Cocoa Frosting

1/4 c butter

3 tbls milk

2 tbls cocoa

2 1/2 c powdered sugar

1/2 tsp vanilla (or mint or orange extract)

Brown butter, then add milk and cocoa in small pan. Cook over medium heat until it boils. Remove from heat. Add sugar and extract.

Beat until smooth.

1 1/2 cups frosting

Source: Grandma Donna

Ginger Peach Sauce

1 fresh peach

1/2 c. orange juice

1/4 c. brown sugar

2 tsp. soy sauce

1 tsp. ginger (or more to taste)

1/4 tsp. red pepper flakes (optional)

Cut peach into 8-12 slices, drizzle with balsamic vinegar if desired, grill 3-5 minutes per side. Meanwhile, combine all other ingredients in a small saucepan and bring to a simmer. Add peach slices, and simmer until slightly thickened. Serve with pork and rice.

Notes:

• This was made on the fly, so all measurements are approximate.
• I was in the midst of slow cooking a large pork loin, so I used that, but obviously the yummiest option would be to grill pork chops along with the peaches.
• This makes a pretty thin sauce, so if you like it thicker, mix a little more orange juice with some cornstarch and add that to the sauce as it simmers.

Strawberry Smoothies

• 8 strawberries
• 1/2 cup milk
• 1/2 cup plain yogurt
• 3 tablespoons white sugar (or honey)
• 1/2 teaspoon vanilla extract
• 6 ice cubes

In a blender combine all ingredients. Blend until smooth and creamy. Pour into glasses and serve. Makes 2 8ounce glasses.

Notes: You could also use vanilla yogurt and omit the sugar and vanilla.

Prosciutto Chicken Burgers

2 lbs. ground chicken

2 oz. prosciutto, finely chopped

1 tsp. kosher salt

1 tsp. garlic powder

2 tbsp. maple seasoning

6 slices havarti

6 whole wheat kaiser rolls

Mix together the chicken, prosciutto, salt, garlic, and maple. Form into 6 patties and grill for ~5 minutes on each side, top with cheese and serve on kaiser rolls.

Lime Rickey ala Holly

That necessity is indeed the mother of invention was confirmed today when we ran out of mineral water to mix this drink. Instead, Holly suggested we use Limonata and it was fantastic!

Ingredients
1/2 cup sugar
1 1/2 cups gin
3/4 cup fresh lime juice
1 1/2 quarts chilled soda water
Thin slices of lime
Preparation
1. In a 1-quart pan, mix sugar with 1/2 cup water and stir over low heat until sugar is dissolved, about 5 minutes. Let cool or chill.

2. In a 3-quart pitcher, combine gin, lime juice, and the cooled syrup. Cover and freeze until ready to serve.

3. To serve, add soda water. Pour into ice-filled glasses and garnish with lime.

Source

Grilled Pineapple

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into two pieces You should now have 8 long wedges of pineapple. You could also cut each of these in half to get 16 shorter servings

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Nick's Mojito

6 ounces light rum

12 mint leaves

6 tbls. lime juice

4 tbls. sugar

club soda

Mix rum, bruised mint sprigs, lime juice and sugar. Mix until sugar dissolves. Top off with a splash of club soda. Serve over ice.

Notes: We used orange mineral water because that's what we had on hand.

Pad Thai with Shrimp

4 c. water

6-8 ounces linguine-style stir-fry noodles (rice stick noodles)

1/3 c lime juice

1/3 c water

3 tbls. brown sugar

3 tbls. fish sauce or soy sauce

3 tbls. soy sauce

1 tbls. rice vinegar or white vinegar

3/4 tsp. cayenne

3 tbls. vegetable oil

3 cloves garlic, chopped

1 med. shallot, finely chopped, or 1/4 c finely chopped onion

2 eggs, beaten

12 oz. cooked peeled, deveined shrimp

1/4 c chopped dry-roasted peanuts

3 c fresh bean sprouts

4 medium green onions, thinly sliced

1/4 c packed cilantro leaves

1. In a 3-qt. saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push them into the water if necessary. Soak for about 3-5 minutes or until soft, but firm. Drain, rinse with cold water.
2. Mix lime juice, 1/3 c water, brown sugar, fish sauce, soy sauce, vinegar, red pepper, and 1 tbls. oil. Set aside.
3. In wok or skillet, heat remaining oil. Cook garlic and shallot (onion) about 30 seconds, stirring constantly. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
4. Stir in noodles and lime juice mixture. Increase heat to high. Cook about one minute, tossing constantly with 2 wooden spoons until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2-3 minutes, tossing with 2 wooden spoons until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional peanuts and green onions if desired.

NOTES: I bought the fish sauce because we were feeling adventurous, but I'm not sure it was necessary. On it's own, it's not so nice, but it really was good in this recipe. I'm not sure what I'll do with the rest of the bottle. Alas.

I used more green onions instead of the shallots.

I didn't use all the sauce. It seemed like a lot, and we weren't sure everyone would like it at that point.

Everyone liked this recipe. The rice noodles, in particular, were good. It would also be good with chicken.

Served 5

Source: Betty Crocker

Baked Ziti

1 lb. ground beef

1 med. onion, chopped

4 garlic cloves, minced

1-26 ounce spaghetti sauce (I use canned Hunts, Traditional or Garlic flavor)

1 can (14.5 ounce) diced tomatoes, drained

1 tbls. parsley

1.5 tsp. Worchestershire sauce

1 tsp. dried basil

1 tsp. dried oregano

8 ounces ziti (cook to al dente)

1 carton (8 oz.) ricotta

2 cups shredded mozzarella

1/4 c grated Parmesan, divided

2 eggs, lightly beaten

1/4 tsp salt

1/4 tsp pepper

1. Cook beef, onion, and garlic. Stir in tomatoes and spices.
2. In a bowl, mix cheeses, eggs, salt and pepper.
3. In a sprayed 9X13, layer, 1 cup sauce, half the pasta, half the cheese, 1 cup sauce, remaining pasta, cheese, and remaining sauce.
4. Top with Parmesan.
5. Bake at 350 for 1 hour, or until heated through.

NOTE: I did not have ricotta and substituted low-fat cream cheese. It was really good and I'd definitely use it again.
Also good to divide into two smaller pans and freeze one.