Ambrosia or Five Cup Salad

Ambrosia sounds really fancy doesn't it?  Said in a haughty old woman voice - "Yeees Muffy, we are serving Ambrooosia at our paaarty."

All the while it's so far from fancy it's not even funny.

Of course you could always serve it up in fancy little dishes and eat it with your pinky up.

Ambrosia
Yield: 6 servings

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Ingredients:

• Approximately 3 cups of mini marshmallows
• 1 cup mandarin orange segments, approximately 3 or 4 mandarin's
• 1 cup chopped fresh pineapple
• 1 cup sweetened flaked coconut 
• 1 cup Cool Whip
• Garnish: Toasted coconut or toasted chopped pecans

Instructions:

1. Place the ingredients in to a bowl and mix well.  Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving. 

Cooks Note:  There are so many ingredients you could add to this to make it to suit your family.  You could add drained maraschino cherries, bananas, grapes, you name it!

Better than {Some} Sex Cake

Is there really a cake that could be better than SEX?  I ask myself. 

This is the cake that I served my DnD buddies when they came over Friday night.  I asked them, "Well, what's the verdict?  Is it better than SEX?".

As you can imagine this conversation lasted quite a while.  There was much contempla-tion, argumen-tation and consumption-tation.

For some of us who like to indulge it took three pieces to come to a decision.  There were the quickie decision makers who decided within minutes.  And there were those who held out and made a decision after about a half hour or so.

It was decided that this cake is better than SOME SEX.  "It all depends on the partner" was the final verdict.

The discussion continued days after the DnD boys left with my hubby and I finding ourselves bonding around the kitchen island in the middle of the night eating cake.

I say eating but that doesn't even begin to describe the way the hubby indulges.  Whipped cream is all over his mouth and he has this huge grin on his face while he's stuffing the cake in to his mouth.  He lets me know that this cake will bring out anyone's O face.

"You should put that on your blog when you blog about this cake!".  Oh, don't worry honey, I will!  I did.

Try for yourself and let me know the verdict!

Better than {Some} Sex Cake
Yield: 18 servings

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Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 1 (20 ounce) can crushed pineapple with juice
• 3/4 cup white sugar
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3/4 cup flaked coconut, toasted

Instructions:

1. Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
2. While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
3. Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
4. Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut just before serving. Refrigerate leftovers. 

Adapted from www.allrecipes.com  

Be Still My Heart Potato Salad

Do you know how hard it is to come up with a title for Potato Salad?  One that won't cause everyone to say to themselves "Ugh, really!  Another potato salad!"  Well this potato salad is my favorite thanks to Tyler Florence.  If you're a regular reader (and you should be) you will know my infatuation love appreciation for Tyler Florence.  Am I on a list now?  Are his "people" reading this?  Do they know about my stalking appreciation?  Oh, I hope they do.  If he would like to contact me and thank me for appreciating him so much feel free!  My email address is deelicious.sweets@gmail.com.  I could even give him my personal phone number.  How about my home address?  Would that be more convenient?

Speaking of love and infatuation, my 15 year wedding anniversary was yesterday, the 14th!  Yes, the hubster is aware of my "appreciation" for Tyler Florence and he's okay with it.  It brings good meals to the table and we all know that the way to a man's heart is through his stomach (even if it is another man's recipe).

Be Still My Heart Potato Salad
Yield: 4 - 6 servings

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Ingredients:

• 2 pounds small Yukon Gold Potatoes
• 2 large eggs
• Kosher salt
• 1/2 bunch sliced scallions, white and green parts
• 2 tablespoons drained capers
• 2 cups mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
• 1/2 small red onion, chipped
• 2 tablespoons chopped fresh flat-parsley
• 1/2 bunch dill, chopped
• 1/2 lemon, juiced
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling

Instructions:

1. Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
2. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Adapted from Tyler Florence

Gooey Butter Cake

Gooey Butter Cake - A St. Louis tradition!

Hello world.  What an experience I have had with you lately.  You really know how to entertain a girl!  Like last night for instance.  I went to teach my Yoga class, lit the incense, laid my material out and copped a squat on the cushions for a bit of Rodney Yee before class.  Before I know it, it's 6:05 and the only participants for Yoga is the stray cricket OMMMMing in cricket pose.  Class "started" at 6:00.  I had been stood up!  Oh World, there's a first time for everything isn't there?

My hubby eats the "gooey" of the gooey butter cake and leaves the "crust"

I needed a drink.  As luck would have it my friend Tina had invited me out for drinks!  I was a bit thankful that I wouldn't show up smelling like a monkey for said drinks so it all worked out after all.  Fate was on my side, World.  I could go out with my girlfriends and smell lovely!  However, World, why did you have to throw in the creepy guy at the bar?  He zoned in and headed straight our way.  Ugh!  Really?  Did I really smell that lovely?  That's OK, World.  You did throw in that fabulous new store I didn't know about.  That new shirt makes up for said creepy guy.  However, the headache in my left eye that has lasted all throughout the night and day, today is a real stinker!  I guess you were trying to make up for said headache with the cute new guy that showed up for Yoga this morning?  Even though I am happily married, I can talk about his cuteness because he was much younger than me.  We attended the same high-school but I graduated in '93 and he in '00.  Is this your way of making me feel old, World?  World, you just keep throwing me for a loop doncha now?

Gooey Butter Cake
Yield: 8 - 10 servings

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Ingredients for the Cake:

• One 18 1/4-ounce package yellow cake mix
• 1 egg
• 8 T. butter, melted
• Ingredients for the Filling:
• One 8-ounce package cream cheese
• 2 eggs
• 1 t. vanilla
• 8 T. butter, melted
• One 16-ounce box powdered sugar

Instructions:

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.
4. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Adapted from Paula Deen

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Servings: 1

Calories:  848

Total Fat:  32.2 g

Cholesterol:  132 mg.

Sodium:  612 mg.

Protein:  5.2 g.

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Banana - Ginger Carrot Cake with Coconut Cream Cheese Icing

I joined the Secret Recipe Club last month and this is my first post!  I was assigned to Parsley, Sage, Desserts and Line Drives.  Hello there, Lisa.  If you're reading this, your blog is fantastic!  There were so many yummy recipes to choose from that I only made my final decision on Friday!  They give you a month, in case you were wondering.  It was between her Peanut Butter Pie, Hamburger Buns or Carrot Cake.  I chose her Carrot Cake.

Why, you ask?  Well, I have master Carrot Cake recipe in my files.  I'm talking Grand Master of all Carrot Cake Recipes!  When I was running Deelcious Sweets as a business, I made it for The Tenderloin Room.   It was my most requested dessert from my customers and it still is with family.  I wanted to see how hers compared to mine.  A little friendly competition never hurt anyone! 

It's all made with love, anyway!

Here is Lisa's recipe with just a couple of my adjustments:

Banana - Ginger Carrot Cake with Coconut Cream Cheese Frosting
Yield: 1 9-inch layer cake

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Ingredients for the Cake:

• 2 1/3 cups sifted all-purpose unbleached flour 
• 1 cup sweetened flaked coconut
• 1 cup dry-roasted macadamia nuts, toasted
• 3/4 cup chopped crystallized ginger
• 3 t. ground cinnamon
• 1/2 t. fresh, grated or ground nutmeg
• 2 1/2 t. baking powder
• 1 t. salt
• 1/2 t. baking soda
• 2 cps sugar
• 1 cup melted Kelapo Virgin Coconut Oil, or vegetable oil - I used applesauce
• 4 large eggs
• 2 t. vanilla extract
• 2 cups finely grated peeled carrots
• 3 very ripe bananas, mashed, with some chunks remaining
• For a less spicy cake, reduce crystallized ginger to 1/2 cup or just add 1 T. fresh grated ginger, and reduce cinnamon to 2 teaspoons.

Ingredients for Coconut Cream Cheese Frosting:

• 4 1/2 (8-ounce) packages (36-ounces total) cream cheese, room temperature
• 1 cup (2 sticks), plus 2 T. unsalted butter, room temperature - I used 2 sticks
• 3 cups powdered sugar - mine needed a lot more - I used 4 cups and could have use 5 if I hadn't run out.
• 1 cup plus 2 T. canned sweetened cream of coconut (such as Coco Lopez or Goya)
• 1/2 t. vanilla extract
• 3/4 t. (scant) pure coconut extract - I used 2/4 banana extract

Garnish ideas:

• 14 whole dry-roasted macadamia nuts, candied
• 1/4 cup chopped crystallized ginger, cut into strips
• Toasted coconut shreds
• Marzipan or Frosting piped carrots

Instructions for the Cake:

1. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
2. Using electric mixer, beat sugar and oil (or Applesauce) in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and mashed bananas.
3. Divide batter among pans ( I weighed out close to even layers..about 1 lb 6 oz batter per pan). Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

Instructions for the Frosting:

1. Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
2. Place 1 cake layer, flat side up, on platter. Spread heaping cup frosting over top of cake. Top with second cake layer, flat side up. Spread another heaping cup frosting over the top. Top with third cake layer, pressing slightly to adhere. Spread thin layer of frosting on top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger (or whatever decor you decide on - I used toasted coconut) around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Are you wondering who's was better?  I asked my hubby who is always honest with me and he said they were both excellent!  I will definitely be making this recipe again.  I loved the use of ginger and macadamia nuts.  I have a ton of icing left-over so I need to find something to do with it.  Looks like cupcakes are in my future!  Thank you, Lisa!

Lemon's and Blueberries

As one of the gals in charge of the family reunion dessert's I also whipped up a Lemon and Blueberry Gooey Cake.

Ready for oven!

My father-in-law clips recipes that catch his eye and makes his belly rumble.  He nonchalantly hands them to me when he visits and occasionally mentions his offer to taste-test the recipe if I decide to make it.  He's a very willing taste-tester.  This specific recipe was nonchalantly handed to me during the Christmas season and he mentioned how it may make a nice Christmas gift for a certain person.  I didn't get around to it but I did keep the recipe and fully intended to make it for him.

Rustic at it's most delicious!

That day was yesterday much to his delight!  He is bringing Tupperware over for some left-overs today.  He says he will bring them to a homeless person for his good deed of the day but I have a feeling he's up to no good and he may just keep them for himself.  He's sneaky like that when it comes to Deelicious Sweets!

Lemon and Blueberry Gooey Butter Cake
Yield: 8 - 10 servings

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Ingredients:

• 1 yellow cake mix
• 1 stick butter, melted
• 3 eggs
• Juice of 1 lemon
• 1 1/2 cups blueberry pie filling
• 1 package (8-ounces) 1/3 less fat cream cheese
• 1 1/2 teaspoon lemon extract
• Zest of 1 lemon
• 4 cups powdered sugar
• 1/2 cup fresh blueberries
• Almond slices

Instructions:

1. Preheat oven to 350 degrees.
2. Mix cake mix, butter (melted), 1 egg, juice of lemon, press into pan. Spread blueberry pie filling over cake mixture. Mix cream cheese, 2 eggs, lemon extract, zest and powdered sugar. Pour over blueberries and top with almond slices and fresh blueberries.
3. Bake at 350 degrees for 25-30 minutes. Dust with powdered sugar before serving.

Cooks Note:  The lemon brings out the flavors of the blueberries and makes this gooey cake shine!  This is similar to a gooey butter cake but a more rustic version.  I made mine in a 9" square dish and probably should have made it in a 9x13 dish as it took a long time for it to bake.  It came out perfect though.
Adapted from City of St. Peters News Magazine

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Servings: 1

Calories:  433

Total Fat:  14.7 g

Cholesterol:  60.8 mg.

Sodium:  350.2 mg.

Protein:  4.g.

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Hop Skippity Brunch

Happy Easter friends and foodies!  Sadly, there were no eggs dyed at our house this year.  I bought the kit but I think the kids forgot or they just aren't interested this year.  You see, they think they are too big for their britches.  I have a 12 year old boy going on 16 and a 10 year old girl going on 16.  Oh the joys of tweens!  If you're out there and you are able to read this post, please send help.....

On a whim, I decided I needed to make breakfast which always ends up being called brunch because I sleep in and don't have breakfast done until 10:30 or 11:00. The family doesn't seem to mind or they just love me so very much.

Mango Blueberry Muffins with Coconut Streusel
Yield: 12 muffins

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Ingredients for Coconut Struesel:

• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon brown sugar
• 3 tablespoons sweetened flaked coconut, chopped
• 1 pinch salt
• 2 tablespoons butter

Ingredients for Muffins:

• 1/2 cup unsalted butter
• 1 cup white sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup buttermilk
• 1 cup fresh blueberries
• 1/4 cup all-purpose flour
• 1 cup mango, peeled, seeded and diced

Instructions:

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
2. Combine 1/4 cup flour, the cinnamon, 1 tablespoon brown sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
3. Beat the unsalted butter, 1 cup sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Adapted from Allrecipes

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Servings: 1 muffin

Calories:  210

Total Fat:  8.6 g

Cholesterol:  43.2 mg.

Sodium: 112 mg.

Protein:  3.1 g.

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You have to make these muffins!  They are off the hook!
  
I linked these muffins on Sweet as Sugar Cookies for her Sweets for a Saturday #14

Tag, You're it!

I have been tagged by Mel over at Cooking with Mel for an Easter Round-Up or Easter Tag.

So let’s get down to it. Here is what you will need to do to play in this game.

1. You have to share between 5 and 10 recipe suggestions for Easter
2. Once you make your selections, make sure you have your photo and link the photos back to your recipe
3. After you do all of these easy things, link it to 10 bloggers for an invitation to do the same! 

I would start the guests off with an appetizer:

Sunshine Lady

Good morning, world!  The sun is shining here today and I have a batch of Lemon Drop cookies on my counter.  They are almost as bright as the sunshine.

Oh, how I love the Springtime.  Rainy days and all.  If only I could get the damn bunnies to stop eating all of my tulips that are trying their hardest to make an appearance.  Seriously!  Does anyone else have a bunny issue?

When we had our house built, it was a brand spanking new subdivision.  We didn't see any sort of creature for years.  I had the most beautiful Petunia landscape anyone could ask for.  Now, we have been discovered.  I haven't been able to grow Petunias in years!  As soon as I plant them, I walk away, turn around to enjoy the fruits of my labor and lo and behold there's a bunny happily eating away at the "salad bar".


We have chased, trapped, stoned, shot, and many other things PETA would be unhappy to know about.  Yet, nothing seems to work.  We planted a garden last year and it looks like a prison with the fencing I had to put around it.  It worked though, they weren't able to get in.  I'm sure they will figure out a way this year though.  They seem to be on the up and up. 

Lemon Drop Sugar Cookies
Yield: about 12 cookies

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Ingredients:

• 1/2 cup sanding sugar, for rolling
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon coarse salt
• 2 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 1 teaspoons pure lemon extract

Instructions:

1. Set the oven rack in the middle position.  Preheat to 350.  Line baking sheets with parchment paper; set aside.  Place the sanding sugar in a bowl; set aside.
2. In a medium bowl, whisk together the flour and baking powder; set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through.  Add the eggs one at a time, beating after each addition.  Beat in the lemon zest and extract.
4. With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed.  Use a 1/4 cup (2-inch wide) ice cream scoop to scoop out the dough and quickly roll into balls between your hands (the dough will be a little sticky but you shouldn't need flour).  Roll the balls in the sanding sugar to coat, and place about 3 inches apart on the prepared baking sheet.
5. Bake one sheet at a time, until the cookies are set but not browned, slightly cracked on the top, and still soft in the center, 12 to 15 minutes
6. Transfer the baking sheet to a cooking rack for 10 minutes.  Use a spatula to transfer the cookies to the rack and let cool completely (if you are able).

Adapted from:  The Sono Baking Company Cookbook

These don't last long and they are addicting!  Trust me, I brought these to bed and my hubby indulged a little.


~ Enjoy!

Sunday Night Dinner

I love a lazy Sunday.  Tinker around in the kitchen, lay on the couch, blog, blog, read blogs, take pictures of your food that you created while tinkering.  You get the picture.  Breakfast was outstanding (even though I wasn't finished with it until 11:00)!  Then came Sunday night dinner.  I have had this one of the menu all week and I decided that it would make a good Sunday night dinner.

Chili Pork Tenderloin
Yield: 6 servings

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Ingredients:

• 1/4 cup honey
• 2 Tbsp. chipotle chili powder
• 1 tsp. kosher salt
• Juice of 1 lime
• 2 pork tenderloins, trimmed (about 1 lb. each) 

Instructions:

1. I made mine in my rotisserie but you can also grill it.  If you are grilling it, preheat your grill to medium-high.  Brush grate with oil.
2. Combine honey, chipotle chili powder, salt, and lime juice in a large resealable plastic bag.
3. Add tenderloin to bag and marinate 10-15 minutes. 
4. If you are preparing this in your rotisserie, just spear the tenderloins on to the spears and pop in your rotisserie for about an hour or until the internal temperature is 150.  If you are grilling - grill pork, covered, flipping and basting with marinade until cooked to an internal temperature of 150, 15-20 minutes.  Remove pork from grill, tent with foil, and let rest 10 minutes before slicing into 1 1/2-inch thick pieces.

Per Serving: Cal 232; Total Fat 8g; Chol 100mg; Sodium 408mg; Protein 31g

Source: Cuisine Lite

Potato and Green Bean Salad with Creamy Cucumber Dressing
Yield: 4 servings

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Ingredients for the Salad:

• 1 lb. red potatoes, quartered
• 4 oz. green beans, trimmed (I used frozen)

Ingredients for the Dressing:

• 3/4 cup seeded, finely chopped cucumber
• 2 Tbsp. mayonnaise
• 2 Tbsp. plain yogurt
• 1 Tbsp. minced fresh tarragon
• 1/2 tsp. Dijon mustard
• Juice of 1/2 a lemon
• 1/2 tsp. each kosher salt and black pepper

Instructions:

1. Boil potatoes in water, 12 minutes.  Add beans, cook 3 minutes; drain.
2. Whisk together mayonnaise, yogurt, tarragon, scallions, Dijon, lemon juice, salt, and pepper for the dressing; add cucumber.
3. Toss dressing with potatoes, beans and eggs.  Serve warm or cold.
4. Feel free to add 2 hard boiled eggs to this dish.  The original recipe called for it but I didn't see that until it was too late.  Also, if you would like to add 2 minced scallions to the dressing, go for it!

Per Serving: Cal 203; Total Fat 10g; Chol 109mg; Sodium 329mg; Protein 6g


Adapted from : Cuisine Lite

I also made Garlic Knots because they are so out of this freaking world savory!  I had left-over Artisan Bread dough and decided to tie some up into knots, let them rest for about 40 minutes.

Melt some butter and add minced garlic, stir it up, brush it on to your knots, sprinkle with dried rosemary and freshly grated Parmesan cheese.

Pop in the oven for about 30 minutes on 350.

~ Enjoy!

Where OH Where Has My Springtime Gone?

We woke up to a cold and gray day this morning.  I tried to stay in bed and avoid opening the blinds for as long as I could.  The strong winds blew in the cold front yesterday and it's here to stay for a while.  BOO HOO!  This cold gray day however didn't hinder me from continuing on with my spring menu that I had planned for the week.  Screw you Old Man Winter and your stubborn ways!

I smoked the house up again with the first recipe.  I also got blueberry bbq sauce all over the kitchen.  I am convinced that I am self sabotaging my spring cleaning that I did all day last Sunday.  Was it worth it?  It certainly was!

Grilled Pork Chops with Blueberry BBQ Sauce
Yield: 4 servings

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Ingredients for Blueberry BBQ Sauce:

• 1/2 minced shallots
• 2 tablespoons olive oil
• 2 cups fresh blueberries
• 1/4 cup balsamic vinegar
• 1/4 cup packed brown sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh lemon juice

Ingredients for Pork Chops:

• 4 boneless pork chops

Instructions:

1. Preheat grill to medium-high. Brush grill grate with oil.
2. Saute shallots and jalapeno in oil in a sauce pan over medium-high heat until soft, about 2 minutes. Add blueberries, vinegar, brown sugar, Dijon, garlic powder, and salt and simmer until sauce thickens, 2-3 minutes.
3. Transfer mixture to a blender (make sure you are really holding the lid down. Since it's hot, the lid will want to come off. Trust me!) or food processor; pulse until pureed. Return sauce to pan over medium-heat. Stir in lemon juice; simmer sauce 2 minutes more. Remove sauce from heat; set aside.
4. Grill pork, covered, until an instant-ready thermometer registers 155, about 6 minutes per side. Remove pork from grill and tent with foil; let rest 5 minutes. Serve pork with sauce on the side. If desired, brush some of the sauce over pork during final few minutes of grilling.

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Servings:  4

Calories:  352

Total Fat:  15 g

Cholesterol:  51 mg.

Sodium:  331 mg.

Protein:  21g.

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Coconut Corn Muffins

Coconut Corn Muffins

Yield: 8 muffins

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Ingredients:

• 1/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup lite-coconut milk
• 1 egg white
• 1 tablespoon canola oil
• 1/4 cup sweetened shredded coconut

Instructions:

1. Preheat oven to 375; coat a mini muffin pan with nonstick spray.
2. Combine cornmeal, four, baking powder, baking soda, and salt in a bowl; set aside.
3. Whisk coconut milk, egg white, and oil together in a small bowl. Pour wet ingredients into dry and add coconut and mix until just incorporated.
4. Scoop batter into 8 mini muffin cups and bake until a toothpick inserted in the center comes out clean, 15 minutes.

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Servings: 8

Calories: 66

Total Fat:  4 g

Cholesterol:  0 mg.

Sodium:  131 mg.

Protein:  1g.

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Source: Cuisine Lite

~ Enjoy!

Sunshine = Raspberry-Hazelnut Meringue Cake

Another one of my finds during my quest for used cookbooks at antique malls over the weekend was Baking-Easy to make great home bakes.  A 2001 publication.  Again, antique?  I think not!  Skimming quickly through it yesterday in search of something fruity for the sunshine we have going on here today in Missouri. I found a Raspberry-Hazelnut Meringue Cake recipe that I just had to try.  7 ingredients total!  I love a short ingredient list!

Raspberry-Hazelnut Meringue Cake
Yield: 8 - 10 serving

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Ingredients:

• 1 cup hazelnuts
• 4 egg whites
• 1/8 teaspoon salt
• 1 cup sugar
• 1/2 teaspoon vanilla extract

Ingredients for the Filling:

• 1 1/4 cups whipping cream
• 1 1/2 pounds raspberries, about 3 pints

Instructions:

1. Preheat oven to 350.  Line the bottom of 2 8-inch cake pans with wax paper and grease.
2. Spread the hazelnuts on a baking sheet and bake until lightly toasted, about 8 minutes.  Let cool slightly.
3. Rub the hazelnuts vigorously in a clean dish towel to remove most of the skins.
4. Grind the nuts in a food processor, blender, or nut grinder until they are the consistency of coarse sand.
5. Reduce the oven heat to 300.
6. With an electric mixer, beat the egg whites and salt until they hold stiff peaks.  Beat in 2 tablespoons of the sugar, then fold in the remaining sugar, a few tablespoons at a time, with a rubber spatula.  Fold in the vanilla and the hazelnuts.
7. Divide the batter between the prepared pans and spread level.
8. Bake for 1/14 hours.  If the meringues brown too quickly, protect with a sheets of foil.  Let stand 5 minutes, then carefully run a knife around the inside edge of the pan to loosen.   
9. Transfer to a rack to cool. 
10. For the filling, whip the cream just until firm.
11. Spread half the cream in an even layer on one meringue round and top with half the raspberries.
    Top with the other meringue round.  Spread the remaining cream on top and arrange the remaining raspberries over the cream.
12. Refrigerate for 1 hour to facilitate cutting.
    

~ Enjoy!