One of the true joys of this season is enjoying the first tastes of summer. My friend Sue shared with me that they had their first BLT sandwiches from their home grown tomatoes on Thursday evening. I'll admit I was jealous, our tomatoe plants are far from producing anything that can be put on a sandwich. My sister in law sent home some superb cucumbers that I made a salad with this morning. Sooooo good, thank you so much!
Mike and I went to the farmers market this morning and bought some Uecker sweet corn, it was fantastic! We had it for supper with a flat iron steak, the cucumber salad and a baked potato. That's sounds fantastic all by itself, but the real peace de resistance (is that how it's spelled???) was dessert.
This morning Mike was thumbing through the May issue of BH&G and he found a cheesecake bar recipe. We have a recipe that we dearly love that is made with crescent rolls & cream cheese (see Feb. 9th post) and it's been a favorite since our kids were little. I will tell you that this new recipe is now a family favorite, and I haven't even shared it with the rest of our family yet. Mike and I loved it, it was very very very very very good. With our further adieu, here it is:
COCONUT-BLUEBERRY CHEESECAKE BARS
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup flour
1/2 cup coconut
1/2 cup ground pecans (or finely chopped)
1/4 cup sugar
1 1/2 8oz package cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp 1/2 & 1/2 (or milk)
1 tsp vanilla
2 cups fresh or frozen blueberries.
Preheat oven to 350*F. Lightly grease 9x13 baking pan; set aside.
For crust, in small saucepan heat butter over medium heat until the color of light brown sugar. remove from heat; set aside.
In a medium bowl stir together graham cracker crumbs, flour, coconut, pecans and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8-10 min. or until lightly browned.
Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, cream & vanilla. Beat until combined. Pour over hot crust and sprinkle blueberries on top.
Bake for 24-30 minutes or until center appears to be set. Cool in pan on rack. Cover and refrigerate. Cut into bars and store covered in refrigerator.
When I removed this from the oven I sprinkled about 1-2 Tbsp of raw sugar on top to add a little crunch and extra sweetness. I was afraid the fresh blueberries might be a little sour so I was just being extra careful.
These are great!! I'm taking some to Lincoln tomorrow to see if they pass the next panel of taste testers :-).
Saturday, July 26, 2008
Tuesday, July 22, 2008
Today is Tuesday....Tuesday spaghetti, Monday string beans....
Do you know the Eric Carle book Today is Monday? Kind of a fun one for little people. Even though today was Tuesday it felt like Monday, I am excited however that BIG BROTHER is on in 45 minutes....it must be Tuesday.
I am a hopeless BB fan! I love the show, I thrive on the controversy and idiotic people that are on every season. There is always a girl with a high pitched screechy voice, a wholesome all American Midwest boy/girl, a representative of the gay community that you can usually spot immediately (not so easy this year), an old geiser, a Jesus follower, a few big gossipers, what a mix! It's like a train wreck, you know you shouldn't watch but you just can't help it.
I'm sorry I didn't get back to you for awhile. Same old things keeping me busy: 1. my classroom 2. my summer job 3. my girl's wedding! That last one is really fun :-). I was looking online last night for an idea we had for a table favor and I got a phone call today that what I ordered is not available...great. I either have to change colors or do some more looking.
I'm posting a recipe for a dessert that I usually make in February because of the colors red and white. The reason I dug it out is because when I went to HyVee today they had beautiful angel food cakes for only $2.88 !!!!!!! Super deal. Also this is a dessert that doesn't have to bake, so it's the perfect summer treat. Hope it's one of your favorites.
CHERRY DESSERT
1 Angel food cake cut into 1 " cubes
1 large container of cool whip
1 8oz cream cheese-room temp
1 cup powdered sugar
1 tsp vanilla
1 can of cherry pie filling (today I used peach!)
Mix together the cream cheese, powdered sugar & vanilla until smooth. Gently fold in cool whip and angel food pieces. Pat into a 9x13 pan and top with pie filling. Refrigerate several hours before serving. Oh yea, it's good.
PS remember to buy your cool whip the day before, it has to thaw unopened 6 hours in the refrigerator before you use it, I always seem to be in a hurry and you just can't rush the whip!
I am a hopeless BB fan! I love the show, I thrive on the controversy and idiotic people that are on every season. There is always a girl with a high pitched screechy voice, a wholesome all American Midwest boy/girl, a representative of the gay community that you can usually spot immediately (not so easy this year), an old geiser, a Jesus follower, a few big gossipers, what a mix! It's like a train wreck, you know you shouldn't watch but you just can't help it.
I'm sorry I didn't get back to you for awhile. Same old things keeping me busy: 1. my classroom 2. my summer job 3. my girl's wedding! That last one is really fun :-). I was looking online last night for an idea we had for a table favor and I got a phone call today that what I ordered is not available...great. I either have to change colors or do some more looking.
I'm posting a recipe for a dessert that I usually make in February because of the colors red and white. The reason I dug it out is because when I went to HyVee today they had beautiful angel food cakes for only $2.88 !!!!!!! Super deal. Also this is a dessert that doesn't have to bake, so it's the perfect summer treat. Hope it's one of your favorites.
CHERRY DESSERT
1 Angel food cake cut into 1 " cubes
1 large container of cool whip
1 8oz cream cheese-room temp
1 cup powdered sugar
1 tsp vanilla
1 can of cherry pie filling (today I used peach!)
Mix together the cream cheese, powdered sugar & vanilla until smooth. Gently fold in cool whip and angel food pieces. Pat into a 9x13 pan and top with pie filling. Refrigerate several hours before serving. Oh yea, it's good.
PS remember to buy your cool whip the day before, it has to thaw unopened 6 hours in the refrigerator before you use it, I always seem to be in a hurry and you just can't rush the whip!
Monday, July 14, 2008
It's all about the toes
This was one of the most side splitting days I've had in many moons! Nancy and I went with Heather to a place called Davids nails. If you look closely in the mirror you can see Heather taking the snap shot. When that little girl in pink started to rub the bottom of Nancy's foot she erupted into laughter that stopped traffic! Everyone on the place stopped to see what was going on. This was only the 2nd time I had a pedicure, I really enjoyed it. As you can see in the second photo, they put these cute little flowers on top of the polish. Sooooo cute
I'm sure that we will have to do this again for the wedding.
My friend Carol that lives in Texas gave me a recipe for quick little snack mix once that I have used many times. We'll call it:
Carol's Crunch Mix
1 box Oh's cereal
1 jar dry roasted peanuts (or whatever kind of peanut you like)
1 bag m&m's candy
Open all containers, dump, stir, and eat. Store in an airtight container.
Tuesday, July 8, 2008
Gumbo-licious!
Today I'm going to my classroom again, I'll bet you are tired of hearing that. It's unimaginable how much there is to do. It is just so difficult to organize and put away because there are some old things to move out, and I don't have the shelving that I need. I'll just do what I can, I know there are things to pitch, or share with others. I'm in the process of joining a website called Norfolkfreecycle. You can go there and look at things that are free, or you can offer things to other people. What a great idea! I guess this is a nationwide organization, there is probably one where you live.
I've been promising this recipe to a friend and finally here it is. This is an alternative to a
tomato(y) sloppy joe, tavern, loose meat sandwich......whatever you call it! My friend Sue who lived by us on Jefferson back in the early days made this for her family. The only other sandwich I might like better would be the original tastee beef's that our local mom and pop restaurant on 1st street still makes. Give it a try and see how it rates at your house!
Sloppy Joes
1 lb. hamburger
1/2 cup onion, chopped
10 1/2 oz can chicken gumbo soup
1 Tbs ketchup
1 Tbs mustard
salt/pepper to taste
Brown hamburger and onion. Drain and add remaining ingredients, let warm fully through. Serve on hamburger buns with cheese and pickle slices.
I've been promising this recipe to a friend and finally here it is. This is an alternative to a
tomato(y) sloppy joe, tavern, loose meat sandwich......whatever you call it! My friend Sue who lived by us on Jefferson back in the early days made this for her family. The only other sandwich I might like better would be the original tastee beef's that our local mom and pop restaurant on 1st street still makes. Give it a try and see how it rates at your house!
Sloppy Joes
1 lb. hamburger
1/2 cup onion, chopped
10 1/2 oz can chicken gumbo soup
1 Tbs ketchup
1 Tbs mustard
salt/pepper to taste
Brown hamburger and onion. Drain and add remaining ingredients, let warm fully through. Serve on hamburger buns with cheese and pickle slices.
Monday, July 7, 2008
What color is your cheese?
The fourth of July was great! We had family & friends around us for more than 3 days....what could be better? My nephew had been married in Texas back in June. We had a reception for him and his beautiful new bride, it was fun to be able to see the dress on her instead of just in a picture. Because of that commitment I did have to miss a wedding of a dear friend, so Sarah if you get a chance to read this please know that our prayers and thoughts were with you!
Friends from Wisconsin came through Saturday morning. Daryl and Bridget are the kind of friends that you may not see for a year or three, but the minute you are together conversations pick up right where they left off. They have 4 BEAUTIFUL children that were so fun to be around, even the big ones! They should be very proud of the people they have created, God has blessed their family immensely.
Our city did the big bang boom on Saturday night - the 5th. We have a pretty good view of them from our front yard, so we often have people over. A friend (Kelly) gave me some recipes to try, I had time to put 2 of them together so I'll share, they both were delicious! I really enjoy getting recipes from friends that I know share my love for food. I don't believe in secret recipes as you probably guessed ;-)
I hope that you all have had time to rest from the big weekend and are having a marvelous Monday. I'm going to my classroom to start organizing my many boxes. Talk to you soon!
Blue Cheese and Toasted Pecan Spread **** (4 stars!)
8 oz cream cheese, softened
4 oz crumbled blue cheese, softened
2 cloves garlic, minced
4 Tbs butter, softened
4-5 green onions, finely chopped
1/4 cup parsley - I used fresh Italian flat leaf
1/4 cup milk, half & half, or whipping cream
1 cup toasted pecans, finely chopped
Combine all ingredients except onions and nuts in food processor or mixing bowl. Add more milk/cream depending upon consistency desired. Fold in pecans and green onions. Chill 4 hours to overnight. Store in refrigerator up to 1 week. Remove from refrigerator 30 min. prior to serving for easier spreading.
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Roasted Red Pepper Hummus
3 cans chickpeas, drain and rinse
1/2 cup roasted red bell pepper coarsely chopped (store bought in a jar)
3/4 tsp minced garlic
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 Tbsp water
1/2 lemon - juice only
2 Tbsp EVOO (extra virgin olive oil)
1/4 tsp ground cumin
1/8 tsp ground black pepper
paprika and chopped parsley leaves for garnish
In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board mash the garlic cloves with 1/4 tsp of salt to a smooth paste with the side of a knife. Add this to the processor along with the crushed red pepper, water, lemon juice, olive oil, cumin, and pepper. Process until smooth scrape down side as needed. Taste and adjust seasoning by adding salt & additional lemon juice if necessary. Transfer to a wide shallow bowl for serving. Drizzle with additional olive oil if desired and sprinkle top with parsley & paprika. Serve at room temperature with pita chips for dipping. Kelly also likes carrot sticks with this!
Friends from Wisconsin came through Saturday morning. Daryl and Bridget are the kind of friends that you may not see for a year or three, but the minute you are together conversations pick up right where they left off. They have 4 BEAUTIFUL children that were so fun to be around, even the big ones! They should be very proud of the people they have created, God has blessed their family immensely.
Our city did the big bang boom on Saturday night - the 5th. We have a pretty good view of them from our front yard, so we often have people over. A friend (Kelly) gave me some recipes to try, I had time to put 2 of them together so I'll share, they both were delicious! I really enjoy getting recipes from friends that I know share my love for food. I don't believe in secret recipes as you probably guessed ;-)
I hope that you all have had time to rest from the big weekend and are having a marvelous Monday. I'm going to my classroom to start organizing my many boxes. Talk to you soon!
Blue Cheese and Toasted Pecan Spread **** (4 stars!)
8 oz cream cheese, softened
4 oz crumbled blue cheese, softened
2 cloves garlic, minced
4 Tbs butter, softened
4-5 green onions, finely chopped
1/4 cup parsley - I used fresh Italian flat leaf
1/4 cup milk, half & half, or whipping cream
1 cup toasted pecans, finely chopped
Combine all ingredients except onions and nuts in food processor or mixing bowl. Add more milk/cream depending upon consistency desired. Fold in pecans and green onions. Chill 4 hours to overnight. Store in refrigerator up to 1 week. Remove from refrigerator 30 min. prior to serving for easier spreading.
---------------------------------------------------------
Roasted Red Pepper Hummus
3 cans chickpeas, drain and rinse
1/2 cup roasted red bell pepper coarsely chopped (store bought in a jar)
3/4 tsp minced garlic
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 Tbsp water
1/2 lemon - juice only
2 Tbsp EVOO (extra virgin olive oil)
1/4 tsp ground cumin
1/8 tsp ground black pepper
paprika and chopped parsley leaves for garnish
In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board mash the garlic cloves with 1/4 tsp of salt to a smooth paste with the side of a knife. Add this to the processor along with the crushed red pepper, water, lemon juice, olive oil, cumin, and pepper. Process until smooth scrape down side as needed. Taste and adjust seasoning by adding salt & additional lemon juice if necessary. Transfer to a wide shallow bowl for serving. Drizzle with additional olive oil if desired and sprinkle top with parsley & paprika. Serve at room temperature with pita chips for dipping. Kelly also likes carrot sticks with this!
Wednesday, July 2, 2008
Let them eat cake!
OK, I am being very attentive to my sight this week. I'm going to cut right to the chase, I made a brand new recipe tonight that I think would be great for the 4th! It's a 4 ingredient cake that you can serve simply or jazz it up with garnish. Here we go!
Ruby Slipper Cake
1 package yellow cake mix
1 cup sour cream
1/4 cup water
2 eggs
Beat together all of the ingredients for 2 minutes. Pour 1/3 of cake mixture into a well greased Bundt pan. Sprinkle 1/2 of a 3 oz. package of raspberry flavored Jell-O on top of cake batter. Carefully spoon on 1/3 more of cake batter and sprinkle with remaining 1/2 of gelatin powder. Add remainder of cake batter smoothing carefully to keep layers from mixing. Bake @ 350 degrees for 45 minutes. Cool about 10 minutes before turning out onto a wire rack to cool.
When I sliced this it was beautiful with the pink swirls! I sprinkled each piece with powdered sugar and then topped it with a dollop of cool whip. It was really good! If I were serving this for guests I would probably want some fresh raspberries for a garnish. For the 4th of July raspberries & blueberries would be perfect. And of course, Paula Deen would throw in a sprig of mint. :-)
I'm tossing around lots of recipe ideas for the weekend. I'll be coming back with a more definite menu soon. Buh-bye.
Ruby Slipper Cake
1 package yellow cake mix
1 cup sour cream
1/4 cup water
2 eggs
Beat together all of the ingredients for 2 minutes. Pour 1/3 of cake mixture into a well greased Bundt pan. Sprinkle 1/2 of a 3 oz. package of raspberry flavored Jell-O on top of cake batter. Carefully spoon on 1/3 more of cake batter and sprinkle with remaining 1/2 of gelatin powder. Add remainder of cake batter smoothing carefully to keep layers from mixing. Bake @ 350 degrees for 45 minutes. Cool about 10 minutes before turning out onto a wire rack to cool.
When I sliced this it was beautiful with the pink swirls! I sprinkled each piece with powdered sugar and then topped it with a dollop of cool whip. It was really good! If I were serving this for guests I would probably want some fresh raspberries for a garnish. For the 4th of July raspberries & blueberries would be perfect. And of course, Paula Deen would throw in a sprig of mint. :-)
I'm tossing around lots of recipe ideas for the weekend. I'll be coming back with a more definite menu soon. Buh-bye.
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