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.

Freeze Pop Slushees

 

Freeze Pop Slushees

Ingredients

• 2 Tubes Frozen ice pop
• 1/4 Cup Ice

Optional (Adult Version)

• 1 oz Alcohol (e.g. flavored vodka, rum, etc.)

Instructions

• In a blender, combine all ingredients until slushee consistency. 

Mango Peach Sangria

 

Mango Peach Sangria

Ingredients

• 1 750 ml white wine
• 1/2 c. peach schnapps
• 1 c. mango nectar
• 1/2 orange juiced
• 1/2 orange sliced
• 1 peach sliced

Instructions

• Combine wine, schnapps, mango nectar, orange juice, orange slices and peach slices in a large pitcher.  Stir.  Refrigerate for a few hours.  Serve.

Turkey Brine

 

Turkey Brine

Ingredients

• 1 gallon water
• 1/2 c. kosher salt
• 1/4 c. brown sugar
• 1 orange cut into wedges
• 5 bay leaves
• 1 T. whole peppercorns

Instructions

• In a large stockpot, heat the water, salt and brown sugar over high heat until the salt and sugar dissolve.
• Add the orange wedges, bay leaves and peppercorns to the stockpot and bring to a boil. Then turn off the heat and allow the mixture to come to room temperature.
• Put the turkey in a large zip lock bag with the brine adding additional water if needed to submerge the turkey. Refrigerate the brining turkey for 12 to 24 hours before cooking.
• Thoroughly drain the turkey and pat it dry before cooking.

Salted Nut Bars

 3 c. flour

1 1/2 c. brown sugar, packed
1 c. unsalted butter at room temperature
1 tsp. salt
4 c. salted mixed nuts
3/4 c. corn syrup
3 T. unsalted butter
1 1/2 c. butterscotch chips

Preheat the oven to 350 degrees.
In a large bowl, use a mixer at low speed to combine the flour, sugar, butter and salt until crumbly. Pat into an ungreased 13″ x 18″ baking pan. Bake for 10 to 12 minutes until lightly browned. Remove from the oven and sprinkle the nuts evenly over the crust. Set aside.
In a small saucepan, combine the corn syrup, butter and butterscotch chips. Place over medium heat and cook while stirring until the mixture boils. Boil for 2 minutes. Pour over the nuts and return the pan to the oven for another 10 to 12 minutes, until the top is golden brown and bubbly. Remove from the oven. Cool on a wire rack for an hour. Loosen the edges and turn the pan upside down on wax paper. Cut into 1″ x 2″ bars. Store in a covered container.

Makes 6 dozen small bars. You can freeze extras to enjoy later.

Lobster Mac ‘n Cheese Bites

Lobster Mac ‘n Cheese Bites

2 Lobster tails

1/2 lb Small shell pasta

2 Tbl Butter

2 Tbl All purpose flour

1 Cup Whole milk

4 oz Brie cheese

4 oz Havarti (can substitute Monterrey Jack)

1. Preheat oven to 400 degrees.  Bring a large pot of water to boil then add a small handful of salt.
2. Add lobster tails to boiling water and cook for 5-6 minutes or until the shell is bright red and the flesh is white.  Note:  using the same water to cook the lobster and the pasta helps to reinforce the lobster flavor.
3. While the lobster meat cools, cook the pasta 1 minute less than package directions (approximately 6-7 minutes).  Drain pasta and set aside.
4. In a medium sauce pan, melt the butter and then whisk in the flour over medium heat.  Cook for 2-3 minutes, stirring constantly.  Slowly add the milk, whisking constantly to avoid lumps.
5. Bring the mixture (known as a bechamel) to a boil then reduce heat to low.  Stir in the Brie and havarti cheese.
6. Chop up the cooled lobster meat into bite sized pieces and add to a mixing bowl with the drained pasta.  Stir in the cheese sauce and toss together gently to avoid breaking up the pieces of lobster.  Season to taste with salt and pepper.
7. Scoop the mixture into a muffin tin and bake until the top is golden brown.  Allow to cool 10-15 minutes to allow the muffins to set before removing from the pan.

High Heel Cupcakes

High Heel Cupcakes

Cupcakes
Graham crackers
Frosting
Rolled wafer cookies
Sprinkles

 There doesn’t have to be in the cooking required for this one unless you want to make the cupcakes. This is a really fun project to do with young kids.

Frost the top of the cupcakes.
Cut the graham crackers to  make them narrower at one end.  Frost the graham crackers.   Insert the wide end of the graham cracker into the cupcake.   Attach the rolled wafer cookie to the bottom of the narrow end of the graham cracker using frosting.
Decorate with sprinkles.