Yummy Mummy Fingers

Ingredients

• 1 11-oz. package (12) refrigerated bread sticks
• 12 jumbo frankfurters
• Ketchup
• Mustard

Directions

1. Preheat oven to 375°F. Unwrap breadsticks. Stretch each bread stick to 12 inches. Wrap dough around frankfurters, letting the frankfurters show slightly through the bread.
2. Bake about 12 minutes or until bread is golden brown. Serve with ketchup and mustard. Makes 12 servings.



Thanks BHG

Chocolate Cake Shooters

I had one of these the other day, and if done right.... Can taste just LIKE a bite of chocolate cake.. hehehehe

Ingredients:

• 1/2 shot (3/4 ounces/ 22ml) Frangelico or hazelnut liqueur
• 1/2 shot (3/4 ounces/ 22ml) vodka
• Lemon slice, one per person
• Brown sugar, for sprinkling

Directions:

1. Fill a cocktail shaker or mixing glass halfway with ice cubes.
2. Measure and pour the liqueur and vodka into the glass.
3. Cover with a lid or use another mixing glass. Shake the contents well thoroughly for about 5 seconds.
4. Use a strainer and strain the contents into a shot glass.
5. Sprinkle brown sugar on a lemon slice.
6. Shoot the drink and suck the lemon immediately. If you've followed every step, it should taste like chocolate cake!

 

Crab Ragoon

Ingredients

• 1 (14 ounce) package small won ton wrappers
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon minced fresh ginger root
• 1/2 teaspoon chopped fresh cilantro
• 1/2 teaspoon dried parsley
• 3 tablespoons dark soy sauce
• 1 pound crabmeat, shredded
• 1 quart oil for frying

Directions

1. Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
3. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Eyeball Highball

Ingredients

• 14 medium radishes
• 7 pimiento-stuffed olives, halved crosswise
• 16 ounces gin or vodka
• 1 ounce vermouth

Directions

1. Trim stem and root ends of radish. Use a paring knife to scrape red skin from radish, leaving just enough to give a veiny appearance. With a small melon baller, cut a hole in radish, about 1/2 inch in diameter. Fit an olive half, cut-side facing out, into hole. Place radish in ice-cube tray. Repeat with remaining radishes. Fill tray with water; freeze.
2. Mix vodka or gin with vermouth; stir with ice. Divide eyeball ice cubes among four glasses. Strain martini; pour into glasses, and serve.

**Compliments of Martha Stewart **

Alcapurria (Puerto Rican Fritters)

 

Ingredients

• Yautía (taro root) -- 1 pound
• Green bananas (see notes) -- 4
• Sofrito -- 2 teaspoons
• Salt -- 1 teaspoon
• Beef Filling-- 2 cups
• Oil for deep frying

Method

1. Peel the yautía and grate it on a fine grater into a large bowl. 
2. Peel the green bananas and grate them into the same bowl. 
3. Add the Sofrito and salt and mix together well. Place the Mixture in a food processor and pulse until the it is fairly smooth and texture is consistent and it should feel a little like dough.
4. Cut a banana leaf, piece of wax or parchment paper into a round shape slightly larger than your hand. 
5. Put about 1/2 cup of the mixture onto the round and spread it out a bit. 
6. Place 2 to 3 tablespoons of the beef filling in the middle of the mixture. 
7. Using the round, fold the batter up and around the filling, completely enclosing it. Form it into a smooth, oval round and set it aside. 
8. Continue with the remaining mixture and filling until it is used up.
9. Heat about 2 inches of oil in a large pan or deep fryer to about 370°F. Drop a few of the alcapurrias at a time into the oil and fry until well browned.

TipS**

• **Be sure ot to add too many at a time, for it can greatly reduce the temperature of the oil**
• ** Be Creative with the fillings try using crabmeat, shrimp, lobster chopped chicken or chopped turkey **.
• **Besides yautía and green bananas, try using plantains, yuca (cassava) or potatoes in your masa**
• ** Some cooks add a little vinegar to the dough. It both flavors it and probably helps to keep it from browning too much**
• **Chilling the masa first makes it easier to handle.**
• **Alcapurrias freeze well. Since you're going through the process may want to double or triple the recipe and freeze a few for later.. lol.. Just place them on a baking sheet raw and put in the freezer until they are frozen. Then transfer them to an airtight bag and return to the freezer. Drop frozen alcapurrias directly into the hot oil to cook.