 Mudslide
1oz. Vodka
1oz. Kahlua
1oz. Bailey's Original Irish Cream
Fill a mixing glass with ice, add all ingredients, shake well
and strain into a chilled glass. Some prefer it on the rocks...either way, its
deceptively yummy! Use with caution. |
 No
Gin Fizz
4oz. Lemon Juice
1oz. Lime Juice
1 tbsp. Confectioners Sugar
Club soda
Fill a tall glass with ice. Add lemon juice, lime juice
and sugar. Stir until sugar is dissolved. Fill glass with club soda
& garnish with a lime wedge. |
 Limeberry
Cooler1 (6 oz.) can frozen limeade
4 Cups Cold Water
1 (16 oz.) Bottle Cranberry Juice Cocktail
1/4 Cup Orange drink powder (like Tang)
Crushed Ice
Orange Slice to garnish
Prepare limeade with water in a large pitcher. Stir in cranberry juice and
instant orange powder. Pour over crushed ice in tall glasses and twist an orange
slice on the rim for some southern charm. |
 Pumpkin
Pie Smoothie
(Don't knock it until you've tried it
...these are really good!)1 Can pure pumpkin,
chilled (15 oz.)
1 Can Evaporated milk (12oz.)
1 Contained vanilla yogurt (8oz.)
1/4 Cup sugar
1 Pint whipping cream, whipped into soft peaks
1/4 Tsp. pumpkin pie spice
Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin
pie spice in blender; cover. Blend until mixture is smooth. Pour into tall
glasses and top with whipped cream & sprinkle with additional pumpkin pie spice.
Makes 4 servings. |
|
Munchies |
 Spicy
Red Pepper Dip
3 tbsp. olive oil
3 large onions, thinly sliced
2 jars (7.25 oz ea.) roasted red peppers
2 tsp. fresh thyme leaves or 1 tsp dried.
2 tbsp. tomato paste
1/2 cup grated Parmesan Cheese
1/2 cup ricotta cheese
1/8 tsp. red pepper flakes
1/8 tsp. white pepper
3 cloves garlic, minced
Heat oil in a large skillet over medium heat. Add onions
and cook until golden and very soft. Add red peppers, thyme and tomato
paste, stirring occasionally for about 5 minutes. Place skillet contents
in a food processor and whirl until blended. Add remaining ingredients and
whirl until pureed. This will make about 4 cups and it is always better
the next day. Serve with chips, veggies, garlic toast or bagel chips. |
 Best
Ever Spinach Dip
1 pkg. frozen chopped spinach
1/3 cup coarsely chopped green onions (tops & bottoms)
1/2 cup lightly packed fresh parsley sprigs
1 tbsp. lemon juice
1 cup sour cream
1 1/2 tsp. black pepper
2 cloves garlic, minced or pressed
Drain spinach well, squeezing out as much liquid as possible.
Place all ingredients in a food processor and whirl until thoroughly blended.
Season with salt as desired and serve with your favorite chips or veggies.
Makes about 2 cups.
|
 Honey
Chile' Nuts3/4 Cup Sugar
1 1/2 Tsp. Salt
3/4 Cup Honey
3/4 Teaspoon Cayenne Pepper
1 Pound Unsalted, Roasted Mixed Nuts (or whatever your favorites are).
Preheat the oven to 325. Line a rimmed baking
sheet with parchment or wax paper. Lightly oil the parchment or give it a spray
of Pam. In a bowl, combine the sugar with the salt.
In a
large skillet on low heat, melt the honey with the cayenne. Add the nuts and
stir to coat. Spread the nuts in a single layer on the baking sheet and bake for
10 minutes. Let the nuts cool slightly, then add them to the sugar-salt mixture
and toss to coat. Discard the parchment and spread the nuts out on the baking
sheet to cool completely, then transfer to a bowl and serve. |
 Audacious
Artichoke Dip1/2 Cup
grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove
moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 Cup shredded mozzarella or Italian mix cheese
Toasted Pita Chips
Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade.
Turn motor on and drop garlic through feed tube to mince. Stop machine and add
spinach, artichokes, cream cheese and eggs. Process until thoroughly blended;
turn into medium bowl. Fold in mozzarella.
Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes.
|
|
More Than Munchies |
 Honey
Sesame Shrimp1 lb. Shrimp, peeled & deveined
3 Tbsp. Fresh Lime Juice
1 Tbsp. Peanut Oil (vegetable oil will do)
1 Tbsp. Honey
1 Tbsp. Soy Sauce
1/4 Tsp. Ground Ginger
2 Tbsp. Sesame Seeds, toasted.
Combine lime juice, oil, honey, soy sauce, and ginger. Add
shrimp and toss to coat. Cover and refrigerate 1 hour, stirring occasionally .
Remove scallops from marinade, reserving marinade. Thread shrimp evenly on 4
skewers. Place skewers on shallow baking pan that has been sprayed with a
nonstick coating. Broil 4 to 6 inches from source of heat 2 to 3 minutes. Turn
and baste with reserved marinade and continue cooking 2 to 3 minutes or until
opaque throughout. Place sesame seeds on wax paper and roll each skewer over
seeds to evenly coat shrimp.
|
 Slow
& Simple Turkey1 Turkey breast,
fresh or frozen and roughly the size that will fit in your crock pot (also known
as slow cooker depending on which side of the Mason-Dixon line you were born.)
1 Can of cranberry sauce (jellied or whole,
whichever you prefer though Buzz is partial to the whole berries)
1 Packet of onion soup mix or herb seasoned onion
soup mix
Combine the cranberry sauce and the soup mix
thoroughly. Place the turkey breast in the crock pot and pour the
cranberry mixture over it. Cook on high for two hours then turn it down to
low for another six to seven hours. If you start with a frozen turkey
breast, add an hour or so to the low cook time. Slow cookers vary so it's
one of those things you may want to check about five hours in or so. This
is a great recipe for busy days...you know, when you're outside building
furniture! |
 Gardener's
PizzaSeveral leaves of fresh basil, rough
chopped or chiffonade
As much minced garlic as you like
2 Small zucchini
1 Small red onion
4 Plum tomatoes, chopped
1 Tbsp olive oil
1 Jar roasted red peppers, sliced into strips (you can also roast your own if
you have the time)
1 Thin-crust pre-baked pizza shell
1 - 2 cups of cheese (your choice)
Black pepper
Slice zucchini into very thin rounds. Spread out on a paper
towel, sprinkle with salt and set aside for 15 minutes. Slice onion into
thin rounds. Break apart into rings and toss in a bowl with oil, pepper and a
little liquid from the jar of peppers; in another bowl combine the garlic,
tomatoes and basil; set both bowls aside for 15 minutes.
Preheat oven to 400 degrees F. Spread the chopped tomatoes and the onions over
the pizza shell. Squeeze excess moisture from zucchini and spread over onions.
Top with red pepper slices. Sprinkle with cheese.
Bake in hot oven until cheese melts and/or vegetables are
cooked, about 10 minutes. Remove pizza from oven; distribute fresh basil leaves
on top, if desired. |
 Texas
Dip Burger24 oz ground beef (enough to make
four patties)
Salt & Pepper
4 slices American cheese
4 slices pepper cheese
8 pieces Texas toast
Prepared Au Jus
Cook the burgers to your liking (best to cook through these
days), seasoning with salt & pepper. Bake the Texas toast according to
package directions. Right before the toast is finished, add a slice each
of the cheeses just until they get bubbly. Remove from the oven and add
the burger.
Press the sandwich a bit and cut in half. Serve with the
Au Jus and home fries.
|
Have a recipe you'd like
to share or maybe a few shop tips or tricks?
Let us
know!
We want your input and ideas to be part of the Plan-B family! |
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