Recipes Feed

Graduation Cap Cups

There are so many cute ideas for graduation snacks out there!  Here is another one to add to your collection.  I love that they are upside down cupcakes.  The tassels are fruit snack rolls!  Like Fruit Roll Ups, which come in a variety of colors.

Graduation_Cup-caps 

Prep Time:
30 min
Total Time:
1 hr 25 min
Makes:
24 servings
 
Ingredients:
 
1 pkg. (2-layer size) yellow cake mix
1 env.  KOOL-AID Orange Flavor Unsweetened Soft Drink Mix
2/3 cup (1/2 of 7-oz. tub) BAKER'S Dark Semi-Sweet Dipping Chocolate, melted
12   HONEY MAID Honey Grahams, broken crosswise in half (24 squares)
2 cups thawed COOL WHIP Whipped Topping
2   chewy fruit snack rolls, any color
24 jelly beans

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Blend in drink mix; spoon into 24 lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely. Meanwhile, spread 1 tsp. melted chocolate onto each graham square to completely cover top; place on baking sheet. Refrigerate until firm.

REMOVE liners from cupcakes; place cupcakes upside-down on plate. Use wooden spoon handle to poke deep hole in center of each cupcake. Spoon COOL WHIP into resealable plastic bag. Snip one corner from bottom of bag; pipe COOL WHIP into holes and onto tops of cupcakes, reserving small amount of COOL WHIP for later use. Top cupcakes with grahams, chocolate-sides up, to resemble graduation caps.

USE fruit rolls to make tassels for caps. (See Tip.) Add 1 tassel and jelly bean to top of each graham square, securing each with dab of remaining COOL WHIP. Keep refrigerated.

Variation
For a black-and-white graduation, spread half of grahams with additional COOL WHIP instead of the melted chocolate. Line up different-colored caps in alternating rows.
How to Make Tassels
Cut fruit snack rolls into 24 pieces. Cut 3/4-inch slits at one short end of each piece to resemble fringe. Tightly roll up lengthwise to make tassel.
 
(photo from Kraftfoods.com)

Frozen Sangria

Calling all fellow Sangria lovers!  Here is a great way to serve a crowd Sangria for Cinco de Mayo or any other occasion because to me it goes with all occasions.  YUM!

Frozen-sangria-sl-1865398-l  

Prep: 10 min., Freeze: 24 hr. This makes about 24 servings without breaking the bank. Total cost is about $13.

Makes about 1 1/2 gal.

Ingredients

  • 1  gal. sangría
  • 1  (12-oz.) can frozen limeade, thawed
  • 1  (2-liter) bottle lemon-lime soft drink
  • 2  cups  sliced oranges, lemons, and limes

1. Place 1 (2-gal.) zip-top plastic freezer bag inside another 2-gal. zip-top plastic freezer bag. Place bags in a large bowl. Combine sangría, limeade, and lemon-lime soft drink in the inside bag. Seal both bags, and freeze 24 hours. (Double bagging is a precaution to avoid spills.)

2. Remove mixture from freezer 1 hour before serving, squeezing occasionally until slushy. Transfer mixture to a 2-gal. container. Stir in fruit.

Kid-Friendly Frozen Sangría: Substitute cranberry juice for sangría. Proceed with recipe as directed

(photo from southernliving.com)


Southern Style Salsas

I .love. dips. and. chips. of. all. kinds.  There, the first step is admitting you have a problem, right? I have never met a dip or chip I did not like, and this includes salsa too.  It's really an addiction, my husband makes fun of me.  So you can understand my excitement when I found new salsa recipes with a Southern twist.  Hello Cinco de Mayo!

Bacon and Greens Salsa

Bacon-salsa-sl-1704065-l 

Prep: 15 min., Cook: 22 min.

Makes 4 cups

Ingredients

  • 8  bacon slices
  • 1  (16-oz.) package frozen mixed greens, thawed and drained
  • 1/2  medium-size sweet onion, chopped
  • 1  teaspoon  minced garlic
  • 1 1/2  cups  frozen corn, thawed
  • 1  serrano chili pepper, minced
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 2  tablespoons  cider vinegar
  • Pork rinds
  • Sweet potato chips
  • Hot sauce

1. Cook bacon in a large skillet over medium-high heat 7 to 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.

2. Sauté greens, onion, and garlic in hot drippings 7 to 10 minutes or until tender. Stir in corn and next 3 ingredients, and cook 3 minutes or until thoroughly heated. Remove from heat, and stir in vinegar. Sprinkle with bacon. Serve warm with pork rinds, sweet potato chips, and hot sauce

Red Pepper-Black-eyed-Pea Salsa

Pea-salsa-sl-1704101-l  

Prep: 20 min.

Makes 3 cups

Ingredients

  • 1  (15.8-oz.) can black-eyed peas, rinsed and drained
  • 1  (12-oz.) jar roasted red bell peppers, finely chopped
  • 3  green onions, thinly sliced
  • 1  tablespoon  chopped fresh parsley
  • 1  tablespoon  chopped fresh oregano
  • 2  tablespoons  lemon juice
  • 1 1/2  teaspoons  hot sauce
  • 3/4  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper

1. Stir together all ingredients in a large bowl. Cover and chill until ready to serve.

(images from southernliving.com)


Spicy Sunday

Don't forget the Bloody Mary the next time you are planning a brunch.  Here is a recipe from Bobby Flay that sounds like the ideal Bloody Mary to me.

Spicy Bloody Mary

Top_bloodymary 


Serves: 2

12 ounces tomato juice
2 tablespoons prepared horseradish, drained
3 ounces vodka
2-4 dashes Mesa Grill Hot Sauce or Tabasco Sauce
2 dashes Worcestershire sauce
¼ teaspoon celery salt
¼ teaspoon black pepper
Juice of 1 lemon
Ice
Celery spears and jalapeno peppers, for garnish

1. Whisk together the juice, horseradish, vodka, hot sauce, Worcestershire celery salt, pepper and lemon juice in a small pitcher and refrigerate for at least 30 minutes.
2. Pour mixture into 2 large glass filled with ice and garnish with celery spear and jalapeno


Bloody Mary on a Stick?

While looking for a Bloody Mary recipe, I stumbled upon these interesting little snacks!  They are perfect for parties and brunches.  Just like the cocktail but less filling I would think.  I know people either love or hate Bloody Marys, how do you feel about them?

PS I think I'm obsessed with cocktails as food ;)

Bloody Mary Swizzlers

L_R050729 

Ingredients

  • 24  cherry tomatoes
  • 1  cup lemon-flavored vodka
  • 24  almond-stuffed green olives or vermouth-marinated green olives
  • 3  or 4 stalks celery with tops removed, diagonally sliced into 3/4- to 1-inch pieces (24 pieces total)
  •   Celery salt
  • 24  cocktail picks or skewers

Directions

1. Using a plastic or wooden pick or a sharp skewer, pierce the skins of the tomatoes in several places. Place tomatoes in a self-sealing, food-safe plastic bag; add vodka. Seal bag. Turn bag to coat tomatoes. Chill overnight to allow flavor to penetrate.

2. Drain tomatoes; discard vodka. Skewer vegetables onto picks using an olive, a piece of celery, and a cherry tomato on each pick. Sprinkle lightly with celery salt. Transfer to serving platter. Makes 24 skewers

(photo from bhg.com)


Surprising Mojitos

Here is another treat to serve at your Cinco de Mayo or fiesta celebrations!  It sounds so refreshing. I can't wait to try it!

Jello Mojito Granita

JELL-O_Mojito_Granita 

Prep Time:
20 min
Total Time:
3 hr 20 min
Makes:
6 servings
 
Ingredients:
 
1 cup boiling water
1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin
3/4 cup carbonated lemon-lime beverage
1/4 cup  rum or water
2 Tbsp. finely chopped fresh mint
2 Tbsp.  lime juice
 
STIR boiling water into gelatin mix in medium bowl 2 min. until completely dissolved. Stir in remaining ingredients.

POUR into 9-inch square pan. Freeze 3 hours or until firm.

SPOON frozen gelatin mixture into large bowl. Beat with mixer on high speed until smooth. Store leftovers in airtight container in freezer.

(photo from kraftfoods.com)


Easy Cheesy Brunch Bake

Here is another easy breakfast casserole to serve your crowd over the weekend!

Easy_Cheesy_Brunch_Bake 

Prep Time:
20 min
Total Time:
50 min
Makes:
12 servings
 
Ingredients:
 
12 large eggs
1/3 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1 lb. pork sausage
4 oz.  sliced fresh mushrooms
1 onion, chopped
2   tomatoes, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 cup  KRAFT Shredded Monterrey Jack Cheese

HEAT oven to 400°F.

BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is cooked through, stirring occasionally. Drain.

REDUCE oven temperature to 325°F. Spoon tomatoes over the baked egg layer; top with sausage mixture. Sprinkle with cheeses.

BAKE 30 min. or until egg mixture is set in center.


Here are my other favorite brunch casseroles:  Good Morning Grits and Sausage Casserole

I hope everyone has a wonderful holiday weekend!!


(photo and recipe from kraftfoods.com)


Pretty in Pink

This photo caught my eye for its pretty pink color.  Then the recipe sounded just as good as it looked.  What a great punch to serve at Easter!  The recipe includes instructions for both non-alcoholic and alcoholic versions so you can please everyone.  This would also be great for Mother's Day and wedding and baby showers (especially if mom is having a girl!)

Sparkling-punch-l 

Sparkling Punch 

Yield

Makes about 9 cups

Ingredients

  • 1  (12-oz.) can frozen pink lemonade concentrate, thawed
  • 4  cups  white cranberry juice cocktail
  • 1  qt. club soda, chilled
  • Garnish: fresh mint sprigs

Preparation

1. Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish, if desired.

Champagne Punch: Substitute 1 (750-milliliter) bottle extra-dry Champagne or sparkling wine and 1/4 cup orange liqueur for club soda; proceed with recipe as directed

(photo from southernliving.com)


Happy Hour

Well I'm already getting ready for Cinco de Mayo!  I love celebrating Mexcian-style and I love margaritas even more!  Enjoy these Margarita Bites at your next Fiesta! 

Margarita Bites

Layered_Margarita_Bites 

2 cups boiling water
2 pkg.  (3 oz. each) JELL-O Margarita Flavor Gelatin (or lime flavored)
1/2 cup tequila or cold water
Zest and juice from 1 lime
2 cups thawed COOL WHIP Whipped Topping

ADD boiling water to gelatin mixes in large bowl; stir with whisk 2 min. until completely dissolved. Stir in tequila and 2 Tbsp. lime juice. Add COOL WHIP and 1 tsp. lime zest; stir until COOL WHIP is completely melted and mixture is well blended.

POUR into 8-inch square pan.

REFRIGERATE 3 hours or until firm. Cut into 36 pieces to serve.

 

(photo and recipe from kraftfoods.com)