Ham and Cheese Bites

Ingredients:

1/2 pound butter, melted

3 tblsp poppy seeds

1 tsp Worcestershire sauce

3 tblsp mustard

1 medium onion, very finely chopped

2 pkgs 1-inch rolls, cut as if for sandwiches

2 lbs cooked ham, shredded fine

2 lbs Swiss cheese, shredded

Preparation:

1. Blend together butter, poppy seeds, Worcestershire sauce, mustard and onion.

2. Open rolls. Spread one side of each roll with the blended mixture, then sprinkle with ham and cheese.

3. Replace top on rolls.

4. Wrap rolls in foil and bake for 10 minutes at 400 degrees.

5. Separate or cut rolls apart to serve.

Perfect Pina Coladas

Ingredients:

1 can (15 oz) Coco Lopez Cream of Coconut

1/2 can (12 oz) frozen pineapple juice concentrate (unmixed)

4 oz pineapple rum

6 oz Malibu/coconut rum

2 pitchers of ice (2 blenders full)

Preparation:

Mix together in two batches, putting ice in blender first, then pouring liquids over. Makes two pitchers of frozen drinks.

Broccoli Cheese Soup

Ingredients:

1 onion, diced

1 stick butter

2/3 c flour

1 can chicken stock

4 c fat free half and half

2/3 log of Velveeta, cubed

1 c shredded sharp Cheddar

1 bunch broccoli tops, lightly steamed, then chopped

Skim milk, for thinning, if necessary

Preparation:

1. Saute onions in butter until clear.

2. Add 1/3 cup flour and chicken stock. Cook until thickened, stirring constantly.

3. Add 2 cups half and half, and stir or whisk to combine.

4. Add Velveeta and stir until melted.

5. Combine 1 cup of half and half with 1/3 cup flour, and shake to combine. Add to cheese mixture and stir to combine.

6. Add Cheddar and allow to melt and thicken.

7. Add remaining cup of half and half and broccoli tops. Thin with skim milk if necessary.

Chicken Divine Cassrole

Ingredients:

3 cups cooked, diced chicken

1 package Uncle Ben's Wild and White Rice, cooked

1 can cream of celery soup

1 med. size jar sliced pimiento

1 med. onion, chopped

1 can French-style green beans, drained

1 cup mayonnaise

1 can water chestnuts, diced

salt & pepper to taste

Preparation:
1. Heat oven to 350° F.

2. Mix all ingredients together then pour into buttered 3-quart casserole.

3. Bake about 25 to 30 minutes.

Chicken Picatta

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.

5. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

6. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

7. Pour sauce over chicken and garnish with parsley.

Trick or Treat Cheesecake

1 1/2 cups crushed chocolate wafer cookies (about 25 cookies)

1/3 cup sugar

1/3 cup butter or margarine, melted

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk (not evaporated)

3 eggs

2 teaspoons vanilla

20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups)

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
• In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
• Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.