David09's blog: "Recipe Exchange"

Bourbon Balls I (makes 36) INGREDIENTS * 1 cup confectioners' sugar * 1/2 cup butter, softened * 1/2 cup finely chopped walnuts * 1/2 cup chopped raisins * 2 tablespoons unsweetened cocoa powder * 2 tablespoons flaked coconut * 2 tablespoons bourbon * 2 1/4 ounces colored candy sprinkles DIRECTIONS 1. Mix the butter and the confectioners' sugar until smooth. Stir in the chopped nuts, raisins, cocoa, coconut and bourbon. Refrigerate mixture until firm, about 1 hour. 2. Shape mixture into small balls and roll in chocolate sprinkles to coat. Work fast, as they can melt in your hands. Chill on a wax paper lined tray. Keep balls refrigerated in a covered container. ____________________________________________________ Bourbon Balls II (Makes 48) INGREDIENTS * 1 cup vanilla wafer crumbs * 1 cup chopped pecans * 1 cup confectioners' sugar * 2 teaspoons unsweetened cocoa powder * 1/4 cup bourbon * 1 1/2 teaspoons light corn syrup * 1/3 cup confectioners' sugar for decoration DIRECTIONS 1. Combine wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa. 2. Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners' sugar. Refrigerate. __________________________________________________ Cherry Bourbon Balls Prep Time: 30 Minutes Ready In: 30 Minutes Yields: 48 servings "This recipe can also use rum instead of bourbon and also you can use chocolate wafers instead of vanilla wafers. Be sure to age these for at least a few days in a tin before serving." INGREDIENTS: 1 cup semisweet chocolate chips 1/2 cup bourbon 1/4 cup corn syrup 3 cups crushed vanilla wafers 1 1/2 cups ground walnuts 24 candied cherries, halved 1/2 cup confectioners' sugar DIRECTIONS: 1. In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup. 2. In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat. 3. Store in an airtight tin for at least a week before serving. ___________________________________________________ Kentucky Bourbon Balls Prep Time: 20 Minutes Cook Time: 10 Minutes Ready In: 16 Hours 30 Minutes Yields: 24 servings "Try this smooth, delicious, and authentic Kentucky bourbon ball candy." INGREDIENTS: 1 cup chopped nuts 5 tablespoons Kentucky bourbon 1/2 cup butter, softened 1 (16 ounce) package confectioners' sugar 18 ounces semisweet chocolate DIRECTIONS: 1. Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. 2. Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight. 3. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving. __________________________________________________ Rum or Bourbon Balls Prep Time: 10 Minutes Cook Time: 2 Minutes Ready In: 7 Days 12 Minutes Yields: 24 servings "It isn't Christmas without these!!! They go fast!! Try using bourbon in place of the rum!" INGREDIENTS: 1 cup semisweet chocolate chips 1/2 cup white sugar 3 tablespoons corn syrup 1/2 cup rum 2 1/2 cups crushed vanilla wafers 1 cup chopped walnuts (optional) 1/3 cup confectioners' sugar DIRECTIONS: 1. Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm. 2. Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.

Scotch Fudge Into a thick bottom large pan, put the following all together: 3 1/2 lb granulated sugar 1/2 lb butter 1/2 lb syrup 2 large tins Carnation milk 1 large tin Nestles condensed milk 6 oz white chocolate 1/2 oz Scotch Whisky 1) On a very high heat, bring everything to boil, stirring frequently. 2) The mixture will get very hot so a long spoon is required. 3) Boil continuously for approximately 15 minutes until it just starts to caramelise. 4) Empty pan contents into a food mixer bowl and mix on a slow speed, and approximately 6 oz of white chocolate and allow to melt. 5) Pour into buttered trays. (Source: Glenmorangie Malt Whisky)

Easy Cheese Straws Ingredients: * 1/2 (15 ounce) package frozen puff pastry, partially thawed * 1 egg white * 1 tablespoon water * 3/4 cup grated parmesan cheese Preparation: 1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. 2. Unroll puff pastry onto a lightly flowered surface. Divide pastry sheet into 3 strips along the fold lines. 3. Beat egg white and water in a small dish. 4. Place the Parmesan on some wax paper. 5. Brush the egg mixture over the pastry strip. Drag the pastry in the cheese, coating both sides. 6. Cut each strip crosswise into 1/2 inch strips and place 1/2 an inch apart on the prepared baking sheets. 7. Bake until golden and crisp, 8-10 minutes. Swiss Cheese Bread Ingredients: * ½ – cup sour cream * ½ – cup mayonnaise * 1 – cup shredded Swiss cheese * ½ – package dry Italian-style salad dressing mix * 1 – 1 pound loaf French bread, sliced Preparation: 1. In a medium bowl, mix sour cream, mayonnaise, Swiss cheese and ½ package of dry 2. Italian-style salad dressing mix. 3. Spread the mixture generously on the French bread slices. 4. Arrange slices on a baking sheet. 5. Broil in oven until cheese is melted and bread is lightly browned. Meatball Appetizer Recipe Ingredients: * Purchase prepared meatballs * A jar of your favorite barbeque sauce. Preparation: 1. Heat the meatballs according to the package instructions. 2. Put the barbeque sauce in a microwave bowl or large measuring cup and heat in the microwave for a few minutes. 3. Combine the meatballs and sauce together in a serving bowl or better yet keep them warm by placing them in a crock-pot and turning the temp to low. Italian Biscuit Cup Recipe Ingredients: * 1 pound ground beef * 1 (14 ounce) jar spaghetti sauce * 1 (10 ounce) can large refrigerated biscuits * 1 cup shredded Cheddar cheese or American Cheese Slices Preparation: 1. In a skillet, cook beef over medium heat until no longer pink; drain. 2. Stir in spaghetti sauce a little at a time. The mixture should be firm. cook over medium heat for 5-10 minutes or until heated through. 3. Press biscuits onto the bottom and up the sides of small greased muffin cups. 4. Spoon meat mixture into the center of each cup (level with the top). 5. Bake at 375 degrees F for 10-15 minutes or until golden brown. 6. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Ham and Cheese Cups Ingredients: * 2 cups finely shredded cheddar cheese * 2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped * 3/4 cup mayonnaise * 1/3 cup real bacon bits * 2 to 3 teaspoons Dijon mustard * 1 tube of large refrigerated flaky biscuits Preparation: 1. In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. 2. Split biscuits into thirds. Press into the bottom and up the sides of ungreased miniature muffin cups. 3. Fill each with about 1 tablespoon of cheese mixture. 4. Bake at 450 degrees for 10 minutes or until golden brown and the cheese is melted. 5. Let stand for 2 minutes before removing from the pans. Cheese Appetizer Recipe Ingredients: * 2 - cups grated sharp cheese * 1/4 - lb butter * 48 - pimiento green olives * 1 - cup flour Preparation: 1. Preheat oven to 400˚F degrees 2. Put the cheese and butter in a food processor, and blend until smooth 3. Put the mixture in a bowl, add the flour and mix well 4. Roll out to 1/4-inch thickness 5. Cut the dough into 2 inch squares and wrap a square around each olive, sealing the seams 6. Place on a cookie sheet and bake for 10-15 minutes at 400˚F Cheese Bites Makes 35 cheese appetizers Ingredients: * 1/2 - cup warm butter or margarine * 1 - cup plain flour * 2 - cups grated medium or sharp flavor cheddar cheese * 1/4 - tsp ground Cayenne pepper * 1 - tsp paprika/red pepper Preparation: 1. Preheat oven to 400˚F 2. Mix the butter, pepper and flour together. 3. Add the cheese and mix in well. 4. Shape into small bite-size balls 5. Arrange on a baking sheet and bake in a preheated oven (400˚F) for about 10 minutes.

Zesty Empanadas Ingredients: Preheat oven to 400 degrees, makes about 20 empanadas 3/4 lbs. lean ground beef Approx. 1 cup of large spicy green olives (from your gourmet grocer), finely chopped 2 cloves garlic, minced 1 medium white onion, minced 1/2 teaspoon cumin 1 small can of quality chopped green chiles 1/4 cup of salsa (), just enough to hold the dish together Season to taste with salt, pepper and red pepper flake (the spiciness of the olives can vary so be careful with the red pepper flake) 2 frozen pie crusts 1 egg 2 tablespoons milk In a large saute pan, brown ground beef, drain and set aside. In same pan, saute onion, garlic and green chiles until tender, about 3-4 minutes. Add ground beef, olives, cumin, season to taste. Lay out pie crusts and cut 3 inch circles with a glass. Roll out remaining dough for additional empanadas. Place 1-1/2 to 2 teaspoons of filling on cut circles. Fold edges and crimp together. Be careful not too add too much filling, you don't want the juices to run out. Place on cookie sheet. Lightly beat egg with milk. Brush egg wash on top of empanadas. Bake at 400 degrees for 15 minutes until golden and crispy. Serve with salsa or guacamole, pair with tequila cocktails and Sangrita for an excellent appetizer course. You can also prepare these ahead of time and freeze them. Just skip the egg wash step until prior to baking. You do not have to defrost empanadas, just baste and bake according to directions. (Source: Don Eduardo Tequila) http://www.cocktailtimes.com/maindish/don_zesty.shtml I was going to cut and paste a variety of Empanada recipes to this blog but it will be easier if you just follow the link provided to find more info. http://southamericanfood.about.com/od/exploresouthamericanfood/a/empanadas.htm

Twisted Guacamole Ingredients: - 3 ripe avocados - 1/2 bunch cilantro leaves - 1/2 medium red onion diced - 3 jalapeno chilies, finely chopped - 2 tablespoons key lime juice - 1 tablespoon Don Eduardo Silver Tequila - Salt and pepper to taste Peel and seed avocado, mash in a bowl with fork. Add ingredients, mash to mix. Garnish with lime rind twist, serve with tortilla chips or your favorite authentic dishes. (Source: Don Eduardo Tequila)

Bourbon Brownie Ingredients: (Makes 9 portions) - 1/4 cup raisins - 1/6 cup bourbon - 1/6 cup Cinzano Rosso vermouth - 1/3 cup melted butter - 2 1/2 oz cocoa powder - 5 oz sugar - 1 tsp vanilla - 2 eggs - 2 1/2 oz all purpose flour - 1/2 tsp baking powder - 1/4 cup bitter chocolate, shopped into pea sized chunks Combine vermouth, bourbon, and the raisins and allow them to marinate for approximately 3 hours at room temperature. Grease an 8 x 8 baking pan, line with parchment paper, then grease again to ensure that the brownie doesn't stick to the pan. Preheat the oven to 325F. Place the cocoa powder into a mixing bowl and whisk the melted butter into it until smooth. Add the sugar and whisk it together. Add the eggs and the vanilla to the mixing bowl and whisk until incorporated. Fold in the flour and baking power into the mix with a spatula. Finally fold in the raisins and the chocolate chunks. Pour the batter into the lined and greased 8 x 8 pan and bake at 325F for approximately 10 minutes. Remove the brownie and allow it to cool to room temperature before removing from the pan and cutting. http://www.cocktailtimes.com/dessert/cinzano_brownie.shtml

Royal Hot Chicken Wings Ingredients: - 1 jar (16oz.) of hot sauce - 2 tablespoons horseradish - 16 - 20 chicken wings - 1/2 cup of Crown Royal whisky Preparation: Wash chicken wings and pat dry. Cut off and discard chicken wing tips; cut each wing in half at the joint. Preheat broiler at 400 degrees. Line inside of broiler pan with foil to catch drips. Arrange chicken wings on broiler pan. Broil chicken wings about 6 inches from heat for 15 minutes, turning frequently to keep them from burning. Combine hot sauce, horseradish with Crown Royal whisky. Bring to a boil. Brush wings with sauce; turn and brush the other side. Continue broiling and basting for 10 to 15 minutes longer, removing smaller, flatter pieces earlier as needed. (Serves 4) http://www.cocktailtimes.com/maindish/royal_wings.shtml

Spicy Cranberry Chicken Drummettes (makes 20 servings) Ingredients: - 40 chicken drummettes (about 4 pounds) - 3 oz dark rum - 1 oz Rhum Clement Creole Shrubb - 1/4 cup hot pepper sauce - 2 tbsp chili sauce - 1 tsp salt - 1 cup Ocean Spray Jellied cranberry sauce Combine all ingredients, except drummettes in a large resealable plastic bag. Mix well. Ad drummettes. Seal and turn bag to coat chicken. Refrigerate at least 1 hour or overnight. Preheat over to 400F. Pour chicken and marinade in ungreased 1/2 sheet pan. Bake 40 minutes or until chicken is no longer pink hear bone, turning 2 or 3 times and brushing with marinade. Transfer chicken pieces to serving dish; discard any remaining marinade. (Recipe by: Ocean Spray/Cocktail Times.com)