Get the latest recipes from Keeperrox http://www.grouprecipes.com/people/keeperrox I made these to bring to a picnic, and they were a huge hit! If you need portable shots, give these a try. Combine the heated liquids with the alcohol off the heat, so the alcohol doesn't evaporate. They are pretty firm, so are easily consumed as Jello Jigglers or Knox Blox. http://www.grouprecipes.com/95641/margarita-jello-jiggler-shots.html While at first glance, this recipe doesn't seem Italian, I assure you, it's at least Italian-American, and served throughout New Jersey, where I grew up. The "Murphy" part is the potatoes, but with hot Italian sausage and hot cherry peppers, it's probably my favorite dish. My mother makes this without the potatoes (to lower the carbs), but then you need to use either a cornstarch slurry or some flour to thicken the sauce. The brine/vinegar from the peppers adds a ton of flavor, so if you are eliminating the peppers, you need to add some vinegar or another flavor. This dish is definitely SPICY, so if you cannot handle spicy food, lower the amount of peppers! http://www.grouprecipes.com/91270/chicken-murphy.html I'm sure to chili purists, this recipe is pure blasphemy, but it's finally cold here, and I needed something to warm me up today. Scrounging through the freezer and pantry, I realized that I had everything to sort of throw together chili. I let it simmer on the stove most of the afternoon and made some mini-bread bowls and had an icy glass of cider from the orchard up the street. Perfect for this blustery fall day. http://www.grouprecipes.com/80033/turkey-chili.html This was created mostly in desperation. My husband wanted Fettuccine Alfredo for dinner, and I didn’t want to drop dead of a heart attack right there in the kitchen. You can substitute other vegetables for the broccoli and squash if you’d like, just use things that sauté well (ie. red bell peppers, snap peas, asparagus, etc.) or frozen peas (add them when you add the first 2 cups of half& half so they have time to thaw in the sauce). http://www.grouprecipes.com/71745/it-wont-kill-you-shrimp-and-vegetable-fettuccine-alfredo.html Similar to the “Pantry Shrimp Pasta” I posted earlier, this sauce for this dish is created with chicken stock. The difference is mostly the protein selection and the asparagus. Serve with some toasted garlic bread and a nice white wine. Note the optional changes at the end of the recipe. http://www.grouprecipes.com/69197/chicken-and-asparagus-pasta.html I make this practically once a week when asparagus is in season. It is great to serve to company as well. To stretch the number of servings, but not break the bank, I ended up using 1 bunch of asparagus and 1 pound of green beans, and it just stuck! You can, of course, eliminate either the asparagus or the green beans, and it is just as good. http://www.grouprecipes.com/67860/roasted-asparagus-and-green-beans.html These are VERY spicy Sloppy Joes, probably too spicy for most. If you cannot handle very spicy things, substitute out the jalapeños with mild chiles, both of which can be found with the Mexican foods in the ethnic section of your grocery store. We are quite the chiliheads, so this is ideal for us. The sweetness of both the molasses and brown sugar compliment the heat from the jalapeños perfectly. We serve these Sloppy Joes on onion rolls with either American or Provolone cheese, with a side of roasted asparagus. Comfort food at its finest! http://www.grouprecipes.com/67857/sweet-and-spicy-sloppy-joes.html This is a sauce that I can make anytime straight from my pantry and/or fridge, because it uses what I always keep on hand. Toss in some shrimp (or chicken, or sausage), serve with a salad, and it becomes a nice, complete meal. Please note, if using regular iodized salt, reduce amounts by at least half and taste along the way. http://www.grouprecipes.com/67400/pantry-shrimp-pasta.html These are the perfect appetizer for your summertime grill parties. Unlike grilled figs with bolder blue cheeses, these allow the delicately, sweet flavor of the figs to really shine through. Make sure to use SMOKED mozzarella, because it really makes all the difference and creates a nice creamy center. You can usually find it in better stocked grocery stores. http://www.grouprecipes.com/65243/prosciutto-wrapped-figs-with-smoked-mozzarella.html This is a cake my husband's grandmother made every year for his birthday and is her recipe. She had a stroke a few years back, so it is now my task to make it. It tastes better the day after it's made, as it gets really moist from the apples. Add more apples to the layers than you think you'll need. The batter rises and separates the apple layers if you don't. You will think you have too many apples compared to the batter, but trust me, you won't! This cake is very dense, and is great for breakfast as well. http://www.grouprecipes.com/13121/jewish-apple-cake.html