Wednesday, June 30, 2010

Grape Salad

Delightful, is what I call this Grape Salad!
Ridiculously tasty and fast to whip up. The
dish will impress your guests and you can
take all the credit for very little effort. I top it
with a sprinkle of brown sugar and it just
sends it over the top!!!

Grape Salad
1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese,
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds

Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.

In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.

This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

Monday, June 28, 2010

Sweet Buttercream Cupcakes

Want one, huh? Yeah....they are so finger licking
yummy!!! One is not enough!! I have been craving
cupcakes and these did not disappoint. Light and
fluffy and just the right amount of sweetness!!

Yellow Cupcakes
1 1/4 cups flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
7 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
2/3 cup whole milk
1 teaspoon vanilla extract
1. Heat oven to 350° F.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In the bowl of a mixer fit with a paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition.
4. Add the flour mixture in 2 batches, alternating it with the milk and mixing just until incorporated. Add the vanilla and combine.

Buttercream Frosting
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. I added a couple drops of purple food gel.

Saturday, June 26, 2010

Cheddar Corn Chowder

Is it Chowder or Chowda? Growing up in New England,
we totally called it Chowda!! Isn't it amazing how certain
recipes remind us of our childhood? When I made this
I immediately thought of my dad and how much we both
enjoyed Clam and Corn Chowda. This dish is comfort
in a bowl!

Cheddar Corn Chowda or Chowder
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon and chives. Ina Garten.

Thursday, June 24, 2010

Frosting Dipped Strawberries & Pretzels

Do you have a fourth of July get together that you have to
go to and you need to bring a dish and you don't want to
cook? These fun patriotic treats are so easy that a recipe
is not even needed. I made homemade cream-cheese
frosting but, you can use premade frosting, white chocolate
chips, milk chocolate chips or even almond bark....
What ever you like best. After I dipped them in frosting,
I used assorted sprinkles to decorate...I put them on
a sprayed cookie sheet and kept them in the freezer
to chill, Enjoy!!!!

Tuesday, June 22, 2010

Shrimp Linguine with Lemon Dressing

Shrimp Linguine with Lemon Dressing
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons minced fresh parsley
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 pound cooked small shrimp, peeled and deveined
1 package (16 ounces) linguine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
2/3 cup olive oil
2/3 cup shredded Parmesan cheese
1/2 cup lemon juice
1 tablespoon grated lemon peel
1/3 cup minced fresh basil
In a large resealable plastic bag, combine the oil, vinegar, parsley,
cayenne, oregano and salt; add shrimp. Seal bag and turn to coat;
set aside.
Cook linguine according to package directions, adding asparagus
during the last 3 minutes; drain and rinse in cold water. In a large
bowl, combine the oil, Parmesan cheese, lemon juice and peel; add
linguine mixture and toss to coat.
Drain and discard marinade. Add shrimp to linguine;

Monday, June 21, 2010

So Proud Of Her!!!!

In one month my oldest child turned 18, went to
prom and graduated high school. What a journey
it has been. It seems like only yesterday that you
were born. Being a young mother we kinda grew
up together and have shared so many special
moments in life. You taught me how to love and
and never be selfish. You have grown to be a
smart, strong and beautiful young woman. It's
time to spread your wings and fly. I could
not be prouder!!! I love you, Sam

Friday, June 18, 2010

Cookies and Creme Fudge

I know that we are in bikini season and the last thing you want
to do is eat delicious fudge, right? Wrong!!! This fudge is rich
and a little goes a long way. So that means have a piece or 2.
If you like Cookies 'n" Creme candy bars this is for you!!!!!
I love White Chocolate and Oreos, so I knew this was a winner.

Cookies and Creme Fudge

3 cups white chocolate chips ( I used Ghirardelli)
1 can sweetened condensed milk
1/8 teaspoon salt
3 cups of Oreos, ( break into 4 pieces)

1) In a heavy saucepan, over low heat, melt white chocolate chips,
sweetened condensed milk and salt. Remove from heat, stir in cookies.

2) Spread evenly into a wax papered lined 8 x 8 square pan. Chill
for 2 hours until firm.

3) Turn fudge onto cutting board, peel off wax paper and cut into
squares. Cover and store leftovers in the refrigerator.

Tuesday, June 15, 2010

Meet Avery

This is Avery she is 4 and a half.
Her favorite things are.......
Strawberry Shortcake, "Lemon Meringue" is her favorite.
My little Pony, Little Pet Shop, Reading, Cooking, Ladybugs,
Tea Parties "she has 4 sets" She believes she is a princess
and is treated like one. Ha. Love's Lipgloss & the color pink.
Her Favorite movies and T.V. Shows are...
Nemo, Madagascar, Cars, Up, Mickey Mouse Club house,
ICarly, Spongebob.
Her Favorite foods are.....
Brownies, Mashed Potatoes, Blueberry Muffins, PB&J,
Apples, Spaghetti With Meat Sauce, Bread in any form.

She is a very precious little girl. I'am thankful for the
joy she puts in my heart and the smile that she puts on my
face everyday. I'm honored to be her momma!!!

Homemade Play Dough

2 cups of baking soda
1 cup cornstarch
1 1/2 cups water
food coloring

Mix with a fork until smooth. Boil over medium
heat until thick. Pour on to plate to cool.

Monday, June 14, 2010

Chicken Milanese With Arugula Salad

Tired of the same ole boring salad? If so, than this one is
for you! The Arugula is sharp with a little bite to it and
the dressing is light and refreshing. The chicken is like fried
chicken with out the calories!!!

Chicken Milanese With Arugula Salad

1 1/4 cups plain dried bread crumbs

1/4 cup plus 2 tablespoons olive oil

1/3 cup all-purpose flour

2 large eggs, lightly beaten

salt and pepper

4 boneless chicken breasts

2 tablespoons fresh lemon juice, plus wedges for serving

5 ounces baby arugula

1 small red onion, thinly sliced

1 or 2 tablespoons honey

1)Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
2)One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
3)Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
4)In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side. Everyday Food.

Wednesday, June 9, 2010

Polka Dot Macaroons

5 ingredients is all it takes to make these cute little polka
dot macaroons. Kids will love them, I know the inner kid in
me totally did. Enjoy!

Polka Dot Macaroons
5 cups flaked coconut
1 can sweetened condensed milk
1/2 cup all purpose flour
1 1/2 cups m&m's
melted chocolate chips, for the drizzle

1) In a large bowl, combine the coconut, milk, and flour.
Stir in m&m's.
2) Drop by rounded tablespoonfuls 2 inches apart onto
baking sheets coated with cooking spray. Bake at 350
degrees for 10 minutes or until edges are lightly brown.
3) Drizzle the melted chocolate on top.

Tuesday, June 8, 2010

Whipped Raspberry Cheesecake

This Cheesecake has summer written all over it...Whipped, Sweet, Tart and simply yummy!!!!

Whipped Raspberry Cheesecake
1 cup graham cracker crumbs
4 tablespoons sugar
4 tablespoons butter
1 12oz package frozen raspberries, thawed
1/4 cup of cold water
1 envelope unflavored gelatin
1 package (8 ounces cream cheese, softened
1 cup sugar
1 cup whipping cream, whipped
Fresh raspberries and whipped cream for garnish

1) In a bowl, combine crumbs, 4 tablespoons of sugar and butter. Press into a 8 0r 9 inch springform pan. Bake at 350 degrees for 10 min. Cool.
2) Meanwhile, for filling, drain the raspberries and reserve juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
3) Cook and stir over low heat until gelatin dissolves. Remove from heat, cool for 10 minutes.
4) In a small bowl, beat cream cheese and sugar until blended. Add berries and gelatin mixture, beat on low until thoroughly blended. Chill until partially set. Watch carefully as mixture will set up quickly. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
5) Just before serving, run knife around the edge of the pan to loosen. Remove sides of pan. Top with fresh berries, whipped cream and mint.

Sunday, June 6, 2010

The start of something new.

For a couple years now my family and friends have wanted me to start a blog. Today is the day. My goal for the blog is to let everyone into my daily life. There will be lots of cooking, decorating and fun stuff. Join me in my journey!!
Related Posts Plugin for WordPress, Blogger...