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!