Summer at Briar Lake ...Roxanne Rustand

I hadn't realized how much I took for granted the simple pleasure of eating out after church...or all of the occasional, casual trips to town when our daughter and I would meet to go window shopping, then have a nice lunch somewhere. 

I do love to cook and the bookshelves in my kitchen are overflowing with cookbooks, but it's still nice to be "out and about" now and then on a nice spring day.

With much more time at home, I've found myself reading more novels, gardening more, and revisiting some old favorite recipes--especially the ones for grilling.  Here's a marinade that is so easy!

CHICKEN MARINADE

1 1/3  cup olive oil (extra virgin)
1 1/3  cup reduced sodium soy sauce
1/2  cup lemon juice
1/4 cup liquid smoke (Wright's is my favorite)
1/4 cup spicy brown mustard
1/4 cup brown sugar
4 tsp pepper
4 tsp garlic powder
4 skinless, boneless chicken breast halves

Pound the chicken breasts just enough so they are of a consistent thickness, but not thin.
Reserve half of the marinade for basting. Place the remaining marinade in a plastic bag with the chicken and refrigerate for at least two hours (but no longer than four hours, so the lemon juice doesn't start to break down the chicken texture) flipping and shaking the bag every now and then to distribute the liquid.

Preheat the grill on high, and grill 6-8 minutes per side just until the juices run clear, basting occasionally. Be careful to not overcook or the chicken will be dry.  Serve as is, or lightly slather with a favorite BBQ sauce.

Have you been cooking more these days?  Pursuing hobbies, or getting things done around your home?  Lave a comment, and be entered in a drawing for an e-copy of Summer at Briar Lake.

Wishing you all the best,
Roxanne Rustand

Coconut Cream Pie Bites by Shanna Hatfield

Ah... summertime. When it's hot and you're lethargic and the last thing you want to do is hang out in the kitchen. 

Here's an easy recipe for an unbelievably scrumptious  dessert, especially if you love coconut.

Coconut Cream Pie Bites

1 small box coconut instant pudding

2 cups milk

4 ounces cream cheese

2 cups heavy cream

1/2 cup powdered sugar

shredded, sweetened coconut

48 mini fillo shells (or a 9-inch graham cracker pie crust)

* Note – You can use tart shells or a pie crust, your choice.

Mix the pudding and milk together. Let pudding rest about ten minutes.

Use softened cream cheese and mix it into the pudding until thoroughly blended on medium speed. (You don’t want to beat the pudding to death). Set aside.

Whip the heavy cream until it forms stiff peaks, add the powdered sugar and stir it in. Add half the cream to the pudding mixture and gently blend.

My preference is to cover this tightly and refrigerate overnight before serving. If you are in a hurry, you don’t have to wait. Fill tarts or pie crust. Top with remaining whipped cream.

Sprinkle with coconut. You can toast it or not, whatever floats your boat. You could also add slivered almonds or a drizzle of chocolate. I chose to add dark chocolate curls and a few sprinkles of coconut. That turned out to be tasty decision.

Makes 48 mini tarts or one yummy pie.

~*~

After spending her formative years on a farm in eastern Oregon, hopeless romantic Shanna Hatfield turns her rural experiences into sweet historical and contemporary romances filled with sarcasm, humor, and hunky heroes.

When this USA Today bestselling author isn’t writing or covertly hiding decadent chocolate from the other occupants of her home, Shanna hangs out with her beloved husband, Captain Cavedweller.

Shanna loves to hear from readers. Follow her online at:

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