Celmentine Cosmos

I made these for the first time last Christmas (a few times!) and can't wait for an opportunity to make them again.  This drink is amazing!  These Cosmos are great to make ahead for entertaining.  Easy and a fun use of a Christmas time fruit.  Found the recipe on Foodnetwork. 

-->

Ingredients:
3 clementines, plus 1 very thinly sliced, for garnish
1 cup sugar (I only use 1/2 cup sugar)
1 cup water
2/3 cup cranberry juice
1/3 cup fresh lime juice
1 1/2 cups vanilla flavored vodka (I used only 1 cup) (I also like citon vodka better than the vanilla)

Directions:
Wash clementines.  Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 4  martini glasses in the freezer.

To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into martini glasses (I rimmed the glasses with sugar) and garnish each with a clementine slice. Drink up and enjoy!

Hint:  Have an extra batch of the simple syrup made, then you can whip up a new batch in a snap if need be.

Pecan Crescent Cookies

I've been making these cookies as long as I can remember or should I say my Mom has. They are my Dad's and husband's favorite. They have many names, Mexican wedding cookies, Swedish tea cookies and as I like to call them pecan crescent cookies because of the way I shape these cookies. They are buttery, nutty, not too sweet and a perfect cookie for the holiday.

1/2 c. powdered sugar

1 c. butter, softened

2 tsp. vanilla

2 c. all-purpose flour

1 c. finely chopped pecans

1/8 tsp. salt

Powdered sugar


Heat oven to 325 degrees. In large bowl, beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, pecans, and salt. Mix until dough holds together. Shape into crescents. Place 1 inch apart on ungreased cookie sheet. Bake at 325 degrees for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely; roll again in powdered sugar. Makes 2 1/2 dozen cookies.

Baked Potato Soup

We are having a snow day today so that also makes it a good day to make soup.  This Baked Potato Soup is one of our favorites.  This recipe is the one they use at the Machine Shed, it's sooo GOOD!

8cups red potatoes, cut up into bite size pieces

1 jumbo onion

1/2 lb raw bacon, diced

3 stalks celery, diced

1 qt water (you can also use 1 qt chicken broth in place of water and chicken base)

1/4 cup chicken base

1 qt milk (I use skim or 2%)

1/2 teaspoon salt

1 teaspoon pepper (I only use 1/2 teaspoon)

3/4 cup flour

1 1/4 sticks butter (10 Tablespoons butter)

1 cup heavy cream (I use half and half)

1 Tablespoon dried parsley

For Garnish:

shredded colby cheese

crumbled fried bacon

chopped green onions

1. Boil potatoes in water  for 10 minutes or until potatoes are tender. Drain; set aside. 

2. Sauté bacon until it starts to brown then add onions and celery over medium-high heat until celery is tender in large, heavy pot. 

3. Drain bacon grease and return bacon, onions and celery to pot.

4. Add milk, water, chicken base, salt and pepper.

5. Heat over medium high heat until very hot but do not let soup boil.

6. Melt butter in a saucepan over low heat.

7. Stir in flour to make a roux.

8. Mix well and allow to let bubble, stirring 1 minute.

9. Gradually add roux to soup, stirring constantly. continue to cook, stirring, until thick and creamy.

10. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon and onions.

Serves 8-10

Hint:  I like to have everything cut up and all the ingredients ready before I start.  When the potatoes are boiling I start the soup and it all comes together a little easier.

Never Fail Caramel Corn

It's December 1st and I can't help myself but start the month off with my favorite Christmas treat, caramel corn.  I found
this perfect caramel corn recipe here - Amateur
Gourmet.  It's crispy and once you start eating it, it's hard to
stop.  I going to share this batch of caramel corn because I have 30 more days of wonderful holiday treats.  I love the holidays!

6 quarts of Popped corn (place
popped corn in a large roasting pan)



1 cup butter

1/2 cup corn syrup

2 cups brown sugar (use only C & H brand *see important note)

1 tsp salt

1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)

1/2
tsp baking soda

Heat your
oven to 250F.  Melt the butter, stir in the corn syrup,  brown sugar and
salt.  Bring the mixture to a boil (medium high heat) stirring
constantly. Boil (medium high heat) without stirring for 5 minutes
(making sure to use a timer because you don't want to go longer as it
will burn).  Remove from the heat, stir in the soda maple and vanilla
(Careful! it foams!). Pour over the popped corn and mix well in
roasting pan.  (Don't be too concerned about coating all the
popcorn as it will coat evenly when you are stirring every ten minutes
that it's in the oven.)   Bake for 40 minutes, stirring every 10 minutes
to evenly coat (making sure to mix all the caramel that forms on the
bottom of the pan.   Let it cool and eat! 



*Important
note:  Use only C & H Pure Cane Sugar.  Cheap grocery store
brand brown sugar just doesn't have the same flavor and quality.  The
caramel comes out velvety smooth, whereas the other types of brown sugar
produces a grainy texture. 





It's also interesting to note that when you add
the baking soda and vanilla the consistency becomes very strange--it
almost looks like caramel shaving cream.  I have to admit the first time
I made this never fail caramel corn I failed!   The problem I had is
that I boiled the caramel on high heat and it burned.  I corrected that
to medium high heat and it turns out amazing every time.

I use this 2 qt. bowl to measure out popped corn.

 

Use a large roasting pan to mix and bake caramel corn.  As it
bakes you will stir every 10 minutes, this helps to coat all the popped
corn into caramel goodness!

Cheesy Potatoes

I have been making these cheesy potatoes for years. Using ready-made hash browns makes it quick and easy,  a rich and creamy potato side dish.  Great  dish to make for company because I can make it ahead.  I don't always put on the cornflake topping as seen in the picture. It makes a great side dish with baked ham.



1 (2 lb) bag frozen hash browns
1/4 cup  butter, melted
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon grated onion
1 pint (16oz.) sour cream
2 cups shredded medium cheddar
1 can cream of celery
Topping:
1/4 cup butter, melted
2 cups coarsely crushed corn flakes



1. Combine all ingredients except hashbowns and topping. Mix well. fold in hash browns. Spread in 9x13 inch dish.
2. Mix butter and corn flakes and top casserole. Bake at 350 for 1 hour.
Hint: Can be made ahead of time. Keep in refrigerator until ready to bake.  Bake and additional 15 minutes.

Seven Stars Bakery - Providence, Rhode Island

If you ever find yourself in Providence Rhode Island you should go to Seven Stars Bakery.  The vanilla latte was beautiful and delicious.  Also the homemade croissant with dark chocolate oozing out of the center was amazing.  This is my favorite way to start my day.

Baked Sweet Potatoes

I LOVE sweet potatoes!  My favorite way to eat them is plan and simply baked.  So easy, just heat oven to 400° F.  Place the sweet potatoes on a rimmed baking sheet lined with foil (otherwise the the sugars in the potatoes can drip out and burn on the floor of your oven). Bake until tender, about an hour (longer for larger sweet potatoes).  I like mine with just a dab of butter and my husband likes his with butter and brown sugar.  Sweet potatoes are an amazing source of fiber, potassium and other nutrients but most of all they are delicious! If you have your oven  set at 350° just bake potatoes longer until tender.  Also check out my BBQ babyback ribs and  really good coleslaw recipes.

Fiesta Chowder

Love this soup!  All the Mexican flavors I love in a bowl.  The recipe comes from the "Southern Living,  Our Readers Top Rated Recipes" cookbook.  The list of ingredients is long, but it comes together very quickly.

Ingredients:

3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
3-4 skinless boneless chicken breast halves, cubed (bite size pieces)
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce)  diced tomatoes (can also use Mexican-style diced tomatoes)
1 can (4.5 ounce) chopped green chiles
3 cups water  (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup, otherwise soup is too thick)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice

Directions:
In a large Dutch oven sauté onion 5 minutes until soft, add garlic and sauté 1 minute more.  Add chicken and cook, stirring often, 4 minutes or until browned. Stir in flour and fajita seasoning and cook 2 minutes.  Add corn, beans, tomatoes, chiles, broth, rice, and black olives.

Bring mixture to a boil; then reduce heat to medium-low, cover, and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice.  Use chicken broth or water if chowder becomes too thick.   Serves 8

What's Cooking

Allrecipes.com is my favorite recipe site.  In 2006 I entered an allrecipes recipe contest and came in the top ten.  I entered a Caramel Macchiato Cheesecake  inspired by my favorite coffee drink.


There was a $10,000 grand prize BUT I didn't win.  I have to say, it was very exciting just being in the top ten.  Once again allrecipes and this cheesecake has brought me more excitment!  Just last week I was featured on allrecipes, "What's Cooking?".  Check out my webisode here http://allrecipes.tv/whatscooking/janesville_wi.aspx.  I had so much fun!  If you haven't already, check out allrecipes.com.

Pumpkin Bars

I make these Pumpkin Bars every Fall. They are moist, flavorful and absolutely delicious!

Ingredients:

4 eggs 1 2/3 cups sugar 1 cup vegetable oil 1 (15 ounce) can solid pack pumpkin 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt ICING: 1 (8 ounce) package cream cheese, softened 3 cups confectioners' sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 2 tablespoon milk

Directions:

1.	In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes. Cool completely.
2.	For icing, beat cream cheese, sugar, butter and vanilla in a mixing bowl. Add  the milk.  Add more if needed to achieve desired spreading consistency. Spread over bars.

Chicken Pot Pie

I love Fall, the cool weather makes me want warm comfort food.  Once I found this recipe it's became the only chicken pot pie recipe I make.  It comes from Pillsbury. This is my kind of comfort food.  Instead of making one large pot pie I like to make this pot pie in 4 individual servings.  Tonight I baked two and froze two . This is one fantastic Chicken Pot Pie!
 

1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup onion, chopped
1/3 cup four
1/2 teaspoon salt
1/4 teaspoon pepper
14.5 oz can (1 3/4 cup) chicken broth
2/3 cup milk
3 cups cooked chicken, cut up
2 cups frozen mixed vegetables, thawed


1. Heat oven to 400. Prepare pie crusts as directed on pkg. for two-crust pie using 9 inch pie pan.
2. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cook, stirring constantly, until bubbly and thickened.
3. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake 400 for 30-40 minutes or until crust is golden brown. let stand 5 minutes before serving to let cool slightly and also to let it thicken. Serves 6


Note: I always have a bag of  frozen chicken breast in the freezer and with these you just bake them frozen and the meat is so tender. 

Instead of one large pot pie, here I make 4 individual pot pies.  (I don't use a bottom crust here, only a top crust.)

At this point, you can freeze the pie pie(with out the top crust). To bake, thaw, and put on pie crust right before baking, bake as directed.

Before filling individual casserole dish, cut pie crust to fit dish.

Bake as directed in recipe.

Apple Caramel Dip

I have to post this recipe again as it is apple season and this is the most delicious apple dip.   It's also simple to make!

Apple Caramel Dip

1 pkg (8oz) cream cheese
1/2 cup brown sugar
1/2 cup caramel sauce (I used Mrs. Richardson's Butterscotch Caramel)
1/4 cup chopped pecans (or walnuts)
1/2 cup Heath English Milk Chocolate Toffee Bits
apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.

I found this recipe on Janetishungry.blogspot.com but I made a few changes.

Chuck Roast Chili

 I was at the library and picked up this cookbook-Morton's The Cookbook-and found this great Chili recipe.  I've never posted a Chili recipe because I never have found one that was worth it until now.  I like that this recipe has tender chunks of beef instead of ground beef.  The texture and beefy flavor makes this a keeper!

 With the leftovers we added some extra cheese on top and had chili nachos (sour cream and guacamole on the side).  Lets just say, not one spoonful went to waste, it's that good.

Serves 12 (half the recipe for 6 servings)

1/4 cup vegetable oil
1 pounds yellow onions, chopped (about 4 cups)

6 tablespoons minced garlic (about 18 cloves) (use mini food processor to mince garlic)

3-4 pounds boneless chuck roast, trimmed some of the fat and silver skin, cut into 1/4 inch dice (I get 4 lbs chuck roast) (this takes time but so worth it!  Don't worry about some fat just cut off large pieces of fat)

1/4 cup chili powder

2 tablespoons ground cumin

2 teaspoons freshly ground black pepper (I used only 1 teaspoon)

Four 14 1/2 ounce cans diced tomatoes with juice (I used petite diced)

Four 16 ounce cans spicy chili beans (I only use 3 cans)

2 cups water

Two 8 ounce cans tomato sauce

2 tablespoons beef base (bases are available in supermarkets in the soup isle)

2 bay leaves 

Salt (I didn't use any salt)
Garnish:
shredded cheese
chopped onion
jalapeno peppers
sour Cream

1.  In a large stockpot, heat the oil over medium low heat.  Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften.
2.  Add the beef, raise the heat to medium high, and stir for about 5 minutes as it begins to lose its pink color.  Add the chili powder, cumin and pepper and cook for 1 to 2 minutes to let the flavors develop.
3.  Add the tomatoes and their juice, beans and their juice, water, tomato sauce, and beef base.  Stir to mix well and then add the bay leaves.  Stir gently.
4.  Reduce the heat to low and let the chili simmer gently for about 2-3 hours, or until the meat is tender.  Stir frequently so the the chili does not stick to the bottom of the pot.  Adjust the heat up or down to maintain a slow simmer.
5.  Thin the chili with water, if necessary, and add salt to taste (I don't use any salt, don't think it needs any).  It might not be necessary, as the beans and the base are salty.  Remove the bay leaves and serve.  Serve with shredded cheese, chopped onion, jalapeno peppers and sour cream.
6.  The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month.  Reheat it gently, stirring frequently.

BLAT''s (bacon, lettuce, avocado and tomato)

If you like avocados you will love them on your BLT's.  I don't think I ever want to eat another BLT without the A, only BLAT's for me!  No recipe needed just make a BLT and add sliced avocado or mash avocado and add mayo to make a creamy spread.

Homemade Pizza Crust

I have never been good with yeast.  What I mean is yeast scares me!  I've attempted to make homemade rolls and the end result was my husband going to the store to get rolls that wouldn't choke our dinner guests!  I've also made pizza crust but never had one that was really good until today.  I found the recipe on Megan's blog, another blog I'll have to add to my blog roll.  She has some great looking recipes!  This pizza dough was crunchy, soft and chewy and not doughy at all.  I think the secret to this recipe is cooking the pizza on the preheated pizza stone.  It was perfect!

Perfect Homemade Pizza Crust (made a few changes)

1/2 cup warm water (100-110 degrees)

1/2 tsp. sugar (On the Fleischmann's jar it said to use sugar to proof yeast)

2 1/4 tsp. instant yeast (or active dry) I used Fleischmann's Active Dry
4 cups (22 oz.) bread flour, plus more for dusting

1 1/2 tsp. salt
1 1/4 cup water, at room temperature
2 Tbsp. extra-virgin olive oil

Measure the warm water into a 2-cup liquid measuring cup.  Add sugar.  Sprinkle the yeast over the top.  If using active dry yeast, stir the yeast into the water and allow to sit until bubbly, about 5-10 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes.  (Dough comes off sides of bowl (if not add a little flour) but will stick to bottom) Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball.

If freezing the dough, wrap each ball of dough in plastic wrap, then place in a freezer bag and freeze.  Place the dough in the refrigerator on the morning of the day you want to use it. (If using the dough for lunch, transfer to the refrigerator the night before.) Before making the pizza, take the dough out of the refrigerator and allow it to rest at room temperature for 30 minutes.

If using the dough right away (not freezing it), cover with a damp cloth or plastic wrap. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. (a pizza peel  or parchment paper) Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil (I didn't do this step but will try it next time and let you know). Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.


http://www.whatmegansmaking.com - check out Megan's Blog for more great recipes

I used a pizza peel for the first time.  I sprinkled it with cornmeal and a little flour.  Worked out the dough right on the peel making sure it would move before I added my toppings.  Then when pizza was all prepared I slid the pizza right on the preheated pizza stone.  I thought 500 degrees would be way to hot but it wasn't.  The crust was done to perfection and the cheese was melted until bubbly. 

BLT's

I know you don't need a recipe for BLT's but I wanted to share how I make my bacon. I love to make bacon this way, it cooks up nice and crispy. All you do is preheat oven 350. Lay bacon out on large cookie sheet (with sides!).

Bake bacon about 20 minutes. After 15 minutes, take out of oven and flip bacon over. Return bacon to oven. After 20 minutes if bacon isn't done, just check every 5 minutes until it's as crispy as you want it. Drain on paper towels.

As you can see I do make my BLT's a little different. I like to use toasted english muffins. Try it you'll like it! Fits a large slice of tomato perfectly. 

Fruit Smoothies

I love fruit smoothies! Easy to make and packed with good things that taste so good on a hot summer day.



frozen pineapple
frozen peaches
frozen mangos
frozen blueberries, strawberries
Yoplait Original Tropical Peach (99% fat free) or any flavor you like
Dole 100% Orange, Peach and Mango juice



I don't measure the ingredients out because then it wouldn't be a fun easy recipe. All you do is for two large (4 small) servings is fill blender half way with each fruit. You can pick and choose the fruit or use all the above. Adding a banana is also good. Add 1-2 cartons of yogurt and juice. Add juice as you need it to make the fruit smoothie nice and thick.

Hint: Don't over crowd the blender. It only takes minutes to have another batch done. I use a Kitchen Aid Blender and it works great, smooth with no lumps.

Shrimp Quesadilla

I got the original recipe from Simply Recipes but have made a few changes (check out original recipe here), Kevin and I really like these! Only make what you will eat because the shrimp is in a marinade and will get tough if they marinade too long. This recipe is for one serving so double or quadruple as needed. Very easy and delicious! Serve with avocado (guacamole) and sour cream. Great for a summer lunch or a light dinner.


INGREDIENTS
1/4 pound of medium-small frozen shrimp, peeled and deveined (I used medium shrimp and thought they were too thick so I cut all the shrimp right done the middle so that the shrimp would be flat in the quesadilla, this worked great)
2 Tablespoons lime juice
1/4 jalapeno, finely minced
sprinkle of chili powder
1 Tbsp chopped green onion
1 Tbsp chopped fresh cilantro
Salt and pepper
2 medium-sized flour tortillas
1/2 cup shredded monterey Jack cheese

Serve with....
avocado or guacamole
dollop of sour cream

METHOD
1. Defrost shrimp. (I like to rinse shrimp with cold water.)

2. Place shrimp in a bowl. Add lime, jalapeno, a sprinkle of chili powder, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the lime juice.

3. Heat a non-stick skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.

4. Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.

You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. (This is the method that I like to use, so much easier than trying to flip) Then repeat to make other half. 

5. Cut in half and cut half in threes, six pieces total. A pizza cutter works well for this. Place on a serving plate. Serve with avocado and sour cream.

Serves one (If making more than one just put finished quesadillas in a warm oven while making the others.

Crunchy Ramen Salad

There are a lot of recipes out there for ramen salad, this one I've chosen as my favorite.

3 Tablespoons butter
1 package (3 oz) Oriental-flavor ramen noodles
2 Tablespoons sesame seeds
1/4 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/4 teaspoon pepper
1/2 cup sliced almonds, toasted
1/4 cup sliced green onions
1 bag (16 oz) coleslaw mix


1. Melt butter in skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly, stir in sesame seeds. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture. toss.
8 Servings
Hint: If you're making ahead of time; keep noodles along with dressing in separate zip lock bags or bowls, then toss with remaining ingredients just before serving.
Hint: To toast almonds; heat in a 400 oven for about 4-5 minutes until golden brown. Check often as they will burn quickly.

Cutting Corn off the Cob

The other day I was cutting corn off the cob onto a cutting board and I had corn all over. I thought there has to be an easier way to do this so I searched-how to cut corn off the cob and this is what I found..
The hole in the middle of the bundt pan holds the corn and all the corn falls neatly into the pan. This is so clever I had to share.

A Really Good Spinach Salad

 

 I made my really good salad today but I replaced the lettuce with spinach and dried cranberries with fresh blueberries and all I can say is YUM!  Click here for the original recipe.  However you make it, it's really good.

Pineapple/Orange Parfait

This is a great idea for the summer.  I like to make pineapple/orange parfaits and keep in the fridge for a quick snack or light lunch.  I use a large (2lb) Yoplait Vanilla Yogurt 99% fat free,  Dole Chuck Pineapple (in it's own juice) and Dole Mandarin Oranges.  First I mixed the yogurt with 1/4 cup of the pineapple juice, then I split the yogurt between 6 parfait cups and then layer on the pineapple and oranges.  Cover with plastic wrap and refrigerate (they will stay good for about a week).  When ready to eat top with granola or walnuts.

French Toast with Berries

Saturday morning I had some amazing french toast at a restaurant (Tempo Cafe) in Chicago.  What made it so special was the good bread, fresh berries and real maple syrup.  This morning I had time to make breakfast and all I could think of was I wanted more of that french toast.  So, I picked up some raspberries, blueberries, blackberries, strawberries, challah bread and made it myself.  It was delicious and we enjoyed every bite.  Next time a few sliced almonds would be a great addition.

Challah Bread

Basic French Toast
3 eggs
1/4 cup milk (also good with half and half)
1/4 tsp vanilla
6-8 slices of bread (challah bread or french bread)
butter
garnish with: raspberries, blueberries, strawberries and blackberries 
Sprinkle with powdered sugar and drizzle with real maple syrup

1. In a wide, shallow bowl, whisk together the eggs and milk.
2. Dip bread slices in egg mixture, one at a time, making sure to soak each side.  Hold bread slice above bowl to allow the excess egg mixture to drain off and then place in the hot, buttered skillet. Repeat with as many slices as will fit in the pan at a time.
3. Cook the bread over medium heat and flip the slices when they are browned to your liking. When both sides are browned, remove to a warm plate in the oven, or serve immediately.

Rhubarb Nut Muffins

Rhubarb Nut Muffins

I love rhubarb and these are my favorite muffins. They are even better the next day.  If there are any left over, they will freeze well.

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts
***********************
Topping:
1/4 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon



1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 12 regular or 6 giant muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)

Rhubarb Pie

It's rhubarb season and I LOVE rhubarb pie.  This rhubarb pie is easy, basic and so very good.

INGREDIENTS:

4 cups chopped rhubarb
1/4 cup all-purpose flour
1 1/2 cups white sugar
1/8 tsp. salt
1 Tbsp. butter
1 pkg. Pillsbury pie crust

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix above ingredients thoroughly in bowl except the butter. Pour into unbaked pie shell  and dot with butter. Cover with top crust. Brush the top with cream (or milk) and sprinkle with sugar. Pierce with a knife to allow steam to escape. I also like to put foil under pie because it always drips.
3. Bake in preheated oven for 60 minutes. Bake on bottom rack, that way the bottom crust will get done and the top crust won'’t get too brown. Put foil under the pie as it always runs over and the foil will catch any spills. After the 60 minutes check and if not done put on middle rack and bake until golden about 10 more minutes. Allow pie to cool completely. If you are not patient (like me) and serve the pie warm it will be a little runny. A scoop of vanilla ice cream on top and you have one great sweet tart rhubarb pie.

Texas Turkey Burgers

These burgers are healthy and packed full of flavor.

1 lb lean ground turkey meat (use the Turkey Store brand)
1/4 cup green onions, chopped
1 small zucchini, grated
1 medium size carrot, grated
1 Tablespoon chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
muenster cheese, sliced


1. With hands mix ground turkey, green onions, zucchini, carrot, chili powder, salt, cumin, and red pepper until well combined.
2. Shape into 6 patties.
3. Spray skillet with nonstick cooking spray. Over medium high heat heat skillet. 4. Add patties and cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Melt cheese on top. Serve on a hamburger bun with mayo, lettuce, tomato and onion.
Serves 4-6
Hint: Can also make on grill. I start them on foil as they are fragile and once they're cooked some I place on grill grates.