​1 c Tequila
1/3 c Triple Sec
11.5 oz Guava Nectar
1/4 c Lime Juice
Lime Slices or Wedges for Garnish

Fill a pitcher a third of the way full with ice. Combine the tequila, triple sex, guava nectar and lime juice. Give it a stir to combine the ingredients. When serving garnish with lime slices or wedges.

Serves 4

8 oz Double Cream Brie
1/4 c Apricot Preserves
2 Tbsp Roasted Chopped Pecans
Sea Salt
Fresh Ground Black Pepper
Crackers or Toasted Bread for Serving

Place your brie round in the freezer for about 15 minutes.

While the brie is firming up in the freezer, you can roast the pecans. In a dry skillet over medium low heat add the nuts. Let the pecans cook for about 10 minutes or so. Stirring occasionally. When the nuts are golden and fragrant. Season the pecans with a pinch or two of salt and a few grinds of pepper. Set aside.

Preheat your oven to 400 degrees. Spray a ramakin or mini cast iron pan with non-stick spray. Remove the brie from the freezer. Make a thin slice to remove the top of the rind on the brie to expose the creamy inside. Spread the apricot preserves over the top of the cheese. Bake for 15 - 20 minutes, or until bubbly. Top with the roasted chopped pecans and serve after letting it sit for a few minutes.

Serves 4 - 6 people

8 oz Cream Cheese - Softened
1 Tbsp Lemon Juice
2 Cloves Garlic - Crushed
1/2 tsp Fresh Oregano - Chopped
1/2 tsp Fresh Thyme - Chopped
1 tsp Fresh Basil - Chopped
1 c Tomato and Basil Hummus 
1 - 15oz can Chick Peas - Drained and Rinsed
1/3 c Sliced Israeli Cucumbers 
1/3 c Sliced Grape Tomatoes
1/4 c Kalamata Olives - Pitted and Chopped
1/4 c Crumbled Feta Cheese
1/2 tsp Chives - Chopped

In a medium size bowl, add the cream cheese, lemon juice, crushed garlic, oregano, thyme and 1/2 tsp of the basil. Using your hand mixer beat until combined. Spread the mixture, in a even layer, into a serving dish.

In another bowl add the chick peas and hummus.  Stir to combine.  Spread the hummus mixture on top of the cream cheese mixture, leaving a bit of the cream cheese mixture peeking out.

Layer the cumbers next, followed by the tomatoes and then Kalamata olives.  Sprinkle the feta cheese on top. Garnish with the chives and remaining 1/2 tsp of basil.

Cover and refrigerate for at least 2 hours. Serve with pita chips, veggies sticks or tortilla chips.

Serves 8 hungry people 

12 Large Eggs
1/3 c Mayonnaise
1 4.25 oz can Deviled Ham
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 Tbsp Dijon Mustard
Pinch of Kosher Salt
​Sweet Paprika for Garnish
​
Place the eggs in a large pot and cover with water.  Place a lid on the pot and bring to a boil.  Gently boil the eggs for 5 minutes and then turn off heat.  Let the eggs sit in the pot with the hot water for 15 minutes.  Transfer the eggs to a bowl of cold water and let sit for about 10 minutes.  Drain the water and give the eggs a good shake to help get the cracked.  Peel the eggs, rinse after peeling and place on a paper towel.

Slice each egg in half.  Place the egg whites on a platter and place the egg yokes in a food processor.  Set the platter aside.  Add to the food processor the mayonnaise, deviled ham, garlic powder, onion powder, dijon mustard and pinch of kosher salt.  Pulse until creamy.

Transfer the yoke mixture to a large plastic bag or pipping bag, squeezing all to one corner.  Snip the end off the bag and pipe the yoke mixture into each egg white. Lightly sprinkle with sweet paprika to garnish.

Refrigerate the eggs until ready to serve.

Make the Herbalicious Sauce First...
In a medium size bowl combine all the ingredients and stir to combine.  Cover with plastic wrap and refrigerate for at least 3 hours.

Time to Make The Hot Balls!
Pre-heat over to 350 degrees.  Spray a cookie sheet with non-stick cooking spray and set aside.

In a small skillet heat the olive oil over medium heat and add the shallot.  Cook for 2 - 3 minutes.  Add the garlic and cook for another 2 minutes.  Remove from heat.

Scrap the shallot and garlic mixture, with as much of the olive oil as you can, into a large bowl.  Add the Panko bread crumbs, poultry seasoning, milk, chopped parsley and salt.  Stir to combine.  Set the mixture aside for about 10 minutes to let the bread crumbs absorb the milk. 

While the mixture is resting gently cut the blue cheese into 20 small cubes and set aside. 

Add the ground chicken and egg.  Using a large spatula, or your hands, stir to combine the mixture - it will be sticky.  Portion the chicken mixture into 20 golf ball size balls, placing a piece of blue cheese in the center of each ball. 

Place the balls on the greased cookie sheet with a bit of space between each one.  Bake in the oven for 20 minutes.

While the balls are baking, melt the butter and then mix in the hot sauce.  Remove the balls  from the oven.  With a brush, coat each ball with a layer of hot sauce - using about 2/3 of the sauce.  Switch the oven to broil and cook for another 2 - 3 minutes.  You will want the balls to develop a lightly golden, crispy texture.  Turn the oven off and remove the balls.  Brush the remaining hot sauce mixture on them.  Let rest about 5 minutes.

Remove the Herbalicious Sauce from the fridge.  Give it a stir and a taste.  If needed add a pinch or two of salt.

On a platter, place a container of the Herbalicious Sauce in one part, the Hot Balls in another part and some carrot and celery sticks in another part.  Sprinkle the sauce and balls with a pinch or two of chopped parsley and serve.

Makes 20 balls with enough dip for balls and veggies.

2 Limes - 1 sliced, 1 juiced (about 1 Tbsp)
2 Lemons - 1 sliced, 1 juiced (about 2 Tbsp)
2 Oranges - 1 half sliced, 1 1/2 juiced (about 3 - 4 Tbsp)
1 c Citrus or Lemon Vodka
1/4 c Sugar
2 c Sparkling Water - Chilled
2 - 750 ml bottles Prosecco - Chilled

In a large pitcher combine the lime, lemon and orange juices.  Add the Citrus or Lemon Vodka and sugar.  Stir until the sugar is dissolved.  Add the lime, lemon and oranges slices.  Cover the pitcher and refrigerate for at least 4 hours.

Before serving add the sparkling water and Prosecco to the vodka citrus mixture.  Give it a light stir to combine.  Serve it a fancy glass adding a slice of citrus to make it look fabulous.

Serves about 8

​2 oz Mango Rum
1 oz Peach Schnapps
1/2 c Tropical Fruit Juice
2 oz Peach Nectar

Fill a low ball glass 2/3 full with ice. Add all the ingredients above.  Stir with a stir stick to combine.  Sit back, and enjoy your vacation in a glass.

1 Serving (Please don't drink and drive)

If you want to get fancy feel free to add pineapple or peach slices as garnish. 

1 20 oz can Diced Pineapple with Juice
1 c Raspberries
1/2 c Blueberries
1 c Pineapple Flavored Vodka
750 ml Bottle of Prosecco 



In a large pitcher add the pineapple with juice, raspberries blueberries and the pineapple vodka.  Slowly add the prosecco. Cover and refrigerate for at least 4 hours.

When serving spoon in some pineapples and berries before pouring in the sangria.  

Serves 4 or so