Red, White and Blue Sangria

1 pint of hulled fresh strawberries

½ pint of fresh or frozen blueberries

Fresh pineapple cut into stars with Christmas cookie cutter (prepare ahead and freeze so these become your ice cubes

2 bottles of dry white wine

1 cup of triple sec or other orange liqeuer

½ cup of blueberry infused vodka

¾ cup of fresh lemon juice

½ cup of simple syrup (you can add cinnamon or fresh ginger to syrup if you want)

Combine chilled liquid ingredients in a large pitcher and stir.  Put stars in the bottom of a clear glass pitcher, then add strawberries, then add blueberries.

Honey Lime Vinaigrette

¼ cup fresh lime juice

¼ cup olive oil

2 tablespoons of honey

2 tablespoons of chopped cilantro

1 minced garlic clove

1 teaspoon of chopped fresh jalapeno

Mix all ingredients in small jar.  Shake and then dress salad immediately.

Party Punch

INGREDIENTS

• 1 gallon Fruit Punch
• 2 liters 7-Up
• ½ gallon raspberry sherbet
• 
  
• INSTRUCTIONS
1. In a large punch bowl, pour the fruit punch and 7-up.
2. Using ice cream scoop, scoop out balls of raspberry sherbet and place into punch bowl until none remains.                            ***Recipe and photo from Chef In Training

Doubletree Chocolate Chip Cookies

Ingredients:

• 1/2 cup rolled oats
• 1 cup unsalted butter (two sticks), softened
• 3/4 cup light brown sugar, packed
• 3/4 cup sugar
• 1 1/2 to 2 teaspoons pure vanilla extract
• 1/2 teaspoon freshly squeezed lemon juice
• 2 large eggs
• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 cups semi-sweet miniature chocolate chips (I use Ghirardelli or Nestle)
• 1 cup chopped walnuts (or pecans)

Directions:

1. Pulse oats in a food processor until semi-fine or fine. Set aside.
2. Add butter, both sugars, vanilla extract and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
3. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubber spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over mix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to over mix or they will have a cake-like texture.
4. Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight.
5. To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Tip: Freezing your cookie dough for later, lets you have fresh baked cookies anytime you want them! C

from thelittlekitchen.net

Read more at http://www.thelittlekitchen.net/doubletree-hotel-copycat-chocolate-chip-cookies-recipe/#emobMZRiRKWOpbEs.99

Jerry's Chocolate Cake

1 Dark Chocolate Cake Mix

1 (3 oz) package dark chocolate instant pudding

1 cup water

1/2 cup oil

4 eggs

8 ounces sour cream

8 ounces mini-chocolate chips

Stir together cake mix, pudding mix and water.  Add oil and chocolate chips.  Pour batter into greased Bundt pan.  Bake at 350 degrees for 1 hour or until done.  Cool and frost with icing.

Frosting:

Melt 1/4 lb butter with 4 squares of unsweetened chocolate.  Stir and melt thoroughly.  Add 1 lb powdered sugar and 1 tsp vanilla, 1/4 tsp salt.  Stir up in mixer or by hand and add milk until smooth.

Triple Chocolate Buttermilk Pound Cake

CAKE

2 cups all-purpose flour

3/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1 teaspoon table salt

1 1/2 cups butter, softened at room temperature

3 cups granulated sugar

5 large eggs, at room temperature

1 1/4 cups buttermilk

2 teaspoons instant espresso

2 teaspoons vanilla extract

1 cup 60% cacao bittersweet chocolate morsels

Shortening

CHOCOLATE GLAZE

3/4 cup semisweet chocolate morsels

3 tablespoons butter

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

BUTTERMILK GLAZE

1 cup powdered sugar

1 to 2 Tbsp. buttermilk

1/4 teaspoon vanilla extract

Preparation

1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.

2. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.

3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.

4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.

Mini Triple-Chocolate Buttermilk Pound Cakes: Prepare recipe as directed through Step 1, pouring batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Proceed with recipe as directed in Steps 3 and 4.Makes 2 dozen. Hands-on 45 min.; Total 1 hour, 25 min.

Key Lime Cake

Ingredients

CAKE

1 3-ounce package lime-flavored gelatin

1-1/3 cups granulated sugar

2 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

5 large eggs, slightly beaten

1 1/2 cups vegetable oil

3/4 cup orange juice

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

GLAZE

1/2 cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

1/2 cup confectioners' sugar

CREAM CHEESE ICING

1/2 cup (1 stick) butter, room temperature

1 8-ounce package cream cheese, room temperature

1 pound confectioners' sugar

Cooking Directions

Preheat the oven to 350F. Grease and flour three 9-inch round cake pans OR 13 X 9 pan.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.

Add the eggs, oil, orange juice, lemon juice, and vanilla.

Divide the batter evenly among the 3 pans (OR 1 13 X 9 pan)  and bake for 35 to 40 minutes. Test by lightly touching the tops of the layers or inserting a toothpick.

Cool the layers in the pans for 5 minutes, then turn them out onto racks.

While the layers are still hot, mix the lime juice and confectioners' sugar and pour the glaze over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. (not sides if using 13 X 9).

from Food Network--Trisha Yearwood's recipe