crispy coconut chicken fingers

12 chicken tenders

1-2 eggs

1/2 C flour

1 C sweetened coconut flakes

1 C panko bread crumbs

1 1/2 tsp garlic powder

3/4 tsp table salt

3/4 tsp curry powder

1/4 tsp onion powder

1/8 tsp cayenne pepper

Preheat oven to 450. Chop coconut so its pretty fine. Combine coconut w/ panko and spices and mix well. Place flour and eggs in 2 other separate shallow dishes. Dip chicken tender in flour first, then egg, then spice mixture so it's coated well. Place chicken on foil lined cookie sheet, drizzle with a tiny bit of olive oil (if you want a little extra crispiness), and bake for 15-25 min (depending on size). They're so good dipped in sweet & sour sauce!!!

Kettle Corn

Maybe you all do this already, but this is the first time I made this, and it was a major hit.

1/2 cup popcorn kernels
1/4 cup sugar
1/4 cup olive oil
Dash or two of cinnamon (optional)
Salt

Heat oil in a large pot with a lid
Stir popcorn and sugar (and cinnamon) together, pour into oil.
Put the lid on and shake, shake, shake the pot continually, until the popcorn is all popped.
Remove from pan immediately, shake some salt on popcorn, while still hot.
Done.

mango salsa with a touch of habanero :)

Our freezer is filled with fish thanks to Spencer's deep sea fishing trip. We grilled up some Mahi Mahi on Sunday and topped it off with this recipe. It was SO GOOD!!! We also put it on grilled chicken and it was delish!

Combine:

1 C sweet kernal corn

1 lime juiced

1 lemon juiced

1 C grape tomateos, quartered

4 tsp olive oil

1/2 C chopped cilantro

2 tsp salt

2 tsp pepper

1 (2 if you're brave) habanero pepper, seeded and finely chopped

mix and chill overnight

last minute, add 4 C chopped mango, stir and serve

Serves 8

Tangy cherry chicken

6 chicken breasts or thighs
2 Tbsp. diced onion
1 Tbsp. extra virgin olive oil
1 lb cherries - pitted (Bing is preferred for the pretty red color)
4 basil leaves (or 1 tsp. dried basil)
½ cup orange juice
1 chicken bouillon cube

Cook the chicken using your method of choice (grill, fry) until done. While the chicken is cooking, place cherries, basil, orange juice and bouillon cube in a blender or food processor. Add the onions to a frying pan with olive oil and cook until translucent. Add the onions to the cherry mixture, and puree only until it is slightly chunky. After plating the chicken, spoon the cherry sauce over the chicken.

This is different but good!

Strawberry Sensation

This is so good and it is a crowd pleaser for sure! Plus it is soooo easy!

Get 2 lbs. strawberries
1  14 oz. can sw. cond. milk
1/4 c lemon juice
2  8 oz. tubs cool whip
8 oreo cookies
1 T. melted butter

- Line a 9x5 loaf pan with foil. Smooth it out as much as you can with some foil hanging over the edges a little. Mash 1 pkg. of the strawberries in a large bowl. Add the milk, juice, and 1/2 - 3/4 of a tub of cool whip. Mix well and pour into the pan.

- Coarsely chop the oreos and mix with the melted butter. Spoon over the top of the strawberry mixture and gently press it in.  Lift up the ends of the foil that is hanging over so the mixture doesn't spill over. Freeze for at least 10 hours. The recipe says 6 hrs. but that has not been enough time for me.

- Invert onto a plate about an hour before serving, remove foil. Frost with abt. 3/4 of a tub of cool whip, top with sliced strawberries, slice and serve!

- Serves about 12

Fresh Strawberry Pie

This is yummy and summery!

Bake a pie shell. If you don't want to make your own crust then I suggest using a Marie Calendars frozen shell. They are the best!

Cook 1 pkg. of Junket Danish Dessert (strawberry flavor), and cool.

Combine and spread on cooled crust:
3 oz. softened cream cheese
1 T. milk
1 T. sugar
1/4 t. almond extract

3-4 cups cut up strawberries, sweetened with sugar

 Gently mix the cooled danish dessert in with strawberries. Place in the pie shell and chill until serve. Top with real whipped cream!

Creamy Dreamy Lemonade Cupcakes

I saw this recipe and thought it would be fun to make for our family BBQ with Mom, Dad, Missy & Camryn, & the Pratt fam.  They were a hit! A perfect light summer treat.

Cupcakes

1 1/4	cups water
1/2	cup presweetened lemonade flavor drink mix
1	box Betty Crocker® SuperMoist® yellow cake mix
1/2	cup butter, softened
3	eggs

 

Frosting

1	package (8 oz) cream cheese, softened
1/2	cup butter, softened
3	cups powdered sugar
1/2	cup presweetened lemonade flavor drink mix
3	tablespoons milk
2	or 3 drops yellow food color, if desired

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2. Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
4. Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
5. Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.