Strawberry Brownie Yums for Summer Parties


Today, we’re featuring fun, easy-to-prepare, easy-to-eat, easy-to-clean up recipes for delicious summer meals that don’t require a grill.

I love the flavor and texture contrast of fruit in salad. For me, until recently, mixing fruits and greens was rare. It was only later in life that I discovered the concept of combining the sweetness of fruit with the savoriness of dark green lettuces and the tang of lemon. I’ve been hooked since. Here you’ll find salad recipes that combine these tasty ingredients, as well as recipes for kabobs, which are all the rage.

You will need either thin bamboo skewers or toothpicks. Skewers make a pretty presentation;, however, toothpicks are easier to eat with at a stand-up event.

Strawberry Brownie Kabobs

This recipe is truly indulgent, but it’s good to bad every once in a while.
1 box brownie mix
2 16-ounce packages of large strawberries
1 bag large marshmallows
2 squares of melting chocolate
wooden skewers, cut in half

Preheat oven to 350 degrees, and spray mini-muffin tins with non-stick spray. Prepare the brownie batter according to the package’s instructions and divide batter among muffin tins. Bake for 15 to 20 minutes, or until cake tester comes out clean. Allow brownies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Clean, dry and cut the strawberries so both ends are flat. Layer the strawberries, brownies and marshmallows on the skewers and lay them out on a wax paper-lined cookie sheet. Melt the chocolate in a microwave-safe bowl in 30-second intervals until completely melted. Transfer to a piping bag or Ziploc bag with the corner snipped off and drizzle over each kabob. Transfer to the fridge to allow the chocolate to set and until ready to serve.
Makes 24 servings

Strawberry Balsamic Kabob

bite-sized pieces of Brie
small or cut strawberries
mint leaves
balsamic vinegar

Thread the ingredients onto toothpicks in the following order: bite-sized pieces of Brie, mint leaf, strawberry, then drizzle with a drop of balsamic vinegar.
Adapted from EatingWell

Faith Anaya Kids Cook!

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