Monday, July 30, 2007
Michelle at Scribbit gives us Seared Scallops with Tarragon Cream . Just reading the title makes my mouth water!
Stephanie made some awesome ideas for using those cucumbers that are bursting from our gardens with Cucumbers Frozen? Cucumbers Fried? Really?
Finally retro-food.com provides us with an easy recipe, Pork Chop Casserole. Mmmm...!
Friday, July 27, 2007
The winner of Camp Recipes For Kids is Suzy O.!
The winner of Rachael Ray Express Lane Meals is Lori of Lori's Stitch in Time!
Congratulations! Thanks to everyone who stopped by and/or commented and a special thanks to Shannon of Rocks in My Dryer for holding the whole shebang!!
Tuesday, July 24, 2007
Leave a comment on this post before Friday July 27th, 2007 at 6 PM EST. Winners will be announced in a new post here after that time, so make sure you check back to find out if you've won!
What you can win:
Camp Recipes For Kids by Richard O'Russa. it is a 64 page recipe book with LOTS of ideas!
Rachel Ray Express Lane Meals
In Express Lane Meals, Rachael provides her personal go-to list of must-have items—so you can do a big shop every week then simply zip through the Express Lane to make any of these 30-minute meals.
Thursday, July 19, 2007
Tuesday, July 17, 2007
1 8oz. package, softened
1 pint jar Hellman's mayo (other brands don't work)
1 medium onion, chopped
4tsp. beef bullion
Dash Worcestershire Sauce
Process all in a blender until well mixed. Chill 3 hours before serving. Keep refrigerated.
Thursday, July 12, 2007
Cucumber Tomato Salad
1 Tomato, sliced
1 Cucumber, peeled and sliced
3 Slices of onion separated into rings
3/4 Cup Italian salad dressing
Mix all together and serve. Cover and refrigerate leftovers.
~ This salad is even better when made a few hours or a day ahead of time and refrigerated. The flavors will really come together and make an even better taste.
~ You may also want to add some black olives and/or garnish with some bean sprouts for serving.
Tuesday, July 10, 2007
2 pkg. Cream Cheese (8 oz. each)
1 jar Kraft Pimento Spread (usually near the Velveeta in the store)
1/4 tsp. minced garlic or 1/8 tsp. garlic powder
Mix all together and form into a ball. Store in refrigerator. Let sit out about 30 minutes before serving.
Don't forget the crackers to spread it on (I've done it).
Option- you can also roll the cheeseball in crushed walnuts if you prefer.Simple as that and you have a great appetizer!
Friday, July 6, 2007
Boston Creme Pie
1 Yellow Cake Mix
1 Small box Instant Vanilla Pudding
Prepare pudding as directed for pie filling. Chill thoroughly.
Prepare cake as suggested on box for 2 round layers; cool completely. Set one layer aside.
*With a long bread knife, cut the remaining layer horizontally to make 2 flat halves together (like a hamburger bun).
Make a well in the center of the bottom half by pressing the cake with your fingers to within 1/2 inch of the sides all the way around. Fill the well with half of the prepared pudding; replace the top.
Glaze (for one pie):
3 Tablespoons Butter
3 oz. Unsweetened Baking Chocolate (OR 9T cocoa mixed with 3T oil or melted shortening)
1 C. Powdered Sugar
3/4 teaspoon Vanilla Extract
Melt butter & chocolate together in a small saucepan; remove from heat. Stir in sugar and vanilla. Mix well (mixture will be stiff). Stir in water 1 tsp. at a time until smooth and spreadable.Spoon glaze over the top of each cake. You can let it drip down the sides or smooth it over them if you wish. Smooth the tops also. Refrigerate for about 30 minutes or until glaze sets and serve or cover and store in refrigerator.
To make 2 pies, repeat directions from the *.
TIPS: Do not attempt to make the glaze ahead of time. Work with the glaze quickly to avoid it getting grainy-looking.
This is a great dish to make ahead a day or so because the pudding sets up better as it refrigerates.
Make your cakes ahead and freeze them to make for quicker prep!
Tuesday, July 3, 2007
Many women don't like to grill, but it is really easy and keeps the kitchen cleaner!
I grill year-round, but most of us probably do the majority of our grilling in the summer. My favorite meal is steak, so I thought I'd post about a few of the basics involved in grilling a good steak.
1. Season your steaks and let them sit out at room temperature for an hour before cooking. My favorite way to season a steak is with a little garlic powder, onion powder and parsley.
2. Prepare all of your side dishes first. This will allow you to stay at the grill while the steaks are cooking to avoid burning or over-cooking.
3. Light the grill at least 15 minutes before cooking and turn it on high. I prefer to light mine 20 to 30 minutes ahead of time. Get that grill good and hot.
4. Do not oil your meat before cooking.
5. When you place your meat on the grill, set the temperature according to how you like your steak cooked. If you like a well-done steak, turn the heat down a little so as not to burn the outside while you're trying to get the inside cooked thoroughly.
6. Your steak is ready to turn when it releases itself from the grill (see #4). The natural fats in the meat will allow the meat to stop sticking to the grill. This could take anywhere from 3 to 8 minutes depending on your grill and the temperature you have it set at.
7. Do not press down on the steak as this will squeeze out the juices resulting in a dry steak.
8. The less you turn your steak, the juicier it will be. I prefer to only cook my steaks once on each side. You may prefer to cook yours twice on each side if you are going for square grill marks on both sides. Also, avoid pressing down on your steaks. That will only squeeze the juices right out of it resulting in dry meat.
9. To get good grill marks: make sure grill is very hot; place steaks on the grill; turn onto an unused part of the grill to make sure you are placing the raw side onto a hot place; turn again onto an unused part of the grill and let cook about 1 minute; turn a final time onto an unused part of the grill and cook an additional minute.
10. For a little added flavor and juiciness, put a pat of butter or margarine on the steak just before you take it off the grill. Be careful and don't walk away as the grease can catch fire.
11. Finally, let your steak rest for a couple of minutes before serving. The steak will finish cooking on the platter within about the next 3 minutes. The flavors and juices will be at their peak after a little rest.
Complete your meal with fries or baked potato, onion rings and a salad.