Recipes from Midwest Moms

Nutty Oatmeal Raisin Cookies

2010-02-18T07:01:00.000-08:00

My family loves these cookies so much, even a double batch can disappear in a few days. They are hearty and satisfying from the cookie jar or still warm from the oven. These Oatmeal Raisin cookies are the perfect snack for a cold winter afternoon. This recipe makes about 6 dozen cookies.

Ingredients:

2 cups butter or margerine
2 cups brown sugar, packed
1 cup granulated sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
6 cups old-fashioned oats
3/4 cups finely chopped pecans
2 1/4 cups raisins

Preheat oven to 325 degrees. In a large bowl, cream butter and sugars. Beat eggs slightly and add to sugar-cream mixture. Add vanilla and blend until batter is uniformly smooth. In a medium bowl, combine flour, baking soda, cinnamon, and salt. Stir until combined and add gradually to batter, mixing well after each addition. Stir in oats, raisins and nuts.

Drop teaspoonfuls of batter onto ungreased cookie sheets, about 2 inches apart. Cookie will spread as it bakes. Bake in center of oven, 12-14 minutes. Allow to cool 1-2 minutes before transferring from cookie sheet to cooling rack.

Enjoy!

Midwest Classic: Indian Trail Cranberry Orange Jello

2009-11-20T08:35:00.001-08:00

Over the past few days, I've been pulling out my beaten and battered recipe cards to find those classic dishes we prepare every Thanksgiving. Our family's recipe for Indian Trail Cranberry Orange Jello is first on the list of favorites. It's such a Midwest classic.

But this year, we seem to have a problem! Indian Trail, the company that makes a key ingredient for our Thanksgiving Jello went out of business in November 2008.

What to do?

Well, if there's one thing I've learned in my years as a Midwest Mom, it's that this part of the country is resilient and resourceful. Cora at Cora Cooks has posted her recipe for Indian Trail Cranberry Orange Sauce. The taste and texture of hers is identical to our old favorite from the freezer section.

You still might be able to find a few tubs of Indian Trail out there... but know that they've been in your grocer's freezer for at least a year. Cora's alternative, however, will be perfectly fresh (and delicious). I suggest you give it a try.

In the meantime, here's my family's recipe for Indian Trail Cranberry Orange Jello. It's so good, I almost always make a double-batch.

Ingredients:

1 tub of Indian Trail Cranberry Orange Sauce
or
1 batch of Cora's Homemade Cranberry Orange Sauce, drained with the liquid reserved

3 regular sized packages raspberry jello
2 cups boiling water
1 cup reserved chilled relish liquid, or cold orange juice
1 8 oz. package cream cheese, softened
1/2 cup chopped pecans (roasted, if you like)

Instructions:

Thaw the cranberry orange sauce. In a large bowl, mix jello and boiling water. Stir in juice. With a blender, mix cream cheese into jello until mixture is smooth. Stir in cranberry orange sauce and pecans. Pour into decorative serving bowl (we use a glass trifle dish) or jello mold. Chill 4-6 hours, or until jello is completely set. (To un-mold jello, place mold in a bowl of warm water for 1-2 minutes, being careful not to spill water into the jello. Put serving plate on top of the mold and quickly invert. The jello mold should come out intact.)

Enjoy!

Hearty Chicken Soup

2009-11-09T06:10:00.000-08:00

When my family has a cold or flu, this soup is the perfect remedy. It is easy to make and the result is hearty and delicious. What a great way to warm up on a cold day!

Ingredients:

6-8 pieces bone-in chicken (I use thighs and breasts)
3 cups water
2 tsp salt
ground black pepper to taste
1/2 tsp poultry seasoning
or
1 bundle fresh sage, thyme & parsley, tied with a string
1 small onion, diced
2 ribs celery, diced
3 carrots, diced
2 cups canned chicken broth

Cooked noodles or rice

Instructions:

Place chicken in a large saucepan, add water and seasonings. Cover and bring to a boil. Turn down heat and simmer for 30-45 minutes. Turn off heat and remove chicken from cooking liquid. Once the chicken is cool enough to handle, remove the skin, cartilage and bones. Chop the meat into bite-sized pieces. Strain the broth and remove the fat (I use a de-fatting cup, but you can also skim the fat from the top with a spoon.) Return the meat to the pot with the vegetables. Add chicken broth if needed. (The ratio of ingredients to broth should be about 1:3). Cover and bring the soup to a boil. Lower to simmer again for about 20 minutes, until the vegetables are fully cooked. Taste the broth. Adjust the seasonings, adding salt if necessary.

Serve soup piping hot over noodles or rice. It is important to cook and store the noodles separately so that they don't rob the soup of its moisture. Extra soup can be frozen for up to 6 months. This recipe makes a nice, big batch -- enough to serve 8 people.

Enjoy!

Slow Cooker Chicken and Rice

2009-10-02T07:07:00.000-07:00

When I'm in the mood for comfort food, I reach for this recipe. And as the weather gets colder, who isn't in the mood for comfort food?

Ingredients:

6 pieces bone-in chicken (we use legs or thighs)
1 clove of garlic, minced
1/4 cup diced celery
1/4 cup diced onion
salt & pepper to taste
1 can condensed cream of mushroom soup
1 can chicken broth
1 tsp chopped fresh parsley
1 tbs sour cream

Place chicken in crock pot. In a mixing bowl, combine remaining ingredients. Cook 6-8 hours on Low or 4 hours on High. 20 minutes before serving, remove chicken from the pot and set aside. Remove cooking liquid from the heat and whisk in sour cream until smooth. Once chicken is cool enough to handle, remove skin and bones. Place shredded meat into the gravy and return to the heat. Serve warm over brown or white rice.

Enjoy!

Red Pepper Chili

2009-09-30T08:49:00.000-07:00

Fall is the season for comfort food. When the weather turned brisk this past Sunday, this was the perfect recipe to make use of our bumper crop of Sweet Red Peppers. It warmed us inside and out.

Ingredients:

3-4 Red Bell Peppers, seeded and diced
1 white onion, diced
2 chopped dried or fresh serrano chiles, with seeds
olive oil

1 lb chuck steak, cut into cubes and browned
or
1 lb leftover steak or beef pot roast, cubed

1 large can tomato puree
or
2 cups fresh pureed tomatoes from the garden

1-30 oz. can of pinto beans, rinsed
2 cups water
1 1/2 tbs chili powder
1 tbs cumin
Scant 1/2 tbs dried oregano
Scant 1/2 tbs dried basil
1 tsp salt
freshly ground pepper to taste
Sour cream
Chopped fresh cilantro

Instructions:

In a large saucepan, heat olive oil over medium heat. Gently sweat peppers and onions with a sprinkle of salt until translucent. Add chiles and beef and stir. Add tomato puree, beans, water, and spices. Stir to combine. Bring chili to a boil, stirring constantly. Lower heat, cover, and simmer gently for one hour. To thicken, remove lid to let liquid reduce and stir occasionally to keep beans from sticking. Taste and season with salt and pepper to your liking.

Serve hot with sour cream and freshly chopped cilantro.

Enjoy!

Christmas Cookie #3: Cream Cheese Cookies

2008-12-15T12:33:00.000-08:00

These cookies are so beautiful to look at, and so rich that one tiny mouthful is enough to satisfy. As they bake, the dough turns a gorgeous white that contrasts so beautifully with the cherry. They are my favorite cookies of the season.

Ingredients:

2 cups butter, softened
1 8 ounce package of cream cheese
1 cup sugar
1 cup splenda
2 tsp. vanilla
2 egg yolks
5 cups flour
1/4 cup finely chopped pecans
1 jar maraschino cherries

Cream butter, cheese, sugar, and splenda. Blend in egg yolks and vanilla. Add flour gradually, followed by nuts. Roll dough into balls about 1 inch in diameter. Cut each cherry in fourths. Press 1/4 cherry into the top of each cookie. Bake on an ungreased cookie sheet at 350 degrees for 12 minutes.

Enjoy!

Christmas Sweets: Sugar & Spice Pecans

2008-12-10T11:45:00.001-08:00

This recipe always gets raves from my neighbors. The secret to it is the salt and periodic stirring as the pecans bake. Even when I make a large batch, I run out!

Ingredients:

2 lbs of pecans (32 ounces)

2 egg whites

1 cup sugar

1 tsp salt

1 tsp cinnamon

dash of cayenne pepper (optional)

Beat egg whites to a light froth. In a large bowl, mix with pecans and toss to coat. Mix sugar, salt, and spices separately and pour over pecans, tossing again to distribute evenly over the nuts. Place in a single layer on a parchment paper-covered cookie sheet (I divide the mixture between two sheets). Bake at 225 degrees for one hour, stirring every 15 minutes. Allow to cool completely and store in an airtight container.

Enjoy!

Christmas Sweets: Homemade Butter Mints

2008-12-09T09:59:00.000-08:00

This recipe is one of my favorites because it is so fun to make and the results are strikingly festive (and delicious!) There is no need to bake and no need for a candy thermometer. The only requirement is to set aside some space for the candy to set undisturbed for 24 hours. Homemade Butter Mints travel well, and I include them in all our gift packages of holiday goodies.

Ingredients:

9 1/2 cups powdered sugar

1/2 cup unsalted butter, softened

2/3 cup corn syrup

1 tsp salt

1 1/2 tsp peppermint extract

1/2 tsp vanilla extract

green and red food coloring, (I use paste, but liquid will work.)

In a large bowl, cut together sugar and butter with 2 knives or a pastry blender until butter is in large chunks. Add corn syrup, salt, peppermint, and vanilla. Stir with a wooden spoon until mixture begins to come together, then work into a dough with your hands, kneading constantly until dough is smooth and uniform. Divide dough into two parts. Make a well in the center of each and put a small amount of food coloring in the well. Knead each ball of dough until the color is distributed uniformly.

On large sheets of waxed paper in an area where you will rest your candy, roll dough between your hands into "snakes" a little larger in diameter than a pencil. Once you have all the dough rolled, set a timer for 10 minutes. When the buzzer rings, begin cutting the snakes, starting with the first ones you prepared, into pillows. Allow them to set for 24 hours. Store in an airtight container or a large Ziploc bag. Keep in mind that the mints are semi-soft, so protect them from being crushed.

Enjoy!

Christmas Cookie #2: Fresh Ginger-Lemon Cookies

2008-12-04T13:15:00.001-08:00

I love the taste of these gentle ginger cookies. They are a far cry from the heavily spiced taste of ginger snaps or gingerbread. I love to eat them with a nice, hot cup of Earl Grey. They are a crisp mouthful of buttery ginger-lemon goodness -- a great taste of the holidays.

Ingredients
1 1/4 cup powdered sugar
1 cup butter, softened
1 tablespoon white vinegar
2 1/4 cups flour
1 tbs fresh ginger, finely ground in the food processor
1 tsp baking soda
1/4 tsp salt
1/2 tsp pure lemon extract

Heat the oven to 350 degrees. Cream together the sugar and butter, add vinegar and mix thoroughly. Add the remaining ingredients, one at a time, beating after each addition. The dough should be thick, but not stiff or dry. Roll dough in 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Gently press into 1/2 inch rounds with your fingers or the bottom of a glass dipped in sugar. Bake 14-16 minutes, until golden. Cool completely.

Enjoy!

Christmas Cookie #1: Surprise Sugar Cookies

2008-12-04T12:29:00.000-08:00

My family is crazy over Christmas cookies. We bake them. We exchange them with friends. We use and re-use old recipes, adapt recipes, and try new recipes. Because Christmas cookies are such a fun and important part of our holiday celebration, I thought I'd spend December posting old stand-bys and new favorites.

The first is Surprise Sugar Cookies -- they are crisp and tasty and they disappear fast! And the surprise is just how easy they are to make! We made a batch today (my three-year-old and I) in about a half hour. With her helping. A lot. (Get the picture?)

Ingredients:
1 cup butter, softened
1 cup sugar, divided
1tsp. baking soda
2 tsp. white vinegar
1 3/4 cups flour
1 tsp. vanilla
Red and green colored sugar sprinkles, mixed together

Preheat oven to 350 degrees. In large mixing bowl, combine butter and 3/4 cups sugar and beat until light and creamy. Add baking soda and mix until incorporated. Add vinegar. Gradually mix in flour and vanilla. (The dough should be quite thick.) Roll dough into 1 inch balls.

Roll the balls in remaining 1/4 cup sugar, mixed with the colored sugar sprinkles -- this is a great job for the kids. Place cookies 2 inches apart on ungreased baking sheet (cookie will spread quite a bit, so leave plenty of room). To make it easier to bring the cookies from the sheet to a cooling rack, I line my cookie sheets with parchment paper.

Bake 12-15 minutes, until light golden brown. Cool 3-5 minutes on the baking sheet before moving to cooling rack.

Enjoy!

Julia's Pumpkin Cake

2008-11-20T07:59:00.000-08:00

I made this cake for my family last night and they loved it! It has a moist texture and just enough sweetness without being too sweet. I used fresh pumpkin puree (from my Perfect Baked Pumpkin recipe), but you can use canned if you need to. This is one of my favorite fall sweets and it's so easy!

Ingredients

1 1/2 cups brown sugar
1/2 cup canola oil
1/2 cup apple sauce
4 eggs
2 cups flour
2 tsp baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
2 cups pumpkin puree

Mix brown sugar, oil, applesauce and eggs. Sift in the flour, soda, salt, and spices. Mix well with an electric mixer until there are no lumps (3-4 minutes on medium). Add pumpkin puree. Mix again for one minute. Bake in greased and floured 9x13 cake pan at 350 degrees for 40 minutes. Cake is done when a toothpick inserted in the center comes out completely clean. Cool completely and frost with Cream Cheese Frosting. (so yummy!)

Enjoy!

NanaJane's Minestrone Soup

2008-11-19T13:19:00.000-08:00

My mother had a wonderful way of making this soup just when we needed it most -- after a day of leaf-raking or chopping wood for the woodstove. It was such a welcome feeling to walk into the warm house and smell this wonderful soup on the stove. One bowl would turn you from chilled-to-the-bone straight into warm-n-cozy. (I think it's magic.)

Ingredients

1 Tbs oil
1 medium onion, diced
1 clove garlic, minced
1 cup celery, diced
1/2 cup carrots, sliced
1 cup green beans
2 cup tomatoes, smashed (canned work best)
1 cup of white beans (canellini, navy, Lima etc.)
1 zucchini, cut into half-moon slices
1/4 cup fresh parsley (or1 Tbsp dry)
1 tsp basil and 1 tsp oregano, dried
1 bay leaf
8 cups of beef broth
salt and pepper to taste
4 oz. small pasta (any variety)
Grated Parmesan Cheese

Heat oil in a large pan over medium heat. Saute onion, garlic, celery and carrots for about 5 minutes. Add remaining ingredients, except pasta and cheese, and cook over low heat for 1 to 1 1/2 hours. Cook pasta separately, then add to soup right before serving. top with a sprinkle of parmesan cheese. Serve with nice, crusty bread.

Enjoy!

Megan's Cranberry Bread

2008-11-18T12:38:00.000-08:00

Megan bakes this bread every year and gives it away as gifts. It is so tasty and moist, with a hint of citrus and those tangy, tart cranberries. We look forward to it every November!

Ingredients

2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp fresh orange zest
1 cup sugar
1 egg
2 tbs water
2 tbs butter
1/2 cup orange juice
1/2 cup chopped pecans
1 cup raw cranberries

Mix dry ingredients and add egg. In a saucepan, melt butter and add water and orange juice. Pour wet ingredients into batter and mix well. Fold in pecans and cranberries. Bake in greased loaf pans at 350 degrees for 1 hour.

Enjoy!

"Impossible" Coconut Custard Pie

2008-11-17T12:26:00.001-08:00

This is a recipe from my childhood. We called "Impossible Pie" because it is crustless. I can think of no circumstance in which it could be considered healthy. It is decadent and wonderful and best in small slices.

Ingredients

4 eggs
1/2 cup butter
1/2 cup flour
2/3 cup sugar
2 cups milk
1 cup shredded coconut
1 tsp vanilla

Blend all ingredients until fully incorporated. Pour into a 10 inch greased and floured pie pan. Bake at 350 degrees for 1 hour.

Enjoy!

NanaJane's Pumpkin Pie

2008-11-17T12:17:00.000-08:00

The secret ingredients of this classic recipe are honey and molasses. They give NanaJane's pumpkin pie a flavor that's just different enough to set it apart at Thanksgiving time.

Ingredients:

One 8-9 inch pie crust, unbaked

2 eggs, slightly beaten
1 1/4 cup mashed pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1 Tbs molasses
1 Tbs honey
1 can of evaporated milk

Blend together the eggs and pumpkin. Add sugar, salt, spices, molasses and honey. Mix well. Stir in evaporated milk. Pour custard carefully into crust and bake at 425 degrees for 15 minutes. Reduce the heat to 375 degrees and continue baking for 40-45 minutes. If crust starts to get too brown, cover the edge with foil for the last 15 minutes of baking.

Enjoy!

Tante Dedi's Porkchops with Dill Gravy

2008-10-19T09:11:00.000-07:00

When I was seventeen, I spent a summer in Northern Germany. It was my first trip outside North America. I was fortunate enough to spend part of my time with a friend's Great Aunt in her beautiful home called the Hahnheider Hof. She prepared this recipe for us, and took the time to teach it to me (as I spent time learning German from the local children, Silke, Ole, and Jan.) It remains one of my favorites to this day. I cannot prepare it without thinking of her.

Ingredients
4 boneless center-cut pork chops
1 cup flour, seasoned with salt & pepper
1 egg
2 tbs water
1 cup seasoned bread crumbs
2 tbs butter
1 tbs olive oil
1 1/2 cups chicken stock
2 tbs fresh dill weed (or 2 tsp dried)
1 tbs corn starch
1 cup sour cream
1 lemon, sliced

Lightly tenderize the pork chops -- I pound them to about 3/4 inch thickness, thinner if I want them to cook faster. Beat the egg with the water and set aside. Dredge the chops in seasoned flour, dip them in the egg mixture, and bread them with the breadcrumbs. Allow them to rest for 5 minutes on a platter. In a large skillet, heat the butter and oil. Brown the chops over medium heat until golden, about 4 minutes per side. (If chops are thick, you may want to finish them in the oven. If thin, skillet cooking will be enough.) Place chops on a heat-proof dish and place in a warm oven. Pour chicken stock into skillet and heat, scraping up any bits left on the cooking surface. Reduce by half. Mix dill, corn starch, and sour cream. Remove pan from the heat and gently whisk in sour cream mixture. Return to the heat and gently heat through until thickened and bubbling.

Squeeze lemon slices over breaded chops and serve with dill gravy on top or on the side. I always prepare boiled potatoes with this dish. Potatoes with this gravy are to die for (even though it is definitely a diet-buster, it is so worth it.)

Enjoy!

NanaJane's Pumpkin Muffins

2008-10-18T08:29:00.000-07:00

When I was a girl, my mother would serve these muffins as a surprise addition to her oven-fried chicken dinners. I looked forward to their moist texture and perfect sweet-spiciness. Pumpkin muffins were a welcome sign that Fall had arrived. I am so blessed to be able to pass on this recipe to my own children. I love to see their delighted eyes when they spy this delicious treat on our supper table.

Ingredients

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup pureed pumpkin
(see Perfect Baked Pumpkin)
1/4 cup melted butter, cooled slightly
1 egg
1/2 cup chopped nuts or raisins (optional)

Mix dry ingredients in a large mixing bowl. Make a well in the center and add wet ingredients. Mix gently with a wooden spoon or spatula until the batter is just moistened and lumpy. Fill muffin cups 2/3 full. (Sprinkle the tops with cinnamon sugar if you like.) Bake at 400 degrees for 18-20 minutes. Remove from pan immediately and serve piping hot.

Enjoy!

Perfect Baked Squash or Pumpkin

2008-10-17T08:12:00.000-07:00

As we get farther into fall, I start to get the yen for all things pumpkin! This is the time of year when we go with the children to choose the pumpkins they'll make into jack-o-lanterns. When we do, I try to get a pie pumpkin and bake it whole. It makes the perfect base for pumpkin pie, soup, or pumpkin muffins. The same method works for both butternut or acorn squash, two other fall favorites!

Ingredients

1-2 pie pumpkins
or
1 medium-sized acorn squash
or
1 large butternut squash

Wash the pumpkin or squash. Remove the stem. Prick the outside skin several times with the tines of a fork. Place on a foil-covered baking sheet and bake at 350 degrees for one hour. (If making butternut squash, turn the squash over after 30 minutes.) Check for doneness by piercing with a knife. The flesh should be nice and soft. If done, remove the pumpkin or squash from the oven and allow it to cool slightly. Slice it in half, scoop out and discard the seeds. Now the pumpkin or squash is ready to cut up into other dishes or to be pureed in the blender or food processor.

Cooking these vegetables whole allows the sugars to remain in the flesh and the flavor to intensify without the need for a lot of other seasonings. If you want to make squash as a side-dish, try serving it cut and very lightly salted, or sprinkled with pumpkin pie spice. It is delicious.

Enjoy!

Jeff & Katie's Chocolate Peanut Butter Cookies

2008-10-16T08:50:00.000-07:00

Jeff and Katie stopped by our house earlier this week, and I made them these cookies. As our children played with them and their young daughter, the heaping plate I brought to the table was reduced to crumbs. Fortunately, I had set some aside for Jeff and Katie to bring home! (I wonder whether Katie decided to share.) Well, with this recipe, I guess she can just make more!

Ingredients

2 cups flour
2/3 cup cocoa (I use Droste)
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar, packed
1/4 cup Splenda for baking (or white sugar)
2 eggs
1 tbs vanilla
1 tbs milk
1 bag peanut butter chips (12 ounces)

Mix together the flour, cocoa, soda, and salt. Set the dry ingredients aside. In a large mixing bowl, blend the butter and shortening for about 2 minutes. Add the sugars and blend until creamy. Add eggs one at a time, blending after each addition. Add vanilla. Gradually blend in dry ingredients, scraping the bowl as you go. Add milk and mix thoroughly. The batter should be very light-textured. Add chips and mix in gently.

Preheat oven to 350 degrees. Drop from a teaspoon about 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes. Cool 1 minute in place and then move to a cooling rack. This recipe makes about 4 dozen cookies.

Enjoy!

Grandma's Chicken-Broccoli Bake

2008-10-15T15:35:00.001-07:00

When NanaJane makes this dish, it is called Chicken Divan. Grandma has a variety of homespun names for it. I found it filed under three such names in my recipe box... all the same recipe, and all delicious. This is an all-in-one dinner just perfect for a rainy day.

Ingredients

8 cups cooked rice
(I prefer jasmine rice, but brown rice is also delicious)
8 chicken breasts, cooked and sliced
salt & pepper to taste
seasoned salt to taste
1 1/2 cups sour cream
1 can cream of chicken soup
2 cans cream of mushroom soup
6 tbs. fresh lemon juice (2-3 lemons worth)
1/2 tsp. garlic powder
1 tbs. onion, minced
10 oz. frozen broccoli
(or 2 cups chopped fresh broccoli, blanched)
1 cup shredded cheddar cheese
1 1/2 cups seasoned breadcrumbs

Preheat oven to 350 degrees. In a 9x13 casserole dish, place rice in an even layer. Cover evenly with cooked chicken. Sprinkle with salt, pepper, and seasoned salt. In a separate bowl, mix together the sour cream, soups, lemon juice, garlic, and onion. Spread rice and chicken with half this mixture. Layer the broccoli on top, followed by the remaining half of the soup mixture. Sprinkle cheese over all and top with breadcrumbs. Bake for 30 minutes.

Enjoy!

Banana Nut Bread

2008-10-02T08:00:00.000-07:00

When the weather turns cooler, I love to start baking. The warm oven heats up the kitchen, making it a natural place for my family to gather. And what calls to them more than the wonderful smell of baking bread? I make our banana nut bread in mini-loaves, with nuts on the inside and outside. They make wonderful gifts for neighbors, or a delicious snack, sliced with a light spread of cream cheese.

Ingredients

3 overripe bananas, well mashed.
2 eggs, beaten
1/2 tbs. oil
2 cups flour
3/4 cup sugar
1 tsp. salt
1 tsp. baking soda
1/2 cup coarsely chopped pecans

Preheat the oven to 350 degrees. Grease and flour a loaf pan, or mini-loaves. Mix bananas, oil, and eggs thoroughly in a large bowl.

(Tip: for perfect mashed bananas, place overripe bananas in the freezer overnight. Allow them to thaw in a bowl on the counter top. Snip off the end of the peel with a pair of scissors and squeeze the banana out through the opening.)

Stir together the dry ingredients and add to the banana mixture. Mix thoroughly. Add half of the nuts to the batter and stir. Pour the batter in prepared pan(s) and sprinkle remaining nuts on top. Bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean (mini-loaves will take less time). Cool completely before slicing.

Enjoy!

Celeriac Vichyssoise

2008-10-01T08:00:00.000-07:00

There's a chill in the air, which means the time has come for beautiful soup recipes. This recipe is taken directly from The New Basics Cookbook, by Julee Rosso and Sheila Lukins. I make it every year when the weather turns chilly and your bones tell you that winter is around the corner. "This soup is like eating a bowlful of life itself," my sister told me when I sent her the recipe. It is just too good not to share.

Ingredients

4 tbs butter
3 cups diced onions
1 leek, well rinsed and diced
2 lbs. potatoes, peeled and cut into large dice
2 lbs. celeriac (celery root) cut into large dice
6 cloves garlic
6 cups homemade or store-bought chicken stock
3 tbs. fresh lemon juice
1/2 tsp celery seed (optional)
Salt and pepper to taste
3 cups milk
2 cups heavy cream

Melt the butter in a large soup pot. Add the onion and leek and cook over medium heat until translucent (10 minutes.) Add the potatoes, celery root, and garlic. Stir and cook 5 more minutes. Add the lemon juice, stock, celery seeds (if using), salt and pepper. Bring the mixture to a boil, reduce the heat, cover and cook 30 minutes or until the celery root is tender. Allow to cool slightly, off the heat. Puree the mixture in a blender, in batches. I blend until the soup is the consistency of applesauce -- not entirely smooth, but fairly so. Return the puree to the soup pot and add milk and cream. Heat, stirring constantly, until soup is heated through. Serve with a warm, crusty baguette.

Enjoy!

Slow Cooker Applesauce

2008-09-30T06:08:00.000-07:00

Last week, I had the distinct pleasure of helping my son's second-grade class make applesauce in the slow cooker. They were studying Johnny Appleseed and wanted to finish the week with a hands-on project. This is a perfect recipe for children who are just getting used to reading a recipe and measuring ingredients -- and it tastes terrific! Parents helping may want to peel the apples before slicing; the method I used for the recipe was designed to allow the children to do much of the work of peeling without using a knife. We used a star-shaped press-slicer and then peeled each slice with a potato peeler. It was a challenge, to say the least. But the children sure enjoyed making something entirely on their own. The best part of all, of course, was eating the applesauce at the end of the school day. Yummy!

Ingredients

10 Apples (Jonathan, Granny Smith, Golden Delicious)
1/2 cup sugar
1/2 tsp. cinnamon
1/4 cup water

Wash the apples. Preheat the slow cooker by turning it on HIGH setting. Slice and peel the apples. Put them in the slow cooker. Discard the peels. Add water, cinnamon, and sugar. Stir together. Cover and cook until apples are soft. When ready to eat, uncover crock pot and gently mash the apples with a potato masher. Allow the applesauce to cool slightly and then scoop it out into cups.

Enjoy!

Great Grandma Mildred's Tomato-Pepper Salad

2008-09-09T07:10:00.000-07:00

Great Grandma Mildred worked with a wonderful woman named Brita Saladino in the kitchen of St. Paul Gradeschool. They were great friends, sharing a love of life and plenty of recipes. This salad was one of their simplest, but most satisfying. (When we make it, my husband snacks away at least half the bowl before supper is even served.) As always, this late summer delight is best with produce fresh from the garden or farmers market.

Ingredients:

6 Roma tomatoes
2 green bell peppers
1 small white onion
1 tbs. olive oil
2 tbs. white vinegar (or white wine vinegar, if you prefer)
1/2 tsp. salt
1 tsp. sugar

Wash and dice tomatoes into 1/2 inch pieces. Remove seeds and stem from peppers and dice the same size as the tomatoes. Peel and dice the onions. Toss tomatoes, peppers and onions in a large mixing bowl. Add the remaining four ingredients and toss thoroughly.

Enjoy!

Easy Peach Freezer Preserves

2008-09-07T15:33:00.000-07:00

When I was young, we lived in Virginia. In front of our house were two huge white peach trees, and each year my mother would make peach preserves for our family. To this day, peach preserves are my favorite on toast or biscuits or over vanilla ice cream. Here's an easy recipe to make them at home. Use the freshest orchard peaches you can find -- the more local, the better!

Ingredients:

8 cups fresh peaches, pitted, peeled and diced
Juice of 2 lemons
4 1/2 cups sugar
1 1/2 cups water
2 packages pectin (I use sure-jell)

Prepare your peaches and place them in a large saucepot. Add lemon juice and stir to incorporate. Use a potato masher to lightly press the peaches and allow them to release their juice. (If you like your preserves less jam-like, skip this step.) Stir in sugar until thoroughly distributed. Allow peach mixture to rest for 10 minutes. In a medium saucepan, bring water and pectin to a boil, stirring constantly. Boil for 1 minute. Pour over the peaches and stir until the sugar is completely dissolved. Pour into freezer containers, leaving at least 3/4 of an inch at the top for expansion. Allow the preserves to cool at room temperature for 24 hours to give the pectin a chance to set. Use within 3 weeks if stored in the refrigerator, or within one year if frozen.

Enjoy!

Crisp Apple Tuna Salad

2008-08-27T07:15:00.000-07:00

This tuna salad has a bright, fresh flavor. It is easy on the waistline, too. Serve with fresh tomatoes or in a pita wrap for a delicious light lunch.

Ingredients:

12 oz. canned albacore tuna, drained
1/2 cup diced celery
1/2 cup baby spinach leaves, packed
1 granny smith apple
1/2 tbs. fresh lemon juice
1 1/2 tsp. dried ground coriander
salt & pepper to taste

Place well-drained tuna in a medium mixing bowl. Chop celery into 1/4 inch dice and add. Roll spinach leaves together and slice thinly into strips. Place in mixing bowl and toss with the tuna and celery. Core and dice apple into 1-inch pieces. In a separate mixing bowl, toss apple pieces with lemon juice. Add to tuna mixture. Sprinkle all with coriander, salt and pepper, and toss thoroughly.

Enjoy!

Honey-glazed Apple Barbecue Chicken

2008-08-25T12:43:00.000-07:00

Our family loves the combination of sweet and smoky when we make barbecue. Here is an easy recipe to make in the oven or on the grill.

Ingredients:

6 chicken legs or thighs, bone-in
2 tbs. honey
2 tbs. prepared barbecue sauce, we use KC Masterpiece Original
1 tsp. hot brown mustard
1 tsp. dried thyme
ground black pepper to taste
(use a pinch of red pepper flakes if you like more heat)
1 granny smith apple

Rinse chicken pieces and pat dry. In a medium bowl, combine honey, barbecue sauce, mustard, thyme and pepper. Coat chicken pieces with mixture and lay on a large piece of aluminum foil. Rinse, core, and slice apple. Place slices on top of chicken. Pour on the remaining sauce. Make a foil packet by covering with a second piece of foil and folding all four sides up about 1 inch. Fold each side again twice to seal packet. Carry foil packet on a large cookie sheet. Transfer from sheet to preheated oven and bake at 375 degrees for 60-75 minutes or grill for 60-90 minutes. (Note: for the last 30 minutes of grilling, it may be helpful to slide cookie sheet back under foil packet to prevent scorching.)

Enjoy!

Tart Cherry Cobbler

2008-08-23T15:46:00.000-07:00

Michigan tart cherries are the best in the world (in my humble opinion.) We have used thawed frozen cherries in this recipe, a great alternative to fresh if you have missed the short June-July cherry season. Our cobbler contains no starchy thickener, so the cherry layer remains juicy and delicious.

Ingredients:

5 cups tart cherries, pitted (with juice)

1/2 tsp. salt

1/4 tsp. almond extract

1/2 cup sugar

3 sticks butter, divided

2 eggs

1 cup milk

3 cups flour

4 tsp. baking powder

3/4 cup additional sugar

1/2 tsp. additional salt

Preheat oven to 375 degrees. Measure cherries and juice into a large bowl. Add salt, almond extract, and sugar. Mix thoroughly and set aside. Melt one stick of butter (8 tbs.) and pour it into a 9X13 glass baking dish. Swish the butter around to coat the dish. Pour the cherry mixture into a buttered pan, using a spatula to spread the cherries in an even layer.

Melt the remaining 2 sticks (16 tbs.) butter. In a separate bowl, whisk together eggs and milk. Slowly drizzle warm butter into egg mixture, whisking constantly so the eggs don't curdle. Set wet ingredients aside.

In a large mixing bowl, blend remaining dry ingredients: flour, baking powder, 3/4 cup sugar, and 1/2 tsp. salt. Make a well in the center of the dry ingredients and pour wet ingredients into center. Using a wooden spoon or sturdy spatula, gently mix the dry into the wet ingredients until fully incorporated. Evenly drop large spoonfuls of dough (like dumplings) overtop of the cherry mixture. The cherries should not be entirely covered.

To catch any overspill during baking, place a large cookie sheet onto the oven rack where you will bake your cobbler. Rest cobbler on the baking sheet and slide into preheated oven. Bake 35-40 minutes, or until a toothpick inserted in the dumpling layer comes out clean. Cool 20 minutes before serving.

Enjoy!

Julia's Greek Tomato Salad

2008-08-12T08:07:00.000-07:00

It is August, and fresh, ripe tomatoes are coming out of the garden by the armful. This is one of my favorite ways to enjoy them.

Ingredients:

3 cups raw baby spinach leaves
5 Roma tomatoes
1 tbs. scallion
20 Kalamata olives
2 tbs. Pesto Presto

Wash and drain spinach. Chop roughly and place in a medium sized mixing bowl. Dice tomatoes and add, with seeds and pulp. Finely slice 1 tbs. of scallion green and roughly chop olives. Toss with spinach and tomatoes. Add pesto and mix thoroughly to distribute throughout salad.

Enjoy!

Julia's Pesto Presto

2008-08-12T07:50:00.000-07:00

Summer is the time of year for fresh herbs and my basil plants are looking beautiful! There are few things so amazingly flavorful as fresh basil pesto; I simply love it. The addition of lemon helps to brighten the pesto a bit and to loosen the consistency without adding too much oil. Try it with my Greek Tomato Salad -- it's fantastic!

Ingredients:

1/2 cup pine nuts
50 leaves fresh basil
1 large clove garlic
1/2 cup grated Parmesan cheese
3 tbs. olive oil
Juice of 1 lemon
1/4 tsp. salt
pepper to taste

In small food processor, pulse pine nuts, garlic and basil. Add cheese and pulse again. The pesto should seem too dry, but be well-blended. Add oil, one tablespoon at a time, pulsing after each addition. Add lemon juice, salt, and pepper. Blend until smooth.

Enjoy!

Joe's Gold Medal Chili

2008-08-11T12:32:00.000-07:00

Joe made this chili yesterday, as we were hit with a patch of unseasonably cool weather. When the temperature gets down into the 50's in August, you know it's time for a recipe like this one. It has nice kick, so spare the chiles if you mind the heat.

Ingredients:

2.5 lbs boneless beef chuck roast, cut into 1/2 inch cubes
6 cloves garlic, finely chopped
1 medium onion, diced
10 dried red chiles, minced, with seeds
2 fresh jalapeno peppers, sliced, with seeds
1/2 green bell pepper, diced
1 can (29 oz.) tomato puree
29 oz. water (use empty tomato can)
60 oz. canned pinto beans, drained and rinsed
1 1/2 tbs chili powder
1 tbs cumin
1/2 tbs dried oregano
1/2 tbs dried basil
1 tsp salt
1/2 tsp ground black pepper
peanut oil

In heavy stockpot, heat 1/8 inch peanut oil over highest heat. When hot, add beef and brown, stirring constantly. When beef is almost done, add garlic, onion, chiles and bell pepper. Stir and cook 1-2 minutes more. Add tomatoes, water, beans and stir. Add chili powder, cumin, oregano, basil, salt & pepper. Stir thoroughly and bring to a boil. Reduce heat and simmer uncovered 1-2 hours.

Enjoy!

Brandied Plum Sauce

2008-08-07T14:06:00.001-07:00

This is the best time of year for plums. They are plentiful and fresh and everywhere. We love to slice them up and eat them raw, but last night I was searching for a way to enjoy them cooked. This is what we came up with. Joe had it on vanilla ice cream last night, and this morning I tried it on Saturday French Toast (even though it is Thursday). It was truly delicious.

Ingredients:
2 fresh black plums
1 tbs water
1 tbs sugar
1-2 tsp brandy

Working carefully over a small saucepan, peel one of the plums, pit it, and quarter it. Leave the skin on the other, pit and quarter it. (Working over the saucepan ensures that you don't lose any of the tasty juice.) Place plum slices into the saucepan. Add water and 1/2 tsp sugar. Bring to a boil, turn down and simmer, uncovered for 10 minutes. Stir occasionally, gently mashing the plum slices with your spoon. The skins in the mixture will give the plum sauce a beautiful red color. After the 10 minutes, fish them out and discard. Add the remaining 1/2 tsp sugar and stir, cooking an additional minute or two. Turn off the heat. Add your brandy, 1/2 tsp at a time, stirring and tasting as you go, until the sauce suits your taste.

Enjoy!

NanaJane's Easy Banana Pudding Pie

2008-08-06T09:47:00.000-07:00

I remember my mother making this dessert in the summer. She let me help with it, and by the time I was about eight years old, I could make it all by myself. It's that easy. Now, I let my kids make it, too. It's a fun, cool treat for a hot summer evening.

Ingredients:

16-20 Honey Graham Crackers
1 package instant banana pudding
1 package instant vanilla pudding
3-4 ripe bananas
4 cups cold milk
1 cup whipping cream
1 tbs sugar

Break graham crackers into small rectangles. Peel and slice bananas. In an ungreased 9x13 pan, lay graham crackers in a single layer. Top with a single layer of banana slices. Whisk together banana pudding and 2 cups cold milk for 5-7 minutes, or until soft-set. Pour gently over graham crackers and bananas, being careful not to disturb layers. Refrigerate for 15-20 minutes. Remove the pan from the refrigerator and place another layer of graham crackers on top of the pudding. Top with another layer of banana slices. Prepare vanilla pudding the same way you did the banana pudding. Pour gently on top and refrigerate at least 30 minutes. Just before serving, whip cream and sugar to stiff peaks. Serve in squares, topped with sweetened whipped cream.

Enjoy!

Handy Trail Mix

2008-08-06T09:29:00.000-07:00

Our family does a lot of hiking. When we're out on a hot day, having a trail mix that won't go stale or melt is a must! And now that school is starting, Handy Trail Mix makes a good classroom snack, too. It holds up great in lunches and packs a balance of protein and carbs to keep my kids going through the day.

Ingredients:

1 cup unsalted peanuts
1 cup lightly salted peanuts
1 cup raisins
1 box (14 oz.) low-fat granola cereal
12 oz. mixed dried fruit (I use the "Fit & Active" brand from Aldi)

Measure out ingredients and pour into a large mixing bowl. (I have my kids do this -- it's great practice at measuring.) Mix thoroughly with clean hands. (Another kid job!) Store in a gallon-sized ziploc bag or other airtight container for up to 2 weeks.

*Note: I use a dixie cup or 1/2 cup scoop to measure out servings. It's just enough to fit in a snack-size bag for my children's classroom or lunchbox.

Buttery Homemade Biscuits

2008-08-05T08:27:00.000-07:00

We love these biscuits for breakfast or with soups and stews. My children break them open and eat them with honey. They are flaky and light and delicious.

Ingredients:

2 cups all purpose flour
3 teaspoons baking powder
1/2 tsp salt
5 tbs. shortening
3 tbs cold salted butter
2/3 to 2/4 cups cold milk

Heat the oven to 450 degrees. Mix flour, baking powder and salt. Cut in the shortening and butter with two knives or a pastry blender until the mixture has lumps the size of peas. Make a well in the center of the flour mixture and pour in 1/2 cup milk. Mix it in quickly with a fork, distributing the liquid to as much of the mixture as possible. Gradually add more milk as you mix until the dough will just start to hold together. Turn the dough onto a floured pastry cloth or board and knead, very gently, only 6-8 times. Roll out the dough to 1/2 inch thick and cut biscuits into desired shape. Try to get them all the same height and size for even cooking. Place on an ungreased cookie sheet, no more than 1/2 inch apart. Bake 12-14 minutes, until they are golden-brown. Serve hot.

Enjoy!

Dominic's "Muscallion" Beef

2008-08-04T13:34:00.000-07:00

When Dominic was very young, he would gobble down this dish. He called it "Muscallion Beef" (for whatever reason). It is actually marinated flank steak cooked under the broiler. Even though he is much older, we still make it and he still wolfs it down. Even the leftovers make the best Italian beef sandwiches you've ever tasted.

Ingredients:

1/4 cup good red wine (serve the rest with dinner)
1 clove garlic, minced
2 tbs fresh oregano
1 tsp salt
ground black pepper to taste
2 bay leaves
2 tbs. olive oil
2-3 lb. flank steak

In a small food processor, blend garlic, oregano, salt and pepper. Add wine and olive oil and stir thoroughly. Place the marinade in a gallon-sized ziploc bag. Add bay leaves and flank steak. Refrigerate overnight. Broil under high heat 5-7 minutes per side. Let meat rest 10 minutes before slicing thinly across the grain.

Enjoy!

Homemade Hummus Spread

2008-07-31T08:15:00.000-07:00

This is one of the most versatile, fantastic condiments around. It provides nutrition in a wonderfully flavorful way. We use it as a dip, a dressing, and a sandwich spread. It is great as an after-school snack with vegetables or in a pita with fresh tomatoes and lettuce. Hummus holds up great in hot weather, so it's a great alternative to mayonnaise-based dips for summer parties and picnics, too.

Ingredients:

1 can Ceci (garbanzo beans), rinsed and drained
1 clove garlic
Juice of 1 lemon
1 tsp. salt
2 Tbs. tahini (sesame paste, available in the ethnic section or in the peanut butter aisle)
Water, as needed

In a blender or food processor, puree beans, garlic, lemon juice and salt, adding a tablespoon of water at a time to keep the blender from binding. Stop and stir frequently and keep blending until mixture is entirely smooth. Mix tahini if it has separated and drizzle in while blending. Finished hummus will have a nuttier flavor the more tahini you put in. Store in an airtight container in the refrigerator. Hummus will keep for up to two weeks.

Robert's Stromboli

2008-07-29T18:38:00.000-07:00

This easy recipe is made with store bought dough from the frozen food section at the grocery store. It is great for parties because it can be made with a variety of fillings. The first time I made it, my friend Robert hugged me and said, "Stromboli! My favorite! You are a wonderful woman!" You don't get higher praise than that -- especially from Robert.

Ingredients:

1 package frozen bread dough (4 loaves)

sliced pepperoni
1 cup tomato sauce
1 cup mozzarella cheese
1/2 cup grated Parmesan cheese

1/2 lb. shaved honey ham
8 oz. shredded sharp cheddar cheese
1 tbs. honey Dijon mustard

1 tbs. horseradish sauce
1/2 lb. thinly sliced garlic roast beef
2 Roma tomatoes, sliced thinly

2 tbs. thousand island dressing
1/2 lb. corned beef
1/2 lb. sliced Swiss cheese
1/2 cup sauerkraut, drained

1 egg
2 tbs. water

Thaw bread dough until soft, but not risen. On a lightly floured board, roll each loaf into a 12x16 rectangle. Spread first Stromboli with tomato sauce, top with pepperoni and cheeses. Beginning with the long side, roll jelly-roll style and pinch end to seal. Spread next with mustard and top with ham and cheese. Third roll begins with horseradish sauce, topped with roast beef and fresh tomato. Finally, spread dressing on fourth roll, top with corned beef, cheese, and well-drained sauerkraut. Roll and seal each as you did the first and let rise in a warm place. Before baking, brush on egg wash (one egg beaten with 2 tbs. water) for a glossy crust. Bake on a foil-lined cookie sheet according to package directions, adding 10-15 minutes onto baking time. Watch carefully to prevent burning. Allow Stromboli to cool 10-15 minutes before slicing with a sharp serrated knife. Place slices on a platter for your guests.

Enjoy!

Erin's Mediterranean Pasta Salad

2008-07-24T09:45:00.000-07:00

I have never tasted pasta salad as good as Erin makes it. Her recipe has a spicy, fresh taste that doesn't get pasty or watered down, even in hot weather. It is full of vegetables, definitely earning the title "salad".

Ingredients:

One pound small shaped pasta (rotini, fusilli, macaroni, tagliatelle, etc.)
1 head broccoli
1 pint ripe cherry tomatoes
1 green bell pepper, diced
1 scallion, chopped finely
2 ribs celery, diced
1 handful Kalamata olives, sliced (You may use Manzanilla olives, if you prefer.)
1 cup diced pepperoni
1 lb. low-moisture park-skim mozzarella, cut in 1/2 inch cubes
1 packet dry Good Seasons Italian dressing
1/3 cup white vinegar
1/3 cup water
1/3 cup extra-virgin olive oil

Cook pasta al dente. Rinse under cold water, drain, and immediately toss with a splash of olive oil to avoid sticking. Set aside to cool. Cut broccoli into flowerettes. Blanche lightly, about 1 minute in boiling water. Plunge flowerettes in a bowl of ice water to stop cooking process. Drain and cool completely. Wash tomatoes and cut in half. Combine cooled broccoli, tomato halves, pepper, scallion, celery, olives, pepperoni, and cheese. Toss carefully with cooled pasta in a large mixing bowl, being careful not to damage noodles. Mix salad dressing with vinegar, water, and oil. Stirring salad lightly, dress just enough to moisten mixture and add desired flavor. Taste as you go, adding a little at a time. Extra dressing may be served alongside. Cover and chill until ready to serve. Garnish with fresh oregano and basil, if desired.

Enjoy!

Julia's Chicken Cacciatore

2008-07-23T13:06:00.000-07:00

I love making Chicken Cacciatore in the slow cooker. It is simple to put together in the morning, and you just can't beat the tremendous flavor that comes from simmering all day long. This fantastic dinner is best with ingredients fresh from the garden or farmer's market. It is a delight in high summer or on a cool, rainy day.

Ingredients:

6-8 pieces of bone-in chicken with skin

1 medium onion, sliced into rings

2 cloves garlic, peeled and cut in half

1 green bell pepper, seeded and sliced

1 large can tomato puree
2 cups whole tomatoes, skinned and seeded
10 large fresh basil leaves, or 1/2 tbs dried basil
2 tbs fresh oregano or 1/2 tbs dried oregano
1 tsp salt
pepper to taste

Rinse chicken and pat dry. Season with salt and pepper. Slice onion, garlic, and bell pepper. Place in the bottom of your slow cooker. Nestle seasoned chicken on top. In a separate bowl, combine tomato puree and whole tomatoes. Crush with clean hands or potato masher. Stir in herbs, remaining salt, and pepper. Pour mixture over chicken and simmer on Low for 6-8 hours. Serve hot with garlic bread or your favorite pasta.

Enjoy!

Nathaniel's Soccer Snack

2008-07-23T12:57:00.000-07:00

Soccer season is on the way, and in our family, we make this high-energy snack only for soccer. It is easy and colorful and packed with energy. It is a great snack for after school or as a fun addition to the menu for children's parties. My kids love it.

Ingredients:

One box granola cereal
One jar lightly salted peanuts
1 half-pound bag M&M candies
1 1/2 cups raisins
1 cup dried cherries
1 cup toasted sunflower seeds

Get a big bowl. Have the kids dump the ingredients in and mix thoroughly (with clean hands). Store in an airtight container for up to 3 weeks. (Ours is eaten *way* before that!)

Enjoy!

Ants on a Log

2008-07-22T08:25:00.000-07:00

My kids asked me to add this recipe. It's one of their favorite recipes to make all by themselves. I don't mind because it's healthy and fun to do. This recipe also makes a fantastic classroom snack!

Ingredients:

1 package celery hearts
1 jar peanut butter
dried cranberries
raisins
dried cherries
lightly salted peanuts

Wash the celery and trim into 3-inch pieces. Fill each piece of celery with peanut butter. That is your "log". Use cranberries, cherries, raisins, or peanuts as "ants" by lining them up along the peanut butter.

If your child has an allergy to peanut butter, try using softened cream cheese instead. I have even used spreadable strawberry cream cheese. Delicious!

Enjoy!

Ambrosia Fruit Salad

2008-07-21T07:02:00.000-07:00

My family always called this dessert 'Ambrosia'. My husband's family calls it 5-Cup Salad. It is a simple recipe -- impossibly sweet and uniquely American. The kids and I like ours heavy on the fruit and light on the dressing. To add a little crunch, I have added toasted almonds too.

Ingredients:

1 large can of pineapple chunks, drained
2 small cans mandarin oranges, drained
1 small jar maraschino cherries, drained
1/2 cup coconut
1/2 cup whipped topping
1/2 cup plain yogurt (healthy) or sour cream (decadent)
1/2 cup slivered almonds

Heat a small non-stick fry pan over medium heat. Toast almonds by placing them in the pan for 1-2 minutes then gently stirring until they are fragrant and golden. Remove from pan and cool completely.

In large mixing bowl, combine halved cherries, oranges, pineapple, and coconut. Gently fold in whipped topping and yogurt (or sour cream). Cover and chill until ready to serve. Spoon into dessert dishes and sprinkle with toasted almonds.

Enjoy!

Homemade Blueberry Syrup

2008-07-18T06:06:00.000-07:00

I love making syrup from blueberries in season. It is delicious on pancakes or Saturday French Toast (see recipe below). This is an easy recipe for the children to help with, too.

Ingredients:

1 pint fresh blueberries
¼ cup sugar
2 tbs. Water

Wash the blueberries thoroughly and remove stems. Place in small saucepan with sugar and water. Cover and cook over medium heat, stirring occasionally. After 10 minutes, mash gently with a potato masher. Continue to cook, uncovered, until desired consistency is reached. Serve warm.

Enjoy!

Saturday French Toast

2008-07-18T05:55:00.000-07:00

Saturday is our only true morning with no commitments to the outside world. We celebrate by having what my children call a “Daddy Home Breakfast”. Daddy has chosen this breakfast the last four Saturdays in a row. The addition of sugar and cream give this French Toast a wonderful, glossy, golden look. We serve it with maple or homemade blueberry syrup (see recipe above).

Ingredients:

For the French Toast,
4 eggs
½ tsp salt
1 tbs. Sugar
¼ cup heavy cream
2 cups milk
1 loaf thickly sliced white bread

In a deep, square container (I use Rubbermaid Take-Alongs -- they are the perfect size for the bread) break four eggs. Add salt and sugar and beat with a fork until the egg white is thoroughly broken up. Add cream and milk and beat again, until mixture is thin and pale yellow. Heat non-stick skillet over medium-high heat. One slice at a time, submerge bread in egg mixture for 2-3 seconds, giving custard a chance to penetrate into the bread but removing before the bread gets too soggy to handle. Brown on both sides to a nice golden brown. Remove from pan and place on a plate in a slightly warm oven. Once all French toast is browned, bring the plate to the table and serve piping hot.

Enjoy!

Italian Sausage-Pepper Skillet

2008-07-17T12:06:00.000-07:00

Yesterday we harvested the first of our bell peppers. It was fun to see my daughter hold the pepper, warm from the sunshine, against her cheek as she carried it inside. Of course, fresh peppers from the garden are a perfect opportunity to cook this easy, satisfying meal. I serve it over our favorite pasta, angel hair.

Ingredients:

1 pkg. mild Italian sausages (5 or 6 servings)
1 green bell pepper
1/4 Bermuda onion
2 cloves garlic
1 1/2 cups prepared marinara sauce (store bought or homemade are okay)

About an hour before you plan to eat, fill large skillet with 1/2 inch of water. Place sausages in cold pan, cover, and cook over high heat until water boils. Keep pan covered and turn heat down to simmer. Peel garlic cloves, leave whole and place in pan with sausages. Wash, seed, and slice pepper into thin strips. Cut onion into rings. Place onion and pepper slices into skillet and cook 15 minutes. Add marinara sauce, stir all ingredients to coat. Keep skillet covered and over lowest heat. In the time it takes to prepare the pasta, the sausages will be cooked -- and your kitchen will smell delicious!

Enjoy!

Fresh Tomato Salsa

2008-07-16T05:45:00.000-07:00

This is such a fantastic condiment. I use it on fajitas (recipe below), but also as a delicious addition to summer salads. Of course, my children and husband can't get enough of it with chips. This recipe will stay fresh 2-3 days in the refrigerator -- but mine never makes it that long!

Ingredients:
3 medium-sized round tomatoes (I like Early Girl, but use what you have)
or
6 Roma tomatoes
1 clove garlic, chopped and mashed
1/4 tsp. salt
Juice of 1/2 lime
1/4 cup Bermuda onion, diced
1 jalapeno, minced
1/4 cup cilantro, chopped

Wash tomatoes and remove stems. Slice in half and gently squeeze over a bowl to remove seeds. Cut into 1/4 to 1/2 inch dice. In a medium-sized bowl, combine tomatoes, garlic, salt, lime juice, onion, jalapeno and cilantro. Toss gently to evenly distribute ingredients. Cover and refrigerate 2 hours to blend the flavors.

Enjoy!

Fajita Lime Chicken

2008-07-16T05:31:00.000-07:00

We love this recipe in the summertime. It is a great filling for fajitas, but I also like it on a green salad with fresh salsa. This is also a great recipe for grilling. Just keep the chicken breasts intact to cook and slice when ready to serve.

Ingredients:

3 large boneless, skinless chicken breasts
Juice of 3 limes
1/4 cup of canola oil
1 1/2 tbs. dried oregano
1/2 tsp. salt
2 tbs. canola oil

Rinse the chicken breasts and trim of all fat. Place in a ziploc bag. Combine the next four ingredients in a small bowl and mix thoroughly. Pour over chicken breasts and seal bag with little or no air inside. Move chicken around to ensure marinade is in contact. Refrigerate overnight.

Heat 2 tbs. canola oil in a heavy skillet over medium-high heat. Remove chicken from marinade and discard bag and liquid. On a plastic cutting board, slice chicken across the grain into 1/2 inch slices. Cook quickly in skillet until flesh is opaque and chicken is completely cooked, but still moist (about 3-5 minutes per side). Serve with heated tortillas and fresh salsa.

Enjoy!

*Note: if you have less time to marinate the chicken, but still want to make this dish, slice the breasts across the grain into 1/2 inch slices before you marinate. The chicken will be able to absorb flavors more quickly -- about an hour on the countertop should give you a flavorful result.

Grandma's German-Style Baked Beans

2008-07-15T04:00:00.000-07:00

Grandma brings these baked beans to just about every summer party or potluck. They are sweet, tangy, and tasty! I hope your family likes it as much as ours. I even let my kids help with this recipe -- it's so easy.

Ingredients:

1 lb. ground hamburger
3 large cans Bush's Original baked beans
1/2 cup brown sugar
1/2 cup white onion, diced
1/2 cup apple sauce
2 granny smith apples
1 cup ketchup
1 tsp. yellow mustard
salt and pepper to taste

Brown and drain the ground beef. Peel and core apples and dice into 1/4 to 1/2-inch pieces.
In large bowl, mix together beef, diced apples, and all remaining ingredients with a wooden spoon or spatula. Stir until thoroughly combined. Pour mixture into 9x13 glass casserole dish and bake at 350 degrees for 1 hour. (Alternate: pour into cool slow cooker and cook on low 6-8 hours or high 3-5 hours.) Serve warm.

Enjoy!

Broiled Tomatoes with Herbs

2008-07-14T10:24:00.000-07:00

I love the flavor of freshly cooked tomatoes. This simple dish is the perfect light side dish for fish or chicken. It is best when the herbs and tomatoes are picked fresh. What a bright, wonderful taste of summer!

Ingredients:

4 fresh tomatoes (I like smaller round varieties, like Early Girl)
1/2 tsp. salt (approx.)
4 tbs. extra virgin olive oil
2 tbs. fresh Italian flat-leaf parsley, chopped
10 leaves sweet basil, chopped
1/2 cup dry bread crumbs
1 tsp. paprika
pepper to taste
2 tbs. shredded Romano cheese

Wash the tomatoes well. Remove stem and cut in half. Place, cut side up, on a large cookie sheet. Sprinkle a pinch of salt atop each. Drizzle with olive oil. In a small bowl, mix herbs, bread crumbs, spices and cheese. Divide evenly among tomato tops. Drizzle again lightly with olive oil. Broil under high heat, 4-7 minutes, watching carefully to prevent tops from scorching. The tomatoes should still have a firm, not watery, texture.

Enjoy!

Joe and Julia's Homemade Coleslaw

2008-07-11T05:24:00.000-07:00

My husband and I developed this recipe the first summer we were married. We were so dissatisfied with store-bought coleslaw and just wanted to make a homemade version. We looked at so many recipes and combined and changed them until we came to this one we really like. It uses a whole head of cabbage, so it makes a nice, big batch. What a great addition to your picnic menu!

Ingredients:

2 big, rounded spoonfuls of horseradish sauce (we use store brand)
2 big, rounded spoonfuls of mayonnaise
1 1/2 tsp. sugar
2 tsp. vinegar
3/4 tsp. salt
1 head of cabbage
1-2 large carrots
2 scallions, finely chopped
2 tbs. fresh parsley, chopped

In a small bowl, whisk together the horseradish sauce (not straight horseradish -- horseradish sauce), mayonnaise, sugar, vinegar, and salt. This will be the dressing for your slaw. Refrigerate. Finely shred the cabbage -- we do this by hand, but you can also use a food processor. Shred the carrots and add them to the cabbage in a large bowl. Toss in scallions and parsley. Pour dressing over all and toss until ingredients are uniformly distributed. Chill until ready to serve.

Hint: The flavor of this slaw improves with time. You might want to make this the night before you plan to serve it or early in the morning for an afternoon barbecue.

Enjoy!

Red Lentils with Garlic

2008-07-10T08:18:00.000-07:00

As I've mentioned before in this blog, we try to eat one vegetarian meal each week in our household. It is one way we introduce our children to new tastes from different parts of the world. I am beholden to Mahur Jaffrey for inspiring this wonderful dish. If you haven't read her book, World Vegetarian (Random House, 1999), I would heartily recommend it. The initial cooking method for the red lentils is hers, the flavoring afterward -- my own. We like it best served with Thai jasmine rice.

Ingredients:

1 cup red lentils, sorted and washed 3 times
4 cups water
1/4 tsp. ground turmeric
1 tsp. salt

2 tbs. canola oil
1 tsp. cumin seeds
1/4 tsp. cayenne pepper
2 cloves garlic, peeled
1 tsp. lemon juice
1 tbs. snipped chives
salt & pepper to taste

Begin by sorting and washing the lentils in several changes of water. You want the cooking water to be fairly clear, not murky. Bring lentils and water to a boil in a medium saucepan. Skim off the foam that rises to the surface of the water. Add the turmeric (this will give it a lovely bright yellow color) and stir. Place lid on pot so that it is slightly vented, or open the steam vent slightly if you have one. Cook gently on low heat for 40-50 minutes, or until lentils are tender. Add salt and stir. Remove lid to allow some water to evaporate and turn off the heat.

In a small frying pan, heat oil. Add cumin seeds and fry until they pop. Add cayenne pepper and garlic, heating over medium heat to brown and soften garlic cloves. They should brown on all sides, but not scorch. Once garlic is soft, slightly mash with a fork into spiced oil. Pour contents of pan into lentils and stir.

Allow lentil liquid to reduce and flavors to combine by again placing uncovered pot over low heat while you cook the rice. 2-3 minutes before serving, stir lemon juice and chives into lentils. The chives will turn bright green against the beautiful yellow of the lentils.

Enjoy!

Garden Green Beans with Onion

2008-07-09T12:00:00.000-07:00

Fresh green beans from the garden are such a delight. Their flavor is buttery and their texture is perfect. Here's a simple preparation for one of Summer's perfect foods.

Ingredients:

1 lb. fresh green beans
1 1/2 cups water
1/2 tsp. salt
1 tbs. minced white onion
2 slices bacon, diced
salt and pepper to taste

Wash beans and trim stems. Drain. In small saucepan, saute bacon and onion over medium-low heat until onion is translucent. Add water, beans, and salt. Turn up heat to bring the mixture to a boil. Stir once and cover. Reduce heat to low and simmer 20 minutes. Taste before serving and season with additional salt and pepper if needed.

Enjoy!

Dominic's Pan-fried Tilapia

2008-07-09T11:40:00.000-07:00

This is Dominic's favorite dish. He eats it on his birthdays and asks for it all year long. It is simple to prepare, light and delicious. This time of year, he likes it best with scalloped potatoes and fresh green beans from the garden. The method works well for any white fish -- even the bluegill Dominic caught last weekend.

Ingredients:

6 Tilapia fillets, room temperature
1 cup flour
1 tbs. paprika
1/2 tsp. salt
fresh pepper to taste
2 tbs. olive oil
2 tbs. butter
sliced fresh lemon

Rinse Tilapia and pat dry on paper towels. In flat dish, combine flour, paprika, salt and pepper. Place butter and oil in medium sized skillet. Melt over medium heat. Dredge both sides of each fillet and pan-fry 2-3 minutes per side. Move to platter in warm oven (180-200 degrees) to complete cooking and ensure that all fillets are warm when served. Fish is ready when flesh is opaque and flakes with a fork. Squeeze a bit of lemon juice overtop and serve with additional lemon on the side.

Hint: Cook only 2 at a time so you have room to maneuver, and adjust the heat as necessary so the breading doesn't scorch. After the first set is done, sweep any fallen breading to the side of the pan and remove if possible. If necessary, add an additional tsp. oil and/or butter and allow to come to temperature before adding the next two. Trust me, your patience will be rewarded.

Hope you enjoy this simple, delicious dish!

Summertime Gin & Tonic

2008-07-09T11:31:00.000-07:00

Tangueray Gin & Tonic is my favorite drink of Summer. Even on the hottest day, there is something about the tartness of it and the ice that cool you down instantly. It is basic to prepare -- as always, be sure your ingredients are fresh.

Ingredients:

1 jigger/double-shot of Tangueray Gin
4 oz. club soda, chilled
shaved ice
1 tsp. fresh lime juice
lime slices

Fill a medium sized glass with shaved ice -- I use an iced tea glass. Pour gin over ice. Follow with club soda and lime. Stir once. Run lime slice around rim of glass. Drop into drink.

Relax and Enjoy!

Easy Chicken Tenders

2008-07-08T05:07:00.000-07:00

My children love the taste of fast food chicken nuggets, but I just cannot bring myself to feed them something so, well, mysterious. This is my homemade version that they've admitted they like even better than the 'real' thing.

Ingredients:

1 lb. chicken tenders
2 tbs. mayonnaise (use light if you like)
1 tsp. yellow mustard
1 1/2 cups Italian breadcrumbs
olive oil

Begin by trimming the chicken tenders of any fat. In a small bowl, mix mayonnaise and mustard. Toss tenders in the mixture to coat, then bread them in a separate bowl with the breadcrumbs. Heat a small amount of olive oil in a heavy skillet and lightly brown the tenders, laying them in a single layer on a cookie sheet. Finish in a 350 degree oven for 10-15 minutes.

Enjoy!

Perfect Corn on the Cob

2008-07-07T06:02:00.000-07:00

This is the time of year when the farmer's market is starting to sell corn. And what goes better with any summer meal than fresh corn on the cob? The trick to good corn, though, is not to overcook. Here's a method that works every time.

Ingredients:

4 quarts water (or more, if you need it)
1 tbs. salt
6-8 ears of corn

Fill the largest pot you can find with water (be sure to leave room for the corn) and heat it over high heat on the stove. Shuck corn and remove all floss. When the water is warm, but not boiling, add salt and stir for 1 minute. Gently add corn, being careful not to splash. Bring water to a full boil for 3 minutes. Turn off the heat and cover. Let the corn steep for 10 minutes longer. Serve hot with butter and salt.

Enjoy!

Julia's July 4th Trifle

2008-07-02T08:05:00.000-07:00

This is an easy, festive dessert -- a perfect end to any holiday picnic. It's a great dessert to make with the kids and is best when freshly prepared with the freshest ingredients.

Ingredients:

1 homemade or store-bought angel food cake
2 boxes instant pudding
2 cups milk
2 cups whipping cream
1 1/2 cups sugar, divided
1 cup water
1 pint fresh blueberries
1 pint fresh strawberries
fresh mint leaves, for garnish

Begin by cutting the cake into 1 inch cubes. Set aside. In small saucepan, combine one cup sugar and one cup water for simple syrup. Boil, stirring until all sugar has dissolved. Boil 2 minutes longer. Turn off heat and allow to cool for 5 minutes. Pour over fresh, washed blueberries and allow to steep while you prepare the other layers. In large mixing bowl, mix instant pudding, cold milk, and whipping cream. Whisk until soft set and chill. Wash strawberries and remove stems. Drain thoroughly and slice, tossing with remaining 1/2 cup sugar. Chill.

When you are ready to serve, layer ingredients in a glass trifle bowl. Layer in this order: 1/3 cake cubes, 1/2 blueberry mixture (I use a slotted spoon with this. Add as much liquid as you like.), 1/3 pudding, 1/3 cake cubes, 1/2 strawberry slices, 1/3 pudding, 1/3 cake cubes, 1/3 pudding. Arrange remaining blueberries and strawberries in a sunflower pattern on top of the final pudding layer. Blueberries in the middle and strawberry slices in a fan around the edge. Garnish with fresh mint, if desired. Serve immediately.

Enjoy!

Crispy Sugar Surprise Cookies

2008-07-01T07:49:00.000-07:00

Here's another of our family's favorites. You'll never guess these cookies are eggless or that their secret ingredient is vinegar. They come out crispy and delicious every time and truly melt in your mouth. Make them -- they're sure to disappear!

Ingredients:

1 cup butter, softened
1 cup sugar, divided
1tsp. baking soda
2 tsp. white vinegar
1 3/4 cups flour
1 tsp. vanilla
Colored sugar sprinkles

Preheat oven to 350 degrees. In large mixing bowl, combine butter and 3/4 cups sugar and beat until light and creamy. Add baking soda and mix until incorporated. Add vinegar. Gradually mix in flour and vanilla. Chill dough for 30 minutes.

Roll dough into 1 inch balls. Roll in remaining 1/4 cup sugar, mixed with your favorite colored sugar sprinkles -- this is a great job for the kids. Place 2 inches apart on ungreased baking sheet (cookie will spread quite a bit, so leave plenty of room). Flatten to 1/4 inch thickness with the bottom of a glass, dipped in sugar. Bake 12-15 minutes, until light golden brown. Cool 5 minutes on baking sheet before moving to cooling rack.

Enjoy!

Sailing Club Soy-Lime Salmon

2008-06-30T09:47:00.000-07:00

We learned this recipe from Al at the Ann Arbor Sailing Club. It's a place you have to drive miles of dirt road to get to, and Al doesn't do much but teach people to sail and cook good food. We haven't been back there in at least a decade, but every time we make this salmon, we think of that place. It's one of the great tastes of summer.

Ingredients:

4 fresh salmon steaks or fillets (with skin on)
2 limes, juiced
1 1/2 tbs. olive oil
2 tbs. soy sauce
3 tbs. butter, softened
2 tsp. snipped chives

In a gallon-size ziploc bag, combine lime juice, oil, and soy sauce. Shake to combine. Place salmon in bag and let marinade 1 hour on the counter or up to 3 hours in the refrigerator.

In small bowl, blend butter and chives with a fork. Refrigerate until ready to serve.

Fire up the grill, and place non-stick foil on the grill surface. Grill salmon just until flaky, but still moist. Serve with a small pat of chive butter on top.

Enjoy!

Julia's Sausage and Egg Casserole

2008-06-27T12:20:00.001-07:00

Almost everyone I know has a recipe for this casserole. NanaJane cooks it in a deep bowl or souffle, so the inside remains quite soft. Grandma cooks it in a 9x13 glass baking dish, serving it in squares, and the texture is quite firm. I like to think mine is a happy medium, cooked in a loaf pan, turned out onto a platter, and sliced. But any way you serve it up, the best thing about this dish is that it offers up a lot of flavor... (but, shhh! it doesn't take a lot of work!) You can even make it the night before, which makes it a winner for special occasions.

Ingredients:

6 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard
1 lb. pork sausage (We use "Old Folks" brand, but choose your favorite.)

3-4 slices white bread, cut in 1 inch cubes

1 1/4 cups shredded cheddar cheese

In a large mixing bowl, beat eggs. Add milk, salt, and mustard, mix thoroughly and set aside. In large frying pan, brown sausage and drain. Set aside. In ungreased standard-size loaf pan, layer bread cubes. Top with sausage, and pour egg mixture over all. Sprinkle with shredded cheese and bake at 35o degrees for 40-50 minutes. Cool 10 minutes and turn out onto platter. Slice to serve.

Enjoy!

Julia's Italian Meatballs

2008-06-26T09:37:00.000-07:00

This is an adaptation of my mother's meatballs and my grandmother's sauce. It gets tremendous flavor from the meat simmering in the sauce. I always make extra, because it is great using the leftovers for meatball sandwiches. This is a recipe for the slow cooker, so it can be assembled ahead of time, cook during the day, and have amazing flavor at suppertime.

Ingredients:

For the sauce,

1 large can tomato puree (check that there are no extra seasonings, just tomatoes)
1 medium can tomato paste
1 1/2 cups water
8 leaves fresh basil, chopped
20 leaves fresh oregano, chopped
1 clove garlic, minced
1 tsp. salt
pepper to taste (or red pepper flakes, if you like your sauce spicier)

For the meatballs,

1 lb. ground round
1 egg
1/2 cup milk
3/4 cup Italian breadcrumbs (I use Progresso)
1/4 to 1/2 cup shredded romano cheese

Assemble sauce ingredients in slow cooker. Simmer on low, 6-8 hours. (You can use the high setting if you need to, but be careful. The sugars in the tomatoes can scorch on the side of the pot. Low works best for this recipe.)

In a large mixing bowl, combine the meatball ingredients. Using your hands (there really is no better way), knead until thoroughly mixed. Heat oven to 350 degrees and roll into balls about 2 inches in diameter. Place 1 inch apart on a cookie sheet lined with non-stick foil. Bake 12 minutes. Turn over and bake again, 12 minutes. Drop baked meatballs into sauce in slow cooker. Allow to cook until sauce is ready to serve (at least 1 hour).

Serve with your favorite pasta, and enjoy!

Cucumber Dill Salad

2008-06-25T12:27:00.000-07:00

My friend Trish and I made this salad all the time when we lived overseas in Moscow. I used to buy fresh cucumbers, tomatoes, and dill from a wonderful toothless old woman at a kiosk around the corner from my apartment. I make this every summer as the dill is ripening in my herb garden -- it brings back good memories.

Ingredients:

1 large, fresh cucumber
2 roma tomatoes
2 tbs. fresh dill, chopped
3 tbs. white vinegar
1 tsp. salt
1/4 cup sour cream

Peel the cucumber and slice into 1/4 inch slices. Seed and dice the tomatoes. Toss lightly with chopped dill. In separate bowl, mix together vinegar, salt, and sour cream. Whisk until smooth. Pour over vegetables and dill. Cover and refrigerate 1 hour, to blend the flavors. Serve cold.

Enjoy!

Cream Cheese Frosting

2008-06-24T13:39:00.001-07:00

This frosting goes well with any spice cake. Try it with pumpkin muffins or Grandma's Carrot Cake. What a treat!

Ingredients:

8 oz. cream cheese, softened
1/2 cup butter, softened
1 lb. confectioner's sugar, sifted
2 tsp. vanilla
milk, to desired consistency

Cream butter and cream cheese. Gradually add confectioner's sugar, 1/2 cup at a time, beating well after each addition. Add vanilla, mix well. Gradually add milk, a teaspoon at a time, until frosting is at desired spreading consistency. Use frosting on completely cooled cake.

Enjoy!

Grandma's Carrot Cake

2008-06-24T13:31:00.002-07:00

This is a family recipe for my husband's favorite cake. He asks for it as his birthday cake every year! It is moist and delicious.

Ingredients:

2 cups flour
2 cups sugar
2 tsp. baking soda

1/2 tsp salt

2 tsp. cinnamon

1 tsp. allspice

1/2 cup vegetable oil (I use Canola.)

1/2 cup applesauce

4 eggs

2 cups carrots, grated

1 cup gerber carrot baby food

1/2 cup pecans, chopped

Mix first six ingredients in a large mixing bowl. Add oil and applesauce, mix well. Add eggs, one at a time, beating after each addition. Add carrots and pecans, mix until distributed throughout batter. Pour into prepared baking pans (greased & floured). Bake at 350 degrees for 32-37 minutes. Cool completely. Frost with Cream Cheese Frosting.

Enjoy!

Joe's Black Bean Salad

2008-06-23T12:08:00.000-07:00

In the summer, we like to have vegetarian dishes with lots of flavor. This one certainly fits the bill, with a combination of tart and sweet that really works. I like the crunch of the celery, onion, and peppers, too!

Ingredients:

4 cups cooked black beans, rinsed
2 plum tomatoes, seeded and diced
1/2 cup corn
1 medium vidalia onion, diced
1/2 cup celery, diced
1/2 medium bell pepper, diced

For the Dressing,
1/4 cup fresh parsley, chopped
1/4 cup fresh oregano, chopped
2 tbs. salad oil (I use olive oil or canola)
1 tbs. white wine vinegar
1 tbs. sugar
salt to taste

Place soft, rinsed beans in large mixing bowl. Add chopped vegetable ingredients. Toss. In separate mixing bowl, combine herbs, oil, vinegar, sugar and salt. Mix well until sugar has dissolved completely. Pour over bean/vegetable mixture. Toss again. Store in airtight container in the refrigerator up to 1 week.

Enjoy!

Grandma's Deviled Eggs

2008-06-20T06:44:00.001-07:00

I had such a hard time getting deviled eggs to turn out right until this recipe was shared with me. It's got a good kick and just a hint of dill. Be sure to refigerate the eggs right up until serving. If they are to be placed on a buffet, nest the egg plate in a shallow bowl filled with ice to keep them nice and cold.

Ingredients:

12 eggs
3 tbs. mayonnaise (light is fine, for fewer calories)

1 1/2 tbs. white vinegar

1 tsp. dry mustard

1/2 tsp. salt

up to 1/4 tsp. Lawry's seasoned salt, to taste

pepper to taste
1/4 to 1/2 tsp. fresh dill, finely chopped

Boil eggs in a saucepan of salted water. After 10 min. boiling, move pan to empty sink and run cold water into the pan to stop cooking and cool eggs. Once eggs are cool, peel them. Slice carefully in half, placing clean whites on a platter and yolks in a mixing bowl. Mash the yolks with a fork. Mix in vinegar, mustard, salt, seasoned salt, pepper, and a pinch of dill. Blend until smooth. Fill eggs with one tablespoon of yolk mixture per white (for a special look, pipe yolk mixture into eggs with a large star tip). Chill until ready to serve. Just before serving, sprinkle egg tops with remaining fresh dill for color and added flavor. You can even garnish the plate with a sprig of dill, if you like.

Enjoy!

NanaJane's Boursin Cheese Spread

2008-06-20T06:32:00.000-07:00

When you are having a party, this recipe makes the most flavorful spread for crackers. I also use it as filling for celery sticks. It's more firm than dip, and stands up to warm temperatures without getting runny. Just be sure to make a large batch. Your guests will gobble it up!

Ingredients:

8 oz. cream cheese, softened (for lower fat, use Neufchatel cheese)
2 tbs. butter or margarine, softened
1 tbs. fresh chives, snipped
1 tbs. fresh parsley, chopped finely
1 tbs. garlic, minced and mashed with a pinch of salt
1 tbs. dill, chopped finely

With mixer or food processor, blend cream cheese and butter until smooth and uniform. Add herbs and garlic. Mix again until uniform throughout. Chill in airtight container until ready to serve.

I find it is best to make this an hour or two ahead of time to give the flavors a chance to blend.

Enjoy!

Grandma's Strawberry Pretzel Jello

2008-06-19T12:48:00.000-07:00

This dessert is such a treat. You would never imagine that these ingredients would combine to make something so wonderful. One of us always makes this dish for our family get-togethers in summertime. It's a great alternative to cake or pie for a picnic or potluck.

Ingredients:

For the crust,
2 cups crushed pretzels
3/4 cup butter or margarine, melted
4 tbs. sugar

For the cheese filling,
8 oz. cream cheese, softened
1 cup sugar
1 pint whipping cream, whipped

For the strawberry layer,
16 oz. strawberry jello
1 3/4 cups boiling water
10 oz. frozen strawberries
6 fresh strawberries, for garnish

Mix crushed pretzels, butter, and 4 tbs. sugar. Pat into 9x13 pan. Bake at 400 degrees for 8 minutes. Cool completely.

Cream together cream cheese and remaining cup of sugar. Fold in whipped cream. Spread over pretzel crust. Chill.

Mix jello and hot water. Stir in frozen strawberries and continue stirring until gelatin is soft-set, about 8 minutes. Pour evenly over cream cheese layer and refrigerate until firm.

Just before serving, garnish with slices of fresh strawberries. Serves 12-15 people.

Enjoy!

Summer Squash Salad

2008-06-18T10:37:00.000-07:00

In the summer, the best dishes are the fresh ones. This salad is beautiful to look at and even better to taste. It works just as well with a steak from the grill or poached salmon. This salad is also great for outdoor parties, because it can be served at room temperature. In our family, it is a summer favorite!

Ingredients:

2-3 medium yellow summer squash
2 medium zucchini
15 cherry tomatoes, halved
3 tbs. snipped scallions
10-12 fresh basil leaves
1/3 cup white wine vinegar
2 tbs. olive oil
1/4 tsp. salt
1 clove of garlic, minced
pepper to taste

Bring water to a boil in a medium saucepan. Slice summer squash and zucchini in 1/8 to 1/4 inch slices. In groups of 10-15, drop in water, boil for 45 seconds, remove, and transfer to a bowl of ice water. Once all are blanched and cooled, drain well. (I use a salad spinner.) In a large bowl, combine squash/zucchini slices, tomatoes, scallions, and fresh basil. In separate bowl, prepare dressing by whisking vinegar, oil, salt, garlic, and pepper. Pour dressing over vegetables and toss.

Enjoy!

Rhubarb Pie

2008-06-17T08:27:00.001-07:00

I have a well-worn cookbook from decades ago with an hilarious introduction to the chapter on pies. "If you care about pleasing a man," it reads, "learn to make pie." It is sad to say, but in my household, it rings true. This was one of my father's day gifts to my husband, and it is a recipe worth sharing. It makes a 9 or 10 inch pie.

Ingredients:

For the Crust,

2 2/3 cups flour
3/4 tsp. salt
1 cup plus 1 tablespoon shortening
8 tablespoons water

For the Filling,

5 cups fresh rhubarb, cut into 1/2 inch dice
2 cups sugar
1/2 cup flour
3 tbs. butter

To make the crust, mix flour and salt in a large bowl. Cut in shortening with a pastry blender or two knives until the mixture resembles crumbs -- I leave pieces of shortening as large as a pencil eraser, to make the crust nice and flaky. Sprinkle the water over the mixture, 1-2 tbs. at a time, tossing with a fork to distribute the moisture. Once all 8 tbs. are in, divide it in two equal portions on pieces of plastic wrap. Wrap crust mixture and shape into disks. Refrigerate for 20-30 minutes while you prepare the filling.

To make the filling, place diced rhubarb into a large bowl. In a separate bowl, mix flour and sugar. Sprinkle over the rhubarb as you mix, getting an even coating on all the pieces. There will be some dry ingredients that pool at the bottom of the bowl. Don't worry about that.

Remove crusts from fridge and roll out lower crust on floured board or pastry cloth. Rolled pastry should measure about 1 1/2 inches larger than your pie plate on all sides. Use rolling pin to pick pastry up and carefully transfer to pie plate. Place 1/2 filling into crust. Gather dry ingredients that have pooled at the bottom of your rhubarb bowl and sprinkle over filling. Top with remaining rhubarb mixture. Dot filling with butter. Roll out top crust and place on top of filling. Pinch edges of two crusts together to seal. Cut slits in top crust to allow steam to escape.

Bake at 425 degrees for 45 minutes. Use a strip of foil to cover the edge of the crust and prevent it from burning. Remove the foil for the last 15 minutes of baking. Pie is done when crust is golden brown and filling bubbles up through slits.

Enjoy!

Turkey-Sage Penne Pasta

2008-06-16T12:43:00.001-07:00

Good recipes using ground turkey can be difficult to find. I put this one together about three years ago, and it is now a staple at our house. We grow fresh sage in the garden, which I would highly recommend for this dish. Although it combines olive oil and butter, use as much or as little as suits your taste and dietary needs.

Ingredients:

1 pound ground turkey or ground turkey breast
1/2 small white onion, minced
8 large leaves fresh sage
Extra virgin olive oil
4 tbs. salted butter
Salt and pepper to taste
1/2 pound penne pasta

Begin by browning the turkey, uncovered, in a large skillet with a lid. Cook pasta according to package directions and drain. Once turkey is browned, remove it from the pan and reduce heat. Add 1 tbs. olive oil and onion and cook gently until onion is softened. Slice sage leaves into fine slivers. Return the meat to the pan and add half the sage. Saute together for 1 minute. Add 2 tbs. more olive oil and butter to the pan. As butter melts, toss the mixture to coat and add remaining fresh sage. Add pasta to the pan and toss again. Serve warm in shallow pasta bowls.

Enjoy!

Perfect Fried Eggplant

2008-06-16T12:08:00.000-07:00

When the weather gets hot, I like to use a vegetable as the main course for supper, especially when you can get perfect fresh eggplant. Fried Eggplant is delicious on its own, or it can be used as an ingredient for Eggplant Parmesan or Eggplant Lasagna --just don't skip the pressing step. As an Italian grandmother will tell you, "Eggplant is like a woman -- it has to weep to let go of its bitterness."

Ingredients:

2 cups flour, seasoned with salt & pepper
1 egg, beaten
1 cup water
2 cups Italian seasoned breadcrumbs (I use Progresso)
1 medium eggplant
Canola oil
Lemon slices

At the grocery, choose an eggplant that is medium-sized and firm with a smooth, shiny skin. At home, peel off the skin and slice into 1/4 inch rounds. Keep the slices as uniform as you can.

Place 6-8 slices in a single layer on a dinner plate, salt lightly, and cover with a paper towel. Layer again and repeat until all slices are stacked with paper towel between them. Cover with a dinner plate of the same size and weigh it down (I use a 2-3 cans of vegetables as a weight.) Let the eggplant "weep" for about 1 hour.

After the eggplant has released it's juice, prepare 3 bowls for breading. In the first, place seasoned flour. The second should have the egg and water beaten together. The third should have the breadcrumbs. Heat Canola oil in large frying pan over medium-high heat. Dip each slice of eggplant in flour, egg mixture, and crumbs. Allow to fry 2-3 minutes, turn. When browned on both sides, remove from pan and drain on paper towels.

Serve warm with slices of lemon.

Enjoy!

World's Best Dad Brats

2008-06-13T06:11:00.000-07:00

When we have a get-together, my husband always wants brats. The trouble is, I don't want him to have to spend the entire party standing over a grill. So, this is my solution. At our last outdoor party, I had one of the grandmothers say, "I love these! I can't believe I ate two!" Another friend, famous for buying only 'specialty' sausage from New York, asked me for the recipe. I was supremely complimented.

Ingredients:

6-20 Uncooked brats from the meat section of the grocery (I use Johnsonville)
1 Sam Adams Boston Lager
1 White onion

The morning of the party (or the night before), preheat oven to 350 degrees. Unwrap the brats and lay on cookie sheets in a single layer, making sure they are not touching each other. Bake 20 minutes, turn over and return to oven for another 15 minutes. Heat your slow cooker or crockpot on the low setting. Slice the onion into 1/4 inch rings. Scatter them on the bottom of insert. Pour in beer. I use half a bottle (the rest is good drinkin' for Dad!) Lay pre-cooked brats in slow cooker on top of onion layer. (For lots of brats, place them standing up-and-down -- I have fit as many as 36 in a standard crock pot.) Cover and cook on Low setting until the party. They are easy to transport and keep warm.

Enjoy! And Happy Father's Day!

Quick Strawberry Preserves

2008-06-12T08:49:00.000-07:00

This is the time of year to pick strawberries. And if you're like my family, no matter how many you eat, there are always tons left. This is a great way to preserve that flavor, so you can enjoy berries for weeks and months to come.

Ingredients:

20 oz. fresh or frozen strawberries
1 tbs. lemon juice
2 tbs. powdered fruit pectin
2 cups sugar

In a medium saucepan, cook fruit and lemon juice, covered, over high heat for 2 minutes. Stir in pectin and heat to a rolling boil, stirring constantly. Boil and stir 1 minute. Add sugar and boil again. Whatever you do, keep stirring! Let the mixture stay at a full boil for one minute. Take your saucepan off the heat and start skimming off the foam. (Tastes yummy on toast!) Pour into airtight containers. Preserves will keep in the fridge for up to 2 months, in the freezer for a year.

Enjoy!

Minted Cucumber Yogurt

2008-06-11T09:53:00.000-07:00

This side has an Indian flavor because of the cumin. If you prefer more of a Greek twist, skip the cumin and add some fresh lemon juice. I like the mint to be fresh from the garden. It cools you down instantly in hot weather.

Ingredients:

2 cups plain yogurt
1 cucumber with skin
6 mint leaves, plus garnish
1/2 tsp. cumin seeds
salt and cayenne pepper to taste

Heat small frypan over medium heat. Place cumin seed in dry pan to toast, stirring constantly until fragrant, about 5 minutes. Remove from pan and set aside to cool. In medium mixing bowl, shred cucumber, being sure to catch the juice in the bowl. Roll the mint leaves together and cut into slivers. Place in bowl with cucumbers. Add toasted cumin, yogurt, cayenne and salt (I use about 1/4 tsp - 1/2 tsp each). Mix well and refrigerate. Garnish with fresh mint for serving, if desired.

Enjoy!

Nathaniel's Tasty Cilantro Chicken

2008-06-11T09:37:00.000-07:00

The marinade for this chicken tenderizes the meat. It has a beautiful green color, so I usually reserve about 1/4 cup to pour over the meat when it is served. For a summer meal with lots of color, this is great to serve with a plate of fresh cherry tomatoes and yellow peppers.

Ingredients:

3-5 boneless chicken breasts, cut into 1 1/2 inch cubes

For the marinade,

4 tbs. lemon juice
1 tbs. olive oil
2 med. cloves of garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
pepper to taste
3/4 cup fresh cilantro, chopped
1 cup plain yogurt

Place marinade ingredients in blender. Process until smooth. Reserve 1/4 cup to use at service, if desired. Place diced chicken into gallon size ziploc bag and pour remaining marinade overtop. Remove excess air from bag and seal. Marinate on countertop 30 minutes or in refrigerator 1-2 hours. Thread onto skewers and grill or cook on the stovetop, 8-10 minutes over med-high heat.

Enjoy!

Grandma's Apple Crisp

2008-06-10T11:27:00.000-07:00

My children's grandfather has a weakness for anything with apples in it. His account of a good restaurant meal always ends with, "and they had this great apple dessert..." This recipe is his wife's answer to her husband's apple craving. Served over a generous scoop of vanilla ice cream, it is a sweet way to end a home-cooked meal.

Ingredients:

4 cups apples, peeled and sliced (Granny Smith or Jonathan work best)
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup water
3/4 cup flour
1 cup sugar
1/3 cup butter

Butter a 10" x 13" glass baking dish. Combine apple slices, cinnamon, salt, and water and spread evenly along the bottom. In a mixing bowl, cut together flour, sugar, and butter with two knives or a pastry blender until the mixture resembles crumbs. Sprinkle crumb topping evenly over apple mixture. Bake at 350 degrees for 40 minutes. Serve warm.

Michigan Cherry Pecan Salad

2008-06-09T06:29:00.000-07:00

I first had a salad like this at Seva, a vegetarian restaurant in Ann Arbor, Michigan. It is such a simple treat, named after the state that is the largest producer of cherries in the U.S. The Traverse City Cherry Festival every June is fun for the whole family! Whether you get your cherries there or at your local market, be sure to try this tasty salad.

Ingredients:

1 cup Pecan halves
Red leaf lettuce
Spinach
Parsley
One scallion
Two Roma tomatoes
1 cup Dried cherries

Heat oven to 350 degrees. Spread pecan halves on a cookie sheet and bake 10 minutes, or until fragrant. Remove from oven and allow to cool completely. Wash and dry the lettuce and spinach. Tear into salad-size pieces. Snip the green portion of one scallion into the lettuce. Toss. Dice the tomatoes and give one handful of parsley a rough chop. Sprinkle tomato and parsley on top of the tossed lettuce. Top with cherries and pecans. Serve with your favorite viniagrette.

Fresh Avocado Guacamole

2008-06-06T13:24:00.000-07:00

I've developed this recipe over a period of years. My husband and I love guacamole that lets you really taste that beautiful avocado flavor. This is one of our absolute favorites.

Ingredients:

3 ripe avocados
1/3 small red onion, minced
1 clove of garlic, minced and mashed with a bit of salt
Juice of 1 lime
1 fresh jalapeno pepper, seeded (if desired) and minced
1/4 cup chopped fresh cilantro

Halve and pit avocados. Scoop avocado flesh into a bowl and mash coarsely. Stir in onion, garlic, jalapeno and cilantro. Mix in lime juice and cover with plastic wrap, allowing the wrap to go down into the bowl, in complete contact with the guacamole. Refrigerate for up to 2 hours before serving.

Fresh Tomato-Basil bites

2008-06-06T06:49:00.000-07:00

Every time I serve this appetizer at a get-together of family and friends, I get so many compliments. It is simple to prepare and serve. And as always, it is best with fresh ingredients!

Ingredients:

Cherry or Grape Tomatoes
Mozzarella Cheese
Fresh Basil leaves

Thoroughly wash the tomatoes and dry completely. Cut the mozzarella into 1/2 to 1 inch cubes. Wash, dry, and trim basil leaves into squares slightly larger than your cheese cubes. Using toothpicks, skewer ingredients with tomato on top, basil in the middle, and cheese on the bottom. Using the cheese as a base keeps the appetizers from shifting on the platter. Refrigerate until ready to serve.

Megan's Cheesy Cornbread Casserole

2008-06-05T12:32:00.000-07:00

This recipe requires very few ingredients. It is substantial enough to fill you up, but can also be a wonderful side. It is great for potlucks, too.

Ingredients:

1 can corn, undrained
1 can creamed corn
1 stick of butter (1/2 c.), melted
1 package corn muffin mix (I use Jiffy)
2 eggs, slightly beaten
1 cup sour cream
1 cup grated cheddar cheese

In mixing bowl, stir together both cans of corn, melted butter, muffin mix and eggs. Gently fold in sour cream. Turn into glass 9"x13" baking dish. Top with cheese. Bake at 350 degrees for 30-40 minutes.

Enjoy!

Super-Cooling Sherbet Slices

2008-06-05T11:32:00.000-07:00

This dessert helps me remember steamy summer days as a girl in Virginia. The only thing better than eating it was when my mother let me make it myself! It is an instantly-cooling dessert that is perfect for parties or as a special treat to end a family barbecue.

Ingredients:

1 gallon lime sherbet
Half-gallon lemon sherbet
Half-gallon raspberry sherbet
1 cup mini-chocolate chips, optional

You will also need:

3 mixing bowls (small, medium, large) that will nest easily and fit in your freezer

Place largest mixing bowl in your freezer for 1o minutes as you remove the lime sherbet from the freezer and allow to soften on the counter top. Scoop into your largest mixing bowl, pressing against the inner wall of the bowl until it is completely covered. Place medium bowl into lime sherbet layer, pressing down until there is an even layer or sherbet between the bowls. Freeze until firm.

Remove lemon sherbet from the freezer and soften. Remove nested bowls from freezer. Fill inner bowl with warm water to make it easy to lift out. Carefully remove -- there should be a shell of lime sherbet in the largest bowl. Scoop lemon sherbet into the lime shell to make a layer as before. This time, nest and press the smallest bowl of the three. Freeze again.

Finally, soften the raspberry sherbet. Remove the nested bowls from the freezer, loosen and remove the smallest one as before. Fill the remaining empty space with raspberry sherbet. The three layers should now all be in the largest bowl. Cover with saran wrap and freeze until firm.

When you are ready to serve, remove the large bowl from the freezer and place in warm water, being careful not to get the sherbet wet. Invert onto a serving plate and slice like a layer cake. The slices will be the color of watermelon. Sprinkle slice with mini chocolate chips to resemble seeds, if desired.

*Note -- you can other flavors of sherbet or sorbet, or use four layers to make a sherbet rainbow! Don't be afraid to get creative!

Enjoy!

Athenian Chicken

2008-06-05T10:49:00.000-07:00

This recipe is one of my family's favorites. It is a very clean taste and very easy to prepare. It works well in the oven, or (if the weather is hot) on the grill. These days, you can get whole packages of any cut of chicken -- all drumsticks, all thighs, chicken quarters -- at the grocery store. Watch for them to go on sale, and prepare what your family likes best!

Ingredients

5-7 chicken pieces, bone-in, with skin
Juice of one lemon
1 1/2 tbs. dried oregano
1 tbs. fresh oregano, chopped
1 tsp. salt
Pepper to taste

In a gallon-sized ziploc bag, combine lemon juice, dried and fresh oregano, salt and pepper. Add chicken pieces. Seal bag, move chicken around to ensure marinade has good contact with the meat. Marinate on counter-top for one hour or in refrigerator for 3-6 hours. 30 minutes before cooking, remove from refrigerator and allow to come to room temperature. Place marinated chicken on a cookie sheet lined with non-stick foil. Bake at 350 degrees for one hour.

Enjoy!

NanaJane's Garlic Chicken

2008-06-04T09:54:00.000-07:00

What a wonderful recipe for a delicious supper. The key is to use fresh spinach if you can -- from the garden is wonderful, but bagged baby spinach is also delicious! If you're using frozen, be sure to thaw it and thoroughly drain it. You'll love the smell of this one cooking, that's for sure!

Ingredients:
2-4 boneless chicken breasts, pounded to 1/2 inch
salt & pepper to taste

For filling,
1tbs. olive oil
1 clove minced garlic , 1 oz cream cheese , 1 cup spinach for each chicken breast

Cut chicken breasts into two servings each. Season with salt & pepper and set aside. Heat oven to 350 degrees. Prepare filling by heating olive oil in large non-stick pan over medium heat. Add garlic, sautee for 1 minute. Add cream cheese to soften. Cook 1-2 min. and stir thoroughly. Add spinach and cover. Let cook for 5 minutes, stir. Cook until spinach is fully wilted and mix until filling is uniform. Divide filling among prepared chicken breasts, roll. Place in a buttered loaf pan, seam side down. Bake 50 minutes. Allow to rest 10 minutes before serving.

If you'd like to lighten up on this recipe, try using Neufchatel cheese and lining your loaf pan with non-stick foil instead of buttering it. Enjoy!

Butterscotch Haystacks

2008-06-04T09:44:00.000-07:00

This is such a simple cookie to do with the kids. It requires no baking (so you don't have to heat up the oven in hot weather) and it's a great activity for rainy days on summer vacation! Hint: make lots! These will disappear!

Ingredients:

2 cups butterscotch chips
1 cup peanut butter, creamy or chunky as you prefer
1 cup peanuts, coarsely chopped
4 cups crispy chow mein noodles

Combine the butterscotch chips and peanut butter in a microwave-safe bowl. Microwave on 50% power for 3-5 minutes, stirring halfway through cooking. Stir again until smooth. Place peanuts and chow mein noodles in a large mixing bowl. Pour warm butterscotch mixture over noodles as you stir, coating them thoroughly. Place by spoonfuls on wax paper and allow to cool. Store in an airtight container.

Enjoy!

Joe's Rosemary Chops

2008-06-03T07:48:00.000-07:00

These are the best grilled pork chops around. We usually buy a whole, boneless pork loin when you can get it on sale (sometimes as low as $1.79/lb.) and cut chops to the thickness we prefer. Also, I keep a small herb garden beside our house. If you want to cook with fresh herbs, it's the most cost-effective and flavorful way to go. (Plus, no running to the grocery store!)

Here's the recipe:

2-4 boneless pork chops, center cut
1 small handful fresh rosemary leaves, stripped from stem
Balsamic vinegar
Peanut oil (or Canola, if you prefer)

Lightly chop the rosemary leaves or crush with a mortar and pestle to release the oils into your marinade. Mix 1 tsp. Balsamic vinegar per chop, 1 tbs. oil per chop, and the rosemary in a gallon-size zip-lock bag. Place chops in bag, squeeze out the air and seal. Move the chops around to ensure the marinade is in contact with all surfaces. Marinate in the refrigerator 3-6 hours or on your counter top for 1 hour. Remove refrigerated chops to counter 30 minutes before cooking so they can come to room temperature. Fire up your grill. Grill chops 4 inches from the heat, 7 minutes. Turn and complete cooking until interior temperature reaches 170C/77F. Rest the chops for at least 10 minutes before cutting to retain a juicy texture.

Enjoy!

Raspberry Summercake

2008-06-02T13:32:00.000-07:00

This is one of the best (easiest) cakes. It is a crowd-pleaser and looks simply amazing!

Ingredients:

1 store-bought (or homemade) Angel Food Cake
1 pkg. raspberry jello
1 small bag frozen raspberries
1 8 oz. tub of cool whip
1 1/2 cups water
fresh raspberries and mint leaves to garnish

Instructions:

Slice the angel food cake into 3 layers. Set aside. Mix jell-o with 1 cup boiling water. Stir until dissolved. Mix in 1/2 cup cold water and frozen raspberries. Chill in refridgerator for 15 minutes, until semi-soft. Fold jell-o/berry mixture into cool whip. Frost between the angel food layers. Mix frosting again until smooth. Chill frosting and cake 15 more minutes. Frost top and sides of cake. Fill center hole and top with fresh raspberries. Fresh mint gives some nice color to garnish.

Why share secret recipes?

2008-06-02T08:00:00.000-07:00

Of course, every family has its secrets...

But some secrets are best when you can share them!

Here are some of the best "secret" recipes you can find on the web.

Just dont' give away where you heard them!

It'll be our secret.