Moscow Mules (Oldies- Year Six: Volume 4; July, 2015)

Prep time: 10 min

Ready in: 10 min
Serves: 4

Ingredients: 
2 limes

Ice
8 oz. vodka
16- 24 oz. ginger beer- chilled

Directions:
- Squeeze half of a lime into a glass (or copper mug) and drop in the half lime
- Add 2- 3 large ice cubes
- Pour in 2 oz. vodka
- Fill with cold ginger beer
- Repeater for remaining three drinks

*Liz found recipe here

Date & Blue Cheese Ball (Oldies- Year Six: Volume 4; July, 2015)

Prep time: 30 min

Chill time: 2 hours- overnight
Ready in: 2 hours, 30 min- overnight
Serves: 4- 8

Ingredients: 
8 oz. cream cheese- room temperature
1 c. blue cheese- crumbled, room temperature
1 T. buttermilk
3 T. Medjool dates- pitted, minced
1 T. shallots- minced
1 tsp. lemon zest- grated
1/4 tsp. salt
1/4 tsp. pepper
2 T. fresh, flat-leaf parsley- minced
2 1/2 T. toasted walnuts- finely chopped

Crackers (for serving)

Directions:
- In stand mixer fitted with paddle attachment, beat together cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 min
- Add dates, shallots, lemon zest, salt, and pepper and beat until well combined
- Transfer cheese mixture to a large sheet of plastic wrap and form it into a ball
- With the ball well plastic wrapped, refrigerate until well chilled, 2 hours- overnight
- In a shallow bowl or plate, mix together parsley and walnuts
- Remove cheese ball from refrigerator and, with wrap still on, re-shape into a well formed ball if needed
- Unwrap cheese ball and roll it gently in nut mixture until all sides are well covered
- Cover and refrigerate until ready to serve
- Serve with crackers

*Jen found recipe here

Chex Mix (Oldies- Year Six: Volume 4; July, 2015)

Prep time: 15 min

Cook time: 1 hour
Ready in: 1 hour, 15 min
Serves: 12- 24

Ingredients: 
3 c. corn Chex
3 c. rice Chex
2 c. whole wheat Chex
2 c. bite-size pretzels
1 c. garlic flavored, bite-size bagel chips

1 c. Parmesan flavored Goldfish crackers
1 1/4 c. butter
4 T. Worcestershire sauce
2 1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder

1/4 tsp. pepper

Directions:
- Preheat oven to 250
- In large bowl, mix the cereals, pretzels, bagel chips, and Goldfish

- Set aside
- Melt butter in a bowl and mix in remaining ingredients

- Pour butter mixture over cereal mixture, tossing well until cereal mixture is evenly coated, about 3- 5 min

- Spread into a thin layer on a cookie sheet
- Bake for 1 hour, stirring every 15 min

*Jen found recipe here

City Chicken (Oldies- Year Six: Volume 4; July, 2015)

Prep time: 30 min

Cook time: 1 hour- 1 hour, 30 min
Ready in: 1 hour, 30 min- 2 hours
Serves: 4- 6

Ingredients: 
1- 2 T. olive oil
1- 2 T. butter
1/2 lb. pork- cubed
1/2 lb. veal- cubed
1 c. bread crumbs- lightly seasoned with salt and pepper
2 eggs beaten
1 c. dry, white wine
Wooden skewers- soaked in water for 1/2 hour

Directions:
- Preheat oven to 350
- Heat olive oil and butter in a large skillet
- Alternate cubes of pork and veal on skewers
- Dip in beaten eggs
- Roll in breadcrumbs
- For a thick coating, dip in eggs and breadcrumbs again
- To brown (not cook), fry skewers, turning to brown all sides
- Place skewers in a 9x13" pan
- Pour in wine, cover with foil, and bake for 45- 60 min

*Karen found recipe here

Refrigerator Pickles (Oldies- Year Six: Volume 4; July, 2015)

Prep time: 30 min

Chill time: 1 hour- overnight
Ready in: 1 hour, 30 min- overnight
Serves: 4- 8

Ingredients: 
1 c. water
1 c. red wine vinegar
3/4 c. sugar
1 T. dill
1 tsp. salt

1/4 tsp. pepper

2- 3 cucumbers- peeled, thinly sliced
1 sweet onion- thinly sliced

Directions:
- Mix water, vinegar, sugar, dill, salt, and pepper in a mixing bowl until sugar and salt have dissolved
- Add cucumbers and onions to brine
- Cucumbers and onions should be covered with brine mixture
- Place mixture in refrigerator to chill for an hour, up to overnight (or for as long as two weeks!)
- The longer they chill the better the flavor

*I found recipe here

McPolati's Big Mac (Fast Food Flip- Year Five: Volume 4; July, 2014)

Prep time: 30 min

Cook time: 30 min
Ready in: 1 hour
Serves: 6

Ingredients: 
SAUCE:
1/4 c. Kraft Miracle Whip
1/4 c. mayonnaise
2 T. French salad dressing
1/2 T. sweet pickle relish
2 heaping tsp. dill pickle relish
1 tsp. sugar
1 tsp. dried, minced onion
1 tsp. white vinegar
1 tsp. ketchup
1/8 tsp. salt

SANDWICHES:
6 regular sized, sesame seed bun
6 regular sized, plain bun
12 beef patties
3/ 4 c. Big Mac sauce (above)
1/4 c. reconstituted onions
6 thin slices cheddar cheese
12 hamburger pickle slices
1 1/2 c. iceberg lettuce- shredded

Directions:
- Mix all sauce ingredients very well in a small container until it is unicolored
- Microwave for 25 seconds
- Stir
- Cover and refrigerate at least 1 hour
- Remove top half of plain buns and save for another use (you are only using the bottoms of these, as the middle bread in your sandwich)
- Toast bottoms of all buns
- Cook patties to desired done-ness
- When bottoms of buns are toasted, put 1 T.  sauce on toasted side of each
- Sprinkle 1/8 c. lettuce over each toasted bun
- On true bottom bun, place one slice of cheese over lettuce
- On middle bun, add two pickle slices over lettuce
- Toast bottom side of top buns
- When meat is ready, put one patty on each of the bottom and middle buns
- Sprinkle 1/2 T. onions over each patty
- Stack middle buns on top of bottom buns
- Add top buns on top, and serve


*Julie found recipe here

Han in the Box's Cheese Sticks (Fast Food Flip- Year Five: Volume 4; July, 2014)

Prep time: 1 hour, 15 min

Cook time: 15- 20 min
Ready in: 1 hour, 30- 35 min
Serves: 6- 12

Ingredients: 
WRAPPERS:
2 c. flour (+ more for rolling)

1 tsp. sugar
1 large egg
1 tsp. salt
1/2 c. ice water

12 mozarella cheese sticks- cut in half

Olive oil
1 small batch Marinara sauce (for dipping)

Directions:
- Sift flour into a large mixer bowl fitted with hook
- Sprinkle sugar over flour
- Lightly beat egg with salt
- Stir 1/4 c. water into egg
- Add egg mixture to flour with mixer on low
- Stir in as much of the remaining water as needed to form a sticky batter
- Knead in mixer until smooth and elastic, about 5 min
- Cover dough and let rest for at least 30 min
- Knead dough briefly, then cut in half
- Turn out onto a lightly floured surface
- Roll each half into a cylinder
- Preheat oven to 400
- Prep baking sheet with cooking spray
- Lightly score each dough cylinder so that you have 12 equal pieces
- Roll each piece into a 3 1/2" square
- Stack wrappers between parchment paper while you are preparing remainder, covering with a damp cloth so that they don't dry out
- If necessary, lightly dust wrappers with flour or cornstarch to prevent from sticking to paper or each other
- Once all 24 wrappers are rolled out, place 1 piece cheese in each, about 1" from margin of wrapper
- Fold sides in and roll up as tightly as possible
- Place each bundle, seam side down, on baking tray
- Very lightly spray or brush all cheese sticks with olive oil
- Bake 10- 12 min and remove tray from oven

- Flip all sticks and spray/ brush again with olive oil

- Return to oven and bake until golden brown, about 5- 8 min

- Keep an eye on sticks in final moments of baking, and if there is any cheese leaking or bursting, remove from oven immediately

- Sticks are best warm and fresh; serve immediately with marinara sauce


*I found recipe egg roll wrapper recipe here and cheese stick recipe here

Wen-Dina-y's Apple Pecan Chicken Salad (Fast Food Flip- Year Five: Volume 4; July, 2014)

Prep time: 10 min

Cook time: 10- 15 min
Ready in: 20- 25 min
Serves: 4- 8

Ingredients: 
1 bag Romaine lettuce
1 apple- cut into chunks or grated
1/4 c. dried cranberries
1/2 c. chicken breasts- cooked, cubed
1/4 c. blue cheese- crumbled
1/4 c. honey roasted pecans or almonds

1 bottle pomegranate dressing

Directions:
- Mix all ingredients
- Enjoy!

*Dina found recipe here

Jen-n-Out's Animal Fries (Fast Food Flip- Year Five: Volume 4; July, 2014)

Prep time: 10 min

Cook time: 30- 50 min
Ready in: 40 min- 1 hour
Serves: 6- 8

Ingredients: 

FRIES:

1 (1 1/2- 2 lb.) bag frozen French fries

1 onion- diced

2 T. butter

6- 8 slices cheddar cheese

SAUCE:

2 T. mayonaise
1 T. ketchup
1/4 tsp. mustard

1 tsp. dill pickle relish
Pinch sugar
1/2 tsp. white vinegar

Directions:
- Bake fries according to package directions
- Melt butter in a saute pan
- Cook onions in butter slowly to carmelize
- Mix all sauce ingredients
- Cover and refrigerate sauce until ready to serve
- When fries are done, divide into individual portions
- Top each portion of fries with cheese so that the cheese melts over the fries
- Add onions over each portion's cheese
- Drizzle sauce over onions and serve!

*Jen found recipe here

McHigginbotham's Peach Turnovers (Fast Food Flip- Year Five: Volume 4; July, 2014)

Prep time: 15 min

Cook time: 17- 22 min
Ready in: 32- 37 min
Serves: 3- 6

Ingredients: 
1 sheet puff pastry- thawed
3 fresh peaches
1 tsp. sugar
1 T. cornstarch
1 egg white

Directions:
- Wash, peel, and finely dice peaches
- Mix peaches with sugar and cornstarch
- Heat peach mixture on medium-low and simmer until thickened, 5- 7 min
- Set aside to cool
- Roll puff pastry into a 9x15" rectangle
- Cut pastry into 8 equal squares for mini, or 6 squares for larger, turnovers
- Preheat oven to 425
- When peach mixture has cooled, spoon 1- 2 T. peaches onto pastry squares, off-center
- Fold pastry over filling to make a triangle
- Seal perimeters by pinching edges, or by pressing tines of a fork into dough
- Place turnovers on a baking sheet and brush with egg white
- Bake until dough is crispy and golden brown, 12- 15 min


*Anne found recipe here

Meredith Hut's Falafels with Tahini Sauce over Tabouli Salad (Fast Food Flip- Year Five: Volume 4; July, 2014)

Prep time: 45 min

Cook time: 20- 30 min
Chill time: 20 min- overnight
Ready in: 1 hour, 25- 30 min
Serves: 4- 6

Ingredients: 
SAUCE:
1 garlic clove- finely chopped
1/2 c. tahini
1/2 c. water
1/4 c. fresh lemon juice
3/4 tsp. salt
1 T. parsley- chopped

FALAFELS:
2 c. dried garbanzo beans- uncooked, soaked overnight, drained

1 c. cilantro- with stems, chopped
1/2 small white onion- diced
2 garlic cloves
1 small chili- finely diced
1 T. coriander
1 T. cumin
1 tsp. baking soda
1/2 tsp. salt- more, to taste

Oil- for frying

SALAD:

1/2 c. fine cracked wheat (burghul)
3/4 c. water
1 c. flat-leaf parsley- chopped
3/4 c. mint- chopped
12 cherry tomatoes- halved
2 T. olive oil
1 1/2 T. lemon juice
Salt- to taste

Pepper- to taste

Directions:
- Stir all sauce ingredients until combined

- Cover and refrigerate until ready to serve
- In a food processor, pulse beans and salt until they are the consistency of very coarse sand

- Add remaining falafel ingredients

- Pulse, scraping down sides, until it forms a bright green paste with a fine crumb; don't overwork it- it should not be smooth, but quite granular

- Refrigerate for 20 min- overnight

- While dough is chilling, place burghul in a bowl, cover with water, and let stand until water is completely absorbed, about 15 min

- With chilled dough, form round, walnut sized balls and flatten just slightly

- Let falafel balls rest for 20 min

- While falafel balls are resting, mix all salad ingredients, including burghul, tossing well to combine

- Cover salad and refrigerate until ready to serve

- In a non-stick pan or cast iron skillet, heat 1/4" oil on medium-high heat until it sizzles when a pea sized portion of falafel is dropped in

- Turn heat to medium

- Starting with one tester falafel, fry until all sides are a deep golden brown- should take about 6- 7 min

- If it browns too quickly, turn heat down a bit; if falafels stick to pan, try dredging falafel in a little flour
- Once you have method down, continue with remaining falafel balls, placing in a warm oven as you go to keep warm until ready to serve, up to 20 min

- To serve, put a spoonful of salad on plate, top with falafel balls, and pour sauce over top

*Meredith found recipe here

Peach and Blackberry Sangria (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 10 min

Chill time: 2- 24 hours
Ready in: 2 hours, 10 min- 24 hours, 10 min
Serves: 4- 6

Ingredients: 
1 (750 ml.) bottle red Spanish table wine- chilled
1 1/2 c, peach puree
1 c. peach brandy
1/4 c. simple syrup- chilled
1 c. blackberries
2 ripe peaches- halved, pitted, sliced (plus more for garnish)
Ice cubes

Directions: 
- Combine all ingredients, except ice cubes, in a pitcher

- Cover pitcher and refrigerate for 2- 24 hours

- Serve sangria over ice in red wine goblets

- Garnish goblets with sliced peaches


*Liz found the recipe here

Grilled Mojo Chicken (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 20 min
Chill time: 10 min- 2 hours

Cook time: 10- 14 min
Ready in: 40 min- 2 hours, 34 min
Serves: 4

Ingredients: 
1 orange
2 limes
4 T. flat-leaf parsley- minced
1 T. oregano- minced
1 T. thyme- minced
3 garlic cloves- minced
2 tsp. ground cumin
1/4 c. olive oil
4 boneless, skinless chicken thighs or breast halves (about 1 1/2 lb. total)
Salt (to taste)
Pepper (to taste)

Directions: 
- Grate 2 tsp. zest from orange and squeeze 1/3 c. juice

- Grate 1 tsp. zest from limes and squeeze 1/4 c. juice
- In a shallow glass or ceramic dish just large enough to hold the chicken in a single layer, stir together orange and lime zests and juices, 2 T. parsley, oregano, thyme, garlic, cumin, and olive oil

- Season chicken generously with salt and pepper

- Add chicken to marinade and turn to coat

- Let stand at room temperature for 10 min, or cover and refrigerate up to 2 hours 

- When ready to cook, prepare a medium-hot fire in a grill and oil grill rack, or preheat a broiler
- Remove chicken from marinade and discard marinade

- Place chicken on grill rack, or put on a baking sheet and place under broiler

- Cook, turning once, until opaque throughout, 10- 14 min

- Divide chicken among 4 plates, sprinkle with the remaining 2 Tbs. parsley and serve immediately

*Liz found the recipe here

Skinny, Cheesy Potatoes (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 10 min

Cook time: 55 min
Ready in: 1 hour, 5 min
Serves: 6- 8

Ingredients: 
6 large potatoes- shredded into hash browns
1 1/2 c. plain, Greek yogurt
1/2 c. chicken broth
1/2 c. milk (at least 2%- recipe needs some fat to bind, would be too watery with all no fat ingredients)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. seasoned salt
1 tsp. dill
1/2 tsp. italian seasoning
1/2 tsp. pepper
1 c. cheese (not low-fat, per note above)- shredded
Salt (to taste)
Pepper (to taste)

Directions: 
- Preheat oven to 350
- Combine all ingredients in a large bowl, mixing well
- Grease a 9" x 13" glass or ceramic baking dish (not metal because the yogurt will react badly with it!)
- Pour potato mixture into baking dish and spread evenly
- Bake, uncovered, for 55 min

*I found recipe here

Zucchini Bruschetta (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 15 min 

Cook time: 30- 35 min
Ready in: 45- 50 min
Serves: 6

Ingredients: 
1 baguette- thinly sliced (or a batch of ciabatta below!)

TOPPING
1 T. butter
2 T. olive oil
8- 10 small zucchini- sliced into thin rounds
5 cloves garlic- finely chopped
2 T. fresh tarragon- finely chopped
Salt (to taste)
Pepper (to taste)

Parmesan- grated (for serving)

Directions: 
- Heat the butter and oil in a pan
- Add zucchini and cook over low heat until very soft, about 15- 20 min
- Add garlic and tarragon
- Cook until zucchini are gooey and caramelized- about 15 min
- While topping is cooking, broil bread slices
- Piles spoonfuls of zucchini mixture onto each slice of toast
- Sprinkle each with parmesan and serve


Bonus ;)
Jen actually got this recipe from someone who learned it in Italy! The original, Italian recipe includes the recipe below for ciabatta

NO KNEAD CIABATTA

Prep time: 10 min
Rise time: overnight + 2- 3 hours

Cook time: 15- 20 min
Ready in: overnight + 2- 3 hours, 15- 20 min
Yields: 4 loaves

Ingredients:
1 T. instant, active yeast
4 c. warm water
1 T. salt
1 T. sugar
7 c. high gluten, finely ground flour

Directions: 
- Mix yeast and water, and let proof for 10 min
- Add salt, sugar, and 3 c. flour
- Mix well
- Cover and leave overnight or for several hours
- Mix in remaining 4 c. flour
- Cover and leave for another 2- 3 hours
- Preheat oven to 450
- Divide dough into 4 portions
- Stretch each portion out onto a well-floured baking tray to form flat loaves
- Bake until tapping returns a hollow sound, about 15- 20 min

*Note- ciabatta freezes well

Roasted Vegetable Salad with Buttermilk Ranch Dressing (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 1 hour

Cook time: 45 min
Ready in: 1 hour, 45 min
Serves: 6- 8

Ingredients: 
DRESSING:
2 c. mayonnaise
1 c. sour cream
1/2 c. buttermilk
1/3 c. sweet onion- chopped
1 1/2 tsp. garlic- minced
2 T. Italian parsley- chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar

SALAD:
2 lb. Fingerling potatoes (skins on)- cut any larger potatoes in halves or thirds
5 large carrots- cut into 1" rounds
5 stalks celery- cut into 1" pieces
2 ears of corn- boiled and kernels cut off of cobs

Olive oil
1 1/2 tsp. salt
1/2 tsp. pepper

TOPPINGS:
1/3 c. aged/ hard Cheddar cheese- grated
1/2 T. fresh Italian parsley- chopped
1 1/2 T. green onion- sliced thin
1/2 lb. thick cut bacon- cooked crisp, chopped coarse
3 hard boiled eggs- sliced
1/3 c. pecans- toasted
Salt (to taste)
Pepper (to taste)

Directions: 
- Preheated oven to 400
- Pulse all dressing ingredients in a food processor and refrigerate
- Place all veggies in a roasting pan and spread out

- Drizzle with olive oil and stir well to coat

- Sprinkle on salt and pepper and stir again to distribute

- Roast for 25 min, stirring occasionally

- Remove celery, place on a platter

- Continue roasting carrots and potatoes for another 15 min, stirring occasionally

- Remove carrots, place on platter with celery

- Roast potatoes and corn another 5 min

- Place potatoes and corn on platter with celery and carrots and let cool
- Arrange all toppings over vegetables

- Pour desired amount of dressing over top

- Sprinkle with salt and pepper and serve  

*Jen found recipe here

Mango and Peach Chicken Taquitos (Tropical- Year Three: Volume 4; August, 2012)

Prep time: 45 min
Cook time: 6- 8 hours, 10- 15 min
Ready in: 7- 9 hours
Serves: 6- 8

Ingredients:
1 lb. chicken breasts (frozen is ok)
1 jar mango and peach salsa
8 (10") flour tortillas
Olive oil
Salt (to taste)
Paprika (to taste)

Directions:
- Put chicken in crock pot
- Pour salsa over chicken
- Cook on low for 6- 8 hours
- When chicken is done, shred it and leave in crock pot with liquid
- Preheat oven to 425
- With a biscuit or round cookie cutter, cut each tortilla into 3- 4 circles
- Put about 1 T. of chicken in each tortilla
- Place each taquito, seam side down, on a baking sheet
- Brush taquitos with olive oil
- Sprinkle with salt and paprika
- Bake until golden brown and crispy, about 10- 15 min

Tomato, Watermelon, and Basil Skewers (Tropical- Year Three: Volume 4; August, 2012)

Prep time: 20 min
Ready in: 20 min
Serves: 6- 8 min

Ingredients:
1/4 c. balsamic vinegar
1/4 c. sugar
1 (4- 5 lb.) watermelon- cut into 32 (1 1/2") cubes
32 small basil leaves
16 cherry tomatoes- halved
2 T. olive oil
Salt
Special equipment: 16 (6") skewers

Directions:
- Combine balsamic vinegar and sugar in a small saucepan over medium heat

- Bring to a simmer, stirring occasionally, until sugar is dissolved

- Turn off heat and set aside to cool
- Starting with watermelon squares, push watermelon to the very tip of a skewer

- Next, skewer a basil leaf, then a tomato half

- Continue with another watermelon, basil leaf, and tomato half

- Place skewer on a serving platter so it stands upright, using lowest watermelon square as a base

- Continue with remaining skewers
- Drizzle skewers with reserved balsamic syrup and olive oil.

- Sprinkle with coarse salt

- Serve


*Julie found recipe here

Luau Shrimp (Tropical- Year Three: Volume 4; August, 2012)

Prep time: 20 min

Cook time: 12- 20 min
Ready in: 32- 40 min
Serves: 4

Ingredients: 
1 lb. shrimp- shelled, deveined, halved lengthwise
1 (8 1/4 oz.) can pineapple chunks
2 tsp. cornstarch
3 T. soy sauce
2 T. cooking oil

1 tsp. ginger- grated
8 green onions- sliced into 1 1/2" pieces
1 (8 oz.) can water chestnuts- drained, sliced

Rice- for serving

Directions:
- Drain pineapple, reserving liquid
- Blend reserved pineapple liquid into cornstarch
- Stir in soy sauce and set aside
- Preheat wok over high heat and add oil
- Stir fry ginger in hot oil for 30 seconds
- Add green onion and stir fry 1 min
- Add water chestnuts
- Stir fry 1 min more
- Remove green onion and water chestnuts
- Add more oil, if necessary
- Add shrimp to hot wok and stir fry until shrimp are done, about 7- 8 min
- Add soy sauce mixture to shrimp and stir
- Cook and stir until thickened and bubbly
- Stir in pineapple, green onion, and water chestnuts
- Cover and cook 2 min
- Serve at once, over rice

*Meghan found recipe here

Pina Coladas (Tropical- Year Three: Volume 4; August, 2012)

Prep time: 5 min
Ready in: 5 min
Serves: 4

Ingredients:
2 c. ice
1 c. pineapple juice
1 cup white rum (optional)
1/2 c. cream of coconut
4 pineapple wedges (for garnish)
4 maraschino cherries (for garnish)

Directions:
- Add ice, pineapple juice, rum, if desired, and cream of coconut to blender

- Blend on high speed until ice is crushed, ingredients are combined, and drink is smooth, about 30 seconds

- Pour into glasses

- Garnish with pineapple wedge and cherry, if desired

*Jen found recipe here