Holidays
I LOVE this dish! I have already made it five times this grilling season, it gets high reviews from everyone that has had it! Did I mention it comes from Taste of Home magazine? But wait, that’s not all. BIG NEWS! I am also a Volunteer Taste of Home field editor!! Yup, it’s true!! How cool is that?! I feel like one of the cool kids! Now…back to the recipe. This shrimp is great as a side dish and would also be great on a salad ! I also added a light pinch of red pepper flakes… but that is optional! You will not be disappointed with this quick and easy recipe!
INGREDIENTS
1 bottle (8 ounces) Italian salad dressing. ( I use the robusto dressing)
1 cup of honey
1/2 teaspoon minced garlic
2 pounds raw shrimp, peeled and deveined
Red pepper flakes (optional)
8 wooden skewers, soaked
DIRECTIONS
In a small bowl combine Italian dressing, honey and garlic. Mix well and pour into a resealable bag and add the shrimp and let marinate for at least 30 minutes in the fridge. When you are ready to grill remove shrimp from fridge, discard marinade and thread shrimp onto soaked skewers. Preheat grill to medium heat. Grill skewers for two minutes per side or until shrimp turns pink. Add red pepper flakes, if desired. Serve warm.
Enjoy!
This pie has a lot of summer flavors going on. No bake and also needs to be made ahead of time! I love all of those things and I also love that it was very tasty ! I made two of these. One for us and one for Amanda to take home with her on a recent visit! Amanda and her boyfriend, Steve, enjoyed it just as much as we did! This is so easy and would be great for any picnic or summer get-together!
INGREDIENTS
1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can crushed pineapple, drained (15.25 ounce)
1 cup maraschino cherries, drained and chopped
1/2 cup chopped pecans
1 can sweetened condensed milk (Eagle Brand)
5 Tablespoons lemon juice
1 Tablespoon maraschino juice
1 1/2 whipped topping, such as lite Cool Whip
DIRECTIONS
In a large bowl combine coconut, crushed pineapple, maraschino cherries, pecans, sweetened condensed milk, lemon juice,and maraschino cherry juice. Gently fold in whipped topping. Pour into pie crust. Top with additional whipped topping and cherries if desired. Refrigerate for 3 hours or longer.
Slice and serve.
Enjoy!
This pie has also been called Millionaire Pie.
Every year I make my friend Claudio a birthday cake. I was not sure what kind of cake I wanted to make him this year as the past couple years it has been chocolate cake. With summer around the corner, I wanted something a little different. So the morning I was going to make the cake, I came across this recipe for lemon berry bundt cake and knew right away that was what I was making. When the cake came out of the oven it smelled incredible. Jim and I both wanted a slice right then and there. Sadly for Jim he did not even get to try it as it came to work with me for Claudio!’
I have now made this cake two more times for other people that really enjoyed it the first time! Sadly for Jim he still has not had a slice!! But if you can keep a secret…I am making one just for him tomorrow!!
This is a keeper for sure!!
INGREDIENTS
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 3/4 cups granulated sugar
Zest of one lemon
1 cup unsalted butter, at room temperature
3 eggs
1 tsp. vanilla extract
3/4 cup buttermilk
1 1/2 cup fresh blueberries
1 1/2 cup fresh raspberries
GLAZE
2 cups powdered sugar
3 Tablespoons fresh lemon juice
Zest of one lemon
DIRECTIONS
Preheat oven to 350 degrees. Grease well a 10 inch bundt pan and set aside. In a medium bowl whisk together flour, baking powder, salt and sugar, set aside. Using a stand mixer combine, zest, butter, eggs, vanilla and buttermilk. Combine for a minute or two and with the mixer on low, gradually add the dry mixture until well combined. Be careful not to over mix. Gently fold berries into batter and pour the batter into your prepared bundt pan smoothing the top with a spatula. Bake 50-60 minutes until a toothpick inserted comes out clean. Remove from oven and let cool for one hour before turning the cake out onto a serving plate. Let cool completely. For the glaze mix all ingredients together and spoon over cooled cake. Slice and serve.
Enjoy!
I found this recipe at www.chefstimestwo.com
It is true, you really can get delicious, silky, chocolately fudge in five minutes, plus fridge time!! This fudge was all done in the microwave and with ingredients I already had on hand. This will make a great gift around the holidays or for any day of the year! Jim brought this to some of the guys in his NH Guard unit and I brought some to the high school and all of the taste testers agreed these were a keeper. I have already had several requests for the recipe!
INGREDIENTS
3 cups milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts, I used walnuts but you can also you pecans or any other mix in you would like.
DIRECTIONS
Line an 8×8 inch pan with foil and spray with non stick spray. Set aside. Place milk chocolate chips, sweetened condensed milk, butter, salt and vanilla in a large microwave safe bowl. Microwave on medium heat until chips are melted and ingredients are well combined. This takes about 3-5 minutes depending on your microwave. Stir 2 to 3 times during the microwave process. Once everything is melted and mixed remove, from the microwave and stir in the nuts. Mix well and pour into your prepared pan. Put the pan into the fridge to set up and firm. I let mine set up for a couple hours. Remove from fridge cut into small bite size squares and serve!
Enjoy!
This comes from www.skiptomylou.org
There is absolutely nothing better than wild Maine blueberries! If you live in the New England area you know what I am talking about. Small, sweet and juicy! With summer and those blueberries just around the corner I thought I would share a blueberry recipe! This recipe is a keeper for my family. Sweet blueberries with tart lemon, not much gets better than that!
INGREDIENTS
CRUST
2 cups graham crackers crumbs
2 Tablespoons granulated sugar
1 teaspoon grated lemon zest
1/4 cup melted, unsalted butter
FILLING
2 (8 ounce) packages of cream cheese
2 eggs
2 Tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 cup fresh or frozen blueberries
TOPPING
1 cup packed brown sugar
3/4 cup all purpose flour
6 Tablespoons unsalted butter
DIRECTIONS
Preheat oven to 325 degrees. Spray a 8×8 pan (9×9 would also work) with cooking spray. Combine your crust ingredients and mix well combining all the ingredients. Press mixture into the bottom of your prepared dish. Bake ten minutes, remove from oven and let cool. Meanwhile add cream cheese, eggs, 2 tablespoons lemon zest, lemon juice and sugar into your mixer and mix until the ingredients are combined and smooth. Pour filling over crust and top with blueberries. In a medium bowl combine all,of your topping ingredients into a crumble consistency and sprinkle over the filling. Bake 40 to 50 minutes (mine took closer to 50) until topping is lightly browned and center is set. Cool one hour on a cooling rack then refrigerate for two hours or until well chilled. Cut and serve! Store in the fridge.
Enjoy!
Slightly adapted from creativesavings.com
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