Tuesday, December 26, 2017

Sparkling Cranberry Punch

Sparkling Cranberry Punch
1- 2 liter bottle Sprite, chilled
2 cans frozen cranberry juice concentrate, thawed but cold
1- 25.4oz bottle sparkling apple cider, chilled
fresh cranberries, opt

1. In a punch bowl, combine soda, concentrate, and cider.
Serve garnished with cranberries.

Tuesday, December 19, 2017

Cinnamon Chex Mix

Cinnamon Chex Mix
1 c sugar
1 T cinnamon
1/2 c butter
1 c brown sugar
1/4 c light corn syrup
1- 12 oz box Cinnamon Chex

1. Preheat oven to 350* and line a baking sheet with foil.
2. In a small baggie, combine sugar and cinnamon; set aside.
3. In a large pot, combine butter, brown sugar, and corn syrup; bring to a boil and boil for one minute.
4. Toss cereal in syrup mixture, then stir in cinnamon sugar mixture.
5. Spread cereal evenly on prepared baking sheet. Bake for 5 minutes, then flip, shake, toss with a spatula, and then bake for another 3 minutes.
Let cool completely before storing in an airtight container.

Tuesday, December 12, 2017

Cranberry Jalapeno Dip

Cranberry Jalapeno Dip
12 oz fresh cranberries
4-5 green onions, roughly chopped
1/2 bunch cilantro, roughly chopped
2 jalapenos, seeded and diced
3/4 c sugar
juice of 1 lime
pinch of salt
2- 8 oz pkgs cream cheese, softened

1. In a food processor, pulse cranberries until roughly chopped. Add the rest of the ingredients except for the cream cheese, and process until well combined. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
2. When ready to serve, spread cream cheese in a serving dish (roughly 9x13 size); top with cranberry mixture.
Serve with crackers (we prefer Wheat Thins) or tortilla chips.

Tuesday, December 13, 2016


8 c apple cider
2 c orange juice
1- 46 oz can pineapple juice
2- 3" cinnamon sticks
1 T whole cloves
1/2 c honey

1. Place all ingredients in a slow cooker and cook on high for two hours. Strain out cinnamon sticks and cloves before serving.

Tuesday, October 11, 2016

Mixed Berry Scones

Mixed Berry Scones (Cook's Country)
1 3/4 c frozen mixed berries, roughly chopped
3 T powdered sugar
3 c flour
12 T cold butter, cut into 1/2" chunks, separated
1/3 c sugar
1 T baking powder
1 1/4 t salt
1 c milk
1 egg + 1 yolk
2 T butter
1 T honey

1. Preheat oven to 425* and line a jelly roll pan with parchment paper.
2. Toss berries in powdered sugar and set aside in freezer.
3. In food processor, combine flour, 6 Tablespoons butter, sugar, baking powder, and salt until butter is fully incorporated; add remaining butter and pulse until butter is reduced to pea-sized pieces.
4. Transfer mixture to a medium bowl and stir in berries.
5. In a separate small bowl, combine milk and eggs.
6. Make a well in the center of the flour mixture and pour in egg mixture; using a rubber spatula, gently stir together, scraping down the edges of the bowl, until just combined. Don't overmix. Dough will look shaggy.
7. Turn the dough out on a well-floured surface and knead briefly until dough just comes together. Using a dough scraper, form the dough into a 12"x4" rectangle; cut dough into four equal rectangles, then cut each of those in half diagonally (8 triangles total).
8. Transfer scones to prepared pan and bake until light brown, about 15-18 minutes, rotating pan halfway through.
9. While the scones bake, combine butter and honey in a small microwave-safe bowl and heat until butter is melted; stir and set aside.
10. Remove scones from oven and brush tops with honey butter glaze. Return scones to oven and bake for an additional 5-8 minutes, until golden brown. Transfer to wire rack to cool for 10 minutes.

Tuesday, October 4, 2016

Loaded Baked Potato Soup

Loaded Baked Potato Soup
1 lb bacon, roughly chopped and slightly frozen
1 yellow onion, diced
1 large carrot, peeled and diced
3/4 c diced celery
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c flour
2 c chicken broth
salt and pepper, to taste
4 c heavy whipping cream
green onions, Cheddar cheese, sour cream (opt)

1. In a large pot over medium heat, fry bacon until crispy; remove bacon and set aside on paper towels to drain.
2. In bacon fat, cook onions, carrots, and celery until onions are clear; add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth, salt, pepper, and half of the bacon.
4. Over medium-high heat, simmer for 25 minutes, or until potatoes are soft. At this point, you could mash some (or all) of the potatoes. Add cream and simmer for 5 more minutes.
Serve in a bread bowl topped with remaining bacon, and other toppings.

Tuesday, September 20, 2016

(Chicken) Pesto Pasta

(Chicken) Pesto Pasta
16 oz penne or rotini
2-4 chicken breasts, diced (opt*)
salt, pepper, olive oil
1 1/2 c whipping cream
1/2 c pesto
1 c Parmesan cheese, plus more for garnish
2 roma tomatoes, diced

1. Boil noodles in salty water.
2. Pat chicken dry, season with salt and pepper, and cook in a little bit of olive oil.
3. Once chicken is cooked, stir in cream, pesto, and cheese.
4. Drain noodles and add to chicken; mix well.
Garnish with tomatoes and more cheese.
*If not using chicken, just mix remaining ingredients with cooked, drained pasta.