Barbados Punch

I made these last night and think the ratio of ingredients was really good.

for 3 servings:

3 oz. spiced rum
1 oz. triple sec
3 oz. fresh lime juice
6 oz. pineapple juice
1/4 cup sugar

add all to blender with crushed ice. blend until smooth.

the tricky part is the ice. just start with a cup or so and add more till at the consistency you like.

Pecan Crusted Chocolate Mousse Pie

The.  Richest.  Pie.  Ever.

2 cups chopped pecans

1/4 cup butter, melted

1/4 cup brown sugar

8 oz. package cream cheese, softened

1/3 cup cocoa powder (dark is even better)

1 cup powdered sugar

1/2 cup chocolate chips, melted

2 tsp. vanilla

2 cups heavy cream

2 TBS powdered sugar

Preheat oven to 375 degrees.  In medium bowl combine pecans, brown sugar, and melted butter to mix well.  Press into 9 inch pie pan.  Bake at 375 for 8-9 minutes until just set.  Cool on wire rack until completely cooled.

In large bowl, combine cream cheese, cocoa powder, and the 1 cup of powdered sugar.  Beat until smooth and fluffy.  Then, add melted chocolate chips and vanilla.  Beat until smooth.

In medium bowl, combine heavy cream and 2 TBS powdered sugar until stiff peaks form.  Beat a spoonful of this mixture into the chocolate mixture to lighten.  Then fold the remaining whipped cream into chocolate mixture to combine*.  Pour into cooled pie shell.  Cover and chill until firm, about 4-6 hours.

*My mother in law did not combine the cream mixture with the chocolate mixture.  She did beat the spoonful into the chocolate mixture, then she poured the choc. mixture into the pie shell.  She then poured the cream mixture on top of the choc. mixture to form a second layer.  It was fabulous, so I will probably do it her way instead of the recipe's way.

Glazed Salmon

4 salmon steaks or filets

1/4 cup melted butter

1/4 cup brown sugar

2 TBS lemon juice

salt

pepper

Combine all ingredients (except salmon).  Marinate salmon in the ingredients for one hour.

Arrange salmon on greased broiler pan and brush with glaze.  Broil 5-6 inches from heat 8-10 minutes per side or until fish flakes easily.  Brush occasionally with glaze.  Spoon left over glaze on top to serve.

Party Bread

Easiest Recipe Ever!

1 8oz. Cream Cheese brick
1lb. Spicey Sausage Roll
2 cans Refigerated Crescent Rolls

Brown sausage (feel free to add some garlic for extra flavor); drain
Add softened cream cheese to pan; stir until well mixed
On baking sheet, layout one can of crescent rolls in on long sheet (do not pull apart); push seams together
Add sausage mixture
Layout the other sheet of crescent rolls over top of mixture & mash sides together

Bake 15-20 minutes @ 350 degrees

Sandwich Sushi

This was one of the finger foods I served at Ethan's first birthday party and I should have made twice as much because they were all gone in a flash. This would be great to make for a shower too.

4 large tortillas (12 in. diameter)(I used tomato-basil flavored wraps)
1 1/2 cups shredded lettuce
8 oz. sour cream and chive cream cheese, softened
1/2 pound (8 oz.) sliced deli turkey (or other deli meat)

Spread the cream cheese on the entire surface of the tortilla. You should use approximately 1/4 of the cream cheese on each tortilla. Next, lay the sliced deli meat flat down the center of the tortilla. Again, use about 1/4 of your meat in each tortilla. Sprinkle about 1/4 cup of shredded lettuce on top of the deli meat.

To roll up the tortilla, first fold it one third of the way and then roll it up tightly. Gently press on the finished roll to seal the edge and hold it in place. Then slice the tortilla in approximately 1 to 1 1/2 inch slices, discarding (or eating!) the ends.

Yield: approximately 32 pieces

Crepes

Here is the recipe we used for the crepes at the "My Sister's Keeper" book club meeting. We filled with different combinations of Nutella, berries, bananas, whipped cream, lemon juice, and powdered sugar...yum!

1 1/2 cups all-purose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter (melted)
1/2 teaspoon vanilla
2 large eggs

1. Mix flour, sugar, baking powder & salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.
2. Lightly butter 6 to 8-inch skillet. Heat over medium heat until bubbly.
3. For each crepe, pour scant 1/4 cup batter into skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.
4. Stack crepes, placing waxed paper between each; keep covered. If desired, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes so the more attractive side is on the outside.) Sprinkle with powdered sugar if desired.

Timesaving Tip - Prepare a double recipe of crepes, wrap airtight and freeze up to two months so they are ready when you want them.

Skillet Green Beans, Tomatoes & Bacon

Courtesy of http://www.kraftfoods.com/

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 8 servings

Ingredients:
6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 large onion, chopped
1 lb. fresh green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup chicken broth
1/4 tsp. pepper
4 medium plum tomatoes, chopped

COOK bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.

ADD onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.

STIR in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.