Recipes

White Sparkling Sangria
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Ingredients
  1. 1 bottle champagne
  2. Approximately 1 cup Cointreau (pour to your taste)
  3. Approximately 2 cups 7up, Squirt, club soda or whatever you like
  4. Orange slices, strawberries, raspberries, kiwi or any kind of colorful fruit
Instructions
  1. You may need to adjust amounts based on the pitcher size. Don’t worry, it’ll taste great regardless!
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Phyllo Parmesan Asparargus Rolls
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Ingredients
  1. 1 bunch of asparagus
  2. ¼ cup butter, melted
  3. ½ package 16 oz. phyllo dough cut in half (approx. 4” strips)
  4. 1 cup fresh parmesan, shredded or grated
Instructions
  1. If you’ve never worked with phyllo before, make sure to follow the directions. You may need a little patience because it’s so thin and can easily tear. Spread melted butter on a sheet of 4” phyllo dough. Sprinkle a little parmesan over dough. Roll the asparagus in the phyllo. Spread butter on the outside and generously sprinkle parmesan over. Place the rolls on parchment paper on a cookie sheet and bake at 400 degrees for 12-15 minutes until golden brown.
  2. You can also add thin sliced peppered ham to the rollup. That tastes great, too.
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Carrot Cake
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Ingredients
  1. 2 cups flour
  2. 2 tsp. baking soda
  3. 2 tsp. cinnamon
  4. 1/2 tsp. salt
  5. 3 eggs - beaten
  6. 3/4 cup vegetable oil
  7. 3/4 cup buttermilk
  8. 2 cups sugar
  9. 2 tsp. vanilla
  10. 2-3 cups grated raw carrots
  11. 1 8oz. can drained/crushed pineapple
  12. 1 cup raisins
  13. 1 cup walnuts (or pecans)
Frosting
  1. 1 stick butter - room temperature
  2. 1 8oz pkg. cream cheese - room temperature
  3. 3 cups powdered sugar
  4. 1 tsp. vanilla
  5. 1 tsp. orange zest - optional
  6. 1-2 T. milk
Instructions
  1. For the cake mixture - sift together the flour, soda, cinnamon and salt. In a separate bowl, mix together the eggs, oil, buttermilk, sugar and vanilla. Add to flour mixture and stir well. Then add the pineapple, carrots, raisins, walnuts or whatever ingredients you like.
  2. Pour batter into two round pans - greased and floured. Bake at 350 for approximately 30 minutes.
For frosting
  1. Beat the butter and cream cheese until smooth. Add the sugar, vanilla and milk. Spread over the cake.
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Crock Pot Hot Chocolate
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Ingredients
  1. 2 boxes Andes Mints - chopped
  2. One bottle of Rum Chata
  3. Two cans of Eagle condensed milk
  4. One small carton of heavy whipping cream
  5. 4 cups milk
Instructions
  1. Mix everything together in crock pot. Set on high for 2 hours stirring occasionally.
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Pecan Toffee Bars
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Ingredients
  1. 2 cups flour
  2. 1/2 cup sugar
  3. 1 cup cold butter
  4. 1 can Eagle Brand condensed milk
  5. 1 egg
  6. 1 tsp. vanilla
  7. Toffee bits
  8. 1 cup chopped pecans
Instructions
  1. In a bowl combine the flour and sugar, cut in the butter until crumbly. Press into a greased 9x13 pan. Bake at 350 for 15 minutes. In another bowl beat the condensed milk, egg and vanilla. Stir in the toffee bits and pecans. Pour over crust. Bake another 25 minutes. Do not over bake.
Notes
  1. Cool completely before cutting. Store in refrigerator.
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Crock Pot Pumpkin Lattes
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Ingredients
  1. 8 T. of pumpkin puree
  2. 8 T. of vanilla
  3. 8 T. sugar
  4. 2 tsp. of cinnamon
  5. 4 cups of strongly brewed coffee
  6. 6 cups of milk
  7. Cinnamon sticks (optional)
  8. Whipping cream (optional)
Instructions
  1. Mix together the coffee and milk. Mix together the pumpkin, vanilla, sugar and cinnamon and then add to coffee mixture. Put in crock pot on high for 2 hours. Serve with cinnamon stick and whip cream if desired.
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Halloween Chex Mix
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Ingredients
  1. 1 12 oz. bag white chocolate chips
  2. 4 cups Corn Chex cereal
  3. 2 cups bite size pretzel twists
  4. 1 cup M&M's
  5. 1 cup candy corn
  6. 1/4 cup orange and black sprinkles
Instructions
  1. In a large microwavable bowl, melt the white chocolate chips for approximately 1-2 minutes. Stir until melted and smooth. Gently stir in the rest of the ingredients. Toss the sprinkles over the mixture. Spread mixture on wax paper until chocolate is set, about 30 minutes. Gently break apart into chunks.
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Apple Crisp
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Ingredients
  1. Thinly sliced apples
  2. 3/4 cup sugar
  3. 1/2 tsp. salt
  4. 1 T. flour
  5. 1/2 tsp. cinnamon
  6. 1 cup brown sugar
  7. 1 cup oatmeal
  8. 1/2 tsp. baking powder
  9. 1 cup flour
  10. 1/4 tsp. baking soda
  11. 1/2 cup butter
Instructions
  1. Fill a 9x9 baking dish with apples. Add a little water if they don't seem juicy. Blend sugar, salt, flour and cinnamon. Pour over apples. Blend remaining ingredients and put on top of apples. Bake at 350 for 45 minutes to an hour, until apples are tender.
Notes
  1. For a 9x13 pan, double recipe.
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Caramel Apple Pie
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Ingredients
  1. 1 9 inch Pillsbury pie shell
Caramel Streusel Topping
  1. 9 T. butter
  2. 1-1/2 cups flour
  3. 1/3 cup brown sugar
  4. 1/2 cup Heath Toffee bits
Filling
  1. 6-7 Golden Delicious apples - sliced and peeled
  2. 3/4 cup toffee bits
  3. 1/3 cup sugar
  4. 1 T. cornstarch
  5. 1/8 tsp. salt
  6. 2 T. butter
  7. Caramel Sundae Sauce
Instructions
  1. Preheat oven to 400. Combine streusel topping and refrigerate. Toss the apples with filling mixture. Spoon into crust. Dot with 2 T. butter. Break the streusel topping over the apples. Bake for 20 minutes, then loosely cover pie with tent of foil with a vent in the middle. Bake for one hour or until bubbly and crust is golden. Drizzle caramel over the top.
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Toffee Gooey Buttercakes
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Cake
  1. 1 box yellow cake mix
  2. 1 large egg
  3. 1 stick melted butter
  4. Use an electric mixer and combine all ingredients. Put into a greased 9x13 pan and set aside.
Filling
  1. 1 pkg. cream cheese softened
  2. 2 large eggs
  3. 1 tsp. vanilla
  4. 16 oz. powdered sugar
  5. 1 stick melted butter
  6. Toffee bits
Instructions
  1. Beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in sugar and beat well. Reduce speed and slowly pour in melted butter. Mix well. Fold in toffee bits. Pour over crust and bake at 350 for 30-40 minutes. You need to watch this one closely, you don't want to over bake it. You want it gooey in the center. Cool completely before cutting.
Notes
  1. For pumpkin gooey buttercakes, make the crust the same way. Start with the cream cheese and add a 15 oz. can of pumpkin. Add the eggs, vanilla and butter. Add the powdered sugar and then a teaspoon of cinnamon and nutmeg. Spread over cake. Same baking instructions as above.
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Caramel Apple Pie Pudding Shots
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Ingredients
  1. Small box Butterscotch instant pudding
  2. 3/4 cup cold milk
  3. 1/2 cup Caramel Bailey's
  4. 1/4 cup apple flavored liquor (such as rum, vodka or schnapps)
  5. 8 oz. tub of extra creamy Cool Whip - thawed
Instructions
  1. Mix the pudding with milk, add in the Bailey's and apple liquor and stir. Fold in the Cool Whip (do not use a whisk). Put into shot glasses and freeze.
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Strip and Go Naked Drinks
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Ingredients
  1. 9 cans frozen lemonade
  2. 18 cans of beer
  3. 1.75 liter of vodka
Instructions
  1. Mix together and serve in large thermos container.
Notes
  1. These quantities make quite a large batch. You can cut this recipe in half based on the number of people. The picture shown above is a half batch.
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Cherry Limeade
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Ingredients
  1. 1 cup lime juice
  2. 1 cup sugar
  3. 1 jar Maraschino cherries
  4. Two liter lemon lime soda
  5. Lime slices for garnish
Instructions
  1. Mix together and refrigerate for a half hour before serving.
Notes
  1. Put some cherries and a lime slice in each glass. Can put some vodka in for an adult variation.
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Pasta Bar
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Ingredients
  1. Pasta (see below)
  2. Toppings (see below)
  3. Salad dressings (see below)
Instructions
  1. Choose various kinds of pasta so there is a variety. Next, serve various kinds of toppings so there is a wide selection. Examples are: shredded chicken, pepperoni, garbanzo beans, sundried tomatoes, kalamata olives, green onions, fresh basil, red pepper, broccoli, pepperoncini, fresh mozzarella pearls (in balsamic vinegar) and cheddar cheese chunks.
  2. Have several kinds of dressing to choose from. We had pesto and Italian.
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We All Scream for Ice Cream Cake
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Ingredients
  1. Vanilla cake mix
  2. Buttercream frosting
  3. Caramel sauce in a bottle
  4. 6 cupcakes
Instructions
  1. Make the cake mix according to directions on box. Bake in a 9x13 pan. Cut a "cone" for the base. Arrange 6 cupcakes on top for the ice cream scoops. Mix and match colors for pizzazz. Serve on rectangular platter. Use bottled caramel syrup to make the harlequin pattern on the cone.
Notes
  1. Put the caramel sauce on just before serving.
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Sicilian Kiss
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Ingredients
  1. 1 oz. Southern Comfort
  2. 1 oz. Amaretto
  3. Juice of 1 lime
Instructions
  1. Mix with ice in a martini shaker and SHAKE, SHAKE, SHAKE! Strain and pour.
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Fish Taco Sauce
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Ingredients
  1. ¼ c. mayonnaise
  2. ¼ c. sour cream
  3. 2 tsp lemon zest
  4. ½ lemon, juiced
  5. 2 tsp curry powder
  6. 1 tsp fresh ginger
  7. ½ tsp salt
  8. 1/8 tsp cayenne
  9. 1 T honey
Instructions
  1. Mix together.
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Pico de Gallo
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Ingredients
  1. 4 Roma tomatoes
  2. ½ medium red onion
  3. 1 jalapeno and/or serrano pepper
  4. 1 lime, juiced
  5. ½ tsp sea salt
  6. handful of cilantro
Instructions
  1. Mix together and serve with chips or use as a topping on tacos.
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Mango Salsa
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Ingredients
  1. 2 mangos - diced
  2. 1/2 red onion - diced
  3. 1-2 tomatoes - diced
  4. 1/2 cup cilantro
  5. 1 avocado - diced
  6. 1 garlic clove - minced
  7. 2 T. olive oil
  8. 1 lime - juiced
  9. Salt & pepper
Instructions
  1. Mix all together and serve with chips.
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Guacamole
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Ingredients
  1. 3 avocados
  2. 1 lime, juiced
  3. ½ tsp salt
  4. ½ tsp cumin
  5. ½ tsp cayenne pepper
  6. ½ medium onion
  7. ½ jalapeno
  8. 2 Roma tomatoes
  9. 1 T cilantro
Instructions
  1. Mix together.
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Taco S'mores
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Ingredients
  1. Small tortillas
  2. Marshmallow creme
  3. Chocolate chips
  4. Graham crackers
Instructions
  1. Spread the marshmallow creme on the tortilla. Sprinkle chocolate chips over. Break graham crackers into pieces and sprinkle over. Fold over and wrap in tinfoil. Put on the grill and grill 3-4 minutes on each side.
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Pasta Salad
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Ingredients
  1. 1 pound rotelli pasta - cooked and rinsed under cold water
  2. 1 pint grape tomatoes
  3. 1/2 medium red onion, sliced
  4. 2/3 cup pitted black olives
  5. 15oz. can garbanzo beans, drained and rinsed
  6. 4oz. feta cheese
  7. 1/2 rough chop basil
  8. 1/2 cup rough chopped parsley
  9. 1/4 cup white wine vinegar
  10. 1 heaping Tablespoon Dijon mustard
  11. 2 garlic gloves, pressed
  12. 2/3 cup extra virgin olive oil
  13. Salt & Pepper
Instructions
  1. In a large bowl, combine pasta, tomatoes, red onion, olives, garbanzo beans, feta cheese, basil and parsley. In a separate bowl, whisk together the white wine, mustard and garlic. Slowly drizzle in the olive oil whisking until mixture is emulsified and thick. Add S&P to taste. Pour over pasta mixture and toss.
Notes
  1. Can use multigrain or whole wheat pasta.
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Greek Tuna Pasta Salad
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Ingredients
  1. 1 pound penne pasta - cooked and rinsed under cold water
  2. 3 T. red wine vinegar
  3. 1/3 cup extra virgin olive oil
  4. 2 plum tomatoes, chopped
  5. 1/2 cucumber, seeded and chopped
  6. 1/4 red onion, chopped
  7. 1/4 cup kalamata olives
  8. 1/4 cup parsley, chopped
  9. Salt & pepper
  10. 1 6oz. can of tuna
  11. 1/4 cup feta cheese
Instructions
  1. Cook pasta. While that is cooking, put the tomatoes, cucumber, red onion, olives, parsley and tuna into a bowl. Add the pasta and toss. In a separate bowl, combine the red wine vinegar and olive oil. Add S&P. Pour over salad and toss.
Notes
  1. Can use multigrain or whole wheat pasta.
  2. Refrigerate for one hour before serving.
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Vinaigrette
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Ingredients
  1. 1/2 cup extra virgin olive oil
  2. 1 garlic clove, pressed
  3. 3 T. lemon juice
  4. Salt & Pepper
Instructions
  1. Whisk the above ingredients together and pour over greens.
Notes
  1. Another alternative is to simply drizzle olive oil and balsamic vinegar over the greens and toss.
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Crostini with Whipped Feta
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Ingredients
  1. 6 oz feta cheese
  2. 2 oz softened cream cheese
  3. 1/3 cup extra virgin olive oil
  4. 2 T. lemon juice
  5. salt & pepper
  6. - - - - - - - - - - -
  7. 2 shallots - minced
  8. 2 garlic cloves - minced
  9. 2 T. red wine vinegar
  10. 1/3 cup extra virgin olive oil
  11. salt & pepper
  12. red and yellow cherry tomatoes - sliced
Instructions
  1. Base
  2. Pulse together feta cheese and cream cheese. Then add extra virgin olive oil, lemon juice, salt & pepper. Mix together.
  3. Tomato Mixture
  4. In a separate bowl, mix minced shallots, minced garlic cloves, red wine vinegar, extra virgin olive oil, salt & pepper. Add sliced red and yellow cherry tomatoes. Let stand for 15 minutes and add basil.
  5. Next, slice some good French bread, brush with olive oil and then bake for 6-8 minutes at 425.
  6. Finally, spread the whipped feta on top and top with tomato mixture.
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Brie Cheese
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Ingredients
  1. 1 frozen puff pastry - thawed
  2. 1/2 cup pecans
  3. 1/3 cup dried cherries or craisins
  4. 2 Tbsp honey
  5. 8 oz Brie cheese
  6. 1 egg
  7. 1 Tbsp water
Instructions
  1. Cut the pastry into two 8in circles, place one circle on some parchment paper. In a small bowl stir together pecans, cherries and honey. Place half of the pecan mixture into center of pastry. Place the Brie cheese round on top. Put the remaining pecan mixture on top of Brie. Place the other pastry on top. Fold up the bottom pastry to the top pastry and pinch sides together to seal.
  2. Mix the egg with water and brush pastry with mixture. Bake at 375 for 20-25 minutes. Let stand for 10 minutes before serving. Serve with pear and apple slices.
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Peach Blossom Sunrise
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Ingredients
  1. 5 cups orange juice
  2. 2/3 cup peach schnapps
  3. 5 cups champagne
  4. Grenadine
Instructions
  1. Combine orange juice and peach schnapps in a pitcher and chill. Add champagne just before serving and stir. Drizzle 1/2 tsp. of Grenadine over each drink.
Notes
  1. Do not stir after Grenadine is poured in.
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Easter Nests
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Ingredients
  1. 12 oz bag of chocolate chips
  2. 12 oz bag of butterscotch chips
  3. 12 oz of creamy peanut butter
Instructions
  1. Melt the above ingredients in the microwave for approximately 3 minutes, stirring after each minute. Stir in 12 oz of chowmein noodles. Form into desired shapes.
Notes
  1. - You may need to put in the fridge for a few minutes for chocolate to set.
  2. - Spray some Pam on your hands to avoid sticking.
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Easter Grass
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Ingredients
  1. Shredded coconut
  2. Green food coloring
Instructions
  1. Mix some shredded coconut with green food coloring. This makes a great garnish around cakes, to put Easter eggs on, jelly beans, etc.
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