Wednesday, June 30, 2010

Watermelon, Feta and Mint Salad..

Watermelon, Feta, and Mint Salad

Rated : Not yet rated
6 servings Prep: 15 minutes
Chill: 2 to 4 hours
View Nutrition Facts


  • 4 cups 1- to 2-inch chunks seedless red and/or yellow watermelon
  • 4 ounces feta cheese, coarsely crumbled
  • 1/4 cup loosely packed mint leaves, torn into rough pieces
  • 2 tablespoons extra virgin-olive oil
  • Freshly ground black pepper


1. In a large bowl, combine watermelon, feta cheese, mint and oil. Season to taste with black pepper. Cover and chill 2 to 4 hours to blend flavors. Serve with grilled pork, chicken or fish. Makes 6 servings.

Watermelon, Feta, and Mint Salad

Tuesday, June 29, 2010

4th of July Rice Crispy Treats..

Yummy and cute, two of my favorite things..just make rice crispy treats, cute them in 1x1x3 inch shapes put a candy stick in, dip in melted chocolate, you can even use sprinkles if you want to get fancy, and there you go cute treats for your 4th of July picnic..

Monday, June 28, 2010

Frozen Banana Split cake

This was on our best bites site but I wanted to make sure I got it on the food blog because it looks amazing..Here you go if you haven't already seen it..

chicken with Mango and avocado salsa..

This looks amazing, going to try this for sure..Here you go!!

Thursday, June 24, 2010

SMore Cookies

· 1/2 cup old-fashioned rolled oats

· 1 cup all-purpose flour (spooned and leveled)

· 1 cup whole-wheat flour (spooned and leveled)

· 3/4 teaspoon ground cinnamon

· 1/2 teaspoon baking soda

· 1/2 teaspoon salt

· 1 cup (2 sticks) unsalted butter, room temperature

· 3/4 cup light-brown sugar

· 1 large egg

· 8 ounces bittersweet or semisweet chocolate, cut into 30 squares

· 15 large marshmallows, halved horizontally


1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.

2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

Wednesday, June 23, 2010

Garden Party and a Quiche

The tablecloths are from my Grandma Bloomquist when she passed away I was lucky enough to get them..I love them so much..The Tea set on the second picture is from my Grandma Peck, it has luncheon plates to go with it, my dad gave it to her when he was in the service many years ago as a young man, and she wanted me to have it..I loved my Grandma's..
The Spinach Quiche before going into the oven..

A few months ago we gave our Mia Maid girls names of Sisters in our ward as Secret pen pals and they have been writing back and forth, today they got to find out who they were, we had a little garden party, it was so fun to see how excited the girls were to find out who they had been writing..I made a super yummy Spinach Quiche from Paula Dean, I made one with Bacon and one without, It was a hit so I thought you might want to try it..

Spinach Quiche


  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate


Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges

Monday, June 21, 2010

Yummy Frosting..and a link..

Here is a yummy cupcake recipe to go with frosting..

Thursday, June 17, 2010

Sherbet Cream pops


  • 10 5-ounce paper cups
  • 3 peeled and chopped kiwifruit
  • 1 Tbsp. sugar
  • 1 quart raspberry or tangerine sherbet
  • 2 to 4 Tbsp. orange juice
  • 10 flat wooden craft sticks


1. Arrange cups on baking pan. In a small bowl combine kiwifruit and sugar. Divide chopped kiwifruit among cups. In a large bowl using an electric mixer on low speed beat together sherbet and orange juice until combined. Spoon sherbet mixture over kiwifruit filling cups.

2. Cover each cup with a square of foil. Use table knife to make small hole in center of each foil square. Slide wooden craft stick through each hole and into fruit mixture in cup. Freeze at least 6 hours or overnight.

3. To serve remove foil; carefully tear away cups. Serve immediately. Makes 10 pops

nutrition facts

  • Calories 129,
  • Total Fat (g) 2,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 0,
  • Sodium (mg) 36,
  • Carbohydrate (g) 28,
  • Fiber (g) 3,
  • Protein (g) 1,
  • Vitamin A (DV%) 2,
  • Vitamin C (DV%) 39,
  • Calcium (DV%) 5,
  • Iron (DV%) 1,
  • Percent Daily Values are based on a 2,000 calorie diet


  • 1 large onion, very thinly sliced
  • 1/4 teaspoon sugar
  • Pinch salt
  • 4 teaspoons spicy brown mustard
  • 3 teaspoons horseradish
  • 2 teaspoons honey
  • 8 slices light whole-wheat bread (such as Pepperidge Farms)
  • 12 slices (about 6 ounces) light ham (such as Healthy Ones)
  • 4 slices (about 4 ounces) low-fat Swiss Cheese (such as Alpine Lace)
  • 4 cups mixed greens (optional)


1. Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Add onion, sugar and salt to skillet; cover. Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.

2. Stir together mustard, horseradish and honey; set aside.

3. Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread. Place about 2 tablespoons onions on top of the ham, then place 1 slice cheese on top of the onions. Place 4 remaining bread slices over cheese.

4. Spritz both sides of sandwich with nonstick cooking spray and cook in a nonstick skillet over medium heat for 5 to 8 minutes or until cheese has melted, turning halfway through. Serve with mixed greens on the side, if desired.

  • 4 cups shredded iceberg lettuce
  • 1/4 cup light mayonnaise
  • 2 tablespoons lime juice
  • 6 crunchy fish fillets (such as Gorton's)
  • 10 corn tortillas
  • 1 cup frozen corn kernels, thawed
  • 1 container purchased fresh salsa (optional)


1. Heat oven to 425°. In a small bowl, stir together the lettuce, mayonnaise and lime juice; set aside.

2. Bake fish at 425° according to package directions. Wrap tortillas in aluminum foil and place in oven for final 10 minutes of cook time. Remove fish from oven and cut each fillet into 6 chunks.

3. Microwave corn for 1 minute. Place 3 to 4 pieces of fish in each tortilla and top with about 2 tablespoons lettuce mixture and 1 tablespoon of corn.

4. Serve tacos with salsa, if desired.

  • 1 head Boston lettuce
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, chopped
  • 2 teaspoons minced ginger
  • 2-1/2 cups frozen bell pepper blend (such as Birds Eye Pepper Stir Fry)
  • 1 pound extra-lean beef
  • 1/4 cup stir-fry sauce


1. Remove 12 small bowl-shaped leaves from head of lettuce; rinse and set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Cook garlic and ginger for 30 seconds. Stir in peppers and cook for 2 minutes. Add beef and cook for 5 minutes. Drain off any accumulated fat in the pan.

3. Stir in stir-fry sauce and cook for 1 minute or until thickened. Spoon about 1/4 cup beef mixture into each lettuce cup and serve.

Wednesday, June 16, 2010

Cutie Pops

Don't these looks yummy and refreshing..Here is some fun recipes to make them..

Tuesday, June 15, 2010

Another Cupcake order..More fun..

This is what I used to make the mini Cupcake on top..Bought the little cherry berries from Michaels just put frosting on the Reeces cup and put the little cherry berries ball on top and you have the cutest little cupcake ever..
I've never tried making RED VELVET cupcakes before, but it was fun and they are very red, they call for a lot of red food coloring and it was everywhere when I was done.. they were one of the favorite at the party I was told..they are a denser cupcake but the frosting is what always makes them better..Go here for the recipe..
Cherry Chocolate, Just a chocolate cupcake recipe with this frosting and this time I dipped the cherries in white chocolate with sprinkles..
Luscious Lemon, always, always a hit every time..they are on the same blog as the Red Velvet..Homebased Mom, love her recipes..shes a genius in the kitchen. The cute Cherry cutouts are on my other blog..

Sunday, June 13, 2010

Black Bean Tortillas

Martha Stewart

This is an easy meal (Just be careful chopping jalepeno's they can burn your eyes if you touch them after cutting, I learned that the hard way.)
  • 4 (10-inch) flour tortillas
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 1/2 cups water
  • 1 package (10 ounces) frozen corn
  • 4 scallions, thinly sliced, plus more for garnish
  • 2 1/2 cups (8 ounces) shredded cheddar cheese


  1. Preheat oven to 400 degrees. Trim tortillas to fit a 9-inch springform pan or pie pan. Set aside.
  2. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
  3. Add beans and water to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and green onions, and remove from heat. Season with salt and pepper.
  4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Serve into slices with sour cream, salsa, and olives if desired.

Friday, June 11, 2010

Lemonade Pie

Picture from Homebased mom

I have been making this yummy ice cream pie for many years and I love how refreshing this is on a hot night..I just made it for Joshua's Graduation but didn't get a picture and Homebased mom posted it also.. but its easy and a perfect summer treat..

1/2 gallon vanilla ice cream (I use 1/2 calorie Raily's brand, its my favorite brand)
1 12 oz pink lemonade concentrate, you can also use limeade.
1 store bought 9' graham cracker crust

I put it in my kitchen aid with the paddle attachment but you can also soften the ice cream and just mix it together, pour in pie crust and put lid back on and return to freezer till ready to serve...Enjoy!

Wednesday, June 9, 2010

Strawberries and Cake Ball..YUM

These are so cute and look super yummy! Go to bakerella and make the cake balls and then just add a Strawberry and dipped marshmallow..super easy and fun..

Friday, June 4, 2010

Home Made Thin Mints...

I L.O.V.E. Thin Mints, So when I found this recipe I was a Happy will not be on picture to enlarge..

Wednesday, June 2, 2010

Lemon Tea cakes


  • 18 1/2-ounce package yellow cake mix
  • 3 1/2-ounce package instant lemon pudding mix
  • 4 large eggs
  • 3/4 cup vegetable oil


  • 4 cups confectioners' sugar
  • 1/3 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tablespoons vegetable oil
  • 3 tablespoons water


Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Im not sure whats going on with me and Paula Dean but I like her at least most of her, some of her desserts are way to rich for my taste but I love lemon anything and this one is a keeper..

Tuesday, June 1, 2010

Good old fashioned wedding..

I love the whole theme of this wedding..super cute, pie, flip flops, jam as the wedding favor..perfect in every if only I owned a mountain retreat or farm! Check it all out here..