Have some fun with the 4th of July holiday by giving your fruit salad some patriotic flair. It’s so simple and so fun.
Patriotic Fruit Salad
You’ll need:
Small or medium watermelon
1 pint fresh strawberries
1 pint blueberries
Star cookie cutter
Slice your watermelon into 1 to 1 1/2 inch slices. Lay flat on a cutting board and cut out star shapes.
Add sliced strawberries and blueberries. That’s it! Serve ice cold for a refreshing addition to your picnic menu.
A refreshing summer treat, these bars are fresh and fruity, without being overly sweet.
Blueberry-Lemon Pie Bars
from freshaprilflours.com
Shortbread Crust Ingredients
2 sticks (1 cup) melted unsalted butter
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
zest of one lemon
2 cups all purpose flour
Filling Ingredients
8 ounces cream cheese, softened to room temperature
1 cup granulated sugar
1- 5.3 ounce container lemon flavor greek yogurt
2 teaspoons fresh lemon juice
2 eggs
pinch of salt
1/2 cup all-purpose flour
3 cups fresh or frozen blueberries (if using frozen, do not thaw)
Directions:
Preheat oven to 350 degrees.
Prepare your pan. Choose an 8×8 or 9×9 baking pan, line with parchment or foil, leaving an overhang on the sides of the pan.
Prepare the crust. In a medium mixing bowl, combine sugar and melted butter with half of the lemon zest. Mix in flour until well combined. Set aside 3/4 cup of the crust mixture in the refrigerator.
Add remaining dough to prepared pan and press in evenly. Bake for 18 minutes.
Prepare the filling. Using a hand mixer or stand mixer, beat softened cream cheese on high speed until smooth and creamy. Add eggs and continue to beat until well combined. Scrape down the sides of the bowl and add sugar, lemon yogurt, remaining zest, lemon juice and salt. Mix well. Add flour and mix just until combined. Using a spoon or a spatula, gently fold in blueberries.
Remove crust from oven when done and pour filling over crust. Spread evenly. Crumble reserved crust over top and sprinkle with sugar.
Bake for 55-65 minutes until lightly browned, test with toothpick for doneness. Move to a wire rack and cool to room temperature. Cover with foil and move to refrigerator for at least one hour.
Once completely chilled, lift out of pan and cut into bars. Top with additional blueberries and zest, if desired, and serve. Store covered in refrigerator for up to 5 days.
One of our favorite fall vacation spots is Door County Wisconsin, the Cape Cod of the Midwest. In among the bevy of amazing restaurants and eateries to choose from, you’ll find a marvelous little pizzeria call Wild Tomato. I created this recipe based on their version of the veggie pizza. Their pizzas are wood fired, so if you have a pizza stone, bake your pizza on the grill for that fabulous, smokey flavor.
Mediterranean Veggie Pizza
adapted from Wild Tomato Wood Fired Pizza and Grille, located in Fish Creek, Door County Wisconsin
Ingredients
8 ounces sliced white mushrooms
4 artichoke hearts, chopped
3.5 ounces pesto
1/3rd cup diced green pepper
1/3rd cup diced roasted red peppers
1/3rd cup diced onion
1/3rd cup diced sun dried tomatoes packed in oil
3 ounces goat cheese, crumbled
8 ounces fresh mozzarella
Prepared pizza dough- if using frozen, you’ll need to defrost a day or two in advance. Follow package directions.
Preheat oven to 450 degrees
Prepare your favorite pizza dough, homemade or frozen.
Sauté mushrooms in 2 teaspoons of olive oil; drain on a paper towel.
Spread pesto onto pizza dough
Evenly spread mushrooms, artichokes, peppers, onions and sun dried tomatoes on top of pesto. Be sure to remove as much of the moisture as you can from the vegetables or the center of the pizza will be mushy.
Thinly slice fresh mozzarella and arrange on top of veggies.
Top with crumbled goat cheese.
Bake 12-15 minutes, until dough is puffed and golden and cheese is melted. If grilling using a pizza stone, follow your pizza stone directions.
Summer time is margarita time. So as the weather starts to heat up, cool yourself with something cold, delicious and refreshing. This perfectly peachy cocktail from Martha Stewart is frosty and fabulous.
Frozen Peach Margarita
from marthastewart.com
Ingredients
Directions
Puree frozen sliced peaches, tequila, triple sec, fresh lime juice, sugar, and ice cubes in a blender or Vita-Mix until smooth. Serve in your favorite margarita glass. Garnish with fresh mint and a peach slice if desired.
Makes 4 drinks
These spicy little corn cakes are a delicious alternative to potato pancakes as a pork-chop side.
Corn-Jalapeño Fritters
recipe adapted from Bon Appétit, August 2014
Ingredients
Directions:
Using a food processor, combine eggs, flour, parmesan and kosher salt. Pulse until combined.
Add corn, scallion and jalapeño. Pulse 2-3 more times.
Heat oil in a large heavy bottomed non-stick skillet or griddle. Pour batter onto hot pan, about 2 tablespoons per fritter. Cook for 3-4 minutes per side over medium heat, until golden.
Serve with a dollop of sour cream and fresh lime wedges.
Fast, fresh and delicious. The perfect summer salad for your Memorial Day celebration.
Roasted Red Pepper Rotini Caesar Salad
(recipe from Ronzoni Pasta)
Ingredients:
1 12 oz. box Rotini pasta
1 (12 oz.) jar of roasted red peppers, sliced
4 cups of fresh baby spinach
1 cup of your favorite creamy Caesar dressing or creamy Peppercorn dressing
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper
Kosher salt
Directions:
Cook pasta according to package directions. Drain in a colander.
In a large mixing bowl, toss rotini, dressing, red peppers and spinach until well combined.
Add salt and pepper to taste.
Refrigerate until ready to serve.
Add parmesan before serving.
Inspiration for my french toast comes from a variation on several of Martha Stewart’s recipes. I never missed an episode of her Sunday afternoon cooking and home show that aired in the early 90’s. I video taped every episode and studied them well. I have always admired her drive and desire for perfection and I have learned much from her over the years.
A favorite Sunday morning treat, this recipe brings back so many fond memories of weekends spent with my son Bryant and his requests for his favorite “Martha Stewart French Toast”.
An egg bread such as Brioche or Challah makes the best french toast, but a hearty white bread will be fine.
French Toast
6 thick cut slices Brioche or Challah
5 large eggs
1 cup half and half
1 teaspoon grand mariner
1 teaspoon cinnamon
1 tablespoon sugar
1 teaspoon vanilla
1 tablespoon orange zest
grape seed or vegetable oil
unsalted butter
confectioner’s sugar
In a medium size mixing bowl, whisk together the half-and-half, eggs, cinnamon, sugar, vanilla, grand mariner and orange zest.
Use a large heavy skillet or non stick electric griddle at medium low heat (300 on griddle). Add 1 tablespoon flavorless oil, such as grape seed oil and spread around pan. When oil is hot add 1 tablespoon butter, just before adding bread.
Dip bread into egg mixture, allow to soak for 30 seconds on each side, add to heated pan and cook until golden brown, about 2 to 3 minutes per side. If using a skillet, cook 2 pieces at a time, adding more butter as needed for each addition.
Dust with confectioner’s sugar. Serve with warm syrup.
Spring has sprung and fresh juicy pineapples are plentiful and a great price at the grocery store. Pair that with shredded coconut and you’ll have sweet, moist, delicious cake in just 8 easy steps.
Coconut Pineapple Loaf Cake – from Everyday Food
Ingredients
1. Preheat oven to 350 degrees.
2. Spread shredded coconut out onto a large rimmed baking sheet. Toast in oven 6 to 10 minutes until lightly browned, tossing halfway through baking time. Set aside to cool.
3. Prep a 9×5 inch loaf pan with butter and flour or baking spray. Set aside.
4. Whisk flour, baking soda and salt in a medium bowl. Set aside.
5. Beat butter and sugar with an electric mixer on high speed until light and fluffy. Add eggs and beat one at a time until well incorporated. Lower mixer speed and add flour mixture and sour cream, beginning and ending with flour mixture. Mix just until combined.
6. Gently stir pineapple and 1 cup of the toasted coconut into the batter. Spoon evenly into loaf pan and top with remaining 1/2 cup coconut.
7. Bake 65-70 minutes, covering pan with foil after 30 minutes. Test for doneness with toothpick.
8. Remove from oven and cool in pan for 15 minutes, then remove cake from pan and finish cooling on a wire rack.
Simple to make and simply irresistible. Peanut butter and chocolate swimming in a sea of sweetened condensed creaminess atop a buttery graham cracker crust and capped with Reese’s Pieces for added crunch in another yummy version of Eagle Brand’s ‘magic cookie’ goodness.
Double Delicious Cookie Bars
adapted from Eagle Brand
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup (6 oz.) semi-sweet chocolate chips
1 cup (6 oz.) Reese’s peanut butter chips
1 cup Reese’s Pieces
Directions
Preheat oven to 350°F (325°F for glass dish). Line a 13×9 inch baking pan with foil leaving an overhang on 2 sides. Lightly coat with a non stick cooking spray.
In a small mixing bowl, combine graham cracker crumbs with melted butter and mix well. Press crumb mixture firmly into bottom of pan.
Pour sweetened condensed milk evenly over crumb mixture. Evenly spread peanut butter and semi-sweet chocolate chips and press into condensed milk.
Bake 25 to 30 minutes or until lightly browned. Remove from oven and top with Reese’s Pieces. Cool. Lift from pan using foil overhang. Cut into bars. Store in a single layer in an airtight container.
A peanut butter lover’s delight! Deep dark chocolate cake with a whipped peanut butter filling and topped with peanut butter buttercream. If you are a fan of the peanut butter cup, you will love this cupcake.
For the cupcakes:
Hershey’s Deep Dark Chocolate Cake recipe:
1 and 3/4 cups unsifted all purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons good vanilla extract
1 cup boiling water
Combine dry ingredients in a large mixing bowl. Add remaining ingredients except boiling water; beat at medium speed 2 minutes Remove from mixer; stir in boiling water (batter will be thin)
Using a 1/4 cup measuring scoop, fill cupcake tin lined with brown wrappers, 3/4 full.
Bake at 350 degrees for 15-20 minutes; test with a toothpick
For the filling:
6 ounces Reese’s peanut butter chips
1/2 cup heavy whipping cream
Combine chips and cream in a heatproof bowl , set over a pot of simmering ( not boiling) water. Stir until melted. Remove bowl and let cool, refrigerate for 10 minutes or so until set. Whip with a mixer until fluffy. Add more cream if needed until desired consistency.
Transfer to a pastry bag fitted with a filling tip. Insert into middle of cupcake and fill.
For the frosting:
2 sticks unsalted butter at room temperature
1/2 cup smooth peanut butter
4 cups sifted confectioners sugar
3-4 tablespoons milk
Beat butter and peanut butter together until combined. Add sugar, one cup at a time until smooth. Add milk as needed. Transfer to a pastry bag fitted with large round tip. Pipe peaks onto each cupcake. Top with mini peanut butter cup.
Spring is around the corner so I want to give you all one more soup recipe before warmer days set in. This is a delicious take on an Olive Garden favorite. Who wouldn’t love this creamy chicken soup full of billowy potato dumplings? I like to use mini gnocchi and get a dumpling in every bite.
Chicken and Gnocchi Soup (Olive Garden Copycat recipe)
1 cup chicken breast, cooked and diced or shredded
4 cups low sodium chicken broth
2 cups low fat or regular 1/2 and 1/2
½ cup celery, finely diced
1 garlic clove, minced
½ cup carrots, finely diced
½ cup onion, finely diced
2 cups fresh baby spinach
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon dried or fresh parsley
1 pound potato gnocchi – regular or mini
1 tablespoon corn starch
Kosher salt
Freshly ground pepper
Freshly grated parmesan cheese
Rub a large skin on split chicken breast with olive oil. Season with salt and pepper and roast at 350 for 45 minutes to 1 hour. Use a instant read thermometer to check for doneness. (165 degrees). Cool, remove skin and bone and dice. (You can also use the breast from a store bought rotisserie chicken).
In a dutch oven over medium heat, sauté onion, celery and carrots until tender. Add garlic and spinach and cook until spinach has wilted. Add broth, thyme and parsley. Increase heat and bring to a high simmer. Add gnocchi. Lower heat and continue to simmer 10 minutes, until gnocchi floats to top. Add chicken.
Mix cornstarch with half and half and add to soup. Stir in well. Add salt and pepper to taste. Bring back to a simmer for a couple of minutes then remove from heat and serve. Top with freshly grated parmesan if desired. If soup is too thick you can add milk or broth to thin.
I found these Hershey mint truffle kisses during the Christmas holidays and purchased a few bags with St. Patrick’s day in mind. The inspiration for the cookie dough comes from the Turtle Thumbprints recipe. I knew it would be perfect for a chocolate blossom cookie, and would work with any flavor Hershey Kiss. The mint truffle, of course, is a great choice for our favorite green holiday.
Chocolate Mint Blossoms
Cookie ingredients:
2 cups all purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 cup (two sticks) butter brought to room temperature
1 1/3 cups sugar
2 large eggs, separated
4 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon pure peppermint extract
Green sprinkles (optional)
Hershey Dark Chocolate Mint Truffle Kisses
Unwrap kisses and refrigerate until ready to add to cookies. You can use regular dark or milk chocolate kisses if you cannot find the mint truffle. The cookie will still have a mint flavor from the peppermint extract.
Sift flour, cocoa and salt into a large bowl; set aside. Using a heavy duty mixer, cream butter and sugar. Add egg yolks one at a time; mix in milk, peppermint and vanilla extracts. Slowly add flour/cocoa in four parts, mixing just until combined. Chill at least one hour. Dough can be made in advance and chilled for several days. You will need to bring it back to room temperature (4-5 hours) so that it is soft enough to work with.
Prepare baking pans. Line with silpat or parchment paper. Preheat the oven to 350 degrees.
Roll the dough into small balls, whatever size you prefer. I used a 1 1/4 inch cookie scoop which made 38 cookies. Make a small indentation in the center of the cookie ball. In a small bowl, whisk egg whites until frothy. Brush a small amount of the egg white on each cookie. Add sprinkles. (note: egg whites give the cookies a nice shine, so you still want to use even if you do not add the sprinkles.)
If cookie dough has warmed, refrigerate cookies on cookie sheet for 10 minutes to firm up then bake for 12 minutes, just until set. Remove from oven, wait 2 minutes, then gently push mint kisses into the center. Carefully move to a wire rack and leave undisturbed for a couple of hours until kisses firm up. The kisses will collapse if shaken before cooled.
(Cookie dough recipe adapted from Tastes Better from Scratch, The Kitchen is my Playground, America’s Test Kitchen)
This is not your everyday chicken stew. Tender, succulent chicken and hearty root vegetables bathed in a savory white wine sauce with just a hint of tomato flavor. Comforting, warm and satisfying. Add a side salad and crusty hot rolls for the perfect Sunday dinner.
Chicken in White Wine
recipe adapted from Weight Watchers One Pot Cookbook
If you have a non-stick Dutch oven, you can cook everything in one pot. Otherwise, cook bacon and chicken in a skillet and prepare the rest in a soup pot.
Cook bacon until crisp. Remove bacon and set aside. (*Note: original recipe calls for turkey bacon. I found this did not produce enough fat for cooking the chicken, so I used regular bacon.)
Over medium high heat, add chicken in several batches and cook until lightly browned. Set cooked chicken aside.
Reduce heat and sauté chopped onion, celery, garlic and mushrooms 8-10 minutes. Mushrooms should be lightly browned. Stir in tomato paste. Add broth and wine and bring to a simmer. Add onions, potatoes and carrots and bring to a boil. Add chicken and bacon back in, reduce to a simmer and cover. Continue to cook until vegetables are tender and chicken is done. (165 degrees on an instant read thermometer)
In a small bowl, whisk flour and water together to make a slurry. Stir in 1/4 cup of the hot stew liquid. Pour into pot and stir in well. Cook for a few minutes until stew bubbles and thickens. Serve with chopped fresh parsley.
Tip: Buy tomato paste in a tube to eliminate waste. If you don’t drink dry wine, purchase the small, individual serving size bottles for cooking.
You don’t need a holiday to delight in the all the wonder that is pie. This simple, yet elegant dessert celebrates the flavorful combination of sweet apples and tart cranberries. Serve warm with vanilla ice cream for an unforgettable taste treat. What- no tart pan? No worries. Just use a 9 inch pie plate instead.
Cran-Apple Tart
1 Box Pillsbury refrigerated pie crust
6 small Fuji apples, peeled, cored and sliced (5 cups)
1/2 cup fresh or frozen cranberries (do not thaw)
Juice from 1/2 lemon
1/2 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
1 egg
Preheat oven to 350 degrees. Line a 9 inch tart pan with removable bottom with one pre-made pie crust. Trim excess and discard. Cut top crust into 13 strips. Set aside.
Toss sliced apples in lemon juice. Sprinkle with sugar, cinnamon, nutmeg and flour. Toss to coat.
Fill lined tart pan with apple mixture. Sprinkle with cranberries.
Top filling with 7 parallel strips of pie dough. Weave remaining strips under and over into a lattice pattern. Bring out to the rim of the pan, press and pinch off excess.
In a small bowl, whisk egg with a tablespoon of water. Using a pastry brush, brush egg wash over dough.
Move tart pan to a rimmed baking sheet and place into oven. Bake 45 to 50 minutes. Check at halfway point, if crust is browning quickly, carefully lay a sheet of foil over tart to prevent over browning.
Remove from oven when done and cool completely on a wire rack. Remove tart ring, cut and serve.
This popular soup made of meatballs and greens may be light on calories, but it’s loaded with flavor. Traditionally made with pork and beef, this healthy version calls for lean ground turkey. You may substitute your favorite greens – kale, collards or spinach, for the escarole. Whatever you choose, you will find this Italian-American classic to be hearty and delicious.
Light Italian Wedding Soup
Adapted from Everyday Food, January 2008
Serves 6
Ingredients
Directions
Mix ground turkey with breadcrumbs, parmesan, garlic, egg, 1 teaspoon salt and 1/4 teaspoon pepper. Roll into 1 inch balls.
Heat oil in a large soup pot. Sauté onion over medium heat until translucent. Add chicken broth and tomatoes and bring to a simmer. Carefully add meatballs and continue to simmer for 5 minutes until meatballs float to surface. Do not stir or you will break up the meatballs.
Add escarole to the top of the pot. Cover and cook until wilted. Season with salt and pepper to taste. Serve with additional Parmesan.
