Saturday, July 30, 2011

Lemon Linguini

Tried it loved it..I loved it more warmed in Microwave..but you could have it cold  or warm..I added grilled chicken and tomatoes..

Thursday, July 21, 2011

Chocolate Zucchini Bread..I tried it and I loved it..

I love zucchini bread, so I had to try this recipe from Best Bites, and I was not disappointed..I have a lot of different zucchini bread recipes but none that are so a must try..after they cooled I put scrapbook paper on as the lid and dolled it up and BAM, ready for a fun gift for a friend who just moved back into town..
Chocolate Zucchini Bread {makes 2 loaves}
Recipe by

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini. 
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips.  Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Wednesday, July 13, 2011

This ones for you Dad!!

Ten Clove Garlic Marinade
(adapted from
2/3 cup vegetable oil
1/3 cup Worcestershire sauce
¼ cup soy sauce
¼ cup steak sauce
¼ cup water
1 teaspoon salt
½ teaspoon pepper
10 medium-size cloves garlic, peeled and finely minced
3-4 pounds thick-cut boneless pork chops

In a small bowl, whisk together all the ingredients for the marinade. Place the pork in a Ziploc bag and pour the marinade over the pork. Seal the bag and refrigerate 12-24 hours. Grill the pork over medium to medium-high heat, about 7 minutes per side until cooked through. Remove from grill, tent with foil and let sit for 10 minutes before slicing and serving

Monday, July 11, 2011

Just a few of my favorites from Martha...

The lanterns [on the previous page] are monochromatic, but you can play with the design by creating an ombre pattern (gradations of the same color) or stripes. You can even use green disks at the tops of the lanterns so that they resemble berries with leafy stems.
Tools And Materials
  • Tissue-paper disks in assorted colors
  • Double-sided tape
  • 14-, 16-, or 18-inch-diameter paper lanterns
1. Starting at the bottom of the lantern, use small squares of tape to begin attaching tissue-paper disks around the hole, overlapping them.
2. Working toward the top, continue sticking and overlapping disks to cover the lantern.

 Turn away pesky ants for days on end with this nontoxic repellent. Pour equal amounts of water and white vinegar into a spray bottle, and shake to mix. Then spritz the solution in water-resistant areas where ants are common, such as kitchen floors or the crevices in painted baseboards from which the pests often enter. You can also use the repellent outside, spraying patios, porches, and picnic tables before family and friends gather.

Sprinkle a custom seasoning onto vegetables and meats before cooking, or pass it at the table. Combine 1/4 cup coarse salt with 2 to 4 tablespoons mixed ground spices, chopped fresh herbs, or zest (be sure to refrigerate fresh-herb and zest blends; discard unused portion after 1 week). Try mix-ins such as caraway seeds and pepper; thyme and lemon zest; toasted black-and-white sesame seeds; and chile powder and oregano.

Berry Spread

Take advantage of berry season with a colorful, flavorful spread: fresh fruit butter, delicious on bread, scones, and bagels. We used raspberries, but any kind would be tasty.
To make it, put 1/4 cup berries, 1/8 teaspoon salt, and 1/2 cup (1 stick) softened unsalted butter in the bowl of a food processor. Process until well combined.
Refrigerate the mixture in an airtight container for up to 3 days, or freeze for up to 1 month.

Enjoy this frozen fruit dessert without a lot of bother or even an ice-cream maker. All you need are a few fresh melons and a food processor. First, cube a melon and freeze it in a food-storage bag. When you're ready to make sorbet, place frozen melon in the food processor, and puree. You may need to add water to smooth. Add sugar to taste, and puree again. Serve immediately, or store in the freezer in an airtight container up to 2 weeks.

An unlikely kitchen tool can pitch in when it's time to prepare lemonade and other summer refreshments. Use a pair of sturdy tongs to get more juice out of lemons, limes, and oranges. Cut the fruit in half, and place a piece between the prongs. (The inner lip on metal ones will minimize slippage.) Working over a pitcher, squeeze the open end of the tongs with both hands. When finished, pour the juice through a sieve

Make multiples of these scoops-on-a-stick and you won't have to spoon ice cream, one serving at a time, in the middle of a party. Using a small (1 1/2-inch) ice cream scoop, dole out balls onto a parchment-lined baking sheet. Insert a craft spoon into each, and place in the freezer. Chill until hardened. Roll scoops in sprinkles, toasted coconut, or crushed nuts or candies, and store them in the freezer on a freshly lined baking sheet.
Martha Stewart comes through again....she always does..

Friday, July 8, 2011

Sweet Pork Burritos

 Ok..are you ready for the yummiest crock pot pork ever in the history of the world??  Really it is that good..
My sweet brothers family is visiting and I wanted something that was good and feed a lot of people,  this recipe was in our RS news letter and it is so simple, a no brainier or skill, my kind of recipe..

Shoulder Pork Roast works the best for this 2 one for tonight and one for your freezer because you are going to want to make this again..Have I convinced you its good? you can buy any size you need for your family, I bought a big one, great for left overs..

Next put in crock pot..pour as much salsa as you like, I put about 2 cups in, just enough to cover the roast good, then add a ton of brown sugar again maybe 2 cups..I was very generous because the recipe I was given just said "lots" of brown sugar..

Now cook on low for about 8 can put this in and cook overnight and warm it back up when you need it..shred meat..

Now have flour torts ready and put out all the fixings for a huge burrito, things I put out..
warmed flour tortillas
sour cream
fun for a large group of people as they can fix it the way they like..Hope you enjoy it as much as we would be good on rice also..Served it with Black Beans, recipe is from best bites cookbook, but you can go here also..Enjoy!!