July 4th - Patriotic Strawberries

Revolutionary Berries!

Make this easy delicious treat.

Difficulty - Extremely easy
*Makes 35-45 decorated berrries


Ingredients


-12 oz. white chocolate chips
-blue sugar/edible glitter
-strawberries






Directions


1. Melt 12 ounces of white chocolate chips in a microwave according to the package directions.
2. After rinsing make sure the berries are dry.
3. Dip strawberries into the chocolate and blue sugar.
4. Set them to harden on waxed paper.
5. Enjoy!

Summer Desserts - Mint Chip Ice Cream Pie

Ingredients

• 8  ounces chopped semi-sweet chocolate, melted
• 4  cups  crisped rice cereal
• 2  pints  mint chocolate-chip ice cream, slightly softened

Directions

1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.

2. Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

[RealSimple]

Fathers Day - Cherry Bomb BBQ Chicken

Cherry Bomb Chicken, does not really have cherries. Cherry tomatoes are a base for the brine.  Spicy, flavorful grilled chicken.

Ingredients

• 1 quart cold water
• 1/3 cup kosher salt
• 1/2 cup white sugar
•  
• 1 (4 pound) whole chicken, cut into 4 pieces
•  
• 1 pint cherry tomatoes
• 3 habanero peppers, seeded
• 4 cloves garlic
• 1/2 teaspoon ground allspice
•  
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
•  
• 2 tablespoons prepared Thai sweet chili sauce

Directions

1. Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
2. Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
3. Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
4. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
5. Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
6. Preheat an outdoor grill for high heat and lightly oil the grate.
7. Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
8. Brush each chicken piece with thyme and oil mixture.
9. Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
10. Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.

[Allrecipes]
http://allrecipes.com/video/588/cherry-bomb-bbq-chicken/detail.aspx

Mothers Day - Blueberry French Toast

Overnight Blueberry French Toast


This recipe is from allrecipes.com.

Approx. Total Time: 2 hrs.Difficulty: Medium Hard

Ingredients

• 12 slices day-old bread, cut into 1 inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
• 1 cup fresh blueberries
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup
•  
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter

Directions

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Easter Desserts - Easter Egg Cookies

Easter Egg Cookies

This recipe is from myrecipes.com.

Add more color to Easter with these colorful egg shaped and beautifully decorated sugar cookies!  Decorate with jelly beans, m&ms, etc.  Try this recipe and get in the Easter spirit!

Ingredients

• Cookies:
• 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup butter, softened 
• 1 teaspoon vanilla extract
• 1 large egg 
• 
  
• 
  
• Icing:
• 2 cups powdered sugar
• 3 tablespoons fat-free milk 
• 1/4 teaspoon vanilla extract 
• Food coloring (optional)

1. Preparation
3. 1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
4. 2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
5. 3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
6. 4. Preheat oven to 375°.
7. 5. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
8. 6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.