Double Trouble Cheese 'n Tomato Bruschetta

This is GOOD, really GOOD! Living alone, I often look for something to fill my tummy that isn't a whole meal with lots of preparation (and clean-up). Summer or winter, I'll mix up a salad tossing in whatever I have on hand at the time and pop this (I divide ingredients for smaller portions) under the broiler. No meat, unless you've added some to your salad, but substantial enough to keep you from raiding the fridge before bed.

• 6 Roma (plum) tomatoes, diced
• 1/2 cup sun-dried tomatoes, packed in oil preferred
  
• 3 cloves minced garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, remove stems
  
• 1/8 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese
• 1/4 cup Parmesan cheese
  

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Sprinkle a little of the Parmesan cheese on top and finish it off with the mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted. YUM!

Mesquite Grilled Garlic Salmon Steak with Herbs

All of us should eat more fish and especially salmon. Good for you. Good for your diet. Good for your he♥rt. This salmon recipe is delicious with just enough spice to please everyone! Add some grilled corn and summer salad and you're all set to sit at your picnic table for a meal that is not only yummy but so good for you, too.

2 tablespoons extra virgin olive oil

1 clove garlic, minced

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

1/2 teaspoon dill weed

1/2 teaspoon thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

4 salmon fillets, 3/4 to 1 inch thick (5 ounces each)
1 bag of mesquite chips

Preparation

1. Cover 1 cup mesquite chips with cold water; soak 20 to 30 minutes. Spray grid/grate with nonstick cooking spray. Prepare grill for direct cooking.

2. Combine oil and garlic in small microwavable bowl. Microwave on HIGH 1 minute or until garlic is tender. Add lemon juice, lemon peel, dill, thyme, salt and pepper; whisk until blended. Brush skinless sides of salmon with half of lemon mixture.

3. Drain mesquite chips; sprinkle chips over coals. Place salmon, skin side up, on grid/grate. Grill, covered, over medium-high heat 4 to 5 minutes; turn and brush with remaining lemon mixture. Grill 4 to 5 minutes or until salmon flakes when tested with fork.

Sinful Angels & Clouds Strawberries 'n Banana Trifle

I'm not kidding, this is one of those desserts that makes you weak in the knees! Light and airy for a summer treat but filled to the brim with all that a dairy farmer has in his bag of tricks. I l♥ve making this in the summer but it's also a lovely dessert during the Christmas holidays.

1 angel food cake, cubed

1 quart fresh sliced strawberries

1/2 cup strawberry preserves

2 cups half and half

1 small box instant vanilla or banana pudding

1 8-ounce package cream cheese, softened

1 14-ounce can sweetened condensed milk

1 cup pureed ripe bananas

6 cups sweetened fresh whipped cream (no substitutions)

Berries for garnish

Mix the strawberries and preserves in a large bowl allowing them to sit for about half an hour as you prepare the other ingredients.

Mix the pudding according to package directions substituting the half and half for milk.

In a third bowl, combine the cream cheese and condensed milk mixing until smooth. Blend in the pureed bananas.

Mix half of the whipped cream into the cream cheese adding this to the pudding that you have made earlier and set aside.

Line the bottom of a trifle dish with half of the cake cubes. Top with a layer of strawberries along with the juice, a layer of pudding and a layer of whipped cream. Repeat the layers, finishing with whipped cream.

Garnish with some fresh stawberries and refrigerate until ready to serve.

Michigan Sour Cream Blueberry Bars with Cinnamon Glaze

A little twist on an old stand-by!

Crust

2 cups flour
1 ½ cup brown sugar
½ cup butter (melted)
Mix together, and pat 2/3 of mixture into bottom of 9 x 13 baking dish.

Berry mixture

1 cup sour cream
2 eggs
1 tsp. baking soda
¾ cup granulated sugar
Just a dash of salt
1 1/2 tsp. cinnamon
1 tsp. vanilla
Stir together, then add
4 cups blueberries
Gently stir in berries, then pour over crust pan. Bake at 350 for 35 – 40 minutes (until a bit brown, and just barely set in the middle).

When still a bit warm, top with glaze:

1/3 cup butter (melted), don't substitute
1 ½ cup powdered sugar
3 ½ tablespoons warm milk
1 tsp. cinnamon
Blend together with whisk

Let dessert cool to room temperature before serving. Top with vanilla ice cream or whipped cream...YUM!

Strawberry Cocoanut Pie Resting on a Cream Cheese Blanket

Ingredients:

1 prebaked 9-inch pastry shell (I use the deep dish because I like a thick pie).
1 package (8 oz.) cream cheese, softened
1/2 cup powdered sugar
1 quart fresh strawberries
1/4 cup water
2/3 cup granulated sugar
4 teaspoon cornstarch

whipped cream, don't skimp (use the real stuff!)
toasted coconut for garnish and use for the base, about 1/4 cup

1. Use a store-bought pastry shell (this is what I do). Bake according to package directions. Or prepare and bake your own according to your own favorite recipe. Cool.

2. Blend cream cheese and powdered sugar, spreading onto the bottom of the pastry shell. Sprinkle about half of the toasted coconut on the cream cheese mixture.

3. Rinse berries, hull and sort, reserving largest and best berries. Crush remaining berries to make about 1 cup.

4. In small saucepan, mix water, granulated sugar and cornstarch, add crushed berries, bring to a boil. Cook for 2 minutes or until thick and clear. Cool.

5. Press clean, whole berries, tips up, into cream cheese. Spoon cooled strawberry mixture evenly over berries.

6. Chill for 3 to 4 hours. Sprinkle with additional coconut.

7. When ready to serve, top pie with whipped cream or serve cream piled a mile high alongside.

This pie is excellent served with a mint tea.

Raspberry Cherry Chicken Salad with Pecans or Cashews

This is one of those summer salads that is easy to make, is pretty to look at, will impress luncheon guests and tastes good, too! Fresh, light, colorful and delicious, I make this when I want to give myself a little extra lovin' at the end of a busy day.

• 4 cups romaine lettuce
  
• 4 cups baby spinach
• 12 ounces rotisserie or grilled chicken, sliced into bite size pieces, skin removed
• 2 cups fresh raspberries
• 1/2 red onion, thinly sliced
• raspberry vinaigrette
• 1/2 cup chopped pecans or whole cashews
• 1/2 cup dried Michigan cherries
  

1. Tear romaine lettuce into bite size pieces, and place in salad spinner or large bowl. Add fresh spinach. Fill with cold water. Let sit for 15 minutes, rinse and drain. Dry greens with salad spinner or paper towel.
2. Place 1/4 for the spinach and lettuce mixture on each plate.
3. Divide the remaining ingredents throughout the four servings. Drizzle each portion with the raspberry vinaigrette or present it on the side for your guests.
   

♥Summertime Strawberry Kiwi Fizz♥

Click on recipe card for EZ to reading

With summer upon us and family and friends congregating to share good food and love, I thought I'd share with you a great non-alcoholic punch. Easy to make, pretty to look at and delicious. What more could anyone want except someone to clean the kitchen at the end of the day.