Author: Sharon

Categories
Chicken Italian Pasta

Chicken Marsala

To make my Chicken Marsala, you will need:

2 tablespoons each butter and olive oil
4 chicken breast cutlets
1/2 pound fresh mushrooms, diced
1 tablespoon diced fresh garlic
1 tablespoon dried onion flakes
1 tablespoon chicken bouillon
1/2 cup Marsala wine (or white wine)
3 cups milk
2 tablespoons flour
salt and pepper
1/2 tsp dried Italian seasonings
8 oz dried pasta, cooked al dente’, tossed with olive oil and kept warm

In large deep sided frying pan, heat oil and butter over medium heat. Add chicken breast cutlets and saute until lightly browned on each side. Remove chicken from pan and keep warm. To frying pan, add the mushrooms, onion, garlic and wine. Scrape bottom of pan to deglaze the chicken bits. Cook until mushrooms are softened. Meanwhile, place flour in liquid measuring cup and whisk in 1/2 cup of the milk until flour is dissolved. Add the rest of the milk and bouillon and mix well. Pour mixture into the hot pan with the mushrooms and wine. Stir constantly until thickened over medium heat. Season with salt, pepper and Italian seasonings. Return chicken to the pan and simmer in the sauce for 5 minutes. Serve over warm pasta.

Categories
Cookies

S’more’s Cookie Bars

This easy and delicious bar cookie recipe is a must try!

3/4 cup margarine
3 cups graham cracker crumbs
1 pkg (6 oz.) semi-sweet chocolate chips (1cup)
1 cup butterscotch chips
1 cup mini marshmallows
1 can (4 oz.) sweetened condensed milk

Preheat oven to 350F. In a 13×9″ baking pan, combine margarine with crumbs. Press to form an even layer. Evenly sprinkle with chocolate and butterscotch chips then mini marshmallows. Pour condensed milk evenly over mixture. Bake 25 minutes or until bubbly. On wire rack, let cool completely. To serve, cut into squares. For easier cutting, refrigerate 1 hour.

Categories
Desserts Holidays Ice Cream

Ice Cream Flag Cake

2 containers (1.5 qt. ea.) chocolate or vanilla ice cream
4 cups assorted sliced fresh fruit
1 can (7 oz.) whipped cream or 2 cups whipped cream
50 fresh blueberries
2 pints raspberries or 1 quart strawberries, sliced

1. With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each into 4 lengthwise slices.

2. In 13X9-in. baking dish, arrange 4 Ice Cream slices, pressing to form an even layer. Top with fruit, then remaining 4 ice cream slices, pressing to form an even layer. Cover and freeze at least 2 hrs.

3. Just before serving, top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry or strawberry “stripes.”

Serves 24

Categories
Cakes Desserts Fruit

Berry Bliss Cake

Berry Bliss Cake

Berry Bliss Cake

This is an easy dessert which uses fresh berries and creamy pudding layered between slices of pound cake.  Great dessert for a summertime gathering.

3/4 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz) frozen pound cake
1/4 cup orange juice

1. Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
2. Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Serves 8

[amd-yrecipe-recipe:8]

*recipe source and image source Berry Bliss Cake – Kraft http://www.kraftrecipes.com/recipes/berry-bliss-cake-106367.aspx#

Categories
Beverages Punch

Firecracker Punch

1 (3 oz.) package cherry gelatin
1 cup boiling water
1 (6 oz.) can frozen lemonade concentrate
3 cups cold water
1 quart cranberry juice cocktail, chilled
24 ice cubes
1 (12 oz.) bottle ginger ale, chilled

1. Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice.
2. Place ice cubes into a large punch bowl; pour punch over ice. Add the ginger-ale and serve.

Serves 6

Categories
Corn Grill Vegetables

Grilled Sweet Corn with Chili-Lime Butter

4 ears Florida sweet corn

Chili Lime Butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper

Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn.

Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned.

Slather hot grilled corn with chili-lime butter and serve immediately.

Serves 4

Categories
Grill Vegetables

Vegetables On The Grill


1 large green bell pepper, cut into 2 inch pieces
1 large red bell pepper, cut into 2 inch pieces
1 large red onion, quartered
1 medium zucchini squash, sliced lengthwise 1/4″ thick
2 medium summer squash, sliced lengthwise 1/4″ thick
6 shallots, halved
2 tbsp. olive oil
1 tsp. balsamic vinegar
1 tsp. sugar
1 tsp. salt
1 tsp. coarsely ground pepper
Vegetable cooking spray
2 pints grape, or cherry tomatoes

1. Combine first 6 ingredients in a large bowl. Drizzle with oil & vinegar and sprinkle with sugar, salt and pepper, tossing to coat.
2. Grill vegetable mixture in a metal basket or grill wok coated with cooking spray, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from basket; add tomatoes to basket, and grill, covered with grill lid, 1 to 2 minutes or until tomato skins begin to burst.

Serves 8

Categories
Potato Salad Potatoes Red Potatoes Side Dishes Vegetables

Red Potato Salad

14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 12 oz. jar ranch dressing , Marie’s brand is good
2 tablespoons fresh parsley, chopped

Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces.

In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings

Categories
Barbecue Main Dish Make Ahead Pork Pulled Pork

Crockpot Pulled Pork


5 pound pork loin – fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper

Grease the inside of your crockpot with cooking spray or use a crockpot liner.
Combine the wet ingredients and pour into the crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork.
Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool.
Strain the liquids remaining in the crockpot and pour over the pulled pork.
Serve on sandwich rolls or buttered grilled Texas toast.

Categories
Barbecue Sauces

Coca-Cola Barbecue Sauce


1 C. Coca-Cola
1 C. ketchup
1/4 C. Worcestershire sauce
1 t. liquid smoke
3 T. A.1 Sauce
1 t. onion flakes
1 t. garlic flakes
1/2 t. fresh ground black pepper

Put all ingredients in a heavy saucepan. Bring to a boil slowly. Cook until mixture has been reduced by a quarter. Cool to room temperature and refrigerate.