Chocolate Kiwi Popsicles

showfoodchef.com


My sister is the QUEEN of dark chocolate recipes. I however am not a fan of the stuff BUT if you put it with fruit I am in love!!! Plus did you know that dark chocolate is supposed to be healthier for you :)

Ingredients:
kiwi (peeled & cut into 1" thick rounds)
1 c. dark chocolate (chopped)
1/2 c. coconut oil

1) Stick Kiwi with a popsicle stick in each round. Freeze on a tray in the freezer.

2) Melt dark chocolate and Coconut oil over a double boiler, then cooled to room temp.

3) Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.

* Dipped bananas in this same mixture and it was sooo heavenly!!! The fruit possibilities are endless!!!!

Fruit Pizza

I LOVE FRUIT!!! I do, it is one of my most favorite pleasures in the world! So when you combine it with a sugar cookie it almost brings peace to your life as you sit down and eat it :) OK I wish but it is that good!!!

So start out with a sugar cookie base (you can make it or buy it)

Spread it in a greased cookie sheet or cake pan OR if you want to be really tricky you can make your cookie dough into cookies and make individual fruit pizzas :)
Bake according to the cookie dough directions

Sugar Cookie Bars Www.mycupcakejourney.blogspot.com

1 c. unsalted butter, softened 2 c. sugar
4 eggs
2 tsp vanilla
5 c. flour
1 tsp salt
1/2 tsp baking soda

Cream your butter and sugar until light and fluffy. Add your eggs one at a time mixing well after each one. Add vanilla.

Add your dry ingredients and mix until well combined. Press into a greased 13x18 (cookie sheet). Bake at 375 degrees for 10-15 minutes. Let it cool completely

Now onto the pizza:

Sauce (frosting): this is enough for a cake pan so double for cookie sheet

Mix until smooth
1 cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tsp. heavy whipping cream
If you dont have heavy whipping cream just use 2 tsp. vanilla

After your cookie base has cooled frost generously with this frosting. Then top with any kind of sliced fruit you may desire!!! I would advice you not to use bananas because they go brown fast and if you soak then in juice they will be a little slimy.

I used mangoes, strawberries, kiwi, mandarin oranges, and fresh pineapple and it was sooo divine!!! You could also use grapes, blueberries, raspberries etc.

Angel Foodcake with lemon honey yogurt sauce

foodnetwork.com

This angel food cake recipe is one of the best I have ever had!!!!! BUT if you arent a honey fan the sauce recipe isnt for you so use the cake recipe and then stick with your traditional strawberries. I added the berries to lessen the honey taste in the sauce they are optional but I thought it was A LOT better with them!! I would also make sure to add cool whip either way!!

Cake:
12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs

Sauce:
1 cup plain yogurt (be brave and try a fruit flavored yogurt)
1/8-1/4 cup honey
1 tablespoon lemon juice
1/2 c. mixed berries (raspberries, blackberries etc.)

Directions
For the yummy cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.

For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.

Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

Chicken tostadas with avocado dressing

ok so this recipe is a combination from two different sites...Fortheloveofcooking.com & cookinglight.com

THis meal is PERFECT for a warm day when you dont want to cook much or eat a heavy meal!!! All the kids loved it

2 Tbsp. sour cream
2 Tbsp. chicken broth
2 Tbsp. fresh lemon juice
2 tsp. canola oil
1/4 tsp. ground red pepper
1/8 tsp. salt
1/2 ripe peeled avocado
1/2 tsp. garlic salt
*1 jalapeño pepper, minced

1 Tbsp. canola oil, divided
4 corn tostadas_I bought the ones that were already cooked ready to serve :)
2 garlic cloves, minced
1 jalapeño pepper, minced
2 c. shredded skinless, boneless rotisserie chicken breast (from the deli)
1 c. shredded iceberg lettuce
1/2 c. chopped tomato
1/4 c. (1 ounce) crumbled cojita cheese (its like the stuff at cafe rio YUM)

Preparation
Combine the first 8 (I added the jalapeno to my dressing if you dont want it leave it out or add it later in the recipe to the chicken mixture) ingredients in a food processor, and process until smooth.

Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

* I made the meat recipe 2x and the dressing recipe 3x for a family of six with leftovers for lunch:)

BBQ Chicken Thighs with sweet spice rub

RecipeCottage.com


Well its that time of year... time to break out the grill and cool down the house. :)

BBQ Chicken Thighs with Sweet Spice Rub

1/3 cup coarse (kosher) salt
1/3 cup sugar
4 cup water
8 chicken thighs (about 2.5 lbs) with or w/o skin
1 Tbsp brown sugar
1/4 cup paprika
1 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder

To make brine for soaking the chicken, combine the salt, sugar,
and water in a large nonmetallic bowl. Stir to completely dissolve
the salt and sugar.

Place the chicken thighs in the brine, making sure all the pieces
are submerged. Cover the bowl with plastic wrap and refrigerate
for 1 hour.

Meanwhile, to make spice rub, mix together brown sugar, paprika,
cumin, cayenne pepper, black pepper, garlic powder and onion powder
in a small bowl. Lightly brush the grill rack with vegetable oil.
Then prepare the grill with low-heat coals or heat a gas grill.
Oven method: heat to 375. Coat broiler pan rack with nonstick
cooking spray. Place chicken thighs on rack.

Cook for 5 minutes, then turn thighs over and cook for another 5
minutes.

Turn thighs over again and cook for 10 more minutes. Turn over and
cook 10 minutes more. Turn over and cook 5 minutes or until
instant-read thermometer inserted in thickest part of thigh without
touching bone is 170 degrees. If cooking with the skin on, you may
wish to run under the broiler for 3 mins. to crisp the skin.

Remove the chicken from the brine and pat dry. Dust chicken on both
sides with the spice rub, pressing gently to make sure the rub
adheres. If keeping the skin on, spread the rub evenly under the
skin with your fingers.

Grill chicken, uncovered, for about 5 minutes per side, until the
surfaces begin to brown. Turn the thighs over, cover the grill and
cook for 5 more mins. per side. Uncover and continue grilling,
turning the thighs every 5 mins. until instant-read thermometer
inserted in thickest part of thigh without touching bone is 170
degrees, about 10-15 minutes more; surfaces should be mahogany
brown and flesh should feel firm