Here are a couple cocktail recipes for you from Cruzan Rum, Jim Beam, and Canadian Club. You can make one of these cocktails the signature drink for your New Year’s Eve bash, or sip on a Snow Storm Toddy while you ring in the New Year with family.

Snow Storm Toddy

• 1¼ parts Red Stag by Jim Beam
• 1/2 part DeKuyper Peachtree
• 2 parts Fresh Lemon Sour
• 2 parts Ginger Beer
• Steaming hot water

(Build in a pre-heated coffee mug; dust with fresh ground cinnamon)

Rumosa

• 1 part Cruzan flavor of choice (mango, pineapple, guava, black cherry, etc.)
• Top with chilled Champagne

(Serve in a champagne flute; garnish with cut fruit such as a mango slice or watermelon triangle)

Canadian Winter

• 1 part Canadian Club Classic 12
• 1 part DeKuyper ButterShots Schnapps
• 3 parts Cream on the Rocks

(Combine ingredients in shaker; shake vigorously and pour into a 6 oz. rocks glass over ice)

Always remember to drink responsibly, and remind your guests to do the same if they’re driving home.

Images: Jim Beam/ Cruzan/ Canadian Club

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Today I have a delicious Christmas Dinner for 8 for Less than $30. The Food Network’s Aaron Sanchez and Walmart’s Holiday Meals put this Christmas menu together to help make things simple, and to help people who are on a tight budget this holiday season . The Christmas meal will be perfect for entertaining holiday guests without breaking the bank.

The meal ideas include:

• One 10-pound Spiral Cut Half Ham
• Three 8-ounce cans Del Monte Green Beans
• One 10-pound bag of Russet potatoes
• One 12-count package of Sara Lee dinner rolls
• One 10 inch Pumpkin Pie

Here’s the spread:

Ham with Mango Jalapeno Glaze

Ingredients:

• One 10- to 12-pound spiral cut half ham
• 12 cloves for studding ham
• 1/2 cup mango jalapeno jelly (recipe following)
• 2 T Dijon mustard

Directions:
1.) Preheat oven to 350°F.
2.) Distribute cloves between slices of ham. On a rack in a roasting pan bake ham in middle of oven for 1 1/2 hours.
3.) In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more.
4.) Transfer ham to a platter and let stand 15 minutes before slicing.

Chipotle Roasted Garlic Mashed Potatoes

Ingredients:

• 5 large baking potatoes, peeled and quartered
• 1 cup hot milk
• 4 tablespoons butter
• 1 canned chipotle in adobo, peeled and seeded
• 1 cup of canola oil
• 6 cloves of garlic
• Salt and pepper to taste

Directions:
1.) Boil potatoes in salted boiling water until tender, about 15 to 20 minutes. Place the potatoes in a food processor and purée, adding milk and butter until incorporated. Transfer potatoes to a large serving bowl.
2.) In a small sauce pot combine oil and garlic and simmer over low heat for 20 minutes until garlic is tender. Drain oil and reserve it in a small bowl. On a cutting board chop garlic and chipotle into a fine paste. Stir garlic-chipotle mixture into the oil; let cool.
3.) Add cooled garlic-chipotle oil to the potatoes. Mix well and season with salt and pepper to taste before serving.

Green Bean and Mushroom Picadillo

Ingredients:

• 2 cans green beans
• 1 T olive oil
• 8 oz. sliced white mushrooms
• 2 cloves garlic, minced
• 2 tsp chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1/3 cup red wine
• 1/3 cup chicken broth
• 1/3 cup grated Cotija cheese or Parmesan cheese

Directions:
1.) Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add garlic and thyme and cook until garlic is fragrant, about 1 minute. Season with kosher salt and freshly ground black pepper to taste.

2.) Add red wine and chicken broth to the skillet and bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes.

3.) Add green beans to mushroom sauce and toss to coat. Spoon into a large serving dish and top with cotija or parmesan cheese.

Veggies with Aaron Family ranch sauce

• 1 1/2 cups mayonnaise
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon of chopped garlic
• 1/2 tablespoon of chopped cilantro
• 1 tablespoon of hot sauce
• 2 tablespoons fresh lime juice
• Assorted crudités (such as carrot and celery sticks)
• Corn tortilla chips

Preparation:

Whisk ingredients in medium bowl to blend. Transfer to serving bowl. (Can be
made 1 day ahead.) Cover; chill.
Arrange crudités on platter. Place chips in basket. Serve with dip.

Images: Walmart

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Today I have some delicious recipes to share with you from SuperValu and Wild Harvest to help you do just that. The best part about these recipes is, they’re no more difficult to make than their less nutritious counterparts, and they’re loaded with delicious fresh flavor.

From Bruschetta, to Bean Salsa, to a Triple Berry Parfait, with these recipes I don’t think your guests will miss the calories! I know I wouldn’t.

Bruschetta
Prep Time: 10 minutes
Bake Time: 10 minutes
Amount: 6 servings

Ingredients:
1 (14.5 ounce) can wild harvest™ organic diced tomatoes with Italian herbs, drained
½ cup freshly grated Parmesan cheese
¼ cup chopped wild harvest™ organic fresh basil
1 tablespoon wild harvest™ organic extra virgin olive oil
12 (½-inch thick) slices wild harvest™ organic baguette bread
- olive oil no stick cooking spray

Directions:
1. In medium bowl, combine tomatoes, Parmesan cheese, basil and oil; set aside.
2. Place bread slices on baking sheet. Spray with liberal amount of cooking spray.
3. Bake in a preheated 375°F oven 10 minutes. Remove from oven; cool.
To Serve: Top bread crostinis with Bruschetta.

Nutritional Info:
Serving Size:
1/6 of recipe

Amount Per Serving:
Calories: 115
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 360mg
Carbohydrates: 13g
Dietary Fiber: 1g

Bean Salsa
Prep Time: 15 minutes
Chill Time: several hours
Amount: about 5 1/2 cups

Ingredients:
2 (15 ounce) cans wild harvest™ organic pinto beans, rinsed and drained
½ cup each diced red, green and yellow bell peppers
1 cup diced red onion
¼ cup wild harvest™ organic extra virgin olive oil
¼ cup red wine vinegar
2 tablespoons wild harvest™ organic honey
1½ teaspoons freshly ground wild harvest™ natural sea salt
1 teaspoon wild harvest™ organic ground cumin
½ teaspoon chili powder
- wild harvest™ organic tortilla chips

Directions
1. In large mixing bowl, combine all ingredients. Salt and pepper to taste.
2. Cover and refrigerate several hours or overnight. Serve with tortilla chips.

Nutritional Information:
Serving Size:
1/2 cup

Amount Per Serving:
Calories: 135
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 340mg
Carbohydrates: 19g
Dietary Fiber: 6g

Prep Time: 10 minutes
Cook Time:
Amount: 2 servings

Triple Berry Parfait
2 (6 ounce) containers wild harvest™ Organic Low Fat Strawberry Yogurt
2/3 cup wild harvest™ Organic Triple Berry Granola
1/2 cup diced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries

Directions
1. Divide one container of yogurt between 2 parfait glasses.
2. Top with 1/4 of the granola, strawberries, blueberries, and raspberries.
3. Repeat with remaining ingredients.

Nutrition Information
Serving Size:
1/2 of recipe

Amount Per Serving:
Calories: 335
Total Fat: 11
Saturated Fat: 3
Cholesterol: 10
Sodium: 130
Carbohydrates: 54
Dietary Fiber: 7

Popcorn Snack Mix
Prep Time: 10 minutes
Cook Time: 3 minutes
Amount: about 13 cups

Ingredients:
1 (3 ounce) bag wild harvest™ Organic Microwave Light Butter Popcorn
2 cups mini-twist pretzels
1 1/2 cups wild harvest™ Organic Bite Size Cheddar Cheese Crackers
1 1/2 cups lightly roasted whole almonds
1/2 cup fresh grated Parmesan cheese 2 teaspoons wild harvest™ Organic Italian Seasoning
1/2 teaspoon wild harvest™ Organic Black Pepper

Directions:
1. Prepare popcorn according to package directions. Transfer popcorn to a large mixing bowl.
2. Add remaining ingredients to popcorn and toss to coat.

Nutrition Information:
Serving Size:
1/12 of recipe

Amount Per Serving:
Calories: 185
Total Fat: 11
Saturated Fat: 2
Cholesterol: 5
Sodium: 220
Carbohydrates: 15
Dietary Fiber: 3

You can find Wild Harvest Organic products at SuperValu stores nationwide.

Images SuperValu/ Wild Harvest

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With names like The Grinch and The Green Fairy they’re sure to add to the conversation at your holiday party this year. Make one of these your signature holiday drink and make a whole pitcher full to serve to your party guests.

La Canne Creuse

• 2 parts Calvados
• 1/2 part Pernod Absinthe
• 1/2 part Punt e Mes
• 2 dashes Angostura bitters
• Orange twist

Combine ingredients in a mixing glass. Add ice, and stir until well chilled. Strain into a chilled cocktail glass and garnish with the orange twist.

The Grinch

• 1 part Pernod Absinthe
• ½ Part Simple Syrup
• ½ part lemon juice
• 1 egg white

Add all ingredients to shaker except egg white. Shake. Add egg white and shake vigorously. Serve in a rocks glass.

The Green Fairy

• 1 part Pernod Absinthe
• 1 part water
• Juice of 1 lemon
• 1 tsp egg white
• 1 dash bitters

Shake thoroughly with ice and strain into cocktail glass.

Pernod Absinthe is based on the original Pernod Fils absinthe recipe originally developed in 1792. The flavors of Pernod Absinthe come from a combination of Grand Wormwood, Fennel and Star Anise. The dominant flavor is Anise, balanced by the wormwood with a citrusy finish, which balances wonderfully with the flavors of the holidays.

Always remind your friends and guests to drink responsibly, even during the holiday season.

Images and holiday cocktail recipes are courtesy of Pernod Absinthe.

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You can use this updated version as your holiday signature cocktail this year. Real maple syrup paired with the fresh mint will give it the perfect flavor for the season, and make snuggling up by the fireplace with friends to reflect on the last year a little toastier.

ZAYA APPLE JACK RABBIT

• ½ oz Zaya Rum
• 1 oz Apple Brandy
• 3/4 oz Fresh Lemon Juice
• 2 oz Fresh Orange Juice
• ½ oz Maple Syrup

Shake it all up and add a mint sprig and apple slices for garnish.

This cocktail is a wonderful recipe to put your guests in the spirit of the holiday season.

Don’t forget to remind your friends and guests to drink responsibly even during the busy holiday season.

Recipe and image courtesy of Zaya Rum

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Bravo Top Chef Star Chef Ryan Scott put together a delicious chili and a mahi mahi soup recipe, both featuring rum, to help warm you inside and out this holiday season.

Jamaican Jerk Rum Chili
Chef Ryan Scott
Yield:
8 cups

So here is my Sunday fun day chili with a kick, nothing is better than adding rum and beer to a big pot of chili. In this recipe we have made the Jamaican jerk seasoning from scratch, but if you are not feeling adventurous on the day you are making this chili you can find ready made in your local grocery store. But Guys give this a whirl and I guarantee to you your lady already had these spices in your kitchen aka it is called a pantry.

Ingredients:

• ½ cup vegetable oil
• 1 ½ lb lean ground pork
• 1 tablespoon flour
• 1 ½ cup yellow onion, minced
• 1 teaspoon Habanero, finely minced or jalapeno (if you can’t handle the heat)
• 1 teaspoon minced ginger
• 3 tablespoon minced garlic
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon thyme
• 1/8 teaspoon clove
• 1/8 teaspoon allspice
• 1/8 teaspoon cinnamon
• ½ cup rum
• 1 bottle beer, recommend Island Land Shark Beer
• 1-14oz canned chicken broth
• 1 14oz canned chopped tomatoes
• 1 7oz canned salsa verde
• ¼ cup cilantro chopped
• ¼ cup sour cream
• Garnish with corn chips

Procedure:
1. In a medium size soup pot over medium high heat, add ¼ cup vegetable oil. Add meat and lightly brown for 6-8 minutes. Add 1 tablespoon of flour and cook for 1 minute and remove meat mixture from pot.

2. In the same pot, reheat to medium high heat and add ¼ cup vegetable oil, minced onions, Habanero, ginger and garlic and slowly cook for 8-10 minutes or until mixture is completely tender and has no crunch.

3. Add spice mixture to onion and lightly toast for 3-4 minutes or until the mixture is golden brown. Remove pot from the heat, add meat and rum then return to stove stop and cook until mixture is dry. (Beware, the rum could ignite like a flambé, make sure you are standing away from the pot as you add the pot back to the flame.) Add beer, chicken broth, tomatoes, salsa verde and bring to a boil. Reduce heat and simmer for 5 minutes stirring occasionally. Stir in chopped cilantro before serving.

4. Garnish with a little bit of sour cream in each bowl and top with any kind of fried corn chip as a garnish.

Caribbean Mahi Mahi Holiday Soup
Chef Ryan Scott

Yield:
4 Servings

Ingredients:

• 2 pounds boneless Mahi Mahi, cut into 1 ½” cubes
• 2 medium Onions, sliced
• ¼ cup Chives, chopped
• ¼ cup Cilantro, chopped
• 2 large Tomatoes, chopped
• 1 teaspoon fresh Thyme
• 2 tablespoons fresh Lime Juice
• 1 tablespoon Golden Sun Tommy Bahama Rum
• 2 tablespoons Butter
• 1 clove Garlic, minced
• 1 teaspoon Sugar
• 1 tablespoon Worcestershire Sauce
• 1 cup Fish Stock (or Low Sodium Chicken or Vegetable Stock)
• Salt and Pepper to taste

Procedure:
1. Place the fish into a large bowl. In another large bowl, mix the onions, chives, cilantro, tomatoes, thyme, lime juice and rum together and pour over the fish. Marinate for 1 hour, turning frequently.

2. Melt the butter in a saucepan; add the garlic and sugar and heat until mixture begins to bubble. Add the fish and cook till golden. Add the marinade, Worcestershire sauce, stock, salt and pepper to taste. Lower the heat, cover and simmer for 10 minutes. Garnish with lime wedges and cilantro sprigs.

Chef Scott has some holiday entertaining tips and tricks to share soon here at She Knows Parties, stay tuned!

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Go beyond the chips and dip, or cheese and crackers  to take your holiday party to the next level without a ton of fuss with these easy holiday appetizers that your friends and family can nibble on while they’re catching up on all the fun things that have happened to them over the last year.

Here’s a roundup of 20 Easy, fun holiday appetizer recipes. Check them out and give your favorites a try.

1. Taco Tartlets
2. Cranberry Meatballs
3. Holiday Appetizer Crab Puffs
4. Crescent Trees
5. Pine Cone Cheese Ball
6. Guacamole and Bacon Canapes
7. Won Ton Cups With Cream Cheese and Chutney
8. Chicken Salad And Cranberry Brie Toast
9. Easy Grilled BBQ Potato Skins
10. Seared Bacon Wrapped Bay Scallops
11. Cheesy Stuffed Artichokes
12. Jalapeno Pepper Appetizer
13. Baby Brie and Crab Appetizer
14. Quichettes and Deviled Eggs
15. Artichoke Bacon Spread
16. Spicy Buffalo Chicken Wings
17. Guacamole Football Field
18. Hot Spinach Dip
19. Mango Tango Party Dip
20. Layered Sun Dried Tomato Spread

I hope this list inspires your holiday party appetizer menu, there are many different and festive flavors here to mix or match for your holiday buffet.

Image (c) L Gerlach

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Today I have a couple appetizer recipes with a kick. The first one is a spicy spinach mini quiche, the second is a deviled egg recipe with smoked salmon. Both recipes are courtesy of Tabasco, and sound delicious for the holiday season.

Spicy Spinach Quichettes

• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 2 scallions, chopped
• 2 large eggs
• 1 cup heavy cream
• 1 ½ teaspoons original Tabasco® brand pepper sauce
• 1 teaspoon salt
• ½ cup shredded Cheddar-Jack cheese
• 1 (16-ounce) package refrigerated pie crust

Heat oil in 12-inch skillet over medium heat-high heat. Add spinach and scallions; cook until spinach is just wilted, stirring constantly.

Combine eggs, heavy cream, Tabasco sauce and salt in large bowl until well blended; stir in cheese and spinach mixture.

Preheat oven to 400° F.

Grease 24 mini muffin cups. Unroll pie crusts; cut into twenty-four rounds with 3-inch-round cutter. Press a dough round into each muffin cup. Fill each with egg mixture. Bake 15 minutes or until quiches are golden and puffed.

Makes 24 mini quiches.

Prep Time: 15 minutes
Cook Time: 15 minutes

Salmon Deviled Eggs

• 6 large eggs
• ½ cup mayonnaise
• ¼ cup smoked salmon, finely chopped
• 1 tablespoon fresh dill, chopped
• ¾ tablespoon original Tabasco® brand pepper sauce
• 1/8 teaspoon salt

Hard-boil eggs; peel and cool. Cut eggs lengthwise in half; carefully remove yolks.

Stir egg yolks, mayonnaise, smoked salmon, dill, Tabasco sauce and salt in a large bowl. Spoon the filling into the egg whites, mounding it slightly, or pipe the filling with a rosette tip. Store in refrigerator until ready to serve.

Garnish eggs with a small piece of smoked salmon and dill sprig.

Makes 12 halves.

Prep Time: 15 minutes
Cook Time: 15 minutes

Image and recipes courtesy of Tobasco.

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It’s always good to have a couple easy appetizer recipes up your sleeve to pull out that last minute entertaining and make it look effortless.

Today I have an easy crab appetizer recipe from Alouette Cheese to share with you for your holiday entertaining.

Alouette® Baby Brie® Crab Appetizers Recipe

Makes: 30 appetizers
Prep Time: 25 minutes

Ingredients

1 pkg. (8 oz.) Alouette Baby Brie Cheese
1 can (6 oz.) crab meat with leg meat, well drained
2 tbsp. mayonnaise
1 tbsp. diced pimiento (from 2 oz. jar), drained
1 tbsp. minced shallot
2 pkg. (2.1 oz. each) frozen phyllo tartlet shells
1 tbsp. chopped fresh chives

Directions

Heat oven to 350 F.

Trim rind from outside edge of cheese.
Cut crosswise into 6 strips. Trim rind from each strip.

To form 30 pieces, cut the 4 longest strips each into 6 cubes.
Cut the 2 shortest strips each into 3 cubes.

In small bowl, combine crab meat, mayonnaise, pimiento and shallot.

Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 tsp. each. Top with cheese cube.

Bake 5 minutes or until cheese is soft and melted.
Sprinkle with chives.

Image and recipe courtesy of Alouette Cheese.

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• 1 pkg Nasoya Egg Roll Wraps
• 2 ham steaks
• 1 Cup broccoli florets
• 2 Cups shredded cheddar cheese
• 2 Cups shredded Monterey Jack Cheese

Preparation Method:Preheat oven to 400(F). Chop the ham steaks into small cubes (1/4″ to 1/2″). Blend the 2 cheeses together add in the broccoli and ham, mix well. Take 2 tablespoons full of mixture and place into the middle of the egg roll wrapper.Dip finger in water and rub 2 edges of the wrap. Then form a triangle by folding one corner to the opposite corner. Press firmly to seal edges. Place on baking sheet and bake for 6 minutes.I was going to get a photo of the inside, but I blinked and they were gone. I would say they were a big hit with my family.Image (c) L Gerlach

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