Raspberry Cape Breeze PREP TIME:
SERVINGS:
OPTIONAL:
5 min
Yields 1.5 quarts (6 cups)
To make in a 3-quart pitcher, double recipe.
Ingredients
1 tub Crystal Light Raspberry Ice mix (that would ordinarily make 2 quarts beverage)
2 cups orange juice
3 1/2 cups water
1/2 cup spiced rum* (*may substitute 1/2 cup water to make non-alcoholic beverage)
Optional Garnish: fresh raspberries
Directions
1. Empty Crystal Light mix into large pitcher.
2. Add remaining ingredients; stir until drink mix is completely dissolved.
3. Serve over ice cubes in tall glasses; Garnish with fresh raspberries, if desired.
Sparkling Fruit Cooler PREP TIME:
SERVINGS:
OPTIONAL:
5 min
Yields 1.5 quarts (6 cups)
To make in a 3-quart pitcher, double recipe.
Ingredients
1 tub Crystal Light Pink Lemonade mix (that would ordinarily make 2 quarts beverage)
2 cups pineapple juice
1 1/2 cups white grape juice
2 cups water
1/2 cup gin* (*may substitute vodka)
Optional Garnish: lemon wedge & maraschino cherry
Directions
1. Empty Crystal Light mix into large pitcher.
2. Add juices and water; stir until drink mix is completely dissolved. Stir in gin.
3. Serve over ice cubes in tall glasses; Garnish with lemon wedge on glass and speared maraschino
cherry, if desired.
“A Valentine’s Date with Bacon” (Bacon Wrapped Dates with Parmesan)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
20 min
10-12 min
375°F
May cool & refrigerate until ready to serve; Serve warm
Yields 24
Ingredients
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 lb. wedge of Parmigiano-Reggiano cheese, cut into small chunks
24 toothpicks
Directions
1. In a large skillet, cook bacon over medium heat until it has rendered some fat and begins to turn
translucent; don’t let it brown all the way.
2. Remove bacon from pan and drain thoroughly on paper towels.
3. Preheat the oven to 375°F.
4. Make a slit in each date and stuff with a small piece of cheese.
5. Wrap date in a piece of bacon and secure with a toothpick through bacon and date.
6. Place the wrapped dates in a baking dish and bake until the bacon is crisp, 10-12 min.
7. Remove from the oven, drain the dates on paper towels, and set on a platter for serving.
8. Optional: Garnish with thin shreds of leftover Parmesan.
“Pacific Coast Toasts” (Cheese and Sausage Rye Toasts)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
20 min
10-15 min
450°F
Serve warm
Yields 48
Ingredients
1 lb. Velveeta cheese
1 lb. pork sausage
1 Tbsp Worcestershire sauce
2 Tbsp ketchup
1/4 tsp garlic salt
1 tsp oregano
1 loaf of light cocktail or party rye bread
(*cocktail rye bread can be found in the deli section of grocery store)
Directions
1. Fry sausage and drain.
2. Melt cheese, Worcestershire sauce, ketchup, garlic salt and oregano in microwave; mix together
with sausage.
3. Place spoonful of mixture on each slice of party rye; put slices on cookie sheet and freeze.
4. When frozen, individual slices can be stored in freezer bags until needed.
5. Bake frozen slices on ungreased cookie sheet at 450°F for 10-15 minutes.
6. Serve warm.
“Doc’s Shark Bites” (Jellied Brie Wonton Bites)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
25 min
9-10 min
375°F
Serve warm
Yields 48-52
Ingredients
1 round package (8 oz.) Brie cheese, cut into 48-52 cubes
1 package (48-52 ct.) square wonton wrappers*
1/3 cup fruit preserves/jam**
Cooking spray
(*wonton wrappers can be found in the produce section of grocery store, by salad greens)
(*suggestions: apricot, cherry or blackberry preserves; jelly not recommended)
Directions
1. Slice Brie in half horizontally, leaving 2 circles. Cut circles into enough cubes for 1 cube per
wonton wrapper (48-52). (*Tip: Make sure Brie is well-chilled for easier cutting)
2. Preheat oven to 375°F.
3. Lay out a dozen wonton wrappers on a baking sheet. Leave the remaining wonton wrappers in
the package to retain moisture.
4. Moisten a basting brush with water & lightly brush the outside edges of each wonton.
5. Place a cheese cube in center of each wrapper and top with 1/2 tsp of preserves.
6. Shape wontons into a cup shape with an open ruffled flower pattern by pinching the edges
together 4-5 times. (*Shape Tip: think crab rangoon or what they would look like if each
wrapper was pushed into a mini-muffin cup)
7. Repeat steps 3-6 with remaining wontons, Brie and preserves.
8. Before baking, lightly spray wontons with cooking spray.
9. Bake 9-10 minutes at 375°F until edges are golden brown; remove pastries from sheets.
10. Serve warm.
“Titanic Turnovers” (Mushroom Turnovers)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
Ingredients
Dough
25 min
20 min
350°F
Serve warm
Yields 30
1 package (8 oz.) cream cheese, softened
1 cup butter
2 cups all-purpose flour
2 Tbsp all-purpose flour (for rolling out dough; use more as needed)
Filling
4 cups sliced mushrooms, diced
2/3 cup green onions (scallions), diced
2 Tbsp butter (for sautéing)
1/3 cup sour cream
2 Tbsp all-purpose flour
1/2 tsp dried thyme
1/2 tsp salt
Finishing
1 egg white, beaten
Garnish: sesame seeds
Directions: Dough
1. Blend cream cheese, butter and 2 cups flour; chill in refrigerator while making filling.
Directions: Filling
2. In a skillet, sauté mushrooms and onions in 2 Tbsp butter for 3 minutes. Add sour cream, 2 Tbsp
flour, thyme, and salt to taste. Cook 3-4 more minutes, stirring occasionally. Remove from heat
and set aside.
Directions: Assembly
3. Divide chilled dough in half. Roll dough out to 1/8 inch thick and cut circles out with a 2-1/2 inch
round cutter.
4. Place a heaping 1/4 tsp of mushroom mixture in center of each circle. Fold circle over in half
and press edges together gently with fingers to seal.
5. Use a spatula to transfer turnovers to a lightly greased baking sheet; press edges together with a
fork.
6. Brush turnovers with egg whites; sprinkle with sesame seeds.
7. Bake at 350°F for 20 minutes until golden brown.
“Rio Rumaki” (Bacon-Wrapped Water Chestnuts)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
30 min
45 min; 20 min
350°F
Serve warm
Yields 45-48
Ingredients
2 cans (8-oz. each) whole water chestnuts
1 package (16-oz.) of uncooked bacon, cut crosswise into thirds
48 toothpicks
Sauce 1/2 cup brown sugar
1/4 cup chili sauce
1/4 cup Miracle Whip
Directions
1. Preheat oven to 350°F.
2. Cut large chestnuts in half to ensure there are enough chestnuts for all the bacon pieces.
3. Wrap 1/3 strip of bacon around each chestnut; secure with toothpick through bacon and
chestnut.
4. Place rumaki in a 9" x 13" pan and bake for 45 minutes or until bacon looks crisp.
5. Drain off excess fat; place rumaki in a smaller pan.
6. Mix sauce ingredients together and pour mixture over rumaki.
7. Bake rumaki and sauce for an additional 20 minutes.
“Stubing’s Stuffed Mushrooms” (Stuffed Mushrooms)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
30 min
15 min
375°F
Serve warm
Yields 20
Ingredients
20 fresh button or cremini mushrooms
(*approximately 1-2 full 8 oz. containers of mushrooms, depending on mushroom size)
6 slices of Serrano ham, prosciutto, or shaved smoked ham from grocery deli
4 Tbsp olive oil, divided (2 Tbsp, 1 Tbsp, 1 Tbsp)
2 Tbsp shallots, minced
1/4 cup fresh (or dried) bread crumbs
1/4 cup grated Parmesan cheese
3 Tbsp fresh parsley, minced
Directions
1. To clean mushrooms if needed, wipe with a damp paper towel (do not rinse).
2. Preheat oven to 375°F.
3. Remove stems from mushrooms. Mince stems and set aside with whole caps.
4. Mince 6 slices of ham.
5. Heat 2 Tbsp olive oil in frying pan over medium high heat. Add shallots and sauté until soft,
about 1 minute.
6. Add mushroom stems and sauté for 1-2 minutes; add minced ham, bread crumbs, and parsley.
Remove from heat.
7. Put mushroom caps in a bowl and drizzle with 1 Tbsp olive oil. Toss to coat.
8. Fill each cap with crumb filling and place in a baking dish just large enough to hold them.
9. Top with grated Parmesan cheese and drizzle with remaining 1 Tbsp olive oil.
10. Bake at 375°F until mushrooms are tender and cheese is melted, about 15 minutes.
11. Serve warm.
“Peru Pear Salad” (Apple and Pear Salad)
PREP TIME:
COOL TIME:
SERVINGS:
Ingredients
Salad
Dressing
20 min
Serve chilled
Yields 8 servings
1 bunch Romaine lettuce, torn into bite-size pieces
(about 2 bags (10-12 oz. each) torn Romaine lettuce)
1 cup shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 red apple, cubed
1 ripe pear, cubed
1/2 cup sugar
1/3 cup lemon juice
2 tsp onion, finely chopped
3 tsp Dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 Tbsp poppy seed
Directions
1. Toss all salad ingredients together in large bowl; Cover with plastic wrap; Refrigerate until ready
to serve.
2. In a covered container, combine the salad ingredients and shake to mix; Refrigerate until ready
to serve.
3. Just prior to serving, shake the dressing again; Pour dressing over salad and toss to combine.
4. Serve immediately. Enjoy!
“Captain’s Caribbean Turkey Roast” (Citrus Turkey Roast)
PREP TIME:
15 min
COOK TIME:
5-6 hrs
SLOW COOKER: Low; cook until meat thermometer reads 170°F
COOL TIME:
Serve warm
SERVINGS:
Yields 8 servings
Ingredients
Turkey Rub
1 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp olive oil
2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1 frozen boneless turkey roast (3 lb.), thawed
8 garlic cloves, peeled
1 cup chicken broth, divided (1/2 cup, 1/2 cup)
1 cup water
1/4 cup white wine or additional chicken broth
1/4 cup orange juice
1 Tbsp lemon juice
1-2 Tbsp cornstarch
Optional: Bed of lettuce greens & garnish of oranges to serve turkey on
Turkey Etc.
Directions
1. Remove turkey from packaging; roast may be cut in half if it doesn’t fit in crock-pot whole.
2. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt, pepper; rub over turkey and
place in a 5-6 qt. slow cooker.
3. Add the garlic, 1/2 cup chicken broth, water, wine (or additional broth), orange juice and lemon
juice.
4. Cover and cook on low for 5-6 hours or until meat thermometer reads 170°F.
5. Remove turkey and cover with foil to keep warm; Discard garlic cloves.
6. To make gravy on stovetop: Pour cooking juices into a medium saucepan and bring to a slow
boil. In a bowl, combine the cornstarch and ½ cup chicken broth and stir until smooth; combine
with cooking juices in the medium saucepan. Cook on high, stirring occasionally until thickened,
about 3-5 minutes.
7. Slice turkey and serve with gravy. Optional: Serve turkey on a bed of lettuce greens and garnish
of oranges.
“Julie McCoy’s Rice Medley” (Fruit and Rice Medley)
PREP TIME:
SIMMER TIME:
STOVETOP:
COOL TIME:
SERVINGS:
15 min
25 min
medium; high/boiling; low/simmer
May cool & refrigerate until ready to serve; Serve warm
Yields 10-12
Ingredients
2 Tbsp unsalted butter
1/2 cup onion, finely chopped
1/2 cup dried apricots, finely chopped
1/2 cup unsweetened dried cranberries
1 tsp dried thyme
Grated zest of 1/2 orange
2 cups converted long-grain rice, uncooked
5 1/4 cups chicken broth
1/4 cups fresh Italian parsley, chopped
Directions
1. In a 4-quart saucepan, melt the butter over medium heat. Add the onion, apricots, cranberries,
thyme and orange zest. Cook, stirring, until the onion is softened, about 3 minutes.
2. Add the rice and cook, stirring for another 2 minutes. Slowly add the broth and bring to a boil.
3. Reduce the heat to low. Cover and simmer until the liquid is absorbed and the rice is tender,
about 20-25 minutes.
4. When rice is done, cool and cover; Refrigerate until ready to serve.
5. Microwave to reheat; Stir parsley into the hot rice and serve.
“Gopher’s Greens” (Roasted Asparagus)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
10 min
7 min
400°F
Serve warm
Yields 6-8 servings
Ingredients
Asparagus
2-3 bundles of asparagus (2 bunches for 8-10 people; 3 bunches for 12+ people)
Marinade:
1/4 cup olive oil
1 tsp pepper
1 tsp salt
Directions: Prep
1. Wash asparagus and snap off cut end up to tender stalk (about two inches or so).
2. Marinade: In a large Ziploc bag, combine oil, salt and pepper.
3. Place asparagus in above mixture and seal bag; Shake to coat asparagus evenly.
4. Refrigerate until ready to cook.
Directions: Cooking
1. Preheat oven to 400°F. Take asparagus out of refrigerator to reach room temperature.
(Optional: Line baking sheets with tin foil for easier clean-up).
2. Place asparagus on baking sheets in single layer; use two sheets if needed.
3. Bake for 4 minutes; Shake the pan to mix up asparagus.
4. Bake an additional 3 minutes until tender and crisp and asparagus begins to brown.
“Tropical Forest Trifle” (Black Forest Trifle)
BAKE TIME:
PREP TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
28-30 min (to bake cake according to package)
1 hour to cool cake completely
20 minutes for assembly
350°F
Refrigerate a MINIMUM of 30 minutes before serving
Yields 24 servings
Ingredients
1 package (18.25 oz.) devils food cake mix, (plus ingredients to make cake per box instructions*)
*about 3 eggs, 1/2 cup vegetable oil, per box directions
2 bars (1.5 oz. each) milk chocolate candy, divided (1 1/2 bars, 1/2 bar) (note: plain Hershey bar)
3 3/4 cups cherry pie filling (from two 21 oz. cans)
1 tsp almond extract
1/2 cup cranberry cherry juice
2 cups cold milk
2 packages (3.3 oz. each) white chocolate instant pudding & pie filling
1 container (8 oz.) frozen whipped topping, thawed
Directions: Cake
1. Preheat oven to 350°F.
2. Prepare cake mix in 9” x 13” pan according to package directions.
3. Cool in pan for 10-15 minutes; remove uncut cake from pan and cool completely on wire rack.
4. Cut cake into 1 inch cubes, set aside.
Directions: Cherry Pie Filling Mixture
5. In a small bowl, combine almond extract and 3 3/4 cups of cherry pie filling. Set aside 1/2 cup
of this mixture for garnishing. Stir cranberry cherry juice into remaining 3 1/4 cups of mixture.
Directions: Chopped Chocolate
6. Cut one and one half of the chocolate bars into fine bits. In separate dish, use potato peeler to
peel remaining half bar into chocolate curls for garnishing (see step 10).
Directions: Pudding Mixture
7. Pour milk into medium bowl; whisk pudding mixes into milk until mixture begins to thicken.
Fold whipped topping into pudding.
Directions: Trifle Assembly
8. a. Layer just enough cake cubes to cover bottom of clear, tall bowl.
b. Layer HALF of the cherry pie filling mixture evenly over cake cubes.
c. Sprinkle with HALF of the chopped chocolate.
d. Top with HALF of the pudding mixture, pressing lightly with back of spoon.
9. Repeat layers once. (you may have some cake cubes left over)
10. Garnish top of trifle with 1/2 cup reserved filling mixture and chocolate curls.
11. Refrigerate at least 30 minutes prior to serving.
“Charo’s Cuchi-Cuchi Snack Cake” (Chocolate Chip Snack Cake)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
15 min
45-50 min
350°F
Cool completely
Yields 35
Ingredients
1 package (18.25 oz.) yellow cake mix
1 package (3.4 oz.) instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1 package (12 oz.) miniature semisweet chocolate chips
4 oz. Baker’s German sweet chocolate, grated, divided (half, half)
Finishing: Confectioners’ sugar for dusting
Optional Garnish: raspberries or strawberry slices
Directions
1. In a large bowl, combine cake mix, pudding mix, eggs, water and oil. Beat on low speed for 30
seconds; Beat on medium speed for 2 minutes. Stir in chocolate chips and HALF of the grated
chocolate.
2. Pour into a greased 10” x 15” jellyroll pan. Bake at 350°F for 20 minutes or until a toothpick
inserted near the center comes out clean.
(*Alternate pan size: Pour into a greased 9” x 13” baking pan. Bake at 350°F for 45-50 minutes
or until a toothpick inserted near the center comes out clean. Yields 12-15.)
3. While cake is still slightly warm, sprinkle with remaining grated chocolate. Cool completely;
Dust with confectioners' sugar.
4. Optional: Garnish each slice of cake with a strawberry slice or whole raspberry.
“Lido Deck Lemon-Lime Bars” (Lemon-Lime Bars)
PREP TIME:
BAKE TIME:
OVEN TEMP:
COOL TIME:
SERVINGS:
15 min
33-40 min
350°F
Cool completely
Yields 36
Ingredients
Crust 1 cup butter, softened
1/2 cup confectioners’ sugar
2 tsp grated lime peel (1 lime)
1 3/4 cups all-purpose flour
1/4 tsp salt
Filling 4 eggs
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 tsp baking powder
2 lemons………… *2 tsp grated lemon peel (1 lemon)
*1/3 cup lemon juice (both lemons) *Grate lemons prior to juicing
Finishing: Confectioners’ sugar for dusting
Optional Garnish: raspberries
Directions
1. Preheat oven to 350°F.
2. For crust: In a large bowl, cream butter and confectioners’ sugar until light and fluffy; Beat in
lime peel. Combine flour and salt; Gradually add to creamed mixture and mix well.
3. Press crust into a greased 9” x 13” baking dish. Bake at 350°F for 13-15 minutes, until edges are
lightly browned.
4. For filling: In another large bowl, beat eggs and sugar. Combine the flour and baking powder;
Gradually add flour mixture to egg mixture. Stir in lemon peel and juice; beat until frothy.
5. Pour filling over hot crust.
6. Bake for 20-25 minutes or until light golden brown; Cool pan on a wire rack.
7. When bars have completely cooled, dust with confectioners' sugar; Cut into squares.
8. Store in the refrigerator.
“I Tiramisu” (Tiramisu)
PREP TIME:
COOL TIME:
SERVINGS:
20 min
Refrigerate a MINIMUM of 2 hours, a MAXIMUM of 24 hours before serving
Yields 20
Ingredients
Espresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
(*may purchase at local coffee shop or brew strong coffee at home)
1/4 cup brandy (optional)
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 tsp vanilla extract
1 lb. (16 oz.) mascarpone cheese, softened to room temperature
Ladyfinger Layer
1/2 lb. (2 packages) ladyfingers
(*Savoiardi brand recommended - found in cookie aisle of grocery store)
Finishing
Cocoa powder for dusting the surface
Directions: Syrup
1. In a small saucepan, combine the water and sugar. Bring to a simmer, stirring occasionally to
dissolve the sugar. Remove from heat; cool; add coffee and optional brandy.
Directions: Filling
2. In a mixer, whip the cream with sugar and vanilla until soft peaks form. Place the softened
mascarpone cheese in a separate bowl and gently fold the cream mixture INTO the cheese.
Directions: Assembly
3. a. Place a layer of ladyfinger slices in the bottom of a 9” x 13” pan (may trim pieces to fit more
nicely in dish).
b. Lightly coat ladyfingers with HALF of the syrup using a spoon or brush.
c. Spread HALF of the cream filling on top.
4. Repeat with remaining ladyfingers, syrup, and cream filling. Spread the top smooth.
(you may have some ladyfingers left over)
5. Cover with plastic wrap and refrigerate at least 2 hours before serving.
6. Immediately before serving, place cocoa in a fine strainer and shake a light coating on the
surface. Slice, serve, and enjoy!