Tuesday

Sweet Treats for July 4th

Striped Delights

An excerpt from Kimberly's Occasions to Cook For: Dishes and Desserts for Spring Holidays





1 cup granulated sugar or 1 cup Splenda for baking
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
1/8 teaspoon salt
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 7-ounce jar marshmallow cream

Red and blue food coloring

1. Preheat oven to 375 degrees.
2. In large mixing bowl, mix sugar, butter, vanilla, salt and egg. Stir in flour and baking soda.
3. Equally divide into two parts, place into two separate bowls.
4. Add 24 drops of red food coloring to first bowl and 24 drops of blue food coloring to the second bowl. Stir each bowl thoroughly.
5. Drop a well-rounded tablespoon of cookie dough on non-stick cookie sheet every 2 inches apart, equaling a dozen cookies per sheet.
6. Bake for 7 minutes for soft and chewy cookies. Cool.
7. Place 1 red cookie on serving plate, 1 tablespoon marshmallow crème on red cookie, top with blue cookie.
8. Repeat until remaining cookies are used.

Makes 12 cookies.

Thursday

Quick and Easy Easter Brunch Recipes

Cinna-Bunnies




1 container cinnamon rolls with icing
8 chocolate morsels
4 pink chocolate morsels

1. Pre-heat oven to 400 degrees or as directed.
2. Grease cookie sheet or line with foil and grease.
3. Open rolls and place 4 rolls on cookie sheet. Press each roll to lightly flatten.
4. Unroll the remaining rolls and break into long pieces to make bunny ears. Press ears onto top of each roll.
5. Bake 9 minutes.
6. Spread icing over the top of each roll and the ears.
7. Place two chocolate morsels on each bunny roll to make eyes.
8. Place one pink morsel on each bunny roll to make noses.

Makes 4.

Enjoy!

Brunch Bites





6-8 Uncooked Pork Sausage Links
1 12oz. package Chizoro
8 eggs

1. Pre-heat oven to 350 degrees.
2. Cook sausage links thoroughly in frying pan.
3. At the same time, cook the Chizoro in a separate frying pan.
4. In a large bowl, crack 8 eggs and beat.
5. Place half of egg mixture into another bowl.
6. Place cooked Chizoro into first bowl of egg mixture. Mix thoroughly
7. Place cooked pork sausage into second bowl of egg mixture. Mix thoroughly.
8. Line muffin pans and spray with cooking spray.
9. Pour Chizoro mixture into 6 muffin cups and the sausage into the remaining 6.
10. Bake for 30 minutes.
11. Eat immediately or refrigerate overnight. Heat in microwave approximately 15 seconds.

These can be frozen too!

Makes 12.

Friday

Superbowl Gameday Recipes



Chicken & Cheese Quesadilla Roll-Ups

4 white flour tortillas
1 12.5-ounce can white chicken chunks, shredded
2 cups shredded Colby-Jack cheese
4 tablespoons green salsa

Preheat oven to 425 degrees. Spray bottom of two tortillas with non-stick cooking spray. Place on baking sheet approximately 1-inch apart. Spread 1 tablespoon green salsa over each tortilla. Sprinkle 1/2 cup of cheese evenly over each tortilla. Spoon 1/4 can of chicken evenly over each tortilla. Bake for 6 to 7 minutes. Slice each quesadilla into 1-inch wide by 3/4-inch long slices, approximately 4 slices each. Roll and place onto toothpick or skewer. Repeat until finished. Makes 16 appetizers.




Easy Classic Bacon Wraps
1 package uncooked bacon
1 package cocktail wieners
3/4 cup brown sugar

Preheat oven to 400 degrees. Cut bacon strips into thirds. Wrap each cocktail wiener with a piece of bacon secure with toothpick. Place brown sugar in bowl. Dip each bacon and wiener into bowl, covering evenly. Place onto baking sheet. Bake for 15 minutes or until bacon looks crispy. Makes 2 to 3 dozen appetizers. 

Sparkling water always available at home with a touch of a button  
Cheese-Nut Log

2 8-ounce packages cream cheese, softened
2/3 cup Parmesan cheese
1/2 cup walnuts, chopped
1/2 cup hazelnuts, chopped
1/4 cup onion, chopped
1/4 teaspoon garlic salt
1/8 teaspoon pepper

In large bowl, mix together cream cheese, Parmesan cheese, onion, garlic salt and pepper. Stir thoroughly. Shape mixture into a log form or three balls. Spread nuts evenly across cookie sheet or large flat surface. Roll log or balls in nut mixture. Place log or balls separately in plastic wrap and seal. Refrigerate 24 hours before serving. Makes 12 to 16 servings.

Tip: To soften cream cheese, microwave 30 to 45 seconds per 8 ounces.

Classic Spinach Dip

1 13 ½-ounce canned chopped spinach
1 8-ounce can water chestnuts, chopped
1 16-ounce tub sour cream
1/4 cup green onions, chopped
1 package vegetable soup mix

In large bowl, mix all of the ingredients. Cover and chill for 1 to 2 hours.

Serve with sourdough bread or crackers. Makes 2 to 3 dozen appetizer servings.

Hickory Smoked BBQ Wings

24 chicken wings, cut
2 cups hickory smoked BBQ sauce
3/4 cup onion, chopped

Grilling Instructions

Brush grill with vegetable oil. Heat grill. In medium bowl, mix sauce and onion. Grill wings for 10 minutes, brush sauce over wings. Grill wings for another 10 minutes or until no longer pink. Makes 24 wings.

Baking Instructions

Preheat oven to 375 degrees. In large bowl, mix sauce and onion. Place wings in bowl, covering each wing in sauce. Line 13x9x2-inch baking pan with foil. Spray foil with non-stick cooking spray. Place wings on foil. Bake 30 minutes, brush with remaining sauce. Bake an additional 30 minutes. Makes 24 wings.



Meat and Cheese Deluxe
16 to 18 pepperoni slices
20 to 22 Italian salami slices
10 pastrami slices (optional)
14 to 16 summer sausage slices
20 to 22 slices Colby-Jack cheese

Arrange ingredients in order on serving platter, roll pastrami. Cheese should be in 1-inch slices. Place cheese last if not serving immediately. Serve with desired crackers. Makes 2 to 3 dozen appetizers servings.


Summer Sausage & Cheese Bites
1 10-ounce beef summer sausage
1 2-inch cube of Colby-Jack cheese

Cut summer sausage into slices, cut each slice into fourths. Slice the 2-inch cube of cheese, cut each slice into fourths. Using toothpicks or mini skewers, place one piece of sausage onto toothpick, then cheese and then another piece of sausage. Place on serving tray. Repeat until finished. Makes 2 to 3 dozen appetizers.

Turkey Wrap

4 whole-wheat or white flour tortillas
4 teaspoons mayonnaise
1/2 head of lettuce, chopped
1 tomato, chopped
1/2 cup cucumber, chopped
1/4 cup avocado, chopped
1/2 teaspoon garlic salt
4 tablespoons shredded Colby-Jack cheese

Lay tortillas on flat surface. Spread one teaspoon mayonnaise on each tortilla. In medium bowl, mix together lettuce, tomato, cucumber, avocado and garlic salt. Place 2 to 3 spoonfuls of mixture in the middle of each tortilla. Sprinkle 1 tablespoon of cheese on each tortilla. Roll and wrap each tortilla. Makes 4 servings.