Buffalo Chicken Dip

Taken from my good friend and temptress, Ehme. You can find her recipes at Other People's Recipes.

This dip.... this dip is AMAZING. If you like buffalo wings or dip or anything like that you will not be able to keep your hands or anyone else's off this dip. I dare you to try it.

4 chicken breasts

1 bottle Franks red hot

2 pkgs. cream cheese

1 16 oz blue cheese

8 oz shredded cheddar or jack.

Boil chicken until done. (15 mins) Drain. Cool. Shred. Combine chicken with hot sauce in bottom of baking dish. In saucepan combine cream cheese and blue cheese dressing. Stir over medium heat until cream cheese is melted. Pour over chicken. Bake 20 mins at 375. Sprinkle with cheese and bake ten more minutes.

Eat with Fritos or Scoops or celery sticks.

Lemon Verbena Gimlet

Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.

Yield 4 servings (serving size: about 1/2 cup)

Ingredients

• 1 cup water
• 1/4 cup sugar
• 1/4 cup torn verbena leaves
• 3/4 cup dry gin
• 3/4 cup club soda, chilled
• 1/4 cup fresh lime juice (about 2 limes)
• Lemon verbena sprigs (optional)
• Lime slices (optional)

Preparation

1. Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids.

2. Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.

Nutritional Information

Calories: 157

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 13.9g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 10mg

Calcium: 5mg

Cynthia Nims, Cooking Light, JUNE 2009

Brandied Berry Milkshake

This recipe is also good without the alcohol, if you prefer.

Yield 4 servings (serving size: 1 cup

Ingredients

• 2 cups vanilla low-fat ice cream
• 1/2 cup blackberries
• 1/2 cup blueberries
• 1/2 cup sliced strawberries
• 1/2 cup 1% low-fat milk
• 1/4 cup brandy

Preparation

Place all ingredients in a blender; process until smooth.

Nutritional Information

Calories: 182 (18% from fat)

Fat: 3.7g (sat 2.1g,mono 1g,poly 0.3g)

Protein: 4.7g

Carbohydrate: 24.3g

Fiber: 1.9g

Cholesterol: 19mg

Iron: 0.4mg

Sodium: 65mg

Calcium: 153mg

Cynthia Nims, Cooking Light, JUNE 2006

Sparkling Sangria

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Yield 8 servings (serving size: 1 cup)

Ingredients

• 1 cup cherries, pitted and halved
• 1 cup blueberries
• 1 cup raspberries
• 1 cup quartered small strawberries
• 1/2 cup chopped nectarine (about 1)
• 1/3 cup brandy
• 1 cup apricot nectar, chilled
• 1 (750-milliliter) bottle cava, chilled

Preparation

1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.

Nutritional Information

Calories: 153 (3% from fat)

Fat: 0.5g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein: 0.9g

Carbohydrate: 17g

Fiber: 2.7g

Cholesterol: 0.0mg

Iron: 0.5mg

Sodium: 2mg

Calcium: 13mg

Jackie Mills, MS, RD, Cooking Light, JUNE 2008

Jamaica Margaritas

Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

Yield 8 servings (serving size: 1/2 cup margarita and 1 lime slice)

Ingredients

• 1 cup dried hibiscus blossoms (about 2 ounces)
• 3 cups water
• 3/4 cup sugar
• 1 1/4 cups tequila
• 1/2 cup fresh lime juice
• 1/3 cup Triple Sec or other orange-flavored liqueur
• 8 lime slices

Preparation

Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.

Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.

Nutritional Information

Calories: 205 (0.0% from fat)

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 24.7g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 3mg

Calcium: 4mg

Jeanne Kelley, Cooking Light, JUNE 2006

White Cheddar Puffs with Green Onions

(Adapted from The Bon Appetit Cookbook: Fast Easy Fresh)

Makes about 18 puffs

1/2 cup water
2 tablespoons butter, cut into 4 pieces
1/4 teaspoon coarse kosher salt, plus extra for sprinkling
1/2 cup plus 1 tablespoon all-purpose flour
2 large eggs
3/4 cup (packed) extra-sharp white cheddar
1/3 cup green onions, minced

Line 2 baking sheets with parchment paper. Bring the water, butter, and 1/4 teaspoon salt to a boil in a heavy saucepan. Remove from heat; mix in flour. Stir over medium heat until the mixture becomes slightly shiny and pulls away from the sides of the pan, about 3 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the eggs one at a time, mixing well after each addition to form a sticky dough. Mix in the cheese and green onions.

Using two teaspoons, form the dough into 1-1 1/4 inch ovals. Drop onto baking sheet 1 inch apart.

Preheat the oven to 375 degrees. Bake cheese puffs until golden, about 30 minutes if using room temperature dough and 35 minutes if the dough is chilled or frozen. Serve immediately.

From Dishing Up Delights.

Coconut Shrimp with Maui Mustard Sauce

See Maui Mustard Sauce.

Yield Makes 10 to 12 appetizer servings

Ingredients

• 18 unpeeled, large fresh shrimp
• 1 cup coconut milk
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 cup all-purpose flour
• 3/4 cup beer
• 1 (7-ounce) package sweetened flaked coconut
• 1/2 cup fine, dry breadcrumbs (commercial)
• Peanut oil
• Salt
• Maui Mustard Sauce

Preparation

Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.

Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).

Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.

Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.

Coastal Living, JULY 2004

Hot Artichoke Cheese Dip

This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Yield 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

• 2 garlic cloves
• 1 green onion, cut into pieces
• 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 12 ounces frozen artichoke hearts, thawed and drained
• Cooking spray
• 24 (1/2-ounce) slices baguette, toasted

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Nutritional Information

Calories: 126 (24% from fat)

Fat: 3.4g (sat 1.3g,mono 0.6g,poly 0.5g)

Protein: 5.1g

Carbohydrate: 20.8g

Fiber: 2.3g

Cholesterol: 7mg

Iron: 1.1mg

Sodium: 334mg

Calcium: 59mg

Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008

Hibiscus Punch

If you enjoy the tart floral flavor of hibiscus tea, you'll like this unique punch called bissap rouge in Senegal. You can find dried hibiscus (also called roselle or sorrel) in Asian, Mexican, and Caribbean speciality markets, or order online at www.mexigrocer.com.

Yield 8 cups (serving size: 1 cup)

Ingredients

• 8 cups water
• 1 cup hibiscus pods
• 2/3 cup superfine sugar

Preparation

Combine water and hibiscus in a large nonaluminum Dutch oven. Cover and let stand 2 hours. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Strain through a sieve, reserving punch; discard solids. Add sugar, stirring until sugar dissolves; chill.

Nutritional Information

Calories: 66 (0.0% from fat)

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.2g

Carbohydrate: 16.9g

Fiber: 0.0g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 0.0mg

Calcium: 4mg

Cooking Light, APRIL 2003

Aunt Kat's Creamy Eggnog

Yield Makes 3 quarts
Ingredients

* 1 quart milk
* 12 eggs
* 1/4 teaspoon salt
* 1 1/2 cups sugar
* 3/4 cup to 1 1/2 cups bourbon*
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground nutmeg, divided
* 1 quart whipping cream

Preparation

Heat milk in a large saucepan over medium heat. (Do not boil.)

Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.

Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.

Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.

Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.

*1 1/2 to 2 cups milk may be substituted for bourbon.

Southern Living, DECEMBER 2001

Cupid's Creamy Peppermint Punch

If you serve this dreamy drink in a large punch bowl, hang peppermint candy canes on the bowl's rim.

Yield Makes about 1 gallon
Ingredients

* 1 quart eggnog
* 1 (1-liter) bottle club soda, chilled
* 1/2 gallon peppermint ice cream, softened
* Hard peppermint candies, crushed

Preparation

Stir together first 3 ingredients in a punch bowl or large bowl; sprinkle with peppermint candy, and serve immediately.

Note: Punch may be made ahead, without crushed peppermint candies, and chilled 2 hours. Stir well, and sprinkle with candies just before serving.

Shelley Ford, Dunwoody, Georgia, Southern Living, NOVEMBER 2004