Valentines Day Lunch / Dinner for the Original Copy Officer Captain Family dinner for you

https://www.tasteofhome.com/collection/brilliant-recipes-for-food-on-a-stick/

Tonight's feast is Italian for a celebration of Love of Christmas with the family we can have this at the JW Marriot and celebrate with them and use their kitchens to make the meal. I am going to find the right cake for you to celebrate the eve of Jesus and Making it till Christmas. Tonight may you find a great meal to warm your hearts and souls delight. It has fun kababs to add in some fun for the meal. I have attached the kababs website for your favorites history bar. Everyone tonight at dinner will get a gift card to Starbucks for $50.00 you can spend it as you wish. I wanted to do something special and to all your Original Copy Officer Captain Brothers they will get a season pass to their ski resort by them and a $50.00 Starbucks gift card also. Sending the Merry Christmas to you tonight from my heart to yours.

Confetti Birthday Drip Cake

Ingredients

• 1 cup unsalted butter, room temperature

• 1/3 cup vegetable oil

• 1-3/4 cups sugar

• 3 large eggs, room temperature

• 3 large egg whites, room temperature

• 1 tablespoon vanilla extract

• 3 cups cake flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 cup buttermilk, room temperature

• 1/4 cup rainbow sprinkles

• BUTTERCREAM:

• 2 cups unsalted butter, softened

• 6 cups confectioners' sugar, sifted

• 4 tablespoons heavy whipping cream

• 1-1/2 teaspoons clear vanilla extract

• DRIP:

• 1/4 cup heavy whipping cream

• 1 cup white baking chips

• Soft blue paste food coloring

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• Preheat oven to 350°. Line bottoms of 4 greased 6-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.

• Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

• For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add cream and vanilla. Beat until light and fluffy, 5-7 minutes.

• For drip, in a microwave, heat cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Tint as desired with food coloring. Cool slightly, stirring occasionally.

• To assemble cake, place 1 cake layer on a serving plate; spread with ½ cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ½ cup frosting. Freeze until set, about 10 minutes. Frost top and sides with 1 cup frosting. Pour drip over top of cake, allowing some to flow over sides. Pipe remaining frosting around top edges; top with additional sprinkles. Gently press additional sprinkles into frosting on sides of cake.

Nutrition Facts 1 slice: 658 calories, 38g fat (21g saturated fat), 110mg cholesterol, 223mg sodium, 77g carbohydrate (60g sugars, 0 fiber), 5g protein.

Tortellini Marinara

Make One Batch without the sausage for Justin VanAnderland Young Adult Officer Captain Original Copy and those who wish not to have meat

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini

• 1 pound bulk Italian sausage

• 1 package (15 ounces) refrigerated marinara sauce

• 1 can (14-1/2 ounces) diced Italian tomatoes, undrained

• 1/2 pound sliced fresh mushrooms

• 1 cup shredded part-skim mozzarella cheese

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Directions

• Cook tortellini according to package directions.

• Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in marinara sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender.

• Drain tortellini; stir into skillet. Sprinkle with cheese. Remove from the heat; cover and let stand for 5 minutes or until cheese is melted.

Contest-Winning Chicken Wild Rice Casserole

Ingredients

• 1 small onion, chopped

• 1/3 cup butter

• 1/3 cup all-purpose flour

• 1-1/2 teaspoons salt

• 1/2 teaspoon pepper

• 1 can (14-1/2 ounces) chicken broth

• 1 cup half-and-half cream

• 4 cups cubed cooked chicken

• 4 cups cooked wild rice

• 2 jars (4-1/2 ounces each) sliced mushrooms, drained

• 1 jar (4 ounces) diced pimientos, drained

• 1 tablespoon minced fresh parsley

• 1/3 cup slivered almonds

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• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.

• Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts 1 cup: 382 calories, 19g fat (8g saturated fat), 98mg cholesterol, 878mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 27g protein.

Hearty Cheese Tortellini

Ingredients

• 1/2 pound bulk Italian sausage

• 1/2 pound lean ground beef (90% lean)

• 1 jar (24 ounces) marinara sauce

• 1 can (14-1/2 ounces) Italian diced tomatoes

• 1 cup sliced fresh mushrooms

• 1 package (9 ounces) refrigerated cheese tortellini

• 1 cup shredded part-skim mozzarella cheese

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• In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.

• Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

Nutrition Facts 1 cup: 388 calories, 14g fat (7g saturated fat), 63mg cholesterol, 908mg sodium, 40g carbohydrate (15g sugars, 3g fiber), 24g protein.

Rosemary Mushroom Chicken

Ingredients

• 6 chicken leg quarters, skin removed

• 2 cups sliced fresh mushrooms

• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

• 1/2 cup white wine or chicken broth

• 1 teaspoon garlic salt

• 1 teaspoon dried rosemary, crushed

• 1/2 cup onions

• 1/8 teaspoon onion salt

• Hot cooked egg noodles

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Directions

• Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.

Nutrition Facts 1 each: 294 calories, 14 g fat (3 g saturated fat), 94 mg cholesterol, 1107 mg sodium, 9 g carbohydrate (1 g sugars, 1 g fiber), 28 g protein.

Chive Garlic Bread

Ingredients

• 1/4 cup butter, softened

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced chives

• 1 garlic clove, minced

• 1 loaf (1 pound) French bread, cut into 1-inch slices

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Directions

• In a small bowl, combine the butter, cheese, chives and garlic; spread on one side of each slice of bread. Wrap in a large piece of heavy-duty foil; seal tightly. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts 1 slice: 145 calories, 5g fat (3g saturated fat), 12mg cholesterol, 300mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.

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Quick Ambrosia Fruit Salad

Ingredients

• 1 can (8 ounces) unsweetened pineapple chunks, drained

• 1 can (8-1/4 ounces) fruit cocktail, drained

• 1 cup green grapes

• 1 cup seedless red grapes

• 1 cup miniature marshmallows

• 1 medium banana, sliced

• 3/4 cup vanilla yogurt

• 1/2 cup sweetened shredded coconut

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• In a large bowl, combine all ingredients. Chill until serving.

Nutrition Facts 3/4 cup: 191 calories, 4g fat (3g saturated fat), 2mg cholesterol, 48mg sodium, 40g carbohydrate (34g sugars, 2g fiber), 3g protein.

Recommended

Artichoke Caprese Platter

Ingredients

• 2 jars (7-1/2 ounces each) marinated artichoke hearts

• 2 tablespoons red wine vinegar

• 2 tablespoons olive oil

• 6 plum tomatoes, sliced

• 1 pound fresh mozzarella cheese, sliced

• 2 cups loosely packed fresh basil leaves

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• Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade.

• On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.

Nutrition Facts 1/2 cup: 192 calories, 16g fat (7g saturated fat), 30mg cholesterol, 179mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.

Antipasto Kabobs

Ingredients

• 40 pimiento-stuffed olives

• 1 package (9 ounces) refrigerated cheese tortellini

• 40 large pitted ripe olives

• 3/4 cup Italian salad dressing

• 40 thin slices pepperoni

• 20 thin slices hard salami, halved

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Directions

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.

• Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

Nutrition Facts 1 kabob: 66 calories, 5g fat (1g saturated fat), 9mg cholesterol, 315mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

Balsamic-Glazed Beef Skewers

Ingredients

• 1/4 cup balsamic vinaigrette

• 1/4 cup barbecue sauce

• 1 teaspoon Dijon mustard

• 1 pound beef top sirloin steak, cut into 1-inch cubes

• 2 cups cherry tomatoes

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• In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat.

• Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack.

• Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.

Nutrition Facts 1 skewer: 194 calories, 7g fat (2g saturated fat), 46mg cholesterol, 288mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Fruit and Cheese Kabobs

Ingredients

• 1 cup vanilla yogurt

• 1/2 cup sour cream

• 2 tablespoons honey

• 1/2 teaspoon ground cinnamon

• 2 cups fresh strawberries, halved

• 1-1/2 cups green grapes

• 8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses

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• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

Nutrition Facts 1 kabob with 2 tablespoons dip: 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 6g protein. Recommended Video

Caramel Apple and Brie Skewers

Ingredients

• 2 medium apples, cubed

• 1 log (6 ounces) Brie cheese, cubed

• 1/2 cup hot caramel ice cream topping

• 1/2 cup finely chopped macadamia nuts

• 2 tablespoons dried cranberries

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• On each of 6 appetizer skewers, alternately thread apple and cheese cubes; place on a serving plate. Drizzle with caramel topping; sprinkle with macadamia nuts and cranberries.

Nutrition Facts 1 skewer: 272 calories, 16g fat (6g saturated fat), 29mg cholesterol, 303mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 7g protein.