Recipe: Pink Watermelon Margarita’s
Here’s a recipe I came across in the May, 2011 issue of Glamor magazine that sounded good to me. I thought it might be nice to try for a summer gathering, or get together. It looks easy to make and should be a hit if you like watermelon.
Pink Watermelon Margarita
- 3 cups chopped watermelon
- Juice of 10 limes
- 1/3 cup sugar
- 2 cups ice cubes
- 1 cup tequila
- 1/2 cup Grand Marnier, or triple sec
In a blender, combine chopped watermelon, lime juice, sugar and ice cubes. Blend until smooth. Add the tequila and Grand Marnier or triple sec, and pulse to blend. (If your blender is too small, pour the watermelon mixture into a pitcher, and stir in the alcohol.) Fill some tall glasses with more ice, pour the margaritas, and serve. If you like salt, moisten the edge of your glass with a lime wedge and dip it in a thin layer of salt before adding ice to the glass.
Enjoy!
Barb
Posted in Cooking in your kitchen on May 28th, 2011 by Barb | | 0 Comments
Recipe: Strawberry Pretzel Pie
I came across a recipe for a Strawbery Pretzel Pie on the Pillsbury website that sounded good, but I thought it had way to much sugar and calories. After looking it over, I decided I would revamp it a bit and give it a try. Turns out it was a hit. I do not know the calorie count, but I know it had way less than the original recipe I looked at. If you like strawberries, you might want to give it a try.
Strawberry Pretzel Pie
Crust
1 cup crushed pretzels
1/4 cup sugar
6 tablespoons butter, melted
Filling
1 package (8 oz each) cream cheese, softened
1/2 cup sugar
1 container (12 oz) frozen whipped topping, thawed
Top With:
1 package fresh strawberries, sliced
1 container (12.75 oz.) Marzetti’s Sugar Free Glaze for Strawberries
Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into the bottom of a 9″pie plate. Bake 10 to 12 minutes, or until crust is golden brown. Cool.
Stir together cream cheese and 1/2 cup sugar, until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust. Place a flat layer of strawberry slices on top of filling. Spread strawberry glaze on top. Refrigerate pie 4 hours, or overnight. Serve with Reddi Wip if desired.
Enjoy!
Barb
Posted in Cooking in your kitchen on May 22nd, 2011 by Barb | | 0 Comments
Learning Links—Healthy Eating…
I don’t know about you, but I spend a lot of time in my kitchen preparing food. Whether I am cooking, or baking, I am always looking for good recipes to try and healthy foods to prepare. I recently came across some interesting food sites that I wanted to share. Hope you enjoy them.
- 29 Healthiest Foods On The Planet
- The World’s Healthiest Foods
- 10 Worst and Best Foods
- 100 Calorie Snacks
- 7 Super Snacks That Heal
Thanks for reading!
Barb
Posted in Cooking in your kitchen, Learning Links on May 13th, 2011 by Barb | | 2 Comments
Recipe: Sky-High Brunch Bake
Here’s good recipe I came across on the Kraft Foods website that would work great for an Easter Brunch, or a special breakfast.
UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
RESERVE 1 Tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, Cheddar, ricotta mixture and peppers in crust. Repeat layers.
COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.
Enjoy and Happy Easter to all!
Barb
Posted in Cooking in your kitchen on April 22nd, 2011 by Barb | | 0 Comments
Recipe: Shrimp & Pineapple Boat Delight
Here’s a recipe I sort of concocted on my own. Actually-I tried to recreate a dish that I had, while we were in Mexico on vacation this year. To me, it tasted similar to shrimp chow mein, with a few added ingredients and served in a halved pineapple. I made it the other weekend at our cabin, and I have to say, it was pretty good. It takes a little prep work to core & gut the pineapples, but it really gives the dish a nice appeal.
Shrimp & Pineapple Boat Delight
1 big bag uncooked Large Shrimp (thawed)
1 bottle of Italian dressing
2 fresh pineapples (cut in half & gutted)
2 cups cooked rice (Royal Blend- White, Brown, Wild & Red)
2 packages Sun Bird Chow Mein Seasoning, or other brand
olive oil
1/2 bunch celery diced and chopped (or to taste)
1/2 medium size red onion diced & chopped
1 can bamboo shoots (drained)
2 cans sliced water chestnuts
1 bag fresh bean sprouts
1/2 bunch fresh spinach or chard (cut pieces in half)
garlic salt
pepper
Cajun seasoning
Old Bay seasoning
Sun Luck Chili oil
Pour the bottle of the Italian dressing into a large ziplock plastic bag. Add the thawed shrimp and marinate for 4 hours before preparing.
Slice the fresh pineapples in half. Using a knife, cut around the pineapple to remove the fruit and core. Place the pineapple halves on plates and the pineapple chunks in 4 small bowl. Save a 1/2 cup of pineapple chunks to mix with the vegetables.
See photo below for a visual of how the pineapples should look:
Prepared pineapple boats. (Opalescence Granite Table.)
Take the marinated shrimp and place on skewers to grill and then set them aside.
In a medium sauce pan, add 1-1/2 cups water and bring to a boil. Add 1 cup rice & 1 tsp. butter. Reduce the heat, cover, and simmer for 15 minutes. Set the rice aside, when done.
Prepare the chow mein seasoning, as directed on the package, and set aside.
In a large skillet, pour enough olive oil to coat the bottom of the pan. Add the chopped, celery, and onion stirring occasionally, until tender. Sprinkle with the garlic salt, pepper, cajun seasoning, and Old Bay seasoning. (Add them all to taste.) Add the bamboo shoots, bean sprouts, and water chestnuts and stir. Add the spinach, or chard and stir. Add a 1/2 cup pineapple chunks from the prepared dish you set aside and stir. Take the prepared chow mein mix and pour the mixture over the cooked vegetables. Add a small amount of chili oil and stir. Add the rice to the vegetables and turn the heat to warm.
Place the prepared skewers of shrimp on a hot prepared grill, flipping as needed, until done.
Scoop the vegetable & rice mixture into the prepared pineapple boats. Add grilled shrimp on the top. Serve with a small dish of pineapple chunks on the side.
Enjoy!
Barb
I got so excited to serve this, that I forgot to take a photo of the finished dish, but following is a picture of the prepared dish I had in Mexico:
Posted in Cooking in your kitchen on April 15th, 2011 by Barb | | 0 Comments
