Recipes

Pomegranate-Orange Sangria

Pomegranate-Orange Sangria

Total time 4 hours 10 minutes
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Ingredients

  • 2 bottles 750 ml each red or rosé (blush) wine
  • 1½ cups pomegranate juice
  • 1½ cups fresh orange juice
  • â…” cup pomegranate- or orange-flavored liqueur or apricot brandy 5 oz
  • â…“ cup superfine sugar
  • 2 limes thinly sliced
  • 1 medium navel or blood orange cut in half, thinly sliced
  • 1 ripe pear cut into cubes
  • 1 cinnamon stick 3 inch
  • 1 bottle 1 liter club soda or ginger ale (4¼ cups), chilled
  • Additional cinnamon sticks if desired

Instructions

  • In large pitcher, mix wine, juices, liqueur and sugar until sugar is dissolved.
  • Stir in limes, orange, pear and cinnamon stick.
  • Cover; refrigerate at least 4 hours but no longer than 24 hours to chill thoroughly and blend flavors.
  • Add club soda to sangria mixture; stir to mix.
  • Garnish with cinnamon sticks.

Notes & Wine Advice

Festive Touch

Serve the sangria in a clear pitcher or punch bowl so the beautiful fruit takes center stage.

Festive Touch

Like your sangria extra-cold? Fill 2 ice cube trays with distilled water. Cut 3 orange slices into 8 wedges each; add an orange wedge and several pomegranate seeds to each section of the tray. Place in freezer 1 to 2 hours or until frozen. Add ice cubes to glasses or punch bowl before serving.

Nutrition values

Calories: 160 kcal
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Course; Cold Drinks

Tequila-Lime Chex Mix

Tequila-Lime Chex Mix

Couverts24
Total time 10 minutes
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Ingredients

  • 9 cups Corn Chex Rice Chex or Wheat Chex cereal (or a combination)
  • 2 cups pretzels
  • 1 cup peanuts
  • 1 cup tortilla strips
  • ¼ cup butter
  • 3 tablespoons tequila
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon lime juice
  • 2 teaspoons seasoned salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Grated peel of 1 lime

Instructions

  • In large microwavable bowl, mix cereal, pretzels, peanuts and tortilla strips; set aside.
  • In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted.
  • Stir in tequila, Worcestershire sauce, lime juice, seasoned salt, chili powder and garlic powder.
  • Pour over cereal mixture; stir until evenly coated.
  • Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.
  • Spread on paper towels to cool.
  • Sprinkle with lime peel.
  • Store in airtight container for up to 5 days.

Notes & Wine Advice

Oven Directions:

Heat oven to 250°F. Line 15x10x1-inch pan with cooking parchment paper. Prepare recipe as directed . Spread mixture in even layer in pan. Bake 1 hour, stirring every 15 minutes.

Kitchen Secrets

Tortilla strips can usually be found in grocery stores near the salad dressings or in the produce department. If you can’t find them, substitute coarsely crushed tortilla chips or you can make your own tortilla strips. To make your own, heat oven to 375°F. Place 2 teaspoons vegetable oil in small dish; stir in 2 to 3 drops red or green food color (or color of your choice). Brush oil mixture over tortillas, working the brush until color is even. Using pizza cutter, cut tortillas into thin strips. Place on ungreased cookie sheet. Bake about 8 minutes, stirring once, until crisp.
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Course; Appetizer
Cuisine; American

Cheesy Ranch Chex Mix

Cheesy Ranch Chex Mix

Couverts26
Total time 10 minutes
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Ingredients

  • 9 cups Corn Chexâ„¢ Rice Chexâ„¢ or Wheat Chexâ„¢ cereal (or a combination)
  • 2 cups small pretzel twists
  • 2 cups bite-size cheese crackers
  • 3 tablespoons butter
  • 1 package 1 oz ranch dressing and seasoning mix
  • ½ cup grated Parmesan cheese

Instructions

  • In large microwavable bowl, mix cereal, pretzels and crackers; set aside.
  • In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted.
  • Pour over cereal mixture; stir until evenly coated.
  • Stir in dressing mix and cheese until evenly coated.
  • Microwave uncovered on High 3 minutes, stirring after each minute.
  • Spread on paper towels to cool.
  • Store in airtight container for up to 5 days.

Notes & Wine Advice

Festive Touch

Make it easy for guests to help themselves to this fun snack mix by serving it up in small decorative disposable cups
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Course; Appetizer / Snack
Cuisine; American

Baked Sweet Potato–Zucchini Tots

Baked Sweet Potato–Zucchini Tots

Couverts6
Total time 55 minutes
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Ingredients

CITRUS-MUSTARD SAUCE

  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground mustard
  • 4 teaspoons honey
  • 1 teaspoon grated orange or lemon peel
  • 1 tablespoon orange or lemon juice

SWEET POTATO–ZUCCHINI TOTS

  • 1 cup packed grated zucchini about 1 large
  • 1 teaspoon salt
  • 1 cup cooked sweet potato about 1 large
  • 2 eggs slightly beaten
  • ¼ cup panko crispy bread crumbs
  • â…“ cup shredded Gruyère or white Cheddar cheese
  • 3 tablespoons grated Parmesan cheese
  • â…“ cup finely chopped onion
  • ¼ teaspoon garlic powder
  • 1½ teaspoons finely chopped fresh or ½ teaspoon dried thyme or oregano leaves
  • 3 tablespoons finely chopped fresh Italian flat-leaf parsley
  • ½ teaspoon pepper

Instructions

  • Heat oven to 400°F.
  • Line large cookie sheet with foil; spray foil with cooking spray.
  • In small bowl, mix sauce ingredients with whisk until smooth.
  • Cover; refrigerate until serving time.
  • In colander, place zucchini and ½ teaspoon of the salt; gently toss.
  • Place colander over bowl or sink; let drain 10 minutes.
  • Place zucchini on cheesecloth or paper towel; wrap cheesecloth around zucchini and twist gently to remove as much remaining moisture as possible.
  • In large bowl, mix sweet potato and eggs with whisk until smooth.
  • Add zucchini, bread crumbs, cheeses, onion, garlic powder, thyme, parsley, pepper and remaining ½ teaspoon salt; blend gently with fork.
  • For each tot, gently roll 1 tablespoon mixture in palm of hand into small oval or log shape.
  • Place about 1 inch apart on cookie sheet.
  • Bake 15 to 18 minutes, turning once, until crisp and golden brown.
  • Serve hot with sauce.

Notes & Wine Advice

Make-Ahead Magic The Sweet Potato–Zucchini Tots can be frozen up to 1 week before serving. Bake as directed, cool and place in resealable freezer plastic bag or freezer container. To reheat, place frozen tots on a cookie sheet. Bake at 350°F for 13 to 15 minutes or until thoroughly heated.
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Course; Appetizer / Sauce
Diets; Vegetarian

Cheddar-Stuffed Pretzel Nuggets

Cheddar-Stuffed Pretzel Nuggets

Couverts48
Total time 1 hour 25 minutes
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Ingredients

PRETZELS

  • 4¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon table salt
  • 1 package regular active or fast-acting dry yeast 2¼ teaspoons
  • 1½ cups very warm water 120°F to 130°F
  • 1 tablespoon butter melted
  • ½ cup shredded Cheddar cheese 2 oz
  • 4 strips bacon crisply cooked, crumbled
  • 2 tablespoons finely chopped seeded jalapeño chiles about 2 medium
  • 2 cans 16 oz each American-style lager beer
  • 2 tablespoons baking soda
  • 1 egg beaten
  • 1 tablespoon coarse kosher or sea salt

BEER CHEESE DIP

  • 1 package 8 oz cream cheese, cut into cubes, softened
  • ¾ cup American-style lager beer reserved from 1 can above
  • 2 cups shredded Cheddar cheese 8 oz

Instructions

  • Line large cookie sheets with cooking parchment paper.
  • In large bowl, mix 3¾ cups of the flour, the sugar, table salt and yeast.
  • Add warm water and butter; beat with electric mixer on medium speed 3 minutes, scraping bowl frequently and adding additional flour, ¼ cup at a time, until dough is soft and leaves side of bowl.
  • Divide dough into 4 equal portions.
  • On lightly floured surface, roll each portion into 12×4-inch rectangle.
  • On one long side of each rectangle, sprinkle 2 tablespoons Cheddar cheese, 2 teaspoons crumbled bacon and 1½ teaspoons chiles.
  • Starting at one long side, roll up dough; firmly pinch edges to seal.
  • Cut each roll into 12 (1-inch) pieces; pinch cut edges to seal.
  • Place on cookie sheets.
  • Cover with plastic wrap; let stand 30 minutes.
  • Heat oven to 425°F.
  • Reserve ¾ cup of the beer for dip.
  • In 3-quart saucepan, heat remaining beer and the baking soda to boiling; reduce heat to low.
  • Gently place 4 to 5 dough pieces in beer; cook about 20 seconds, turning once.
  • Remove with slotted spoon; return to cookie sheets.
  • Repeat with remaining dough pieces.
  • Brush with egg; sprinkle with coarse salt.
  • Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, in 2-quart saucepan, cook cream cheese and reserved beer over medium heat 6 to 7 minutes, stirring frequently, until cheese is melted.
  • Stir in Cheddar cheese, a little at a time; cook about 4 minutes, stirring frequently, until all cheese is melted and sauce is smooth.
  • Serve warm pretzel nuggets with warm dip.

Notes & Wine Advice

Make-Ahead Magic

You can make these delicious party snacks well in advance. Place baked cooled pretzel nuggets in a resealable freezer plastic bag; freeze up to 2 weeks. To reheat, place on cookie sheets and bake at 350°F for 12 to 14 minutes or until hot. Make the Beer Cheese Dip while they bake.
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Course; Appetizer / Cheese
Cuisine; American

Gorgonzola and Hazelnut-Stuffed Mushrooms

Gorgonzola and Hazelnut-Stuffed Mushrooms

Couverts36 appetizers
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Ingredients

  • 36 medium whole mushrooms
  • â…“ cup crumbled Gorgonzola cheese
  • ¼ cup seasoned bread crumbs
  • ¼ cup chopped hazelnuts filberts
  • ¼ cup finely chopped red bell pepper
  • 4 medium green onions chopped (¼ cup)
  • ½ teaspoon salt

Instructions

  • Heat oven to 350°F.
  • Twist mushroom stems to remove from mushroom caps; reserve caps.
  • Finely chop enough stems to measure about ½ cup; discard remaining stems.
  • In medium bowl, mix chopped mushroom stems and remaining ingredients until well blended.
  • Spoon into mushroom caps, mounding slightly.
  • Place in ungreased 15x10x1-inch pan.
  • Bake 15 to 20 minutes or until hot.
  • Serve warm.

Notes & Wine Advice

Festive Touch

Add whole hazelnuts and oregano or parsley sprigs to the serving platter for a dramatic flair.

Kitchen Secrets

Italian Gorgonzola is rich and creamy with a mild, yet slightly pungent flavor and aroma. If you can’t find Gorgonzola, use blue cheese instead. And walnuts or pistachios can be used in place of the hazelnuts.
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Course; Appetizer / Cheese / Nuts / Vegetables
Cuisine; American
Diets; Vegetarian

Maple Bacon-Wrapped Asparagus

Maple Bacon-Wrapped Asparagus

Couverts16 appetizers
Total time 30 minutes
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Ingredients

  • 16 fresh asparagus spears*
  • 1 cup packed brown sugar
  • 1 tablespoon dried sage leaves crushed
  • ¼ teaspoon pepper
  • 1 package 16 oz bacon
  • 2 tablespoons real maple syrup

Instructions

  • Set oven control to broil.
  • Line broiler pan and broiler pan rack with foil; cut slits in foil on rack.
  • Snap off tough bottom ends of asparagus.
  • In pie plate, mix brown sugar, sage and pepper.
  • Dip bacon strips into mixture, turning to coat both sides.
  • Wrap bacon slice around each asparagus spear.
  • Place asparagus on broiler pan with tips toward center.
  • Broil with tops 6 inches from heat 13 to 15 minutes or until bacon is crisp, turning and brushing with syrup halfway through baking.

Notes & Wine Advice

*

Use the same amount of spears as slices of bacon. Depending on which brand you purchase, you will have 14 to 16 slices per pound of bacon.

Kitchen Secrets

If you like, try smoked bacon (such as applewood or mesquite) or, for a little extra heat, peppered bacon.
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Course; Appetizer / Pork / Vegetables
Cuisine; American

Meatballs in Tomato Chutney

Meatballs in Tomato Chutney

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Ingredients

  • 3 cans 14.5 oz each fire-roasted diced tomatoes with garlic, drained
  • 2 cups chopped onions 2 large
  • 1 jalapeño chile seeded, chopped
  • ½ cup golden raisins
  • 1 can 6 oz tomato sauce
  • 3 tablespoons tomato paste
  • ½ cup cider vinegar
  • ½ cup packed brown sugar
  • 1 teaspoon curry powder
  • 1½ teaspoons salt
  • 1 lb bulk Italian pork sausage
  • 1 lb ground beef round
  • ¼ cup finely chopped fresh parsley
  • 1 egg
  • Additional chopped fresh parsley if desired

Instructions

  • Spray 6-quart slow cooker with cooking spray.
  • In slow cooker, stir together tomatoes, 1½ cups of the onions, the chile, raisins, tomato sauce, tomato paste, vinegar, brown sugar, curry powder and ½ teaspoon of the salt.
  • Cook uncovered on High heat setting 3 hours or until thickened.
  • Meanwhile, heat oven to 400°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, mix sausage, beef, ¼ cup parsley, the egg, remaining ½ cup onion and remaining 1 teaspoon salt.
  • Shape mixture into 36 (1-inch) balls.
  • Arrange in single layer in pan.
  • Bake 15 minutes or until thoroughly cooked and no longer pink in center.
  • Add meatballs to slow cooker.
  • Reduce heat setting to Low.
  • Cover; cook 1 hour.
  • Sprinkle with additional parsley.

Notes & Wine Advice

Make-Ahead Magic

You can make the sauce and meatballs up to 2 days ahead of time. Spoon cooled sauce and meatballs into large microwavable bowls; stir to combine. Cover and refrigerate. The day of serving, microwave bowls on High 3 to 4 minutes, stirring occasionally, until hot. Transfer hot meatballs and sauce to slow cooker. Cover; cook on Low heat setting 1 hour.
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Course; Appetizer / Pork
Cuisine; American

Crab Bites

Crab Bites

Couverts45 appetizers
Total time 40 minutes
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Ingredients

  • 3 packages 2.1 oz each frozen mini fillo shells (15 shells each)
  • ¾ cup mayonnaise or salad dressing
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon finely chopped garlic
  • 8 medium green onions finely chopped (½ cup)
  • 1 can 14 oz artichoke hearts, drained, finely chopped
  • 1 can 6.5 oz special white crabmeat, drained*

Instructions

  • Heat oven to 375°F.
  • Line cookie sheet with foil or cooking parchment paper.
  • Place fillo shells on cookie sheet.
  • In large bowl, mix remaining ingredients until well blended.
  • Spoon about 1 tablespoon crab mixture into each fillo shell.
  • Bake 20 to 25 minutes or until puffed and golden brown.
  • Serve warm.

Notes & Wine Advice

*

Refrigerated pasteurized or imitation crabmeat can be substituted for the canned crabmeat.

Make-Ahead Magic

Save yourself some time on hectic days by making the crab filling up to 24 hours in advance. Then just fill the shells and bake right before serving. You may need to bake them a minute or two longer.

Festive Touch

Garnish each crab bite with a cherry tomato half to add color.
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Course; Appetizer / Fish

Cheesy Broccoli Puffs with Sriracha Mayonnaise

Cheesy Broccoli Puffs with Sriracha Mayonnaise

Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 bag 12 oz frozen broccoli and cheese sauce
  • ¾ cup Original Bisquickâ„¢ mix
  • ½ teaspoon crushed red pepper flakes
  • â…› teaspoon salt
  • ½ cup milk
  • 2 eggs
  • â…“ cup grated Parmesan cheese
  • 6 slices packaged precooked bacon from 2.1-oz package, chopped
  • ½ cup mayonnaise
  • 2 teaspoons Sriracha sauce
  • Sliced green onions if desired

Instructions

  • Heat oven to 375°F.
  • Generously grease 24 mini muffin cups with shortening or cooking spray.
  • Cook broccoli & cheese sauce as directed on bag for minimum time.
  • Chop broccoli.
  • In medium bowl, stir Bisquick mix, pepper flakes, salt, milk and eggs with whisk or fork until blended.
  • Stir in broccoli & cheese sauce, Parmesan cheese and bacon.
  • Divide mixture evenly among muffin cups (cups will be full).
  • Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown.
  • Cool 5 minutes.
  • With thin knife, loosen sides of puffs from pan; remove to cooling rack.
  • In small bowl, mix mayonnaise and Sriracha sauce until smooth.
  • Top each warm puff with 1 teaspoon mayonnaise mixture; garnish with onion

Notes & Wine Advice

Kitchen Secrets Satisfy your vegetarian guests by substituting either ¼ cup finely chopped red or green bell pepper or 2 tablespoons sliced green onions for the bacon.
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Course; Appetizer