HOT MAPLE CIDER COCKTAIL

This is the perfect drink after an amazing holiday feast with dessert or for those cold winter evenings by the fire place.

Maple Cider
1.5 oz Crown Royal Maple Finished Whisky
2 oz hot Apple or Peach cider
1 splash(es) hot water]
Butter
Cinnamon Stick

How To Mix

• Mix all ingredients in a coffee mug.
• Garnish with a half pat of butter & cinnamon stick

Recipe courtesy of thebar.com

SPICED CRANBERRY SAUCE WITH CHARDONNAY AND ORANGE ZEST

Spiced Cranberry Sauce with Chardonnay & Orange Zest (serves 8-10)

• 10 ounces (about 3 cups) fresh or frozen cranberries
• 1 cup dry chardonnay
• 1/3 cup sugar
• 1 teaspoon orange zest
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

In a small pot, combine cranberries, chardonnay, sugar, zest, ginger and nutmeg, cover and simmer for 15 minutes. Using a potato masher or whisk, mash sauce until most of the cranberries pop. Cook, uncovered, until thickened, about 15 minutes more. Serve hot or room temperature.

Courtesy of wholefoodsmarket.com

SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS

Savory Cheese, Cranberry & Herb Mini Muffins (makes 30-26)

• 1/4 cup canola oil
• 1/2 cup chopped green onions
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• Generous pinch of cayenne
• 1/2 cup dried cranberries
• 1 cup grated sharp cheddar cheese
• 1 egg, beaten
• 1 cup low-fat milk

Preheat oven to 400°F. 

In a saucepan, heat oil over medium heat. Add green onions, thyme, oregano and sage. Cook for 2 minutes, until fragrant. Remove from heat and set aside. 

In a mixing bowl, combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese. Set aside. In a second bowl, whisk together egg and milk. Add green onion mixture, including all of the oil, and whisk well.

Fold the flour mixture into the egg and milk mixture, mixing until just combined. Scoop batter into lightly greased mini-muffin tins. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.

Courtesy of wholefoodsmarket.com

Green Fig Canapé

This fig canapé recipe is so very easy to make, which is absolutely perfect for entertaining. They serve as appetizers for a dinner party or hors d'oeuvres for a cocktail gathering. They look fancy, taste delicious and make for great conversation makers. Follow these few quick steps and you will have your guests applauding your gourmet skills.

Green Fig Canapé (serves 4-6)
9 Fresh Ripe Green Figs
1/4lb Bleu Cheese 
3Tbsp Extra Virgin Olive Oil
2Tbsp Balsamic Vinegar

Rinse and dry figs. Cut figs in half {place 3-4 pieces on a small plate for individual servings or place uniformly on a platter for hors d'oeuvres style}. Top with small crumbled pieces of bleu cheese. Drizzle with olive oil & balsamic vinegar.  

Serve and enjoy!!


Recipe courtesy of California Gardens

TEQUILA FUEGO SHOOTER

Tequila Fuego Shooter (Serves one)


1 1/2 oz premium tequila
1 teaspoon hot chile sauce
1 teaspoon lime juice
1 dash onion powder
1 lime wedge
kosher salt
1 jalapeño ring


Use lime wedge to moisten 1/2 the brim of the shooter glass. Dip the moistened brim in salt. In a shaker or a glass, mix the lime juice, tequila, onion powder and hot chile sauce. Blend well. Pour the mixture into the shot glass and garnish the edge with a jalapeño ring.


Follow the shot with the lime wedge.

Traditional Mexican flavors highlight your favorite premium tequila in this spicy shot. Enjoy!!


Recipe Courtesy of about.com

TEQUILA TWIST SHOOTERS

Tequila Twist (makes 5-6 shooters)



Ice for shaker
6 oz. tequila
1 cup (8 oz) orange juice
1 oz fresh lime juice
finely grated rind from 1/2 of a lime
sugar
5 strawberries or orange wedge



Place 5-6 large shot glasses in the freezer until frosty. Use a lime wedge to moisten the rim of each
glass and dip the rim in a small plateful of sugar.


In a shaker combine tequila, orange juice, lime juice and lime rind. Shake vigorously for 10-20
seconds until ingredients are incorporated. Let it sit for about a minute to allow the lime rind to
flavor the mixture. Add ice to shaker, shake again to cool and then pour into each glass. Garnish
each glass with a strawberry (optional to use an orange slice to garnish)


Recipe courtesy of about.com

TACO LASAGNA

Taco Lasagna (serves 9)

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend



In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.


Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.



Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.


Recipe courtesy of tasteofhome.com

COLICO CORN CAKES

Calico Corn Cakes (serves 3-4)

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa



In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large  bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.


Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa. 


Recipe courtesy of tasteofhome.com

CHEESE-STUFFED JALAPEÑOS

Cheese-Stuffed Jalapeños (makes 30)

8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits



Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.


Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. 


Recipe courtesy of tasteofhome.com

BLACK BEAN QUESADILLAS

Black Bean Quesadillas (makes 5)

1 medium sweet yellow pepper, chopped
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon canola oil
2 medium tomatoes, chopped
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (6 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese





In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain.


Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling.



Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.


Recipe courtes of tasteofhome.com 

NYC SALTY PRETZELS

One of the things I miss about home is the wonderful street corner pretzels, if you enjoy pretzels as much as I do or if you just want to try them, here is a fun and easy recipe so you can have them right in your neck of the woods. 

New York Pretzel ( serves 8 large pretzels)

• 1 tbsp sugar
• 1 (1/4-oz) package active dry yeast (2 1/2 tsp)
• 3 3/4 to 4 cups all-purpose flour
• 1 tbsp table salt
• 1 1/2 cups water 
• 1 large egg, lightly beaten
• 2 tsp pretzel salt*

• Parchment paper

Brown mustard - optional 

Stir together sugar, yeast, and  water - lukewarm  (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.

Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

*Available at King Arthur Flour (800-827-6836).  If not available you can substitute with kosher salt.

Chef's notes: ~ Dough can be mixed and kneaded in a standing electric mixer fitted with dough hook.

 ~ Pretzels are best the day they are made. (When they are kept overnight, salt may dissolve and may get harder  than desired)

Grab your favorite refreshments and enjoy the amazing taste of a warm salty New York Pretzel!!

Above all, make sure you have fun with it, 

you can make it in any shape you'd like. Remember, 

they don't necessarily need to look pretty, they HAVE TO BE TASTY!!

HAVE FUN!!

BAKED CHICKEN WINGS

Baked Chicken Wings (serves 6-8)

24 chicken wings (about 4 pounds)

½ cup hot sauce

1 teaspoon garlic salt

¾ tsp onion salt

½ tsp pepper

¼ tsp cayenne pepper

¼ tsp jalapeño powder

½ tsp smoked paprika

4 tbsp olive oil  

Blue cheese dressing – store bought is fine (I prefer ranch)

Sprinkle with parsley for garnish

In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.

When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.

Heat oven to 450 degrees F.  Bake 15 minutes, turn over and bake for an additional 15 minutes.

Place dressing in dipping dish, serve with celery and/or carrot sticks.