Jamaican Jerk Grilled Wings

These Jerk wings are so tasty, and you can make them as mild or spicy as you like based on the type of peppers you use, the spiciness of the seasoning you use, etc.  They are also great to make ahead of time and keep in the freezer to defrost and throw on the grill whenever the mood suits you.

Ingredients:
2 1/2lb chicken wings
1 Tbl dry Jerk Seasoning (mild or spicy depending on your preference)
1 Tbl Jamaican curry powder (mild or spicy depending on your preference)
1 Tbl Creole Seasoning
Jamaican Marinade:
   -1/4 cup olive oil
   -2 Tbl jerk seasoning (dry or wet - mild or spicy depending on your preference)
   -1/4 cup orange juice
   -2 Tbl soy sauce
   -1/4 cup rice wine vinegar
   -1 Tbl dark Jamaican rum
   -Juice of one lime (2 Tbl if using bottled juice)
   -1 scotch bonnet, habanero, or long hot finger pepper seeded (again, depending on the level of spiciness)
   -2 cloves garlic
   -1/2 cup red onion (about 1/2 medium onion)
   -2 green onions chopped
   -1/2 tsp Creole seasoning

Place the pepper, garlic, and onions into a food processor to mince.  Add remaining marinade ingredients and pulse to combine throughly.  Pour marinade over the wings and place in the fridge for 24 hours (the longer they marinate, the more flavorful they will be).

Preheat oven to 350*.
Take wings out of fridge, remove from marinade, pat dry and place in a large bowl.
Sprinkle the dry jerk seasoning, curry powder and creole seasoning over the wings. 
Toss wings to coat evenly and then place on a baking sheet.
Bake wings for 20-25 minutes.
Remove from oven and place in fridge to chill (or bag them and put them in freezer to be used later).

Preheat grill to medium heat.
Remove wings from fridge (make sure they are chilled completely as this will help prevent flare ups on the grill).
Cook on each side about 4-5 minutes until the skin is nice and crispy and browned (but not burned).

You can serve with Scotch Bonnet Pepper Sauce for people who want them even spicier, or even toss them in your favorite wing sauce to give them a mix flavor.  Personally I just love them straight off the grill!

Ham and Swiss Mac n Cheese

                          Ham and Swiss Mac n Cheese

 Ingredients:
1 1/2 cups milk
1 12 oz can evaporated milk
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp to prevent curdling
3 large eggs
1/2 tsp salt
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked), cooled to room temp to prevent curdling
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
1 cup diced ham
1 Tbl Paprika
8 oz shredded Swiss cheese
8 oz shredded fontina cheese
1/4 cup bread crumbs toasted in pan with olive oil
 

 Whisk together milks, cooled butter, eggs and seasonings until combined and smooth.

Add Swiss, fontina, ham and cooled macaroni.
Stir together to coat the pasta.


 Sprinkle the parm on top and cover
Cook on LOW 2 1/2 hours (ok to keep on warm an addtl 1/2 hr but no more or it may curdle).





 Sprinkle toasted bread crumbs on top and serve.

Chicken Primavera Alfredo Lasagna

                       Chicken Primavera Alfredo Lasagna

Ingredients:
12 cooked lasagna noodles
2 jars Alfredo sauce
1/2 head finely chopped broccoli (about 2large stalks)
1/2 head finely chopped cauliflower
3 carrots shredded
2 boneless chicken breasts cut into 1" cubes
1 8 oz container ricotta cheese
2 bags shredded mozzarella cheese
1 cup grated Parmesan cheese
2tbl Italian seasoning
Salt 
Pepper
Olive oil

Heat 2 Tbl olive oil over medium high heat in a large pan
Season chicken cubes with salt and pepper
Cook chicken cubes in pan (about 5 minutes each side) until golden brown on the outside and thoroughly cooked inside.
While chicken is cooking, steam cauliflower until very tender.

Put cooked cauliflower in a medium bowl and mash until very fine.
Add ricotta cheese, Parmesan cheese and italian seasoning to cauliflower and mix well.




 
Take cooked chicken and dice into small pieces.
Place chicken into a medium bowl and add broccoli, carrots, and 1 jar of Alfredo sauce, mixing well.





Preheat oven to 350*
In a 13x9 baking pan, pour half of the second jar of Alfredo sauce at the bottom, spreading it around to throughly cover the bottom of the pan. Place 3 lasagna noodles along the bottom.





Spoon 1/3 of the ricotta mixture on top of the noodles, spreading it out to cover noodles
Spoon 1/3 of the chicken mixture on top of the ricotta mixture, spreading it out to cover the noodles.
Sprinkle 1/3 of one of the bags of mozzarella on top of the chicken. Place 3 more lasagna noodles on top and repeat the layers of ricotta, chicken and mozzarella. Repeat above step.

Place last 3 noodles on top, then pour remaining Alfredo sauce on top.  Sprinkle entire second bag of mozzarella cheese on top.  





 

Cover with foil and bake 40 minutes.
Remove from oven, remove foil and then bake an additional 10 minutes until cheese is bubbly and sides are golden brown.
Let cool 5 minutes then serve.

St Patrick's Day Green Candied Popcorn Recipe

Green Candied Popcorn

 

4 quarts popped corn
1 1/2 Cups sugar
1/2 Cup light corn syrup
2 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cream of tartar (optional, does make mixture slightly more creamy)
1/4 teaspoon vanilla (or for a flavored candied popcorn, substitute for liquid flavoring, like lime)
1 teaspoon baking soda
green food coloring (I used about 1/8 teaspoon Wilton paste color in Kelly Green)
In heavy saucepan on medium heat melt butter then add sugar, corn syrup, cream of tartar and salt. Increase temperature to medium high and bring mixture to a boil, stirring constantly to dissolve sugar. Once mixture boils, add in food coloring and stop stirring. Boil for 5 minutes (Do not stir). Mixture should be about 250-260 degrees. Remove from heat and carefully stir in vanilla and baking soda. Working quickly and while mixture is foamy, pour mixture over popped corn and gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet (lined with parchment paper or sprayed with cooking spray) and bake at 200° F for 1 hour, stirring every 15 minutes.

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Chicken and Dumplings

Whenever we are having company from out of town, it's pretty much a guarantee I will receive a phone call prior to them coming "making sure" that I planned on making this for dinner at least one night. Honestly, I think some of our friends only visit for this meal. So, at the risk of never having company again, I decided to share this recipe. Just so you know in advance, the dumplings are the fluffy dumplings (like they should be) not the noodle like ones I seem to find in restaurants (I mean really, if I wanted chicken and noodles, I'd order chicken and noodles). I usually serve this over white rice (jasmine) and it can serve 8 (yet in my house I'm lucky if it serves me since my husband and son try to eat it all).

Chicken and dumplings

3 1/2-4 1/2 lbs chicken parts (usually 1 cut up fryer chicken will do)
4 Tbl butter
1 large onion chopped
1/2 cup all purpose flour
2 cups hot water
1 3/4 cups chicken stock
4 medium carrots peeled and cut into 1" chunks (or 1 cup baby carrots)
3 medium celery stalks cut into 1" chunks
1/2 tsp thyme
1 tsp salt + extra for season
1/2 tsp pepper + extra for seasoning
1/2 cup heavy cream
1 tsp lemon juice
1 1/3 cup Bisquick
1/3 cup milk

Rinse and pat the chicken parts dry.  Remove the skin and sprinkle with salt and pepper to taste.
Melt butter in a 10" deep skillet over medium heat until golden.
Place as many chicken pieces as will fit flat and cook, turning once, until pale golden (about 3-4 minutes each side).  Remove pieces onto a plate and cook the remaining pieces.
Remove the chicken and add the onions to the chicken fat in the pan.
Cook until the onions are tender but not browned, about 5 minutes.
Stir in the flour and cook stirring for about 1 minute.
Remove the pan from the heat and whisk in the hot water and chicken stock.
Place back over high heat and continue to whisk until the mixture comes to a boil.
Add the carrots, celery, thyme, 1 tsp salt and 1/2 tsp pepper.
Return the chicken to the pan with all the accumulated juices bring to a simmer.
Reduce the heat so that the liquid barely bubbles and cover tightly.
Cook until the dark pieces exude clear liquid when pierced with a fork (about 20-30 minutes).
While it is cooking, prep the dumplings by mixing the Bisquick and the milk.
Remove the chicken from the pan and skim off any fat from around the sides.
Stir in the heavy cream, lemon juice, and any additional salt and pepper to taste.
Remove the chicken from the bone, cutting into large pieces, and place back into the pan.
Drop dumpling dough by the Tbl on top of the chicken and allow to simmer for 10 minutes.
Using a large spoon, slowly turn the dumplings over, cover and simmer an additional 10 minutes.
Serve immediately.

Paella with Roasted Cuban Bread

Paella

When I was younger, I helped pay my bills thru the fast paced world of waitressing.  And my favorite restaurant to work in was Bahamas Breeze.  It had such a fun islandy atmosphere and for a chain restaurant, the food was amazing.  When my now-husband would come to visit me, he would always get the Paella.  So when they posted the recipe online, I knew I had to share it with everyone.  Of course, I altered things to make it my own.  It is an easy to make meal, and serves an army (we had enough leftovers for two more meals, so I freeze it to have on a night I am too rushed to cook).  It is great served with Roasted Cuban Bread (recipe below).  They also have lots more recipes posted on their site, so if you love Caribbean inspired food, you should definitely check it out.

Ingredients:
3/4 lb chicken tenderloins, cut into quarters
1/2 lb jumbo shrimp peeled and deveined
1/2 lb fresh jumbo sea scallops
1/2 lb fresh fish cut into 1" chunks (I usually use Mahi, Shark steak or Calamari rings)
4 tsp Creole seasoning (I use Tony Chacheres)
3 tbl extra virgin olive oil
1 3/4 cup chicken stock
5.5 oz package chorizo diced
1 dozen fresh mussels
1/2 cup frozen green peas
1 Vidala onion, diced
1 green pepper, diced
4 Roma tomatoes, diced
16 oz pkg cooked yellow rice
1 tbl fresh cilantro chopped
Fresh cilantro sprigs for garnish

Heat 1 tbl oil over medium high heat in a pan.

Cook onions and peppers until onions are browned and translucent.


 

 

Season the chicken, shrimp, scallops, and fish with the creole seasoning in separate bowls, tossing to coat evenly.
 

  




Heat the 2 tbl olive oil in a large deep sauté pan over medium-high heat.

Add the chicken and cook about 1 minute, so that all sides of the chicken pieces are cooked on the outside.

 Add the fish, scallops, and shrimp and sauté until the chicken is partially cooked.
Add the chicken stock, chorizo, tomatoes, and mussels and cook until the chicken is cooked completely (about 3 minutes).



 



Lower the heat to medium and add the peas, rice, onions, peppers and chopped cilantro.
Stir the ingredients to evenly mix.
Continue to cook and stir the paella until all the chicken stock is absorbed by the rice.

 
Place on a serving platter and garnish with fresh cilantro sprigs.
Serve with Roasted Cuban Bread




Roasted Cuban Bread
Ingredients:
2 large - Vine ripened Beefsteak tomatoes
1¼ cups - Tomato marinade (see recipe below)
1 loaf - Fresh Cuban bread, ¾ pound
6 tbsp - Garlic herb butter (see recipe below)
¼ cup - Fresh grated Parmesan cheese
¼ cup - Fresh basil leaves, sliced crosswise 1/8"
1 sprig - Fresh basil for garnish

Garlic Herb Butter
Ingredients:
4 tbsp Lightly salted butter, softened
2 tbsp Extra virgin olive oil
1 tsp Fresh garlic, minced
½ tsp Fresh thyme leaves
1 tbsp Scallion, sliced 1/8"

Combine all ingredients in a small mixing bowl and mash with a fork until evenly blended. Can be made a day in advance and kept refrigerated.

Tomato Marinade
Ingredients:
½ cup White wine vinegar
¼ cup Fresh orange juice
1 tbsp Fresh Lemon Juice
¼ cup Extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp Fresh garlic, minced
1 tsp Fresh oregano leaves
1 tsp Fresh parsley, chopped
1 tbsp Brown sugar
¼ tsp Salt & black pepper, fresh ground

Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.

Preheat oven to 450º F with rack in the middle of the oven.
Wash tomatoes and remove the core, then cut into ¼" slices. Lay the slices in a glass dish and pour the marinade over them. Set aside while preparing the bread.
Slice bread lengthwise with a serrated knife to create a top and bottom. Spread half of garlic herb butter on the cut surface of each half of the bread.
Place bread, cut side up, on a sheet pan. Place in the oven for 3-4 minutes until the bread is lightly toasted. Remove from oven.
Lift tomato slices from the marinade and drain. Lay slices, slightly overlapping, on the toasted bread. Sprinkle with Parmesan cheese. Return to the oven for 1-2 minutes to just melt the cheese. Remove from oven and transfer to cutting board.
Cut each half loaf, crosswise, into 8 pieces. Sprinkle with sliced basil leaves and arrange on a warm serving platter. Garnish with a fresh sprig of basil.

Cheddar Bacon "Crack" Bread

While getting ready to throw together a last minute holiday party this past weekend, I decided to search my new addiction, Pinterest, to find some new yummies to make for the party. They were all such a success that I promised I would post recipes all week. Some recipes I tweaked (as usual), a couple I left as is, but all I have linked to their originators, because without them my party would not have been as delish!

This first one is a pull apart sourdough bread recipe. It is so very simple to make and was so addictive that after putting 2 whole loafs down on the party table, walking away to get my camera, and coming back, they were already too demolished to take a photo of the finished product. Next time I make it (which will be quite soon as I'm already craving it), I'll make sure to get a photo and add it here. This recipe is thanks to Steph at Plain Chicken.

"Crack" Bread

Ingredients:
1 unsliced loaf of round sourdough bread
8-12 oz extra sharp cheddar cheese block, thinly sliced
3 oz bag real bacon pieces (both Hormel and Oscar Meyer make them...they are in the salad dressing aisle)
1/2 cup (1 stick) butter, melted
1 Tbsp powdered Ranch dressing mix

Preheat the oven to 350*

First (with a very sharp bread knife) cut the bread into strips lengthwise without cutting all the way thru the bottom (remember, this bread stays as one, and pulls apart).


Then, turn the loaf and cut in slices the other way, creating pull apart cubes.

Now take the cheese slices, and tuck them into each cut, basically surrounding each cube with cheddary goodness.

Now take the bacon pieces, and sprinkle them over the top, pushing them into all the cracks and crevices.

Mix together the ranch mix and melted butter, and pour over the top of the bread.

Wrap the entire loaf with foil, and place on a baking sheet.

Bake for 15 minutes, then remove the foil and bake another 10 minutes until the cheese is melted.


Now place your loaf on the table and make sure not to walk away, because by the time you get back, it will have disappeared!

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Caramel Almond Eggnog Custard

Looking to make a super delish dessert using that leftover eggnog from last night's party? Than look no further, as this custard is so decadent people will swear you picked it up from a gourmet restaurant!

Ingredients:
2/3 cup super fine sugar
1 3/4 cups dairy eggnog
3 eggs well beaten
1/8 tsp pumpkin pie spice
1/4 cup thinly sliced roasted almonds

Preheat oven to 325*
In an 8" skillet, cook 1/3 cup sugar over medium-high heat until the sugar begins to melt. Gently shake the skillet as you cook the sugar to evenly distribute the heat (Do not stir at this point).
Reduce heat to low and cook an additional 2 minutes or until the sugar has melted and is golden brown, stirring often with a wooden spoon.
Immediately and carefully pour the caramelized sugar into five 6oz custard cups or fluted molds. Tilt them slightly to coat the bottoms evenly.
Arrange the cups on a 13x9x2 baking pan.
In a medium mixing bowl, combine the eggnog, eggs, remaining 1/3 cup sugar and spice. Beat with a wire whisk until combined but not foamy.
Divide egg mixture evenly into the custard cups.
Pour boiling water into the baking pan around the cups (being careful not to get any into the cups) to a 1" depth around the cups.
Carefully place baking pan with cups into the preheated oven and bake 45-55 minutes or until a knife inserted in the center comes out clean.
Carefully remove the cups from the oven and baking dish, and set to cool on a wire rack.
Cool slightly and then cover with Saran wrap and chill for 4hours.
Gently loosen edges with a knife. Invert a dessert plate over each cup and then carefully tun custard cup and plate over together.
Slowly remove custard cup leaving custard on the plate with the caramel sauce on top.
Sprinkle each with roared almond slices and serve.

Pumpkin Bread Pudding

The first time I made this recipe I thought I was in heaven. I love this time of year because of all the yummy pumpkin infused goodness that comes with it, and this recipe is definitely one of those your family will look forward to each year.

Ingredients:
1 1 to 1 1/4 lb pumpkin
3 1/4 cups milk
1 1/2 cups eggnog
5 eggs, well beaten
3/4 cup packed brown sugar
2 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice
1/3 cup golden raisins
8 cups french bread cut up into 1" cubes
Warm Caramel Sauce (recipe below)

Preheat oven to 350*.
Cut pumpkin into quarters, cleaning out seeds and strings.
Place pumpkin, cut-side down, on a lightly greased baking pan. Bake uncovered for 30 minutes or until almost tender.
Remove peel, cut baked pumpkin into 3/4" cubes.
In a large bowl, stir together milk, eggnog, eggs, sugar, vanilla, and spice. Sprinkle raisins on the bottom of an ungreased 3 quart rectangular baking dish.
Spread bread over raisins.
Pour egg/milk mixture over the bread. Let it sit for 5 minutes, letting the bread saturate slightly.
Carefully stir in the cubed pumpkin.
Bake for 50 minutes or until the pudding is puffy and a toothpick comes out of the center cleanly.
Cool pudding slightly (it will fall in the center, that's okay!) and then drizzle with warm caramel sauce.

Warm Caramel Sauce:
In a saucepan, melt 10 caramel squares with 1/2 cup heavy whipping cream over low heat, stirring constantly until smooth.
Stir in 1/4 tsp crushed anise seed and 1/4 tsp rum flavoring.
Cool slightly before pouring over pudding.

Broccoli Bites

Broccoli Bites

Ingredients:
3 eggs
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded Colby cheese
1 16oz box frozen chopped broccoli, thawed drained and dried
3 tbl bacon pieces (Hormel makes great bacon pieces found in the dressing aisle next to the croutons)
1 tbl diced yellow onion
2 tbl powdered onion ring mix (this can be found at any grocery store, by the bread crumbs, hush puppy mixes, and shake and bake)
Italian bread crumbs
Vegetable oil

Beat eggs with a whisk until well blended.
Place all ingredients (except the bread crumbs) into the bowl  and stir together until throughly combined.
Refrigerate mixture for at least an hour to help bind the mixture, making it easier to handle.
Place bread crumbs in a shallow pan.
Using an ice cream/cookie scooper, scoop about an 1/2oz portion of the mixture and roll in the bread crumbs.  
Place them on a cookie sheet, making sure they don't touch, and refrigerate another hour.
Heat oil to 350* in a deep fryer or deep frying pan (make sure you use enough oil to cover the bites as they cook).
Take bites out of the fridge, and form them into balls.
Roll the balls in the bread crumbs to give a second coat, making sure they are well coated.
Place the bites in a fryer basket or in the pan, making sure they don't touch and stick together.
Fry for 1 minute, then remove and place onto a paper towel to absorb the excess oil.
Serve hot.

Cheddar Biscuits

Cheddar Biscuits

2 cups Bisquick
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup melted butter
1 tsp garlic powder
1 tsp Italian seasoning
Finely grated parmesan cheese (the kind you sprinkle on pizza)

Preheat oven to 350*
Mix together Bisquick, cold water, cheddar cheese, and parsley until smooth.
In a separate bowl, mix together the butter, garlic powder, and Italian seasoning.
Drop heaping spoonfulls onto a greased cookie sheet.
Bake 8-10 minutes until golden brown.
Remove from oven and brush with the butter mixture.
Sprinkle parmesan cheese on top and serve.

Flavored Candied Popcorn

Flavored Candied Popcorn

I remember as a kid, one of my favorite things to get at the fair was candied popcorn.  Mixing the flavors and trying out new ones was all so much fun and tasty too.  So when I stumbled upon this recipe, I had to stifle my screams of joy.  This is such a fun treat to make for your kids, and you can play with the mixtures to color coordinate for holidays too (Think cherry and blueberry for Fourth of July).  So get creative with this and have fun!

Ingredients:
10 cups popped popcorn (if you like Kettle Corn, you can use buttered microwaved popcorn for a salty sweet taste, otherwise just use plain stove or air popped popcorn)
1/2 cup butter
1/2 cup sugar
1 3oz package your choice fruit flavored gelatin powder
1 tsp flavoring (same as gelatin flavor, or get creative and use a coordinating flavor such as coconut flavoring with pineapple gelatin to make Pina Colada popcorn)
1 tbl corn syrup
3 tbl water
Butter for greasing

Preheat oven to 300*
Grease a 1/4 sheet pan or 2 8x12 baking pans
Generously grease with butter a heavy 2 quart saucepan
Distribute popcorn evenly in baking pan and place in oven to keep warm
Heat greased saucepan over medium heat, and combine butter, sugar, gelatin, corn syrup, water, and flavoring.  
Cook until a candy thermometer reads 250*-265* or until a small amount of syrup dropped into cold water forms a rigid ball
Remove popcorn from oven and pour mixture over popcorn, stirring so that it all is evenly coated.
Return popcorn to oven and bake 5 minutes.
Stir again, and bake 5 more minutes.
Remove from oven and pour popcorn out onto a foil covered surface.
Let cool completely and then break into clusters.
This can be stored in a airtight container in a cool dry place (that is, if your kids don't eat it all first)

Cuban Ropa Vieja Recipe

Growing up in Miami, I had the pleasure of learning all there is to know about delicious Cuban food.  But when I moved away to Atlanta (and then Massachusetts), I couldn't find any quality Cuban food anywhere.  Luckily I found this recipe along the way to give me just a taste of what I was missing.  Even now that I have returned to sunny Florida, I still make this as homemade ropa vieja just can't be beat.

Ingredients:
1 Tbl vegetable oil
2 lbs beef flank steak
1 cup beef broth
1 8oz can tomato sauce
1 small vidalia onion, sliced
1 green pepper, seeded and sliced into strips
2 cloves chopped garlic
1 6oz can tomato paste
1 tsp ground cumin
1 tsp chopped fresh cilantro
1 Tbl olive oil
1 Tbl apple cider vinegar
Mojo marinade (I use Badia brand, available in the ethnic aisle in your local grocery store)
Yellow rice
Black beans (see recipe below)

Marinate the steak overnight in the Mojo marinade.
Heat vegetable oil in a large skillet over medium-high heat.
Brown the steak on both sides (about 4 minutes per side).
Transfer steak to a crock pot.
Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil, and vinegar.
Stir until well blended.
Cover and slow cook on High for 4 hours or Low for 10 hours until beef shreds easily.
When ready to serve, shred meat and mix in with the sauce, and serve with rice and beans.

Black beans
Ingredients:
2 cans black beans
1 vidalia onion diced finely
1 green pepper diced finely
2 Tbl minced garlic
2 Tbl chopped black olives
1 tsp chopped fresh cilantro

Mix all ingredients together and place into a small crock pot and cook on Low for 1 hour.
Serve on top of yellow rice.

Strawberry Margarita Parfaits Recipe

Strawberry Margarita Parfaits

Prep Time 35 Minutes

Total Time 2:35 Hrs
Makes 6 serving

1/4

cup fresh lime juice

2

tablespoons orange juice

1

teaspoon unflavored gelatin

1

tablespoon tequila

1

tablespoon orange-flavored liqueur

2

teaspoons grated lime peel

1

(14-oz.) can sweetened condensed milk

1

cup whipping cream, whipped

1

quart (4 cups) fresh strawberries, sliced

1. In medium saucepan, combine lime juice and orange juice. Sprinkle gelatin over top; let stand 1 minute to soften. Heat over low heat until clear and dissolved, stirring occasionally. Cool 5 minutes.
2. Add tequila, liqueur, lime peel and condensed milk to gelatin mixture; mix well. Fold in whipped cream.
3. Rub the outside rims of your glasses with a cut lime and dip each glass lightly into a plate of sugar.
   
4. Divide one-third of the strawberries among individual 10-oz. parfait glasses. Top with half of the tequila mixture. Top with half of the remaining strawberries and all of the remaining tequila mixture. Top with remaining strawberries. Cover glasses with plastic wrap; refrigerate at least 2 hours before serving.
5. Top with an extra dollop of whipped cream sprinkled with grated lime peel. 
   

Ingredient Substitution

If you prefer a nonalcoholic dessert, use 2 tablespoons orange juice in place of the tequila and orange liqueur.

This dessert provides nutrition and great taste, thanks to 2/3 cup strawberries per parfait. Strawberries are an excellent source of vitamin C. They also contain antioxidants that can help maintain healthy cells.

Nutrition Information:

1 Serving (1/6 of Recipe)

• Calories 375
• (Calories from Fat 160),

• Total Fat 18g
• (Saturated Fat 11g,
• Cholesterol 65mg;
• Sodium 100mg;
• Total Carbohydrate 46g
• (Dietary Fiber 2g,
• Sugars 44g),
• Protein 7g;

Percent Daily Value*:

• Vitamin A 14.00%;
• Vitamin C 50.00%;
• Calcium 22.00%;
• Iron 2.00%;

Exchanges:

• 2 1/2 Starch;
• 1/2 Fruit;
• 3 1/2 Fat;

Carbohydrate Choices:

• 3 ;

*Percent Daily Values are based on a 2,000 calorie diet.

Margarita Flan Cake Recipe

Miracle Margarita Flan Cake

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 eggs
3 tablespoons Grand Marnier
1 teaspoon very finely grated orange zest
Vegetable oil cooking spray
1/2 cup cajeta (Mexican caramel sauce) or caramel ice cream topping
1 (18.25 ounce) box butter cake mix, plus ingredients called for on box
1/2 cup Sauza Gold tequila
1 teaspoon very finely grated lime zest
1 cup sweetened flaked coconut

Heat oven to 325 degrees F.

In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Marnier and orange zest together. Set aside.

Generously spray a 12-cup Bundt pan with vegetable-oil spray. Spread the cajeta or caramel sauce in the bottom of the pan. Set aside.

Prepare the cake mix according to the package directions, substituting the 1/2 cup tequila for 1/2 cup of the required water, and adding lime zest. Fold coconut into the cake batter. Pour the batter on top of the cajeta in the pan. Gradually pour the milk mixture over the batter (the milk mixture will sink and the batter will rise).

Bake for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Unmold onto a serving platter. Let cool completely.

Makes 12 to 14 servings.

Per serving: Cal 366 (23% fat) Fat 9 g (5 g sat) Fiber trace Chol 58 mg Sodium 359 mg Carb 58 g Calcium 226 mg

French Toast Bread Pudding Recipe

I've been craving bread pudding lately, and my son has been on a breakfast all day long kick (I swear, the kid goes thru a box of waffles a day!).  So, when I recently bought a box of Farm Rich Cinnamon French Tast Sticks at Sam's Club, it had this recipe on the side.  So I tried it out (with a few modifications of course) and man is it yummy.  In fact,my husband described it tasting like "cinnamon raisin french toast and apple pie had a love child". So here you go (and warning, it is best if you prep it the night before, which actually makes breakfast easy...just pop in the oven and eat!).

Ingredients:
1 cup brown sugar (not packed)
1 16ox box Farm Rich Cinnamon French Toast Sticks
1 cup heavy cream
2 large eggs
1/2 tsp pure vanilla extract
1/2 tsp salt
1/2 cup water
1/4 cup raisins
1 apple diced


Cut the toast sticks into 1 inch pieces.
Layer the bottom of a 9" x 13" baking pan with brown sugar
Sprinkle raisins and apples over the brown sugar
Lay the toast sticks onto the sugar (cinnamon sugar side up)in a single layer.  Press any extra pieces into the sides and corners, filling any gaps.
In a large bowl, whisk together the heavy cream, eggs, vanilla, salt, and water.
Pour mixture over the toast sticks, pressing them down to wet them thoroughly.
Cover and refrigerate overnight.
Preheat oven to 350*
Bake for 30-40 minutes.
Raise temperature on your oven to broil and cook an additional 2-3 minutes to carmelize the sugar.
Remove from the oven and let stand for 10 minutes.
Invert onto a serving plate and dig in!

Baked Pancake & Hash Brown Casserole Recipes

Wow! Things have been so crazy around here lately, that I have completely neglected posting things for everyone, and for this I apologize. But, it has been good crazy, so I'm not too sorry :)

So, to make up for it, here Are two recipes to try out this weekend. They take awhile, but trust me, they are soooooo worth it!

Apple Dutch Baby Pancake

Ingredients:
2 tbl butter
2 eggs
1/2 cup flour
1/2 cup milk
1/4 tsp salt
2 tbl brown sugar
1/4 tsp cinnamon
1 cup thinly sliced granny smith apples

Heat oven to 400*
Melt butter in a 9" pie pan, brushing butter on the sides
Sprinkle brown sugar and cinnamon on top of the melted butter, and then arrange the apple slices on top.
Beat eggs slightly with a whisk
Beat in remaining ingredients until throughly mixed
Pour into pie plate on top of apples
Bake 30-35 minutes or until puffy and deep golden brown
Immediately loosen from pan and turn upside down onto a serving plate
Serve with powdered sugar


Hash Brown Casserole
1 2lb package frozen Hash Browns (or you can grate 2lbs of potatoes in a food processor for fresh...that's what I do!)
16 oz sour cream
1 can cream of chicken soup
1 stick butter cut into small cubes
1/2 cup chopped sweet onion
2 cups grated sharp cheddar cheese
1/4 cup bacon pieces
Salt & pepper

Preheat oven to 350*
Place potatoes in a greased 9x13 baking pan
Season with salt and pepper
In a bowl, mix together the onions, sour cream, and soup mix.
Pour soup mixture over the potatoes
Sprinkle with the cheese and butter cubes
Bake for 30-35 minutes or until all is completely cooked and cheese is bubbly
Allow to cool for 5 minutes before serving

Pasta E Fagioli Soup Recipe

I thought winter was over, yet with all the posts I've been reading from friends up north, apparently the cold and snow is now quite over. So, to help everyone combat the cold (even for those of us in the south who are dealing with some nasty rainy days) I decided to post my favorite Pasta E Fagioli recipe. This is one of my favorite hearty soups, and I order it often, yet in ever seem to find one as yummy as this.

 

Ingredients:
3 tsp olive oil
2 lb ground beef
12 oz chopped sweet onions
14 oz diced carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans
2 cups cooked white kidney beans
11 cups beef stock
3 tsp oregano
3 tsp pepper
5 tsp chopped fresh parsley
1 1/2 tsp Tabasco sauce
6 cups marinara sauce
8 oz ditalini pasta uncooked
Parmesan cheese freshly grated
Garlic bread

Sauté beef in oil until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer about 10 minutes.
Drain and rinse beans and place in large soup pot.
Drain beef and vegetables and add to pot.
Add remaining ingredients (minus the cheese and bread) and stir all together.
Simmer until carrots and celery are tender, about 45 minutes.

Makes about 9 quarts of soup
Serve hot with a sprinkle of parmesan cheese on top and a slice of garlic bread.

Broccoli Rice and Cheese Casserole Recipe

I'm always looking for a yummy side dish that everyone will eat, and this one definitely made the cut. I found the recipe a few years ago, and after many changes I finally got it how I like it...super creamy and cheesy and full of flavor! It makes 6 servings, but is so tasty that there are times it is gobbled up even brfore the actual main dish.

Ingredients:
1 medium sweet onion finely chopped
1 10oz package frozen broccoli
4 tbl butter
1 can cream of mushroom soup
3 cups cooked wild rice
1 tbl minced garlic
2 stalks celery finely chopped
1 1/2 cups shredded Monterey jack/cheddar jack cheese
1 lb velvetta cheese, cut into 1" cubes
Celery salt
Pepper

What to do:
Preheat oven to 350*
In a skillet, melt the butter and sauté the onion and garlic until onions are tender and lightly browned. Set aside to cool.
Steam the broccoli until thawed. Drain and set aside to cool.
Heat the velvetta until it is melted and smooth, and then mix into the rice. Let cool.
Add the cooled rice mixture, cooled broccoli, cooled onions, can of soup, celery, & 1 cup shredded cheese.
Add celery salt and pepper to taste.
Put into an oven safe baking dish or casserole dish.
Top with the remaining 1/2 cup shredded cheese and cover with either an oven safe lid or foil.
Bake for 20 minutes then remove lid/foil and bake an additional 10-15 minutes or until cheese on top bubbles.

Monkey Bread Recipe

If you have never had monkey bread, you are in for a treat. It is a delicious wet bread dessert filled with sweet cream cheese and apples. I make it for many of my parties, and it is usually devoted in minutes (and usually by one friend in particular, who also has requested I post this for her to make). So I hope you all enjoy!

Ingredients:
1/3 cup granulated sugar
4 tsp cinnamon
1 apple peeled, cored, and diced
8 oz cream cheese softened
2 12oz cans buttermilk biscuits
1 cup brown sugar

What to do:
Preheat oven to 350*
Mix granulated sugar, cinnamon, and cream cheese together until creamy and smooth.
Stir in diced apples.
Flatten out 1 uncooked bisquit and place a small spoonful of the cream cheese mixture in the center.
Wrap dough around the cream cheese and seal to make a pouch.
Repeat with remaining biscuits and cream cheese.
Melt butter and brown sugar, mixing together until smooth and sugar has dissolved.
Arrange biscuits in a bundt cake pan, overlapping each other until all are in pan
Pour brown sugar mixture on top of the biscuits and bake for approximately 30 minutes or until the top of the bread is browned and the sugar mixture is bubbly.
Let cool slightly and then invert pan onto a serving plate.
Best when served warm!