Grilled Chicken Bruschetta

** Recipe from Sisters Stuff **

* 4 small boneless, skinless chicken breast halves (1 lb.)

* 1/4 c. Sun-Dried Tomato Dressing, divided

* 1 tomato, finely chopped

* 1/2 c. Mozzarella Cheese

* 1/4 c. chopped fresh basil or 1 Tbl. dried basil

Heat grill to medium heat. COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbl. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).

Grilled Pizza

** Recipe from The Crafting Chicks **

Pizza Dough:
* 1 c. warm water
* 1 Tbl. sugar
* 1 Tbl. yeast
* 2 Tbl. oil
* 2 1/2 – 3 c. flour
* 1/2 tsp. salt

Add yeast and sugar to warm water and oil. Wait until it foams and then add the flour and salt. (For a stiffer dough, use 3 cups of flour.) Cover and let rise until doubled in size. Spread dough out onto a piece of parchment for easy transfer, or shape and put directly on grill. Cook for a couple of minutes until the bottom is cooked. Turn over and add toppings to the cooked side (or take off and let the kids add their toppings and put it back on the grill). Finish cooking the second side. If the bottom is done before the cheese melts, move the pizza to the top rack, and let the indirect heat finish the melting.

Provencal Tomatoes

** Recipe from A Feast for the Eyes **

* 6 ripe tomatoes (2 1/2 - 3" in diameter)
* 1 1/2 c. fresh white bread crumbs or Panko bread crumbs
* 1/4 c. minced scallions, white & green parts (2 scallions)
* 2 Tbl. minced fresh flat-leaf parsley
* 2 tsp. minced garlic (2 cloves)
* 1/2 tsp. minced fresh thyme
* kosher salt
* ground black pepper
* 1/2 c. grated Gruyere cheese
* olive oil

Heat oven to 400. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomatoes halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil**, parsley, garlic, thyme and 1 tsp. salt. NOTE: The crumb mixture will be dry, so add a drizzle of olive oil or melted butter into the mixture to make it bind. Sprinkle the tomato halves generously with kosher salt & pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake for 15 min, or until they’re tender. Sprinkle with cheese, drizzle with olive oil & bake for 30 sec. or more. Serve hot or at room temperature.

Parmesan Chicken

** Recipe from A Feast for the Eyes **

* 4 - 6 boneless, skinless chicken breasts
* 1 c. flour
* 1 tsp. kosher salt
* 1/2 tsp. ground black pepper
* 2 exl. eggs
* 1 Tbl. water
* 1 1/4 c. dry bread crumbs
* 1/2 c. freshly grated Parmesan cheese, plus extra for garnishing
* unsalted butter
* olive oil
* salad greens, enough for 6, rinsed & dried
* Lemon Vinaigrette, recipe follows

Lemon Vinaigrette:
* 1/4 c. fresh squeezed lemon juice (2 lemons)
* 1/2 c. olive oil
* 1/2 tsp. kosher salt
* 1/4 tsp. ground black pepper
Combine all ingredients in a small bowl.

Pound the chicken breasts until they are 1/4" thick. Combine flour, salt, & pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbl. of water. On a third plate, combine the bread crumbs and 1/2 c. grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 Tbl. of butter and 1 Tbl. of olive oil in a large saute pan & cook 2 - 3 chicken breasts on med-low for 2 - 3 min. on each side, until cooked through. Add more butter & oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Brew House Baby Back Ribs

**Recipe from Kraft **

* 1/2 c. packed brown sugar

* 1/2 c. unsweetened cocoa powder

* 2 Tbl. minced garlic

* 1 Tbl. Onion powder

* 1 Tbl. coarse kosher salt

* 1/2 tsp. ground red pepper (cayenne)

* 4 lb. Pork baby back ribs

* 1 c. BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce

Heat oven to 350. Mix sugar, cocoa powder, garlic and seasonings. Rub onto both sides of ribs. Place in 13x9" foil-lined pan. Bake 1 hr. HEAT grill to medium-high heat; cover grill grates with additional foil. Transfer ribs from pan to grill. GRILL 20 min. or until done, turning and brushing occasionally with barbecue sauce.

Crispy Baked Chicken W/ Teriyaki Sauce

** Recipe from Annie's Eats **

Sauce:
* 3 Tbl. soy sauce
* 3 Tbl. freshly squeezed orange juice
* 3 Tbl. sake
* 3 Tbl. sugar
* 3 Tbl. mirin
Chicken:
* ½ c. all-purpose flour
* ½ tsp. garlic powder
* 2 tsp. salt
* ½ tsp. pepper
* 2 large eggs
* 1½ c. Panko breadcrumbs
* 1 lb. boneless, skinless chicken breasts (about 2-3)
* Nonstick cooking spray
For sauce: combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Heat oven to 475. In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the Panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.
Bake for 15 min, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki dipping sauce.

Ranch Dressing

** Recipe from Annies Eats**
* ¾ c. mayonnaise
* ¾ c. sour cream
* 1 Tbl. olive oil
* 1 Tbl. lemon juice
* ¼-1 c. buttermilk
* 1 small bunch chives
* small handful parsley
* 1 clove garlic, chopped
* ½ tsp. kosher salt
* freshly ground black pepper
Combine all of the ingredients in a blender or food processor starting with ¼ c. of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator.

Snickers Caramel Cheesecake Cookies

**Recipe from Picky Palate **

* 2 c. chopped Snickers Bars

* 2 1/2 c. graham cracker crumbs

* 2 Tbl. sugar

* 5 Tbl. melted butter

* 2 (8 oz. ea.) packages softened cream cheese

* 1 c. sugar

* 2 eggs

* 1 Tbl. vanilla

* 3 Tbl. caramel sauce

Heat oven to 350. Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 min. or just until browned. Remove from oven.

In a stand or electric mixer, beat cream cheese & sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 min. or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

Cinnamon Roll Pizza

** Recipe from Picky Palate **

* 4 Tbl. cold butter, cut into cubes, divided in half

* 1/2 c. packed brown sugar, divided in half

* 13 oz. pizza dough of choice, divided in half

* 4 Tbl. room temp. butter

* 1/2 c. packed brown sugar

* 1 1/2 tsp. ground cinnamon, divided in half

Icing:

* 1 c. powdered sugar

* 4-5 Tbl. heavy cream

Heat oven to 350. Spray pizza pans with cooking spray and layer each pan with 2 Tbl. butter cubes and 1/4 c. brown sugar. Gently place divided dough into pans over butter and brown sugar then spread 2 Tbl. butter over tops of dough. Layer with remaining brown sugar and cinnamon. Bake for 25-30 min. or until pizza crust is cooked through. Let cool for 10 min. or until butter and brown sugar have set. Cut into wedges.

Place powdered sugar and cream into mixing bowl and stir until smooth. Drizzle over warm slices of pizza and serve.

Makes 8 small slices of pizza, 2 full personal pan size or 1 - 12" pizza.

Italian Cream Cheese Chicken

* 6 boneless, skinless chicken breasts

* 1 pkg. dry Italian dressing mix

* garlic salt

* pepper

* 1 can Cream of Chicken/Mushroom soup

* 1 can milk (use empty soup can to measure)

* 1 (8 oz.) pkg. cream cheese

* brown or white rice

Place chicken in crock pot. Pour dry Italian dressing mix on top. Season with garlic salt & pepper. Pour soup into crock pot. Let cook for a few hours, until chicken turns white. Add cream cheese & allow to melt. Serve over rice.

Strawberries & Cream Dessert

Crust:
* 1 c. flour (use GF flour if desired)
* 1/2 c. butter, softened
* 1/2 c. chopped nuts

Dessert:
* 1 pkg. (8 oz.) cream cheese, softened
* 2 Tbl. sugar
* 1 container (6 oz.) French vanilla yogurt
* 1/2 tsp. vanilla
* 1/4 tsp. almond extract
* 1 c. whipped topping (thawed)
* 4 c. strawberries (whole or sliced)

Drizzle: (optional)
* 2 Tbl. semisweet chocolate chips
* 1/2 tsp. canola oil

Heat oven to 350. Mix crust ingredients & spread into a 9 x 11" pan. Bake 10 min. & allow to cool completely. In lg. bowl, beat cream cheese until fluffy, about 30-60 sec. Beat in sugar until blended. Add yogurt, vanilla & almond extract; beat on low until combined. Fold in whipped topping just until blended. Spread on top of cooled crust & top with strawberries ( I added blueberries to make a 4th of July dessert!)!! If desired, microwave chocolate chips & oil for 30-45 sec; stir until smooth. Drizzle over top of dessert. Store in refrigerator.

Rootbeer Float Cupcakes

** Recipe from My Sweet Gems **

* 1/2 c. unsalted butter, room temperature
* 2/3 c. sugar
* 3 lg. eggs
* 2 1/2 tsp. root beer concentrate
* 1 1/2 c. all purpose flour
* 1 1/2 tsp. baking powder
* 1/4 tsp. salt
* 1/4 c. milk

Heat oven to 350 & line 12 muffin cups with paper liners. In the bowl of your mixer, or with a hand mixer, beat butter & sugar until light and fluffy. Add eggs, one at a time, beating well after each one.   Beat in the root beer concentrate.  In a separate bowl, whisk together flour, baking powder, & salt.  With mixer on low, alternately add flour mixture & milk, in three additions, beginning and ending with the flour. Scrape down sides of the bowl as needed.  Evenly fill muffin cups with batter & bake about 18-20 min. or until nicely browned and toothpick comes out clean. Remove from oven & place on wire rack to cool. Frost cupcakes once completely cooled.

Cream Filling:
* 3 Tbl. Flour
* 1/2 c. milk
* 1/2 c. butter
* 1/2 c. sugar
* 1 tsp. vanilla extract, or other flavor if you wish.

Whisk together flour & milk. Heat in a small sauce pan on medium heat.  Whisk continuously until starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan.  Lumps, are ok.  Place mixture in a mesh strainer & stir with a rubber spatula to push it through.
Mixture should be nice & smooth, almost like pudding before it’s set.  Put mixture in fridge & let  cool completely. In an electric stand mixer, using the whisk attachment, beat butter & sugar for 1-2 min, until well combined & fluffy. While beating, add in the thickened milk mixture & vanilla. Beat to combine & scrape down sides.  Beat on med-high for 7-8 minutes.

Root Beer Glaze:
* 2 Tbl. powdered sugar
* 1/8 tsp. root beer concentrate
* Milk to your likeness
Just mix all together and drizzle on your cupcakes

Buttercream Frosting:

* 1/2 c. solid vegetable shortening
* 1/2 c. butter or margarine, softened
* 1 tsp. clear vanilla extract
* 4 c. sifted powdered sugar (approximately 1 lb.)
* 2 Tbl. milk
Makes: About 3 cups of icing.

In large bowl, cream shortening & butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides & bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk & beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 Tbl. light corn syrup, water or milk.  For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 c. shortening for butter & add 1/2 tsp. No-Color Butter Flavor. Add up to 4 Tbl. light corn syrup, water or milk to thin for icing cakes.

Orange Creamsicle Cookies

** Recipe from My Sweet Gems **

* 2 1/2 c. flour
* 3/4 tsp. baking soda
* 1/2 tsp. salt
* 1 c. unsalted butter, softened
* 1/2 c. sugar
* 1/2 c. light brown sugar, packed
* 1 lg. egg
* 1 tsp. vanilla
* 2 Tbl. fresh orange zest
* 2 Tbl. fresh orange juice
* 12 oz. white chocolate chips

Heat oven to 375. Line baking sheets with parchment paper. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter and sugars until light and creamy. Beat in egg, vanilla, and orange juice until smooth. Gradually add flour mixture until combined. Stir in orange zest and chocolate chips. Drop rounded tablespoons onto parchment lined cookie sheets. Bake 8 – 10 minutes or until golden brown around edges. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.