Caramel Corn

Directions

Boil 1/2 cup honey, 1 tablespoon molasses, 1/2 stick unsalted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a saucepan. Toss with 10 cups popcorn. Spread on a rimmed baking sheet and bake at 300 degrees until crisp, 10 to 15 minutes, checking often. Cool completely.

Red Wine-Blueberry-Peach Sangria

Ingredients

• 1 cup fresh blueberries
• 1 cup simple syrup (equal parts water and sugar heated until sugar dissolves: cool)
• 1 bottle dry and fruity red wine
• 1/4 cup Triple Sec
• 1/4 cup brandy
• 1 orange, thinly sliced
• 1 peach, pitted and thinly sliced

Directions

Combine the blueberries and simple syrup in a pitcher and lightlymuddle them with a potato masher. Add the wine, Triple Sec, brandy, and orange and peach slices. Cover the pitcher and refrigerate for at least 4 hours or up to 24 hours.

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Traditional Sangria

Ingredients

• 2 bottles chilled dry red wine, like Rioja
• 1 cup brandy
• 1 cup orange juice
• 1/4 cup superfine granulated sugar
• 2 oranges, cut into thin rounds
• 2 Meyer lemons, cut into thin rounds
• 3 Key limes, cut into thin rounds
• 2 apples, cored and cut into 1/2-inch chunks
• 2 cups cold club soda

Directions

In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, andlime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.

Arnold Palmer Sangria

Ingredients

• 2 cups fresh brewed tea, chilled
• 2 cups chilled lemonade (recommended: Simply Lemonade)
• 1 quart Sauvignon Blanc, chilled
• Simple syrup, (equal parts water and sugar heated until sugar dissolves and cooled)
• 1 orange, thinly sliced
• 1 lime, thinly sliced
• 1 lemon, thinly sliced
• 1 pint strawberries, quartered
• 1 pint blackberries, sliced in 1/2

Directions

Combine the tea, lemonade and wine in a large pitcher. Taste for sweetness and add simple syrup, if needed. Add the orange, lime slices, lemon slices and strawberry and blackberries. Cover and refrigerate for at least 2 hours and up to 24 hours. Serve chilled over ice.

Moroccan Grilled Salmon

Ingredients

• 1/2 cup plain yogurt
• Juice of 1 lemon, plus lemon wedges for garnish
• 1 tablespoon extra-virgin olive oil, plus more for the grill
• 2 to 3 cloves garlic, smashed
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground pepper
• 4 6-ounce skinless center-cut salmon fillets
• 1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, coriander,cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges

Grilled Banana Splits

Directions

Cut a small piece off the curved side of 4 unpeeled bananas so they'll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each banana with melted butter, then sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil. Grill the packets over high heat until the chocolatemelts, 6 to 8 minutes (don't worry if the peel turns brown). Open the peels and top the bananas with ice cream, whipped cream,sprinkles and a cherry.

Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.