Brown Sugar Tropical Fruit Topping

Tropical fruit sweetened and thickened to a perfect fruit topping.CourseDessertCuisineAmericanPrep Time5 minutesCook Time5 minutes0 minutesTotal Time10 minutesServings6 (1/4 cup) servingsCalories202kcalAuthorLeigh Anne Wilkes

Ingredients

• 3/4 C brown sugar
• 1 tsp cornstarch
• 1/4 C syrup drained from fruit
• 2 Tbsp butter
• 1 C fruit drained

Instructions

• Combine brown sugar and cornstarch in a saucepan.
• Stir in syrup.
• Add butter and place over medium heat.
• Cook and stir until it comes to a boil.
• Allow it to thicken.
• Add in drained fruit.
• Serve over ice cream.

Notes

This recipe makes 1.5 cups of fruit topping.

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Birthday Cake Milkshake

Celebrate your birthday with a Birthday Cake Milkshake this year!

I originally posted this recipe over at my friend Kristen’s blog. I knew she would post this during her birthday week so I texted to ask her what her favorite birthday cake was and she had a hard time coming up with an answer for me but one thing was clear, she loves sprinkles.  What birthday would be complete without sprinkles, lots of sprinkles.  A birthday also requires cake and ice cream so I decided to combine the two in a Birthday Cake Milkshake.  You can get the flavor of the cake and the ice cream all in one.

It is pretty, delicious and easy!  You only need three ingredients for the shake, ice cream, milk and your favorite flavor of dry cake mix.  I used yellow cake mix.  Of course no milkshake would be complete without whipped cream and sprinkles so I guess that makes 5 ingredients.

Add a few balloons, a colorful straw and a present or two and you’ve got a party.

And don’t forget the spoon!

Celebrate your birthday with a Birthday Cake Milkshake this year!

I originally posted this recipe over at my friend Kristen’s blog. I knew she would post this during her birthday week so I texted to ask her what her favorite birthday cake was and she had a hard time coming up with an answer for me but one thing was clear, she loves sprinkles.  What birthday would be complete without sprinkles, lots of sprinkles.  A birthday also requires cake and ice cream so I decided to combine the two in a Birthday Cake Milkshake.  You can get the flavor of the cake and the ice cream all in one.

It is pretty, delicious and easy!  You only need three ingredients for the shake, ice cream, milk and your favorite flavor of dry cake mix.  I used yellow cake mix.  Of course no milkshake would be complete without whipped cream and sprinkles so I guess that makes 5 ingredients.

Add a few balloons, a colorful straw and a present or two and you’ve got a party.

And don’t forget the spoon!

A milkshake made with ice cream, cake, and sprinkles.

CourseDessert

CuisineAmerican

Prep Time5minutes minutes

Cook Time0minutes minutes

0minutes minutes

Total Time5minutes minutes

Servings1 milkshake

Calories779kcal

AuthorLeigh Anne Wilkes

Ingredients

• 2 C vanilla ice cream
• 1 C milk
• 3 Tbsp dry cake mix
• Sprinkles
• whipped cream

Instructions

• Put ice cream, milk and dry cake mix into blender.
• Blend until desired consistency
• Top with whipped cream and sprinkles

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Strawberry Watermelon Orzo Salad

The sweetness of strawberry and watermelon is the perfect contrast to the lemon vinaigrette, red onion, and basil.CourseSaladCuisineAmericanPrep Time20 minutesCook Time0 minutesChill2 hoursTotal Time2 hours 20 minutesServings6 servingsCalories530kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 C orzo
• 1/2 C Lemon Vinaigrette see below
• 1 1/2 C watermelon diced
• 1/2 C red onion chopped
• 11 /2 C strawberries diced
• 1/3 C Fresh basil chopped or small leaves
• salt and pepper to taste

Lemon Vinaigrette

• 1/2 C fresh lemon juice
• 2 Tbsp minced shallot
• 1 C olive oil
• 1/4 C chopped fresh parsley
• 1 Tbsp honey
• 1 Tbsp Dijon mustard
• salt and pepper to taste

Instructions

• Cook pasta in water according to directions on box.
• Combine with 1/2 C Lemon Vinaigrette (see recipe below)
• Chill for 2-24 hours
• Toss watermelon, strawberries, red onion and basil into pasta.
• Salt and pepper to taste.

Lemon Vinaigrette

• Stir together lemon juice and shallot, allow to sit for 5-10 minutes
• Add in olive oil, fresh parsley , honey and dijon mustard
• Add salt and pepper to taste.
• Refrigerate in container for up to one week

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Roasted Mexican Corn Salad

Enjoy all the flavors of Mexican Street Corn without the mess with this Roasted Mexican Corn Salad.

During the summer Portland has a lot of street fairs.  Last weekend Jim and I hit up the Mississippi Street Fair which is one of my favorites.  One of my favorite things about those street fairs is all the fun people watching (especially in Portland – always keeping Portland weird!)  and the yummy food.  One of the items that always seems to make an appearance at any street fair, no matter which one you go to, is Mexican Street Corn.  Mexican Street Corn is slathered in mayo, seasoning and Mexican cheese and it’s grilled!  So yummy!!

The only problem with it though, is that it is a little messy to eat!  Now, I don’t know about you but when I eat corn on the cob I tend to get it all over my face.   I’m not opposed to messy food but sometimes it’s nice not to get corn all over your face!  I took all the ingredients of the Mexican Street Corn and just cut it off the cob to make Roasted Mexican Corn Salad.  All the fun yummy flavors without the mess.

The first step is to slather it in mayo, yes, slather. Give it a generous dose of salt and pepper.

Then pop it on a nice hot grill.  My grill was about 400 degrees F.  It will take about 10-15 minutes.  Be sure and rotate it during that time so all sides get nice and charred.  You will hear the corn start to pop.  Remove it from the grill and allow it cool until you can handle it.

Then slice the corn off the cob.

Next you will mix the corn with lime juice, red onion, chives and Cotija cheese.

Stir it all up.  It can be eaten warm or chilled.

Street Corn Salad Recipe

Mexican corn salad is all the delicious flavors of Mexican street corn, in a corn salad.

CourseSalad

CuisineMexican

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Servings8 servings

Calories124kcal

AuthorLeigh Anne Wilkes

Ingredients

• 6 ears of corn husked
• 3 Tbsp mayonnaise
• 1/2 C crumbled Cotija cheese
• 1/3 C chives diced
• 1/2 C red onion diced
• 1/4 C fresh lime juice more for garnish

Instructions

• Preheat grill to 400-450 degrees F.
• Brush corn with mayonnaise
• Sprinkle with salt and pepper
• Grill corn on the grill. Close lid of grill for 10-15 minutes. Rotate several times so that all sides get done. Charring is o.k.
• Allow to cool until able to handle.
• Cut kernels off cob.
• Place kernels in a bowl and combine with lime juice, cheese, chives and red onion.
• Garnish with additional lime wedges.
• Eat warm or chilled.

Nutrition

Calories: 124kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 148mg | Potassium: 216mg | Fiber: 1g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 8.6mg | Calcium: 51mg | Iron: 0.4mg

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Artichoke Mushroom Marinara Sauce

Marinara sauce loaded with mushrooms and artichokes.CourseMain DishCuisineItalianPrep Time10 minutesCook Time20 minutes0 minutesTotal Time30 minutesServings4 servingsCalories138kcalAuthorLeigh Anne Wilkes

Ingredients

• 6 oz. marinated artichoke hearts chopped and drained. Save juice.
• 1/2 lb. fresh mushrooms sliced
• 1/4 C onion diced
• 2 tsp minced garlic
• 1 15 oz. can tomato sauce
• 1 12 oz. can chicken broth
• 1 2.5 oz. can sliced black olives drained
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp fennel seed
• 1/4 tsp fresh ground black pepper
• pasta

Instructions

• In a large pan heat up artichoke juice.
• Add mushrooms, onion and garlic to liquid and saute over high heat for minutes.
• Add artichokes and remaining ingredients except pasta.
• Simmer uncovered for 20 minutes.
• Serve over cooked pasta.
• Garnish with Parmesan cheese and chopped parsley.

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