Apple Pie Nachos

Apple Pie Nachos

Prep Time: 15 mins

Total Time: 45 mins

Servings: 2-4

Ingredients

Crispas

2 tortillas

1 tablespoon cinnamon

1/2 cup sugar

2 cups vegetable oil

Apple Pie Mix

2 baking apples, diced into 1/2 inch pieces ( I used braeburn)

4 teaspoons fresh lemon juice

2 tablespoons brown sugar ( light or dark)

1 ounce Amaretto

Toppings

1 cup heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

1/4 cup pecans, chopped

Directions

Heat oil until it "speaks" when you sprinkle water into it. Cut each tortilla in half, then cut each half into 4 wedges.

Mix cinnamon and sugar in a shallow dish with another paper towel lined dish right next to it.

Put 2-4 tortilla wedges into the hot oil and cook until light brown on each side, flipping only once (this should take about 1 minute). Remove immediately from oil one by one and completely cover in cinnamon sugar mixture on both sides before placing on towel lined dish to cool and drain.

When finished with crispas, toss together diced apples and lemon juice.

Put apples, lemon juice and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down.

Add brown sugar and stir well until evenly distributed. Remove pan from heat.

Beat heavy whipping cream (works best in a chilled bowl) just until stiff.

Gradually add sugar and vanilla and beat until stiff peaks form.

On a plate or platter, set out each crispa individually. Top with a teaspoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.

Grilled Chicken Breasts with Green-Olive Relish

4 boneless, skinless chicken breast halves
About 3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 lb. whole green olives (about 1-1/2 cups), such as Lucques or Picholine, rinsed, pitted, and coarsely chopped
1/4 cup blanched almonds, lightly toasted and roughly chopped
2 Tbs. capers, rinsed and coarsely chopped
2 Tbs. roughly chopped fresh flat-leaf parsley
2-1/2 tsp. finely grated lemon zest
1-1/2 tsp. chopped fresh thyme
1 small clove garlic, pounded to a paste with a pinch of salt

Prepare a hot grill fire.

Put one chicken breast on one side of a large piece of plastic wrap. Drizzle about 1 tsp. oil on the breast and loosely fold half of the plastic wrap over the chicken. (There should be enough room to allow the chicken to expand when you pound it.) Using a meat mallet or a heavy sauté pan, pound the chicken so that it’s about 1/2 inch thick. Discard the plastic wrap and repeat the process with the remaining breasts. Season the chicken with salt and pepper on both sides, and coat with 2 Tbs. of the oil. Let sit at room temperature while you prepare the other ingredients.

In a medium bowl, combine the olives, almonds, capers, parsley, lemon zest, thyme, garlic, and 1/2 cup of the oil.

Lay the chicken on the grill and cook, undisturbed, until it has grill marks, 2 to 3 min. Flip the chicken and continue to grill until it’s cooked through, about 2 to 3 min. more. Transfer to a clean cutting board. Let rest for 2 to 3 min. Holding your knife at an angle, cut the chicken into 1/2-inch-thick slices and arrange them on a platter or on four dinner plates. Spoon the relish on top or to the side of the chicken and serve immediately.

Death by Chocolate

Serves: 24

Chilling Time: 2 hr

Ingredients

• 1 (19- to 21-ounce) package brownie mix, batter prepared according to package directions
• ¹/4 cup coffee-flavored liqueur (see Options)
• 2 (2.8-ounce) packages instant chocolate mousse, prepared according to package directions (see Options)
• 8 (1.4-ounce) chocolate-covered toffee candy bars (such as Skor or Heath), coarsely crushed
• 1 (12-ounce) container frozen whipped topping, thawed

Instructions

1. Preheat oven and bake brownie batter in a 9- x 13-inch baking pan according to package directions; allow to cool completely.
   
2. Use a fork to prick holes in top of cooled brownies; drizzle with coffee liqueur.
   
3. Break up brownies into small pieces. Coarsely crush candy bars in a food processor or by gently tapping the wrapped bars with a hammer. Place half the brownies in bottom of a trifle dish or large glass serving bowl. Cover with half the mousse then one-third of the crushed candy and half the whipped topping. Repeat layers and top with the remaining crushed candy.
   
4. Cover and chill at least 2 hours before serving. Refrigerate any leftovers.

Options

Instead of coffee liqueur, you can use a mixture of 1 teaspoon sugar and 1/4 cup leftover black coffee, or leave out the coffee flavoring entirely. And, instead of chocolate mousse, you can prepare two (4-serving) packages of instant chocolate pudding.

Football Cheese Ball

Football Cheese Ball

Ingredients:

2 (8 ounce) packages cream cheese, softened 1 cup shredded Cheddar cheese 1/4 cup finely chopped green onions

2 tablespoons Worcestershire sauce 1/2 (1.25 ounce) package taco seasoning mix 1/2 slice American cheese, sliced into strips

Directions:

1.	Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap.
2.	Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours.
3.	Remove the cheese ball from the refrigerator 30 minutes before serving

My Favorite Zucchini Recipe

My Favorite Zucchini Recipe

2-3 small zucchini, sliced

½ cup grated cheese, any type or mixture (or more if needed)

1. Spread sliced zucchini in a shallow microwaveable dish. (My favorite is a glass pie pan).

2. Cover with plastic and microwave for 5 minutes, drain any excess liquid.

3. Sprinkle cheese over zucchini, covering well.

4. Microwave on 50% power for 90 seconds

5. Serve

Sex on the Beach

Sex on the Beach

INGREDIENTS:

1 fluid ounce vodka 1 fluid ounce peach schnapps

3 fluid ounces orange juice or pineapple juice 3 fluid ounces cranberry juice

DIRECTIONS:

1.	Fill a highball glass with ice, pour in vodka and peach schnapps, then fill glass with half orange juice and half cranberry juice.

Cucumber Herb Vinaigrette

Cucumber Herb Vinaigrette

Prep Time: 10 min	Serves: 20
Cook Time: 10 min	Level: Easy

Description:

As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.

Ingredients:

• 1 small cucumber, peeled, seeded and chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 tablespoon nonfat or low-fat plain yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon sugar
• 1/2 teaspoon salt

Preparation:

1. Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth