Saturday, October 29, 2016

Little Brown Bat™

This is perfect for Halloween or anytime. This is also a great way to use leftover Halloween candy.

1 cup (8 oz) black coffee (regular or decaf)
1/2 c skim milk
2 - 3 scoops ice cream 
1 - 2 oz. chocolate candy
2 - 3 oz chocolate cake vodka (optional)

Brew coffee according to coffee maker instructions.

In a blender combine: coffee, milk, vodka, ice cream, chocolate candy. Blend well for 20-30 seconds or until blended.

Pour cooler into tall glasses. 

Serves 2. 

Saturday, October 8, 2016

Quick Chicken Quesadillas™

This is a very easy snack for game time or anytime.

8 flour tortillas
1 c. each: chopped cooked chicken, shredded cheese
1/8 - 1/4 tsp. each: salt, pepper
1/2 c. each: chopped onions, chopped peppers.
2 - 3 T. olive oil
1/2 - 1 tsp. each: Worcestershire sauce, fresh lime juice
1 cloves garlic crushed, chopped

In a bowl combine chicken, lime juice, Worcestershire sauce, salt, pepper, garlic. Mix to coat chicken and let set for a few minutes to marinate.

Peel, rinse, chop onions.

Seed, rinse and chop peppers.

Put oil into a measuring cup.

To assemble: Place a tortilla on a microwave safe plate. Use a pastry brush and brush both sides of tortilla with oil.

Arrange chicken on tortillas, top with onion and garlic. Sprinkle 1 - 2 oz. of cheese over chicken and veggies. Brush another tortilla on both sides with oil and place over tortilla.

Place in microwave and microwave for 30  - 45 sec. approx. or until done.

Remove from microwave and cut with clean scissors or a clean knife.

Serves 4.

Saturday, October 1, 2016

Herbed Refrigerator Twists™

This are perfect for pasta night, brunch or anytime.

1 can refrigerated biscuits
1/4 - 1/2 c. olive oil (adjust amount needed)
1/8 - 1/4 tsp. each: salt, pepper
1 - 2 cloves garlic smashed and chopped
Splash fresh lemon juice
1/2 - 1 tsp. each: parsley, basil, lemon zest, Parmesan cheese
Non stick cooking spray
1/8  - 1/4 c. flour (enough to dust work board and hands)

Preheat oven to 400' F.

Spray cooking sheet with non stick cooking spray.

In a bowl combine: oil, lemon juice, lemon zest, herbs, spices, cheese. Mix well with fork, set aside.

With clean hands sprinkle flour over work board. Remove biscuits from package. With clean hands, roll biscuits into a cigar shape over work board to desired length. With fingers, twist dough until it looks like a rope. Place on greased cookie sheet.

Use a pastry brush to baste both sides of dough with olive oil mixture. Place dough in oven and cook for 10 - 12 minutes or until brown. Halfway through cooking, turn bread twists over to cook on other side for 5 - 6 minutes more or until done. Keep an eye on them so that they don't burn.

Remove from oven and enjoy!

Serves 4 - 5.