Slam Dunk Snacks

What you’ll find in aSheKnows cookbook:SheKnows cookbooksmake it easy for moms,foodies and beginners tohave simple, up-to-daterecipes as close as theiroven mitts will reach.

PUBLISHERKyle Cox

EDITORIALExecutive Editor Kristin Bustamante

Contributing WritersBrandi Bidot, Corey Valley, Brandy Clabaugh, Kris Mullen, Claire Gallam, Lauryn Evarts, Karen Miner, Lisa Thiele, Naomi Robinson

DESIGNCreative Director Christi Dace

Senior Designer Karen Cox

SALES AND BUSINESS DEVELOPMENTVice President of Marketing and Sales Strategy

Zach AlterSenior Sales Strategy Associate

Ashley HallSenior Director of Business Development and Operations

Ashley Mullins

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BITE-SIZED SNACKSSTUFFED PORTOBELLO MUSHROOM PIZZAS

BUFFALO CHICKEN WRAPS WITH HOMEMADE BLUE CHEESE DRESSING

BUTTERNUT SQUASH, SAGE AND GOAT CHEESE MINI TOSTADAS

CHEESY BACON POTATO CROQUETTES

GENERAL TSO’S PARTY SKEWERS

CACTUS FRIES WITH CREAMY AVOCADO DIPPING SAUCE

PLATE-WORTHY SNACKSMINI CHICKEN AND WAFFLE SANDWICHES

BACON MAC-AND-CHEESE GRILLED CHEESE

BEER MACARONI AND CHEESE

BUFFALO CHICKEN TACOS

HONEY BBQ SLIDERS WITH HOMEMADE COLESLAW

DUNKTASTIC DESSERTSGUINNESS DARK CHOCOLATE BUNDT CAKE

CHOCOLATE-STUFFED RASPBERRIES

LAYERED NUTELLA MOUSSE IN A JAR

FRUIT TACOS WITH CHOCOLATE TORTILLAS

BUCKEYE BARK

DRINKSWATERMELON SHOOTERS WITH WATERMELON MARGARITAS

CHERRY-INFUSED BOURBON

VODKA-INFUSED TOMATOES WITH DIPPING SALTS

STRAWBERRY MARGARITA COCKTAIL POPSICLE 11

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Slam DunkSnacks

March Madness is here, and it’s time to feed the crowd. Keep thosefans in their seats all month long with this mouthwatering menu,

meant to keep their bellies full until the last game is over!


STUFFED PORTOBELLO MUSHROOM PIZZASYIELDS 6 MUSHROOM CAPS

(By Brandi Bidot)

March Madness doesn’t mean you have to be unhealthy. These large portobello mushroom caps serveas the perfect holder for all your favorite pizza servings, while saving you on carbs and calories.

6 portobello mushroom caps, washed and dried, with stems removed

1/2 cup tomato sauce (you can use your favorite jarred pasta sauce)

1 tablespoon fresh garlic, minced1/4 cup sliced black olives1/4 cup sliced mini sweet peppers1/4 cup minced red onionCherry tomatoes, sliced (use what you feel is a

desirable amount for each pizza)Fresh mozzarella cheese, sliced (package sizes vary

from 5-8 ounces — just use what you feel is necessary for each pizza)

Fresh basil for garnish (optional)1 tablespoon of Italian seasonings, divided

Directions:1. Preheat the oven to 375 degrees F and line a

baking sheet with parchment paper. Place themushrooms, cap side up, on a baking sheet and bake for 5 minutes.

2. Remove the mushrooms from the oven and spoon the tomato sauce into the center of each mushroom cap. Top with cheese, sliced tomatoes,olives, sliced peppers, minced red onion and garlic. Bake for an additional 20 minutes or until cheese is melted and golden.

3. Garnish each pizza with fresh basil and Italian seasonings and serve immediately.

{Bite-sized snacks}

SLAM DUNK SNACKS


SLAM DUNK SNACKS {Bite-sized snacks}

BUFFALO CHICKEN WRAPSWITH HOMEMADE BLUECHEESE DRESSINGYIELDS 8

Do you want a snack with a little spice? Theseyummy wraps are super easy to make and arealways the first to disappear!

BUFFALO CHICKEN WRAPS1 package Tyson® Any'tizers® Buffalo Style

Boneless Chicken Wyngz8 medium flour tortillas8 lettuce leaves2 tomatoes, cut into slices2 cups shredded cheddar cheese (optional)1 cup homemade blue cheese dressing (recipe below)

Directions:1. Cook Tyson® Any'tizers® Buffalo Style

Boneless Chicken Wyngz according to package directions.

2. Lay out a tortilla and layer lettuce, tomato, 3-4 pieces of chicken, and 1/4 cup shredded cheddar cheese (optional) on the tortilla. Finally, top it off with 2 tablespoons of homemade blue cheese dressing.

3. Wrap the flour tortilla and serve immediately.

HOMEMADE BLUE CHEESE DRESSINGYIELDS ABOUT 2-1/2 CUPS

3/4 cup buttermilk1 cup mayonnaise4 ounces crumbled blue cheese1/8 teaspoon garlic powder1/8 teaspoon ground black pepper

Directions:1. Place all the ingredients in a bowl and stir

until they’re well combined. Refrigerate the dressing until ready to serve.



BUTTERNUT SQUASH, SAGE AND GOAT CHEESE MINI TOSTADASYIELDS 3 TOSTADAS(By Brandy Clabaugh)

Mini tostadas and a handful of veggies go from boring to scoring with the addition of some zesty spices and savory goat cheese.

1-1/2 cups fresh butternut squash, cubed2 teaspoons olive oil1/2 teaspoon chipotle chili powder1/2 teaspoon ground sage1/2 teaspoon kosher salt3 small corn tortillas2 tablespoons creamy goat cheese1/2 avocado, cubed

Directions:1. Preheat oven to 400 degrees F.2. Add cubed butternut squash to a small pot, top it with water,

and boil for about five minutes. The squash should be slightly soft but not mushy. Drain the squash.

3. Put the olive oil in a pan and add in the drained butternut squash. Sprinkle the squash with chipotle chili powder, groundsage and kosher salt. Cook the squash over medium heat untilcooked throughout and slightly browned.

4. While the squash is cooking on the stovetop, spray both sidesof the tortillas with olive oil. Put the tortillas on a baking sheetand transfer it to the oven. Bake the tortillas for about 5 minutes on each side, or until they are crunchy.

5. Remove the tortillas from the oven. Divide the goat cheese, squash and avocado equally among the 3 corn tortillas in the following order: goat cheese, squash, avocado.



CHEESY BACON POTATO CROQUETTESYIELDS 16-24 CROQUETTES(By Brandy Clabaugh)

This dish takes leftover mashed potatoes, mixes them with bacon and cheese, and turns them into the star of your party!

4 cups mashed potatoes1 cup sharp cheddar cheese6 strips bacon (chopped and fried crispy)Fresh cracked pepperKosher salt2 eggs1 cup panko breadcrumbs1/4 cup olive oil

Directions:1. Warm up cold mashed potatoes (if already warm, just

skip this step) and mix in cheese, bacon, fresh cracked pepper and a pinch of kosher salt.

2. Roll the mixture into oblong patties and set them aside.If the mixture will not hold a shape, just add a little milkto help hold it together.

3. Whisk the eggs together, dip the potato patty in the eggs, and roll the patty in the panko.

4. Heat olive oil over medium heat and cook the patties until they’re crispy and brown on both sides.

5. Serve the patties warm with or without dipping sauce.

GENERAL TSO’S PARTY SKEWERSYIELDS 20-25

With only a few ingredients, you’ll have thesescrumptious kabobs ready to go in no time at all.

1 package Tyson® Any'tizers® Chicken Breast Chunks with General Tso Sauce

1 cup pineapple chunks1 carrot, cut into slices20 parsley leaves20-25 wooden skewers

Directions:1. Prepare Tyson® Any'tizers® Chicken Breast

Chunks according to packaging directions. Reserve sauce for dipping.

2. On each skewer, place a piece of chicken, a pineapple chunk, a parsley leaf and a slice of carrot.

3. Serve with General Tso sauce for dipping.4. Instead of carrots, you could try these with

bell peppers, green onions, bamboo shoots or water chestnuts.



CACTUS FRIES WITH CREAMYAVOCADO DIPPING SAUCEYIELDS 4(By Kris Mullen)

We bet you never thought you could munch on a cactus, butit’s actually a pretty tasty vegetable. Turn it into a spicySouthwestern treat and surprise your guests with the mainingredient after they’ve had a bite!

CACTUS FRIES 2 small nopal cacti1 cup panko breadcrumbs2 egg whites1/2 teaspoon cumin1/4 teaspoon cayenne pepper3 tablespoons coconut flourSalt and pepper to taste

Directions:1. Preheat oven to 375 degrees F.2. Wearing thick rubber gloves or a silicone oven mitt, rinse

the cacti under cold water. The gloves will help protect your hands from the thorns. Place cacti on a cutting board.

3. Trim the edges off the cacti using a paring knife.4. Remove the stem from each cactus. Holding the base of

the cactus, run your knife across its surface to remove all of the thorns. Continue this motion until all of the thorns have been removed on both sides.

5. Rinse the prepared cacti under cold water. This will help remove any residual thorns. Carefully inspect the cacti to ensure all the thorns have been removed.

6. Slice the cacti into strips approximately 1/2 inch in width.7. Cut each strip in half and set aside.8. Pour the panko breadcrumbs into a large, shallow bowl.9. Add the cumin and cayenne pepper to the same bowl.

10. Combine the breadcrumbs, cumin and cayenne pepper with a whisk. Set the bowl aside.

11. Place the coconut flour in a separate shallow bowl. Season it with a dash of salt and freshly ground pepper. Set it aside.

12. Crack 2 eggs and separate the yolks. Place the egg whites in a third shallow bowl and set it aside. Discard the egg yolks.

13. Spray a cookie sheet with cooking oil. Set it aside.14. Using your hands, dip a piece of the sliced cactus in the

bowl of egg whites.15. Transfer that piece of cactus to the prepared bowl of

coconut flour. Toss the cactus to evenly coat it in flour.16. Place the flour-coated cactus back in the bowl of egg

whites and evenly coat it in a second layer of egg.17. Transfer the cactus to the seasoned breadcrumb bowl and

coat it evenly with breadcrumbs.18. Place the coated cactus strip on the prepared cookie sheet. 19. Repeat steps 14 through 18 until all the cactus strips are

coated.

20. Place the cookie sheet in the oven and bake for 10 minutes.Use a spatula to turn the cactus fries and bake them for anadditional 10 minutes until they’re crispy and golden.

21. Cool the fries for 5 minutes before serving. Serve with avocado dipping sauce.

AVOCADO DIPPING SAUCE1 ripe avocado2 tablespoons sour cream2 tablespoons mayonnaise1/4 teaspoon garlic powder1/4 teaspoon onion powderJuice from 1/2 lime1 teaspoon fresh dillSalt and pepper to taste

Directions:1. Remove the skin and the pit of the avocado. Slice the

avocado in quarters and place it in the bowl of a food processor.

2. Add the sour cream, mayonnaise, garlic powder and onion powder to the bowl of the food processor. Sprinkle with saltand freshly ground black pepper.

3. Add the fresh dill to the bowl of the food processor.4. Squeeze the lime juice into the bowl of the food processor.5. Place the lid on the food processor and pulse it until the

consistency is smooth. You may need to scrape the edges ofthe bowl with a spatula to ensure even blending. Transfer the avocado dip to a serving bowl and serve immediately with the cactus fries. Store the dip in a sealable container in the refrigerator.


MINI CHICKEN AND WAFFLE SANDWICHESYIELDS 2

(By Claire Gallam)

We’ve all heard of chicken and waffles, but have you ever tried the combo in a sandwich? It can’t be beat!This recipe calls for baked chicken, but go for fried if you’re looking for something a little more traditional.

CHICKEN2 boneless skinless chicken breasts, cut in half1/2 cup panko or traditional breadcrumbsLiberal dashes of salt and pepper1/4 cup buttermilk

WAFFLES2 cups flour1 cup 2% milk1/2 cup low-fat buttermilk1/4 cup white sugar2 eggs1/4 cup oil1-1/2 teaspoons vanilla1/2 teaspoon baking powderDash of salt1 tablespoon cinnamonMaple syrupPowdered sugar

Directions:1. Preheat oven to 400 degrees F. Place a piece of parchment paper in a

baking dish.2. Pour the milk into a shallow bowl. Pour the breadcrumbs into another

bowl and mix in the salt and pepper.3. Carefully dip the chicken pieces into the milk and soak them for about

30 seconds. Then, dredge each piece in the breadcrumb mixture until it is fully covered. Place the chicken on the parchment paper. Bake the chicken for about 55 minutes or until it’s golden brown.

4. While the chicken bakes, prepare waffles by mixing the flour, baking powder and sugar in a large bowl. Add in the salt. Mix in eggs, vanilla, milks and oil until fully combined. Add the cinnamon and stir.

5. Preheat a waffle iron. Pour about 1/2 cup of the batter into a Belgian waffle maker. Close and cook for about 4 minutes on each side or untilthe waffle is golden brown. Remove the waffle from the waffle maker and let it cool. Then, carefully cut the waffle into 4 separate triangles.

6. Place one piece of chicken onto each triangle. Drizzle pure maple syrupover the chicken and then top with another waffle triangle. Stick a smalltoothpick through the sandwich to keep it together, and then drizzle it with additional syrup and powdered sugar. Serve warm and enjoy!

{Plate-worthy snacks}

SLAM DUNK SNACKS


SLAM DUNK SNACKS {Plate-worthy snacks}

BACON MAC-AND-CHEESE GRILLED CHEESEYIELDS 1 SANDWICH(By Claire Gallam)

Mac and cheese… in a sandwich? You bet! Add baconand even more cheese and you can’t go wrong withthis sandwich. It’s fit for any sports fan, for sure!

2 slices ciabatta bread1-1/2 tablespoons butterAbout 1/3 cup cheddar mac and cheese1 slice provolone cheese2 pieces bacon

Directions:1. Preheat a griddle or panini press.2. Butter both slices of the bread. Layer the cheese,

mac and cheese and bacon on 1 bread slice. Top with the second piece of bread and lightly press them together.

3. Place the sandwich on the griddle or panini press and press it down. Cook the sandwich until both sides are golden brown and the cheese is melted.

BEER MACARONI AND CHEESEYIELDS 6(By Claire Gallam)

Ooey gooey mac and cheese is top on everyone’s list for comfortfood. So how do you make it more game-day friendly? Add beer! Try this for a warm, cheesy dish everyone will love.

2-1/2 cups cooked pasta (we used penne)1/2 cup chopped onion2 garlic cloves, minced2 tablespoons butter2 tablespoons flour8 ounces beer (wheat ale works best)1 cup light cream1 cup sharp cheddar cheese1/2 cup mozzarella cheese2 tablespoons freshly grated ParmesanSalt and pepper to taste

Directions:1. Heat a large pot over medium-high heat. Add the butter and

melt it. Add in the garlic and onions and cook until fragrant, about 3 minutes. Add the flour and whisk the ingredients together to create a roux. Add in the beer and cream and bring it to a boil. Reduce heat to low and simmer for about 5 to 10 minutes or until thick.

2. Remove the mixture from the heat and stir in cheeses.3. Add the pasta to the cheesy sauce, sprinkle with salt and

pepper, and enjoy!


BUFFALO CHICKEN TACOSYIELDS 4-6 TACOS

(By Brandy Clabaugh)

All the deliciousness of a buffalo chicken wing, wrapped up in a tasty taco! What more could you ask for?

1-1/2 pounds chicken breast (cut into bite-sized pieces)

5 ounces Frank's® RedHot® hot sauce2 tablespoons blue cheese or ranch dressing4-6 flour tortillas

TOPPINGChopped celeryBlue cheese or ranch dressingChopped avocadoCrumbled blue cheeseChopped green onion

Directions:1. In a large skillet, heat a drizzle of olive oil over medium heat.

Add cut-up chicken and, once it's almost fully cooked, add in Frank's RedHot hot sauce.

2. Cook chicken and hot sauce together for about 7 minutes until the sauce is warm and the chicken is fully cooked. Add in blue cheese or ranch dressing, stir to combine, and cook till sauce thickens.

3. Take the chicken off the heat and start assembling the tacos.4. Warm up the flour taco shells, divide the meat equally for all

tacos, and top with chopped celery, a drizzle of blue cheese orranch dressing, chopped avocado, chopped green onions and a sprinkle of blue cheese.



HONEY BBQ SLIDERS WITH HOMEMADE COLESLAWYIELDS 8

These bite-sized sliders are simply the best. The sweet and savory combo of this fun sandwich will have your guests begging for more.

HONEY BBQ SLIDERS1 package Tyson® Any'tizers® Honey BBQ

Boneless Chicken Wyngz8 medium rolls2 cups coleslaw (see recipe)

Directions:1. Prepare Homemade Coleslaw and

refrigerate for 1 hour before slider assembly.

2. Cook Tyson® Any'tizers® Honey BBQ Boneless Chicken Wyngz according to package directions.

3. Place 1/4 cup of coleslaw on a roll.4. Top the roll with 2-3 pieces Any'tizers

Honey BBQ Boneless Chicken Wyngz and serve.

HOMEMADE COLESLAW1(16 ounce) package coleslaw cabbage mix1/3 cup sugar1/2 teaspoon salt1/8 teaspoon ground black pepper1/4 cup milk1/2 cup mayonnaise1/4 cup buttermilk1 tablespoon white wine vinegar2 tablespoons lemon juice

Directions:1. Place the coleslaw cabbage mix in a large bowl.2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise,

buttermilk, vinegar and lemon juice. Mix until well combined.3. Pour the mixture over the coleslaw and stir well. Place in the

refrigerator and chill for at least 1 hour.



GUINNESS DARK CHOCOLATE BUNDT CAKEYIELDS 8

(By Claire Gallam)

Beer and chocolate. We’re not sure who thought it was a good idea to put those two ingredients together,but we’re glad they did! This cake will impress your whole crowd, and it’ll be gone by halftime!

CAKE1-1/4 cups flour3/4 cup brown sugar2 tablespoons white sugar1/2 cup unsweetened cocoa powder1/2 teaspoon baking sodaDash of sea salt4 tablespoons butter, softened3 tablespoons unsweetened applesauce2 egg whites1 large egg3/4 cup Guinness2 tablespoons semisweet chocolate chips1-1/2 teaspoons vanilla extract

GLAZE1/2 cup unsweetened chocolate chips2 tablespoons Guinness1 tablespoon butter

Directions:1. Preheat the oven to 350 degrees F. Liberally grease a Bundt pan

with cooking spray. Set the pan aside.2. In a large bowl, mix the flour, sugars, salt, cocoa powder and

baking soda and stir well. Add in the softened butter, applesauce,vanilla, egg whites and egg and beat with a handheld mixer until fully combined. Using a wooden spoon, fold in the Guinness and chocolate chips until the batter thickens a bit.

3. Pour the mixture into the Bundt pan and bake for 40 minutes, or until a toothpick inserted comes out dry. Let the cake cool on a wire cooling rack.

4. Prepare the glaze by microwaving the chocolate, butter and Guinness in a microwave-safe dish for about 1-1/2 minutes, stopping to stir at 30 seconds. Using a spoon, drizzle the glaze over the cake and dust it with powdered sugar.

{Dunktastic desserts}

SLAM DUNK SNACKS


SLAM DUNK SNACKS {Dunktastic desserts}

CHOCOLATE-STUFFEDRASPBERRIESYIELDS 1 PINT OF RASPBERRIES(By Lauryn Evarts)

This dessert is about as simple as you can get — andit’s healthy, too. Serve this up at your March Madnessparty and keep everyone happy, including the guestswho are counting calories!

1 pint raspberriesChocolate chips (use the same amount of chips

and berries)

Directions:1. Wash the raspberries. Let them dry before you

stuff them.2. Gently place a chocolate chip in each raspberry

with the pointed side going into the raspberry. Place the stuffed raspberries in serving cups and enjoy!

LAYERED NUTELLA MOUSSE IN A JARYIELDS 2 JARS(By Claire Gallam)

This smooth and creamy dessert is made even better when youadd the taste of Nutella. To make it even more fun, it’s served inthese super-cute jars everyone will love!

1-1/2 cups heavy whipping cream3-5 tablespoons sugar2 tablespoons Nutella1 cup chopped Oreos1 tablespoon butter

Directions:1. Place the chopped Oreos and butter into the bowl of a food

processor. Pulse the ingredients on low until you have very fine crumbs.

2. In a chilled bowl, add the whipping cream. Using a hand electric mixer, beat the cream on medium until it starts to thicken. Add sugar, 1 tablespoon at a time, until it’s sweet enough for your taste. Keep whipping until a stiff peak forms in the cream, about 5 to 6 minutes.

3. Add the Nutella to the second half of the whipped cream andwhisk it in until fully combined.

4. Make sure your jars are dry. Then, starting with the Oreo crumbs, layer the mousse and whipped cream.

5. Once you're done, step back and admire your handiwork. Then eat!


Directions:1. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, salt and cocoa powder. Whisk all

the ingredients to combine.2. Add the coconut oil, agave nectar and warm water to the bowl of dry ingredients. 3. Mix the ingredients together with a wooden spoon until a large ball of dough forms. 4. Transfer the ball of dough to a floured work surface and knead the dough for 5 minutes, adding additional flour if

the dough becomes too sticky to handle.5. Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you

have 16 even pieces. Let the dough rest for 10 minutes. 6. Transfer 1 ball of dough to a floured work surface and roll the dough into a circle that is 1/4-inch thick and about 5

inches in diameter.7. Heat a cast-iron skillet over medium heat. Do not add oil to the pan — the tortillas need to be cooked on a dry

surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds. 8. Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16

cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel. 9. Wash all the fruit for the fruit salad. Measure the blueberries, chop the strawberries, peel and dice the kiwis, peel

and dice the mango, and peel off the skin and remove the seeds from the papaya. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.

10. To serve, place one chocolate tortilla on a serving plate. 11. Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced

papaya and a handful of strawberries to the center of one chocolate tortilla. 12. Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all

work wonderfully.


FRUIT TACOS WITHCHOCOLATE TORTILLASYIELDS 8(By Kris Mullen)

This is like a fruit salad you can eat withyour hands. The chocolate tortillas add atouch of surprise to this delicious — andhealthy — snack!

1 cup whole wheat flour3 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/3 cup cocoa powder1/3 cup coconut oil4 tablespoons agave nectar1-1/2 cups warm water1 small papaya1 mango1/2 cup blueberries1 cup strawberries2 kiwisJuice from one lime


BUCKEYE BARKYIELDS 9 X 13-INCH PAN

(By Brandy Claybaugh)

Bring together the heavenly taste of peanut butter and chocolate in 30 minutes or less with this crowd-pleasing dessert!

1 stick unsalted butter1 pound creamy peanut butter2 cups powdered sugar2 pounds semisweet morsels or chocolate candy coating

Directions:1. Line a 9 x 13-inch pan with parchment paper and set it aside.2. Melt the butter and place it in the bowl of an electric stand mixer. Add in the peanut butter and mix to combine.3. Slowly incorporate the powdered sugar until everything is combined and you get a thick peanut butter mixture.

It will remind you of really soft fudge and should hold together if rolled into a ball.4. Melt 1-1/2 pounds of the chocolate and spread it into the bottom of the parchment-lined pan. Let it cool and harden,

and then press the butter and peanut butter mixture evenly on top of the chocolate.5. Melt the remaining chocolate, spread it onto the peanut butter mixture, let it harden, and then cut the bark into

squares. Enjoy!



{Drinks}

SLAM DUNK SNACKS

WATERMELON SHOOTERS WITHWATERMELON MARGARITASYIELDS 12 SHOOTERS(By Karen Miner)

The only thing livelier than a watermelon margarita is awatermelon margarita served in a margarita shot glass.

1-1/2 ounces tequila1/2 ounce triple sec1 ounce sweet and sour mix1 small watermelon slice1/4 limeIce

Directions:1. Cut the watermelon off the rind and place it in a

martini shaker with the lime. Muddle well. 2. Add the tequila, triple sec and sweet and sour mix.

Shake with ice. 3. Strain the liquid into a measuring cup and pour it

into shot glasses.

CHERRY-INFUSED BOURBONYIELDS 3 CUPS(By Kris Mullen)

This old-fashioned cocktail is sure to go over well with anycrowd. The cherry infusion gives a refreshing twist to adrink you probably already serve on game days. You’llneed to make it pretty far ahead of time to have it readyfor your sports fans.

3 cups bourbon2 cups fresh cherries

Directions:1. Wash two cups of cherries and remove the stems

and the pits. Place the cherries in a large Mason jar.2. Add three cups of bourbon to the jar and seal it shut

with the lid. Place the jar in a cool, dark place for one week. Shake the jar once a day for 7 days.

3. Using a fine sieve, strain the liquid from the cherries.Store the infused bourbon in a Mason jar in the freezer.


SLAM DUNK SNACKS {Drinks}

VODKA-INFUSEDTOMATOES WITH DIPPING SALTSYIELDS 2 CUPS TOMATOES(By Lisa Thiele)

Not everyone is a fan of tomatoes, butthey will be when you add vodka! Theseare sure to be a crowd pleaser and a bigsource of conversation for the evening.

2 cups cherry or grape tomatoesToothpicks2 cups vodka1/2 teaspoon sugarGourmet salts for dipping

Directions:1. Rinse the tomatoes. You can do this in the

plastic container, or a colanderis fine. 2. With a toothpick, poke a hole through the center

of each tomato and then transfer it to a large bowl with a fitted lid.

3. Add the vodka to the bowl of tomatoes until thetomatoes are well covered.

4. To bring out a little sweetness in the vodka infusion, add the sugar. Gently stir.

5. Cover the vodka-infused tomatoes with a fitted lid and place the container in the refrigerator for 24 hours.

6. Before your guests arrive, set out toothpicks in afun container or jar. If you have small ramekins,these aregreat for the dipping salts. You can use any gourmet salt you choose. Weused classic sea salt, Hawaiian alaea sea salt and a truffle salt.

7. After 24 hours (of waiting very patiently), drain the vodka-infused tomatoes.

8. Serve the vodka-spiked tomatoes in a martini glass, alongside the toothpicks and salts for dipping. Let the dipping begin!


STRAWBERRY MARGARITA COCKTAIL POPSICLEYIELDS 18-20 COCKTAIL POPSICLES(By Naomi Robinson)

These fun Popsicles mix delicious fruit with just enough alcohol to bring the party.

1-1/2 oranges (about 2 medium)12 ounces strawberries (about 12 medium)5 ounces tequila3 ounces triple sec

Directions:1. Peel the oranges and cut them into small pieces. Halve

the strawberries.2. Place all the ingredients in a food processor or blender.3. Pulse until pureed, about 30 to 40 seconds. The mixture

will be slightly pulpy. Do not strain. The fruit pieces will help the alcohol freeze.

4. Pour the mixture into your preferred Popsicle mold.5. Place foil on top of the Popsicle form and score the

edges with your finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create holesfor the Popsicle sticks.

6. Insert the Popsicle sticks and transfer the mold to the freezer to set.

7. Remove the frozen margarita Popsicles from the freezer and run hot water on the outside of the mold for 2 to 3 seconds to release the Popsicles.

SLAM DUNK SNACKS {Drinks}

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Slam Dunk Snacks