berry (3) birthdays (3) bread (2) breakfast (1) cake (6) Caramel (1) cheese (2) chocolate (5) cookies (1) cupcake (3) dessert (4) dr. seuss (1) drink (6) egg (1) Freezer Meals (2) fruit (2) giveaway (19) Holidays (18) kids (4) no bake (1) party food (1) Peanut Butter (1) potato (2) Salad (3) sauce (4) snacks (2) Star Wars (4) Strawberry (1) vegetables (2)

July 18, 2009

Giveaway Winner

I can't believe I have let the whole day go by without posting the winner! SORRY! I used to select the winner. I took out the first comment, because it was my hubby being a smarty pants! So... selected #4. Which was:

Half A Dozen said...
Hey Alyson,Sign me up that I was here, and I will try to be at the cooking class on Thursday- R has swim @ 1130, then E @ 1200 followed by B @ 1230.See you!


Thanks Crytsal. I know you will enjoy the BBQ Basting Brush.

Check back for more recipes and another giveaway. Thanks to all who participated!

July 16, 2009


Don't forget, I am inviting everyone to the park TODAY for play dates and grilling tips. Check out the details HERE. See you there!

Have you been to is a newer online office supply store. And they have all kinds of fun contests and promos...that is how I won a stuffed energizer bunny. Fellow blogger She Saved... is doing a giveaway. You could win a $10 gift certificate to Go check her out, and go check them out!

July 15, 2009

Desserts on the BBQ?

Yes! You can cook dessert on the BBQ too! But make sure you have cleaned the rack REALLY well. Unless you like BBQ sauce on your dessert! Fruit is the easiest, healthy, and yummy. Peaches, Pineapple, Bananas, Apples, Pears... Cut them up in somewhat of a cube shape and put them on skewers for a kabob. Or slice them and add a sauce.

1/2 cup quick-cooking oatmeal
1/2 cup flour
1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, cut into small pieces
1/2 cup pecans, chopped
4 large baking apples, cored and cut in half
melted butter

1. Make the topping ahead of time buy oatmeal, flour, brown sugar, and cinnamon. Add the butter and work it in evenly with a fork or your fingertips until it is pea sized. Stir in the pecans and refrigerate until you are ready to make the dessert.
2. Brush the cut side of the apples with the melted butter. Arrange the apples cut side down on the grill and cook over medium heat for twenty minutes. Turn them once after ten minutes.
3. Spoon the topping onto the cut side of the apples. Cook for another five minutes, or until the topping is golden brown and glazed. Serve with ice cream or whipped cream.

Grilled Peaches with Berry Sauce from
Submitted By: Nancy Johnson

Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes
Servings: 4
1/2 (10 ounce) package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter or margarine

1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 in. x 12 in). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot coals for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Printed from 7/15/2009

Sweet Grilled Peaches from
Submitted By: GILSDORF Photo By: pomplemousse
Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes
Servings: 4

1 (16 ounce) package frozen peach slices
1/2 cup honey
2 tablespoons cinnamon
1. Preheat a grill for medium heat.
2. Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly.
3. Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.

Printed from 7/15/2009
And it's always sure to be a "cool" treat when you add ice cream. I LOVE homemade ice cream the best. I might have to do some homemade ice cream recipes... stay tuned!

July 13, 2009

Seafood in the backyard

I am a BIG Seafood fan. But the boys in this family don't care for it. I think seafood is REALLY good grilled. Here are some ideas I want to try. Maybe the boys will like it this way! Watch out, there are a lot of ideas!

Shrimp on a Stick from Family Fun

A simple skewer recipe for some extra goodies on your hot grill.

1 pound uncooked medium shrimp
1/4 cup olive oil
2 garlic cloves, chopped
1/2 cup seasoned breadcrumbs
1/2 lemon
salt and pepper to taste

Step 1 Peel, devein, and rinse the shrimp, then place them in a bowl with the olive oil and garlic. Add the breadcrumbs and toss until the shrimp are evenly coated.

Step 2 Thread the shrimp onto skewers, then grill them over medium heat for about 2 minutes per side, or until they are opaque in the center and the crumb coating begins to brown.
Step 3 Transfer them to a platter and remove the skewers. Squeeze on some lemon juice and salt and pepper to taste. Serve plain or with dipping sauce.

For you fishermen/ fisher women, or makers of the fresh catch- here's one to try. Careful the conversions aren't all there. And I didn't even try, eyeball it. You can't go wrong!
250 gram king fish -- cut into pieces


20 grams green pepper
2 teaspoons ginger paste
2 teaspoons lemon juice
1 teaspoon chopped celery
salt and pepper to taste

100 gram rice
parboiled butter
1 teaspoon garlic -- chopped
1/4 teaspoon oregano
10 grams scallion
chopped fine salt to taste

MIX all the marinade ingredients and marinate the fish in this mixture for a few minutes. Grill the fish till tender.

To prepare the herb rice : Heat butter in a pan. Saute garlic, oregano and scallion for one minute. Add rice and salt to taste and saute till done. Place the fish on a bed of ragout of grilled vegetables and herb rice. Converted by MC_Buster.

Prep Time: 10 min Total Time: 25 min
Makes: 4 servings

1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
1. Heat coals or gas grill for direct heat.
2. Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
3. Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
4. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Nutrition Information:
1 Serving: Calories 220 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 2 g); Cholesterol 50 mg; Sodium 310 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 14 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 12 %; Calcium 6 %; Iron 14 % Exchanges: 1 Vegetable; 2 Lean Meat; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

My favorite seafood is Halibut. I LOVE this funky deep sea fish. But we don't eat it very often. I'd even say it's been about 6 years since we have prepared this in our kitchen. And about a year since I've eaten it at a restaurant. Not a cheap fish, unless you catch it yourself. And even then, I can guarantee the adventure came at a price too!

Grilled Halibut With Lemon Sauce

3/4 cup low sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon cornstarch
1 tablespoon fresh parsley -- minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary -- crushed
8 halibut fillets -- 6 oz each
vegetable cooking spray

Combine first 3 ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Stir in parsley, salt, oregano, and rosemary; set sauce aside, and keep warm.

Prepare grill. Place fillets on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the warm sauce. Recipe By: Cooking Light-9/95

Contributed by John

Prep Time: 5 min Total Time: 17 min
Makes: 4 servings

1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.)

HEAT greased grill to medium-high heat.
MIX first 3 ingredients until well blended.
GRILL fish 4 min. on each side; brush generously with barbecue sauce mixture. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce mixture.

Links for MORE grilled seafood recipes:

She Saved... Giveaway

Fellow blogger She Saved... has a "blog box" giveaway, every week. It is pretty cool. Go check her out. Make some entries, and maybe you will win! Be sure to mention that "Chef Likes" sent you, and we both could win!

July 11, 2009

Chicken on the BBQ

Perfect Grilled Chicken by Kraft Foods

Prep Time: 5 min Total Time: 24 min
Makes: 4 servings

What You Need
1/2 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.)

Make It

PREHEAT grill to medium heat. Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 5 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken 5 to 7 min. on each side or until cooked through (165°F).
Kraft Kitchens Tips
Prepare as directed, using Kraft Zesty Italian Dressing.
Cooking Know-How
Set the timer in the kitchen for 5 min. on each side so you don't forget to turn the chicken. Don't overcook the chicken - grill just until the juices run clear.
Use Your Oven
Grill runs out of gas unexpectedly or it starts to rain? That's easy. Just place the chicken on a baking sheet and bake at 400°F for 20 min. or until cooked through (165°F).

Nutrition Information: Calories 170 Total fat 5 g Saturated fat 1 g Cholesterol 75 mg Sodium 240 mg

Cajun Chicken Salad from Pampered Chef


Spiced Pecans
3/4 cup pecan halves
2 teaspoons vegetable oil
1 tablespoon sugar
1 1/2 teaspoons Pantry Cajun Herb Seasoning Mix
1 small yellow summer squash, scored, sliced and cut in half
1 small green bell pepper, seeded, cut into rings and quartered
1 cup cherry tomato halves
1 package (10 ounces) mixed salad greens with romaine and leaf lettuce
4 boneless, skinless chicken breast halves (4-6 ounces each)
1 tablespoon vegetable oil
4 teaspoons Pantry Cajun Herb Seasoning Mix
3/4 cup ranch salad dressing
Bountiful Bread Bowl (optional)Directions:
Preheat oven to 350°F. For spiced pecans, toss pecans with oil in Small Batter Bowl. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of Small Bar Pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans in bar pan.
Prepare grill for direct cooking over medium coals. Meanwhile, for salad, score summer squash lengthwise using Lemon Zester/Scorer. Slice squash using Ultimate Slice & Grate fitted with v-shaped blade; cut slices in half. Cut bell pepper into rings; cut rings into quarters. Cut cherry tomatoes in half. Toss vegetables with greens; refrigerate until ready to serve.
Rinse chicken; pat dry with paper towels. Brush with oil using Pastry Brush. Rub with seasoning mix.

Place chicken on grid of grill. Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center, turning occasionally using Barbecue Tongs.
Remove chicken from grill. Cut chicken crosswise into slices on Cutting Board using Carving Set. Arrange chicken over salad on Oval Platter. Sprinkle with spiced pecans. Serve salad using Large Serving Tongs; drizzle with dressing.

Yield: 4 servings
Nutrients per serving: Calories 520, Total Fat 39 g, Saturated Fat 4.5 g, Cholesterol 85 mg, Carbohydrate 15 g, Protein 32 g, Sodium 570 mg, Fiber 5 g
Cook’s Tips: On hot summer days, conserve energy and keep your kitchen cool by using a toaster oven to prepare the spiced pecans. Bake at 350°F for 8 minutes. The Small Bar Pan is a convenient size for all your small-scale cooking in any toaster oven. The chicken can also be prepared using the Professional Grill Pan. Heat pan over medium-high heat 5 minutes. Prepare chicken as directed in Step 3. Place chicken in pan. Cook 5-7 minutes; turn using Nylon Tongs. Continue cooking 5-7 minutes or until chicken is no longer pink in the center.

© 2009 The Pampered Chef used under license.

Prep Time: 5 min Total Time: 30 min
Makes: 4 servings
What You Need!
1/2 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
Make It!
HEAT grill to medium heat. Pour 1/4 cup dressing over chicken in shallow dish; turn over to coat both sides of each breast. Refrigerate 10 min.
MEANWHILE, mix barbecue sauce, marmalade and remaining dressing.
REMOVE chicken from dressing; discard dressing. Grill chicken on covered grill 12 to 15 min. or until done (165°F), turning occasionally and brushing with barbecue sauce mixture the last few minutes.
Kraft Kitchens Tips
Serving Suggestion
Serve with Fantastic Grilled Corn on the Cob and hot cooked rice.
Make Ahead
Chicken can be marinated in refrigerator up to 24 hours before grilling as directed.
Nutrition Information: Calories 250 Total fat 10 g Saturated fat 1.5 g Cholesterol 65 mg Sodium 800 mg Carbohydrate 14 g Dietary fiber 0 g Sugars 10 g Protein 24 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 6 %DV

Sweet and Sour Barbecued Chicken by Family Fun

Tasty sweet and sour barbecue chicken that will be a party pleaser.
2 garlic cloves, crushed through a garlic press
2 tablespoons balsamic vinegar
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup light brown sugar
2 tablespoons Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 whole boneless, skinless chicken breasts, cut in half
Step 1 In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
Step 2 Reserve two portions of the mixture for basting and for dipping sauce, then add the chicken to the dish and turn it to coat.
Step 3 Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it.
Step 4 Garnish with chopped Italian parsley, if desired.

Grilled Chicken Fajitas from Pampered Chef
1/3 cup olive oil
1/3 cup fresh lime juice
2 garlic cloves, pressed
1 teaspoon Pantry Southwestern Seasoning Mix
1/2 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast halves
2 medium green or red bell peppers, cut into 1/4-inch-thick slices
1 medium red onion, cut into 1/4-inch-thick slices
8 (7-inch) flour tortillas
Suggested toppers (optional): salsa, shredded Colby & Monterey Jack cheese blend, sour cream
For marinade, combine olive oil, lime juice, garlic, Seasoning Mix and salt in Small Batter Bowl; whisk until blended. Place chicken in resealable plastic bag. Add 1/3 cup of the marinade to chicken; reserve remaining marinade. Seal bag; marinate in refrigerator 30 minutes.
Prepare grill. Remove chicken from marinade; discard marinade. Grill chicken and vegetables over medium coals 12-15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once using Barbecue Tongs. Baste chicken and vegetables with reserved marinade using Barbecue Basting Brush during the last 2 minutes of grilling.
Wrap tortillas in heavy aluminum foil; place on grill to warm 5-7 minutes using Barbecue Tongs. Remove chicken and vegetables from grill and slice into strips.
To serve, place chicken and vegetables in tortillas. Top with salsa, shredded cheese and sour cream, if desired.
Yield: 8 servings
Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 19 g, Protein 23 g, Sodium 360 mg, Fiber less than 1 g
Cook’s Tips: Substitute 1 teaspoon chili powder for Southwestern Seasoning Mix, if desired.
© 2009 The Pampered Chef used under license.

BBQ Burgers

Here are some ideas and recipes to try. We are a burger family. My boys would eat hot dogs and hamburgers every day and night, if only I would let them.
Prep Time: 15 min Total Time: 33 min
Makes: 4 servings
What You Need!
1 lb. ground beef
3 Tbsp. KRAFT Ranch Dressing, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 KRAFT Singles, cut into quarters
4 hamburger buns, lightly toasted
4 lettuce leaves
8 slices tomato
Make It!
HEAT grill to medium heat.
MIX meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal.
GRILL 7 to 9 min. on each side or until burgers are done (160°F).
FILL buns with lettuce, burgers and tomatoes.
Kraft Kitchens Tips
Serving Suggestion
Enjoy this summer favorite with a skewer of grilled vegetables.
Substitute 1/3 cup KRAFT Shredded Cheddar or Monterey Jack Cheese for the Singles.
Storing Ground Beef
Store ground beef in the coldest part of the refrigerator for up to 2 days. (The refrigerator temperature should be no higher than 40°F.) For longer storage, wrap the meat tightly in foil or freezer-weight plastic wrap and store in the freezer. When thawing, place the meat on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods.
Nutrition Information: Calories 490 Total fat 26 g Saturated fat 9 g Cholesterol 90 mg Sodium
770 mg Carbohydrate 33 g Dietary fiber 2 g Sugars 2 g Protein 30 g Vitamin A 20 %DV Vitamin C 8 %DV Calcium 20 %DV Iron 25 %DV
Best-Ever Hamburgers from Family Fun

1 lb. lean ground beef
4 drops Worcestershire sauce
1 tsp. crushed oregano
Salt and pepper to taste
6 hamburger buns, split
Step 1 In a large bowl, combine the beef, Worcestershire, oregano, salt and pepper. Mix well and form the meat into 6 patties. When the coals are hot and evenly distributed, place the burgers in the center of the grill and set the buns, open-face down, to the outside edge. As soon as the buns are toasted, flip the burgers and place a bun top on each. This will help the meat cook through while the bread soaks up juices.
Serves 6.
Set out with your favorite condiments.
Introducing strong-flavored vegetables is easier if the vegetables are not really seen. Here, the sharpness of watercress is lessened by mincing and combining it with sweet grated carrots.

3/4 lb. ground round beef
1/2 lb. ground turkey
1/2 cup dried bread crumbs
1/2 cup tofu
1/2 cup carrots, grated
1 cup watercress, finely chopped
1 small onion, finely chopped
3 tbsp. fresh parsley, chopped
Salt and pepper to taste
4 tbsp. olive oil
Step 1 Place all the ingredients except the olive oil in a large bowl and mix with your hands until well combined. Shape into patties 3/4 inch thick by 4 inches across. Lightly rub each side of the patties with the oil.
Step 2 Heat a grill until very hot. Cook the patties 5 minutes on each side (because of the turkey, they should not be pink). Serve immediately on hamburger buns or rolls. Makes 6 servings.
Step 3 Variation: In winter, use the same recipe to make meatballs. Form tablespoon-size meatballs. In a skillet, saute several at a time until all are brown. Remove and drain off fat. Line the bottom of the pan with 1/2 cup chopped cabbage, arrange the meatballs on top, and cover with 3 cups of good-quality tomato sauce. Bring to a boil, cover and simmer over very low heat for 35 minutes. Serve over pasta or rice.

July 10, 2009

A.1. Sing for your Beef Contest

We are big A.1. fans at our house! I came across this contest they are doing. I figured it would fit in with the grilling theme. Check it out, maybe you will enter, maybe you will win!

More Grilling Recipes

Here are a few more recipes to try on or with the grill. They are from The Pampered Chef.
Asian Pork Ribs

4-4 1/2 lb (1.8-2 kg) country-style pork loin ribs
8 cups (1.8 L) water
3/4 cup (175 mL) apricot or peach preserves
3/4 cup (175 mL) barbecue sauce
1/4 cup (50 mL) reduced-sodium soy sauce
3 garlic cloves, pressed
2 tsp (10 mL) peeled fresh ginger root, finely chopped
1 tbsp (15 mL) thinly sliced green onion with tops
2 tsp (10 mL) sesame seeds

Place ribs in (8-qt./7.6 L) Stockpot; add water. Cover; bring to a boil. Reduce heat and simmer 45 minutes to 1 hour, 15 minutes or until pork is tender. Remove ribs.
Meanwhile, prepare grill for direct cooking over medium coals. Combine preserves, barbecue sauce, soy sauce, garlic and ginger root. Place ribs on grid of grill; brush with sauce. Grill, uncovered, 10-12 minutes or until well glazed, turning frequently and brushing with sauce.

Remove ribs to serving platter; sprinkle with green onions and sesame seeds. Serve; use Steak Knife Set to cut ribs into bite-size pieces.

Yield: 8 servings
Nutrients per serving: Calories 460, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 145 mg, Carbohydrate 24 g, Protein 45 g, Sodium 600 mg, Fiber 0 g

© 2009 The Pampered Chef used under license.

Classic Barbecue Sauce

1 1/2 cups ketchup
1/2 cup packed brown sugar
1/2 cup finely chopped onion
1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 teaspoons chili powder

Combine all ingredients in Small (2-qt.) Saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.

When getting ready to grill, portion out just the amount of sauce needed for brushing on meat. Cover and refrigerate unused sauce for later use.
Using Barbecue Basting Brush, brush sauce over surface of meat every 5 minutes during last 10-15 minutes of baking, broiling or grilling. Discard any remaining sauce used to baste raw meat.

Yield: 2 1/2 cups
Nutrients per serving: (2 tablespoons): Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 0 g, Sodium 260 mg, Fiber 0 g

Cook’s Tips: This recipe makes enough sauce to baste 4-5 pounds beef or pork ribs or cut-up chicken pieces.

© 2009 The Pampered Chef used under license.

July 9, 2009

Keeping it Cool Cooking Classes

So... random thought... I was asked to help with the "College of Cooking" as part of a year long church activity. I need to do more classes. So... I am planning a cooking class and I am inviting all my friends, neighbors, and readers!

No one wants to heat up the house with cooking. So lets share some cool recipes. It will be pot luck optional. If you have a NO BAKE recipe, prepare it and share it. We will exchange ideas, recipes, chatter, and fun.

We will meet on Thursday at Hill Road/ Guerber Park in Eagle at 11am. The other part of this class is to let the kids get together and play. I am always up for play dates, especially when they are not at my house!

Here are the theme ideas:

Thursday July 16: Grilling. Bring a dish to share, or at least the written recipe, of your favorite food to grill. It can be a main dish, side dish, or dessert! Don't forget, if you are bringing your kids you will need enough for them, or their own separate lunch.

Thursday July 23: NO BAKE. Bring a dish to share, or at least the written recipe, of your favorite NO BAKE food. It can use minimal heating from the stove or microwave, but NO OVEN!!!! And bring enough for your kids, or a separate lunch.

Thursday July 30: CROCKPOT. Bring a dish to share, or at least the written recipe, of your favorite CrockPot recipe. Don't forget Crockpots usually take awhile, so this may require some planning the day before. Make sure there's enough for the kids, or bring something else for them.

I think these play date/ classes/ adult social time will be GREAT!!! Let me know if you have questions and if you are planning to come! Thanks!

BBQ Giveaway

It's time for another giveaway! Because I am going to take the next week or so to write about Grilling, I thought a BBQ themed giveaway would be fun.

Here is the prize:

BBQ Basting Bottle

And here's how you can enter:
1. Leave a comment so I know you were here.
2. LOCALS: Come to a Summer Cooking Class-
Thursday at Hill Rd./ Guerber Park @ 11am. Leave me a comment that you are coming.
Out of Towners: Create your own cooking class. Leave me a comment with a date you are getting together with your friends to exchange recipes.
3. Subscribe To or follow this blog. Leave me a comment letting me know that you are.
4. Blog, tweet, or facebook about this giveaway, refer your friends in other words. Leave a comment that you did, with a link, if possible. When your friends enter have them mention your name, and if they win, you will receive a coupon for Pampered Chef product.
There are four ways to enter! Make sure you leave a separate comment for each entry! This giveaway will be open until Friday July 17th at midnight. I will use to select a winner from the comments. Good Luck and Happy BBQing!

Great Grilling Recipes

A friend of mine and I were discussing how much we dislike cooking during the summer. For so many reasons. It heats up the house, we want to be out playing in the sun or at the pool, and the everyday reasons of feeling unappreciated. But it does not have to be this way. There are other options.

We are going to start with The Grill! There are so many options. Meats, veges, pizzas, desserts! YES! All this! The BBQ is for more than burgers and steaks. I all ready posted about the Asian Grilled Chicken Rolls. Here are a couple other ideas to get you started.

Italian-Style Marinated Steak from Kraft Foods
Prep Time: 5 min Total Time: 50 min
Makes: 4 servings

What You Need
1/2 cup KRAFT Zesty Italian Dressing
2 boneless beef sirloin steaks (1 lb.)
1/2 cup A.1. Original Steak Sauce

Make It

POUR dressing over steaks in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks with dressing. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove steaks from marinade; discard bag and marinade.

GRILL steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush steaks with steak sauce; let stand 10 min. Cut into thin slices to serve. Garnish with grilled cherry tomatoes, if desired.

Kraft Kitchens Tips

Serving Suggestion
Balance this grilled steak with smart side dishes, such as grilled vegetables and a mixed green salad for a delicious summertime dinner.

Make Ahead
Place steaks in large freezer-weight resealable plastic bag. Add dressing; seal bag. Freeze up to 2 months. Thaw in refrigerator, then grill as directed. The meat marinates as it thaws.

Nutrition Information
Calories 230 Total fat 12 g Saturated fat 2.5 g Cholesterol 60 mg Sodium 870 mg Carbohydrate 8 g Dietary fiber 1 g Sugars 6 g Protein 21 g Vitamin A 2 %DV Vitamin C
0 %DVCalcium 0 %DV Iron 15 %DV

Quick BBQ Pork Sandwiches by Kraft Foods
Prep Time: 5 min Total Time: 21 min
Makes: 4 servings

What You Need!
1/2 cup KRAFT Original Barbecue Sauce, divided
4 boneless pork chops (1 lb.)
4 slices onion
4 kaiser rolls, split
4 lettuce leaves
1 large tomato, cut into 4 slices

Make It!

HEAT grill to medium heat.

RESERVE 1/4 cup barbecue sauce for spreading onto rolls; set aside.

PLACE chops on grill; brush lightly with some of the remaining barbecue sauce. Grill 6 to 8 min. on each side or until done (160°F), brushing occasionally with remaining barbecue sauce and adding onions to the grill for the last 4 min., turning after 2 min.

SPREAD rolls with reserved sauce; fill with chops, onions, lettuce and tomatoes.

Kraft Kitchens Tips

Prepare using BULL'S-EYE Original Barbecue Sauce or KRAFT Hickory Smoke Barbecue Sauce.
Substitute onion rolls for the kaiser rolls.

Special Extra
Add a KRAFT Singles to each sandwich.

Nutrition Information
Calories 340 Total fat 7 g Saturated fat 1.5 g Cholesterol 55 mg Sodium 870 mg Carbohydrate 42 g Dietary fiber 2 g Sugars 10 g Protein 28 g Vitamin A 20 %DV Vitamin C

I have so many other ideas I will post everyday until I've completed about 10 or 12 more ideas! Then I will move on to other ideas for keeping the house cool, but the food cool too! I hope you enjoy cooking this summer!

Asian Grilled Chicken Rolls

Carrot and zucchini ribbons are too pretty to hide, so they are rolled on the outside of these grilled spirals.


3 tbsp (45 mL) honey
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) rice vinegar
1 garlic clove, pressed
1 tbsp (15 mL) Asian Seasoning Mix

Chicken Rolls
12 chicken tenders (about 1 1/2 lb/750 g)
1 tbsp (15 mL) Asian Seasoning Mix
2 tbsp (30 mL) soy sauce
2 large carrots, peeled
2 medium zucchini

1 1/2 cups (375 mL) uncooked jasmine rice
3 cups (750 mL) water
2 green onions with tops (about 1/2 cup/125 mL sliced)Directions:

Prepare grill for direct cooking over medium-high heat. For glaze, whisk together ingredients in Small Batter Bowl. Microwave, uncovered, on HIGH 1-2 minutes until mixture comes to a boil and is slightly thickened. Set glaze aside for serving.

For rolls, flatten chicken to an even ¼-in. (6-mm) thickness using flat side of Meat Tenderizer. Combine chicken tenders, seasoning mix and soy sauce in Stainless (4-qt./4-L) Mixing Bowl; stir to coat.

Cut carrots and zucchini into long ribbons using Vegetable Peeler. For each roll, stack a wide carrot ribbon, zucchini ribbon and chicken tender. Roll up and secure with wooden pick. Repeat with additional carrot and zucchini ribbons and remaining chicken tenders. Spray rolls with vegetable oil using Kitchen Spritzer. Thinly slice remaining carrot and zucchini ribbons crosswise to measure about 1 cup (250 mL).

For rice, combine rice, water, remaining vegetables and green onions in Rice Cooker Plus. Microwave according to package directions. Meanwhile, grill rolls, chicken end down, 3 minutes or until grill marks appear. Turn over using BBQ Tongs and grill 2-4 minutes or until Pocket Thermometer registers 170°F (77°C) when inserted into center of each roll through side.
To serve, divide rice among serving plates; top with rolls and drizzle with glaze.

Yield: 4 servings

Nutrients per serving: Calories 370 (2% from fat), Total Fat 1 g, Saturated Fat 0 g, Cholesterol 100 mg, Carbohydrate 48 g, Protein 45 g, Sodium 1060 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 1 vegetable, 5 low-fat meat (3 carb)

Cook’s Tips: Stack a wide carrot ribbon, then a zucchini ribbon and a chicken tender, then roll it up wide end first and secure with a wooden pick. When grilling, stand rolls up and place them onto the grid of the grill, chicken end down. This prevents the vegetables from sticking to the grill grid and tearing. If desired, 1 tsp (5 mL) grated fresh ginger root and an additional garlic clove, pressed, can be substituted for the Asian Seasoning Mix.

July 7, 2009

Other Giveaways

So I keep reading links for giveaways. I like this one, because I LOVE Chex Mix Bars! So I, of course, entered.Here is some info on the Chex Mix Bars. And here is the link to enter into the giveaway. Thanks Energizer Bunny's Mommy Reports!

July 2, 2009

More Independence Day Recipes

1/2 pt./125ml heavy cream
1/2 tsp. sugar
1 qt. strawberries
1 qt. blueberries
1/2 pt. red raspberries
Whip cream with sugar (or omit sugar altogether and it will taste even better); set aside. Wash fruits and spread out on a terry towel to dry. Puree raspberries in the blender and chill. Slice strawberries. Place some blueberries in the bottom of parfait glasses then add some strawberry slices. Drizzle with a small amount of raspberry puree. Top with some whipped cream. Repeat layers until the glasses are full, ending with whipped cream. Make sure to keep some of the raspberry puree. Just before serving, drizzle the remaining raspberry puree over the whipped cream.

Here is the recipe I am going to try this year, with my kids:

Uncle Sam Ice Cream Cones by Family Fun

This 4th of July, invite your kids to turn ice cream cones into edible, festive Uncle Sam top hats.

1 Wafer ice cream cone
White frosting
Blue fruit leather
Red and blue decorating gels
Red and blue M&M's
Canister of ready-made whipped cream

Step 1 Place a scoop of vanilla ice cream on a plate and return it to the freezer to harden. Meanwhile, construct an Uncle Sam hat out of a wafer ice cream cone. (I am going to use my Simple Additions, small square plate. That way I can decorate the edge of the white plate with some blue and red sugar!)

Step 2 Use frosting to attach a blue band of fruit leather around the bottom of the cone. Squirt vertical stripes of red decorating gel down the sides and blue gel on the top.

Step 3 Using a star tip, squirt on white frosting stars around the blue fruit leather, if desired. TIP: To avoid smudging the Uncle Sam hat design, have your child hold the cone from the inside while decorating it with fruit leather and icing. (My kids will use the Decorator Bottle Set. The accordion style "bags" are so much easier for kids.)

Step 4 Remove the ice cream-scoop "head" from the freezer and top with the Uncle Sam hat. Working quickly so the ice cream doesn't melt, add blue M&M's eyes and a red M&M's nose. Finally, add a whipped cream beard. To do this, have your child hold the canister upside down while squirting on a long white beard. (I am going to use whipped topping from the freezer section, thawed, and put it in my Easy Accent Decorator. Easier for my kids to use and Cheaper!)

Step 5 Serve up your Uncle Sam ice cream cone immediately. Makes 1
Kids' Strawberry Daiquiris by Family Fun

While you enjoy a true daiquiri, offer your kids this innocent version of the grown-up drink.
6 ice cubes
16 strawberries
1/2 cup frozen concentrated limeade
1/2 cup water
Step 1 Place the ice cubes in a blender or food processor and pulse until they are crushed. Add the strawberries, concentrated limeade and water. Puree the mixture until smooth and thick. Pour into tall glasses with flexistraws. Makes 2 servings.

Berries ‘N Stars by The Pampered Chef
This beautiful, fruit-filled pastry makes a spectacular star-spangled finale.

1 pkg (17.25 oz) frozen puff pastry sheets (2 sheets), thawed
2 lemons
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 container (8 oz) frozen whipped topping, thawed
1 qt. strawberries
½ pint blueberries (about 1 cup)
Powdered sugar

Preheat oven to 400°F. Unfold one pastry sheet onto lightly floured Rectangle Stone. Roll into 13 x 10-in. rectangle using lightly floured Baker’s Roller®. Move pastry into one corner of the stone, leaving open space along two sides. Unfold second sheet of pastry onto smooth side of Large Grooved Cutting Board; roll to a 13 x 10-in. rectangle. Cut four 1-inch-thick strips lengthwise from second sheet using Pizza Cutter; reserve remaining dough for decoration.
Brush outer edges of pastry on baking stone with water using Chef’s Silicone Basting Brush. Arrange and press strips around edge of pastry, forming an even border. Trim off any excess
dough. Prick entire bottom of pastry with pastry tool.
Cut 16 stars from remaining dough sheet using Creative Cutters (discard remaining dough). Arrange stars in open space along edges of baking stone. Bake 15-18 minutes or until golden brown. (Center of crust may puff up slightly, but will flatten out as it cools.) Cool completely. Remove pastry stars from baking stone; set aside.
Meanwhile, zest lemons with Microplane® Adjustable Grater to measure 1 tbsp zest. Juice lemons to measure ¼ cup juice. In Classic Batter Bowl, whisk together condensed milk, lemon zest and juice. Gently fold in whipped topping. Attach desired tip to Easy Accent® Decorator; completely fill with filling mixture (1¹ cups) and set aside for garnish.
Fill cooled pastry shell within border with remaining filling. Hull strawberries using Core & More; slice using Egg Slicer Plus®. Arrange strawberries and blueberries over filling. Garnish with rosettes of reserved filling and pastry stars. Refrigerate until ready to serve. Lightly sprinkle pastry with powdered sugar using Flour/Sugar Shaker.
Yield: 16 servings
Nutrients per serving: Calories 260, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 31 g, Protein 4 g, Sodium 180 mg, Fiber 1 g
Cook’s Tip: Thaw puff pastry sheets at room temperature about 1 hour before using or microwave on 20% power for 3-4 minutes until thawed but still cold. Puff pastry that is too warm is difficult to work with.