Tequila Splash

This cocktail dice set from Leafcutter Designs was so much fun! I had a great roll the very first time - it had so many ingredients that I already love, so I made my very own drink, Tequila Splash! I think these dice would be a perfect gift for someone special, and you're sure to impress your friends and family with your bartender skills. I hope you enjoy this easy, refreshing drink recipe!

Tequila Splash
By Rachael Tanis

1 part tequila
1 part triple sec (or other orange liquor)
2 parts cranberry juice
2-3 mint leaves
Splash of ginger ale
Orange twist or slice, for garnish

1. Add the tequila, triple sec, and cranberry juice to a shaker filled with ice.
2. Shake, shake, shake!
3. Pour into a double old fashioned glass, over ice.
4. Rub the mint leaves between your fingers to bruise them a bit (this brings out the flavor more!) and add to your drink.
5. Add a splash of ginger ale. Add more if you like an extra "zing".
6. Garnish with an orange twist or slice.
7. Cheers, drink and repeat (optional)!

Tip: I always make mine a double! ;)

No-Bake Peanut Butter Granola Bites

This is such a quick and easy recipe! Protein-packed and delicious - it's a great snack to grab when you're on-the-go. Enjoy!

No-Bake Peanut Butter Granola Bites
by Rachael

3 cups quick oats
1/4 teaspoon cinnamon
2 teaspoons flax seed
1/4 cup brown sugar
1/4 cup dried cranberries
1/2 cup Truly Good Foods Blackened Pumpkin Seeds
1/2 cup Truly Good Foods Butter Toffee Peanuts, crushed
1/2 cup Truly Good Foods Praline Pecans, crushed
1/4 cup white chocolate chips
1/4 cup honey
2.5 cups peanut butter

1. Thoroughly combine all dry ingredients.

2. Fold in honey and peanut butter. You will probably have to use your hands to mix it all together well enough. Add more peanut butter if it is still too dry.

3. With your hands, form into small balls. Place on cookie sheet lined with wax or parchment paper and refrigerate for 6-8 hours.

French Dip Burger

French Dip Burger
by Rachael

1 pound Cluck 'n Moo Ground
1 packet onion soup mix
1 packet au jus seasoning mix
1 large white onion
4 Tablespoons unsalted butter
4 Gruyere cheese slices
4 onion rolls, split in half

1. Mix the onion soup packet with the ground meat and form into 4 round patties.

2. Throw the patties onto the grill and cook to your desired likeness. I like to brush the buns with a little melted butter and toast on the grill along with the meat.

3. Make the au jus broth according to packet directions.

4. Melt butter in a saucepan. Slice onion into rings and cook, constantly stirring, until caramelized.

5. When burgers are cooked, immediately top with the cheese slices.

6. Stack a burger patty onto the bun, and top with a generous portion of grilled onions and the top bun. Dip each bite into the au jus and enjoy!!

Slow Cooker Pumpkin Apple Butter

This is such a great, easy recipe, especially for the fall/winter seasons! I use it on biscuits, English muffins, toast, etc. I even use it as a replacement for jelly in PB&J sandwiches. This is perfect to can in jars and decorate, and make into holiday gifts. Enjoy!

Slow Cooker Pumpkin Apple Butter
by Rachael

15 ounce can 100% pure pumpkin
1 large apple, peeled, cored and cut into small chunks (I use Gala, since they are great cooking apples) OR 1 cup natural apple sauce
1/4 cup apple juice
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger

In a Hamilton Beach Set & Forget 6 Qt. Programmable Slow Cooker, stir all ingredients together until well-combined.

Cook on low for 6 hours. If using apple sauce instead of an apple, you may cook for 4 hours instead.

Cool for 1 hour, or refrigerate overnight.

If using the apple instead of apple sauce, pour the cooled mixture into a blender and lightly blend for a few seconds.

Keep refrigerated.

Lentil and Quinoa Pilaf

I really liked this dish because it was healthy, yet filling, and delicious! I am usually not a big fan of lentils, but this dish really has great flavor. I served it as a side with Chicken Tikka Masala and Sandra's Naan.

Lentil and Quinoa Pilaf
by Rachael
Adapted from Spices & Seasons: Simple, Sustainable Indian Flavors by Rinku Bhattacharya

1/3 cup olive oil
4 medium red onions, thinly sliced
1 teaspoon sugar
2 teaspoons freshly grated ginger
2 cloves garlic
4 cups vegetable broth or water
1 cup brown lentils
1 cup quinoa
1/2 cup pine nuts or walnuts (optional)
1 teaspoon freshly ground cumin seeds
2 (2-inch) cinnamon sticks
2 bay leaves
1 teaspoon salt, or to taste
Plenty of freshly ground black pepper
6 slices bacon, crumbled

For the garnish:
1 lime, cut in half
2 Tablespoons fresh cilantro

In a large saucepan, heat the olive oil, then add in the onions. Cook for about 5 minutes, then add in sugar and cook, stirring often, until nicely browned. Set aside 1/3 of the onions for use later in the recipe.

Add the ginger, garlic, broth or water, lentils, quinoa, pine nuts or walnuts, cumin, cinnamon sticks, bay leaves and salt to the remaining mixture.

Cover, and cook on low for about 40 minutes.

The pilaf is ready when the water is fully absorbed and grains are tender. When ready to serve, stir in the black pepper, bacon pieces, lime juice and cilantro. Top with the caramelized onions and enjoy!

Banana-Pecan French Toast Bake

This is a super easy recipe to make, using common ingredients many people often have in their pantry. It's a satisfyingly sweet dish that can be served as a breakfast item, or as a dessert. Goes great with a hot cup of coffee!

Great news! Both Rachael's and Gary's recipes from the Davidson's Egg Challenge were highlighted on the Davidson's Safest Choice Eggs facebook page! Congrats y'all!

Pumpkin Cream Cheese Cupcakes

These delicious cupcakes are a customer favorite from La Dolce Vita Cakery! They are great either warm or cold, and are the perfect dessert during the fall holidays, like Thanksgiving and Christmas (if you want, you can also call them muffins and have one for breakfast, hehe.)

Croque Madame

Croque Madame
by Rachael
adapted from this recipe

Yield: 6 Croque Madame sandwiches

3 Tablespoons unsalted butter, plus more for cooking eggs
3 Tablespoons all-purpose flour
2 cups milk
12 ounces Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
salt and pepper
nutmeg
12 slices of thick bread, such as Texas Toast, lightly toasted
12 slices baked ham, thinly sliced
6 Davidson's Safest Choice Eggs
Sliced green onions, optional for garnish

Cajun Frito Pie

Cajun Frito Pie
by Rachael
chili adapted from this recipe found on Food.com

1 pound ground beef
1 pound Teet's Smoked Garlic Pork Sausage, chopped
4 Tablespoons vegetable oil
2 Tablespoons Kary's "Original" Roux
1 large onion, chopped
1/2 green bell pepper, chopped
4 garlic cloves, minced
1 (6 ounce) can tomato paste
4 Tablespoons chili powder
2 Tablespoons cumin
1 Tablespoon sugar
Salt, to taste
1 teaspoon cayenne pepper
2 cups water
Fritos corn chips
grated cheddar cheese, optional
sliced green onion, optional

Cajun Dirty Rice with Andouille

Cajun Dirty Rice with Andouille
by Rachael

1 pound ground beef
1 pound Teet's Smoked Andouille Sausage, sliced
1/4 cup Kary's Dry Roux
1/4 cup water
3 tablespoons vegetable oil
1 large onion, chopped
1 cup green bell pepper, chopped
2 teaspoons garlic, minced
1 can cream of mushroom soup
2 cups beef stock
1 tablespoon Queen Bee seasoning
salt, to taste
3 cups cooked rice
sliced green onion, optional
Sriracha sauce, optional

Tropical Fruit Crêpe

Let me start off by saying that in all honesty, I'm not a huge fan of coconut. That is, until I tried the Gold Label Virgin Coconut Oil from Tropical Traditions! It does not have the strong coconut taste and smell as other coconut products have. Not only is coconut oil a healthy replacement for butter and other fats in cooking and baking, but it's also a great addition to your beauty regimen! I really enjoyed working with it for this challenge and look forward to making many more delicious recipes. Tropical Traditions is America's source for coconut oil!

Have a Happy National Peach Month with Spiced Peach Wontons!

Spiced Peach Wontons

by Rachael
adapted from this recipe at She Wears Many Hats

12 ounce pack of wonton wrappers

1 Tablespoon flour
1 1/2 Tablespoons packed dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 15-ounce can diced peaches, drained (or use frozen peaches, thawed and diced)

Canola or vegetable oil, for frying
Powdered sugar or honey (optional, for garnish)

Have a Happy National Cotton Candy Day with a Cotton Candy-tini!

I had a drink like this at a restaurant in Vegas a few years ago and thought it was the coolest thing! You can play around and mix different things for this drink, but the key is the cotton candy - that's the fun part!

Cotton Candy-tini
by Rachael

1 ounce X-rated Fusion Liqueur ("A sensuous fusion of ultra premium French vodka and Sicilian blood orange mingling with mango and passion fruits")
2 ounces Ivanabitch Whipped Cream Vodka
1 ounce cranberry juice
Small handful of cotton candy (flavor of your choice)

Have a Happy National Raspberry Cake Day with a Chocolate Raspberry Cake!

Chocolate Raspberry Cake
by Rachael

1 box Devil's food cake mix
1 pint raspberries
Semi-sweet chocolate bar (shaved or curled for garnish)

1 cup confectioner's sugar
1/4 cup cocoa

2 cups whipping cream

Have a Happy National Cheesecake Day with Sugar Cookie Cheesecake Bars!

Sugar Cookie Cheesecake Bars
by Rachael
adapted from a recipe on Cookies & Cups blog 

1 (17.5 ounce) package sugar cookie mix
1 (4 serving size) box French Vanilla instant pudding
2 Tablespoons packed light brown sugar
1/2 cup butter, melted (1 stick)
3 teaspoons vanilla
2 whole eggs + 3 egg yolks
2 (8 ounce) packages cream cheese, room temperature
1/2 cup sour cream
1/2 cup granulated sugar
2/3 cup toffee bits (optional)

Have a Happy National Baked Beans Month with Rachael's Baked Beans!

Rachael's Baked Beans
by Rachael

1 large white onion, diced
1 green bell pepper, diced
1  28-ounce can diced tomatoes, keeping about half the juice
1/4 cup ketchup
1 teaspoon mustard
1/2 cup packed dark brown sugar
1/4 cup honey
1 Tablespoon Worcestershire sauce
1 large green apple, peeled, cut into 1 inch cubes
2 15-ounce cans navy beans (with slab bacon)

Have a Happy National Culinary Arts Month with Tristan's Cake!

I loved making this cake and having my 18 month old son decorate it! I use this banana cake recipe for him because it is healthier and not as sugary sweet as normal cakes. 

Baked Parmesan Zucchini

Baked Parmesan Zucchini

by Rachael

This recipe is really easy!

1. Line a baking sheet with foil and coat with non-stick cooking spray.

2. Cut into slices as many zucchini as you want (I used three). I left them as is, but you may peel them if you wish.

3. Place the slices out on the pan and generously drizzle with Sciabica's Mission Variety Spring Harvest Extra Virgin Olive Oil. Sprinkle on some grated Parmesan cheese, to taste. I used Kraft's Parmesan Cheese Herb Blend.

4. Place in oven and broil for about 8 minutes, or until zucchini is tender and cheese has browned.

Pretzel-Crusted Honey Mustard Chicken

Pretzel-Crusted Honey Mustard Chicken

by Rachael
adapted from Cinnamon Spice & Everything Nice

2 cups panko crumbs
2 cups pretzel crumbs (I used pretzel sticks since it's easier to crumble.)
1/2 cup Sciabica's Mission Spring Harvest Olive Oil
1/2 cup Dijon mustard
1/3 cup honey 

1/4 cup water
2 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed