Get the recipes for Susan Scollin’s Spicy Baked Beans (with crispy bacon as a topper), Sara Marshalek’s Dreamy BBQ Chicken Squares (BBQ sauce and Cream Cheese are a heavenly combo), and Susan Johnson and her punch (the beloved “double wide shandy”!), our new happy hour fave.
Check back tomorrow for 3 more semi-finalists recipes and don’t forget to VOTE, VOTE VOTE!
Susan Johnson: Punch
1-12 oz can of concentrated lemonade
12 oz vodka. (use the can to measure)
2-12 oz cans of beer
12 oz pineapple juice *
12 oz orange juice *
*juices can be doubled for a less powerful punch
I know this sounds like a crazy combination but even people who think it sounds crazy, love it. I don’t like beer but it is great in this.
Sara Marshalek: Dreamy BBQ Chicken Squares
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
11 ounce(s) of pkg of Pillsbury Refrigerated “Thin Crust” Pizza Crust
8 ounce(s) of Philadelphia Cream Cheese
9 ounce(s) of pkg Perdue Short Cuts Carved Chicken Breast, Grilled or Roasted flavor
1/3 cup(s) of Kraft Original BBQ Sauce
1/2 Medium Red Onion, Finely Sliced
1. Preheat oven to 400 degrees. Spray a large (15″x10″ or larger) baking sheet with non-stick cooking spray. Open & unroll the crust onto the sheet, smoothing out until even. Bake crust for 5 minutes.
2. While the crust is baking, place the cream cheese in a microwaveable bowl & microwave for 30 seconds to soften then stir. Finely slice 1/2 of a medium red onion, dice 1/2 of the package of chicken; and pour 1/3 C of BBQ sauce into a measuring cup.
3. Remove crust from oven, spread cream cheese evenly all over the crust, top with onions then chicken. Drizzle BBQ sauce over the top with a spoon. Bake for 6 to 8 more minutes until crust is golden brown. Remove from oven, cut into 24 squares.
Susan Scollins: Spicy Baked Beans
4 15oz. cans navy or cannellini beans,drained and rinsed (or equivalent of cooked, white beans)
1 large onion, chopped
2-3 T. chipotle peppers in adobo sauce, minced (or to taste)
1/2 pound bacon, cut into 1/2 inch pieces and fried until crisp and reserved
1/4 c. dark brown sugar
3 T. dijon or brown mustard
1 1/4 c. barbecue sauce – bottled or homemade
In bacon fat, saute the onion until slightly caramelized. Stir in the dark brown sugar, chipotles, mustard and barbecue sauce. Stir in the beans. Place in a slow cooker and cover – cook for 4 hour on high or until hot. Stir in the reserved bacon bits before serving.