Summertime Grilling: Grilled Corn with Spicy Butter

18 ears of corn, still in the husks
1 cup (2 sticks) salted butter, softened
3 tablespoons Montreal seasoning (or seasoning mix of your choice)
¼ teaspoon cayenne pepper

1. Submerge the corn in cool water in a large pot.

2. Put the lid on the pot and soak the corn for at least 3 to 4 hours, or until the husks are totally saturated

3. When you’re ready to grill the corn, pour off the water . . .

4. And place the corn on the grill. Grill for 15 to 18 minutes, turning with tongs once or twice, until the husks are charred and the corn inside is hot.

5. To make the spicy butter, combine the butter with the Montreal seasoning and cayenne . . .

6. And stir it until it’s all combined.

7. Peel the husks away from the corn, leaving them attached at the bottom. (Guests can remove and toss the corn silk.) Or you can remove the husk and silk before serving, if you prefer.

8. Smear half the butter all over the corn . .

9. Then serve the rest on the side

Hershey's Heavenly Heart Cake Recipe

 

Heavenly Heart Cake Recipe from Hershey's Chocolate Lover's Cookbook

Chocolate Baked Alaska Hersheys Recipe

Chocolate Baked Alaska Recipe from Hershey's Chocolate Lover's Cookbook

Hersheys Chocolate Swirl Cake Recipe

Chocolate Swirl Cake Recipe from Hershey's Chocolate Lover's Cookbook

Frozen Purple Berry Smoothie Smoothie

HEALTHY PURPLE SMOOTHIE FOR SUMMER

In terms of sheer gorgeousness, it’s pretty tough to beat this  purple smoothie. Frozen berries give it a sweet tartness, and a handful of red cabbage ensures two thumbs-up from your doc.


2 cups plain Greek yogurt
2 cups frozen blueberries
2 cups frozen mixed berries (or frozen strawberries)
1 banana, peeled
¼ head red cabbage
¼ cup honey
1 cup cranberry or grape juice (or any deep red/purple juice)

1. Add the yogurt, frozen berries, banana, cabbage, and honey to the blender

2. Then pour in the juice

3. Blend it until its smooth!

From "The pioneer woman cooks"

Macaroon Hersheys Kiss Cookies Recipe

Hershey's Kiss Macaroon Cookies

 

Buy The Hershey Chocolate Cookbook from Hershey's Foods

5 Easy Cinco De Mayo Alcoholic Drinks

Cinco De Mayo Party Drinks to Make at Home

Original Margarita

Ingredients:

• 2 ½ oz. white tequila
• ½ oz. lime juice
• 1 oz. triple sec
• Coarse salt

Directions:
Rim a 6 oz. margarita glass with a lime wedge and the dip it in coarse salt. Pour the tequila, lime juice, and triple sec in a cocktail shaker with ice. Shake and then pour and strain into the glass. Garnish with a lime wedge.
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Easy Grapefruit Sangria
Ingredients:

• 4 cups grapefruit juice
• 3 cups Riesling wine
• 1 ½ cups ginger ale
• Sliced fruit

Directions: 
Combine all of the liquid ingredients in a large pitcher and stir. Add in the fruit to the pitcher and serve over ice.
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La Paloma Suprema
Ingredients:

• 2 oz. tequila
• ½ oz. lime juice
• 4 oz. grapefruit soda
• Pinch of salt

Directions:
Combine all ingredients in a cocktail shaker. Pour into a tall glass filled with ice and then garnish with a lime wedge.
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Cranberry Mojito
Ingredients:

• 4 brown sugar cubes
  
• 10 mint leaves
• ¼ oz. dried cranberries
• 2 tbs. lime juice
• 6 oz. cranberry juice cocktail
• 1 ½ oz. rum
• 2 cups ice
• Garnish: 1 lime wedge, 1 mint sprig, 1 sugar cane swizzle stick

Directions: 
Place the sugar, mint, cranberries, and lime juice into a large glass. Stir until the cranberries and mint are minced and the sugar has dissolved. Add the cranberry juice, rum, and ice to the glass. Garnish with lime, mint, and sugar cane stick and serve.
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Frozen Strawberry Margarita
Ingredients:

• 6 oz. tequila
  
• 2 oz. triple sec
• 8 oz. frozen strawberries in syrup
• 4 oz. frozen limeade concentrate

Directions: 
Fill a blender with ice and crush. Pour in the four drink ingredients and blend for 30 seconds or until smooth. Rim a 6 oz. margarita glass with a lime wedge and the dip it in sugar. Pour the drink into the margarita glass, garnish with a lime, and serve.
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Pomegranate Margarita Martini
Ingredients:

• 1 1/2 cups pomegranate juice
• 2 oz lemon flavored vodka
• 1 oz. tequila
• ½ tsp. lime juice
• 1 cup ice

Directions:
Combine ingredients in a cocktail shaker and mix. Rim a cocktail glass with a lime wedge and the dip it in sugar. Pour drink into glass and garnish with a lime. 

Cold Sesame Noodles: Chinese takeout recipe to cook at home

INGREDIENTS:
12 ounces dried Chinese egg noodles or spaghetti
1½ tablespoons peanut or vegetable oil
2 teaspoons white sesame seeds
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
Sauce:
3 tablespoons tahini or other sesame paste
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons white rice vinegar
2 teaspoons chili sauce
2 tablespoons sugar
½ teaspoon ground Sichuan pepper (optional)
3 tablespoons water
1 cucumber, halved, seeded, and julienned
2 carrots, julienned
                                                                                 2 scallions, green parts only, thinly sliced


1. Bring a large pot of water to a boil and cook the noodles until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Put the noodles back into the original pot or a large bowl, toss with 1 tablespoon of the peanut oil, and set aside.
2. In a small dry pan, toast the sesame seeds for about 1 minute, or until they become lightly brown and aromatic. Transfer to a dish and set aside.
3. Heat the remaining ½ tablespoon peanut oil in a small pan over medium-low heat. Gently cook the garlic and ginger until just fragrant, 30 to 40 seconds. Remove from the heat and set aside.
4. Prepare the sauce: In a medium bowl, combine the tahini, peanut butter, soy sauce, sesame oil, rice vinegar, chili sauce, sugar, and Sichuan pepper (if using). Add the water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.
5. Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to a large bowl or deep serving dish and sprinkle the toasted sesame seeds and scallions on top. You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.

Creamy Shrimp Fra Diavlo Recipe

Ingredients:
1 pound extra-large shrimp (16- to 20-count), peeled and deveined
2 teaspoons crushed red pepper flakes
Pinch of salt and freshly ground black pepper
2 tablespoons olive oil or other cooking oil of choice
1 medium yellow onion, peeled and sliced
5 cloves garlic, peeled and minced
One 14½-ounce can diced or crushed tomatoes
½ cup dry white wine (optional)
½ cup unsweetened coconut milk
1 tablespoon minced fresh basil






 Directions
1. In a medium bowl, combine the shrimp, red pepper flakes and salt and pepper.

2. Heat the oil over medium-high heat in a large skillet that is already hot. Add the shrimp (being careful not to overcrowd the skillet) and sauté for about 2 to 3 minutes, or until just barely cooked through. If the skillet will be overcrowded, cook the shrimp in two batches. With tongs or a slotted spoon, remove the shrimp to a clean plate and set aside.

3. Add the onions and garlic to the skillet in which the shrimp were cooked, and sauté, stirring, until the onions are translucent, about 4 to 5 minutes. Stir in the tomatoes with their juices, wine and coconut milk, and then reduce the heat to medium and cook for about 10 minutes, or until the sauce thickens slightly.

4. Add the shrimp (and any accumulated shrimp juices) and the basil to the skillet and stir to blend all the flavors together.

5. Remove the shrimp from the heat and serve at once.