Grilled Peaches

• 4 ripe medium peaches
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup dark brown sugar
• 1 to 2 pints frozen vanilla yogurt
• Suggested toppings: toasted sliced almonds

Directions

Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.

Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

Blueberry Fruit Dip

4 ounces cream cheese, softened

1/2 cup confectioners' sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon juice

1/2 cup fresh blueberries

Assorted fresh fruit, graham crackers and/or cookies

 

Directions

In a small bowl, beat the cream cheese, confectioners' sugar, cinnamon and lemon juice until smooth. Fold in blueberries. Serve with fruit, crackers and/or cookies. Yield: 1 cup.

Macaroon Fruit Dip

2 cups (16 ounces) sour cream

1/4 cup packed brown sugar

1-1/2 cups crumbled macaroons

Assorted fresh fruit

Small macaroon cookies

 

Directions

In a large bowl, combine the sour cream, brown sugar and crumbled cookies. Cover and refrigerate for 12 hours or overnight. Serve with fruit and macaroons. Yield: 3 cups.

Sugar Coated Pecans

1 egg white

1 cup brown sugar

1 teaspoon vanilla

2 1/2 to 3 cups pecan halves

Preparation:

Beat egg white until foamy; slowly beat in the brown sugar. Add vanilla flavoring, then fold in pecans. Transfer pecans to a greased baking pan and bake at 250° for about 45 minutes.

Grilled Chile-Lime Shrimp

• 1
  tsp. finely shredded lime peel
• 1/4
  cup lime juice (about 1-1/2 limes)
• 1
  jalapeño seeded and finely minced*
• 1
  Tbsp. garlic, minced
• 2
  Tbsp. low-sodium soy sauce
• 3
  Tbsp. olive oil
• 1
  tsp. chili powder
• 1/4
  tsp. cayenne pepper
• 2
  Tbsp. cilantro
• 1
  Tbsp. honey
• 1-1/2
  lb. medium shrimp (about 6 per person)
  
  directions
  

  1.Preheat grill to medium-high. In medium bowl, combine all ingredients except shrimp and stir well. Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.

  2.Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer then 20 minutes, or the acidic lime juice will cook the shrimp.

  3.Place shrimp on cutting board and nestle them together in groups of six. Using two bamboo sewers for each group, skewer the shrimp together (this is nice for presentation, keeps shrimp from falling into the grill, and makes them easier to turn).

  4.Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque. Serve with Toasted Couscous with Grilled Mango and Zucchini, see recipe. Makes 4 servings.

  5.*Hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.

Firecracker Barbecue Pork

2 pound boneless pork loin roast 
3/4 cup your favorite barbecue sauce 
1/3 cup orange marmalade 
1/2 teaspoon hot pepper sauce 
1/2 teaspoon grated horseradish, (optional)

1.     Season roast with salt and pepper; place over indirect heat on medium-hot grill.

2.     Stir together remaining ingredients and baste roast every 8 to 10 minutes with mixture, until roast is done (internal temperature measured with the meat thermometer is 155°-160°F), about 30 to 45 minutes.

3.     Let roast rest for 5 to 8 minutes before slicing to serve. Discard any leftover basting mixture.

Serves 4 to 6, with leftovers.

Strawberry Salad

2 bags spring mix
16 oz strawberries, sliced
1 cup Parmesan cheese
1 bag heath chips

Dressing
1 cup light mayo
2/3 cup sugar
1/2 cup milk
1/4 cup white vinegar
1-2 tsp poppy seeds

Mix the spring mix, strawberries, Parmesan cheese and heath chips together in a bowl and set aside.  In a small bowl combine the mayo, sugar, milk, white vinegar and poppy seeds and refrigerate until ready to eat.  Right before serving the salad, pour the dressing over the greens and toss.  Serve immediately.