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.