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Coconut Shrimp & Dipping Sauce

Ingredients

 

Coconut Shrimp 

• 14 bamboo or wooden skewers (4 to 6 inch)
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)
• 1 egg
• 1 teaspoon water
• 3/4 cup Progresso® plain panko crispy bread crumbs
• 3/4 cup shredded coconut
• 28 uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on

Dipping Sauce

• 1/2 cup apricot or peach preserves
• 1/2 teaspoon grated lime peel
• 1 tablespoon fresh lime juice
• 1/8 to 1/4 teaspoon crushed red pepper flakes

Directions 

 

1. Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
2. In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
3. Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.
4. Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
5. Serve shrimp with sauce for dipping. Enjoy!

Prep Time: 25 min.

Total Time: 35 min.

Servings: 28

Fudge OREO Ice Cream Cake

 Ingredients

• 1/2 cup hot fudge ice cream topping, warmed
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
• 8 OREO Cookies, chopped
• 12 vanilla ice cream sandwiches

Directions

1. Pour fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
2. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
3. Freeze 4 hours or until firm. Serve and Enjoy!

Warm Southwest Salsa with Tortilla Chips

Ingredients

• 2 cans (10 oz each) petite diced tomatoes with lime juice and cilantro, drained
• 1 can (15 oz) Progresso black beans, drained, rinsed
• 1 cup Green Giant Valley Fresh Steamers™ Niblets frozen corn
• 1/2 cup finely chopped green bell pepper
• 2 medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
• 1 jalapeno chile pepper, seeded, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 cup shredded Mexican cheese blend (2 oz)
• 12 oz yellow tortilla chips
• 2 tablespoons chopped fresh cilantro, if desired 

Directions

1. Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro.Spoon into casserole. Sprinkle cheese evenly over top.
2. Microwave uncovered on High, 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.) Enjoy!

Sweet-and-Sour Meatballs

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 medium onion, finely chopped (1/2 cup)
• 1/3 cup Progresso® plain bread crumbs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 1 jar (10 oz) sweet-and-sour sauce 

Directions 

1. Heat oven to 400°F. In large bowl, mix beef, onion, bread crumbs, milk, salt, pepper and egg. Shape mixture into thirty 1-inch meatballs. In ungreased 13x9-inch pan, place meatballs.
2. Bake uncovered about 15 minutes or until meatballs are no longer pink in center and thermometer inserted in center reads 160°F.
3. In 2-quart saucepan, mix meatballs and sweet-and-sour sauce. Heat to boiling over medium-high heat, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until sauce and meatballs are hot. Serve hot with toothpicks. 

Prep Time: 35 min.

Cook Time: 15 min.

Total Time: 50 min.

Servings: 30 

Luscious Eggnog

Ingredients

• 3 eggs, lightly beaten
• 1/3 cup white sugar
• salt to taste
• 2 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup rum (optional)
• 2 drops yellow food coloring
• 1 pinch ground nutmeg

Directions

1. In a heavy, saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
2. In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. 
3. Fold whip cream mixture into the cooled custard.Pour into serving bowl,and sprinkle with nutmeg.Serve immediately.Enjoy!

Frozen Fruit Skewers

Ingredients

• 24 cubes (1/2 inch) fresh pineapple
• 12 fresh strawberries, cut in half
• 2 medium bananas, cut into 1/2-inch cubes(about 24)
• 3 kiwifruit, peeled, cut into 1/2-inch cubes(about 24)
• 1 bottle (7.25 oz) chocolate topping that forms hard shell
• 12 (8-inch) bamboo skewers

Directions 

1. Thread fruit alternately onto skewers, using approximately 2 pieces of each per skewer; place in single layer on cookie sheet with sides. Freeze 1 hour or until fruit is frozen.
2. About 5 minutes before serving, drizzle fruit with chocolate topping; return to freezer until ready to serve. Enjoy!

Prep Time: 10 min.

Total Time: 1 hour 15 min.

Servings: 4 skewers

Jalapeno Popper Chicken

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup shredded Cheddar cheese
• 2 jalapeno peppers, seeded and minced
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 cup seasoned bread crumbs
• 1/4 cup vegetable oil

Directions

1. Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
2. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
3. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve hot and enjoy!

Prep Time: 20 min.

Cook Time: 16 min.

Total Time: 36 min.                                                Servings: 4                                                       

Baked Potato Skins

Ingredients

• 4 large baking potatoes, baked
• 3 tablespoons vegetable oil
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 8 bacon strips, cooked and crumbled
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced

Directions

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet.
2. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
3. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. 
4. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. Enjoy!

Prep Time: 4-5 min

Cook Time: 16 min

Servings: 8
 

Mint-Chocolate Brownies

Ingredients

 

Brownies

• 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
• *Water, vegetable oil and egg called for on brownie mix box
• 2/3 cup chopped pecans
• 1 cup (6 oz) mint-flavored chocolate chips

Mint Frosting

• 1 cup Betty Crocker® Rich & Creamy vanilla frosting(from 16 oz container)
• 1/4 teaspoon mint extract
• 1 drop green food color, if desired

Shiny Chocolate Glaze

• 4 teaspoons butter or margarine
• 4 teaspoons corn syrup
• 1 to 2 teaspoons hot water 

Directions

 

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan. Make brownie batter as directed on box-- except stir in pecans and 2/3 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan.
2. Bake 36 to 41 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
3. In small bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.
4. In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 6 rows by 5 rows.

• Prep Time:
• Cook Time: 36-41 min.
• Total Time: 3 hours 5 min.
• Servings: 30

Key Lime Pie

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.Enjoy! 

Prep Time: 15 min

Cook Time: 8 min.

Total Time: 55 min.                                              

Bacon Cheddar Deviled Eggs

Ingredients                   

• 12 eggs
• 1/2 cup mayonnaise
• 4 slices bacon
• 2 tablespoons finely shredded Cheddar cheese
• 1 tablespoon mustard

Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.Enjoy

Prep Time: 30 min

Total Time: 40 min

Servings: 24

Tropical Prosciutto Bites

 Ingredients

• 1/4 pound thinly sliced prosciutto or fully cooked ham, cut into 1-inch-wide strips
• 1 large mango or papaya, peeled, pitted or seeded, and cut into 12 pieces
• 12 medium strawberries 

Directions 

1. Wrap strips of prosciutto around mango pieces and strawberries. Secure with toothpicks. Enjoy!

Prep Time: 20 min.

Total Time: 20 min 

Servings: 24

Too Much Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips
• 1 dozen strawberries

Directions

1. Preheat oven to 350 degrees F(175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.Place strawberries in center of cake.Enjoy!

Prep Time: 10 min.

Cook Time: 55 min.

Total Time: 1 hour 35 min.

Guacamole

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl,mash together the avocados,lime juice,and salt. 
2. Mix in onion,cilantro,tomatoes,and garlic.Stir in cayenne pepper.
3. Refrigerate 1 hour for best flavor, or serve immediately. Enjoy!

Prep Time: 10 min.

Total Time: 10 min

Servings: 4

Tomatoe-Goat Cheese Bruschetta

Ingredients

• 2 logs (4 oz each) soft goat cheese, cut into 8 (1-inch) slices
• 1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
• 1/4 cup coarsely chopped pitted kalamata olives
• 1 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• 24 slices (1/2 inch thick) baguette (about 8 oz), toasted 

Directions

1. Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer.
2. Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese. Drizzle with olive oil.
3. Bake 15 to 20 minutes or until warm. Serve with baguette slices.

Prep Time: 5 min.

Cook Time: 20 minutes

Servings:12

Mango-Peach Smoothie

 Ingredients

• 1 peach, sliced
• 1 mango, peeled and diced
• 1/2 cup vanilla soy milk
• 1/2 cup orange juice, or as needed

Directions

1. Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.Enjoy!

Prep Time: 10 min.

Total Time: 10 min.

Servings: 2 smoothies

Crunchy Caramel Corn

 Ingredients

• 6 cups popped popcorn
• 3/4 cup salted peanuts
• 1/2 cup packed brown sugar
• 1/4 cup butter (no substitutes)
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda

Directions

1. Place popcorn and peanuts in a large microwave-safe bowl; set aside.In another microwave-safe bowl, combine the brown sugar, butter, corn syrup and salt.Cover and microwave on high for 1 minute; stir.Microwave 2 minutes longer.
2. Stir in vanilla and baking soda.Pour over popcorn mixture. Microwave, uncovered, on high for 3 minutes, stirring several times.Spread on greased baking sheets to cool.Store in an airtight container.Enjoy!

Prep Time: 10 min

Total Time:  10 min

Servings: 8
 

Bacon Wrapped Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• barbeque seasoning, to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack. 

Prep Time: 20 min.

Cook Time: 15 min.

Total Time: 50 min. 

Servings: 4 Servings with 4 shrimp per person
 
 

White Chocolate Raspberry Cheesecake

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F(165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time.Blend in vanilla and melted white chocolate.Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter.Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.Swirl batter with the tip of a knife to create a marbled effect
5. Bake for 55 to 60 minutes, or until filling is set.Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.Serve with remaining raspberry sauce. 

Prep Time: 1 hour

Cook Time: 1 hour

Total time: 10 hours

Double Ginger Biscotti

 Ingredients

• 1 box Betty Crocker® gingerbread cake and cookie mix
• 1/4 cup Gold Medal® all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/4 cup water
• 1 tablespoon chopped crystallized ginger
• 1 package (6 oz) white chocolate baking bars, chopped 

Directions

1. Heat oven to 350°F. Spray cookie sheet with cooking spray.Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water.Stir in ginger.Divide dough in half.Shape each half into 11x5-inch rectangle on cookie sheet.
2. Bake 30 minutes or until light golden brown.Cool on cookie sheet 10 minutes.Cut crosswise into 1/2-inch slices.Turn slices cut sides down on cookie sheet.
3. Bake about 15 minutes, turning once, until crisp and light brown.Immediately remove from cookie sheet to cooling rack.Cool completely.
4. In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth.Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set. Enjoy!

Prep Time: 1 hour

Total Time: 1 hour 25 min

Servings: 44

Roasted Pepper Tomato Crostini

Ingredients

• 18 slices Italian bread, 1/2 inch thick
•  2 large tomatoes, diced (2 cups)
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1 jar (7 ounces) roasted red bell peppers, drained and chopped
• 1/3 cup shredded mozzarella cheese 

Directions

1. Heat coals or gas grill for direct heat.Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
2. Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread.Top each slice with about 1 teaspoon cheese.
3. Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.

PREP TIME: 10 Min
TOTAL TIME: 25 Min
SERVINGS: 18

Chocolate Bundt Cake

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups white sugar
• 1 teaspoon vanilla extract
• 5 eggs
• 1 cup milk

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
2. In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
3. Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. 

Prep Time: 15 min

Cook Time: 1 hour 10 min.

Total Time: 2 hours

Caramel Macchiato Ice Cream

Ingredients

• 1 cup milk
• 2 tablespoons instant coffee granules
• 1 cup white sugar
• 1 pinch salt
• 2 cups heavy cream
• 3/4 cup caramel dessert sauce

Directions

1. Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved.Stir in the heavy cream, then cover and refrigerate for at least 2 hours.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. 
3. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.Then Enjoy!

Prep Time: 10 min.

Total Time: 4 hours 10 min.

Servings: 12

 

Grandmother's Buttermilk Cornbread

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions 

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. 
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. 
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cut into 3 rows and then 3 columns making 9 individual pieces. Enjoy!

Prep Time: 15 min.                                                      
Cook Time: 40 min                                                       

Total Time: 55 min.                                           

Servings: 9                                                                                       

Garlic Deviled Eggs

 Ingredients

• 6 hard-cooked eggs
• 1/3 cup mayonnaise
• 1/2 teaspoon prepared mustard
• 2 green onions with tops, chopped
• 1 garlic clove, minced
• 1/8 teaspoon salt
• Sprinkled Paprika

Directions

1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt.
2. Fill egg whites; sprinkle with paprika. Refrigerate until serving. 

Prep Time: 15 min

Total Time: 15 min

Servings: 12

Brown Sugar Smokies

 Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage.Place the wrapped sausages on wooden skewers, several to a skewer.Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.Take out and serve hot. Enjoy! 

 Prep Time: 10 min.

Cook Time: 20 min

Total Time: 30 min

Servings: 12

Chocolate Mint Milkshake

Ingredients

• 4 scoops vanilla ice cream
  1/4 cup milk
  1/4 cup chocolate syrup
  1 drop peppermint extract

Directions

1. In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve. Enjoy!

 Prep Time: 5 min.

Total Time: 5 min.

Servings: 2         

Jalapeno Snackers

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 1 cup shredded Cheddar cheese
• 1/4 cup mayonnaise
• 1 (1 oz.) package dry ranch salad dressing mix
• 1 1/2 teaspoons garlic powder
• 20 large jalapeno peppers, halved and seeded
• 1 pound sliced bacon, cut in half

1. Preheat an oven to 400 degrees F(200 degrees C).
2. Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended.Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick.Arrange the wrapped jalapeno halves onto a broiler pan.
3. Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes. 

Prep Time: 15 min

Cook Time: 20 min

Servings: 40                                                                                                                               
 

BLT Tomato Cups

 Ingredients

• 6 slices bacon, cut into 1/2 inch slices
• 12 small plum (Roma) tomatoes
• 3 cups coarsely chopped romaine lettuce (6 leaves)
• 2 tablespoons ranch dressing
• 2 tablespoons coarsely crushed garlic and butter flavor croutons 

 Directions                                          
                                                                                                                                                             

1. In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
2. With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
3. In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

PREP TIME: 30 Min                                                                                                                   
TOTAL TIME: 30 Min                                                                                                         
SERVINGS: 24