Brownie Shish Kabobs

We made these yummy kabobs and the kids went gaga for them! A little bit of brownie and lots of fruit drizzled with chocolate. Perfect!

Here they are drizzled with chocolate. Mmmmmm...

{{Brownie 'n Fruit Shish Kabobs}}

(printer friendly version)

1 box fudge brownie mix (including the water, vegetable oil and eggs as called for on the brownie mix)

4 cups fresh pineapple, chunks

5 cups halved fresh strawberries

10 large bananas, cut into 1 inch pieces (Brushed with lemon juice to prevent browning)

1/2 cup semisweet chocolate chips

1/4 cup butter

21 (10 inch) bamboo skewers

Heat oven to 350 degrees (325 for dark or nonstick pans). Line 9x13 pan with foil or parchment paper and let it hang 2 inches over the side of the pan. Spray or grease only the bottom of the lined pan.

Make brownies as directed on box. {You can also make your favorite brownie recipe from scratch... if I'm using a box, I prefer the Betty Crocker Fudge Brownies and I have noticed since we live at a higher altitude it works best if I add 2 tablespoons of flour to the mix before adding the remaining ingredients.} Spread brownie batter in prepared pan.

Bake brownies for 26-30 minutes or until toothpick inserted 2 inches from the side comes out almost clean. Cool brownies completely.

While brownies are cooling, start cutting up all the fruit and brush the cut up bananas with a diluted lemon juice water {I did 1 tablespoon of lemon juice and a 1/2 cup water and brushed it onto the bananas with a pastry brush}.

Lift brownie from pan and remove parchment paper/foil. Cut brownies into 1 1/4 inch squares.

Line cookie sheets with waxed paper. Alternately thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves, and 2 banana slices on each skewer. Place kabobs on waxed paper.

In a small microwaveable bowl, microwave chocolate chips and butter uncovered on high for 1-2 minutes, stirring once the chocolate is melted. Drizzle over kabobs.

***We made some without pineapple, some without banana, but all of them had strawberries. We wanted to satisfy the desires of all those that would be eating these. I actually cut the brownies a bit smaller and added more fruit when possible.

I had to include the kids... They were too busy eating to even smile! This was serious business. They were going GAGA!!!

Berry Fruity Salad

Mmmm..... I love making yummy salads during the summer time. It is sooo hot outside and the last thing you want to do is heat up the house by turning on the oven. So we eat salads! I had a salad like this from Wendy's and I LOVED it so I made a similar one at home and love having the stuff on hand to make it over and over again (especially for myself at lunch time).

This is such an easy but still kinda fancy looking salad to throw together and it's so fresh and fruity too!

{{Berry Fruity Salad}}

Romaine Lettuce, cut up
Fresh Strawberries, quartered
Fresh Pineapple, cut into chunks
Fresh Blueberries
Oven Roasted Almonds (directions below)
Shaved Asiago Cheese
Raspberry Vinaigrette (I used the Trader Joe's Raspberry Vinaigrette, but there is a good simple recipe for one included)

(I prepare the salads on each plate individually.) First lay a bed of lettuce on the plate and then sprinkle the desired amount of fruit on your lettuce, to achieve your preferred proportions, with more or less fruit. Next sprinkle on the oven roasted almonds, and shaved asiago cheese and drizzle your dressing. Sit down and enjoy!

With a little bit more time & prep, you can make the salad a complete meal by adding some yummy Grilled/Roasted Chicken, cut up and placed on top of the salad. It tastes so good to have the warm chicken breast on top of the cool, fresh salad. Prepare your chicken the way you like it best (or you can even pop open a can of chicken and sprinkle that on top... just depends on how you like it and how much time you have).

Here's the Trader Joe's Raspberry Vinaigrette....

Drizzled over the salad.... Mmmm... It's ready to eat!

....and here's the homemade recipe for a dressing.

Red Raspberry Vinaigrette

1/4 cup olive oil
1 cup seasoned rice vinegar
1 (10 ounce) jar seedless raspberry jam

Combine the olive oil, rice vinegar, and raspberry jam in a blender. Process until smooth. Store in a jar in the refrigerator.

Oven Roasted Almonds

2 cups slivered almonds

1 Tablespoon extra virgin olive oil

1 Tablespoon sea salt

Preheat oven to 325 degrees.

Place the almonds in one layer on a heavy, rimmed baking sheet.

Coat almonds with oil and then sprinkle them with sea salt and toss to coat evenly.

Bake for approximately 20 minutes, stirring every 5 minutes so the almonds brown evenly. They are done when they are toasted brown and fragrant. Transfer almonds to a paper towel and cool completely before serving.

**Omit oil and salt and roast as directed for plain roasted almonds.

Roasting nuts helps to intensify the flavor of the nut... so it is worth the extra time to toast them.

Store roasted almonds in a air tight container, or sealed baggie with all of the air squeezed out and put them in a cool, dry, dark place (ideally in the refrigerator) and use within three months.