s e p i c e R
For Spring Entertaining
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LEMON COCKTAIL
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SPINACH PIZZA FOR STARTERS
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EASY PRIME RIB
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PEANUT BUTTER BLONDE BROWNIES
From Suzanne Fox's Kitchen
CO C KTA I LS
Strawberry Champagne Freeze • 2 cups frozen strawberries • 4 1/2 oz Deep Eddy's Red Grapefruit Vodka • 2 cups champagne 1. Blend strawberries in a blender. 2. Add champagne and vodka, pulse until blended. 3. Add ice until desired thickness, pulsing in between. 4. Garnish with fruit. For non-alcoholic slush, replace champagne with apple juice.
2 From Suzanne Fox's Kitchen
CO CK TA I LS
Lemon Cocktail • 2 oz Prosecco • 2 oz Malibu Rum • 4 oz lemonade • lemon slices
From Suzanne Fox's Kitchen
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a z z i P h c a n i Sp tarter s
EN TR É E
S r Fo
INGREDIENTS
DIRECTIONS
• 1/2 cup chopped onion • 2 teaspoons minced garlic • 1 bag fresh baby spinach leaves - washed and rinsed • 1/2 cup heavy cream • 1 1/2 cup shredded part-skim mozzarella cheese • 1/2 cup Asiago cheese • 1/4 cup grated Parmesan cheese • 1 pre-baked thin pizza crust or Cauliflower crust
1. P reheat oven to 425°F. Pour 1 tablespoon olive oil in a large saucepan; heat over medium-high heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Add spinach; stir. Cook 5 minutes or until spinach is wilted and mixture is fairly dry, stirring occasionally. Add heavy cream and Asiago cheese and saute until heated and cheese is completely melted.
4 From Suzanne Fox's Kitchen
2. P lace crust on baking sheet and place in preheated oven for 5 minutes. Mix 1/2 cup mozzarella cheese, and Parmesan cheese in small bowl until blended; set aside. Sprinkle remaining 1/2 cup mozzarella cheese over crust; top with spinach mixture. Spoon cheese mixture evenly over pizza. (Spinach will not be covered completely.) 3. B ake 15 minutes or until cheese is starting to brown. Let sit 10 minutes before serving.
Easy
E NT R É E
Prime rib
INGREDIENTS • 1 standing rib roast (about 1/2 pound per person) • Two sticks butter, softened • 1 tablespoon kosher salt • 2 teaspoon black pepper • 2 tablespoon herbs de Provence • 1 bunch rosemary DIRECTIONS 1. R emove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º. 2. Mix softened butter and herbs de Provence. Generously cover all sides of rib roast with
salt and pepper, then coat with butter mixture, completely covering roast. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast. 3. R oast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.) 4. Remove roast from oven, cover with foil and let rest 20 minutes. 5. To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.
From Suzanne Fox's Kitchen
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EN TR É E
Brussels Sprouts with Bacon & Balsamic Glaze
INGREDIENTS • 1 Package Brussels sprouts (sliced) • 4 strips bacon • 1/2 cup balsamic vinegar (plain is OK, strawberry is preferred) DIRECTIONS 1. Cook bacon in sauté pan until crispy. Remove bacon, set aside to cool. 2. In same pan, in bacon grease, sauté Brussels sprouts until tender. Add balsamic vinegar and sauté until it thickens. Crumble bacon in pan with Brussels sprouts. Continue to sauté and stir until done and glazed.
6 From Suzanne Fox's Kitchen
y r r e h C
DE SSE RT
Ring Cake with Spring Flowers
INGREDIENTS:
INSTRUCTIONS:
CAKE: • 1 Box Duncan Heinz Butter Golden Cake Mix • 1 Box Vanilla Pudding Mix- 3.4 oz. • 1 Jar maraschino cherries without stems- 6 oz. jar • 1/2 cup water • 1 cup milk • 1/4 cup of juice from the jar of cherries • 3 large eggs • 1 stick softened butter • 1/2 cup chopped maraschino cherries-all cherries from 6 oz. jar
STEP 1: Preheat oven to 350 degrees; spray sides and bottom of a shallow ring or bundt pan with cooking spray. Chop one half cup of maraschino cherries. STEP 2: Blend cake mix, water, cherry juice, softened butter, pudding mix and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Fold in chopped cherries. Pour batter in pan and bake immediately. STEP 3: Bake 45 to 55 mins. depending on depth of pan. Cool cake on wire rack for 15 minutes. Remove cake from pan and cool completely before frosting. STEP 4: Melt margarine in a medium bowl in microwave. Pour in sugar. Add milk until your desired consistency. Pour over cake and garnish with flowers.
ICING: • 2 cups powdered sugar • 2 tablespoons margarine or butter, softened • 2 tablespoons milk or half-and-half
From Suzanne Fox's Kitchen
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DES SERT
Peanut
utter londe rownies
INGREDIENTS • 3/4 cup unsalted butter, melted and slightly cooled for 3 minutes • 2 cups packed light or dark brown sugar • 3/4 cup creamy peanut butter • 3 large eggs • 2 teaspoons. Madagascar vanilla • 2 cups all-purpose flour • 1 teaspoon baking powder • 1 teaspoon salt • 1 1/4 cups spring M&M’s®
8 From Suzanne Fox's Kitchen
INSTRUCTIONS 1. P reheat oven to 350°F and spray a 9 x 13 inch pan with cooking spray or line the pan with parchment paper. 2. I n a large bowl, whisk melted butter and brown sugar together until combined. Whisk in the peanut butter, then add eggs and vanilla. Blend until completely combined. 3. A dd flour, baking powder and salt. Fold batter together using a rubber spatula. Fold in the candy pieces. Spread evenly into prepared pan and sprinkle with a couple additional candy pieces on top, if desired. 4. B ake for 30 minutes, or until toothpick comes out clean. Do not over bake. 5. R emove from oven and place on a wire rack to cool completely before cutting into squares.
