Grilled Shrimp with Roasted Garlic Cilantro Sauce

(Courtesy of themediterraneandish.com)

Ingredients:
1 1/2 lb. uncooked prawns
Salt and pepper
Olive oil
SAUCE:
1 small head garlic, top trimmed off
1 c. chopped fresh cilantro leaves
Juice of 1 lime
1 Tbsp. dry white wine
3 Tbsp. olive oil
2 Tbsp. chili sauce (or 1 Tbsp. dry chili flakes)

Directions:
Preheat oven to 400 degrees.

Peel, de-vein and rinse the prawns or your choice of shrimp.  Pat dry and season with salt and pepper.  Place the prawns in the fridge until ready to grill.

Trim the top of the garlic head off, but leave the garlic intact.  Drizzle generously with olive oil.  Roast the garlic in the 400 degree oven for about 10-15 minutes or until slightly tender and fragrant.  When ready, remove from oven.  Let cool briefly.  Peel and crush or chop the roasted garlic as finely as possibly.

Now, prepare the roasted garlic-cilantro sauce.  In a small bowl, combine the roasted garlic with the remaining sauce ingredients of cilantro, lime juice, white wine, olive oil and chili sauce.  Whisk together and set aside.

When ready, lightly oil and heat a cast-iron grill or griddle to medium-high.  Dress the prawns with a little olive oil and grill for 3-4 minutes on each side.  You want to achieve some char, but be careful not to overcook the prawns.

Remove the prawns from the grill to a bowl and coat well with the roasted garlic and cilantro sauce.  Transfer to a serving platter.  Alternatively, transfer the grilled prawns to a serving platter and simply add the roasted garlic-cilantro sauce on the side.

Serve with pasta or rice and a green salad for dinner or as a simple party appetizer.

Chocolate Chip Muffins

(Courtesy of littlesweetbaker.com)

Ingredients:
2 1/2 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, melted and cooled
1 c. granulated sugar
2 large eggs
1 c. milk (whole or buttermilk is preferred)
1 Tbsp. vanilla
1 1/2 c. chocolate chips

Directions:
Preheat oven to 425 degrees and spray a 12 cup muffin tin with non stick cooking spray.

In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips.  Set aside.

In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla.  Slowly add to the dry ingredients.  Gently fold together just until combined.

Divide the batter into the 12 muffin cups and bake at 425 degrees for 5 minutes, then turn the oven heat down to 375 degrees and bake for another 13-15 minutes.  Let cool for about 5-10 minutes and enjoy warm.  

They are best the day of baking but you can store them in an airtight container at room temperature for up to 5 days.

Orange Creamsicle Truffles

(Courtesy of omgchocolatedesserts.com)

Ingredients: 
8 oz. white chocolate, chopped into small pieces
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
Pinch of salt
1 tsp. orange extract
Orange (or red and yellow) food coloring, optional
1/3 c. powdered sugar

Directions:
In a small saucepan melt butter, add heavy cream and stir to combine, then stir in salt, orange extract and food coloring and stir again to combine, set aside.

Over a double boiler melt chopped white chocolate, stirring casually until smooth and completely melted.  Do not overheat the chocolate.  It takes some time to melt completely, but do not heat above 105 degrees or the chocolate will separate and become unusable.

Gently stir in lukewarm butter and heavy cream mixture into melted chocolate.  Note that the butter and heavy cream mixture should be approximately the same temperature as the melted chocolate before you combine them.

Cool slightly, cover with plastic wrap and refrigerate for 2-3 hours (or until firm enough to roll).  While it is cooling, you can take it from the refrigerator, stir with a fork, cover again with plastic wrap and place back in the refrigerator.

With a small spoon or a melon baller scoop out the mixture and roll into 1 inch balls.  You can dust your hands with powdered sugar or if it is too sticky drop a spoon of mixture into powdered sugar (it makes it much easier to roll into a ball) then roll it again in the sugar when the ball is formed.

Roll each ball in powdered sugar to coat them well.

Store in the refrigerator in an airtight container for up to 1 week or freeze for longer storage.

Clean Eating Strawberry Vinaigrette

(Courtesy of thegraciouspantry.com)

Ingredients:
1/2 lb. fresh strawberries
2 Tbsp. honey (or more to taste if your berries are not very sweet)
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper

Directions:
Place all ingredients in a blender and blend until smooth.  Adjust honey to taste.

Broccoli Slaw

(Courtesy of Taste of Home)

Ingredients:
1/2 c. sour cream
3 Tbsp. lemon juice
2 Tbsp. mayonnaise
1 Tbsp. white wine vinegar
2 tsp. grated lemon peel
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 pkg. (12 oz.) broccoli coleslaw mix
2 large red apples, julienned

Directions:
In a large bowl, mix the first 8 ingredients.  Add coleslaw mix and apples; toss to coat.  Refrigerate, covered, until serving.

Slow Roasted Chicken With Vegetables

(Courtesy of Taste of Home)

Ingredients:
2 medium carrots, halved lengthwise and cut into 3 inch pieces
2 celery ribs, halved lenthwise and cut into 3 inch pieces
8 small potatoes, quartered
3/4 tsp. salt, divided
1/8 tsp. pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/ fryer chicken (3-4 lbs.)
1 Tbsp. dried rosemary, crushed
1 Tbsp. lemon juice
1 Tbsp. olive oil
2 1/2 tsp. paprika 

Directions:
Place carrots, celery and potatoes in a 6 quart slow cooker; toss with 1/4 tsp. salt and pepper.  Place lemon halves and garlic in chicken cavity.  Tuck wings under chicken; tie drumsticks together.  Place chicken over vegetables in slow cooker, breast side up.  Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken. 

Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170-175 degrees and vegetables are tender.

Remove chicken to a serving platter; tent with foil.  Let stand 15 minute before carving.  Serve with vegetables.

Asian-Style Chicken Slaw

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (3 oz.) ramen noodles
1 rotisserie chicken, skin removed, shredded
1 pkg. (16 oz.) coleslaw mix
6 green onions, finely chopped
1 c. reduced-fat Asian toasted sesame salad dressing

Directions:
Discard seasoning packet from noodles or save for another use.  Break noodles into small pieces; place in a large bowl.  Add chicken, coleslaw mix and green onions.  Drizzle with salad dressing; toss to coat.

No-Bake Smores Cake

(Courtesy of Kraft)

Ingredients:
1 pkg. (3.9 oz.) chocolate instant pudding mix
1 1/2 c. cold milk
14 graham crackers, broken crosswise in half (28 squares)
1 tub (8 oz.) Cool Whip, thawed, divided
1 c. miniature marshmallows
2 Tbsp. chocolate syrup

Directions:
Beat pudding mix and milk in medium bowl with whisk 2 minutes.  Let stand 5 minutes.  Meanwhile, cover bottom of 8 inch square pan with 9 graham squares, overlapping as needed to form an even layer.

Add 2 c. Cool Whip to pudding; stir gently just until blended.  Spread half of the pudding mixture over graham squares in pan; top with 9 of the remaining graham squares.  Repeat layers.

Spread remaining Cool Whip over dessert.  Top with marshmallows.  Crush remaining graham square; sprinkle over dessert.  Refrigerate 3 hours.  Drizzle with chocolate syrup before serving.

Blueberry Cobbler

(Courtesy of Taste of Home)

Ingredients:
4 c. fresh or frozen blueberries, thawed
3/4 c. sugar, divided
3 Tbsp. cornstarch
2 Tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 c. all-purpose flour
2 tsp. grated lemon peel
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
3 Tbsp. cold butter
3/4 c. buttermilk

Directions:
In a large bowl, combine blueberries, 1/2 c. sugar, cornstarch, lemon juice, cinnamon and nutmeg.  Transfer to a 2 quart baking dish coated with cooking spray.

In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs.  Stir in buttermilk just until moistened.  Drop by tablespoonfuls onto blueberry mixture.

Bake, uncovered, at 375 degrees for 30-35 minutes or until golden brown.  Serve warm.

Mojito Slush

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (3 oz.) lime gelatin
2 Tbsp. sugar
1 c. boiling water
1 c. fresh mint leaves
2 cans (12 oz. each) frozen limeade concentrate, thawed
2 c. cold water
1 c. grapefruit soda
1 c. rum or additional grapefruit soda
EACH SERVING:
2/3 c. grapefruit serving
Lime wedge and/or fresh mint leaves

Directions:
In a small bowl, dissolve gelatin and sugar in boiling water; add mint leaves.  Cover and steep for 20 minutes.  Press through sieve; discard min.  Stir in limeade concentrate, cold water, soda and rum.  Pour into 2 1/2 qt. freezer container.  Freeze overnight or until set.

For each serving, scoop 2/3 c. slush into a glass.  Pour soda into the glass; garnish as desired.

Mountain Dew Cake

(Courtesy of stockpilingmoms.com)

Ingredients:
1 box lemon cake
1 can (12 oz.) Mountain Dew
4 eggs
3/4 c. vegetable oil
3 c. powdered sugar
1/4 c. plus 1 Tbsp. Mountain Dew

Directions:
Preheat oven to 350 degrees.  Spray bundt pan with cooking spray.

In a mixer, combine 12 oz. Mountain Dew, eggs and vegetable oil.  Mix on low for 30 seconds then turn up to medium and continue mixing for 2 minutes.

Pour cake batter into prepared pan and bake 45 minutes, until cake is set and toothpick comes out clean.  Let cool in pan for 10 minutes and then transfer to wire rack to finish cooling.

When cake is cooled, prepare glaze by mixing powdered sugar and 1/4 c. plus 1 Tbsp. Mountain Dew in a medium bowl.  Stir until there are no more lumps.

With cake on a wire cooling rack, place a piece of wax paper underneath, so when you pour the glaxe over the cake, you catch the excess.  Pour the glaze on top of the cake allowing to coat the sides of the cake.  Serve when the glaze has set.

Nutella Rolls with Cream Cheese Frosting

(Courtesy of inspiredbycharm.com)

Ingredients:
1 can large biscuits
3/4-1 c. Nutella
Flour and sugar for rolling
FROSTING:
4 oz. cream cheese
1 tsp. vanilla
1 1/2 c. powdered sugar

Directions:
Preheat oven to 350 degrees.  Spray 8 muffin tins with nonstick cooking spray.

Lightly flour and sugar your rolling surface.

Using a rolling pin, roll out each biscuit until it is about double in size.

Put 1-2 Tbsp. Nutella on each biscuit and spread it out.  Roll up your dough.  Once each piece is rolled, cut into 3 sections.  Place 3 cut sections in 1 muffin tin next to each other, cut side up.  Repeat for all 8 rolls.

Bake for 15 minutes or until golden brown.  Allow to cool for 5 minutes before removing from the pan.

While the rolls are cooling, mix together the frosting ingredients until smooth.  Spread the frosting over warm rolls.

Lemon Pie Popsicles

(Courtesy of crazyforcrust.com)

Ingredients:
2 c. nonfat vanilla Greek yogurt (regular yogurt may be substituted)
3 Tbsp. fresh lemon juice
1/2 c. granulated sugar 
1/4 tsp. pure lemon extract
2-3 drops yellow food coloring
2-3 shortbread cookies, crushed (can use Nilla wafers or Golden Oreos otherwise)

Directions:
Stir yogurt, lemon juice, sugar, extract and food coloring in a medium bowl using a spatula or wooden spoon. 

Scoop equal amounts of lemon mixture into paper dixie cups or popsicle molds (fill about 2/3 full).  This should fill about 8 cups.

Sprinkle about 2 tsp. cookie crumbs on top of the yogurt mixture.  Use a toothpick or popsicle stick to stir gently.  Pack the rest of the crumbs on top.

Insert sticks or colorful straws.  Freeze for at least 4 hour or overnight.  It is easier to freeze them if they are sitting on a cookie sheet.  Remove paper or popsicles from the molds.  

Meatball Sub Casserole

(Courtesy of thecountrycook.net)

Ingredients:
1 loaf Italian bread, cut into 1 inch thick slices
1 pkg. (8 oz.) cream cheese, softened
1/2 c. mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 c. shredded mozzarella cheese, divided
1 lb. pkg. fully cooked frozen meatballs, thawed
1 jar (28 oz.) pasta sauce

Directions:
Preheat oven to 350 degree. 

Arrange bread slices in a single layer in an ungreased 9x13 baking dish.  Fill in the gaps with smaller pieces of bread.  

In a bowl, combine cream cheese, mayonnaise and seasonings.  Spread mixture over bread slices.  Sprinkle with 1/2 c. shredded mozzarella cheese.

Gently mix together pasta sauce and meatballs.  Spoon over cheese.  Sprinkle with remaining cheese.

Bake, uncovered, for 30-35 minutes.

Note~  You can toast the bread slices before putting them on the bottom layer if you are worried about them getting too soggy.

One Pot Chili Mac and Cheese

(Courtesy of damndelicious.net)

Ingredients:
1 Tbsp. olive oil
2 cloves garlic, minced
1 onion, diced
8 oz. ground beef
4 c. chicken broth
1 can (14.5 oz.) diced tomatoes
3/4 c. canned white kidney beans, drained and rinsed
3/4 c. canned kidney beans, drained and rinsed
2 tsp. chili powder
1 1/2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
10 oz. uncooked elbows pasta
3/4 c. shredded cheddar cheese
2 Tbsp. chopped fresh parsley leaves

Directions:
Heat olive oil in a large skillet or Dutch oven over medium high heat.  Add garlic, onion and ground beef.  Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.  Bring to a simmer and stir in pasta.  Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.  

Remove from the heat.  Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnish with parsley, if desired.

Watermelon Slush

(Courtesy of damndelicious.net)

Ingredients:
5 c. diced seedless watermelon
2 Tbsp. sugar
Juice of 1 lime, optional

Directions:
Combine all ingredients in a blender with 1 c. ice.  Blend until smooth.  Serve immediately.

Birthday Cake Pudding Shot

(Courtesy of pinterest.com)

Ingredients:
1 c. skim milk
1 c. birthday cake flavored vodka
1 pkg. instant pudding mix (chocolate or vanilla)
1 tub fat-free cool whip
1 can ReddiWhip
Sprinkles of your choice

Directions:
Mix milk, vodka and pudding mix together until smooth.  Mix in cool whip and place in plastic cups.  Place in freezer until ready to serve.  Before serving, top with whipped cream and sprinkles.

Margarita Cupcakes

(Courtesy of mycrazygoodlife.com)

Ingredients:
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, at room temperature
1 c. granulated sugar
2 eggs, at room temperature
Zest and juice of 1 1/2 limes
2 Tbsp. tequila (plus an additional 2 Tbsp. needed to brush the finished cupcakes with)
1/4 tsp. vanilla
1/2 c. whole milk
FROSTING:
1 c. unsalted butter, at room temperature
2 3/4 c. powdered sugar
1 Tbsp. lime juice
1 Tbsp. tequila
Pinch coarse salt

Directions:
Preheat oven to 325 degrees.  Line your muffin tin with cupcake papers. 

In a medium bowl, whisk together the flour, baking powder and salt.

In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light and fluffy (abour 5 minutes).

Reduce the mixer speed to medium and add the eggs, one at a time.  Mix thoroughly after each one is added.

Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract, and tequila.  Mix until combined.

Reduce the mixer speed to low.  Separate your dry ingredients and milk into 3 small batches.  Alternate adding the dry ingredients and milk until all three batches are added.

Bake for about 25 minutes, rotating the pan halfway through.  Cupcakes are done when slightly golden brown and a knife or skewer inserted shows only moist crumbs attached.  Allow cupcakes to cool for 5-10 minutes.  Brush tops with 1-2 Tbsp. tequila.

Let the cupcakes cool completely before frosting.

For the frosting: whip butter on medium-high speed with an electric mixer (whisk attachment) for 5 minutes.  Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is mixed.

Mix on medium speed for about 30 seconds.  Add the lime juice, tequila and salt.  Mix on medium-high speed until incorporated and fluffy.  If the frosting appears a bit too soft, add some additional sugar (one spoonful at a time until desired consistency is reached).  Frost cupcakes and garnish with lime zest, a sprinkle of salt and a lime wedge.

Veggie Pizza

(Courtesy of Diane Bott)

Ingredients:

1 roll crescent dough

8 oz. cream cheese (can use flavored if you would like), softened

Vegetables of your choice: broccoli, cauliflower, carrots, black olives, peppers, tomatoes, onions (all chopped small or shredded)

4 oz. cheddar cheese

Directions:

Preheat oven to 350 degrees.  

Spray cookie sheet (9x13) with nonstick spray (be sure to get the sides).  Roll out the crescent dough.  Seal the seams and make sure the edges are tight to the edge to the pan.  Poke a few holes with a fork in the crust.  Bake 10-15 minutes, or until golden brown.  Let cool.

Spread softened cream cheese on the cooled crust.  Top with chopped or shredded veggies of your choice.  Top with cheese.  Refrigerate until ready to serve.

Note~  You may be able to find crescent dough that is not perforated to make it a little easier.

Blueberry Mojito

(Courtesy of Better Homes and Gardens)

Ingredients:
8 large or 10-12 small fresh mint leaves
1/4 c. fresh blueberries (scant measure)
1/4 of a lime
4 tsp. superfine granulated sugar
Ice cubes
3 Tbsp. light rum
1/2 c. club soda, chilled
1-2 mint sprigs (optional)

Directions:
In a tall glass combine mint leaves, blueberries, lime and sugar.  Using a muddler or the back of a spoon, crush ingredients against the side of the glass until mint and blueberries are pulverized and sugar dissolves.

Fill a glass 3/4 full of ice.  Add rum; top with club soda.  If desired, stir to combine.  If desired, garnish with mint sprigs.

Note~  To make in a large pitcher, combine 64 large mint leaves, 2 c. fresh blueberries, 2 limes (cut into quarters) and 2/3 c. superfine granulated sugar.  Using a muddler or the back of a wooden spoon, mash ingredients together well, making sure most of the sugar is dissolved.  Add 1 1/2 c. light rum and 4 c. chilled club soda.  Stir to combine.  Fill 8 tall glasses with ice.  Pour mojito into ice-filled glasses.  If desired, garnish with mint sprigs.  Serve immediately.

Fourth of July Cheesecake

(Courtesy of Kraft)

Ingredients:
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/4 c. granulated sugar
2 pkg. (8 oz. each) cream cheese, softened
2 c. powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1 c. strawberry jam, warmed
1 c. blueberries

Directions:
Combine graham crumbs, butter and granulated sugar; press onto bottom of 9x13 dish.

Beat cream cheese and powdered sugar with mixer until blended.  Gently stir in Cool Whip; spread over crust.  Refrigerate 1 hour.

Place assorted sized of star shaped cookie cutters on top of cheesecake; press gently into cheesecake to secure.  Drizzle jam around cookie cutters; spread gently to completely cover area around cookie cutters.  Carefully remove cookie cutters.  Arrange blueberries around edge of cheesecake.

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

(Courtesy of juliasalbum.com)

Ingredients:
2 Tbsp. olive oil
1 lb. chicken (breast or tenders)
1 tsp. paprika
1 tsp. Italian seasoning
5 medium tomatoes, chopped in large cubes
1 c. cooked spinach
5 garlic cloves, minced
1 Tbsp. crushed red pepper
6 bacon strips, cooked, drained of fat and chopped
1 1/3 c. half and half
1 1/3 c. Parmesan cheese, shredded
10 oz. penne pasta
1/2 c. Parmesan cheese, grated, for serving

Directions:
In a large skillet, on high heat, heat 2 Tbsp. olive oil until hot.  Add chicken and cook on one side on high heat for 1 minute.  While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning.  Flip the chicken over, and cook on the over side for 1 minute on high heat.  Reduce heat to medium, flip chicken over again and cook, covered, for several minutes, until no longer pink in the center.  Remove chicken from the pan and keep chicken warm.

To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (cut into small strips) and half of the bacon.  Mix everything.

Add the half and half and bring to a boil.  Only after half and half starts to boil, add grated Parmesan cheese- immediately reduce to simmer and stir while simmering, until the cheese melts and makes the sauce creamy, only about 1-2 minutes.  Then, immediately remove from heat.  Season with more crushed red pepper and salt, if needed.

In the mean time, bring a large pot of water to a boil, add pasta and cook it according to directions.  Drain the pasta, rinse with cold water and drain again.

Add pasta to the skillet with the sauce.  Add remaining half of the bacon.  Season with more salt if necessary.  Slice the remaining 2/3 of the chicken into thin strips.  To serve, top the pasta with chicken strips and grated Parmesan cheese.