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| In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.In a medium bowl combine flour, baking powder and salt.
Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container. Serves 12. |
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3/4 cup butter, softened |
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| Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven’s broiler.Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt. |
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3 skinless, boneless chicken breast
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| Heat charcoal or gas grill to medium-high heat. Remove plank from soaking. Place plank on grill. Cover and grill plank alone for 4-5 minutes until edges begin to smoke.Meanwhile, blend oil, garlic, and orange juice in food processor or blender. Brush on both sides of salmon fillets. Sprinkle both sides with lemon-pepper seasoning, pressing in slightly.
Place fillets on preheated plank. Sprinkle rosemary on each. Cover grill and cook for 15-20 minutes until fillets are done. Garnish each fillet with an orange slice. Serve from plank. Serves 4. |
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1 (12-15 inch long) cedar plank soaked,
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| In a large bowl, combine beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30 minutes.Stir in the pineapple; bake 30 minutes longer
Serves 10. |
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2 (16 ounce) cans baked beans
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| Slice 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside.Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
Meanwhile, line bottom of 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator. Serves 20. |
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1 quart strawberries, divided |
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| Preheat the grill for high heat. Place the steaks in a bowl, and drizzle on both sides with maple syrup. Rub with garlic, seasoned salt, and pepper.Lightly oil the grill grate. Place steaks on the grill, and cook 7 minutes per side, or to desired doneness.
Serves 4. |
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4 beef steaks