Strawberry Shortcake Kabobs

from Pillsbury

Ingredients:
12 fresh medium strawberries, stems removed if desired
12 doughnut holes
6  (8-inch) wooden skewers
1/4  cup semisweet chocolate chips 
2  tablespoons margarine or butter


Directions: 
Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.  In small saucepan, combine chocolate chips and margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate 10 minutes or until set. 



Tips & Tricks:
Assemble the kabobs up to four hours ahead and keep them refrigerated until serving time.
Sprinkle the kabobs with multi-colored sprinkles before the chocolate sets.
For a spectacular centerpiece, insert the sharp end of the kabobs into an overturned melon or grapefruit half.

French Toast Kebabs

I found several recipe variations for this lovely breakfast or brunch dish.  This would be perfect for a shower or party.  Just have fun with it, and make this your own.





Ingredients:
8 large eggs, lightly beaten
2/3 cup nonfat buttermilk
pinch of salt
1/4 teaspoon vanilla extract
4 tablespoons unsalted butter
1/2 pint fresh blueberries
1/2 pint fresh raspberries
2 bananas, sliced
1 loaf (1 lb) un-sliced dense white bread, french bread
or your favorite bread, cut into 1-inch cubes

Toppings or Dipping Options:
Original Maple syrup
Berry flavored syrup
Vanilla Yogurt
Fruit Dip

Directions:

1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired. 

Other Fruit Variation Ideas:
Whole or Sliced Strawberries
Pineapple Chunks
Grapefruit or Orange sections

Tips & Tricks:

• Prepare your bread cubes the night before if possible.  
• When making multiple batches, keep finished cubes warm by placing them in the oven at 250 degrees.

Tortellini Caprese Bites

Ingredients:


1 (9-oz.) package refrigerated cheese-filled tortellini
3 cups halved grape tomatoes
3 (8-oz.) containers fresh small mozzarella cheese balls
60 (6-inch) wooden skewers
Basil Vinaigrette





Directions:
Prepare tortellini according to package directions. Rinse under cold running water.

Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.

Ham & Bleu Cheese Skewers

If you would like a fresh twist on the traditional Ham & Cheese Sandwich this Spring, try this easy idea.

Ingredients:
1/2 lb (3/4" thick) sliced smoked deli ham
1 (5oz) bleu cheese wedge
1 large Gala apple, sliced
1 bunch fresh watercress
60 (4") wood or metal skewers





Directions:

1. Cut ham into 3/4-inch cubes. Carefully break cheese into 60 small pieces. Cut apple slices into thirds.
2. Thread cheese, apple, watercress leaves, and ham onto skewers. Stand skewers upright, ham ends down, on a serving plate.

Note: Assemble up to one hour ahead, cover with damp paper towels, and chill. Serve coarse-grain mustard or chutney alongside the skewers.

Rainbow Fruit Skewers

Ingredients:
Red Grapes
Blueberries
Kiwis
Pineapple Chunks
Mandarin Orange Slices
Raspberries

Directions:
No recipe needed for this; just layer your fruit until it forms a similar pattern.  These will look so lovely at your next gathering.  I just love it!

Thai Shrimp Spirals

Ingredients:

2 lime
2 tablespoon minced fresh cilantro leaves
2 clove garlic , minced
1 (2-inch) piece ginger root , peeled and minced (about 2 tablespoons)
20 fresh or thawed frozen large shrimp , peeled, deveined and tails removed
5 tablespoon low-sodium soy sauce
1 egg
2 tablespoon water
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 teaspoon honey
1 1/2 teaspoon sesame oil

Directions

1. Grate 2 teaspoons zest and squeeze about 1/4 cup juice from the limes. Stir the zest, juice, cilantro, garlic and ginger in a small bowl.
2. Place the shrimp into a medium bowl. Add 1 tablespoon soy sauce and half the lime mixture and toss to coat. Cover and refrigerate for 10 minutes. Reserve the remaining lime mixture for the dipping sauce.
3. Heat the oven to 400°F. Beat the egg and 1 tablespoon water in a small bowl with a fork.
4. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 20 (about 1/2-inch) strips.
5. Skewer each shrimp with 1 (6-inch) wooden skewer. Starting at the top, wrap 1 pastry strip around each shrimp, slightly overlapping the pastry and ending just before the tail.
6. Place the skewered pastries onto 2 baking sheets. Brush the pastries with the egg mixture.
7. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 5 minutes.
8. Beat the reserved lime mixture, remaining soy sauce and water, the honey and sesame oil in a small bowl with a fork or whisk. Serve with the pastries for dipping.