Alli’s Stuffed Jalapenos

25 Jalapenos
8 oz cream cheese, softened
1 lb pork sausage
4 oz shredded Parmesan cheese

Note: Wear gloves when handling jalapenos. This is not a drill.

Slice jalapenos in half length-wise and remove seeds with spoon. Rinse thoroughly and set aside.

Crumble sausage and cook until done. Drain grease. Mix into cheeses until well blended. Spoon mixture into jalapeno halves.

Bake on cookie sheet at 350° for 15 min or until bubbly. Turn oven to Broil and broil for 2 – 5 min until tops are brown.

Crab Muffins

1 jar Old English Cheese
6 oz canned crab meat
1 tbs mayo
1 stick softened butter
1/2 t garlic powder
1/2 t Lawry’s Season Salt
1 package English Muffins

Mix ingredients together, fold in crab meat and spread over English muffin halves. Freeze for about 2 hours. Cut into quarters and freeze in a zip lock bag.

When ready to eat, bake for 10 min at 450° then quick broil the tops for about 1 min to brown.

Chicken Lettuce Wraps

3/4 lb. ground chicken
1/4 C. chopped fresh basil or 1T dried basil
2 Tbsp. soy sauce
2 Tbsp. fresh lime juice
2 large garlic cloves, finely minced
1 large jalapeno chili, chopped fine
1 tsp. garlic chili sauce or hot pepper sauce such as Tabasco
1 Tbsp. sesame oil
2 Tbsp. Vegetable Oil
Boston lettuce leaves
Chopped green onions (optional)
Roasted peanuts, chopped (optional)

Combine first seven ingredients in a bowl and stir to blend well.
Heat both oils in a heavy medium sized skillet til hot but not smoking.
Add chicken mixture and saute until chicken is just cooked through (about 5 minutes).
Transfer chicken mixture to a platter and arrange lettuce leaves around edges.
Serve, passing the chopped green onions and/or chopped roasted peanuts.

Sangria

Red Sangria
2 bottles Cabernet Sauvignon
1 c. orange juice
1 c. pineapple juice
1/2 c. Grand Marnier (or Triple Sec or any other orange liqueur)
2 c. Sprite
Sliced oranges, limes, strawberries, apples seedless grapes

Chill all liquid ingredients in advance. Mix first 4 ingredients together. Add sliced fruits. Let sit (refrigerated) for at least 2 hours for the fruit to absorb the alcohol. Add Sprite to the liquid mix and pour into a pitcher. Serve.

White Sangria
2 bottles Sauvingnon Blanc or any somewhat dry white wine – not Chardonnay
1/2 c. pineapple juice
1/2 c. sugar
1/2 can frozen lemonade that has been thawed
4 oz. Triple Sec
1 bottle club soda
Sliced peaches, apples grapes

Mix all ingredients together (except club soda). Add fruit. Chill overnight if possible. Add chilled club soda. Serve over ice.

Angus Barn Chocolate Chess Pie

1 pie crust (9 inch) — unbaked
1 stick butter
2 squares semi-sweet chocolate
1 cup sugar
2 eggs
1 tsp vanilla
Dash of salt

Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and vanilla; add to chocolate mixture. Pour into pie shell and bake at 350 deg. for about 35 minutes.

Chocolate Eclair Cake

2 cups milk
2 boxes French Vanilla pudding
1 box graham crackers
1 12-oz container of Cool Whip
1 can chocolate icing.

Mix pudding with milk. Fold in Cool Whip. Line 9×13 pan with crackers. Layer pudding, then crackers, until out of pudding. Put icing in microwave for 30-45s to slightly melt. Spread icing on crackers. Cover and chill for several hours.