Summer is in sight and I am ready for some wonderful summer salads! I hope you will return soon to follow some of my favorite summer recipes!

Microwave Peanut Brittle

I found this recipe in our newspaper and wanted to share, but I bet many of you have already had this in your collection of Christmas recipes. Merry Christmas!

Microwave Peanut Brittle

1 1/2 cups dry roasted peanuts

1 cup white sugar

1/2  cup light corn syrup

1 pinch salt (optional)

1 tablespoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Grease a baking sheet, and set aside. In a glass bowl combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High; mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.              

Dessert-Ice Cream Crunch

I saw this dessert on a teacher recipe board and it sounds wonderful. I thought it might be just the dessert for these hot summer days.

Ice Cream Crunch Dessert



2 cups Rice Krispies
1 cup coconut
1 cup chopped pecans
1/2 cup brown sugar
1 stick butter or margarine (melted)
1/2 gallon vanilla ice cream (I used chocolate chip for the
one we had today)
caramel ice cream topping

Mix together rice krispies, coconut, chopped pecans and margarine in a large bowl. Spread on cookie sheet. Bake at 325 degrees for 20 min. Spread 1/2 on bottom of a 9x13 in. pan. Drizzle with caramel topping. Open box of ice cream all the way so that the sides are off the ice cream. Slice the ice cream into even pieces about an inch thick. Lay pieces on top of the rice krispie mixture. Put the rest of the rice krispie mixture on the top of ice cream. Drizzle top with caramel topping. Freeze for at least 3 hours before eating.

Main Dish-Hamburgers

Just saw this recipe on a chat board and it looked rather good so I thought I needed to post it.

HAMBURGERS

1 lb. ground beef

2 cloves of garlic, minced (or 1 teaspoon of already chopped up and in the jar)

2 tablespoons olive oil

1 1/2 teaspoons salt (Poster used that chunky sea salt)

1 teaspoon freshly ground black pepper (you could taste the pepper - Poster thinks the freshly ground part is important)

1/2 teaspoon dried basil leaves

Dessert-Carrot Cake

I am always looking for recipes and spotted this one posted by a teacher on a discussion board. It really looks good and I am putting it just as she posted it.

CARROT CAKE AND FROSTING

Carrot Cake:
2C Flour

2C Sugar

2 tsp. cinnamon

1 C vegetable oil

1 small can crushed pineapple not drained

4 eggs

3 C grated carrots

2 tsp baking soda

1 tsp salt
Mix ingredients and bake in a 350* oven for 45-60 minutes until knife inserted in center comes out clean. The cake bakes dark by the way.

Frosting (from Better Homes and Gardens Cookbook):
beat together 2 3oz pkgs cream cheese softened (I just use the large 8oz pkg and call it good), 1/2 C butter softened, and 2 tsp. vanilla until fluffy. Add 2 C sifted powdered sugar beating well. Add another 2 1/2 cups of powdered sugar or more to reach spreading consistency.
I don't sift my powdered sugar and I don't measure it. I'm a "dumper" until it's the way I like it.

Appetizer-Sweet Chicken Bacon Wraps

This is another one that was posted on the chat board that I enjoy. This one was copied from the food network. It looks like a Paula Deen recipe which uses chicken. I think chicken has become one of my favorite meats since I am dieting. So I will try these sweet chicken bacon wraps soon.

Sweet Chicken Bacon Wraps

Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Dip-Southern Salsa

I just copied this from a chat board. It sounds easy and good. Thought that someone might want to try it today.

SOUTHERN SALSA

2 (15-ounce) cans black-eye peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, diced
2 red bell peppers, diced
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
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In a nonreactive bowl or plastic storage container, combinethe peas, corn, red onion and red bell pepper. In a smallmicrowaveable bowl, combine vinegar, oil and sugar. Heat onhigh, removing and stirring every 30 seconds, until sugar isdissolved, 1 to 2 minutes. Pour the liquid over thevegetables, and toss to combine.
Chill at least 1 hour or overnight, stirring occasionally,to allow flavors to blend. Serve with corn chips.
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Per serving: 66 calories (percent of calories from fat, 33),2 grams protein, 10 grams carbohydrates, 2 grams fiber, 3grams fat (trace saturated), no cholesterol, 136 milligramssodium.

Sandwiches-Grilled Tomato, Basil & Goat Cheese

Just saw this on a message board and it really looks great if you are a sancwich person. I know that I am and it looks yummy.

Grilled Tomato, Basil & Goat Cheese Sandwiches

1 small (12 inch) French baguette
2/3 c. extra virgin olive oil
4 cloves minced garlic
1 c. soft goat cheese, brought to room temp
1/2 t. chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 large plum tomatoes, cored and thinly sliced
3/4 c. pitted & coarsely chopped kalamata olives
3 fresh basil leaves
Vegetable oil, for the grill

1. Use a serrated knife to cut the baguette crosswise into 4 equal pieces. Cut each quarterin half lengthwise to form 8 pieces total.
2. Combine olive oil and garlic in small mixing bowl. Brush the cut sides of the bread with half of the oil mixture.
3. Preheat grill to medium. Oil liberally to prevent sticking. (Or can use a grill pan.)
4. Grill the bread, cut side down, until lightly toasted (about 1 minute).In a small mixing bowl combine the goat cheese, thyme and oregao. Remove the bread from the grill and quickly spread the toasted sides with the cheese mixture. Arrange the tomatoes and olives over the cheese. 5.Drizzle remaining olive oil mixture on top.
6. Return sandwiches to grill, cheese side up. Cook until the botoom sides are toasted, the cheese begins to melt and the tomatoes begin to soften (about 3 minutes).
7. Garnish each sandwich with a basil leaf and serve immediately.

Dessert-Lemonade Pie

Today I discovered this recipe on a teacher's discussion site. It is for lemonade pie and looks easy. It takes very few ingredients and would be a nice treat on a warm day. Take a look and see what you think.

LEMONADE PIE

2 graham cracker pie crusts

2 cans Eagle brand milk

1 11 1/2oz. can frozen lemonade concentrate

2 tubs cool-whip

Allow lemonade to thaw at room temperature.

Mix together Eaglebrand milk, lemonade and cool whip.

Pour into pie crusts and allow to chill before serving.

Dip-Light Spinach Dip

I know that I have posted a spinach dip, but this one is different. It is also from my newspaper. I think I need to get in my recipe drawer and start back posting those again.

LIGHT SPINACH DIP

3 to 4 green onions, with tops

1/2 cup fresh parsley, packed into the cup

1 (10-ounch) package, frozen chopped spinach

8 ounce cream cheese (again, you may use the lower fat version)

3 tablespoons dried, minced onions

1 cup non-fat cottage cheese

4 drops Tabasco hot sauce

1/2 cup low-fat sour cream

1 cup low-fat mayonnaise

1/4 teaspoon black pepper

1/4 cup lemon juice

Chop green onions and parsley finely in food processor. Add spinach which has been slightly thawed, and continue to process until spinach has been finely chopped. Remove from the processor, and place in medium bowl. Without washing bowl, add all the other ingredients, and blend until well-mixed. Mix with spinach and onions. Chill for several hours (or overnight)before serving. Serve with crackers or raw vegetables. This makes about 2 quarts of dip.