More is Better

 By Ina Garten - left o ut the sugar as we preferred  the dryness rather than overly sweet. Be sure to eat your fruit!! 1 (750 ml) bottle good rosé wine 1/2 cup Pom Wonderful pomegranate juice 1/3 cup freshly squeezed lemon juice (3 lemons) 1/4 cup superfine sugar 3 tablespoons Grand Marnier 1 tablespoon Cognac or brandy Water and ice, plus extra ice for serving 1/2 cup fresh raspberries 8 large fresh strawberries, hulled and quartered 2 red plums, pitted and sliced ¼ inch thick Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight. When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publisher...

 Fro m Rachael Ray what a great cocktail for a hot summer day! It was delicious - unfortunately I had not frozen the oj so it was not as thick as it could be but the aromatics from the rosemary was fabulous so don't skip it! 3 ounces Campari, chilled 3 ounces gin, chilled ( we used Aviation) 3 ounces sweet vermouth, chilled 1 ounce Maraschino cherry juice 1 cup freshly squeezed orange juice, frozen in ice cube trays 3 cups crushed ice 4 orange slices 4 small sprigs rosemary 4 Maraschino cherries Combine Campari, gin, sweet vermouth, cherry juice, orange juice, ice cubes and crushed ice in a blender. Blend until frothy and combined. Divide among four chilled glasses and garnish each with an orange slice, a rosemary sprig and a cherry.

 From Delish and as always they did not disappoint! Quick and easy to make - ours took a little longer to cook salmon because it was a very thick piece. I think this sauce would be awesome over chicken or shrimp as well. 1/3 c. honey 1/4 c. soy sauce 2 tbsp. lemon juice 1 tsp. red pepper flakes 3 tbsp. extra-virgin olive oil, divided 4 6-oz. salmon fillets, patted dry with a paper towel Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 lemon, sliced into rounds DIRECTIONS In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salm...

  My sister -in-law made this from  Lil' Luna - it was so good and she also cut the squares smaller for a more bite size piece! Base 1   cup   flour 1   tsp   baking powder 1/4   tsp   salt 1/2   cup   unsalted butter   room temperature 1/4   cup   sugar Caramel 1/2   cup   unsalted butter   cut into pieces 1/2   cup   sugar 2   tbsp   light corn syrup 14   oz   sweetened condensed milk Topping 3.5   oz   milk chocolate   finely chopped, or semisweet chocolate 1/2   tsp   light corn syrup 1/4   cup   unsalted butter   cut into pieces INSTRUCTIONS   Combine flour, baking powder and salt in a small bowl and set aside. In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add in your flour mixture until just incorporated. Spread into an 8 x 8" baking pan lined with parchment paper. Bake at 325 for 15-18 minutes or u...

 From Today show's Dylan Dreyer ~ I love making mango salad because it adds such a nice freshness to any kind of chicken, fish or shrimp. My boys love mango so they eat it, too. I leave out the jalapeño when I make it for them, but it adds a nice spice to the cold, sweetness of the salad. It's a nice, fast weeknight meal served with a side of rice . Great with Tortilla Chips as well! 1 large mango, peeled and finely diced  1 small red pepper, finely diced  1 shallot, finely diced  1 jalapeño, finely diced  1 lime, juiced ( I added a teaspoon of zest as well) 1 handful cilantro, chopped  salt and freshly ground black pepper, to taste Toss together all the ingredients and season to taste.

My sister Kerri whipped up this delicious dinner this week from Blogger Half Baked Harvest! Can't wait to try it~  Ingredients 1 1/2   pounds   boneless skinless chicken breasts, cut into bite size pieces 1/3   cup   low-sodium soy sauce 1/3   cup   pineapple juice 2   tablespoons   brown sugar 2   tablespoons   ketchup 1   shallot, chopped 4   cloves   garlic, chopped 1   tablespoon   grated ginger 1   pinch   red pepper flakes 2   tablespoons   sesame oil, or extra virgin olive oil 1/4   cup   chopped cilantro Pineapple Salsa 2   cups   fresh pineapple chunks 1/2   small shallot, finely chopped 1   jalapeño, seeded (if desired) and chopped juice of 1 lime 2   tablespoons   fresh thyme leaves 1   avocado, diced Instructions 1. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a p...

 This recipe is from Delish and it is a wonderful refreshing summer cocktail. The zest really added to taste and presentation. I did not put the lime wheel on rim. 2 1/2 oz.  gin 3/4 oz.  simple syrup  3/4 oz.  lime juice Ice, for shaking Lime zest and wheel, for garnish Combine gin, simple syrup and lime juice in a shaker. Shake for 10 to 15 seconds until the shaker is frosty. Strain into a coupe glass and garnish with lime zest over top and a lime wheel on the rim.