Pork Tenderloin and Summer Veggie Skewers

Pork Tenderloin and Summer Veggie Skewers

Ingredients

  • Ingredients:
  • 1 fresh pork tenderloin
  • Olive oil
  • Minced garlic
  • Salt
  • Pepper
  • Bell Peppers
  • Red Onion
  • Mushrooms
  • Supplies:
  • Grill
  • Charcoal
  • Lighter fluid
  • Marinade brush

Instructions

  1. Light the grill.
  2. Cut tenderloin, peppers and onions into small chunks.
  3. Create the marinade by combining a couple spoons of garlic, a couple shakes of salt and pepper and a liberal amount of olive oil in a bowl.
  4. Coat mushrooms, peppers, onions and pork with the marinade and place them on the skewers.
  5. Grill for twenty minutes or until nicely browned.

Makes four generous skewers

http://two.byu.edu/pork-tenderloin-and-summer-veggie-skewers/

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Ice Cream Sandwiches

Ice Cream Sandwiches

Ingredients

  • 1 gallon vanilla ice cream
  • 1 bag miniature chocolate chips
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups milk chocolate chips
  • Supplies:
  • Hand mixer
  • Large bowl
  • Small bowl
  • Wooden spoon
  • Ice cream Scoop

Instructions

    For the cookies:
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Sift flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large bowl until creamy. Add eggs individually, beating well after each addition. Add flour mixture gradually. Stir in chocolate chips with a wooden spoon. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for ten minutes, or until slightly browned. You don’t want the cookies to be too crisp otherwise they will crumble when you make the sandwiches.
  4. Cool cookies on a rack.
  5. Once cookies are cool, place them in a plastic bag and refrigerate an hour or so before you want to assemble sandwiches.
  6. For the Sandwiches:
  7. Take ice cream out of freezer five to ten minutes before you want to create the sandwiches so it can unthaw a little.
  8. Once ice cream is malleable, remove frozen cookies from freezer and lay out two rows of ten cookies that are paired to be similar in size.
  9. Scoop ice cream onto one cookie then lightly press the top cookie into the ice cream.
  10. If you want to add extra chocolate, clean a section of your counter and then pour the bag of miniature chocolate chips onto it and space them out.
  11. Roll the sandwich on its side into the chips and add extras with your hands if they don’t stick.
  12. If you want the sandwiches to be less messy when you serve them, stick them in the freezer until it’s time to eat.

Makes around 20 small sandwiches

http://two.byu.edu/ice-cream-sandwiches/

 

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Raspberry Cream Cheese Crepes

Raspberry Cream Cheese Crepes

Ingredients

  • Raspberries
  • 8 oz. package cream cheese
  • 1/2 cup butter (1 stick)
  • 1/2 cup milk
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Soften butter in microwave or leave out before you make the frosting.
  2. Combine butter, cream cheese and 1 cup powdered sugar and begin mixing.
  3. Gradually add more powdered sugar and milk if you desire a thinner consistency.
  4. Add vanilla and finish mixing.

Required hand mixer

http://two.byu.edu/raspberry-cream-cheese-crepes/

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Brown Sugar Glazed Carrots

Brown Sugar Glazed Carrots

Ingredients

  • • 1 Bag of baby carrots
  • • ½ cup water
  • • 1 ½ Tbsp. butter
  • • 1 ½ Tbsp. brown sugar
  • • Salt & Pepper to taste

Instructions

  1. Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat.
  2. Turn to low and simmer for approximately 6 minutes.
  3. Turn back to high and cook until all the water is evaporated and carrots are tender. It took me another 5-6 minutes.
  4. Remove from heat. Salt and Pepper, and enjoy!
http://two.byu.edu/brown-sugar-glazed-carrots/

Kristyn

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Taco Chicken Bowls

Taco Chicken Bowls

Ingredients

  • • 1½ lbs. chicken breasts
  • • 1 (16 oz.) jar salsa
  • • 1 (15 oz.) can black beans, drained
  • • ½ lb. (8 oz.) frozen corn
  • • 1 Tbsp. chili powder
  • • ½ Tbsp. cumin
  • • ½ Tbsp. minced garlic
  • • ½ tsp. dried oregano
  • • ¼ tsp. cayenne pepper
  • • ¼ tsp. salt
  • • to taste cracked pepper
  • • 2 cups dry rice
  • • 8 oz. shredded cheddar
  • • ½ bunch cilantro (optional)

Instructions

  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Makes 9 servings

http://two.byu.edu/taco-chicken-bowls/

Beth

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Easy Crockpot Chili

Easy Crockpot Chili

Ingredients

  • • 1 pound ground beef or ground turkey
  • • 2 garlic cloves, chopped
  • • 1 cup chopped onions
  • • 1 cup chopped celery
  • • 1 cup chopped carrots
  • • 2 - 15 oz. cans kidney beans, drained & rinsed
  • • 2 - 15 oz. cans pinto beans, drained & rinsed
  • • 2 - 15 oz. cans diced tomatoes
  • • 1 cup frozen corn
  • • 2 Tbsp. chili powder
  • • 1 tsp. ground cumin
  • • 2 Tbsp. tomato paste
  • Toppings & Sides
  • Shredded cheese, chopped onion, sour cream, tortilla chips, cornbread

Instructions

  1. In a large skillet, brown the ground beef or turkey until most of the meat is browned and just a few Add the garlic, onions, celery and carrots and cook until they begin to soften and the meat is completely browned, about 5-7 minutes.
  2. Transfer the meat and vegetables to your crockpot.
  3. Add the kidney beans, pinto beans, diced tomatoes, corn, chili powder, cumin and tomato paste.
  4. Stir to combine then cover and cook on low setting for 6-8 hours.
  5. Serve with your favorite toppings and sides.
http://two.byu.edu/easy-crockpot-chili/

Sam

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Slow Cooker Buffalo Wings

Slow Cooker Buffalo Wings

Ingredients

  • 2-3 lb. chicken wings
  • 12 oz .Franks Red Hot Original Sauce
  • 3 Tbsp. salted butter
  • For Serving
  • Good Blue Cheese Dressing, I used Litehouse “Big Blue”
  • Carrot sticks
  • Celery sticks

Instructions

  1. Add the chicken, sauce, and butter (slice it up and lay on top of wings) to the slow cooker. Cook on HIGH for 2-2 ½ hours.
  2. After cooking time is done, tae the wings out of the slow cooker, leaving the sauce in the slow cooker, and put the wings on a baking sheet.
  3. Broil the wings in the oven for a few minutes on each side until browned and crisp.
  4. Add the wings back to the slow cooker, and stir them back to the slow cooker, and stir them back in to the sauce.
  5. Serve with blue cheese, carrot, and celery.

Makes 4 servings

http://two.byu.edu/slow-cooker-buffalo-wings/

Sarah Olson

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Limeade

Limeade

Ingredients

  • • 2 limes, quartered and any seeds removed
  • • 8 cups of cold water
  • • Approximately ½ cup of sugar, more or less based on your preference
  • • Ice cubes as desired and lemon/lime slices to garnish

Instructions

  1. Place the quartered limes or lemons in the blender with 4 cups of water and sugar.
  2. Blend until the limes or lemon is completely pulverized, the mixture should be slightly foamy with a whitish color.
  3. Strain the lemonade and add the remaining 4 cups of water.
  4. Serve with or without ice based on individual preference.

Yes, you blend the whole limes/lemons, skin and all. It does get bitter quickly, so drink it the same day you make it.

http://two.byu.edu/limeade/

 

Layla Pujol

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Caramel Apples

Caramel Apples

Ingredients

  • • 4 large tart apples, cored
  • • ½ cup apple juice
  • • 8 Tbsp. brown sugar
  • • 12 hot cinnamon candies
  • • 4 Tbsp. butter
  • • 8 caramel candies
  • • ¼ tsp. ground cinnamon
  • • Vanilla ice cream (optional)

Instructions

  1. Place each apple on a piece of foil; wrap the foil around the apple so the filing can’t escape.
  2. Place apples in bottom of slow-cooker.
  3. Pour apple juice over apples.
  4. Fill the center of each apple with 2 Tbsp. brown sugar, 3 hot cinnamon candies, 1 Tbsp. butter, and 2 caramel candies. Sprinkle with cinnamon.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until tender.
  6. Serve hot with ice cream, if desired.

Makes 4 servings

http://two.byu.edu/apple/

Karen Bellessa Petersen

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