Add some tropical flavor and a sense of kicking back in a warm-weather climate – even if you’re nowhere near where the temperature is 80 degrees. Enjoy these Spring Break recipes that even your south-going friends would be envious of.
Chocolate Dipped Fruit Kabobs – Courtesy of Very Best Baking by Nestle
This easy, refreshing treat makes for the perfect dessert or even an afternoon snack.
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 18 pieces bite-size fresh fruit, (strawberries, apple, banana, kiwifruit)
• 6 4-inch wooden skewers
1. Line baking sheet with wax paper.
2. Microwave morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
3. Dip fruit about halfway into chocolate; shake off excess. Or, place melted chocolate in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to drizzle over fruit. Place fruit on prepared baking sheet. Refrigerate for 5 to 10 minutes or until chocolate is set.
4. Thread three pieces of fruit on each skewer and enjoy.
Slow Cooker Carne Asada – Courtesy of Slow Cooker Gourmet
A traditional Mexican dish, the tender, delicious beef is packed with flavor. Add some fresh tomato, lettuce, peppers, and avocado all in a flour tortilla or on top of a bowl of rice for a complete meal that will make you feel like you’re dining in the tropics.
• 3 pound flank steak
• 1/4 cup olive oil
• 1/4 cup orange juice
• Juice of one lime about 2 tablespoons
• 2 teaspoons minced garlic
• 1 teaspoon chopped cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon honey
1. Add flank steak to bottom of slow cooker.
2. Whisk together remaining ingredients.
3. Pour over steak in slow cooker making sure all meat is covered with juice.
4. Cover and cook on low for 7-9 hours or until tender.
5. Remove from slow cooker and slice.
6. Serve immediately or return to slow cooker on keep warm and let soak in juices.
What’s Spring Break without a cool, fruity cocktail? This is easy to make and makes for a large batch, so it’s a great choice if you’re having friends over. Or, you can freeze batches and bring them out when it’s time to get away.
• 8 cups water
• 3 cups granulated sugar you can substitute an artificial sweetener
• 6 cups pineapple juice
• 5 cups vodka
• 1 cup fresh lemon juice from 4 large lemons
• 2 cups fresh grapefruit juice from 2 large grapefruits
• 4 cups Sprite / 7Up plus extra for mixing before serving
1. In a large saucepan over a high heat, stir together the water and granulated sugar. Bring to a boil and then reduce the heat down to medium-low. Leave to bubble for 10 minutes, until the sugar has completely dissolved. This is your simple syrup that will sweeten the cocktail.
2. Pour the simple syrup into a plastic freezer-safe container. Leave to cool to room temperature for around 30 minutes.
3. When the simple syrup has cooled, stir in the rest of the ingredients, including 4 cups of Sprite/7Up. Place the container in the freezer for at least 24 hours to set.
4. When you’re ready to serve, scoop out enough of the fresh lemon vodka slush to fill a glass and pour over extra Sprite/7Up until it reaches the rim. Mix the drink with a straw or spoon to make it more slushy then serve immediately.
The kids won’t mind this sand, and they’ll love this playful approach to snack time.
Ingredients (per cup)
• 1 container (4 oz.) Jell-O vanilla pudding snack
• 1 square graham cracker, crushed
• 3 bear-shaped honey graham snacks
• 2 ring-shaped chewy fruit snacks
• Paper umbrellas (optional)
1. Top pudding snack with graham cracker crumbs for sand.
2. Decorate with teddy bears and fruit snacks.
3. Garnish with a paper umbrella, if desired.