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.

Fudge Bars with Pecan Crumble

Fudge Bars with Pecan Crumble

10 T. butter
1/2 c. sugar
1 egg yolk
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans, toasted
10 oz. bittersweet chocolate, chopped
1 (14 oz.) can sweetened condensed milk

Bring the butter to room temperature.  In a bowl, beat the butter, sugar and egg yolk with an electric mixer until smooth.  Add the flour, baking powder and salt and beat at low speed until thoroughly combined, about 2 minutes.  Using your hands, knead once or twice to bring the dough together.

Preheat the oven to 350 degrees if using a glass or light colored pan.  Preheat to 325 degrees if using a dark colored pan.  Butter a 9" square baking pan.  Pat three-fourths of the dough into the baking pan.  In a bowl, beat the pecans into the remaining dough.  Crumble the pecan mixture on a plate.  Refrigerate the crust and the topping for 10 minutes.

In a saucepan, combine the chocolate and condensed milk and stir over low heat until melted and very thick, about 3 minutes.  Spread the chocolate filling over the dough in the pan.  Scatter the pecan crumble over the chocolate.  Bake in the lower third of the oven for 40 - 45 minutes or until the top is golden.  Let cool completely.  Cut into bars and serve.

Ham Breakfast Braids

 Ham Breakfast Braids

4 oz. cream cheese

1/2 c. milk

8 eggs

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. snipped fresh chives

1 T. butter

2 (8 oz.) packages refrigerated crescent dough sheets

2 T. Dijon mustard

2 c. finely chopped ham

1 c. shredded cheddar cheese

Set the cream cheese out to soften.  Preheat the oven to 375 degrees.  Line an extra-large baking sheet with parchment paper.

Beat the cream cheese with a bowl with an electric mixer for 1 minutes.  Gradually beat in the milk until smooth.  Beat in the eggs, chives, salt and pepper.  Melt the butter in a large skillet over medium heat.  Add the egg mixture, cook, stirring until the eggs are scrambled and nearly cook through.

Unroll 1 dough sheet onto half of the prepared baking sheet with the short side of the dough closest to you.  Cut 12 horizontal slits on each of the outer two-thirds of the dough, leaving the center one-third uncut.  Spread 1 tablespoon of mustard along the center of the dough.  Top with half of the chopped ham, half of the egg mixture and half of the cheese.  Crisscross the dough flaps over the filling to form a braid shape.  Repeat with the remaining dough and fillings.

Bake until golden brown, 20 to 25 minutes.  

Bacon Horseradish Dip

 Bacon Horseradish Dip

1 c. sour cream

1/2 c. mayonnaise

3 T. prepared horseradish

1/2 tsp. garlic salt

1/4 tsp. onion powder

1/4 tsp. black pepper

1 (2.5 oz.) bag cooked real bacon pieces (reserve 1 tablespoon to put on top when serving)

Add all the ingredients to a bowl and mix well.  Cover and refrigerate for at least 30 minutes before serving.

Sprinkle the reserved bacon pieces on top before serving.

Instead of buying the precooked real bacon pieces, you can cook 8-10 slices of bacon, drained well and crumbled.

Serve with dip with potato chips, fresh cut veggies or French fries.  You can also use this to top baked potatoes.

                                                

BBQ Meatloaf

 

BBQ Meatloaf

Ingredients

• 1 1/2 lb. ground beef
• 1/2 c. dry breadcrumbs
• 1/2 c. chopped onion
• 1/3 c. barbecue sauce divided
• 1 T. prepared mustard
• 1 1/2 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 large egg

Instructions

• Preheat the oven to 350 degrees. Spray a broiler pan with cooking spray.
• Combine the beef, breadcrumbs, onion, mustard, chili powder, garlic powder, salt, pepper, egg and 1 tablespoon of the barbecue sauce in a large bowl.
• Shape the meat mixture into a 9” x 5” loaf on the broiler pan. Spread the remaining barbecue sauce over the top of the meat loaf. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees internally. Let stand for 10 minutes. Cut into slices.

Even better if you have a Traeger to cook this!

Peppered Bacon Snack Mix

 

Peppered Bacon Snack Mix

Ingredients

• 3 c. crisp hexagon or square cereal

• 1 c. small pretzel twists

• 1/2 c. honey roasted peanuts

• 1/2 c. small cheese crackers

• 3 T. butter

• 1 T. brown sugar

• 1/8 tsp. cayenne pepper

• 1/4 tsp. chili powder

• 1 tsp. freshly ground black pepper

• 6 slices precooked packaged bacon

Instructions

1. In a 13" x 9" nonstick pan, combine cereal, pretzels, peanuts and crackers.

2. In a small saucepan, combine butter, brown sugar, cayenne and chili powder. Cook and stir over medium heat until sugar dissolves. Drizzle over cereal mixture. Stir until evenly coated.

3. Bake mixture at 350 degrees for 20 minutes, stirring every 5 minutes.

4. Place bacon on a paper towel lined plate. Sprinkle with pepper and press the pepper into the bacon. Cover with another paper towel and microwave until crisp. Cut the bacon with kitchen scissors into small pieces. Add into the cereal mixture. Stir and cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Pretzel Chicken Bites

Pretzel Chicken Bites

1 pound boneless chicken breast, cut into bite-size pieces
1/4 c. flour
Salt and pepper
1 egg
1/4 c. Dijon mustard
1/4 c. honey
1 c. crushed pretzels (I used 1/2 c. plain and 1/2 c. jalapeno pretzels)

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.
In a large bowl, season the flour with salt and pepper.  Toss the chicken in the flour mixture.  In a small bowl, whisk the egg, mustard and honey.  Dip the chicken in egg then roll in pretzels.  Bake at 425 degrees until cooked, about 15 minutes, turning once.  Serve with additional honey-mustard mixture for dipping.

You can experiment with different flavors of pretzels if you like.

You can crush the pretzels in a plastic bag using a rolling pin or give them a spin in the food processor but be careful not to over-crush them.

Denver Omelet Pie

 Denver Omelet Pie

6 eggs

1/2 tsp. onion powder

1/2 tsp. dried thyme

1/2 tsp. salt

1/8 tsp. pepper

3 c. frozen shredded hash browns potatoes, thawed

1 c. shredded Swiss cheese

1/2 c. diced fully cooked ham

1/2 c. chopped green pepper

Thaw the hashbrowns.  

In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9 inch pie plate. Bake at 350 degrees for 40 - 45 minutes or until a knife inserted near the center comes out clean.

 

Cannoli Dip

Cannoli Dip

3/4 c. ricotta cheese
1 (8 oz.) pkg. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
2/3 c. mini chocolate chips
Sugar cones, graham crackers or vanilla wafers

Bring the cream cheese to room temperature.  In a medium bowl, combine the ricotta cheese, cream cheese and powdered sugar with a mixer at low speed.  Increase the speed and mix until creamy.  Add the vanilla and mix just until combined.  Stir in the mini chocolate chips.  Serve as a dip with broken up sugar cones, graham crackers and/or vanilla wafers.

Chocolate Caramel Cashew Bars

Chocolate Caramel Cashew Bars

1 roll (18 oz.) refrigerated chocolate chip cookie dough
1 pkg. (11.5 oz.) semi-sweet chocolate chips
1 container (16 oz.) caramel apple dip
3 c. crisp rice cereal
1 1/4 c. chopped cashews

Preheat the oven to 375 degrees.  Cut the cookie dough in half crosswise then cut each section in half lengthwise.  Press the dough in the bottom of an ungreased 13" x 9" pan.  Bake 10 - 14 minutes or until light golden brown.  Cool for 15 minutes.
In a 3 quart saucepan, place 1 c. chocolate chips and 1 c. caramel dip.  Cook over medium heat, stirring constantly, until melted and smooth.  Remove from heat.  Add cereal and cashews.  Spread this mixture over the cooled crust.
In a small saucepan, place the remaining 1 c. chocolate chips and 1/2 c. caramel dip.  Cook over medium heat, stirring constantly, until melted and smooth.  Spread over the cereal mixture.  Refrigerate until set.  Cut into bars.

I prefer keeping the bars refrigerated and eating them chilled.

Apricot Poppy Chicken

Apricot Poppy Chicken

2 T. olive oil
1 1/2 pounds boneless skinless chicken breasts or tenders
2 shallots
1/4 c. apple cider vinegar
1 c. chicken broth
1/4 c. apricot preserves
3 T. honey
2 tsp. poppy seeds
1 T. butter

Cut the chicken into chunks. In a large skillet, heat the olive oil over medium high heat. Season the chicken with salt and pepper and cooked in the skillet until browned. Thinly slice the shallots. Add the shallots to the chicken and cook for three minutes. Add the vinegar and cook until slightly reduced. Add the chicken broth, apricot preserves, honey and poppyseeds and simmer over medium low heat, stirring. Stir in butter and serve.

Serve over rice or boiled new potatoes.

Jambalaya

 

Jambalaya

Ingredients

• 3/4 lb. andouille sausage

• 1 large boneless skinless chicken breast

• 2 bell peppers

• 1 large onion

• 2 c. chicken broth

• 1 30 oz. can diced tomatoes

• 1 T. minced garlic

• 2 T. Cajun seasoning

• 1/2 tsp. salt

• 1/2 tsp. ground pepper

• 1 1/2 c. uncooked brown or white rice

• 1/2 lb. uncooked shrimp peeled and deveined

Instructions

1. Slice sausage into 1/4 inch thick slices. Remove the tails from the shrimp. Chop chicken into 1” pieces. Dice the green peppers and onion.

2. Add the sausage, chicken, bell peppers, onion, chicken broth, tomatoes, minced garlic, Cajun seasoning, salt and pepper to a slow cooker. Cover and cook for 3 to 4 hours on low. Stir in the rice and cook another 1 - 2 hours until the rice is tender.

3. About 20 minutes before serving, add the shrimp and cook for another 15-20 minutes. Stir and serve hot.

Notes

If you don’t care for one of the proteins in this dish, just leave it out and add more of another protein. If you want it spicier, add 1 or 2 diced jalapeños with the green peppers.