STICKY TOFFEE MUFFINS

*Summer Collection- Makes 12 oil or melted butter, for greasing (if using) 1 1/2 cups pitted dates 1 cup water 2 cups all-purpose flour 1 TB baking powder 1/8 tsp salt heaping 1/2 cup firmly packed dark brown sugar 2 large eggs 6 TB sunflower oil or melted, cooled butter 4 TB Dulce de Leche, carmel (from a jar), to serve * Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Put the dates and water in a food processor and blend to a rough puree. *Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar. * Lightly beat the eggs in a large pitcher or bowl, then beat in the date puree and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. *Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until golden brown and firm to the touch. *Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely. Spread a teaspoon of Dulce de Leche over the top of each muffin before serving. (Source: 1 mix, 100 muffins, Susanna Tee- photo also)

Fresh Shrimp and Corn Chowder Salad with Bacon

*Summer Collection-SALAD: 2 medium ears of corn, shucked 12 oz. red potatoes, unpeeled, chopped (1/2 inch) 1 lb. shelled, deveined uncooked medium shrimp (31-35 count) 1 cup grape tomatoes, quartered 1/3 cup chopped red onion 1/3 cup fresh basil 4 slices bacon, cooked, coarsely crumbled, divided DRESSING: 1/4 cup light mayonnaise 3 TB canola oil 3 TB lemon juice 2 tsps grated lemon peel 3/4 tsp coarsely ground black pepper 1/4 tsp crushed red pepper Cook corn in large pot boiling water 3 minutes; add potatoes. Continue cooking 5 minutes or until corn and potatoes are almost tender. Add shrimp; cook 2-3 minutes or until shrimp turn pink and potatoes and corn are tender. Drain; cool under cold running water. Drain well; pat dry. Meanwhile, whisk dressing ingredients in small bowl. With sharp knife, cut corn off cob into large bowl; add potatoes and shrimp. Stir in tomatoes, onion, basil and half of the bacon. Gently stir in dressing; sprinkle with remaining bacon. YIELD; 5 (1 1/2-cup) servings. (Source: Cooking Club Magazine)

STEAK GRILLING TIP

*Lightly oil steaks rather than oiling the grill grate. Trim excess fat from the meat to reduce flare-ups.

Shrimp Macaroni Salad

*Summer Collection- 1/2 tsp. salt 1/4 tsp. paprika 1 cup celery 1 onion 2 boiled eggs
1 cup mayonaise 1/4 cup French dressing 1 1/2 cup cooked macaroni 1/4 cup pepper 7 oz shrimp Stir together salt, paprika, mayonnaise and dressing. Fold in remaining ingredients. (Source: Brenda Mazour-Klinkhammer Family Cookbook)

OLIVE OIL ICE CREAM:)

*Summer Collection-*2 scoops ice cream* Extra Virgin Olive Oil *Dash of Sea Salt Put  the scoops of ice cream in a bowl. Drizzle with  Olive Oil and add a dash of sea salt on top of Olive Oil and ice cream (Source:Jamie Oliver-Food Network)

SUNFLOWER CAKE

*Summer Collection-1 (8-in.) round cake, any flavor 2 boxes Twinkies 1 pkg. maple candies 1 pkg. chocolate candies 1 pastry bag frosting, brown Yellow frosting On very large foil-covered piece of cardboard (heavy cardboard). Center cake round. Frost sides and top with yellow frosting. Unwrap Twinkies and place around cake round radiating out (like a starburst). Take chocolate chips and cover in a single layer, the cake. (These will be the seeds of the sunflower.) Now take maple candies and decorate to look like bees. Place at various locations on sunflower. Pipe a single line of brown frosting down the center of the Twinkies in a squiggly line, forming the petals.(Source: Anthony Blashill-Klinkhammer Family Cookbook)

QUICK FIXES

*Burnt food on pots and pans-Allow the pan to cool on its own. Remove as much of the food as possible. Fill with hot water and add a capful of liquid fabric softener to the pot; let it stand for a few hours. You'll have an easier time removing the burnt food.