4th of July

Wow this took me a while to update:) Sorry! We moved to Traverse City which hosts the national Cherry Festival every year and I have been extremely busy introducing the world of cherries to my son. The fourth was great. We celebrate every year on Torch Lake, which is the 3rd most beautiful lake in the world! Every year we do a cookout at a good friends home. Her son is a chef and makes all kinds of goodies. I made a few easy desserts this year that I could throw together quickly after being on the lake all day. I made a red, white and blue trifle, which was super easy.

1 box red velvet cake mix

2 pints blueberries

1 pint strawberries

1 tub cool whip

I made the cake the day before and cut into 1 inch cubes. Then layer cake, cool whip, blueberries, then repeat. On the top layer, cut strawberries in half and decorate.

Too easy I know!

These firecracker pretzels are a no brainer as well. Just take pretzel rods, dip in chocolate and decorate with sprinkles. I did these a day ahead as well.

Now to the good stuff!

Jeremy made these fab appetizers, which I will definitely copy at my next get together.

French bread

olive oil

salt

pepper

goat cheese

fresh cherries, pitted and sliced

1. Slice the french bread into 1/2 inch slices
2. Brush on olive oil and season
3. Bake at 350 until lightly browned
4. Sprinkle with goat cheese
5. Add a cherry
6. throw in oven for a couple more minutes

The 4th was a blast. Good times with good people. Jeremy also made a wonderful bruschetta which I will post at a later date. Enjoy these quick and easy holiday recipes!

Chicken Enchilada Roll-ups

I wanted to bring a few snacks for our river float this past weekend.  I saw this recipe on Macaroni and Cheesecake, who raved bout them and decided this was the snack.  I made them the night before, and wrapped each individual wrap in plastic then threw them all in a Ziploc.  It was a fab recipe and super convenient while out on the water.  They were a huge hit and everyone was asking for the recipe, well at least all the girls!!

Chicken Enchilada Roll-Ups

Source: Delicious Meliscious via Cook Like a Champion originally found on Sing For Your Supper from the Gooseberry Patch Cookbook "Come On Over"

Ingredients:

2 8-oz. packages cream cheese, softened (I used the low-fat)

1 1/3 cup shredded Mexican blend cheese ( I used reduced fat Mexi Blend)

1 teaspoon garlic, finely minced

1 1/2 tablespoons chili powder

1 teaspoon cumin

cayenne pepper to taste

salt to taste

1 large can chunk white chicken breast, shredded

1/2 bunch cilantro, chopped

4 green onions, chopped

10-oz. can Rotel tomatoes

1 package jalapeno cheddar tortillas

Directions:

Mix cheeses together until well blended.

Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.

Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.

Roll and cut into slices.

Fake-Out Caprese Skewers

This is a great little snack to whip up for a picnic, going out on a boat for a day, or most recently for us, floating down the river.  These take no time at all to make and they are a fun and tasty little snack.  I just thread large black olives, grape tomatoes and string cheese cut into chunks on a party pick.  Take this on your next outdoor adventure, and I'm sure your company will be pleased.

Faux-viche

MMM  MMM Good!  My Uncle Tim came up with this wonderful recipe that we got to try on Easter.  We call it Faux-viche, because its like ceviche but not exactly.  Everything is cooked!!  This recipe can either be served on chips as shown, for an appetizer, or as a complete meal on a tostado.  The key ingredient?......The hot sauce on top!!!

1 can cooked baby shrimp can use frozen

1 can crab

1 can salmon, skin and bones removed

1 green pepper, diced

1 jalapeno, seeded and diced

1 tomato, seeded and diced

2 T. cilantro, finely chopped

lemon juice

hot sauce

Mix all ingredients together, add lemon juice at end and mix until well combined.  Chill for a few hours before serving.  Serve on chips or tostados, and top with a dash or 2 of hot sauce.

This recipe is super easy and super good. Thanks UNCLE TIM!!!

Antipasto sausage skewers...and yes they are somewhat healthy!

Antipasto Sausage Skewers
recipe from Food Network Magazine


Cooking Spray
12 oz. fully cooked poultry sausage, cut into 1 inch pieces (I used sun-dried tomato chicken sausage)
1/2 cup lightly packed fresh basil
1 12oz. jar roasted red peppers, drained, rinsed, and cut into 1 inch pieces
2/3 cup sun-dried tomatoes, cut into 1 inch pieces if large (I used whole piece)
1 14 oz. can artichoke hearts, drained and quartered (I only halved them)

1. Heat a nonstick skillet over medium heat; mist with cooking spray. Add sausage; cook, turning 2 or 3 times until warmed through and browned, about 8 min.
2. Thread 1 basil leaf onto small wooden skewer. Adda piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with remaining ingredients.

Serving size 4 skewers ( I know...you get 4 which is quite a bit for not a lot of calories)

Calories 140; Fat 5g; Cholesterol 30 mg; Sodium 970mg; Carbohydrate 12g; Fiber 2g; Protein 12g

The verdict: A hit!!!! There were leftovers only because I made way too many other apps. But I had a few for lunch today and the leftovers are just as good.