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ENTERTAIN with Mark Addison, helps you bring home some of the same ideas that he and his team have served up for his celebrity and corporate clients. He share his must-haves tools and tricks of the trade to help you “engineer” the perfect party—any time, any place.

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Burbon-Lime Marinade

Burbon-Lime Marinade
marinadingChicken

Ingredients:

  • 3/4 cup of Bulleit Bourbon
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1/2 tsp ground white pepper
  • 1 tsp garlic powder
  • 1/4 cup brown sugar
  • Juice of 1 lime

Method:

Combine all ingredients into a saucepan and simmer over medium heat until brown sugar is dissolved. Let cool and use as a marinade for chicken or shrimp.  Reserve a small amount as a dipping sauce.

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Donut Ice Cream Sandwiches

Ingredients:

  • Schwans Mini Donuts
  • Ice Cream, any kind
  • Garnishes; candy sprinkles or miniature chocolate chips or chopped nuts or shredded coconut or chopped decorative candies

Method:
Cut donut in half like a bagel.  Place small scoop of ice cream on half and press other half on top, pushing ice cream slightly out the sides.  Roll the edges and the holes in the garnish/es of choice. EAT!  OR wrap tightly and freeze.

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Rosemary Spiced Nuts

Rosemary Spiced Nuts

Brown Candied Caramelized Nuts

Ingredients:

  • Vegetable oil
  • 3 cups whole roasted unsalted cashews
  • 2 cups whole walnut halves
  • 2 cups whole pecan halves
  • 1/2 cup whole almonds
  • 1⁄3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoons ground chipotle powder (or another spice, like ancho chili pepper or Spanish paprika)
  • 4 tablespoons minced fresh rosemary leaves, divided
  • Kosher salt

Method:

  1. Preheat the oven to 350 degrees.
  2. Brush a sheet pan generously with vegetable oil, or cover with parchment paper. In a large bowl, add the different kinds of nuts. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder (or other spice) and mix well. Pour the mixture onto the nuts and toss well. Add the chopped rosemary and 2 teaspoons of salt and toss again.
  3. Spread the nuts in one layer on the baking pan. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
  4. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
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New England Patriots Flavored Popcorn

New England Patriots Themed Popcorn Flavors

 

Boston Baked Bean

  • 1 tbsp Onion Powder
  • 2 tbsp Brown Sugar
  • 1/4 cup bacon bits
  • Butt Rub to taste
    • Combine ingredients together in Cuisinart on high for approximately 30 seconds

 

 

Seafood Boil

  • Old Bay Seasoning
    • Sprinkle until each piece of popcorn is covered

 

 

Toll House Chocolate Chip Cookie

  • 1/2 bag Wilton Chocolate Candy Melt
    • Melted in microwave for 2 minutes in a Wilton Plastic Piping Bag
  • 6 Tates Chocolate Chip Cookies, broken into small crumbs
    • * Sprinkle popcorn with cookie pieces while on a baking sheet, squeeze melted chocolate from piping bag onto popcorn
    • * Place popcorn in a plastic freezer bag and toss until each piece is covered, refrigerate to harden chocolate for approximately 10 minutes

    For more of Mark’s Access Hollywood LIVE or The Better Show Super Bowl Recipes and Tips, click the links!

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Chocolate Granola Trail Mix

Ingredients:

  • Chocolate Granola
  • Dried Cherries
  • Peanuts
  • Pretzel Rods

Method:

  1. Mix all ingredients together and store/serve in Ziploc bags.

 

For more of Mark’s Tailgating Recipes, tips and tricks, click here!

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Chocolate Chip Cookie Popcorn

Ingredients:

  • ½ bag Wilton Chocolate Candy Melts
  • 6 chocolate chip cookies
  • Popcorn

Method:

  1. Melt ½ bag of Wilton Chocolate Candy Melts in the microwave for 2 minutes and place in a piping bag.
  2. Break the chocolate chip cookies into pieces and mix with popcorn, then spread onto sheet of wax paper.
  3. Squeeze chocolate from piping bag onto popcorn and cookie pieces and toss in a large Ziploc bag.
  4. Separate into individual bags for serving.

For more of Mark’s Tailgating Recipes, tips and tricks, click here!

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Mini Cupcakes with Candy Caps


Ingredients:

  • Your favorite mini cupcakes
  • Wilton Candy Melts, 2 colors

Method:

  1. Back cupcakes as directed, let cool.
  2. Place Wilton Candy Melts in microwaveable bowl and melt for 2 minutes, stir thoroughly so there are no lumps within the chocolate
  3. Dip the tops of the cupcakes into the candy melts
  4. Dip a fork into the candy melts and lightly drizzle colored candy melts on the top of the caps

For more of Mark’s Tailgating Recipes, tips and tricks, click here!

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Candy Dipped Dessert Bars

Ingredients:

  • Your favorite dessert bars; brownies, blondies, etc
  • Wilton Candy Melt, 2 colors

Method:

  1. Bake bars as directed, let cool to room temperature
  2. Place Wilton Candy Melts in a microwave safe bowl and melt for 2 minutes, stirring evenly so that there are no lumps within the chocolate
  3. Dip the bars into the candy melt so they are covered half way in the melted chocolate
  4. Repeat to the other side, be sure to coat evenly.
  5. Let cool and serve.

For more of Mark’s Tailgating Recipes, tips and tricks, click here!

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Candy Coated Cookies

Ingredients:

  • Your favorite cookies; chocolate chip, sugar, oatmeal raisin
  • Wilton Candy Melts, 2 colors

Method:

  1. Bake cookies as directed, let cool to room temperature
  2. Place Wilton Candy Melts in a microwave safe bowl and melt for 2 minutes, stirring evenly so that there are no lumps within the chocolate
  3. Dip the cookies into the candy melt so they are covered half way in the melted chocolate
  4. Repeat to the other side, be sure to coat evenly.
  5. Let cool and serve

For more of Mark’s Tailgating Recipes, tips and tricks, click here!

Like Us” on Facebook and “Follow Us” on Twitter for more recipes, tips and tricks!

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Layered Bean Dip

Layered Bean Dip with Pita Chips

  • Layer 1: Hummus
  • Layer 2: Black Bean Dip
  • Layer 3: White Bean Dip

Hummus

Ingredients:

  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Method:

  1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  2. Place in serving bowl, and create a shallow well in the center of the hummus.
  3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  1. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Black Bean Dip

Ingredients:

  • 1 plum tomato, diced
  • 2 tablespoons diced red onion
  • 1 tablespoon cilantro, chopped
  • 2 (15-ounce) cans black beans, drained
  • 1 tablespoon ground cumin
  • 2 teaspoons hot sauce
  • Salt

Method:

  1. Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped.
  2. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth.

White Bean Dip

Ingredients:

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil, plus 4 tablespoons
  • 1/4 cup (loosely packed) fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon dried oregano

Method:

  1. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor.
  2. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste.
  3. Transfer the bean puree to a small bowl.

Pita Chips

Ingredients:

  • 3 pitas, cut into 8 wedges
  • 4 tablespoons olive oil
  • 1 clove garlic, smashed
  • salt and freshly ground black pepper

Directions:

  1. Preheat oven to 375 degrees F
  2. Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper
  3. Brush pita chips olive oil and garlic mixture.
  4. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.

Layered Dip

Method:

  1. In individual cups, evenly spread hummus, white bean dip and black bean dip.  Repeat layering.
  2. Cover and chill in the refrigerator 8 hours or overnight.
  3. Serve with pita chips

 

For more of Mark’s Tailgating Recipes, tips and tricks, click here!

Like Us” on Facebook and “Follow Us” on Twitter for more recipes, tips and tricks!

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Burbon-Lime Marinade Ingredients: 3/4 cup of Bulleit Bourbon 2 tbsp honey 1 tbsp soy sauce 1/2 tsp g

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Burbon-Lime Marinade

Burbon-Lime Marinade Ingredients: 3/4 cup of Bulleit Bourbon 2 tbsp honey 1 tbsp soy sauce 1/2 tsp g

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