Orange-Balsamic Glazed Chicken

2 tablespoons extra-virgin olive oil

2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat

Salt and freshly ground black pepper

1 teaspoon poultry seasoning

2 to 3 sprigs fresh rosemary, leaves chopped

1/3 cup orange marmalade

1/4 cup balsamic vinegar

1/2 cup chicken stock

2 scallions, whites and greens, finely chopped

4 cups baby arugula

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon

1 1/3 pounds ground turkey breast, the average weight of 1 package

2 cloves garlic, finely chopped

1 large shallot or 1/4 red onion, finely chopped

2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves

2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted

1/2 small bell pepper, green, red or yellow, seeded and finely chopped

1 serrano or jalapeno pepper, seeded and finely chopped

2 teaspoons, 2/3 palm full, ground cumin

1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)

2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

Vegetable oil or olive oil, for drizzling

1/2 pound deli sliced pepper jack cheese

4 crusty kaiser rolls, split

1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted

Red leaf lettuce

Spicy O-nuts, recipe follows

Directions

Chop your garlic and veggies.

Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce.

recipe:Rachael Ray

Well-Dressed Salmon

1/2 seedless cucumber

2 small plum tomatoes

1 shallot or 1/4 red onion, finely chopped, divided

2 tablespoons Dijon mustard

2 tablespoons sugar

1/4 cup white wine vinegar

1/2 cup extra-virgin olive oil, plus a drizzle

1/4 cup finely chopped fresh dill

Salt and freshly ground black pepper

4 (6-ounce) skinless salmon fillets

Seafood seasoning (recommended: Old Bay)

Directions

On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

recipe:Rachael Ray

William Tell's Never-Miss Apple Cake

Ingredients

1 pkg. (8oz.) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped apples

Praline Icing:

1/2 cup packed brown sugar
1/4 cup butter, cubed
2 Tbsp. 2% milk
1/2 cup confectioners' sugar
1/2 tsp. vanilla extract
1/4 cup chopped pecans, toasted

In a small bowl,beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.

Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.

Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to a wire rack to cool completely.

Ina a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.

Chicken Parm Salad Subs

1/3 cup vegetable stock

1 cup packed basil leaves

A handful fresh flat-leaf parsley

A handful fresh mint leaves

1/4 cup extra-virgin olive oil

1 large clove garlic, peeled

Kosher salt

1/2 cup freshly grated Parmigiano-Reggiano

4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips

1 small red onion or 1/2 medium onion, very thinly sliced or chopped

1 rotisserie chicken

Freshly ground black pepper

4 sesame sub rolls, split

Olive oil and herb potato chips, for serving

Directions

Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.

recipe:Rachael Ray

Honey Grilled Shrimp

Ingredients

1 bottle (8oz.) Italian salad dressing
1 cup honey
1/2 tsp. minced garlic
2 pounds uncooked medium shrimp, peeled and deveined

In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 min. Cover and refrigerate reserved marinade for basting.

Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 min. on each side. Baste with reserved marinade. Grill or broil 3-4minuteslonger or until shrimp turn pink, turning and basting frequently.

Chipotle-Lime Chicken Tacos

1 bone-in, skin-on whole chicken, rinsed and dried

Kosher salt and freshly cracked black pepper

1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,

1/4 cup water

1 cup crema

2 chipotle chiles in adobo sauce, finely minced into a paste

8 (6-inch) corn tortillas, warmed

Directions

Preheat the oven to 400 degrees F.

Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
Once the chicken has cooled, pull the meat from bones and shred.
Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.

recipe:Claire Robinson

Salmon With Creamy Dill Sauce

1 Salmon fillet (about 2 pounds)
1to 1-1/2 tsp. lemon-pepper seasoning
1 tsp. onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter

Dill Sauce:

1/3 cup sour cream
1/3 cup mayonnaise
1 Tbsp. finely chopped onion
1 tsp. lemon juice
1 tsp. prepared horseradish
3/4 tsp. dill weed
1/4 tsp. garlic salt
pepper to taste

Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Please salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly.

Bake at 350degrees for 20 min. Open foil. Broil 4-6 in. from the heat for 8-12 min. or until the fish flakes easily with a fork.

Combine the sauce ingredients until smooth. Serve with salmon.

French Coconut Pie

4 tablespoons (1/2 stick) butter, melted & cooled

2 eggs, beaten

1 tablespoon all-purpose flour

3/4 cup sugar

1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)

1 cup milk

1 (9-inch) unbaked pie shell

Directions

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

**TIP: if you like more of a custard pie make substitutions as follow.

3 eggs, beaten

2 TBL flour

1-1/2 cups milk

1/2 stick butter, melted

1/2 cup sugar 

1 cup flaked coconut

Make sure you add the butter to the milk, sugar and flour BEFORE you add the beaten eggs because you want the butter to cool. Otherwise, you would end up with scrambled eggs. I use an immersion blender to make sure that everything is blended well before pouring into the pie shell.

Zucchini Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

TIPS** I like to substitute 1/4 cup of oil for applesauce, I also only use 2 1/2 cups of sugar, and 1/2tsp of nutmeg, you might also want to try substituting the lemon juice with orange juice and zest as well.

Recipe: Paula Deen

Moist Yellow Cake

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

• Preheat oven to 350 degrees.
• Grease and flour (3) 8 inch cake pans.
• Using a mixer, cream butter until fluffy.
• Add sugar and continue to cream for about 7 minutes.
• Add eggs one at a time. Beat well after each egg is added.
• Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
• Add vanilla and butter flavoring to mix; until just mixed.
• Divide batter equally into three cake pans.
• Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
• Bake for 25 – 30 minutes (depending on your oven) until done.
• Cool in pans for 5 – 10 minutes.
• Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
• Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:

• Combine 1 cup of sugar and 2 cups of water.
• Bring to boil and boil for approximately 3 minutes. Let cool.
• Pour liquid into a spray bottle or pouring bottle.

Cake assembly:

• Unwrap first layer and using a serrated knife, level off the top of your cake.
• Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
• Add a layer of frosting to your bottom layer. Repeat on second and third layers.
• Frost the sides.

Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

• Using a mixer, cream softened butter and vanilla until smooth.
• Add sugar gradually, allowing butter and sugar to cream together before adding more.
• If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
• Then, just use icing colors to tint the frosting the color of your choice.

This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.


P.S. I’ve been using aluminum cake pans instead of the dark coated kinds you find in the grocery store. They also come in many different sizes.



recipe from Bakerella

Vanilla Pound Cake

Nonstick baking spray with flour

1 cup (2 sticks) butter, softened

3 cups sugar

1 vanilla bean, split lengthwise and seeds scraped

6 large eggs, separated

3 cups cake flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream

1/2 cup sliced almonds

Black Cherry Sauce, recipe follows

Directions

Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.

In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition.

In a medium bowl, sift together the flour, baking soda, and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack.

recipe:Paula Deen

Traditional Lasagna

Ingredients

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8oz. each) tomato sauce
2 cans (6oz. each) tomato paste
2 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
3 eggs
3 Tbsp. minced fresh parsley
3 cups (24oz.) 4% small-curd cottage cheese
1 carton (8oz.) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 lices provolone cheese
3 cups (12 oz.) shredded part-skim mozzarella cheese, divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13x9 in.baking dish. Layer with three noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375 degrees for 50 minutes. Uncover; bake 20 min. longer or until heated through. Let stand for 15 min. before cutting.

****TIP

You can make your own Italian Seasoning

mix up your own blend of Italian seasoning. Mix 1/4 tsp. each basil, thyme, rosemary, and oregano for each teaspoon of Italian seasoning called for in a recipe.

Blackened Tilapia Sandwiches with Cilantro-Lime Mayonnaise

1/4 cup sweet paprika

2 tablespoons ground thyme

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon ground red pepper

1/2 cup (1 stick) butter, melted

4 (10-ounce) tilapia fillets

 4 kaiser rolls, split, buttered and toasted

Cilantro-Lime Mayonnaise, recipe follows

Mango Salsa, recipe follows

Directions

Heat a cast-iron skillet over medium-high heat until hot.

In a shallow dish, combine the paprika, thyme, onion powder, garlic powder, salt, and red pepper.

Pour the melted butter in another shallow dish.

Dip the fish fillets in the melted butter, then coat with the seasoning mixture. Cook the prepared fish, in batches if necessary, until the fish flakes easily with a fork, 3 to 4 minutes per side. Spread the Cilantro-Lime Mayonnaise evenly over the toasted buns. Place the blackened fish on the bottom half of the bun, top with Mango Salsa, and cover with the top half of the bun.

Cilantro-Lime Mayonnaise:

• 1 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt and freshly ground black pepper

In a small bowl, combine all the ingredients. Cover and chill.

Mango Salsa:

• 2 mangos, peeled and diced
• 2 jalapenos, seeded and diced
• 1 small orange bell pepper, diced
• 1/2 small red onion, diced
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 lime, juiced

Combine all the ingredients in a small bowl, tossing gently to coat. Cover and refrigerate.

White Chocolate Raspberry Cheesecake

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling

3 pkgs. (8oz.each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 Tbsp. all- purpose flour
1 tsp. vanilla extract
3 eggs, lightly beaten
1 pkg. (10-12oz.) white baking chips
1/4 cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs, beat on low speed just until combined. Fold in the chips. Pour over crust.

In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 80-85 min. or until center is just set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

Baja Style Fish Tacos

I love, love fish tacos! This recipe comes from my favorite chef can't wait to make them..

Beer Batter:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup dark Mexican beer*

Cream Sauce:

• 1/3 cup mayonnaise
• 2/3 cup Mexican crema** or sour cream
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• Salt and freshly ground black pepper

Fish Tacos:

• Oil, for frying
• 1 cup all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 2 pounds skinned halibut cut into 5 by 1/2-inch strips
• Freshly ground black pepper
• Corn tortillas
• 2 cups shredded cabbage
• 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
• Pickled jalapenos, for garnish, optional

Directions

For the Beer Batter:

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For Cream Sauce:
Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For the Fish:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.

On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.

Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.

**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream

Drop Doughnuts

Ingredients

1/2 cup mashed potatoes (mashed with milk and butter)
1/4 cup sugar
1 egg, lightly beaten
1/2 cup sour cream
1/2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder

 Oil for deep-fat frying
 Additional sugar or confectioners' sugar, optional

In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture.

Heat oil in an electric skillet or deep-fat fryer to 375 degrees. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm.

Mexican Chocolate-Banana Muffins

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups mashed bananas (about 2 big bananas)

1 large egg

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup whole milk

1 (3.5-ounce) disc Mexican chocolate, chopped

Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mix the flour, sugar, baking powder and salt.

In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.

Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.

Divide the batter among the prepared muffin cups, filling each about 3/4 full.

Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.

Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

Cook's Note: The muffins can be stored in an airtight container for up to 4 days.

Feta Salmon Salad

Ingredients

1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. dried parsley flakes
1/4 tsp. pepper
4 salmon fillets (6 oz. each)
1 pkg. (5 oz.) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/2cup red wine vinaigrette

Combine the seasonings; sprinkle over salmon.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in.From the heat for 8-12 min.or until fish flakes easily with fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.

Spicy Chicken Breasts with Pepper Peach Relish

Ingredients:

1/2 tsp. salt
1/4 tsp. each ground cinnamon, cloves and nutmeg
4 boneless skinless chicken breast halves (6oz. each)

Glaze:
1/4 cup peachpreseves
2 tblsp. lemon juice
1/4 crushed red pepper flakes

Relish:
2 medium peaches, peeled and finely chopped
1/3 cup finely chopped sweet red pepper
1/3 cup finely chopped green pepper
1 green onion, finely chopped
2 tbsp. minced fresh mint

Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients;set aside. In a small bowl,combine peaches, peppers, onion, mint and 2 Tbsp. glaze; set aside.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in.from the heat for 5-8 min. on each side or until a meat thermometer reads 170 degrees, basting frequently with reserved glaze. Serve with reserved relish.

Corn Mashed Potatoes

Ingredients

1 1/2 pounds small Yukon gold potatoes

Salt

8 tablespoons (1 stick) unsalted butter

1 small yellow onion, roughly chopped

2 cloves garlic, roughly chopped

2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels

Freshly ground black pepper

1 1/2 cups heavy cream

Directions

Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.

Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.

Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

recipe by:Mexican Made Easy

Chipotle-Plum BBQ Ribs

Want to try a mexican inspired bbq sauce on some ribs, chicken or beef? You gotta try this recipe is so versitile that you can use it on any meat you like.

• 1 teaspoon instant coffee
• 3/4 cup plum sauce
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons minced chipotle in adobo with sauce
• 2 tablespoons brown sugar
• Salt and freshly ground black pepper
• 2 1/2 pounds pork back ribs

Directions

Preheat the oven to 350 degrees F.

Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.

Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

***TIP: You can find the plum sauce in the asian isle of most supermarkets. You might also want to make a little more bbq sauce...

Roasted Sarandeado-Style Whole Snapper

So I was watching my favorite mexican chef Marcela Valladolid whip up this delicious meal and I just could not resist passing up this recipe. I can not wait till I can make this "sarandeado fish and poblano rice" I hope you try this authentic mexican dish.

8 tablespoons (1 stick) cold unsalted butter, cubed, divided

1 1/2 to 2 pounds whole Thai snapper, cleaned, head and tail intact

Salt and freshly ground black pepper

1 tablespoon garlic powder

1 tablespoon tomato bouillon

1 teaspoon bottled hot sauce (recommended: Huichol)

2 limes, halved, plus additional for serving

1 orange

6 (6-inch) corn tortillas

Directions

Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with 2 tablespoons butter.

Butterfly the fish by cutting almost in half horizontally and opening like a book. Carefully cut and remove the spine. Place the fish, skin-side down, on the foil. Roll up the edges of the foil to come close to the edge of the fish to prevent the juices from spilling onto the baking sheet. Sprinkle the fish with salt and pepper. Sprinkle the fish with the garlic powder and then with the tomato bouillon. Drizzle the fish with the hot sauce and then squeeze the limes over. Cut and squeeze the orange juice all over the fish. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish. Dot the fish with the remaining butter.

Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes. Serve with warm tortillas to make tacos and lime wedges for squeezing over the fish.

recipe by:mexican made easy, Marcela Valladolid

Poblano Rice

3 tablespoons vegetable oil, divided

1/2 medium white onion, chopped

2 poblano chiles, stemmed, seeded and chopped

1 clove garlic, peeled and roughly chopped

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup chicken broth, plus more if needed

1 cup long grain rice

Directions

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.

Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.

Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving

Ina Garten's Outrageous BrowniesBy Ina herself

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules (we omit this)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts (we omit these)

Directions

Preheat oven to 350 degrees

Grease a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow the chocolate mixture to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In another medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add the dry ingredients to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.

Pour everything into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares

Ultimate BBQ Burger with Chipotle Ranch Sauce

1 tablespoon sugar

1 tablespoon steak seasoning

1 tablespoon chili powder

2 teaspoons smoked sweet paprika

1 teaspoon cumin

1/2 teaspoon allspice

2 pounds lean ground sirloin

1 tablespoons extra virgin olive oil (EVOO)

8 slices cheddar cheese

1/3 cup buttermilk

1/3 cup sour cream

1 chipotle in adobo, seeded and finely chopped, plus 1 tablespoon adobo sauce

2 tablespoons chopped dill

2 tablespoons chopped parsley

2 tablespoons chives, chopped

Salt and pepper

Leaf lettuce, for topping

1 beefsteak tomato, sliced, for topping

1/2 red onion, sliced into rings, for topping

1 large deli pickle, thinly sliced lengthwise

4 Kaiser rolls, lightly toasted

Preparation

In a mixing bowl, combine the sugar, steak seasoning, chili powder, smoked sweet paprika, cumin and allspice. Add the ground meat to the bowl and mix. Press the meat down in the bowl and score it into four portions using the side of your hand. Form four burgers, thinner in the middle than at the edges for even cooking and so that you end up with flat burgers once they bulge up during cooking. Wash your hands after handling the raw meat.

Place a large skillet over medium-high heat with one turn of the pan of EVOO. Cook the burgers in the pan for 3-4 minutes on one side. Flip the burgers and top each one with two slices of cheese. Tent the pan with foil and cook for 3 minutes more. You can also cook these burgers on a pre-heated grill over medium-high flame. Once you top with the cheese, close the grill lid to melt.

While the burgers are cooking, combine the buttermilk, sour cream, chipotle, adobo sauce, dill, parsley and chives in a small mixing bowl. Season the sauce with salt and freshly ground black pepper and reserve.

When the burgers are ready, load them up onto some toasted Kaiser buns and top with lettuce, tomato, red onion, pickles, and a big dollop of your chipotle ranch sauce. Serve with Not Potato Salad or Red, White and Blue Slaw Salad – or both!

Adobo-Rubbed Chicken

2 tablespoons vegetable oil

1 small white onion, chopped

2 cloves garlic, roughly chopped

10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces

1 cup chicken broth, preferably organic

Salt and freshly ground black pepper

1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly

12 corn tortillas, warmed

Lime wedges, for serving

Directions

Preheat the oven to 375 degrees F.

Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.

Preheat a grill or large grill pan over medium-high heat.

Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.

Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Berry Poppy Seed Vinaigrette

Recipe by Our Best Bites

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Grilled Chicken & Berry Salad

Recipe by Our Best Bites

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled, and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted
Berry Poppy Seed Dressing to taste

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.

*For a vegetarian dish, omit the chicken.

Petite Nutella Pochettes (Empanadas)

This dough is fantastic and so versatile. For the pochettes I've used all kinds of  jams and raspberry preserves  as well as nutella, and I've used the dough for all sorts of things. You may want to add 1/2 cup granulated, 1 tsp vanilla, and 1 tsp cinnamon to the dough, and they are fantastic..... And still not too sweet. Just had a great idea how about using cajeta (dulce de leche or manjar)...

Ingredients

1 cup (2 sticks) butter, at room temperature

8 ounces cream cheese, at room temperature

2 cups flour

1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)

Water, as needed

1/2 cup confectioners' sugar

Special equipment: 3-inch fluted biscuit cutter

Directions

In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.

Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.

Patriotic Berry Trifle

It's time to start planning the 4th of July celebration, you will be the star of your party when you arrive with this dessert. Don't plan on taking any left overs home!! You can change things up a bit as you or your family like.


Ingredients

1/4 cup plus 2/3 cup sugar

1/4 cup fresh lemon juice

1/4 teaspoon almond extract

1 premade angel food cake, cut into 1-inch slices

1 pound cream cheese, at room temperature

2 cups heavy cream, at room temperature

2 pints blueberries

2 pints strawberries, hulled and sliced

Directions

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Lemony Shrimp Scampy

Ingredients

6 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 tablespoons olive oil

1 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)

1/4 onion

3/4 pound thin linguini

2 tablespoons butter

1 small bunch parsley, leaves chopped

 Directions

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.

Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

Ingredients

1/4 cup vegetable oil

3 russet potatoes, peeled, and cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons water

1 tablespoon unsalted butter

Directions

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Garlic Spaghetti

Do you love garlic as much as I do??? Do you love spaghetti but are tired of using the same old tomatoe sauce every time, you might want to give this garlic spaghetti a try...

Ingredients

9 cloves garlic, minced

1/2 cup olive oil

6 tablespoons butter

1 (15-ounce) can crushed tomatoes

Salt and freshly ground black pepper

1 pound spaghetti, cooked al dente

2 tablespoons chopped fresh basil

Grated Parmesan, for garnish

Directions

In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan.

 

Creamy Polenta

Ingredients

Vegetable cooking spray

1 cup milk

1 1/3 cups half-and-half, divided

2 tablespoons butter, divided

1/3 cup coarse polenta, or corn grits

Kosher salt and freshly ground black pepper

1/2 cup grated Parmesan

Special Equipment: slow cooker

Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.

In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Ingredients

3 pounds bone-in country-style pork ribs

• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil, divided
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup apple cider vinegar
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• 2 1/2 cups chicken stock
• 2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat the oven to 350 degrees F.

Pat the ribs dry and season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the Dutch oven and reduce the heat to medium. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.

Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover, and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.

Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.

Roasted Balsamic Onions

Ingredients

• 3 large white onions, peeled and quartered
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup balsamic vinegar
• 1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F.

In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

Flower cupcakes

This was my sister's idea, since I like baking and creating she thought I would be the right person to make this adorable cupcakes. What you need will be: cupcakes, gum drops in various colors and pretzel sticks. Make cupcakes as directed on box or make your favorite recipe, let them cool and set aside. You will need to roll out the green gum drops to about 1-inch round and cut four strips(with scissors) to use as leaves. Roll out various colored gum drops and cut them into tulip shaped flowers as shown above making two V shapes. Lastly assemble the flowers: take a pretzel stick attach two green leaves and place one tulip shaped flower on top and then insert into the cupcake. You may frost the cupcake if you'd like before inserting the flower.

Piña Colada Cupcakes

I made this cupcakes for my brother on his birthday, it was a special request by my dad because he doesn't like the frosting used on cakes. I love baking cupcakes because there are so many different flavors you can make them and everyone loves them from the littlest person to the very oldest person. I used my mini bundt cakes pan and I think they turned out adorable..

1 box yellow cake mix
3 eggs
1 tsp. coconut extract
1/2 cup buttermilk
1 small can crushed pineapple
1 recipe whipped cream

Mix together cake mix, eggs, coconut extract, buttermilk, and pineapple with juice. Pour batter into paper liners and fill 3/4 full. Bake at 350 degrees F for 15-18 minutes or until cake springs back when lightly touched. Remove from pan and allow to cool on a wire rack.

Frost with whipped cream you can sprinkle toasted coconut if desired.

recipe is from 101 Gourmet Cupcakes

St. Patrick's Rice Crispies

Had so much fun making green rice crispies with the kids they are so easy to make and fun to eat.

3 Tbsp. butter
4-5 cups of mini marshmallows (depends how gooey you like them)
6 cups rice crispies

Melt butter in a large sauce pan then add marshmallows. Add rice crispies, stir well, then pour into pan and press down. Best when eaten the same day or keep in an air tight container up to two days.

After your butter and marshmallows are melted drop in a few drops of food coloring.

drop in your rice crispies

keep stirring until all of your rice crispies are well coated

then pour into a greased 9x13-inch pan

press evenly with a greased spatula or spoon

end result, enjoy!!

The flowers are blooming, the birds are serenading, and our house still feels like it's stuck with winter blues. Spring cleaning is a tradition that allows us to freshen up our homes and get a head start on the hectic seasons of spring and summer. I love the smell of rain and wet roads. I decided to redecorate my entry way with Spring like colors to brighten up the house.

One of the biggest parts of spring cleaning is getting rid of clutter that you don't need. Cleaning will be a lot easier if the clutter is gone. Kick off your spring cleaning by getting organized:

1.Pick up and eliminate clutter in each room before you start cleaning. Try placing a cardboard box and two or three garbage bags in each room you're decluttering. Then, fill them as you sort through your shelves, cabinets, and closets.

2.Donate old books, magazines, toys, and clothes that you don't wear to charity
3.Rotate and flip mattresses. Wash blankets or comforters or take them to be cleaned. Wash mattress pad and bed skirt.

4.Wash baseboards and flip sofa and chair cushions.

5.Dust or wash window blinds, and replace bent or worn miniblinds.

6.Replace worn bath mats, shower curtains, and liners, or wash and dry shower curtains and liners.

7.Take time to clear out your pantry, kitchen cabinets, and drawers. Wipe out and install fresh shelf paper.
Store or donate equipment you don't use, such as small appliances or cookware. Discard stale spices or dated items such as baking powder. Clean the refrigerator and freezer. Vacuum the cooling coils under or behind your refrigerator.

8.Wash your windows inside and outside. Use a commercial glass spray, or try a homemade solution of two tablespoons of ammonia or vinegar and a quart of water. Then use lint-free cloths, strong paper towels, or crumpled newspapers to rub away streaks. Don't forget to clean storm windows and screens.

9.Assess the state of your storage areas, whether you have an attic, basement, garage, or storage shed.
Add shelving units and containers to create order.

10.Spring cleaning is the perfect opportunity to check the batteries in your smoke and carbon monoxide detectors. Perform all required safety checks.If you don't own a fire extinguisher, purchase one. Learn how to use it and keep it in the kitchen.

Better Home & Gardens

Berries 'N Stars

This is one of my most favorite desserts to make and indulge in, the cream filing is to die for and my most favorite fruit of all strawberries. You can not go wrong with this decadent dessert, it is a crowd pleaser and super easy to make. You can fool people thinking you slaved in the kitchen and your guests will feel berrie special...jeje  For those of you who know me well, know that my specialty in the kitchen are desserts so when I say this is one of my favorites it truly is.  By the way I have lots of favorite desserts!!! I have a sweet tooth which can get me in trouble sometimes. I hope you give this a try... You can use any fruit that you like or whatever you can find at your local supermarket.

1 pkg. frozen puff pastry sheets (2sheets),thawed
2 lemons
1 can sweetened condensed milk
1 container frozen whipped topping, thawed
1 qt. strawberries, hulled and sliced
1 pint blueberries
Powder Sugar

1. Preheat oven to 400 degrees F. Unfold one pastry sheet onto lightly floured Rectangle Stone. Roll into 13x10-in. rectangle using lightly floured Baker's Roller. Move pastry into one corner of baking stone, leaving space along two sides. Roll second sheet of pastry to a 13x10-in. rectangle. Cut four 1-inch-thick strips lengthwise from second sheet; reserve remaining dough for decoration. brush outer edges of pastry on baking stone with water. Press strips around edge of pastry. Trim off any excess dough. Prick entire bottom of pastry.
2. Cut 16 stars from reserved dough using Creative Cutters. Arrange stars in space along edges of baking stone. Bake 15-18 minutes or until golden brown. Cool completely. remove stars from baking stone; set aside.
3. Meanwhile, zest lemons to measure 1 Tbsp zest; juice to measure 1/4 cup juice. In Classic batter Bowl, whisk condensed milk, zest and juice. Gently fold in whipped topping. Attach desired tip to Easy Accent Decorator; fill with filling and set aside.
4. Fill cooled pastry shell within border with remaining filling. Arrange berries over filling. garnish with reserved filling and stars. Refrigerate until ready to serve. Lightly sprinkle with powdered sugar.

This recipe is from The Pampered Chef r Stoneware Inspirations cookbook.  A registered trademark