This drink ROCKS!!!!!!!

INGREDIENTS:

4 cups ice cubes

1 (6 ounce) can frozen lemonade concentrate

1 (12 ounce) can or bottle beer

12 fluid ounces vodka

INSTRUCTIONS:———————————–

In a blender crush the ice.

Pour in the lemonade concentrate, beer and vodka; blend until smooth.

Pour into frozen glasses.

Taken from my “Favorites” folder!

Follow the easy instructions for the perfect baklava… even people who have never made baklava have had wonderful results with this recipe…

If you want more nut mixture between the layers increase to 1-1/4 pounds and use 1/4 cup when layering, chop the nuts in between a coarse and fine texture meaning not to coarse and not to fine

Servings 36

INGREDIENTS:

1/2 pound chopped pecans

1/2 pound chopped walnuts

1-1/4 teaspoons ground cinnamon

1 (16 ounce) package phyllo dough

1 cup butter, melted (absolutely no substitutes! using margarine will reduce the flavor)

SYRUP:

1 cup white sugar

1 cup water

1/2 cup plus 2 tablespoons liquid honey

1-1/2 teaspoons vanilla extract

1 teaspoon grated lemon zest

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F .

Butter a 9 x1 3-inch baking pan.

In a bowl toss together cinnamon and nuts.

Unroll phyllo and cut the complete sheet stack in half to fit the dish.

Cover phyllo with a damp (not wet) cloth while assembling the baklava, this is improtant to keep the sheets from drying out.

Place two sheets of phyllo in the bottom of the prepared dish, then brush generously with butter.

Sprinkle about 3 tablespoons of the nut mixture on top.  

Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.

Using a sharp knife slice the baklava all the way through to the bottom of the dish into four long rows, then nine times diagonally to make 36 diamond shapes.

Bake in preheated oven 50 minutes until golden and crisp.

Make the syrup while the baklava is baking; in a small saucepan combine sugar and water; bring to a simmer stirring, then  stir in honey, vanilla and lemon zest, reduce heat to low and simmer about 25 minutes (the mixture will reduce slightly but that’s is fine).

Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving.

Store the baklava uncovered.

You will also find this recipe on www.recipezazz.com

Servings 8

INGREDIENTS:

2 (15 ounce) can garbanzo beans, drained

1 English cucumber, peeled, halved lengthwise then sliced

10 to 12 cherry tomatoes, halved

1 small red bell pepper, seeded and chopped

1 red onion, chopped

1 cup pitted kalamata olives (or use brine cured or can use canned drained black olives)

2 cups finely cubed feta cheese

1/2 cup prepared Kraft Italian-style salad dressing, if you like lots of dressing increase to 3/4 cup

1/2 lemon, juiced

2 garlic cloves, minced

salt and fresh ground black pepper (I use seasoned salt)

Turn up the heat by adding in cayenne pepper to the soup mixture

Servings 4-6

INGREDIENTS:

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup sour cream

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper, or to taste

2 tablespoons taco sauce

1/4 cup chopped green chilies

seasoned salt OR white salt, optional and to taste

4 cups cubed cooked chicken (can use more)

12 slices process American cheese

4 cups crushed tortilla chip (can use more)

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish

In a large bowl combine the condensed soup with sour cream, garlic powder, black pepper, taco sauce and green chilies.

Season with salt if desired.

Layer half of the cubed chicken, soup mixture,  cheese slices and tortilla chips.

Repeat the layers.

Bake uncovered for 25-30 minutes or until bubbly.

Taken from my “Favorites” folder

Servings 8

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

3 large garlic cloves, minced

3/4 cup beef broth or water

1 (15 ounce) black beans, rinsed and drained OR 1-1/2 cups mexicorn, drained

1 package taco seasoning mix (can use 2 packages for a stronger flavor, use mild or spicy OR in place of the taco seasoning you can use 2 tablespoons chili powder and 3 teaspoons ground cumin)

salt and fresh ground black pepper, to taste

4 (6-inch) flour tortillas

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (10 ounce)  can diced tomatoes and green chilies, undrained

1-1/2 cups shredded cheddar cheese (can use more)

INSTRUCTIONS:———————————–

Grease a 13 x 9-inch baking dish.

In a skillet cook the ground beef with onion and garlic until the meat is no longer pink; drain.

Add in taco seasoning mix and beef broth, stir over low heat for 5 minutes,

Mix in black beans or corn; stir until heated through.

Season with salt or white salt and black pepper.

Transfer to baking dish.

Arrange tortillas over the top.

In a bowl combine the condensed soup with diced tomatoes and the juice from the can; pour over the tortillas.

Sprinkle with cheddar cheese.

Bake uncovered in a preheat 350 degree F oven for 25-30 minutes or until just heated through.

Servings 4

INGREDIENTS:

1 butternut squash (about 2-1/2 pounds) peeled, seeded and cubed

3 cups water

1 teaspoon salt, divided

3 tablespoons butter

1 tablespoon brown sugar

1/8 to 1/4 teaspoon ground nutmeg

INSTRUCTIONS:———————————

In a saucepan over medium heat place the squash with water and 1/2 teaspoon of salt; bring to a boil.

Reduce heat; cover and simmer for 20 minutes or until the squash is just tender; drain then transfer to a bowl.

Add butter, brown sugar, nutmeg and remaining 1/2 teaspoon of salt; beat until smooth.

Photo courtesy of missmanda Yield 18 bars

INGREDIENTS:

2 cups rolled oats

1 cup whole wheat flour

1 cup either or a mixture of dried fruit, coconut, sliced almonds, semi-sweet chocolate chips (if you are using only mini chocolate chips use 1/2 to 3/4 cup, also you may want to reduce the brown sugar slightly)

1/2 cup brown sugar, packed

1/2 cup wheat germ

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg, beaten

1/2 cup liquid honey

1/2 cup canola oil

2 teaspoons vanilla

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Spray a 9 x 13 baking pan with cooking spray.

In a large bowl combine the first 7 the dry ingredients.

In a small bowl,mix together remaining 4 wet ingredients.

Pour the wet mixture into the dry and mix well (I use my hands for mixing).

Using lightly greased hands pat the mixture into pan.

Bake for about 15-20 minutes if you want chewy granola bars (for a more crunchy bar bake another 5 minutes).

Cool in pan completely, then slice into bars (make certain to cool the bars before removing for the pan or they will fall apart).

You will also find this recipe on www.recipezazz.com