Grilled Balsamic Zucchini

Zucchini seems to be growing out of every garden in our neighborhood. We've been given oodles and are loving it! Our new favorite is this super easy, super delicious grilled version. 

Grilled Balsamic Zucchini

adapted from allrecipes.com

1/3 cup olive oil

1 tsp sea salt

2 cloves garlic, minced

1 Tbsp chopped fresh rosemary

1/2 tsp ground black pepper

6 small zucchini, sliced lengthwise into 1/4 inch wedges

3 Tbsp balsamic vinegar

1.Preheat grill on medium heat and lightly oil the grate. (We have found that cooking it on tinfoil works great!)

2. Whisk olive oil, sea salt, garlic, rosemary and black pepper together in a bowl; brush evenly onto zucchini wedges.

3. Cook on preheated grill until brown, 5-7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Peanut Butter Rice Krispy Treats

I personally love these because they remind me of a dear friend and the first time I tasted them she made them for me...But others love these because who wouldn't love peanut butter, chocolate and butterscotch?? They are a big hit wherever we go. And by the way, they are NO BAKE! How easy is that?

Peanut Butter Rice Krispy Treats

Mindy Livingstone

Boil: 

2 cups sugar

2 cups karo syrup

Add: 

2 cups peanut butter

2 tsp vanilla

Mix with 11-12 cups Rice Krispies. Spread onto a large cookie sheet.

Top with: 

1 cup chocolate chips and 1 cup butterscotch chips, melted together.

Cinnamon Bun Pancakes

Almost as simple as regular pancakes....these add something special to your morning. Easiest "cinnamon rolls" ever! Beautiful presentation and yum-o!

Cinnamon Bun Pancakes

Cinnamon Filling:
1 cup butter, melted
1 1/2 cups brown sugar
2 Tbsp cinnamon

Mix ingredients together. Place in a gallon size plastic baggie and snip the end off. (May also use a disposable piping bag.) Set aside.

Pancakes:
4 cups flour
8 tsp baking powder
2 tsp salt
4 cups milk
4 Tbsp vegetable oil
4 eggs, beaten

Mix dry ingredients separate from wet ingredients. Stir them together until moistened. (Will still be a little lumpy.) Heat griddle to 325 and grease. (Be exact on temperature. You don't want them to cook too quickly or the cinnamon will burn.)

Make desired size pancake on griddle and then using piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubbles before you turn it. When you turn it, the cinnamon swirl will melt out and create the craters which the cream cheese will fill.

Glaze:
1/2 cup butter, melted
4oz cream cheese, softened
1 1/2 cups powdered sugar
1 tsp vanilla

Melt butter and add to softened cream cheese. Mix well. Whisk in powdered sugar and vanilla. Mix well. Add little bits of milk until glaze consistency. Drizzle over pancakes.

Fresh Strawberry Cake

This is one of those delicious treats you keep thinking about after you've tasted it. It's amazingly yummy! I also love that it is made using fresh strawberries...that means it's healthy, right?? Right.

Fresh Strawberry Cake
Jennifer Mietus {adapted from Cake Doctor}

Cake
Shortening for greasing the pans
Flour for dusting the pans
1 pkg 18.25 oz plain white cake mix
1 3 oz strawberry gelatin
1 cup mashed fresh strawberries with juice (1 ½ cups whole berries)
1 cup vegetable oil
½ cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut, thawed (Truth be told...in all my gourmet shopping at Walmart, I have never been able to find this...I have used the sweetened, dehydrated and its still yummy.)
½ cup chopped pecans

Strawberry Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
I cube butter, softened
3 ½ cups powdered sugar
¾ cup fresh ripe strawberries, rinsed, capped, and mashed to make ½ cup,
then drained well
½ cup frozen unsweetened grated coconut, thawed
½ cup chopped pecans

1. Place a rack in the center of the oven and preheat to 350. Lightly grease three 9-inch round cake pans with shortening, then dust with flour.  Shake out the excess flour. Set the pans aside.
2. Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the side
of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The strawberries should be well blended in the batter.  Fold in the coconut and
pecans.  Divide the batter among the prepared pans and place them in the oven;  if your oven is not large enough, place two pans on the center rack and place the third pain in the center of the highest rack.
3. Bake the cakes until they are light brown and just start to pull
away from the sides of the pan, 25-30 minutes.  Be careful not to overcook the layer on the highest oven rack.  Remove the pans from the oven and place them on wire racks to cool for 10 minutes.  Run a knife around the
edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the frosting.  Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds.  Stop the machine and add the sugar and drained strawberries.
Blend the frosting on low until the sugar has been incorporated.  Then raise the speed to medium and mix the frosting another minutes or until the frosting lightens and is well combined.  Fold in the coconut and pecans.
5. To assemble, place one cake layer, right side up, on a serving platter.  Spread the top with frosting.  Add another cake layer, right side up, and frost the top.  Repeat this process with the third layer and frost
the top.  Use the remaining frosting to frost the sides, working with clean smooth strokes.  Serve at once or chill the cake for later serving.**
**Place cake uncovered in refrigerator until the frosting sets, 20 minutes, then cover the cake with waxed paper and store in refrigerator for up to one week.

THEE Best Hot Fudge Sauce...EVER!

Honestly, THEE best chocolate sauce I have ever tasted. Like, I fill a bowl with it and then add a small scoop of ice cream as a topping. It's delish! You will definitely be the hit of a party with this yumminess!

Hot Fudge Sauce
Jan Nyman

2 cups sugar
1/4 cup flour
1/4 cup cocoa

Mix above ingredients with a wire whip.

In pan, melt:
1 cube butter; add 1 cup evaporated milk, and pour in sugar mix

Bring to boil for 1 1/2 minutes, whipping the entire time. (Caution: can scorch...watch closely...as soon as it is starting to thicken, remove from heat.)

Add 1 tsp. vanilla

Serve over ice cream or whatever delicious dessert you'd like to make A-Mazing!

Coconut Rice

I will preface this by saying that my kids who don't eat rice ate EVERY grain on their plate.  Enough said. :) This rice sounds sweet, but it is only slightly sweet and enough savory to make it awesome with dishes like Beef Bulgogi and the Bacon-Wrapped Teriyaki Chicken Skewers.  Try it out!

Coconut Rice

Sara Wells and Kate Jones (Our Best Bites)

2 cups white or jasmine rice (I prefer jasmine)
1 - 14oz. can coconut milk
2 cups water
1 tsp kosher salt
Splash of white vinegar
2-3 tsp granulated sugar
1/4 cup chopped green onions, plus chopped green onion tops
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes. Add chopped onion bottoms, black pepper (if desired), and additional salt if necessary.

Garnish with green onion tops and serve immediately.

YUM!!

Skinny Chicken & Broccoli Alfredo

This is the perfect summer meal...light, low-fat and delicious. Just feels good on a hot day and doesn't leave you feeling too heavy...The whole family gave this meal a 'thumbs up!'

Skinny Chicken & Broccoli Alfredo
Courtney Horan


3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets (To oven roast broccoli, spread on a foil lined cookie sheet. Drizzle with olive oil. Using hands, toss the broccoli and oil to ensure an even coating. Sprinkle with kosher salt and ground pepper. Bake on 425 for 15-20 minutes.)
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain FAGE Total 0% greek yogurt  
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.