Green Goblin

• 16 ounces Citrus Vodka
• 8 ounces Midori Melon liqueur
• 32 ounces white Cranberry juice
• Maraschino cherries for garnish
• Ice
• dry ice (optional)

Combine vodka, liqueur and juice into a glass pitcher, fill with ice and stir. Drop small chunk of dry ice into pitcher for the foggy effect.

Garnish with cherries.

Blood Orange Martini

• 2 ounces Citrus Vodka
• 1 ounce Clear Orange liqueur (Cointreau)
• 2 ounces fresh squeezed Blood Orange juice
  
• 1 ounce cranberry juice
• Blood Oranges for garnish
• ice

Combine everything into a shaker with the ice and shake until your hand freezes to the outside of the shaker (Note: metal shaker required). Strain into martini glasses and garnish with blood orange slices.

Must exclaim, "Brooohhhh Ha Ha Ha HA ha ha" before the first sip. This is better done with a group of people all doing it together. The louder the better.

Witches Brew

Just in time for Halloween.

• Brut Champagne
  
• 1 ounce Vodka
• 1 ounce Black Raspberry liqueur (Chambord)
• Blackberries for garnish

Fill double Old Fashion glass with ice and add vodka and raspberry liqueur. Swish around in the glass for 10 seconds. Top off with the Champagne and stir. Stir counterclockwise with every 7th stir in the clockwise direction. This is important for your potion to work properly. Garnish and drink.

Valerie's CROCK-POT BRATS & KRAUT

• 2 packages any brand of bratwurst - (Johnsonville is good)
• 1 Jar of Libby's shredded sauerkraut (or Claussen)
• 1 cup of brown sugar
• 1 cup water (bottled water)

Open packages of bratwurst and rinse brats under cool water (you can buy both packages the same flavor) or buy a couple of different types, to mix up the taste

Place the brats in the bottom of crock-pot, pour/spoon the entire jar of sauerkraut on top and sprinkle the brown sugar on top.

Turn crock-pot on HIGH for about 7 hours.

Serve w/potato salad, mashed potatoes or boiled potatoes

Honey Chipotle Baked Beans

• 1/2 cup minced shallots (about 5 ounces)
• 1 Tablespoon ground cumin
• 2 Tablespoon minced Garlic
• 1/2 cup tomato puree
• 1 Tablespoon olive oil
• 1/2 cup honey
• 1/2 cup cider vinegar
• 2 Tablespoons molasses
• 1/2 Tablespoon Worcestershire sauce
• 1/2 teaspoon salt (option - or to taste)
• 2-3 Chipotle Chiles in Adobo Sauce, chopped
• 2 (28 ounce) cans Baked Beans

Preheat oven to 300 deg F.

Heat a large skillet over medium high heat. Coat pan with cooking spray. Add shallots, saute for 4 minutes. Add tomato paste and garlic. Cook 2 minutes or until thick, stirring constantly. Add honey, and remaining ingredients, except the baked beans. Reduce heat and simmer 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2- quart baking disk. Bake at 300 deg F, for 1 hour or until thick and bubbly.

Anejo Mahattan

• 1/4 cup anejo tequila (Like El Tesoro Anejo)
• 1 Tablespoon sweet Vermouth
• 1/2 Tablespoon Licor 43
• 1 dash Angostura bitters
• 1 dash Regan's No. 6 orange bitters

Combine all ingredients in a pint glass. Fill the glass 3/4 full and add ice. Stir swiftly for 30 seconds and strain into cocktail glass. Garnish with something.

Pork Tenderloin with Bourbon Sauce

• 1/4 cup Kentucky Bourbon (or kick it up a notch and use Jack Daniels for a special treat)
  
• 1/4 cup light Soy Sauce
• 1/4 cup packed Brown Sugar
• 4 large cloves garlic, chopped
• 1/4 cup Dijon Mustard
• 1 teaspoon finely minced Ginger
• 2 teaspoons Worcestershire Sauce
• 1/4 cup Olive Oil
• Hot Sauce to taste
• 1/2 capful Mrs Dash Garlic and Herb seasoning
  
• 2 Pork Tenderloins (about 1-1/2 pounds)

In blender, combine bourbon, soy sauce, brown sugar, spices, garlic, mustard, ginger, Worcestershire Sauce, hot sauce and oil. Pulse until smooth. Place tenderloins in a food storage bag and marinade to 4 hours to 24 hours.

Light one side of your grill on high and place the tenderloin on the unlit side. Close cover and cook for 45 minutes. No peeking!

Anzac Cookies

I used to make these cookies when we used to go backpacking. They will sustain you for days!

• 1 cup Whole Wheat flour
• 1 cup unsweetened coconut shredded
• 1 cup brown sugar
• 1 cup rolled oats
• 1/2 cup butter
• 2 Tablespoons water
• 1/2 teaspoon baking soda
• 2 Tablespoons honey
• 1 Tablespoon molasses

Combine flour, coconut, sugar, oats in a large bowl and mix well. In a small saucepan, melt the butter with the water, soda and syrups. Add this to the dry ingredients and mix well with your hands. Shape into cookies and bake on an oiled cookie sheet at 350 deg F for about 20 minutes or until the cookies are nice and brown. Cool on a rack. Place in zip lock bag or vacuum sealed bag to keep fresh.

Bag it Salmon and Shrimp

• 2 lbs peeled and deveined large shrimp
• 1 medium sized side of Salmon
  
• 2 medium Squash, sliced
  
• 1 medium Zucchini, sliced
  
• 1 yellow Onion cut in bit-sized chunks
• large handful green beans, ends trimmed and cut in half
• 5 carrots, cut in bite-sized pieces
• 3 cloves of garlic minced
  
• 1 can beer
• 2 Tablespoons Old Bay seasoning
• 1 capful Mrs. Dash Garlic and Herb
• 1/2 capful Mrs. Dash Extra Spicy
• 1 tablespoon flour
• 1 oven bag

Place the flour in the oven bag and shake until sides of bag are covered.
Pour the beer in a bowl and allow to de-foam. Add all spices to the beer and stir. Let sit while preparing the bag.

Place the Salmon inside the bottom of the bag. Add the vegetables and Shrimp. Pour the beer and spice mixture into bag. Loosely tie off the end of the bag with a tie wrap and mix the contents around until well distributed, without moving the salmon off of the bottom of the bag. Wrap in Aluminum Foil and place on a cookie sheet. Place on grill on low heat for about 20 minutes. Once the beer mixture starts to boil, allow it to cook for an additional 5-7 minutes. Remove from grill and place contents in a large bowl. Break the salmon into pieces. Serve with rice, good friends and plenty of white wine.

Chinese Pepper Steak

1 lb. steak cut into 1/4"x2" slices

l large green pepper, cut into strips

3 tbsp. vegetable or olive oil

3 medium fresh tomatoes, cut into pieces (you could also use canned tomatoes if you wish but I like the taste of fresh better)

1 can beef gravy (I use two packages of brown gravy mix instead)

1 tbsp. soy sauce

Heat oil in skillet. Add meat, peppers and onions.
Brown quickly over med-high heat, turning and stirring constantly.
Lower heat to simmer and add tomatoes, soy sauce and gravy.
Simmer 8-10 min. Serve over rice.

By Linda Coffin