Try a sweet treat for spring, enjoy it outside
There’s just something special about dining outdoors. Maybe it’s the fresh air and natural light, or maybe it’s just because it’s something out of the ordinary, but we seem to slow down a little; to savor the company and the food a little more. Plus the nice thing is you don’t have to go any further than your own backyard to make any meal special.
The Setting
If you don’t already have an outdoor table, take some card tables or even your dining room table outside. Cover it with a pretty tablecloth or bright bed sheet, then dress the table as casually or as formally as you like. Fresh flowers make a simple and elegant centerpiece. Put votive candles in jars to keep the flames protected from the wind.
The Menu
Simple recipes and fresh flavors are key. Grilled chicken or turkey with a chili lime glaze is a tasty entrée with a little garlic kick. In addition to a fresh salad or grilled veggies, try a refreshing citrus fruit bowl. Chunks of bright, fresh fruit bathed in a mild, sweet syrup complement the zesty meat. Desserts are a must! Make kids and adults happy with some choices. You can’t go wrong with a frozen lime cheesecake pie — cool and refreshing, its tangy-sweet goodness is perfect on a warm evening. No-bake chocolate scotcheroos have layers of chocolate, butterscotch and peanut butter and are a sure hit with kids. Try serving breakfast outside. There’s nothing like fresh muffins, homemade cereal bars, fruit salad and fresh juice on the patio to make you feel like you’re being pampered at a B&B.
Chili Lime Glaze
Makes one cup
Prep Time: 5 minutes
Cook Time: 5 minutes
1/2 cup light corn syrup
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon minced garlic
2 tablespoons lime juice
Mix corn syrup, soy sauce, olive oil, chili powder and garlic together in small saucepan.
Heat over medium heat. Boil 1 minute. Stir in lime juice.
Brush on meats while grilling or broiling. Reserve some glaze to drizzle over cooked meat.
Serving Suggestion: Garnish with fresh cilantro and thin slices of fresh lime. For extra heat, add a dash of hot sauce or a pinch of ground chipotle chile.
Recipe Tip: Can also be used as a marinade.
Nutrition Information per Serving (Serving Size: 2 tablespoons): Calories: 35, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 270mg, Carbohydrates: 9g, Dietary Fiber: 0g, Sugars: 3g, Protein: 0g
Frozen Lime Cheesecake Pie
Makes 8 servings
Prep Time: 10 minutes
Freeze Time: 6 to 8 hours
1/3 cup light corn syrup
1/2 cup sugar
1/2 cup milk
2 teaspoons freshly grated lime peel
1/4 cup lime juice
1 package (8 ounces) cream cheese, cut into cubes
1 (9-inch) graham cracker crust
1 cup whipping cream, whipped
Additional freshly grated lime peel,
for garnish
Blend corn syrup, sugar, milk, lime peel and lime juice on medium speed in blender until smooth. With blender running, gradually add cream cheese cubes; blend just until smooth.
Pour into pie crust.
Freeze 6 to 8 hours. To serve, garnish with whipped cream and grated lime peel.
Nutrition Information per Serving (Serving Size: 1/8 pie): Calories: 360, Total Fat: 19g, Saturated Fat: 9g, Cholesterol: 30mg, Sodium: 270mg, Carbohydrates: 45g, Dietary Fiber: 0g, Sugars: 30g, Protein: 4g
Chocolate Scotcheroos
Makes two dozen bars
Prep Time: 20 minutes
Cook Time: 10 minutes
Cool Time: 45 minutes
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Cook corn syrup and sugar in large pan over medium heat, stirring to dissolve sugar. Bring mixture to boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour into greased 13x9-inch pan; pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.
Nutrition Information per Serving (Serving Size: 1/24 recipe): Calories: 230, Total Fat: 10g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 130mg, Carbohydrates: 36g, Dietary Fiber: 1g, Sugars: 22g, Protein: 4g
Citrus Fruit Bowl
Makes 6 to 8 servings
Prep Time: 15 minutes
Chill Time: 30 minutes
1/2 cup light corn syrup
1/4 cup sugar
2 tablespoons lemon juice
1/8 teaspoon anise extract (optional)
1 small pineapple, peeled, cored, and cut into bite-sized chunks or 1 can (8 ounces) pineapple chunks, drained
2 medium grapefruit, peeled and cut into bite-sized pieces
2 large oranges, peeled and cut into bite-sized pieces
4 tangerines, peeled and cut into bite-sized pieces
1 cup seedless red or green grapes
Mix corn syrup, sugar, lemon juice and anise extract together in small bowl until sugar dissolves. Set aside. Combine pineapple, grapefruit, oranges, tangerines and grapes in serving bowl.
Pour syrup over fruit; toss to combine.
Chill, covered, at least 30 minutes before serving.
Nutrition Information per Serving (Serving Size: 1/8 recipe): Calories: 180, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 15mg, Carbohydrates: 47g, Dietary Fiber: 3g, Sugars: 28g, Protein: 1g
All materials courtesy of Karo Corn Syrup