BOE blogging

BOE Boelicious Recipes

Oreo Truffles

  • 1 package Oreos (can use Double Stuffed Oreos as well)
  • 4 oz. Cream Cheese
  • Dipping Chocolate, white, milk or dark, whichever you prefer...almond bark is my favorite because it hardens faster and quicker and doesn't melt as easy as chocolate chips after it sets up

DIRECTIONS

1. Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don’t need too much.

2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

3. Roll into 1” balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.

4. While balls are in freezer, melt chocolate according to directions.

5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.

6. Let chocolate set, refrigerate and enjoy!

Oreo Truffles

Spring Seafood Stew

  • 1 tsp olive oil
  • Cooking spray
  • 1 cup thinly sliced leek (about 1 large leek)
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 (14.5 ounce) can reduced-sodium fat-free chicken broth
  • 3/4 lb medium shrimp, peeled and deveined
  • 3/4 lb large scallops, cut in half horizontally
  • 2 Tbsp chilled butter, cut into small pieces
  • 1 1/2 cups chopped plum tomatoes
  • 1 Tbsp minced fresh tarragon
  • 1 tsp grated fresh lemon rind
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground red pepper

DIRECTIONS
Heat oil in a large Dutch oven coated with cooking spray over medium heat.
Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
Remove shrimp and scallops from pan with a slotted spoon, keep warm.
Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
Stir in chopped tomato and remaining ingredients.
Divide shrimp and scallops evenly among 4 soup bowls, spoon ¾ cup broth mixture into each bowl.

Spring Seafood Stew

White Chocolate Raspberry Cheesecake

  • 4 boxes 8oz cream cheese - room temperature
  • 1 jar seedless raspberry jam
  • 8oz sour cream
  • 3 tbsp flour
  • 5 eggs
  • 1 1/2 cups white chocolate chips
  • 2 cups sugar
  • 1 stick of butter
  • 2-3 cups crushed graham crackers
  • Spring form pan 9"
  • 9x10 Glass Casserole dish

DIRECTIONS
Preheat oven to 400
Mix graham cracker crumbs and stick of butter and one cup of sugar in a microwave safe bowl. Microwave on high for 1 minute to melt butter.
Incorporate butter/sugar/graham cracker crumbs until mixed well.
Pour into spring form pan.
Level bottom out with your hand and smooth the crumbs up the sides of the pan if desired.
Mix all of the cream cheese until smooth.
Add one cup of sour cream to the cream cheese mixture, mix until incorporated.
Add 1 cup of sugar, 3 Tbsp of flour, 1 Tbsp of vanilla to cream cheese mixture, blend well.
Add eggs ONE AT A TIME, this is important. Mix until well incorporated.
Stir in white chocolate chips to cream cheese mixture.
Pour into spring form pan on top of crust. Shake pan carefully to smooth top.
Mix a little water into the jar of raspberry jam. Spoon drops randomly onto top of cheesecake mixture. Use butter knife to swirl into a design.
Fill glass casserole dish half full with water and place on bottom rack.
Place cheesecake on middle rack and bake for 10 minutes at 400 degrees.
After 10 minutes reduce oven heat to 350 and bake for 1 hour.
When cake is done turn off heat and crack the door of the oven. Allow the cake to rest and cool in the oven for 1 hour.
Remove cake and run a wet flat spatula or knife around edge before removing spring form.
Allow to cool in the refrigerator overnight for best results OR… for at least an hour in the refrigerator. Enjoy!

White Chocolate Raspberry Cheesecake

BBQ Margarita Chicken

  • 1lb pound boneless skinless chicken breast
  • 1 Tbsp olive oil
  • 1 cup of your favorite BBQ Sauce
  • 2 tsp orange zest
  • 2 Tbsp tequila (optional)
  • 2 tsp lime zest
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 jalapeño, seeded + finely chopped
  • 1 tsp cumin
  • 1/2 tsp salt + pepper

Sweet Jalapeño Margarita Salsa for chicken:

  • 1 (14.5 ounce) can fire roasted diced tomatoes, drained
  • 3/4 cup mango, finely diced (pineapple, peaches, nectarines or really any other fruit would also work)
  • 2 jalapeños, seeded + finely chopped (use 1 for less heat)
  • 2 green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp lime zest
  • 1 tsp orange zest
  • 1 lime, juiced
  • 2 Tbsp tequila (optional)
  • Pinch of salt

For serving:

  • 4-8 corn tortillas
  • Canola oil
  • 1 batch Mexican Fries
  • 1 avocado, mashed with a pinch of salt, pepper and chopped cilantro + lime juice
  • 1/4 cup fresh cilantro
  • Greek yogurt or sour cream
  • Queso fresco or cotija cheese, crumbed

DIRECTIONS
Heat a skillet over medium heat. Add canola oil, about 1/4 tsp at a time, add one tortilla.
Cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
Preheat your grill to medium high heat.
In a medium bowl mix together the BBQ Sauce, tequila, lime zest, orange zest, lime juice, garlic, Jalapeño, cumin, salt and pepper.
In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce.
Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.
While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro, lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.
To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with Mexican Fries, Greek yogurt, salsa, cheese and cilantro… fiesta time!

BBQ Margarita Chicken

Sausage Balls

  • 2 lb. of sausage (I use one deer sausage and one hot sausage)
  • 2 lb. of cheddar cheese
  • 1 tsp sage
  • ½ tsp black pepper
  • 3 cups of Bisquick

DIRECTIONS
Let cheese and sausage get to room temperature.
Mix sausage, cheese, sage and pepper together.
With hands, work Bisquick into sausage mixture.
Roll in small balls and refrigerate until ready to use.
Bake in 350 degree for 20 minutes.

Sausage Balls

Easy Meatloaf

  • 2lbs. ground chuck
  • 1 1/2 cups bread crumbs
  • 14.5 oz. can diced tomatoes
  • 1 pack French Onion soup mix
  • 1/4 cup grated parmesan
  • 2 eggs beaten

DIRECTIONS
Mix ground chuck and bread crumbs.
Reserve 1 cup of tomato mix for the top.
Mix together tomatoes, soup mix, cheese, and egg.
Blend mixture with meat and put in loaf pan.
Pour reserved tomato mix over the meat loaf.
Bake at 350 degrees for 1 hour.

Easy Meatloaf

Super Easy Pumpkin Muffins

  • 1 box Spice cake mix
  • 1 regular sized can pumpkin

DIRECTIONS
Heat oven to 350
Mix cake mix and canned pumpkin together until well blended. Spray muffin liners with nonstick spray, fill 2⁄3 full.
Bake for 20-25 minutes until toothpick comes out clean. Drizzle with powdered sugar glaze (optional).

Glaze

  • 1 cup powdered sugar
  • 1⁄2 cup melted butter
  • 1 tsp vanilla
  • 1⁄4 cup milk

Whisk all ingredients together to preferred consistency; drizzle over muffins

Super Easy Pumpkin Muffins


Chicken Pot Pie

  • 3 Tbsp olive oil (divided into 2 and 1)
  • 1 shallot
  • 1 lb chicken breast; chopped
  • 2 garlic cloves, crushed
  • 1 lb mushrooms (sliced to desired size) 1 – 2 cups of other desired veggies (sometimes I throw peas and carrots in there, too, for some color.)
  • Salt and Pepper (to taste) 1⁄4 cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 Tbsp butter
  • 2 sheets puff pastry
  • 1 egg (beaten)

DIRECTIONS
Heat 1 Tbsp oil in a large frying pan over medium to high heat. Brown the chicken until golden brown (about 4-5 minutes). Remove from the pan and set aside.
Heat the remaining 2 Tbsp of oil in the pan.
Add shallot (chopped) and garlic for 1-2 minutes.
Add the mushrooms and cook until softened (about 8-10 minutes).
Season with salt and pepper.
Pour in wine and chicken broth.
In a separate bowl, whisk the flour into the milk to make a slurry (rough whisk).
Pour over the mushrooms and cook until slightly thickened.
Stir in butter and chicken.
When ready to bake, preheat the oven to 390°F.
Divide filling between four ramekins/small baking dishes or one large oven safe casserole style dish. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles.
Lightly brush with egg.
Bake for 20 minutes or until the pastry is puffed up and golden.

Chicken Pot Pie

Crescent Pizza Rolls

  • a package of crescent rolls
  • 40 pepperoni
  • 4 string cheeses

DIRECTIONS

1. Check your package of crescent rolls to see how high to preheat the oven.

2. Open up the crescent roll dough and place 5 pepperonis and half a stick of string cheese on top of the thick end.

3. Carefully roll up all of the crescent rolls around the pepperonis and cheeses and place them on a cookie sheet.

4. Sprinkle a bit of garlic salt on top of each crescent pizza roll.

5. Bake according to the directions on the crescent roll package.

6. While the rolls are baking, warm up some pizza sauce for dipping.

7. Pull the rolls out of the oven and enjoy!

Pizza Crescent Rolls

Greek Pasta Salad

  • 2/3 cup olive oil
  • 1/2 cup of mayo
  • 1/4 cup of fresh lemon juice
  • 3 Tbsp Greek seasoning
  • 1- 16-ounce box penne pasta, cooked, drained, cooled
  • 1 cup of grape tomatoes, halved
  • 1/2 cup of feta cheese
  • 1/3 cup of fresh basil, chopped

DIRECTIONS

1. Whisk together oil, juice, mayo, and seasonings in large bowl.

2. Add cooked pasta, tomatoes, feta cheese and basil.

3. Cover and chill 8 hours

Greek Pasta Salad

Awesome Baked Beans

  • 1 lb. ground beef
  • 1/2 cup of chopped yellow onion
  • 2 Tbsp ground mustard
  • 5 Tbsp vinegar
  • 1/2 cup of BBQ sauce(your choice)
  • 1 cup of ketchup
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 2 tsp of minced garlic
  • 1 tsp of onion powder
  • 1 tsp of chili powder
  • 1/2 lb of bacon; partially cooked and cut into smaller pieces, conversing 1 Tbsp of grease
  • 1 Tbsp conserved bacon grease
  • 2 regular size cans of baked beans (or 1 large can)

DIRECTIONS

1. Brown ground beef; Drain.

2. In a large bowl, combine all ingredients, except bacon.

3. Pour into a greased 9"x13" dish.

4. Top with bacon.

5. Cover with foil and bake at 350 degrees for about 45 minutes.

6. When done, let cool and enjoy!

Baked Beans

Bacon-Wrapped Jalapeño Poppers

  • 5 ounces smoked cheddar cheese
  • 12 medium jalapeño peppers, halved lengthwise and seeded (stem intact)
  • 12 strips of bacon, halved crosswise

DIRECTIONS

1. Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet.

2. Cut the cheddar into 24 small sticks that will fit inside the jalapeños and stuff 1 cheese stick into each jalapeño half.

3. Wrap the bacon tightly around the jalapeños, slightly overlapping and arrange 1 inch apart on the rack, cheese-side up.

4. Bake until the bacon is crisp, about 25 minutes.

You can make these poppers up to 2 hours ahead and keep at room temperature.

6. Reheat at 350 degrees F until hot, about 20 minutes.

Bacon-wrapped Jalapeno Poppers

Spring Seafood Stew

  • 1 tsp olive oil
  • Cooking spray
  • 1 cup thinly sliced leek (about 1 large leek)
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 (14.5 ounce) can reduced-sodium fat-free chicken broth
  • 3/4 lb medium shrimp, peeled and deveined
  • 3/4 lb large scallops, cut in half, horizontally
  • 2 Tbsp chilled butter, cut into small pieces
  • 1-1/2 cups chopped plum tomatoes
  • 1 Tbsp minced fresh tarragon
  • 1 tsp grated fresh lemon rind
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground red pepper

DIRECTIONS

1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.

2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.

3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.

4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.

5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.

6. Bring both mixture to a boil; cook 4 minutes; reduce heat to low; add butter, stirring occasionally with a whisk.

7. Stir in chopped tomato and remaining ingredients

8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.

Spring Seafood Stew

Dill Pickle Dip

  • 1 (8 ounce) package of cream cheese, softened to room temperature
  • 1-1/2 cups chopped dill pickles
  • 1/4 cup finely chopped sweet onion
  • 2-4 Tbsp pickle juice (use less for thicker dip or more for thinner dip)
  • 1 tsp dried dill weed
  • 1 tsp garlic (minced)
  • 1/2 tsp kosher salt
  • Freshly ground black pepper, to taste (optional)

DIRECTIONS

1. Saute onions and garlic in a pan with a little olive oil for a few minutes.

2. Put all ingredients into a mixer until desired consistency.

3. Transfer to a serving dish and cover with plastic wrap.

4. Refrigerate for at least an hour before serving.

This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.

Dill Pickle Dip

Herb & Citrus Shrimp & Scallops

  • 2 lbs. large shrimp (peeled & deveined)
  • 6 cloves of garlic
  • Handful of fresh parsley (minced)
  • 1 orange
  • 3 Tbsp olive oil

DIRECTIONS

1. Thaw and pat dry shrimp & scallops.

2. Mince garlic, oil, & parsley, set half of mixture aside.

3. Remaining half prepare marinade:

  • a. zest and juice of orange.
  • b. juice of half lime.
  • c. salt, pepper.
  • d. olive oil

4. Add shrimp & scallops to marinade and set aside.

5. Heat griddle on high and cook seafood, not moving meat around too much or they will break up.

6. Bast with remaining mixture until cooked through.

Herb & Citrus Shrimp

Oreo Truffles - Catriona McBain (Branch 1031 - Orlando, FL)

  • 1 package Oreos (can use Double Stuffed Oreos as well)
  • 4 oz. Cream Cheese
  • Dipping Chocolate, white, milk or dark, whichever you prefer...almond bark is my favorite because it hardens faster and quicker and doesn't melt as easy as chocolate chips after it sets up

DIRECTIONS

1. Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don’t need too much.

2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

3. Roll into 1” balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.

4. While balls are in freezer, melt chocolate according to directions.

5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.

6. Let chocolate set, refrigerate and enjoy!

Oreo Truffles

Peanut Butter and Banana Dog Treats

  • 1 banana, peeled
  • 1 cup oat flour
  • 2/3 cup rolled oats
  • 1/2 dried parsley
  • 3 Tbsp peanut butter
  • 1 egg, beaten

DIRECTIONS
Preheat the oven to 300 degrees.

Put banana in a large bowl and use spoon or potato masher to mash it thoroughly.

Add oat flour, oats, parsley, peanut butter and egg and stir well to combine. Set aside for 5 minutes. Roll mixture into 24 balls, using 1 Tbsp dough for each; transfer to a large parchment paper-lined baking sheet as done.

Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2-to 2-inch) coin. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.

Dog Treats

Twice-Baked Sweet Potatoes – Sarah Jones (Corporate)

  • 4 medium-size sweet potatoes
  • 5 Tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch cayenne pepper
  • ½ stick unsalted butter
  • Vegetable oil, for greasing roasting tray
  • Kosher salt and freshly ground black pepper
  • ½ cup chopped pecans

DIRECTIONS
Preheat the oven to 375 degrees.

Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.

Add the potato flesh, 2 Tbsp of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.

Combine the remaining 3 Tbsp sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

Sweet Potatoes

Chicken Pot Pie - Branch 1031 - Orlando, FL

  • 3 Tbsp olive oil (divided into 2 and 1) 1 shallot
  • 1 lb chicken breast; chopped
  • 2 garlic cloves, crushed
  • 1 lb mushrooms (sliced to desired size) 1 – 2 cups of other desired veggies (sometimes I throw peas and carrots in there, too, for some color.)
  • Salt and Pepper (to taste) 1⁄4 cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 Tbsp butter
  • 2 sheets puff pastry
  • 1 egg (beaten)

DIRECTIONS
Heat 1 Tbsp oil in a large frying pan over medium to high heat. Brown the chicken until golden brown (about 4-5 minutes). Remove from the pan and set aside.

Heat the remaining 2 Tbsp of oil in the pan. Add shallot (chopped) and garlic for 1-2 minutes. Add the mushrooms and cook until softened (about 8-10 minutes). Season with salt and pepper. Pour in wine and chicken broth. In a separate bowl, whisk the flour into the milk to make a slurry (rough whisk). Pour over the mushrooms and cook until slightly thickened. Stir in butter and chicken.

When ready to bake, preheat the oven to 390°F. Divide filling between four ramekins/small baking dishes or one large oven safe casserole style dish. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles. Lightly brush with egg. Bake for 20 minutes or until the pastry is puffed up and golden.

Chicken Pot Pie

Game Day Chili – Sarah Jones (Corporate)

With the cold weather comes football season! If you’re looking for an easy, warm recipe to put on your table for game day – look no further. This Game Day Chili is a great meal for a hardcore football fan! You can prepare, throw in a crock pot and grab when it’s ready!

  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 3 to 4 garlic cloves, minced
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 3 (8-ounce) cans tomato sauce
  • 1 (12-ounce) bottle dark beer
  • 1 (14 1⁄2-ounce) can beef broth
  • 1 (6-ounce) can tomato paste

DIRECTIONS
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

Game Day Chili

Crock Pot Pizza – Jessica Lane (Corporate)

With back to school season in full swing, you have plenty of other things to worry about then “what’s for dinner?” Getting adjusted to a new schedule, homework and after-school activities keep us hoppin’, so rely on your good ‘ole Crock Pot to cook dinner for you! This Crock Pot Pizza recipe is a dinner your entire family will love. The best part is you can set it, forget it and come back at dinner time with a meal ready to go!

  • 1 lb rotini noodles, cooked
  • 1 lb brown hamburger
  • ½ lb sliced pepperoni
  • 1 lb fresh mushrooms, sliced
  • 3 (10½ oz.) cans pizza sauce
  • Shredded Mozzarella cheese, 3-5 cups

DIRECTIONS
Cook noodles; drain. Take half of noodles and put in bottom of crock pot. Brown hamburger and drain. Chop and slice pepperoni, green pepper, onion, mushrooms and ham. Spoon half of pizza sauce (1½ cans) over noodles. Layer rest of ingredients, one half at a time. Put Mozzarella on last. Repeat above steps, ending again with cheese. Set crock pot on low heat. Cook for about 3 hours. Serves 6.
Use whatever pizza toppings you like: Veggies, meat, etc. You may also use your favorite jarred spaghetti sauce instead of pizza sauce, put cheese in every layer and use whatever noodle you like (I recommend cooking al dente).

Crock Pot Pizza

Blackberry Cobbler – Margaret Langnese (Branch 1051: Lake Oswego, OR)

Cookouts, pool parties, and festive fireworks aside – July is a really big month to show off our patriotism! If you’re feeling “berry” proud to be an American and are looking for something different for your next outing - this blackberry cobbler recipe will definitely help get the party started.

  • 2½ cups fresh or thawed blackberries
  • 1 cup sugar
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt 1 cup milk
  • ½ cup melted butter

DIRECTIONS
In medium bowl stir together blackberries and sugar. Let stand for about 20 minutes or until syrup forms. Heat oven to 375 degrees. Stir together our, baking powder, salt, and milk. Stir in melted butter until blended. Spread in ungreased square pan. Spoon blackberry mixture over batter. Bake 45-55 minutes or until dough rises and is golden.

Blackberry Cobbler

Kahlua Mousse- Kenneth Craynon

Give this Kahlua Mousse a try to cool you down and save your summer!

  • 1 lb. dark sweet chocolate – cut into pieces
  • 3 oz. butter – cut into pieces
  • 1/2 cup powdered sugar
  • 3 eggs yolks
  • 1/2 cup Kailua
  • 1 tsp instant coffee
  • 2 cups whipping cream
  • 3 egg whites

DIRECTIONS
1. Melt chocolate and butter in top of double boiler.
2. Combine sugar, egg yolks, Kailua and coffee. Blend chocolate mixture into this. Whip cream until stiff. Gently fold into chocolate mixture. Blend well.
3. Beat egg whites until soft peaks form. Fold into chocolate cream.
4. Refrigerate overnight.
Serves 12

Kahlua Mousse

Herb & Citrus Shrimp & Scallops- Melinda Brown

What better way to treat mom and celebrate her than to have a Mother's Day on the grill! We’d recommend this recipe for herb and citrus shrimp and scallops! The combination of fresh basil and parsley with a citrus marinade is so appetizing. You can certainly just grill the shrimp or the scallops - or you can go all out and whip up both!

  • 2 pounds large shrimp (peeled & deveined)
  • 6 cloves of garlic
  • Handful of fresh parsley (minced)
  • 1 orange
  • 3 TB olive oil
  • 1 pound scallops
  • Handful of fresh basis (minced)
  • Sea salt
  • Black pepper
  • 1 lime

DIRECTIONS
1. Thaw and pat dry scallops & shrimp
2. Mince garlic, basil & parsley, set half of mixture aside
3. Remaining half prepare marinade:
• zest and juice of orange
• juice of half lime
• salt, pepper
• olive oil
4. Add shrimp & scallops to marinade and set aside
5. Heat grill on high and cook seafood, not moving meat around too much or they will break up
6. Baste with remaining mixture until cooked through

Herb & Citrus Shrimp

Spring Seafood Stew

As winter fades away, we find ourselves craving lighter, fresher flavors—but we're not quite ready to give up on soup. This Spring Seafood Stew recipe showcases the vibrant, delicate flavors of the season.

  • 1 teaspoon olive oil
  • cooking spray
  • 1 cup thinly sliced leek (about 1 large leek)
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
  • 3⁄4 lb medium shrimp, peeled and deveined
  • 3⁄4 lb large scallop, cut in half horizontally
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 1⁄2 cups chopped plum tomatoes
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon grated fresh lemon rind
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon ground red pepper

DIRECTIONS
1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
6. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
7. Stir in chopped tomato and remaining ingredients.
8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.

Spring Seafood Stew

These Oreo Truffles Make A Great Heartfelt Valentine's Treat - Catriona McBain

  • 1 package Oreos ( can use Double Stuffed Oreos as well)
  • 4 oz Cream Cheese
  • Dipping Chocolate, white, milk or dark, whichever you prefer…almond bark is my favorite because it hardens faster and quicker and doesn't melt as easy as chocolate chips after it sets up.

Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don't need too much.

With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.

oreo-truffles

Dip into the New Year with this Yummy Artichoke Dip - Erica Lawrence

  • 12 oz. softened Philadelphia cream cheese
  • 1 C grated parmesan cheese
  • 2 tablespoons (1/4 stick) butter
  • 1 onion, thinly sliced
  • 1 tablespoon golden brown sugar
  • 1/4 teaspoon white wine vinegar
  • 1 1/2 cups grated smoked Gouda cheese
  • 4 10-inch-diameter flour tortillas
  • 2 ounces sliced prosciutto, chopped
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 14oz. can marinated artichoke hearts, drained and chopped
  • Garlic, Seasoning Salt, and Pepper to taste

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.

Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.

Bake until tortillas are golden and cheese melts, about 5 minutes.

Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

Mix all ingredients above in an 8x8 glass pan. Cover with foil and cook at 350 for 40-45 minutes, or until melted thoroughly. Serve with crackers or cut up French bread.

jello

The Best Pot Roast You Will Ever Put in your Mouth – Kym Edmonson

  • 2-3 LB. CHUCK ROAST
  • 1 STICK OF REAL BUTTER
  • 10 PEPPERONCINIS (I LIKE THE HOT ONES), AND A HEALTHY SPLASH OF THE JUICE
  • 1 PACKET OF RANCH SALAD DRESSING MIX
  • 1 PACKET OF AU JUS MIX

PUT ALL THE INGREDIENTS IN A CROCK POT AND COOK ON LOW FOR 8-10 HOURS. DO NOT ADD ANY WATER! IT WON’T NEED IT.

I USUALLY JUST THROW IT IN THE SLOW COOKER AT 7:30 IN THE MORNING AND IT’S FALLING APART BY THE TIME I GET HOME AT 6:00 IN THE EVENING! J ENJOY!


jello

Crab Cakes and Dip- Tammy Powers (Branch 31- Orlando, FL)

  • 8 slices bread, trimmed and diced
  • 1lb crab meat
  • 1 small onion and a little green pepper fried
  • 1 Cup Miracle Whip
  • Dash of Curry
  • 1tsp Dry Mustard
  • 1Tbsp Worcestershire Sauce
  • 2 oz. Cream Sherry
  • 1 oz. Lemon Juice
  • Dash of Pepper and Dash of Hot Sauce
  • 1 tsp. pepper
  • 1/2 c Bread Crumbs
  • 1 egg
jello

After mixing form patties and pan fry for Crab Cakes, rolled in bread crumbs and deep fry for Crab Balls or used as stuffing for fish or pork chops.

Omit Egg for Crab dip.


Poppy Seed Chicken- Brandy Creasy(Branch 1010 - Searcy, AR)

  • 1 can cream of chicken
  • 1 can cream of celery
  • 8 oz sour cream
  • 1/2 c milk
  • 1 tsp onion powder
  • 2 TBSP poppy seeds
  • 2 tubes Ritz crackers, crushed ( I use the roasted vegetable ones)
  • 1/2 c melted butter
  • 3 boneless skinless chicken breasts, boiled and shredded
  • Salt and pepper to taste
jello

Spread chicken in a greased 9x13 pan. Mix soups, onion powder, salt, pepper, milk and sour cream and pour over chicken. In a separate bowl。

Pour melted butter over Ritz crackers and mix well. Spread cracker mixture over casserole. Top with poppy seeds. Bake at 350 for about 35 to 40 min.

Serve over cooked rice or noodles.** Kids usually like this. It has always been my daughter’s favorite.2


Game Day Chili - Sarah Jones (Corporate)

  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 3 to 4 garlic cloves, minced
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 3 (8-ounce) cans tomato sauce
  • 1 (12-ounce) bottle dark beer
  • 1 (14 1/2-ounce) can beef broth
  • 1 (6-ounce) can tomato paste
  • 1 (4.5-ounce) can chopped green chilies
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons ground red pepper
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce Garnish: pickled jalapeño pepper slice
jello

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.


Raspberry Pretzel Jell-O - Alma Gallegos (Branch 1065 - Southfield, MI)

  • Small package Raspberry Jell-O
  • 2 cups boiling water
  • 2 cups pretzels
  • 1/4 cup sugar
  • 1 stick butter (1/2 Cup)
  • 1 (8oz) package cream cheese – softened
  • 1 (8oz) package Cool Whip – thawed
  • 1 cup sugar
  • 1 bag frozen raspberries – thawed in refrigerator
jello

Pre-heat oven to 350°F.

Combine packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature. Crush 2 cups of pretzels. Melt 1 stick of butter in saucepan and add 1/4 cup sugar. Add pretzels and mix together. Lightly press pretzel mix into a 13×9 -inch Pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature. While pretzel mix is cooling down, beat 8 oz. of softened cream cheese and 1 cup sugar on medium/low speed until well-combined. Stir in Cool Whip and mix until well combined. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal to keep the Jell-O from leaking onto the pretzels. Refrigerate ½ hour. Arrange raspberries on top of the cream filling. Pour Jell-O over raspberries and refrigerate until Jell-O is set.


Dill Pickle Dip - Melissa Miller (Corporate)

  • 1 (8 ounce) package of cream cheese, softened to room temperature
  • 1- 1 1⁄2 cups chopped dill pickles (I used my mini food processor - it was a snap!)
  • 1⁄4 cup nely chopped sweet onion
  • 2- 4 Tbsp pickle juice (use less for thicker dip or more for thinner dip)
  • 1 tsp dried dill weed
  • 1⁄2 tsp kosher salt
  • Freshly ground black pepper, to taste (optional)
dilldip

Saute onions and garlic in a pan with a little olive oil for a few minutes. Put all ingredients into mixer and mix until desired consistency. May also use a spoon to mix everything together, but a stand mixer is much easier. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving. is dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.