Honeydew Cucumber Margarita Popsicle

Makes five 2-and-1/4-oz. popsicles 1 cup honeydew juice (approximately a whole melon weighing 1lb) 1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.) ½ cup tequila 1 tablespoon triple sec 1 tablespoon fresh lime juice 1 tablespoon mint simple syrup (recipe follows) 3 large mint sprigs Instructions: 1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold. 2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds. Mint Syrup (You will have more syrup than you need. Save for other cocktail uses. · 1/2 cup water · 1/2 cups sugar · 1 cup mint leaves, loosely packed Instructions: 1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain).

Lobster Potato Salad

Mayonnaise Lime juice Hot pepper sauce Salt Pepper Green Onion Celery Of course...Lobster All these ingredients can be to your liking I think small red potatoes look good. Boil the potatoes, cool then add to the mixture then add the lobster meat last and gently fold into the potato salad. Cover and chill for 4 hours or more.

Ambrosia Salad

1 can mandarin oranges 1/2 bag of mini marshmallows 1 8 oz container of sour cream 1/2 jar of maraschino cherries, chop into quarters 1/2 - 1 cup grated coconut 5 slices pineapples cut into chunks, reserve juice for later Mix all ingredients together and place into a covered bowl and refrigerate. Mix occasional as the marshmallows soften. Use pineapple juice if to thick.

Buffalo Chicken Bites

3 cups shredded cooked chicken 1/4 to 1/2 cup hot sauce (to taste) 3 1/2 ounces cream cheese, softened 1 3/4 cups sharp shredded cheddar cheese 1/4 cup chopped green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Directions: Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture. Place flour in a shallow dish. In a second shallow dish, place eggs. In a third shallow dish, place corn flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Warm lemon Cake

1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9x13 size) Ingredients called for on back of cake box 2 pkg (3.4oz each) instant lemon pudding 1/3 c. sugar 2 c. cold milk 1 1/4 c. water 2 Tbsp. powdered sugar (for dusting) Heat oven to 350 degrees. Prepare cake as directed on package. Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it. You'll fail. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

LOUISIANA HOT CRAB DIP

1/2 pound jumbo lump crabmeat, free of shells 1 (8 ounce) package cream cheese 1/2 cup mayonnaise 1/4 cup grated Parmesan 3 tablespoons minced green onions (white and green parts) 2 large garlic cloves, minced 2 teaspoons Worcestershire sauce 2 tablespoons fresh lemon juice 1 teaspoon hot sauce 1/2 teaspoon Old Bay seasoning Salt and pepper to taste 1. Preheat oven to 325 degrees F. 2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot. 3. Serve hot, with hot sauce on the side for those who like it spicy. Makes about 1 1/2 cups

Baked Crab Ragoons

Ingredients: 1/8 tsp garlic salt 1/8 tsp Worcestershire sauce 14 won ton wrappers 1 small green onion 4 oz surimi imitation crab 3 oz cream cheese Directions In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Hollandaise Sauce Recipe I & II

Add to shopping list Ingredients 3 egg yolks (see how to separate eggs) 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne (optional) 10 tablespoons unsalted butter (if using salted butter, skip the added salt) Method 1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. 2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter. 3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated. 4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, like on or next to the stove top. Use within an hour or so. Makes about 1 cup of sauce, good for about 4-6 servings. Asparagus and Hollandaise Sauce Ingredients 1 bunch of asparagus (about 1 lb) 10 Tbsp unsalted butter (1 stick plus 2 Tbsp) 3 egg yolks 1 Tbsp lemon juice 1/2 teaspoon salt (skip if using salted butter) Pinch of cayenne Method asparagus-hollandaise-1.jpg asparagus-hollandaise-2.jpg 1 Prep the asparagus. Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack. 2 Prepare the Hollandaise sauce. Melt the butter in a small pot. Put the egg yolks, lemon juice, salt and cayenne into a blender. Blend the eggs for 20-30 seconds at medium to medium high speed until lighter in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated. Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus. asparagus-hollandaise-3.jpg 3 Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are. Plate the asparagus. Pour Hollandaise sauce over them.

Brussel Sprouts I & II

1 lb fresh Brussels sprouts 4-6 Tbsp butter 1/2 onion, chopped Salt and Pepper 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed 1/4 cup toasted slivered almonds Method 1 Remove any ragged or old-looking outer leaves on the brussels sprouts and discard. Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves. 2 Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them. 3 Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. Serves 6-8. Hashed Brussels Sprouts with Lemon Recipe 1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest 1 lbs brussels sprouts 1 Tbsp olive oil 4 teaspoons butter 1 garlic clove, minced 1 Tbsp black mustard seeds or poppy seeds 2 Tbsp vermouth or dry white wine Salt and pepper to taste. Method hashed-brussels-sprouts-1.jpghashed-brussels-sprouts-2.jpghashed-brussels-sprouts-3.jpg 1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) hashed-brussels-sprouts-4.jpg 2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly. 3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve. Serves 4.

Ham, Potato and Leek Soup

2 Tbsp unsalted butter 4 cups thinly sliced leeks, white and light green parts only 4 cups chicken broth* 2 large russet potatoes, peeled, cut into 1/2 inch pieces 1/2 teaspoon ground white pepper 2 cups ham, diced 1/4 cup cream or half and half (optional) Salt to taste 3 Tbsp fresh parsley, chives or dill, chopped *If cooking gluten-free use homemade chicken stock or gluten-free packaged broth. Method 1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil over medium high heat. 2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth. 3 Stir in diced ham and cream. Season to taste with salt. Garnish with parsley, chives or dill. Serves 6.

Braised Leeks Recipe

Prep time: 10 minutes Cook time: 50 minutes Try to buy leeks with as long and as white a shank as possible. If you can only find ones with short shanks that are mostly green, don't buy them -- choose another recipe instead. Add to shopping list Ingredients 4-6 leeks 1 garlic clove, minced 3-4 Tbsp unsalted butter Salt 2 teaspoons fresh thyme or 1 teaspoon dried 1 teaspoon sugar 1 bay leaf 1 cup white wine or vegetable stock 1/4 cup parsley, chopped Method 1 Cut off the ends of the leeks until you get to the shank; a little of the light green part is fine, but not too much of it. If you want, you can save the unused portion of the leeks in the freezer for making stock later. Slice through the shank of the leek lengthwise until you get to the root end—do not cut through the root just yet. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut through the root to make two long pieces of leek. 2 Get a sauté pan large enough to hold the leeks in one layer and heat the butter in it over medium-high heat. When the butter has melted and begins to foam, turn the heat down to medium and add the minced garlic and then the leeks, cut side down. Cook for 1-2 minutes, just to get them a little browned and to let the butter get into the leeks. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes. 3 Turn the leeks back over so the cut side is down, sprinkle the leeks with the sugar, the thyme leaves and a touch more salt. Add the white wine with the bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat. 4 When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve. Yield: Serves 4 as a side dish

Swiss Chard Recipe

Add to shopping list Ingredients 1 large bunch of fresh Swiss chard 1 small clove garlic, sliced 2 Tbsp olive oil 2 Tbsp water Pinch of dried crushed red pepper 1 teaspoon butter Salt Method 1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips. 2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Queso Blanco Dip

1 1/4 (1.25) lb block White American Cheese,cut into 1-inch cubes 1/4 cup diced green chiles 2 pickled jalapenos, chopped 1 ounce pickled jalapeno juice 2/3 cup whole milk 1/2 cup cold water pinch of cumin (optional) Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. *Recipe Note: White American cheese is found at most deli counters in your local grocery store. *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Meltaway Cookies

½ lb butter ¾ cup cornstarch 1/3 cup powdered sugar 1 cup flour Beat butter, add cornstarch, flour and sugar, beat until creamy. Drop by teaspoon fulls onto ungreased cookie sheet. Bake at 350 for 12-14 minutes; frost when cool. Frosting: 3 oz package cream cheese 1 teaspoon vanilla 1 cup powdered sugar Cream cheese, add vanilla and powdered sugar, divide in half tint. Yields 40 cookies.

Tres Leche cake

Ingredients 1 cup All-purpose Flour 1-1/2 teaspoon Baking Powder 1/4 teaspoon Salt 5 whole Eggs 1 cup Sugar, Divided 1 teaspoon Vanilla 1/3 cup Milk 1 can Evaporated Milk 1 can Sweetened, Condensed Milk 1/4 cup Heavy Cream _____ FOR THE ICING: 1 pint Heavy Cream, For Whipping 3 Tablespoons Sugar Preparation Instructions Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Lemon Crinkle Cookies

Makes 2-3 dozen Ingredients: ½ cups butter, softened 1 cup granulated sugar ½ teaspoons vanilla extract 1 whole egg 1 teaspoon lemon zest 1 Tablespoon fresh lemon juice ¼ teaspoons salt ¼ teaspoons baking powder ⅛ teaspoons baking soda 1-½ cup all-purpose flour ½ cups powdered sugar

Nanna's turkey sausage

2 lbs ground turkey 3/4 tsp ginger 1 1/2 tsp salt 1 tsp ground sage 1/4 tsp cayenne pepper 1 1/2 tsp black pepper Mix all ingredients together just til combined. Make sausage patties by filling 1/4 cup mixture. Heat frying pan to med hot. Add patties and cook 2 minutes on each side or till browned. Drain.

Trisha Yearwood Key Lime Cake

■1 3-oz package lime-flavored gelatin ■1⅓ cups granulated sugar ■2 cups sifted all-purpose flour ■½ tsp salt ■1 tsp baking powder ■1 tsp baking soda ■5 large eggs, slightly beaten ■1½ cups vegetable oil ■¾ cup orange juice ■1 Tbsp lemon juice ■½ tsp vanilla extract ■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes) ■½ cup confectioners’ sugar 1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. 2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. 3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. CREAM CHEESE ICING ■½ cup (1 stick) butter, room temperature ■1 (8-oz) package cream cheese, room temperature ■1 (1-lb) box confectioners’ sugar (I used lime zest & lime juice in my icing) 1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Lemony lemon brownies

3/4 cup all-purpose flour {King Arthur All-Purpose Flour} 3/4 cup granulated sugar 1/4 teaspoon salt {Sea Salt} 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Tart Lemon Glaze 1 cup powdered sugar 4 tablespoon lemon juice 8 teaspoons lemon zest Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. Zest and juice two small/large lemons; set aside. {whatever you have} In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze} When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze harden. Spread the remaining glaze over the bars, and let it harden. Cut into bars, and serve!