Berry 'n' cream stuffed french toast

2/3 cup whipped cream cheese
1/2 cup chopped strawberries
2 Tablespoons strawberry jam
8 slices cinnamon bread
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract [optional]

In bowl, mix cream cheese, strawberries and jam; spread onto 4 slices. Top with remaining bread slices.

In pie dish, whisk eggs, milk and vanilla extract. Dip each sandwich in egg mixture, turning to coat. In greased skillet over medium heat, cook sandwiches until golden, turning once. Dust with powdered sugar snd serve with maple syrup if desired.

brussels sprouts with golden raisins

1 pound fresh brussels sprouts, thinly sliced
1 Tablespoon olive oil
2 Tablespoon water
1/4 teaspoon celery salt
1/8 teaspoons white pepper
1/3 cup golden raisins
1 teaspoon white balsamic vinegar

in a large skillet, saute brussels spouts in oil until crisp and tender. Add the water, celery salt and pepper. Reduce heat; cover and cook for 4--5 minutes until tender. Stir in raisins and vinegar.

potato spinach gratin

3 shallots, thinly sliced
1 Tablespoon butter
2 packages [10 ounces each] frozen chopped spinach thawed and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon salt divided
1/2 teaspoon peppers, divided
1/8 teaspoon ground nutmeg
3 pounds medium potatoes [about 9 medium] peeled and thinly sliced
1 cup shredded gruyere or swiss cheese
1 Tablespoon corn starch
1 1/2 cups 2% milk
1 cup heavy whipping cream

In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.

In a greased 3 quart baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese

In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour the milk mixture over cheese.

Cover and bake 350 for 1 hour. Uncover; bake 15-20 longer until potatoes are tender.

Pasta with creamy sweet potato sauce

1 large sweet potato
2/3 cup 2% milk
2 cups uncooked penne pasta
1 Tablespoon pine nuts
1 teaspoon rubbed sage
1 Tablespoon butter
1 garlic clove, minced
1 teaspoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Scrub and pierce sweet potato. place on microwave safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cook enough to handle, remove and discard the skin. Place the potato in a large bowl and mash with milk.

Cook pasta according to package directions.. In a large skillet, saute pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside.

In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, Drain pasta reserving 3/4 cup cooking water; add to sweet potatoe mixture. Stir in cheese, pine nut mixtue and reserved cooking water. Sprinkle with additional cheese if desired.

Honey Wheat Jumbo Rolls

1 cup King Arthur Unbleached all purpose flour
1 3/4 to 2 cups King Arthur Premium 100% whole wheat flour
1 envelope Fleischmann's RapidRise Yeast 2/3 cup instant mashed potato flakes
1/4 cup nonfat dry milk
1 1/4 teaspoon salt
1 cup water
1/4 cup orange juice
1 /4 cup butter or margarine, cut into six pieces
3 Tablespoons honey
1 8x8 inch Chinet Bakeware pan

Combine all purpose flour, 1/2 cup whole wheat flour, undissolved yeast, potato flakes, nonfat dry milk, and salt in a large mixer bowl. Heat water, orange juice, butter and honey until very warm 120F-130F Add to flour mixture. Beat 2 minutes at medium speed or electric mixer, scraping bowl occasionally. Stir in enough remaining whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic about 5-7 minutes. Cover. let rest 10 minutes.

Divide dough into 12 equal pieces; shape into balls Place by an 8x8 incha Chinet Bakeware pan. Cover let rise is warm draft free place for 1 1/2 to 2 hours or until rolls are puffy and touching each other

Bake in preheated 350F ovens for 15 minutes and then tent with aluminum foil. Continue for 10-13 minutes until well browned. Remove from pan and transfer to rack Serve warm

The orange juice won't be tasted instead it tones down the bitterness of whole wheat flour.

Crispy Lime crabcake sandwiches

Ingredients
2 limes
12 ounce imitation crabmeat (surimi) cut into 1/2 inch pieces
1 1/2 cups plain panko, which are breadcrumbs that are really crispy and light. My favorite type
1 1/3 cup light mayonnaise
2 scallions, chopped, 1/3 cup
1 egg beaten
1 teaspoon dry 30% less sodium Old Bay seasoning
1/3 cup chopped fresh cilantro
3 cups packaged coleslaw mix
6 hamburger rolls, toasted
2 cups baby spinach leaves
curly fries and lime wedges optional
Coat jellyroll pan with cooking spray. Grate 1 teaspoon zest and squeeze 2 Tablespoons juice from limes. Reserve separately.
In bowl, combine crabmeat with 1 cup breadcrumbs, 1/3 cup mayonnaise, scallions, 1/2 teaspoon lime zest, egg and 1/4 teaspoon seasoning, breaking up crabmeat with fingers. Shape into 6 3inch patties using about 1/3 cup mixture per patty. Coat both sides of patties with remaining 1/2 cup breadcrumbs. Transfer to pan. Cover with plastic wrap refrigerate at least 30 minutes or until firm.

Preheat oven to 400F Combine remaining 1 cup mayonnaise, cilantro and remaining 1/2 teaspoon lime zest, 1 Tablespoon juice and 3/4 teaspoon seasoning. IN bowl, toss coleslaw and 1/3 cup mayonnaise mixture. Researve remaining mayonnaise mixture.

Lightly coat patties with cooking spray. Bake 10-15 minutes or until cooked through, turning after 6 minutes, Spread rolls with reserved mayonnaise mixture Top with spinach, patties and coleslaw. If desired serve with lime and fries.

Easy Salasa Burgers

1/2 cup shredded cheddar cheese
1/2 cup salsa
1 pound ground beef
4 hamburger buns
1 cup shredded lettuce
1/4 cup sour cream

In bowl combine beef, 1/4 cup cheese and 1/4 cup salsa. Shape into 4 (3/4 inch thick) patties . In nonstick skillet over medium heat, cook burgers turning twice, until no longer pink inside, 5-7 minutes per side. Sprinkle with remaining cheese, cover skillet until cheese melts, about 1 minute. Service burgers on buns topped with lettuce, remaining salsa, sour creamand if desired, chopped fresh cilantro.

Chicken artichoke casserole

A recipe I tried from woman's world and ADORED!

1 Tablespoon oilive oil
1 red pepper, chopped, one cup

Cookies and cream bundt cake

from woman's world remember all recipes I post have either been tried by me or somebody I know and is well liked.
Prepare batter for basic vanilla bundt cake as directed. Recipe on this blog under same name.
Stir 14 Triple Double Oreo Cookies (chopped) into batter. Bake and cool. Remove lid and foil from 1 container (16 ounce) vanilla frosting, microwave on high in 15 second intervals until just melted.

Pour over cake, Transfer 3/4 cup canned milk chocolate frosting to microwave safe bowl, microwave on high  in 15 second intervals until just melted.. Drizzle over cake.

Banana Vanilla Bundt Cake

From Woman's world
4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups of butter at room temperature
2 cups sugar   2 teaspoons vanilla extract
5 eggs
1 1/2 cups milk
Preheat oven to 350F Butter and flour 13 cup bundt cake pan.
Combine flour, baking soda, and salt. In separate bowl on high medium speed, beat butter, and sugar until lightly fluffy, about 3 minutes. Beat in vanilla then eggs one at a time, Alternately, beat in flour mixture with milk until combined.
Transfer batter into pan. Transfer batter into pan. Bake 60-65 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes on pan in rack.. Transfer from pan to rack; cool completely.

Beef Pot pie with potato biscuit crust

This is from a recent issue Woman's World
1/2 pound cooked deli roast beef, cubed, 1 1/2 cups
2 cups frozen mixed vegetables 9 ounces
1/2 cup chopped onion
1 (12 ounce) jar beef gravy
2/3 cups dry mashed potatoes
2/3 cup hot water
1 1/2 cup Bisquick baking mix
1/3 cup milk
1 Tablespoons dried chives

Preheat oven to 375F in 2 quart pot, heat beef, frozen vegetables, onion and gravy to  boiling over medium heat, stirring often, Boil stirring 1 minute. Keep warm.

In medium bowl, stir potatoes and hot water until well mixed; let stand untill water is absorbed. Stir into Bisquick mix, , milk and chives  until dough forms.
Place dough on surface sprinkled with Bisquick mix, gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat 11"x7" rectangle. Fold dough into thirds.

Pour beef mixture into ungreased 11"x7" glass baking dish. Carefully unfold dough onto beef mixture. Bake 30-35 minutes or until crust is golden brown.

Hush puppies

MIX TOGETHER :
1 cup stone ground cornmeal
1 teaspoon double acting baking powder
1/2 teaspoon salt
2 to 3 Tablespoons minced onion

STIR TOGETHER
1 egg
1/2 cup milk
Combine with dry ingredients and form into oblong cakes  about 2x4x3/4 inches. Fry in deep fat heated to 370  until golden brown. Drain on paper towels and serve at once

Spicy sweet glazed shrimp

vegetable oil for grill
2 Tablespoons spicy chili sauce sauce and honey.
1/3 cup honey
2 pounds extra jumbo shrimp (about 32 total) peeled and deveined tails left on
salt and pepper

The glaze  is chili sauce and honey

Heat a grill or grill pan to high.
Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each , threading one skewer through the head of shrimp and 1 through tail end season with salt and pepper..
Grill until begin to turn opaque 2 to 3 minutes. Flip, brush liberally with glaze and cook until opaque  throughout 3 to 4 minutes Brush with more glaze and serve

Gluten free zcchini almond cake

Zucchini almond cake
1/2 stick unsalted butter, melted,  plus 5 Tablespoons more at room temperature plus more for pan
1 1/2 cups almond flour spooned and leveled
1/4 cup plus 2 Tablespoons potato starch spoond and leveled
1 1/4 teaspoons gluten free baking powder
1/4 teaspoon fine salt
3 large eggs room temperature
1/2 cup packed light brown sugar
4 teaspoons pure vanilla extract, divided
1 cup finely grated zucchini( from one medium zucchini) squeezed of excess liquid
8 ounces cream cheese room temperature
1/3 cup confectioners sugar

Preheat oven to 350F Butter an 8 inch round cake pan (2 inches deep) Line with parchment and butter paper. Whisk together almond flour. potato starch, baking powder and salt.

Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove  bowl from pot , using a mixture , whisk on high until mixture is thick and pale, 7 to 10 minutes.

With a rubber spatula, gently fold in melted butter, flour mixture , 1 Tablespoon vanilla and zucchini. pour into a pan and bake until cake is golden brown and a toothpaste inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake cool completely in a pan on a wire rack. Invert onto cake platter.

With mixture, beat together room temperature butter, remaining 1 teaspoon vanilla, and cream until fluffy, about 3 minutes. Add confectioner's sugar and beat until combined. sprinkle on top of cake spread on top of cake. This cake can be saved and refrigerator for up to 2 DAYS

Better egg bacon and cheese sandwich

2 slices Canadian bacon
2 slices of whole wheat toasted bread
1 large egg plus one large egg white, slightly beaten
salt and pepper
1/2 medium tomato, sliced
1 Tablespoon fresh goat cheese

In a medium non stick skillet, cook Canadian bacon over medium until warmed through, 2 minutes. Transfer bacon to one slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes, Flip and cook 30 seconds. Fold into quarters and place on bacon; top witth tomato and season with salt and pepper. Spread goat cheese on remaining toast and sandwich.

Hummus sesame noodles

1 pound angel hair pasta
3/4 cup of hummus
1/4 cup chicken broth
2 Tablespoons soy sauce
1/2 cup dry roasted peanuts, crushed
1/3 cup sesame seeds toasted
15 snow peas thinly sliced
3 scallions thinly sliced

In a large pot of boiling salted water, cook the pasta until al dente, about 5 minutes. Drain , reserving 1 cup of cooking water.

Meanwhile, in a large bowl, whisk together the hummus, chicken broth and soy sauce. Toss the hot pasta with the hummus mixture and let cool about 15 minutes.

Add enough of the reserved pasta water to loosen the noodles. Divide among 4 bowls, top each with peanuts, sesame seeds, snow peas and scallions.

Corn on the cob with cotija and cayenne

6 ears of fresh picked corn on the cob, husked
1 lime halved
1/2 teaspoon mayonnaise
1 cup finely grated cotija cheese we used mozzarella because we couldn't find this cheese delicious
1/4 teaspoon cayenne pepper
Kosher salt

1. Heat a large pot of water over high heat and bring to a boil. Add a few dashes of salt. Cook corn until it turns bright golden and is just cooked through, but still plump, about 6 minutes

2. Remove from the heat with tongs. Juice half the lime  and stir the lime juice  and stir the lime juice into the mayonnaise in a small bowl.

3. To serve , slather the corn pieces with lime mayonnaise and sprinkle all over with cheese. Sprinkle to taste with salt, black and cayenne peppers serve warm

Peach soda ice cream

Editor in chief Maile Carpenter gives us this ice cream using peach soda that is out of this world.

PEACH SODA ICE CREAM

1 14 ounce can sweetened condensed milk
8-9 peaches peeled and cut into wedges
1 cup sugar
36 ounces Nehi peach soda

Puree the sweetened condensed milk, peaches and sugar in a blender until the peaches are in small chunks; transfer to a large bowl and stir in the soda. Churn in an ice cream maker in batches if necessary Transfer to an air tight container and freeze until firm.

Marvelous Margarita

Here is a delicious Margarita my sister loved.

1 ounce Jose Cuervo Especial Gold Tequila

0.5 ounces orange liquereur

4 ounces Jose Cuervo Margarita mix

In an ice filled shaker, combine all ingredients. Shake well. Strain inside an ice filled Margarita glass or serve it up in a cocktail glass Garnish with a lime

Smirnoff vanilla escape

Here is a recipe my brother in law tried and loved using Smirnoff Vodka.

1.25 ounce Smirnoff vanilla flavored vodka
2 ounce pineapple juice
.25 ounce sour mix
.25 ounce raspberry liqueur

Build in a collins glass over ice, raspberry liqueur over the top
Garnish with a pineapple wedge

Some cocktails

Singapore sling In a cocktail shaker, combine 3 ounces pineapple juice, 1 1/2 ounce gin, 1/2 ounce cherry brandy, 1/4 ounce each Benedictine, triple sec and lime juice and dash of Angostura bitters. Shake and strain over ice. Serve with a cherry and pineapple wedge.

Fog Cutter In a cocktail shaker, combine 2 ounces white rum, 1 1/2 each orange juice and lemon juice. One ounce each brandy and simple syrup and 1/2 ounce each gin and amaretto. Shake and strain over ice.
Float 1/2 ounce dry sherry on top and garnish with orange and lemon slices.

MAI TAI
In a cocktail shaker, combine one ounce each gold rum and lime juice, 1/2 ounce each amaretto and triple sec and 1/4 ounce simple syrup Shake and strain over ice.


BLUE HAWAII
In a cocktail shaker, combine 3 ounces pineapple juice, 3/4 ounce each white rum and vodka, 1/2 ounce each lemon juice and blue Curacao and 1/4 ounce simple syrup. Skake and strain over ice. Serve with cherry and pineapple slice.

smoky baby back ribs

1/2 cup packed dark brown sugar
coarse salt and ground pepper
1/4 cup Cajun seasoning
3 Tablespoons smoked or sweet paprika
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon ground mustard
2 racks baby back pork ribs (about 2 1/2 pound)
Chipotle sauce below
Chipotle sauce:
stir together 1 cup chili sauce, 1/4 cup chopped chipotle chiles in adobo and 2 Tablespoons honey

1. Depending on how the butcher has trimmed the ribs. There may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.

2.Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use, (store in an airtight container, up to a month.) Working with one rack at a time, lay a large piece parchment lined foil on a work surface, place rack on parchment and liberally coat boat sides with rub.

3. Fold foil and parchment around ribs, crimping the edges together to form a packet.

 4. Preheat oven to 300F Place rib packets on a ribbed baking sheets. Bake until a knife can pierce meat with no resistence 2 to 2 1/2 hours.

5. Remove rib from oven. Heat broiler, Unwrap ribs, place on sheets and brush with chipotle sauce.

Pasta nicoise

Because the eggs as cooked in the same water as the rest of the food, the eggs should be washed them as you would fruits and vegetables.

2 large eggs, shells wasted
salt and pepper
1/2 pound short, twisted pasta, such as fusilli
3/4 pound small red potatoes, thinly sliced
1/2 pound green beans trimmed and halved crosswise
2 cans ( 5 ounces each) tuna packed in oil, drained, oil reserved
2 large tomatoes, diced medium1/3 cup Nicoise olives
2 Tablespoons red-wine vinegar

1. In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs, and run under cold water. Peel eggs when cool enough to handle.

2. Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.

Chicken breasts stuffed with hummus

One 10 ounce box frozen chopped spinach, thawed and wrung out
2/3 cup hummus
1/4 cup pine nuts, lightly toasted
1/4 teaspoon ground nutmeg
salt and pepper
4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
1/2 cup flour
2 large eggs
1 1/2 cup panko which is a Japanese bread crumb which I like better than other types.
4 Tablespoons butter
Preheat the oven to 350F In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper

Season the chicken with salt and place one quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture, Using toothpicks, close the open sides

Place the flour in a wide shallow bowl and season with salt and pepper. Beat the egg in another bowl and place the panko in another bowl. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko.

In a large skillet, heat the butter over medium high heat until the foaming stops Add the ckicken and cook, turning once and adjusting the heat as necessary until golden, 3-4 minutes per side. Transfer the chicken to a foil-lined baking sheet and bake 10 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces

Some easy ways to eat store bought hummus

SOUTHERN ASIAN HUMMUS SOUP
Heat chicken broth and coconut milk, whisk in hummus; add rotisserie chicken and cilantro.

FISH FILLETS WITH HUMMUS
Brush fillets with hummus, pat with seasoned bread crumbs and bake.

HUMMUS TOPPED MUSHROOMS
Sear portabello mushroom caps in olive oil, brush with hummus and broil

HUMMUS EGG SALAD
Combine chopped hard boiled eggs, celery and hummus, Season with salt and pepper

Steak stir fry with tomato hummus sauce

One sixteen ounce box orzo pasta
1/2 cup extra virgin olive oil
1 eggplant (about 12 ounces) cut into 1/2 inch cubes
1 onion, thinly sliced
1/2 bunch broccoli rabe- stems cut into small pieces leaves coarsley chopped
salt
12 ounces sirloin steak, sliced into 1/4 inch strips
1/2 cup beef broth
1 Tablespoon tomato paste
1/2 cup hummus store bought if desired

1. In a medium pot of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 8  minutes. Drain; return to pot. Stir in 2 Tablespoons olive oil cover and set aside.

2. In a large nonstick skillet, heat 2 Tablespoons olive oil over high heat. Add the eggplant  and cook for 1 minute. Add 2 Tablespoons olive oil,the onion and broccoli rabe stems and cook for two minutes. Stir in the broccoli rabe leaves, cover and cooked until wilted, about 4 minutes.Transfer the vegetables to a large bowl and season with salt

3. Wipe out the skillet, add 1 Tablespoon olive oil and heat over medium high heat. Working in 2 batches, add the steak strips and fry for one minute, repeating with 1 Tablespoons olive oil and steak strips. Return all the steak to the skillet and move to one side of the pan. On the other side of the pan. On the other side of the pan, whisk together the beef broth and tomato paste and cook until liquid is reduced by half, about 2 minutes.  Remove from the heat and quickly whisk in the hummus to form a sauce. Stir the steak into the sauce, then stir in the reserved vegetables.

Hearty chicken and noodle casserole

This is a Campbells recipe that is easy and out of this world.

1 can Campbells cream of mushroom soup
1/2 cup milk
1/4 cup ground black pepper
1/4 cup Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

stir cheese, milk, black pepper, Parmesan cheese, vegetables chicken and noodles in 1 1/2 quart casserole dish

bake at 400F for 25minuts or until hot stir

Top with the cheddar cheese

Strawberry cheesecake ice cream

Philadelphia cream cheese brings us this scrumptious recipe. YOU HAVE TO TRY THIS!!!!

1 package (8 ounces) Philadelphia cream cheese softened
1 can (14 ounces) sweetened condensed milk
1/3 cup whipping cream
2 teaspoons lemon zest
3 Honey Maid Honey Graham crackers coarsley chopped

Mix first four ingredients with blender until well blended. Freeze 4 hours until almost solid.

Beat cream cheese mixture with mixture until creamy. Blend berries in blender until smooth.Add to cream cheese with chopped graham crackers, mix well. Freeze 8 hours or until firm

Remove dessert from freezer 15 minutes before serving let stand at room temperature to soften slightly before scopping into dishes.

Different hot dog toppings

Everyday food gives us all these yummy unusual hot dog toppings. My family lived them all.

FRANK AND BEANS
Place cooked hot dogs in buns with a cooked slice of bacon. Top with warm baked beans, diced white onion and yellow mustard.

REUBEN DOG
Combine 1/3 cup mayonnaise, 1 Tablespoon each ketchup and sweet pickle relish, and a 1/2 teaspoon Worcestshire sauce, season with salt and pepper. Place 4 cooked hot dog in buns and top with dressing swiss cheese and drained sauerkraut.

HAWAIIAN DOG
Lightly oil pineapple wedges and red onion rounds and grill until tender. Chop and season with sugar, salt and cayenne pepper. Place cooked hotdogs in buns and top with pineapple mixture.

Another everyday food recipe my family loved Fish tacos with spicy slaw

2 Tablespoons olive oil. plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass cut into 3 inch squares. (we used cod and loved it plan to try striped bass in the future.)
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
salt and pepper
2 tomatoes, seeded and diced small
3 Nappa cabbage leaves, shredded we used some left over regular everyday cabbage
1 small red onion finely chopped
Smoky seasoning salt (recipe below)
lime juices plus wedges for serving
8 corn tortillas, toasted
sliced avocados for serving

Smoky seasoning salt:
Combine 1/4 cup coarse sea salt, 2 Tablespoons grated lime zest, 2 teaspoons smoked paprika and 1/4 teaspoon cayenne pepper.

Heat a grill over a medium high. Clean and lightly oil hot grill. Combine fish, cilantro stems and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos are charred and tender, about 5 minuts per side.

In a medium bowl, combine tomatoes, cabbage and onion. Seed and finely chop 2 grilled jalapenos and add to the bowl. Season to taste with seasoning salt and lime juice. Flake fish then divide among tortillas. Top with slaw and serve with cilantro leaves, remaining grilled jalapenos thinly sliced, more seasoning salt, lime wedges and avocado.

herb sugar

Everyday food tells us how to make herb sugar

In a food processor, combine 3/4 cup sugar and 1/2 cup fresh tender herbs such as bail or mint. Pulse until herbs are finely ground and mixture is well combined.

Blackberry skillet cake from Everyday food and tested by my family who gives it a thumb up

1 1/2 cups all purpose flour (spooned and leveled)
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
10 Tablespoons unsalted butter, room temperature, divided
3/4 cup granulated sugar
2 large eggs, room temperatures
2 teaspoons pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup whole milk at room temperatures
1/3 cup brown sugar
3 cups blackberries.

Preheat oven to 350F Whisk together flour, baking powder and salt. In a large bowl, using a mixer, beat 6 Tablespoons butter and sugar until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined, With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.

2. In a 10 inch skillet, melt remaining 4 Tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat.

3. Pour batter over berries and smooth top, Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35-40 minutes rotating halfway through. Let cake cool in skillet on a wire rack five mintes. Run a knife around edges and carefully invert cake onto a serving plate  Serve warm or at room temerature.

pork medallions with blackberry chutney From Everyday food tested by my family

3 Tablespoons unsalted butter, divided
2 large shallots, thinly sliced
1/4 cup sherry vinegar
1/4 cup dark brown sugar
1 1/2 cups blackberries
salt and pepper
1 pork tenderloin (1 1/2 pounds) cut into 1 inch slices and flattened slightly with your palms

1. In a small saucepan, melt 1 Tablespoon butter over medium heat. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper

2. Meanwhile, seasonpork with salt and pepper. In a large skillet , melt 1 Tablespoon butter over medium high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 Tablespoon butter and pork. Serve pork topped with chutney.

Blackberry-cantaloupe salad from Everyday living tested by my family

2 cups blackberries
1/2 canaloupe cut into 1 inch pieces
1 Tablespoon sugar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated lime zest plus 1 Tablespoons juice
2 Tablespoon thinly sliced fresh mint leaves


In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate up to 2 days) Stir in mint just before serving.

Blackberry-oat bran muffins by everyday food

1 1/2 cups all purpose flour (spooned and leveled)
2/3 cup oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
6 Tablespoons unsalted butter, room temperature
1/2 cup plus 1 Tablespoon sugar, divided
2 large eggs
2 teasoons pure vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries

1. Preheat oven to 375F. Line 12 standard muffin cups with paper liners. Whisk together, flour, oat bran, baking powder, baking soda, cinnamon and salt.

2. In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk and beat until combined. Fold in blackberries

3. Divide batter among muffin cups and sprinkle with 1 Tablespoon sugar. Bake until a toothpick in center of muffin comes out with moist crumbs attached, 20-25 minutes. Let cool in pan on a wire rack five minutes, then transfer muffins to rack and let cool completely. (store in an airtight container up to 3 days)

Another recipe we tried from Everyday Food. I decided this is my favorite pesto recipe.

Pesto chicken burgers

1 cup fresh basil leaves
1 cup baby spinach
1 clove garlic peeled
1/4 cups walnuts
4 Tablespoons olive oil plus more for grilling
coarse salt and pepper
1 pound ground white meat chicken
2 large tomatoes cut into 1/2 inch slices
3 ounces fresh mozzarella
4 pieces focaccia, bread, halved

In a food processor, puree basil, spinach, garlic, walnuts, oil and 1 Tablespoons water, Season pesto with salt and pepper.

Heat a grill or grill pan to medium high. Combine 1 Tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken and form into 4 patties. Clean and oil hot grill. Brush tomatoes with oil and season with salt and pepper, Grill patties, covered 4 minutes. Flip patties, Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, about 4 minutes.

Assemble sanwiches in focaccia with pesto, burgers and tomatoes.
We once tried this on our own idea with ground turkey and it was just as good as chicken.

Quick pickles

This is a recipe from everyday food. As usual I have tried all the recipes from magazines I have posted.

Toss 1 pound sliced Kirby cucumbers with 2 Tablespoons salt. Chill one hour
Rinse and drain. Combine 1 cup each water and white vinegar, 1 Tablespoon pickling spice, 2 Tablespoons salt, 1 clove garlic, a few sprigs dill, and 1 Tablespoons sugar. Stir to dissolve . Add cucumbers  and chill in a quart container overnight or up to a month.
Enjoy!!!!!!!!!!!!!!!!!!!!!

New food video

Editor in chief of everyday food Sarah Carey, will send out to whomever signs up a newsletter with a video that will teach you a new recipe that is healthy that is delivered to your email daily.

Every video gives you a recipe and then tecniques of cooking and shortcuts in the kitchen.

To subscribe go to www.everydayfood.com

Three bean salad

Recipe by Carol Tucker  Wooster, Ohio

1 can (15 1/2 ounce) great northern beans , rinsed and drained
1 can (15 ounces) garbanzo beans rinsed and drained
1 can black beans (15 ounces) black beans rinsed and drained
1 medium tomato, chopped
1 medium onion, chopped
1 celery rib, chopped
1/3 cup each chopped green, sweet red, and yellow pepper
1/2 cup water
3 Tablespoons minced fresh basil
2 Tablespoons minced fresh parsley
2 Tablespoons lemon juice
2 Tablespoon olive oil
11/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

In a large bowl, combine the beans, tomato, onion, celery, and peppers. In a small bowl,  whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Honey Ginger Barbeque ribs

Linda Tuchband  Overland Park Kansas

4 to 5 pound pork spareribs
2 cups chicken broth
1 cup soy sauce
3/4 cup ketchup
1/2 cup pineapple juice
1/2 cup honey
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon ground ginger
GLAZE
2/3 cups honey
2 Tablespoons soy sauce
1/4 tsp ground ginger
Place ribs on a rack in a shallow baking pan, cover with foil. Bake 325F for 1 1/2 hours; cool. in a bowl. combine the broth. soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger.Place ribs in a gallon size resealable plastic and marinade. Seal bag; refrigerate overnight, turning occasionally.

Drain and discard marinade. In a small bowl, combine glaze ingredients, set aside. Grill ribs, uncover, over medim heat for 20-25 minutes or until heated through, brushing with glaze the last 10 minutes.

Salmon cakes

1 1/2 pounds store bought cooked salmon, skinned and chilled
3 cups panko (Japenese bread crumbs)
6 scallions, green and white parts chopped separately
2 small ribs celery, finely chopped
1/4 chopped flat leaf parsley
2/3 cup plus 1/2 cup mayonnaise
salt and black pepper
1/4 teaspoon cayenne pepper
4 large eggs, beaten
6 Tablespoons extra virgin olive oil
1 Tablespoons white wine vinegar

Flake the salmon into a large voice. Using a fork, mix in 1/2 cup panko, the scallion whites, the celery, the parsley, 2/3 cup mayonnaise, 1/2 teaspoon salt, a pinch of black pepper, and the cayenne. Refrigerate for 30 minutes.

Form the mixture into 8 patties about 1 inch thick. In a bowl, mix the remaining  2 1/2 cups panko with 1 teaspoon salt, Coat the patties with the panko, then the eggs, then the panko again.

In a heavy skillet, heat half of the olive oil over medium heat. Add four salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.

Combine the remaining 1/2 cup mayonnaise, the vinegar, and 1/2 cup scallion greens, season with salt and pepper. Serve 2 cakes per person alongside the side.

Summertime salsa

This recipe is by Pat Shearer Coutts Alberta This reciping is for canning which is why it is so much.

10 cups chopped, seededand peeled tomatoes (about 6 pounds)
5 cups chopped onions
3 1/2 cups chopped green peppers (about 1 1/2 pounds)
1 1/2 cups chopped green peppers (about 1 1/2 pounds)
1 1/4 cup white vinegar
6 jalapeno peppers seeded and finely chopped
3 garlic cloves, minced
3 teaspoons salt
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon mustard seed
1/2 teaspoon chili powder
1/4 teaspoon pepper

Combine all ingredients in a large kettle ; bring to a boil. Reduce heat; simmer, uncovered, for 1 3/4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath for 15 minutes. Yields about 6 pints.

When cutting or seeding hot peppers use rubber or plastic gloves  to protect your hands. Avoid touching your face.

Roasted pear and potato salad

7 Tablespoons extra virgin olive oil
1 1/2 pounds yellow fleshed potatoes, such as Yukon gold, quartered lengthwise and cut crosswise into 1 inch pieces
1 pound Forelle or Bosc pears cut into eigths lengthwise and cored
4 sprig thymes, plus 1 teaspoon leaves
salt and pepper
grated peel and juice of one lemon
2 Tablespoons honey
2 teaspoons grainy mustard
1 bunch watercress, trimmed
Preheat the oven to 450F In a large, ovenproof skillet heat 3 Tablespoons olive oil over high heat. Add the potatoes, stir to coat and cook, stirring frequently, until lightly browned, about 8 minutes.

Add the pears, thyme sprigs, 1 teaspoon salt and 1/2 teaspoon pepper to the potatoes; stir to combine. Transfer the skillet to the oven and roast, tossing halfway through, until the potatoes and pears are tender, 12-15 minutes.

Meanwhile , in a small bowl, whisk together the lemon juice, honey, mustard, and the remaining 1/4 cup olive oil, season with salt and pepper and set aside. Place the watercress in a shallow bowl or on a platter and set aside.

Remove the skillet from the ovcn and discard the thyme sprigs. Sprinkle the lemon peel and thyme leaves, over the roasted pears and potatoes,  Drizzle 3 to 4 Tablespoons dressing on top and toss. Season with salt and pepper.

Spoon the pears and potatoes over the watercress and drizzle remaining  dressing over the greens.

Grilled cheese and pear sandwiches

2 Tablespoons butter
1 smal onion, finely chopped
salt and pepper
8 slices of pumpernickel or favorite type of sliced bread
6 ounces shredded smoked gouda cheese
1 Comice or Anjou pear, quartered and thinly sliced lengthwise

1. In a small skillet, melt 1 Tablespoon butter over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes, Set aside.

2. Heat a griddle on 2 large skillets over medium heat. Top 4 bread slices with cheese , reserved onion and pear. Cover with the remaining 4 bread slices.

3. Melt the remaining 1 Tablespoon butter on the griddle, add the sandwiches and cook over medium low heat, until the bread is toasted and cheese melted at 3 to 4 minutes a side. Cut in 4 triangles.

Pear pancakes

1/4 cup granulated sugar
2 medium Anjou or Bosc pears, thinly sliced lengthwise
1/4 cup pear nectar
1 cup half and half
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup flour
1/2 teaspoon salt
Confectioners sugar

Preheat oven to 425F. In a deep, 10 inch cast iron skillet, add 1/3 cup granulated sugar, the pear nectar and the pear slices. Sprinkle the pears with 1 Tablespoon granulated sugar. Cook undisturbed, over medium high heat until the sugar caramelizes, about 10 minutes.

Meanwhile, using a blender, combine the half and half, eggs and vanilla.. Add the flour, salt and remaining granulated sugar. Blend on high speed for 3 seconds, then scrape down the sides of the blender for 10 seconds more.

Pour the batter over the pears and bake until lightly browned and puffy, about 15 minutes. Lower the heat to 350 and bake until a skewer inserted in the center comes out clean, about 10 minutes more.

Sprinkle with confectioners sugar before serving.

Pear and chicken turnovers

One 2 pound rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot thinly sliced
2 Tablespoons chicken broth
2 Tablespoons finely chopped fresh tarragon
salt and pepper
1 large egg
1 sheet puff pastry thawed

1. Preheat oven to 400 degreesF In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt, 1/2 teaspoon pepper, and set aside. In a small bowl,  beat the egg with 1 teaspoon water; set aside.

2. Unfold and flatten the puff pastry, cut into 4 inch squares and refrigerate 3 squares. On a lightly floured surface roll out 1 pastry sqare into a 9 inch square. Pile one quarter of the chicken mixture in the center. Lightly brush the four corners with the egg wash and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining  pastry squares, filling and egg wash.

3. Bake the turnovers until crisp and golden, about 25 minutes.

Pear batidos

2 Bartlett or Anjou pears weighing 8 ounces each and chilled
2 ounces white rum
1/4 cup chilled sweetened condensed milk
1 cup ice cubes

1. Cut 4 thin crosswise slices of pear for garnish; set aside.

2. Peel, halve and core both pears. Using a blender, puree the pear, rum and sweetened condensed milk until smooth about 1 minute

Pour into martini glasses and garnish with reserved pear slices.

Special summer ice creams

I know this isn't a recipe but wanted to share these new ice cream flavors and who makes the. I will be getting my  ice cream soon because these are only for the summer.

Haagen-Dazs' salted caramel truffle
In this ice cream a special french sea salt called fleur de sel ix mixed with caramel.

Ben & Jerry's Key Lime Pie- this ice cream is lime and has a bit of meringue and pieces of pie crust.

Bryer's Golden Oreo has Oreos in vanilla ice cream.

Turkey Hill's Fried Ice Cream the ice cream is cinnamon with fried in cinnamon pastries and pieces of sweet tostados.

making sauce in a pan and a recuipe to use it

PAN SAUCE:
Transfer cooked meat to a plate to rest, leaving behind all the crispy browned bits.

Add chopped shallots in the pan and cook until just translucent.

Pour in wine to deglaze the pan, then scraped up all the browned bits

Cook until the sauce is reduced and syrupy

Add broth, bring to a boil until reduced by half

Stir in butter and any juices from the resting meat, season to taste

CHICKEN BREASTS WITH PAN GRAVY
Four 7-8 ounce skinless boneless chicken breast
salt and pepper
1/4 cup flour
2 Tablespoons extra virgin olive oil
2 shallots finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 Tablespoons butter

1.Lightly season the chicken or both sides with salt and pepper, then coat with the flour, shaking off any excess.

2. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken and cook until golden and cooked through 3-4 minutes on each side. Transfer to serving plate to rest

3. Add the shallots to the skillet and cook until translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits, from the bottom of the pan, until reduced and syrupy. 1 to 2 minutes. Pour in the chicken broth, and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.

Spict bean and cheese burritos

1 TABLESPOON extra virgin olive oil
1 clove garlic finely chopped
one 15.5 ounce can blackbeans, rinsed
1/3  cup pickled jalapeno chiles, drained and chopped
1/2 cup Mexican beer such as corona
one 15.25 ounce can corn kernels, rinsed
one 14.5 ounce can diced tomatoes, rinsed
juice from 1/2 lime
4 large flour tortilla
1 1/2 cups shredded monterey jack cheese

1. In a small saucepan, heat the olive oil over medium high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapenos and cook, lightly mashing the mixture on the side of the pan, for 2 minutes.

2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside.

3 Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Pour the tortillas burrito style

4. Heat a large skillet over medium high heat. place the burritos folded side down in the skillet, cook until browned, about 1 minute on each side

Poke cake

2 baked 9 inch round white cake layers cooled.
2 cups boiling water
1 package  Jello (8 serving size) any flavor packages.
1 tub whipped cream Cool Whip topping

Place cake layers, top sides up in in 2 clean 9 inch round cake pans. Pierce cake  with large fork at 1/2 inch intervals.

Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.. Carefully over 1 cake layer. Pour remaining gelatin over second cake layer/ Regrigerate 3 hours.

Dip 1 cake pan in warm water 10 seconds unmold onto serving plates. Spread with about 1 cup whipped topping, unmold second cake layer. Carefully place on first cake layer.
Frost top and sides of cake remaining whipped topping.

Refrigerate at least 1 hour or until ready to serve. Store left over cake in refreigerator.

Zucchini salad

Shirley Smith of Wichita Kansas shares this recipe.

4 medium zucchini, sliced about 5 cups
1 can (14 ounces) water packed artichoke hearts, drained and chopped
2 jars (4 1/2 ounces each) sliced mushrooms, drained
1  can ( 2 1/4 ounces) sliced ripe olives
1 can (8 ounces) sliced water chestnuts, drained
1 envelope ranch salad dressing mix
1 cup Italian salad dressing
Leaf lettuce optional
In a bowl, combine the zucchini, artichokes, mushrooms, olives, and water chestnuts.  Combine the ranch dressing mix and Italian dressing, pour over vegetables and toss to coat. Cover and refrigeratee for several hours overnight Drain serve in a lettuce lined bowl.

This recipe is from Cindy Novac of Antioch Califormia
1/3 cup sherry or chicken broth
1/3 cup soy sauce
2 green onions chopped
3 Tablespoons apricot preserves
1 Tablespoon vegetable oil
2 cloves of garlic minced
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
3 teaspoons seasame  seeds, toasted DIVIDED
1 1/2 pounds boneless chicken breasts, cut into 1 inch cubes
1 medium sweet red pepper cut into 1 inch pieces
1 medium sweet yellow pepper cut into 1 inch pieces

In a bowl, combine the sherry or broth, soy sauce, onion, preserves, oil, garlic, ginger, hot pepper sauce and 1 1/2 teaspoon sesame seeds Pour 1/3 cups into another bowl for basting, cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2 to 3 hours or overnight, turning occasionally.

Drain and discard marinade. On metal or on soaked wooden skewers, alternately thread chickens and peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds.

Melon and mint lime dip

1/4 cup sugar
1/4 cup water
6 Tablespoons lime juice
2 Tablespoons minced fresh mint
2 teaspoons grated  lime peel
1 1/2 teaspoons ground ginger
8 cups melon balls or cubes

Minted lime dip
1 cup of sour cream
2 Tablespoons sugar
1 Tablespoon lime juice
2 teaspoons grated lime peel

In a bowl, combine the sugar, water, lime juice, mint, lime peel and ginger . Add melon balls or cubes. Cover and refrigerate for 1-6 hours. Thread melon onto wooden skewers or toothpicks.

In a bowl, combine dip ingredients Serve with melon

Makes 8 cups of fruit and 1 cup dip.

Baked shrimp with feta cheese

2 pounds large shrimp peeled and deveined
Juice of one lemon plus wedges for serving
6 Tablespoon extra virgin olive oil
2 onions finely chopped
4 cloves garlic finely chopped
1 cup tomato puree
2 Tablespoons fresh oregano leaves chopped
1 bay leaf
salt and pepper
1/2 pound feta cheese crumbled

Preheat the oven to 350F. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

In a large skillet heat the olive oil over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each of salt and pepper. Lower the heat and simmer 15 minutes

Discard the  bat leaf and pour the sauce over the shrimp, sprinkle with feta cheese. Bake in the oven for 15 minutes, then place under the broiler until the feta is slightly brown, 3-5 minutes. Serve with the lemon wedges.

If you would love to give your a child a treat for their school lunch. Try a product called:
My Fruit Roll-ups are made just for your child. There are different designs you can choose on their website and add the kids name.

They are 30 for $30 at myfruitrollups.com

Barley and white bean risotto

1 large yellow onion, chopped
2 1/2 cups beef broth
1/2 cup pearl barley
1 (15 ounce) can small white beans
1/4 cup chopped flat leaf parsley

In a large saucepan, heat 2 Tablespoons oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Stir in the white beans and simmer for 5 minutes. Season with pepper. Stir in the parsley. Then serve

Lamb Gyros

1/2 cup yogurt
1/4 cup mayonnaise
1/4 teaspoon ground ginger
salt and pepper
1  1/4 cups ground lamb
1 slice bread, finely crumbled
2 1/2 teaspoon ground cumin
3 Tablespoons extra virgin olive oil
2 poblano chiles chopped
1 large onion chopped
3 cloves garlic, finely chopped
4 pitas or other flatbread
1/4 cup chopped flat leaf parsley

1. Preheat the oven to 350F Combine the yogurt, mayonnaise and 1/4 teaspoon ginger. Season with salt and pepper. Set aside.

2. In a medium bowl, combine the lamb, bread, 1 1/2 teaspoons cumin and his remaining 1/2 teaspoon ginger. season with salt and pepper. Form into 4 inch patties. In a large skillet, heat the olive oil over medium heat. Cook the patties until just firm, about 6 minutes on each side. Tranfer to a plate.

3. In the same skillet, add the poblanos, onion, garlic and remaining 1 teaspoon cumin; season with salt and pepper. Cook over medium low heat until crisp tender, about 5 minutes. Wrap the pita in foil and keep warm in the oven.

4. Chop up the lambpatties and add to the pan, increasing the heat to medium high. Cook the vegetables until golden, about 3 minutes. Stir in the parsley.

5. Top a warmed pita with the reserved yogurt sauce and lamb mixture and fold  over.

Rest of grilled Chicken Caesar salad recipe

I didn't see the rest of the recipe which was on a different note card. Here is the rest of the recipe.


In large bowl, combine lettuce, olives, and remaining 1/2 cup salad dressing toss gently. Divide evenly on 4 serving plates. Slice chicken breasts crosswise into slices; do not separate slices. Fan chicken slices and arrangeover lettuce mixture on each plate. Top each salad with 1/4 cup croutons and 1 Tablespoon Parmesan cheese garnish with tomato wedges

Grilled Chicken Caesar Salad

4 boneless skinless chicken breast halves
3/4 cup of store bought Caesar salad dressing
8 cups torn romaine lettuce
1 (2 1/4 ounces) sliced and drained pitted ripe olives
1 cup garlic croutons
1/4 cup grated fresh parmesan cheese
if you so choose, you can add 1 tomato into 8 wedges In 12x8 inch (2 quart) baking dish or large heavy-duty resealable plastic bag, combine chicken and 1/4 cup of the salad dressing; turn to coat. Cover dish or seal bag, Refrigerate at least 6 hours or overnight to marinate, turning once,

Heat grill, Drain chicken, reserving marinade. When ready to barbeque place chicken on gas grill over medium heat or on charcoal 4 to 6 inches from medium coal. Cook 15-20 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.

Ham and fruit salad

4 ounce (1 1/2 cups)  uncooked spiral pasta
1 (8 ounce) package softened cream cheese
1 can (20 ounces) crushed pineapple in its own juice, drained, reserving 1/2 cup liquid
1 1/2 cups cooked ham, cubed
1 cup sliced celery
1 cup of which one you prefer either cubed cantaloupe or honeydew melon

Cook uncooked spiral pasta to desired donenes as directed on package. Drain rinse with cold water,

In small bowl, beat cream cheese until smooth. Gradually add reserved pineaplle liquid; beat until smooth.
In large bowl combine cooked pasta, pineapple, ham, celery and melon. Add cream cheese mixture; toss tightly to combine. Cover; refrigerate 2 to 3 hours before serving.

Deli roast beef salad

Here is a delicious summer meal. Check back and i will be posting more summer and barbeque recipes.

Dressing:
1/4 cup oil
1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder
dash pepper

Salad
6 ounces of thinly sliced deli roast beef, cut into half inch strips
iceberg lettuce leaves
1 cup potato salad purchased at a deli
1 medium tomato sliced
1 small zuccini, diagonally sliced

In small jar with tight fitting lid, combine all dressing ingredients; shake well. Place roast beef in medium bowl. Place a 1/4 cup of the dressing over roast beef. Stir to coat. Let stand 10 minutes.

Line 3 plates with lettuce. Arrange marinated beef strips and potato salad on lettuce lined plates. Decoratively arrange tomato and zucchini slices on each plate. Serve with remaining dressing.

If you have a big family, you might want to double or more the recipe as it only serves three. I can make it becausewe don't have kids to feed. Didn't want a person with multiple kids to make this and not have enough. =)

pecan pie squares

3 cups all purpose flours
3/4 cup butter or margarine, softened
1/3 cup sugar
1/2 teaspoon salt
pecan  filling

PECAN FILLING
4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cup corn syrup
3 Tablespoons melted butter or margarine
1 1/2 teaspoon vanilla
2 1/2 cups chopped pecans
Mix all ingredients except pecans in large bowl until well blended  stir in pecans.

Heat oven to 350F. Grease jelly roll pan, 15 1/2" x 10 1/2"x 1". Beat flour, butter, sugar and salt in large bowl with electric mixture on low speed until crumbly (mixture will be dry) Press firly in pan. Bake about 20 minutes or utnil lightly golden brown.

Make pecan filling. Pour filling over baked layer. spread evenly.  Bake about 25 minutes or until filling is set. Cool completely, about 1 hour. For squares, cut into 10 rows by 6 rows making 60 squares.

Spinach artichoke dip

1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained and coarsley chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey jack cheese or mozzarella cheese 1 ounce equivalent

Spray inside of 1 - 21/2 quart slow cooker with cooking spray.  Mix mayonnaise and cheese in medium bowl. Stir in artichoke hearts, spinach and bell pepper. Spoon into slow cooker. Sprinkle with cheese

Cover and cook on low heat setting 1 our or 1 hour 15 minutes or until cheese is melted. Dip will last up to 3 hours.

Caesar Chicken potato salad

This extra yummy recipe comes to us from Sarita Johnston of San Antonio, Texas.

4 cups small white or red potatoes
3/4 pound boneless, skinless, chicken breasts, cubed
1 Tablspoon vegetable oil
1 packages 10 ounces of mixed salad greens
1 small red onion, sliced and separated into rings
3/4 cup Caesar salad dressing
1/3 cup croutons
2 Tablespoons shredded Parmesan cheese

Place potatoes in large saucepan and cover with water. Cover and bring to a boil over medium high heat; cook 15-20 until tender
Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes , or until juices run clear (Please cook it enough I don't want you to get food posioning Jennifer). Drain potatoes; add to chicken.
Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing, sprinkle with croutons and shredded Parmesan cheese. Serve immediately.    Makes 4 servings
Thank you, Sarita!

Lemon nut cookies

1 cup butter please no substitutions, softened
2 cups confectioners sugar
2 eggs
2 Tablespoons lemon juice
4 teaspoons half and half cream
2 teaspoons grated lemon peel
3 1/4 cup all purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt

Glaze:
2 cups confectioners sugar
1/4 cup light corn syrup
2 Tablespoons lemon juice

whatever shape cookie cutter you want
any color food coloring you want

In a mixing bowl, cream butter and confectioners sugar. Add eggs one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour,almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
on a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a floured cookie cutter choosing whatever shape. Place 1 inch apart on ungreased baking sheets. bake at 350F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, combine confectioners sugar, corn syrup and lemon juice until smooth. Spread glaze over cookies let stand overnight until glaze hardens.

HI! THis is Jennifer of the Patricia and Jennifer of the blog.
My mom, Patricia says to post your favorite recipes! WE don't bite (unless its is into one of your favorite recipes! =) ) WE're a friendly bunch and want to see YOUR recipes!
PLEASE POST RECIPES!


Jennifer  & Patricia

Sweet and spicy grilled pork chops

1 can (14 1/2 ounces) diced tomatoes drained
1 can (10 ounces) diced tomatoes with chilies, undrained
1/2 cup raisins
1/4 cup currant jelly
4 1/2 teaspoons cider vinegar
1/4 teaspoon each of garlic powder, salt, crushed red pepper flakes
12 boneless pork chops (3/4 inch thick)

In a blender, combine the tomatoes, raisins, jely, vinegar, and seasonings, cover and process until smooth. Pour into a 1 quart saucepan; bring to a boil. Reduce heat, simmer uncovered for 20 minutes or until thickened. Set aside 3/4 cup for serving.

Coat grill rack with non stick cooking spray before starting grill. Grill pork chops, uncovered, over medium heat for 4 minutes. Turn brush with sauce. Grill 4-6 minutes longer or until meat juices run clear. Serve with reserved sauce. 12  servings from this recipe.

Layered Panzanella

8 ounce day old crusty french bread, cut into 1 inch cubes equivalent to 5 cups
1/2 cup pitted Kamala olives, chopped
1/2 cup fresh basil chopped
1/2 cup olive oil
1/2 cup white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large cucumber
8 ounces sun dried tomato-stuffed-fresh mozzarella cheese rolls cut in 1/4 inch thick slices recipe below
1 pint yellow and/or red cherry tomatoes, halved equivalent to two cups
4 ounces sliced pepperoni, 1 cup cut in strips
2 cups baby arugula 2 ounces
1/2 cup red onion thinly sliced 1/2 cup

stuffed mozzarella unroll 1 package  (12 ounces) Bel Gioiosa Unwrap  & Roll fresh mozzarella cheese and arrangeing a single layer of lightly flattened, drained oil packed sun dried tomatoes on cheese. Starting with one short end, roll up cheese and tomatoes slice and use as much as needed to line serving dish

In large bowl, combine bread cubes, olives, 2 Tablespoons chopped basil. In small bowl, whisk oil and vinegar; sugar salt and pepper until blended ; toss 1/3 cup dressing with bread mixture.

If desired , using vegetable peeler , lengthwise remove strips of skin from cucumber in 1/2 inch intervals, creating stripes. Halve cucumber lengthwise. Cut crosswise into 1/4 inch thick slices.

Line bottom of 3 1/2 quart trifle dish or glass bowl with the mozzarella cheese recipe with cut size facing out. Spoon bread mixture into bowl. Top with cucumber, 1 1/2 cups tomatoes, pepperoni and arugula. Garnish with onion and remaining tomatoes. Mix remaining dressing with remaining basil, pour over salad. Refrigerator at least 2 hours before serving.

pickles that are deep fried

1/2 cup mayonnaise
1 Tablespoons drained, chopped capers
2 teaspoons Dijon mustard
1 Tablespoon  fresh tarragon, chopped
vegetable oil, 6 cups
1/2 cup milk
1 egg
1/3 cup yellow cornmeal
3 Tablespoons breadcrumbs plain and dry
3/4 teaspoon dry Cajun seasoning
12 Kosher dill pickle spears from 24 ounce jars drained and patted dry
2 Tablespoons all purpose flour

For dipping sauce, combine mayonnaise, capers, mustard and tarragon.

In heavy pot. heat 1 1/2 inches oil to 350F on deep fry thermometer over medium high heat. In bowl, whisk together milk and egg. In separarte bowl, combine cornmeal, bread crumbs and seasoning. Toss pickles in flour, then coat with egg mixture, letting excess drip off. Toss in cornmeal mixture until completely coated.

Fry pickles in batches until golden, 1-2 minutes; drain on paper towels. Serve immediately with dipping sauce.

Corn grilled with Maple candied bacon butter or sun dried tomato butter

CORN:
8 ears fresh corn in husks
kitchen string
maple candied bacon butter
1/2 cup butter at room temperature
2 slices bacon, cooked and crumbled
1 Tablespoon packed dark brown sugar
1/4 tsp maple extract  Yummmy!!!!!!!

sun dried tomato butter
1/2 cup butter, used at room temperature
2 Tablespoons finely chopped sun dried tomatoes
2 Tablespoons chopped fresh basil

Prepare grill for direct heat cooking
Gently pull back husk from each ear of corn without detaching; remove silk
Replace husk strips, one piece at a time over kernels. Tie string around center of each ear to secure husks; trim string.

Soak ears completely in cold water at least 15 minutes. Meanwhile for maple butter, in small bowl, mix a 1/2 cup butter with bacon, brown sugar and maple extract. For sun dried tomato butter, in separate small bowl, mix 1/2 cup butter with tomatoes and basil.

Drain corn, pat dry with paper towels. Grill, covered, turning occasionally, until tender, 15-20 minutes. Serve corn with either butter. If you are having a barbeque you might want to make some of each type. We tried both types and are having the maple one for July 4 barbeque. We'll make the tomato one which is delicious, too, another time. Maybe Labor Day.

Cherry cola barbequed chicken

1 can (12 ounce) cherry cola flavored softdrink
1/2 cup bottled chili sauce
2 Tablespoons white balsamic  vinegar
1 Tablespoon sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 pounds chicken thighs and drumsticks
In pot, combine soft drink, chili sauce, vinegar and sugar; bring to boil over medium high heat. Reduce heat to medium, cook stirring occasionally, until thickened and reduced to 3/4 cup, 15-20 minutes.

Meanwhile, prepare grill for direct and indirect heat cooking. Mix oregano, garlic powder, salt and pepper. Sprinkle over all sides of chicken pieces.

Place kitchen pieces, skin sides down over direct heat on grill, cook until browned 4-5 minutes. Turn skin sides up and move to indirect heat. Cover grill. Cook until chicken is no longer pink near bone 25-30 minutes brushing with sauce several times during the last 15-20 minutes of cooking.

The easiest ever barbeque chicken tacos

1 package (4.6 ounce taco shells equivalent to 12 of them
3 cups shredded barbeque chicken1
1/2 cups shredded lettuce
1 cup salsa
1 avocado pitted, peeled and diced
1 1/2 cups shredded cheddar cheese or equivalent to 6 ounces

Dividing equally half of cheese inside taco shells and remaining cheese over outsides of shells. Heat shells according to package directions.
In microwave safe bowl, microwave chicken in 15 second intervals until heated. Evenly divide lettuce, chicken, avocado and salsa among taco shells.

Pies in a jar

1 1/2 lbs strawberries  which is equivalent to 6 cups quartered
2 Packages (6 ounces each) raspberries
1 package (6 ounces) blueberries
2/3 cup sugar
1/2 cup low sugar strawberry preserves
3 Tablespoons cornstarch
1 teaspoon grated lemon zest8 (8 ounce each) wide mouth glass canning jars
1 sheet (half of 14.1 package) refrigerated 9 inch pie crust dough
1 egg
Coarse white decorating sugar

Preheat oven to 350F In bowl, gently toss together strawberries, raspberries and blueberries, sugar, preserves, cornstarch and lemon zest until blended. Evenly divide among jars.

On surface, unroll pie crust dough into single layer. Using 3" round  cookie cutter, cut out 8 circles from dough. Using assorted sizes of small star shaped  cookie cutters 1 1/8" 1 " and 3/4 "cut stars out  pie dough rounds.

Beat egg; lightly brush over dough. Sprinkle with sugar. Place one round circle of dough on top of filling in jar. Place jars on jellyroll pans. Bake on pans 30 minutes or until crusts are golden and filling  is hot and bubbly. Cool on racks. A really nice thing to do if you are giving any or all as gifts is to tie a ribbon around the jars in their favorite colors or according to seasons.

Sloppy Joe burgers with cole slaw

1/2 cup plus 3 Tablespoon ketchup
1 envelope (1.31 ounces) dry sloppy joe seasoning mix
1 Tablespoon Worcestshire sauce
1 1/2 pounds ground beef
1/2 cup plain dry breadcrumbs
1/4 cup finely chopped onion
1 cup prepared coleslaw
4 hamburger buns

Prepare grill for direct heat cooking . In small bowl combine 1/2 cup ketchup and 2 teaspoons Sloppy Joes seasoning mix; reserve.
In large bowl, combine  remaining 3 Tablespoons of ketchup and sloppy joe seasoning mix until blended. Add beef, breadcrumbs and onion. Mix until combined.

Shape into four 1 inch thick patties. Grill turning once about 5 minutes per side for medium. (make sure it is cooked enough so that you don't get food poisoning. Put the burgers on the buns top with ketchup mixture thancoloslaw,
Again you can make these in 10 feet of snow and below zero weather without a grill.
Put the broiler rack in such a position as  so that burgers will be in the pan four inches from heat source/ Prepare broiler  Broil burgers turning once 4-5 minutes each side.

BLT Hot dogs

This would make a good fourth of July meal. What's more American than hot dogs!
1/4 cup mild buffalo wing sauce
2 TABLESPOONS OF SPICY BROWN MUSTARD
1 Tablespoon honey
8 slices bacon
1 pound package extra long hot dogs with 8 in the package
1 package hot dog buns
4 romaine lettuce leaves, torn into pieces
2 Tomatoes thinly sliced

Prepare grill for direct heat cooking. Combine wing sauce, mustard and honey; reserve. Wrap one bacon slice around each hot dog.
Grill hot dogs turning occasionally until lightly browned 5-8 minutes. Place lettuce and tomato on hot dog buns. Top with hot dogs. Drizzle with wing sauce mixture.

SURPRISE BONUS:
You do not need a grill to make these. Cooked the hot dogs with bacon wrapped around them in a frying pan over medium heat, turning until bacon looks crispy and the hot dogs are nice and plump. This works great when your family is begging you to make these and there 6 inches of snow and below freezing temperatures!

Berry White Sangria

According to the family member who tests alcohol recipes for Jennifer and Patty since they don't drink loved this sangria we test before we put them on the blog!

In large pitcher , mix one bottle 750 ml pinot grigio wine, 1 cup white cranbery juice, 1 cup sugar and 3/4 cup raspberry flavored rum. Stir in one cup EACH blueberries, raspberries and halved strawberries which my tester, actually my brother in law liked the best about this  drink. Refrigerate at least 2 hours. Just before serving, stir in 2 cups chilled raspberry flavored seltzer and ice cubes

Apple pie sundae

Since Americans are celebrating Indepedence day tomorrow and they say what's more American than baseball and apple pie I am going to give you a recipe on how to make an apple pie sundae for the holiday +)
Combine 1/2 cup whipped cream and 1/8 teaspoon ground cinnamon. Divide 2 cups vanilla Ice Cream, 1 cup apple pie filling and 1 cup crushed graham crackers. Top with whipped cream and caramel sauce.
This is good to make in the autumn during apple season. You may not use fresh apple but makin this will put you in an autumn mood!

A Woman's World cocktail my brother -in-law loved
We try all recipes before posting. We especially like Woman's world for recipes so you'll see a lot of them on this blog. We also have other recipes we have collected over the years.

Cable Car cocktail
In cocktail shaker combine 3 Tablespoons white rum, 3 Tablespoons fresh lemon juice, 1 1/2 Tablespoons triple sec and 1/2 sugar with ice cubes. Shake vigorously and strain into martini glass.

He especially liked this one of any cocktail we have ever given him to try!

An American cake for Fourth July red white and blue

This is a cake we tried (hey! we like to bake even if a bit early) from woman's world. It is beautiful.
2 packages (18.25 ounce each) white cake mix
6 egg whites
1/4 cup oil
1 package (.10 ounces) Duncane hines Frosting Creations cherry vanilla flavor mix
1 3/4 tsp no taste red concentrated food coloring
1/2 teaspoon royal blue concentrated food coloring
1 Tablespoon butter at room temperature
8 1/2 cups confectioners sugar from two one pound bags
1 Tablespoonclear if possible vanilla extract
1 (2.5 ounces) red, white and blue patriotic sprinkles
red and blue sprinkles

Position racks in upper and lower thirds of oven preheat to 350F
Coat 3 (9inch ) round cake pans with cooking sprays. Prepare cake mixes together with  2 2/3 cups water, egg whites and oil according to package directions, beating on medium high until smooth, 5-6 minutes.

Spread 2 1/4 cups batter in one round pan; reserve. Transfer 5 1/4 cups remaining batter to separate bowl; stir in cherry vanilla flavor mix. Spread 3 cups cherry batter in 13" by 9" inch pan; reserve. Stir red food coloring into remaining cherry batter; spread in another round pan. Stir blue food coloring  into remaining  plain batter, spread in remaining round pan. Bake 18-20 minutes  or until toothpick inserted to center comes out clean. Cool completely.

On medium high  speed, beat butter until light and fluffy, On low, gradually beat in sugar, then 1/4 cup water and vanilla until combined. On medium high , beat until fluffy, 8 minutes. Remove 1/4 cup frosting; cover and reserve.

Meanwhile, trim cake tops until level. Place blue cake layer on serving plate ; spread with one cup frosting. Top with white cake layer, spread with 1 cup frosting. Top with red cake layer . Spread remaining frosting over cake top and side.

mini corn cupcakes with chipotle frosting

I got this recipe out of a Woman's World magazine and it is delicious. We try all the recipes in magazines.
3/4 cup all purpose flour
1/2 cup yellow cornmeal
1 1/2 cups butter make sure it is room temperature
3/4 cup granulated sugar
2 eggs
1/2 cup milk
3/4 cup frozen corn kernels thawed.
1/4 cup chopped scallions
2 1/2 cups confectioners sugar
3/4 cup sour cream
3/4 teaspoons ground chipotle chile pepper

Preheat oven to 350F. Line 36 mini muffin cups with cupcake liners. Combine flour, cornmeal, baking powder and salt; reserve. On medium speed, beat 1/2 cup butter and granulated sugar until fluffy, 2-3 minutes. Beat in eggs. On low, alternately beat in flour mixture 1/3 at a time, with milk starting and ending with flour. Stir in corn and scallions. Divide among liners. Bake 15-18 minutes or until toothpick inserted centers comes out clean. Cool 10 minutes.

On medium speed, beat remaining butter until fluffy, 1-2 minutes. On low, gradually beat in confectioners sugar until blended . On medium high, beat until fluffy 2-3 minutes. Stir in sour cream and chile pepper until just blended. Add to cupcakes. If you have the desire you can put a few pieces of scallion on top of it.

The quickest and easiest steak taco you could possibly make.

1 (15 ounce canned and then rinsed and strained of kidney beans'
6 ounces blended shredded cheese mexican mixture
6 taco sized flour tortillas
3 cups shredded lettuce
10 ounce can diced tomatoes and mild green chilies
1 pound boneless beef sirloin steak 3/4 inch thick
Get the grill ready meaning having it ready for direct heat. Both sides should be sprinkled with 1/4 teaspoon of pepper and 1/4 teaspoon of salt. Grill and only turn it once. Grill it 2-3 minutes for medium rare, let it sit 10 minues. While that is sitting, heat large nonstick skillet over medium high heat. Add beans and tomatoes with juice, bring to a boil. Cook  until heated through and most of the liquid has evaporated, about 5 minutes. According to how the packages advises you, heat the tortillas.
Slice he steak thinly.
Theb you divide evenly fill tortillas with lettuce, steak slices, bean mixture and cheese. If you so dsire, serve with guacamole

cocktails

Again I have some recipes from Woman's World, but since I can't drink my brother -in-law tasted these and found them all delicious All these coktails serve 2.
Number 1
Garden Martini
In cocktail shaker filled a 1/3 full with ice, mix a 1/2 cup of citrus vodka, 1/4 cup peach liqueur, 3 Tablespoons St Germaine liqueur and 2 lemon zest twists. Shake vigourously, strain into two martini glasses. If you want, you can decorate it petals of edible flowers.

Tequila Beer Cocktail
In pitcher, combine  3 bottles (12 ounce each) of chilled beer, 1 cup thawed frozen limeade concentrate, 1/2 cup gold tequila and an 1/8 teaspoon Tobasco sauce. If you are serving this at a party you might want to garnish this with cheery tomatoes and lime wedges.

Watermelon Mojito
In blender puree 2 cups 1" seedless watermelon cubes (10 oz) until smooth. In pitcher using wooden spoon combine 1/3 fresh mint leaves, 3 Tablespoons of sugar and 1 quartered lime. Stir in watermelon puree, 1/2 cup rum and 1/4 cup of favorite lemon lime soft drink. Take the lime quarters and divide these betwee 2 glasses. Add ice, then pour in fruit mixture. For a party decorate the drink with mint sprigs and watermelon wedges.

Prosecco sunrise Cocktail
Combine a 1/4 cup triple sec 3 Tablespoons campari and 2 Tablespoons sweet vermouth. Evenly divide between two champagne flutes. Tilt floot and slowly pour4-6 ounces chilled prosecco down inside each

Flavored salts and how to make them

Nothing tastes better on your food than flavored salt.
For all flavors you will need 1/2 cup kosher salt
Combine salt and flavoring in food processor process 5-10 seconds to incorporate flavors. Stor in airtight containers.

Rosemary salt (yummiest) works great with corn
process salt with 2 Tablespoons fresh rosemary leaves

For chicken try five spice salt
add 1 1/2 teaspoon Chinese five spice powder, then put in a processor

Citrus salt.  Good for chicken
Zest one lemon and one orange and dry them on a paper towelfor 3-4 hours. Combine 2 Tablespoons when added together of lemon and orange zests then process.

SOURCE: Woman's World and my own recipe box

Raspberry chocolate cake a lighter version

This is a lighter version of chocolate raspberry cake that is a lot lighter. Light version has 172 calories and 5 grams fat while the original recipe has 405 calories and 24 grams of fat.
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter at room temperature
3/4 cup of sugar
1/3 cup refrigerated liquid egg substitute
1 1/3 cups low fat milk
1 package (2.6 ounces) whipped topping mix
1/4 cup imitation raspberry extract
1 1/2 cup raspberries
Preheat oven to 350F. Coat 13x9inch baking pan with cooking spray. Combine flour, cocoa, baking powder, soda, salt; reserve. On medium-low speed, beat egg substitute, butter and sugar util blended.. Gradually beat in 2/3  cup boiling water. Pour batter into pan. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes,  Prepare both envelopes from the package of whipped topping mix., mix according to package directions with remaining 1 cup milk and extract. Cut cake in half to make two  6 1/2 inches by 9 inches piece. Place one piece onserving place, spread with one cup topping  top with remaining cake piece then topping and raspberries
We used low fat cool whip in place of package but the choice is YOURS!

pineapple rice grilled

Prepare grill
Combine:
   1 Tablespoon dark brown sugar
    1/2 teaspoon ground chipotle peppers
    1/4 teaspoon salt sprinkle on both sides of 1/2 inch thick fresh cored pineapple slices. Grill turning once, until brown, about 3 minutes on each side. Cool slightly and cut into chunks. In non-stick skillet heat 2 Tablespoon sesame oil over medium.. Heat add the whites  of 3 scallions, sliced. Cook stirring until golden about 3 minutes. Stir in one clove minced garlic, cook 1 minute. Add 4 cups cooked basmati rice and pineapple stir until heated through.

peach salsa

Combine 1 diced peach, 1 diced tomato, 1/4 cup chopped red onion and to taste, cilantro, lemon juice, minced ginger and salt.

Lava Flow coladas

In blender, puree 1 Tablespoon strawberries, sliced
                             1/3 cup light rum
                             2 Tablespoons sugar
                             1 Tablespoon lime juice and 15 drops food coloring
Divide among 8 icup glasses. Rinse blenderl fill with 5 cups ice. Add 2 cups pina colada mixer, sch as Bacardi's and 2 Tablespoon light rum. Process until smooth and pour down one side of glasses.