Abracadabra Recipes

Steps:

• Preheat oven to 350°F. Arrange 16 of the crackers in single layer on bottom of greased 9-inch square baking pan. Coarsely crush 20 of the remaining crackers; sprinkle over cracker layer in pan.
• Cover with layers of coconut, chocolate chips and walnuts. Coarsely crush remaining 12 crackers; sprinkle over walnut layer. Drizzle evenly with the condensed milk.
• Bake 25 to 30 minutes or until center is set and top is golden brown. Cool in pan on wire rack. Cut into 24 bars to serve. Store in airtight container at room temperature for up to 3 days.

Steps:

• In a metal cocktail shaker, muddle the sugar cube, strawberry and peppercorns well. Be sure to crack the peppercorns. Add the gin, Pomegranate, Tawny Port and Balsamic Reduction, vermouth and cracked ice into the shaker. Top, seal and shake vigorously. Double strain up into a chilled martini glass. Garnish with the olives on a bar toothpick.
• Pour the tawny port, pomegranate juice and balsamic vinegar into a small skillet on medium heat until reduced by little less than half. Take off the heat and allow to cool to room temperature before incorporating into a cocktail.

Steps:

• Shake all the ingredients with ice.
• Strain over crushed ice.

Steps:

• Preheat oven to 350.
• Drain tomatoes, reserving enough of the liquid to bring the broth to 2 cups.
• Add rice, soup mix and broth to bottom of 12x12 baking dish, stir to combine and evenly distribute in the baking dish.
• Place pork chops on top of rice mixture.
• Top each pork chop with a ring of onion and a ring of green pepper. Fill each ring with diced tomatoes.
• Cover and bake for 65-70 minutes or until meat is cooked through and liquid absorbed into the rice.