Allison's Recipe Book

Grilled Strawberry Shortcakes

Ingredients for Grilled Strawberry Shortcakes

1 store bought shortcake loaf, cut into 2 inch cubes
1 (2 lb) pkg strawberries, washed
1 (1/2 gal) frozen vanilla yogurt or ice cream
8 wooden skewers
Orange Marinade:
1/2 tsp orange zest
1/2 C orange juice, fresh squeezed
2 Tbsp brown sugar
1 Tbsp water
1/8 tsp sea salt
1/2 tsp vanilla

Instructions for making Grilled Strawberry Shortcakes

Spray grill with cooking spray. (so it won’t stick)
Preheat grill, medium high setting.
Thread alternating strawberries and cake on each wooden skewer.
Place on the grill, brushing with orange marinade.
Grill 30-60 seconds per side, until lightly grill marked and warm.
Serve with vanilla yogurt.
Enjoy!
Marinade:
Combine all ingredients in a small mixing bowl; apply as placing skewers on grill, reapply while grilling.

INGREDIENTS for Cookie Shots

For the cookies:

1 cup shortening
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup mini chocolate chips

For the cookie shots:

1 cup dark-chocolate candy melts
1 1/2 cups milk
1 1/2 teaspoons vanilla extract

Making Cookie Shots

Preheat oven to 350°F. Grease the molds of a popover pan.
In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
Mix together milk and vanilla extract, and serve inside each cookie shot.

Ingredients needed for Cheesy Mac n Cheese

1 pound elbow macaroni
1 cup whole milk
2 12-ounce cans evaporated milk
3 eggs
1 cup butter, cut into small pieces
½ pound Colby cheese, grated
½ pound Monterey Jack cheese, grated
½ pound sharp Cheddar cheese, grated
1 pound Velveeta cheese, cut into small chunks
½ cup sour cream
Salt, to taste
1 TB white pepper
1 TB sugar
1 cup grated mild Cheddar cheese for the topping

Instructions for making Cheesy Mac n Cheese

Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown

Serves 12-24

Ingredients for Easy Apple Dumplings

2 (8 ounce) cans crescent rolls
2 sticks butter
1½ cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 ½ cup 7 Up (or other lemon soda)
2 Apples

Instructions for making Easy Apple Dumplings

Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.

NOTE* 2 Apples to makes 16 dumplings