Saturday, May 29, 2010

cucumber Limeade

Sarah's Cucumber Limeade

2 Liter Diet 7-Up (i like the strong stuff, i go straight for the un-diet Sprite)
12 oz. can frozen limeade (thawed, but still cold)

12 oz. can of cold water

Juice of 1 lime
Half of 1 cucumber, peeled and sliced
2 extra limes, cut into rounds


stir liquids together in large pitcher.
add cucumbers & lime slices. take a taste test. add more of something if it needs it. chill until the party begins & pour.

I had to add this to my food blog so I'd have it available whenever I need it..its from over here, Love her blog, check it out..

Thursday, May 27, 2010

Monday, May 24, 2010

This recipe will be a keeper for sure....Go Here

Chocolate Cake..Mummm..Click on recipe to enlarge..

Sunday, May 23, 2010

A recipe worth re-posting..Grandma Pecks Mac and Cheese..Comfort food


Preheat Oven 350 Serves about 6
  1. Cook 12 oz bag of Large Elbow Macaroni according to directions.
  2. Make White Sauce:

8 T. Of butter

8 T. Flour

Melt Butter then add Flour to make a roux (paste)

Add 4 cups of Milk and stir on med. high until thickened.

Shred Cheese,(we like chedder/montery jack mix cheese, but you can use what ever you like) How ever much you like, I usally use about a pound size. We like it cheesy.

Now your going to layer in a large casserole dish.

First the cooked Macaroni, 1/2 white sauce, cheese, the rest of Mac. and white sauce and end with cheese. To make it pretty you can sprinkle with paprika. Enjoy!

Saturday, May 22, 2010

Flag"wich

These adorable little sandwiches will be a big hit.

1 ripe avocado
1T. lemon juice
salt and pepper to taste
1T. mayo
4 ham slices
4 cheese slices
4 cherry tomatoes

Peel the avocado (discard pit) and place in bowl, add lemon juice, using fork mash until creamy. Flavor with S&P. Spread the avocado mix on 4 slices of bread, on top spread a little mayo on top of that, then add ham and cheese. Place last slice of bread on top and cut off crusts..

To Make Flags:
Using paper glue, adhere pieces of 3x3 fabric scraps onto craft paper, cut out little triangle shaped flags, glue flag to a cocktail stick using glue gun, Place cherry tomato on each sandwich and pin it down with the flag..fun for 4th of July or any get together..how about graduation parties..

Friday, May 21, 2010

They taste like SONIC Limeade..

Cherry Limeade Cupcakes
Yield: 24 cupcakes

Ingredients:
For the cupcakes:
3 cups cake flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup plus 2 tbsp. limeade concentrate
3 eggs
3/4 cup milk (I used 1%)

For the lime syrup:
3/4 cup limeade concentrate
1/2 cup confectioners’ sugar

For the frosting:
3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
4 tbsp. (or more) maraschino cherry juice
red food coloring (optional)

For decorating (optional):
fresh lime slices
maraschino cherries

Directions:
To make the cupcakes, preheat the oven to 350 degrees F. Line two muffin pans with paper liners. In a medium bowl combine the cake flour, salt, baking powder and baking soda. Stir together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the sugar and beat on medium-high speed until creamed. Add in the limeade concentrate and mix to incorporate. Add the eggs one at a time, scraping down the bowl between additions. Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture. Mix ingredients just long enough to incorporate but no longer.

Divide the batter evenly between the prepared cupcake liners. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.

Once the cupcakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.

To make the frosting, combine the confectioners’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired.

Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.


Thursday, May 20, 2010

Fathers Day BBQ sauce Gift


It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribsor whatever you may be barbecuing. Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).

Prep: 20 minutes
Total: 30 minutes

Ingredients

Makes 3 cups

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon mustard powder
  • 1 teaspoon red-pepper flakes
  • 3 tablespoons light-brown sugar
  • 2 cups ketchup
  • 1/3 cup Worcestershire sauce
  • 1/3 cup cider vinegar
  • 1 tablespoon molasses
  • 1/4 teaspoon ground black pepper

Directions

  1. In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
  2. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

Tuesday, May 18, 2010

Oh Paula Deen I love you..Strawberry shortcake

Ingredients

  • 1 large angel food cake

For the custard:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping, thawed

For the glaze:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons strawberry gelatin (recommended: Jell-O)
  • 1 cup water
  • 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
  • Whole fresh strawberries and mint leaves, for garnish

Directions

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:

Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:

In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:

Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.


Monday, May 17, 2010

Brownie cheesecake bars..

Ingredients
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 3 packages (8 ounces each) 1/3-less-fat cream cheese, softened
  • 3 large eggs
  • 3/4 cup sour cream
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 5 squares (1 ounce each) unsweetened chocolate
  • 1-3/4 cups sugar
  • 4 large eggs
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 bag (12 ounces) bittersweet chocolate chips
  • 3 tablespoons strawberry jelly
  • 1 package (12 ounces) strawberries, hulled and chopped
  • 1/4 cup hot fudge sauce, heated
  • 1 container (8 ounces) frozen whipped topping, thawed
  • Chopped hazelnuts, for garnish (optional)

Directions

1. Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with foil. Coat foil with nonstick cooking spray. Set aside.

2. Cheesecake: In large bowl, whisk cornstarch and sugar until blended. Add cream cheese, and beat until smooth. Beat in eggs, sour cream and milk. Stir in vanilla; set aside

3. Brownie: In large microwave-safe bowl, combine butter and chocolate. Microwave for 1 minute, 30 seconds. Stir. If necessary, continue heating in 30-second increments, stirring after each, until chocolate is melted.

4. Whisk in sugar, then eggs. Whisk in flour, baking powder and salt until smooth. Stir in vanilla and chocolate chips. Spread evenly into prepared pan. Pour cream cheese mixture over brownie mixture. Spread gently until smooth.

5. Bake at 350 degrees F for 1 hour and 5 minutes or until center is set. Cool on wire rack to room temperature, about 2 hours. Transfer to refrigerator and continue to cool 2 hours.

6. Topping: Heat jelly in microwave-safe bowl for 15 seconds. Stir in berries. Heat fudge sauce in a glass cup in microwave for 25 seconds, until drizzling consistency.

7. Cut cheesecake brownie into 32 squares. Dollop each square with about 1 tablespoon whipped topping, then some of the strawberries and fudge topping. Sprinkle with nuts, if desired.


Sunday, May 16, 2010

This is a keeper..YUM..

Another Susan Branch..love her recipes..

Saturday, May 15, 2010

Mini Root beer float cupcakes

These are too cute for words..go here for the low down on these cuties..

Friday, May 14, 2010

Raspberry Pie..YUM

ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons water
  • 3/4 to 1 cup sugar
  • 1/3 cup all-purpose flour
  • 5 cups raspberries
  • 2 teaspoons finely shredded lemon peel
  • Milk (optional)
  • Sugar (optional)

directions

1. In a mixing bowl combine the 2 cups flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

2. On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.

3. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

4. In a large mixing bowl combine the 3/4 to 1 cup sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.

5. On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.

6. If desired, brush pastry top with a little milk and sprinkle with additional sugar.

7. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.



Thursday, May 13, 2010

Wednesday, May 12, 2010

Crock Pot meal..Hurry before it gets to hot for hot food..


This is one of my family's favorite recipes, its a stand by I have used since my early married days, because its easy, it cooks all day and it makes your house smell like what the word home would smell like if the word had a smell..

Hamburger Stew

6-7 potatoes or how ever many fill the bottom of your crock..mine is big so I use 7
5 carrots peeled and sliced..(I like to use baby carrots, just how many you like)
1 onion- I like red onions but you could do any kind you have on hand 1/2 bag frozen pea (again I add a little more, because I love peas)
1 1/2 pounds cooked Hamburger, Drained
2 stalks celery sliced
2 cans Tomato soup (you will be adding water also)

You will start to layer in order given, season between layers with seasoned salt (Lawerys seasoned salt, Garlic Salt what ever you like)
In mixing bowl mix 2 cans Tomato soup and 2 cans water and whisk till blended..pour over all.
Cook on low for 5-8 hours or High for 3-4
Serve with Garlic bread..

I made this Monday after it rained all day..it was perfect.

Monday, May 10, 2010

Fun Party Food


Yummiest Potato Salad Ever..

Susan Branch recipe's are some of my favorite of all time, I have several of her cookbooks and I use them all the time, this is my favorite potato salad of all time, the secret she shares is she puts the mayo in while the potatoes are still warm and it just melts all together, I have been asked for this recipe many times..Go here to see her page and get more amazing recipes and a better view of the potato salad recipe, you will not be disappointed..ENJOY!

Saturday, May 8, 2010

Last min Mothers Day gift..

I love this idea, I have everything I need in my pantry and little jars to put them in, so I will be making them for the special moms in my life..Here is the site to go too..Happy Mothers Day!

Thursday, May 6, 2010

Margarita Cupcake Virgin Style ;)

Margarita Cupcakes

Ingredients:

2 C. unbleached all-purpose flour

1 Tbsp instant milk powder

1 Tbsp baking powder

1/2 tsp salt

12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 C sugar

1 Tbsp vanilla extract

1 C margarita mix (or any basic sweet and sour mixer)

5 egg whites, at room temperature

4 oz. light cream cheese, room temperature

6 Tbsp unsalted butter, room temperature

zest and juice of 1 lime

1 tsp vanilla extract

pinch salt

2 C powdered sugar

Directions:

Preheat oven to 350 degrees and prepare 2 cupcake pans.

In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.

In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins).

Beat in the vanilla extract, then margarita mix.

Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.

In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.

Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.

Divide the batter between the cupcake molds.

Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.

Meanwhile, in bowl of stand mixer combine cream cheese, butter, lime juice, and zest, vanilla extract and beat on high until light and fluffy.

Slowly add in salt and sugar mixing until combined thoroughly.

Place bowl in fridge until cupcakes are cooled and ready to frost.

Once cupcakes have cooled completely, remove icing from fridge, frost, and decorate to your liking.

Makes about 24 cupcakes

I've posted these before from Homebased Mom, they are my favorite..Enjoy


Wednesday, May 5, 2010

Cookies and Cream Cheesecake Cupcakes

Recipe rundown:
Taste: The combination of cookies and cream is a near perfect pair.
Texture: The Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside creamy sweet cream cheese goodness are the best part of this treat.
Ease: Easy!
Appearance: Cute, unique. May cause mouth to water.
Expense: Less than $5 for me.
Pros: These kept well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? Yes, most definitely.


Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)
  • Ingredients:
  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.