Red Slush Punch

Red Slush Punch

Red Slush Punch
This Red Slush Punch is a party MUST! It is sooo delicious, I make it for almost every occasion!

In a large bowl whisk together the strawberry gelatin mix and 9 cups of boiling water.

Set aside.

In a large pot bring the remaining 9 cups of water to a boil.

Stir in the sugar until dissolved.

Pour the sugar water into the gelatin water then stir in the pineapple juice and lemon juice mixing well.

Pour into four 1-gallon size resealable freezer bags or pretty Bundt pans to freeze.

To make punch place one of the frozen portions into a punch bowl and pour 1 bottle of ginger ale over.

Diamond-Cut Roast Potatoes

Diamond-Cut Roast Potatoes

Diamond-Cut Roast Potatoes
The diamond-shaped pattern sliced into these potatoes before they are roasted allows the seasoned oil to seep deep down into the potatoes, creating a crusty top.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Use parchment paper to cover a baking sheet.

Each potato half should sit flat on a surface with the large flat sides facing up by slicing a small piece off the round portion of each half.

Cutting down approximately 1/2 inch and being careful not to cut all the way through, score the flat sides in a diamond pattern.

Sprinkle half of the paprika, half of the oil, and salt over the diamond-shaped cuts.

Potatoes should be placed on the baking sheet with the seasoned side up.

Apply the remaining oil, paprika, and salt to the other side.

Roast for 30 minutes in the preheated oven.

About 30 more minutes of roasting after flipping the potatoes will be required.

Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast
Chipped beef is a classic military dish made with dried beef in a thick and creamy white sauce seasoned with cayenne pepper that’s served over toast.

In a small saucepan over low heat, melt the butter.

Stir in the flour until it’s smooth.

Little by little, whisk well after each addition of milk.

Over medium-high heat, bring to a boil, and cook while stirring until thickened.

Roasted Acorn Squash and Crawfish Bisque

Roasted Acorn Squash and Crawfish Bisque

Roasted Acorn Squash and Crawfish Bisque
In this delightfully inventive soup, autumn acorn squash is roasted with a hearty mixture of spices, then finished with fresh basil and crawfish tails.

Preheat an oven to 400 degrees F (200 degrees C).

Line a baking sheet with aluminum foil.

Combine the brown sugar with 1/4 cup butter cinnamon and five spice powder in a microwave safe bowl.

Cook in the microwave on High until the butter has completely melted.

Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.

Bake in the preheated oven until the squash is tender and golden brown about 1 1/2 hours.

Remove from the oven allow to cool and scoop out and reserve the flesh.

Cream Cheese Pie

Cream Cheese Pie

Cream Cheese Pie
This is a classic baked cream cheese pie made with a sweetened sour cream topping and a hint of vanilla. And of course, it ‘s served in a graham cracker crust.

Mix the cream cheese and eggs.

In the bowl of an electric mixer, combine 1 cup sugar and 1 teaspoon vanilla.

until smooth, blend at low speed.

Filling should be added to graham cracker crust.

35 minutes of baking at 350 degrees F (175 degrees C).

pie from the oven.

Increase oven setting to 450 degrees Fahrenheit (230 degrees C).

Mix the sour cream, two tablespoons of sugar, and one-fourth teaspoon of vanilla in a small bowl.

Spread mixture over pie with care.

five minutes of baking followed by serving

Lengua (Beef Tongue) Stir-Fry

Lengua (Beef Tongue) Stir-Fry

Lengua (Beef Tongue) Stir-Fry
For a vibrant, mildly spicy, filling meal, slices of beef tongue are sauteed with chiles, onion, garlic, fresh tomato, and corn.

Wash tongue and place in a large pot of water to cover.

Simmer until no longer pink about 50 minutes per pound of tongue.

Remove from water and let rest until cool enough to handle.

Peel skin from tongue and trim gristle.

Cut into 1/4 inch slices.

Place whole peppers in a skillet over medium-high heat and roast turning until all sides are charred.

Let cool rub off skins.

Remove stems and seeds.

Fresh Blackberries and Cream Ice Pops

Fresh Blackberries and Cream Ice Pops

Fresh Blackberries and Cream Ice Pops
icy treats made with frozen yogurt and fresh blackberries. A simple, delicious summer snack!

Place the blackberries into a blender or food processor.

Cover and puree until the mixture is smooth.

Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.

Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well.

Pour into ice pop molds and freeze.

Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake
For your family members who prefer cookies over cake for birthdays, three layers of cookie bars are lined with homemade chocolate frosting to create a 3-layer cookie cake.

Set oven to 350 degrees Fahrenheit (175 degrees C).

greasing three sizable baking sheets On each baking sheet, place a round of parchment paper that is 10 inches in diameter.

Using an electric mixer, combine 1 cup butter, 1 cup brown sugar, and 1 cup white sugar in a bowl.

Beat until fluffy and smooth.

After creaming the butter, combine the eggs, 2 teaspoons of vanilla extract, baking soda, and salt.

Stir in the flour until the dough is just combined.

the dough with the chocolate chips.

Put one piece of dough on each round of parchment after dividing it into thirds.

Bake in the preheated oven for 15 to 20 minutes, or until the cookie rounds are browned and crisp around the edges and set in the center.

Take out of the oven, then completely cool

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars
These crunchy pecan pie bars are easy to prep and make a delicious crowd-pleasing dessert. They’re perfect for any pecan pie fans in your life!

Preheat the oven to 350 degrees F (175 degrees C).

Lightly grease a 10×15-inch jellyroll pan.

Combine flour 1/2 cup sugar and salt in a large bowl.

Cut in 1 cup of margarine until mixture resembles coarse crumbs.

Sprinkle mixture evenly over the prepared pan and press in firmly to make a crust.

Bake in the preheated oven for 20 minutes.

Meanwhile mix corn syrup 1 1/2 cups sugar eggs 3 tablespoons margarine and vanilla together in a large bowl until smooth.

Stir in chopped pecans; spread filling evenly over baked crust as soon as it comes out of the oven.

Bourbon-Cider Glaze Sauce

Bourbon-Cider Glaze Sauce

Bourbon-Cider Glaze Sauce
This tasty bourbon-cider glaze sauce, which is sweetened with apple cider and has a light bourbon punch, only requires five ingredients.

Over medium-high heat, combine ketchup and bourbon in a small saucepan.

In a small bowl, combine the cornstarch and apple cider; whisk until well combined.

Pour into the saucepan.

Cook for about 10 minutes, stirring occasionally, after bringing to a boil.

Black pepper is added after the sauce is taken off the heat; set aside to cool.