Peach Mango White Sangria

Peach Mango White Sangria

1/3 c. sugar
1/3 c. water
3/4 c. Peach Schnapps
1 bottle Viognier or other white wine
1 chopped mango
2 peaches, cut into thin wedges

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.  Add the remaining ingredients to the pitcher, stir and serve.

Cashew Cranberry Energy Balls

 

Cashew Cranberry Energy Balls

Ingredients

• 1 c. oatmeal
• 3 T. chopped cashews
• 3 T. chopped dried cranberries
• 1/2 c. peanut butter
• 1/4 c. honey

Instructions

• Combine the oatmeal, cashews and cranberries. Add the peanut butter and honey. Refrigerate for 30 minutes. Then roll into 1” balls. Refrigerate for 3 days or freeze for up to 1 month.

Pear Pecan Cheese Ball

 

Pear Pecan Cheese Ball

Ingredients

• 8 oz. cream cheese
• 1 1/4 c. shredded extra-sharp white cheddar
• 1 firm ripe pear
• 1 tsp. dried minced shallot or 2 T. finely chopped chives
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 c. finely chopped toasted pecans
• 2 T. finely chopped chives

Instructions

• Bring the cream cheese to room temperature.
• Finely dice the pear.
• Stir together the cream cheese, shredded cheese, pear, dried shallot, salt and pepper.
• Coat a large piece of plastic wrap with cooking spray.  Scoop the cheese mixture onto it.  Using the plastic wrap, form the cheese mixture into a ball, then completely wrap in plastic.  Refrigerate for at least 1 hour and up to 2 days.
• Just before serving, combine the pecans and the chives on a plate.  Roll the cheese ball in the mixture, pressing to adhere on all sides.
• Serve with crackers and celery sticks.

Coconut Lime Soda

 

Coconut Lime Soda

Ingredients

• 2 oz Coconut Cream Kind used for piña coladas
• 2 oz Lime juice Fresh
• 8 oz Club soda

Instructions

• In the bottom of a glass, combine the lime juice and coconut cream. Top with the club soda and combine gently.  

Ranch Taco Chicken Salad

 

Ranch Taco Chicken Salad

Ingredients

• 1 lb. boneless skinless chicken breasts
• 1 T. canola oil
• 1 T. chili powder
• 16 oz. salad greens
• 1/2 c. salsa
• 1/2 c. ranch dressing
• 1 c. shredded cheddar cheese
• 1/2 c. crushed tortilla chips

Instructions

• Slice the chicken and sprinkle with chili powder. Add the oil to a skillet over medium-high heat. Add the chicken to the skillet and cook for 8 minutes or until the chicken is cooked.  Let the chicken cool slightly. Toss the chicken mixture, salad greens, salsa, dressing and cheese in a large bowl. Sprinkle crushed tortilla chips over the top. Serve immediately.
• Note: Use a rotisserie chicken to make this salad with no cooking required!   Just cut up the rotisserie chicken and sprinkle it with the chili powder. 

Pineapple Electrolyte Drink

Pineapple Electrolyte Drink

A tropical twist on your normal sports drink. Great for rehydration after workouts or the morning after one too many cocktails. 

Ingredients

• 4 oz. Coconut water
• 3 oz. Pineapple juice
• 1 oz. Lime juice Fresh
• 1 tsp. Himalayan pink sea salt

Instructions

• Stir or shake together all ingredients until the salt has dissolved. Can be served over ice or even made into popsicles.

 

Nancy J.'s Ham Puffs

 

Nancy J.’s Ham Puffs

Ingredients

• 2 eggs
• 1/2 c. chopped ham
• 1/2 c. shredded Swiss cheese
• 1 T. dried minced onion
• 1/4 tsp. mustard
• 1 tube crescent rolls

Instructions

• Roll out the crescent roll dough.  Pinch the seams together.  Cut the dough into 8 squares.  Lightly press into greased muffin tins.  Mix eggs, ham, cheese, onion and mustard.  Spoon the mixture into the dough cups.  Bake at 325 degrees for 10 - 15 minutes or until the egg is no longer runny on top.