Gather 2011

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Ginger Orange Punch

Makes 25 cups

1-89 ounce container of OJ
1- 2 liter bottle chilled Ginger ale
1-46 ounce bottle of Pineapple juice

Stir together and serve over ice.

Jalapeno Popper Dip

2-8 ounce cream cheese, softened
1-Cup Mayonnaise
1-4 ounce chopped green chilies, drained
1-4 ounce chopped jalapeno, drained
1-cup grated Parmesan cheese
¾ Cup Panko bread crumbs

Preheat oven to 350°

Spray an oven proof dish with non-stick spray

Mix cream cheese and mayo until smooth

Stir in green chilies and jalapenos

Spoon into baking dish

Mix Panko and cheese together and sprinkle on top

Bake for 25-30 minutes

Serve with Tostitos scoops.

Festive Salad

10 cups Romaine lettuce, torn up
1 cup shredded Swiss cheese
1 cup chopped cashews
½ cup Craisins
1 apple, diced
1 Pear, diced

Dressing

½ cup sugar
1/3 cup Lemon juice
2 teaspoons onion, finely chopped
1 teaspoon mustard
Salt and pepper to taste
2/3 cup Olive oil
1 tablespoon poppy seeds

Mix dressing ingredients together with a mixer until thickened

Add the diced apple and pear to keep them from browning.

Combine the lettuce, cheese, cashew and craisins together and pour dressing over the top, toss just before serving.

Chicken Lettuce Wraps

Makes about 12 Wraps

1 head of iceberg lettuce or 2 butter crunch lettuce heads
1 tablespoon vegetable oil
1 pound of ground chicken
3 cloves of minced garlic
1 cup chopped green onions, green part only
1 tablespoon minced fresh ginger
¾ cup hoisin sauce
4 teaspoons low sodium soy sauce
1 teaspoon dark sesame oil
¾ cup chopped water chestnuts
¾ cup cilantro for garnish

Core and rinse lettuce. Separate the leaves. Dry on paper towels.

Heat oil in a frying pan over medium heat. Add the chicken and break apart with a wooden spoon.

Add the garlic and cook until the chicken is thoroughly cook.  Take pan off the heat and add all

The other ingredients.  Return the pan to the heat and sir until the mixture is bubbling.

To serve place chicken mixture, any sauces, and cilantro in middle of the lettuce leaf and roll up

Like a taco. 

Sauce for lettuce wraps -

2 tablespoons hoisin sauce
4 teaspoons soy sauce
1 teaspoon sesame oil
½ teaspoon red pepper flakes
½ teaspoon rice wine vinegar

Wisk together and cover and chill before serving.

Ginger-Soy Sauce for Dipping

¼ cup low sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoons minced fresh ginger
2 teaspoons sugar
¼ teaspoon sesame oil.

Wisk together and set aside until needed

Limoncello

6 large thick skinned lemons scrubbed
4 cups 100 proof vodka
1 2/3 cup sugar
2  2/3 cup water, distilled or spring

Peel lemons with a veggie peeler and put in a  ½ gallon glass canning jar.

Pour in vodka and put in a cool dark place for 3 weeks, shaking periodically.

Strain out lemon peel.  Combine sugar and water and bring to a boil.  Reduce heat and cook for 5 minutes. Cool completely.  Then add to vodka and shake.  Keep in a cool dark place for another 4-6 weeks before serving.  Store in the frig or freezer for up to 1 year.

Mini Pumpkin Cupcakes

2 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons Pumpkin Pie Spice
1- 15 ounce can Festal pumpkin
¾ cup golden brown sugar
¾ cup white sugar
¾ cup vegetable oil
3 large eggs

Preheat oven to 350°

Place paper liners in mini muffin tins

Combine flour, soda, spices and salt in a mixing bowl

In a larger bowl combine pumpkin, eggs, oil and sugars

Then add the flour mixture to the wet ingredients. Stir just until moistened.

Spoon into cups about 2/3 full

Bake for 14-15 min.  Cool in the pan for 5 minutes

Then cool completely.  The cupcakes can be frozen for 3 months.

Makes about 6 dozen

Maple Frosting

2-8ounce cream cheese, softened
½ cup butter, softened
½ cup pure maple syrup
4 cups powdered sugar

Beat cream cheese, butter and maple syrup together until light and fluffy.  Add powdered sugar slowly.  Beating in each addition until well blended.  Frost cupcakes.