Cranberry Margarita

1 can cranberry or cran-raspberry juice-frozen concentrate
Tequila ( to taste-strength)
Triple sec ( 1 shot- or less)
2 tbs sugar
Ice (fill blender)

Mix all ingredients together in blender. Add tequila to suit your taste and strength of drink.

Makes 1 blender full. I like to wet the rim of the glasses and dust with the red sugar crystals

Red Rooster

· 1 1/2 quarts cranberry juice cocktail
· One 6-ounce can frozen orange juice concentrate defrosted
· 2 cups vodka
Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.

Cake Balls

These are highly addictive. The combinations of cake mix, icing and coatings are endless.
1 (18.25 ounce) package cake mix (your choice)
1 (16 ounce) container prepared frosting (again, your choice)

Make cake according to directions. Once cake has cooled, break it into small pieces and add a container of frosting. Mix well. Form the mixture into balls using a cookie scooper, mellon baller or your hands.

Once balls are formed, place in refrigerator toto chill. Then you can roll in powdered sugar, cocoa powder, nuts or dip in chocolate coating.

Pumpkin Gooey Butter Cake

I made this to serve at Bunco. It is definitely Gooey...

Pumpkin Gooey Butter Cakes

1 (18 1/4-ounce) package yellow cake mix

1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Marinated cheese

This is a party favorite and sure to get requests for the recipe.

Marinated Cheese

1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold


DIRECTIONS
In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Green Grape Salad

This is so easy and so yummy!
Green Grape Salad
4 pounds seedless green, or red grapes (or you can use half of each)
1 (8 ounce) package cream cheese (softened)
1 (8 ounce) container sour cream
1/3 cup white sugar
1 tsp. vanilla extract
4 ounces chopped pecans, or walnuts
2 level tablespoons brown sugar

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Fold in grapes, mixing until evenly distributed. Sprinkle with brown sugar and pecans, mix thoroughly and refrigerate until serving at least 15 minutes and preferably 3 hours

Artichoke Dip

With the Holidays just around the corner, it seems to be the perfect time to start whipping out those appetizer recipes. This one is always a hit at any party. I wish I could take the credit for this superb creation, but I can't. I got it from my good friend Julie.

Artichoke Dip
· 1 can water packed artichokes
· 1 jar marinated artichokes (drained)
· 1 green chilies, (drained)
· 1 8oz. cream cheese
· 2 ½ c. sharp cheese
· 4 TBS mayonnaise

Whirl in food processor, spread in a baking dish. I use my pampered chef round stoneware. (it helps retain the heat.) Bake at 350 for 20 minutes or until it starts to bubble. Serve with wheat thins or triscuts.

Oatmeal Cranberry White Chocolate Chunk Cookies

I love these cookies. They don't last long in my house.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs1
1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray Craisins Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips

Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium-mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.

Double Chocolate Zucchini Bread

Here is a recipe that will pleaseboth moms and kids. The kids are eating veggis and they don't even know it.

Double Chocolate Zucchini Bread
2 small zucchini (app. 1/2 pound total) or 2 cups grated
4 cups flour
1/2 cup cocoa
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups vegetable oil
3 eggs
1-1/2 cups milk
2 teaspoons vanilla extract
1 cup miniature semi-sweet chocolate chips

Heat the oven to 350 degrees. Grease 2 loaf pans, 8" X 4" Grate zucchini. In a large bowl, combine the flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl combine the zucchini with all the remaining ingredients EXCEPT the chocolate chips. Stir the wet ingredients into the dry ingredients until just blended. Do not use a mixer and do not over-stir. Stir in the chocolate chips. Pour into the prepared pans. Bake until cake tester (i.e. toothpick) stuck in the center comes out clean--about 1 hour and 15 minutes. Cool on a rack for 10 minutes. Remove from pans and cool completely.

Pumpkin Cobbler

Today I am making Pumpkin Cobbler. This is an easy recipe and a huge hit at parties and get togethers. I've been craving it all week. I just can't seem to get enough of it.

Pumpkin Cobbler

3 eggs, beaten
15 oz. can pumpkin
12 oz. can evaporated milk
1 cup sugar
1/8 teaspoon salt
1 and 1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 tablespoon vanilla extract
18 and 1/4 oz. pkg. yellow cake mix
1 and 1/4 cup margarine, melted (I use butter)
1 cup chopped nuts

Mix the first 8 ingredients together, pour into an ungreased 13 x 9 baking pan. Sprinkle cake mix over the top, drizzle with margarine. Bake at 350 for 25 min. top with nuts. Bake for another 15 min.

Pumpkin Muffins

2-1/4cup flour
1-1/2t baking soda
1-1/2t baking powder
1/2t salt
1 cup sugar
1-1/2t pumpkin pie spice
2 large eggs
1-1/2 cup pumpkin
1c applesauce
1/8c oil
1-1/2t vanilla
1 cup chocolate chips
Preheat oven to 350 degrees. Grease muffin pans. Mix dry ingredients. In another bowl, whisk together sugar, eggs, applesauce, oil, vanilla, & pumpkin until well blended. Stir in chocolate chips. Mix dry and wet ingredients well. Scoop into muffin pans and bake 18-20 minutes. Turn onto rack and cool. Wrap in plastic bag and keep 1-2 days. Reheat before serving. Make 1-2 days ahead for best flavor. Makes about 2.5 dozen large muffins, or 5 dz mini muffins.