Sgroppino (Italian cocktail)

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Sgroppino (Italian Cocktail)

Ingredients

• 1 cup chilled Prosecco (Italian sparkling white wine)
• 2 tablespoons chilled vodka
  
  
• 1/3 cup frozen lemon sorbet
• 1/4 teaspoon chopped fresh mint leave
•  
• Directions

Pour the Prosecco and vodka into 2 Champagne flutes, diving equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.

Cranberry Oatmeal Raisin Cookies

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Photos by Sarah Puwalowski

Cranberry Oatmeal Raisin Cookies

Ingredients
1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt (optional)
3  cups Quaker® Oats (quick or old fashioned, uncooked)
1  cup dried cranberries
1  cup golden raisins

Directions

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. 

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yields:2-3 Dozen

Chocolate Chip Oatmeal Raisin Cookies 

Variation:  Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for cranberries; omit cinnamon. 

Shrimp Puffs

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Photos by Marshal Miller & Sarah Puwalowski

Shrimp Puffs


Ingredients
1 10 count can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion chopped
1/2 cup mayonnaise
20 21/30 count shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill
cooking spray

Directions

Preheat the oven to 350 degrees F.  Coat a miniature muffin tin with cooking spray.

Split each biscuit in half horizontally and place each half in a muffin cup, pressing it into the bottom and up the sides.

Cut cooked shrimp into thirds.  In a bowl, mix the cheese, scallion, mayonnaise, shrimp and dill together.  Place 1 tablespoon of the shrimp mixture on top of each biscuit.

Bake for 20 minutes, or until the puffs are golden and bubbling.

Peanut Butter & Chocolate Dipped Pretzels

 

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Photos by Sarah Puwalowski & Jacob Reinwand

Peanut Butter & Chocolate Covered Pretzels

Ingredients
2 bags chocolate chips (dark or milk chocolate)
1 cup peanut butter
1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
Chopped nuts, for garnish, optional
Colored nonpareils, for garnish, optional
Sprinkles, for garnish, optional
Coconut, for garnish, optionalCrushed heath, mini M&Ms, for garnish, optional

Directions 

Melt peanut butter in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in peanut butter allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets.  Chill until firm.

Melt chocolate in double boiler over medium heat on stove top.  Dip peanut butter covered pretzels in chocolate allowing the excess to run off.  

Sprinkle with chopped nuts, colored sugars or other toppings.  Place garnished dipped pretzels on waxed paper lined cookie sheets.  Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.

Baked Apples Topped with Butter Pecan Ice Cream

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Potos by Sarah Puwalowski & Jacob Reinwand 
Baked Apples Topped with Butter Pecan Ice Cream

Ingredients

• 1/4 cup dried cranberries
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg
• 6 large baking apples, rinsed
• 1/2 cup apple cider
• 3 tablespoons butter, cut into pats
• 1/2 cup maple syrup
• Butter pecan ice cream  

Directions

1. Combine cranberries, pecans, brown sugar, cinnamon and nutmeg. Put aside.
2. Core apples. Do not go all the through. Place apples in a baking dish right side up.  
3. Fill apples with cranberry mixture (optional; reserve small portion of cranberry mixture to top baked apples).  Place a pat of butter on each apple hole.  Drizzle each apple with maple syrup.  Pour apple cider into baking dish.  Bake, uncovered, at 350 degrees F for 45-50 minutes or until apples are tender.
4. Top baked apples with butter pecan ice cream and reserved cranberry mixture.

              Serves: 6