Cocktail Friday ~ Tequila Sunrise Jelly Shots

Grenadine Layer:

3/4 cup grenadine

1/4 cup water

1 envelope Knox gelatin

Orange Tequila Layer:

1/2 cup orange juice, strained to remove solids

1 envelope Knox gelatin

1/2 cup gold tequila

For the grenadine layer, pour the grenadine and water into a small saucepan, sprinkle the gelatin over top, and let sit for two minutes.  Turn the heat on low, stirring constantly for 5 minutes until completely dissolved.  Pour into prepared pan or mold and refrigerate for 30-45 minutes until fully set.

For the orange tequila layer, pour the orange juice into a small saucepan, sprinkle the gelatin over top, and let sit for two minutes.  Turn the heat on low, stirring constantly for 5 minutes until gelatin is completely dissolved.  Remove from the heat and stir in the tequila.  Allow mixture to cool slightly.  Carefully ladle over the set grenadine layer and refrigerate until fully set.

If you used a pan, cut into squares or desired shapes.  If you used a mold, gently remove.  Arrange on a serving platter and refrigerate until ready to serve.  Enjoy! 

Moist Date Bars

Ingredients:


1 1/2 cups water

• 1 1/2 cups fresh Medjool dates, pitted and chopped
• 1 teaspoon vanilla extract

• 1 1/2 cups all purpose flour
• 1 cup light brown sugar, packed
• 1 cup old-fashioned oats
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
• 
  
• Preheat oven to 350 degrees.  Spray an 8x8 inch baking pan with non-stick cooking spray.  
  
  
  In a medium saucepan, bring 1 1/2 cups water to a simmer. Add the dates and simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
  
  
  In a large bowl, stir together flour, brown sugar, oats, cinnamon, baking soda, and salt.  Add butter and use pastry cutter or hands to work into dry mixture until moist clumps form. 
  
  
  Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture and press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.  Enjoy!

Cocktail Friday ~ Pixy Stix Martini for the Girls!

Ingredients:

1 oz Vodka (Ciroc) OR Gin
1 oz Blue Curacao
1/2 oz Midori
2 oz Pineapple juice

Pour out some blue (or your favorite color) Pixy Stix onto plate (use one color for best effect).  Dip rim of martini glass in water, then coat rim in Pixy Stix.

Add all ingredients to cocktail shaker with ice.  Shake well, then strain into martini glass.  Enjoy!

Cocktail Friday ~ Crown-tini for the Boys!

Ingredients:

2 oz Crown Royal
1 oz Amaretto
1 oz Orange liqueur
1/2 oz Fresh squeezed orange juice

Run an orange around the rim of martini glass.  Add some sugar and orange zest to plate, then dip rim to coat.

Add all ingredients to cocktail shaker with ice.  Shake well, then strain into martini glass.  Enjoy!

Skinny Chicken Parmesan

Chicken Ingredients:

4 boneless skinless chicken breasts (about 20 oz)
1/4 cup whole wheat flour (or more if needed)
3 egg whites
3/4 cup panko breadcrumbs
1/4 cup Italian breadcrumbs
1/4 tsp garlic powder
1/2 tsp oregano


reduced fat finely shredded mozzarella cheese ~ top after baking

Preheat oven to 400 degrees.  Line a baking sheet with foil and set a baking rack on top.

Add the flour to a pie dish.  Add the egg whites to another pie dish.  Add the panko, Italian breadcrumbs, garlic powder, and oregano to another pie dish and stir together.

Put each piece of chicken in the flour to coat both sides, into the egg whites, then into the breadcrumbs.  Place coated chicken onto prepared baking sheet.  Spray or drizzle with extra virgin olive oil. 

Bake for 25 minutes, or until chicken is cooked through and no longer pink.  Notice the chicken was not pounded out thin, so make sure to cook it through.  You can turn on the broiler if you want the coating to brown at the last minute.  Don't walk away because it will burn easily.

Easy Marinara:

1 T extra virgin olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 - 15 1/2 oz can tomato sauce
1 - 15 oz can petite diced tomatoes
1 tsp Italian seasoning
1/4 tsp garlic powder
kosher salt, to taste
black pepper, to taste
pinch red pepper flakes

In a small pan over medium heat, add the olive oil and saute onions for 5 minutes.  Add the garlic and cook another minute.  Add the tomato sauce, diced tomatoes, and seasonings.  Stir well and bring to a simmer.  Turn heat down to low and simmer for 20 minutes, stirring occasionally.  This can be made while the chicken is cooking.

When ready to serve, plate up the chicken and top with marinara and reduced fat mozzarella cheese.  Enjoy!

Broccoli Cheese Soup

Ingredients:


1 T olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
2 cups half n half
2 cups chicken broth
3 stalks broccoli, cut into florets
pinch nutmeg
1/4 tsp garlic powder
8 oz grated sharp cheddar cheese (2 cups)
kosher salt, to taste
black pepper, to taste


In a large soup pot, over medium heat add the olive oil and saute the onion for 5 minutes.  Add the garlic and cook another minute.  Melt the butter, then add the flour and whisk for 3 minutes.  Add the half n half and chicken broth and whisk to combine.  Turn the heat to low and simmer for 20 minutes, stirring occasionally.  


Add the broccoli and cook for another 20-25 minutes, or until broccoli is tender.  Add the nutmeg, garlic powder, and cheddar cheese.  Stir to combine.  Taste and season with salt and pepper.  Use a potato masher to break up some of the broccoli, leaving some broccoli in florets.  This will give a nice creamy broccoli flavor with good bites of broccoli.  Serve in soup bowls and top with shredded cheese and croutons.  Enjoy!

Valentine's Day Red Velvet and Brownie Cakes

Ingredients:

1 - box Red velvet cake mix plus ingredients to make (water, oil and eggs)
1 - box Brownie mix plus ingredients to make (water, oil, and eggs)

Bake the Red velvet cake at 350 degrees for 12-14 minutes in a 16x12x1 inch parchment lined sheet pan (leave overhang to lift baked caked out easily).

Bake the Brownies at 350 degrees for 20-22 minutes in a 9x13 inch parchment lined cake pan (leave overhang to lift baked brownies out easily).

Let cool completely in pans on wire rack.  Remove the cake and brownies by gently lifting using the parchment paper.

Use heart shaped cookie cutters to cut out shapes.  You could use different sizes too.  You will only need 1/2 of the red velvet cake if you plan on using brownies on all of them. 

Note:  I made Red Velvet Cake Truffles with the leftover cake.  All you have to do is add just enough canned cream cheese frosting to bring it all together (I used about 1/3 can).

Chocolate Buttercream Frosting:

1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)

In a large stand mixer bowl, beat the butter for a minute. Add the sifted powdered sugar and cocoa powder and mix until combined. Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved. Piped frosting needs to be thicker than frosting that will be spread using offset spatula. Beat on medium speed for 3 minutes until thick and fluffy.

Assemble the brownies and cakes and pipe or spread frosting in between the layers and on top.  Decorate with Valentine's sprinkles.  Store in airtight container lined with wax paper at room temperature.  Enjoy!

Cocktail Wednesday ~ Blue Hawaii Jelly Shots

Blue Layer:

1/4 cup pineapple juice, strained to remove solids
1/4 cup vodka
1 envelope Knox gelatin
1/4 cup blue curacao liqueur
1/4 cup coconut rum

Yellow Layer:

3/4 cup pineapple juice, strained to remove solids
1/4 cup Rose's lime juice
1 envelope Knox gelatin

For the blue layer, combine the pineapple juice and vodka in a small saucepan, sprinkle with the gelatin, and allow to sit for 2 minutes.  Turn the heat on low, stirring constantly until the gelatin is fully dissolved, about 5 minutes.  Remove from the heat and stir in the curacao and rum.  Transfer mixture to prepared loaf pan, or fill prepared silicone molds 1/2 way full.  (Prepare by spraying lightly with non-stick cooking spray and wiping away excess).  Refrigerate until set, about 30 minutes for silicone molds, or 45 minutes for loaf pan.

For the yellow layer, combine the pineapple juice and lime juice in a small saucepan, sprinkle with the gelatin, and allow to sit for 2 minutes.  Turn the heat on low, stirring constantly until gelatin dissolves completely.  Remove from the heat and allow to cool slightly.  Carefully ladle the yellow gelatin mixture on top of the set blue layer.  Refrigerate until fully set.

To serve, cut into desired shapes or unmold shots.  Makes 18-24 jelly shots.

Mexican Layer Dip

Ingredients:

1 can refried beans - stir in 1 T taco seasoning
1 (16 oz) container sour cream
1/4 cup Salsa
2 avocados, chopped - squeeze fresh lemon juice and toss with salt and pepper
4 roma tomatoes, chopped
1 small can sliced black olives
2 green onions, chopped
Pickled jalapenos, to taste, chopped
2 cups finely shredded Mexican blend cheese

Spray large casserole dish with non-stick cooking spray.  Layer ingredients as listed beginning with the refried beans.  Garnish with green onion tops and tomatoes.  Cover and refrigerate until ready to serve with tortilla chips or tortillas.  Enjoy!

Greek Antipasto Platter

Ingredients:

1 pint cherry tomatoes
1 container marinated fresh mozzarella balls (found by deli)
1 jar marinated kalamata olives
Sliced pepperoni or salami (or both)
Baby spinach
Balsamic Vinaigrette
Party skewers

Place a layer of baby spinach on platter.  Skewer tomatoes, meats, mozzarella balls, and olives (I placed the olives on the platter since some of my family doesn't like them).  Place on platter and drizzle with balsamic vinaigrette.  Refrigerate until ready to serve.  Enjoy!

Cocktail Friday ~ Guy's Code Red

Ingredients:


4 oz Vodka (I used Ciroc berry)
3 oz Peach schnapps
3 oz Amaretto
2 oz Cranberry juice (I used Cran-Raspberry)
2 oz Orange juice
Orange slices or rind, for garnish
Cherries, for garnish


Add all ingredients into a large glass pitcher with ice, then stir well until combined and chilled.  Pour into glasses filled with ice and garnish with oranges and cherries.  Serves 2 very large glasses!

Fried Mozzarella Sticks

Ingredients:

2 (16 oz) blocks mozzarella cheese
1 1/2 cups Italian style dried breadcrumbs
1/2 cup grated parmesan, plus more for garnish
1/4 tsp garlic powder
1/2 tsp kosher salt
4 eggs
1 cup canola or vegetable oil



Cut the mozzarella into 4 x 1/2 inch sticks.


In a pie dish or other shallow baking dish, stir together the breadcrumbs, parmesan, garlic powder, and salt.


In a separate pie dish, add the eggs and beat well.


Line a baking sheet with foil.


Dip the mozzarella sticks into the beaten eggs, then roll around in the breadcrumb coating.  Place on prepared baking sheet.  Repeat with all mozzarella sticks.


Repeat the process again and place back on baking sheet.  Cover with plastic wrap and place in freezer for 2 hours up to 2 days.  


When ready to eat, heat the canola or vegetable oil over medium heat.  Shallow fry on both sides until golden brown, about 1 minute each side.  If the cheese begins to ooze out before coating is brown, remove pan from heat and decrease to medium low.  Remove to paper towel lined plate and sprinkle with grated parmesan cheese.  


Arrange on serving platter and serve with your favorite dipping sauces...marinara, wing sauce, buttermilk garlic dressing.

Cocktail Friday ~ Vodka Margarita on the Rocks

Ingredients:


1 oz  Vodka (I always use Ciroc)
1 oz Limencello
1 oz orange juice
3 oz sweet-n-sour
1/2 oz Triple Sec
dash of grenadine
squeeze of fresh lime


Salt the rim of large margarita glass.  Add all ingredients to shaker filled with ice and shake well.  Pour into glass and garnish with lime wedge.

Cilantro Lime Cole Slaw

Ingredients:


10 oz. cole slaw mix
2 T cilantro, chopped
1 cucumber, cut into match sticks
1/3 cup lite mayonnaise
1 T apple cider vinegar
1 lime, juiced
2 tsp agave nectar (sugar or honey can also be used to taste)
kosher salt, to taste
black pepper, to taste
ground cumin, to taste


In a medium bowl, whisk together the mayonnaise, vinegar, lime juice, agave nectar, and spices.  Taste and adjust if needed.  Add the cole slaw mix, cilantro, and cucumber and use tongs to toss well.  Enjoy!

Neapolitan Birthday Cake

Fluffy Vanilla Cake:
Recipe from Sweetapolita

5 large egg whites, room temperature
3/4 cup whole milk, room temperature (divided 1/4 and 1/2 cup)
2 1/2 tsp pure vanilla extract
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 T + 1 tsp baking powder
3/4 tsp salt
12 T unsalted butter, room temperature and cut into cubes

Preheat oven to 350 degrees.  Grease and line two 8 inch cake pans with parchment paper.

In a bowl, stir together the egg whites, 1/4 cup of the milk, and vanilla extract.  Set aside.

In a large stand mixer bowl, add the cake flour, sugar, baking powder, and salt and stir on low speed until well combined.

Add the butter and other 1/2 cup milk and mix on medium speed for 1 1/2 minutes.

Scrape down the sides of bowl, then slowly add the egg/milk/vanilla mixture in 3 batches beating on medium speed for 20 seconds after each addition. 

Divide the batter evenly between the two pans and smooth the top with an offset spatula.

Bake for 20-25 minutes, or until a cake tester comes out clean.  Let cakes cool in pans on wire rack for 10 minutes.  Run a knife along edges to loosen  and invert onto wire racks lined with parchment or paper.  Turn the cake top side up and let cool completely.

Cakes can be wrapped tightly in plastic wrap and then in a freezer bag and stored in freezer for up to 2 months.  I only used one of these cakes, and froze the other one.

Strawberry Cake
Recipe from Sweetapolita

2 sticks unsalted butter, room temperature
2 cups sugar
1 (3 oz) box strawberry gelatin
4 eggs, room temperature
1 cup whole milk, room temperature
1 T pure vanilla extract
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup strawberry puree (made by blending up frozen sweetened strawberries)

Preheat oven to 350 degrees.  Grease and line two 8 inch cake pans with parchment paper.

In a large stand mixer bowl, cream together the butter, sugar, and box of strawberry gelatin until light and fluffy, about 3 minutes.  Add the eggs one at a time, beating after each addition.

In a glass measuring cup, stir together the milk and vanilla extract.

In a medium bowl, whisk together the flour, baking powder, and salt.

Add 1/2 of the flour mixture to the creamed butter and beat on medium speed for 20 seconds.  Add 1/2 of the milk mixture and beat on medium speed for 20 seconds.  Repeat with remaining flour and milk.

Add the strawberry puree and mix just until combined.

Pour batter into the two prepared cake pans.  Bake for 18-22 minutes, or until cake tester comes out clean.  Let cakes cool in pans on wire rack for 10 minutes.  Run a knife along edges to loosen and invert cakes onto parchment lined wire racks.  Turn cakes top side up and let cool completely.

Cakes can be wrapped tightly in plastic wrap and then in a freezer bag and stored in freezer for up to 2 months.  I only used one of these cakes, and froze the other one.

Chocolate Buttercream Frosting:

1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)

In a large stand mixer bowl, beat the butter for a minute.  Add the sifted powdered sugar and cocoa powder and mix until combined.  Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved.  Piped frosting needs to be thicker than frosting that will be spread using offset spatula.  Beat on medium speed for 3 minutes until thick and fluffy.

To assemble cake, place the fluffy vanilla cake on cake plate.  Spread with a layer of homemade strawberry jam (store bought works too).  Top with strawberry cake.  Frost with the chocolate buttercream frosting.  

This is what I did with the frosting:

Spread a thin layer of chocolate frosting on sides of cake and a thick layer of frosting on top.  Add remaining frosting to piping bag fitted with a medium size petal tip #103.  You can watch this video tutorial to learn how to pipe on ruffle edge.

Enjoy!

Cocktail Friday ~ Midori Limencello Sour

Ingredients:

2 oz. Midori
1 oz. Limencello
2 oz. Sweet 'n Sour mix
squeeze of fresh lime
Maraschino cherry for garnish

In a cocktail shaker with ice, pour in the Midori, Limencello, Sweet 'n sour, and lime juice.  Shake well.  Use the same lime to run along the rim of martini glass, then dip glass rim in sugar.  Pour the cold cocktail into glass, drop in a maraschino cherry, and serve.  Enjoy!

Cocktail Friday ~ Guy's Fish Bowl Cocktail

Ingredients:

3 oz Bacardi coconut rum
3 oz Blue Curacao
3 oz Vodka
6 oz Pineapple juice
1/2 cup sweet-and-sour mix (8 oz)
1/2 cup 7-Up or Sprite
Lemon or lime slices, for garnish
Maraschino cherries, for garnish

Add all ingredients to a large glass pitcher with 1/2 cup ice and stir well.  Strain into martini glasses and garnish with lemon or lime slices and maraschino cherries.  Enjoy responsibly!

Cake Batter Truffles

Truffle Ingredients:

1/2 cup unsalted butter, softened
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup yellow cake mix
1 tsp pure vanilla extract
dash salt
4 T milk
2 T sprinkles

Truffle Coating:

16 oz. Vanilla flavored white almond bark, or white candy melts
sprinkles

In a large stand mixer, beat together the softened butter and sugar.  Add the flour, cake mix, vanilla, salt, and milk and mix just until combined.  Add the sprinkles and gently stir.  Put bowl in refrigerator to chill dough for 15 minutes.

Roll dough into 1 inch balls and place on parchment lined cookie sheet.  Place in freezer for 30 minutes. 

Melt almond bark or candy melts in the microwave.  Use a spoon to dip truffles into melted chocolate and place back on parchment lined cookie sheet.  Immediately top with sprinkles.  Store truffles in refrigerator in airtight container until ready to serve.  Enjoy!

Banana Upside Down Spice Bundt Cake

Cake Ingredients:

1 box (15.25 oz) Betty Crocker Spice Cake Mix
1 cup water
1/2 cup Canola oil
3 eggs
2 medium bananas, mashed

Topping:

2 medium bananas, sliced
5 T unsalted butter
3/4 cup light brown sugar, packed
1 tsp pure vanilla extract

Preheat oven to 350 degrees.  Spray a non-stick bundt pan with non-stick cooking spray.  

In a large stand mixer, add the cake mix, water, oil, and eggs.  Beat on medium speed for 3 minutes.  Add the mashed bananas and beat to incorporate.

In a small sauce pan, melt the butter and add the brown sugar.  Turn heat to low and let simmer for 3 minutes, stirring frequently.  Turn off the heat and stir in the vanilla extract.  

Place the sliced bananas in the bottom of the bundt pan.  Pour the brown sugar sauce over the bananas, and then pour in the cake batter.

Bake for 38-42 minutes, or until a cake tester comes out clean.  Immediately invert onto serving platter.  Enjoy!

Happy Holidays ~ Chocolate Chip Peppermint Cookies

Ingredients:

1 1/2 sticks unsalted butter (3/4 cup), melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1/2 tsp peppermint extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 cups Ghirardelli milk chocolate chips (1 package)
candy canes, crushed into small pieces

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Melt the butter and set aside to cool to room temperature.

In a large bowl, whisk together the flour, baking soda and salt. Set aside.

Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs, vanilla, and peppermint extract and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.

Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets. You can also use your hands and roll 2 T cookie dough into balls. The dough is smooth and not sticky at all.  Press some of the crushed candy cane pieces into the top and sides of dough.

Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!