend for about 5 seconds.
Quarter the partially cooled potatoes and place them in a mixing bowl. Add freshly ground black pepper to taste and stir in the dressing and the dill.
Line the serving bowl with lettuce leaves, add the potato salad, and garnish with tomato wedges.
1 tablespoon butter
2 medium onions, coarsely chopped
2 medium bell peppers, coarsely chopped
20 cloves garlic, coarsely chopped
1 1/4 cups apple cider vinegar
8 ounces fresh ginger, peeled, coarsely chopped
1 cup mild-flavored molasses or honey
1 cup (packed) golden brown sugar
One 6-ounce can tomato paste
1/2 cup (about) hot pepper sauce
1 1/2 cups beer
Cayenne pepper, optional
Melt butter in large heavy-duty saucepot over medium-high heat just until brown, stirring constantly, about 1 minute. Add onions, peppers and garlic. Saute until very brown, about 15 minutes. Stir in vinegar and ginger. Bring to boil. Stir in molasses, brown sugar, tomato paste and hot pepper sauce; bring to boil. Add beer; bring to boil. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour.
Puree sauce with hand blender or bar blender until smooth. Season to taste with salt, black pepper and cayenne pepper. Thin sauce with more beer or water if too thick. Cover and simmer for flavors to blend, stirring occasionally, about 15 minutes.
2 pounds chicken tenders, or breasts sliced into strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Dijon mustard
1/4 cup mayonnaise
6 cups cornflakes
Sauce:
3/4 cup apricot preserves
3 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon rice vinegar
Heat the oven to 450°. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayonnaise.
To make the coating, pulse the cornflakes in a food processor about 10 times, or place the flakes in a sealed bag and crush them with a rolling pin. Transfer the crushed flakes to a large, shallow bowl.
Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning.
Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside (they will crisp up even more as they cool). Let them cool on the rack before packing them for travel.
For the sauce, combine the preserves, mayonnaise, mustard, and vinegar in a small bowl. Serve it with the chicken.
Serves 8 to 10.
"Perfect" Fruit Punch
2 cups cranberry juice
1 cup pineapple juice
1 cup orange juice
1/4 cup grenadine syrup
1/4 cup lime juice
1 lemon, cut into thin slices
1 lime, cut into thin slices
3 1/2 cups club soda, chilled
Mix the juices and syrup in a large pitcher. Chill for at least an hour to allow the flavors to blend.
Right before serving, add the lemon and lime slices and the club soda, then pour over ice. Makes 8 cups.
Summer Delight Punch
6 oz Can frozen lemonade
6 oz Can frozen orange juice
2 1/2 c Pineapple juice
12 oz Can apricot or peach nectar
1 ea Bottle ginger ale, (2 litre)
1 ea Lemon, sliced
Mix together the lemonade, orange juice, pineapple juice, and nectar and chill.
When ready to serve drinks, add the ginger ale. Garnish with lemon slices.
4th of July Holiday Punch
6 c Orange juice
20 oz Frozen strawberries in syrup
2 c Cranberry juice cocktail
3 c Ginger ale
Blend together the orange juice, strawberries, and cranberry juice cocktail.
Add ginger ale immediately before serving drinks.
Makes 18 servings.
Alcoholic
4th Of July Cocktail
1 1/2 ounce vodka
1/2 ounce triple sec
1/2 ounce sweet & sour
1/2 ounce blue curacao
1 dash grenadine
Mix all ingredients, except grenadine, in a shaker and chill. Serve in a martini glass. Add grenadine.
4th of July Red, White and Blue Bomb
1 ounce rum
2 ounces pina colada mix
1 cup crushed ice
2 ounces red grenadine
1/2 ounce blue curacao
Maraschino cherry for garnish
Orange slice for garnish
Pour rum, pina colada mix and ice into blender, then blend. Pour grenadine into a 16-ounce hurricane glass. Add the blended pina colada mix on top. Then pour the curacao over top. Garnish with cherry and orange slice.
is almost here! Time for fireworks and barbecuing with family and friends!
There are some great recipes in the Holiday folder.I'll be posting more here.
Feel free to post your own, please!!
