coconut lemonade

Ingredients

• Servings: 1
• ice
• 1 (1.5 fluid ounce) jigger coconut
• 1 (1.5 fluid ounce) jigger peach
• 2 fluid ounces grapefruit-flavored soda (such as squirt®), or more to taste
• 1 lime wedge

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• fill a low-ball glass with ice. pour coconut and peach over ice. top with grapefruit-flavored soda; squeeze lime over soda. stir.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

fruity fun skewers

Ingredients

• Servings: 5
• 5 large strawberries, halved
• 1/4 cantaloupe, cut into balls or cubes
• 2 bananas, peeled and cut into chunks
• 1 apple, cut into chunks
• 20 skewers

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.

rosemary ranch chicken kabobs

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

Preparation Time: 50 mins Cook Time: 10 mins Ready Time: 1 hr


• in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
• preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
• lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

bran cereal fruit muffins

Ingredients

• Servings: 54
• 1 (17 ounce) package wheat bran flakes cereal with raisins
• 1 quart buttermilk
• 5 cups all-purpose flour
• 3 cups white sugar
• 1 (15 ounce) can , drained
• 1 cup vegetable oil
• 4 large eggs
• 4 teaspoons ground cinnamon
• 2 teaspoons salt

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c). grease 54 muffin cups or line with paper muffin liners.
• beat bran cereal, buttermilk, flour, sugar, , vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. spoon batter into prepared muffin cups, filling each about 2/3 full.
• bake in the preheated oven until golden and set, 16 to 18 minutes.