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Archive for the ‘yummy food’ Category

Hope you had a wonderful Thanksgiving! I made this yummy soup today – click here to see the recipe.

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slow going

knitpink 001OK, so I might currently be considered the slowest knitter in the world. It’s not that I don’t want to knit. Each time I have a free moment and I am not reading the next pick for my book club, I grab the needles. But with two little rugrats kids running underfoot, free time is increasingly spare. Luckily with Leah now in half day kindergarten, there is a little break mid-afternoon while Maya naps.

The weather here in the northeastern part of the US has been cool the past couple days and I keep eyeballing the beautiful plump, juicy apples we bought at the farmers market today. Seems like I might need to get out the old rolling pin for some baking fun this coming weekend!

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Lemony goodness, part 2

When I first started this blog, almost a year ago now, one of my first posts was for a recipe called Lemon Blossoms. I thought it would be fun to re-post this really yummy recipe, just in case anyone needs to bring a dessert to a Labor Day party. Have a great weekend!

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LEMON BLOSSOMS  This recipe makes 5 dozen mini-cupcakes:

Cupcakes:
18 1/2 oz package yellow cake mix
3 1/2 oz package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat oven to 350 degrees.

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 10 to 12 minutes or until golden. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and water. Mix with a spoon until smooth.

Dip the tops of the cupcakes into the glaze while they are still a bit warm. Place on wire racks with wax paper underneath to catch any drips. Let the glaze set thoroughly, about an hour, before serving.

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Each summer our neighborhood hosts a block party. The street is closed off to traffic and everyone participates in games like the good old fashioned egg toss and water balloon slingshot (last year we were able to clear four houses with that slingshot)! The party goes late into the evening with food, cold beer and one or two poker games on the side. Today is our block party and the weather is beautiful!

Each family is asked to bring one food dish with them. My contribution this year is this Strawberry Preztel Salad (recipe curtousy of Paula Dean). It is a sure-fire winner with adults and kids alike.

Strawberry Pretzel Squares

  • 2 cups crushed pretzels 
  • 3/4 cup melted butter
  • 3 tablespoons sugar, plus 3/4 cup sugar
  • 1 (8 oz.) package of cream cheese, softened
  • 1 (8 oz.) container whipped topping (Cool Whip), defrosted
  • 2 (3 oz.) packages strawberry geletin dessert mix
  • 2 cups boiling water
  • 2 (10 oz.) packages frozen halved strawberries
  • 1 (8 oz.) can crushed pineapple

Make sure to read through the directions. This recipe has to be made in steps.

  1. Preheat oven to 400 degrees. For the crust, mix the pretzels, melted butter and 3 tablespoons of sugar. Press this mixture into a 9 by 13 inch pan and bake for 7 minutes. Set aside and allow to cool completely. Can be made 1 day ahead. Cover with plastic wrap and leave at room temperature overnight.
  2. In a mixing bowl, beat together the cream cheese and 3/4 cup sugar. Fold in the whipped topping and spread over the crust. Refrigerate until well chilled.
  3. In a small bowl, dissolve the gelatin in the boiling water and allow to cool slightly. Add the frozen strawberries and crushed pineapple and pour over the cream cheese mixture. Refrigerate until serving time.

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I heart avocado

I have a little bit of an obsession with avocado. Rich and oh-so-creamy, avocado is just so good. Whether rolled into sushi or cut up with a little bit of salt, avocado is irresistible. If you are in the mood for some, check out this yummy recipe for a grilled chicken cobb salad.

Grilled Chicken Cobb Salad

6 bacon slices, cut into 1 inch wide pieces
1 head romaine lettuce
2 medium sized skinless chicken breasts, griled and cut up
4 oz. feta cheese, crumbled (1 cup)
2 plum tomatoes, chopped 
2 avocados, halved, pitted, peeled and cut into 2 inch pieces
coarse salt and ground pepper
Newman’s Own Parmesan and Roasted Garlic dressing

In a medium skillet, cook bacon over medium heat until crisp. Drain on a paper-towel lined plate.

In a large bowl, toss lettuce with some dressing. Place lettuce on the platter, arrange bacon, chicken, feta, tomatoes and avocado on top. Season with salt and pepper and serve. Serves 4.

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Recipe for smiles

Take a bunch of frozen strawberries, one banana, some plain low-fat yogurt and a little bit of orange juice, mix it all in the blender

 

 

 

 

 

 

 

 

 

and WA-LA, smiles!

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Don’t you just love a good cake? This simple cake, made with fresh whipped cream and strawberries, is a perfect springtime dessert. The recipe, Strawberry Country Cake, can be found in Ina Garten’s cookbook Barefoot Contessa Parties. The recipe makes two 8-inch cakes, so you can freeze the second one for up to 6 months.

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