Recipe sent in by: D. Archer
Nice day starter.
- 1 c Blueberries * ( frozen berries don't need to be thawed )
- 1 c Plain Yogurt
- 1 c Milk
- 1 Tbs Wheat Germ
- 1-2 tsp Honey ( or to taste )
1) Blend together all ingredients. Pour into glasses and serve immediately.
Note:
by D. Archer
I haven't tried this yet, but it sounded good and probably a nice way to start off your morning. Different types or combinations of berries would work great.
Monday, September 13, 2010
Sunday, September 12, 2010
Honey Butter Variations
Recipe sent in by: D. Archer
Honey butter is so easy to make and dresses up all kinds of things!
Basic Honey
- ¾ c Butter, softened slightly ( room temp )
- ¼ c Honey
1) Mix together, whipping with a fork or whisk.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 1:
Cinnamon Honey Butter
- ½ c Butter
- ½ c Confectioners' Sugar ( to taste )
- ½ c Honey
- 1 tsp Ground Cinnamon
1) Mix together the butter, honey, cinnamon, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 2:
Brown Sugar Honey Butter
- ½ c Butter
- ½ c Honey
- ½ c Brown Sugar ( to taste )
1) Mix together the butter, honey, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
NOTE:
For further variations try a richer spread. Add 1/4 c Cream Cheese ( or low fat cream cheese ) blending into the honey butter.
Testimonials:
by D. Archer
All of these are tasty, they go great on warm bread, biscuits, pancakes, waffles, etc. Worth a try.
Honey butter is so easy to make and dresses up all kinds of things!
Basic Honey
- ¾ c Butter, softened slightly ( room temp )
- ¼ c Honey
1) Mix together, whipping with a fork or whisk.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 1:
Cinnamon Honey Butter
- ½ c Butter
- ½ c Confectioners' Sugar ( to taste )
- ½ c Honey
- 1 tsp Ground Cinnamon
1) Mix together the butter, honey, cinnamon, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 2:
Brown Sugar Honey Butter
- ½ c Butter
- ½ c Honey
- ½ c Brown Sugar ( to taste )
1) Mix together the butter, honey, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
NOTE:
For further variations try a richer spread. Add 1/4 c Cream Cheese ( or low fat cream cheese ) blending into the honey butter.
Testimonials:
by D. Archer
All of these are tasty, they go great on warm bread, biscuits, pancakes, waffles, etc. Worth a try.
Creamy Dill Dipping Sauce
Recipe sent in by: D. Archer
So fresh, great for dipping veggies.
- ½ c Sour Cream
- ¼ c Mayonnaise
- 2 Tbs Fresh Chopped Dill
- 1 tsp Lemon Juice
- Salt and Pepper to taste
1) Mix all ingredients together in a bowl.
2) Chill in refrigerator, garnish with a sprig of dill if so desired.
Testimonials:
by D. Archer
This is a nice and easy dip to make, it also is great with the addition of some chopped fresh green onions. This is real nice with fresh veggies or pita bread or chips.
So fresh, great for dipping veggies.
- ½ c Sour Cream
- ¼ c Mayonnaise
- 2 Tbs Fresh Chopped Dill
- 1 tsp Lemon Juice
- Salt and Pepper to taste
1) Mix all ingredients together in a bowl.
2) Chill in refrigerator, garnish with a sprig of dill if so desired.
Testimonials:
by D. Archer
This is a nice and easy dip to make, it also is great with the addition of some chopped fresh green onions. This is real nice with fresh veggies or pita bread or chips.
Honey Mustard
Recipe sent in by: D. Archer
Super quick and easy.
- ¾ c Mayonnaise
- 2 Tbs Dijon Mustard
- ¼ c Honey
1) In a small bowl mix all ingredients, if it isn't sweet enough add more honey by the teaspoon. Likewise, if it isn't tangy enough add more mustard by the teaspoon.
Testimonials:
by D. Archer
This is so super easy, works great for chicken tenders or nuggets. Also, can be thinned with a little olive oil, adding a little salt, pepper, and garlic powder to taste for a nice salad dressing.
Super quick and easy.
- ¾ c Mayonnaise
- 2 Tbs Dijon Mustard
- ¼ c Honey
1) In a small bowl mix all ingredients, if it isn't sweet enough add more honey by the teaspoon. Likewise, if it isn't tangy enough add more mustard by the teaspoon.
Testimonials:
by D. Archer
This is so super easy, works great for chicken tenders or nuggets. Also, can be thinned with a little olive oil, adding a little salt, pepper, and garlic powder to taste for a nice salad dressing.
Thursday, September 2, 2010
Home-Cooked Beans
Recipe sent in by: D. Archer
These can be used in other dishes.
- 1 bag, 16 ounce, Dried Red Kidney Beans
- Water
- 1 small Onion, cut in half
- 1 Clove Garlic, pressed
- 1 sprig parsley
- 1 bay leaf
1) In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2) Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.
Tips:
Pressed for time? The above mentioned overnight method works best, however try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight.
Testimonials:
by D. Archer
I used to use the overnight method myself even before I found this recipe, it works quite well.
This recipe came from Good Housekeeping, if you'd like to check it out click here.
These can be used in other dishes.
- 1 bag, 16 ounce, Dried Red Kidney Beans
- Water
- 1 small Onion, cut in half
- 1 Clove Garlic, pressed
- 1 sprig parsley
- 1 bay leaf
1) In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2) Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.
Tips:
Pressed for time? The above mentioned overnight method works best, however try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight.
Testimonials:
by D. Archer
I used to use the overnight method myself even before I found this recipe, it works quite well.
This recipe came from Good Housekeeping, if you'd like to check it out click here.
Wednesday, September 1, 2010
Pan-Fried Onion Dip
Recipe sent in by: D. Archer
Great for parties or sitting around on game day.
- 2 large Yellow Onions
- 4 Tbs Unsalted Butter
- ¼ c Vegetable Oil
- ¼ tsp Ground Cayenne Pepper
- 1 tsp Kosher Salt
- ½ tsp ground black pepper
- 4 oz Cream Cheese, at room temperature
- ½ c Sour Cream
- ½ c Mayonnaise
1) Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions).
2) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
3) Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
4) Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.
Note:
by D. Archer
I found this recipe on a great foodie blog that I frequent: browneyedbaker
Recipe originated from: The Barefoot Contessa Cookbook
Great for parties or sitting around on game day.
- 2 large Yellow Onions
- 4 Tbs Unsalted Butter
- ¼ c Vegetable Oil
- ¼ tsp Ground Cayenne Pepper
- 1 tsp Kosher Salt
- ½ tsp ground black pepper
- 4 oz Cream Cheese, at room temperature
- ½ c Sour Cream
- ½ c Mayonnaise
1) Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions).
2) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
3) Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
4) Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.
Note:
by D. Archer
I found this recipe on a great foodie blog that I frequent: browneyedbaker
Recipe originated from: The Barefoot Contessa Cookbook
Monday, August 30, 2010
Cold "Hot" Chocolate
Recipe sent in by: D. Archer
I've had this at a restaurant, always wanted to do it myself.
Chocolate syrup
- 1/2 c Cold Water
- 1/2 c Unsweetened Cocoa Powder
- 2 Tbs Sugar
- 1 oz Bittersweet Chocolate, 70%, Finely Chopped
For Each Serving
- 1/3 c Chocolate Syrup
- 2/3 c Cold Milk
- 2 Tbs Cordial Syrup ( Ex: Caramel, Butterscotch, or Irish Cream )
- Ice Cubes
1) In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Cool.
2) For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
3) Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.
Notes:
• The bittersweet chocolate is optional and you can make the chocolate syrup with just the cocoa powder. The bittersweet chocolate does add the creaminess and more of the chocolate flavor to the drink.
• If you only want the chocolate flavor, skip the cordial syrup. You can also add another ounce of bittersweet chocolate.
• You can use other ingredients to add the flavors to the cold hot chocolate such as liqueurs or extracts. Just taste test to get the right amount of flavor (a splash of a liqueur or a drop or two of an extract should be enough).
• You can make homemade syrups. For example to make a caramel syrup: melt 1/2 cup sugar, stirring constantly until it turns into golden liquid, then slowly stir in a 1/2 cup of hot water and boil for a few minutes, stirring. Cool and store in the airtight container until ready to use.
• If you have leftover chocolate syrup, store it in an air tight container and use it later for another serving of cold hot chocolate.
• You can also make a larger quantity of the chocolate syrup and use it as a homemade chocolate syrup for ice cream sundaes and other desserts.
Testimonials: by D. Archer
I've never made this myself, but I fell in love with it and always wanted to do it. I found this recipe on a nice site 5 Star Foodie. The site has wonderful photos and tips, check it out.
I've had this at a restaurant, always wanted to do it myself.
Chocolate syrup
- 1/2 c Cold Water
- 1/2 c Unsweetened Cocoa Powder
- 2 Tbs Sugar
- 1 oz Bittersweet Chocolate, 70%, Finely Chopped
For Each Serving
- 1/3 c Chocolate Syrup
- 2/3 c Cold Milk
- 2 Tbs Cordial Syrup ( Ex: Caramel, Butterscotch, or Irish Cream )
- Ice Cubes
1) In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Cool.
2) For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
3) Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.
Notes:
• The bittersweet chocolate is optional and you can make the chocolate syrup with just the cocoa powder. The bittersweet chocolate does add the creaminess and more of the chocolate flavor to the drink.
• If you only want the chocolate flavor, skip the cordial syrup. You can also add another ounce of bittersweet chocolate.
• You can use other ingredients to add the flavors to the cold hot chocolate such as liqueurs or extracts. Just taste test to get the right amount of flavor (a splash of a liqueur or a drop or two of an extract should be enough).
• You can make homemade syrups. For example to make a caramel syrup: melt 1/2 cup sugar, stirring constantly until it turns into golden liquid, then slowly stir in a 1/2 cup of hot water and boil for a few minutes, stirring. Cool and store in the airtight container until ready to use.
• If you have leftover chocolate syrup, store it in an air tight container and use it later for another serving of cold hot chocolate.
• You can also make a larger quantity of the chocolate syrup and use it as a homemade chocolate syrup for ice cream sundaes and other desserts.
Testimonials: by D. Archer
I've never made this myself, but I fell in love with it and always wanted to do it. I found this recipe on a nice site 5 Star Foodie. The site has wonderful photos and tips, check it out.
Sunday, August 29, 2010
Chocolate Hazelnut Sauce
Recipe sent in by: D. Archer
Sinfully delicious!
- 2 Tbs Nutella
- 1/2 Tbs Butter ( I used Smart Balance )
- about 1/4 c Milk ( thin to desired consistency ) • ( Heavy Cream could be used )
1) In small sauce pan melt butter and Nutella, stirring frequently.
2) Once the butter and nutella have been blended together smoothly, add milk slowly stirring constantly.
3) Once the sauce has come together remove from heat, serve warm.
Testimonials:
by D. Archer
This dessert sauce is versatile and oh so good. It is for pure indulgence and decadence. We used it to top Vanilla Ice Cream. Could be used over a variety of things, pound cake, over an eclair, drizzled over fruit.
NOTES:
Don't know what Nutella is? It is quite similar to the very common peanut butter. However it is made with hazelnut and a touch of cocoa. A lovely, smooth, rich treat to spread over bread, english muffins, bagels, croissants, and the like.
Thursday, August 26, 2010
Limeade Concentrate
Recipe sent in by: D. Archer
Nice to have on hand.
- 1 c Fresh, Strained Lime Juice
- 1 1/2 c Granulated Sugar
- 1 1/2 c Water
1) Combine sugar and water in a medium saucepan. Heat, stirring occasionally, until the sugar is completely dissolved. Cool.
2) Add lime juice, stir, then refrigerate or freeze.
To Make Limeade:
1 c Limeade Concentrate
2 c Water
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Nice to have on hand.
- 1 c Fresh, Strained Lime Juice
- 1 1/2 c Granulated Sugar
- 1 1/2 c Water
1) Combine sugar and water in a medium saucepan. Heat, stirring occasionally, until the sugar is completely dissolved. Cool.
2) Add lime juice, stir, then refrigerate or freeze.
To Make Limeade:
1 c Limeade Concentrate
2 c Water
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Watermelon Limeade
Recipe sent in by: D. Archer
A must for this heat!
- 8 c Cubed Watermelon or 1 qt Watermelon Juice
- 1/2 c Sugar ( or to taste )
- 1 c Lime juice ( fresh is better when possible )
- Lime slices for garnish ( optional )
1) Place half of the watermelon cubes in blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard solids. Repeat with remaining watermelon.
2) Add lime juice and sugar and stir until the sugar has dissolved. Taste and add sugar if needed.
3) Transfer limeade to a glass pitcher and refrigerate until chilled.
4) Serve over ice with lime slices as garnish.
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
A must for this heat!
- 8 c Cubed Watermelon or 1 qt Watermelon Juice
- 1/2 c Sugar ( or to taste )
- 1 c Lime juice ( fresh is better when possible )
- Lime slices for garnish ( optional )
1) Place half of the watermelon cubes in blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard solids. Repeat with remaining watermelon.
2) Add lime juice and sugar and stir until the sugar has dissolved. Taste and add sugar if needed.
3) Transfer limeade to a glass pitcher and refrigerate until chilled.
4) Serve over ice with lime slices as garnish.
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Watermelon Smoothie
Recipe sent in by: D. Archer
Sounds like a refreshing and new treat.
Modified slightly from the original recipe.
- 2 c Seeded Watermelon Chunks
- 1 c Cracked Ice
- 1/2 c Yogurt ( plain or vanilla would be best )
- 1 to 2 Tbs Sugar ( if sweetening is needed )
- 1/2 tsp Almond Extract
- A few Mint Leaves ( save a couple for optional garnish )
Optional:
- 1/2 tsp Ground Ginger
~ or ~
- A few mint leaves blended in
1) Combine all ingredients in blender and blend until smooth.
2) Garnish with mint. ( optional )
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Sounds like a refreshing and new treat.
Modified slightly from the original recipe.
- 2 c Seeded Watermelon Chunks
- 1 c Cracked Ice
- 1/2 c Yogurt ( plain or vanilla would be best )
- 1 to 2 Tbs Sugar ( if sweetening is needed )
- 1/2 tsp Almond Extract
- A few Mint Leaves ( save a couple for optional garnish )
Optional:
- 1/2 tsp Ground Ginger
~ or ~
- A few mint leaves blended in
1) Combine all ingredients in blender and blend until smooth.
2) Garnish with mint. ( optional )
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Tuesday, August 24, 2010
Ice Cream In a Bag
Recipe sent in by: D. Archer
Super fast & easy, great for the kids!
- 1/2 c Milk
- 1/2 tsp Vanilla Extract
- 1 1/2 Tbs Sugar ( to taste )
- 6 Tbs Salt
- Ice
- Gallon sized freezer bag
- Quart sized freezer bag
1) In the quart sized freezer bag, fill with milk, vanilla extract, and sugar. Seal bag well.
2) In the gallon sized bag, add the ice and salt.
3) Place small bag into the larger bag and seal well.
4) Shake the bag for about 10 minutes. This is where having the kids play with their food is actually ok! The bag does get cold though so you may consider using a towel.
NOTE:
Do NOT double this recipe, it doesn't work too well. Just make separate servings. Each one makes about 1 scoop worth of ice cream.
Testimonials:
by D. Archer
This is fun to do, takes very little. BUT it does take arm power. Tossing the bag back and forth is a good way to make it easier and make the time pass quicker. It makes a sort of soft ice cream, but it is tasty.
Additionally, you can substitute cocoa powder for vanilla if you want a chocolate version. You could also add flavored extracts or syrups for different varieties. Lemon would work nicely for a refreshing version.
Super fast & easy, great for the kids!
- 1/2 c Milk
- 1/2 tsp Vanilla Extract
- 1 1/2 Tbs Sugar ( to taste )
- 6 Tbs Salt
- Ice
- Gallon sized freezer bag
- Quart sized freezer bag
1) In the quart sized freezer bag, fill with milk, vanilla extract, and sugar. Seal bag well.
2) In the gallon sized bag, add the ice and salt.
3) Place small bag into the larger bag and seal well.
4) Shake the bag for about 10 minutes. This is where having the kids play with their food is actually ok! The bag does get cold though so you may consider using a towel.
NOTE:
Do NOT double this recipe, it doesn't work too well. Just make separate servings. Each one makes about 1 scoop worth of ice cream.
Testimonials:
by D. Archer
This is fun to do, takes very little. BUT it does take arm power. Tossing the bag back and forth is a good way to make it easier and make the time pass quicker. It makes a sort of soft ice cream, but it is tasty.
Additionally, you can substitute cocoa powder for vanilla if you want a chocolate version. You could also add flavored extracts or syrups for different varieties. Lemon would work nicely for a refreshing version.
Chocolate Snowballs
Recipe sent in by: D. Archer
This recipe is from Betty Crocker, sounds like one to try.
- 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
- 1/2 c Butter or Margarine, melted
- 1 Egg
- 1/4 c Gold Medal All-Purpose Flour
- 1/4 c Unsweetened Baking Cocoa
- 1/2 c Finely Chopped Almonds
- 1 tsp Almond Extract
- 60 Hershey's Kisses milk chocolates, unwrapped
- 3/4 c Powdered Sugar
1) Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2) Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4) Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
This recipe is from Betty Crocker, sounds like one to try.
- 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
- 1/2 c Butter or Margarine, melted
- 1 Egg
- 1/4 c Gold Medal All-Purpose Flour
- 1/4 c Unsweetened Baking Cocoa
- 1/2 c Finely Chopped Almonds
- 1 tsp Almond Extract
- 60 Hershey's Kisses milk chocolates, unwrapped
- 3/4 c Powdered Sugar
1) Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2) Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4) Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
Tropical Iced Tea
Recipe sent in by: D. Archer
Refreshing, easy and summery tea.
- 4.5 c Water
- 4 cups Iced Tea
- 1 can ( 12 ounces ) frozen pineapple-orange juice concentrate - thawed
* Mint leaves for garnish
1) Mix all in a large pitcher, chill in the refrigerator.
2) Serve over ice, garnish with mint or small piece of pineapple on the edge of the glass.
Notes:
by D. Archer
I haven't tried this yet, but I mean to do it very soon. I bet this would also be nice with some fresh berries blended in. If you want more flavor, try adding a flavored iced tea, like raspberry or mango. Additionally, this would probably blend well with ice for a frozen drink ~OR~ blended with ice cream for a refreshing dessert style drink.
Refreshing, easy and summery tea.
- 4.5 c Water
- 4 cups Iced Tea
- 1 can ( 12 ounces ) frozen pineapple-orange juice concentrate - thawed
* Mint leaves for garnish
1) Mix all in a large pitcher, chill in the refrigerator.
2) Serve over ice, garnish with mint or small piece of pineapple on the edge of the glass.
Notes:
by D. Archer
I haven't tried this yet, but I mean to do it very soon. I bet this would also be nice with some fresh berries blended in. If you want more flavor, try adding a flavored iced tea, like raspberry or mango. Additionally, this would probably blend well with ice for a frozen drink ~OR~ blended with ice cream for a refreshing dessert style drink.
Monday, August 16, 2010
Cake Truffles ( AKA Cake Balls )
Recipe & Photos sent in by:
D. Archer
So deelish! They look elegant and are surprisingly luscious.
- 1 box Cake Mix ( flavor of your choice )
- Eggs ( number according to the instructions on the box )
- Vegetable Oil ( according to the instructions on the box )
- Water ( according to the instructions on the box )
- 2 C Frosting ( flavor of your choice )
- 1 ( 3 ounce ) Bar Chocolate Confectioners Coating ( I melted chocolate chips )
1) Make cake according to box. When cake is done, and still warm, crumble into large bowl.
2) Stir in the frosting until well blended.
3) Melt chocolate in a metal bowl over a pan of simmering water, stirring until melted and smooth.
4) Use a melon baller or small scoop to form balls of the cake mixture.
5) Dip ( or drizzle ) the balls in the chocolate using a toothpick or fork to hold them. Place on wax paper to set.
* If desired, roll in nuts, coconut, chocolate chips, non-pareils ( sprinkles ), or drizzle white chocolate to decorate.
Testimonials:
by D. Archer
I made these last night, I really thought they'd be "okay".. but.. they were SO good, people are requesting them for gifts for friends! Highly recommend trying these yourself! I used Red Velvet Cake with Cream Cheese Frosting and coated with Semi-sweet Chocolate. Photos to follow!
As promised, here are some pictures. I took some step by step shots to make sure everything was as clear as could be. Enjoy!
Cake & frosting mixture
Uncoated cake balls
Melted chocolate over a pan of simmering water
Just dipped
Again, just dipped and not yet cooled
Finished! Ready to enjoy!
Saturday, July 31, 2010
Buttercream Frosting
Recipe sent in by: D. Archer
Love, love, love buttercream!.
- 1 c Shortening
- 1 c Butter
- 8 c Confectioners' Sugar
- 2 tsp vanilla extract
- 6 fluid ounces Heavy Cream
1) Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2) Add vanilla and cream, blend on low speed until moistened. Add additional cream if necessary ( up to 2 ounces ).
3) Beat on high until frosting is fluffy.
Notes:
by I have not tried this yet, I may be doing so tonight, here's to hoping this is as wonderful as it sounds!
Love, love, love buttercream!.
- 1 c Shortening
- 1 c Butter
- 8 c Confectioners' Sugar
- 2 tsp vanilla extract
- 6 fluid ounces Heavy Cream
1) Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2) Add vanilla and cream, blend on low speed until moistened. Add additional cream if necessary ( up to 2 ounces ).
3) Beat on high until frosting is fluffy.
Notes:
by I have not tried this yet, I may be doing so tonight, here's to hoping this is as wonderful as it sounds!
Thursday, July 29, 2010
Simple Syrup
Recipe sent in by: D. Archer
Super easy, very adaptable, keeps for a long time in the refrigerator.
- Sugar
- Water
1) The trick to this is having equal parts water and sugar. In a saucepan bring water and sugar to a boil, until the sugar is dissolved completely. Allow to cool. Keep in the refrigerator.
Notes:
by D. Archer
•This simple syrup is used in many different drink recipes, also used for keeping cake moist, just sprinkle on the different layers before frosting. Take care not to put too much as the cake will get soggy.
•Also, you can infuse different flavors into the syrup, orange or lemon can be halved and boiled along with the syrup then removed for a citrus flavor. Additionally you can add a few drops of your favorite extract, aka vanilla, almond, etc. for a completely customizable flavor.
•Can also be used for sweetening iced tea or used in lemonade instead of sugar.
•For a variation, used 2 parts sugar ( 1 part white sugar, 1 part brown sugar : or all brown sugar ) to 1 part water. Use for making sweetened iced tea or in lemonade.
Super easy, very adaptable, keeps for a long time in the refrigerator.
- Sugar
- Water
1) The trick to this is having equal parts water and sugar. In a saucepan bring water and sugar to a boil, until the sugar is dissolved completely. Allow to cool. Keep in the refrigerator.
Notes:
by D. Archer
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Lime Pepper
Recipe sent in by: D. Archer
For a new fresh taste!
- 4 tsp Granulated Lime Zest *
- 4 tsp Ground Black Pepper
- 4 tsp Salt
1) Combine all ingredients together in a bowl, store in an airtight container or jar. Use in recipes that call for lemon pepper.
Notes:
by D. Archer
To make your own lime zest, zest times with a small metal grater, place zest on a cookie sheet in a 200 degree F oven for an hour or two ( until it dries ). Then crush with a mortar and pestle small enough to use as a spice.
I suppose you could use the same method ( substituting lemon for lime ) for lemon pepper if you wanted your own homemade version.
For a new fresh taste!
- 4 tsp Granulated Lime Zest *
- 4 tsp Ground Black Pepper
- 4 tsp Salt
1) Combine all ingredients together in a bowl, store in an airtight container or jar. Use in recipes that call for lemon pepper.
Notes:
by D. Archer
To make your own lime zest, zest times with a small metal grater, place zest on a cookie sheet in a 200 degree F oven for an hour or two ( until it dries ). Then crush with a mortar and pestle small enough to use as a spice.
I suppose you could use the same method ( substituting lemon for lime ) for lemon pepper if you wanted your own homemade version.
Wednesday, July 28, 2010
Simple Cajun Seasoning
Recipe sent in by: D. Archer
Do it yourself and have on hand instead of paying for expensive store prices!
- 2.5 Tbs Salt
- 1 Tbs Dried Oregano
- 1 Tbs Paprika
- 1 Tbs Cayenne Pepper
- 1 Tbs Ground Black Pepper
- 1 Tbs Onion Powder
- 1 Tbs Garlic Powder
1) Mix all ingredients together in a bowl, store in an airtight container or jar.
Notes:
by D. Archer
This seasoning can be placed in a small jar tied with a decorative ribbon, include a recipe that utilizes this seasoning for an easy and fun homemade gift! I bet it would be great sprinkled over french fries.
Do it yourself and have on hand instead of paying for expensive store prices!
- 2.5 Tbs Salt
- 1 Tbs Dried Oregano
- 1 Tbs Paprika
- 1 Tbs Cayenne Pepper
- 1 Tbs Ground Black Pepper
- 1 Tbs Onion Powder
- 1 Tbs Garlic Powder
1) Mix all ingredients together in a bowl, store in an airtight container or jar.
Notes:
by D. Archer
This seasoning can be placed in a small jar tied with a decorative ribbon, include a recipe that utilizes this seasoning for an easy and fun homemade gift! I bet it would be great sprinkled over french fries.
Saturday, July 24, 2010
Party Punch
Recipe sent in by: D. Archer
Super easy and fun to make, great for parties or kids.
- 4 Tbs Instant Iced Tea Mix ( flavor of your choice, in this case I used Passion Fruit Orange )
- 1 packet Kool-aid mix, makes 2 quarts ( again, flavor of your choice, I used black cherry )
- 1 c Sugar
- 1 Can of Sliced Pineapple in juice
- 3.5 quarts water ( More or less to your own taste )
1) In a large pitcher or bowl ( you need to be able to hold 1 gallon of liquid ), put in the kool-aid packet, sugar, and mix with 2 quarts of water.
2) Add in 4 Tbs iced tea mix and 2 cups of water. Mix all together and add in the pineapple WITH the juice. Stir then chill until cold or if there is space, add ice to chill.
Testimonials:
by D. Archer
I made this tonight for a picnic we are having tomorrow, it tastes nice and refreshing! It can be made to look more elegant by adding in slices of orange, served in a wine glass with crushed ice, and topped with a sprig of fresh mint.
Super easy and fun to make, great for parties or kids.
- 4 Tbs Instant Iced Tea Mix ( flavor of your choice, in this case I used Passion Fruit Orange )
- 1 packet Kool-aid mix, makes 2 quarts ( again, flavor of your choice, I used black cherry )
- 1 c Sugar
- 1 Can of Sliced Pineapple in juice
- 3.5 quarts water ( More or less to your own taste )
1) In a large pitcher or bowl ( you need to be able to hold 1 gallon of liquid ), put in the kool-aid packet, sugar, and mix with 2 quarts of water.
2) Add in 4 Tbs iced tea mix and 2 cups of water. Mix all together and add in the pineapple WITH the juice. Stir then chill until cold or if there is space, add ice to chill.
Testimonials:
by D. Archer
I made this tonight for a picnic we are having tomorrow, it tastes nice and refreshing! It can be made to look more elegant by adding in slices of orange, served in a wine glass with crushed ice, and topped with a sprig of fresh mint.
Tuesday, July 20, 2010
Cantaloupe-Strawberry Blended Juice or Slush
Recipe & Photos sent in by:N. Marion
Healthy, refreshing, and super easy.
Preparation time: 5 minutes. Makes: 2-3 servings.
- 1 whole cantaloupe, pref. organic and local (for juicy freshness!)
- 2 cup strawberries, cleaned and hulled (freeze for a "frozen" drink!)
Do Ahead If you want a cold drink, have your cantaloupe in the fridge. I like to freeze the strawberries also.
1) Clean and cut the melon in half. Scoop out the seeds and discard. Using a big spoon, scoop out the flesh and put it into your high-speed blender. Be sure to catch all the juice that comes out when you're scooping and add that to the blender.
2) Place strawberries in next. Place lid on blender and blend on high for about 1 minute, or until the cantaloupe and strawberry have turned to juice.
Note:
If you have a dryer melon, you might need to add a little water to get it moving. ~Also~ If your blender is not super powered, you might have to add a little water to help get things moving.
Enjoy!
Sunday, July 18, 2010
Pan-Seared Polenta with Spicy Tomato-Basil Sauce
Pairs nicely with Spicy Tomato-Basil Sauce
8 servings
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)
- 1/4 teaspoon freshly ground black pepper
- Spicy Tomato-Basil Sauce (click for recipe)
- Fresh basil sprigs (for garnish; optional)
1) Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
2) Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.
DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.
1) Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
2) Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
Recipe from bon appétit, for more information: Pan Seared Polenta with Spicy Tomato-Basil Sauce
8 servings
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)
- 1/4 teaspoon freshly ground black pepper
- Spicy Tomato-Basil Sauce (click for recipe)
- Fresh basil sprigs (for garnish; optional)
1) Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
2) Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.
DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.
1) Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
2) Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
Recipe from bon appétit, for more information: Pan Seared Polenta with Spicy Tomato-Basil Sauce
Spicy Tomato-Basil Sauce
Pairs great with Pan Seared Polenta with Spicy Tomato-Basil Sauce or your favorite pasta!
Makes about 4 1/2 cups
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
- Freshly ground black pepper
1) Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
2) Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.
DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
Rewarm sauce. Mix in remaining chopped basil.
Recipe from bon appétit, for more information: Spicy Tomato-Basil Sauce
Makes about 4 1/2 cups
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
- Freshly ground black pepper
1) Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
2) Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.
DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
Rewarm sauce. Mix in remaining chopped basil.
Recipe from bon appétit, for more information: Spicy Tomato-Basil Sauce
Lemon-Berry Cheesecake
Makes: 8 Slices, Preparation time: 10 minutes, Cooking time: 1 hour and 10 minutes
Ingredients (use vegan versions):
- 1 graham cracker pie crust (store bought or home-made)
- 1 cup silken tofu
- 1 cup strawberries, fresh or thawed frozen
- 1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
- 1/2 cup sugar
- 2 teaspoons lemon extract
- 2 tablespoons cornstarch
1) Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2) Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3) Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.
Source of recipe: VegWeb Lemon-Berry Cheesecake
More on this recipe, comments & photos can be found on the link above. I thought I'd post this because it sounds great for summertime heat!
Ingredients (use vegan versions):
- 1 graham cracker pie crust (store bought or home-made)
- 1 cup silken tofu
- 1 cup strawberries, fresh or thawed frozen
- 1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
- 1/2 cup sugar
- 2 teaspoons lemon extract
- 2 tablespoons cornstarch
1) Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2) Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3) Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.
Source of recipe: VegWeb Lemon-Berry Cheesecake
More on this recipe, comments & photos can be found on the link above. I thought I'd post this because it sounds great for summertime heat!
Friday, July 16, 2010
Feta & Fresh Vegetables
Recipe sent in by: D. Archer
Use as a salad or sandwich/wrap.
- 1/4 lb Feta cheese ( whatever type you prefer )
- Romaine Lettuce ( any lettuce can be used )
- A few Chives
- 1 Lemon, zested and juiced
- 1 or 2 small Tomatoes ( any type, if using pearl or cherry add to taste )
- Olive oil ( to taste, if using as a salad, about 1/8 cup )
- Salt & Pepper to taste
- Optional pinch of Red Chile Flakes
As a salad:
1) To make the dressing mix olive oil, lemon juice & zest, red chile flakes, and salt & pepper.
2) Chop chives and mix into the dressing.
3) Wash the lettuce and dry leaves. Remove the bones and tear lettuce into bite sized pieces, place into a bowl.
4) Wash the tomatoes, slice into bite sized pieces and add to the lettuce.
5) Crumble feta cheese over the top, drizzle dressing over the salad.
As a wrap or sandwich:
1) In a bowl add the feta cheese ( crumbling as you do ) add the chopped chives, salt & pepper, smash together with a fork.
2) Add a tsp of lemon juice, then drizzle in olive oil, small amounts at a time, mixing everything together ( probably only 2 tsp ).
3) Put into a tortilla or pita bread, spreading in an even layer, lay the lettuce and tomato in. If making a wrap, fold part of the tortilla inward towards the center, then roll the side in until a roll is formed.
Note:
This would pair nicely with some roasted red peppers! Other herbs would lend themselves nicely also.
Use as a salad or sandwich/wrap.
- 1/4 lb Feta cheese ( whatever type you prefer )
- Romaine Lettuce ( any lettuce can be used )
- A few Chives
- 1 Lemon, zested and juiced
- 1 or 2 small Tomatoes ( any type, if using pearl or cherry add to taste )
- Olive oil ( to taste, if using as a salad, about 1/8 cup )
- Salt & Pepper to taste
- Optional pinch of Red Chile Flakes
As a salad:
1) To make the dressing mix olive oil, lemon juice & zest, red chile flakes, and salt & pepper.
2) Chop chives and mix into the dressing.
3) Wash the lettuce and dry leaves. Remove the bones and tear lettuce into bite sized pieces, place into a bowl.
4) Wash the tomatoes, slice into bite sized pieces and add to the lettuce.
5) Crumble feta cheese over the top, drizzle dressing over the salad.
As a wrap or sandwich:
1) In a bowl add the feta cheese ( crumbling as you do ) add the chopped chives, salt & pepper, smash together with a fork.
2) Add a tsp of lemon juice, then drizzle in olive oil, small amounts at a time, mixing everything together ( probably only 2 tsp ).
3) Put into a tortilla or pita bread, spreading in an even layer, lay the lettuce and tomato in. If making a wrap, fold part of the tortilla inward towards the center, then roll the side in until a roll is formed.
Note:
This would pair nicely with some roasted red peppers! Other herbs would lend themselves nicely also.
Quick & Easy Icing ( or Glaze )
Recipe sent in by: D. Archer
Super easy and fast, tastes rich and is easily adaptable!
- 2 Tbs Butter
- 2 oz Neufchatel cheese ( 33% less fat cream cheese )
- 1 Tbs Sugar
- 1/4 tsp Almond extract ( you can substitute your favorite flavor )
- Optional Milk, for thinning
1) In a small sauce pan, melt butter and cheese over medium-low heat, whisk until smooth.
2) Add in the sugar and whisk until dissolved.
3) Whisk in the extract, continue to whisk until flavor has been completely incorporated.
Note:
You can stop at this step if you want a thicker icing, but if you'd prefer a glaze, whisk in milk 1/2 tsp at a time until you reach desired consistency.
This is only a small amount of icing, perfect for icing a pound cake. This recipe lends itself to much modification: Add as much or little sugar to taste, also works wonderful with a splash of fresh squeezed lemon OR orange juice, would be nice with vanilla extract.
Testimonials:
by D. Archer
"Also, for added richness & a slightly sweeter taste try melting in a small amount of white chocolate into the icing. If you add the white chocolate, you can also thin with a little more milk and use as a drizzle on plates or over desserts for a fancy, elegant, yet very easy sauce or garnish."
Super easy and fast, tastes rich and is easily adaptable!
- 2 Tbs Butter
- 2 oz Neufchatel cheese ( 33% less fat cream cheese )
- 1 Tbs Sugar
- 1/4 tsp Almond extract ( you can substitute your favorite flavor )
- Optional Milk, for thinning
1) In a small sauce pan, melt butter and cheese over medium-low heat, whisk until smooth.
2) Add in the sugar and whisk until dissolved.
3) Whisk in the extract, continue to whisk until flavor has been completely incorporated.
Note:
You can stop at this step if you want a thicker icing, but if you'd prefer a glaze, whisk in milk 1/2 tsp at a time until you reach desired consistency.
This is only a small amount of icing, perfect for icing a pound cake. This recipe lends itself to much modification: Add as much or little sugar to taste, also works wonderful with a splash of fresh squeezed lemon OR orange juice, would be nice with vanilla extract.
Testimonials:
by D. Archer
"Also, for added richness & a slightly sweeter taste try melting in a small amount of white chocolate into the icing. If you add the white chocolate, you can also thin with a little more milk and use as a drizzle on plates or over desserts for a fancy, elegant, yet very easy sauce or garnish."
Muslim Navy Bean Pie
Recipe sent in by: N. Marion
This pie is made with navy beans but it is very similar in taste to a
sweet potato or pumpkin pie. Pairs well with: Whole Wheat Pie Crust
Yields 2 bean pies
- 2 Whole Wheat Pie Crusts
- 2 C. dried navy beans
- 4 Eggs
- 1-12 oz. can evaporated milk
- 1 stick butter softened
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 Tbl unbleached flour
- 2 C. organic sugar
- 2 Tbl vanilla extract
1) Rinse and soak beans in a pot of water overnight. OR quicksoak according to directions on package.
2) Drain beans and fill with water to cover plus 2 inches. Cook beans until soft.
3) Preheat oven to 350 degrees.
4) In blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed.
5) Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well.
6) Pour into pie shells. Bake about one hour. Until golden brown.
Tip: 5 minutes after removing pies from oven, cover with plastic wrap that clings.
They look delicious!
Want a slice?Testimonials:
by N. Marion
"The navy bean is the staple of the Muslim diet because it is such a power bean. It has a great balance of everything! This pie is in no way healthy except for that little super bean, but then again, is pie really supposed to be? :o) Try it, you will LOVE it."
Whole Wheat Pie Crust
Recipe & Photo sent in by:
N. Marion
Pairs well with:
Muslim Navy Bean Pie
Yields 2 pie crusts
- 2 Cups Finely Ground Whole Wheat Flour
- 1 Teaspoon Salt
- 3/4 Cups Vegetable Shortening
- 7 Tablespoons Cold Water
1) Mix flour and salt in bowl.
2) Cut in shortening using pastry blender or two knives, until all flour is just blended to form pea-sized chunks.
3) Sprinkle water, one tablespoon at a time. Mix lightly with fork until dough will form a ball.
4) Divide dough into two parts. Press between hands to form two 5- to 6-inch patties. Set aside one pattie.
5) With rolling pin, roll out the crust pattie between two pieces of unfloured plastic wrap, into a circle the size of your pie pan.
6) Remove top piece of plastic wrap. Use the bottom piece of plastic wrap to lift the crust and turn it into the pie pan. While plastic wrap is still covering crust, gently press crust to fit the pan. Remove the other piece of plastic wrap.
7) Roll out the other pie crust pattie the same way.
Thursday, July 15, 2010
Veggie Supreme Pizza
Recipe & Photo sent in by:
N. Marion
Pairs well with: Pizza Sauce & Whole Wheat Rosemary Pizza Crust
- 1 Whole Wheat Rosemary Pizza Crust
- 1/4 c. Pizza Sauce
- 1 Tbs Minced garlic
- 1/4 c Onion, diced
- 1/2 Green bell pepper, diced
- 1/4 c Diced tomatoes
- 1 c Italian Style Cheese, shredded
- 1 c Mozzarella Cheese, shredded
- Handful of Cheddar Cheese, shredded (optional)
1) Place crust in pizza pan.
2) Spread on warm pizza sauce to cover whole crust ( use as much or as little as you'd like ).
3) Sprinkle minced garlic on top of sauce. Spread Italian Cheese on top of garlic. Sprinkle remaining veggies around pizza, using as much or as little as you'd like.
4) Finish with Mozarella Cheese.
5) Bake at 425 degrees for 8 minutes. Check pizza and continue to cook until desired doneness.
All pretty & ready for the oven.
All melted and cooked up!
Pizza Sauce
Recipe & Photo sent in by:
N. Marion
Pairs well with: Whole Wheat Rosemary Pizza Dough
Yields 3 cups
- 2 Tbs Olive oil
- 1 clove Garlic, crushed
- 1-28oz. can Tomato puree
- 1 tsp Dried marjoram
- 1 tsp Dried basil
- Salt and pepper to taste
1) Over medium heat, heat oil in sauce pan until hot.
2) Add all ingredients, cover and bring to a boil.
3) Uncover, lower heat and allow to simmer 30 minutes.
Note:
Store leftover sauce in the fridge in an airtight container for up to a week.
Whole Wheat Rosemary Pizza Dough
Recipe & Photo sent in by:
N. Marion
Yields 4 pizza balls
- 1 1/2 C. warm water (mine was 110 degrees)
- 2 T. extra virgin olive oil
- 1 t. brown sugar
- 1 C. whole wheat flour
- 1 package active dry yeast or 2 t. instant yeast (I used instant)
- 3 C. all-purpose flour plus extra for kneading
- 1 1/2 t. salt
- 1 sprig fresh rosemary, leaves removed and chopped (I used about 1 Tbs dried and crushed them a little)
Mix the dough:
1) In a medium bowl, stir together whole wheat flour, yeast, water, oil, and brown sugar.
2) Add all-purpose flour, salt, and rosemary and stir with a wooden spoon until dough starts to come together.
3) Turn the mixture out onto a floured counter or board.
Knead the dough:
1) Using floured hands, knead the dough, adding extra flour as needed, until it is smooth and slightly tacky rather than sticky, about 5 minutes.
2) Form dough into a ball and place in an oiled bowl.
3) Turn ball in the bowl to coat both sides with oil then cover with a towel or plastic wrap.
4) Set bowl in a warm place and let dough rise until doubled ( about 45 minutes to an hour). I set mine in the oven with a pot of boiling hot water underneath ( Do not turn the oven on, the boiling water will be all the heat you need ).
Divide the dough:
1) When dough has doubled, lightly oil a countertop and turn dough out onto it. With oiled hands, gently deflate the dough.
2) Using a knife or dough scraper, divide dough into four equal pieces. Form each piece into a ball then cover pieces with a towel or lightly greased plastic wrap. Let rest for 20 minutes.
3) At this point, you can put each ball of dough in a ziplock sandwich bag and store in the refrigerator for up to three days.(Or make sure your dough is well oiled and wrap it in plastic wrap and then place in a ziploc bag and freeze for up to a couple of months). When ready to use, bring to room temperature and proceed with the next step.
Preheat the oven:
Preheat the oven to 425 degrees.
Shape the crusts:
1) Move the balls of dough to the edge of your work surface and keep them covered. Take one ball of dough out and working on the oiled surface, flatten it slightly with the heel of your palm.
2) Then start pushing the dough out from the center using the side of your hand and working in a circle. Continue working the dough into a circle, pushing outward with the palm of your hand until the crust is as wide as it needs to be to fit your pizza pan.
You should end up with a small lip all the way around. Transfer crust to pan.
3) Cover crust and let rest for 10 minutes. While the first crust is resting, start forming a second one.
4) After the first crust has rested for 10 minutes, add your toppings.
Bake pizza:
1) Check pizza after 8 minutes. ( Cook more or less depending on your taste ).
2) When crust is golden, remove pizza.
Sour Cream Pound Cake
Recipe & Photo sent in by:
N. Marion
- 1 1/2 c All-purpose flour (I used unbleached, white flour)
- 1 1/2 c White sugar (I used organic sugar)
- 1/2 c Butter
- 1/2 c Sour cream
- 3 Eggs
- 1 pinch Baking soda
1) Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
2) In a large bowl, cream butter and sugar until light and fluffy.
3) Add sour cream and eggs. Add flour and pinch of soda, mix well.
4) Pour into a 8x4 inch loaf pan.
5) Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Note:
by: N. Marion
Mine did this little Grand Canyon divide thing in the middle...lol (I don't know why) When the rest of the cake was done the little divide part wasn't and so (mistakenly) I put it back in for another 10 minutes. I realized, afterwards, if I had just let it set, the divide would have finished baking on its own. My cake is fine it just has overly brown edges, but nothing that a little lemon juice squirted on it won't cure :o)
Easy Blueberry Topping
Recipe & Photo sent in by:
N. Marion
A very adaptable recipe. Lots of options and lots of great flavor!
- 2 1/2 c Blueberries fresh or frozen ( if frozen; thaw and drain off liquids )*
- 1 Tbs Cornstarch
- 1 1/2 tsp Lemon juice ( you can use orange juice in place of lemon for a slightly different flavor )
- 1/8 c Water
- 1/8-1/4 c Sugar ( I used 1/4 cup and it wasn't too sweet )
1) Carefully pick through fresh blueberries and discard any that are moldy, crushed, soft or shriveled. (If there are any stems still remaining on the berries, remove them and discard ). Check through enough berries to produce 2 1/2 cups of cleaned blueberries.
2) Place the blueberries in a strainer and gently swish in cold water. Allow excess moisture to drain off. (If using frozen blueberries, thaw and drain off the excess liquid).
3) Mix the cornstarch, lemon juice and water together in a saucepan and stir until blended. Then place the blueberries in the saucepan.
4) Cook the blueberries over medium heat until mixture has thickened and is translucent. Stir the berries often while cooking.
5) As the sauce thickens, add 1/8 to 1/4 cup of sugar to desired sweetness.
Notes: The topping can be served warm or cool, depending on what you are using it for. It can be used as a topping on cheesecake, ice cream, pancakes, and many other foods.
* Other berries work well in this topping also.
** This topping can also be used in recipes that call for a can of blueberries. Allow the topping to cool before adding it to other ingredients.
Wednesday, July 14, 2010
Super Fast & Easy Blueberries & Cream
Recipe sent in by: D. Archer
Adapted from a recipe I found online.
- 2 c fresh blueberries ( 1 pint )
- 1/3 c sour cream ( regular or low-fat )
- 1 tsp vanilla extract
- 4 tsp brown sugar
1) In 4 small bowls place 1/2 cup blueberries.
2) Mix the vanilla into the sour cream, then spoon in a heaping tablespoon onto the berries.
3) Top with 1 teaspoon of brown sugar.
4) Enjoy!
Notes: For a crunchy addition, crumble some granola over the top.
Adapted from a recipe I found online.
- 2 c fresh blueberries ( 1 pint )
- 1/3 c sour cream ( regular or low-fat )
- 1 tsp vanilla extract
- 4 tsp brown sugar
1) In 4 small bowls place 1/2 cup blueberries.
2) Mix the vanilla into the sour cream, then spoon in a heaping tablespoon onto the berries.
3) Top with 1 teaspoon of brown sugar.
4) Enjoy!
Notes: For a crunchy addition, crumble some granola over the top.
Strawberry Jam
Recipe sent in by: D. Archer
I haven't tried this yet, but it was so easy, I figured I'd post it and give it a chance!
- 1/3 c Water
- 3 tbs Sugar
- 2 c Coarsely chopped strawberries ( divided )
1) In a small saucepan over medium heat, combine water and sugar. Cook until sugar is dissolved ( about 3 minutes ).
2) Add 1 cup chopped strawberries and bring mixture to a boil. Reduce the heat and simmer about 10 minutes, smashing the strawberries with a fork. Mixture should be syrupy.
3) Remove from heat, stir in the remaining strawberries.
4) Pour mixture into a bowl, cool completely.
5) When cooled, cover the bowl and chill.
Note: I bet this would be great served warm over nice hot waffles or pancakes!
I haven't tried this yet, but it was so easy, I figured I'd post it and give it a chance!
- 1/3 c Water
- 3 tbs Sugar
- 2 c Coarsely chopped strawberries ( divided )
1) In a small saucepan over medium heat, combine water and sugar. Cook until sugar is dissolved ( about 3 minutes ).
2) Add 1 cup chopped strawberries and bring mixture to a boil. Reduce the heat and simmer about 10 minutes, smashing the strawberries with a fork. Mixture should be syrupy.
3) Remove from heat, stir in the remaining strawberries.
4) Pour mixture into a bowl, cool completely.
5) When cooled, cover the bowl and chill.
Note: I bet this would be great served warm over nice hot waffles or pancakes!
Tuesday, July 13, 2010
Strawberry Topping
Photo by: N. MarionRecipe sent in by: D. Archer
Old family treat, my mom made this for us for dessert, paired with vanilla ice cream, DEE-LISH!
The trouble here is, I have no measurements for you!
Here is what you need:
- 2 baskets of fresh strawberries* ( you can use frozen also, but the end result will be softer strawberries )
- 1/4 - 1/2C Granulated Sugar* ( amount depends on how many strawberries you have )
1) Slice strawberries into a bowl.
2) Pour in sugar and stir/toss around strawberries until they are coated, cover the bowl and place in the refrigerator. Allow to sit for about an hour or longer. Stir the berries after they have been chilling for a while.
3) Sugar should be completely dissolved. Stir the strawberries and syrup together, and taste. If it doesn't taste sweet, add a bit more sugar and let chill for about 20 minutes longer, stir and serve over your favorite dessert. ( Either pound cake or vanilla ice cream are a perfect match! )
Testimonials:
by N. Marion
"Vanilla Ice Cream with Strawberries ♥ Thank you again, Dawn! We all LOVED this. You guys should try this, it was so great! I used frozen strawberries (I'm sure fresh would be better, but I only had these) I defrosted them and then chopped them up and put them in a bowl. I sprinkled a little sugar on top and gave them a stir and then let them sit in the fridge while I made dinner. When it was time for dessert, I took the strawberries out and gave them another lil stir and then spooned them on top of our lil cups of ice cream and yummy!!!"
Tuesday, July 6, 2010
Cucumber Dill Salad
Photo by: N. MarionRecipe sent in by: D. Archer
3:45 a.m. and couldn't sleep, I came up with 3 dishes, this is the second side. Great for a refreshing summertime snack.
- 2 Cucumbers
- 1 Lemon ( Zest & Juice )
- 1/4 c Mayonnaise
- 1/2 Tbs Dried Dill
- Salt & Pepper to taste
1) Peel and slice cucumbers and put them in a bowl, set aside.
2) Zest and juice the lemon into the bowl.
3) Add the mayonnaise, dill and salt/pepper.
4) Mix everything together and put into the refrigerator until chilled.
5) Toss salad until coated and serve.
Testimonials:
by: N. Marion
My munchkin just asked for "the special cucumbers that we had for dinner" to have with her tomato grilled cheesie. She also said she wants them in her lunchbox! Thank you Dawn, I couldn't force her to eat them a week ago and now she's asking for them..."
Cumin Basmati Rice
Recipe sent in by: D. Archer
3:45 a.m. and couldn't sleep, I came up with 3 dishes, this is one of two sides.
- 1/4 c Olive Oil ( Extra Virgin Olive Oil, for more flavor )
- 3 Tbs Butter
- 1/4 c Water
- 3 c Basmati Rice
- 1 small to medium Onion
- 4 to 6 stems worth of Cilantro
- 1 lg clove of Garlic
- 2 tsp Cumin ( ground )
- Salt & Pepper to taste
1) Steam the rice according to the directions on the bag.
2) Mince garlic, onion, and cilantro.
3) In a large frying pan, melt/heat the olive oil, water, and butter. Mix in the cumin, salt, and pepper.
4) Add the cilantro, garlic, and onion. Allow onions to get soft then add entire mixture to the rice, let the rice finish steaming.
5) When the rice is done steaming transfer to the frying pan and fry for an additional 8 minutes. Ready to serve.
Note: You can modify the amount of seasoning to rice depending on how strong you like the flavor.
3:45 a.m. and couldn't sleep, I came up with 3 dishes, this is one of two sides.
- 1/4 c Olive Oil ( Extra Virgin Olive Oil, for more flavor )
- 3 Tbs Butter
- 1/4 c Water
- 3 c Basmati Rice
- 1 small to medium Onion
- 4 to 6 stems worth of Cilantro
- 1 lg clove of Garlic
- 2 tsp Cumin ( ground )
- Salt & Pepper to taste
1) Steam the rice according to the directions on the bag.
2) Mince garlic, onion, and cilantro.
3) In a large frying pan, melt/heat the olive oil, water, and butter. Mix in the cumin, salt, and pepper.
4) Add the cilantro, garlic, and onion. Allow onions to get soft then add entire mixture to the rice, let the rice finish steaming.
5) When the rice is done steaming transfer to the frying pan and fry for an additional 8 minutes. Ready to serve.
Note: You can modify the amount of seasoning to rice depending on how strong you like the flavor.
Sunday, July 4, 2010
Cilantro Chicken
Recipe sent in by: D. Archer
3:45 a.m. and couldn't sleep, I came up with 3 dishes, this is the main dish of the meal quite tasty!
- 1 lb Boneless Skinless Chicken Breast *
- 1 bunch Fresh Cilantro
- 3 Cloves Garlic
- 1 Lemon
- 1/2 C Olive Oil (Regular or Extra Virgin)
- 1 tsp Red Chili Flakes
- Salt & Pepper to taste
1) Clean/prep chicken for marinade, place in a large ziploc bag.
2) Mince garlic and about half of the bunch of cilantro and place in a bowl.
3) Zest and juice the lemon into the bowl, add the chili flakes and salt/pepper.
4) Stir the mixture then add it to the chicken, close the bag, then massage the mixture into the chicken (until all the chicken is coated). Place the chicken in the refrigerator for about an hour, massage the chicken again then return to the refrigerator for another hour or so. ( The longer you marinate the chicken the more flavor you will get ).
5) Grill chicken for about 10-15 minutes ( depending on thickness ) or until done. Chicken should not be pink inside. **
* For this dish I used thin cut boneless skinless thin cut breast fillets ( you can substitute your favorite type of chicken ).
** Chicken can be done in a pan instead of on the grill.
3:45 a.m. and couldn't sleep, I came up with 3 dishes, this is the main dish of the meal quite tasty!
- 1 lb Boneless Skinless Chicken Breast *
- 1 bunch Fresh Cilantro
- 3 Cloves Garlic
- 1 Lemon
- 1/2 C Olive Oil (Regular or Extra Virgin)
- 1 tsp Red Chili Flakes
- Salt & Pepper to taste
1) Clean/prep chicken for marinade, place in a large ziploc bag.
2) Mince garlic and about half of the bunch of cilantro and place in a bowl.
3) Zest and juice the lemon into the bowl, add the chili flakes and salt/pepper.
4) Stir the mixture then add it to the chicken, close the bag, then massage the mixture into the chicken (until all the chicken is coated). Place the chicken in the refrigerator for about an hour, massage the chicken again then return to the refrigerator for another hour or so. ( The longer you marinate the chicken the more flavor you will get ).
5) Grill chicken for about 10-15 minutes ( depending on thickness ) or until done. Chicken should not be pink inside. **
* For this dish I used thin cut boneless skinless thin cut breast fillets ( you can substitute your favorite type of chicken ).
** Chicken can be done in a pan instead of on the grill.
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