Grilled Bacon Wrapped Scallops

I had a Cookout a few weekends ago and my BIL brought bacon wrapped scallops. They were delish. Ever since, I've wanted them again, as has my middle child. Well, Target just happen to have JUMBO scallops on sale in time for Memorial Day, so I picked up some for myself. I added my own basting "sauce" (?) and voila! Yumm-o on Memorial Day!

24-30 Jumbo Scallops
1/2 lb sliced bacon (I like the thin sliced for grilling)
1 stick butter
2 Tbsp minced garlic
2 Tbsp parsley flakes
1/4 tsp salt

If using bamboo skewers , soak in warm water for at least 30 minutes. Cut bacon strips in half, wrap around scallop and secure onto skewer. Continue until all scallops are secure. Melt butter and spices; brush onto both sides of skewers. Grill over Med-Low heat, turning occasionally, until desired doneness.

**Note: I used the same butter mixture for shrimp skewers too.

Simple Salsa Fresca (mild)

So, back when I was visiting my old college roomie, Ardis, during Spring Break we ate and ate and ate and ate! Did I mention that we ate? Tee hee...


Anyway, she is one FABULOUS cook! And one night we had these DIVINE Creamy Chicken Tacos and she whipped up some of this HOMEMADE Salsa Fresca as well. I could not eat enough! That visit was about a month ago, and I've made this recipe at least 4 times since. It tastes great, and I think it tastes even better the next day, after the flavors have had a chance to "share" a little bit with each other. Here is Ardis's recipe for fresh salsa, or what I am calling Simple Salsa Fresca! Enjoy!




6-8 roma tomatoes (or garden tomatoes)
1/2 bunch cilantro
1 bunch green onions
3-4 garlic cloves, more or less
1 jalepeno pepper, seeded
juice from 1/2 lime (optional)
salt, to taste


Coursely chop veggies and place in blender. Pulsate until well blended. Add salt to taste. Chill until ready to serve. Best if eaten within 5 days of making. Keep refrigerated in airtight container.



For medium or hot salsa you can experiment by adding a few of the jalepeno seeds or by using other peppers, such as a habenero.

Fruit Pizza

I prefer this pudding base as opposed to the more common "frosting" base. It's more of a fruit tart this way too! I like that I can reduce the sugar & fat by using SF pudding mix, low fat milk, & fat free cream cheese.


1 package refrigerated sugar cookie dough
1 box instant vanilla pudding mix
1 1/2 C cold milk
1 - 8 oz cream cheese, softened
Fruit- fresh strawberries, blueberries, black berries, kiwi, mandarin oranges (drained), etc.

Preheat oven to 350 degrees. Lightly spray pan with cooking spray. Divide the cookie dough into equal sized "blobs" and space even on cookie tray. Using rolling pin or palm of hands, start to work the dough together, forming one large cookie crust. The more you work with it the easier it will spread. Once the crust is spread to the edges, place pan in oven and bake 10-12 minutes or until golden brown. Let cool completely. In small mixing bowl combine pudding mix and milk. Let set up about 5 minutes. Add chunks of cream cheese and then beat until smooth and creamy. On cooled crust spread cream topping. Arrange fruit into any desired pattern. Cover with plastic wrap and chill until ready to serve. Enjoy!

Cold Veggie Pizza

*Not to be confused with a "Vegetarian Pizza". This is merely a light crescent roll based, vegetable topped snack, appetizer or even lunch! We love this at our house for a nice light meal. We might pair it with something like soup or little smokies. Of course we always finish up with "Fruit Pizza!"


2 packages refrigerated Crescent roll dough
1/2 C sour cream
1 - 8 oz cream cheese
1/2 tsp dill weed
1/2 tsp garlic powder
chopped veggies (broccoli, onion, peppers, carrots, etc.)
3-4 slices cooked bacon, crumbled (optional)
1 C Shredded Cheddar or Colby Jack Cheese

Let cream cheese set at room temperature. Preheat oven according to package directions (usually 375). Line baking sheet with parchment paper or lightly spray with cooking spray. Unroll crescent roll dough and place on pan. Using fingertips, gently work dough triangles together to form one big crust. Using fork, lightly punch holes about an inch apart all over crust (to prevent air pockets). Bake crust 10-12 minutes or until a light golden brown. Be careful not to overbake. Let cool completely before building your "pizza". In small mixing bowl combine sour cream, cream cheese and seasonings. Spread over cooled crust. Top with chopped veggies and then bacon and cheese. Cover with plastic wrap and refrigerate until ready to eat. Serve cold.

Easy-Peasy Cocktail Meatballs

The Blonde Duck over at "A Duck In Her Pond" was talking all things meatballs, which of course put me in the mood for some, so I made these the other night. My kids LOVE these!

Now, you COULD make your own meatballs if you have a great recipe and lots of time to roll out a bunch of little meaty balls... however, because I am a Cheat, and have very little or no time at all to cook, I buy the 2 lb bag of frozen meatballs. I wait until they go on sale for about $2.50 a bag... or get them from Costco. Anyway... without further adieu...

Easy-Peasey Cocktail Meatballs

2 lbs meatballs, cooked (can use the frozen kind)

1 - 16 oz jellied cranberry sauce (or whole cranberry sauce if desired)

1 - 12 oz bottled chili sauce (i love the "Homemade" brand)

2 tsp lemon juice

1 Tbsp brown sugar

Place meatballs in crock pot. Add remaining ingredients and turn on low 3-6 hours.

*when eating as a main dish for dinner, we like to serve them as "mini sandwiches" in Hawaiian style rolls... yummm!!!