Summer Salad

The name says it all, summer is here. This is a perfect side for grilled burgers, a picnic at the park or a light lunch. I have been making this salad for years, it is refreshing and delicious. This salad is Scott's favorite, try it soon.

Summer Salad
16 oz medium farfalle
6 T red wine vinegar
2 T dried basil--if I have fresh I would use it, probably about 1/2 cup fresh
1/2 cup chopped fresh parsley
4 cloves garlic peeled, mashed, chopped
1 tsp. salt
1/2 tsp sugar
2/3 cup grated Parmesan Cheese
1 cup good olive oil
freshly ground pepper
1 cup cherry tomatoes, quartered
1 cup zucchini, halved lengthwise than sliced into half moons
1 cup snow peas
1 cup sliced lightly steamed carrots

Cook pasta al dente.  Drain, rinse with cold water, drain again.  In a blender or food processor, combine vinegar, basil, parsley, garlic, salt, sugar, parmesan, and olive oli.  Process until smooth.  In a large bowl, lighly toss pasta, veggies and dressing.  Cover and chill for at leat 1 hour to blend flavors.  Just before serving add the pepper.

Not Just a Rice Krispie Treat

I have never called Rice Krispie Treats decedent until I tasted this version. I saw the recipe on Stephnies Kitchen  and sent it to my daughter. She made them several times and said they were delicious. I needed a quick treat to send to my missionary son, this was perfect. It was packed and mailed in no time. It reached it's destination and was a hit. If you need a quick 'decedent' treat try this, I think you will agree, it is delicious.

Loaded Rice Krispie Treats-my version

16 ounces marshmallows

8 tablespoons butter

1/2 cup peanut butter

3/4 cup white chocolate chips--or melting wafers

9 cups rice krispies

1/2 cup milk, dark or white chocolate chips

Melt butter, add peanut butter and marshmallows. Microwave, stirring every 30 seconds till marshmallows are melted. Add rice krispies and white chocolate chips, stir gently. Press into buttered 9x13inch pan, for a thin bar use a sheet pan. Melt chocolate chips and drizzle over top of treats.

TWD Banana-Coconut Ice Cream Pie

You are going to want this recipe! It is on page 350 of 'Baking From My Home To Yours', written by Dorie Greenspan. Our host this week is Spikebakes check her blog for the recipe.
The crust was made of butter, coconut and 1/2 cup LU Petit Beurre cookie crumbs. This cookie was not to be found at our smallish grocery store so I used a crisp butter cookie from Pepperidge Farms. It worked. The coconut was added to melted butter and cooked till brown then the cookie crumbs were added. The buttery mixture was pressed into a pie pan. Freeze for 30 minutes and then fill.

The filling was made by putting 1 1/2 ripe bananas and 2 teaspoons lemon juice in my food processor, I love to use my power tools! 1 pint of chocolate ice cream was added just till blended. This cool mixture was poured in the coconut shell and quickly frozen. That's it. 4 hours later you have one tasty treat.

It was delicious, the crisp buttery crust was perfect with the chocolate banana ice cream. What a great combo. I'm sure TWD bakers found many ways to mix this recipe up. How about vanilla ice cream, bananas and a hot fudge drizzle, or a fresh berry sauce. This is a deluxe banana split in a pie!
This recipe can be made and frozen up to two month, perfect for summer guests. 5 stars for sure.

Peanut Butter Bars

This is a recipe I have had for years. I'm sure it came out of a little cookbook near the check stand. I really can't resist those inviting little books. This has become a family favorite. It is quick to make and I usually have all the ingredients on hand. Use chunky or smooth peanut butter, milk, semi sweet chocolate or a combination--it is always delicious.

This simple recipe can be mixed entirely by hand or put the ingredients in your Kitchenaid.

Peanut Butter Bars

1/2 cup butter, softened

1/3 cup peanut butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

Mix together till smooth and add:

1/2 teaspoon baking soda

1/4 teaspoon salt
1 cup flour

1 cup oats

Pat mixture in a greased 9x13 pan. Bake at 350 for 15-18 minutes or until light brown. Remove from oven and sprinkle 1 cup chocolate chips on top. Let sit for 5 minutes. When chocolate is melted use a small offset spatula and spread chocolate. Let cool slightly, drizzle with:

 Peanut Butter Glaze
1/2 cup powdered sugar
3 Tablespoons peanut butter

Mix together and add enough milk so you can drizzle the glaze over the chocolate. Let cool and try not to eat to much.

Linked to Little Brick Ranch

Shrimp Quesadilla

I love it when dinner works! I had all the right ingredients, recipes came together quickly and everything tasted delicious. This was a 5 star meal.

My Mom's sweet friend Gloria gave me a stack of magazines. I have plenty of down time so browsing thru a cooking magazine is always a treat. I saw a recipe in a Rachel Ray magazine that looked interesting. I made a few changes--I really didn't want to go to the store. We enjoyed one yummy meal.

Shrimp and Corn Quesadillas

1 diced shallot
1 tablespoon olive oil
8 ounces large shrimp, peeled and deveined
salt and pepper
juice from 1/2 lime

2 tablespoons cilantro, chopped

2 large flour tortillas, uncooked kind
1 cup shredded mozzarella cheese
1/2 cup frozen corn--I used some leftover corn on the cob
1/2 avocado, chopped
Saute shallot in olive oil for a few minutes over medium heat. Add shrimp and season with salt and pepper, cook until just opaque, 2 to 3 minutes. Let shrimp cool slightly then coarsely chop; toss with lime juice and cilantro.
Heat tortilla in hot pan till brown, turn add shrimp, cheese and corn to half of the tortilla, when brown fold over. Repeat with second tortilla. Cut in half and serve with avocado, mango salsa and cilantro lime rice.
This is one excellent meal!

Salsa--Quick!

You still have time to make yummy salsa for dinner tonight, this recipe is quick and delicious. It reminds me of the salsa served at Los Hermanos one of our favorite Mexican Restaurant. The recipe comes from The  Pioneer Woman so you know it will be worth making. I often cut the recipe in half and it still makes plenty. It is good with chips, nachos, toastadas, quesadillas, omelets and baked potatoes.

Restaurant Style Salsa

 1 can (28 ounce) Whole Tomatoes with Juice
2 cans (10 ounce) Rotel Tomatoes
1/4 cup chopped onion
1 clove garlic
1 whole Jalapeno, quartered and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
juice from 1/2 lime

Combine all ingredients in food processor, pulse to desired consistency. Refrigerate at least one hour to blend flavors.

White Bean Chili

I am sad to say it is still 'soup weather' in Utah. The good news is I have a great pantry soup recipe to share with you. I was asked to be a judge at a cooking contest, when I tasted this soup I just wanted to stop and eat a bowl. I gave it a blue ribbon. Use rotisserie chicken and this soup comes together in minutes.

White Bean Chili

2 cups chopped cooked chicken breast

1 ½ cups chicken broth

1 can (15 oz) Cannellini Beans, drained and rinsed

1 package (9 oz) frozen shoe peg white corn

1 can (7 oz) salsa verde

¼ cup chopped cilantro

Mix chicken, broth, beans, corn, and salsa verde in a 3-quart saucepan.  Heat to boiling, reduce heat, cover and simmer 15 minutes.  Stir in cilantro.  Thin with additional chicken broth if desired.  Garnish with sour cream and/or guacamole.

TWD Chockablock Cookies

Perfect timing on this TWD recipe. Just last week I recieved my order from King Arthur Flour, it contained just the goodies I needed to bake these wonderful cookies. I used all butter, walnuts, dates and a special dried fruit mix from KAF. I used Burgundy Chunks and a semi-sweet baking bar. These cookies were loaded. These cookies were delicious. Hubby said they were the best cookie he has ever eaten. I would have to give this recipe a full 5 stars. I will keep it at the front of my cookie file.

This weeks hostess is Mary from Popsicles and Sandy Feet. Check out her blog for the recipe and the TWD site for all the reactions to this unique cookie.

Delicious Hot Fudge Sauce

I will say it--this is the Best Hot Fudge Sauce I have ever eaten.  It is made with items in my pantry so warm, gooey fudge is never far away. If you keep vanilla ice cream in your freezer Hot Fudge Sundaes can be your Family Home Evening treat tonight. Use top quality semi-sweet chocolate and this just might become a family favorite too.

Hot Fudge Sauce

In a saucepan gently melt :

3/4 cup semi-sweet chocolate chips (no, milk chocolate does not work)

1/4 cup buttter

2/3 cup sugar

2/3 cup canned, evaporated milk (not sweetened condensed)

Bring mixture to a boil and simmer for 8 minutes. Stir occasionally.

For a change add 1/4 cup peanut butter to sauce after it has cooked.

Serve over ice cream, top with sliced almonds. Go wild and add sliced bananas, whipped cream and a cherry. It's all good.

"Always serve too much hot fudge sauce on hot fudge sundaes.

 It makes people overjoyed, and puts them in your debt." 

The Day Nana said "No"

We don't see our 10 grandchildren often enough, they all live out of state. So Grandpa Greg and Nana's house should be a magical place where nothing but fun is allowed. We eat Cocoa Puffs and chocolate milk for breakfast. There is Mango Juice in the refrigerator, ice cream and popsicles in the freezer. There is always a cube of butter sitting out so cookies can be made at a moments notice.

My reading glasses are a little crooked, high heels and jewelry are fair game. There are finger prints on the windows and Grandpa is always willing to watch Cars or Incredibles. We eat snacks while watching movies, naps may or may not happen. Life is good.

Then it happened. Grandpa Greg left his binoculars out, EJ found them, put them around her neck and began spotting deer on the mountain. This was allowed. But then EJ insisted on bringing the binoculars to Costco.

Nana had to say 'no' and our granddaughter suffered a meltdown. Could this be a side effect of  Cocoa Puffs and chocolate milk?

TWD Swedish Visiting Cake--Revisited

I really don't like cooking failures, who does? It seems that 99% of TWD bakers loved Swedish Visiting Cake, it was quick to make and bake. Many voted it among the top 5 recipes in Dories cookbook. It was a simple recipe that did not work for me.

So I had to try it again; this time making a few minor adjustments for my high altitude. I am happy to say my Swedish Visiting Cake was a success. It was delicious with vanilla ice cream  and whipped cream. It was good for breakfast. This is a cake I will certainly make again. The recipe can be found on Nancy's Blog.

30 Minute Chicken Noodle Soup

In Utah April Showers are often snow so a bowl of soup is tasty on chilly spring days. This is a great recipe for busy days, it really comes together in 30 minutes. Adapted from the "Queen of 30 Minute Meals", Rachel Ray this is a recipe you will make often. I usually have everything in the pantry for this quick soup. I love to have chicken tenders in my freezer, they thaw quickly and are so versatile.

30 Minute Chicken Noodle Soup
2 Tablespoons olive oil
3 carrots, diced
1 onion, diced
3 ribs celery, diced
1 pound (about 6) chicken tenders, diced
2 bay leaves
6 cups canned chicken broth
4 ounces thin noodles (I buy them them on the Hispanic aisle--they come in 7 ounce packages)

Saute veggies and chicken in oil for a few minutes till chicken is brown and veggies crisp tender. Add broth, bay leaves and bring to a gentle boil. Stir in noodles and cook till tender, about 6 minutes. Do not overcook, this is a quick soup. Remove from heat, salt and pepper to taste and sprinkle a handful of fresh chopped parsley on top. Enjoy!
Printable Recipe

TWD Swedish Visiting Cake

This recipe was easy to make, had two of my favorite flavors, almond and lemon. It looked and smelled delicious but.....I must have under cooked it. The cake browned nicely, Dorie said it would be somewhat moist. I cut a warm piece, it seemed too moist. I let the cake cool; it was still too moist and quite greasy.  Will I try and perfect it? Probably not--there are too many other recipes I want to try.

Check the TWD site, others had good luck with this simple recipe. This recipe can be found on Nancy's Blog, she is our gracious host this week.

Little Citrus Muffins

Here is another Pampered Chef recipe that uses the mini muffin pan. These little muffins are refreshingly good. Use lemon, lime or orange; you really can't go wrong. They are quick, easy and look wonderful on any dessert table. Good for breakfast, brunch or as an afternoon snack. They are just delicious.

Little Citrus Muffins
Beat 1/4 cup softened butter and 2/3 cup sugar, add 1 egg and beat till smooth. Add 1/2 cup sour cream, 1/2 teaspoon vanilla and 2 teaspoons citrus zest. Stir together 1 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1/8 teaspoon salt. Gently add flour mixture to wet ingredients. Do not over mix.
Spray mini muffin pan with Pam, using small cookie scoop fill each muffin cup with a rounded scoop of batter.
Bake at 375 for 11-12 minutes. Let cool a few minutes and remove from pan. Cool and glaze or frost with citrus frosting. I mix citrus zest, a little butter, powdered sugar and fresh citrus juice to desired consistency. Drizzle or frost. I have been known to add some softened cream cheese to the frosting. Makes 24 yummy citrus bites.

Pecan Tassies

This recipe comes from The Pampered Chef Cookbook entitled 'All the Best'. It is a fun cookbook with several recipes to liven any gathering. I love pecan pie but for some reason pies intimidate me. I am afraid of making pie crust; it seems so big. JoJo where are you?? I have tasted your pie crust, I know you have mastered it. Please help me!
In the meantime I can make Pecan Tassies which are described as 'a chewy pecan mixture that fills buttery pastry cups'. These mini treats taste wonderful, are simple to make and look beautiful on any dessert table.

Pecan Tassies

Tart shells
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
Beat butter and cream cheese until well blended, add flour; mix until a soft dough forms. Using small scoop shape dough into 1 inch balls. Place balls of dough in mini muffin tins. Dip mini-tart shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.

Filling
2 Tablespoons melted butter
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Mix together butter and brown sugar, add egg and vanilla, stir is chopped pecans.
Using small scoop, fill each tart shell with level scoop of filling (do not overfill). Bake at 350 for 20-25 minutes untill edges are light golden brown. Remove from oven, cool in pan 3 minutes. Remove from pan and place tarts on cooling rack; cool completely. Sprinkle with powdered sugar or top with whipped cream to serve.
This recipe makes 24 tarts. Since this is a Pampered Chef recipe several PC tools are used. These are all great products, so useful in any kitchen. I use my mini muffin tin often, little bites are so much fun! The mini scoop is the perfect size for mini muffins, cupcakes and tarts. I also use it when making cookies for my grandkids, it is the perfect size for little hands.

Yes, I do sell Pampered Chef because I love their products and I like to encourage cooking! It is a good thing. I will place an order soon for Mothers Day, let me know if I can help you.
If you like these be sure and try my favorite pecan pie bar, it's amazing!