Easy Fruit Salad

Easy Fruit Salad

1 (28 oz) can strawberry pie filling

1 (15oz) can fruit cocktail, drained

2 bananas, sliced

1 apple, sliced

2 C miniature marshmallows

In a large bowl, combine all ingredients; cover and refrigerate.

Beer-Marinated Peppered T-Bones

Beer-Marinated Peppered T-Bones

Ingredients:
1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 Tablespoons Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each
1 to 1-1/2 teaspoons cracked black pepper

Directions:
In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard,
Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place
steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning
steaks over occasionally.
Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks
with the cracked black pepper.
Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes.
Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium
(160 degrees F) doneness.

Stars and Stripes Cupcakes

Stars and Stripes Cupcakes

Cupcakes

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract
• 3 eggs
• 1 jar (10 oz) maraschino cherries (about 38 cherries), drained, finely chopped and patted dry

Glaze

• 3 cups powdered sugar
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1/2 teaspoon almond extract

Decoration

• 24 blue candy stars
• Betty Crocker® red decorating icing (from 4.25-oz tube)

1.  Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.

2.  In large bowl, beat cake mix, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about 2/3 full.
 

3.  Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
 

4.  Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
 

5.  Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to resemble flag.

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Tiny Tim Tomatoes

Tiny Tim Tomatoes

24 (1 pint) small cherry tomatoes
3 oz. cream cheese, softened
1 Tbs. lemon juice
1 tsp. dried dill weed
Fresh parsley sprigs

Remove tomato stems. Cut thin slice from rounded end of each tomato. Scoop out pulp and seeds with melon baller or small spoon. Let tomatoes drain, cut side down, on paper towels. 

In small bowl, combine cream cheese, lemon juice and dill weed; blend well. 

Fill tomatoes using small spoon or decorating bag fitted with star tip. Garnish each tomato with small parsley sprig.



Store in refrigerator. 24 appetizers.