by sherricrandall | Apr 13, 2026 | Recipes
Rainbow Salad
Ingredients:
- ¼ cup white balsamic vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 large carrots, diced
- 1 large yellow bell pepper, diced
- 2 cups chopped kale
- 1 ¼ cups chopped red cabbage
- 1 cup quartered grape tomatoes
- 1 cup mozzarella pearls
- ½ cup thinly sliced fresh basil
- 2 scallions, sliced
Directions : Whisk vinegar, oil, salt and pepper in a large bowl. Add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil and scallions. Toss to coat.
** I add either grilled chicken or shrimp to this to make a complete meal. Packed with protein and all the benefits of a colorful array of veggies.
Enjoy!
by sherricrandall | Mar 23, 2026 | Recipes
Thumb Print Cookies
Ingredients
1 c. unsalted butter, softened
2/3 c. powdered sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 egg yolk
2 1/4 c. all purpose flour
Jam of your choice
Directions
Preheat oven to 340 degrees
Cream together butter and powdered sugar. Add the egg yolk and vanilla. Gradually add the flower and salt and mix lightly with a hand mixer until well incorporated.
Scoop 1 tablespoon of dough and roll into a ball. Place cookie dough balls on a parchment lined baking sheet. Flatten slightly with the back of a spoon then make a small imprint with your thumb or a small measuring spoon.
Fill each imprint with jam, allowing room for it to expand and not overflow. Bake for 12 minutes or until golden brown.
Enjoy!
by sherricrandall | Feb 22, 2026 | Recipes
Creamy Sweet Potato and Ginger Soup
Ingredients
2 Tablespoons of olive oil
1 1/2 pounds raw sweet potatoes, peeled and cut into small pieces
1 Large yellow onion, diced
1 Tablespoon butter
1 1/2 tsp. sugar
3 garlic cloves, minced
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. crushed red pepper
3 c. chicken broth
1 1/2 c. Half and Half
2 Tablespoons fresh orange zest
Salt and Pepper to taste
Pepitas for garnish
Directions
Heat Olive oil in large sauté pan. Add onion and garlic and sauté until golden. Add the sweet potatoes , butter and sugar cook for about 20 minutes on medium heat until sweet potatoes become tender.
Add the ginger, red pepper flakes and nutmeg.
Next, add the chicken broth and simmer for 10 minutes. Reduce the heat to low and continue cooking about another 10 minutes. Add the orange zest and Half and Half.
Using an immersion blender, puree until smooth. About 1 – 2 minutes.
Top with pepitas
Enjoy!
by sherricrandall | Jul 8, 2025 | Recipes
Summer Sunset Dinner Menu
Main Course
Grilled Chicken & Beef Kabobs
Serves 6
Ingredients:
- 1 lb chicken breast, cut into 1-inch cubes
- 1 lb beef sirloin, cut into 1-inch cubes
- 2 red bell peppers, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced thick
- 12 cherry tomatoes
Marinade:
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
- Combine marinade ingredients in a bowl
- Marinate chicken and beef separately for 2-4 hours
- Thread meat and vegetables alternately on skewers
- Grill over medium-high heat for 12-15 minutes, turning occasionally
- Cook until chicken reaches 165°F and beef reaches desired doneness
Appetizer
A nice colorful veggie tray served with ranch dressing and hummus fits perfectly with this meal. In addition to the veggies add some miniature naan bread.
Sides
1. Watermelon Feta Salad
Serves 6
Ingredients:
- 4 cups cubed watermelon
- 4 oz feta cheese, crumbled
- 1/4 cup fresh mint leaves
- 4 tbsp balsamic glaze
- 1 small lime
Instructions:
- Cut watermelon into bite-sized cubes
- Add the crumbled feta and mint leaves
- Drizzle with balsamic glaze and the juice of 1 lime
Serves 6
2. Grilled Corn Salad
Serves 6
Ingredients:
- 4 ears corn, husked
- 1 red bell pepper, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp chili powder
- Salt to taste
Instructions:
- Grill corn over medium heat for 10-12 minutes, turning occasionally
- Cool and cut kernels off cob
- Mix with bell pepper, onion, and cilantro
- Whisk together lime juice, olive oil, and chili powder
- Toss salad with dressing and season with salt
Instructions:
- Arrange tomato and mozzarella slices alternately on a platter
- Tuck basil leaves between slices
- Drizzle with olive oil and balsamic vinegar
- Season with salt and pepper just before serving
3. Lemon Herb Potato Salad
Serves 6
Ingredients:
- 2 lbs small red potatoes, quartered
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 green onion, sliced
- Salt and pepper to taste
Instructions:
- Boil potatoes until tender, about 15 minutes
- Drain and cool slightly
- Whisk together olive oil, lemon juice, herbs, and green onion
- Toss warm potatoes with dressing
- Season with salt and pepper, serve warm or at room temperature
Dessert
Summer Berry Shortcake Trifle
Serves 6
Ingredients:
- 1 store-bought pound cake, cubed
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp sugar
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fresh mint for garnish
Instructions:
- Toss berries with sugar and let sit for 15 minutes
- Whip cream with powdered sugar and vanilla until soft peaks form
- Layer cake cubes, berries, and whipped cream in a glass bowl or individual glasses
- Repeat layers, ending with whipped cream
- Garnish with fresh mint and serve immediately
Mocktail
Sparkling Peach Basil Refresher
Serves 6
Ingredients:
- 3 ripe peaches, sliced
- 1/4 cup fresh basil leaves
- 1/4 cup honey
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 3 cups sparkling water
- Ice cubes
- Peach slices and basil sprigs for garnish
Instructions:
- Make basil simple syrup: Simmer water, honey, and basil for 5 minutes, then strain and discard basil leaves , cool
- Muddle peach slices in a pitcher
- Add basil syrup and lemon juice
- Top with sparkling water and ice
- Garnish glasses with peach slices and basil sprigs
by sherricrandall | Jun 11, 2025 | Recipes
Peaches and Cream No Bake Dessert
Ingredients – Filling and Crust
3 medium peaches, chopped into small pieces
Juice of 1/2 lemon
3/4 c. granulated sugar, divided
8 graham crackers
1 1/2 c. small pretzels
1 tsp. ground cinnamon
1/2 tsp. kosher salt
6 Tablespoons unsalted butter, melted
3/4 c. heavy whipping cream
2 – 8 oz packages of cream cheese, softened
1/4 c. whole fat plain Greek yogurt
1 tsp. vanilla extract
Topping
2 medium peaches, thinly sliced
2 Tablespoons honey
Directions
In a small pot over medium heat, cook the peaches, lemon juice and 2 Tablespoons of sugar until the peaches start to breakdown and the liquid is syrupy. Let cool
While the peaches are cooling, place the graham crackers and pretzels into a food processor and pulse until fine crumbs are formed. Add the cinnamon and salt and mix again. Lastly add 2 Tablespoons of sugar and stir until combined. Add the melted butter and mix thoroughly. Press this mixture into a 9 inch pie plate and refrigerate for 1 hour
Using an electric mixer on medium high speed, beat the whipping cream until stiff peaks form. Transfer to a large bowl. In the bowl that the cream was whipped, now add cream cheese and yogurt and mix until smooth. Add 1/2 c. sugar and vanilla. Beat until combined.
Fold in the whipped cream and gently fold in the cooked peaches.
Pour the filling into the prepared crust, cover with plastic wrap and refrigerate over night.
When ready to serve, slice the two peaches and toss and coat with the honey. Spoon the peaches over the pie and slice and serve.
This is super easy and is a perfect no bake, make ahead, summer dessert!
Enjoy!!
