Shrimp Salad with Dried Cherries – Feeling Inspired?

25 min/4 servings
Source: Cherry Marketing Institute, Inc., (www.choosecherries.com)

• 1/3 cup olive oil
• 2 tbsp lemon juice
• 1 tsp coarse-ground Dijon mustard
• 1 tsp dried basil (or 1 tsp chopped fresh basil)
• 1/4 tsp salt

Salad:

• 4 cups mixed salad greens
• 1 lb medium-size, cooked, peeled shrimp
• 2 small ripe avocados, peeled, pitted and sliced
• 3/4 cup dried tart cherries
• 1/4 cup sliced green onions

For the dressing, combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed. Refrigerate while preparing salad. For the salad, divide salad greens evenly between 4 plates. Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens. Drizzle with dressing. Serve immediately.

Watermelon Glazed Mini Barbecued Meatballs

About 30 min/6-8 servings
Source: www.watermelon.org (National Watermelon Promotion Board)

• 2 tbsp vegetable oil
• 24-36 frozen prepared mini meatballs
• 1 cup prepared barbecue sauce
• 1 cup watermelon puree

Heat the oil in a large heavy sauté pan over medium high heat or electric skillet set on 325°. Sauté the mini meatballs until browned and hot. Reduce heat to low. Mix together the barbecue sauce and watermelon puree. Pour over the meatballs and simmer for a few minutes. Serve hot.

Bistro Potato Salad with Caramelized Onions

70 min. / 6 servings
Source: www.onions-usa.org (National Onion Association)

• 2 medium yellow onions, sliced
• 2 tbsp olive oil
• 1-1/2 lbs. small red potatoes
• 3/4 cup mayonnaise
• 1 tbsp fresh chopped dill leaves (1 tsp dried dill weed)
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 2 tbsp sugar
• Boiling salted water
• Salt and pepper

Sauté onions in olive oil in large skillet over medium heat for 15 to 20 minutes until golden. Season with salt and pepper to taste, cover and chill. Boil potatoes 20 to 35 minutes or until fork tender but not mushy. Drain and chill in covered container.

Combine mayonnaise with dill leaves, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of the dilled mayonnaise over tops. To arrange salad, spoon onions onto plate, spreading into 10 to 12-inch round. Make overlapping circles of glazed sliced potatoes over onions. Spoon some of the dilled mayonnaise into center and pass remainder in a small bowl. If desired, garnish with fresh herbs or a few arugula leaves.

Spiderweb Brownies

1 hr., 25 min/ 16 servings
Source: www.meals.com (NestleUSA web site)

• 1 pkg. (18.25 oz.) chocolate brownie mix
• 2 (2.1 oz. each) chocolate candy bars, chopped
• 1 pkg. (3 oz.) cream cheese, at room temperature
• 1/4 cup granulated sugar
• 2 tbsp milk

Preheat oven to 350° F. Grease 9- or 10-inch-round baking pan. Prepare brownie batter according to package directions; stir in chopped chocolate candy bar. Spoon into prepared pan. Beat cream cheese, sugar and milk in small mixer bowl until smooth. Pipe cream cheese mixture into concentric circles over brownie batter. Using wooden pick or tip of knife, pull tip through cream cheese from center to last circle to create a spiderweb effect. Bake for 40 minutes or until wooden pick inserted near center comes out almost clean. Cool completely in pan on wire rack. Cut into wedges using wet knife.

Grilled Firecracker Chicken Wings

1 hour, 5 mins. /4 servings
Source: www.bettycrocker.com

• 12 chicken wings (2 1/2 pounds)
• 2 tbsp chili powder
• 1 1/2 tsp dried oregano leaves
• 1 1/4 tsp ground red pepper (cayenne)
• 1 tsp garlic salt
• 1 tsp ground cumin
• 1 tsp pepper
• Sour cream, if desired

Fold tips of chicken wings under opposite ends to form triangles. Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours. Heal coals or gas grill for direct heat. Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.

Corn Sticks

35 minutes/ 9 servings
Source: www.meals.com (NestleUSA)

• 1 12 oz pkg frozen corn souffle, defrosted according to package directions
• 2 cups all-purpose baking mix
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 6 tbsp butter, melted

Preheat oven to 450. Combine baking mix, sugar and salt in medium bowl. Add corn soufflé; stir. Turn dough onto well-floured surface; knead about 12 times. Roll dough into 6 x 10-inch rectangle. Cut into 1 x 3-inch strips. Pour butter onto 15 x 10-inch jelly roll pan; roll corn sticks in melted butter and arrange 1/2 inch apart. Bake for 15 minutes.

Red, White and Blue Watermelon Sundaes

20 minutes/serves 4
Source: National Watermelon Promotion Board

• 4 cups watermelon balls
• 2 cups fresh blueberries
• 4 dollops prepared whipped topping
• Red, white and blue star sprinkles

Gently mix together the watermelon and blueberries. Divide among 4 sundae bowls. Top each with a dollop of topping and sprinkle with red, white and blue sprinkles. Serve immediately.

Sizzling Summer Beef Steak

35 mins (6 hrs marinate)/ 8 servings

Source: National Cattlemen’s Beef Association

• 1 beef top round steak, cut 1-1/2″ thick (3 lb)
• 1/2 cup fresh lime juice
• 3 tbsp minced green onions
• 2 tbsp vegetable oil
• 1 tbsp minced fresh ginger (optional)
• 3 large cloves garlic, minced

Combine marinade ingredients, 1 tbsp water and 1/2 top salt. Marinate beef steak in marinade in refrigerator 6 hours or as long as overnight.

Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 25-28 minutes for medium rare doneness, turning occasionally (Do not overcook). Let steak stand 10 minutes. Carve into thin slices.

OR

To broil: Place steak on rack in broiler pan so surface of beef is 3″ to 4″ from heat. Broil 27 to 29 minutes for medium rare doneness, turning once (Do not overcook).

I-Love-You Scones

35 minutes | serves 9

• 1 egg
• 1⁄3 cup milk
• ¼ cup applesauce
• 2 tbsp butter or margarine, melted
• 1 tsp almond extract
• 2 cups all-purpose flour
• ½ cup sliced almonds
• 1⁄3 cup granulated sugar
• 3 tsp baking powder
• ½ tsp salt
• 4½ tsp strawberry or raspberry preserves
• Powdered sugar

Heat oven to 400°F. Grease cookie sheet. Beat egg slightly in medium bowl. Stir in milk, applesauce, butter and almond extract. Stir in remaining ingredients except preserves and powdered sugar just until moistened. Drop dough by ¼ cupfuls about 3 inches apart onto cookie sheet. Pat into heart shapes about 3 inches wide and ½ inch high, using fingers dusted with flour. Make shallow well in center of each heart, using back of spoon dipped into flour. Place ½ teaspoon of the preserves in each well. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm. Serve warm.

www.bettycrocker.com

Phyllo Easter Nests

52 minutes | serves 12

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