Football Dip

A great dip for the Super Bowl or any sports event.   

• 12 oz. chorizo sausage
• 12 oz. reduced-fat sausage   
• 6 oz. velveeta cheese
• 1/2 can ( 5 oz.) cheddar cheese soup

Directions:

In a large saucepan, brown both sausages until completely cooked.

On medium heat, add velveeta cheese and stir until velveeta starts melting.

Add cheddar cheese soup and stir until the dip becomes well blended.

The dip should begin to look similiar to chili.

Let stand on low heat for 5 minutes, stir and serve.

Zesty Lime Burgers

• 2  lbs. ground sirloin 
• 1/4  cup lime juice 
• 1  tbsp. sugar 
• 1  tbsp. lime zest 
• 1  garlic clove, pressed 
• 1  egg 

Directions:

In a large bowl, combine all ingredients and mix.

Make into 6-8 burger patties.

Grill brugers on a BBQ grill or stove top to your liking.

Once done, serve with your choice of bread and toppings.

Rudolph The Red Nose Reindeer

• 1 1/4 oz. light rum
• 1 1/2 oz. fresh lemon juice
• 1/2 oz. grenadine  

Mix the rum, lemon juice, and grenadine.

Add the ice cubes and fill a chilled highball glass with cranberry juice.

Garnish with a lemon wedge.

Frosty Noggin   

• 3 oz. egg nog
• 1 1/2 oz. rum 
• 3/4 oz. creme de cacao 
• 3 cups vanilla ice cream 

Blend ingredients until smooth and pour mixture into a parfait glass.

Top with whipped cream and decorate with a few drops of green creme de menthe.

Optinally garnish with rolled cookie.

Blonde Russian

• 2/3 oz. peach schnapps
• 2/3 oz. tia maria
• 2/3 oz. advocaat

Pour into a chilled shot glass the tia maria and schnapps first, then float the advocaat on top.

Apple Pie Shooter

• 1/2 oz. green sour puss
• 1/2 oz. butter ripple schnapps
• dash cinnamon

Pour the schnapps and sour puss into a chilled shot glass and top with a dash of cinnamon.

Teriyaki Grilled Swordfish or Salmon

• 2/3 cup soy sauce
• 1/2 cup medium-dry sherry
• 1 tbsp. sugar
• 2 tsp. ginger
• 1 garlic clove, crushed
• 2 lbs. swordfish or salmon

Directions:

Combine soy sauce, ginger, garlic, sugar, and sherry in a saucepan. 

Over moderate heat, bring marinade to a boil. 

Place in a shallow glass pan and marinate both sides of fish for about 1/2 hour. 

On a well-oiled grill, cook 10 minutes per each inch of thickness and frequently brush with marinade. 

You can use leftover marinade by pouring over rice for good flavor, or use as a dipping sauce.

Brighton Punch

• 3/4 oz. blended whiskey
• 3/4 oz. cognac
• 3/4 oz. benedictine
• juice of 1/2 fresh orange
• juice of 1/2 fresh lemon
• club soda

Directions:

Shake all ingredients except club soda well with cracked ice and strain into a highball or collins glass filled with crushed ice.

Top with club soda and stir gently.

Serve with two short straws and a mini-kebab of orange and maraschino cherry.