Other Birds Recipes

MILLIONAIRE PIE

Ingredients:

1 1/2 cups crushed graham cracker crumbs

6 Tbs butter, melted

1/4 cup sugar

1 (15.25-ounce) can crushed pineapple, drained very well

1 (14-ounce) can sweetened condensed milk

1 cup maraschino cherries, drained and chopped

1/2 cup chopped pecans

3 Tbs lemon juice

1 Tbs maraschino cherry juice

1 (8-ounce) container Cool Whip

Maraschino cherries for garnish

Directions:

In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar. Press onto bottom and sides of a 9-inch pie pan.

Place in freezer for 15 minutes.

In another medium bowl, mix together drained crushed pineapple, sweetened condensed milk, cherries, pecans, lemon juice, and cherry juice.

Fold in half of the container of Cool Whip. Spoon batter into graham cracker crust and refrigerate for at least 2 hours. (To get nice clean cuts, partially freeze pie.)

Serve with extra Cool Whip and cherries.

Recipe from Spicy Southern Kitchen

ROSEMARY AND LEMON CORNMEAL DOUGHNUTS

Ingredients:

Nonstick cooking spray

1 cup white whole wheat flour

¼ cup yellow cornmeal

1 - 2 tsp finely chopped fresh rosemary

2 tsp lemon zest

½ tsp baking soda

¼ tsp salt

½ cup plain low-fat yogurt

¼ cup packed brown sugar

¼ cup refrigerated or frozen egg product, thawed

3 Tbs olive oil

½ cup powdered sugar

1 Tbs lemon juice

Directions:

Preheat oven to 325°F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.

Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.

Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.

For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.

Recipe from Better Homes and Garden

SOUTH CAROLINA CHICKEN BOG

Ingredients:

1 ½ cups uncooked long-grain white rice

1 tsp kosher salt

¾ tsp black pepper

4 cups chicken stock

1 (4-inch) piece Parmesan cheese rind

4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)

3 Tbs chopped fresh flat-leaf parsley

1 Tbs fresh lemon juice

1 ½ ounces Parmesan cheese, shaved (about ⅓ cup)

Directions:

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.

Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

Recipe from Southern Living

TOASTED MARSHMALLOW MARTINI

Ingredients:

1oz. Marshmallow Vodka

1oz. Bailey’s Irish Cream

1oz. Frangelico

½ oz. Half & Half

Pinch of Sea Salt

Toasted Mini Marshmallows

Directions:

Chill your glass. Place several mini marshmallows on skewers and toast over a stove burner, candle or kitchen torch to caramelize to golden brown.  Pour ingredients into cocktail shaker with 1 cup ice and shake until well chilled.  Pour into chilled glass and garnish with toasted marshmallows.

Recipe from The Martini Diva