Melt Away Cookie Bars

NEED:
1 cup margarine, room temperature
1 cup sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans, divided

Cream margarine and sugar until light and fluffy; stir in egg yolk, vanilla, and flour, blending well. Stir in 1/2 cup chopped pecans. Spread dough evenly in a lightly buttered 15x10x1-inch baking pan. Beat egg white until frothy; brush over dough. Sprinkle remaining pecans over egg white layer. Bake melt away bars at 350° for 25 to 30 minutes, until lightly browned.
Makes about 36 cookie bars

ENJOY!

Cranberry Cookies

NEED:
1/2 cup butter
1 cup sugar
3/4 cup packed brown sugar
1 cup chopped nuts
1/4 cup milk
1 tablespoon orange juice
1 egg
3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups chopped cranberries

Blend together butter and both sugars. Beat in orange juice and egg. Slowly add all dry ingredients until well mixed. Stir in cranberries and nuts. On sprayed or greased cookie sheet, drop by teaspoonfuls.
Oven at 375 degrees. Bake 13 minutes or until light brown. Makes approx. 10 dozen cookies.

Enjoy!

Shortbread

NEED:
3/4 cup butter
1/4 cup sugar
2 cups all purpose flour

Blend butter and sugar until well mixed. Slowly work in flour, by hand. Mix well and chill.
Roll dough to 1/3 to 1/2 inch think. Cut into shapes of choice. Bake on ungreased baking sheet.
Oven at 350 degrees. Bake for 20 to 25 minutes. Tops will not brown. Cool on wire rack. Makes 2 dozen cookies ( depending upon shape)

Enjoy!

Marshmallows

My mother made these every year for Christmas. There is nothing like a "fresh" marshmallow. These are so worth the time! You dust them with powdered sugar but you can also sprinkle them with color sugar. These are to totally die for.
NEED:
4 envelopes of minute gelatin ( not jello)
1 cup water
2 cups sugar
1/2 cup white corn syrup
1 1/2 teaspoon vanilla
2 egg whites ( beaten to stiff)
1/2 cup confectioners ( powdered) sugar

In bowl, mix gelatin and 1/2 cup water. Stir well and set aside. In saucepan combine sugar, corn syrup and 1/2 cup water. Over medium heat, stir constantly, until sugar dissolves. Bring mixture to a boil. DO NOT STIR. Boil until mixture reaches the temperature of 240 degrees on a candy thermometer or a small amount of the mixture forms a soft ball in cold water. Remove from heat. Add gelatin mixture and stir until dissolved. With electric mixer, beat until mixture turns white ( about 3 minutes) Add egg whites and vanilla and continue beating until mixture is thick, fluffy and almost cool. Pour mixture into a 9 x 9 pan that has been dusted with powdered sugar. With fork or sharp knife...prick any bubbles that may appear on the surface. Sift powdered sugar over the top and cool completely. When cold, loosen from pan sides with wet, sharp knife. Turn onto cutting surface and cut in 1 inch cubes and roll in powdered sugar.
Makes 1 1/2 pounds or approximately 6 1/2 dozen marshmallows.

Enjoy!

Triple Good Cookies

NEED:
2 cup all purpose flour
2 tablespoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
1 cup chopped walnuts
1 package ( 6 ounce) semi sweet chocolate chips

Blend together butter, both sugars, eggs and vanilla, until fluffy. Blend in peanut butter. Slowly, add all dry ingredients. Stir in chocolate chips and walnuts. On sprayed or greased cookie sheet, place small balls of cookie dough. Place 2 inches apart. Flatten balls of dough with small glass that has been dipped in sugar.
Oven at 350 degrees. Bake 8 minutes or until light brown. Cool on wire rack. Makes 7 dozen cookies.

ENJOY!

No-Bake Walnut Date Bars

NEED:
2 cups pitted dates
3/4 cup water
2 tablespoon sugar
2 tablespoon lemon juice
3/4 cup chopped walnuts
1 1/2 cups graham cracker crumbs
1/4 cup butter - melted
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts.
Blend together dates, water, 2 tablespoons sugar and lemon juice in saucepan. Cook over low heat, stir constantly, until soft and thick, about 5 minutes. Remove from heat; stir in 3/4 cup walnuts and cool. Blend crumbs, butter, 2 tablespoon sugar, vanilla, cinnamon and salt. Press 3/4 mixture on the bottom only of a sprayed or greased 8 x 8 or 9 x 9 baking pan. Spoon cooled filling evenly over entire surface. Add 1/4 cup walnuts to remaining 1/4 crumb mixture and sprinkle evenly over filling. Press entire surface firmly with fingers. Chill 3 hours. Cut in to 1 inch squares. Makes 5 dozen.

ENJOY!

Cinnamon Topped Pudding Cookies

Christmas is just around the corner. I have so many cookie recipes. I am going to post as many as I can so everyone can find something that appeals to their own tastes.

I love making pudding cookies. They are so easy. They are also a soft cookie, which I really like.

NEED:
1 cup Bisquick or other like baking mix
1 small box instant vanilla pudding
1/4 cup oil
1 egg
cinnamon / sugar

Place all in a bowl and mix until a dough is formed. By spoonful place on cookie sheet, about an inch apart. Press down. Sprinkle with cinnamon and sugar blend.
Oven at 350 degrees. Bake 8 minutes. If making small cookies bake 6 minutes. Remove to wire rack to cool.

ENJOY!

Russian Teacakes

NEED:
1 cup butter, softened
1/2 cup confectioners ( powdered) sugar
1 teaspoon vanilla
2 1/4 cups all purpose flour ( can use whole wheat flour)
1/4 teaspoon salt
3/4 cups of chopped nuts....chopped fine
Powdered Sugar
Mix butter, 1/2 cup powdered sugar and vanilla. Slowly stir in flour, salt and nuts. Mix well. Shape into 1 inch balls and place 1 inch apart on ungreased cookie sheet.
Oven at 400 degrees. Bake 10 to 12 minutes. You want them done but not brown. Roll in powdered sugar while warm. Roll in powdered sugar again when cool.
Makes approximately 4 dozen cookies.

Enjoy!

Sour Cream Cookies

NEED:
1/2 cup shortening ( use 1/4 cup Crisco and 1/4 cup butter for best results)
1 cup sugar
1 egg
1 teaspoon vanilla
2 2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 cup sour cream
Additional sugar for topping

Blend shortening, sugar, egg and vanilla until well blended. Blend all dry ingredients together and slowly add to wet mixture. Alternate adding sour cream with dry ingredients. Roll out until 1/4 inch thick and cut with cookie cutters or roll into log and cut in circles. Place on sprayed or greased cookie sheet, sprinkle with sugar.
Oven at 425 degrees. Bake 8 to 10 minutes or until lightly browned. Cool on wire rack. Makes approx. 5 dozen cookies.

Enjoy!

Cinnamon Topped Pudding Cookies

Thanksgiving and Christmas will be here before we know it. I have so many cookie recipes. I'm going to start posting them now so everyone will have a chance to find something that will perfectly suit their family.

I love making pudding cookies. They are so easy. They are also a soft cookie, which I really like.

NEED:
1 cup Bisquick or other like baking mix
1 small box instant vanilla pudding
1/4 cup oil
1 egg
cinnamon / sugar

Place all in a bowl and mix until a dough is formed. By spoonful place on cookie sheet, about an inch apart. Press down. Sprinkle with cinnamon and sugar blend.
Oven at 350 degrees. Bake 8 minutes. If making small cookies bake 6 minutes. Remove to wire rack to cool.

Enjoy!

Simple Pumpkin Soup

Pumpkins are in season so why not make some great soup?
NEED:
1/2 cup onion
3 tablespoon butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream.
Makes 4 to 6 small servings.

Witches Brew

Having a Halloween Party? This is the perfect punch.
NEED:
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin

2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummi snakes candy

THE BEST PART OF THIS PUNCH IS THE FROZEN HAND USED TO KEEP IT COLD..VERY SIMPLE TO MAKE...

To make the frozen hand:
Wash and rinse the outside of a rubber glove.(MAY WANT TO CONSIDER LATEX FREE DUE TO ALLERGIES) Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

ENJOY!

Roasting Pumpkin Seeds

Carving a jack-o'-lantern is a ritual in our house — we even have a set of tiny saws that were made for the task. Another part of the ritual: toasting the seeds. After scraping out all of the inside goop, rinse and pat dry the seeds, lay them out on a cookie sheet, sprinkle with salt and roast them in a 200 degree F oven for 1 hour until they smell nice and nutty.
Let cool and place in an airtight container for a quick snack later.

Enjoy!

Death By Hot Chocolate

This was sent to me by my daughter, Sara.

It's pretty basic but the chocolate milk makes it creamy and extra chocolaty and the whip topping makes it extra good. You should try it, yum!

Ingredients (per mug)

1 packet of your favorite hot chocolate mix (I like the ones with the little marshmallows)
1/2 cup chocolate milk (cold, that way it cools off the drink a little and you can enjoy it that much sooner)
3/4 c water (almost but not quite boiling)
1/4 c cool whip (the stuff in the tub, not the can)

Once your water is heated, put your hot chocolate mix into your favorite mug, saving about a teaspoon for later. Poor the chocolate milk (cold) into the mug and whisk (I like to hold it between my hands and rub them together, it spins faster and makes it really frothy). Because the milk is cold the mix may not completely dissolve but that's fine, it will when you add the hot water. Add about 1/2 a cup of the hot water and continue whisking (This way you will not splash when you whisk because the cup is too full). Once the top is frothy add the remaining water and whisk gently just to combine.

Take the 1/4 cup of cool whip in a bowl and add most of the remaining hot chocolate mix (leaving a small amount to sprinkle over the top of your drink when finished). Fold the mix into the cool whip until blended. Add as much as you like to your drink. Sprinkle the top with the remaining mix and enjoy...

ENJOY!

Witches Brew

NEED:
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin

2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummi snakes candy

THE BEST PART OF THIS PUNCH IS THE FROZEN HAND USED TO KEEP IT COLD..VERY SIMPLE TO MAKE...

To make the frozen hand:
Wash and rinse the outside of a rubber glove.(MAY WANT TO CONSIDER LATEX FREE DUE TO ALLERGIES) Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

ENJOY!

Simple Pumpkin Soup

NEED:
1/2 cup onion
3 tablespoon butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream.
Makes 4 to 6 small servings.

ENJOY!

Baked Stuffed Peaches

NEED:

6 ripe peaches
1/2 cup sugar
4 egg yolks
1/2 lb. almond macaroons, crushed.

Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, 8x12. Spoon macaroon mixture into center of each. Bake in a slow oven (300°) for 30 minutes, or until peaches are tender.

ENJOY!

Gingered Beef & Broccoli Salad Bowl

Making anything with fresh vegetables makes such a difference. In this recipe you are free to mix it up and use the ones you like best.
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper

Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.

In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.

In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.

Makes 4 serving.

ENJOY!

Apricot Pork with Garlic Green Beans

I love pork. I don't like pan fried pork chops though. They are always to dry. Cooking them in some oil is ok but then you are adding unwanted calories and sometimes taste. I cook mine with ice..yes..ice. I love this trick and gives you some very moist chops.

4 1/2-inch-thick pork chops
ground black pepper
4 apricots, pitted and cut in wedges
2 tablespoons honey
3 cloves garlic, sliced
1 pound green beans...FRESH..wash then and remove ends. Beans can be left whole if desired. Place them in a 2 quart microwaveable dish and set aside. ** if you do not like them cooked in a microwave...start them on the stove top when you start the chops and cook to your desired texture.** MICROWAVE COOKING INSTRUCTION FOLLOW BELOW**
Use either a heavy skillet of a stove top grill pan ( which is what I use). Heat the pan for about 2 minutes on medium heat..this will keep the chops from sticking. ( you can also spray the pan if you desire but still pre heat it)
Place chops in pan and sprinkle with pepper. Place ice cubes in the openings around the chops. Try to use at least 6 ice cubes..they can touch the chops. Cover with a lid..BUT make sure it is ajar..you want the steam to escape. Cook for 5 minutes then turn. Lower heat slightly. Cook for an additional 5 minutes. Sprinkle this side with pepper and add more ice if needed. You do not want the chops sitting in too much water but you do not want the pan to go dry.

Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center. **you will be adding this atop the chops.** if needed add a few ice cubes before you cover the pan. Remember to check them to see that the pan is not dry...if it is getting dry add one to two ice cubes. If there is too much water building...place lid ajar or remove it for the last 2 minutes of cooking time.

Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.

To serve, spoon any cooking juices from skillet over pork, apricots, and beans.

Makes 4 servings.

ENJOY!

Onion / Cucumber Salad

With all the fresh veggies out there it is hard not to want to use them all. Not only are they fresh but much cheaper at road side stands. My mother use to make this all summer long. Hope you like it, too.

NEED:
1 sliced cucumbers...thinly sliced
1 small to medium onion, sliced thin....Red onions add great color
3/4 cup red wine or cider vinegar
1/2 cup water
1 to 1 1/2 tablespoons sugar
1/8 to 1/4 teaspoon each, salt and pepper

In a medium bowl, separate onions into rings, add to cucumber slices.
Dissolve sugar in water, add vinegar, salt and pepper.
Pour over cucumbers and onions and toss.
Allow to chill for at least an hour before serving.

ENJOY!

Apple Skillet Pancakes

I so love breakfast foods. I can eat them for every meal but sometimes you need something just a bit different.

NEED:
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired

Preheat the oven to 500 degrees F

In a large bowl combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.

Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.

Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.

Servings: 4

ENJOY!

Hashbrown Quiche

I love this. It's so easy. Such a great special weekend breakfast.

NEED:
3 cups shredded hash brown potatoes ( freshly grated or frozen )
1/3 cup butter, melted
salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
pepper to taste

Preheat oven to 425 degrees.

Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with salt. Bake in preheated oven for 20 minutes, or until beginning to brown.

In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt and pepper. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.

Reduce oven temperature to 350 degrees F. Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

ENJOY!

Herb Tips

Growing herbs is so easy but many just don't know what to do to store or even use some of them. I hope this helps.

Fresh herbs will last longer if you trim the stems in a diagonal direction and place them in a glass with one inch of water in the refrigerator. Cover the herbs loosely with a plastic bag and change the water every day.

Cut fresh herbs with large leaves into long thin strips, by stacking about four or five leaves on top of one another and rolling them tightly together. Then use a sharp knife to cut them into thin strips about 1/16th inch wide. This is called chiffonade style of cutting the herbs.

For herbs with strong sturdy stems, strip of the leaves by sliding your fingers from top to bottom as you push off the leaves. Use this technique for herbs with tough stems like sage, marjoram, thyme and oregano.

Fresh parsley, tarragon, chervil and cilantro make wonderful additions to a tossed vegetable salad.

Add freshly chopped parsley, dill and basil to creamy potato, pasta or seafood salad.

Infuse your olive oil and vinegar with fresh herbs, such as tarragon, dill, oregano, thyme and basil for a wonderful and delicious taste. Put the fresh herbs of your choice in a glass jar with a cover, along with any spices you might like, and cover with the oil or vinegar. Let the mixture sit for about 24 hours


ENJOY!

About Fresh Herbs

Wash your fresh herbs thoroughly under running water when you're ready to use them. Wash only the amount you need or follow these steps and store as mentioned below.


Shake off the fresh herbs to remove the excess moisture.


Spin the herbs dry with a salad spinner, or pat them dry with paper towels.


Cut the fresh herbs into small pieces using a chef's knife or kitchen shears.


Add the fresh herbs, according to your taste, to any type of salad that you make. They will make a tasty addition to tossed salads, as well as potato, pasta and seafood salads

To store..do the above...and then wrap in a paper towel and place in a zip lock bag and refrigerate. This way they are all ready to add to your favorite dishes.

ENJOY!

Southern Style Deviled Eggs

I have always made my deviled eggs this way. What a shock it was to find out that this is a very popular way to make them in the south. There are tea rooms in the south that are more famous for serving these eggs than anything else.

NEED:
6 eggs, hard boiled. **rule of thumb..place eggs in pot of water and bring to a boil. Allow to boil for 15 minutes for hard boiled**
1 heaping tablespoon of mayo or salad dressing
1/2 teaspoon of yellow mustard * optional I use it, basically, to intesify the yellow of the yolks
2 tablespoons of sweet pickle relish. ** dip from jar with slotted spoon to avoid excess liquid
salt and pepper to tast.

Shell eggs and cut in half, length wise. Place the yellows in a shallow bowl ( a pie plate works great ) and place the cut whites on a plate.

YOU CAN GET A DEVILED EGG PLATE NEARLY ANYWHERE. I FOUND A VERY NICE ONE AT THE DOLLAR STORE. IF YOU DO NOT HAVE ONE, PLACE A FEW LEAVES OF LETTUCE ON A PLATE AND PLACE THE EGGS ON TOP. NOT ONLY DOES IT LOOK APPEALING, THE LETTUCE KEEPS THE EGGS FROM SLIDING AROUND.

With a fork, mash the yellows until in small particles. Add the other ingredients and blend with the fork until well mixed and fairly smooth.
Fill each egg half with mixture. I simply use a spoon, however, you can use a pastry bag to make them decorative.

If desired, you can sprinkle the tops with paparika or pepper.

Chill before serving.

This makes 12 deviled eggs.

ENJOY!

Green Beans with Bacon

Cooking with bacon and bacon grease is very southern. I grew up with A LOT of bacon grease in my food. I have nearly cut it all out, however, using bacon in green beans is just so well worth it.

NEED:
1 slice of bacon, diced **it is much easier to dice if you partial freeze it**
1 can green beans
1/2 tablespoon of sugar
3 tablespoons of diced onion
1/2 cup water
pepper to taste

In sauce pan, add bacon and cook over medium heat until browned. DO NOT DRAIN Stir occasionally.
Add diced onion and cook for about 3 minutes, stirring occasionally. Add sugar and cook for about 2 minutes, stirring occasionally.
Add beans, water and pepper and cook over low / medium heat for 15 to 20 minutes.
The bacon is salty so you do not need to add more salt.

ENJOY!

Lemon Muffins

Nothing says summer to me like lemons. I just love that refreshing taste of anything made with lemon. These muffins are so easy to make. You'll love them.

NEED:

2 cups flour
1/2 cup sugar
2 tablespoons sugar *optional
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup fresh lemon juice - or bottled lemon juice
2 eggs
Zest of one lemon, finely grated *optional
**this does add more flavor. If you are using fresh lemons you want to lightly run the lemon over a fine grater. Make sure to only grate the yellow as the white is very bitter.

If you are using self rising flour do not use the baking soda.

Heat oven to 400 degrees.

This makes 12 medium or 6 large muffins.

Combine flour, 1/2 cup sugar, baking powder and salt; blend well.

Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.

Stir egg mixture into dry ingredients and blend until well moistened.

Spoon into greased or sprayed muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.

Bake 15-20 minutes until lightly browned. You can test if they are done by inserting a toothpick, which will come out clean when done.

ENJOY!

Diner Mac and Cheese

Why make mac & cheese from a box when you can make it from scratch. This is an old southern diner recipe. It is very easy and well worth the few extra minutes of time.
NEED:
2 cups uncooked macaroni noodles
1 stick of butter
1 can evaporated milk
2 cups of shredded cheddar cheese
2 large eggs
bread crumbs...seasoned or plain...I use Italian seasoned.

Cook the macaroni noodles according to package directions.

Once the noodles are done, drain and rinse with cold water to stop the cooking and drain again.

Place the stick of butter in a small pan over low heat. Stir occasionally, until the butter is melted.

In a small bowl, beat the eggs and pour them over the noodles and mix them until blended.

Add the cheese and the evaporated milk and stir all until blended.

Pour in the butter and stir, again, til blended.

Spray an 8 x 8 baking pan with cooking spray. Pour the mixture in the pan and sprinkle with bread crumbs.

Bake at 350 degrees for 30 minutes.

It takes barely any time to create this out of the world mac & cheese.

ENJOY!

No Ice Cream Banana Split

This is the most awesome dessert. It has it all. The sweet, the goo, the flavors and the great thing..you don't need a freezer. This is great for a picnic or pot luck. You chill it before you go and it s all ready for the table. As most of my recipes...you can alter to suit your tastes..

NEED:
9 x 13 baking dish **If you want to go smaller..use a pre made graham cracker pie crust and cut the amount of ingredients so they fit an 8 inch pie crust ie 1 box of pudding, one or two banana etc.**graham cracker crumbs
( enough to cover the bottom of the pan)
2 large boxes of instant pudding..Choc / Van. or any you choose
Salted peanuts
1 large tub of Cool Whip or like topping
Chocolate syrup
Strawberry Sundae Topping
Carmel Sundae Topping
3 to 4 nice size bananas

As you can see my the list of ingredients, this is a banana split where pudding takes the place of ice cream.

Follow package instructions and make a crust from the graham cracker crumbs. Just cover the bottom of the pan. Place in the oven at 350 degrees for 7 minutes...remove and set a side to cool.
Prepare puddings as directed. Prepare in separate bowls.
Using large spoon randomly drop spoonfuls on the crust. Alternate flavors.
Top pudding with sliced bananas
Evenly coat with a layer of Strawberry topping
Drizzle Choc Syrup and Carmel topping over the the Strawberry topping.
Apply a nice thick layer of Cool Whip
Chill in the fridge for at least an hour. Cover loosely with plastic wrap
Remove
Sprinkle with peanuts and drizzle with thin lines of Choc. syrup and Carmel topping.
Add cherries if you like.
Serve.

I made this for a potluck for a friends birthday. She is allergic to banana's so I substituted cut up canned peaches. It was great. Allergic to peanuts? Leave them out..or offer them on the side for those who want them. Get creative. There are a lot of pudding flavors available and the sky is the limit on toppings. I have heated peanut butter and drizzled that on. You can also use all sugar free toppings and low fat milk. Make a great treat and cut the calories!

ENJOY!

Flip Flop Pie Crust

Do you have problems making those perfect crimped edges on your crust? Well, this solves the problem and also creates an interesting look for your pie.
Either make your own crust or take two pre-made crusts. If you have made your own roll all the dough out to be what would be the size of two crusts laying together. If you have purchased your crust; lay on in the pie pan from basically the center out...lay the other slightly over the other in the pan and press together to form one , making sure you have over lapped it enough to cover the entire inside of the pan. Place your filling in the pie plate and gently lift the crust toward the center.
Now, you can slightly press along the edge of the plate, to create a pattern or leave as is. You can adjust the dough along the top to create evenness and slight folds. If it does not meet in the middle that is fine. That will vent steam from your pie.
By creating simple folds or lines you can make the top crust your own design. Either way the pie now has a one of a kind top crust.

ENJOY!

Stawberries and Cream Cheese

This is such a simple thing to do but it looks great and is very refreshing.

NEED
1 carton of good sized strawberries ( washed and stems removed )
1 carton of whipped creamed cheese
** blueberries - optional
**pastry bag...optional

Lay the strawberry on its side with the widest part of the berry toward you.
With a small knife make 3 slices (NOT ALL THE WAY THROUGH) from the center out. Imagine the center is a circle and you are making three cuts out from that circle in different directions.

With a spoon or pastry bag with flower tip, add cream cheese to the center. You want to very slightly pull the slits apart when you do this. If the berries are nice and big you can actually cut out a small part of the center.

For the red, white and blue effect top the cream cheese with a blueberry.

ENJOY!

Red, Whte and Blue treat

July 4th is nearly here....cook outs and fireworks..great fun. I have a couple great ideas for the day. These are so easy. Sorry, no pictures as I will be making these on the 4th but wanted to share them with you now.

NEED:
Red gelatin ( brand of your choice )
Tub of whipped topping
Blue gelatin ( brand of your choice)
**optional, blueberries and strawberries

*** if you can use a clear bowl for this it adds a great look to your table***

Make blue gelatin as directed (either in the bowl your are going to use or in a separate bowl and transfer it to the bowl you are going to use)

Place it in the refrigerator until firm.

Remove and top with a generous layer of the whipped topping and return to the refrigerator until well chilled.

Make the red gelatin as directed and set aside until it cool and starts to set. You can place it in the refrigerator for awhile. DO NOT ALLOW IT TO SET TO FIRM..you just want it to thicken.

VERY SLOWLY, spoon the red gelatin over the whipped topping to form a layer.

Place in refrigerator til completely firm.

You can make think layers or a series of thin layers following the above steps.

If you want to add some fruit; add the blueberries to the blue layer and strawberries to the red layer.

Very easy, very festive.

ENJOY!

Strawberry Rhubarb Compote

It is the season for rhubarb and strawberries. Why not make something fresh?

NEED:
1 pound rhubarb (between 4 and 6 stalks)
1 pint strawberries
3/4 cup sugar
1/3 cup orange juice

Cut rhubarb into half-inch slices. Hull and halve strawberries, or cut into quarters, depending on size.
Place cut rhubarb in a large saucepan. Add sugar and orange juice. Heat on medium heat. Bring to a boil, then reduce heat to a simmer. Add strawberries and cook fruit mixture for 10-12 minutes until softened.

Makes 4 cups.

Serve over pound cake or vanilla ice cream.

ENJOY!

Easy Summer Pie

1 (9 inch) pie crust. **make your own or use pre made**
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 (11 ounce) can mandarin oranges, drained
1 cup fresh strawberries, halved
4 kiwi, peeled and sliced
1 cup fresh raspberries
1 cup fresh blueberries


Preheat oven to 400 degrees

Bake crust according to directions. Remove from oven and allow to cool completely.

In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.

ENJOY!

Banana's Foster French Toast

If you are going to make French Toast, why not take it one step further and make something amazingly yummy?

NEED:
FRENCH TOAST
4 to 6 eggs
1/4 cup milk
salt to taste
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of vanilla
1/4 teaspoon of sugar
Bread ( 2 slices per person ) I like to buy uncut bread so I can cut my own and make it thicker than the average slice or you can use Texas Toast.

TOPPING
3 to 4 bananas cut into 1/2 pieces
2 tablespoons of butter
1/4 cup pancake syrup
1/4 cup dark Karo syrup **if you don't have Karo syrup use 1/2 cup pancake syrup
1/4 teaspoon of cinnamon

Slice the bread and set it aside.
in a shallow pan or pie plate..Mix all the ingredients for the french toast.
You can make the french toast in a fry pan or on a griddle. I have a griddle that covers two burners and love it for this as I can make all the french toast at once.

In a sauce pan heat all the topping ingredients, but the bananas, to a low boil. Add the bananas and keep it on a low boil to heat the bananas and thicken the syrup. Stir, lightly, to cover the bananas with the syrup mixture.

While the bananas are heating, make the french toast.

Spray the pan with non stick cooking spray or add a tablespoon of butter and allow it to melt. Dip the bread in the french toast mixture, coating both sides. Place in skillet or on griddle and allow to brown. ( 2 to 3 minutes ) then turn and brown other side. Continue until all the french toast is made. If you are using a skillet you can place a cookie sheet in the oven ( 200 degrees) and place the completed french toast on the cookie sheet, to stay warm, while you make the rest.

Place french toast on individual plates and top with bananas and drizzle with some of the syrup from the pan.
** you can also sprinkle with chopped nuts for a bit of a crunch.**

This is easy and delicious.

ENJOY!

BBQ Ribs

For me, making ribs is a slow process. I want them tender but still moist. I do these in the oven and they come out great.

NEED:
1 or 2 slabs of pork ribs. * I like to buy them packaged in a long package, not rolled over, so I can see the full slab; back and front. You can also get them at a butcher counter but be sure to ask to see both sides. You want some fat but not a lot of fat *
Seasonings of your choice. ** I use black pepper, garlic powder, onion powder and Lawry's seasoning.**
BBQ sauce of your choice. *** I like Honey BBQ or Hickory and Brown Sugar***
6 Ice cubes

Pre heat oven to 300 degrees.

It is best if you can cook the slab whole, to help keep in the moisture.
You need a large baking pan which is at least 2 inches deep to hold the meat and the juice.
Spray the pan with cooking spray and place the first slab in, meatiest side up. Season ( you can buy a rub for this, but I like to use the spices of my choice )
now place the 2nd slab on top, meatiest side down. Placing them this way keeps the moisture in the meat. Season the top of the meat.

Place 3 ice cubes on each side of the meat ( most likely you will have to lay the slabs from corner to corner, so you can then place the ice in the open corners.)
Cover, loosely, with foil and place in oven for 2 hours. Having the ice will help keep the meat moist until the juices start to run in the pan. Having the foil loose will allow the steam to escape rather than have the ribs sitting in water.

After 2 hours turn the slabs over. You will have to remove the top slab to another pan, then take out the bottom slab. Place what was the top slab into your baking pan, meatiest side up and top with the slab that had been on the bottom, meatiest side down. Season the top of the upper slab and replace the foil, loosely, and return to the oven for 2 hours.

Remove from baking pan to cookies sheets ( 2 ) with sides. Turn oven up to 375 degrees and place ribs back in the oven, uncovered. This is to finish cooking and to allow them to cook to a slightly dryer surface, before you add the sauce. Bake for an additional 45 minutes.

Pull rack forward and add sauce to ribs. Keep in mind, the meat is hot so the sauce will run. Pour slowly and spread with a basting brush. Cover generously and return to oven for 5 minutes. Repeat and bake another 5 minutes then remove from oven, allow to sit for 2 to 3 minutes then slice between the bones and place on a platter.

If the slab is longer than your cookie sheets, place foil under the ends of the slabs to keep the sauce and grease from dripping in your oven.

The ribs will be very tender and moist.

ENJOY!

No Bake Turtle Pie

I've had pies similar to this, at restaurants, and decided I could probably come up with my own version. It is so simple and no baking is required so great to make on a hot day. You do have to toast the nuts that you use..but it's only for 10 minutes.

NEED:
1 pre made graham cracker crust
1 box of instant chocolate pudding
1 tub whipped topping
4 ounces of cream cheese - the whipped works great for this
1/4 cup coarsely chopped nuts - pecans are great in this..but use your favorite
10 ounces of carmel sauce - like you use to make sundaes
1 frozen chocolate candy bar

Pre heat oven to 300 degrees. Spread the chopped nuts on a cookie sheet, in a single layer, and roast for 10 minutes. By roasting them it keeps them from becoming soggy in the pie. When done, remove and allow to cool.

Spread the cream cheese in the bottom of the pie crust - if it does not spread well run the back of a teaspoon under hot water and use it to spread the cream cheese.

Top cream cheese with the carmel sauce and spread it to the edges of the cream cheese.

Top carmel sauce with the toasted nuts.

Top all this with the pudding and then top the pudding with the whipped topping. Make sure both are spread to touch the crust.

Using a grater, grate chocolate over the top of the whipped topping. By freezing the candy bar it will be much easier to grate. You can also use a veggie peeler to make chocolate curls. You can also reserve some of the toasted nuts and sprinkle them on top.

Chill in fridge for at least 3 hours.

**you can use sugar free and fat free items for this and it is still yummy.**

ENJOY!

It is fresh herb and veggie season

I love this time of year. You can either grow your own veggies and herbs or easily buy them at local farm markets. Fresh is so much better, such great flavors. If you have never tried the really fresh items from a local grower take the time to do so this summer.
Here are some sauces, salad dressings and some quick cooking ideas, using fresh ingredients. Keep in mind, if you want to make these and do not have fresh you can use dried ingredients.

Grilled Onions

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
4 large sweet onions - skin removed

Preheat your grill to 350 degrees. Whisk together the first 7 ingredients. Cut onions into 1/2 inch thick slices. Brush slices with herb mixture. Place onions on grill and close lid. Grill for 10 minutes then turn and grill for an additional 10 minutes ( with lid closed ) or until golden brown.
Remove from grill and pour remaining herb mix over the onions.
Serve immediately.

Parmesan-Herb Hash Browns

1 ( 30 ounce ) bag of frozen shredded hash browns
1 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 tablespoon chopped fresh rosemary
2 tablespoons ground pepper
1/2 teaspoon salt

Toss all ingredients together and cook according the hash brown package directions.

Fresh Herb Mayonnaise

2 cups mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh oregano

Stir together until well blended.

Summer Alfredo Sauce

1 (1.6 ounce) envelope of Alfredo sauce mix
1 tablespoon of chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Make the Alfredo sauce according to package directions. Whisk in the other ingredients.
Serve immediately.
This is great on pasta, grilled veggies.

Olive Oil Dipping Sauce

1 cup extra virgin olive oil
2 minced garlic cloves
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
2 teaspoons ground pepper
1/2 teaspoon crushed red pepper - optional
1/2 teaspoon salt

Stir together until well blended. Serve immediately or cover and chill. This can remain in the fridge for three days.
Serve in small bowls with warm crusty bread.

Gorgonzola-Blueberry Salad

1 package ( 5 ounce ) of mixed salad greens of your choice or use fresh ingredients and make your own salad.
2 cups of fresh blueberries
1 cup loosely packed fresh-flat leaf- parsley
1 cup roasted almonds or walnuts or a mix of both ( salted or unsalted )
3/4 cup sliced fresh chives
3/4 cup crumbled Gorgonzola cheese
3/4 cup bottled raspberry-walnut vinaigrette
1/2 cup loosely packed fresh tarragon leaves

Toss all ingredients together in a large bowl.

ENJOY!

Beef Roast in Diet Cola

Yes, that's right..diet cola. The acid in the cola makes the meat very tender. One of our volunteers, Joanie, shared this with me. I'm not a huge fan of beef, however, this recipe has me making it much more often.

NEED:
Beef roast ( approximately 4 pounds..cut of your choice...this recipe will make even the cheapest cut of roast come out great. )
Dry onion soup mix
12 ounces of diet cola
Pepper
Garlic Powder
Crock Pot

If you do not own a crock pot I encourage you to get one. It is great to start meat in the morning and have it ready when you get home. Some people worry about them running all day. It is no different that your fridge, electric clock and many other things in your home. I do suggest that you take a look at the cord every time you use it only because normally you clean it and wrap up the cord to put it away. Make sure it is still in perfect condition.

Place meat in crock pot and pour in the cola. Sprinkle the top of the roast with pepper and garlic powder then top with the dry onion soup mix.
Place lid on crock pot. Set heat on low. Allow to cook for 5 to 6 hours on low. You can remove the lid and pierce with a fork. If the juice runs red turn the crock pot to high. Return cover to crock pot and cook for an additional 45 minutes.

The juices make a wonderful gravy. Very flavorful.

GRAVY:
1/2 cup juices from crock pot
1 cup water
1/2 teaspoon pepper
1/4 cup COLD water
2 tablespoons of flour

Bring juices and cup of water to a low boil
In small bowl add flour and COLD water. Mix with a fork until no lumps appear. Slowly, pour into hot mixture, stirring constantly as you add the cold.
Add pepper and allow to continue on low boil until it reaches the thickness you desire.

*My friend, Donna, lives in Newfoundland. She used the diet cola to cook a moose roast. She said it was the best moose roast she has had.

**You can do a similar trick with pork roast. Substitute apple juice or apple cider for the diet cola.

ENJOY!

Baked Chicken Breast With Baked Potato

When I've had a busy day I like to make a dinner that I don't have to spend to much time over. This is so simple. You are going to bake the chicken and the potatoes at the same time so in one hour your dinner will be ready.

NEED:

One boneless, skinless chicken breast per person
One russet potato per person. *some stores carry "baking" potatoes. You don't specifically have to get those but you need a nice large potato.
One bag pre cut salad mix **check out the salad department at the grocery store. There are so many varieties to pick from
Pepper
Garlic Powder
Dried Parsley
Bread Crumbs ( I like Italian flavored)
Butter and or sour cream for the potatoes

Set the oven at 350 degrees.
Spray a shallow baking dish with cooking spray and place the chicken in it.
Sprinkle with pepper, and garlic powder ( if you have other spices you like add them or change these to your taste)
Very lightly coat with bread crumbs. I do not like a heavy coating and I don't cover the entire surface but a light coating on most of it will help retain moisture.
Sprinkle with dried parsley and set aside.

Wash the potatoes and cut a slice ( not overly deep ) lengthwise through the skin. Wrap each one in aluminum foil. Just enough foil to cover the potato will do.

Place the chicken and potatoes in the oven ( lay the potatoes on the rack. )

Set your timer for 1 hour.

When the timer goes off, shut off the oven and open the door. The chicken should set for a few minutes before served.
Place your bagged salad in a bowl. **you can add things to the basic salad, such as onion, cucumber, celery...whatever suits your taste.

Dinner is ready with very little work on your part.

** when baking potatoes, bake more than you need. Keep them wrapped, allow them to cool then toss them in the fridge. You can dice and fry them later for a fast side dish**

ENJOY!

Easy Way to Peel a Banana

You might be thinking; what is so hard about peeling a banana? Most of us take a hold of the stem and try to snap it, which usually doesn't work and bruises the banana. So, we give up and slice the end with a knife or dig our finger nail into the peeling to make a slit. It is much easier to peel the banana from the other end.
Simply pinch the other end and it will split and you can simply pull the peeling down. Works everytime and no more bruised bananas.

Hope you liked this tip.

ENJOY!

Italian Hamburger Helper

One day I asked my daughter what she had made for her and her husbands dinner and she said; "you know that hamburger, pasta thing you make and leave on the stove and eat when you are hungry." I had no clue what she was talking about. When she explained it it made perfect sense. When everyone was having a busy day I would make this, cover it and leave it on low on the stove so whenever someone came home they could grab something to eat. I just had no idea that was what they called it!

NEED:
1 pound of ground meat, browned and drained
16 ounces of the pasta of your choice
26 ounce can or jar of pasta sauce of your choice. ( I use one that has a 4 cheese
blend )
2 cups of finely shredded cheese of your choice ( I use a pre packaged 3 cheese blend )
1 to 1 1/2 tablespoons dried oregano
salt
cooking oil or your choice
1 small onion, finely chopped
garlic powder - to taste
pepper - to taste
1/4 teaspoon Cayenne Pepper - optional

Cook the pasta according to package directions. Add 1/4 teaspoon of salt to the water and a "splash" of cooking oil. Stir the pasta a couple times to spread the oil around..the oil keeps the pasta from sticking together.
Brown and drain the ground meat then add the onion and allow to cook on low for about 5 minutes, stirring occasionally.
Add pasta sauce to the meat and mix well. Bring to a low simmer.
Add the oregano, garlic powder and pepper, cayenne pepper ( if using )
**I usually do not measure my spices when making this. I just lightly sprinkle them, evenly over the top of the meat and stir. If there is a spice you really like the flavor of use more..something you don't care for..use less**

Add the shredded cheese and stir until melted then add the pasta. Stir the mixture until everything is distributed evenly.
Cover and turn the temperature to low for at least 15 minutes to give all the flavors a chance to blend together.
Serve alone or with a salad and or garlic bread.

ENJOY!

Pasta and Italian Sausage

Very simple yet very good.

NEED:
16 ounce package of the pasta of your choice
Grated Parmesan cheese - freshly grated or in the jar
4 Italian sausages ( either sweet, mild or hot ) skinless
1 1/2 tablespoon Oregano
1 tablespoon dried Parsley

Cook the pasta as directed on the package.
Using a grill pan or fry pan, cook the sausage over a medium heat. I like to place it in the pan, add about 5 ice cube. When you turn the sausage, add a few more ice cubes, as needed. The idea is to add a bit of moisture but not have the sausage sit in too much water. However, do not allow the pan to go dry. This is very important as you are using skinless sausage.

When done, drain the pasta and place in large bowl. Add the grated cheese. The amount you add will depend on your taste. Sprinkle with the oregano and parsley. Mix well, until cheese appears melted. Cut the sausages into bit sizes pieces and add to the mixture. Give a light toss and serve.
Serves 4.

ENJOY!

EMERGENCY SUBSTITUTIONS

1 square chocolate = 3 tablespoons cocoa + 1 tablespoon butter
1 tablespoon cornstarch = 2 tablespoons flour
1 cup buttermilk = 1 cup yogurt
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup sour cream = 1 cup milk + 1 tablespoon lemon juice or vinegar
1 cup cake or pastry flour = 1 cup all purpose flour less 2 tablespoons
1 teaspoon baking soda = 1/4 teaspoon baking powder + 1/2 teaspoon cream of tartar
1 cup sugar = 1 cup honey ( if doing this reduce liquid in your recipe by 1/4 cup)
1 cup brown sugar = 1 cup granulated sugar
1 cup oil = 1 cup unsweetened applesauce ( for baking ) or 1 cup butter or margarine
1 tablespoon prepared mustard = 1 teaspoon dry mustard
1 clove garlic = 1/8 teaspoon garlic powder

Hope you find this helpful.

As always, ENJOY!

Easy Way To Chill Your Summer Drinks

This is a great trick to chill a pitcher of lemonade, ice tea or any other cold beverage and not allow it to be diluted.

GRAPES!!! yes, grapes. Freeze a bunch, stem and all, in a freezer bag. Leave in freezer at least 3 hours before using. When purchasing the grapes shake them first. If some fall off, make another choice. They should be firm and remain on the stem.

Also, consider the color of the grapes. For instance, green grapes look nice in a pitcher of lemonade.

Make your beverage and make sure that it will not over-flow the pitcher when the grapes are inserted. Place the grapes, in the bunch and on the stem, into the pitcher. The grapes will remain frozen for a long time, allowing you to keep your beverage nice and cold.

Hope you find this useful.

ENJOY!

Hawaiian Hamburgers

I love hamburgers but sometimes I just want to make them a bit different. I came up with this idea after having pineapple on pizza. Pineapple is really great with any meat and it really adds some great flavor to hamburger.

NEED:
Ground meat ( 80% to 20% makes the best burger - you'll see it marked on the package)
**allow approximately 1/4 pound per burger**
1 can of pineapple rings - in their own juice - remove rings and set juice aside
pepper
1 medium sweet onion..cut into thin slices
lettuce - I like the crunch of ice burg lettuce
Buns - I like to use wheat or multi-grain
Mayo - optional
Ice cubes ** great trick you are going to love**

Make your patties ( do not over work the meat ) and place them in a single layer in a shallow baking pan. Pour 1/2 of the pineapple juice over the burgers and set aside for about 10 minutes.

You can grill them outside or use a stove top grilling pan, which is what I do.
You want to pre heat which ever one you are using. Preheating keeps the meat from sticking. Preheat for about 2 minutes on medium. You want to cook the burgers on a medium setting. If it's too hot the burgers will be done on the outside and still raw on the inside.

Place the burgers in the pan and lightly pepper them. NOW, for the great trick. Add ice cubes in openings around the burgers ( about 5 or 6 cubes ) and place a lid on the pan. Make sure the lid is not on tight..tip it or set it sideways so that steam can escape. This is a diner trick and I use it for all meats I make in the grill pan. The steam will help cook the burgers but will also add moisture. You want the steam to escape as the ice slowly melts so that the burgers are not sitting in water.

Check off and on to make sure pan is not dry. If needed added a few more ice cubes.
Turn after 5 minutes and drizzle pineapple juice over each burger. Add a few ice cubes if needed.

Let cook 3 minutes and check for how done they are. You can press the center. If its very soft they are still fairly raw in the center. The firmer they are the more done they are. If you want, you can take a sharp knife and make a small slice in one and check the "pinkness". Cook to your desired taste.

Once done, remove burgers to platter and cover with foil. Now place pineapple rings in grill pan until heated and slightly brown on the edge. Do not grill too long as that will make the pineapple tough.

If you want to use mayo spread it on the bottom bun. Placing mayo on the top bun will cause the pineapple to be sliding out of the bun. Top mayo with a slice of onion, then add the burger, lettuce and top with a ring of grilled pineapple.

ENJOY!

EASY FRUIT DIP

It is picnic, family reunion and graduation party time. This is so simple and yet it makes a great impression at a party.

NEED:
1 tub of whipped topping, thawed
1 jar of seedless raspberry jam or preserves
Cut up fruit(s) of your choice.

Keep in mind if you are making this for a large crowd you may want to double the amount of whipped topping and jam or preserves.

The fruit is supplying it's own sugar so you can go sugar free on the whipped topping and the preserves, if you'd like.

Scoop the whipped topping into a large bowl. Pour in the jam or preserves. Using a spatula mix until well blended.

Do not use an electric mixer or whisk as this can actually take the fluff out of the topping if mixed too much.

Chill until ready to serve.

Cut the fruit into bit sized pieces and place on a platter along side the dip.

If you are going to be outside or the dip will be sitting out for awhile, simple place the bowl of dip a top ice in a slightly larger bowl.

This is so refreshing.

ENJOY!