Super Simple Desserts: Summer Berry Crush

Need a fast, go-to dessert for summer entertaining? It seems like a party just seems to materialize some weekends... you look up and all of the neighbors are in your yard. You probably have most of the ingredients for my Summer Berry Crush in your kitchen. And you can use any fresh berry: raspberries, strawberries, blueberries, or a combination of raspberries and strawberries also works really well. Seriously, in 15 minutes, you will have an elegant and delicious dessert that looks beautiful and tastes even better!

SUMMER BERRY CRUSH

Ingredients

2 1/2 cups fresh raspberries or strawberries. Save some for garnish

3 tablespoons balsamic vinegar

1 cup mascarpone cheese, softened (you can sub an 8 oz package of cream cheese if you can't find marscapone)

1/4 cup sour cream, at room temperature (ok to sub heavy cream if you don't have sour cream)

3 tablespoons agave nectar or honey

1/4 teaspoon vanilla

Pound cake, angel food cake, almond cookies or meringues to crumble -I like meringues for this.

Directions

In a small bowl, toss the berries and balsamic vinegar together- crushing them slightly with the back of your spoon. Let stand for 15 minutes. In another bowl, beat the mascarpone cheese, sour cream, vanilla, and agave until smooth and fluffy.

To serve: Crumble the cake or cookies into the bottom of the glass. Layer the raspberries and the marsapone mixture. Garnish with more berries or mint.

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Recipes from our Friends: Jody's BBQ Shrimp

Our friend Jody W of BirminghamI had the great pleasure of meeting Jody from our mutual friend Jessica Cooley- you might remember Jessica as our gorgeous, blonde bombshell RV driver from the Martie Knows Parties tv pilot we filmed last year? Anyway- since then, I've gotten to know Jody better and found out that she's quite the cook. We worked on a tornado clean-up effort together last week and I'm her biggest fan! She talked about this BBQ Shrimp recipe and I told her could not wait to try it. As luck would have it, perfect timing, she sent it to me on National Shrimp Day! Thank you for sharing your recipe with us, Jody! Can't wait to dip that bread in and take a bite! Yummmyyyy!

JODY'S BBQ SHRIMP

Makes enough for 4-6 depending on how hungry you are. I say 4... they are that good. 

Ingredients

4 lbs unpeeled large fresh/frozen shrimp
2 lemons cut into wedges
2 bay leaves
1 cup of butter, melted
1 cup of ketchup
1/2 cup of Worcestershire sauce
4 garlic cloves, chopped
3 Tbsp Old Bay seasoning (find it in most spice aisles or near the seafood counter)
1 tsp dried rosemary
1 tsp dried thyme 

Place the shrimp in a 13x9 inch pan; top with lemon wedges and bay leaves
Stir together butter and the next 6 ingredients. Pour over shrimp. 
Bake uncovered at 400 degrees for 25-35 minutes or until shrimp are pink. Stir every 10 min.  Discard bay leaves.

Serve with lots of fresh French bread for dipping.

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Chili, Lime and Garlic Grilled Shrimp

In the South, nothing says summer like shrimp.... you know Forrest Gump: Lemon Shrimp, boiled shrimp, BBQ Shrimp, Shrimp Etouffee.... do I need to go on? You can make a marinade for your shrimp out of just about anything. Toss it in a Ziploc bag and let them swim around for a while, then grill those babies up.... nothing better! Here's a quick summer shrimp recipe that you can make for a party or for supper for two on the deck.... it will make you feel like you've taken a trip to the beach, even if you didn't! I like to serve this one with a super cold beer with a lime squeezed in to cut the heat of the chili. Sooo good!

CHILI LIME & GARLIC GRILLED SHRIMP

Ingredients

6 limes (zest and juice 3-4, save the others for garnish)

4 cloves garlic , minced

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon ground pepper

1/8 teaspoon chili powder

Dash cayenne pepper or red pepper flakes

2 pounds large shrimp , peeled and deveined (I leave the tails on-- or you CAN leave the peel on)

1/4 cup cilantro , chopped

Directions

Zest three limes and juice them.  You'll want about 1 tablespoon of lime zest and one 1/2 cup lime juice.  Place all ingredients into a large Ziploc bag. Toss and refrigerate 30 minutes. Remove from refrigerator 15 minutes before grilling. Thread skewers with 4 to 5 shrimp each. Remember- if you use wooden skewers, you need to soak them in water for an hour before you put them on the fire. Shrimp are DONE when they just turn pink. Any more heat will make them tough! Light your grill or heat your grill pan to medium. When coals are medium-hot or grill pan is heated, put the shrimp on a paper towel to absorb the excess marinade. Place the skewers on the heat. Grill 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers. Serve with a squeeze of lime over cilantro lime rice or just with some nice crusty bread.

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Easy Large Quantity Recipes: Feed an Army, Help a Neighbor

So many people around my state are hurting after the tornadoes that demolished homes and whole communities last week. Those who were more fortunate have really stepped up and are pitching in to help anywhere they can. They are clearing trees and debris, collecting donations, and cooking for shelters and neighbors. I've been asked if I had large quantity recipes to share for those cooking for a big crowd. Here are a couple that are easy and comforting:

TRACI'S MAC N CHEESE FOR 20

(recipe from our Louisville friend Traci Badenhausen)

This recipe can easily be doubled.

Ingredients:

1 quart milk
1 cup (2 sticks) margarine
1 cup all-purpose flour
1 pound macaroni
1 pound of grated extra sharp cheddar cheese
½ teaspoon to 1 teaspoon of cayenne pepper (depending on your taste preference)

Directions:
In a saucepan, heat milk over medium heat. Stir until milk is scalded — just coming to a boil and forming small bubbles around the edges. Remove from heat, and set aside. In separate pan, melt margarine. Add the flour. Stir until blended, then turn off. Mixture should be pourable, yet thick enough to spoon out of pan.

In separate pot, cook macaroni in salted boiling water. Cook until tender, but not mushy. Drain, and set aside.

Combine flour and margarine mixture with scalded milk. Keep on low heat, and whisk until blended. Add 1 pound of grated cheddar cheese. Stir until blended, adding cayenne pepper to taste. Remove from heat, and fold into macaroni.

Place cheese and macaroni mixture in lightly greased dish/pan. Bake uncovered at 325 degrees for 30 minutes or until golden brown. May need to place under broiler for about 5 minutes to get it nicely browned on top.

MAUREEN'S EASY CHEESY SPAGHETTI BAKE FOR 50 

(from our Facebook friend Maureen Santos-Lussier)

Ingredients:

Ten boxes angel hair pasta

8 pounds ground beef

12 jars spaghetti sauce

12 packages shredded cheese.(we like the cheddar)

Brown the hamburger. (You can omit it for the vegetarians) In a seperate pot, boil the pasta. It does not take long. You'll want it to be al dente (slightly firm). Mix EVERYTHING together and put in 13x9 pans. Cover with foil and cook for 20 minutes at 350. Take cover off and bake another 15 minutes or so, until the pasta is browned on the top. You can always add some grated Parmesan cheese to the top if you like. To serve, slice it into squares or spoon it out. It tastes just as good if you use the less expensive pasta and sauce. It is filling and a little goes a VERY long way.For 100, this recipe doubles easily.

MISSISSIPPI MUD CAKE FOR 200 

5 pounds margarine

10 cups sugar

1/2 cup vanilla

40 eggs

15 cups flour

2 1/2 cups cocoa

10 cups chopped nuts (I like toasted pecans)

In the bowl of a mixer, cream the sugar and margarine until fluffy. Add the eggs, one cup at a time. Add vanilla. Mix well. Gradually add the flour, one cup at a time. Add nuts. Pour into greased and floured sheet pans. Bake at 350 for one hour. Add the marshmallows for the frosting immediately after removing the cake from the oven so they melt on top.

Frosting:

10 sticks margarine

5  boxes Confectioners sugar

2 1/2 cups cocoa

1/4 cup milk

4 bags miniature marshmallows

Cream the margarine and the sugar until it is light and fluffy. Add vanilla and milk. While the cake is still hot, sprinkle the marshmallows on top and let them melt. Then spread the frosting over the marshmallows.

More large quantity recipes to come!

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Martie on Fox & Friends 40 in Jackson: How to Make the Perfect Mint Julep for Your Kentucky Derby Party

I had a blast in Jackson, Mississippi today on the Fox and Friends 40 Morning Show with C.E., Laura, Lindsey and Casey! We got a jump on the Kentucky Derby with a lesson on how to make the perfect mint julep...! Thanks for having us! We had such a good time! Here's the video:

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