Frozen Margarita - In blender, blend 1 cup ice, 1 1/2 oz Tequila, 1/2 oz triple sec, 1/2 oz lime juice and 3 oz sweet and sour mix- serve in salt rimmed glass, garnish with lime wedge

Watermelon Margarita - Add 1/2 cup seeded watermelon to above recipe

Strawberry Margarita - Add 1/2 cup strawberries to original recipe

Raspberry Margarita - Add 1/2 cup raspberries to original recipe and a splash of Chambord if desired

Peach Margarita - Add 1/4 oz peach schnapps and 1 skinned pitted, fresh medium peach to original recipe

Orange Margarita -Add a scoop of orange sherbet to original recipe

Melon Margarita - 1 1/2 oz Tequila, 1 1/2 of Midori, 1 oz fresh sour mix, 1 oz lime juice.  Shake with ice and strain into glass

Cadillac Margarita - 1 1/2 oz premium Tequila, 1 oz Grand Marnier, 3/4 oz fresh lime juice.  Shake with ice and strain into glass

Chicken Nuggets

1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
4 chicken breasts
1/4 cup butter, melted in microwave

Combine 1st 5 ingredients in a large baggie, shake well. Cut chicken in 1 inch pieces. Dip in butter and shake in breadcrumb mixture. Place on lightly greased baking sheet. Bake at 400 degrees for 20 minutes.

*To serve as an appetizer:
Substitute shredded Parmesan cheese for grated Parmesan cheese and substitute oregano for thyme. Put out a bowl of homemade or jarred warm spaghetti sauce to dip the nuggets in and call them Italian nuggets.

Or cook the nuggets with the original recipe and substitute oregano for thyme. As soon as you remove the nuggets from the oven, sprinkle with tiny crumbles of feta cheese and serve with tzatziki sauce. Tzatziki sauce can be made by adding ½ cup of grated cucumber (remove seeds before grating and squeeze out as much water as you can after grating), 1 cup plain yogurt and ½ teaspoon of garlic powder. Fresh chopped mint can be added if desired.

Drunken hotdogs

3 lbs cocktail franks
¾ cup brown sugar
¾ cup bourbon or rum
2 ¼ cups ketchup
¾ tsp rosemary
Pinch of oregano
1 tablespoon chopped onion

Cook 6 to 10 hours in a crockpot- on high to start, then turn down to 2 or 3.

Almond Ham Rollups

1 (8 ounce) package cream cheese
2 Tablespoons mayonnaise or salad dressing
1 teaspoon instant minced onion
1 teaspoon Worcestershire sauce
¼ teaspoon dry mustard
¼ teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon hot sauce
1 tablespoon finely chopped almonds, toasted
1(12 ounce) package thinly sliced boiled ham

Combine all ingredients except ham, stirring until blended. Spread 1 tablespoon mixture on each ham slice. Roll up jellyroll fashion, starting at short end; wrap in plastic wrap and freeze up to 1 month.

Thaw at room temperature 1 hour before serving. Cut each roll into ¾ inch slices. Yield: 5 dozen.

Sausage Breads

1 package of rye cocktail bread
1 lb lean ground beef
1 lb bulk sausage (I usually use mild but if you like heat buy hot sausage and if you really like heat, sprinkle in some hot pepper flakes)
1 lb Velveeta cheese, cut into small cubes
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce

In a large heavy pot, brown sausage and ground beef together, breaking into small pieces with a wooden spoon. Drain well and return to the warm pot. Fold in the Velveeta, garlic powder and Worcestershire sauce. Keep stirring until cheese is melted.

Top each slice of rye bread with about 2 Tablespoons of the meat and cheese mixture. If you’re serving them immediately, place them on a baking sheet and bake in a 350 degree preheated oven for about 15 minutes.

If you’re freezing them, place the sausage breads on a jelly roll pan and pop them in the freezer for about 2 hours. Once the topping is set, remove the breads from the freezer, place them in a large baggie or plastic storage container and put the baggie or container in the freezer. When you’re ready to serve, place the breads on a baking sheet and heat in a 350 degree preheated oven for 25 to 30 minutes

Ham & Swiss spread

1 3 ounce package cream cheese, softened
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
½ pound smoked ham, finely chopped in a food processor
2 cups shredded sharp Swiss cheese (I use gruyere)
1 tablespoon shredded onion (use the large holes on a box grater)

With a rubber spatula, mash the cream cheese, mayonnaise, mustard and horseradish in a medium bowl until smooth. Mix in the ham, Swiss cheese and onion. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Transfer to a serving bowl and serve chilled with crisp rye crackers, toasted rye or pumpernickel bread or flatbread crisps. The spread may be prepared up to 2 days ahead.

Try leftovers spread on toast and broiled until bubbling.

Crockpot Turkey and Stuffing Meatballs

½ cup milk
1 egg
1 cup cornbread stuffing mix
¼ cup finely chopped onion
1 garlic clove, minced
1 teaspoon dry mustard
1 lb. ground turkey
16 oz can jellied cranberry sauce
¼ cup apple juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce

Preheat oven to 375 degrees. In large bowl, combine milk and egg and beat to combine. Add stuffing mix, onion, and mustard and mix well. Then blend in ground turkey and stir gently to mix. Shape into 48 1inch balls and place on a 15 X 10 inch jelly roll plan. Bake at 375 degrees for 20 minutes until browned.

In a 3-4 quart crockpot, combine cranberry sauce, apple juice, brown sugar and Worcestershire sauce. Add meatballs and stir gently to coat. Cover and cook on low for 4-5 hours until mixture is thoroughly heated.

Roast Beef Filo Cups

1 8 ounce package cream cheese softened

1/3 cup mayonnaise

1-3 T prepared horseradish

½ tsp dried dill weed (I substitute fresh)

2 cups chopped deli roast beef

1 red bell pepper, diced

3-5 packages (15 count) frozen mini filo pastry cups, thawed

¼ cup chopped flat-leaf parsley

In medium bowl, beat cream cheese until fluffy.  Gradually add mayonnaise and horseradish; beat until smooth.  Stir in dill weed.  Add roast beef and red bell pepper.  Cover this mixture and refrigerate until time to serve.

Using a small teaspoon, fill each pastry cup with some of the roast beef mixture.  Place on serving platters and sprinkle with parsley.

Turkey Basil Pinwheels

3 7 or 8 inch flour tortillas

1 5.2 oz carton Boursin cheese or container semi soft cheese with garlic and herbs

12 large fresh basil leaves

½ of a 7 oz jar roasted red sweet peppers, cut into ¼ inch wide strips

4 oz thinly sliced cooked turkey (could substitute ham, roast beer or pork)

1 T mayonnaise or salad dressing

Spread each tortilla with 1/3 of the cheese.  Add a layer of the large basil leaves to cover cheese.  Divide roasted red pepper strips between tortillas; arrange over the basil leaves 1 to 2 inches apart.  Top with meat slices.  Spread 1 teaspoon of the mayonnaise or salad dressing over the meat on each tortilla.  Roll up the tortillas tightly in a spiral, enclosing the filling.  Wrap each roll in plastic wrap.  Chill the tortilla rolls in the refrigerator for 2 to 4 hours to blend flavors.

To serve, remove the rolls from refrigerator.  Remove the plastic wrap and cut each of the rolls into 1 inch slices.

Place 12 mint leaves, 1/2 part sugar and 1/2 lime in a glass. Muddle well with a pestle. Add rum, top off with club soda, stir well and garnish with sprigs of mint or a wedge of lime.

1 part rum
3 parts club soda
12 mint leaves
1/2 lime
1 wedge lime
1 Tb sugar

Over ice in an old fashioned glass, combine 1 1/2 oz Vodka, 3/4 oz triple sec and fill with orange juice

For added flavor, use Orange vodka

• Or add a splash of 7 Up or Sprite to original recipe
• Or Do the Dewey– use 3/4 oz Whipped Cream Vodka and 3/4 oz vodka or orange vodka
• Or use original recipe and drizzle with whipped cream Vodka after mixing

Mardi Gras Madness - Place ice ring in bottom of punch bowl. Add 4 oz grape juice, 48 oz pineapple juice, 2 liters Sprite, 750 ml Vodka

Rum Punch - Heat 6 cups pineapple juice and 2 cups sugar until sugar dissolves. Cool, add 1/2 cup lemon juice and 750 ml Rum. Freeze overnight. Put 1/2 frozen mixture and 1/2 7Up in glass.

Whiskey Sour Punch - Combine 1 small can frozen orange juice concentrate, 1 small can frozen lemonade concentrate, 12 maraschino cherries and 750 ml bourbon. Chill. Right before serving add 4 quarts chilled ginger ale.

Amaretto Slush - Pour 1 cup boiling water over 3 tea bags, cover, let stand for 5 minutes. Discard tea bags and transfer tea to 2 quart freezer container. Stir in 3 1/2 cups water, 1 1/2 cups Amaretto, 1 cup sugar, 5 oz can thawed orange juice concentrate and 6 oz can thawed lemonade concentrate. Freeze until firm. Partially thaw and pour equal amounts slush and ginger ale into glasses.