Author Archives: Mike

Double Layer Chocolate Pie

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Double Layer Chocolate Pie

Ingredients:

2 cups cold milk
3 packages (4 serving size) chocolate instant pudding & pie filling
1 tub (12 oz) frozen non-dairy whipped topping – Thawed – Divided
1 (9”) Graham Cracker pie crust

Directions:


In large bowl beat milk and pudding mix with wire whisk for 1 minute
Mixture will be very thick
Whisk in half of whipped topping
Spread in Crust
Spread remaining whipped topping on top of pie
Serve immediately or refrigerate until serving time
Yield 8 – 10 servings

Hot Wings

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Hot Wings

franks-red-hot.gifThis is one of my favorite snacks for parties, I found this recipe to hold it own against the higher priced wing appetizers served at local bars and grills.  There are many variations of this recipe put out by others and mine might mirror some of them, but this is my version that I have never written down until now.  You can experiment with other sauces from FRANK’S RedHot® or other brands, but I have always found that FRANK’S RedHot® Original Cayenne Pepper Sauce to be the best for wings. 

 

Ingredients:

Large bag frozen chicken wings about 2 to 3 pounds
16 oz bottle of FRANK’S RedHot® Original Cayenne Pepper Sauce
1 Stick of Butter

Directions:

Thawing the frozen chicken wings is a must

Alternate Wing Cooking Directions
Bake wings until crispy
Deep fry until cooked and crispy, drain
Broil turning once
Grill turning often

Use a pan to melt stick of butter and add 16 oz of hot sauce
After the chicken wings are done dip each one in sauce mixture
Serve immediately or place in pan and keep warm in oven
Serving’s 20 – 30 wings

Tip – You can always use the extra sauce for additional dipping
Tip – Refrigerate left over wings and you have a next day cold snack
Serve with COLD BEER or other favorite beverages

Jose Cuervo Especial Burgers

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Jose Cuervo Especial Burgers

Recipe courtesy of thebar.com

Ingredients

1 ½ pounds ground round
Coarse salt and freshly ground pepper
2 T. butter
½ cup Jose Cuervo Gold Tequila
4 hamburger buns split and toasted
4 slices red onion
4 slices tomato
Green or red chili peppers sauce – optional

Preparation

Shape ground meat into 4 equal patties
 
Season both sides with salt and pepper

Heat a sauté pan over high heat, add butter and melt until golden brown

Add patties and brown on both sides, about 2 minutes per side for medium rare

Add Tequila to the pan and carefully ignite the sauce, when flames burn out spoon sauce over burgers several times

Place burgers on buns and spoon some of the pan sauce over burgers and top with onions, tomatoes and chili pepper if desired

Tip– Next time you crave this recipe, try it with Don Julio Reposado and see if you notice a taste difference

Thanks to thebar.com for this recipe

Elvis Presley PoundCake

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Elvis Presley Pound Cake

Ingredients

3 cups sugar
2 sticks or 1 cup of softened butter
7 eggs at room temperature
3 cups cake flour sifted twice
1 cup whipping cream
2 tsp vanilla extract

Preparation
Heat oven to 350 degrees
Prep. Time 25 minutes
Cooking time 1 hour

Combine sugar, butter in electric mixer bowl
Beat on medium speed until creamy about 3 minutes
Add eggs one at a time beating well after each addition
Stir in 1 ½ cups of the flour
Add whipping cream
Beat in remaining flour and vanilla
Pour batter into 2 buttered and floured 8 ½ x 4 ½ loaf pans
Bake until golden about 1 hour
Cool in pans 5 minutes
Remove from pans
Cool completely on wire racks

Yield 2 loaf cakes – 20 servings

Macaroni And Cheese Tostado

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Macaroni And Cheese Tostado

1 – 7 oz package Kraft macaroni and cheese
1 lb ground beef
1 – 15 oz can kidney beans, drained
1 – 8 oz bottle Catalina French dressing
½ cup chopped onion
1 T. chili powder
6 corn tortillas
1 ½ cup shredded lettuce
1 cup chopped tomato
1 cup sour cream

Prepare macaroni and cheese as directed on package
Brown meat and drain
Add beans, dressing, onion and chili powder
Cover simmer 10 minutes, stirring occasionally
Fry each tortilla in ¼ inch of hot oil until crisp and golden
Turning once and drain

For each tostada, layer lettuce, tortilla, macaroni and cheese, meat mixture, tomato and sour cream. Makes 6 servings

Baked German Potato Salad

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Baked German Potato Salad

Ingredients

1 cup chopped bacon
½ cup chopped celery
1 cup chopped onion
3 T. flour
1 T. salt
2/3 cup sugar
2/3 cup vinegar
1 1/3 cups water
½ tsp pepper
8 cups sliced cooked potatoes

Preparation

Fry bacon in skillet until crisp and remove
Drain skillet save ¼ cup of drippings
Add celery, onion, flour and salt to drippings in skillet
Cook until onion is translucent, stirring frequently
Add sugar, vinegar, water and pepper
Cook until thickened stirring constantly
Pour over potatoes and bacon in 3 quart baking dish
Bake, covered at 350 for 30 minutes

Serve warm

Yield 12 servings

Green Pepper Burgers

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Green Pepper Burgers

Ingredients

1 pound ground beef
1 med. Onion minced
½ green bell pepper minced
2 garlic cloves minced
2 tsp cumin
2 tsp coriander
1 tsp salt
¼ tsp pepper
3 large flour tortillas, cut into halves

Preparation

Combine beef, onion, green pepper, garlic and seasonings in bowl

Mix well.
Shape patties
Grill over hot coals until done to taste
Wrap each patty in flour tortilla half

Yields 6 servings

Barbecued Salmon

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Barbecued Salmon

Ingredients:

2 ½ pounds fresh salmon fillets
Salt and pepper to taste
Lemon juice to taste

Butter Baste:

1 cup butter
2 cloves garlic minced
¼ cup soy sauce
2 T. Dijon mustard
Dash Worcestershire sauce
Dash of ketchup

Preparation:

Combine butter, garlic, soy sauce, mustard Worcestershire sauce and ketchup in small saucepan.  Heat until well blended, stir frequently (Do not boil)

Set aside to be used during final preparation

Preparation:

Sprinkle salmon with salt, pepper and lemon juice
Baste with butter baste
Place on 2 layers of heavy duty foil
Place foil over medium coals
Grill until salmon begins to flake, baste frequently
Baste again just before serving

Yields 6 servings

Hawaiian Burgers

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Hawaiian Burgers

Ingredients

1 ½ pounds ground beef
1tsp salt
½ tsp pepper separate into ¼ tsp x 2
1 (13 oz) can pineapple tidbits, drained
2 garlic cloves minced
¼ cup soy sauce
1 T. vinegar
¼ cup corn oil
2 T. ketchup
6 slices bacon

Preparation

Combine beef with salt, ¼ tsp pepper in bowl and mix well
Shape into 6 patties
Press 5 – 7 pineapple tidbits into each patty
Place in glass dish

In a small bowl combine the following ingredients and mix well
garlic, soy sauce, vinegar, corn oil, ketchup and ¼ tsp pepper

Pour over patties
Chill- covered for 1 hour
Drain patties and wrap each with slice of bacon
Secure bacon with wooden pick
Grill over hot coals for 8 – 10 minutes on each side

Yield 6 servings

Coca Cola Cake

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Coca Cola Cake

Ingredients

Cake

2 cups flour
2 cups sugar
½ tsp salt
½ cup butter
1 cup cola
½ cup cooking oil
3 T. cocoa
½ cup buttermilk
2 eggs
1 tsp baking soda
1 T. vanilla
½ cup chopped nuts
1 ½ cups small marshmallows

Icing

½ cup butter
3 T. cocoa
6 T. cola
3 ½ cups powdered sugar
1 tsp vanilla
½ cup nuts

Preparation

Cake

Sift together flour and salt
Bring to a boil in small pan – butter, cola, cocoa
Pour above mixture over flour mixture and blend well
Add and beat well – buttermilk, eggs, baking soda, vanilla, nuts, and marshmallows
Spread in greased and floured 9 x 13 inch pan
Bake 350 for 40 – 45 minutes

Icing

Boil – butter, cocoa, cola for 1 minute
Remove from heat and add powdered sugar, vanilla, nuts
Beat well and spread on cake

Cuervoâ„¢ Gold Salsa Cruda

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Cuervoâ„¢ Gold Salsa Cruda

Recipe courtesy of thebar.com

Ingredients

2-1/2 cups seeded and chopped tomatoes
1/2 cup thinly sliced scallions
2 tablespoons Jose Cuervo Especial® Tequila
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1 teaspoon sugar
2 jalapeno peppers, seeded and minced
Tortilla chips

Preparation

Combine all ingredients.
Serve with tortilla chips for dipping.
Makes about 3 cups.

TIP: Reserve some salsa for the entrée.
It adds another layer of flavor and is a nice garnish for the steak.

Tequila Lime Marinated Beef Fajitas

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Tequila Lime Marinated Beef Fajitas

Recipe courtesy of thebar.com

Ingredients

Marinade:
3 tablespoons olive oil
1/2 cup Don Julio® Reposado Tequila
2 tablespoons fresh lime-juice
2 dashes Tabasco sauce
4 cloves garlic, minced
1 small onion, chopped
Other ingredients:
1-1⁄2 pounds flank steak
Coarse salt and freshly ground black pepper
12 flour tortillas
Pico de Gallo (can substitute with Cuervo Goldâ„¢ Salsa Cruda)
Guacamole
Sour cream
Shredded cheese

Preparation

In a large bowl, combine the marinade ingredients
Add the flank steak and toss to coat
Cover and refrigerate for 2 hours, turning the meat halfway through
Preheat grill or broiler to high
Remove steak from marinade and pat dry
Season both sides of steak with salt and pepper
Grill for about 10 minutes per side for medium-rare
Let rest 10 minutes before slicing
Slice the steak against the grain into 1/4-inch thick diagonal strips
Serve with warmed tortillas and the toppings of your choice

Serves 6

TIP: Next time you grill; try the marinade with chicken or shrimp. Since these are tender meats they shouldn’t take as long to marinade. An hour will probably do the trick.

Tradicionalâ„¢ Tequila Tortilla Soup

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 Tradicional™ Tequila Tortilla Soup

A Mexican favorite and a delicious precursor to your entree, it’s told this soup will keep you safe from evil spirits. Whether that’s true or not, it will most definitely keep you safe from your hungry, demanding party-goers. It starts with a heart-warming chicken soup base and finishes with a hint of Jose Cuervo® Traditional Tequila and fresh lime.

Recipe courtesy of thebar.com

Ingredients:

4 corn tortillas
2 teaspoons olive oil
2 14.5 ounce cans chicken broth
2 cups water
1/2 cup Jose Cuervo® Traditional Tequila
1 14.5 ounce can stewed tomatoes, broken up
1 bay leaf
1 garlic clove, minced
1 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper flakes
1 pound skinless boneless chicken breast, cut into 1/2-inch wide strips
2 scallions, sliced
1/2 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation: Preheat oven to 350°. Brush olive oil on one side of tortillas. Cut the tortillas in half then cut them crosswise into strips. Spread the strips on a non-stick baking sheet. Bake until they are Light golden brown, about 10 minutes. Let cool completely. In a large saucepan, combine chicken broth, water, Tequila, tomatoes, bay leaf, garlic, cumin, and red pepper. Bring to a boil then reduce heat and simmer for 5 minutes. Add chicken, simmer until just cooked through, about 5 minutes. Stir in the scallions, cilantro and lime-juice. Season with salt and pepper. Serve soup sprinkled with tortilla strips. Serves 4.

Chile Roll Ups

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Chile Roll Ups 

Ingredients:

8 oz cream cheese, softened
1 cup sour cream
1 (4 oz) can green chilies, drained, chopped
2 tsp grated onion
2 tsp Worcestershire sauce
Tabasco sauce to taste
4 (12”) flour tortillas

Preparation:

Combine cream cheese and sour cream in bowl
Stir in green chilies, onion, Worcestershire sauce and Tabasco sauce
Mix Well

Spoon 2 Heaping tablespoon of cream cheese mixture onto each tortilla, spread evenly. Roll up. Place seam side down in glass dish and chill, covered to 20 – 30 minutes.

Slice into bite size pieces

Yield 20 servings

Symphony Classic Brownie

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Symphony Classic Brownie

symphony.gif

Ingredients

Pillsbury Brownie Classic Premium Brownie Mix
(Traditional Fudge) Family Size
½ cup oil
¼ cup water
2 eggs
(3) 5 oz. Hershey Symphony candy bars
(Creamy Milk Chocolate Almonds & Toffee Chips)
13’ x 9” baking pan

Preparation

Follow directions on brownie box
Pour ½ mixture into pan
Break Symphony bars in half and place on top of mixture
(cover entire mixture)
Pour rest of mixture on top of bars

Bake per directions on brownie box

Servings 20

Optional

Serve when warm with vanilla ice cream

Grass Skirt Punch

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Grass Skirt Punch

Recipe courtesy of thebar.com

Makes 22 2.5 oz cocktails

Ingredients

2 2/3 cups Tanqueray® London Dry Gin
1 1/3 cup triple sec
2 2/3 cups pineapple juice
3 1/2 T. grenadine

Preparation

Garnish with pineapple slices

Adios Mother

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Adios Mother

Recipe courtesy of thebar.com

Makes 6 – 12 oz cocktails

Ingredients

1/4 cup Tanqueray® London Dry Gin
1/4 cup Smirnoff No. 21â„¢ Vodka
1/4 cup Captain Morgan® Original Spice Rum
1/4 cup blue curacao
2 cups sweet and sour mix
6 cups crushed ice

Preparation

Garnish with paper umbrellas

Calypso Cooler

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Calypso Cooler

Recipe courtesy of thebar.com

Makes 8 – 7.75 oz cocktails

Ingredients

1/2 cup Captain Morgan® Original Spiced Rum
1/2 cup peach schnapps
1/4 cup dark rum
2 cups orange juice
1 cup grenadine
1 cup lime juice
2 cups lemon lime soda

Preparation

Mix everything together well except the soda
Add the soda right before serving
Garnish with orange slices

Captain Morgan’s® Rum Punch

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Captain Morgan’s® Rum Punch

Recipe courtesy of thebar.com

Makes 12 – 5 oz cocktailsIngredients:3/4 cup fresh lime juice1 1/2 cups simple syrup2 1/4 cups Captain Morgan® Original Spiced Rum3 cups orange or other fruit juice3 dashes ob bitters (optional)Preparation:Mix well, garnish with lime slices

Blue Margarita Punch

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Blue Margarita Punch

Recipe courtesy of thebar.com

Makes 8 – 8.5 oz cocktails

Ingredients

4 cups crushed ice
1 cup Jose Cuervo® Especial Tequila
1/2 cup blue curacao
3 cups lime margarita mix
Salt for glasses

Preparation

Blend until smooth, garnish with lime slices

Frozen Cactus Cocktail

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Frozen Cactus Cocktail Pitcher Drinks

Recipe courtesy of thebar.com

Makes 6 – 12.25 oz cocktails

Ingredients

3/4 cups Jose Cuervo® Especial Tequila
1 jigger melon liqueur
1 1/2 cup pineapple juice
3/4 cup cream of coconut
6 cups crushed ice

Preparation

Blend until smooth

Pineapple Orange Margarita

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Pineapple Orange Margarita Pitcher Drinks

Recipe courtesy of thebar.com

Makes 12 – 5.5 cocktails

Ingredients

2 cups Jose Cuervo® Especial Tequila
3 cups lime margarita mix
1 1/2 pineapple juice
1 1/2 cups orange juice
3/4 cup sugar

Preparation

Mix well, garnish with orange slices

Hot Cheese Dip In A Loaf

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Hot Cheese Dip In A Loaf 

Ingredients:

2 (16 oz) loaves French bread
8 oz cream cheese, softened
1 cup sour cream
1 3/4 cups shredded Cheddar cheese
3/4 cup chopped cooked ham
1/3 cup chopped green onions
1/2 cup chopped green bell pepper
1/4 tsp Worcestershire sauce
Paprika to taste

Preparation:

Cut top ¼ from 1 loaf of bread
Scoop out bread from bottom portion, leaving 1” thick shell
Cut top, scooped out bread portion and remaining loaf in 1” cubes
Place bread shell and cubes on large baking sheet
Bake at 350 for 12 minutes or until lightly toasted
Beat cream cheese in bowl
Add sour cream and beat until creamy
Add cheese, ham, green onions, green pepper and Worcestershire sauce
Mix well with spoon
Spoon mixture into bread shell
Sprinkle with paprika
Wrap filled shell in heavy duty foil and place on baking sheet
Bake at 350 for 30 minutes
Unwrap loaf
Place on large serving platter
Surround loaf with toasted bread cubes and serve immediately