Make-Ahead Decadent Chocolate Mousse .... just for lovers and friends

1 bar (400 g) Milk Chocolate with Honey Almond Nougat (I use Pres. Choice
1 can (425 g) Pres. Choice Devon Custard (yummy with all desserts)
1 cup (250 mL) 35% whipping cream

Instructions
Break chocolate into pieces, setting aside two triangle segments. Place in microwave-safe bowl and microwave on MEDIUM-HIGH for 2 to 4 minutes, stirring occasionally, or until chocolate is melted. Stir in custard.
In another bowl, whip cream until stiff peaks form. Fold into custard mixture. Divide among 8 glasses. Cover with plastic wrap. Chill for 2 to 3 hours.
Coarsely chop reserved chocolate triangles. Sprinkle over mousse just before serving.
* Chill for 3 hrs
Recipe Tips
To melt chocolate on stove top, place in bowl set over (not in) saucepan of simmering water for 4 to 6 minutes, stirring occasionally, or until melted. Remove bowl from saucepan before stirring in custard.
Nutritional Information
Calories 442 Cal; Fat 29 g; Sodium 62 mg; Carbohydrate 40 g; Protein 5.2 g

Easy, Cool Summer Salad

1 English cucumber, peeled and cut in bite-sized pieces
4 vine-ripened tomatoes, cut in bite-sized pieces
1/2 medium red onion, thinly sliced
1 tub (175 g) Goats Milk Feta Cheese in brine, drained and crumbled
1 cup (250 mL) drained pitted black olives
1/2 cup (125 mL) Vinaigrette (I use Pres. Choice Mediterranean)

Instructions
In large bowl, gently toss together cucumber, tomatoes, onions, feta, olives and vinaigrette

Grilled Montreal Steak and Corn

This classic dish of corn on the cob and a great steak has summer written all over it!
Prep time: 10 minutes. Cook time: 20 minutes Makes 4 servings
1/2 cup salted butter, softened 1 tbsp Montreal Steak Spice , 4 ears corn, 2 tsp New! Montreal Steak Spice, 4 boneless striploin steaks, 8 oz. 1 lime, cut in four wedges
1. In small bowl and using wooden spoon, beat butter until smooth. Beat in 1 tbsp steak spice. Spoon onto piece of plastic wrap. Roll into a log. Chill until firm.
2. Preheat barbecue to medium heat.
3. Discard corn husks. Rinse corn under cold running water. Shake off excess water. Wrap each ear separately in foil. Place on grill. Cook with lid up for 15 to 20 minutes, turning occasionally. Meanwhile, rub 2 tsp steak spice over both sides of steaks. Place steaks on greased grill; cook uncovered for 4 to 5 minutes per side for medium, or to desired doneness.
4. Place a steak on each of four dinner plates. Cut log of butter in half. Re-wrap half to use another day; cut remainder crosswise into eight medallions. Carefully unwrap corn; place one ear of corn on each plate. Top corn and steak each with a compound butter medallion. Serve wedge of lime with corn.

To Start ..... just a few munchies and drinkie poohs

Curry Dip
Serves: 8
Nonfat yogurt and low-fat mayonnaise make this creamy dip a good addition to any veggie plate. INGREDIENTS 1/4 cup low-fat mayonnaise, 3/4 cup plain nonfat yogurt, 2 teaspoons tarragon vinegar, 1/8 teaspoon thyme, 1/2 teaspoon curry powder, 2 teaspoons chili sauce
DIRECTIONS1. Combine all ingredients and chill in refrigerator for at least 3 hours. 2. Serve with crisp raw vegetables. NUTRITION INFO (per 2-tbsp serving)
Calories: 19.4 .... so NON-fattening!!! Fat: 1.2 g Carbohydrates: 1.4 g Protein: 0.7 g

SUMMER TIME .... time for fun, family and friends ...have a great time!!

Hope you all have a wonderful, fun-filled summer with all those you love around you. Splash a lot, soak each other and when the fun is done, hope you have some great meals on the barbie with all your friends and family.