Monday, July 30, 2007

Working Out A Few Links

I thought I'd provide you with a few recipe links that I think sound really good.

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 provides us with an easy recipe, Pork Chop Casserole. Mmmm...!

Friday, July 27, 2007

Dog Days Giveaway Winners!

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

A Dog Days Giveaway!

Shannon at Rocks in My Dryer is holding a Dog Days of Summer Great Bloggy Giveaway! Make sure you sign up for all of the great giveaways that are listed there! You may also want to check out my giveaway at my main blog, It's All For The Best.

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:

Prize #1
Camp Recipes For Kids by Richard O'Russa. it is a 64 page recipe book with LOTS of ideas!

Prize #2

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.

Leave a comment and cross your fingers! Good Luck!

Thursday, July 19, 2007

Chicken Wraps

I used to watch cooking shows all the time. Rarely would I actually copy the recipes I saw. I would, however, use them as inspiration for new dishes. It's been a long time, but I turned on the Food Network a few days ago and went right to the kitchen to prepare a new-to-us dish.

Chicken Wraps
2-3 Lbs. Boneless Skinless Chicken
1 Small Onion, sliced
1 Pint Salsa
1 8oz. pkg. Cream Cheese, softened
1/4 C. Milk
Flour Tortilla Shells

Season Chicken with Salt and Pepper. Cook chicken in a lightly oiled skillet until cooked through. Remove chicken from pan to cool. Cook onions in skillet over medium to low heat until the onions are transparent and soft. While onions cook, pull the chicken into shreds with fingers or with two forks. When onions are cooked through, add the chicken and salsa. Warm cream cheese in microwave for a few seconds until it is melted; add milk and whisk lightly with a fork; add to the chicken mixture and heat through. Warm tortillas in microwave. Fill tortillas with chicken mixture and serve.


~ I didn't have any salsa, so I used canned diced tomatoes, threw in some chili powder and cooked a sliced medium-hot Hungarian pepper with the onions.

~Use your favorite type of tortillas if you don't like flour.

~You can also add shredded lettuce or shredded cheese if you like.

~You can use whatever type of chicken you have on hand and prepare it any way you prefer. I think these would be fabulous with grilled chicken!

My husband is not a big chicken eater (he doesn't even like to eat it more than once a week) and he rarely eats leftovers, but he asked me to put these in his lunch each day until they were gone! I can't believe that! I will surely be making chicken wraps again! I want to make them again and freeze them. We'll have a snack that can be warmed up in a jiffy!

Tuesday, July 17, 2007

Savory Vegetable Dip

This dip is very easy to make and stores well. I serve it mainly with veggies, but it is alos great to serve with cheese and crackers or to spread on a sandwich. I got this recipe from my Mother-in-Law a long time ago and it is a true family favorite.

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

This is a great summer side salad I used to throw together when I worked in a deli years ago. It makes a great side for summer dishes. There is really no particular recipe for this, so you may have to adjust the ingredients to your liking.

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

Garlic Cheeseball

This recipe was taken from a magazine years ago. I'm sorry I can't remember which one, but I'll bet it was Family Circle or Woman's Day.

Garlic Cheeseball

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

Easy Boston Cream Pie

This is the easiest way to make a "homemade" Boston Cream Pie. I always make this at Christmas time. A bonus to this is that you will have enough cake and pudding to make 2 pies out of one cake mix and box of pudding. Please note that you will need to make another glaze recipe for the other cake. I do not recommend doubling the glaze recipe. It is better to make the glaze for the first pie, glaze the pie and repeat it for the second one.

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

Summer is For Steak!

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.