Classic Drink - Happy Sunday Funday
A traditional drink that’s easy to make when entertaining,
it can be easy to put your own personal twists on the Bloody Mary.
In this iteration, ditch the celery stick and complement your
spicy beverage with cheese-filled perogies and bacon.
1 teaspoon red pepper sauce
1 bottle (64 ounces) tomato juice
2 cups vodka
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
6 cheese-filled perogies, baked according to package directions
6 slices bacon, cooked until crispy
In large pitcher, combine red pepper sauce, tomato juice, vodka,
Worcestershire sauce and lime juice; stir well.
In glasses, pour over ice.
Using wooden skewer, garnish each Bloody Mary with a cheese-filled perogy and bacon slice.
(Culinary.net) Add the rich
flavor of caramel to your
dessert table with a recipe
like this No Bake Chocolate
Caramel Cheesecake for a
tempting, tasty treat.
Find more dessert recipes
No Bake Chocolate Caramel Cheesecake
10 graham crackers, crumbled
7 tablespoons butter, melted
1/4 cup sugar
1 tablespoon cinnamon
caramel sauce, divided
16 ounces cream cheese
7 tablespoons powdered sugar
1 cup whipping cream
chocolate covered caramels
Place graham crackers in re-sealable plastic bag. Using rolling pin or soup can, roll graham crackers into fine crumbs.
In medium bowl, add cracker crumbs, melted butter, sugar and cinnamon; stir until combined. Press into bottom of pie plate. Drizzle caramel sauce over crust; set aside.
In medium bowl, combine cream cheese, powdered sugar and whipping cream. Pour over graham cracker crust. Refrigerate 24 hours.
Place chocolate caramel candy pieces around pie. Drizzle with caramel sauce. Refrigerate leftovers.
Nearly anytime can be a good time for a decadent dessert.
This Creamy Raspberry Mocha Parfait, which combines the
flavors of instant coffee, chocolate and raspberries, can be a
perfect nightcap to almost any meal.
Find more dessert recipes at Culinary.net.
Creamy Raspberry Mocha Parfait
2- tablespoons hot water
1- tablespoon instant coffee
1- packet chocolate pudding mix
1- cups milk
1- carton whipped topping
1/4- cup heavy cream
1/2-teaspoon cream of tartar
1-teaspoon vanilla extract
whipped cream, for topping
chocolate powder, for dusting
In small bowl, mix hot water and instant coffee. Cool completely.
In medium bowl, mix milk and chocolate pudding mix until blended and thickened. Add cooled coffee; mix well. Add whipped topping; mix well. Chill.
In large bowl, add heavy cream, cream of tartar and vanilla extract. Beat mixture to form peaks. Gradually add sugar. Continue beating mixture until stiffer peaks form.
In four parfait glasses, layer chocolate pudding mix, whipped cream mix and raspberries. Top raspberries with additional chocolate pudding mix, dollop of whipped cream, another raspberry and dust with chocolate powder.
soft and tender,
buttery and super moist
– INGREDIENTS :
1 cup pecans, chopped.
2 cups all-purpose flour.
2 tsp pure vanilla extract .
1/2 cup powdered sugar.
1 cup softened butter.
A pinch of salt.
Blend softened butter with powdered sugar using an electric hand- mixer.
Add vanilla extract , then add dry ingredients : flour, salt, and chopped pecans.
Form dough into small balls and place on prepared cookie sheet.
Bake for 20 minutes in 350 degrees F .
Remove the cookies from oven and top with powdered sugar
SERVE AND ENJOY !!!
Maximize Family Meal Flavors with Cheese
(Family Features) While there are many ways to enhance the taste and texture of your family’s favorite dishes, perhaps one of the simplest and most impactful is the addition of cheese. From fish and seafood to veggie-inspired recipes, the dairy delight provides a versatile, flavorful ingredient.
One wholesome option is cheese made with 100% sustainably sourced Real California Milk from dairy farm families, which helps bring out the full flavor of dishes like California Queso Fresco Fish Tacos. Quality, authentic dairy can be part of flavor-driven experiences with your loved ones whether you enjoy the tacos during a “fish Friday” event or simply as an opportunity to share a meal as a family. You can also use queso fresco to elevate the flavor of dishes like chilaquiles, or turn to other varieties like Oaxaca for a capirotada or asadero for quiche.
If a vegetarian-friendly meal suits your style, cheese can also enhance plant-forward dishes like Vegetarian Stuffed Peppers. These red bell peppers are cooked and seeded before being stuffed with onions, mushrooms, cheese and seasonings. Once they’re baked to an ooey-gooey doneness, they’re served with white rice for a filling yet healthful meal.
Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.
Vegetarian Stuffed Peppers
Prep time: 25 minutes
Cook time: about 1 hour
4 red bell peppers
1/2 cup, plus 1 tablespoon, vegetable oil, divided
1 cup white onion (about 1 medium), 1/4-inch diced
4 cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
1 teaspoon garlic salt
1 teaspoon black pepper
1 cup Real California Oaxaca cheese, shredded
cooked white rice, for serving
Preheat oven to 400 F.
Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.
California Queso Fresco Fish Tacos
Servings: 6 (12 tacos)
Avocado Radish Salsa:
2 medium avocados, chopped
1/3 cup finely chopped onion
3/4 cup diced radish
5 serrano chile peppers, seeded and finely chopped
3 tablespoons cilantro, finely chopped
1 clove garlic, finely chopped
1 lime, juice only
salt, to taste
pepper, to taste
1 1/2 pounds swordfish, or other whitefish, steaks or fillets
salt, to taste
pepper, to taste
1 tablespoon lime juice
1/2 teaspoon ground cumin
12 corn tortillas
6 ounces Real California Queso Fresco cheese, crumbled
2 medium ripe tomatoes, diced
1 cup shredded cabbage
To make avocado radish salsa: In small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic and lime juice. Add salt and pepper, to taste. Set aside.
Heat grill to medium heat.
Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
In medium bowl, toss fish with lime juice and cumin. Warm tortillas in microwave or at 275 F in oven.
Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in center of each tortilla. Roll up tacos to serve.
Substitution: Use Real California Asadero or Monterey Jack cheese for Queso Fresco.