Ingredients:

* 1 pkg Duncan Hines® Chocolate Lover’s® Double Fudge Brownie Mix
* 1 large egg
* 1/3 cup water
* 1/3 cup vegetable oil
* 1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
* 1 tub Duncan Hines® Creamy Home-Style Classic Chocolate Frosting

Baking Instructions:

1. Preheat oven to 350°F. Grease bottom of 8×8-inch pan.

2. Prepare and bake brownies according to package directions. Cool completely.

3. Cut into hearts using a heart-shaped cookie cutter; carefully remove from pan.

Frost with Duncan Hines Creamy Home-Style Vanilla and Creamy Home-Style Classic Chocolate Frosting and decorate.

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* 1 pkg Duncan Hines® Red Velvet Cake Mix
* 1 1/4 cup water
* 1/3 cup vegetable oil
* 3 large eggs
* 1 tub Duncan Hines® Classic Vanilla Frosting
* Sprinkles or additional garnishes

1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).

2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake

Baking Instructions:

1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).

2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.

3. Bake following in a 13 x 9-inch pan for 35-38 minutes, or bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.

4. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

5. Garnish, and enjoy!

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Ingredients:

1 large pre-cooked holiday ham
5 cups apple juice
1/4 teaspoon ground cloves
1/2 light brown sugar
1/4 cup water

Directions:

Preheat oven to 325 degrees. Clean ham and remove skin. Place in a roasting pan. Pour apple juice, cloves and brown sugar over the top; cover. Bake per package directions for 20 minutes per pound. Baste periodically during cooking. Remove from oven, cool slightly. Slice ham and baste with drippings from the pan. Serve with scalloped potatoes, apple sauce, vegetables, rolls and other holiday favorites.

Peppermint Brittle

2 lbs. white chocolate
30 small peppermint candy canes

Line a jellyroll pan with parchment paper or heavy tin foil. In a microwave safe container add the white chocolate and heat on medium in the microwave for about 4-6 minutes. Stop during heating and stir occasionally until the chocolate is smooth and melted.

In a large plastic bag add the candy canes. Using a rolling pin or another similar tool, begin breaking the candy into small pieces. Stir the candy into the melted chocolate and spread in the pan, evenly.

Place in refrigerator for about 60 minutes and then break the candy into pieces.

Apple Stuffed Pork Tenderloin Holiday Feast

Ingredients:

1 4 to 5 pound boneless pork loin
2 tablespoons real butter
2 1/2 tablespoons chopped white onion
1 cup seasoned bread crumbs
2 Granny Smith apples, peeled, cored and chopped
1/2 cup raisins
Lemon and orange zest
1 cup apple juice
1 cup sour cream
salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Cook onions in butter over low heat until soft. Remove from heat. Add in bread crumbs, apples, raisins, citrus fruit zest and salt and pepper. Cool. Meanwhile, slice a pocket in the pork between the fat layer and the meat. Place stuffing in the pocket and then roll up pork line lengthwise. Tie with a cooking string or close with skewers. Mix sour cream and apple juice together and pour into a roasting pan. Place pork loin on top; cover. Bake for 30 minutes and then turn and bake for another half hour. Reduce heat to about 350 degrees and continue cooking for another hour. Baste pork frequently. Pork is done with a meat thermometer reads 150 degrees. Serve with potatoes, vegetables and rolls. Pan drippings can be blended with white wine for a gravy if desired.

Christmas Cookie Cutouts

Ingredients:
1 cup real butter, softened
1 1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon almond extract, optional (reduce vanilla to 1 teaspoon if used)
Assorted holiday cookie cutters

Directions:
Mix butter and sugar together until very light and creamy. Add egg and extract(s); mix well. Slowly add flour and baking soda. Divide dough into equal parts; wrap and refrigerate for at least an hour. Preheat oven to 375 degrees. Roll out dough on waxed paper to about a 1/4 to 1/3 inch in thickness; cut into desired shapes. Bake on greased cookie sheets for 7 minutes, or until edges turn slightly golden. Cool and decorate.

Christmas Duck With Orange Sauce

Ingredients:
1 5-pound duck, cleaned and rinsed
1 large orange, peeled and quartered
Salt and pepper

Orange sauce:
1/2 cup granulated sugar
1 tablespoon white wine vinegar
Freshly squeezed orange juice from 3 oranges
1 whole bay leaf
1/4 teaspoon thyme
3/4 cup Grand Marnier
Grated orange rind
Salt and pepper to taste

Directions:
Preheat oven to 425 degrees. Clean duck and remove all excess fat. Rub duck, inside and out, with salt and pepper. Insert orange quarters into duck cavity and place in roasting pan. Cover and bake for 30 minutes. Remove duck. Pierce the breast with a knife or fork; drain excess grease. Reduce oven heat to 300 degrees and return duck to oven for 70 minutes, or until duck is quite tender. Meanwhile, blend sugar and vinegar in a saucepan. Cook over medium heat until sugar starts to caramelize. Add bay leaf, thyme, orange juice, rind and liquor. Cook for five minutes or until well blended; remove and discard bay leaf. Remove duck from oven. Discard oranges; drain any remaining excess grease. Pour sauce over duck. Serve with vegetables, rolls and other holiday favorites.

Christmas Gingerbread Men Cookies

Ingredients:
2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Crisco
1/4 cup light brown sugar
3/4 cup molasses
1 egg, beaten
1 teaspoon warm water
1 teaspoon white vinegar
Desired decorations

Directions:
Preheat oven to 350 degrees. Blend all ingredients together until dough is well mixed. Roll out onto waxed paper, or a floured surface. Dough should be about a 1/4-inch thick. Cut into desired shapes. Place on greased and floured baking sheets. Bake for 8 minutes, or until browned. Cool. Decorate with desired frosting, candy pieces and other embellishments.

Christmas Spiced Banana Bread

Ingredients:
3 1/4 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3/4 cup real, unsalted butter, softened
3 large eggs
6 to 7 ripe bananas, mashed
1 16 ounce container sour cream
2 1/4 teaspoons pure vanilla extract
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cup flour
1 cup chopped nuts, optional

Directions:
Preheat oven to 300 degrees. Grease two large, or four small loaf pans. Mix 1/4 cup sugar, 1 teaspoon cinnamon in a small bowl. Dust greased pans with the mixture. Combine butter and 3 cups sugar. Add eggs, bananas, sour cream and remaining spices. Mix well; add baking soda and flour. Add nuts, if desired. Divide batter equally into pans. Bake for 55 minutes, or until toothpick comes out clean. Serve with fresh whipping cream.

Christmas Sweet Potato Pie

Ingredients:
1 pound of sweet potatoes, peeled
1/2 cup real butter, unsalted and softened
1 cup granulated sugar
1/2 cup whole milk
2 large eggs
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 1/4 teaspoon pure vanilla extract
1 9-inch pie crust, prepared, but unbaked
1/4 cup crumbled pecan pieces, optional

Directions:
Preheat oven to 350 degrees. Boil sweet potatoes until soft and tender. Cool and drain. Mash potatoes in a mixing bowl. Add butter and mix until well blended. Slowly stir in sugar, eggs, milk, spices and vanilla. Mix with a hand mixer until creamy and potato chunks have disappeared. Pour potato mixture into the unbaked piecrust. Sprinkle pecan pieces on top. Bake for 50 to 60 minutes, or until knife comes out clean. Cool and serve with vanilla ice cream or whipped cream. For an extra festive touch, sprinkle ice cream with peppermint candy pieces.

Holiday Mint Fudge

Ingredients:
1 cup granulated sugar
7 ounces marshmallow cream
2 sticks real butter, softened
10 ounces mint chocolate chips or mint chocolate candy chopped
2/3 cup evaporated milk
1 teaspoon pure vanilla extract

Serving tray decoration:
Powdered sugar
Mint leaf sprigs

Directions:
Line a 9×9x2-inch pan with foil, grease; set aside.  Combine sugar, butter, evaporated milk and marshmallow in large saucepan on medium heat until it boils. Stir constantly. Boil for five minutes. Add mint chocolate and vanilla. Stir until contents are well blended and melted together. Spread into pan. Refrigerate for minimum of 8 hours. Cut into desired size squares. Serve on a plate dusted with powdered sugar and decorated with mint leaves.

Holiday Roast And Vegetables

Ingredients:
1 4 to 5 pound beef rib eye roast
5 medium baking potatoes, cleaned and quartered
1 small bag of cleaned baby carrots
1 large onion diced
1 bottle of light beer
5 cloves of fresh garlic, cleaned and minced
1 teaspoon salt
1 teaspoon fresh ground black pepper

Directions:
Preheat oven to 350 degrees. Blend all spices and rub onto roast. Pour beer into a roasting pan and place roast inside. Surround roast with vegetables. Cover roasting pan. Bake for 45 minutes and then baste roast with beer and au jus from the pan. Return roast to oven for about 45 minutes to an hour longer, or until a meat thermometer registers 135 degrees for medium rare or 150 degrees for medium. Cooking times can vary depending on desired doneness and roast size. Once done, remove from oven and cool for about 20 minutes. Carve and serve with vegetables, rolls and other holiday dishes.

Christmas Thumbprint Cookies

Instructions:
2/3 cup real butter, softened
1/3 cup granulated sugar
2 egg yolks from large eggs
1 1/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon salt
2 egg whites, beaten
1 cup chopped walnuts or pecans
Strawberry, cherry or raspberry preserves

Directions:
Preheat oven to 350 degrees. Blend butter and sugar together. Slowly add egg yolks, vanilla, and salt. Beat until well blended; add flour. Once well mixed, shaped dough into small balls. Dip balls into beaten egg whites and roll in nuts. Place on greased cookie sheet. Gently press down on each ball with thumb. Bake 15 minutes, or until golden. Remove from oven; cool. Fill indents with preserves prior to serving.

Creamy Christmas Mashed Potatoes

Ingredients:
1 5-pound bag red potatoes, washed and cubed
1 16-ounce container sour cream
1 stick salted butter
1/4 to 1/2 cup milk
1/4 cup freshly ground parsley
3-4 green onion stalks, sliced thin
Salt and pepper to taste

Directions:
Clean potatoes; cut out any brown spots. Cube or slice into quarters. Boil potatoes until tender; drain. Mash potatoes with hand masher or electric mixer. Add all other ingredients and mix until very creamy. If lumps are still present, or consistency is too thick, add more milk. Serve hot with butter and salt.

Festive Cheese Dip Color Explosion

Ingredients:
24 ounces cream cheese, softened
3 1/2 to 4 cups shredded mild cheddar cheese
2 tablespoons basil pesto
1 1/2 tablespoon grated white onion
3 drops medium to hot red pepper sauce
1/4 cup fresh parsley, chopped
1/4 cup sliced almonds
2 1/2 tablespoons chopped red bell pepper

Directions:
Mix cream cheese and cheddar together. Blend in pesto, onion and pepper sauce. Refrigerate until firm, about 3 hours. Remove and work into desired shape (balls, stars, Christmas trees). Roll cheese mixture in parsley, almonds and red peppers. Serve with an assortment of holiday crackers. Makes enough for two large cheese balls, trees or a variety of stars.

Festive Spritz Cookies

Ingredients:
2/3 cup granulated sugar
1 cup butter
1 egg
1/2 teaspoon salt
1 1/2 to 2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
Food coloring
Cookie press with desired cutouts

Directions:
Preheat oven to 400 degrees. Combine sugar, egg, butter, salt and vanilla in a large mixing bowl. Beat until mixture is fluffy; add flour. Beat until well mixed. Add a few drops of food coloring, 1 to 2 drops at a time until desired color is attained. Put dough into cookie press. Place desired shapes 1-inch apart on baking sheets. Bake for 7 minutes, or until edges brown slightly.

Holiday Surprise Fruitcake

Ingredients:
2 1/2 cups all purpose flour, well sifted
1 cup unsalted butter, softened
1 1/4 cup raisins
1/2 pound candied citron, chopped
1/4 pound almonds, blanched and sliced thin
3/4 cup maraschino cherries green and red blend, rinsed and drained
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pure vanilla extract
3/4 teaspoon almond extract
lemon zest
1 1/3 cup granulated sugar
4 large eggs
1 tablespoon lemon juice

Directions:
Preheat oven to 275 degrees. Rinse and dry raisins; cut into small pieces. Slice cherries into small pieces; combine all fruit and nuts in a bowl. Add 1/2 cup flour and coat all fruit. Set aside. Grease two cake pans; line with brown paper and grease again. Mix butter, vanilla and almond extract with lemon zest. Slowing add sugar; blend until creamy. Add eggs one at a time, blending well. Sift remaining dry ingredients together and add to the butter blend. Add fruit mixture. Blend until well combined; add lemon juice. Divide batter between the two pans. Bake for 90 minutes, or until toothpick comes out clean. Serve with fresh whipped cream.

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Baked pumpkin seeds provide a great source of dietary fiber along with a nutty flavor. So, instead of popping that bag of popcorn tonight, grab your favorite Halloween movie, sit back with your toasted pumpkin seeds and enjoy.

Prepping the Seeds

First, scoop out all of those seeds and put them in a glass bowl. Next, separate the seeds from all the stringing pumpkin meat. You’ll need to do this fairly quickly because once they’ve sat long enough to have gotten too dry, they will be harder to clean.

Using a cold-water rinse, finish taking off what is left of the stringy stuff (there will be some little bits left more than likely) off the seeds. Tip: place a strainer in the sink so all that pumpkin goop doesn’t go down your sink.

Once your pumpkin seeds are completely clean, put them on a waxed paper cookie sheet to dry and dry them overnight. Tip: If you like your seeds salty, like I do, you may want to let them sit in a bowl of salt water overnight. Be careful though and don’t over salt the water. Remove from bowl of water and dry as stated above.

Now that your pumpkin seeds are prepared, let’s get to the actual cooking of them. Here are both a microwave and oven baked recipe for you to choose from. Note: Preparation is the same for both of the following recipes.

Microwave Pumpkin Seed Recipe

Place salted butter in a microwavable rectangular baking dish and heat for about 30 seconds. Place seeds into pan and toss through the melted butter. Spread the seeds out evenly into one layer on the bottom of the dish. Microwave on high for about 8 minutes or until seeds are a light golden color. Make sure you stir the seeds every couple of minutes while in the microwave to prevent burning.

Oven Baked Pumpkin Seed Recipe

Spray your seeds with butter spray. Cook for 1 hour at 350 degrees. Watch for them to lightly brown and then take them out and season with your favorite seasonings. Some popular seasonings include salt and garlic. Let them completely cool before enjoying.

What To Do With Leftovers

You can store any leftovers of your pumpkin seeds in airtight containers at room temperature for up to 3 months. If you choose to refrigerate them, they will last for about a year in an air tight container.

Did You Know?

Pumpkin seeds are not the only seeds that can be eaten this way?  Butternut and acorn squash seeds can also be cooked just like the pumpkin seeds so give them a too for an easy and festive fall snack!

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Caramel Apples

Ingredients:

6 apples
1 (14 ounce) package individually wrapped caramels
2 tablespoons milk

Directions:

Lightly butter a baking sheet and set aside.  Remove the stem from each apple and stick a craft (popsicle) stick into the top of each apple.  Unwrap caramels and place caramels and milk in a microwave safe bowl.   Microwave approximately 2 minutes, stirring half way through.  Carefully remove caramel from microwave and let cool for about 1 minute.  Quickly roll each apple in caramel until well coated.  Place on prepared baking tray and allow to set.

Monster Party Mix

Ingredients:

* Be warned this mixture is very rich and contains quite a bit of sugar… serve in small amounts!

1(11 ounce) package of small pretzels
1 (10 ounce) package miniature peanut butter filled crackers
1 cup sugar
½ cup butter or margarine
½ cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M’s
1 (18 ounce) package candy corn

Directions:

In a large bowl combiner pretzels and peanut butter crackers and set aside.  In a large saucepan combine sugar, butter and corn syrup.  Bring to a boil over medium heat and simmer for approximately 5 minutes, stirring occasionally.  Remove from heat and stir in vanilla and baking soda.  Pour over pretzel mixture and stir until coated.  Transfer mixture to a greased baking pan.

Bake at 250F for 45 minutes, stirring every 10 minutes.  Remove from oven and break apart while warm then allow to cool completely.  Transfer to large bowl and toss with candy corn and M&M’s.  Store in an airtight container.

Easy Halloween Party Mix

Ingredients:

10 cups prepared popcorn
1 package peanut butter chips
1 cup candy corn
1 cup chocolate chips

Directions:

Combine all ingredients in a large bowl and mix well.

Hot Witch’s Cider

Ingredients:

1 gallon apple cider
1 (16 ounce) can frozen orange juice concentrate
2 cinnamon sticks
2 cloves

Directions:

Combine all ingredients in a large saucepan.  Simmer over low heat for approximately 15 minutes.  Transfer to punch bowl and serve.

Pumpkin & Goblins Punch

Ingredients:

1 (12-ounce) can frozen orange juice concentrate, thawed
1 (14-ounce) can sweetened condensed milk
2 (1-liter) bottles of ginger ale
1 package orange sherbet

Directions:

In a punch bowl combine condensed milk and orange juice concentrate.  Add ginger ale and mix well.  Right before serving top with scoops of orange sherbet and serve.

Scary Frozen Bugs

Ingredients:

*These are great for serving in party punch or drinks.

Water
Raisins

Directions:

Fill ice cube tray with water and place a raising in each ice cube.  Freeze and use.

Mummy Dogs

Ingredients:

6 hot dogs
1 package ready to bake pastry
Parmesan cheese

Directions:

Wrap each hot dog in a pastry sheet and lightly brush with melted butter.  Sprinkle parmesan cheese over top.  Place “mummy dogs” on a lightly greased baking tray and bake at 350F for approximately 15 minutes or until golden and baked through.  Top with “blood” (ketchup) and serve.

Halloween Burgers

Ingredients:

6 hamburgers or veggie burgers
6 slices cheese
Pitted olives
Red and green bell peppers
6 lettuce leaves
6 hamburger buns (split)

Directions:

Using a pumpkin shaped cookie cutter cut cheese into pumpkin shapes.  Cut olives into shapes for eyes and nose.
Cut bell peppers into shapes for mouth and pumpkin top (green pepper). Cook burgers according to recipe and during the last few minutes of cooking top with cheese.  Carefully remove and place into lettuce-lined buns.  Garnish pumpkin face using olives and peppers.  Serve open top.

Ghostly Eyeballs

Ingredients:

2 packages red jello
Vanilla ice cream
Raisins
Red decorating jell

Directions:

Prepare jello according to package instructions.  Fill individual glass serving bowls with jello and place in refrigerator to set. Once jello has set, using a spoon scoop out a circle of jello in center of bowl.  Fill circle with one scoop of vanilla ice cream. Place one raisin in center of ice cream and using red decorating jell paint lines going down the side.  This will create a “bloodshot eye” swimming in “blood”.

Pumpkin Cake

Ingredients:

3 1/2 cups self-rising flour
2 1/2 cups brown sugar
4 eggs
1 cup vegetable oil
1 (16 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon all spice
1 cup chopped walnuts (optional)

Directions:

In a large bowl combine flour, sugar and spices.  In a separate bowl combine beaten eggs, vegetable oil and pumpkin puree.
Mix well and add pumpkin mixture to flour mixture.  Mix well.  Fold in chopped walnuts (if using).  Place in a lightly greased pumpkin shaped baking tin.  Bake in a preheated oven at 350 for approximately 25 minutes or until golden and baked through. Decorate with orange frosting, candy corn and liquorice to form a pumpkin face.

Tip: If you don’t have a pumpkin shaped baking tin, you can use a regular tin and decorate as a pumpkin for a similar effect.

Graveyard Cupcakes

Ingredients:

Prepared Cupcakes
Frosting of choice
1 package gummy worms
1 package chocolate cookies or graham crackers

Directions:

Place a few cookies in a plastic bag and using the back of your hand or a rolling pin press down until mixture resembles fine breadcrumbs.  Using a teaspoon make a small well in the center of each cupcake.  Frost cupcakes around well and sprinkle with cookie crumb mixture.  Stick a gummy worm into the center of each cupcake.

Skeleton Bones

Ingredients:

4 large egg whites
2 cups icing sugar

Directions:

Preheat oven to 250F.  In a large bowl beat egg whites until stiff.  Gradually start adding the sugar, one tablespoon at a time.
Keep beating and adding sugar until you have a meringue.   Line baking trays with paper.  Using a piping bag with a plain nozzle pipe a straight meringue bone line (approximately 4 inches long). Pipe a meringue ball at the end of each bone.  If necessary shape bones further using a small knife. Bake for approximately 1 hour and 15 minutes or until bones have dried out.
Remove from oven and let cool on paper.

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Recently my husband and I went on a seven day cruise through the Western Caribbean.  We left from Port Canaveral and traveled to Cozumel, Belize City, Costa Maya, and Nassau.  We had a fantastic time and came home very relaxed.

We sailed on Carnival and they offer two wine packages.  Yes, the wines are marked up compared to your local stores, but there is a significant savings compared to buying bottles of wine throughout the week.  The markup is less than you will pay at most restaurants and we found it to be reasonable.  Carnival does allow one bottle of wine or champagne to be brought on per adult.  But with all the opportunities to eat and enjoy yourself on a cruise, two bottles can go quickly.  We found the wine package to be an excellent accompaniment to our vacation.

Once you determine which wine package is right for you, they will hand you a receipt.  At the first dinner, your waiter will hand you five wine coupons.  The coupons can be used through out the ship, not just during dinner service.  The wines are listed on the back of each coupon and you just let the waiter know which wine you would like.  Don’t feel rushed to enjoy your bottle; the waiters will save any remaining wine for the next evening’s dinner.

Now our favorite part of the cruise ship experience, at least on the ship, was dinner.  We had wonderful wine, fantastic food, and were lucky enough to share the table with an awesome couple from up state New York.  My husband and I enjoyed their company and had a great time watching a comedic waiter at the table next to us all week.  We all swapped excursion details, show highlights, and any ‘secrets’ we all learned along the way.  Some people are nervous about assigned dining.  We have found that it’s an excellent way to enhance the experience; you should try it at least once, even as ‘anytime’ dining gains in popularity.

Another dinner option was dining in the Emerald Steakhouse.  It is an additional $30 per person, but you get a full steakhouse experience.  It was very quiet and the food was excellent and plentiful.  The Emerald dining room also hosted a cooking demonstration of their lobster bisque, surf and turf of filet and shrimp, and chocolate melting cake.  The demonstration was geared for the viewers to be able to do the recipes at home.

The cruise also offered a wine and cheese pairing class on two of the at sea days.  That is a great opportunity for cruisers that are unsure of how to pair wine and food.

Like most others vacations, room service is always a fantastic option too!  We tried that a few mornings when we felt like relaxing in the room.

Over the course of the next week, I will be writing about other aspects of our cruise experience.  We had a great time and I am looking forward to sharing the experience with you!

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Brownie Ice Cream Cake. photo courtesy of Betty Crocker

Ingredients:

#1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
#Water, vegetable oil and eggs called for on brownie mix box
#1/2 gallon (8 cups) vanilla ice cream, slightly softened
#1 cup hot fudge topping, warmed if desired
#2 tablespoons Betty Crocker® Decorating Decors candy sprinkles
#16 red maraschino cherries with stems, drained

Directions:

1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.

2. Make brownie mix as directed on box, using water, oil and eggs—except divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.

3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.

4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Find more recipes at www.bettycrocker.com.

This post was submitted by our contributor, Betty Miller. She is the Founder of 100CafeStreet.com and 1HappyCorner.com. She currently writes about desserts and gift ideas.

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Millennium Park

During the summer, I usually look for affordable, family friendly activities. That way, we can enjoy numerous activities through out the year. The youngest likes to run around, dance, clap, and listen to music. My husband and I love to listen to music and experience new things. A free concert in Millennium Park was just what the doctor ordered. Now you might be thinking, what does this have to do with wine, Wine Mom? Everything!

Wine is about enjoying the little things in life (and sometimes finer!). You are at an outdoor concert, enjoying nature, the music, the weather, and your family. When you add a glass of wine, it can complement your experience through taste. Now believe me, I am not suggesting that you go throw down a few bottles of wine. I am saying that you can enjoy a glass of wine and it can complement your experience. We frequently “meet” other couples because they need to borrow the corkscrew because they forgot their gadget of choice. You can easily start talking about what you brought and what others might recommend. It never hurts to find out what others might be enjoying!

We took a bottle of J W Morris Riesling. It sells for $3.99 at Trader Joes! You can’t beat it and it is a decent wine. It is great for someone looking to get familiar with Riesling. It isn’t overly sweet and is pretty smooth. I made spicy chicken quesadillas and sandwiches for our picnic and to go with the wine. I’ll share the recipe because my husband loved them (and he is picky!) Granted this “accidental recipe” was made from unused jalapeno and red onion from a salsa recipe, but it worked well!

Wine Mom’s Spicy Chicken (for sandwiches, tacos, quesedillas or whatever you might like!)

You will need:
4 chicken breasts, thawed
1 jalapeno
1/4 large red onion
1/4 olive oil or more to taste
1 taco seasoning packet
grill
food processor / blender

First heat your grill to 400 degrees. Once it is heated, place the jalapeno and onion directly on the grill rack. Grill for 4 minutes and turn over for another 4 minutes. Sides should be slightly blackened. Let cool for ten minutes. Cut the top off the jalapeno and remove the seeds from the center (if you are brave and like very spicy foods, you can leave in a few seeds).

Put the jalapeno, onion, olive oil, and taco seasoning into a food processor or blender. Blend until it makes a nice paste (slightly runny so you may need to add more olive oil). Use the paste and coat the chicken pieces thoroughly. Place the marinated chicken in the refrigerator for 2 hours and up to overnight.

When you are ready to cook, heat the grill to med high or high heat. Cook chicken thoroughly.

I used the chicken to make quesedillas and panini sandwiches on a panini press. I added some chopped green onions, tomatoes, and cheddar jack cheese. I lightly buttered the bread and tortillas on the outside and used my press according to its instructions. You can add the chicken to any meal that you like!

Use the Internet or local newspapers / guides to find an outdoor concert venue near you. If you plan to pack at meal and bring wine, make sure you can do so BEFORE you go! We go to multiple outdoor concert venues, and different rules apply. Most of all, go and indulge all of your senses. It is a great and inexpensive way to spend an evening out!

Picnic at Millennium Park

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The Craftaholic

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Ingredients:

• 3-4 pounds beef chuck roast
• 3 bay leaves
• 1 tablespoon garlic powder
• 1 tablespoon dried rosemary
• 1 cup soy sauce
• 6 cups water
• 1 pkg of fresh sliced mushrooms
• 1 white onion (sliced)

Place roast in slow cooker then add the garlic powder, rosemary, and bay leaves. Pour the soy sauce over meat and seasonings, then add the water. Slow cook for about 6 – 6 1/2 hours on low.

When the meat is done, saute the mushrooms and onions together with a little bit of butter.

Serve meat and sauteed mushrooms and onions on toasted hoagie buns and add a few slices of swiss cheese to make this a yummy sandwich. We also like to use the liquid from the meat for au jus dipping sauce.

This recipe has been in our family for I don’t know how long and it’s always been a hit with everyone, even the kids, so I wanted to share it with my Mom Fuse family!

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