Get Ready to Enjoy Roasted Pecan Treats By Michelle Parks

Roasted pecans can be used for many recipes including favorites like pecan pie, adding them to a favorite salad, or tossing them on ice cream. The best part of making these amazingly good recipes is the thought of how scrumptious the buttery sweetness will taste when you are done. We felt like we could not go without talking about some special recipes that will allow you to use your favorite ingredient; the roasted pecan. Take heart, the recipes are not listed below in their full form but you can very easily search online for them. We wanted to give you an idea of how wonderful these new recipes might taste and to get your mouth watering for more. Don’t forget while you are online; make sure to buy loads of roasted pecans for these treats. You are going to need them.

Peach Coffee Cake With Roasted Pecans

What kind of hostess would you be if you did not consider new ideas for your coffee cake to serve to your guests? This coffee cake is made with fresh peaches and with the freshest roasted pecans you can find. It gives you a rich creamy peach taste combined with a sweet, yet buttery flavor all rolled into one. There is even a splash of buttermilk to make it more delectable. To find this recipe, simply take a walk to your local search engine and there it will be for you to create and enjoy.

Girls Night Treat

For a special girls night treat, take your favorite brand of roasted pecans and dip them into your favorite topping. Imagine a rich chocolate fondue dripping from each buttery pecan. Your girl friends will love this amazingly sweet and sinful treat. You do not even have to tell them just how good the roasted pecans are for there heart or those they can actually use them in their diet to help loose weight. Just let them enjoy this one treat even if they think it is a naughty snack.

Cookies To Smile About

Where would we be without the wonderful cookie? The mix of roasted pecans in the well known chocolate chip cookie adds a whole new spin on this childhood favorite. Your favorite roasted pecans are chopped and mixed into your own special family chocolate chip cookie recipe and baked to a golden brown. They taste experience will be just like the old time bar recipe your grandmother used to make. Be the mom on the block that doesn’t just make chocolate chip cookies for your kids and their friends, be the mom that everyone raves about with this special treat.

Be Creative In Your Cooking

It does not matter what you choose to make with the roasted pecans. The choice is strictly personal. The great things about the roasted pecans you can buy on the internet is that they are ready to eat and can be tossed in just about any recipe you choose. They are that versatile and so wonderful to enjoy anytime you want!

Resource: http://www.isnare.com/?aid=289287&ca=Food

A Basketload of Ways to Enjoy Strawberries By Gabriel Adams

Don’t you just love strawberries? They are so succulent and bittersweet. And they compliment so many foods, snacks and deserts. And yes, especially deserts!

One of the first things you think of when it comes to strawberries is strawberry shortcake! Nowadays, you can buy the little cakes at the store in a package. Simply slice up the strawberries in some simple syrup (sugar and water), put them on the cakes, and put on some whipped cream topping! You’re good to go, and wow is it delish!

Strawberries are a great topping for any cake, basically, but especially angel food cake! Angel food cake is light and fluffy and has a unique texture unlike any other cake. And yes, this red, juicy fruit goes just as well with this kind of cake as it does with shortcake!

What about ice cream? You can get low-fat ice cream or frozen yogurt and top it with strawberries! You don’t have to mix the fruit with syrup this time, either, since the ice cream gives you the sweet flavor to balance out the sour in the strawberry. If you do want some liquid to cover the ice cream, you can mash up some strawberries in water (without sugar), for a healthy syrup! Tastes just as good—without the extra carbs and calories!

How about a good old strawberry pie? There are many ways to make strawberry pie, but one way is to buy strawberry pie filling, combine it with freshly sliced strawberries, and put it in a pre-made graham cracker crust (or a regular pie crust)! Yummy! Of course, you MUST serve it with whipped cream topping or ice cream (or both, if you’re really feeling adventurous!). Take it easy, too—this particular choice is high calorie!

Strawberries are great with sundaes. You can put them in with your favorite sundae toppings, like nuts, bananas, chocolate syrup, and so on!

And of course, everyone loves strawberry cheesecake! This is really easy to make! All you have to do it buy a cheesecake kit from the store and make it in a pie tin. No baking is required, although, you do have to put it in the fridge so it can set. When you serve it with strawberries (mixed in simple syrup) and whipped cream (optional), it is simply “to die for”! Might be a little rough on the waistline—oh, but what a way to go!

Strawberries are also a must in fruit salad. Combine them either whole or sliced with your favorite fruits. This can include pineapple, sliced apple, mandarin oranges, banana slices, grapes, or any other fruit you can think of! This too, tastes absolutely stunning with whipped cream. Walnuts really go well with this treat, as well!

I bet you could go for some parfait in the morning, or for a mid-day snack! Strawberries are a must, here, too! Take low fat yogurt and throw in your favorite fruits, sliced up. Then top it with granola and we’re talking healthy, mouth-watering goodness! This is a good alternative to having the ice cream or other deserts, too, since it’s easier to incorporate into your diet!

Strawberries and other fruits are also great with fondue, but watch it—that chocolate can be pretty high cal! And remember, fruit has carbs of its own! So always moderate with sweets!

Enjoy all of your favorite snacks and deserts, and don’t forget the strawberries!

Resource: http://www.isnare.com/?aid=292641&ca=Food

Fishing For a Great Wine By Hillary Marshak

Recently my husband and I bought a new house with a kitchen that dated back to the 1950's. We decided that it had to be renovated right away, and, as anyone who has renovated a kitchen knows, you spend at least three months of that process eating out. So after two months of local restaurants and fast food joints, we decided to stray a little farther a field than our town and ended up at Champps Americana Restaurant Here I found a delightful White Zinfandel from Beringer which I paired with their Coconut Fried Shrimp. Crispy and light, this wine had a subtle flavor that didn't overwhelm the seafood.

The next day I went out, bought a bottle of Beringer White Zinfandel, and started trying it with a variety of fish dishes to see if my initial impression was correct. To my delight, it stood up to all of the dishes that I prepared with style and flavor. You might want to try this delightful wine with such great fish dishes as Baked Lemon Sole.

This is a very healthy dish because the fish is baked, not fried, and the sauce is quite light as well.

Ingredients

4 3 1/4 oz. sole fillets
2 tsp. fresh parsley, chopped
2 tsp. margarine, melted
1/8 tsp. pepper
2 tsp. lemon juice
1/8 tsp. paprika
2 Tbs. all-purpose flour

Directions

Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 degrees for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.

Salmon-in-a-Snap
Salmon Steaks with Spinach
Tilapia with Chili Lime Butter

Shellfish are also a great way to serve fish and Shrimp Roll-ups are elegant and delicious.

These delicious roll-ups make an excellent appetizer - but make sure to prepare them the day before so they can marinate overnight.

Ingredients

2 8 oz. pkg. cream cheese, softened
1/2 C. cocktail sauce
Juice of 1/2 lemon
2 cans shrimp, not drained, finely shredded with fingers
1/2 C. mozzarella cheese, shredded
2 stalks celery, finely chopped
4-5 green onions, finely chopped
6-8 10' flour tortillas
1-1 1/2 C. additional cocktail sauce, for dipping

Directions

Microwave the cream cheese in a medium glass bowl, for 30-45 seconds, depending on the wattage of your microwave. Mix the cream cheese, cocktail sauce, and lemon together, until well-blended. Stir in shrimp, Mozzarella cheese, celery, and green onions. Mix well. Spread about 1/2 C. of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight, for flavors to meld. Slice rolls into 1/2' pieces, using a serrated knife and wiping often while cutting. Arrange on a serving dish, along with a bowl of cocktail sauce, for dipping.

Maryland Crab Cakes
Bourbon Street Shrimp
Seafood Sauté with Kiwi

And don't forget the appetizers with Grilled Prosciutto and Basil-Wrapped Shrimp , a colorful dish can be made as an appetizer or a full meal.

Ingredients

24 fresh basil leaves
12 thin slices Prosciutto, each cut in half lengthwise
24 extra-large shrimp, peeled and deveined, or large sea scallops
24 bamboo skewers, soaked in water for at least 30 minutes before grilling

Garlic Dipping Sauce:
1/3 C. red wine vinegar
2 Tbs. Dijon mustard
1 large clove garlic, chopped
1 C. olive oil

Directions

Place 1 basil leaf at the short end of a slice of Prosciutto and a shrimp on top of the basil. Roll the shrimp in the Prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, Prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.

To make the sauce, combine the vinegar, mustard and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.

Yield: 8 servings

Superb Seafood Dip (Crock pot)
Mexican Shrimp Ceviche
Hot Crab Meat Dip

The next time you're hungry for seafood, stop fishing around for a good wine and try the Beringer White Zinfandel. Have a tasty week.

Resource: http://www.isnare.com/?aid=281232&ca=Food