swamp juice

courtesy of: family fun
submitted by: missi
serves: 8

- 1/2 c tapioca pearls (check the baking aisle)
- yellow, green, and blue food coloring
- 4 tbsp sugar
- 8 gummy fish
- seltzer water
- lemonade
- gummy worms

1. bring 6 cups of water to a boil and add the pearls. reduce heat slightly and boil the pearls, stirring occasionally for 20-25 min.

2. divide the pearls and remaining water between two bowls. add 3 drops of yellow and 1 drop of green to one bowl, 4 drops of blue to the other. mix in 2 tbsp of sugar in each bowl. allow to sit for 25 min, drain and rinse pearls with cold water.

3. spoon 2 tbsp of pearls into each glass and drop in a gummy fish. fill the glass with seltzer water, then add a splash of lemonade. place a gummy worm around the spoon as shown.

image: family fun magazine

candy corn martini

courtesy of: az central
submitted by: missi
serves: 1

- splash of orange juice
- powdered sugar
- 1-1/2 oz vanilla vodka
- 1-1/2 oz mandarin vodka
- 1/2 oz butterscotch liquor
- 1/2 oz white creme de cacao
- splash of grenadine

1. dip the rim of your martini glass in the oj and then in powdered sugar

2. pour remaining ingredients into your martini glass in order of which they are listed, finishing with a splash of grenadine.

image: az central

salmon with browned butter and broccoli smashed potatoes

courtesy of: missi
serves 2:

- 2 salmon fillets (fresh, frozen, with skin, without)
- 5 tbsp butter
- 2 green onions, thinly sliced
- 1/2 lemon, juiced
- salt & pepper to taste
- 1 c broccoli florets
- 2 potatoes (something bigger than new, but smaller than russet; yukon gold or white)

1. preheat oven to 300. place salmon filets in a foil lined, greased baking dish, skin side down. season with salt and pepper and roast for 10-15 min.

2. thinly slice the potatoes (leave skin on) and toss in a small pot with enough salted water to cover them. bring to a boil, reduce heat and simmer for 10 min or until soft. add broccoli, return to boil until broccoli is cooked, about 4 min. season with salt & pepper and smash together.

3. in a small pot over med-hi heat, melt the butter, swirling around until it's browned, about 5 min. remove from heat, add green onions, lemon juice, salt and pepper. serve over salmon.

image: everyday

thirty minute minestrone

courtesy of: missi
serves: 4

- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/4 head cabbage, shredded
- extra virgin olive oil
- salt & pepper, to taste
- 1 can beans (navy, kidney, or white)
- 1 can petite diced tomatoes
- 4 c broth (chicken or vegetable)
- 1 c pasta (any tiny pasta you like)

1. in a soup pot over medium heat, saute the garlic, carrot, celery, and cabbage in the olive oil until soft. about 5 min.

2. add the beans, tomatoes, and broth. simmer for 20 min. and add pasta.

3. simmer until pasta is cooked and season with salt and pepper to taste.

image: italian corner

artichoke and parmesan stuffed mushrooms

courtesy of: missi
adapted from: rachael ray, food network
serves: 4-6

- 1 pkg parmesan cheese, shredded
- 1 pkg asiago cheese, shredded
- 2 pkgs whole white mushrooms
- salt & pepper
- extra virgin olive oil
- 1 can quartered artichoke hearts, chopped and drained
- spice of your choice (oregano, basil, thyme)

1. preheat oven to 400.

2. remove the stems from the mushrooms, leaving the cap intact and place in a large ziplock bag. pour in enough olive oil to coat mushrooms (approx 1/4 c) and season with salt and pepper. shake to coat.

3. in a single layer on a baking sheet, roast the mushrooms for 10 min cap side up.

4. while the mushrooms roast, combine in a bowl artichoke hearts, a large handful of parmesan cheese, salt, spice, and a bit more olive oil.

5. when the mushrooms come out of the oven, flip over and let cool enough to touch, leaving the oven on. when mushrooms are cool enough to handle, fill the stem side with the artichoke mixture and top with asiago cheese. bake in oven until cheese is melted and brown, about 7 min.

image: taste of home