I think we can all agree that no Independence Day is complete without mouthwatering food! The 4^th of July is all about eating outdoors, grilling, drinking refreshing beverages, and enjoying the company of family and friends!

Everyone loves the savory tastes of grilled foods on the 4^th but while the classic cookout selection of burgers, hot dogs, and fresh salad are always a hit, why not try some new flavors on your grill like a juicy steak covered with a chocolate rub or a batch of chai glazed chicken wings? And while you are manning the grill, offer your guests some refreshing beverages like a strawberry pomegranate sparkling cocktail or a blackberry mint margarita.

Even if you are not celebrating the 4th, don’t fret. These recipes are ones that you can enjoy all season long, no matter where you are from!

Celebrate America’s birthday or simply celebrate summer with these recipes provided by Torani®, Monin®, David Rio™, and Sipp Beverage Co®.

Delicious Bites –

Steak with a Monbana Chocolate-Coffee Rub

Monbana Steak Rub. Photo courtesy of Sam Ortega

Ingredients:

• Steak of your choice
• 1 packet (2Tbsp) of Monbana® Tresor Chocolate Powder (can also use Monbana Organic Chocolate Powder)
• 2 Tbsp. Ethiopian coffee, finely ground
• 1 Tsp. paprika
• Salt to taste

Rub Preparation: 

1. Combine all ingredients in a small bowl, and mix thoroughly. Set aside.

Photo courtesy of Sam Ortega

Cooking Directions: 

1. Apply the dry rub to the steaks a few hours before grill time, coating thoroughly. Don’t be afraid to be generous with the rub while coating! (Tip: It helps to have all ingredients at room temperature).
2. Sear the steaks on both sides.
3. Move the steaks to the cooler zone on the grill, and begin turning and sprinkling  more rub onto the steak. These layers begin to caramelize and build up, sealing the juices within the meat.
4. Continue to cook the steaks to desired temperature.
5. Serve and enjoy!

Note: Recipe courtesy of Doug Przybyszewski, Houston’s Regional Manager

4^th of July Pops

4th of July Pops. Photo courtesy of Torani

Ingredients:

• 1 Tbsp. Torani Blue Raspberry Syrup
• 1 Tbsp. Torani Coconut Syrup
• 1 Tbsp. Torani Cherry Lime Syrup
• ¾ cups of water divided in three

Preparation:

1. Combine Torani Blue Raspberry Syrup with ¼ cup of water and freeze as one layer in a ice pop mold.
2. Freeze for one hour or until liquid has frozen completely.
3. Repeat this step for each layer, using Torani Coconut Syrup and Cherry Lime Syrup.

Note: To scale up to make several pops, keep ratio of 1 part Torani to 1 part water. Mix and match different flavors!

Chai Glazed Wings

Photo courtesy of David Rio

Ingredients:

• 1 cup Cub Chai Original
• ¼ cup soy sauce
• 2 Tbsp. sugar or honey
• 1 Tbsp. minced garlic
• 1 Tbsp. minced fresh ginger
• 2 pounds chicken wings

Directions:

1. Combine all ingredients in a re-sealable plastic bag and mix well. Place in refrigerator to marinate overnight.
2. Preheat oven to 350 degrees fahrenheit.
3. Remove wings from marinade and place onto a baking sheet. Bake for 10 to 15 minutes. You can also grill over a low flame until cooked thoroughly.

Refreshing Beverages –

4^th of July Refresher

Photo courtesy of Monin

Ingredients:

• 1 wedge(s) watermelon
• 5 oz. green tea
• 1 oz. Monin Watermelon Syrup
• 2 oz. lemon-lime soda
• Mint

Preparation:

1. Place one long watermelon wedge in glass then fill glass with ice.
2. Add green tea then slowly pour Monin Watermelon syrup into glass.
3. Top with Sprite.
4. Garnish with mint.

Note: Stir prior to drinking.

Strawberry Pomegranate Sparkling Cocktail

Photo courtesy of Torani

Ingredients:

• 8 Tbsp. (4 oz) Torani Pomegranate Syrup
• 1 pint strawberry sorbet
• 4 Tbsp. pomegranate seeds
• 1 bottle prosecco

Preparation:

1. This drink is best served when everything is cold- even the glass it’s served in. Put 4 Tom Collins glasses in the freezer until they’re frosty.
2. Add 2 Tbsp. Torani Pomegranate Syrup to each glass.
3. Add a small scoop of strawberry sorbet and 1 Tbsp. of pomegranate seeds.
4. Fill the glasses the rest of the way with prosecco.
5. Enjoy right away before the sorbet melts! Serves 4.

Blackberry Mint Margarita

Photo courtesy of Sipp

Ingredients:

• 5 oz. tequila
• 1 oz. lime juice
• 4 oz. Sipp Mojo Berry

Preparation:

1. Add the ingredients in a highball or margarita glass filled with ice cubes.
2. Garnish with lime wedge or round.
3. Enjoy!

The post What’s On Your Plate This 4th Of July? appeared first on Houston's Blog.

Geoy also mentioned that ABM’s cocktail mixes go beyond their normal function as drink mixes, they are also very popular to use in the kitchen as well! Cook up some mouthwatering coconut shrimp with Coco REÀL or bake up some mini cherry-ginger cheesecakes bites with Ginger REÀL. The cooking options are endless with ABM’s versatile cocktail mixes!

American Beverage is here for you. It is safe to say that ABM prides itself on serving the needs of the customer through a commitment to caring about the details and not settling for anything less than excellent.

Check out the “ABM Cocktail Pro” app and try out some delicious recipes for yourself!

Coconut Shrimp

BATTER

• 1/2 cup flour
• 1/2 tsp. seasoned or garlic salt
• 1/2 tsp. baking powder
• 1/2 tsp. paprika
• 1/2 cup water
• 1/2 cup of Coco REÀL
• 1 egg

COATING

• 1/2 cup of bread crumbs
• 2 cups of shredded coconut

SHRIMP

• 1 lb. shrimp, (deveined, cooked, and peeled)

Heat 1 inch of vegetable oil in a heavy frying pan to 365°. Whisk together flour, salt, baking powder, and paprika in a medium sized bowl. Add water, Coco REÀL and egg and whisk until batter is smooth; set aside. In a separate bowl, mix together bread crumbs and coconut for coating. Thoroughly coat the shrimp with the bread crumbs and coconut mixture. Once oil is hot enough, fry shrimp until they are golden brown, turning once. Remove shrimp from oil and drain on a paper towel. Serve with desired dipping sauces and enjoy!

Mini Cherry-Ginger Cheesecake Bites

CRUST

• 1 3/4 cup graham cracker crumbs
• 1 tbsp. sugar
• 3/4 stick unsalted butter

CHEESECAKE

• 2 1/2 lbs. cream cheese, room temperature
• 1 cup sugar
• 1 tbsp. + 2 tsp Ginger REÀL
• 1/2 cup chopped maraschino cherries
• 2 yolks, room temperature
• 3 whole large eggs, room temperature

For Crust: Preheat oven to 350°. Combine all ingredients and press into form. Bake at 350° for 10 minutes until crisp and golden.

For Cheesecake: Reduce the oven to 300°. In mixer with beater attachment, beat cream cheese, sugar, and Ginger REÀL until smooth. Scrape down sides of bowl. Add eggs and egg yolks and mix until completely smooth but do not over mix. Pour batter into form and bake until set and firm, 15 – 20 minutes. Chill completely and garnish with maraschino cherries. Enjoy!

Photos courtesy of American Beverage Marketers®

The post It Just Got REÀL With American Beverage appeared first on Houston's Blog.

Present options for allergies and other diet restrictions
We all know foodservice best practices require us to have protein and vegetarian options available. Many customers have food allergies and it is more than just a lactose intolerance or peanuts. This could present your kitchen with confusing questions about ingredients for each menu item. Having an ingredients lists on hand, just in case, can easily answer many of these questions. Another way to stay prepared is to have alternatives on hand. For instance, have a little bit of Pacific® Foods rice or coconut milk to avoid lactose issues. For people who cannot have eggs look into using bananas for sweeter items and an egg replacement product for something more savory. For gluten-free options it is best to consult your recipe to see how much xanthum gum or other ingredients you may need.

Pacific Foods Milk Alternatives, image courtesy of Pacific Foods

Make your specialties
Customers come to your restaurant because they like what you serve, so why change what you already know is working? Now don’t let that stop you from bringing out an old favorite or something from home to business. If you know the recipes then just plan ahead, do a test run as a special some time before the actual menu launch. This will give you an idea of volume differences between a home recipe and a commercial kitchen.  For instance, you could look at making a Black Cherry Sangria with Monin’s Black Cherry Fruit Purée and find the recipe you have only lasts one meal when you wanted to be an all-day special.  Frequently adjust your ingredient needs according to forecasted volume.

Make sure you have everything
It may be one of the few times per year that you use a roasting pan. Did it survive Christmas? Do you have enough salad dishes for the customers who have RSVP’d for brunch? If not, you don’t want to find that out the day of the party. Also, make a checklist of the ingredients and tools needed to make each dish. Go through the list as soon as possible to make sure everything is in stock and ready to go.

Bay Pointe by Crestware, image courtesy of Crestware

Spruce up the décor
If you are updating why not do a little brighten up of your décor with decorated china or flatware. Give your brand has some livelier notes. You could add color to your bar with colored beverage napkins, or to your table with Bay Pointe china. Another option is to add a pop of color to the back kitchen with Chef Revival  Fresh Crew Jackets in Mint Green or Tomato Red.

Spring menus
Updating for spring shouldn’t take away from your specialties, but should also allow you to consider other options available specifically for spring. Look into what is fresh in your area and maybe add a side-dish here, or an entrée there. Another great option is to add a specialty drink or salad dressing using seasonal fruits or herbs. Check out the recipe below for fresh Granny Smith Apple Vinaigrette from Monin.

Granny Smith Apple Vinaigrette

• 1/3 cup Monin Granny Smith Apple Fruit Purée
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/3 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard0
• 1 teaspoon ground cinnamon
• Pinch of cayenne pepper

Mix ingredients until thoroughly combined. Use to dress salad greens.

If you need help updating your dinnerware or menu flavors, give us a call today!

Monin Granny Smith Apple Vinaigette, image courtesy of Monin

The post 5 Ways to Spruce Up for Spring Dining appeared first on Houston's Blog.

Libbey Chemistry courtesy of Libbey

You can add a little fun to your drinks by making them more dramatic at the bar:

• Dry Ice – You can get some dry ice for the night. Remember to treat with care and read any instructions given. However, using tongs and being a little over dramatic will add to the fun of the cocktail.
• Glowing drinks – You can get some drinks to fluoresce under a black light by adding a little tonic water with quinine or energy drinks with B vitamin. The tonic water will glow a bright blue and an energy drink will have a yellow or green glow.
• Dress the part – If you are having a theme night and really want to play up the mad scientist flare, get some lab coats and rubber gloves. Even a pair of goggles can come into play when working on more ‘volatile’ reactions like the dry ice.

Contact Inside Sales today to order a Libbey Chemistry Bar. Then check out these science and chemistry cocktail recipes that will look great in this Chemistry Bar.

The Black Hole

• 5 oz Sambuca
• Soda water

Fill a cylinder (or highball glass) 2/3 of the way with ice, add Sambuca and fill with soda.

Mad Scientist

• 1 oz blueberry schnapps
• 1 oz raspberry schnapps
• 1 oz grenadine syrup
• 1 oz Irish cream

Add both blueberry and raspberry schnapps to an Erlenmeyer flask (or old fashioned glass). Slowly top off with grenadine. Then top with Irish cream.

The post Indulge your inner Mad Scientist appeared first on Houston's Blog.

Cook up this delicious Monin meal and showcase some of the season’s best flavors.  Start with a light and refreshing pumpkin cider martini accompanied by a fresh salad with a creamy granny smith apple vinaigrette. For the entrée try penne pasta with prosciutto and hazelnut cream sauce, made with Monin® Roasted Hazelnut syrup.  Finally, end the meal on a high note with a warm dish of caramel bread pudding.  Ready to give your fall Monin meal a try? Find the recipes below. Bon appétit!

Monin Pumpkin Cider Martini. Photo courtesy of Monin.

Beverage

Pumpkin Cider Martini

Ice

1 oz Monin® Pumpkin Spice Syrup

1 1/2 oz vodka

2 oz apple cider

Splash of ginger ale

Combine all ingredients in a shaker, except for ginger ale.  Shake and strain into serving glass.  Top with ginger ale.

Starter

Apple Salad

6 oz salad mix

5 to 6 apple slices

1 1/2 oz large blue cheese crumbles

1 oz candied pecans

Monin Apple Salad. Photo courtesy of Monin.

3/4 ounce dried cherries

Creamy Granny Smith Apple Vinaigrette

1/3 cup Monin® Granny Smith Apple Syrup

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil

1/4 cup mayonnaise

1 1/2 teaspoons Dijon mustard

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt pinch of cayenne pepper

Thoroughly mix or shake all ingredients for vinaigrette.  Keep refrigerated.  Toss salad mix with dressing until evenly coated.  Place in serving dish and top with remaining ingredients.

Entrée

Penne Pasta with Prosciutto & Hazelnut Cream Sauce

9 oz penne pasta, cooked

Monin Penne Pasta with Prosciutto & Hazelnut Cream Sauce. Photo courtesy of Monin.

1 cup Monin® Hazelnut Cream Sauce

1 oz prosciutto crisps

1 oz roasted hazelnuts

1 teaspoon fresh sage, chopped

2 teaspoons fresh chives, chopped

1 oz shaved Parmesan or Parmesan curls

Hazelnut Cream Sauce

4 tablespoons butter

1 shallot, minced

1/8 teaspoon crushed red pepper flakes

1 pint heavy whipping cream

6 oz Parmigiano-Reggiano, shredded

4 tablespoons Monin® Roasted Hazelnut Syrup

To make cream sauce, melt butter slowly in sauté pan over low heat.  Add shallots and crushed red pepper flakes.  Bring temperature up to just above medium-low heat and allow to cook for a bit.  Reduce temperature back to medium-low before butter browns.  Stir in cream and Parmigiano-Reggiano.  Stir sauce regularly for 3-5 minutes or until all solids are dissolved and sauce is thick.  Remove pan from heat and allow to cool 1 to 2 minutes.  Stir in Monin® Roasted Hazelnut Syrup.

Toss pasta and Hazelnut Cream Sauce together until evenly coated.  Place in serving dish and top with prosciutto and roasted hazelnuts.  Garnish with fresh herbs and parmesan cheese.

Dessert

Monin Caramel Bread Budding. Photo courtesy of Monin.

Caramel Bread Pudding

6 cups day old bread cubes

1/2 cup sliced, toasted almonds

1 cup heavy cream

1/2 cup Monin® Caramel Sauce

4 eggs, separated

Pinch salt

Preheat oven to 350 degrees. Butter 6 individual 8 oz ramekins. Mix together bread and almonds and set aside. Whisk cream with the egg yolks and Monin Caramel Sauce. Pour this mixture over the bread and stir to mix. Whip the egg whites and salt to soft peaks and fold into the bread mixture.  Pour into ramekins and bake in a hot water bath for 45 minutes. Top with whipped cream and a drizzle of Monin Caramel Sauce and serve.

The post Monin Meal: Fall Flavors from the Monin Kitchen appeared first on Houston's Blog.

David Rio Pumpkin Chai Latte. Photo Courtesy of David Rio

David Rio Pumpkin Chai Latte

1 scoop/3T Red Panda Pumpkin Chai™

8 oz milk

Whipped cream and cinnamon

Add chai to milk and steam together in an espresso machine.  Top with whipped cream and garnish with cinnamon.

David Rio’s new, seasonal Red Panda Pumpkin Chai™ is a rich and creamy mixture of black tea, exotic spices, and sweet pumpkin.  Available for a limited time in 4lb bags or 14 oz retail canisters, this delicious chai makes it easier than ever to make a pumpkin chai latte!

Torani Pumpkin Spice Latte. Photo courtesy of Torani

Torani Pumpkin Spice Latte

2 Tbsp (1 oz) Torani Pumpkin Pie Sauce

1 Cup (8 oz) Milk

2 Shots Espresso

Whipped Cream for Garnish

Heat milk and Torani Pumpkin Pie Sauce in a pan.  Stir with whisk to create foam.  Add espresso to a tall glass and pour milk mixture on top.  Spoon a layer of foamed milk over beverage and top with whipped cream.

Torani’s tasty take on the popular pumpkin spice latte is sure to be a hit! Check out all of Torani’s pumpkin items including Pumpkin Pie Sauce (available in 64 oz and 16.5 oz), Pumpkin Pie Syrup (regular, PET, and sugar free), and Pumpkin Spice Syrup (regular).

Monin Creamy Pumpkin Pie Martini. Photo courtesy of Monin

Monin Creamy Pumpkin Pie Martini

½ oz coffee liqueur

½ oz Irish cream liqueur

1 oz Vodka

¾ oz Monin Pumpkin Spice Syrup

Ice

¼ oz half & half

Combine ingredients in a shaker in the order listed and shake vigorously.  Strain into a chilled glass.  Garnish with whipped cream and graham cracker crust.

Monin’s pumpkin syrups are perfect for festive cocktails like this creamy pumpkin pie martini.  Monin Pumpkin Pie Syrup and Pumpkin Spice Syrup are available in glass and PET bottles.

Happy pumpkin spice season!

The post Pumpkin, Spice, and Everything Nice appeared first on Houston's Blog.

Ginger is the root of the plant Zingiber officinale, a member of the same family that includes turmeric, and cardamom.  It has been an important herbal medicine for thousands of years, tracing its roots nearly to time immemorial, back to early Asian, Indian, and Arabic herbal traditions, being used to treat upset stomach, nausea, and to aid in digestion from its earliest discovery.  It is only recently that many other health benefits have been discovered, including, but not limited to, nausea caused by chemotherapy, by pregnancy, by motion sickness, and by surgery.  It can be used as a natural remedy to cold and flu—to help relieve persistent cough and sore throat pertinent to the common cold, and has been found effective in managing glucose levels, which in turn may help to impact weight gain or loss.  Additionally, ginger can help reduce pain and inflammation and soothe heartburn.

With all these health benefits and more, it is easy to see where ginger has gained societal favor.  But then one can take a sidebar over to the culinary sector, in order to see the other side of ginger—the tangy, peppery freshness with the sweet hint of lemon, the light taste of spiciness and warmth, of musty/earthy flavor, and the pungent, sharp aroma.  And ginger doesn’t discriminate—it appeals to every cuisine and every type of specialty food; it crosses cultures and culinary boundaries; it’s no longer just for Asian cooking.  And at the end of the day, ginger has few limitations.  Ginger works with almost every ingredient, and “draws a connection with other flavors such as tarragon, anise and rosemary,” executive chef Floyd Cardoz remarks.  He uses ginger, garlic and shallots in practically every dish he creates.  It has a natural affinity to meats, poultry, and fish, and there aren’t many (if any) fruits or vegetables that fresh ginger won’t pair well with.

Even beverages draw from the unique flavor of ginger, relying on its spice and aroma to flavor everything from teas to sodas to cocktails.  The Moscow Mule, a sweet/spicy concoction of ginger beer, vodka, and lime juice is making its way through the social scene, in bars and restaurants alike.  The already-trendy mojito can be taken from great to fabulous with the addition of ginger—simply muddle the freshly grated root with the mint leaves.

Ginger continues to trend as one of the world’s most important spices, and American consumption is ever on the rise.  If you want to try it out for yourself, keep these tips in mind:  when purchasing, avoid ginger that looks wrinkled; fresh ginger has a thin, nearly translucent skin with a firm texture and a spicy fragrance.  Peel your ginger before using it, and opt to add at least some (if not all) toward the end of preparing your recipe.  Ginger can be added raw or cooked, and works well for marinades, to make tea, and is an especially tasty accompaniment to apple dishes.  Fresh ginger will keep for around two weeks in the refrigerator, and ground ginger should be good for up to about six months when stored in an airtight container.

Read on for some creative recipes using fresh ginger.

Ginger Mint Mojito

2 limes, cut into quarters

¾ cup light rum

10-12 mint sprigs

¼ cup white sugar

2-3 tablespoons freshly minced ginger

2 cups soda water

Squeeze the limes into a bowl, then drop in the remaining solids.  Muddle with the rum, mint, sugar, and ginger.  Let sit a while to allow the flavors to meld, then fill four glasses with ice.  Pour the mixture over ice then top with soda water.  Enjoy!

Carrot Ginger Soup

Creamy Carrot Ginger Soup

3 tablespoons butter

6 large carrots, peeled and sliced

2 onions, chopped

1-2 teaspoons freshly minced ginger

4 cups chicken or vegetable stock

Orange zest

Sautee carrots and onion in butter until the onions soften.  Season with salt and pepper to taste.  Add the broth and simmer until carrots soften.  Use an immersion blender to puree until smooth.  Garnish with freshly chopped herbs and sour cream.  Serves four.

The post Ginger Fever appeared first on Houston's Blog.

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The Dandy Donkey, featuring Cock n’ Bull Cherry Ginger Beer, in a hammered copper mug from World Tableware.  Photo Credit:  Courtney Stroup

The makers of Cock N’ Bull Ginger Beer are at it again. This time, they have added a new flavor to their repertoire with Cock N’ Bull Cherry Ginger Beer, and a custom cocktail to accompany it. Last fall, we introduced you to copper mugs and the Moscow Mule, made with original Cock N’ Bull Ginger Beer. Now, we’d like to share with you the Dandy Donkey, custom made with Cock N’ Bull Cherry Ginger Beer, and just as equally appealing when served in a hammered copper mug, like this one from World Tableware. Described as a “not-too-distant cousin” of the Moscow Mule, the Dandy Donkey is loved by all who occasionally imbibe.

How do you make a Dandy Donkey, you ask? It’s really quite simple…

First, you’ll need:

• 1½ ounce Vodka of your choice
• ½ fresh lime
• Ice
• Cock N’ Bull Cherry Ginger Beer, ice cold is best
• A cherry or two
• An awesome copper mug

Second, combine the vodka, ice, and Cock N’ Bull Cherry Ginger Beer in a copper mug. Squeeze the juice from half of a lime (you can drop the squeezed lime into your beverage for added visual appeal if you would like), and stir gently. Garnish with a cherry (or two) and enjoy!

The post What’s a “Dandy Donkey,” you ask? appeared first on Houston's Blog.

Tomato and Mozzarella Bites

Ingredients

20 grape tomatoes or cherry tomatoes, halved
20 fresh basil leaves
20 small fresh mozzarella cheese balls
½ cup balsamic vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste
20 toothpicks

Directions

Spear half a tomato, a leaf of basil, a mozzarella ball, and another half of tomato on each toothpick. Sprinkle with salt and pepper.

Mix together balsamic vinegar and olive oil to serve as a dipping sauce.

Spinach and Artichoke Stuffed mushrooms

Ingredients

36 medium mushrooms (about 2 pounds total)
2 tablespoons olive oil, plus more for the baking sheet
2 cloves garlic, finely chopped
1 5-ounce package baby spinach, chopped
½ can quartered artichoke hearts, drained and chopped
1 cup bread crumbs
½ cup Gruyère, grated (2 ounces)

Directions

Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Spray a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.

Heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook until tender, stirring often, 3 to 5 minutes. Add the spinach, artichoke hearts, and salt and pepper to taste. Cook until wilted, 2 to 3 minutes, toss or stir often.

In a separate bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.

Brown Sugar Bacon Smokies

Ingredients

1 pound bacon
1 package (16 ounce) little smokie sausages
1 cup brown sugar

Directions

Cut bacon into thirds and wrap each strip around a sausage. Place one on a toothpick or several on a larger skewer. Arrange the skewers on a baking sheet and sprinkle liberally with brown sugar. Bake at 350°F until bacon is crisp and brown sugar is melted.

Bacon and Cheese Deviled Eggs

Ingredients

12 hard-cooked eggs
½ cup mayonnaise
1 Tablespoon honey mustard
4 slices crisp-cooked bacon, crumbled
2 Tablespoons sharp cheddar cheese, shredded
1 slice crisp-cooked bacon, crumbled, for garnishing (optional)
Chopped green onion, for garnishing (optional)

Directions

Halve eggs lengthwise and remove yolks. Place yolks in a bowl, mash with fork. Stir in mayonnaise, honey mustard, salt and pepper to taste. Fold in bacon crumbles and cheese.

Stuff egg whites with yolk mixture. Sprinkle with chopped green onions and bacon crumbles, if desired

Cinnamon Roasted Almonds Recipe

Ingredients

2 cups Almonds
1 egg white
1 tablespoon water
1/4 cup sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract

Directions

Preheat oven to 250 degrees. Add egg white and water to a large bowl. Beat egg white until you have soft peaks. Add sugars, salt, cinnamon, and vanilla extract. Mix well. Spread nuts in a single layer on cookie sheet lined with parchment paper.  Bake at 250 degrees for 1 hour, stirring once halfway through cooking.

The post NYE Finger Foods appeared first on Houston's Blog.