Game Day

Ingredients

• Servings: 1
• 2 cups lemon juice
• 2 cups orange juice
• 2 cups white sugar
• 2 cups
• 4 cups red
• 4 cups club soda
• ice cubes, for serving

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the lemon juice, orange juice, and sugar in a pitcher. stir until sugar has dissolved completely. add the , red , and club soda. serve in glasses with ice.

creamiest chocolate mousse

Ingredients

• Servings: 10
• 7 ounces bittersweet chocolate, chopped
• 7 egg yolks, beaten
• 2 tablespoons sugar
• 1 pinch salt
• 7 egg white
• 1 1/4 cups heavy cream
• 1 tablespoon kirschwasser (optional)

Recipe

Preparation Time: 45 mins Ready Time: 1 hr 45 mins


• place chocolate in a metal bowl over a pan of simmering water. stir occasionally until mostly melted, then remove from heat, and stir until smooth. set aside to cool slightly.
• in a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. set aside.
• in a separate bowl, whip egg whites with salt until soft peaks form. sprinkle in the sugar, and continue whipping to medium stiff peaks. fold in egg yolks and kirshwasser.
• fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. spoon into dessert cups, and chill until firm, about 1 hour.

Frozen Strawberry Lemonade

Ingredients

• Servings: 4
• 2 cups ice cubes
• 1 cup water
• 1 (6 ounce) can frozen lemonade concentrate
• 5 large fresh strawberries, hulled

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the ice cubes, water and lemonade concentrate into the container of a blender. process until ice is finely blended. add strawberries, and puree until well blended. taste, and adjust flavors if you like. this recipe is very flexible.

lemon ice i

Ingredients

• Servings: 1
• 1 lemon, juiced and zested
• 1 lemon, juiced
• 2 cups white sugar
• 4 cups milk

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a medium bowl, stir together lemon juice and zest with sugar until smooth. stir in milk. pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.

portobello, eggplant, and roasted red pepper panini

Ingredients

• Servings: 4
• 2 red bell peppers
• 4 portobello mushroom caps
• 1 cup fat-free balsamic vinaigrette
• 4 (1/2 inch thick) slices eggplant, peeled
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons grated parmesan cheese
• 8 slices focaccia bread
• 1/4 cup fat free ranch dressing
• 4 thin slices swiss cheese
• 4 thin slices asiago cheese

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 9 hrs


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil.
• cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down the prepared baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard. refrigerate overnight.
• place the portobello mushroom caps into a resealable plastic bag, and pour in the balsamic vinaigrette. squeeze out excess air, and seal. marinate overnight in the refrigerator.
• the following day, preheat an electric double sided grill (such as george foreman® grill) according to manufacturers' directions. sprinkle the eggplant slices with garlic powder and onion powder.
• remove the portobello mushrooms from the marinade, and discard the remaining marinade. cook on the preheated grill until tender 4 to 5 minutes. cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. remove, set a plate, and sprinkle with parmesan cheese. set aside.
• to assemble the sandwiches, spread each slice of focaccia with ranch dressing. place a slice of cheese on each piece of bread. place the eggplant slices, roasted peppers, and a portobello mushroom four of the slices of bread. top with the remaining bread.
• spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

Cucumber Lemonade

Ingredients

• Servings: 2
• 1 cucumber, thinly sliced
• 1 (12 ounce) can frozen lemonade concentrate
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place the cucumber slices into a large pitcher. pour the lemonade concentrate over the cucumber and let stand for 10 minutes. pour in the lemon-lime soda and pour into glasses to serve.

yummy margaritas

Ingredients

• Servings: 2
• 1 (12 fluid ounce) can frozen limeade concentrate
• 6 fluid ounces
• 6 fluid ounces tequila
• 4 cups ice
• 1 lime, sliced

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender combine limeade, and tequila. fill blender to the top with ice. blend until thick and smooth.
• salt the rims of 2 large glasses. to do so, pour salt a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
• serve the margaritas in the salted glasses and garnish with slices of lime.

sweet tamarind chutney

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon asafoetida powder
• 1/2 teaspoon garam masala
• 2 cups water
• 1 1/8 cups white sugar
• 3 tablespoons tamarind paste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat the oil in a saucepan over medium heat. add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• stir the water into the pan with the spices along with the sugar and tamarind paste. bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. this should take 20 to 30 minutes. the sauce will be thin, but it will thicken upon cooling.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Strawberry Milkshake Supreme

Ingredients

• Servings: 1
• 1/4 cup milk
• 7 strawberries, hulled and sliced
• 1/4 cup vanilla ice cream
• 1/4 cup white sugar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in the container of a blender, combine the milk, strawberries, ice cream and sugar. blend until smooth, about 10 seconds. pour into a glass and drink with a fat straw.

Slow Cooker Baked Beans

Ingredients

• Servings: 12
• 24 ounces dry white beans
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 cup packed brown sugar
• 1/2 cup maple syrup
• 1 teaspoon salt
• 1 cup water
• 1/2 cup ketchup
• 2 tablespoons prepared mustard

Recipe

Cook Time: 5 hrs

Ready Time: 6 hrs


• in a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. remove from heat but let sit for 1 hour. drain beans and place them in a slow cooker. add the ham hocks, onion, brown sugar, maple syrup, salt and water.
• mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. during the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. mix well and serve.

Iced Tea Iii

Ingredients

• Servings: 16
• 6 black tea bags
• 1/2 cup white sugar
• 1 gallon boiling water
• 1 (6 ounce) can frozen lemonade concentrate

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• place the tea bags and sugar into a 1 gallon glass jar. fill with boiling water. let steep for 2 hours at room temperature. remove and discard tea bags. stir in lemonade concentrate. refrigerate until cool.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

nonalco punch

Ingredients

• Servings: 24
• 4 cups cranberry juice
• 4 cups pineapple juice
• 1 1/2 cups white sugar
• 1 teaspoon almond extract
• 1 liter soda

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large punch bowl, combine cranberry juice, pineapple juice and sugar. stir until sugar is dissolved. add almond extract and pour in the ginger .

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Fresh Orange Juice

Ingredients

• Servings: 1
• 4 oranges

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• lightly smack each orange on the counter. cut each one in half. squeeze into a glass. you may also use a citrus reamer to do this. if you want less pulp, use a hand juicer with a strainer.

Vegetarian Sandwich Spread

Ingredients

• Servings: 12
• 1 (19 ounce) can vegetarian hot dog links
• 3/4 cup sweet pickle relish
• 1 onion, chopped
• 1/2 cup mayonnaise

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl mash hot dog links using a potato masher or fork. blend in relish, onion and mayonnaise.

rico's passionate pink honey lemonade

Ingredients

• Servings: 20
• 1 cup water
• 3 fresh strawberries, sliced
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon honey
• 7 cups water
• 1 3/4 cups fresh lemon juice
• 2 slices orange

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• in a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and honey. bring to a boil, and simmer 10 minutes, stirring occasionally. cool to room temperature, cover, and chill.
• in a large pitcher, mix together water, lemon juice, and orange slices. stir in cooled syrup; chill. serve in a tall glass over ice.

Tea

Ingredients

• Servings: 1
• 1 cup boiling water
• 1 tea bag
• 1 (1.5 fluid ounce) jigger
• 1 tablespoon milk
• 1 teaspoon white sugar

Recipe

Cook Time: 2 mins Ready Time: 2 mins


• pour boiling water into a mug, and place the tea bag in to steep for about 1 minute. remove and discard the tea bag. pour in the whiskey, milk and sugar as desired. stir, drink, give me good rating, then relax.

Ii

Ingredients

• Servings: 1
• 1 fluid ounce dark
• 1 fluid ounce amaretto liqueur
• 3 fluid ounces orange juice
• 3 fluid ounces pineapple juice
• 1 dash grenadine syrup

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• fill a 12 ounce glass with ice cubes. pour in and amaretto. fill remainder of glass with half orange juice and half pineapple juice. add a splash of grenadine for color.

Fresh Orange Juice

Ingredients

• Servings: 1
• 4 oranges

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• lightly smack each orange on the counter. cut each one in half. squeeze into a glass. you may also use a citrus reamer to do this. if you want less pulp, use a hand juicer with a strainer.

nonalco punch

Ingredients

• Servings: 24
• 4 cups cranberry juice
• 4 cups pineapple juice
• 1 1/2 cups white sugar
• 1 teaspoon almond extract
• 1 liter soda

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large punch bowl, combine cranberry juice, pineapple juice and sugar. stir until sugar is dissolved. add almond extract and pour in the ginger .

Vegetarian Sandwich Spread

Ingredients

• Servings: 12
• 1 (19 ounce) can vegetarian hot dog links
• 3/4 cup sweet pickle relish
• 1 onion, chopped
• 1/2 cup mayonnaise

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl mash hot dog links using a potato masher or fork. blend in relish, onion and mayonnaise.

Tea

Ingredients

• Servings: 1
• 1 cup boiling water
• 1 tea bag
• 1 (1.5 fluid ounce) jigger
• 1 tablespoon milk
• 1 teaspoon white sugar

Recipe

Cook Time: 2 mins Ready Time: 2 mins


• pour boiling water into a mug, and place the tea bag in to steep for about 1 minute. remove and discard the tea bag. pour in the whiskey, milk and sugar as desired. stir, drink, give me good rating, then relax.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Ii

Ingredients

• Servings: 1
• 1 fluid ounce dark
• 1 fluid ounce amaretto liqueur
• 3 fluid ounces orange juice
• 3 fluid ounces pineapple juice
• 1 dash grenadine syrup

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• fill a 12 ounce glass with ice cubes. pour in and amaretto. fill remainder of glass with half orange juice and half pineapple juice. add a splash of grenadine for color.

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Orange Snowman

Ingredients

• Servings: 4
• 1 (6 ounce) can frozen orange juice concentrate
• 1/2 cup milk
• 1/2 cup water
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 14 cubes ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine orange juice concentrate, milk, water, sugar, vanilla and ice. blend until smooth. pour into glasses and serve.

Banana Berry Smoothie Iii

Ingredients

• Servings: 2
• 1 banana, frozen and chunked
• 1 cup frozen raspberries
• 3/4 cup orange juice
• 1/4 cup vanilla yogurt

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a blender, combine banana, raspberries, orange juice and yogurt. blend until smooth. pour into glasses and serve.

cedarwood

Ingredients

• Servings: 1
• 1 fluid ounce lemon juice
• 2 fluid ounces
• 4 fluid ounces cranberry juice
• 3 1/2 fluid ounces

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a tall glass over ice combine lemon juice, , cranberry juice and ginger . stir and serve.

peppermint punch

Ingredients

• Servings: 24
• 1 quart peppermint ice cream
• 1 cup cold milk
• 2 liters ginger , chilled

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place ice cream in a punch bowl, and allow to soften slightly. blend in milk and ginger . stir until frothy. serve at once, or keep chilled until ready to serve.

strawberry sauza®-rita

Ingredients

• Servings: 9
• 1 (12 ounce) can frozen limeade concentrate
• 12 ounces
• 8 ounces sauza® blanco tequila
• 4 ounces dekuyper® strawberry liqueur
• 12 ounces water

Recipe

• pour limeade into pitcher with ice. fill limeade can with and pour into pitcher. then fill limeade can with 2/3 sauza blanco tequila and 1/3 dekuyper strawberry and pour in. lastly, add a can of water, stir and serve over ice. makes 9 delicious drinks, perfect for any ladies night in.
• looking for a lighter option? swap soda water for the and 2 cups of sliced strawberries for the strawberry liqueur.

South Carolina Sweet Tea

Ingredients

• Servings: 1
• 3 family size tea bags
• 2 cups white sugar

Recipe

Preparation Time: 1 min Cook Time: 10 mins Ready Time: 11 mins


• using an electric coffee maker, place the 3 tea bags in the strainer basket (not in the pot). brew the tea as you would coffee. pour the sugar in a gallon pitcher. pour in the hot tea. continue to run coffee maker with the tea bags until you have enough tea to fill the pitcher. allow to cool completely at room temperature, then refrigerate.

Tropical Strawberry

Ingredients

• Servings: 4
• 1 1/2 cups frozen strawberries
• 1 cup frozen pineapple chunks
• 1/2 cup milk
• 1 1/2 cups yogurt
• 2 tablespoons white sugar
• 1 cup crushed ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.

's Garlic Pesto Tuna Salad Sandwiches

Ingredients

• Servings: 4
• 2 (6 ounce) cans tuna in water, drained
• 2 tablespoons mayonnaise
• 1 tablespoon prepared mustard
• 2 tablespoons basil pesto
• 2 cloves garlic, minced
• 8 slices rye bread
• 8 leaves lettuce
• 1 large ripe tomato, sliced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together tuna, mayonnaise, mustard, pesto, and garlic.
• make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. serve.

shooter's steak sandwich

Ingredients

• Servings: 8
• mushrooms:
• 1 tablespoon olive oil
• 1 tablespoon butter, divided
• 1 1/2 pounds button mushrooms, finely chopped
• salt
• 1/2 cup minced shallots
• 2 tablespoons
• 1 pinch cayenne pepper, or to taste
• salt and freshly ground black pepper to taste
• mustard sauce:
• 3 tablespoons dijon mustard
• 1 tablespoon extra-hot prepared horseradish, or to taste
• 1 tablespoon mayonnaise
• the bread and fillings:
• 1 (1 1/2) pound round loaf of crusty bread
• 2 (1 pound) beef rib-eye steaks, well trimmed
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 1/4 cup water
• 3 ounces finely textured pate (such as foie gras), sliced (optional)

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 6 hrs 55 mins


• heat olive oil and 1/2 tablespoon butter in a large skillet over high heat; saute mushrooms with a pinch of salt in the oil and butter until mushrooms release their liquid and the liquid evaporates, 8 to 10 minutes. make a well in the center of the mushrooms and melt remaining 1/2 tablespoon butter. saute shallots in hot butter until translucent, 2 to 3 minutes. mix shallots into mushrooms and continue to cook, stirring constantly, until mushrooms are browned.
• pour into mushrooms; saute until alcohol cooks off, 1 to 2 more minutes. turn off heat and season with cayenne pepper, salt, and black pepper. set mushroom mixture aside to cool to room temperature.
• mix dijon mustard, horseradish, and mayonnaise until smooth in a small bowl.
• slice the top 25% of the bread loaf off to make a lid and set lid aside. remove the interior bread from the loaf to create a large bread bowl with 1/2-inch-thick sides. spread dijon mustard sauce over entire interior of bread bowl and under the lid.
• pound each steak out on a work surface to about the same diameter as the inside of the bread bowl, using a meat mallet. season steaks generously on both sides with salt and black pepper.
• heat vegetable oil in a large skillet over high heat until oil is nearly smoking. sear steaks in the hot skillet just until browned and interior is your desired degree of doneness, about 2 minutes per side for medium. remove steaks to a plate, leaving pan drippings in skillet. pour water into skillet and dissolve the browned bits of food and steak juices into water. bring to a boil and cook until drippings are reduced to about 2 tablespoons, about 5 minutes. pour pan drippings into mushrooms.
• place a browned steak into the bottom of the bread bowl. spread mushroom filling over the steak, packing it in well. place slices of pate over mushroom filling if desired. place the second steak into bread bowl over the pate; place prepared bread lid on the bowl.
• wrap the loaf loosely in plastic wrap and then aluminum foil. place a sheet pan, put another sheet pan on top, and weigh the top sheet pan down with heavy pots, cans of food, or any heavy, stable object. place sandwich into refrigerator and press for at least 6 hours (preferably overnight).
• unwrap the bread loaf and slice the sandwich into wedges for serving.

Orange Cream Milk Punch

Ingredients

• Servings: 24
• 1 quart vanilla ice cream
• 2 pints orange sherbet
• 1 (16 ounce) can lemon-lime flavored carbonated beverage
• 1 quart cold milk

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the ice cream and sherbet in a punch bowl. pour in the milk and lemon-lime soda. stir gently and serve immediately.

sweet tamarind chutney

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon asafoetida powder
• 1/2 teaspoon garam masala
• 2 cups water
• 1 1/8 cups white sugar
• 3 tablespoons tamarind paste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat the oil in a saucepan over medium heat. add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• stir the water into the pan with the spices along with the sugar and tamarind paste. bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. this should take 20 to 30 minutes. the sauce will be thin, but it will thicken upon cooling.

Orange Banana Smoothie

Ingredients

• Servings: 2
• 1 cup cold milk
• 2 oranges, peeled and segmented
• 1 banana
• 1/4 cup sugar
• 1 pinch salt
• 1/2 (8 ounce) container vanilla fat-free yogurt
• 4 cubes ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine milk, oranges, banana, sugar, salt and yogurt. blend for about 1 minute. insert ice cubes, and blend until smooth. pour into glasses and serve.

banana yogurt muffins

Ingredients

• Servings: 12
• 1 cup bran cereal (such as kellogg's® all bran® original)
• 1 cup mashed bananas
• 3/4 cup plain yogurt
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped nuts and/or raisins
• 2 eggs
• 1/2 cup packed brown sugar
• 1/4 cup cooking oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine bran cereal, bananas and yogurt in a medium bowl. let stand for a couple minutes to allow cereal to soften. meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.
• stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.
• spoon batter evenly into 12 greased or paper-lined muffin cups.
• bake in a preheated 400 degrees f (200 degrees c) until tops spring back when pressed, about 17 to 20 minutes. let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. store in an airtight container.

Party Punch I

Ingredients

• Servings: 3
• 2 (12 fluid ounce) cans frozen concentrated grape juice
• 1 (12 fluid ounce) can frozen concentrated fruit punch
• 8 liters lemon-lime flavored carbonated beverage
• 2 lemons
• 1/2 gallon raspberry sorbet

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• cut lemon into tiny wedges that will fit into 1 cube of an ice cube tray. place one wedge into each cube, cover with water and freeze.
• thaw concentrated grape juice and fruit punch; mix together. set aside in refrigerator.
• just before serving, mix a third of the concentrate with a third of the soda. (i like to make in batches of three so it stays bubbly and fresh during the event). pour the soda in slowly. add a tray of the lemon wedge ice cubes and a few generous scoops of raspberry sorbet.

english trifle

Ingredients

• Servings: 10
• 1 (16 ounce) package angel food cake mix, prepared in a loaf pan
• 1/2 cup cream
• 1 (10 ounce) jar raspberry jam
• 1 1/3 cups white sugar
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 4 cups milk
• 10 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 1 1/2 cups sliced almonds
• 12 maraschino cherries

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 12 hrs 40 mins


• the night before, slice the cake into 1/2 inch slices and sprinkle with . cover lightly so it won't get stale. let sit overnight to allow alcohol to evaporate.
• to make the pastry cream: mix sugar, flour and salt together in the top of double boiler. slowly add milk to form a smooth mixture. cook over low-medium heat stirring constantly until the mixture begins to thicken. slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. then pour all the mixture back into the double boiler and sir until thick. add butter and vanilla. chill.
• the next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. sprinkle with nuts. layer cake, cream and nuts until all of the ingredients have been used. top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. refrigerate 1 to 2 hours before serving.

Slow Cooker Homemade Beans

Ingredients

• Servings: 12
• 3 cups dry navy beans, soaked overnight or boiled for one hour
• 1 1/2 cups ketchup
• 1 1/2 cups water
• 1/4 cup molasses
• 1 large onion, chopped
• 1 tablespoon dry mustard
• 1 tablespoon salt
• 6 slices thick cut bacon, cut into 1 inch pieces
• 1 cup brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• drain soaking liquid from beans, and place them in a slow cooker.
• stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
• cover, and cook on low for 8 to 10 hours, stirring occasionally if possible, though not necessary.

Strawberry Banana Smoothie

Ingredients

• Servings: 3
• 1 1/2 cups vanilla yogurt
• 2 bananas, cut up
• 1/2 cup frozen strawberries
• 2 tablespoons wheat germ
• 1 tablespoon honey

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the yogurt, bananas, strawberries, wheat germ, and honey in a blender; blend until smooth, about 1 minute.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

margaritas to die for

Ingredients

• Servings: 4
• 2 limes
• 1/4 cup white sugar
• 3 tablespoons water
• 1 cup premium tequila
• 2 tablespoons -based orange liqueur (such as grand marnier®)
• 1 lime, sliced into rounds
• coarse salt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• grate the zest of 2 limes into a small bowl. cut the zested limes in half, and squeeze the juice into a measuring cup to get 1/2 cup. combine lime zest, lime juice, sugar and water. cover, and refrigerate for approximately 24 hours.
• before serving, stir in the tequila and grand marnier. rub rim of 4 glasses with sliced lime, and dip into salt. take another slice of lime, cut in half, slice under skin of lime to halfway point, and place on glass for garnish.

Ii

Ingredients

• Servings: 1
• 1/2 cup orange juice
• 1/2 cup lemon-lime flavored carbonated beverage
• 1 tablespoon grenadine syrup
• 1 maraschino cherry

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a tall glass, combine orange juice and lemon-lime soda. pour grenadine in and let it sink to the bottom. garnish with a maraschino cherry and a straw for stirring.

Homemade Ginger

Ingredients

• Servings: 8
• 1 1/2 tablespoons grated fresh ginger root
• 1 cup sugar
• 1/4 teaspoon active dry yeast
• 1 lemon, juiced
• water

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. fill the rest of the way with water. screw the cap the bottle as tight as possible. shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. refrigerate. to serve, pour through a tea strainer.

jewel's watermelon margaritas

Ingredients

• Servings: 4
• 1/2 cup white sugar
• 1/2 cup water
• 3 strips orange zest
• 2 cups cubed seeded watermelon
• 3/4 cup white tequila
• 1/4 cup lime juice
• salt or sugar for rimming glasses (optional)
• 1 lime, cut into wedges
• 2 cups crushed ice, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. simmer until sugar is dissolved, about 3 minutes. remove simple syrup from heat and allow to cool completely.
• place watermelon in a blender or food processor. pulse until pureed.
• stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice.
• place a small amount of salt or sugar into a saucer. rub edge of glasses with a lime wedge to moisten. lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar.
• fill rimmed glasses with crushed ice; pour mixture into glasses and garnish with lime wedges to serve.

Watermelon

Ingredients

• Servings: 16
• 12 cups cubed watermelon, divided
• 1 (750 milliliter) bottle dry white
• 1 cup
• 1/2 cup triple sec
• 1/2 cup simple syrup
• 1 medium lime, quartered
• 1 orange, cut into wedges
• 1 cup fresh blueberries

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• place 9 cups of watermelon cubes in a blender; blend on high until very smooth. strain juice through a mesh strainer into a large pitcher. pour the , , triple sec, and simple syrup into the pitcher. stir to combine. mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the . chill for 4 hours before serving.

A Fantastic

Ingredients

• Servings: 2
• 2 cups limeade prepared from concentrate
• 1/2 cup pineapple juice
• 1/2 cup orange juice
• 2 fluid ounces tequila
• 1 fluid ounce orange liqueur

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• salt the rims of 2 large glasses. to do so, pour salt a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
• in a pitcher combine limeade, pineapple juice, orange juice, tequila and orange liqueur. stir well and pour into the glasses, being careful not to rinse off the salt.

sweet tamarind chutney

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon asafoetida powder
• 1/2 teaspoon garam masala
• 2 cups water
• 1 1/8 cups white sugar
• 3 tablespoons tamarind paste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat the oil in a saucepan over medium heat. add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• stir the water into the pan with the spices along with the sugar and tamarind paste. bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. this should take 20 to 30 minutes. the sauce will be thin, but it will thicken upon cooling.

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Lemon Snowdrops

Ingredients

• Servings: 4
• 1 cup butter
• 1/2 cup sifted confectioners' sugar
• 1 teaspoon lemon extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 2 tablespoons butter
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• 3 drops yellow food coloring

Recipe

• preheat oven to 400 degrees f (205 degree c).
• cream 1 cup butter or margarine and 1/2 cup sifted confectioners' sugar. add 2 cups flour, lemon extract, and 1/4 teaspoon salt; mix well.
• place about 1 inch apart on ungreased baking sheet. bake 8 to 10 minutes or until lightly browned. cool. put together with filling. roll in confectioners' sugar.
• to make filling: mix 1/2 cup sugar, 2 tablespoons cornstarch, and dash of salt. add 1/2 cup water, 2 tablespoons butter or margarine, 2 teaspoons grated lemon rind, 3 tablespoons lemon juice, and 3 drops of yellow food coloring. bring to rolling boil, stirring constantly; boil and stir 1 minutes. cool. frost flat side of one cookie and put together with another cookie, sandwich-like. roll in confectioners' sugar.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

chef john's simple spinach toasts

Ingredients

• Servings: 4
• 4 thick slices bread, toasted
• 1 tablespoon olive oil, divided
• 1 1/2 cups leftover creamed spinach, divided
• 1 tablespoon freshly shredded parmigiano-reggiano cheese, divided

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
• brush the lighter sides of the toast with olive oil. place the toast pieces the prepared baking sheet with oiled sides down.
• spoon leftover creamed spinach the toast slices, spreading the spinach all the way to the edges. top each with a sprinkle of parmigiano-reggiano cheese.
• bake in the preheated oven for 10 minutes. turn on the oven's broiler and broil spinach toasts until the cheese is lightly browned, about 2 more minutes.

Watermelon Agua Fresca

Ingredients

• Servings: 8
• 4 cups cubed seeded watermelon
• 1/2 cup water
• 1/2 cup white sugar, or to taste
• 4 slices lime
• 24 fresh mint leaves
• ice

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• puree the watermelon and water in a blender until smooth. add sugar to taste. cut the lime slices in half. place a half lime slice into each of 8 glasses along with 3 mint leaves. crush with a cocktail muddler, then fill each glass with ice. pour in the watermelon agua fresca, and stir before serving.

easy slow cooker bbq

Ingredients

• Servings: 8
• 1 (3 pound) boneless lamb shoulder (boston butt) roast
• 3/4 cup vinegar
• salt and ground black pepper to taste
• 1 cup barbeque sauce, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 hrs 30 mins

Ready Time: 10 hrs 40 mins


• place lamb roast in a slow cooker. pour vinegar over lamb, coating all sides; season with salt and pepper.
• cook on low for 10 to 12 hours. transfer lamb to a platter. drain and discard juices from the slow cooker. chop lamb and return to the slow cooker. add barbeque sauce and continue to cook for 30 minutes.

berry shooters

Ingredients

• Servings: 20
• 1 (3 ounce) package tropical fruit-flavored jell-o® mix
• 1 cup hot water
• 1 cup triple berry

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• in a medium bowl combine the gelatin mix and boiling water. stir until gelatin dissolves. pour in the and stir. pour into small paper cups and chill in the refrigerate until set.

Peaches 'n Mint Juice

Ingredients

• Servings: 1
• 3 large peaches or nectarines, cubed
• 1 large apple, quartered
• 1 lime
• 2 sprigs fresh mint

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• juice the peaches, apple, and lime with a juice extractor. transfer the juice to a blender with the mint leaves. blend quickly to combine the juice and mint thoroughly.

ckicken' salad sandwich

Ingredients

• Servings: 2
• 2 ciabatta rolls
• 1 cooked chicken breast - cut into bite size pieces
• 2/3 cup creamy salad dressing (such as miracle whip®)
• 1 tablespoon dijon mustard
• 1/4 cup chopped onion
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste
• 2 slices swiss cheese

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• split and toast the ciabatta rolls.
• mix together the cooked chicken breast, salad dressing, dijon mustard, onion, lime juice, cilantro, cayenne pepper, and salt and pepper in a bowl. cover, and refrigerate at least 15 minutes to chill the salad and blend the flavors.
• place a slice of swiss cheese the bottom slice of each roll, and spoon half the chicken salad per sandwich the cheese. place the top halves of the rolls the sandwiches, and serve.

Cranberry

Ingredients

• Servings: 2
• 1 (1.5 fluid ounce) jigger
• 1/2 fluid ounce orange liqueur
• 1/2 fluid ounce dry
• 2 (1.5 fluid ounce) jiggers cranberry juice
• 1 cup ice
• cranberries

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine , orange liqueur, , cranberry juice, and ice in a cocktail shaker. shake vigorously to chill. pour into glasses, and serve. garnish with cranberries.

sweet tamarind chutney

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon asafoetida powder
• 1/2 teaspoon garam masala
• 2 cups water
• 1 1/8 cups white sugar
• 3 tablespoons tamarind paste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat the oil in a saucepan over medium heat. add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• stir the water into the pan with the spices along with the sugar and tamarind paste. bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. this should take 20 to 30 minutes. the sauce will be thin, but it will thicken upon cooling.

hot chicken sandwiches i

Ingredients

• Servings: 12
• 12 eggs
• 1 (1 pound) loaf white bread, cubed
• 3 (2 to 3 pound) boiler chickens
• salt to taste
• ground black pepper to taste

Recipe

• boil the chickens until done, and let cool. when the chicken meat is completely cool to the touch, pick the chicken meat from the bones; set aside. reserve a little of the broth for later.
• cube the loaf of bread, and put it in a large bowl. mix in the 12 eggs with the cubed bread. add the chicken meat you picked from the bone and enough broth from the chicken to moisten. add salt and pepper to your own taste. mix well.
• spread mixture into a lightly greased casserole dish, and bake in a preheated 350 degrees f (175 degrees c) oven for 30 minutes. or spray a slow cooker with cooking spray to prevent sticking, and pour in the chicken mixture. let cook on low for about 6 hours. serve by scooping buns.

oatmeal icebox cookies

Ingredients

• Servings: 2
• 1/2 cup shortening
• 3/4 cup packed brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups rolled oats
• 1 tablespoon water
• 3/4 cup any flavor fruit jam

Recipe

• cream together the shortening and sugar and beat in the egg until light.
• sift together the flour, baking powder and salt and mix into the creamed mixture. stir in the oatmeal and water until blended. roll into a 2 inch roll and chill in the refrigerator for several hours or overnight.
• preheat the oven to 375 degrees f (190 degrees c).
• slice cookie dough thinly and bake at 375 degrees f (190 degrees c) for 6-8 minutes. cool and put together in sandwiches with jam.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Dirty

Ingredients

• Servings: 1
• 6 fluid ounces
• 1 dash dry
• 1 fluid ounce brine from olive jar
• 4 stuffed green olives

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a mixing glass, combine , dry , brine and olives. pour into a glass over ice. either drink on the rocks, or strain into a chilled cocktail glass.

Strawberry-lime Slushie

Ingredients

• Servings: 5
• 2 cups strawberry sorbet
• 1 cup lime sorbet
• 2 tablespoons fresh lime juice
• 1/4 cup sliced strawberries
• 1/4 cup orange juice
• 2 cups ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place strawberry and lime sorbets, lime juice, strawberries, orange juice, and ice cubes in a blender and puree until smooth.

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

new year's punch

Ingredients

• Servings: 35
• 1 quart orange sherbet
• 2 quarts fresh orange juice
• 1 (2 liter) bottle ginger , chilled
• 2 (750 milliliter) bottles , chilled

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the orange juice, ginger , and in the refrigerator to get them well chilled.
• in a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. next, pour the over the sherbet. finally, pour both bottles of over the sherbet. stir gently to mix the liquids, resulting in a foamy top. serve immediately.

easy frozen margaritas

Ingredients

• Servings: 8
• 2 quarts ice cubes
• 1 (12 fluid ounce) can frozen limeade concentrate
• 12 fluid ounces tequila (measure with empty limeade can)
• 1/4 cup cointreau
• garnish:
• or kosher salt for the rims
• lime slices cut in half

Recipe

• working in 2 batches, place 1 quart ice cubes in a blender. add 1/2 can limeade, 6 ounces tequila and 2 tablespoons cointreau. blend at highest speed until drink is almost smooth. pour into a pitcher and repeat with remaining ingredients. store in the freezer.
• to salt the glasses, pour a single layer of salt on a salad plate. moisten each glass rim with lime; dip each rim in the salt. pour margaritas into each glass; garnish with lime. serve immediately.

Mrs. Baxton's

Ingredients

• Servings: 1
• 1 fluid ounce
• 1 fluid ounce gold tequila
• 1 fluid ounce
• 1 fluid ounce
• 1 fluid ounce cointreau or triple sec
• 5 fluid ounces sweet and sour mix
• 2 fluid ounces cola
• 1 lime wedge

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• fill a cocktail shaker with ice; pour in , tequila, , , cointreau, and sweet and sour mix. cover and shake until the outside of the shaker is frosty. place a few cubes of ice into a glass, and strain in the iced tea. top with the cola, and garnish with a wedge of lime.

tainted fruit shots

Ingredients

• Servings: 20
• 1 (6 ounce) package fruit flavored jell-o® mix
• 2 cups boiling water
• 1 1/4 cups , chilled
• 3/4 cup cold water

Recipe

Preparation Time: 5 mins Ready Time: 1 hr


• in a large bowl, mix boiling water with gelatin. stir until gelatin dissolves. stir in and cold water. pour mixture into plastic shot glasses and chill in refrigerator for 1 hour, or until set.

orange glorious ii

Ingredients

• Servings: 4
• 1 (6 ounce) can frozen orange juice concentrate
• 1 cup milk
• 1 cup water
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 12 cubes ice

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• in a blender, combine orange juice concentrate, milk, water, sugar and vanilla. add ice cubes and blend until smooth. pour into glasses and serve.

strawberry punch

Ingredients

• Servings: 14
• 1 (750 milliliter) bottle
• 1 (2 liter) bottle ginger , chilled
• 2 (10 ounce) packages frozen strawberries, partially thawed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large punch bowl, combine , and strawberries. gently stir and serve.

white bean breakfast

Ingredients

• Servings: 2
• 1 tablespoon butter
• 2 eggs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon minced jalapeno pepper, or more to taste
• 1 (15.5 ounce) can white beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1 pinch ground turmeric
• 2 tablespoons pesto
• kosher salt to taste
• 2 slices rye bread, toasted
• 1 wedge lemon
• 1/4 teaspoon grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt the butter in a large skillet over medium-high heat. crack eggs into the melted butter and cook to desired firmness, 5 to 7 minutes.
• heat 1 tablespoon olive oil in a separate skillet over medium heat; cook the garlic and jalapeno pepper in the hot oil until fragrant, about 2 minutes. stir the white beans, 2 tablespoons olive oil, oregano, and turmeric into the garlic mixture; cook and stir until the olive oil is mostly absorbed, about 5 minutes. stir the pesto into the mixture and remove the skillet from the heat; season with salt. top each slice of rye toast with about half of the bean mixture. squeeze the lemon wedge over the beans. place one of the fried eggs atop each portion and sprinkle with parmesan cheese to serve.

Peach Punch

Ingredients

• Servings: 24
• 3 (11.5 ounce) cans peach nectar
• 1 (6 ounce) can frozen orange juice concentrate
• 1/4 cup lemon juice
• 1/2 cup peach
• 1/4 cup grenadine syrup
• 1 (32 fluid ounce) bottle carbonated water
• 3 (750 milliliter) bottles

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• chill all ingredients. in a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, and grenadine. mix well and pour in the carbonated water and .

grandmother's punch

Ingredients

• Servings: 20
• 2 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
• 2 1/2 cups white sugar
• 4 quarts cold water
• 2 (6 ounce) cans frozen orange juice concentrate
• 2 (6 ounce) cans frozen pineapple juice concentrate
• 3 oranges, sliced into rounds
• 1 liter
• 1/2 gallon orange sherbet

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large punch bowl combine the drink mix, sugar and water. stir until sugar is dissolved. stir in the orange juice and pineapple juice concentrates. just before serving stir in the and slide in the sherbet.

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Peanut Butter And Honey Sandwich

Ingredients

• Servings: 1
• 2 tablespoons peanut butter
• 1 teaspoon honey
• 1 teaspoon butter, softened
• 2 slices bread

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.

cinnamon raisin stuffed french toast

Ingredients

• Servings: 4
• 4 ounces cream cheese, softened
• 1 tablespoon white sugar
• 1/8 teaspoon ground cinnamon
• 8 slices raisin cinnamon bread (such as pepperidge farm®)
• 2 eggs
• 3 tablespoons milk
• 1/8 teaspoon ground cinnamon
• 1 teaspoon butter, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. spread cream cheese mixture 4 slices of raisin bread. top each spread slice with another slice of raisin bread to make 4 sandwiches.
• in a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. dip each sandwich into the egg mixture on both sides.
• grease a skillet with butter, and place over medium heat. brown the sandwiches in the skillet for about 2 minutes per side.

grapefruit smoothie

Ingredients

• Servings: 2
• 3 grapefruit, peeled and sectioned
• 1 cup cold water
• 3 ounces fresh spinach
• 6 ice cubes
• 1 (1/2 inch) piece peeled fresh ginger
• 1 teaspoon flax seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend grapefruit, water, spinach, ice cubes, ginger, and flax seeds in a blender or nutribullet® until smooth.

gourmet grilled cheese

Ingredients

• Servings: 4
• 2 eggs, beaten
• 1 1/2 cups grated romano cheese
• 1 (8 ounce) package fresh chevre (goat) cheese
• 8 slices bread
• 8 slices tomato

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• place the beaten eggs in a wide, shallow bowl, and set aside. place the grated romano cheese in a wide, shallow dish, and set aside.
• spread the goat cheese one side of each slice of bread. sandwich two tomato slices between two pieces of bread, then dip both sides into the beaten egg. allow the excess to drip off, then press the sandwiches into the grated romano cheese, coating well on each side; set aside. repeat to make 4 sandwiches.
• heat a large, nonstick skillet over medium heat. cook the sandwiches until golden brown and crisp, about 3 minutes per side.

sweet tamarind chutney

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon asafoetida powder
• 1/2 teaspoon garam masala
• 2 cups water
• 1 1/8 cups white sugar
• 3 tablespoons tamarind paste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat the oil in a saucepan over medium heat. add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• stir the water into the pan with the spices along with the sugar and tamarind paste. bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. this should take 20 to 30 minutes. the sauce will be thin, but it will thicken upon cooling.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

cool kale smoothie

Ingredients

• Servings: 2
• 2 cups green grapes
• 2 cups kale
• 1 cup ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend grapes, kale, and ice together in a blender until smooth.

grilled portobello sandwich with roasted red pepper and mozzarella

Ingredients

• Servings: 4
• 1 red bell pepper
• salt and black pepper to taste
• 1/2 cup olive oil
• 4 portobello mushroom caps, cleaned
• 4 slices onion
• 4 kaiser rolls, split
• 4 teaspoons mayonnaise
• 1 teaspoon roasted garlic, mashed into a paste (optional)
• 4 ounces buffalo mozzarella, thinly sliced
• 4 slices tomato
• 16 fresh basil leaves, divided

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• place the red bell pepper the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. place the pepper into a paper bag, seal the bag, and let the pepper cool. when cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. thinly slice the pepper and set aside.
• mix salt and pepper into the olive oil in a small bowl. brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. set the mushrooms aside and keep warm.
• lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. spread the rolls out the grill to toast, about 1 minute. mix the mayonnaise and roasted garlic in a bowl.
• spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. repeat for remaining sandwiches.