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Pesto Linguini with Clams

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5 from 1 vote

Pesto Linguini with Clams

Home chef Melinda Marvick shares her recipe for linguini with fresh Northwest clams, pesto, and pine nuts!
Course: Entrée
Cuisine: Italian
Servings: 4
Author: Chef Mo - Melinda Marvick

Ingredients

  • 1 (9 oz.) pkg. Buitoni linguini refrigerated pasta
  • 1 T. olive oil
  • 1 T. butter
  • 1 lg. clove garlic minced
  • 1/2 c. chardonnay
  • 12 oz. fresh chopped clams or canned
  • 1 tsp. Italian seasoning
  • freshly ground black pepper to taste
  • 1/2 c. pesto sauce
  • 1/4 c. toasted pine nuts

Instructions

  • Cook pasta (al dente) according to the package directions.
  • Meanwhile, in a large skillet over medium heat, sauté the garlic in olive oil and butter for about 1-2 minutes.
  • Add the Chardonnay, chopped clams, Italian seasoning, and pepper to taste, simmer for 2-3 minutes.
  • Add pesto, toasted pine nuts, and pasta, toss to coat. Cook until heated through.
  • Serve in bowls garnished with more pine nuts and Parmesan cheese, if desired.

Slow Cooker Swedish Meatballs

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Slow Cooker Swedish Meatballs

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5 from 4 votes

Slow Cooker Swedish Meatballs

Quick and easy, and only 3 ingredients! Serve these delicious meatballs as an appetizer with toothpicks OR serve them for dinner over egg noodles or mashed potatoes.
Course: Entrée
Cuisine: Swedish
Servings: 6

Ingredients

  • 1 (12 oz.) jar Heinz Savory Beef Home Style Gravy
  • 1 (8 oz.) container sour cream
  • 1 (32 oz.) bag frozen meatballs

Instructions

  • Pour the gravy and sour cream into a 5 or 6-quart slow cooker, stir until well combined.
  • Add the frozen meatballs, stir until they are all covered with the sauce. Cover and cook on LOW for 5 hours, stirring the meatballs once in a while.

Chicken Fricassee

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Chicken Fricassee

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Chicken Fricassee

This braised chicken, simmered in an herb and chicken stock, is sure to bring comfort to your family table.
Course: Entrée
Cuisine: French
Servings: 4

Ingredients

  • 6 slices bacon
  • 1/3 c. plus 2 T. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 (4 lb.) chicken cut into pieces
  • 1 extra lg. (2 cups) onion finely chopped
  • 2 c. reduced-sodium chicken stock or broth
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 1/8 cayenne pepper
  • 1 bay leaf
  • 1/4 c. chopped flat leaf parsley
  • Cooked white rice

Instructions

  • Cook bacon in a deep 12-inch heavy skillet over medium heat, until crisp, then transfer to paper towels to drain; cool and crumble. Reserve bacon fat.
  • Meanwhile, in a shallow dish, stir together flour, salt and black pepper, set aside.
  • Heat bacon fat in same skillet over medium-high heat until hot. Dredge half of chicken in seasoned flour, knocking off excess, then brown in fat, turning occasionally; transfer to a platter. Dredge and brown remaining chicken in same manner.
  • Pour off all but 2 tablespoons fat from skillet, then reduce heat to medium. (Use vegetable oil if you do not have enough fat.) Add remaining 2 tablespoons flour, cook roux, stirring constantly, until lightly browned, about 2 to 3 minutes.
  • Add onions, cook, stirring occasionally, until browned, 5 to 8 minutes. Add stock, herb sprigs, cayenne and bay leaf, then bring to a boil, stirring up brown bits. Add chicken with juices, then reduce heat and simmer, covered, until chicken is tender, 45 minutes to 1 hour.
  • Discard bay leaf and herb sprigs. Stir in crumbled bacon and fresh chopped parsley. Serve over hot cooked rice.

Chocolate Chow Mein Clusters

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No Bake Chocolate Chow Mein Haystacks

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4 from 1 vote

Chocolate Chow Mein Clusters

Sweet chocolate, creamy peanut butter, crunchy Chow Mein noodles, and salty peanuts, make one delicious candy!
Course: Dessert
Cuisine: American
Servings: 18 candies

Ingredients

  • 1 c. chocolate morsels white chocolate or butterscotch morsels
  • 1/2 c. creamy peanut butter
  • 2 c. Chow Mein noodles
  • 1 c. salted peanuts optional

Instructions

  • Line two baking sheets with parchment or waxed paper.
  • Place chocolate morsels and peanut butter in large double boiler over simmering water. Stir until the morsels melt and the mixture is smooth.
  • Add Chow Mein noodles and peanuts. Stir until the noodles and peanuts are well coated.
  • Drop by rounded tablespoonfuls onto the prepared baking sheets. Clusters will firm up as they cool OR cool in the refrigerator for 10 minutes until firm. Store leftovers in refrigerator in an airtight container.

Baked Ziti with Sausage

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Baked Ziti

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Baked Ziti with Sausage

Our quick and easy pasta with meat sauce and three cheese casserole, is the perfect weeknight meal for busy families. Serve with a crisp green salad and garlic French bread!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1 lb. dry ziti pasta
  • 1 T. olive oil
  • 1/2 c. diced yellow onion
  • 1 lb. Italian sausage
  • 1 (24-26 oz.) jar tomato basil pasta sauce (I use Raos)
  • 2 lg. eggs lightly beaten
  • 1 (15 oz.) cont. ricotta cheese
  • 1/2 c. grated Parmesan cheese
  • 2 c. shredded mozzarella cheese divided
  • 1/4 c. chopped parsley

Instructions

  • Cook pasta according to package directions, about 12 minutes for al dente; drain.
  • Meanwhile, in a large skillet over medium heat, sauté onions in olive oil. Add sausage and cook until no longer pink; drain. Stir in tomato and basil sauce; heat through and set aside.
  • In a large bowl, combine the eggs, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and parsley. Gently fold pasta into cheese mixture.
  • Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with non stick cooking spray.
  • Spoon some sauce in the bottom of the dish. Layer half of the pasta mixture and half of the meat sauce. Repeat layers.
  • Cover with foil and bake for 20 minutes or until heated through and bubbly.
  • Sprinkle with remaining mozzarella cheese. Bake, uncovered, for an additional 5-10 minutes or until cheese is melted. Sprinkle with additional fresh chopped basil if desired.

Mardi Gras King Cake

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Mardi Gras King Cake

Mardi Gras isn’t complete without a sweet and colorful King Cake, filled with cinnamon, brown sugar, pecans, and maybe even a plastic baby. The person who gets the slice with the baby in it has a year of good luck, and/or has to host the next party!
Course: Dessert
Cuisine: American
Servings: 2 cakes

Ingredients

PASTRY:

  • 1/2 c. milk
  • 1/4 c. butter
  • 2 (.25 oz.) pkg. active dry yeast
  • 2/3 c. warm water (110 degrees)
  • 1/2 c. granulated sugar divided
  • 2 lg. eggs lightly beaten
  • 1 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 5 1/2 c. all-purpose flour
  • vegetable oil for brushing

FILLING:

  • 1 1/2 c. dark brown sugar packed
  • 1 1/2 T. ground cinnamon
  • 1 c. finely chopped pecans
  • 3/4 c. all-purpose flour
  • 3/4 c. melted butter

FROSTING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. butter softened
  • 1 tsp. vanilla extract
  • 1/4 c. milk
  • 1 c. confectioners' sugar
  • Wilton gel food coloring Green, Yellow, and Purple

Instructions

  • PASTRY: In a medium sauce pan, warm the milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature.
  • In a large bowl, dissolve yeast, and 1 tablespoon granulated sugar in the warm water. Let stand until creamy, about 10 minutes.
  • When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining granulated sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 to 2 hours. When risen, punch down and divide the dough in half.
  • Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  • FILLING: In a large bowl, stir together the brown sugar, cinnamon, chopped pecans, and 3/4 cup flour. Pour 3/4 cup melted butter over the mixture. Stir until well combined and crumbly.
  • Roll dough halves into 10×16-inch rectangles. Sprinkle the filling evenly over the rectangles, and roll up tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval-shaped rings. Place each ring on a prepared cookie sheet. Place a 4-inch baking ring, or oven-safe glass, sprayed with non-stick cooking spray in the center of each roll. With scissors make cuts 1/3 of the way through the rings at 1-inch intervals. Cover with a tea towel and let rise in a warm spot until doubled in size, about 45 minutes.
  • Gently brush the cake with vegetable oil before baking. Bake in preheated oven for 25 minutes. After cooking, gently push a doll into the bottom of the cake, if desired. Allow the cake to cool before frosting.
  • FROSTING: In a medium bowl, beat cream cheese and butter together. Add vanilla, milk, and confectioner's sugar; beat until smooth and creamy. Divide frosting into 3 small bowls. Using a toothpick, add gel food coloring a little at a time, until the desired color is reached. Spoon each color frosting into separate piping bags fitted with a #2 or #3 round tip, and decorate the cakes.

White Chocolate Macadamia Nut Cookies

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White Chocolate Macadamia Nut Cookies

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White Chocolate Macadamia Nut Cookies

Chunky, chewy, butter cookies bursting with white chocolate, coconut and macadamia nuts. Enjoy with a tall glass of milk!
Course: Dessert
Cuisine: American
Servings: 4 dozen cookies

Ingredients

  • 1 2/3 c. all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. butter softened
  • 3/4 c. packed brown sugar packed
  • 1/3 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1 lg. eggs
  • 2 c. (12 oz.) white chocolate cut into 1/4 to 1/2-inch chunks
  • 1 c. angel flaked coconut toasted if desired
  • 3/4 c. chopped macadamia nuts

Instructions

  • Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
  • In a large bowl, beat butter, brown sugar, granulated sugar, vanilla and egg, with an electric mixer on medium speed until light and fluffy. Slowly add flour, beat until just combined (dough will be stiff). Stir in white chocolate chunks, coconut and chopped macadamia nuts.
  • Drop dough by rounded tablespoonfuls, about 2-inches apart, onto prepared baking sheets. Bake for 8-11 minutes or until edges begin to brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  • Cook's Note: You can substitute 1 (12 oz.) pkg. of white chocolate chips for chocolate chunks.

Slow Cooker Chicken Pot Pie Soup

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Slow Cooker Chicken Pot Pie Soup

The perfect soup to warm you up on a chilly night! Enjoy with warm buttered biscuits.
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 4 lg. skinless boneless chicken breast halves cut into small cubes
  • 3 1/2 c. cubed Red potatoes
  • 1 c. chopped carrots
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 3 cloves garlic minced
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme leaves
  • 1 bay leaf
  • 3 1/2 c. chicken broth
  • 1 1/2 c. heavy cream
  • 1/3 c. all-purpose flour
  • 1 c. frozen petite green peas
  • Buttermilk biscuits for serving

Instructions

  • Combine the chicken, potatoes, carrots, onion, celery, garlic, salt and black pepper, thyme, bay leaf, and chicken broth in a 5-6 quart slow cooker; Cover and cook on HIGH for 4 hours. Remove and discard bay leaf.
  • In a glass measuring cup, whisk together heavy cream and flour until smooth. Pour into the slow cooker, stirring to combine. Add frozen peas. Replace cover and continue cooking for an additional 30 minutes. Serve with warm buttered biscuits.

German Chocolate Cupcakes

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German Chocolate Cupcakes

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German Chocolate Cupcakes

Chocolate cupcakes topped with sweet coconut-pecan frosting!
Course: Dessert
Cuisine: German
Servings: 14 cupcakes

Ingredients

  • CUPCAKES :
  • 3/4 c. unsalted butter room temperature
  • 2/3 c. granulated sugar
  • 2/3 c. light brown sugar lightly packed
  • 2 lg. eggs room temperature
  • 2 tsp. pure vanilla extract
  • 1 c. buttermilk room temperature
  • 1/2 c. sour cream room temperature
  • 2 T. freshly brewed coffee
  • 1 3/4 c. all-purpose flour
  • 1 c. unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • COCONUT FROSTING :
  • 1 c. evaporated milk
  • 1 c. granulated sugar
  • 3 egg yolks slightly beaten
  • 1/2 c. unsalted butter
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. angel flake coconut
  • 1 c. chopped pecans

Instructions

  • Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.
  • CUPCAKES: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.
  • In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
  • In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
  • On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter between the cupcake pans (I use one rounded 2 1/4-inch ice cream scoop per cupcake).
  • Bake on the middle rack of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, allow to cool completely before frosting.
  • COCONUT FROSTING: Combine milk, sugar, eggs, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat and add coconut and pecans. Cool, stirring occasionally, until spreading consistency.

Red Velvet Cake Roll

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Red Velvet Cake Roll

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Red Velvet Cake Roll

Decadent Red Velvet chocolate cake, filled with sweetened cream cheese.
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 1/4 c. confectioner's sugar for dusting
  • CAKE:
  • 4 eggs separated
  • 1/2 c. plus 1/3 c. granulated sugar divided
  • 1 tsp. vanilla extract
  • 1/4 c. buttermilk
  • 1 (1 oz.) bottle red food coloring
  • 3/4 c. cake flour
  • 1/4 c. cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • CREAM CHEESE FILLING :
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. butter softened
  • 1 c confectioner's sugar
  • 1 tsp. vanilla extract
  • 2 tsp. confectioner's sugar for dusting

Instructions

  • Preheat oven to 350 degrees. Spray a 15-1/2 x 10-1/2-inch jelly-roll pan with cooking spray, line with wax paper, then generously spray again. Dust a tea towel or thin linen towel with 1/4 cup confectioner's sugar.
  • CAKE: In large bowl, beat egg whites until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
  • In a large bowl, beat egg yolks and vanilla for 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating for an additional 2 minutes.
  • Pour buttermilk and red food coloring into a liquid measuring cup.
  • In a medium bowl, sift together flour, cocoa, baking powder, and salt. Add flour mixture to egg yolk mixture alternately with colored buttermilk, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly into prepared pan.
  • Bake 12 to 15 minutes or until the cake springs back when touched in the center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off the wax paper. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.
  • CREAM CHEESE FILLING: In a medium bowl, beat together cream cheese and butter, until smooth. Add 1 cup confectioners' sugar and vanilla, beat until smooth and creamy.
  • When the cake is completely cooled, carefully unroll cake. Spread filling over the cake. Reroll cake without towel. Wrap filled cake with wax paper and wrap again with plastic wrap. Refrigerate with seam down for at least 1 hour or until ready to serve. Just before serving, dust the top with additional 2 teaspoons confectioners' sugar. Cover; refrigerate leftover cake roll.

Seahawks Rice Krispies Treats

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Beast Mode Rice Krispies Treats

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Seahawks Rice Krispies Treats

Score big on game day with these Seahawks inspired Rice Krispies Treats!
Course: Dessert
Cuisine: American
Servings: 16 bars

Ingredients

  • 6 c. Rice Krispies cereal divided
  • 1 (10.5 oz.) pkg. miniature marshmallows divided
  • 3 T. butter divided
  • Wilton green, blue, and violet gel food coloring
  • 1 (2.17 oz.) pkg. Skittles candy

Instructions

  • Grease an 8x8x2-inch glass baking dish. Divide 2 cups of Rice Krispies cereal into 3 separate bowls, set aside.
  • Place 1/3 of the marshmallows and 1/3 of the butter into a large microwavable bowl. Melt in the microwave on high for about a minute, or until they begin to get big and puffy and the butter is melted, watch carefully. Remove the bowl from the microwave.
  • Using a toothpick, add the green food coloring, stir until combined and the desired color is reached. Immediately stir in 2 cups of Rice Krispies, mix well.
  • With buttered hands, press the mixture into the prepared baking dish.
  • Repeat steps 2-4 for the second layer, but do not add food coloring to this layer. This is the white layer.
  • Repeat steps 2-4 for the blue layer, adding a bit of violet to achieve the desired color of blue.
  • Wash and dry your hands. Press the Skittles candies into the Rice Krispies Treats. Allow to cool, cut, serve, and enjoy!

Seahawks Soup-er Bowl Pork Chili Verde

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Seahawks Soup-er Bowl Pork Chili Verde

Tender pieces of pork, simmered in tomatillo salsa, green chiles, and enchilada sauce. Top with pepper jack cheese, cilantro and crushed tortilla chips!
Course: Entrée
Cuisine: Mexican
Servings: 6

Ingredients

  • 2 T. canola oil
  • 2 lbs. boneless pork shoulder cut into 1/2-inch cubes
  • Salt and black pepper to taste
  • 1 lg. onion chopped
  • 1 lg. jalapeño pepper stemmed, seeded, and finely chopped
  • 2 lg. cloves garlic minced
  • 1 1/2 lbs. russet potatoes peeled and cut into 1/2-inch cubes
  • 1 (16 oz.) jar Tomatillo salsa medium heat
  • 1 (15 oz.) can green enchilada sauce
  • 2 (4 oz.) cans diced green chiles
  • 1 c. chicken broth or water
  • 1/2 c. shredded pepper jack cheese
  • 1/4 c. chopped cilantro
  • Blue corn and green guacamole chips for serving
  • Warm flour tortillas for serving, if desired

Instructions

  • In a Dutch oven or large heavy bottom saucepan, heat oil over medium-high. Add the pork; season with salt and pepper and cook, stirring often, until browned, about 5 minutes. Remove from the pan to a bowl; set aside. Add the onions and jalapeno peppers to the pan, cook, stirring often, until the softened, about 5 minutes. Stir in garlic.
  • Add meat back to the pan along with potatoes, tomatillo salsa, enchilada sauce, green chiles and broth; bring to a boil. Reduce the heat to medium, partially cover and simmer, stirring the chili occasionally, until the pork and potatoes are tender, about 30 minutes. Season with salt and pepper to taste.
  • Divide among bowls and garnish with the cheese and cilantro. Serve with corn chips (I like to crush them over the chili) or warm tortillas
  • Cook's Note: Chili verde makes a great filling for burritos too! Place a large spoonful of pork and steamed rice down the center of a warmed flour tortilla. Sprinkle with shredded cheese and shredded lettuce, then drizzle with sour cream. Fold in both sides and roll up into a burrito.

Seahawks Chili Lime Chicken Nachos

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Seahawks Chili Lime Chicken Nachos

Blue corn and Green guacamolé tortilla chips, topped with marinated chili lime chicken breast, Monterey Jack cheese, pickled peppers, cilantro, green onions and avocado. Go Hawks!!
Course: Appetizers
Cuisine: American
Servings: 6

Ingredients

  • 8-10 oz. Blue corn and Green guacamole tortilla chips
  • 3 T. olive oil
  • 1 1/2 T. red wine vinegar
  • 1 lime juiced
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 1 lb. (about 2) skinless boneless chicken breast cut into1/2 inch pieces
  • 2 c. shredded Monterey Jack cheese
  • Tamed pickled jalapeño pepper rings to taste
  • 1/4 c. fresh cilantro leaves roughly chopped
  • 2 green onions chopped
  • 1 avocado diced
  • Lime wedges for serving
  • Tomatillo salsa for dipping

Instructions

  • In a 1-gallon Ziploc bag, combine olive oil, vinegar, lime juice, chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in the bag and seal tightly. Massage the bag to coat the chicken. Marinate in the refrigerator for at least an hour.
  • Remove chicken from the bag place in a large fry pan over medium-high heat, stir fry chicken until no longer pink.
  • Preheat oven to 425 degrees. Arrange half of the chips on a large baking sheet lined with foil. Top with half of the chicken, and half of the cheese, then scatter with jalapeño pepper rings.. Repeat layering with chicken, cheese, and peppers. Bake until melted and bubbling, about 5-7 minutes.
  • Top nachos with fresh chopped cilantro, green onions, and avocado. Serve with lime wedges and your favorite tomatillo salsa.

Notes

Recipe Link: Homemade Tomatillo Salsa

Seahawks Brownies

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Seahawk Brownies

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Seahawks Brownies

Enjoy these delicious brownies while rooting for your favorite team!
Course: Dessert
Cuisine: American
Servings: 24 brownies

Ingredients

  • 8 (1 oz. squares) unsweetened chocolate
  • 1 c. unsalted butter
  • 5 eggs
  • 3 c. granulated sugar
  • 1 T. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 2 c. pecans or walnuts toasted
  • 2 c. M&M candies I roughly chopped about 1/2 of them

Instructions

  • Preheat oven to 375 degrees. Grease a 9 x 13-inch baking pan.
  • Melt chocolate and butter in a saucepan over low heat, set aside.
  • In the bowl of a stand mixer, beat eggs, sugar, and vanilla, on medium-high speed for 10 minutes. Stop the mixer, and pour in the melted chocolate mixture, flour and salt, blend until just mixed. Stir in the nuts by hand. Pour into prepared pan.
  • Bake for 35-40 minutes. (Don't over bake.) Cool for 5-10 minutes, then top with 2 cups M&M's, lightly pressing them into the brownies. Makes 24 brownies

Seahawks 12th Man Cookies

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Seahawks 12th Man Cookies

Sweet, buttery cookies loaded with chocolate chips, rolled oats, Blue, Green, and White M&M candies, and chopped pecans. Go Hawks!!
Course: Dessert
Cuisine: American
Servings: 22 -24 Cookies

Ingredients

  • 1 1/3 c. all-purpose flour
  • 1 c. old-fashioned rolled oats
  • 1/2 c. brown sugar packed
  • 1/2 c. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 lg. egg slightly beaten
  • 1/2 c. butter softened
  • 1 tsp. vanilla extract
  • 3/4 c. M&M candies Blue, Green, and White
  • 3/4 c. semi-sweet chocolate chips
  • 1/2 c. chopped pecans optional

Instructions

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper, set aside.
  • In a large mixing bowl, stir together flour, oats, sugars, baking powder, baking soda and salt. Add slightly beaten egg, softened butter and vanilla. Use a large spoon to work it all together. Add M&M's, chocolate chips and pecans, if using. You may need to use your hands to get everything incorporated.
  • Roll the cookie dough into 1 1/2 inch balls, place on prepared baking sheet, pressing them down slightly with the palm of your hand. Bake for about 10-12 minutes.

Seahawks Blue Raspberry Cupcakes

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Seahawks Blue Raspberry Cupcakes

Show your team spirit with our Seahawks Blue cupcakes infused with raspberry. Perfect for game day!!
Course: Dessert
Cuisine: American
Servings: 22 -24 cupcakes

Ingredients

BLUE RASPBERRY CUPCAKES:

  • 1 box Betty Crocker Super Moist white cake mix
  • (3 oz.) box blue raspberry gelatin
  • 1 c. water
  • 1/2 c. vegetable oil
  • 4 eggs whites
  • 1/2 tsp. raspberry extract
  • Wilton royal blue gel food coloring to reach desired color
  • 1 small dab Wilton violet gel food coloring

RASPBERRY GLAZE:

  • 1 c. confectioner's sugar
  • 1-2 tsp. raspberry extract

BLUE RASPBERRY FROSTING:

  • 2 (8 oz.) pkg. cream cheese softened
  • 1/2 c. butter softened
  • 2 1/2 c. confectioner's sugar
  • 1 (0.10 oz.) packet Duncan Hines blue raspberry frosting creations
  • Wilton royal blue gel food coloring to reach desired color
  • 1 small dab Wilton violet gel food coloring
  • Blue, Green, and White sprinkles for decorating
  • Fresh whole raspberries for decorating if desired

Instructions

  • Heat the oven to 350 degrees. Line 24 regular-size muffin cups with paper liners.
  • CUPCAKES: In a large bowl, beat cake mix, gelatin, water, vegetable oil, egg whites, and raspberry extract, with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Using toothpicks, add royal blue and violet gel food coloring, to reach desired color. Using an ice cream scoop, divide the batter evenly among muffin cups, filling each about two-thirds full.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan to a cooling rack. With a toothpick, pierce the tops of the cupcakes in several places.
  • GLAZE: In a small bowl, whisk together 1 cup of confectioners' sugar and 1 to 2 teaspoons of raspberry extract until the glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
  • FROSTING: In a large bowl, beat cream cheese and butter on medium speed until light and fluffy. Add 2 1/2 cups confectioners' sugar and blue raspberry frosting creations packet, beat on low speed until combined. Using toothpicks, add blue and violet gel food coloring until you reach the desired color. Continue to beat on medium speed until light and fluffy. Frost or pipe cupcakes. Decorate with blue, green, and white, sprinkles or fresh raspberries. Store covered in the refrigerator.

Notes

Cook's Note: Try our Seahawks Key Lime Cupcakes too!

Hawk-A-Molé

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Hawk-A-Molé

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Hawk-A-Molé

Guacamolé served Seahawks Style with Blue and Green tortilla chips!
Course: Appetizers
Cuisine: Mexican
Servings: 2 cups

Ingredients

  • 3 avocados halved and pitted
  • 2 Key limes juiced
  • 1 lg. clove garlic minced
  • 1/2 tsp. sea salt
  • chopped cilantro for garnish
  • Chopped green onions for garnish
  • Blue corn tortilla chips
  • Green guacamole tortilla chips

Instructions

  • In a medium bowl, mash avocados. Stir in lime juice, garlic, and salt.
  • Garnish with fresh chopped cilantro, and green onions.
  • Serve with Blue and Green corn tortilla chips.
  • Cook's Note: I purchased Simply Tostitos Blue Corn chips & On The Border Guac Blast tortilla chips.

Cooking Mamas Top 20 Recipes for 2K14

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Seven Layer Salad

#20 SEVEN LAYER SALAD ~ Crisp iceberg lettuce, celery, green onions, water chestnuts, green peas, hard boiled eggs, crumbled bacon and cherry tomatoes, topped with a seasoned mayonnaise dressing. Serve in a glass dish or bowl, to see all of the beautiful colors!

Apple Strudel

#19 APPLE STRUDEL ~ Warm apple cinnamon filling, wrapped in a light and flaky puff pastry. Enjoy with your favorite cup of coffee OR a big scoop of vanilla ice cream!

Red Currant Jelly

#18 RED CURRANT JELLY ~ Red currant jelly has a distinctive taste, a combination of sweet and tart. Serve as an accompaniment to savory dishes such as roast lamb!

Candied Yams

#17 CANDIED YAMS ~ “These easy, yummy yams are always a hit!”

Overnight Strawberry French Toast Casserole

#16 OVERNIGHT STRAWBERRY FRENCH TOAST CASSEROLE ~ Inspired by my friend Dixie Evenblij Williams – Prep everything the night before and breakfast will be a breeze the next morning…Enjoy!

Almond Joy Cookies

#15 ALMOND JOY COOKIES ~ Sometimes you feel like a nut, sometimes you don’t!!

Frozen Strawberry Margaritas

#14 FROZEN STRAWBERRY MARGARITAS ~ This may be the BEST Strawberry margarita I have ever had! Omit the alcohol for a kid-friendly version!

Chicken Enchiladas

#13 CHICKEN ENCHILADAS ~ Make it quick & easy by using a rotisserie chicken from your supermarket, and you’ve got dinner for 4 in less than an hour!!

Raspberry Pretzel Salad

#12 RASPBERRY PRETZEL SALAD ~ Salad or Dessert? It’s so good, it could be both!!

Chili Lime Chicken Kebabs

#11 CHILI LIME CHICKEN KEBABS ~ Serve skewers over hot buttered rice or our Cilantro Lime Rice!

Party Punch

#10 PARTY PUNCH ~ “A refreshing holiday punch!”

Confetti Pancakes with Vanilla Glaze

#9 CONFETTI PANCAKES ~ A great way to start off a birthday celebration!!

Peanut Butter Pretzel Balls

#8 PEANUT BUTTER PRETZEL BALLS ~ No-bake, chocolate covered peanut butter balls, with crunchy pretzel bits in every bite!

Snickers Caramel Apple Salad

#7 SNICKERS CARAMEL APPLE SALAD ~ Snickers candy bars, Granny Smith apples, vanilla pudding and whipped topping are folded together to make one dreamy salad! Great for Potlucks and parties!!

Italian Cheese Tortellini Salad

#6 ITALIAN CHEESE TORTELLINI SALAD ~ Cheese filled tortellini pasta, cucumber, tomato, red onion, black olives and salami, tossed with a Zesty Italian Dressing!

Bacon Corn On the Cob

#5 BACON WRAPPED CORN ON THE COB ~ Savory bacon wrapped around roasted sweet corn. There’s no need for butter, because it’s perfectly seasoned! You’re sure to receive rave reviews at your next barbeque!

Spaghetti Salad

#4 SPAGHETTI SALAD ~ Prepare this salad in the morning while it’s still cool out. Nothin’ better than a nice cold salad on a hot summer night!

Cajun Deep Fried Turkey

#3 CAJUN DEEP FRIED TURKEY ~ The bird is first injected with the Cajun spices, marinated overnight, then deep fried in less than an hour the next day!

Un-Stuffed Cabbage Roll Soup

#2 UN-STUFFED CABBAGE ROLL SOUP ~ If you like cabbage rolls, then you’ll love this quick and easy hearty soup!

Doritos Chicken Casserole

#1 DORITOS CHICKEN CASSEROLE ~ This casserole comes together quickly. Simply pick up a rotisserie chicken from your supermarket or use leftover chicken or turkey you have on hand, and you’ll have dinner in under an hour!