Olympic Rings Bagel Bar Recipes

Steps:

• Prepare one bagel half in each color of the Olympic rings and arrange on a platter. Put out halved bagels, cream cheese (plain and scallion) and bowls of toppings so guests can assemble their own.
• Blue: Slice small blue potatoes 1/4 inch thick. Toss with olive oil, season with salt and roast at 400 degrees F until tender, about 20 minutes. Spread bagels with cream cheese; top with the potatoes.
• Black: Spread bagels with cream cheese; top with sliced pitted black olives.
• Red: Spread bagels with cream cheese; top with smoked salmon and sliced plum tomatoes. Drizzle with lemon juice.
• Yellow: Spread bagels with cream cheese; top with sliced yellow grape or cherry tomatoes; season with salt.
• Green: Mash 1 avocado with the juice of 1 lemon; season with salt and pepper. Spread on bagels; top with sliced Persian cucumbers and season with more salt and pepper.

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

Steps:

• For the bloody Mary mix: Combine the tomato juice, horseradish, lemon juice, Worcestershire sauce, hot sauce and 2 teaspoons each salt and pepper in a large pitcher and stir to combine. Cover and chill until ready to serve.
• For serving: Put some lemon and lime wedges in a bowl next to a shallow bowl of chile lime seasoning. Arrange the garnishes in small bowls or glasses for serving with a bowl or glass full of wooden skewers or toothpicks nearby. Fill an ice bucket or bowl with ice.
• Show your guests how to rub the rim of a large party cup with a wedge of lemon or lime and then dip it into the chile lime seasoning. Fill each cup with ice, add 1 cup of the bloody Mary mix and top with 2 ounces of vodka or tequila if desired. Stir well, then let your guests pick from the garnishes using the skewers or toothpicks for the smaller items.

Steps:

• Melt butter. Spread crushed graham crackers evenly in 9" x 11" pan. Drizzle butter evenly over graham crackers. Making sure to scatter each evenly, add chocolate bits, then butterscotch bits, walnut pieces and sweet coconut flakes. Spread sweetened condensed milk evenly over the top. In preheated 375-degree F oven place pan on center rack for 25 minutes. Let cool for one hour and cut into 2" x 2" squares.

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef, breaking it up with a spoon, and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cumin, chili powder, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook 3 minutes. Stir in the ketchup and cook, stirring regularly, until the beef is browned and completely cooked through, about 2 minutes. Stir in the rice and 1/4 cup water and cook until the rice is heated through, about 3 minutes.
• Spray a rimmed baking sheet with cooking spray. Lay the tortillas on the sheet. Divide the beef mixture among the tortillas and top evenly with the mozzarella. Bake until the mozzarella is melted and the tortilla is beginning to brown, 3 to 5 minutes. Transfer the quesadillas to individual plates and serve with toppings.

Steps:

• Preheat oven to 375 degrees. In a large bowl, whisk the egg whites lightly to a froth. Add the yogurt and whisk to combine. In another large bowl, combine the cornmeal, bread crumbs, cayenne, black pepper, oregano, paprika and salt.
• Dip the chicken breasts in the flour. Then dip them in the beaten egg whites, and finally in the seasoned cornmeal/bread crumb mixture. After breading the chicken, place it on a non-stick cookie sheet or a low sided roasting pan and put it in the oven.
• Cook for 35 minutes or until fully cooked and crispy brown.
• Serve with mashed potatoes blended with skim milk and non-fat sour cream.