1 (6 ounce) can frozen pink lemonade concentrate
1 (10 ounce) jar maraschino cherries
2 (6 ounce) cans frozen pink lemonade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle red wine
1 orange, sliced
1 lemon, sliced
In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid.
In your Bankston Beverage Server, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices. Enjoy!
Wednesday, February 23, 2011
Sunday, February 20, 2011
Apple Lemonade
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix*
6-1/2 cups cold water 
1-1/2 cups cold apple juice
PLACE drink mix in Bankston Beverage Server. Add water and juice; stir until drink mix is dissolved. Serve over ice cubes.
**The Bankston Beverage Server holds 5 quarts so you can double this recipe for a crowd!
(The Server is a Super Bonus Buy! If you don't have one, contact me today!)
Wednesday, February 2, 2011
Buffalo Chicken Dip
Just in time for the Super Bowl!!!
2 (10 oz) cans chunk chicken, drained
2 (8 oz) pkgs cream cheese, softened (cut in 1/4's)
1 cup ranch or blue cheese dressing
3/4 cup hot sauce
1 1/2 cups shredded cheese
Place chicken, cream cheese, dressing and hot sauce in your beanpot. Cover. Microwave 2 - 3 minutes (depending on wattage of your microwave). Stir until well blended. Mix in half of the cheese and microwave another minute. Sprinkle the remaining cheese over the top.
Microwave another 1 1/2 - 2 minutes until cheese is melted. Serve with tortilla chips, crackers or celery. Enjoy!
**Option #2: After sprinkling the cheese over the top, instead of microwaving to melt the cheese, you can place it in a 225 degree oven for about an hour. Have it ready for half-time snacking!
2 (10 oz) cans chunk chicken, drained
2 (8 oz) pkgs cream cheese, softened (cut in 1/4's)
1 cup ranch or blue cheese dressing
3/4 cup hot sauce
1 1/2 cups shredded cheese
Place chicken, cream cheese, dressing and hot sauce in your beanpot. Cover. Microwave 2 - 3 minutes (depending on wattage of your microwave). Stir until well blended. Mix in half of the cheese and microwave another minute. Sprinkle the remaining cheese over the top.
Microwave another 1 1/2 - 2 minutes until cheese is melted. Serve with tortilla chips, crackers or celery. Enjoy!
**Option #2: After sprinkling the cheese over the top, instead of microwaving to melt the cheese, you can place it in a 225 degree oven for about an hour. Have it ready for half-time snacking!
Thursday, January 27, 2011
Baked Blooming Onion
For the taste we crave, but the healthy options we like, this recipe does both!
1 red onion
1/4 cup Panko bread crumbs (store brand works great also!)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 egg white (slightly beaten)
Cut the red onion 3/4 of the way down as many times as possible.
Combine crumbs, garlic, paprika and egg white.
Drizzle this over the onion, spray with olive oil if desired.
Bake at 375 degrees for 40 - 50 minutes in your 8 x 8 baker. Enjoy!
Spicy Dipping Sauce: 3 Tablespoons cottage cheese (put in blender until smooth), 1 Tablespoon mayonnaise, 1/8 teaspoon horseradish, 1/4 teaspoon cayenne pepper, salt and pepper. Mix and serve with onion.
1 red onion
1/4 cup Panko bread crumbs (store brand works great also!)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 egg white (slightly beaten)
Cut the red onion 3/4 of the way down as many times as possible.
Combine crumbs, garlic, paprika and egg white.
Drizzle this over the onion, spray with olive oil if desired.
Bake at 375 degrees for 40 - 50 minutes in your 8 x 8 baker. Enjoy!
Spicy Dipping Sauce: 3 Tablespoons cottage cheese (put in blender until smooth), 1 Tablespoon mayonnaise, 1/8 teaspoon horseradish, 1/4 teaspoon cayenne pepper, salt and pepper. Mix and serve with onion.
Thursday, January 13, 2011
Chicken Taco Casserole
This is a quick, easy dinner for these cold nights!
1 chicken, cooked & boned or 2 large cans chicken
1 med. size bag Doritos (use as much or as little as you like)
1 chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
2 c. grated cheddar cheese
Layer in your beanpot in the following order:
Chicken
Doritos, crushed
Combine soups and Rotel, mix well and add next.
Chopped onion
Cheese
Bake at 300 degrees for 25 – 30 minutes. Enjoy!
**You can substitute ground beef, pork, turkey (cooked), or if you've made homemade tacos the night before, use the leftover taco meet in this recipe!
1 chicken, cooked & boned or 2 large cans chicken
1 med. size bag Doritos (use as much or as little as you like)
1 chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
2 c. grated cheddar cheese
Layer in your beanpot in the following order:
Chicken
Doritos, crushed
Combine soups and Rotel, mix well and add next.
Chopped onion
Cheese
Bake at 300 degrees for 25 – 30 minutes. Enjoy!
**You can substitute ground beef, pork, turkey (cooked), or if you've made homemade tacos the night before, use the leftover taco meet in this recipe!
Tuesday, January 11, 2011
Chicken 'n Cheese Casserole
1 bag (12 oz) frozen broccoli florets, defrosted
1 ½ cups cubed deli rotisserie chicken, leftover chicken or 2 (15 oz) cans chicken
¼ teaspoon ground black pepper
1 can (18.5 oz) creamy chicken and wild rice soup
½ cup shredded Cheddar cheese (2 oz)
¼ cup bread crumbs
Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in your 8 x 8 Baker. Sprinkle with pepper.
Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
Bake about 20 minutes or until hot and bubbly. Enjoy!
**Change it up: Use different frozen vegetables, different soup, different cheese. Make this recipe your own!!
1 ½ cups cubed deli rotisserie chicken, leftover chicken or 2 (15 oz) cans chicken
¼ teaspoon ground black pepper
1 can (18.5 oz) creamy chicken and wild rice soup
½ cup shredded Cheddar cheese (2 oz)
¼ cup bread crumbs
Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in your 8 x 8 Baker. Sprinkle with pepper.
Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
Bake about 20 minutes or until hot and bubbly. Enjoy!
**Change it up: Use different frozen vegetables, different soup, different cheese. Make this recipe your own!!
Monday, January 10, 2011
Baked French Toast /Bread Pudding
There are other versions of French Toast posted elsewhere on this blog, but here in Kansas City, it's a snow day and a great day for morning/afternoon comfort food, so this is certainly worth repeating! Since we're snowed in, this recipe leaves a large margin for creativity if you don't have the exact ingredients on hand! Play with your food today and ENJOY!
5 cups bread cubes (larger cubes as the smaller ones get mushy)
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). In your 8 x 8 baking dish, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Add bread cubes. Dot with margarine; let stand for 10 minutes.
Sprinkle remaining 2 tablespoons sugar and 1 teaspoon cinnamon over the top. Bake about 50 - 60 minutes, until top is golden and center is set.
*** Use any type of bread, muffin, roll, bagel. Leftover cinnamon rolls (yeah right, not at my house!) and Honey Buns are fabulous this.
***Have leftover eggnog or other flavored milk? Substitute that for part of your milk!
***Top the finished product with sliced fresh fruit or drizzle pancake syrup over it.
***Substitute brown sugar for the white sugar in the custard mixture.
5 cups bread cubes (larger cubes as the smaller ones get mushy)
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). In your 8 x 8 baking dish, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Add bread cubes. Dot with margarine; let stand for 10 minutes.
Sprinkle remaining 2 tablespoons sugar and 1 teaspoon cinnamon over the top. Bake about 50 - 60 minutes, until top is golden and center is set.
*** Use any type of bread, muffin, roll, bagel. Leftover cinnamon rolls (yeah right, not at my house!) and Honey Buns are fabulous this.
***Have leftover eggnog or other flavored milk? Substitute that for part of your milk!
***Top the finished product with sliced fresh fruit or drizzle pancake syrup over it.
***Substitute brown sugar for the white sugar in the custard mixture.
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