Pizza Soup

1 tbsp oil
1 medium onion chopped
1 c sliced mushrooms
1/2 c slivered green peppers
1 28oz can plum tomatoes undrained
1 can beef consome and 1 c water
2 c thinly sliced pepperoni
1/2 tsp italian seasoning
2 c shredded mozzarella

Stir fry in oil, mushrooms, onions and green pepper. Add tomatoes, consome, pepperoni - cook 'til heated. Ladle into oven proof bowls and sprinkle with cheese. Broil 'til cheese melts and is bubbly. (or nuke on high for 1.5 min 'til cheese melts)

Cream of Mushroom Soup

1 pound fresh mushrooms, chopped
1/4 cup butter
4 green onions, thinly sliced
1 clove garlic, chopped
4 tablespoons all-purpose flour
4 cups chicken broth
1 cup cream
salt and pepper to taste
1 tablespoon chopped fresh chives (optional)

Melt the butter in a heavy-based pan and cook the onion and garlic, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
Remove from the heat and add the chiken broth, stirring continuously. Return to the heat and bring to a boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives(optional).

Clam Chowder - Slow Cooker

4 cans clams with liquid
1/2 pound bacon
1 onion chopped
3/4 cup chopped green onion
3 potatoes peeled and cubed
1 1/2 cups water
1 1/2 tsp salt
1/4 tsp pepper
1 can can milk

Sauté bacon and onions then put in cooker. Add all other ingredients except can milk. Cook on low 9 hours, high 3.5 hours - until potatoes are tender. Add can milk during last hour.

Roasted Red Pepper Soup

2 tablespoons butter
4 roasted red peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1 small can tomato paste
1/2 cup heavy cream (coffee cream)
1/8 teaspoon ground black pepper

1.Melt the butter in a large saucepan over medium heat. Place the red pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
2.Pour in the chicken broth and tomato paste stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
3.Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Yield 4 to 6 servings

Guacamole

In the magic bullet, place the following:
1 avocado
5 cherry tomatoes (or half of a medium chopped up tomato)
1 clove of garlic
10 slices of jalapeño peppers
juice of half a lime (or 1/2 tsp lime juice)
1 tbsp cilantro leaves (optional)
salt and pepper to taste
a little water to loosen it up (if needed)

Blend and refrigerate.

Bean Dip

1 can of diced tomatoes
1 can of kidney beans
1 can of lentils
1 can of black beans
chopped green onions (I put about 3 or 4)
1 chopped red pepper
1 cup of Kraft Catalina dressing

Spices: I use 2 tbsp of the Epicure Poco Picante salsa spice mix (my friend orders it for me). or you can use chilies

Drain and rinse well all cans of beans. Put beans in large bowl and add the full can of diced tomatoes, juice & all. Add chopped onion & peppers. Add Catalina dressing & spice, mix well.

Best if you let it sit overnight. Serve with Tostito's scoops.

Recipe from: Lisa

Nacho Dip

500 ml Sour Cream
400 ml cream cheese

Mix until well blended

Spread in lasagna dish and 8 x 8 dish.

Pour enough salsa on to cover the sour cream/cream cheese mixture. Add grated cheese.
Optional:
Sprinkle bacon or shrimp on top.
Cover with Saran Wrap and chill for a couple of hours before serving.

Spinach Dip

1 pkg frozen chopped spinach
500 ml sour cream
500 ml mayonaise
1 pkg Knorr's vegetable soup
1 pumpernickel loaf bread

Thaw spinach completely and squeeze spinach so it is fairly dry. Add sour cream, mayo and Knorr's soup mix and mix well. Mix night before. Hollow out bread and break into pieces. Add dip to hollowed out loaf and spread broken pieces of bread around outside of loaf.

BLT Dip

1 c. sour cream
1 c. mayonnaise
1 lb. bacon, well cooked and cut up in small pieces
1 large tomato, seeded and cut up in small pieces
5-6 green onions, cut up in small pieces

Combine all ingredients and mix well. Refrigerate at least an hour before serving.

Bits and Bites

6 c. shreddies
6 c. cherioes
1 bag small pretzels
2 small boxes gold fish
1 bag peanuts (about 1 lb optional)
1 c. oil
4 tbsp Worcestershire sauce
Seasoned salt
Spread layers of dry ingredients on cookie sheet sprinkle with oil on each layer and mix each layer.
Sprinkle the cereal layers with seasoned salt.
Put in roast pan. Bake apprx. 1 hr at 250. Mix occasionally.

Butternut Squash

1 large butternut squash
1/4 cup butter
1/4 cup brown sugar
Salt to taste
Pepper to taste

Cut and seed squash. Boil until tender. Scoop out pulp from skin. Mash and add butter, brown sugar, salt and pepper and beat until smooth.

(can be peeled before boiling)

Frittata - Bacon/Ham and Cheese

Ingredients
7 large eggs
1 cup half-and-half cream ( or use milk)
2 tablespoons melted butter
1 teaspoon seasoning salt ( can use 1/2 teaspoon)
1/4 teaspoon black pepper ( or to taste)
2 green onions, chopped
6 slices bacon ( cooked and crumbled) (or ham)
1 1/2 cups shredded cheddar cheese ( can use less)

Directions
Set oven to 350 degrees.
Butter an 11 x 7-inch baking dish.
In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
Sprinkle the green onions, bacon and cheddar cheese on top.
Bake uncovered for about 25 minutes or until the eggs are just set.

Corn on the Cob

Fill your pot with water.
Add 1/4 cup to 1/2 cup of sugar.
Drop in your corn.
Bring everything to a boil, making sure the sugar is dissolved in the water.
Boil for no longer than 8 minutes.
Remove from the water and let it cool enough for handling and eating.
Handle it and eat it.

Deep Fried Dill Pickles

10 dill pickles cut lengthwise in quarters
2 eggs beaten lightly
1/4 cup of flour
1 cup italian bread crumbs
1 tsp cayenne pepper
1 tsp pepper

Mix bread crumbs, cayenne pepper and pepper.
Pat pickles with paper towels. Dip pickles in flour then in egg and then in bread crumbs and deep fry for apprx. 1 minute. (oil at 375)

Baked Eggs with Cheese

4 eggs

4 tbsp milk or cream

4tbsp grated cheddar

salt and pepper

Set oven to 300. Grease muffin tin (half fill unused muffin cups with water).

Break one egg into each cup. Add one tbsp milk and cheddar to each. Season with salt and pepper.

Bake at 3000 for 20 minutes until eggs are set but not hard. Serve on toast.

Dressing

2 loaves of bread cubed
salt
pepper
1/2 lb. butter (melted)
1 egg
3 onions chopped
1 tsp poultry seasoning (or more according to taste)
Drippings from turkey or about 1/2 can chicken consome and 1/2 can water (enough to make bread moist but not soaked).

Put in greased pan (I use a lasagna pan), cover with foil and cook at 350 for an hour, remove foil and cook for an additional 15 minutes to brown the dressing.

(I cut open the bread bags the day before so the bread can dry out a bit. You can mix it all up in the morning and put in the pan, and just leave it on the counter until you are ready to cook it)

(If you are using a glass pan, line the edges with tin foil then put the dressing in. Remove the foil before serving.)

Scallop Potatoes

4 c. potato slices (4 or 5)
combine 2 tbsp flour, 1 ½ tsp salt, 1/8 tsp pepper.
½ c chopped onions
2 tbsp butter
1 ½ c. hot milk

Layer of potato, layer of onion, ½ flour mixture, dot with butter, do again then pour hot milk over top and sprinkle with paprika.
Bake covered at 375 for 45 minutes then uncover and bake for 15min.

Lazy Perogy Casserole

9” x 13” pan
15 lasagna noodles
1 c. shredded cheddar cheese
2 c. mashed potatoes
¼ tsp salt
1/8 tsp pepper
½ c. butter
1c. chopped onions

Cook noodles as per pkg. One layer of noodles.
Mix cheese with potato, salt, onion salt and pepper. Spread over noodles and cover with noodles.
Melt butter and sauté onions until clear and soft.
Pour over noodles. Cover and bake at 350 for 30min. Let stand 10min. before serving.

BBQ Pit Boy's Vodka BBQ Sauce

4 cups ketchup
1 cup apple cider vinegar
1 lemon, squeezed or 1/8 cup lemon juice
1 cup vodka
1 tbsp cumin
1 tbsp chili pepper
1 tbsp cayenne pepper
1/2 tbsp garlic powder
1/4 cup sugar
1/8 cup salt

Combine ingredients and simmer for 20-25 minutes stirring occasionally.

Honey Garlic Sauce

2 cups chicken broth
1/2 cup brown sugar
1/2 cup honey
1/4 cup soy sauce
6 cloves garlic, crushed
1 teaspoon diced ginger

To thicken
1/4 cup hot water
Corn starch

In a medium sauce pan combine all of the ingredients and bring to a gentle boil.
Reduce the heat and let simmer for 5 minutes. Stir often to prevent sticking to the pot.
If you'd like it thicker, combine 1 tablespoon cornstarch with 1/4 cup hot water and stir into the honey garlic sauce.
Give it a couple minutes to thicken. Repeat if it's still not thick enough for you.
Cover and set aside or refrigerate until you're ready to use it.

Horseradish

1 cup peeled and cubed horseradish root
3/4 cup white vinegar
1/4 teaspoon salt

In an electric food processor or blender, process horseradish root, vinegar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Cheese Sauce (for veggies)

Over Medium Heat
Melt
1tbsp butter
Add and mix
2 tbsp flour
Add and mix
3/4 cup milk
Add and mix
4 cheese slices
Dash of pepper.

Maple Syrup

4 cups brown sugar
2 cups water

Bring to a rolling boil, cool slightly and stir in 1 capful of maple flavouring. Cool and refrigerate.

BBQ Sauce

¼ c. oil
1 garlic clove sliced
1 med. onion minced
1 – 14oz bottle ketchup
¼ c. molasses
2 tbsp cider vinegar
2 tsp Worcestershire
1 tsp dry mustard
1 tsp Tabasco sauce
½ tsp salt

In hot oil over med. heat, cook garlic ‘til lightly browned, discard garlic. In oil cook onion ‘til tender, stirring frequently. Stir in ketchup, molasses, vinegar, Worcestershire, mustard, Tabasco and salt over high heat – heat to boiling.
Reduce heat to medium, cook for 5 min. stirring occasionally. Remove from heat, cover and refrigerate.

Cabbage Salad

1 medium cabbage finely shredded
2 sweet onions sliced

3/4 cup white sugar
1 cup oil
1 cup vinegar
1 tsp mustard seed
1 tsp celery seed
1 tbsp sugar

Place cabbage and onions in a large bowl and add 3/4 cup of sugar.

In saucepan bring vinegar, mustard seed, celery seed and 1 tbsp of sugar to a boil.
Remove from heat add oil and toss into cabbage mixture.

Cover and refrigerate overnight tossing occasionally.
Will keep for several days.

Ceasar Salad

2 cloves garlic
1/2 c olive oil
2 tbsp lemon juice
1 egg yolk
1 tsp worchestershire
4 drops tabasco
1 tsp dry mustard
salt and pepper
Optional:
2 tsp anchovy paste
1 tbsp wine vinegar

Put olive oil and garlic in salad bowl. Let stand a few hours.

Add mixing all the time:
all ingredients
add romane lettuce and toss
add bacon bits and croutons and toss
add lots of parmessan cheese and toss

Recipe from: Aunt Dawn

Macaroni Salad

1 cup uncooked macaroni
1 cup chopped cucumber (optional)
2/3 c. mayo
1 tbsp chopped onion
1 tsp garlic
salt
pepper
2 tbsp relish
Generous amount of parmessan cheese

Cook noodles. Mix all other ingredients then add cooked macaroni. Sprinkle with paprika. Chill for a few hours.

Greek Pasta Salad

1/2 cup olive oil
3 tbsp lemon juice
2 tsp minced/chopped garlic
1 and 1/2 cups penne pasta, cooked, drained (or any type of pasta)
1 cup crumbled Feta cheese
1 cup diced tomato
1 cup english cucumber, diced
1/2 cup sliced, pitted black olives
1/2 cup green pepper, sliced
2 tbsp chopped parsley
2 tbsp green onions, chopped
salt and pepper

In blender container, place oil, lemon jice and garlic. Cover and blend on high until mixture is creamy.

In large salad bowl, combine pasta, Feta, tomato, cucumer, olives, gree pepper, parsley and onions. Pour in creamy dressing and toss well. Add salt and pepper to taste. Chill for at least an hour.

Coleslaw Dressing

½ c mayo
1/3 c. oil
¼ c vinegar
4 tsp sugar
Mix Well.
Pour over coleslaw, toss, chill.

Pizza Casserole

1 16 oz package of rigatoni noodles, cooked (or any type of noodles really)
1 lb. ground beef (or half italian sausage meat and hamburg)
1 26 oz can spaghetti sauce
pizza toppings of your choice
1 8 oz package of pepperoni sliced
3 cups shredded mozzarella cheese

Brown hamburger and add sauce and noodles to meat mixture and mix together. Place in a large casserole dish (I use a lasagna dish)
Add mushrooms, onions, green peppers, olives - whatever toppings you like.
Add shredded cheese, pepperoni and bacon
Bake at 325°F for 45 minutes or until heated (uncovered)

Recipe from: J.M.

Roast Beef - Oven

1. Season roast and place in shallow roasting pan without water and lid/cover. Insert an oven-safe meat thermometer into the centre of roast, avoiding fat or bone.

2. Oven-sear seasone
d roast in preheated 450°F (230°C) oven for 10 minutes.

3. Reduce heat to 275°F (140°C); roast to desired doneness, removing from oven when 5°F (3°C) below finished temperatures. (Cook Time charts are estimates only. The thermometer is the best way to determine doneness.)

4. Remove from oven, cover loosely with foil and let rest at least 15 minutes until temperature rises by at least 5°F (3°C) before carving into thin slices.

Kentucky Fried Chicken Coating

4 cups flour
2 tablespoons salt
1 tablespoon pepper
2 tablespoons dry mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 teaspoon ginger
1 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano

Mix together and seal in a Ziploc bag. Place in freezer until used. Used to cook chicken fingers, pork chops or chicken pieces.
(use like shake and bake - can cook meat in oven or deep fry - we have used it for wings and it is awesome!)

Recipe from: Lisa

Chicken and Dumplings

4 chicken breasts or whatever kind of chicken you want (bone and skin after they are cooked is easiest)
Completely cover chicken with water and bring to a boil. Simmer until chicken is cooked.
Remove chicken and cut into big chunks.
Add chicken soup base (powder or liquid) to boiling chicken broth.
Thicken broth (thinner than gravy), add chicken.

Dumplings:
Mix
2 cup flour
4 tsp baking powder
1 tsp salt
Stir in 1 and 1/2 cups of milk

Drop by spoonfuls into simmering chicken and broth. Cover and simmer for 20 minutes without lifting the lid (very important)

Serve immediately (makes 4 large portions)

Baked Beans

1 lb beans
5 cups water
1 onion
1/2 tbsp salt
2 tsp vinegar
1 tbsp brown sugar
1/2 tsp dry mustard
1/4 c molasses
1/2 c ketchup
pepper
1/2 lb bacon

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine molasses, vinegar, salt, pepper, dry mustard, ketchup, and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. (can also cook in a crock pot on high for 4 hours.)

Spanish Rice - Slow Cooker

2 lbs browned hamburg
2 onions chopped
2 green peppers chopped
28 oz can diced tomatoes
16 oz tomato sauce
1 cup water
2 tsp chili powder
2 tsp salt
2 tsp Worcestershire sauce
1 cup raw rice (converted - like Uncle Ben's in the bag)

Put all ingredients in slow cooker, stir, and cook on low 10 hours, high for 4 hours.

Hearty Beef Stew - Slow Cooker

2 lbs stewing beef or cheap steak cubed
2 tbsp flour
1 1/2 tsp salt
1/2 tsp pepper
1 can of beef broth
1/2 can water (1/2 of the beef broth can)
1tsp Worcestershire sauce
1 tsp garlic or 1 clove
1 bay leaf
1 tsp paprika
4 carrots sliced
2 onions chopped
2 celery stalks sliced
4 potatoes cubed
2 tsp kitchen bouquet (optional - just makes the gravy darker)

Place meat in cooker. Mix flour, salt and pepper pour over meat, stir to coat meat with flour. Add remaining ingredients and stir.
Cook on low 10 - 12 hours, high 6 hours.
Stir and serve.

Chili - Slow Cooker

2 lbs browned hamburg
2 cans diced tomatoes
2 cans kidney beans
2 medium onions, chopped
1 green pepper chopped
4 stalks celery chopped(optional)
2 cloves garlic or 1 tbsp chopped garlic
2 tbsp chili powder
1tsp pepper
1 tsp cumin
salt to taste

Put in slow cooker and cook on high 5 to 6 hours, or low 10 to 12 hours.
(Or in a roast pan and cook in oven at 225F for 10 - 12 hrs.)

Stuffed Green Peppers - Slow Cooker

6-8 small green peppers
10 oz frozen corn
1 lb browned hamburg
8 oz tomato sauce
1/4 tsp salt
1 tbsp garlic (or 1/2 tsp garlic salt)
1/4 tsp pepper
6 pkgs of cheese slices(break into small pieces or 1 cup grated cheddar) I usually use the slices
1/2 tsp worcestershire sauce
1/4 cup chopped onions
3 tbsp catsup

Slice tops off and seed them. Combine all ingredients except catsup and stuff peppers 2/3 full. Pour 3 tbsp of water in crock pot. Arrange stuffed peppers, they can be stacked if they all don't fit on the bottom. Pour catsup over top of peppers. Cook on low 7-10 hours
(high 3 - 4hrs).
Nice served with rice or just a salad.

Chicken Fajitas - Slow Cooker

3 peppers, cut into strips (green, red or mixed)
1 onion thinly sliced
6 small chicken breasts, cut into thin strips (3 larger)
1/2 cup water
2 tbsp. red wine vinegar
1 tbsp. lime juice
1 tsp ground cumin
1 tsp. chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper
Soft Flour Tortillas, 1 pkg large tortillas or 2 pkg small
Toppings: Sour Cream, Shredded Cheese, Hot Peppers, Salsa, Lettuce

1.Line the bottom of the slow cooker with peppers and onions. Top with chicken, salt and pepper.
2.Combine the remaining ingredients in a small bowl and pour over chicken and pepper mixture. *If you are in a real rush use a packaged fahitas seasoning instead!
3.Cook on low for 8 hours. Server with your favourite toppings (lettuce, cheese, salsa, sour cream, hot peppers etc) and warm flour tortillas.

Chicken Cacciatore - Slow Cooker

4-6 Chicken Breasts (frozen or unfrozen)
1-2 Cups hot salsa (or mild/medium if you want)
1 taco seasoning package (low sodium for healthy choice)
2-3 tbsp sour cream (added during the last hour)
2 tsp corn starch (added to the sauce at the end to thicken)

1.Add chicken breasts salsa and taco seasoning to slow cooker. Cook on low for 8 hours.
2.During the last hour of cooking add sour cream and just before serving add cornstarch to thicken sauce.

Serve over rice.

Pulled Pork - Slow Cooker

1 pkg Club House BBQ Pulled Pork Slow Cookers
1.5 to 3lb pork shoulder roast
1/2 c. ketchp
1/2 c. brown sugar
1/3 c. cider vinegar

Put pork in cooker, combine ingredients and pour on top. Cook for 10-12 hours on low.
Pull pork apart with forks, return to cooker, stir and serve on buns.

Sweet and Sour Meatballs

Sweet and Sour Meatballs
1 lb hamburg
½ c. bread crumbs
¼ c milk
2 tbsp onions
1 tsp salt
½ tsp Worcestershire
1 egg
Mix and put into balls and fry.

1 small green pepper coarsely chopped

In a saucepan combine:
½ c. brown sugar
1 tbsp corn starch
1-13 ¼ oz can pineapple chunks and juice
1/3 c. vinegar
1 tbsp soya sauce
Mix and bring to a boil stirring constantly.

Reduce heat, add meatballs, cover and simmer stirring occasionally for 10 min. stir in 1 small green pepper coarsely chopped. Cover and simmer until green pepper is crisp and tender (5 min.)

Quick Quiche

Quick Quiche
2 tbsp butter
½ c. chopped onions
½ c sliced mushrooms
1 c. cubed ham
1 ½ c. shredded cheddar cheese
2 eggs beaten
1 ¼ c. milk
¼ c. flour
½ tsp salt
pepper
Sauté onions and mushrooms. Sprinkle ham, cheese, onions and mushrooms in bottom of a cooked* 9" pie shell. Combine eggs and milk. Gradually blend into a mixture of flour, salt and pepper. Pour into pie shell. Bake for 30-40 min. or until a knife inserted off-center comes out clean. Let stand 5 min.

*(prick bottom of pie shell with a fork and bake at 425 for 15 minutes - til golden)

Meat Pie

Equal amount of ground pork and hamburg.
2 or more onions
Add 1/2c water per lb of meat
Bring to a boil and simmer ‘til cooked.
Skim fat off top and some liquid.(leave it juicy not soupy).
Add salt and pepper and thicken with flour and water.
Skim fat off top.
Put in crust, make thin pies. Slash top of pies.
Cook at 400 for 15 to 20 min ‘til browned.
~1
lb of meat per pie

Meat Loaf

1 lb hamburg
1 lb ground pork
1 onion minced or 1
heaping tbsp onion soup mix
salt and pepper
Pack lightly in pan.
Bake at 350 for 1 hr.
Drain fat during cooking.

Macaroni and Cheese Bake

1 ½ c. scalded milk
1 c. soft bread cubes (no crust)
1 tsp minced onion
¼ c melted butter
1 c. uncooked macaroni (then cook it)
1 ½ c. grated cheddar
½ tsp salt
1/8 tsp pepper
3 eggs beaten

Grease dish. Pour scalded milk over soft bread cubes in bowl. Add onions and melted butter. Stir in. Add cheese salt and pepper. Mix lightly. Add eggs and cooked macaroni.
Mix lightly and pour into greased dish. Sprinkle ¼ c bread crumbs and parmesan cheese.
Cook for 50 min at 325.
(3 qt shallow casserole dish)

Honey Garlic Chicken Wings

2lbs chicken wings (drumsticks turn out well also)
1/3 c. honey
2 tbsp liquid chicken soup base
2 tbsp water
2 tbsp soya sauce
1 tbsp lemon juice
½ tsp garlic pwd
¼ tsp ground ginger

Place wings in a single layer in large baking dish. Bake at 425 for 10 min.
Drain fat.
Combine all ingredients and pour over wings and bake at 475 for 25 min. ‘til golden and glazed with sauce.

Reserve sauce for dipping.

Bacon Pie

½ lb bacon
2 onions sliced in rings
Fry for 5 min. ‘til almost cooked
Place in pie shell
Whisk
1 egg
4 tbsp milk
pepper
Pour over bacon and onions.
Put top shell on.
Bake at 425 for 10 min., then 350 for 30 min.

Sour Pink Lemonade

1 1/2 ounce of Vodka
1/2 ounce of Sour Puss (Red or Green)
ice
pink lemonade
frozen fruit.

In the Magic Bullet, add all of the ingredients, pulse until desired consistency.

Orange Blossom

1.5 oz gin
2 oz orange juice
Dash of grenadine
Shake with ice
Strain into sugar rimmed glass