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