Peach Pie Twisters

This is a great summer twist on a classic desert!  Great for BBQs, parties, or just a yummy treat.  We served this for dinner guests and they loved it!

Peach Pie Twisters

1 15oz pkg rolled, refrigerated unbaked pie crust (2 crusts)

3 medium peaches, pitted and chopped

2/3 cup tiny marshmallows

1/2 tsp cinnamon sugar

1 TBSP cinnamon sugar

Vanilla Ice Cream

1.  Let piecrusts stand at room temp according to package diretions.  Preheat over to 400 degrees.  Fine two baking sheets with foil, spray with non-stick spray. Set aside.

2. In a bowl, combine peaches, marshmallows, and 1/2 tsp cinnamon sugar.

3.  Unroll on pie crust, cut into 6 equal wedges, repeat on second crust.  Spoon a scant 1/4 c of the peach mixture along one side of each wedge, 1/2 inch from the edge of the crust.  Brush edge of long sides of the crust with a little water.  Fold crust over filling.  Using the tines of a fork, press long sides together to seal.  Fold the top edge of the crust back to expose some of the filling.  Repeat with remaining wedges and filling.

4.  Place pies on prepared baking sheets.  Prick to top crusts of pies two or three times with a fork.  Sprinkle with 1 TBSP of cinnamon sugar.  Bake for 15 to 18 minutes or until filling is bubbly and pastry is golden brown.  Cool on pans slightly and serve warm.

5.  Serve standing upright in paper cups or in glasses with a scoop of ice cream.  Makes 12 twisters.

Decadent Hot Fudge

If you are in a hurry, but want an easy solution to make the perfect ice cream sundae in less than 5 minutes, try this recipe for Hot Fudge made in the microwave. It is so smooth and creamy, you will not want to have any other fudge on your ice cream!

Microwave Hot Fudge

In a 4-cup glass Pyrex measuring cup, Add:

1 cup semi-sweet chocolate chips
½ cup corn syrup
¼ cup butter or margarine

Microwave at 70% power for 1 minute. Stir well.

Next, Add:

1 can sweetened condensed milk
1 tsp. vanilla
Dash of salt

Blend well and microwave until bubbly (about 1 minute at full power). Stir and serve over ice cream. Refrigerate remaining sauce in air-tight container. Will keep for several days.

Hershey's Chocolate Cake

If you are chocolate lover, this cake is for you!!!

Chocolate Cake
(Hershey’s®)

¾ cup (1 ½ sticks) butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
¾ cup Hershey’s® cocoa
1 ¼ tsp. baking soda
½ tsp. salt
1 1/3 cups water

Heat oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat on medium speed of electric mixer 1 minute.

Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with water, beating after each addition. Pour batter into prepared pans.

Bake 35 to 40 minutes for 8-inch rounds, 30 to 35 minutes for 9-inch rounds or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks.

Cool completely. Frost with One-Bowl Buttercream Frosting.

One-Bowl Buttercream Frosting

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
½ cup Hershey’s® cocoa
1/3 cup milk
1 tsp. vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. (Makes about 2 cups frosting.)

Texas Sheet Cake

The best ever recipe for Texas Sheet Cake~

Enjoy!

1.) Add 2 C. Flour to 2 C. Sugar

2.) Combine:

1 C. Butter,

4 Tbs. cocoa,

1 C. Water,

& 1/2 C. vegetable oil in a saucepan.

Bring almost to a boil then add to #1.3.) 2 eggs, 1/2 C. Buttermilk, 1 tsp vanilla, 1 tsp baking soda (mix together and then add to the above combined mixture. Pour all into a greased cookie sheet and bake for 15-20 minutes.

Recipe from Michelle Olsen

* Easy Peazy RASBERRY squeezy *

This is a FuN , PrEtTy  and BuBbLy   drink to add to any summer meal!

Rasberry Sherbet and 7-up (or ginger ale)  

( You can also try Pinapple or Lime Sherbet or go crazy for the kids with Rainbow Sherbet!!)

Ice Cream Sandwich Dessert

This amazing dessert is sure to be a huge hit!

This is the ultimate pool party dessert! It is perfect for a large group, and a nice change from the usual popsicles given out.

Anything with Skor bars, whipped cream, ice cream sandwiches, caramel and chocolate is destined to be a winner!

Baby Nate thought this dessert was good enough to dig for seconds!

Michael & Jenna enjoying squirt gun fun!

Laurie dishing up...O....yummy....yummy...

Ice Cream Sandwich Dessert

Ingredients:

24 ice cream sandwiches
1 family sized container of Cool Whip
1 jar caramel sauce
1 bag of Heath Bits (baking section) or 4 smashed Skor bars
9*13 pan (a disposable deep baking pan is the best)

1. Unwrap and cover entire bottom of pan with ice cram sandwiches.
2. Spread Cool Whip over top of bars, reserving half for the second layer.
3. Drizzle with caramel sauce and chocolate syrup.
4. Sprinkle with Heath bits.
5. Repeat above, beginning with the ice cream sandwiches, topping off with remaining Heath Bits. Leave caramel sauce and chocolate syrup off and serve on the side.
6. Freeze. Remove from freezer approximately 20 minutes prior to serving. ENJOY!

Recipe from Liz Parmley

Mashed Potato Martini Bar

What a fun party we had this past weekend!

If you are getting together with friends and family and need a great idea, then try out the
Mashed Potato Martini Bar!

Here is what you will need to make it a success!

Mashed Potatoes
Gravy
Shredded Cheese
Sauteed Mushrooms
Steamed Broccoli
Steamed Asparagus
Corn
Olives
Ham
Popcorn Chicken
Martini Glasses

Just layer the ingredients as you like and we guarantee your guests will be coming back for more!

Chocolate Dipped Macaroons

...Chocolate Dipped Macaroons...

4 egg whites

2 1/2 - 3 cups coconut

1 1/3 cup sugar

6 T flour

1/2 t salt

1 1/2 t vanilla

Cook over medium-high heat, stirring until it pulls away from the sides of pan.  Cool until almost cold, or overnight.  Form little balls and put parchment paper on cookie sheets.  Bake at 300 for 23 minutes.  Cool or put in Tupperware container.  Melt bittersweet chocolate (only use bittersweet) with a little Crisco (like 1/2 T) in microwave for 3 minutes at 50% power.  Dip Macaroons in chocolate and cool on wax paper.

Contributed by Kimberly Croft

Fish Tacos

During the summer months I always crave foods like this dish - something simple, easy, and that reminds me of days at the beach.  When I was in college my friends and I used to always pick up fish tacos before heading to the beach.  This is an easy recipe that all will enjoy.

Fish Tacos

10 0z Orange Roughy, or other white fish - cut into bite sized pieces

Corn Tortilla

Shredded Cabbage

Cheese

Guacamole

Salsa

Marinade

1/4 Cup Lime Juice

2 TBSP Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

1/4 tsp Italian Seasoning

Batter

1 Cup Flour

2 TBSP Corn Starch

1 tsp Baking Powder

1/4 tsp Salt

1/2 Cup Chicken Broth

1/2 Cup Ginger ale

1.  Marinate fish in a large zip lock bag for about an hour.

2.  Heat canola oil in a large skillet.  Meanwhile whisk together ingredients for batter.  Coat fish in batter and cook in oil until golden brown, turn and cook other side.

3.  Warm tortillas in a nonstick skillet and fill with fish, cabbage, guacamole, cheese, and salsa.

Spicy Beef and Broccoli Stir Fry

My husband LOVES rice, so we eat a lot of dishes that can be served alongside a bowl of rice.  This beef and broccoli dish and flavorful and filling.

Spicy Beef and Broccoli Stir Fry

2 TBSP lemon lime soda

2 TBSP Soy Sauce

1 TBSP grated, peeled fresh Ginger

3 Garlic Cloves, minced

1 tsp Sesame Oil

1/4 tsp Crushed Red Pepper

1/2 LB Beef Tenderloin, trimmed of fat and cut into strips

1 tsp Cornstarch

1 TBSP Canola Oil

2 Cups Broccoli Florets

2 Cups Carrots, sliced

1.  To prepare marinade, in a gallon size zip-close plastic bag, combine soda, soy sauce, ginger, garlic, sesame oil, and red pepper.  Add beef, seal bag, squeezing out air, turn to coat.  Refrigerate about 1 hour.

2.  Drain the marinade into a measuring cup, add enough water to make 1/3 cup liquid.  Add cornstarch, and stir until is dissolves.

3.  Heat large skillet with a lid over high heat  Add oil and beef.  Stir Fry until beef loses red color, transfer to a plate.  Reduce heat slightly; add broccoli and carrots.  Stir fry for 3 minutes then cover and steam 1 minute.  Return beef to skillet and add marinade.  Increase to high heat and stir fry until sauce thickens.  Serve with white rice.

Crsipy Chicken Salad

My husband LOVED this salad! It is low in calories, big in taste, and perfect for summer!

Ingredients

1/4  cup  dry breadcrumbs (I'll use Paco)

1/4  cup  all-purpose flour

1  teaspoon  garlic powder

1  teaspoon  dried thyme

1/2  teaspoon  salt

1/2  teaspoon  pepper

2  pounds  skinned, boned chicken breasts, cut into thin strips

1/2  cup  low-fat buttermilk

Cooking spray

1  tablespoon  olive oil

4  cups  thickly sliced romaine lettuce (cut across rib)

1  (15-ounce) can whole baby beets, drained and halved

1/2  cup  fat-free honey-Dijon mustard salad dressing

1/2  cup  (2 ounces) crumbled blue cheese

Preparation

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at a time in breadcrumb mixture, tossing to coat.

Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.

Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.

Nutritional Information

Calories:

287 (27% from fat)

Fat:

7.4g (sat 2.2g,mono 3.4g,poly 0.8g)

Protein:

25.8g

Carbohydrate:

28.3g

Fiber:

2g

Cholesterol:

60mg

Iron:

2.9mg

Sodium:

710mg

Calcium:

116mg

Cooking Light

Pasta with Veggies and Shrimp

This is a fast, no fuss dinner.  With healthy oil and lots of veggies, this dinner is good for you!  

8 oz Fettuccine1/2 LB raw Shrimp, de-viened and shelled

1 C Broccoli florets

1 small zucchini, sliced

1 C Carrots, slices

2 TBSP Olive Oil

1/4 tsp Crushed Red Pepper

2 Cloves Garlic, minced

Cook pasta according to directions, about 4 minutes before pasta is done, put veggies in with the pasta a boiling water.

While pasta is cooking, heat oil in a skillet.  Add red pepper and garlic.  Add shrimp and cook until opaque and pink.

Drain pasta and veggies, toss with shrimp mixture.  Serve topped with Parmesan cheese.