5 c milk
1-1/2 c grits
2 jars Old English cheese spread
1 c butter
1 tsp salt
2/3 c grated Parmesan cheese
Bring milk to the beginning of a boil. Add grits, stir until thick, and turn down heat. Add cheese spread, butter, Parmesan cheese, and salt. Mix well. Pour into a 9 x 13 casserole dish. Cook 1/2 hour or until golden brown at 350 degrees.
Can be made a day earlier and then cook it 45 minutes
2 oz apple cider
2 oz pear juice
1-1/2 oz gold tequila
1 oz grand Mariner or orange liquor
salt (for glass rim)
lime
ice
cinnamon sticks
Scoop ice into glass 3/4 full and squeeze a lime wedge into glass over ice. Combine liquid ingredients into a cocktail shaker filled with ice and shake vigorously for about 15 seconds. Strain and pour into your prepared glass. Finish with a whole cinnamon stick.
1 c fresh lightly packed mint leaves
2 limes, cut into wedges
8 oz white rum
Blood Orange soda
1 c unsweetened cranberry juice
ice cubes
mint leaves, lime wedges, blueberries for garnish
Ginger Simple Syrup:
1 knob peeled raw ginger, about 2" long
1/2 c water
1/2 c sugar
Sugar Rim:
lime wedge and brown sugar
Make the Ginger Syrup: In a small pan, combine the ginger, sugar and water, then bring to a simmer, stirring until the sugar is dissolved (about 2 minutes). Then set aside to chill. You can make this ahead of time.
To Make the Mojitos:
In the bottom of 4 heavy highball glasses, divide the mint and lime wedges evenly between the glasses. Add 2 TB simple syrup to each glass and use a mudder to smash them all together and release the mint oil and lime juice. Add ice cubes, rum, and blood orange soda to fill the glass most of the way. Put a floater (few tablespoons) of cranberry juice on the top. Serve or stir together and serve. Garnish with mint leaves, lime wedge, or blueberries.
2 oz whiskey
3 oz apple cider
1 juice of a lemon
pinch of pumpkin spice
lots of ice
Combine all and shake well. Strain and pour over fresh ice. Garnish with an apple slice.
Spray 15-1/2" x 10-1/2" jelly roll pan, line with waxed paper, and spray again.
Mix: 3 eggs
1 c sugar
2/3 c canned pumpkin
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour
Spread in prepared pan and bake @ 375 for 15 minutes. Turn out onto a plain dish towel (sprinkled with sugar). Roll up (long side) and place in refrigerator to cool; let cool but not COLD (6-8 minutes). Unroll, spread with filling and reroll up. Wrap in plastic wrap and refrigerate. Keeps 2 weeks. Freeze leftovers after 3-4 days.
Filling:
2 TB softened oleo
8 oz cream cheese, softened
1 tsp vanilla extract
1 c confectioners sugar
3/4 c chopped nuts
Cream oleo and cream cheese together. Add vanilla extract and sugar. Mix well. Spread on log and sprinkle with nuts. Roll up.
3 TB butter
1 medium onion, chopped
1 stalk celery, chopped
2 c cut-up chicken
7 oz fine spaghetti
1 tsp salt
1/4 tsp pepper
1 can cream of chicken soup
3 cups chicken broth
1 small can mushrooms
1/2 c Parmesan cheese
1/2 c Mozzarella cheese
Melt butter in a large skillet. Add onions and celery. Cook until clear. Layer chicken over celery and onions. Add spaghetti over chicken. Mix salt, pepper, soup, and broth. Pour over spaghetti, being careful to wet all spaghetti. Place mushrooms on top. Sprinkle with cheeses. Cover and cook until steam escapes. Turn on low and cook 30 minutes.
Serves 4-6
1-1/4 c sifted confectioners sugar
1 c peanut butter
3 TB softened butter
1/2 tsp vanilla extract
In a medium bowl, stir together until well combined. Shape into 1" balls.
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6 oz (1 cup) semi-sweet chocolate chips
2 tsp shortening
In a medium saucepan, melt chocolate chips and shortening. Remove from heat. Dip face of peanut balls into chocolate, leaving about 1/3 of peanut butter ball exposed. Chill until firm. Store in a tightly covered container in refrigerator.
Makes 36 balls
