Watermelon Twist

8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 tablespoons sugar, plus 2 tablespoons more, if needed1/2 cup vodka, (optional)Mint leaves

1. Working in batches, puree in blender watermelon with lime juice and sugar until smooth. Add more sugar, if needed.
   
2. Transfer puree to a pitcher; add vodka, if desired. Cover; chill until ready to serve.
   
3. Stir; pour into tumblers, over ice. Garnish with mint.
   

Garlic Shrimp with Basil, Tomatoes,

Ingredients

total time 10 minutes serves four

• 2 tablespoons olive oil
• 1 1/4 pounds shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1 1/2 cups grape tomatoes
• 1/4 cup finely chopped fresh basil
• salt and pepper to taste
• 3 cups cooked pasta whatever is your favorite.

Procedures

1. Heat olive oil in medium skillet until almost smoking, then add shrimp and cook, turning once, until just cooked through, about 1 minute per side. Remove with tongs or slotted spoon, leaving oil behind in skillet.
2. Allow oil to cool for a minute, then add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and reduce over high heat for 3-5 minutes until at least half has evaporated. Add tomatoes and most of basil and continue cooking until tomatoes begin to lose their shape. Season to taste with salt and pepper.
3. Return shrimp to pan and cook until just heated through. Serve with cooked pasta

Basil Infused Lemonade/ Gin or Vodka

makes 2 quarts
1 cup rinsed, lightly packed fresh basil leaves
2/4 cup sugar
7 cups water
1 cup freshly squeezed lemon juice, (for me, it was 3 1/2 extra large lemons)
sprigs of fresh basil to garnish
In a 2 1/2 to 3 quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised, about 1 minute. Add water and lemon juice. Stir vigorously until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into a 2 quart pitcher. Serve in a glass with ice and garnish with sprigs of fresh basil. If you want to add gin or vodka it makes a great cocktail.

Churros

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We bought a churro maker while living in Spain.
These are so delicious.

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or churros maker. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Pickeled Beans

Ingredients

• 2 1/2 pounds fresh green beans
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 clove garlic, peeled
• 1 bunch fresh dill weed
• 3/4 teaspoon red pepper flakes (optional)

Directions

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Beans pickled

Garlic shrimp /balsamic vinegar

Barbecue or pan fry.

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 5 cloves garlic, minced
• 1 teaspoon dried basil
• salt to taste
• ground black pepper to taste
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 red bell pepper, cut into large chunks
• 1 onion, cut into chunks
• skewers

Directions

1. In a large bowl, mix the vinegar, oil, garlic, basil, salt, and ground pepper. Place the shrimp, bell pepper, and onion in the bowl, and gently toss to coat. Cover, and allow to marinate at least 20 minutes in the refrigerator.
2. Heat a pan grill over high heat. Alternately thread the shrimp, onion chunks, and pepper chunks on skewers.
3. Place skewers on the pan grill, and cook 2 to 3 minutes per side, until shrimp is opaque.

Barbecue Sauce

Barbecue Sauce

For shrimp/steak/chicken/pork

Makes 6 cups

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.

Do ahead: This sauce freezes excellently, for months at at time.

Bake Potatoes /or Dip for Chips

Ingredients

• 1 (2.1-oz.) package fully cooked bacon slices
• 1 (16-oz.) container sour cream
• 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
• 1/3 cup sliced fresh chives
• 2 teaspoons hot sauce
• Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
• Bake potatoes
  

• Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.
  

Olive Garden Italian Dressing

I tried this and it's just like the Olive Garden Dressing.

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Lemon-Gin Martini

From Martha

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Ingredients

• 24 ounces (3 cups) gin
• 4 ounces ( 1/2 cup) dry vermouth
• 2 to 3 tablespoons fresh lemon juice
• Small ice cubes
• 32 strips lemon zest (from 4 lemons)

Directions

1. Stir together gin, vermouth, juice, and ice in a pitcher. Pour into glasses, leaving ice in pitcher. Garnish with zest.

Hawaiian Slaw

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Original Recipe Yield 6 - 8 servings

• 4 cups Cabbage, shredded
• 1 (8 ounce) can Pineapple, drained and crushed
• 1/4 cup Raisins
• 1/4 cup Nuts, chopped
• 1/4 cup Coconut, flaked
• 3/4 cup Slaw Dressing

Directions

1. In mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

Red Pepper Hummus

Ingredients

• 1 (15-ounce) can navy beans, rinsed and drained
• 2 garlic cloves, chopped
• 1/2 cup roasted red bell peppers, drained and chopped
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh cilantro
• Garnishes: lettuce, toasted sesame seeds, chopped green onions

Preparation

• Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips

Found this recipe on the web and it looked so good I am going to try it.

Baked Corned Beef

1 corned beef (5 lbs)
1/2 to 1 C. Dijon mustard
1/2 C. brown sugar
Preheat oven to 375 degrees. Open packaged corned beef and rinse well. Discard spice packet. Place the corned beef flat side up on top of foil (you will be wrapping the corned beef with the foil.) Spread mustard onto the corned beef, then sprinkle with brown sugar. Wrap the brisket tight with foil. Place the wrapped brisket in a baking dish, and place in the oven. Cook for approximately 2 and 1/2 hours, unwrap the top of the brisket, and turn the oven onto broil, and broil long enough for the mustard crust to brown.

Boursin Cream Cheese Appetizers

Boursin comes in four different flavors, try them all.

Crackers or baguette sliced thin.

Spread baguette with choice of cheese
Put under broiler till cheese starts to melt
Then slice a piece of pear and toasted almonds over the cheese.

You can also add a bit of salsa or a slice of avocado to cheese when using crackers.
Use your imagination for a tray of great looking appetizers that won't last long.

Feta cheese log

Good appetizer

8 oz feta cheese crumbled
4 oz cream cheese softened
1 garlic clove minced


2 Tbsp. extra olive oil
1/4 cup of chopped olives
2 tbsp. green onions sliced

1/2 cup chopped walnuts heat for 5 mins.

mix with a electric mixer
add olives and onions

Shape into a 10 inch log roll in walnuts.

Makes about 1 1/2 cups

serve with crackers

Roasted Vegetables

Ingredients

• 1 medium eggplant, peeled and cubed
• 1/4 teaspoon salt
• 2 zucchini, sliced
• 1 large sweet potato, peeled and sliced
• 1 onion, peeled and cut into eighths
• 1 red bell pepper, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon pepper

Preparation

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

2. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.

Prep: 30 min., Stand: 30 min., Bake: 30 min.

Yield: Makes 8 servings

Basic Buttermilk Biscuits

My husband sent this recipe e-mail I think its a hint to makes some.

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1-1/2 cups cake flour
5 Tablespoons cold vegetable shortening, cubed
4 Tablespoons cold unsalted butter, cubed
1-1/4 cups buttermilk
2 Tablespoons unsalted butter, melted

Preheat oven to 450^o F. Line a baking sheet with a silicone baking mat or parchment. Whisk together all-purpose flour, baking powder, salt and baking soda in a bowl; set aside. Pulse cake flour, shortening and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. To avoid over mixing the biscuit dough, stop when the ingredients are just moistened. Even though the dough is wet, don't add more flour, that leads to over mixing.

Turn dough onto a floured surface and knead just until dough holds together. Do not overwork it. Flour your hands to keep the dough from sticking before patting dough into a 1" thick circle. Using a 2" thick biscuit cutter, cut dough into 10 biscuits. Pull cutter up without twisting, as you remove. Twisting results in jagged edges on the biscuits.

Transfer the biscuits to prepared baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last

Baking Powder Biscuits

Remember the White Spot's Biscuits served with Chicken in the Straw
This is the recipe for those great biscuits.

2 cups of flour
2 1/2 tsp. baking powder
3/4 tsp. salt
5 tbsp. butter
3/4 cup of milk.
Knead together to form a ball
Roll dough out then cut into biscuit shapes.

Bake at 450 for 12 to 15 mins. on an ungreased pan.