Margarita Chicken

Margarita Chicken 2-3 lbs boneless chicken breast 2 cups margarita mix 2 tablespoons of Garlic Lemon Seasoning Combine all ingredients in a gallon sized freezer bag. Seal and smoosh. Let it sit over night or atleast 2 hours. This is a great freezer meal...make 2 or 3 at a time for a quick meal at a later time. Dump the mixture in the crockpot on high for 4 hours

GRILLED SWEET POTATOES

GRILLED SWEET POTATOES 1 garlic clove, minced 3 tbs soy sauce 2 pounds sweet potatoes, unpeeled 1 tbs peeled grated ginger 3 tbs oil Place sweet potatoes in a saucepan, cover them with water. Bring to boiling, cook sweet potatoes until tender. Drain cooking water, rinse sweet potatoes under cool water, drain again. Cut sweet potatoes crosswise into 1/2" thick slices. Place slices in a baking dish. Combine remaining ingredients and pour over sweet potatoes. Marinate potatoes at room temp 30 min. turning slices once. Drain slices, reserve marinade. Prepare grill. Coat a grill rack with cooking spray. Add potato slices to grill. Cook slices 1 min. Flip slices, brush with reserved marinade, grill until browned, then SERVE

Lemon Dijon Shrimp Scampi

Lemon Dijon Shrimp Scampi 1 1/2 lbs large shrimp, cleaned and deveined 1 -2 tablespoon minced fresh garlic (or to taste) 4 tablespoons butter 1/2 teaspoon dried chili pepper flakes (or to taste) 1 -2 tablespoon Dijon mustard (or to taste) 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley 1/2 teaspoon salt black pepper grated parmesan cheese (optional) Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked. Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly. Sprinkle with grated parmesan cheese if desired

Danish Banana Dessert Royal

Danish Banana Dessert Royal 4 ripe bananas 4 tablespoons chartreuse liquor 3/4 cup heavy cream, whipped 4 tablespoons strawberries, chopped (fresh or frozen) Slice bananas and soak in the liquor 10 minutes. Arrange in 4 serving glasses. Cover with the whipped cream and top with the strawberries

Fruit Salad

Fruit Salad 1 red apple, cored and chopped 1 Granny Smith apple, cored and chopped 1 nectarine, pitted and sliced 2 stalks celery, chopped 1/2 cup dried cranberries 1/2 cup chopped walnuts 1 (8 ounce) container nonfat lemon yogurt In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

FLAVORED WATER

FLAVORED WATER Add a slice of your favorite citrus to a tall glass of ice water…try lemon, lime, or orange slices. Or combine them…slices of lemon and lime…orange and lime…or try all three together! ¦Fresh mint is always a great addition to a glass of ice water. Try different mints such as spearmint, peppermint, chocolate mint, apple mint or pineapple mint. Mints can be combined for interesting taste treats. ¦Combine lemon slices with fresh herbs in your water…try lemon with mint, rosemary, thyme, or sliced ginger root. ¦Cucumbers are great in water, too! Slice up a large cucumber and add it to a pitcher of water…it’s really refreshing. You can also try cucumber with some fresh thyme added in. Or cucumber slices with lemon or orange slices. ¦If you want a more intense flavor to your glass of water, squeeze the citrus and/or twist the herbs you are using before you add them to your glass. ¦Besides lemons, oranges, and limes, you can try adding other kinds of fruit to your glass or pitcher of water…a small handful of your favorite berries (or mixed berries) is a nice addition to a glass of ice water. Other fruits you can try alone or in combination are: watermelon, cantaloupe, mango, pineapple, grapefruit, grapes, and kiwi. ¦Use orange and mint or strawberry and cucumber combinations. NOTE: For the best tasting flavored water drink it the same day you make it. Depending on what you add to your water, it may get cloudy or bitter-tasting if stored in the refrigerator too long. If you’re wanting to make a pitcher of flavored water, you basically just slice or chop up some fresh fruit, cucumbers, or herbs and place in a pitcher, add cold water and chill several hours. The result is water infused with a light, natural flavor. It’s ready to serve over ice, garnished with a slice of fruit or clipping of an herb of your choice. Here are some other recipes for flavored water you may want to try: CITRUS CUCUMBER WATER ¦1 large lemon, sliced ¦1 large lime, sliced ¦1 large orange, sliced ¦1 large cucumber, sliced ¦1 half-gallon of water Place all the sliced fruits and the cucumber in a glass pitcher and add water. Refrigerate for two hours to allow flavors to infuse, then serve in glasses over ice. CUCUMBER–HERBAL WATER ¦5 cups water ¦10 thin slices of cucumber ¦2 lemon slices ¦2 sprigs of fresh mint ¦3 sprigs of rosemary Put water in pitcher and add lemon slices and cucumber slices. Crush mint and rosemary to release flavor, then add to other ingredients. Refrigerate for several hours. Serve over ice in tall glasses. Garnish with a lemon wedge. CUCUMBER–MELON WATER ¦1 large cucumber, sliced ¦1/4 honeydew melon, cubed ¦1/4 cantaloupe, cubed ¦1 half-gallon water Place cucumber and melons in a glass pitcher and add water. Refrigerate for 2 hours, then serve over ice. Garnish with melon balls skewered on a swizzle stick. HONEYDEW–LIME WATER ¦2–3 slices of ripe honeydew melon ¦1 lime, sliced ¦4 sprigs of mint ¦1 half-gallon of water Add melon slices, lime slices and mint sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings. HERB AND BERRY–FLAVORED WATER ¦1 cup fresh blueberries, lightly crushed ¦2 4–inch sprigs of fresh rosemary. lightly bruised (to release more flavor) ¦1 half-gallon of water Add blueberries and rosemary sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings. LEMON–LAVENDER WATER ¦3 large lemons, sliced ¦1/4 cup fresh lavender ¦1 half-gallon of water Add lemon slices and lavender to pitcher; pour water over both and refrigerate for 2 hours. Serve over ice and garnish with a sprig of lavender. LEMON–MINT or LEMON-BASIL WATER ¦4 lemons, sliced ¦1 1/2 cups firmly packed fresh mint or basil leaves ¦6–8 cups water ¦6–8 cups ice cubes ¦Fresh mint or basil sprigs Place lemon slices in a large pitcher. Rub the mint or basil leaves between the palms of your hands to bruise the leaves slightly. Add to the pitcher with lemon and pour in the water. Cover and chill 1–8 hours. Strain lemon–water mixture and discard herbs. Divide lemon slices and additional fresh mint or basil sprigs equally among 6–8 glasses. In each glass, add 1 cup of ice cubes, then fill with lemon water. LEMON, LIME AND ORANGE WATER ¦1 large lemon, sliced ¦1 large lime, sliced ¦1 large orange, sliced ¦1/4 cup cilantro leaves (optional) ¦1 half-gallon of water Add citrus slices (and cilantro leaves, if desired) to a large pitcher; fill with the half-gallon of water and refrigerate 2 hours. Serve in ice-filled glasses. Garnish with your favorite citrus slice (and a sprig of cilantro, if you’re using that). Makes about 8 servings. FROZEN FRUIT WATER ¦2 cups frozen apple chunks, grapes, or berries ¦1 half-gallon of water Add frozen fruit to a pitcher; pour water over fruit and let sit at least 30 minutes in the refrigerator. Stir to distribute fruit flavor and serve in glasses with some ice cubes. (Note: you can chop up the same kind of fruit, unfrozen, and follow same directions. You’ll need to use more ice when serving the unfrozen fruit–flavored water). ORANGE–MINT WATER ¦3 large oranges, sliced ¦10 mint leaves ¦1 half-gallon of water Put sliced oranges and mint leaves in pitcher and add water; refrigerate for 2 hours to infuse flavors. Pour over ice and garnish with a sprig of mint and orange slice. WATERMELON–BASIL WATER ¦2 cups seedless watermelon, cubed ¦10 basil leaves ¦1 half-gallon of water Pour water over melon and basil; refrigerate for 2 hours. Serve over ice, garnished with a sprig of basil. FRUIT WATER ¦1 each of the following fruits: apple, lemon, orange, pear ¦4 large strawberries ¦Handful of raspberries ¦Handful of mint leaves ¦1 half-gallon of water Cut large slices or thin wedges of each fruit; place them in a large glass pitcher and add cold water. Refrigerate 2 hours and serve over ice in tall glasses.

Strawberry Cake

Going to my son s for dinner an a movie nite tonight,going to make lasagna ,garlic bread,then I went through my recipes and came across this one,not sure if I have posted it here before,but I do make it only a couple times a yr.and today is 1 of those days,this cake is so moist and so YUMMY,,,enjoy! Strawberry Cake CAKE 1 bx white cake mix 1 bx strawberry gelatin (small box) 1 c oil 1/2 c milk 4 eggs 1 c mashed sweetened strawberries (not drained)I use the little 10 oz.carton,,the whole carton FROSTING 1 stk butter, softened 1 lb box of powdered sugar 1/2 c mashed strawberries, drained CAKE: Mix all cake ingredients together and pour into a 9x11 inch pan. (You can layer in 2 smaller pans if you'd prefer.) Do not fill to the top of the pan, or batter will bake up too tall. Bake at 350 for 35-40 minutes. FROSTING: Mix together frosting ingredients. (It's very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency