Photo Credit: Detroit Free Press

8-ounce package cream cheese, softened
1 cup mayonnaise (regular, reduced or nonfat)
½ cup horseradish, white or red
1 package large (at least 10″ in diameter) lavash bread (6-8 pieces) or favorite flatbread/tortilla
1 pound Monterey Jack cheese, very thinly sliced or shredded
1½ pounds good-quality medium-rare roast beef, sliced thin
2 large red,yellow or orange bell peppers, chopped
1-2 packages arugula

Photo Credit: Cate Bogue

In a small bowl, stir together the cream cheese, mayonnaise and horseradish until combined.

Place one lavash on a clean, flat surface. Spread a thin layer of the cream cheese mixture over the bread, especially on the uppermost edge (this is the glue that holds the lavash together after it has been rolled).

Place about 2 slices of the cheese on half of the lavash. Repeat with the roast beef.
Sprinkle red peppers over the beef and place a hearty line of arugula on top of the beef along the outer edge (this will end up in the center of the wrap).

Begin rolling from the outer edge, using your fingers to keep the filling in place. The last roll should contain no filling.

Wrap tightly in plastic wrap and chill 2 hours before slicing. When ready to slice, place the roll seam side down on a cutting board and cut the lavash into about 1-inch slices on the diagonal.

Repeat with the remaining lavash slices.

makes 36 mini muffins

Photo Credit: littlebcooks

6 hot dogs (I like Hebrew National Beef)
1 cup flour
1 cup cornmeal
½ cup sugar
2 ½ tsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg

Photo Credit: Cate Bogue

Preheat oven to 350 F, and spray your mini muffin tins with cooking spray.

Photo Credit: Cate Bogue

In a medium skillet on medium heat, brown the hot dogs for about 5-8 minutes (just until they start browning, you don’t want them to be burnt or for the skin to be too tough). Remove from heat and cut each hot dog into 6 pieces.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

In a large bowl combine all dry ingredients for the corn muffin mixture.

Photo Credit: Cate Bogue

Add the egg, milk and vegetable oil, and stir until just combined.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Fill each cup in the muffin tins about 3/4 full. Place and press one piece of hot dog into the center of each muffin cup.

Photo Credit: Cate Bogue

Cook for 10 minutes at 350 F, then increase heat to 400 F, and cook another 2-4 minutes – you want them to be nicely light browned, but not burnt, so watch carefully. Remove from oven and cool in pan for 5 minutes before removing from trays.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Serve with your favorite hot dog condiments like mustard, ketchup and relish.

Photo Credit: The Chew

1/3 cup Mayonnaise (I use Hellman’s)
1/3 cup Cream Cheese (I use low-fat)
1/4 cup Sour Cream (I use low fat)
1 tsp Smoked paprika
1/4 tsp Cayenne
1 1/2 cups Lump Crab Meat
3 Scallions (thinly sliced)
Salt
freshly cracked Black Pepper

Photo Credit: Cate Bogue

Preheat oven to 375 degrees F. In a large bowl, stir together the ingredients until thoroughly combined.

Photo Credit: Cate Bogue

Season to taste and transfer to an oven-safe serving dish.

Photo Credit: Cate Bogue

Bake for 20 to 25 minutes, until bubbly and golden on top.  Serve with your favorite crackers.

Photo Credit: Cate Bogue

Photo Credit: Pinterest

2 cans Rotel tomatoes
1 large can diced tomatoes (or whole tomatoes, chopped)
½ red onion finely chopped
4-5 cloves of garlic (I usually use fresh, but I was out, so I used jarred minced instead)
1-3 fresh jalapenos (depends how hot you want it)
1 large bunch of cilantro
Salt and pepper

Photo Credit: Cate Bogue

Combine all ingredients and allow time time for the flavors to blend in the refrigerator.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

(Adapted from Crazy for Crust)

Photo Credit: Crazy for Crust

I love all things coconut!  But . . . even if you’re not a fan (yes, I’m talking to my husband and daughter), these brownies will be devoured.  Totally yummy!

BROWNIE INGREDIENTS:
2 ounces unsweetened baking chocolate, coarsely chopped
2 ounces semi-sweet baking chocolate, coarsely chopped
3/4 cup butter
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour

Photo Credit: Cate Bogue

FROSTING INGREDIENTS:
1 cup evaporated milk
1 1/4 cups granulated sugar
4 large egg yolks, lightly beaten
1/2 cup unsalted butter, sliced into tablespoons
1 teaspoon vanilla extract
1 1/2 cups shredded sweetened coconut
1 1/4 cups chopped pecans

Photo Credit: Cate Bogue

To make the Brownies
Preheat oven to 350 degrees F. Line a 9×13 pan with foil and spray with cooking spray.
Place the two baking chocolates and butter in a large, microwave safe bowl.

Photo Credit: Cate Bogue

Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Add eggs, vanilla, and cocoa and stir well.

Photo Credit: Cate Bogue

Add flour and stir carefully. Spread batter in prepared pan.

Photo Credit: Cate Bogue

Bake about 25 minutes, until a toothpick 2 inches from the outside of the pan comes out clean. Let cool before frosting.

To make the Frosting
Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan.

Photo Credit: Cate Bogue

Cook over medium heat, stirring constantly, until the butter has melted and the mixture thickens and bubbles.

Photo Credit: Cate Bogue

Once it bubbles, reduce heat to low and cook for 2 more minutes. Remove the pan from the heat and stir in the vanilla, coconut, and pecans.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Cool about 1 hour, until the mixture is spreadable. Spread frosting over the top of the cooled brownies.

Photo Credit: Cate Bogue

Cut into squares.

Photo Credit: Cate Bogue

Store in refrigerator. Then devour!  ***These freeze well if you need to make them in advance.

Photo Credit: Esquire

2 oz Kraken Spiced Dark Rum
3 oz Ginger Beer
Lime wedge (for garnish)

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue