Margaritas

Cinco de Mayo is Tuesday, only four days away. I’m about to share one of the most valuable – and dangerous – recipes ever. It’s Jean’s Demon Margaritas. Demon....? Have a couple and you’ll know why.

The official recipe is six parts tequila, three parts triple sec, two parts fresh squeezed lime juice. Jean's most important rule: Absolutely no prepared sweet and sour or “margarita” mix will be tolerated! (Seriously, have some self respect people.)

Also, use a decent grade of tequila (100% blue agave). It’s not really necessary to use sipping tequila since you’re mixing it, but don’t use cheap stuff, or you’re likely to end up with a headache the next day. (Not to mention a few new tattoos, although the grade of tequila really can't save you from that!)

Salt the rim of the glass, pour in the margarita and drop in a couple of raspberries. (Yeah, who would have thought about raspberries?)

Drink in moderation. And by moderation, I mean eight to ten a night. And raise your glass to Jean for sharing her Demon Margaritas.

Peepsicles

Y'all, Easter is ‘bout to get better.

Frozen Peeps on a stick. Dang, that’s sweeter than peanut butter and banana sandwiches.

Here’s the recipe, created by the makers of Peeps (with additional Snackworthy commentary - channeling our favorite Paula Deen)

• 6 ounces semisweet chocolate, chopped
• 1/2 cup sweetened shredded coconut or 1/2 cup peanuts (about 2 ounces), finely chopped
• 12 wooden craft sticks, available at any craft store
• 12 PEEPS® Bunnies, any color (You see, Peeps is just a metaphor for mankind – we’re all the same on the inside, hon.)

1. Line a baking sheet with wax paper. (Darlin, git to the store and buy some, don't try to make your own wax paper.)
2. Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth.
3. Place the coconut or nuts on a plate. (Peanuts, baby, put the peanuts on a plate.)
4. Insert 1 craft stick about halfway into the bottom section of 1 Bunny (oh, ouch!). Dip Bunny into the chocolate, turning to coat completely. Holding the dipped Bunny over the bowl of chocolate, use a knife (or y’alls finger) to scrape the excess chocolate off the back and bottom of the Bunny, letting it fall back into the bowl (or your mouth). Hold the Bunny over the plate of coconut or nuts and sprinkle to cover all sides.
5. Place the Bunny on the prepared baking sheet. Repeat with remaining Bunnies.
Freeze until firm, about 30 minutes. Serve frozen. (Mmm, mmm, ain’t nothing wrong with that.)

PEEPSicles can be stored in an airtight container in the freezer for up to 1 week.

Peeps

Peanut Butter Pie

And to finish out the two great things that go together week - peanut butter and pie.

Who really wants to chop, stir, roll, boil, bake, cook. I just don’t appreciate four letter words like those. I like recipes that require as little work as possible, you know what I mean? (Plus it’s harder to screw up after a few drinks.)

And while everyone seems to have their own recipe for peanut butter pie, I like this one the best. It’s simple and can be prepared quickly – so you can get back to surfing Facebook. So, make a pie this weekend and relax. You've worked hard enough.


Chocolate pie crust from the grocery store (you could make your own, but why bother...)
8 ounces of cream cheese - softened
1 cup of creamy peanut butter
1 cup of sugar
1 tablespoon butter - softened
1 teaspoon vanilla extract
1 cup of heavy whipping cream
Chocolate bar
Chocolate peanut butter cups

Mix all but heavy cream until smooth, then fold in cream. Grate chocolate on top, cut up peanut butter cups and place on top. Refrigerate for at least one hour.

(I told you it was easy.)

Mac and Cheese

Halloween is tonight. It's a good time for warm comfort foods like mac and cheese. Here's an easy recipe that is a winner every time.

It calls for white cheddar, although friends have substituted other cheeses in this same recipe. I originally found this recipe in Martha Stewart's Everyday Food, but I've made some upgrades to it. (Sorry Martha!)

1 1/4 cups milk
2 tsp melted butter
8 ounces cream cheese
1 pound grated white cheddar cheese (4 cups)
1 cup of parmesan-romano cheese
8 ounces elbow macaroni
2/3 cup Progresso Italian style breadcrumbs
Salt/pepper

Preheat oven to 400.

In a small bowl, toss the 2 tbs melted butter with bread crumbs. Then add 1/4 cup cheddar and 1/2 cup parmesan-romano. Set aside for later.

In a large pot of boiling salted water, cook macaroni until al dente, according to package instructions; drain.

In a large saucepan over medium heat, bring milk to a boil. Reduce heat to medium-low; add cream cheese, cut into cubes, stir until melted, 2 minutes. Gradually stir in the cheddar until melted, 5 minutes. Add parmesan-romano cheese. Add the cooked pasta, 1/4 tsp salt and 1/8 tsp pepper; toss to combine.

Divide the mixture among prepared dishes. Sprinkle the top with the breadcrumb mixture. Bake until bubbling, 30-40 minutes. I like to broil for 3-4 minutes to brown the breadcrumbs.

Finally, find a big spoon and eat and eat and eat. Don't share with anyone (except me). Tell everyone else that not sharing is part of the recipe.

Add this to your TasteBook.

TasteBook

I know some good cooks that have made some incredible meals. If only they would invite me...

I guess my friends could create a personalized cookbook for me instead of inviting me over. TasteBook is a web site that allows you to upload your own recipes and photos, choose your cover and personalize the book. They will print it, gift wrap and ship it to you for about $30.

You can create personalized holiday gifts with some of your favorite family recipes. And say you're looking for a gift for someone who likes to cook, but you've got no skills? You can choose from a variety of recipe sources found on TasteBook's site to create a themed cookbook.

Be sure to add Snackworthy recipes, such as Bacon Swiss Dip and Fruitcake Cookies.

A personalized cookbook is almost as good as being invited for dinner. Almost.

TasteBook

Fruitcake cookies

Here's a favorite recipe of mine that you can make this Labor Day weekend. The recipe is fruitcake cookies and they're perfect for cookouts with the family and friends. Pun intended.

And while everyone makes fun of that terrible holiday gift, these are actually really good. And simple to make, which makes them really, really good.

Ingredients:
1 box of Pillsbury yellow cake mix with pudding
1/2 to 1 cup of oatmeal
1/2 cup of melted butter
2 eggs slightly beaten
1/4 cup of water
1 tsp of vanilla
1 cup of nuts - lots and lots of nuts. I use pecans & walnuts. Nuts go well with fruitcakes.
2 bags of dried mixed fruit - you'll find this in your grocery store at the same place you get the raisins and trail mix.

Preheat oven to 350 degrees. Combine all ingredients & blend well.
Drop rounded dough onto ungreased cookie sheets.
Bake 10 - 12 minutes (they should just be getting a little brown on the tops)
Cool a least 1 minute before removing from the cookie sheet.
Then sprinkle with powdered sugar, the most important part.

Serve to friends and family and tell each one you were thinking of them while baking the cookies.

Bacon Swiss Dip

Snackworthy is willing to share a secret. Everything tastes better with bacon.

The first time I made this recipe for Bacon Swiss Dip, I made only one batch. I mean, how much will these people eat, right? Since then, I'm now up to four or more batches at large parties and it is still the first thing that runs out.

So here's the recipe and you can all start making it on your own. Better yet, bring it to my party.

8 ounces cream cheese, softened
1/2 cup mayonaise
1 cup shredded swiss cheese
2 tablespoons finely chopped green onions
8 slices bacon, crisp-cooked crumbled
1 sleeve butter crackers, crushed
3 tablespoons melted butter

Combine the cream cheese, mayonnaise and swiss cheese in a bowl and mix well. Stir in the green onions and bacon. Spread into a shallow baking dish. Top with the crushed crackers and drizzle with the melted butter. Bake at 350 degrees for 20 to 25 minutes. Serve hot with assorted crackers or chips.

You may prepare this ahead of time and refrigerate. Bring to room temperature and bake just before serving time.

Yeah, Paula Deen wishes she created this recipe. You'll love it.