Frozen Pina Colada Pie

Sent on the Sprint® Now Network from my BlackBerry®

Recipe from Woman's World, 9/6/10 issue

Whisk together 2 pkgs (3.4 oz each) instant vanilla pudding mix, 1 1/2 cups milk and 1 1/4 tsp coconut extract until thickened. Stir in 4 drops liquid yellow food coloring, then 1 can (8 oz) crushed pineapple, drained and 1/4 cup toasted flaked coconut. Fold in 3 cups thawed Cool Whip. Spread in 1 pkg. (6 oz) prepared shortbread crumb crust. cover; freeze 6 hours or overnight. Before serving, spread with 2 cups thawed Cool Whip and 1/4 cup sweetened, flaked coconut. Makes 12 servings.

In a hurry? No need to freeze - just refrigerate until set, about one hour.

Pesto Pasta

Sent on the Sprint® Now Network from my BlackBerry®

Started the pesto sauce before I realized that we were out of walnuts (my usual, cheapskate substitution for the traditional pignoli nuts in the sauce). Well, I had already told the kids we were going to have pesto past for supper, so I threw almonds into the food processor with the garlic, lemon juice, parmesan cheese, and fresh basil leaves. After a few whirls on high and drizzling in both olive oil and warm water, I achieved the right consistency. The kids can't tell a difference and I have to say it's a great new flavor twist! Pictured here, the pesto has been tossed with fettucine and fresh broccoli. I added fresh, raw tomato to my bowl and we all enjoyed.

Zucchini Boats

It's too hot to put the oven on, but we wanted stuffed zucchini. No problem, we will just bake them on the grill.

Well, it was 6:15 and everyone was starving, so I short-cutted it. This is a method worth remembering!

Cut two large (not huge) zucchinis length-wise and scoop out the seeds. Microwave on high about three minutes or until it begins to soften. Rub the "boats" with oil and season to taste (I used fajita seasoning). Throw the boats on the grill to finish cooking and to achieve those yummy char lines.

Meanwhile, brown 1-1.5 lbs ground sirloin. Add veggies of choice-I used a little onion, shallot, green pepper, zucchini, and some leftover grilled veggies from the day before. Saute until you're happy with the tenderness. Sprinkle in a bunch of Garlic and Herb Mrs Dash and some ground cumin. Add two chopped, juicy tomatoes. Finally, mix in a handful each of breadcrumbs and grated parmesan cheese.

Spoon beef mixture into the grilled boats, top with grated cheese (parmesan or Mizithra) and serve with garlic bread and a simple salad of tomatoes, cukes, basil and fresh mozzarella sprinkled with balsamic vinegar.

If you hustle, this can be ready in 30 minutes, Rachael Ray-style! Supper was a hit with the whole family and there were no leftovers! YUM!!!!!!
Sent on the Sprint® Now Network from my BlackBerry®

Recipe: Chocolate Zucchini Cake: Transform Extra Zucchini Into A Delicious Dessert

Recipe: Chocolate Zucchini Cake: Transform Extra Zucchini Into A Delicious Dessert

Pig in a Pancake

You've heard of Pig in a Blanket, right? Well, my kids have invented and enjoy what I call Pig in a Pancake. I cook sausage patties, then place on the griddle, ladle the pancake batter over it and cook the pancake as usual. The kids really dig this, but Todd and I prefer to keep the syrup separate from the sausage.

Todd's Saturday morning treat- Candied Pancakes. To do this, I make a maple walnut sauce by combining butter, brown sugar, walnuts and a squirt of maple syrup (real or log cabin). Bring the mixture to a boil, then pour into a shallow bowl and refridgerate until the pancakes are ready. Cooling the sauce down allows it to thicken and ensures it won't melt the butter! (If you know Todd, you know how important it is to not melt the butter!)
Sent on the Sprint® Now Network from my BlackBerry®

Mock Apple Pie

In a side by side taste test, I'm not sure if I could identify the zucchini! It's THAT good!

Recipe from allrecipes.com

Ingredients
1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour

Directions
1.Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2.In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3.Place filling into a 9 inch pie crust, dot with butter, and place top crust on.

Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

First Garden Tomato

Now, what to do with it? I'm thinking of eating it like an apple...
Sent on the Sprint® Now Network from my BlackBerry®

Pickles

Fresh zucchini and cucumbers from the garden with some hot peppers thrown in for fun. 7 out of the 8 jars I processed were successfully sealed. Plus, made 3 containers for the fridge! Stay tuned for taste-test.
Sent on the Sprint® Now Network from my BlackBerry®

Caprese Salad

With homegrown basil
Sent on the Sprint® Now Network from my BlackBerry®

No Bake Cookies

I've tasted these cookies, but never made them myself. Recipe looks easy enough and Todd put in a special request, so number one on my to-do list tomorrow:


Ingredients
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions
1.In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Dump Cake

Sent on the Sprint® Now Network from my BlackBerry®

Here's the BFF's birthday cake!

Recipe (easiest thing EVER)

white cake mix
can cherry pie filling
lg can crushed pineapple
1 stick butter
1 cup walnuts

open cans, dump both in the bottom of a 9x13 baking dish
sprinkle dry cake mix on top
slice butter into pats and place all over top of cake
sprinkle with walnuts

Bake at 375 for 45 minutes or until brown and bubbly

Enjoy!

Scotch Eggs

This morning's culinary adventure was a success with a classic British pub food, Scotch Eggs. Of course, I put my own spin on the recipe.....hot Italian sausage and melted cheese on top (at Todd's request because "you gotta have cheese on Sunday").
Here's the recipe:

hard-boiled eggs, peeled
Bulk sausage, any kind, 1/4 pound per egg

Divide sausage into 1/4 pound balls and flatten into 5" circles. Holding the circle of sausage in the palm of one hand, place the egg in the middle and wrap the sausage around the egg and seal the edges. Place in a baking dish and bake in a 400 degree oven for 30 minutes, or until cooked through.

*Note: I am a stickler for properly cooked hardboiled eggs. First, I place the raw eggs in a pot, then cover with COLD water. Next, bring the water to a FULL BOIL. Finally, turn off the heat and put the cover on the pot and set the timer for between 15 and 20 minutes. Sometimes I want the yolk extra firm, especially for dishes like macaroni salad, so I let them go the full 20 minutes. For this application and for things like devilled eggs, I only set the timer for 15 minutes. 18 minutes seems to be perfect for simple eating eggs. Finally, when the desired amount of cooking time has passed, pour off the hot water and let cold water run into the pot to stop the cooking process (and to make the eggs safe to handle).
Sent on the Sprint® Now Network from my BlackBerry®