Watermelon Pops

Watermelon is my favorite food. I love it. When I saw these popsicles I thought they would be so much fun to make. The original recipe called for coconut sorbet, but I couldn't find any, anywhere, so I used vanilla bean natural ice cream instead. I used plastic cups although the recipe called for ice pop molds. Either way you need wooden sticks. These were really yummy. A couple of people even spit out the chocolate chips because they thought they were seeds!


Watermelon Pops adapted from Women's Day Magazine

4 cups seedless watermelon chunks, the smaller the better

light corn syrup or granulated sugar

1/4 cup mini chocolate chips

1 pt. vanilla ice cream, white as you can get, and softened

3 cups honeydew melon

1. Spread watermelon chunks in an even layer on a baking sheet. Freeze about 1 hour or until semi-frozen. Transfer to a blender and add either 2 Tblscorn syrup or 2 Tbls sugar, or both, to taste (I didn't add very much because my melon was wonderful tasting and sweet). Puree until a thick slush forms. Stir in chocolate chips.

2. Fill molds or cups halfway with slush. Insert a stick into the center of each, letting sticks extend 2 in. above top edge of molds. The slush will support the sticks without sinking, so you won't need the tops of molds.) Freeze molds 1 hour or until solid.

3. Carefully spoon ice cream (about 2 Tbls in each mold over watermelon layer, to simulate the rind. Freeze 1 hour or until hard.

4. Meanwhile, spread the honeydew chunks in a even layer on a baking sheet. Freeze about 1 hour or until semi-frozen. Transfer to a blender and add corn syrup or sugar, and puree until a thick slush forms. Fill molds to top with honeydew slush and Freeze 4 hours or until hard.

5. To serve: Let pops stand at room temperature for 3 minutes to soften slightly. Remove from molds. If pops don't release easily, dip molds briefly in warm, not hot, water.

More Watermelon Pops

I made extra watermelon puree and chocolate chip mixture when I was making the watermelon pops and decided to make popsicles with it. Many people liked this part of the Watermelon Pops the best so it was a welcome treat. Look above for the recipe!

Waffles with Quick Mixed Berry Sauce

I made this berry sauce a couple weeks ago with just blueberries and it was delicious. This time I used mixed berries and blueberries and doubled it, because it sits well in the fridge and can be used on anything- pancakes, hot cereal, ice cream, you name it, it would taste good on it. These are pretty healthy waffles and they come together really quickly. You can toast the wheat germ to enhance the flavor. A great way to start the day.
Waffles adapted from Cooking Light
1/4 cup flaxseed meal

1 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 cup wheat germ

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups fat-free milk

3 large eggs

1 1/2 tablespoons canola oil

1 teaspoon vanilla extract

Cooking spray

Lightly spoon flours into dry measuring cups; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.

Quick Mixed Berry Sauce adapted from The Deseret News

1 tablespoon lemon juice

2 teaspoons cornstarch

1 cup frozen blueberries

1 cup frozen mixed berries, take out the strawberries

1/3 cup sugar

1/3 tablespoons water

1/4 teaspoon salt

In small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.

TWD- Chocolate Pudding

This weeks Tuesday's with Dorie pick was chosen by Melissa of It's Melissa's Kitchen. You can find the recipe on her blog or check out this LINK to Dorie's blog where she posted it as well. I thought it was a great pick. I like pudding, but haven't ever really wanted to make it from scratch. I knew it would probably be a little like making a custard or pastry cream and I was surprised at how easy it was. I read ahead of time that Mara made it with half whole milk and half 2% milk and it still came out really creamy, so I used half whole milk and half 1% milk. Dorie suggests in the book that something crunchy makes a nice topper for this, so, some of us went for Candy Coated Chocolate Covered Sunflower Seeds (notice above). I had some that I use occasionally for cake decorating, and they really gave a nice little extra something. Some of us opted for Cool Whip,
And some people just had to have it all.

Then there were the people who wanted it naked.
This was a big hit for everyone. I had to beat my kids off with a stick to try and get some pictures. There were hands everywhere. It was thick and creamy, chocolately and rich. Just a few bites were enough to leave you satisfied. I love it when you can have just a little bit of a sweet treat and it is so good, that you savor a few bites and that is all you need. Dorie is amazing. I love this cookbook. If you don't have it, do yourself a favor and buy it- I seriously use it for everything!

Miss Betsy's Chicken N Dumplings and my first blog award

My husband loves him some Chicken N Dumplings. I mean he looovvvveess them. I had never really tried them until I moved to Georgia and really didn't like them at first (don't even get me started on okra), but it doesn't take me long to learn to like food, so now I like them both. When he tasted this particular recipe, he decided it was his favorite. So, I figured I better learn how to make them. Now mind you, I had heard all kinds of horror stories about making the dumplings from scratch, how hard it was, etc. So, when the wonderful Miss Betsy told me these were a cinch and even had a shortcut, I found it hard to believe. But, then she showed me and I was a believer. She is a genius. She uses flour tortillas as the dumplings. I was shocked, because I didn't know how it was possible, but it works. This is even the kind of recipe that once you make it, you will be able to do it again with your eyes closed. Add some fried okra, turnip greens, or green beans and you would forget we were in the West. Now that is what I am talking about!

Miss Betsy's Chicken N Dumplings
3-4 chicken breasts, bone in and skin on
1 can cream of mushroom soup, condensed
1 pkg. flour tortillas, about 10-12

In a large, dutch oven or other oven proof dish, place the chicken breasts and cover with plenty of water. Season with onion flakes, celery salt, pepper, and salt. You could even use poultry seasoning garlic salt or whatever you want. Bring to a boil over medium-high heat. Reduce heat and cover. Simmer over medium or low heat until cooked through, at least 40 minutes. Remove chicken from water and let cool. DO NOT DISCARD WATER.
When chicken is cool enough to touch, remove the meat from the bones.
Stir in the can of soup and bring the mixture to a rolling boil.
In the meantime, cut the tortillas in half, and then into 1-inch strips.
Stir the chicken meat into the boiling water/soup mixture.
Add the tortilla strips, a handful at a time, and push them gently into the liquid, waiting until they puff a little, before adding another handful. Continue adding the tortilla strips, until they are all in the pot.
Remove the pan from the heat, Cover and place in the fridge over night.
When you are ready to serve, place the pan in the oven at 325 degrees for 45 minutes to an hour, or until heated through. (or heat small portions in the microwave, if you just can't wait!)

I want to thank Prudy from Prudence Pennywise for bestowing me with my first blog award, the Yum Yum Blog award. I must admit I am shocked that anyone even looks at my blog, but thanks, I am blushing! By the way, check out her blog for great ways to save money and make delicious food! So, now it is my turn to pass it on and whoever I award it to, will then pass it on, fun, huh? This is going to be hard, because I love looking at food blogs, but here goes (in no particular order mind you)! Anne Strawberry-This blog just sounds good and it is. She has great ideas and everything looks like it is ready to be served at a party.

Engineer Baker- This blog is always serving up great looking, hearty breads and delicious baked goods. The humor also keeps me laughing!
A Whisk and A Spoon- This blog has me drooling. The pictures blow me away everytime I look at it and there is just alot of talent coming from this page!

Taste Buds- This blog is full of great, simple ideas to feed a family. Everything is kid friendly, (definitely something I am looking for) and yummy!

Whisk:a food blog- This blog is inspiring, informative, and the pictures make me want to dive in.
Okay, ladies, now pass it on!

Bill's Big Carrot Cake

I love making cake. I love decorating cake. I even enjoy doing the dishes after I have made a cake. Wierd, I know. I loved this cake the first time we made it for Tuesdays with Dorie and knew that it would be my go to carrot cake. I made it for a birthday girl and she loved it. I used craisins, chopped pecans, and only 6 carrots to get the 3 cups shredded. I omitted the coconut from the frosting but doubled the recipe because I knew I was going to be decorating a little bit. The frosting held up well and it tasted great. I made the three layers, but just did a 2 layer cake and left one for us. It was delicious and I am making another one in a few days for another birthday!


Bill's Big Carrot Cake from Baking: From My Home to Yours by Dorie Greenspan
For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
½ cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs
For the frosting:
8 ounces cream cheese, room temperature
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and ¾ cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
½ cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)

Getting ready:Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.
To make the cake:Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans. Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean.
The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
To make the frosting:Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.
To assemble the cake:Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft. Refrigerate the cake for 30 minutes, just to set the frosting before serving.
Serving:This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.
Storing:The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

Zucchini Spice Muffins

I had some zucchini leftover from the squash casserole and my brother saw these in Family Fun magazine and wanted me to make them. They were delicious! The crystallized ginger, zest, and other spices gave them a nice kick. Very, very worth it!
Zucchini Spice Muffins adapted from Family Fun Magazine
1 2/3 cups flour
1/2 cup sugar

1/3 cup wheat germ, toasted
1/4 cup crystallized ginger, finely chopped
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons finely grated lemon zest
2 large eggs
1/3 cup canola oil
1/2 cup skim milk
1 teaspoon vanilla
1 1/4 cups finely grated unpeeled zucchini

Step 1 Move the oven rack to the center of the oven. Heat the oven to 375 degrees. Prepare a 12-cup muffin pan by either greasing 10 of the cups well or inserting 10 paper or foil cup liners. (For smaller muffins, use all 12 cups.) Set the pan aside.

Step 2 Combine the flour and sugar in a large mixing bowl. Add the wheat germ, crystallized ginger, baking powder, salt, ground ginger, cinnamon, and grated zest. Whisk the dry ingredients together.

Step 3 Crack the eggs into a medium-size mixing bowl. Add the oil, milk, and vanilla, and whisk the mixture until it is well blended. Stir in the grated zucchini, making sure the zucchini pieces aren't clumped together.

Step 4 Make a well in the dry ingredients and pour in the liquid mixture. Stir the ingredients with a wooden spoon, but do not overmix the batter.

Step 5 Spoon the batter into each prepared muffin cup until it nearly reaches the top. Bake the muffins until the tops are golden brown and springy to the touch, about 20 to 23 minutes.

Step 6 Transfer the pan to a cooling rack and let the muffins cool for at least 5 minutes before serving. If you're not going to eat the muffins right away, remove them from the pan and let them cool completely before storing them. Leftovers should be placed in freezer bags and refrigerated for up to a week, or frozen for up to four weeks.

Taco Salad

This was a refreshing way to have tacos in the summertime. I added some ground turkey breast, so we could just have this and be full. The dressing was really delicious!

Taco Salad adapted from Family Fun Magazine
1 pd ground turkey breast

1 pkg. chicken taco seasoning

6 (6-inch diameter) flour tortillas

3 cups shredded romaine lettuce
1 cup diced Monterey Jack/ Colby cheese
1 cup canned black beans, drained and rinsed
1 cup halved grape tomatoes
HONEY-LIME DRESSING:
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon coarse salt

Step 1 Heat the oven to 375 degrees. Set six 6-ounce custard cups upside down on a baking sheet.

Step 2 Heat an electric skillet over medium high heat and spray with cooking spray. Add turkey breast, taco seasoning and 1/2 cup water. Crumble meat with wooden spoon and cover. Cook, stirring occasionally, until cooked through, about 7-9 minutes. Turn off heat and keep covered.

Step 3 Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds). Working with one tortilla at a time, lightly coat both sides with cooking spray and then place each one over a cup. Gently press the tortilla edges against the cup.

Step 4 Bake the tortillas until they are light golden brown (about 10 to 12 minutes). Remove the baked tortillas from the cups and place them upright on serving plates. Step 5 Toss together the lettuce, cheese, beans, and tomatoes in a large bowl.

Step 6 In a medium bowl, whisk together all the dressing ingredients. Add the dressing to the large bowl and toss the mixture well.

Step 7 Spoon the salad into the taco cups just before eating.

BB-Jalapeno Cheddar Cornbread

Once again it is time for Barefoot Bloggers. This recipe was chosen by Sabrina and Alexander of Cooking with The Kids. I used skim milk and also, omitted 1 stick of butter because Anne said she had made it before that way and it didn't affect the taste or texture. Hey, if I can cut the butter in a recipe and still have it taste great, I will do it. I am glad I did. The texture was great. It was light and airy. It kinda reminded me a muffin or cake, not really cornbread. I guess the cornbread I am used to is really grainy. I still had the desire to eat it with honey (that is how we do it at our house), but refrained. It was a great choice and we ate it along side some great veggie soup (see below). Go check out the BB blogroll and see what everyone else thought about this choice!
Jalapeno Cheddar Cornbread 2006, Barefoot Contessa at Home, All Rights Reserved

3 cups all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups milk

3 extra-large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp Cheddar, grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions

3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature

Vegetable Soup

Vegetable Soup
1/2 large onion, chopped
2 Tbls olive oil
2 stalks celery, chopped
3/4 pd. fresh green beans, ends trimmed, and broken into pieces
4 large carrots, peeled and chopped
2 cups red cabbage, shredded
1 cup frozen baby peas
2/3 of 29 oz can tomato puree
6 oz bag baby spinach
Italian seasoning
salt
pepper
fresh parmesan, for grating on top

Heat oil in a Dutch oven over medium-high heat. Add onion and saute until tender. Add celery and carrots. Cook for 1-2 minutes. Add green beans. Cover vegetables with water. Add cabbage and peas. Add more water, to make sure the vegetables are completely covered. Stir in tomato puree and seasonings. Simmer for 1 1/2 hours. Right before serving, stir in spinach. Ladle into bowls and grate parmesan on top and add more seasoning, if necessary.

Summer Squash Casserole

One thing I loved about living in the South is the amazing way that anything and everything could be turned into a casserole. I mean one time at Thanksgiving, we had pineapple casserole! I love it, the south I mean, the pineapple casserole was alright.
So, when I got my Southern Living and saw this yummy casserole I had to make it. I used Greek yogurt instead of sour cream, because it tastes the same and has less fat. This was really good!
Summer Squash Casserole adapted from Southern Living Magazine
1 1/2 pounds yellow squash
1 pound zucchini

1 small sweet onion, chopped

2 1/2 teaspoons salt, divided

1 cup grated carrots

1 (10 3/4-oz.) can cream of chicken soup

1 (8-oz.) container plain Greek style yogurt

1 (8-oz.) can water chestnuts, drained and chopped

1 (8-oz.) package herb-seasoned stuffing

1/2 cup butter, melted

1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

TWD-Double Crusted Blueberry Pie and Blueberry-Sour Cream Ice Cream

This week's recipe was chosen by Amy of South in your Mouth.Check out her blog for the recipe. In my opinion, she couldn't have picked a more perfect recipe for the 4th of July. I know that not everyone who participates in this group celebrates this holiday, but it made it alot easier to decide what we were going to have for dessert. It was wonderful! I took Dorie's advice and made the Blueberry-Sour Cream Ice Cream as well, and I think that was actually my favorite part of this dessert. I was worried that it wouldn't make enough to feed everyone, but just one scoop of that delicious ice cream was sooo satisfying, WOW! It was great. I also added a little whipped cream. This was one great dessert. Go check out the TWD Blogroll to see if everyone else loved it as much as I did! (Please try to ignore the fingerprint/hole in the ice cream- we had some eager eaters!)

Blueberry-Sour Cream Ice Cream from Dorie's Greenspans- Baking from my home to yours
1 cup fresh blueberries
1/3 cup sugar
pinch of salt
grated zest and juice of 1/2 lemon
3/4 cup heavy cream
3/4 cup sour cream


Put the blueberries, sugar, salt, and lemon zest and juice in a medium nonreactive saucepan and cook over medium heat, stirring, until the mixture boils and the berries pop and soften, about 3-5 minutes.
Pour the berries into a blender and blend until the mixture is purreed, about 1 minute. Add the heavy cream and sour cream and pulse just to blend.
Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

TWD-Brioche Raisin Snails

The brioche dough in the freezer was calling me. I decided to give the Raisin Snails that Peabody chose right before I joined TWD a shot. It was a breeze and they were delicious!

Brioche Raisin Snails

1 cup moist, plump raisins

3 Tbls rum ( I used 1 tsp rum flavoring)

1 1/2 teaspoons sugar

Scant 1/4 teaspoon ground cinnamon

1/2 recipe for Golden Brioche Loaves(page 48), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating overnight)

1/2 recipe Pastry Cream (page 448)

For the Glaze

3/4 cup confectioners’ sugar, sifted

1 tsp water

drop of pure vanilla extract

Getting Ready: Grease and flour a regular sized muffin pan. Put the raisins in a small saucepan, cover them with hot water and let them steep for about 4 minutes, until they are plumped. Drain the raisins, return them to the saucepan and, stirring constantly, warm them over low heat. When the raisins are very hot, pull the pan from the heat and pour over the rum. Standing back, ignite the liquor. Stir until the flames go out, then cover and set aside. (The raisins and liquor an be kept in a covered jar for up to 1 day.)Mix the sugar and cinnamon together.On a flour dusted surface, roll the dough into a rectangle about 12 inches wide and 16 inches long, with a short end toward you. Spread the pastry cream across the dough, leaving 1-inch strip bare on the side farthest from you. Scatter the raisins over the pastry cream and sprinkle the raisins and cream with the cinnamon sugar. Starting wit the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it up to 2 months; see Storing for further instructions. Or, if you do not want to make the full recipe, use as much of the dough as you’d like and freeze the remainder.)With a chef’s knife(I use a bread knife), using a gentle sawing motion, trim just a tiny bit from the ends if they’re ragged or not well filled, then cut the log into rounds a scant 1 inch thick. Put the snails inside the individual muffin holes.Lightly cover the snails with wax paper and set the baking sheet(s) in a warm place until the snails have doubles in volume–they’ll be puffy and soft–about 1 hour and 30 minutes.

Getting Ready To Bake: When the snails have almost fully risen, preheat the oven to 375 degrees F.Remove the wax paper, and bake the snails for about 25 minutes, or until they are puffed and richly browned. Let cool for 5 minutes then remove from muffin pan.

If You Want To Glaze The Snails: Put a piece of wax paper under the rack of warm rolls to act as a drip catcher. Put the confectioners’ sugar into a small bowl, and stir in the teaspoon of water. Keep adding water drop by drop until you have an icing that falls from the tip of a spoon. Add the vaniila, then drizzle the icing over the hot snails.

Golden Brioche Loaves

2 packets active dry yeast

1/3 cup just-warm-to-the-touch water

1/3 cup just-warm-to-the-touch whole milk

3 3/4 cups all-purpose flour

2 teaspoons salt

3 large eggs, at room temperature

1/4 cup sugar

3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm

For The Glaze

1 large egg

1 tablespoon water

To Make The Brioche: Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can– this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you’re doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you’ll have a fairly dry, shaggy mess.Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight.The next day, butter and flour two 8 1/2-x-4 1/2-inch pans.Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours. (Again, rising time with depend on how warm the room is.)

Getting Ready To Bake: Center a rack in the oven and preheat the oven to 400 degrees F.

To Make the Glaze: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze. Bake the loaves until they are well risen and deeply golden, 30 to 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour.

Pastry Cream

2 cups whole milk

6 large egg yolks

1/2 cups sugar

1/3 cup cornstarch, sifted

1 1/2 tsp pure vanilla extract

3 1/2 tablespoons unsalted butter, cut into bits at room temperature

Bring the milk to a boil in a small saucepan. Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk– this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.Whisk in the vanilla. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly–as I always do–put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.

Lasagna Rolls with Roasted Red Pepper Sauce, 2 ways

So, I had some leftover cooked lasagna noodles in the fridge and decided to make these roll-ups. I have made them before and was going to feed a crowd, so I cooked up some whole wheat rotini and elbow macaroni, and doubled the filling and sauce. I made the rolls as directed and then stirred the cooked pasta into the leftover filling and poured the sauce on top. It was great both ways!
Lasagna Rolls with Roasted Red Pepper Sauce- 2 ways, adapted from Cooking Light

Lasagna:

8 uncooked whole wheat lasagna noodles

4 teaspoons olive oil

1/2 cup finely chopped onion

1 (8-ounce) package presliced mushrooms

1 (6-ounce) package fresh baby spinach

3 garlic cloves, minced

1/2 cup (2 ounces) shredded mozzarella cheese

1/2 cup part-skim ricotta cheese

1/4 cup minced fresh basil, divided

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

Sauce:

1 tablespoon red wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (7-ounce) bottle roasted red bell peppers, undrained

1/8 teaspoon crushed red pepper

To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil

Watermelon and Nectarine Salad

(photos updated July 2009)

I know that I posted this recipe just a couple of weeks ago, but we made it again because it is delicious! It is now a 4th of July tradition. Yum!

WATERMELON AND NECTARINE SALAD
1/3 cup sugar
2 T fresh lime juice
2 tsps freshly grated lime peel
6 cups seedless or seeded watermelon chunks
3 ripe nectarines

1. Put sugar and 3 T water in a small saucepan. Bring to a boil; reduce heat and simmer 2 to 3 minutes, stirring until sugar dissolves. Remove from heat; stir in lime juice. Refrigerate until cold. Refrigerate watermelon in serving bowl.


2. SHORTLY BEFORE SERVING: Cut nectarines in wedges; add to watermelon. Stir lime peel into syrup, drizzle over fruit and toss to mix and coat

Lime and Lemon Tartlets

What to do when you have a little leftover lime or lemon curd or both? Buy little phyllo tart shells, whip some cream and you have a simple dessert!
Lime and Lemon Tartlets
lime or lemon curd, or both
1 pkg. mini phyllo tart shells, (15 in pkg)
1/2 cream whipped, with 3 Tbls powdered sugar folded in

Defrost shells according to pkg directions. Stir lemon or lime curd until smooth. Drop spoonful of curd in shell. Dollop whipped cream on top. Serve or refrigerate until later.

Oven Fries

Who doesn't love crispy potatoes? We made two trays of these, one with lots of Grill Seasoning, so they were spicy and one with just a little salt and pepper, so the little ones could handle them. Can you say Gone?

Oven Fries

1 1/2 pounds baking potatoes, peeled and cut into thin strips

olive oil

salt and pepper

Grill seasoning

Preheat oven to 450°.Place the potatoes on a baking sheet. Drizzle with olive oil and seasoning. Toss with your hands and put into a single layer. Bake at 450° for 35 minutes or until golden.

Orzo, Corn, and Roasted Bell Pepper Salad

Wanted to try a new side for our 4th of July celebration. This was yummy and light.

Orzo, Corn, and Roasted Bell Pepper Salad from Cooking Light

2 red bell peppers

1 cup uncooked orzo (rice-shaped pasta)

3 tablespoons extravirgin olive oil, divided

3 ears shucked corn

1 medium red onion, peeled and cut into 1/2-inch-thick slices

Cooking spray

1/4 cup thinly sliced green onions

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons white wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 jalapeño pepper, minced

1 garlic clove, minced

Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
Prepare grill to medium-high heat.
Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a large bowl; drizzle with 1 tablespoon oil. Cool slightly.
Place corn and red onion on grill rack coated with cooking spray; grill 5 minutes or until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion. Add bell pepper, corn, red onion, 2 tablespoons oil, green onions, and remaining ingredients to orzo. Toss gently to combine.

Fresh-from-the-Graden Vegetable Salad

Another tasty side from our 4th!

Fresh-from-the-Garden Vegetable Salad adapted from Cooking Light

4 quarts water

3/4 pound green beans, trimmed

3/4 pound matchstick carrots

1 tablespoon sugar

2 tablespoons cider vinegar

2 tablespoons Dijon mustard

1 tablespoon olive oil

3/4 teaspoon salt

1 cup yellow bell pepper strips

1/4 cup finely chopped onion

Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.
Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat

Individual Quiches

For Q day I wanted to make quiche. My friend Nicole posted this recipe on her blog after she tried it because it was versatile and really yummy. She saw it on the Rachael Ray Show. The recipe originally calls for puff pastry as the base, but I wanted to make it lighter and phyllo was less expensive, so I went for phyllo. I also doubled the recipe and made half of them crustless. The original recipe called for normal bacon, but I always substitute turkey bacon and also called for Gruyere cheese. I am convinced you could use whatever cheese you have on hand and also substitute another cooked meat or veggie. These were quick and easy and the kids loved them!

Individual Quiches adapted from Rachael Ray Show
4 slices of turkey bacon, cut into medium dice
1/2 cup half-and-half
1 large eggs
1/2 cup egg substitute
1 tablespoon thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Cooking spray
7-8 sheets phyllo dough
1/2 cup hickory smoked gouda cheese, grated
1/2 cup baby spinach, roughly chopped

Preheat oven to 4oo degrees F.
In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
In a large bowl, combine the half-and-half, egg, egg substitute, thyme, salt, pepper and nutmeg in a medium-size bowl.

Generously spray the muffin tins with cooking spray. Carefully get one sheet of phyllo dough and lay in on a cutting board. Spray it with cooking spray or brush with melted butter and layer another sheet on top. Continue layering until you have used all your phyllo sheets, making sure to spray the top layer as well. Cut layered phyllo into 6 equal squares with a pizza cutter. Carefully place each square into the each muffin round so that the dough extends slightly over the top of the muffin tin.

Divide the Gouda, spinach and bacon between each of the cups and fill them with the egg custard just to the top of the cup line.

Pop the quiches into the oven and bake about 20 minutes, until the filling is puffed and the crust is golden brown.
Serve with your favorite salad alongside.

Lemon-Lovers' Ricotta Pancakes with Quick Blueberry Sauce

These were absolutely delicious. A repeat, must-keep, recipe. They were light and fluffy with just enough lemon and the blueberry sauce was amazing. I found the recipe in the Deseret News Food Section, one of the local newspapers, and it looked amazing. They got the recipe from the Associated Press. It came together fairly quickly and I added some sweetened whipped cream on top. More like a dessert than breakfast, but I will get away with it if I can!

Lemon-Lovers' Ricotta Pancakes with Quick Blueberry Sauce

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup part-skim ricotta cheese

1 large egg

2 large egg whites

1/2 cup lemon juice

2 teaspoons grated lemon zest

1 tablespoon, plus 1 teaspoon canola oil (divided)

Directions
Preheat the oven to 200 F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the ricotta, eggs, lemon juice, lemon zest, lemon juice and 1 tablespoon oil. Using a rubber spatula or wooden spoon, fold this mixture into the dry ingredients to make a thick batter.
Brush a nonstick skillet with 1/2 teaspoon oil, then heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once.
Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about 2 minutes longer.
Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the skillet with the remaining oil and repeat with remaining batter.

Quick Blueberry Sauce
1 tablespoon lemon juice

2 teaspoons cornstarch

2 cups fresh or frozen blueberries

1/3 cup sugar

2 tablespoons water

1/4 teaspoon salt
In small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.

TWD-Cheddar Apple Scones

This weeks Tuesday's with Dorie recipe was chosen by Karina over at The Floured Apron. I have to be honest and say I was glad when I saw it was a recipe of a less intensity. It was quick and easy to throw together and was ready in a short amount of time. We were split right down the middle on this one. The hubby didn't like it because it reminded him of cornbread and the kids weren't really fans, but the other adults who tried them, loved them, with jam, honey and unadorned, served along side Orange Julius. So as usual they disappeared quickly and I thought they were great. Check out Karina's blog for the recipe and go to the TWD blogroll for everyone else's take on this one!

Orange Julius

Here is a great, tasty, quick treat, that is quite refreshing on a hot summer's day. This one has to be served immediately after it is made or it begins to separate.

Orange Julius
1/3 cup frozen orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
5-6 ice cubes

Place all ingredients in a blender or food processor. Blend until smooth and frothy. Serve immediately.