Spicy Buffalo Cauliflower Bites

Ingredients:
• 1 cup water
• 1 cup all purpose flour
• 2 tsp garlic powder
• 22 oz (6 1/2 cups) cauliflower florets
• 3/4 cup Franks Hot Sauce
• 1 tbsp melted unsalted butter

Directions:
• Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.
• Combine the water, flour, and garlic powder in a bowl and stir until well combined.
• Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
• While the cauliflower is baking, combine the hot sauce and butter in a small bowl.
• Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing if desired and celery sticks.

Enjoy!

Vanilla Ice Cubes

Ingredients:

• 2 c. almond or refrigerated coconut milk

• 1/3 c. granulated sugar

• 1 vanilla bean

• 1 tsp. vanilla (optional--add for more intense vanilla flavor)

Directions:

Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.

Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.

Notes

• Be aware that if you use soy milk, it's more likely to curdle when added to tea or coffee.

Surf Quesadilla

Ingredients:

• 3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.) 

• 3 garlic cloves, chopped

• 1/2 teaspoon coarse sea salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1/4 teaspoon pepper

• 1/4 teaspoon cayenne

• 1 tablespoon orange juice 

• 1 tablespoon olive oil 

• 1 1/2 cups (5 oz.) shredded sharp cheddar cheese 

• 1 1/2 cups (5 oz.) shredded jack cheese

• 4 large (9 to 10 in.) flour tortillas 

• 3/4 pound zucchini, coarsely shredded

• About 3/4 cup fresh corn kernels (from 1 cob) 

• 2 green onions, thinly sliced

Directions:

•  Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.

• Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.

• Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.

• Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.

Enjoy!

Peeps Sunflower Cake

Ingredients:
• 1 package yellow cake mix (regular size)
• 2 cans (16 ounces each) chocolate frosting
• 19 yellow chick Peeps candies
• 1-1/2 cups semisweet chocolate chips

Directions:
• Prepare and bake cake mix according to package directions, using two parchment paper-lined and greased 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
• If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake.
•For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.

Happy Easter
Enjoy!

http://epicurioussandiego.com/

Hash Brown Broccoli Bake

Ingredients:
• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 package (8 ounces) cream cheese, cubed
• 2 cups (8 ounces) shredded Swiss cheese
• 6 cups frozen shredded hash brown potatoes, thawed
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1/2 cup dry bread crumbs

Directions:
• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted. Stir in potatoes.
• Spoon half of the potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Cover and bake at 350° for 35 minutes.
• Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, for 15-20 minutes or until heated through and topping is golden.

Happy Easter
Enjoy!

http://epicurioussandiego.com/

Mashed Potatoes with Garlic Olive Oil

Ingredients:
• 4 pounds red potatoes, quartered
• 1/2 cup olive oil
• 2 garlic cloves
• 2/3 cup heavy whipping cream
• 1/4 cup butter, softened
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2/3 to 3/4 cup whole milk
• 3 green onions, chopped
• 3/4 cup grated Parmesan cheese, optional

Directions:
• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Meanwhile, place oil and garlic in a small food processor; process until blended.
• Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic olive oil and, if desired, cheese.

Note: For food safety purposes, prepare garlic olive oil just before serving; do not store leftover oil mixture.

Happy Easter
Enjoy!
http://epicurioussandiego.com/

Cinnamon Roll Bunnies

Ingredients:

• 1 tube (12.4 ounces) refrigerated cinnamon roll dough
• 12 M&M's miniature baking bits
• 4 pink jelly beans
• 24 pieces black shoestring licorice (1 inch)
• 1 drop red food coloring
• Brown decorating gel or color of your choice

Directions:
• Separate dough into eight rolls. Place four rolls on a greased baking sheet. Using a 2-in. biscuit cutter, cut 3/4 in. into both sides of remaining rolls to form ears and bow ties. Place ears at the top and a bow tie below each cinnamon roll; pinch to attach. Slightly flatten rolls.
• Bake at 400° for 8-10 minutes or until golden brown. Set aside 1-1/2 teaspoons icing. Spread remaining icing over bunnies. Place a baking bit in the center of each bow tie; add remaining baking bits for eyes. Place a jelly bean in each center for nose; attach licorice pieces for whiskers.
• Tint reserved icing pink with red food coloring; pipe mouths and outline ears. Pipe edges of bow ties with decorating gel.

Makes 4 bunnies

Happy Easter
Enjoy!

Fruit Bunny

Ingredients:
• 3 green apples, peeled and sliced
• 2 unpeeled red apples, sliced
• 4 large firm bananas, peeled
• 1/2 cup lemon juice
• 2 slices kiwifruit (1/2 inch thick)
• 1 maraschino cherry
• 2 cans (11 ounces each) mandarin oranges, drained
• 9 seedless green grapes
• 1 stick black licorice, cut lengthwise into 1/8-inch strips

Directions:
• Toss apples and bananas with lemon juice.
• In the center of a large serving platter or 16-in. x 12-in. baking sheet covered with freezer paper, layer green apples in an 8-in. circle to make bunny's head.
• For eyes, place kiwi slices on top half of head about 1 in. apart.
• Place cherry in center of face for nose.
• For each ear, place two whole bananas together with only tips touching.
• Place red apples in center of ears with peel showing.
• For bow tie, form a 3-in. circle with oranges centered under head and two 4-in. triangles on each side of circle.
• Place grapes on oranges to make polka dots.
• Just before serving cut licorice into seven 3-in. strips and seven 1-1/2-in. strips, place three 3-in. strips on each side of cherry for whiskers. Bend the remaining 3-in. strip into a semicircle and place 1-1/2 in. below nose for mouth. Connect nose to mouth with one 1-1/2-in. strip. For eyelashes, place three 1-1/2-in. strip. For eyelashes, place three 1-1/2-in. strips above each eye. Carefully slice bananas into 1-in. chunks.

Happy Easter
Enjoy!

http://epicurioussandiego.com/

Berries and Cream Cake Roll

Ingredients:
• Crisco® Flour No-Stick Cooking Spray
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 tsp. vanilla extract
• 3/4 cup flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• Powdered sugar
• 1 cup strawberry preserves
• 1 cup heavy cream
• Fresh fruit and mint sprigs for garnish (optional)

Directions:
• Heat oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
• Beat egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
• Sift together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
• Bake 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
• Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. • Stir preserves slightly for easier spreading.
• Beat cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
• Sprinkle with powdered sugar; garnish with fruit and mint, if desired, before serving.

Happy Easter
Enjoy!

Easter Bunny Rolls

Ingredients:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm milk (110° to 115°)
• 2 tablespoons sugar
• 2 tablespoons shortening
• 1 egg, beaten
• 2 teaspoons celery seed
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3 to 3-1/2 cups all-purpose flour
• Melted butter

Directions:
• In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. • Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.
• Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.
• Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks.

Happy Easter
Enjoy!

Chubbie Bunnies

Ingredients:
• 1 package yellow cake mix (regular size)
• 2 eggs
• 1/2 cup water
• 15 drops red food coloring
• 16 red gumdrops
• 32 miniature semisweet chocolate chips

Directions:
• In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Reserve 1 cup batter. To remaining batter, stir in food coloring. Cut a 1/4-in. hole at the corner of two food-safe plastic bags; fill one with pink batter and one with plain batter.
• Using pink batter, pipe a 4-in. x 2-in. oval ring onto a greased baking sheet for bunny face. Pipe two ovals for ears. Using plain batter, pipe centers for ears and cheeks for face. Pipe additional pink batter to completely fill ears and face. Repeat with remaining batters.
• Trim off bottom ends of gumdrops; use rounded tops for noses. Add chocolate chips for eyes.
• Bake at 375° for 4-6 minutes or until set. Cool for 1 minute before removing to wire racks to cool. Store in an airtight container.

Makes 16 bunnies

Happy Easter
Enjoy!

Angel Food Trifle

Ingredients:
• 2 cups fat-free vanilla yogurt
• 1 cup part-skim ricotta cheese
• 1 cup fresh blueberries
• 1 cup sliced fresh strawberries
• 4 cups cubed angel food cake
• 1/2 cup reduced-fat whipped topping

Directions:
• In a blender, combine yogurt and ricotta cheese; cover and process until combined.
• In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. •Top with whipped topping. Refrigerate leftovers.

Happy Easter
Enjoy!

Roasted Asparagus with Thyme

Ingredients:
• 3 pounds fresh asparagus, trimmed
• 3 tablespoons olive oil
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:
• Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper.
• Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

Happy Easter
Enjoy!

Artichoke Spinach Dip in a Bread Bowl

Ingredients:
• 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 3 green onions, sliced
• 1 can (4 ounces) chopped green chilies, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) shredded Swiss cheese
• 1 round loaf (1 pound) rye or pumpernickel bread

Directions:
• In a large bowl, combine the first seven ingredients.
• Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes.
•Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
• Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes.

Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread shell, bake, uncovered, in a greased small baking dish until heated through.

Happy Easter
Enjoy!

Wearing O’ Green Cupcakes

Ingredients:
• 1 package white cake mix (regular size)
• 2 packages (3 ounces each) lime gelatin
• 1 cup boiling water
• 1/2 cup cold water
TOPPING:
• 1 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• Green sprinkles

Directions
• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking dish. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
• With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.
• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving. Yield: 12-15 servings.

Enjoy!

Chocolate Mint Shamrock Cupcakes

Ingredients:
• 1 package chocolate cake mix (regular size)
• Pencil, paper, scissors and waxed paper
• 1 cup light green candy coating disks
• 24 chocolate wafers
• 2 tablespoons corn syrup, warmed
• Gold pearl dust
• 2 packages (4.67 ounces each) mint Andes candies, chopped
• 1/2 cup heavy whipping cream

Directions
• Prepare and bake cake batter according to package directions for cupcakes; cool completely.
• Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
• Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
• Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake. Yield: 2 dozen.

Enjoy!

Chocolate Guinness Cake

Ingredients:
• 1 cup Guinness (dark beer)
• 1/2 cup butter, cubed
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 eggs, beaten
• 2/3 cup sour cream
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
TOPPING:
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 1/2 cup heavy whipping cream

Directions
• Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
• In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
• Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
• In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.

Enjoy!

Carrots Braised in Beer and Carrot Juice

Ingredients:
• 8 medium carrots 
• 1 cup(s) fresh carrot juice
• 1/2 cup(s) hoppy beer, such as a pilsner
• 1 teaspoon(s) sugar
• 1 tablespoon(s) unsalted butter
• Salt

Directions:
• Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise. Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar, cover, and cook until tender, about 10 minutes. Transfer the carrots to a plate.
• Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the skillet, season with salt, and toss to coat. Transfer to plates and serve.

Enjoy!

Beer-Braised BBQ Brisket Grinders

Ingredients:
• 2 tablespoon(s) instant espresso coffee powder
• 2 tablespoon(s) packed brown sugar
• 1 tablespoon(s) smoked sweet paprika
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground ancho chile
• 1 teaspoon(s) kosher salt
• 2 tablespoon(s) canola oil or bacon drippings
• 1 (5-pound) beef brisket, trimmed, leaving a 1/4-inch layer of fat
• 2 large white onions, halved, sliced
• 6 clove(s) garlic, peeled
• 1 bottle(s) (12-ounce) dark Mexican beer
• 1 can(s) (14 1/2-ounce) fire-roasted diced tomatoes, undrained
• 1 cup(s) chipotle barbecue sauce (or your favorite barbecue sauce)
• 12 Kaiser, brioche, or Portuguese rolls, split
• Coleslaw

Directions:
• Heat oven to 300 degrees F. Mix espresso powder, sugar, paprika, cumin, ancho chile, and salt in a small cup. Set aside spice rub.
• Heat oil or bacon fat in a large, heavy Dutch oven over medium-high heat until shimmering. Add brisket and brown well on all sides, about 6 minutes. Remove brisket to a baking sheet to cool slightly.
• Discard all but 2 tablespoons of the drippings from pot. Add onions and garlic and sauté 4 minutes or until softened. Stir in beer, diced tomatoes (with juices), and barbecue sauce. Turn off heat.
• Meanwhile, rub brisket all over with spice rub. Place brisket, fat side up, into sauce mixture in pot and bring to a boil. Cover pot and place it in the oven. Braise for 4 1/2 hours or until brisket is fork-tender. Let cool completely in sauce. Skim off and discard fat from the surface of the sauce. Remove brisket and puree sauce in pot using a handheld blender (or puree in a blender). Return brisket to sauce in pot and cover. (You can make this up to 2 days ahead and keep it in the fridge.)
• To serve, heat brisket in sauce over low heat for 30 minutes, or until fork-tender. Transfer brisket to a cutting board; trim fat from it, then shred brisket with 2 forks into bite-size pieces. Return shredded beef to sauce in pot and toss until coated. Serve on rolls topped with coleslaw.

Enjoy!

Fried Beer-Battered Fish and Chips with Dilled Tartar Sauce

Ingredients:
• 1 1/4 pound(s) baking potatoes, peeled and cut into 2 1/2- by 1/3-inch sticks
• Vegetable oil, for frying 
• 1 1/2 cup(s) all-purpose flour
• All-purpose flour, for dredging
• Kosher salt, to taste
• 1 3/4 cup(s) cold lager or pilsner
• 1 3/4 pound(s) center-cut skinless cod or haddock fillet, cut into four 6- by 2-inch pieces
• Freshly ground pepper, to taste
• Malt vinegar, for serving
• Dilled Tartar Sauce, for serving

Directions:
• In a large bowl, cover the potatoes with water; let soak for 1 hour. Drain the potatoes and pat dry thoroughly with paper towels.
• Set a rack over a rimmed baking sheet. In a large, wide pot, heat 2 inches of oil to 330 degrees F. Add the potatoes and fry until tender, about 12 minutes. Using a long-handled wire scoop, transfer the potatoes to the rack to drain. Let cool for at least 15 minutes.
• Meanwhile, in a large bowl, whisk the 1 1/2 cups of flour with 1 1/2 teaspoons of salt. Whisk in 1 1/2 cups of the cold beer until the batter is almost smooth; it should be a little lumpy. Refrigerate for 15 minutes. Stir in the remaining 1/4 cup of beer.
• Preheat the oven to 350 degrees F and heat the oil to 375 degrees F. Add half of the potatoes and fry until crisp, 2 minutes; transfer to the rack to drain while you fry the remaining potatoes. Spread the fries on a large-rimmed baking sheet.
• Reduce the oil temperature to 325 degrees F. Season the fish with salt and pepper. Mound flour in a wide, shallow bowl. Working with 2 pieces at a time, dredge the fish in the flour, shaking off the excess. Dip the floured fish in the beer batter; allow any excess batter to drip off. Add the battered fish to the hot oil and fry, turning a few times, until richly browned and crunchy and the fish is cooked through, 8 to 10 minutes. Drain the fish on the rack, lightly blot dry with paper towels and keep warm.
• Reheat the fries in the oven. Batter and fry the remaining fish. Serve the fish and chips hot with malt vinegar and Dilled Tartar Sauce.

Dilled Tartar Sauce: In a bowl, blend 3/4 cup mayonnaise with 3 tablespoons sweet pickle relish, 1 diced sour pickle, and 1 tablespoon chopped dill. Season the tartar sauce with salt and pepper and serve cold. Makes about 1 cup.

Enjoy!