The girls and I will be making Grandma Shari a birthday treat next weekend. How are we going to compete with Papa's frequent and tasty baking? Maybe we will get a hint or request.....
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Friday, September 3, 2010
Dump Cake Papa-Style
The girls and I will be making Grandma Shari a birthday treat next weekend. How are we going to compete with Papa's frequent and tasty baking? Maybe we will get a hint or request.....
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Daisy Cake
My mom may not have made this cake, but she designed it and the bakery executed it beautifully! I might try to recreate this look someday...
Sunday, August 29, 2010
Frozen Pina Colada Pie
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.
Tuesday, August 24, 2010
Pesto Pasta
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.
Saturday, August 14, 2010
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®
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®
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!)
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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®
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