Sweet & Spicy Grilled Shrimp:
1 cup pineapple jelly or orange marmalade
2 garlic cloves, finely chopped
2 limes, juice of
1 tablespoon Worcestershire sauce
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon red pepper flakes
2 lbs shrimp, raw, large, peeled and deveined
1/4 teaspoon salt
grilling skewers
In a small saucepan combine jelly or marmalade, garlic, lime juice, Worcestershire, jalapeno and chilies. Cook over medium heat until jelly melts. Thread shrimp onto skewers, about 4 per skewer if using large shrimp. Brush both sides of shrimp with jelly mixture and place on a tray to marinate for 30 minutes. Preheat grill on high and sprinkle shrimp with salt on both sides. Grill shrimp for 3 minutes per side, brushing with marinade again before turning. Reduce time for smaller shrimp. Place remaining sauce in a serving dish for dipping.
Grilled Peaches & Pound Cake:
1/4 cup brown sugar
1/8 tsp ground nutmeg
1/4 cup butter, melted
4 peaches, halved and pitted
4 slices pound cake, sliced 3/4 inch thick
vanilla ice cream
Set gas grill to medium or heat charcoal grill until coals are white. Combine sugar and nutmeg in a bowl. Brush the flat side of peach halves with melted butter. Place the peaches in the sugar mixture and allow to marinate for at least 5 minutes. Place peaches flat side down on grill. Cover and grill for 5 minutes. Flip peaches, cover and grill for 5 more minutes. Remove from grill, slice each peach half in quarters and cover to keep warm. Brush both sides of each pound cake slice with butter. Place on grill. Cover and grill 1 1/2 to 2 minutes. Flip each slice and grill for another 1 1/2 to 2 minutes, until slices are crisp and golden. Top each piece of cake with grilled peaches and a scoop of vanilla ice cream.
Tender Grilled Corn-on-the-Cob with Garlic-Cheese Butter:
corn on the cob, husks and silk removed
1 stick (1/2 cup) real butter, softened
1/4 cup grated Parmesan Cheese
1/2 tsp California-style garlic salt (with dried parsley)
HEAT grill to medium-high heat. RINSE corn under cold water; wrap individually in foil. GRILL 15 to 20 min. or until tender, turning occasionally. MIX remaining ingredients in a small bowl; spread liberally onto corn. STORE leftover garlic-cheese butter covered in refrigerator (it’s great on other vegetables and grilled bread).
Sweet & Spicy BBQ Sauce:
1 cup honey
1/2 cup molasses
two 8-oz. cans tomato sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 large sweet red onion, peeled and minced
2 cloves garlic peeled and minced
2 tablespoons vegetable oil
In a medium pan, start sauce by honey, molasses, tomato sauce, vinegar, Worcestershire sauce and peppers. In a skillet, sauté onion and garlic in oil until tender and translucent, then add to the sauce and bring the mixture to a rolling boil. Reduce heat and simmer 5 to 7 minutes.
Savory Honey Grilled Salmon:
1/3 cup orange juice
1/3 cup soy sauce
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon garlic powder
1 green onion, chopped
1 1/2 pounds salmon fillets
Mix all ingredients, except salmon, in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove salmon from marinade. Discard any remaining marinade. Grill over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork.
Raspberry Barbecue Sauce:
1 (10-ounce) jar seedless raspberry preserves
1/3 cup bottled barbecue sauce
2 tablespoons raspberry vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons hot sauce
Bring first 4 ingredients to a boil in a small saucepan. Reduce heat to medium, and cook 2 minutes or until slightly thickened. Stir in hot sauce. Makes 1 cup.
Peanut Butter & Banana S'mores:
graham cracker squares; peanut butter (even better with honey peanut butter or chocolate peanut butter or hazelnut spread); sliced bananas; toasted marshmallows
Spread one graham cracker square with peanut butter and top with banana slices. Add a toasted marshmallow or two. Top with another graham cracker square. Squish! Enjoy : ) Repeat!
Berry Lemonade:
one gallon lemonade
3 cups frozen mixed berries
if desired, sugar or sweetener to taste
Place berries in a blender, and add enough lemonade to cover fruit. Puree until blended. Combine puree and remaining lemonade in a large serving pitcher. If desired, add sugar or sweetener to taste. Refrigerate until ready to serve. Stir well before serving.
White Wine Sangria:
1 Bottle of white wine (Riesling, Chablis, Chardonnay, Sauvignon Blanc)
2/3 cup white sugar
1 cup orange juice
3 oranges (sliced)
1 lemon (sliced)
1 lime (sliced)
1/2 liter of ginger ale
if desired, add more fruit such as sliced strawberries, peaches, fresh blueberries, raspberries, kiwi
Pour wine in a large clear glass pitcher and stir in orange juice. Add fruit and sugar. Stir well. Chill overnight. Add ginger ale or club soda just before serving.
Hazelnut Fudge Parfaits:
In a tall parfait glass, place one scoop of your favorite ice cream. Crumble some cookies of your choice (good way to use broken pieces), and add enough cookie pieces to cover ice cream. Top with a little Hazelnut Fudge syrup (half chocolate hazelnut spread & half hot fudge sauce, mixed well). Repeat. Top off with whipped cream, nuts, sprinkles, candy, cookie pieces...whatever you like. Just be sure to put a cherry on top : )
Blushing Peach Cobbler:
3 cups sliced fresh peaches
2 cups fresh raspberries or small strawberries
1/2 cup granulated sugar
1 tbsp. cornstarch
1/8 tsp. ground nutmeg
2 cups biscuit mix
1/2 cup milk
1/2 stick butter, melted
3 tbsp. brown sugar
Heat oven to 350°F. Butter a 2-quart casserole dish. Mix peaches, berries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand for 5 to 10 minutes. Spoon into pie plate. Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked. Serve topped with a generous scoop of vanilla ice cream.
Grilled Salmon with Fresh Mango Salsa:
4 (6-ounce) salmon fillets (about 1 inch thick)
small amount light cooking oil
salt & pepper
Brush salmon fillets lightly with oil, and sprinkle lightly with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with nonstick cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa, hot fluffy rice, grilled garlic toast, and a basic green salad.
Mango Salsa:
1 mango, peeled and finely diced
1/4 cup minced red onion
2 Tbsp chopped cilantro or mint
Zest of 1 lime
1 Tbsp fresh squeezed lime juice
Salt, pepper, and hot sauce to taste
Combine all salsa ingredients in a small bowl, season to taste with salt, pepper, and hot sauce, and mix well.
Overnight Layered Salad:
"It's a beauty--serve it in a clear glass bowl for best effect!"
1 pkg (16oz) prewashed mixed salad greens
1 large tomato, medium diced
1 large red onion, rough chopped
1 pkg (3 oz) precooked real bacon pieces
1 pkg (10 oz) frozen peas, thawed in a colander, do not rinse
1/2 small jar (or more as needed) extra-thick creamy (Ranch, Thousand Island, Blue Cheese, etc) refrigerated salad dressing (found in produce section)
1 (8 oz) pkg shredded Cheddar cheese
In order given, layer ingredients in a large, deep, clear glass serving container. Cover top of container with plastic wrap, sealing well. Refrigerate overnight to allow flavors to develop.
Make-Ahead Super Sub Sandwich:
1 long loaf crusty Italian bread (1 lb. or more)
2/3 cup olive oil mayonnaise
1 tbsp. minced garlic
1/2 tsp dried Italian seasoning
1/4 teaspoon pepper
1/2 pound fully cooked ham, thinly sliced
1/2 pound thinly sliced cooked turkey
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound sliced mozzarella cheese
1 large sweet onion, thinly sliced
1 large firm tomato, thinly sliced
1 medium green pepper, thinly sliced into rings
Cut bread in half lengthwise; slightly hollow out top and bottom. In a small bowl, combine the mayonnaise, garlic, Italian seasoning and pepper; brush on cut sides of bread top and bottom. On the bottom half, layer half of the meats, cheeses, onion, tomato, and green pepper. Repeat layers. Replace bread top. Wrap tightly in plastic wrap; refrigerate for up to 24 hours. Slice into wedges to serve.
Lemon Blueberry Muffins:
1 two-layer size lemon cake mix
2 tbsp. all purpose flour
1 tsp. baking powder
2/3 c. milk
3 large eggs
3 c. light vegetable oil
1 cup rinsed and drained blueberries
Preheat oven to 375 degrees. Line 24 muffin cups with paper liners. Combine dry cake mix, flour and baking powder in large bowl. Beat milk, eggs and oil together with fork in a separate bowl. Add liquid mixture to dry ingredients in bowl and stir just until dry ingredients are moistened. Fold in blueberries. Do not over-mix. Spoon batter into muffin cups, filling 1/3 full. Bake at 375 degrees for 15 to 20 minutes.
Fiesta Shrimp:
2 pounds unpeeled, large fresh shrimp
6 cups water
2 to 3 tablespoons fresh lime juice
3 garlic cloves, pressed
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup fresh lime juice
1/4 cup minced sweet onion
1/2 to 1 teaspoon hot sauce
1/2 cup chopped tomato
1/2 cup chopped fresh cilantro
Avocado slices, lime wedges, saltines (optional)
Peel shrimp, and devein, if desired. Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid. Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines, if desired. Makes 6 servings.
Pineapple Coconut Cake:
1 butter recipe yellow cake mix (2 layer size)
1 cup sweetened shredded coconut
1 small can coconut milk
1 small can crushed pineapple 1 (8 oz) container nondairy whipped topping sweetened shredded coconut for topping cake
Prepare cake mix as directed on package, adding in 1 cup coconut. Bake in a 13x9 inch pan per package directions. Allow cake to cool in pan until still warm. Using the handle of a wooden spoon, poke holes evenly in cake. Pour coconut milk evenly over cake and in holes. Spread crushed pineapple over top of cake. When cool, spread whipped topping evenly over cake and sprinkle with additional cake. Store in refrigerator. Allow cake to chill well for best flavor.
Mom's Cole Slaw;
Dressing:
1 c. mayonnaise
3 tbsp. sugar
3 tbsp. cider vinegar
1 tbsp. milk
1/2 tsp. salt, or to taste
1/8 tsp black pepper
1/4 tsp. celery seeds
Stir together all ingredients. Cover; chill. Makes 1 1/4 cups.
To make slaw: Shred one small head fresh green cabbage and place in a medium glass bowl. Finely shred several carrots and add to cabbage. Stir to combine. Add one small green pepper and one small onion, both finely chopped. Stir to combine. Add dressing to slaw mixture and stir to mix well. Cover tightly and chill overnight. Stir well before serving.
Caesar Chicken Pasta Salad:
1 (16 oz) pkg tri-color rotini pasta, cooked al dente, drained & cooled
4 boneless skinless chicken breasts, cooked, cooled, cut in bite-sized pieces*
*(recommended method: spray a non-stick skillet lightly with cooking spray & saute chicken until done)
4 Roma tomatoes, diced
2 tbsp minced garlic
1/4 cup chopped green onions
1 cup grated Parmesan cheese
1/8 tsp coarsely grated black pepper
1 (16 oz) bottle creamy Caesar Salad Dressing
romaine lettuce leaves
cooked crumbled bacon
additional grated Parmesan cheese
croutons
In a large bowl, combine pasta and chicken. Stir to mix. Add in tomatoes, minced garlic, green onions, 1 cup grated Parmesan cheese, and black pepper. Stir until combined. Add dressing, and stir to coat well. Cover and refrigerate overnight to allow flavors to develop. To serve: arrange lettuce leaves on plate, add a scoop of salad, and top with bacon, Parmesan cheese, and croutons.
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