Chocolate Chip Graham Bars with Cream Cheese Frosting

These bars are so rich and so delicious. They also freeze really well. I had a big plan to freeze a bunch in case I had some friends over and wanted to have a quick thing to offer with coffee. Well, I kept sneaking into the freezer, and...oops.

Bottom crust layer:

1/2 cup butter

1 cup flour

1/4 cup sugar

Filling:

1 cup graham cracker crumbs

1/2 cup chocolate chips

1/2 cup chopped nuts

1 tsp baking powder

1/4 tsp salt

14 oz sweetened condensed milk

Frosting:

1.5 cups powdered sugar

1/2 cup butter, softened

1 tsp vanilla

3-4 oz. cream cheese

Heat oven to 350.

Cut butter into flour and sugar mix until crumbly. Press into bottom of an ungreased 9x13 pan. Bake 10 minutes. Let cool 10 minutes

In a large bowl, combine filling ingredients. Spread over partially baked crust. Bake 15-20 minutes (mine took a bit longer...but my European oven does not bake as fast, so I don't know...). Cool.

Blend all frosting ingredients until smooth and creamy. Spread over bars.

Watermelon Cookies

I stumbled across a link to these adorable cookies, and knew I had to give them a try. I love 'cute' cooking and baking. It's so much fun! I just made my favorite sugar cookie recipe and added green food coloring during the mixing stage. I rolled the dough out and cut the dough into circle shapes. After baking and cooling a bit, I sliced the cookies in half. I then whipped up a batch of frosting with red food coloring and iced the cookies, leaving a green rim for the 'rind.' Then I sprinkled on a few mini chocolate chips and I think the result was cute.

A fun recipe to take to a neighborhood party this summer!

Rhubarb Coffee Cake

I got this recipe at allrecipes.com

Many of the commenters said it tastes better the next day, and I think I would have to agree. It was so nice and moist and flavorful the next day...but still tasty the same day you make it!

1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (I substituted plain yogurt)
4 cups chopped rhubarb
1/3 cup white sugar
1/2 teaspoon ground nutmeg

In large bowl, cream together butter and brown sugar. Beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
Stir together white sugar and nutmeg; sprinkle over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.

Quick Shrimp Po' Boy

I got this recipe from a 2007 issue of Real Simple Magazine. (Serves 4)

All you need is~
2 8-ounce boxes frozen popcorn shrimp
4 cups coleslaw mix (from a bag)
1/2 cup ranch dressing
1 baguette
2 med. tomatoes, sliced

Bake shrimp according to package directions. Meanwhile, in a large bowl, combine the coleslaw mix and dressing. Cut the baguette crosswise into four pieces and split each in half lengthwise. Layer the bottoms with the coleslaw and tomatoes. Divide the shrimp evenly among each and top with the remaining bread.

(I had to double this for my family. All of my children loved this as did my husband :)

Crustless Chicken Quiche

1 large onion, chopped

2 tsp minced garlic

2 Tablespoons olive oil

6 eggs

3/4 cup heavy whipping cream

2 cups cubed, cooked rotisserie chicken

2 cups shredded cheddar cheese

5 Tablespoons crumbled bacon pieces

Saute onion and garlic in oil. In a large bowl, combine eggs and cream Then stir in the chicken, cheese, bacon, and onion mixture. Pour into a greased pie plate.

Bake at 375 for 35-45 minutes or until knife comes out clean. Let stand 10 minutes before cutting.

This Taste of Home quiche is quite packed with protein...ok, and a bit of fat. It's tasty, though, and meaty enough that we had it for dinner as our main dish. Not just a brunch recipe!

Iced Raisin Biscuits

I made this Taste of Home biscuit recipe 'Springy' by using a butterfly cookie cutter instead of a biscuit cutter. The children now call them Butterfly Biscuits, and my guess is that they will want this shape the next time!


2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup milk
3 tablespoons maple syrup

Icing:
1/2 cup powdered sugar
2- 1/4 tsps. milk
1/8 tsp rum extract (I used vanilla!)

In a large bowl, combine first six ingredients. Cut in butter with a pastry cutter (or two knives) until mixtue resembles coarse crumbs. In a small bowl, combine milk and syrup. Add to crumb mixture. Stir until just moistened.

Turn onto a lightly floured surface. Knead about 8-10 times. Pat or roll out to 1/2 inch thickness. Cut with a biscuit cutter (or a butterfly cookie cutter!).

Bake on an ungreased baking sheet at 450 degrees for 12-15 minutes or until golden brown.

Drizzle icing over warm biscuits.

Strawberry Bread

I adapted this recipe to suit my tastes from a recipe I saw at allrecipes.com. The original recipe called for half the amount of strawberries, about three times the cinnamon, and twice the oil. My adaptation turned out very moist and tasty! I would say that you could even add a bit less of the sugar since it was nice and sweet from the extra berries I put in.

2 cups fresh strawberries
1 3/4 cups all-purpose flour
1 cups white sugar
1 tsp ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cups vegetable oil
2 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 9 x 5 inch loaf pans. (I used four mini loaf pans.)

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. (The recipe did not call for this, but I also coated the strawberries with a teaspoon of vanilla extract.)

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well.

Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Straberry Green Salad

Vinaigrette:

1/2 cup sliced fresh strawberries

2 tsp. sugar

1/4 tsp salt

dash pepper

1 tablespoon oil (I used olive)

2 tsp balsamic vinegar (I use red wine vinegar)

Salad:

about 10 ounces of romaine salad (1 bag if you buy bagged salad)

1 cup sliced strawberries

1 small can mandarin orange segments, drained. (I left this out in the salad pictured above)

2 tablespoons sliced green onions.

Blend vinaigrette ingredients in blender until smooth.

Divide salad greens onto individual plates or bowls. Top with fruits. Drizzle vinaigrette over salads. Sprinkle with onions.

Easter Nests

I saw this idea in Simple and Delicious magazine. Just take your favorite no-bake cookie recipe (or my favorite no-bake cookie recipe!), form them into little nests, and place a few jelly beans inside as eggs!

Carrot Cookie Bites

2/3 cup butter
1 cup brown sugar
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
2 cups flour
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups quick cookingoats
1 cup grated carrots
1/2 cup chopped pecans (I did not put these in when I made them)

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. In another bowl combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves. Gradually add dry mixture to creamed mixture. Then stir in oats, carrots and nuts if you use them. Place small 'plops' of cookie dough onto ungreased baking sheets. Bake at 375 for 6-8 minutes or until lightly browned.

This is another Taste of Home recipe.
I was drawn to it because it contained veggies which my picky boys could stand to consume in any form!

Peanut Butter Easter Eggs

I came across this Taste of Home recipe and wanted to try it out before Easter. I had a bit of an issue with my chocolate coating (see below), so I just threw on the sprinkles really fast. I know anyone could make them look nicer than mine! But, they were definately tasty. Very rich- even I couldn't be tempted to eat the whole batch. ;)


1/2 cup butter, softened
2 and 1/3 cups confectioner's sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1.5 cups dark chocolate chips (I used milk ones)
2 Tbsp. shortening

In a large bowl, cream butter. Gradually add sugar, cracker crumbs, peanut butter, and vanilla. Shape into about 16 eggs. Place on waxed paper and refrigerate about 30 minutes.

Melt chocolate chips and shortening. (Side note on that: Butter does not substitute for shortening here. I learned the hard way- literally, because the chocolate firmed up from the fat of the butter- that butter and chocolate chips don't melt together. So, use the shortening, or just melt the chips without either...I'm sure that would be just fine.)

Dip eggs into chocolate, allowing excess to drop off. Decorate with pastel sprinkles. Chill eggs on waxed paper until chocolate is set. Then store in an airtight container.

Easy Cinnamon-Raisin Scones

2 cups Bisquick baking mix
1/3 cup raisins
1/3 cup heavy cream (or milk)
3 tablespoons sugar
1 tsp. ground cinnamon
1 egg

Heat oven to 425 degrees. Grease cookie sheet.

Mix all ingredients until a soft dough forms. Spread dough into an 8-inch circle on the cookie sheet. Cut into 8 wedges, but do not separate.

Bake 10-12 minutes or until golden brown. Drizzle glaze (1/2 cup powdered sugar and 1 tablespoon heavy cream mixed well) over warm scones. Carefully separate wedges and serve warm.

(This delicious recipe was brought to you by Betty Crocker.)

fruit dip

I don't have an exact recipe on this as far as amounts go. I just dump together roughly equal parts of cream cheese and marshmallow fluff from the jar and stir it up until smooth. Makes the yummiest dip ever!

ham and cheese melts

Probably a 'duh' recipe...but, sometimes it's nice to reminded of simple things to make for a quick lunch or dinner.

Actually, I don't have a recipe. I just put some ham, cheese, and onion in my mini food processor. I grind it up and put the mixture in a big bowl. I scoop some on to some halved hamburger buns and pop them in the oven until the cheese mixture is melted and the buns start lightly browning.

Yum. I make a lot so I have more mixture for the next day.

Chicken Pot Pie

Start by preparing Creamed Chicken~
Prepare poached chicken (or use leftover shredded or diced chicken), then melt 4 tablespoons (1/2 stick) butter in a large saucepan over med-low heat. Add 1/2 cup flour and whisk until smooth. Cook, whisking constantly, for 1 min. Remove pan from heat. Add 2 cups of the cooking broth (or boxed chicken broth) and whisk until smooth. Whisk in 1 1/2 cups milk or half-and-half. Increase the heat and bring the mixture to a simmer, whisking constantly. Stir in 4 cups cooked poultry, bring to a simmer, and cook for 1 minute more. Remove from heat and season to taste with fresh lemon juice, salt and pepper and a dash of ground nutmeg.

Prepare the dough for biscuits~
Sift together into a large bowl:
1 3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
Cut in, using a pastry blender , 4-6 Tbsp. chilled butter.
Make a well in the center. Add all at once:
3/4 cup milk
Stir until the dough comes away from the sides of the bowl. Set aside.

Prepare the veggies~
Heat in a large skillet over med-high heat:
2 Tbsp. butter
Add and cook, stirring often, about 5 minutes:
1 medium onion, chopped
3 medium carrots, sliced
2 celery ribs, sliced
Stir the vegetables into the creamed chicken, along with:
3/4 cup frozen peas, thawed
3 Tbsp. minced parsley
Pour mixture into a greased 9x13in. pan. Preheat oven to 400*.
Continue preparing biscuits by turning the dough onto a lightly floured surface. Knead gently and quickly, about 8-10 times. Roll out to between 1/4 and 1/2 inch thick. Cut with biscuit cutter and arrange on top of the chicken mixture. Bake until the sauce is bubbling and the topping is lightly browned, 30-40 minutes.
(The photo above shows this recipe doubled :)

No-Bake Cookies

There are many variations on this recipe, but here is our personal favorite.

Bring the following ingredients to a rolling boil in the microwave:

2 cups sugar

1/4 cup butter

1/3 cup cocoa

1/2 cup milk

Then stir in the rest of the ingredients:

2/3 cup peanut butter (stir in first until melted in)

1/4 tsp salt

1 tsp vanilla (I use 1.5)

3 cups of quick oats (I use a little more)

Scoop some 'plops' of the mixture onto wax paper. Put into refrigerator.

These are always a hit!

(note- other recipes call for twice the butter, but we much prefer them this way and it saves on a bit of fat. However, if you love butter you can add more. I've tried decreasing the sugar and it's a fine balance. I've tried cutting it in half and the cookies were very bitter from the cocoa. I wouldn't recommend it. You can decrease it a little, though, with fine results.)

Chicken Tortilla Soup

Ingredients~
1 large onion, chopped
3 cloves of garlic, chopped (or two tsps. chopped from jar)
1 Tbsp. ground cumin
3/4 tsp. dried oregano
1/4 tsp. chili pepper
1/4 tsp. pepper
8 cups chicken broth
1 can (14 oz) diced tomatoes
4 cups chopped cooked chicken
1 (10 oz) package frozen sweet whole kernel corn
1 (4 oz) can diced green chile peppers

In a large stockpot cook onion, garlic, and spices in some olive oil over medium high heat for five minutes, stirring frequently. Carefully add broth, undrained tomatoes, chicken, corn, and undrained chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Ladle into bowls and top with tortilla chips, cheese, sour cream and cilantro! Yum!

Fettuccine Alfredo with Broccoli

Cook 12 ounces fettuccine (or spaghetti like I did :) according to the package directions; drain. Meanwhile, bring a pot of salted water to a boil and cook 1 broccoli stalk (cut into florets, stalk peeled and sliced) or use frozen broccoli pieces and just add to pasta water to cook like I did, 3 minutes; drain. Heat 1 1/2 cups milk and 1 Tbsp. butter in a large saucepan over low heat. Slowly whisk in 1 Tbsp. flour. Simmer until slightly thickened, whisking constantly, 1-2 minutes. Remove from heat and stir in 3/4 cup freshly grated Parmesan and 1/2 tsp. salt. Add the pasta and broccoli and stir over low heat until heated through. Top each serving with Parmesan shavings. Serves 4.

Ranch Salad Dressing

Ingredients~
1 c mayonnaise
1 c buttermilk (I used 1 tsp. lemon juice with milk to make my own).
2 Tbsp. finely chopped green onions (tops only)
1/4 tsp. onion powder
2 tsps. minced parsley
1/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. black pepper

Combine all ingredients in a small bowl. Refrigerate. Makes 2 cups. This is not a thick dressing. But we like it a bit thinner :) This recipe is from The Tightwad Gazette.

Lemon Bars

Ingredients~
1/2 cup (1 stick) butter (slightly soft)
1 1/4 c flour
1/4 c sugar

2 eggs beaten
1/3 c lemon juice
3 Tbsp. flour
3/4 c sugar
1/4 tsp. baking powder
1 tsp lemon peel
powdered sugar

Preheat oven to 350 degrees. Add first three ingredients to a mixing bowl. Mix until 'crumbs' form. Dump into an 8x8in pan and press with hands/fingers until in place. Bake the crust for 20 minutes. While the crust bakes, add eggs, lemon juice, flour, sugar, baking powder and lemon peel back into your mixing bowl (I just use the same one). Mix. When the crust is finished baking, remove from oven and pour the 'new' mixture onto the hot crust. Add back to oven and continue to bake for 12-15 minutes. After bars cool, sprinkle powdered sugar on top!

Spiced Apple Drop Cookies

1/2 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/8 tsp ground cloves
1 egg
1/4 cup apple juice
2.25 cups flour
1 cup finely chopped apple, peeled if desired

Beat butter for 30 seconds

Add the sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves. Beat until combined. Beat in the egg and apple juice until well combined.

Beat in as much flour as you can with the mixer. Stir in remaining flour and apple pieces.
Drop by rounded teaspoonfuls onto lightly greased cookie sheets. Bake 10-12 minutes at 375 or until edges are lightly browned.

They taste great as is, and make for a nice after school snack.

If you want to make them more like a dessert, add this frosting on top. (I made half the amount...I enjoyed some without the frosting.)

Beat together the following ingredients until it makes a spreading consistency:

4 cups powdered sugar

1 tsp vanilla

1/4 cup softened butter

4-5 tablespoons apple juice

Tuna-Stuffed Avocados

Here we go with the avacados again!

Here's a healthy meal to please a 'Men's Health' kind of guy. (Not a Men's Health recipe...can't remember where I got it. Probably Better Homes and Gardens.)

Not too kid-friendly as the spices definately make their presence known. I happen to love cumin, but if you don't like it, don't make this.

2 medium manoes, seeded, peeled, and chopped
3 Tablespoons chopped red onion
2 Tablespoons snipped fresh cilantro
1 Tablespoon olive oil
1/4 to 1/2 tsp. ground cumin
1/2 tsp salt
1/8 tsp cayenne pepper
12 oz can of white tuna, drained (I didn't use white. It's prettier with white!)
2 large avacados, halved, pitted, and peeled.

In a medium bowl stir together the mangoes, cuin, salt, onion, cilantro, cayenne pepper, and olive oil. Add tuna. Stir gently to break up slightly. You can cover and chill this for up to four hours at this point. (I didn't)

To serve, spoon tuna mixture into center of avacado halves. Serve with lemon wedges.

*Betsy- probably not high on the Flannel scale.

Avacado Dip

Paul said the avacado is one of the best foods ever according to Men's Health. Great for the brain, lots of the good fat, lots of vitamins....

So, I'm trying to think of more ways to inject them into our diet.

This is a simple recipe for a dip. Just scoop out the contents of one avacado into a bowl. Add one tablespoon of lemon juice, two big tablespoons of plain yogurt, and a pinch of salt if desired. Then stir in a chopped up tomato.

Nothing spectacular. Just a really yummy and healthy thing for me to dip some chips into. (Sadly, Men' Health did not have salty torilla chips on their list!)

(As a side note: This is probably a total no-brainer. But, I have been peeling my avacados all of these years. Well, duh! I just discovered that you can cut the darn thing the long way, pop out the nut, and you just spoon out the stuff. It practically slides out!)

Banana Cream Pie

With the exception of Pumpkin Pie, I'm not a huge pie fan. But, I had some prebaked crusts and some bananas to use up, so I decided to make a banana cream pie. I found this exceptionally good recipe at allrecipes.com and can't wait to have another slice (or two or three) tomorrow!


3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced


In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Easy Chicken and Garden Veggies

4 slices of bacon cut into half inch pieces
4 boneless, skinless chicken breasts
1/2 tsp garlic salt
1/4 tsp coarse pepper
1/4 cup of water
8 oz. fresh green beans
1 medium yellow bell pepper, cut into 1/2 inch pieces
2 medium Roma tomatoes, cut lengthwise in half, then sliced
1/2 cup Italian dressing (or it says you can use balsamic vinaigrette dressing)

1. In skillet, cook bacon until crisp.

2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook until browned on both sides (about 5 minutes).

3. Add water and green beans. Cover and cook medium low about 8 minutes. Stir in peppers. Cover and cook 3-5 more minutes or until chicken is done and veggies are crisp tender.

4. Stir in tomatoes and dressing. Cook uncovered about two minutes, stirring occasionally until tomatoes are heated.

Notes:
I just used precooked bacon pieces and left out the whole step where you cook the bacon. I added it in when I added the peppers.
Also, I always cook my chicken a little bit longer than it says on the first step.
Sometimes when I've made this I have had a bit of excess water. If this happens, dump it off before you add the dressing or it will be too watery.

Enjoy this healthy, yummy dish!
(Can't remember where I got the recipe- a little book that I got sucked into at the grocery check-out lane. Probably Taste of Home.)

cafeteria trays

This isn't technically a recipe. But, it's a 'recipe' for a happy lunch.

Corny, I know...

I got these trays at Target using a gift card someone had given me. I immediately fell in love with them because it reminded me of school days, and you know I love all things related to school!

The kids think it's fun to have all of the little compartments. Everything looks appealing- even the veggies.

So, maybe they have them on clearance these days. I wouldn't know since I haven't set foot in a Target store in a year now. (sniff sniff.)

They make lunch time fun!!

Creamy Turkey Soup

This really easy Taste of Home recipe is fantastic for chilly winter evenings. You can also easily substitute chicken for the turkey. You can also adjust the amount of veggies, and potatoes would make a good add-in to get more out of the meal.

2 cups cooked cubed turkey

1 cup sliced carrots

1/2 cup chopped celery

1/3 cup chopped onions

2 tablespoon butter (I used olive oil)

2 cups water

2 teaspoons chicken bouillon

1/2 tsp. pepper

1/2 tsp. salt (I skipped this)

3 tablespoons flour

2.5 cups milk divided

Saute veggies in oil until tender. Add turkey, water, bouillon, salt, and pepper. Bring to a boil. Reduce heat. Cover and simmer for about 10 minutes. Add 2 cups of the milk. In a small dish combine remaining 1/2 cup milk and flour. Add to soup. Stir and simmer for a few minutes until thickened.

Shoestring Salad

3 carrots, shredded (I often use a bad of shredded carrots from the produce aisle)

1/2 cup chopped celery

1/4 cup chopped onion (I prefer green onions, but have used either)

1 can of tuna (I usually use two- my husband likes his protein!)

dressing: (I use a bit less of each ingredient...too much total dressing for my tastes)

3/4 cup mayo

2 Tablespoons French dressing

1 Tablespoon sugar

2 cups shoestring potatoes

Combine first four ingredients in a bowl. Mix dressing ingredients in another bowl until smooth. Stir dressing into salad. Add Shoestring potatoes right before serving.

From my "Where's Mom?" cookbook. (Sorry for the bad photo. I always think of posting a recipe after I'm in the middle of eating it!)

Southwest Chicken Wraps

Try these Better Homes and Gardens wraps for a yummy and satisfying lunch!

about 24 cooked, breaded chicken strips
4 oz. cream cheese
1 green onion, thinly sliced
1 tablespoon snipped fresh cilantro
6 flour tortillas
1 red Bell pepper, cut into strips
1/2 cups Monterey Jack cheese
Salsa

In a small bowl, mix cream cheese, onion, and cilantro. Spread over tortillas. Top with pepper strips and cheese. Top with hot chicken strips. Roll up tortillas. Serve with salsa (I actually spread a thin layer of salsa over the cream cheese and rolled it up with the tortilla).

Gnocchi and Ham

This is a quick recipe that I whipped up last night. I used to make something similar with pierogies, but I haven't found them here yet. So, I went from channeling my husband's Polish heritage to his Italian heritage and decided gnocchi would substitute well.

Anyway...

I sliced up a zucchini and a couple cups of deli ham (cubed ham would work fine) and sauteed them in some olive oil with about 1/4 tsp. of garlic salt (I imagine minced garlic would work just as well). I used a little more olive oil than I usually do to give the whole thing a light coating.

Meanwhile, I boiled a package of refrigerated gnocchi...it only takes a couple of minutes.

I drained the gnocchi and dumped it in the pan with the ham and zucchini.

Dinner served.

Potato Kielbasa Skillet

Here's a hearty Taste of Home recipe for fall and winter.

1 pound red potatoes
3 tablespoons water
1 pound smoked kielbasa or smoked sausage cut into 1/4 inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon regular or Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled (or about 5 tablespoons precooked bacon pieces)

Microwave potatoes and water in a covered dish in the microwave on high until tender. (About 5 minutes?)

Saute kielbasa and onion in oil. Add potatoes. Saute abou 3-5 minutes longer until kielbasa and potatoes are lightly browned.

Combine brown sugar, vinegar, mustard, thyme, and pepper. Pour into skillet. Stir. Simmer for 2-3 minutes or until heated through. Add spinach and bacon. Stir until spinach is wilted.

Oriental Chicken Salad

This is a tasty, and highly addictive, salad from Betty Crocker.

1/4 cup vegetable oil (I have substituted Olive oil and it worked fine)
3 tablespoons sugar
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1/4 pound Chinese pea pods, cut in half diagonally...about 1 cup, but I use more usually
3 cups coleslaw mix
1 can chunk light chicken (I shred my own fresh chicken breasts)
1/2 cup sliced almonds, toasted

Mix oil, sugar, vinegar, and soy sauce. Mix other ingredients in a large bowl. Pour dressing over. Toss to coat. Serve immediately.

Buffalo Chicken Layered Salad

2 teaspoons red pepper sauce

2 cups shredded chicken

1 bag torn romaine lettuce

1/4 cup chopped red onion

1 cup chopped green pepper (the original recipe called for celery)

1.5 cups halved cherry tomatoes

1 cup ranch dressing (I used less...more like 3/4 cup, I think)

1/2 cup chopped cooked bacon pieces

In a medium bowl, sprinkle red pepper sauce over chicken. Stir to mix well.

In a 9X13 glass baking dish, layer lettuce, onion, green pepper, 1 cup of the tomatoes, and the chicken.

Pour dressing evenly over salad. Sprinkle with bacon and remaining 1/2 cup tomatoes.

Bran Flax Muffins (but they taste good :)

These don't win any 'pretty' awards...but they taste good and are moist! Even my picky eaters like these...a miracle.

Ingredients:

1 1/2 c unbleached white flour

3/4 c flaxseed meal

3/4 c oat bran

1 c brown sugar

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 tsps. cinnamon

1 1/2 c carrots, shredded

2 apples, peeled and shredded

1/2 c raisins (optional)

1 c nuts, chopped (optional)

3/4 c milk

2 eggs, beaten

1 tsp. vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do no over mix. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes. Yields 15 med. muffins.

Note~ I did not add raisins or nuts (because of my picky eaters).

Beans on the Side

12 slices of bacon, diced
3 medium onions
1 tsp garlic powder
1/2 tsp ground mustard
1/2 cup packed brown sugar
1/3 cup cider vinegar
1/4 cup ketchup
2 cans (16 oz each) baked beans
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) lima beans, drained and rinsed

1) heat oven to 350. In large saucepan over medium heat, cook bacon and onions until bacon is crisp. Stir in remaining ingredients.

2) Bake, uncovered for about an hour, or until hot and bubbly.

As always, I made a few substitutions. I used the little packs of real bacon pieces instead of cooking my own. So, I just dumped everything into a casserole dish and baked it. Also, I am a huge fan of black beans. (I soak and cook my own and freeze them in little bags so I can just use them in everything.) So, I dumped a bunch of black beans into the dish instead of the lima beans. I might have added lima beans as well but couldn't find them in my store.

Tuna Crescent Ring

Here is a basic recipe for a tasty hot tuna sandwich from Taste of Home. I modified it in several places which I will put in parentheses in the recipe. Most notably, I skipped the crescent roll step because where I live they don't sell such a thinng. They do, however, have awesome croissants here. So, I just baked the rest of the ingredients in a baking dish and stuffed it into my croissants.

1 tube (8 oz) refrigerated crescent rolls
1 can tuna, drained and flaked (I used more)
1 cup frozen peas and carrots (I just used peas)
1/2 cup shredded cheddar cheese
1/4 cup mayo
1 tablespoon of Dijon mustard (I used regular mustard. The Dijon here is super strong.)
1.5 teaspoons of dried minced onion
1 teaspoon Italian seasoning (I used less. I usually doubled the recipe and just used one tsp of the seasoning...plus less mayo than called for.)

1. Unroll crescent dough and separate into triangles. Place on an ungreased 12 inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together.

2. In a small bowl, combine remaining ingredients. Spoon over wide ends of ring. Fold points over filling and tuck under wide ends (filling will be visible.)

3. Bake at 375 fro 15-20 minutes or until golden brown and filling is hot.

Peanut Butter, Banana, and Berry Salad

This salad would best be described as whimsical! I would also call it quite tasty! I got the recipe out of my recent issue of Family Fun. I believe I doubled the recipe, and may have added a few extra strawberries.

2 medium bananas, sliced

2 tablespoons lemon juice

2 cups shredded romaine lettuce

1 cup sliced strawberries

1/4 cup chopped peanuts

dressing:

2 tablespoons creamy peanut butter

1 tablespoon honey

1/2 cup vanilla or plain yogurt

2 tablespoons orange juice

Combine dressing ingredients in a blender until smooth.

In a small glass bowl, toss banana slices in lemon juice to keep from browning. (I skipped this step.)

Divide lettuce among dishes and top it with bananas and berries. Drizzle dressing over salads and top with peanuts.

Black and Blue Crisp

I got this recipe from allrecipes.com when I was looking for something to make with a whole bunhc of blackberries that I got on sale last week. The recipe calls for a mix of three berries, but I just used blackberries and blueberries (hence the title of the recipe) and it it was tasty.

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter (I used less than this- probably just a touch over a cup)



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Banana Bars

I got this delicious recipe from Faith and Family last year. I made a couple of changes and noted them in parentheses.

2 cups flour
2 teaspoons baking powder
1/2 tsp salt
3/4 cup butter (I used 1/2 cup)
1 cup brown sugar
1/3 cup white sugar
1 egg
2 tsp. vanilla
2 medium, ripe bananas
12 ounces chocolate chips (I used more like 6 ounces)

Combine flour, baking powder, and salt. Set aside.

Mix butter, brown sugar, and white sugar. Add egg and vanilla, mixing well. Mash bananas and add to mixture.

Blend in dry ingredients and stir in chocolate chips.

Spread mixture into a greased 9X13 pan. Bake at 350 for 25-30 minutes or until top is brown and firm to the touch. Cool and cut into bars.

Summer Berries!

For most meals we just eat our berries from the bowl. We sometimes joke that our big dish of blueberries is 'blueberry popcorn' due to the way we pop it in our mouths by the handfuls!



(I know that's a really random lunch! I actually laughed at myself when I served it.)

We also enjoy them in muffins, breads, and yummy desserts. Today we tried a blueberry cookie from allrecipes.com that turned out to be pretty tasty:





2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening (I used butter)
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract (I used vanilla extract.)
1 1/2 teaspoons lemon zest
1 cup fresh blueberries


DIRECTIONS
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.


For dinner we also used some fresh strawberries in a yummy spinach salad. I used Spinach leaves, cut up strawberries, and some chicken that I just seasoned with a little salt and pepper. For the dressing I used a half cup of strawberry preserves, 2 tablespoons of red wine vinegar, and a heaping teaspoon of lemon zest. I microwaved it until thin and warm.




Here are some other recipes from some of our previous posts for all of your lucious summer berries:

blackberries: http://simpleservings.blogspot.com/2008/07/fresh-blackberry-cobbler_09.html

raspberries: http://simpleservings.blogspot.com/2008/03/mixed-berry-corn-mini-loaves.html

blueberries: http://simpleservings.blogspot.com/2008/06/berry-and-buttermilk-cake.html

http://simpleservings.blogspot.com/2008/06/blueberry-lemon-muffins.html

http://simpleservings.blogspot.com/2007/11/fruity-oatmeal-bake.html

I also enjoy just using my berries for a big FRUIT SALAD!!

Enjoy your summer berries and post a link if you have any great recipes for your favorite berry!

Fresh Blackberry Cobbler

Here's a quick Taste of Home dessert using delicious summer berries.

1/2 cup, plus one tablespoon sugar, divided
1 tablespoon cornstarch
4 cups fresh blackberries
1 tsp. lemon juice
1 cup flour
1.5 tsp baking powder
1/2 tsp salt
3 tablespoons butter
1/2 cup milk

In a large saucepan, combine 1/2 cup sugar and cornstarch. Stir in blackberries and lemon juice. Bring to a boil. cook and stir for 2 minutes or until thicker. Pour into a 1.5 quart baking dish coated with cooking spray.

In a small bowl, combine the flour, baking powder, salt, and remaining sugar. Cut in butter until crumbly. Add milk. Stir into the flour mixture just until moistened. Drop by tablespoonfuls onto hot fruit.

Bake at 400 for 25-30 minutes or until topping is golden brown.

Sloppy Joes

Here's a tasty recipe adapted from a Cooking Light cookbook:


1 cup chopped onion
1/2 cup chopped green pepper
1.5 pounds ground beef
1 cup ketchup
8oz. tomato sauce
1 tablespoon brown sugar
1.5 tablespoons Worcestershire sauce
1.5 tablespoons lemon juice
1.5 tablespoons mustard
1/4 tsp. garlic powder
1/4 tsp. pepper

Cook beef, onions, and green peppers until beef is done. Add remaining ingredients to the skillet. Bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

Serve on buns. Put bibs on kids!

Chewy Granola Bars

I got this tasty recipe from the May/June issue of Faith and Family. My bars didn't turn out exactly like the photo in the magazine- probably because I used quick oats instead of rolled oats (that's all I had). They were more like a cookie...but, hey...I'm not complaining! They were delicious.

4.5 cups rolled oats
1 cup flour
1 tsp baking soda
1 tsp vanilla
1 cup butter, softened
1 cup honey
1/3 cup packed brown sugar

2 cups mini chocolate chips (could also substitute nuts, seeds, dried fruit, etc.)

Lightly grease 9x13 pan. In a large bowl, combine the oats, flour, baking soda, butter, honey, and brown sugar. Stir in the chocolate chips. Press mixture firmly into the prepared pan. Bake at 325 for 18-22 minutes or until golden brown. Let cool for 10 minutes before cutting bars. Let bars cool completely in pan before removing and serving.

Flavored Marshmallow Popcorn Balls

This tasty treat was a childhood favorite. My mom would make it on special occasions (since it's definately a treat with all the gooey goodness). It was always fun because it was easy for us to help our mom, and trying a new kind of Jello each time yielded an exciting new color and flavor.
Now, my mom and I always restrict ourselves and only make them when we see each other.

When I lived only a state away we got to have them somewhat often. But, now that I live an ocean away, twice a year just wasn't going to cut it! So, I did have to break with the mom/daughter tradition and whip up a batch the other day. It was my daughter's stuffed rabbits imaginary 4th birthday. Isn't that a good excuse for a treat?

1 stick of butter
1 package of mini marshmallows
1 small package of Jello, any flavor
4-5 quarts of popcorn

Melt butter over low heat. Add marshmallows and stir until marshmallows are smooth and melted. Add Jello and stir constantly until Jello is dissolved. Pour marshmallow mixture over popcorn and stir until all popcorn is coated. Spray hands with cooking spray, or dunk them in some water (that's what I do) to form mixture into balls. Set on waxed paper to cool.

Asparagus Chicken Fajitas

1 pound boneless skinless chicken breasts, cut into strips
3/4 cup Italian salad dressing
1 tablespoon oil
1 pound fresh asparagus, trimmed and cut into 2-ince pieces
1 medium red Bell pepper, julienned
1 medium yellow Bell pepper, julienned
1/4 cup diced onion
1/2 cup corn
2 tablespoons lemon juice
1/2 tsp garlic salt
1/8 tsp pepper
flour tortillas

Place cut up chicken in a plastic resealable bag with the dressing. Seal bag. Refrigerate for four hours, turning a few times if needed.

Drain and discard marinade. Saute chicken in oil for five minutes. Add vegetables. Cook and stir for 7 minutes or until chicken is done. Stir in lemon juice, garlic salt and pepper. Spoon onto tortillas.

*This Taste of Home recipe is delicious! I add some salsa and grated cheese to top of the fajitas, but they are yummy as is. Also, I cook the chicken longer than 5 minutes at the beginning- I am always worried about meats being fully cooked.

Rhubarb Lemon Muffins

2 cups flour
1 cup sugar
3 tsp. baking powder
1/2 tsp salt
1/2 tsp ground ginger
2 eggs
1/2 cup buttermilk
1/4 cup vegetable oil
1 tablespoon grated lemon peel
1.75 cups sliced rhubarb

In a large bowl, combine dry ingredients. In another bowl combine wet ingredients and lemon peel. Stir wet into dry just until moistened. Fold in rhubarb.

Fill paper-lined muffin cups 2/3 full. Sprinkle tops with 1-2 tsp sugar (total for all muffins). Bake at 375 for 20-25 minutes or until done.

The Simple and Delicious recipe says it makes a dozen. It could have made more if you want smaller muffins. My dozen were all pretty big.

Berry and Buttermilk Cake

Ingredients~

2 1/2 cups flour

1 Tbsp. baking powder

1/2 cup sugar

nutmeg (few good grinds or pinches)

2 eggs

1 cup buttermilk

4 Tbsps. butter, melted

1 tsp. grated lemon zest

1 cup blueberries

2 1/2 Tbsps. raw sugar (I used regular)

Preheat oven to 400 degrees. Grease and flour a 12x8 in. pan with sides at least 2 inches high. Sift the flour and baking powder into a large bowl and add the sugar and a few good grinds of nutmeg. Put the eggs in a bowl and whisk until light and fluffy. Add the buttermilk, butter, and lemon zest, and beat together well. Pour into the dry ingredients and mix gently with a wooden spoon just until everything is combined. If you beat too hard, the cake will be tough.

Spoon the mixture into the pan, spreading it thinly to reach all four sides. Scatter the blueberries over the top and sprinkle these with raw sugar. Put in the oven and bake for about 25 minutes, or until a skewer poked into the center of the cake comes out clean. Leave to cool in the pan before cutting into squares. This keeps well in a sealed container for up to a week.

From the cookbook Apples for Jam by Tessa Kiros

Mint Peas

We happen to have mint growing in our yard, so I wanted to try this recipe that is in the Williams-Sonoma Fun Food cookbook that we have. I had never heard of this combo before and really like how it dresses up peas!

Ingredients~

2 lbs. fresh peas or 10 oz. frozen peas (I used frozen)

6 sprigs fresh mint (I only used about 10 leaves)

2 tsps. butter

salt (as needed)

Shell the peas if you are using fresh. Strip the mint leaves from the stems. Stack 4 or 5 leaves on top of one another, then roll up the stack lengthwise into a little tube. Using the knife, slice the tube into thin slices. Repeat with all of the leaves. Put about 1 inch of water in the saucepan and bring to a boil. Add the fresh peas and cover. Boil until the peas are just tender, 4-5 minutes. If you are using frozen peas, follow the package directions. Drain peas in a colander and pour back into the saucepan. Add the butter, mint, and several pinches of salt. Stir until the butter melts. Serve and enjoy!

Blueberry-Lemon Muffins

Ingredients~

1/2 cup butter, at room temperature

2 1/4 cups sugar

4 large eggs

2 2/3 cups all-purpose flour

1 1/4 tsp. salt

2 1/2 tsps. baking powder

1 1/3 cups milk, at room temperature

2 Tbsp. grated lemon zest

2 cups fresh or thawed frozen blueberries.

Preheat oven to 350 degrees. Grease two large muffin pans. In the bowl of a tabletop mixer fitted with the flat beater, cream the butter and sugar until fluffy. Add the eggs, one at a time, waiting until each is incorporated before adding the next. In a separate bowl, combine the flour, salt, and baking powder. Beginning and ending with the milk, alternately add the milk and dry ingredients to the batter in 3 or 4 additions, mixing thoroughly after each addition. Add the lemon zest and mix just until blended. Fold in the blueberries, then pour the batter into the prepared muffin pans. Bake for about 18 minutes.

Speedy Southwest Salad

1 package (10 ounces) salad greens

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) black beans, rinsed and drained

1/2 cup ranch dressing

1/2 picante sauce

1 cup broken torilla chips

1/2 shredded cheddar cheese

1/2 cup diced tomatoes

Place greens in bowl. Top with corn and beans. In a small bowl, combine dressing and picante. Spoon over vegetables. Sprinkle with tortilla chips, cheese, and tomatoes.

*To make this quick Simple and Delicious recipe into a bigger meal, I also added a pound of cooked, seasoned ground beef and a green pepper chopped up.