MARGARITA CHICKEN

4 boneless and skinned chicken breast halves

1/4 cup tequila

1/4 cup thawed, frozen limeade concentrate

2 tbsp. Triple Sec

1 1/2 tbsp. cilantro, chopped

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

1 lime, juice of

Combine all ingredients in a zip top bag. Marinate in refrigerator at least 4 to 24 hours. Grill.

BANANA SPLIT BROWNIE PIZZA

1 (20 ounce) box fudge brownie mix (recommended: Duncan Hines Chewy Fudge Brownie Mix)

1 (8 ounce) package cream cheese, softened

1 (8 ounce) can crushed pineapple, drained, juice reserved

2 tablespoons sugar

2 bananas, sliced and tossed in lemon juice to prevent turning brown

1 cup fresh strawberries, sliced

1 cup chopped nuts

Chocolate ice cream topping or chocolate syrup, for drizzling
 

Preheat oven to 350 degrees F.

Grease a 15 inch pizza pan. Prepare the brownie mix according to box directions.  Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of juice. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate.

To serve, slice as you would a pizza, and enjoy!

SPRING VEGETABLES

1/2 pound small zucchini squash, trimmed and cut into ½ inch thick strips

1/2 pound small yellow squash, trimmed and cut into ½ inch thick strips

1/2 pound green beans, trimmed and halved

1 small bunch broccoli, florets only

1/2 pound sugar snap peas

1 red bell pepper, seeded and cut into strips

1 cup olive oil

1/2 cup white wine vinegar

2 teaspoons Dijon style mustard

1 teaspoon salt

1/2 teaspoon black pepper

1 (4oz.) jar artichoke hearts, chilled, drained and halved

Radishes, for garnish

Heat large saucepan of water to boiling. Blanch squashes: 5 minutes; beans: 3 minutes; broccoli florets: 2 minutes; peas: 2 minutes; and pepper strips: 1 minute separately, removing each from pan with slotted spoon, rinsing in cold water and chilling.

Combine oil, vinegar, mustard, salt and pepper whisk well. Place cooled vegetables in a large plastic bag. Pour vinaigrette over vegetables, cover and refrigerate. Turn bag periodically to marinate the vegetables.

To serve: Arrange all of the blanched vegetables and artichoke hearts on a platter. Garnish platter with radishes.
 

FRUIT TEA

Tea bags for 2 gallons tea

1 1/2 quarts boiling water

2 cups sugar

1 (48 ounce) can pineapple juice

1 (12 ounce) can frozen orange juice

1 (12 ounce) can frozen lemonade

Place tea bags in bowl or pitcher. Pour boiling water over tea bags. Add sugar, stirring to dissolve. Let tea bags steep in sugar water several hours or overnight. discard tea bags. Pour tea into a large bowl.

Add juices, stirring well. Pour equal amounts into two one gallon jugs. Add water to each to fill jug. Refrigerate. Shake well before serving.

Makes 2 gallons