Baked eggplant Parmesan.This is very delicious vegetarian recipe.Very easy to make.
Makes 8 servings.
To prepare baked eggplant Parmesan you need:

Ingredients:

• 3 eggplants,peeled and thinly sliced
• 2 large eggs,beaten
• 4 cups (1 kg) Italian seasoned bread crumbs
• 6 cups (1,5 kg) spaghetti sauce,divided
• 1 16 oz (480 g) package mozzarella cheese,shredded and divided
• 1/2 teaspoon dried basil

Cooking Method:

1. Preheat your oven to 375 F (175 C).
2. Place bread crumbs in a shallow bowl.In another bowl,place beaten eggs.
3. Dip eggplant slices in beaten eggs,then in bread crumbs.
4. Arrange in a single layer in a baking sheet.
5. Bake in preheated oven for about 5 minutes on each side.
6. Cover bottom of baking dish with spaghetti sauce.
7. Place a layer of baked eggplants in the sauce.
8. Sprinkle with mozzarella and Parmesan cheeses.
9. Repeat with remaining ingredients,ending with cheeses.
10. Sprinkle dried basil on the top.
11. Bake in preheated oven for 35 minutes or until golden brown.

Summer dream cocktail. Vodka based mixed drink. Add to your cocktail recipes collection.
Makes 1 serving

Ingredients:

• 1 oz (30 ml) vodka
• 1 oz (30 ml) coconut rum
• 1/2 oz (15 ml) Blue Curacao liqueur
• 1/2 cup (125 ml) pineapple juice
• 7 UP

Cooking Method:

1. In a highball filled with crushed ice,combine all ingredients,except 7UP.
2. Stir well.
3. Top with 7 UP and serve immediately.

Grape Nehi cocktail. This is alcoholic cocktail recipe. Delicious vodka based mixed drink.Very easy to make!
Makes 1 serving

Ingredients:

• 1 oz (30 ml) vodka
• 3/4 oz (25 ml) Chambord Raspberry liqueur
• Sweet Sour Mix
• 7-Up

Cooking Method:

1. Place crushed ice in a tall glass.
2. Pour over vodka and liqueur.
3. Add sweet sour mix.
4. Finish with splash of 7-Up.

Slow cooker blueberry French toast.Delicious dessert cooked in slow cooker.

Ingredients:

• 1 cup (250 g) brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/4 cup (60 g) melted butter
• 12 slices bread
• 1 1/2 cups (370 g) fresh blueberries
• 5 large eggs,lightly beaten
• 1 1/2 cups (370 ml) milk
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• syrup,whipped cream and fresh blueberries for garnish

Cooking Method:

1. In a small mixing bowl,combine brown sugar,ground cinnamon and melted butter.
2. Mix well.
3. Grease slow cooker with nonstick cooking spray.
4. Coat the bottom of slow cooker with 1/3 sugar mixture.
5. Add 6 bread slices,then another 1/3 sugar mixture.
6. Sprinkle with fresh blueberries.
7. Add remaining bread slices and sugar mixture.
8. In a mixing bowl,combine beaten eggs,vanilla,milk and salt.Beat well.
9. Pour egg mixture over bread and press down lightly.
10. Cover slow cooker and refrigerate several hours.
11. Remove from refrigerator.
12. Cook on low-heat setting for 3-4 hours.
13. Serve blueberry French toast with syrup,whipped cream and fresh blueberries.

Prosciutto,peach and arugula appetizer.Very easy and delicious recipe.Adapted from http://www.nuggetmarket.com

Ingredients:

• 1 ripe peach,pitted and sliced into 12 wedges
• 6 slices Prosciutto,cut into halves
• fresh arugula leaves

Cooking Method:

1.  Place a few fresh arugula leaves on top of each peach wedge.
2. Wrap with Prosciutto half.
3. Serve immediately.

Mango Margarita drink.Very popular Margarita recipe.tequila based mixed drink.
Adapted from http://houseofyumm.com
Makes 2 servings.

Ingredients:

• 3 oz (90 ml) tequila
• 1 1/2 oz (45 ml) Triple Sec liqueur
• 1 cup (250 ml) mango juice
• freshly squeezed juice of 1/2 lime
• Margarita salt
• 2 cups (500 g) cubed ice

Cooking Method:

1. Refrigerate margarita glasses to frost them.
2. In a mixing bowl,combine tequila, lime juice,mango juice and Triple Sec.Stir well.
3. Place cubed ice in a blender.Blend it until snow-like.
4. Remove glasses from the freezer and , using squeezed lime juice from the other half of the lime, get the rim wet and then dip into homemade margarita salt.
5.  Place half of blended ice into each margarita glass,then pour half of tequila mixture into each glass.
6. Garnish mango Margarita drink with a wedge of lime.

Grilled shrimp with avocado salsa. Shrimp with homemade avocado salsa.Very delicious recipe! Adapted from http://www.nuggetmarket.com
Makes 6 servings

Ingredients:

• 24 raw medium shrimp,peeled and deveined
• 18 cherry tomatoes
• 2 tablespoons freshly chopped thyme
• 3 tablespoons shallots,minced
• 1 tablespoon ground cumin
• 2 tablespoon fresh basil,chopped
• 1/4 cup (60 g) extra-virgin olive oil
• kosher salt and cracked black pepper to taste
• half of lemon
• 6 bamboo skewers,soaked

For Avocado Salsa:

• 1 ripe avocado,peeled,pitted and diced
• 1 small red onion,peeled and diced
• 1 small Roman tomato,seeded and diced
• 2 tablespoons fresh cilantro,chopped
• freshly squeezed lemon juice of 1/2 lemon
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• kosher salt and cracked black pepper to taste

Cooking Method:

1. In a mixing bowl,combine all shrimp ingredients,except cherry tomatoes and lemon.
2. Mix well,then add shrimp,stir again and set aside for ,at least,4 hours.
3. Preheat your grill at medium-high heat.
4. Tread marinated shrimp alternative with cherry tomatoes onto skewers.
5. Grill 3-4 minutes per side.
6. Sprinkle with lemon juice and season with salt and black pepper,to taste.
7. Serve over homemade avocado salsa.

Avocado Salsa: 

1. In a mixing bowl,combine all salsa ingredients.
2. Refrigerate for 15 minutes.