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Friday, July 3, 2009

HAPPY 4TH OF JULY and A ICY FRUITY DESSERT


VANILLA ICE CREAM WITH BLUE RASPBERRY SYRUP AND WATERMELON STAR


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EASY CHEWY GRANOLA BARS

INGREDIENTS:
3 cups almond raisins oat cereal,
2 cups miniature marshmallows,
1/4 cup butter,
1/2 teaspoon vanilla extract,
1/2 teaspoon almond extract;
Butter a 8/8 glass baking dish; set aside. In a sauce pan over medium heat, melt butter; add marshmallows, vanilla and almond extract; stir until completely melted; remove from heat; stir in the cereal and mix until well coated. Place the cereal mixture into the buttered glass dish and press with a spoon until flattened. Refrigerate for 1 hour. Cut into bars or cubes.
Enjoy a healthy snack!


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NINA'S ULTIMATE POTATO SALAD

INGREDIENTS:
6 boiled, peeled, cubs cut large potatoes,
2 sliced steamed carrots,
1 cup steamed cut asparagus,
1 small chopped red onion,
2 minced garlic cloves,
1 cup finely chopped dill pickles,
1/2 cup capers,
1/2 cup fresh parsley and dill,
1 cup mayonnaise,
2 tablespoons yellow mustard,
salt and pepper to taste,
4 tablespoons milk;
In a large salad bowl place potatoes, carrots, onion, asparagus, dill pickles,capers, parsley and dill. In a blender container, blend until smooth mayonnaise, mustard, garlic, salt, pepper and 4 tablespoons milk. Pour the mixture sauce over the vegetables in the salad bowl and gently combine until completely coated. Serve with your favorite meat or fish.
Enjoy!

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PORK CHOPS AND CREAMY GARLIC SAUCE POTATO SALAD


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SPINACH MACARONI WITH GROUND PORK , PEPPERS AND YELLOW SQUASH


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