Applebee's Red Apple Sangria

Applebee's Red Apple Sangria

1/3 cup Sutter Home Cabernet Sauvignon
1 1/4 ounces Shakka apple liqueur, or any other sour apple liquer
1/2 ounce grenadine
1 1/2 ounces Ocean Spray cranberry juice
1 1/2 ounces Dole pineapple juice
Sierra Mist soda (or other lemon-lime soda)

Garnish
2 red apple balls
orange wedge
lime wedge
maraschino cherry

1. Fill a 16-ounce wine glass with ice.

2. Add red wine, apple liqueur, grenadine, cranberry juice, pineapple juice, and top off the drink with Sierra Mist.

3. Use the small end of a melon baller to scoop 2 balls out of a red apple. Pierce the apple balls with a toothpick.

4. Drop all of the garnishes into the drink and serve with a straw.

Makes 1 drink.

Cherry Pie Pops

INGREDIENTS:

1tablespoon Gold Medal® all-purpose flour

1box Pillsbury® refrigerated pie crusts, softened as directed on box

About 1/2 cup cherry pie filling (from 21-oz can)

16to 20 lollipop sticks

1egg, beaten

3tablespoons turbinado sugar (raw sugar)

DIRECTIONS:

• Heat oven to 425°F. Spray cookie sheets with cooking spray, or line with silicone baking mats.
• Sprinkle flour on work surface. Unroll pie crusts onto surface. Using 3-inch wide drinking glass or cookie cutter, cut rounds from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball and rolled out with a rolling pin. Cut to make additional rounds.)
• To make each pie pop, lightly press lollipop stick into crust round so that it rests in center. Top each round with 1/2 teaspoon pie filling; cover with second crust round. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with sugar.
• Bake 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.

Orange Beef Strips with Orange Dipping Sauce

Orange Beef Strips with Orange Dipping Sauce

Ingredients

Beef:

· Vegetable oil, for frying

· 1 pound boneless bottom round steaks, cut crosswise into 1-inch strips

· Salt and freshly ground black pepper

· 1 cup all-purpose flour

· 3 large eggs, lightly beaten

· 2 cups panko breadcrumbs

·

Orange Dipping Sauce:

· 1/2 cup orange marmalade

· 1 tablespoon rice wine vinegar

· 1/2 teaspoon Dijon mustard

Directions

For the beef: Heat 1/2-inch of the vegetable oil in a large skillet over medium-high heat. (When a crumb of panko sizzles after being dropped in, the oil is ready.)

Sprinkle the beef with salt and pepper. Place the flour, eggs, and panko in separate bowls. Dredge the beef strips first in the flour, shaking off any excess, then dip into the beaten eggs, and then the panko.

Fry the beef strips, turning once, until brown, about 1 minute per side. Transfer the beef to a paper towel-lined plate to drain. Sprinkle with salt.

For the sauce: In a small microwave-safe bowl, stir together the marmalade, vinegar, and mustard. Microwave on high for 45 seconds, or until bubbly. Serve with the beef strips.

Recipe courtesy Paula Deen

Apricot Mustard

This is a great topping for pork chops or ham or would make a very interesting sandwich

Apricot Mustard

Ingredients:

• 1 cup apricot preserves
• 1/4 cup cider vinegar
• 3 tablespoons coarse-grained mustard

Preparation:

1. Combine apricot preserves, vinegar and mustard in a small saucepan. Bring to a boil over medium heat, stirring often. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Let cool to room temperature before serving.

Chunky Cheesecake Brownies

Chunky Cheesecake Brownies

Ingredients:

1 (8 ounce) package cream cheese, softened 1/4 cup white sugar 1 egg 1 cup semisweet chocolate chips 1/4 cup butter

1 cup semisweet chocolate chips 1/2 cup white sugar 2 eggs 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
2.	Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
3.	Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
4.	Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
5.	Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Zucchini Alfredo

Zucchini Alfredo

Ingredients:

1 (12 ounce) package uncooked egg noodles 3 tablespoons vegetable oil 4 cloves garlic, minced 4 cups shredded zucchini ½ lb sliced mushrooms

1/2 cup milk 4 ounces cream cheese, cubed 1/2 cup chopped fresh basil salt and pepper to taste grated Parmesan cheese (optional)

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2.	Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini and mushrooms, and cook 10 minutes, until some of the moisture has evaporated.
3.	Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Banana Split Bites

Banana Split Bites

4 large, firm bananas
4 oz. semi sweet chocolate, rough chopped
1 cup vanilla ice cream (or your ice cream of choice)
1 cup heavy whipping cream
1 teaspoon sugar
cherries
multi-color sprinkles
cherry garnish

Cut bananas into 2 1/2” tall segments (roughly 3 per banana), trim the narrow ends, and leave the skin on. Quickly hollow out a 1/2” circle in the center of the banana. Add a tiny scoop of ice cream into each hole and put the bananas in the freezer to set for 30 minutes. Note that it’s best to leave the skins on until just before dipping in chocolate. I removed them before adding the ice cream and the bananas browned slightly.

Either in your microwave, or in a double boiler, heat the chocolate until it is melted and smooth. Whip the cream to soft peaks, add the sugar, and then whip to stiff peaks. Set out your sprinkles.

Remove the banana peel, dip the bottom of the banana in the melted chocolate and quickly coat with sprinkles. Set bananas back in the freezer for 5 minutes until the chocolate sets.

Top with whipped cream (I piped mine on using a plastic bag with a small hole in the corner) and a cherry. Serve immediately

Margarita Grilled Shrimp

Margarita Grilled Shrimp

Ingredients:

1 pound shrimp, peeled and deveined 2 cloves garlic, minced 2 tablespoons fresh lime juice 3 tablespoons olive oil 2 teaspoons tequila

3 tablespoons fresh chopped cilantro 1/4 teaspoon ground red pepper 1/4 teaspoon salt 4 bamboo skewers, soaked in water for 20 minutes

Directions:

1.	Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate at least 30 minutes.
2.	Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
3.	Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.