Dale Earnhardt's Daytona 500 Drink:
Made this for the Superbowl and it was a BIG hit. Yields about 2 cups.
1 T canola or vegetable oil
1/4 c onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
12 oz. white American cheese, shredded (found at the deli counter)
4 oz Monterey Jack cheese, shredded
1/4 - 2/3 c milk
1 tomato, seeded and finely diced
2 T cilantro, minced
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.
(you really can't go wrong with these ingredients)
1 package (8 oz) creamcheese, softened
12 slices bacon, crisply cooked, crumbled
1/3 c grated Parmesan cheese
1/4 c finely chopped onion
2 T chopped fresh parsley (or 2 t dried parsley)
1 T mild
2 cans (8 oz each) refrigerated crescent dinner rolls
Preheat oven to 375. Mix cream chesse, bacon, Parmesan cheese, onions, parsley, and milk until well blended; set aside. Take the two triangular pieces of dough and press the perforations together to seal and create a rectangle. Divide the cream cheese mixture into four equal parts and spread 1/4 of the mixture evenly onto the dough. Cut the dough lengthwise into four equal pieces, approximately 1/2 to 3/4-inches wide. Roll the dough up into a pinwheel and place on a greased baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm.
- 2 tablespoons olive oil
- 1 medium white onion, minced
- 4 medium garlic cloves, minced
- Kosher salt
- 40 medium uncooked shrimp (about 1 1/2 pounds), peeled, deveined, and halved lengthwise
- 1/2 cup tequila
- 1/4 cup freshly squeezed lime juice, plus extra limes for serving
- Freshly ground black pepper
- Pico de Gallo for serving (optional)
- Guacamole for serving (optional)
Heat the oil in a large frying pan over medium heat. When it shimmers, add the onion and garlic, season with salt, and cook until translucent, about 8 to 10 minutes. Add the shrimp and cook until they turn pink, about 3 minutes. Remove the pan from heat, add the tequila, and scrape the bottom of the pan to incorporate any browned bits. Return the pan to heat. (If you want, carefully tilt the pan to ignite the tequila.) Simmer until the alcohol smell has cooked off and the shrimp are fully cooked, about 3 minutes. Remove from heat, stir in the lime juice, and season with salt and pepper. Taste, adjust the seasoning as necessary, and serve with extra lime wedges, pico de gallo, and guacamole as desired.
Baked Zucchini Chips:
(yields 4 servings)
- 2 medium zucchini, cut into 1/4-inch slices
- 1/2 cup seasoned dry bread crumbs
- 1/8 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
- 2 egg whites
Preheat the oven to 475 degrees F (245 degrees C). In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
Almond Joy Cake:
1 box of chocolate cake mix
1 (12-ounce) can of evaporated milk, divided
1 cup of sugar, divided
3-1/2 cups of mini marshmallows
3 cups of sweetened coconut
1/2 stick of unsalted butter
1-1/2 cups of chocolate chips
1/2 teaspoon of vanilla extract
1 cup of sliced almonds, divided
Prepare the cake in a 9 x 13 inch baking pan according to the package direction. Set aside to cool.
In a small saucepan, stir together 1/2 of the can of evaporated milk and 1/2 cup of the sugar; bring the mixture just up to a boil, but do not allow the mixture to continue boiling. Remove from the heat and immediately stir in the marshmallows until they melt and are well incorporated. Add the coconut, stir well and then spread this on top of the warm cake. Mixture may be thick; drop in dollops and use a spatula to push the coconut layer out as evenly as possible.
Note: You can leave the burner on low and move the pot on and off of the burner as needed, to either loosen or thicken the mixture. Taking it off the burner will allow it to set a bit, if you need it to thicken slightly, while putting it back on the burner temporarily will allow it to warm and thin out to be more spreadable. This applies to the chocolate mixture below as well.
In a separate small saucepan, combine the remaining evaporated milk, 1/2 cup of the sugar and the 4 tablespoons of butter and bring mixture just up to a boil - but do not let it continue to boil. Remove from the heat, stir in the chocolate chips and stir until melted and smooth. Add vanilla. Add about 3/4 cup of the almonds, stir and pour that over the coconut layer. The mixture should be fairly thick, but if it gets too thick, return it to a low burner briefly, stirring until it returns to a spreadable consistency.
Sprinkle the remaining 1/4 cup of almonds over the top and let cool completely before cutting.