Dark Cherry Merlot Sauce over Yogurt

DELICIOUS. I don't generally care for cherries, but this is amazing. The tang of the yogurt goes perfectly with the sweet-tart of the sauce.

From Cooking Light

Ingredients:
~2 cups frozen sweetened dark sweet cherries, thawed and pitted
~1 cup merlot
~2 tbs. brown sugar
~1 tsp. fresh lemon juice
~1/8 tsp. salt
~Vanilla frozen yogurt

1. Combine all ingredients except yogurt in a sauce pan; bring to a boil.
2. Lightly crush half of the cherries with a potato masher.
3. Reduce heat and cook until reduced to about 1 cup.
4. Let stand 5 minutes.
5. Serve warm sauce over yogurt and enjoy!

Blueberry Lemon Dutch Baby

A Dutch Baby is a huge pancake that bakes in the oven. It will be really tall and fluffy when it comes out of the oven (see bottom picture), but will shrink down as it cools. A hit at brunch today!

Adapted from Taste of Home

Ingredients:
Cake:
~2 tbs. butter
~4 eggs
~2/3 cup milk
~2 tbs. lemon zest
~1/2 tsp. vanilla extract
~2/3 cup flour
~2 tbs. sugar
~1/2 tsp. salt
Topping:
~1 pint blueberries
~2 tbs. lemon juice
~1 tbs. sugar

1. Preheat oven to 400 degrees. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes until butter is melted; carefully swirl to coat the plate.
2. While oven is heating, whisk eggs, milk, lemon zest, and vanilla extract in a large bowl until blended. Add flour, sugar, and salt; whisk. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.
3. In a small bowl, combine topping ingredients. Top pancake just before serving.

Black Pepper Caramel Shrimp

Don't be fooled by the name - it doesn't taste anything like caramel, but the sauce is slightly sweet. And delicious. This will be even more perfect in the summer. A light and flavorful dish.

From Cooking Light

Ingredients:
~2 cups brown rice, cooked according to directions and kept warm
~1 tbs. water
~2 tsp. cornstarch
~1 and 1/2 tbs. dark sesame oil
~1 lb. large shrimp, peeled and deveined
~2 cups diagonally cut snow peas
~2 tsp. minced fresh garlic
~1 tsp. freshly ground black pepper
~1/8 tsp. salt
~1/2 cup low-sodium chicken broth
~3 tbs. brown sugar
~2 tsp. fish sauce

1. Combine 1 tbs. water and cornstarch in a small bowl with a whisk and set aside.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp and saute for 2 minutes or until they begin to turn pink.
3. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.
4. Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil and stir in cornstarch mixture. Cook for about 1 minute or until sauce thickens, stirring constantly.
5. Pour mixture over shrimp and return to medium-high heat. Cook for 2 minutes until thoroughly heated. Serve over cooked rice.

No-Bake Peanut Butter Bars

A very easy breakfast bar. 3 ingredients and no baking! Sweet and filling.

From food.com

Ingredients:
~1 cup natural peanut butter (any nut butter would work - choose your favorite!)
~1 cup honey
~3 cups old fashioned oatmeal

1. Heat peanut butter and honey in a medium-sized saucepan on low heat until thoroughly combined and has a liquid consistency.
2. Mix in oats 1 cup at a time and stir to combine.
3. Press into a 9x9 baking dish.
4. Cover with plastic wrap and let sit overnight.