Throw a Holiday Party with Frenchs and Franks!

Like some spice in your life why not try a few of these favorites!

SPICY CITRI-POLITAN

Owner/Copyright: RBI 2005

INGREDIENTS: 4 oz. (1/2 cup) SKYY Citrus® Vodka 2 oz. (1/4 cup) triple sec liqueur 2 oz. (1/4 cup) pink grapefruit juice 1 tsp. superfine sugar 1/2 tsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Chile 'n Lime™ Hot Sauce Pink grapefruit wedges for garnish DIRECTIONS: FILL a cocktail shaker half-full with cracked ice. ADD vodka, triple sec, grapefruit juice, sugar and Frank's RedHot Sauce. SHAKE or stir well. Strain into chilled martini glasses. Garnish with grapefruit wedges.

And to go with your drink why not have a little spicy dip!

FRANK'S® REDHOT® BUFFALO CHICKEN DIP

Owner/Copyright: RBI 2008

INGREDIENTS: 8 oz. pkg. cream cheese, softened 1/2 cup blue cheese or ranch salad dressing 1/2 cup any flavor FRANK'S® REDHOT® Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained DIRECTIONS: HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth. MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables. TIPS: Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking. Tips: You may substitute 2 cups shredded cooked chicken. Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir. Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

And while you're being a social-lite with your amazing drink and dip why not pass these around!

CRUNCHY COCONUT SHRIMP

Owner/Copyright: RBI 200

Yield : 12

Ingredients		Quantity		Procedure
FRENCH'S® French Fried Onions		4 cups		1. Combine French Fried Onions and coconut in blender or food processor and crush to the consistency of coarse breadcrumbs. Beat egg whites until frothy. Dip shrimp into egg whites and coat with onion crumbs, pressing firmly to adhere. Refrigerate until needed.
Shredded coconut		1 cup
Egg whites		1/2 cup
Shrimp 16-20 ct, p & d		3 1/4 lbs		2. To serve: bake 6 shrimp at 400°F. until cooked and crispy.

Going with the seafood theme why not indulge and show off how awesome you are! Come on you can't tell me if you came out with crab cakes your friends wouldn't die! Well at least mine would they would think I had lost my mind! But don't worry yet again it's quick and easy!

CAROLINA CRAB CAKES WITH ZESTY REMOULADE SAUCE

RBI 2008

Ingredients:

1 lb. lump crabmeat, drained and flaked

1 egg

3 tbsp. mayonnaise

2 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce

1 tbsp. FRENCH'S® Spicy Brown Mustard or FRENCH'S® Horseradish Mustard

2 Tbsp. each minced green onion and parsley

2 tbsp. plain dried bread crumbs

1/2 tsp. Old Bay® seasoning

3 tbsp. olive oil

Zesty Remoulade Sauce (recipe follows)

Directions:

WHISK egg with mayonnaise, Frank's RedHot Sauce and mustard in large bowl. Stir in crabmeat, green onion, parsley, bread crumbs and seasoning; mix well.

SHAPE crab mixture into cakes using about 1/3 cup mixture for each; flatten slightly.*

HEAT oil in large nonstick skillet over medium-high heat until hot. Saute crab cakes in batches about 3 min. per side until golden brown. Serve with Spicy Remoulade Sauce.

Then while your guest are ohhing and Ahhing over these and drinking happily you bust out with these little guys will keep your guest whispering she spend a bunch on this party. The whole time your the wiser knowing you spent a little and did it in a snap!

MEDITERRANEAN TUNA SALAD

RBI 2008

Ingredients:

1/2 cup reduced-sodium tomato-vegetable juice

4 tbsp. FRENCH'S® Horseradish Mustard or FRENCH'S® Spicy Brown Mustard

2 (6 oz.) cans tuna, packed in water, well drained

2/3 cup chopped roasted red bell pepper

1/2 cup chopped celery

4 tbsp. chopped parsley

2 tbsp. chopped pitted Kalamata olives (about 5)

Directions:

MIX juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill.

SERVE tuna salad over lettuce, on whole wheat rolls or on toast rounds.

You'll be seeing these soon at my house! The boys would just LOVE these!!!! See you pass around all the amazing food above and then some fun things the adult and kids like the same! Don't those look better then any fried ones you would find at the supermarket!

PARTY SIZE CRUNCHY ONION CHICKEN TENDERS

RBI 2008

Ingredients:

6 oz. can (3 cups) FRENCH'S® Original or Cheddar French Fried Onions

1/4 cup flour

2 lbs. chicken tenders

2 eggs, beaten

Directions:

CRUSH French Fried Onions with flour in plastic bag.

DIP chicken tenders into egg; coat in onion crumbs.

BAKE 15 min. at 400°F until chicken is cooked.

SERVE with French's Honey Mustard and Spicy Buffalo Ranch Dip.

Then when is just amazed at what you passed around you have everyone sit down and they find this looking at them! You'll be the one that host all parties from now on!

SKILLET CHICKEN IN ITALIAN CAPER SAUCE

RBI 2005

Ingredients:

4 (5 oz.) boneless skinless chicken breasts

1/2 cup light Alfredo sauce

1/4 cup fat-free half and half cream

1/4 cup dry white wine or chicken broth

2 tbsp. FRENCH'S® Horseradish Mustard

2 tbsp. chopped oil-packed sun-dried tomatoes

1 tsp. small capers, drained

Directions:

HEAT large nonstick skillet over medium heat. Cook chicken 10 min. until lightly browned, turning once.

STIR in Alfredo sauce, half and half cream, wine, mustard, tomatoes and capers.

SIMMER 2 min. until sauce thickens slightly. Serve with steamed vegetables or cooked whole grain pasta, if desired.

If chicken is not your thing why not try pork. Me personally love Pork Tenderloin and I think this just looks too freaking good!!!

TUSCAN ROAST PORK TENDERLOIN

RBI 2007

Ingredients:

1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions

1 tsp. crushed rosemary leaves

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

1 1/2 lbs. pork tenderloin

2 tbsp. FRENCH'S® Spicy Brown Mustard

Directions:

MIX French Fried Onions, rosemary, garlic and pepper in plastic bag. Crush with hands or rolling pin. Transfer to pie plate or waxed paper.

BRUSH pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere.

BAKE pork on a foil-lined baking sheet at 400°F for 30 min. or until 155°F internal temperature. Let rest 10 min. before slicing.

I think you'll be pleasantly surprised how easy it is to pull off a party that everyone will remember! And the best part is this would be on a budget you can pick and choose which recipe or all the recipes to add to your party. I say the drink is a MUST, come on won't you look rocking just walking around with that? I don't drink much but I think I would even try a sip, I bet Rick wouldn't be calling those girlie drinks anymore! Enjoy this party season and just hold on I'll have more recipes to come soon!