Bourbon-Sauced Pork Chops

1/2 cup bourbon or apple juice
3 Tb soy sauce
3 Tb brown sugar
2 Tb cider vinegar
2 cloves garlic sliced
1/2 tsp grated fresh ginger
1/4 tsp black pepper

1 Tb cold water
1/2 tsp corn starch
4 1 1/2 inch thick bone in pork chops

For sauce combine first 7 ingredients - bring to boiling, reduce heat.  Simmer uncovered about 10 minutes or until reduced to 1/2 cup.  Combine water and cornstarch, stir into bourbon mixture.  Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more

Grill chops covered directly over medium heat for 14 - 16 minutes or until internal temp reaches 145 degrees.  Turn once halfway through grilling.  Brush occasionally with the sauce during last 5 minutes of grillingtime.

Got from BHAG July 2012

Patchwork Fruit Tart: Fruit Pizza

Nonstick cooking spray

1 8 ouncerefrigerated crescent dough

1/2cuphoney

1/3 cupwater

1/4 cuploosely packed mint or basil leaves

2/3 cupmascarpone or cream cheese, softened

2 tablespoonshoney

3/4cupwhipping cream

6 cupsberries (red and/or golden raspberries, blueberries, blackberries, and halved or sliced small strawberries), not mixed together.

Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil beyond pan edges. Lightly coat foil with nonstick cooking spray. Press dough evenly into bottom of pan. Bake for 12 to 15 minutes, until golden. Cool on a wire rack.

2. Meanwhile, for syrup, in a small saucepan combine the 1/2 cup honey, the water, and mint or basil. Bring to boiling. Simmer, uncovered, for 5 minutes. Remove from heat; let stand to cool. Strain syrup, discarding herbs. Set aside.

3. For cheese layer, in a medium bowl stir together mascarpone and 2 Tbsp. honey. (If using cream cheese, beat until smooth, then beat in honey.) In a chilled mixing bowl beat whipping cream to soft peaks; gradually stir into cheese. Spread cheese layer on crust. Use a knife tip to mark two lengthwise lines and three crosswise lines for form 12 squares.

4. In separate bowls toss berries with about 1 Tbsp. syrup for each cup of berries. Spoon about 1/2 cup berries in each square. Cover and refrigerate at least 2 hours. Drizzle with remaining syrup, if desired.

5. Lifting foil edges, transfer tart from pan to serving platter. Serve immediately or chill up to 4 hours. Tart is best when served the same day it is prepared

Got from Better Homes and Gardens

Raspberry Vinaigrette

Blend together 1/2 cup raspberries, 1/3 cup red wine vinegar, 1/2 cup extra vergin olive oil and salt and pepper to taste.

Experience Life July/August 2012

Simple Party Idea Food

Shrimp Skewers, edamame, and a chicken salad w/white wine and a bowl of oranges for a center piece.

BHAG July 2012

No Oven Peanut Butter Squares

Got this from Kraft Website - looks like a good easy bar recipe for a pot luck

1/2 cup butter or margarine

2 cups powdered sugar

1-1/2 cups NABISCO Graham Cracker Crumbs

1 cup PLANTERS Creamy Peanut Butter

1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate (12 squares), melted

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan.
MELT butter in large microwaveable bowl on HIGH 45 sec. Add next 3 ingredients; mix well. Spread into prepared pan; cover with chocolate.
CUT partially through dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to remove dessert from pan; cut into squares. 

UPDATE: Made these and they were good but ended up breaking into uneven pieces when I cut them - broke apart like brickle   

Hungry Girl Picnic Recipes

Crunchy Sassy Chinese Slaw

PER SERVING (about 1 cup): 111 calories, 3.5g fat, 375mg sodium, 17.5g carbs, 4g fiber, 10g sugars, 3g protein -- PointsPlus® value 3*

This slaw is so good, it's hard not to eat ALL of it (so do everyone a favor and make a double batch!)...
Ingredients: One 16-oz. package Mann's Broccoli Cole Slaw
1 cup canned water chestnuts, drained and sliced into thin strips
1 cup canned mandarin orange segments packed in water or juice, drained and chopped (and rinsed, if packed in juice)
1 cup chopped scallions
2/3 cup Newman's Own Lite Low Fat Sesame Ginger Dressing
1/4 cup slivered almonds

Directions:
In a large bowl, toss all ingredients together, and mix well. Refrigerate for at least 2 hours. Stir well before serving. Enjoy!

MAKES 6 SERVINGS

I can't believe it's not potato salad

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika

Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!

MAKES 10 SERVINGS
 
Pasta Salad

Salad 6 oz. (about 2 cups) uncooked rotini pasta with at least 4g fiber per 2-oz. serving
1 zucchini, chopped
1 large tomato, chopped
1 yellow bell pepper, seeded and chopped
1 large cucumber, chopped
1 cup artichoke hearts packed in water, drained and chopped
1/2 cup roasted red peppers packed in water, drained and chopped
1/2 cup chopped scallions
1/4 cup sliced black olives

Dressing
1/3 cup fat-free Italian dressing
1/4 cup finely chopped fresh basil
2 tbsp. sun-dried tomatoes packed in oil, drained, patted dry, finely chopped

Optional: salt and black pepper

Directions:
Prepare pasta according to package instructions. Drain well and transfer to a large bowl. Set aside.

Combine dressing ingredients in a small bowl and mix until blended. Set aside.

Add all remaining salad ingredients to the bowl with the cooked pasta. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour, until completely chilled.

If you like, season to taste with salt and black pepper. Enjoy!

MAKES 8 SERVINGS

Serving Size: 1/8th of recipe (1 heaping cup)
Calories: 124
Fat: 1.5g
Sodium: 302mg
Carbs: 23.5g
Fiber: 3.5g
Sugars: 4g
Protein: 4.5g

PointsPlus® value 3*

Baked Sweet Potato Hashbrowns

Wash and cube a couple of pounds of sweet potatoes. Chop up 1/2 - 1 whole onion. Mix with 2 tsp olive oil and sprinkle salt and pepper on them. Put them in a glass baking dish and bake for approx 40 minutes at 375. YUM!