Wednesday, June 8, 2016


June's tablescape features sand pipers surrounded by beach decor including piling votive holders, shell covered balls, driftwood spikes and starfish!

Here are the links to the top three June recipes plus some additional new recipes:

FRUITY FROZEN YOGURT: Using 5 flavors of 5.3oz Greek yogurt (strawberry, coconut, lemon, lime and blueberry), spoon half of each into 10 silicon cupcake wrappers.  Sprinkle fresh fruit on top: raspberries on the strawberry yogurt, pineapple on the lemon yogurt, mango on the coconut yogurt, kiwi on the lime yogurt, and blueberries on the blueberry yogurt.  Freeze for 3 hours or until firm, then remove wrappers and serve.

FRESH FRUIT SPRING ROLLS: Peel and julienne 1 mango, ½ melon and 2 apples, then add juice from a lime.  Soak 12 rice papers for half minute, then drain, put on flat surface and fill with julienne fruit plus fresh raspberries. Wrap the rice paper.  Process granulated sugar with a few mint leaves and serve with cut spring rolls.

BANANA SPLIT BITES: Cut 6 strawberries in half, then cut 12 equal sized pieces of 3 bananas and cored fresh pineapple.  On a decorative skewer, place one pineapple, banana and strawberry then place all in the freezer for 10 mins.  Put 1/4c chopped nuts on a plate for dipping.  Melt 16oz semi-sweet chocolate, then dip cold fruit in chocolate, then nuts, then place on tray.

PB & CHOCOLATE CHIP SHORTBREAD: Cream together 1 stick butter and 1/3c creamy peanut butter then beat in 1/2tsp vanilla extract.  Combine 1 1/4c flour, 1/4c powdered sugar and 1/2tsp sea salt.  Add dry ingredients to butter mixture until dough forms.  Stir in 3/4c chocolate chips and form dough into a log, wrap in plastic wrap and chill overnight.  Slice into a dozen cookies and bake at 350 degrees for 12-14 minutes.

PEANUT BUTTER LAVA COOKIES: Unroll one packaged pie crust and top with an even layer of peanut butter.  Put another packaged pie crust on top and cut out cookies using a 3” cookie cutter.  Toss in sugar, add classic fork design and bake on parchment lined baking sheet at 350 degrees for 12 minutes or until they’re slightly golden and firm.  Cool and toss in more sugar!

GLUTEN-FREE PEANUT BUTTER COOKIES: Mix 1c peanut butter, 1c sugar and 1 egg.  Roll dough into balls and roll in sugar.  Place balls on ungreased cookie sheet and pat down with fork.  Bake at 350 degrees for 8 minutes.

TORTILLA PINWHEELS:  Spread on flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  To serve: slice into 6-1” pieces from center of roll up and discard ends.  Garnish if desired.
  • SAVORY HERB PINWHEELS: Mix 1-8oz cream cheese and 1Tbs HERB SPRINKLE gourmet blend, spread on tortillas and top with spinach.  Sprinkle with paprika before serving.
  • MULTI-VEGGIE PINWHEELS: Combine 8oz cream cheese with 1Tbs VEGGIES & MORE. Spread on tortillas and sprinkle with chopped carrots, radishes, cucumber, green pepper and green onion.
  • SOUTHWEST PINWHEELS: Combine 8oz cream cheese with black beans and salsa.  Spread on tortillas, top with chopped red peppers.
VEGGIE PINWHEELS: Slice vegetables on a mandolin on 2mm setting or use a vegetable peeler.  Roll up, using toothpick if necessary, and refrigerate until serving.
  • CUCUMBER CHEESE PINWHEELS: Combine 8oz cream cheese with 4oz feta cheese, 2Tbs diced sundried tomatoes, 15 chopped basil leaves and 12 chopped black olives.  Spread on cucumber slices.
  • PESTO PINWHEELS: Combine 8oz cream cheese with 1/2c basil pesto.  Spread on zucchini slices, add wedge of Roma tomato at one end.
  • SNOW PEA PINWHEELS: Combine 8oz cream cheese with 1Tbs VEGGIES & MORESpread on snow peas, top with carrot stick and sprig of dill.
"So whether you eat or drink,
or whatever you do, do it all for the glory of God
I Corinthians 10:31

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