CHERRY PIE TAQUITOS

CHERRY PIE TAQUITOS 6 (8 inch) uncooked flour tortillas 1 (21 ounce) can cherry pie filling 2 tablespoons butter Powdered Sugar Divide cherry pie filling between the tortillas: making a vertical line with the filling from the top to the bottom of each tortilla. Roll each tortilla up as tight as you can. Heat 1 tablespoon of butter in large skillet. Add three of the stuffed tortillas and cook until golden brown on each side. Stay close it does not take long; approximately 1-2 minutes per side. Remove from heat and sprinkle with powdered sugar. Repeat with the second batch.

STICKY SWEET DRUMSTICKS

STICKY SWEET DRUMSTICKS 6 drumsticks 1 cup water 1/3 cup low sodium soy sauce 1 tablespoon Worcestershire sauce 2 tablespoons mirin 3 tablespoons brown sugar 4 garlic cloves minced 2 tablespoons fresh ginger 1/2 cup ketchup 1/4 cup sliced green onions (for garnish) In large oven proof skillet over medium heat combine water, soy sauce, Worcestershire sauce, mirin, brown sugar, garlic, ginger and ketchup. Add chicken legs and bring to a low boil. Simmer for 1-1 1/2 hours uncovered. Sauce will eventually thicken as it cooks down. Gently turn the chicken legs 3-4 times. Cooking time will vary depending upon the amount of heat under the pan and the thickness of the pan. Once it starts to thicken check on it more frequently so it does not burn. Place under broiler to brown/crisp for 3-5 minutes. Keep a close eye on them while under the broiler. Broilers can be unpredictable. Top with sliced green onions. NOTES Mirin is sweetened sake and can be found in the Asian food section of high end grocery stores. If not available substitute with sherry sweetened with a pinch of sugar.

STRAWBERRY GOOEY BUTTER CAKE

STRAWBERRY GOOEY BUTTER CAKE 1 yellow butter cake mix 1/2 cup butter melted 3 eggs 8 ounces cream cheese (1 box) 1 teaspoon vanilla extract 3 cups powdered sugar 2 cups finely cut strawberries Preheat oven to 350 degrees Grease a 9×13 inch baking pan. Mix cake mix, melted butter and one egg. Pat gently into the bottom of the pan with your clean fingers. Mix cream cheese, vanilla, 2 eggs and powdered sugar with hand or stand mixer until well blended. Fold in strawberries. Pour on top of the bottom layer. Do NOT mix the two layers together. Bake for 60-65 minutes. Turn broiler on the LAST MINUTE of cooking just to give it a golden brown look. Cool completely. Sprinkle with powdered sugar Store in the refrigerator.

CREAMY PARSLEY COLESLAW

CREAMY PARSLEY COLESLAW 1 cup loosely packed fresh parsley stems removed 1/2 small red onion 2/3 cup mayo 2 tablespoons cider vinegar 1 tablespoon honey 2 teaspoons dijon mustard 1/3 cup sour cream 1 large carrot peeled and cut in half 1/2 small head green cabbage cut in sizes that will fit in processor 1/4 small head red cabbage cut in sizes that will fit in processor Salt & pepper Pulse parsley in food processor with chopper attachment. Add onion and pulse. Add mayo, vinegar, honey, dijon, sour cream and pulse until combined. Remove chopper attachment and add grate attachment. Grate carrot. Add blade attachment and adjust to largest cut. Cut cabbage. Remove everything from the food processor and place in bowl. Mix well and refrigerate for several hours.

SWEET DILL CHICKEN CABBAGE SLAW

SWEET DILL CHICKEN CABBAGE SLAW 2/3 cup mayo 1/4 cup apple cider vinegar 1 tablespoon lime juice 1 tablespoon honey 1 tablespoon dried dill 1/2 of a head of green cabbage shredded (3–4 cups) 1 red pepper julienne cut 1 1/2 cups sliced cooked rotisserie chicken (1 large breast) Salt & pepper to taste In medium bowl mix mayo, cider vinegar, lime juice, honey and dried dill. Add cabbage and stir to combine. Fold in cooked chicken and red peppers. Season with salt & pepper to taste.

20 MINUTE KID FRIENDLY TEX MEX PIZZAS

20 MINUTE KID FRIENDLY TEX MEX PIZZAS 12 (8 inch) flour tortillas 1 can (16 ounce) refried beans 1 jar (8 ounce) taco sauce 1 1/2 cups cheddar shredded 1 1/2 cups Monterey Jack shredded 1/2 cup sliced black olives 2/3 cup sliced grape tomatoes 2 green onions sliced Preheat oven to 400 degrees. Place flour tortillas in single layer on baking sheets and cook for 2-3 minutes. Flip and cook for 2 minutes or until lightly browned. Spread about 2 tablespoons of refried beans over 6 tortillas. Top with remaining tortillas making 6 pizzas. Spread 2 tablespoons taco sauce on the top of the six pizzas. Sprinkle both cheeses over pizzas and place in oven for 5 minutes. Remove from oven and top with black olives, tomatoes and green onions. Return to oven for 1-2 minutes.

MARINATED CUCUMBERS AND RED ONIONS

MARINATED CUCUMBERS AND RED ONIONS These flavorful marinated pickles and onions are the perfect garnish for a summertime barbecue. Add to hot dogs, burgers, sandwiches or salads. 1 cup apple cider vinegar 1 tablespoon olive oil 1/2 cup sugar 1/2 teaspoon celery seed 1/2 teaspoon fresh ground pepper 2 cucumbers thinly sliced 1/2 red onion thinly sliced Add vinegar, olive oil, sugar, celery seed and ground pepper to bowl or jar with tight fitting lid. Stir or shake to combine. Add cucumbers and red onion; cover and refrigerate to marinate. Stir or shake several times to coat.