Houidini Bars Recipes

BELLINI BAR

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
• For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.
• Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.

BILLIE'S HOUDINI CHICKEN SALAD

Steps:

• In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.
• In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

ZUCCHINI BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.

HOUDINI BURGERS

Steps:

• Prepare slaw dressing by whisking together vinegar, oil, sugar, salt, and celery seeds.
• Combine dressing with cabbage and onion and mix well.
• Combine barbecue sauce with a splash of beer. Enjoy the rest of your beer while you cook.
• Divide beef into four patties. Season to taste with KC Masterpiece BBQ seasoning.
• Grill burgers to desired doneness.
• To assemble, place each burger on the bottom half of a bun. Top with cheese, if using, barbecue sauce mixture, bacon, and coleslaw mixture. Add top half of the bun.
• Enjoy!

HAWAIIAN JOY BARS

Steps:

• In a large bowl, stir the butter, brown sugar, eggs, rum and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Stir in 2 cups chocolate chips, white chips, coconut and nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack., In a microwave, melt shortening with remaining chocolate chips; drizzle over bars. Drizzle candy coating over bars. Store in an airtight container.

HOUIDINI BARS

Steps:

• Position your oven rack so that it is in the center of the oven and preheat the oven to 350 degrees.
• Grease a 13x9 pan, and put to the side.
• Place the cake mix, butter, and one egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredient are incorporated, about 1 minute.
• Press the batter into the bottom and partially up the sides of the greased 13x 9 baking pan (use your hands), put the pan to the side once this is done.
• Place the cream cheese in the same mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds.
• Add the remaining 2 eggs, vanilla, and confectioners' sugar and beat on low speed until smooth and combined, about 1 minute.
• Fold in coconut; pour mixture over the crust and smooth the top with a spatula. Scatter the nuts over the top.
• Bake the bars until the edges are light brown and the center is firm to the touch, about 40-50 minutes. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting and serving (do not score the bars while still hot).
• *These bar will keep in the fridge for up to five days.