Tag: KOA

Bourbon Iced Tea Lemonade Punch

A delicious beverage for a hot summer’s day!
 
Ingredients: Lemon and mint ice mold
  • 3 cups water
  • 2 lemons (thinly sliced into rounds)
  • 1/2 cup mint (leaves)
Ingredients:  Bourbon Iced Tea Lemonade Punch
  • 6 cups boiling water
  • 6 black tea bags
  • 1 cup sugar
  • 6 cups cold water
  • 1 1/2 cups bourbon
  • 1 cup lemon juice
To serve:
  • 1 lemon (thinly sliced into rounds, for garnish)
  • 1/2 bunch mint (leaves, for garnish)
Directions: For the Lemon and Mint Ice Mold
  1. In a 9 1/4-inch ring mold, add the water, lemon slices and mint.
  2. Place in the freezer and freeze for 6 hours or overnight.
  3. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in the punch bowl.

Directions: For the Bourbon Iced Tea Lemonade Punch

  1. In a large pot with 6 cups boiling water, add the tea bags and sugar.
  2. Stir until the sugar dissolves and let steep for 5 minutes.
  3. Discard tea bags.
  4. Stir in the 6 cups of cold water, vodka and lemon juice.
  5. Cover and chill in the refrigerator until ready to use.

Directions:  To Serve

  1. Place the ice mold in a punch bowl and fill with the punch.
  2. Ladle into glasses.
  3. Garnish with a slice of lemon and mint.
  4. Serve immediately.
  5. Tip: Make the ice mold in advance and mix the punch together and keep chilled in the refrigerator. Before the party assemble in the punch bowl to keep cold!

Serves:  6 – 12 (depends on how hot it is!)

Source:  Cathy Painter/Allison Cozza – The Chew, Clinton Kelly

It’s never a good idea nor a safe idea to drink and drive. But if you do, you’d better know your limits.

  • ALCOHOL PERCENTAGE IN BEVERAGE
    (Beer ~ 4-4.5% Wine ~ 15-20% 1 Shot ~ 30-50%)
BAC Chart for Men

Men
Approximate Blood Alcohol Percentage
Drinks Body Weight in Pounds
100 120 140 160 180 200 220 240
0 .00 .00 .00 .00 .00 .00 .00 .00 Only Safe
Driving Limit
0 .00 .00 .00 .00 .00 .00 .00 .00
Only Safe Driving Limit
1 .04 .03 .03 .02 .02 .02 .02 .02 Driving
Skills
Significantly
Affected

Possible
Criminal
Penalties
2 .08 .06 .05 .05 .04 .04 .03 .03
3 .11 .09 .08 .07 .06 .06 .05 .05
4 .15 .12 .11 .09 .08 .08 .07 .06
5 .19 .16 .13 .12 .11 .09 .09 .08
6 .23 .19 .16 .14 .13 .11 .10 .09 Legally
Intoxicated

Criminal
Penalties
7 .26 .22 .19 .16 .15 .13 .12 .11
8 .30 .25 .21 .19 .17 .15 .14 .13
9 .34 .28 .24 .21 .19 .17 .15 .14
10 .38 .31 .27 .23 .21 .19 .17 .16 Death Possible
Subtract .01% for each 40 minutes of drinking.
One drink is 1.25 oz. of 80 proof liquor, 12 oz. of beer,
or 5 oz. of table wine.

BAC Chart for Women

Women
Approximate Blood Alcohol Percentage
Drinks Body Weight in Pounds
90 100 120 140 160 180 200 220 240
0 .00 .00 .00 .00 .00 .00 .00 .00 .00 Only Safe
Driving Limit
0 .00 .00 .00 .00 .00 .00 .00 .00 .00 Only Safe Driving Limit
1 .05 .05 .04 .03 .03 .03 .02 .02 .02 Driving Skills
Significantly
Affected

Possible
Criminal
Penalties
2 .10 .09 .08 .07 .06 .05 .05 .04 .04
3 .15 .14 .11 .10 .09 .08 .07 .06 .06
4 .20 .18 .15 .13 .11 .10 .09 .08 .08
5 .25 .23 .19 .16 .14 .13 .11 .10 .09
6 .30 .27 .23 .19 .17 .15 .14 .12 .11 Legally
Intoxicated

Criminal
Penalties
7 .35 .32 .27 .23 .20 .18 .16 .14 .13
8 .40 .36 .30 .26 .23 .20 .18 .17 .15
9 .45 .41 .34 .29 .26 .23 .20 .19 .17
10 .51 .45 .38 .32 .28 .25 .23 .21 .19
Death Possible
Subtract .01% for each 40 minutes of drinking.
One drink is 1.25 oz. of 80 proof liquor, 12 oz. of beer, or 5 oz. of table wine.

This information is taken from Virginia Tech Alcohol Abuse Prevention website.

Chili Lime Jicama Sticks

Ingredients:

    • 2 pounds jicama, peeled and cut into 1/4-inch sticks
    • 1/4 fresh lime juice from 1 lime (or lemon)
    • 1 tablespoon chopped fresh cilantro
    • 1/4 teaspoon red pepper flakes
    • Fine sea salt, to taste
    • Freshly ground black pepper, to taste
    • Chipotle powder, to taste

Directions:

  1. Combine the jicama, lime juice, cilantro, and red pepper flakes in a large bowl.
  2. Toss until well-incorporated.
  3. Place the dressed jicama on a large platter and season with salt, pepper, and chipotle powder.
  4. Serve immediately.

Serves:  6+ as an appetizer

Source : Cathy Painter/Allison Cozza – Bar Bites – Marvin Gapultos

Chicken Artichoke Dip

We had this dip at our annual camp-out this year.  Really good!  I made a variation last week and substituted marinated artichokes for the canned artichokes – just be sure to drain them very well.

Ingredients:

  • 3 c diced cooked chicken (could be canned)
  • 2 (8 oz) packages cream cheese
  • 1/2 c milk
  • 2 c shredded Parmesan cheese
  • 1 14 oz can artichoke hearts, drained and diced (or 2 little jars or 1/2 a large jar of marinated artichokes)
  • 1 c finely chopped pecans, toasted
  • 4 green onions, minced
  • 1 Tab lemon juice
  • ½ tsp salt
  • 1 tsp pepper

Directions:

  1. Stir all ingredients in a large bowl until blended. (I mixed the cream cheese, milk and cheese together first and then added the rest of the ingredients. If still too stiff, add more milk.)
  2. Cover and chill.
  3. Serve with crackers or bread slices.

Serves:  Makes 4+ cups

Source:  Cathy Painter/Allison Cozza, Cooks.com

 

Dump Cake

 An old Girl Scout favorite.  A delicious dessert bakes up that’s somewhere between a cobber and a fruit crisp.   Don’t limit yourself – cherry pie filling and chocolate cake, pumpkin pie filling, pineapple and spice cake, etc. There is one recipe from a winery that includes 1/4 c Late Harvest Suvignon Blanc.
 Ingredients:
Cherry-Pineapple Dump Cake
  • (go wild! add pecans and chocolate chips)

Peach Dump Cake:

  • 3 cans (15.25oz each) Sliced Peaches in Heavy Syrup (or pears,or apricots, or apples, etc)
  • 1 box. yellow cake mix (or chocolate, or white, or spice or etc.)
  • 1 ½ c butter, melted (Please don’t use margarine!)

Directions:

  1. Preheat the oven to 350°
  2. Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. (for the peach – dump the peaches – duh)
  3. Stir together.
  4. Sprinkle the cake mix over the top of the fruit.
  5. Drizzle butter evenly over the surface of the cake mix.  (or you can just slice and distribute it )
  6. Bake until the tops are brown and bubbly, 45 minutes to 1 hour.
  7. Serve with whipped cream.
 Serves:  12
Source:  Ree Drummond,  The Pioneer Woman

Other variations from DelMonte

• For PRALINE PECAN PEACH COBBLER DUMP CAKE, in a small bowl, combine ¼ cup melted butter, 1/2 cup packed brown sugar and 1½ cups chopped pecans; sprinkle over butter before baking.

• For RASPBERRY CREAM PEACH COBBLER DUMP CAKE, top with fresh raspberries and whipped cream before serving.

• For SALTED CARAMEL PEACH COBBLER DUMP CAKE, top each portion with a drizzle of hot caramel sauce and a small pinch of coarse sea salt before serving.

• For TOASTED ALMOND PEACH COBBLER DUMP CAKE, sprinkle ½ cup sliced almonds evenly over butter before baking.

• For BOURBON PEACH COBBLER DUMP CAKE, stir 2 Tbsp. bourbon into peaches before topping with cake mix.  (Rum works too.)

Cheeseburgers in Paradise (AKA Diamond Burgers)

This is a good way to serve multiple burgers without the need for condiments.  I would suggest a more generous amount of ground beef.  

Ingredients:

  • 1 pound lean ground beef
  • 1 tsp salt
  • 1 tsp pepper
  • 1 teaspoon cumin
  • 1 tsp mustard powder
  • 1/2 tsp smoked paprika
  • 2 c diced onion (about 1 whole onion)(a 3 lb bag of diced onions is 12 cups.)
  • 3-4 cloves garlic, minced
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
  • 12 slices cheddar cheese
  • 12 dinner rolls

Glaze

  • 1/2 c (8 Tab) butter
  • 2 Tab brown sugar
  • 1 Tab Worcestershire sauce
  • 1 Tab yellow mustard
  • 1 Tab sesame seeds

Directions:

  1. Preheat oven to 350°.
  2. Coat 9×13 baking dish with non-stick cooking spray.
  3. Place a large skillet on the stove top over high heat.
  4. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika.
  5. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden.
  6. Stir in drained tomatoes until well combined.
  7. Place bottom half of buns in prepared pan.
  8. Top with beef & sliced cheese.
  9. Finish off with the top half of the bun.
  10. Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined.
  11. Pour over the buns.
  12. Bake at 350 degrees F for 25 minutes.

Serves: 12 burgers

 Source:  Kevin & Amanda, FOOD. TRAVEL. PHOTOGRAPHY.

Sausage and Pineapple Party Bites

A package of kielbasa in the freezer, can of pineapple on the shelf – instant appetizer.

Ingredients:

  • 1 pack of kielbasa sausages
  • fresh pineapple chunks (obviously better than canned but in a pinch canned will do.)
  • toothpicks or party picks

Directions:

  1.  Cut the sausage into generous inch sized slices.
  2. Gently fry in a little oil on both sides until brown.
    Place the cooked pieces onto some kitchen paper towels to absorb excess fat.
  3. Cut your pineapple chunks into bite sized (about an inch) pieces and place one piece each of pineapple on top of one piece each of sausage and stick it with a toothpick.
  4. They can be served at room temperature.

Servings: 20 pieces

Source:  Sheena Strain Noshtastic

Artichoke Lemon Dip

It takes just a few minutes to have an interesting, different dip for veggies or crackers.

Ingredients:

  • 1 14-ounce can of artichoke hearts, packed in water, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup, packed, grated Parmesan cheese
  • 1 Tbsp lemon zest
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon fresh black pepper
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, room temperature
  • 3 to 4 Tbsp lemon juice

Directions:

  1. Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor.
  2. Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don’t over-process it.
  3. Place the cream cheese in a medium sized bowl.
  4. Add the artichoke parsley mixture and the lemon juice.
  5. Stir until well blended.
  6. Add more salt, pepper,  and lemon juice to taste.
  7. Garnish with a few fresh leaves of parsley or ribbons of lemon zest.
Serves: about 2 cups of dip
Source: Simply Recipes

B & B’s Biscuits

Always a favorite at Book Club.  Quantities were never given – really not necessary.

Ingredients:

  • tube biscuits cut in half (you know, Pillsbury or Pillsbury copy refrigerated biscuit dough)
  • milk
  • Rice Krispies, crushed
  • sesame seeds
  • butter

Directions:

  1. Preheat oven to whatever it says on the package.
  2. Mix crushed Rice Krispies with sesame seeds.
  3. Dip the biscuit halves in milk.
  4. Roll biscuit halves in Rice Krispies.
  5. Place on baking sheet.
  6. Brush with butter.
  7. Bake however long the package says.

Serves:    Makes twice the number of biscuits in the tube.  Plan on at least two per person.

Source:   Betty Andrews and Barbara Sayres

Pineapple Rice

When cooking for a big crowd, you don’t want to spend a lot of time at the last minute.  This can be made ahead and reheated in the oven.  Great for a luau.

Ingredients:

  • 15 c instant rice
  • 7 c pineapple juice (56 oz)
  • 7 c coconut milk (56 oz)
  • 1/2 c flaked coconut
  • 2 cans crushed pineapple (40 oz)
  • 3 Tab Thai red curry paste
  • 1 Tab garlic powder
  • 1 1/2 tsp onion powder
  • 1 1.2 tsp ginger
  • 1/2 c lime juice
  • 1 1/2 c cilantro
  • 1 1/2 c cashews (optional)

Directions:

  1. Boil the rice in the pineapple juice and coconut milk.
  2. Mix remaining ingredients together.
  3. Stir into the rice.
  4. If preparing early, place in casserole and reheat in oven.

Serves:  50

Source:   KOA 2016 – can’t find the recipe.

Margarita Cake

KOA 2016 – Margaritaville!  What else for dessert but Margarita Cake?

Ingredients:

  • 1 package (18.25 oz) white cake mix
  • 1 can (10 oz) frozen margarita mix, thawed and undiluted
  • 3 eggs
  • 2 Tabs oil
  • 1 Tabs finely chopped lime zest, divided
  • 8 oz cream cheese, softened
  • 1/3 c butter
  • 1 cup confectioners sugar
  • 3 Tab lime juice, as needed to make frosting spreadable
  • 1 Tab lime zest

Directions:

  1. Preheat oven to 350°.
  2. Grease and flour a bundt pan; set aside. (Use the spray stuff, it is easier)
  3. In large bowl, combine cake mix, thawed margarita mix, eggs and oil.
  4. Beat at medium speed two minutes.
  5. Stir in 1/2 tablespoons of the lime zest.
  6. Pour into prepared pan.
  7. Bake 40-45 minutes or until toothpick inserted in middle comes out clean.
  8. Cool in pan 5 minutes.
  9. Invert onto cooling rack, remove from pan, and cool completely.
  10. Mix the cream cheese and butter.
  11. Add in powdered sugar.
  12. Add in lime zest
  13. Add lime juice if needed to make it spreadable or, if you are ready to call it quits, scratch the frosting and make a glaze.
  14. In a small bowl, combine confectioners sugar, 1 tablespoon lime zest and enough lime juice to make a glaze; drizzle over cake.

Serves: 10-12

Source: Wilton, via Veronica’s Cornucopia