August 14, 2010

Chocolate Éclair Dessert

2 (3oz) pkg. instant vanilla pudding
3 cups. milk
1 (8oz) carton whipped topping
1 tsp. vanilla
Honey Graham Crackers

  Mix together instant pudding and milk. Fold in whipped topping and add vanilla.
On bottom of 9 x 13 inch pan place a layer of graham crackers. Pour layer of pudding over crackers. repeat layers ending with pudding.

3 tbsp. butter
3 (1oz) squares semi-sweet chocolate
3 tbsp. milk
3 tbsp. white corn syrup
1/2 cup. powdered sugar

Melt butter and chocolate over very low heat.  Add remaining ingredients. Cool slightly before frosting. Refrigerate overnight  or until well chilled. Cut into squares.
10 to 12 servings.

Sweet 'n Spicy Spread

1/4 cup crunchy peanut butter
1/2 cup apricot jam
1 T. finely chopped canned green chilies, drained
1 tsp. sweet hot mustard
1 (3oz) pkg. cream cheese, softened
assorted crackers

     In a small bowl, combine peanut butter, jam, chilies and mustard. Place cream cheese on a medium plate. Top with peanut butter mixture. Spread a bit of cream cheese and peanut butter mixture over each cracker. Makes enough for 30-35 crackers.


"I was asked to "just make me something" one night and took a look at my bar and this is what I came up with. Everyone who tried it thought it tasted exactly like a gummy bear. The gummy bears were added later for the effect. Girls love it. Could easily be made as a bucket by just using a liter of each of the ingredients instead of an ounce."
1 oz Absolut® Citron vodka
1 oz Smirnoff® orange vodka
1 oz GranGala® orange liqueur
1 oz sweet and sour mix
1 splash grenadine syrup
fill with Sprite® soda
gummi bears

Shake all ingredients, except sprite, with ice. Pour into collins glass. Fill with sprite.

Nuclear Meltdown

Created in Phoenix, Arizona by Malakai as a tribute to the Nations largest nuclear power plant, Palo Verde.
1 1/2 oz Midori® melon liqueur
1/2 oz DeKuyper® Sour Apple Pucker schnapps
3 oz sweet and sour mix
1/2 oz Bacardi® 151 rum

Build on ice. No garnish

Broiled Tilapia Parmesan

1/4 cup Parmesan cheese, shredded
2 tbsp butter, softened
1 tbsp and 1-1/2 tsp mayonnaise
1 tbsp fresh lemon juice
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1 pound Tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.
Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan.
Broil a few inches from the heat for 2 to 3 minutes.
Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.
Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.
Be careful not to over cook the fish.

Spicy Mexican Style Zucchini Casserole

"This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies."

 Prep time: 20 mins. 
 Cook time: 35 mins. 
 Ready in: 55 mins.
2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano

1 teaspoon cayenne pepper, or
to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 1/2 cups salsa
1 1/2 cups shredded Cheddar

Preheat oven to 350 F. Heat oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano, and cayenne pepper. continue cooking and stirring until fragrant.

  Mix in the rice, beans, and salsa, cook until heated through. Mix in 1 cup of Cheddar Cheese until well blended. Transfer to a 9 x 13 inch. baking dish. and top with remaining Cheddar cheese.

 Cover the dish with a lid or aluminum foil.
 Bake for 20 minutes in preheated oven or until cheese is melted and bubbly.
"Gloria Elena Gonzalez" 
an old friend from El Paso, Texas