Berry Cream Fillo Baskets

These baskets are the perfect bite-sized patriotic dessert for a summer cook-out! I’m a fan of the traditional “flag cake” that everyone makes, but after a huge plate of BBQ I thought something small and light would be better!

Ingredients (makes 30 baskets)

• 8 oz whipped cream
• 8 oz neufchâtel (or cream cheese)
• 1 tsp vanilla
• 1 cup powdered sugar
• 30 mini fillo baskets
• 8 strawberries (sliced in quarters)
• 30 blueberries

Start by combining the whipped cream, cheese, vanilla and sugar in a large mixing bowl.

Next, fill a pastry bag or large Ziploc bag with the cream mixture.

Always easier with 2 hands, thanks Dad!!

Next, pipe the cream into the fillo baskets.

Now slice the strawberries and top each basket with a blueberry and one-quarter of a strawberry.

Refrigerate or serve immediately.

♣ Vegan Option: Substitute Tofutti Better Than Cream Cheese for the neufchâtel cheese. Replace the whipped cream with a Vegan version, “Chocolate Covered Katie” has a great recipe for one on her blog!

♦ Gluten Free Option: Remove the fillo baskets and place the cream mixture in the bottom of a small dessert bowl and top with the fruit. (I made this for my brother who is gluten intolerant and he loved it!)

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Sweet Potato Jalapeño Fritters

These bites of yumminess were another Little Leopard original created for my Memorial Day Weekend BBQ! My Mom loves sweet potatoes and Dad loves jalapeños, so I combined the two into a healthy baked fritter recipe!

• 2 large sweet potatoes
• 1/2 red onion (finely chopped)
• 1 jalapeño (de-seeded and chopped)
• 2 garlic cloves (crushed)
• 2 tbsp chopped cilantro (not pictured – last-minute addition!)
• 4 oz can green chilies
• 1/2 tsp cumin
• 1 tsp paprika
• 2 eggs
• 1 cup greek yogurt
• 1 cup corn meal

Start by peeling and grating the sweet potatoes.

We used a salad shooter, but you could also use the large holes on a hand grater.

Once the potatoes are shredded, chop the onions, jalapeños, garlic and cilantro then add to the bowl.

Next, add the green chilies and top with the paprika and cumin, mix well.

Then add the eggs, greek yogurt and cornmeal to combine.  Use your hand to form the mixture into small balls.

Place onto a baking sheet and in the oven at 375° for 30-35 minutes.

Remove from oven and place onto a serving dish.

I served them with the Sweet Jalapeño Sauce from my Mexican Chorizo Meatball recipe.

These were a huge hit at the party and perfect if you are looking for a healthy potato side alternative to french fries!

♣ Vegan Option: Substitute the egg with Ener-g vegan egg replacement and the greek yogurt with Veganaise, Vegan mayonnaise.

♦ Gluten Free Option: This recipe is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Spicy Buffalo Macaroni Salad

In celebration of Memorial Day Weekend, the Bond family threw a BBQ! It was the first time I got to cook Little Leopard originals for my friends and family in Oklahoma!

This cooking experience was exceptionally excellent because I had a LOT of help! Introducing my entourage:

• Sous chef: Dad
• Dishwasher: Brother
• Taste Testers: Mom and Aunt

Pretty sure my Mom and Aunt got the best jobs in the house, but I was very grateful to everyone for their help!

The menu consisted of a couple new Little Leopard Originals, a top Little Leopard recipe from the past and Dad’s Oklahoma BBQ favorite!

• Buffalo Chicken Dip
• Sweet Potato Jalapeño Fritters w/Sweet Jalapeño Sauce
• Pineapple Prosciutto Goat Cheese Wraps w/Honey-Mint Lime Glaze
• Bacon Wrapped Dates
• Spicy Buffalo Macaroni Salad (recipe below)
• Berry Cream Fillo Baskets
• Dad’s Shredded BBQ Brisket Sliders

Everything on the menu except the dessert was gluten-free and half the menu was vegetarian!

Ingredients

• 1 cup uncooked macaroni noodles
• 3/4 cup greek yogurt
• 1/4 cup red wine vinegar
• 1/4 cup buffalo sauce
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 3 garlic cloves (crushed)
• 1 tomato (diced)
• 1/2 red onion (diced)
• 1 jalapeño (de-seeded and diced)
• 1/4 cup cilantro (chopped)
• 1/4 cup peperoncinis (chopped)

Start by cooking the pasta.

Next, prepare the salad dressing by combining the greek yogurt, vinegar and buffalo sauce, then add the chili powder, cayenne pepper and crushed garlic.

Whisk well.

Next chop the tomato, onion, jalapeño, cilantro and peperoncini.

Drain the cooked pasta, place in a large mixing bowl and add the chopped vegetables.

Next, add the dressing.

Mix well then place in the refrigerator to chill for one hour.

Remove at BBQ time and serve!

This recipe is not for the faint of heart! If you’re looking to tone down the spice level a notch, cut the amount of cayenne pepper, chili powder and jalapeños in half.

♣ Vegan Option: Replace the greek yogurt with Veganaise, Vegan mayonnaise.

• “Add the Meat” Option: Chopped pancetta would be excellent in this salad.

♦ Gluten Free Option: This recipe is gluten-free when made with gluten-free pasta such as corn or brown rice.

#2 Do a Mud Run

What better place to run through mud than somewhere that naturally has a lot of it, Oklahoma! I found out about the race 2 days before and started scavenging for friends that were not drinking beers and eating hot dogs on the lake for Memorial Day weekend!  Luckily, my long time family friend I like to refer to as my “brother from another mother” and fierce athletic competitor was up for the challenge!

Saturday morning, Jeffrey, myself and my photographer (also known as my Dad!) took off for Ardmore, Oklahoma to complete the Fitness Freak 5K Mud Run.

Got our numbers and in the words of the Dixie Chicks “ready, ready, ready, ready , ready to run!”

Started off strong… then this happened!

and 19 obstacles later…

The climb up the finish line begins and continues…

Good news: when you get to the top, you get to slide down!

And for my favorite picture of the day…

Jeffrey takes a breather at the end while I take advantage of a photo-op and pose!

We received our medals and continued over to the photo wall!

Battle wounds happened, but that’s what a run like this is all about right??

Now it was time to hose down and clean up! Good thing I borrowed my Moms old shoes, do you think she’ll want them back??

I’m going to say probably not!

I would recommend the run to anyone that wants a good challenge!  I will forever lovingly refer to this particular race as the “5K on Crack”!!  If you think running up and over walls in shoes full of mud with dirty water dripping down your back is awesome then this is the race for you!

The “Fitness Freaks” put on the mud run twice a year in May and October, if you’d like to join in the fun, visit their Facebook page for all the details!

Old-Fashioned Homemade Ice Cream

Just in time for Memorial Day BBQ’s I’m happy to pass on my families homemade ice cream recipe.  It seems that this delicious dessert only gets made on holidays and special occasions, but its simple to make and requires little prep time so I made it for an NBA Playoff party at my house!

Ingredients

• 1 1/2 cups sugar
• 1 tbsp vanilla
• 1 quart whipping cream
• 4 eggs (beaten)
• 3/4 gallon milk
• 12 lbs crushed ice
• 2 cups ice cream rock salt

Start by combining the sugar and vanilla in the base of an ice cream machine.

Then add the whipping cream.

Next, heat 2 cups of milk slowly over low heat. Add the beaten eggs once the milk is warm, but not hot enough to cook the eggs.

Whisk together well.

Leave mixture over low heat for 2-3 minutes, making sure the mixture does not become too hot and cook the eggs.

Next, add the mixture to the ice cream machine base.

Finally, add the milk.  Most ice cream machines have a “fill line” inside the base. If yours does not, stick with my measurement, if it does fill milk to that line.

Stir everything together then place the base into the machine. Surround the base with ice and rock salt. Start with approximately 4-6 lbs ice and 1/2 cup rock salt.

Be sure to place the machine inside a sink or outside on a patio where the ice can melt off.

Also, remember to keep filling the machine with ice and rock salt so that the ice cream will continue to freeze quickly.

As soon as the machine stops, the ice cream is ready!

Got my Thunder napkins and it’s time to serve!

Don’t mind that it slightly melted while trying to get the “perfect shot” on my balcony as the sun was setting!

Happy Memorial Day Weekend and Thunder Up!

♣ Vegetarian Option: This recipe is vegetarian. (I’m working on a Vegan ice cream made with Coconut milk, look for the recipe soon!)

♦ Gluten Free Option: This recipe is gluten-free!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.