BBQ Chicken Kabobs

Summer gives me more time to be in the kitchen and it makes me so excited to try my ever growning list of recipes.
We had these kabobs for dinner the other night and they were delicious. I was also able to conquer a new kitchen feat with this meal! I had never bought a fresh pineapple before so instead of using can or store prepared pineapple I cut the whole thing up myself and it is delicious!! I think it's all I can buy from now on, it was so simple and so much better than out of a can.

Sweet BBQ Chicken Kabobs Recipe:
Source: Hoosier Homemade
Ingredients:
1-2 pounds chicken, boneless skinless, cut into chunks
1 whole fresh pineapple, cut into chunks
1 each red, yellow and green peppers {you can use orange too if you like}
1 cup BBQ sauce {we used Sweet Baby Rays}
6 tablespoons orange juice concentrate, thawed
Directions:

1.Soak wooden skewers in water about 15-20 minutes.
2.Thread chicken, peppers and pineapple onto skewers.
3.Mix barbecue sauce and orange juice concentrate in a small bowl and set aside.
4.Heat the grill to medium-high.
5.Brush half of the sauce onto the skewers.
6.Grill 8-10 minutes or until chicken is done, turning occasionally.
7.Brush on remainder of sauce while skewers are cooking.
Servings:

This recipe makes about 18-20 skewers, with a little sauce left over. You can easily cut the recipe in half.

To grill pineapple, cut a 1/2 inch thick slice of fresh pineapple and place on grill. Turning once until the pineapple is slightly brown and there are grill marks on the pineapple

Strawberries and Cream Pie

It's been awhile huh? I am so excited to finally have time to create in my kitchen. I have a whole list of recipes to try this summer. I made this pie for mother's day. It was a hit! I love how pretty it is and while it may look like it took some time to make it really took no time at all!


Chocolate-Drizzled Strawberries and Cream Pie
Recipe by Our Best Bites

1 quart fresh strawberries

1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

Blueberry Coffee Cake

Here is another breakfast recipe for you! I recently found the blog Comfy in the Kitchen and she has some great recipes. On Fridays she has a Feasting in Fellowship link up. As I searched around one Friday I found this recipe. I thought it would meet my breakfast criteria perfectly! And it did, it was super simple, I will be able to grab it and go in the mornings and it tastes wonderful. It is really moist and has a great texture.
I hope you enjoy!

Blueberry Coffee Cake
Source:The Unworking Mom
1 cup and 1 teaspoon sugar

½ cup brown sugar

8 oz cream cheese, softened
2 tablespoons margarine, softened
3 egg whites
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon cinnamon
2 cups blueberries


Preheat oven to 350 degrees. Coat a bunt pan or 9x13 baking pan w/spray oil.

In a large bowl, beat 1 cup sugar, brown sugar, cream cheese and margarine until creamy.

Add eggs and vanilla and beat until smooth.

In a small bowl combine flour, baking powder, nutmeg and salt.

Add to cream cheese mixture.

Fold in blueberries.

Pour the batter into pan.

Topping: Combine left over sugar and cinnamon and sprinkle over the batter.

Cook 1 hour in bundt pan or 30-35 minutes in a 9 x 13 pan

Glazed Cinnamon Scones

I recently found this delicious recipe and when I saw the pictures I knew I had to make it. I made these to have for my breakfast throughout the week. It doesn't take much to make these. As soon as I took the first bite I was hooked. They are absolutely delicious!! I hope you enjoy them as much as I will this week!

Glazed Cinnamon Scones
Source: Money Saving Mom

Scone Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping (can be adjusted to your liking):
1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Glaze Ingredients (can be adjusted to your liking):
1 cup powdered sugar
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

Separate the egg white and yolk. Set the egg white aside.

In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 10 to 12 minutes.

Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.

No-Bake Turtle Pumpkin Pie

This is a dessert that I made for Thanksgiving. I know I'm a little behind!! My mom asked me to make something sugar free for my dad to have on Thanksgiving. When I saw this recipe I knew it was exactly what I wanted to make. My dad loves turtles so i thought this would be perfect.
It was easy to put together and I think it looks delicious! I received many compliments on the look and taste of this dessert!

No-Bake Turtle Pumpkin Pie
Source: Sing For Your Supper

1/4 cup plus 2 tablespoons sugar free caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold 1% milk
2 packages (4-serving size) vanilla sugar-free, fat-free instant pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tub (8 ounce) light whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Gently fold in 1 1/2 cup whipped topping. Spread into crust.
Refrigerate at least 1 hour. Top with remaining whipped topping and 2 tablespoons pecans. Drizzle with remaining 2 tablespoons caramel topping.

Nutritional analysis: (per one slice)
Calories – 165
Fiber – 2.7
Protein – 2
Total fat – 7
Carbohydrate – 23

Pizza Rolls

Happy New Year!!
We had a small party last night and instead of ordering pizza I thought these would be better instead. These were easy and really yummy!

Home Made Pizza Rolls
Source: Tidy Mom

2 cans refrigerated pizza crust
garlic salt
Italian Seasoning
1 cup sliced and chopped pepperoni
1 cup shredded cheese (we used Provolone and Pepper Jack)
1/2 cup Parmesan Cheese
Pasta Sauce for dipping

Preheat oven to 425
Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
Season each crust with garlic salt and Italian seasoning.
Top with cheese and meat
Starting with a short end, roll crust into a tight log
Slice into 1″ sections
Place on lightly greased pan and bake for 10-12 mins.
Serve with pasta Sauce for dipping

Candy Cane Blossoms

I also made these cookies for Christmas treats. I think these cookies look so pretty. I enjoyed making them especially since they were so easy.



Candy cane Blossoms
Source:Hershey

48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar

1 Heat oven to 350°F. Remove wrappers from candies.
2 Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3 Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4 Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies