2 (750-milliliter) bottles white Zinfandel
4 cups white grape juice
1 sliced orange, lemon, and lime

Combine Zinfandel and grape juice. Stir in sliced orange, lemon, and lime.
Chill 4 hours.
Serve over ice.

Southern Living-December 2011

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish.
Layer with chicken, buffalo wing sauce and ranch dressing.
Sprinkle with cheese.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Serve warm with tortilla chips.

Yield: about 2 cups.

4 to 5 medium tomatoes, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
2 to 3 tablespoons chopped pimiento-stuffed olives
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 can (8 ounces) tomato sauce
2 tablespoons olive oil
4 teaspoons lime juice
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
Tortilla chips

Directions
In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper.

2 cups (8 ounces) shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips

In a large bowl, combine the first seven ingredients.
In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture.

2 lemons, washed and dried
2 cups plus 3/4 cup granulated sugar
2 1/4 sticks cold unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
3 cups all-purpose flour
4 large eggs, lightly beaten
Confectioners' sugar, for sifting

Slice lemons as thinly as possible; remove seeds.
Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container.
Place in the refrigerator overnight.
Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor.
Process until mixture is crumbly and starts to hold together.

1 cup all-purpose flour (4.5 oz)
2/3 cup old-fashioned rolled oats
1 – 1/2 teaspoons baking powder
1/2 teaspoon salt (use 1/4 if using salted butter or spread)
1 cup crunchy peanut butter
1 stick (4 oz) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 -1/4 teaspoons vanilla extract
1 cup milk chocolate chips (plus another cup of Reese’s chips — optional)
Handful(s) of holiday M&Ms

Preheat oven to 350°F.
Combine flour, oats, baking powder and salt and set aside.

Cooking spray, for the pan
3/4 cup(s) all-purpose flour
3/4 cup(s) packed light brown sugar
1 teaspoon(s) ground cinnamon
6 tablespoon(s) butter, melted
1 cup(s) walnuts, chopped
3/4 cup(s) dried cherries, chopped
1/4 cup(s) canola oil
1/4 cup(s) water
3 large eggs
1 cup(s) reduced-fat sour cream
2 teaspoon(s) pure vanilla extract
1 box(es) (18.25 oz) yellow cake mix

1.Heat oven to 375ºF. Spray a 10-in. tube pan with cooking spray.

3 lbs. ground beef, browned and drained
1 onion, finely chopped
1 green pepper, chopped
28 oz. can tomato sauce
3/4 C. catsup
3 Tbsp. Worcestershire sauce
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 sandwich buns, split

Combine all ingredients except buns in a 5-quart slow cooker.
Cover and cook on low setting 4 hours.
Serve on buns.

Serves 8

From: Gooseberry Patch Quick & Easy Family Favorites Cookbook

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.

Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear

Topping:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.

1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2-1/2 pounds ground beef
10 slices process American cheese
10 hamburger buns, split

Directions

In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well.
Shape into 10 patties.
Grill, broil or pan-fry until the meat is no longer pink.
Cut eyes, nose and mouth out of each cheese slice to create a jack-o'-lantern.

4 boneless, skinless chicken breasts, cut into strips
Juice of 1 lemon
Poultry seasoning to taste
1 1/2 C. seasoned dry bread crumbs
1/4 C. oil

Place chicken strips in a bowl; sprinkle with lemon juice, then with poultry seasoning to taste.

Spread bread crumbs in a shallow dish; coat each chicken strip with crumbs.

Pour oil in a 13x9-inch baking pan; arrange strips on top.
Bake, uncovered, at 375 degrees for 20 minutes, turning once, until golden.

4 servings

From Gooseberry Patch - Quick & Easy 2

1 lb. margarine
2 cups sugar
6 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 lb. (2 1/2 cups) white raisins
1 lb. (3 1/4 cups) chopped pecans
4 T. (2-oz. bottle) lemon extract

Cream margarine and sugar; add eggs one at a time, beating after each addition. Sift flour and measure.
Sift flour again with salt and baking powder. Coat raisins and nuts with small amount of flour mixture and set aside.
Add dry ingredients to creamed mixture. Add raisins and nuts; mix well. Stir in lemon extract.

Bake in 10-inch tube pan at 350 degrees for 1 hour 15 minutes.

Quesadillas

2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream

Heat the grill. Spray bell peppers with nonstick cooking spray.

When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.

Apple Crumble

This recipe is:
Contest Winning

Ingredients
8 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 medium tart apples, peeled and sliced

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup soft whole wheat bread crumbs
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold butter
1/4 cup slivered almonds

Directions

4 medium tart apples, peeled and sliced
4 teaspoons brown sugar
Ground cinnamon to taste
4 teaspoons butter
Caramel ice cream topping, optional

Directions
Divide apples among four ungreased 10-oz. microwave-safe bowls. Top each with 1 teaspoon of brown sugar.
Sprinkle with cinnamon; top each with 1 teaspoon butter.

Cover and microwave on high for 7-1/2 minutes or until apples are tender.
Cool slightly; drizzle with caramel topping if desired.

Diabetic Friendly

Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

5.6 ounces flour (about 1 1/4 cups)
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup creamy peanut butter
1/4 cup butter, melted and cooled slightly
2 tbsp 2 % reduced-fat milk
1 tsp vanilla
2 large eggs, lightly beaten
1/4 cup semisweet chocolate chips
Cooking spray
4 (0.75 oz.) peanut butter cups, coarsely chopped

Preheat the oven to 350 F.
Weigh or lightly spoon the flour into a dry measuring cup. Level with a knife.
Combine the flour and the next three ingredients (throught the salt). Stir well using a whisk.

1 cup butter-flavored shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1 cup milk chocolate chips
3/4 cup English toffee bits or
almond brickle chips
3/4 cup flaked coconut
2/3 cup vanilla or white chips

In a large bowl, cream the shortening and both of the sugars. Add the eggs, one at a time. Beat well after each addition.
Beat in the vanilla.. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in the remaining ingredients.

Crust:
1/2 cup butter
1/4 cup shortening
1 cup packed brown sugar
1-3/4 cups all-purpose flour
1 cup old-fashioned or quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans, optional

Filling:
4-1/2 cups coarsely chopped peeled baking apples
3 tablespoons all-purpose flour
1 package (14 ounces) caramels
3 tablespoons butter
Directions

1 (8-ounce) package hushpuppy mix
1/2 cup milk
1/2 cup water
1 large egg, beaten
1 tablespoon sliced pickled jalapeno peppers, minced
1 tablespoon hot pepper sauce
1/2 teaspoon cayenne
Vegetable oil, for frying
1 1/4 pounds catfish fillets (about 4 fillets)
1 cup all-purpose flour
Spicy Tartar Sauce, recipe follows

In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.

2-1/2 cups flour
2-3/4 tsp. baking powder (if using baking soda, use half and omit salt)
1 tsp. salt
1 Tbs. oil
3/4 to 1 cup water

Mix dry ingredients, add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.
The dough will be soft, not sticky. Knead on a
floured surface for 3-4 minutes.

Bake at 400 for 15-25 minutes.

-cooks.com

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 tsp vanilla
2 cups flour
1/4 tsp baking powder
2 cups flaked coconut, divided
1/2 cup chopped walnuts
1 jar (12 oz.) raspberry preserves
1 cup vanilla or white chips

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.
Combine the flour and baking powder. Gradually add to the creamed mixture. Mix well. Stir in 1 1/4 cups coconut and the walnuts.

Press three-fourths of the dough into a greased 13 x 9 inch baking pan.

3 C. sugar
1 C. oil
4 eggs
2/3 C. water
15-oz. can pumpkin
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. ground cloves
3-1/2 C. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsp. salt

*Garnish: 8-oz. container frozen whipped topping, thawed*.

Beat together sugar, oil and eggs. Add water; mix well. Beat in pumpkin and spices; set aside.
In a separate bowl, combine flour, baking soda, baking powder and salt.

Stir into pumpkin mixture just until dry ingredients are moistened.

1 cup butter, softened
1/2 cup confectioners sugar
2 cups flour
1/2 tsp salt
1 cup finely chopped pecans
Additonal confectioners sugar

In a large bowl, cream the butter and the confectioners sugar until light and fluffy.
Combine the flour and the salt. Gradually add to the creamed mixture. Mix well. Stir in the pecans.
Shape by tablespoonfuls into 2 inch fingers.
Place 2 inches apart onto ungreased baking sheets.
Bake at 350 F for 15-18 minutes or until lightly browned.

Roll the warm cookies in the confectioners' sugar. Cool on wire racks.

6 tbsp canola oil
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cup flour
1/2 cup baking cocoa
1/4 tsp baking powder
1 cup white baking chips
1 cup (6 ounces) semisweet chocolate chips

In a bowl, beat the oil, butter, and both of the sugars until well blended. Add the eggs - one at a time. Beat well after each addition. Beat in the vanilla. Combine the flour, cocoa, and baking powder. Gradually add to the oil mixture. Mix well. Stir in the chips.

1 pound ground beef
1/4 cup prepared coleslaw salad dressing
4 thick slices bread, toasted
4 bacon strips, cooked and drained
4 slices Swiss cheese
4 slices tomato
4 slices onion
8 slices unpeeled cucumber
4 slices dill pickle
4 pitted jumbo ripe olives
1/4 cup salad dressing of your choice, optional

Directions

Shape beef into four patties. Broil 4-in. from the heat for 6-8 minutes on each side or cook in a large skillet over medium heat until no longer pink; drain.

3/4 cup crushed saltines (about 20 crackers)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 to 1/4 teaspoon rubbed sage
3 tablespoons Dijon mustard
4 pork rib chops (1/2 inch thick and 7 ounces each)
1/4 cup canola oil

Directions
In a small bowl, combine the cracker crumbs, thyme, pepper and sage.
Spread mustard on both sides of pork ; coat with crumb mixture.
In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.

Yield: 4 servings.

1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon dried parsley flakes
1/8 teaspoon salt
1/4 cup cold butter
1 egg
1 tablespoon milk

Directions

In a small bowl, combine the flours, brown sugar, baking powder, parsley and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the
egg and milk just until combined.
Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet.
Bake at 400° for 7-10 minutes or until golden brown. Remove from pan to a wire rack.
Serve warm.
Yield: 4 biscuits.

2/3 C. chunky peanut butter
1/2 C. cream cheese, softened
3 1/2 oz. pkg. instant vanilla pudding mix
1 C. milk
1/3 c. brown sugar; packed
9 inch pie crust, baked

Blend peanut butter and cream cheese in a large bowl. Beat pudding mix into peanut butter mixture with an electric mixer on low speed, gradually adding milk.
Add brown sugar and mix well; pour into baked crust.
Freeze until firm.

Thaw 30 to 45 minutes before serving if pie has been frozen more than 2 hours.

Serves 6 to 8

From Gooseberry Patch - Quick & Easy 2