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    Sandra Lee Semi-Homemade

    Sandra Lee Semi-Homemade

  • Sparkle & Shine New Year Menu & Decor

    <p> Sparkle & Shine New Year </p> <p> Count down to the New Year in style with a distinctive Asian-inspired menu and twinkly, lustrous, streamlined décor. <span>The practice of serving smaller dishes instead of one</span> huge entrée is a well-kept entertaining secret-and it saves you money. All but one of the main dishes featured here start with 1 pound of meat or shellfish. This is a budget-minded meal your friends and family will enjoy. <br> <br> Happy New Year! <br> <br> xoxo, Sandra <br> <br> <b>Beef and Veggie Lettuce Wraps</b> </p> <p> Makes 6 to 8 servings </p> <p> 2 tablespoons peanut oil </p> <p> 1 (1-pound) bag frozen stir-fry vegetables, Birds Eye® </p> <p> 1 (1-pound) flank steak, cut across grain into 1⁄2-inch-thick strips </p> <p> 1 (.75-ounce) package stir-fry seasoning mix, Sun-Bird® </p> <p> 1 tablespoon light brown sugar </p> <p> 1 tablespoon plus 2 teaspoons lite soy sauce, divided, Kikkoman® </p> <p> 1⁄4 cup shredded fresh basil </p> <p> Hot cooked rice </p> <p> 14 to 16 Bibb lettuce leaves </p> <p> 1 tablespoon black sesame seeds </p> <p> 1 (9.2-ounce) jar plum dipping sauce, Lee Kum Kee™ </p> <p> 1 teaspoon garlic spice blend, Gourmet Garden® </p> <p> 1⁄2 teaspoon ginger spice blend, Gourmet Garden® </p> <p> 1. In a large nonstick skillet, heat oil over medium-high heat. Add vegetables; sauté for 6 to 8 minutes, or until vegetables are tender and begin to brown. Add flank steak, and sauté 5 to 6 minutes, or until meat is browned. Add seasoning mix, brown sugar, and 1 tablespoon soy sauce, stirring until mixture is well combined and heated through. Remove from heat, and stir in basil. </p> <p> 2. Place desired amount of rice on lettuce leaves. Evenly arrange beef mixture on rice, and sprinkle with sesame seeds. </p> <p> 3. In a small bowl, combine plum dipping sauce, remaining 2 teaspoons soy sauce, garlic spice blend, and ginger spice blend. Serve sauce with lettuce wraps. </p> <p> <b>Steamed Pork Dumplings</b> </p> <p> Makes 6 to 8 servings </p> <p> 1⁄2 pound ground pork </p> <p> 1⁄4 cup minced fresh mushrooms </p> <p> 1⁄4 cup minced green onion </p> <p> 2 teaspoons ginger spice blend, Gourmet Garden® </p> <p> 1 tablespoon lite soy sauce, Kikkoman® </p> <p> 1 teaspoon sesame oil, Dynasty™ </p> <p> 40 pot sticker wrappers, Dynasty™ </p> <p> 1⁄2 cup lite soy sauce, Kikkoman® </p> <p> 2 tablespoons roasted garlic rice vinegar, Nakano® </p> <p> 1 teaspoon Thai chili garlic sauce, Sriracha® </p> <p> 1⁄2 teaspoon red pepper flakes </p> <p> 1. In a medium bowl, combine ground pork, mushrooms, green onion, ginger spice blend, 1 tablespoon soy sauce, and sesame oil. Place 1 teaspoon of pork mixture into center of each pot sticker wrapper. Using your finger, wet the edges of wrappers with water. Gently bring 2 opposite corners together (forming a triangle), pressing to seal. Fold the 2 points from long sides of triangles to the center, pressing to seal. Line a steamer basket with parchment paper. Arrange dumplings, 1 inch apart, in prepared basket (about 6 at a time). </p> <p> 2. In a large saucepan, bring 2 inches of water to a boil over medium-high heat. Carefully add steamer basket. Cover, and steam for 6 to 10 minutes, or until wrapper is translucent. Place in a covered container to keep warm. Repeat procedure with remaining dumplings. </p> <p> 3. In a small bowl, whisk together 1⁄2 cup soy sauce, vinegar, chili garlic sauce, and red pepper flakes until well combined. Serve sauce with hot dumplings. </p> <p> <b>Hot and Sour Soup</b> </p> <p> Makes 6 to 8 servings </p> <p> 1 (48-ounce) container fat-free, low-sodium chicken broth, Swanson® </p> <p> 1 cup sliced fresh mushrooms </p> <p> 2 tablespoons lite soy sauce, Kikkoman® </p> <p> 1 (8-ounce) can sliced bamboo shoots, drained, La Choy® </p> <p> 1 (8.75-ounce) can baby sweet corn, drained </p> <p> 3 tablespoons fresh lemon juice </p> <p> 1⁄4 teaspoon white pepper </p> <p> 1 pound frozen, peeled, and deveined raw shrimp, thawed </p> <p> 1 egg white, lightly beaten </p> <p> 3 tablespoons chopped green onion </p> <p> Garnish: chopped green onion </p> <p> 1. In a large heavy-bottomed pot, combine chicken broth, mushrooms, soy sauce, bamboo shoots, and corn; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 6 minutes. Add lemon juice and white pepper; increase heat to medium-high, and bring to a boil. Add shrimp, and cook 3 to 5 minutes, or until shrimp are pink. Slowly drizzle egg white into boiling broth mixture, stirring constantly. Remove from heat; stir in green onion. Serve hot. Garnish with green onion, if desired. </p> <p> <b>Bubbly Coconut Cocktail</b> </p> <p> Makes 1 drink </p> <p> 4 tablespoons chilled coconut water, strained </p> <p> 3 tablespoons chilled cranberry juice </p> <p> 5 tablespoons chilled brut Champagne </p> <p> 1. In a tall, slender glass, combine coconut water and cranberry juice. Gently add Champagne. </p> <p> <b>Zesty Chicken Skewers</b> </p> <p> Makes 6 to 8 servings </p> <p> 1⁄2 cup peanut oil </p> <p> 1⁄3 cup Thai-style chili sauce, Kikkoman® </p> <p> 1 teaspoon grated fresh ginger </p> <p> 1 teaspoon salt </p> <p> 2 (1-pound) packages chicken tenderloins </p> <p> 14 (8-inch) skewers </p> <p> 1⁄2 cup creamy peanut butter, Peter Pan® </p> <p> 1⁄3 cup lite coconut milk, A Taste of Thai® </p> <p> 2 teaspoons fish sauce, Hokan® </p> <p> 1⁄2 teaspoon minced garlic </p> <p> 1⁄2 teaspoon red pepper flakes </p> <p> 3 tablespoons sliced green onion </p> <p> 1. In a heavy-duty zip-top plastic bag, combine peanut oil, chili sauce, ginger, and salt. Add chicken tenderloins. Seal bag, turning to coat chicken, and place in refrigerator for 4 hours. </p> <p> 2. Soak wooden skewers in water to cover for at least 30 minutes; drain. </p> <p> 3. Preheat grill to high heat (400° to 450°). </p> <p> 4. Drain chicken, discarding marinade. Thread 1 chicken tenderloin onto each skewer. Grill for 3 to 4 minutes per side, or until chicken is done. </p> <p> 5. In a small bowl, whisk together peanut butter, coconut milk, fish sauce, garlic, and red pepper flakes until well combined. Sprinkle green onion over sauce. Serve chicken skewers with peanut sauce. </p> <p> <b>Napkin rings</b> </p> <p> These clever napkin rings are vases, too. You can also line up a few sets down the center of your table for a quick, uncluttered centerpiece. <br> </p> <p> <b>Chopsticks</b> </p> <p> Simple, everyday chopsticks shimmer with silver glitter. Simply spray the wide end of each chopstick with spray adhesive, and dip into silver glitter. Tap to remove excess glitter, and let dry. Display for guests in an Asian takeout box, or opt for this clever ceramic version. </p> <p> <b>Tabletop</b> </p> <p> Add layers of sparkle to your table with a shiny mesh runner, polished reflective tiles, tiny round mirrors, mercury glass votives, and small crystal-like vases. Mix metallic accents seen in the votives and place mats with modern prints like the black-and-white runner at the buffet for a festive and eclectic touch. <br> </p> <p> <b>Place Cards</b> </p> <p> White bisque china fortune cookie place card holders mark the spot for your fortunate guests. New East Fortune Cookie Place Card Holders, set of 4. <br> <br> All recipes and information reprinted with permission by Hoffman Media, LLC. <a rel="nofollow" href="http://www.semihomemademag.com/">www.semihomemademag.com</a> </p>

  • Sandra Lee & the Radio City Rockettes Cookie Swap

    For more than three-quarters of a century, the celebrated Radio City Rockettes have dazzled audiences with their precision dance routines. Now, Food Network star Sandra Lee, a longtime admirer of the renowned dancers, brings you a taste of the legendary ladies' most treasured Christmas delights. Kick up your heels as you sample spectacular sweet treats courtesy of this world-famous dance troupe from the pages of <i>Sandra Lee Semi-Homemade</i> magazine! Their favorite cookies will be the shining stars of your holiday dessert table. For more delicious recipes visit <a rel="nofollow" href="http://www.sandralee.com">www.sandralee.com</a>. <br> <p> <b>Chocolate Surprise Bon-Bons</b> </p> <p> Recipe courtesy of Radio City Rockette Jacey Lambros </p> <p> Makes 5 dozen cookies </p> <br> <p> 2 (16-ounce) jars crunchy peanut butter, Skippy® </p> <p> 1 (16-ounce) box confectioners' sugar, Domino® </p> <p> 1⁄2 cup butter, melted </p> <p> 1 (16-ounce) package chocolate-flavored candy coating </p> <br> <p> 1. In a large bowl, stir together peanut butter, confectioners' sugar, and butter. Roll into 60 (1-inch) balls. Chill for 1 hour. Line a baking sheet with wax paper or aluminum foil; top with a wire rack. </p> <p> 2. In a large microwave-safe bowl, melt candy coating according to package directions, stirring until smooth. Using a fork, dip balls in candy coating, turning to coat. Place on wire rack to drain. Let stand until coating is set. </p> <br> <p> <b>Molasses Sleigh Cookies</b> </p> <p> Recipe courtesy of Radio City Rockette Jacey Lambros </p> <p> Makes 31⁄3 dozen cookies </p> <br> <p> 21⁄2 cups sifted all-purpose flour </p> <p> 1 tablespoon baking soda </p> <p> 1 teaspoon ground cinnamon </p> <p> 1 teaspoon ground ginger </p> <p> 1⁄4 teaspoon salt </p> <p> 1⁄4 teaspoon ground cloves </p> <p> 3⁄4 cup all-vegetable shortening, Crisco® </p> <p> 1 cup firmly packed light brown sugar, Domino® </p> <p> 1 large egg </p> <p> 1⁄4 cup molasses </p> <p> Granulated sugar </p> <br> <p> 1. Preheat oven to 350°. Lightly grease baking sheets. In a medium bowl, combine flour, soda, cinnamon, ginger, salt, and cloves. </p> <p> 2. In a large bowl, beat shortening and brown sugar at medium speed with an electric mixer until fluffy. Add egg and molasses, beating until blended. Add flour mixture, beating until combined. Shape into 11⁄2-inch balls. Roll in sugar, and place on prepared baking sheets. </p> <p> 3. Bake for 12 to 15 minutes. Cool on pan for 10 minutes; remove to wire racks to cool completely. </p> <br> <p> <b>Mrs. Claus Oatmeal Clusters</b> </p> <p> Recipe courtesy of Radio City Rockette Lori Barber </p> <p> Makes 6 dozen cookies </p> <br> <p> 2 1⁄2 cups all-purpose flour </p> <p> 1 teaspoon baking soda </p> <p> 1 teaspoon salt </p> <p> 1 teaspoon ground cinnamon </p> <p> 1⁄2 teaspoon baking powder </p> <p> 1⁄2 teaspoon ground cloves </p> <p> 1 cup raisins </p> <p> 1 cup water </p> <p> 3⁄4 cup all-vegetable shortening, Crisco® </p> <p> 11⁄2 cups sugar </p> <p> 2 large eggs </p> <p> 1 teaspoon vanilla extract </p> <p> 2 cups old-fashioned oats </p> <p> 1⁄2 cup chopped pecans or walnuts </p> <br> <p> 1. Preheat oven to 375°. Spray baking sheets with nonstick cooking spray. In a medium bowl, combine flour, soda, salt, cinnamon, baking powder, and cloves. </p> <p> 2. In a small saucepan, cook raisins and 1 cup water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving liquid. Add enough water to liquid to equal 1⁄2 cup. </p> <p> 3. In a large bowl, beat shortening, sugar, eggs, and vanilla at medium speed with an electric mixer until smooth. Stir in reserved raisin liquid. Add flour mixture, beating until combined. Stir in oats and pecans. </p> <p> 4. Drop by teaspoonfuls onto prepared baking sheets. Bake for 8 to 10 minutes. Cool completely on wire racks. </p> <br> <p> <b>Nutcracker Butters</b> </p> <p> Recipe courtesy of Radio City Rockette Jacey Lambros </p> <p> Makes 3 dozen cookies </p> <br> <p> 11⁄3 cups all-purpose flour </p> <p> 1⁄2 teaspoon baking powder </p> <p> 1⁄2 teaspoon baking soda </p> <p> 1⁄4 teaspoon salt </p> <p> 1⁄2 cup all-vegetable shortening, Crisco® </p> <p> 1⁄2 cup creamy peanut butter, Skippy® </p> <p> 1⁄2 cup granulated sugar, Domino® </p> <p> 1⁄2 cup firmly packed brown sugar, Domino® </p> <p> 1 large egg </p> <p> Whole milk </p> <br> <p> 1. Preheat oven to 375°. Spray baking sheets with nonstick cooking spray. In a medium bowl, combine flour, baking powder, baking soda, and salt. </p> <p> 2. Beat shortening, peanut butter, and sugars at medium speed with an electric mixer until fluffy. Add egg, beating until blended. Add flour mixture, beating until combined. Roll into 1-inch balls. Place 3 inches apart on prepared baking sheets. Flatten with a fork dipped in milk in a crisscross pattern. </p> <p> 3. Bake for 10 to 12 minutes, or until edges are lightly browned. Cool on pans 10 minutes; remove to wire racks to cool completely. </p> <br> <p> <b>Christmas Shortbread</b> </p> <p> Recipe courtesy of Radio City Rockette Hannah Sides </p> <p> Makes 9 squares <br> <br> </p> <p> 1 (9-inch) nonstick snowflake shortbread pan, Nordic Ware® </p> <p> Baker's Joy® nonstick baking spray with flour </p> <p> 2 cups all-purpose flour </p> <p> 1⁄4 teaspoon baking powder </p> <p> 1⁄4 teaspoon salt </p> <p> 1 cup butter, softened, Land O'Lakes® </p> <p> 1⁄2 cup firmly packed brown sugar, Domino® </p> <br> <p> 1. Preheat oven to 350°. Spray pan with nonstick baking spray with flour. In a medium bowl, combine flour, baking powder, and salt. </p> <p> 2. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until smooth. Add flour mixture, beating until well combined. 3. Press dough into prepared pan according to manufacturer's instructions. Using a fork, prick surface of dough. Bake for 25 to 30 minutes, or until lightly browned. Let cool in pan 10 minutes. Run a butter knife around edges, invert onto a cutting board. Cut into squares, and cool completely. <br> <br> </p> <p> Note: For thinner shortbreads, bake in 2 (8-inch) square baking pans. Line bottom and sides of pans with parchment paper; allowing edges to overhang 2 to 3 inches. Prepare dough as directed. Divide dough in half; press into pans. Bake for 18 to 20 minutes. Cool in pans for 5 minutes. Using parchment paper as handles, remove from pans. Invert onto a cutting board, remove parchment, and cut into squares. Let cool completely. <br> </p> <p> <br> </p>

  • Sandra Lee's Top 12 Tips for Holiday Entertaining Success

    <p> <b><span>Sandra Lee's Top 12 Tips for Holiday Entertaining Success</span></b> </p> <p> <span>1. Forgo a traditional floral centerpiece on the dining table and instead create a charming holiday scene featuring gingerbread houses or ceramic Christmas village miniatures. First sprinkle faux snow along the center of the table, then place homes, stores, trees and people to create a focal point that will delight guests of all ages.</span> </p> <p> <span>2. Rather than rushing out to buy expensive new china, glasses and silverware for a holiday get-together, consider renting it. No matter where you live, chances are there's a party rental store near you. The prices are reasonable and by renting rather than buying you also avoid having to store the items year after year.</span> </p> <p> <span>3. A simple way to give your holiday decorations a professionally decorated look is to stick to just two or three colors. Deciding on a palette before you shop makes the selection process quick and easy. Flameless candles are a great holiday decorating solution when you want the flame without the fuss.</span> </p> <p> <span>4. Flickering candlelight is beautiful, but if small children or pets will be part of the celebration substitute battery-powered votive and pillar candles for a warm glow without the worries.</span> </p> <p> <span>5. For a custom look that's easy to achieve, add ornaments, wrapped candies, children's toys or glittered greenery to a plain wreath. The decorating options are nearly endless and embellishing a wreath is a fun project to do with the kids.</span> </p> <p> <span>6. Adding a vintage element, such as homemade gingerbread men, hand-strung popcorn or a cranberry garland to your holiday decorations lends a sentimental, old-fashioned feel.</span> </p> <p> <span>7. Always test Christmas lights before adding them to the tree. Nothing is more disappointing (and frustrating) than spending an afternoon carefully wrapping the tree with lights only to plug them in and discover that they don't work.</span> </p> <p> <span>8. Give your chandelier a simple holiday update by draping the arms with an evergreen garland and embellishing plain paper shades with an assortment of ribbon attached with hot glue.</span> </p> <p> <span>9. To cover an unusually shaped or extra-long table, simply drape it with fabric from the bolt. Measure the length of the table keeping in mind that 36 inches is equivalent to one yard. Add a few inches to each side to allow the fabric to puddle on the ground - no sewing required.</span> </p> <p> <span>10. Add fragrance and an unexpected touch to evergreen garlands and the Christmas tree by placing fresh flowers among the greenery. To keep flowers fresh for days, first clip the ends then insert into water-filled bubble tubes which are available at florist-supply stores.</span> </p> <p> <span>11. A lit fireplace is beautiful but can quickly heat up a room filled with guests. To get the look without the warmth, instead fill the hearth with lit pillar candles.</span> </p> <p> <span>12. Make your decorations shine by working strands of twinkling mini lights into garlands, topiaries and tablescapes. If you plan on using lights outdoors, check the packaging to make sure that both lights and any needed drop cords are rated safe for outdoor use.</span> </p>

  • Sandra Lee's Quick-Fix Cocktail Party

    <p> <span><span>The holidays are the perfect time to bring everyone together to celebrate a year of blessings and preparing the Semi-Homemade way will make your life easier and the festivities richer. Serve savory and decadent dishes such as Savory Bread Pudding and Pesto Stuffed Mushrooms on a shimmering tablescape with an elegant, soft gold palette. <br></span> <br> <b>Easy Appetizers and Super Simple Cocktails from Sandra Lee Semi-Homemade Cocktail Time</b> <br></span> </p> <ul> <li>Savory Bread Pudding </li> <li>Fig and Port Tartlets </li> <li>Festive Cheese Chips </li> <li>Pesto Stuffed Mushrooms </li> <li>Rockefeller Center Martini (pair with Pesto Stuffed Mushrooms) </li> <li>Pear-Y Merry Martini (pair with Festive Cheese Chips) </li> <li>Cranberry Kiss </li> </ul> <p> <span><b>Savory bread pudding</b></span> </p> <p> <span>Prep 25 minutes <span>Bake</span> 35 minutes <span>Makes</span> 12 mini bread puddings <br></span> <span>Non-stick cooking spray, Pam<span>® <br></span></span> <span>8 ounces sweet I<span>talian sausage, Johnsonville<span>® <br></span></span> 1 package (8-ounce) sliced fresh mushrooms <br></span> <span>1 tablespoon canola oil, Wesson<span>® <br></span></span> <span>1 teaspoon bottled crushed garlic <br></span> <span>2 cups milk <br> 4 eggs <br></span> <span>1 teaspoon Italian seasoning, McCormick<span>® <br></span></span> <span><span>1</span>⁄<span><span>2</span></span> teaspoon salt <br></span> <span><span>1</span>⁄<span><span>4</span></span> teaspoon freshly ground black pepper <br></span> <span><span>1</span>⁄<span><span>2</span></span> loaf country-style bread, cut into 1-inch cubes <br> <br> 1.</span> <span>Preheat oven to 325 degrees F. Coat twleve 2 1/5 inch muffin cups with cooking spray; set aside. <br> 2.</span> <span>In a large skillet, over medium heat, cook sausage until browned, breaking up lumps. Remove sausage from skillet. Add mushrooms, oil, and garlic to skillet. Cook and stir until mushrooms are lightly browned. Remove from heat and stir in sausage. Let cool. <br> 3.</span> <span>In a large bowl, whisk together milk, eggs, Italian seasoning, salt, and pepper. Add cubed bread and sausage mixture to egg mixture; press bread with back of a large spoon to submerge into milk mixture. Let stand for 10 minutes or until bread absorbs milk mixture. Ladle bread pudding mixture into prepared muffin cups and place in a large rimmed baking pan. Carefully pour hot water into the baking pan. Bake for 35 to 40 minutes or until top is golden brown and bread pudding puffs. Serve warm.</span> </p><b>F<span>ig and Port</span> T<span>artlet</span>s</b> <br> <span>Prep 15 minutes <span>Cook</span> 6 minutes <span>Makes</span> 15 tartlets <br></span> <span><br> 1 jar (12-ounce) royal fig preserves, St. Dalfour</span><span>® <br></span> <span>1⁄4 cup port <br> 2 cups whipping cream <br></span> <span>3 tablespoons granulated sugar, Domino®<span>/C&H</span>® <br></span> <span>1⁄4 teaspoon cinnamon extract, McCormick® <br></span> <span>1 package (2.1-ounce) baked miniature phyllo dough shells, Athens® <br></span> <span>Ground cinnamon, McCormick® <br></span> <span>Powdered sugar, Domino®<span>/C&H</span>® <br> <br> 1. In a saucepan, over medium heat, heat preserves and port, about 6 minutes or until mixture thickens. Remove from heat; set aside. <br> 2.</span> <span>In a chilled mixing bowl, beat whipping cream, sugar, and cinnamon extract with an electric mixer on medium speed until stiff peaks form. Transfer whipped cream mixture to a large resealable plastic bag. Snip 1⁄2 inch off one corner of the bag. Fill each shell with about 1 tablespoon of fig mixture. Pipe whipped cream on top. Garnish with a dusting of ground cinnamon and powdered sugar.</span> <p> <b><span>Festive C</span><span>h</span><span>eese</span> <span>Ch</span><span>i</span></b><span><b>ps</b> <br></span> <span>Prep 10 minutes Bake 15 minutes Makes 6 servings <br> <br> 1 bag (5-ounce) potato chips <br></span> <span><span>½</span></span> <span>cup white sauce, Aunt Penny's<span>® <br></span></span> <span><span>¼</span></span> <span>cup cream cheese, Philadelphia<span>® <br></span></span> <span>2 tablespoons crumbled</span> <span>Roquefort cheese <br> 1 tablespoon half-and-half <br></span> <span><span>¼</span></span> <span>cup blue cheese crumbles, Athenos<span>® <br> <br></span></span> <span><span>1.</span> Preheat oven to 350 degrees F. Place chips on baking sheet. Bake 15 minutes. <br></span> <span><span>2.</span> In a small saucepan, combine white sauce, cream cheese, Roquefort cheese, and half-and-half. Cook over medium heat until cheese melts, stirring constantly. Remove from heat. <br></span> <span><span>3. </span></span> <span>Transfer hot chips to serving platter. Drizzle cheese mixture over hot chips. Sprinkle blue cheese crumbles over.</span> </p> <p> <b><span>Pesto-</span><span>S</span><span>tuffed Mus</span><span>hr</span><span>oo</span></b><span><b>ms <br></b> Prep 25 minutes Bake: 20 minutes Makes 24 mushrooms <br> <br></span> <span>Non-stick cooking spray, Pam® <br></span> <span>24 large fresh mushrooms, 11⁄2 to 2 inches in diameter <br></span> <span>1⁄4 cup extra virgin olive oil <br></span> <span>1 cup San Francisco sourdough stuffing mix, Stovetop® <br></span> <span>1⁄2 cup boiling water <br></span> <span>1 cup ricotta cheese <br></span> <span>3⁄4 cup shredded mozzarella cheese, Sargento® <br></span> <span>1⁄4 cup grated Parmesan cheese, Sargento® <br></span> <span>2 tablespoons pesto, Classico <br> 2 teaspoons garlic blend, Gourmet Garden® <br> <br></span> <span><span>1.</span> Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil. <br></span> <span><span>2. </span></span> <span>In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto, and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown. <br> <br></span> </p> <p> <b>Rockefeller Martini</b> <br> <span>Makes 1</span> drink <br> 1 tablespoon suga <br> 1 teaspoon ground cinnamo <br> 1½ ounces cranberry juic <br> 1 ounce vodka, Smirnoff® No. 2 <br> ¼ ounce cinnamon schnapps, Goldschläger <br> ¼ ounce orange liqueur, Grand Marnier® <br> Ice Cube <br> Cinnamon stick </p> <p> <span>In a shallow bowl, combine sugar and cinnamon. Dampen rim of a chilled martini glass with water and dig in sugar mixture. Set aside. In a cocktail shaker, combine cranberry juice, vodka, cinnamon schnapps and orange liqueur. Add ice; cover and shake until very cold. Strain into prepared glass. Garnish with cinnamon stick. <br></span> </p> <p> <br> </p> <p> <span><b>Pear-y Merry Martini</b></span> </p> <p> <span>Makes</span> <span>1 drink <br></span> </p> <p> <span>Sugar</span> </p> <p> <span>1 ½ ounce tequila, Jose Cuervo Especial</span><span>®</span> </p> <p> <span>1 ounce pear puree*</span> </p> <p> <span>1 ounce freshly squeezed lemon juice</span> </p> <p> <span>¾ ounce sugar syrup</span> </p> <p> <span>Ice cubes</span> </p> <p> <span>Wet the rim of a chilled martini glass with water. Dip the rim in sugar. In a cocktail shaker, combine tequila, pear puree, lemon juice, and sugar syrup. Add ice; cover and shake until very cold. Pour into prepared glass. *Note: For pear puree, blend very ripe pears in a blender or look for bottled pear puree at gourmet food stores.</span> </p> <p> <br> </p> <p> <b>C<span>ran</span>b<span>erry</span> K</b><span><b>iss</b></span> </p> <p> <span>Makes</span> <span>1 drink</span> </p> <p> <span>Ice cubes</span> </p> <p> <span>2 ounces Tom Collins drink mix</span> </p> <p> <span>2 ounces cranberry juice</span> </p> <p> <span>¾</span> <span>ounce spiced rum, <span>Captain Morgan</span>® <span>Original Spiced Rum</span></span> </p> <p> <span>Fresh spearmint, Fresh raspberries</span> </p> <p> <span>Fill a glass halfway with ice. Add Tom Collins drink mix, cranberry juice, and rum; stir to combine. Garnish with spearmint and raspberries.</span> </p> <p> <br> <b>All recipes excerted from <span>the book, <i>Sandra Lee Semi-Homemade Cocktail Time</i>, by Sandra Lee.</span> <span>Copyright © 2009 SLSH Enterprises, Inc. <a rel="nofollow" href="http://www.sandralee.com/">www.sandralee.com</a></span> <br></b> </p>

  • Sandra Lee's Chocolate Pumpkin Pie Martini

    Fall ushers in a long season of varied holidays, reasons for gatherings and homes are warmed by family and friends. The Chocolate Pumpkin Pie Martini is my favorite seasonal cocktail because it is delicious and your guests will never know how super simple it is to create. This combines all my favori