Independence Day

 

Happy Independence Day

Visit Picture Here

Almond Star Crust

 

Apple, Rhubarb, and Raspberry Pie, and Almond Star Crust

Hi friend, the first thing that caught my eye was the stars. Yes, the tasty fruit filling is important but the stars were the wow factor.

Find the Recipe Here

Happy Independence Day!

Patriotic Recipes

 

Patriotic Recipes + 20 More

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Today we feature Kristy from 

Mommy Hates Cooking Blog

Check out her Red, White & Blue Recipes

she put together for you.

https://www.mommyhatescooking.com/20-patriotic-recipes-red-white-and-blue?

Happy Independence Day!

hugs, Linda

DIY Easy Fourth of July Wreath

 

Today We Feature

WM Design House Blog

Easy Fourth of July Decorations

Visit Wendy's Blog

https://wmdesignhouse.com/10-easy-diy-fourth-of-july-decorations/

Sicilian Steaks

Delicious juicy steak with a different flair, top with Italian seasonings, extra virgin olive oil, olives, and diced tomatoes.

1 1/2 lb grilling-cut steaks (ribeye, strip, or flat iron)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 tablespoons extra-virgin olive oil, divided

2 teaspoons dried Italian seasoning

1/2 cup canned diced tomatoes (drained)

1/3 cup sliced green olives

Preheat large saute pan on medium high 2-3 minutes. Season both sides of steaks with salt and pepper. Place 1 tablespoon of the oil in pan; swirl to coat. Add steaks cook 3-4 minutes on each side or until internal temperature reaches 145 degrees F (for medium-rare). Meanwhile, combine remaining 2 tablespoons oil and Italian seasoning in small bowl. Drizzle herb oil over steaks; add tomatoes and olives to pan around steaks. Cook 1-2 minutes or until olives are warmed. Serve.

I found this recipe from Publix Super Markets. It has been a treat that we have enjoyed from time to time.

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Tomato Sandwiches & Summer Sauce Recipe

 

The classic tomato sandwich is perfect for serving crowds at afternoon teas or parties, just like grandma's but better and more favorable. Serve on a 3 tier serving platter for a nice look. I personally think it goes perfectly with your favorite creamy cup of soup for a quick and simple lunch or dinner.

6 tablespoons cream cheese, softened

2 1/2 teaspoons Summer Sauce

3/4 teaspoon black pepper

3/4 teaspoon kosher salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium-size red onion, thinly sliced (about 1 1/2 cups)

Stir together cream cheese, Summer Sauce, pepper, and 1/2 teaspoon of the salt in a small bowl until combined. Spread cream cheese mixture on 1 side of toasted bread slices. Place 1 tomato slice and about 1/4 cup onion slices on each of 6 bread slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cover with remaining 6 bread slices. Cut sandwiches in half; serve immediately.

Summer Sauce Recipe

2 cups packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)

1 teaspoon kosher salt

1 garlic clove

Process all ingredients in a food processor or blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.

A Southern Living Recipe Here

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I hope you enjoy this Southern Living Recipe

Spiked Summer Fruit Salad

 

Summer fruit salad is perfect for brunch or summer get-togethers. Oranges, blueberries or blackberries, peaches or nectarines tossed with a honey sauce and a splash of coconut rum if you like.

2 navel oranges

3 cups mixed blueberries and blackberries

3 ripe peaches or nectarines, pitted and chopped

1/4 cup honey

One 1-inch piece ginger, thinly sliced

2 tablespoons coconut-flavored rum

Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.

Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.

A Food Nerwork Recipe Here

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Tomato Feta Pasta Salad

 

Pasta, tomatoes, kalamata olives feta, and sun-dried tomatoes for this salad. Topped with a homemade dressing. 

1/2 pound fusilli (spirals) pasta

Kosher salt

Good olive oil

1 pound ripe tomatoes, medium-diced

3/4 cup good black olives, such as kalamata, pitted and diced

1 pound good feta cheese, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

Dressing

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons good olive oil

1 garlic clove, diced

1 teaspoon capers, drained

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed flat-leaf parsley, chopped

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

An Ina Garten Recipe Here

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Hawaiian Macaroni Salad

 

No pineapple here. Simple comforting pasta salad is a beloved favorite in the Aloha State. Serve with everything from smoked pork to fried chicken to shrimp. This pasta salad has a sweet tangy creamy dressing.

8 oz. elbow macaroni

1 1/4 c. mayonnaise

1/4 c. whole milk

2 tbsp. apple cider vinegar

1 tsp. granulated sugar

1 tsp. salt

1/4 tsp. ground black pepper

1 large carrot, shredded

1/2 c. chopped celery

1/3 c. chopped green onion, plus more for serving

1/4 c. grated yellow onion

Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.

Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.

Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.

This pasta salad is great to make a day ahead. Stir in an extra 1 to 2 tablespoons of milk to loosen it up, if needed.

By Josh Miller; Recipe by Kellie Kelley 

Pioneer Woman

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Spinach Salad with Goat Cheese and Walnuts

 

Baby spinach, toasted walnuts and crumbled goat cheese tossed with a basic vinaigrette. Sounds simple and it is but is packed with flavor.

Dressing

1 tablespoon red wine vinegar

1 tablespoon minced shallot or red onion

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons quality walnut oil

Salad

8 cups baby spinach leaves, stems trimmed, washed, and dried

1/2 cup whole or chopped toasted walnuts

1/3 cup crumbled goat cheese

In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.

Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.

Serve immediately topped with goat cheese and walnuts.

Food Network advises if your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.

A Food Network Recipe

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Chopped Salad with Steak

 

This is a perfect one-meal salad. Romaine lettuce, red onion, bell peppers, cucumber, kalamata olives, seared flank steak, and creamy blue cheese dressing.

6 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cucumber, peeled and sliced

½ cup pitted kalamata olives, chopped

¼ cup loosely packed fresh flat-leaf parsley, chopped

¾ pound seared flank steak

Crumbled blue cheese

Blue cheese dressing

Toss together first 7 ingredients in a large bowl. Divide salad mixture among plates; top each with steak and desired amount of blue cheese. Serve with blue cheese dressing.

A Southern Living Recipe

Photo Credit ALISON MIKSCH; STYLING: BUFFY HARGETT MILLER

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Grilled Mexican Corn Salad

This recipe is an off-the-cob play on a popular Mexican street dish.

3 limes, divided

8 large ears fresh yellow corn, husks removed

3 tablespoons mayonnaise

2/3 cup crumbled feta or Cotija cheese

1/3 cup sliced fresh chives

1. Cut 2 limes in half, and squeeze juice from lime halves to equal about 1/4 cup.

2. Preheat grill to 400° to 450° (high) heat. Brush corn with mayonnaise. Sprinkle with the desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop.)

3. Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.

Marian Cooper Cairns, 

Southern Living

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Strawberry-Banana Pudding Icebox Cake

 

Here is a new fun twist on banana pudding. Add fresh strawberries and instead of vanilla wafers use graham crackers. Sure to be a great summer hit.

1 cup granulated sugar

1/4 cup cornstarch

1/8 teaspoon salt

4 large egg yolks

2 cups half-and-half

3 tablespoons butter

1 tablespoon lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)

27 graham cracker squares (about 2 1⁄2 x 2 1⁄2 inches)

4 large bananas, sliced

1 (16-oz.) container fresh strawberries, sliced

1 cup heavy cream

1/4 cup powdered sugar

Crumbled graham crackers and halved strawberries for topping

Whisk together granulated sugar, cornstarch, and salt in a heavy saucepan. Whisk together egg yolks and half-and-half in a small bowl. Add to sugar mixture; whisk until smooth. Bring mixture just to a boil over medium, whisking constantly. Boil 1 more minute, whisking constantly; remove from heat. Add butter and zest; whisk until butter melts. Gradually whisk in juice just until blended. Fill a sink or large bowl halfway with ice. Pour custard mixture into a metal bowl; place bowl on ice. Let stand, stirring occasionally, until custard is cold and slightly thickened, 8 to 10 minutes.

Line the bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over all sides. Place 9 graham cracker squares in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.) Place a layer of banana slices, with sides touching, on graham crackers; place a layer of strawberry slices on top of bananas. Spread half of custard on top of strawberries. Repeat layers once, beginning and ending with graham crackers. Pull excess plastic wrap at sides tightly over cake; chill 4 hours or overnight.

Lift cake from pan, using plastic wrap as handles.

Beat cream with an electric mixer on high speed until foamy; gradually add powdered sugar, beating until medium-soft peaks form. Spread on top of cake. Top with crumbled graham crackers and strawberry halves.

A Southern Living Recipe by Pam Lolley

Photo Credit AIN BAGWELL; PROP STYLING: MINDI SHAPIRO LEVINE; FOOD STYLING: HADAS SMIRNOFF

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Lemon Chicken and Asparagus Foil Packs

Lemon chicken & asparagus foil packs are easy and delicious in 30-minutes.

Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.

Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.

Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.

Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.

Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.

Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!

Southern Living Tiffany

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Red Velvet Ice-Cream Cake

 

You will be all set for the summer holidays with this eye-catching layered cake. Rich Red Velvet Cake with Vanilla ice cream in the middle. Can't wait to try this cool rich refreshing cake.

Red Velvet Cake

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

3 tablespoons red liquid food coloring

1 tablespoon vanilla extract

2 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups whole buttermilk

Ice-Cream Layer

5 cups vanilla ice cream

Frosting

1 1/2 tablespoons cold water

1 teaspoon unflavored gelatin

1 1/2 cups heavy cream

3 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Additional Ingredient

2 cups fresh blueberries

Step 1
Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.

Step 2
Prepare the Red Velvet Cake: Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.

Step 3
Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.

Step 4
Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes. Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.

Step 5
Prepare the Ice-Cream Layer: Line a 9-inch round cake pan with plastic wrap, allowing ends to extend over edge of pan to create handles. Remove cupcakes from freezer, and cut into 1⁄4-inch cubes. Place ice cream in a large bowl; beat at medium speed until soft but not melted. Gently fold cupcake cubes into ice cream. Spread ice cream into prepared pan. Cover and place pan in freezer until frozen, at least 3 hours or overnight.

Step 6
Prepare the Frosting: Place water in a small microwavable bowl, and sprinkle with gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds. Let stand5 minutes.

Step 7
Place cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed until soft peaks form. With mixer on low, gradually add gelatin. Increase speed to high, and beat until stiff peaks form.

Step 8
Assemble the cake: Place 1 Red Velvet Cake layer on a platter or cake stand. Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer. Top with remaining cake layer. Spread Frosting over sides and top. Loosely cover with plastic wrap, and freeze at least 2 hours.

Step 9
Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve immediately. Freeze any leftovers.

A Southern Living Recipe

Photo Credit GREG DUPREE; PROP STYLING: HEATHER CHADDUCK HILLEGAS; FOOD STYLING: TORIE COX

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Strawberry Whipped Sensation

Strawberries, creamy sweetened condensed milk mixed with whip topping and Oreo's! Refreshing Spring or Summer dessert.

4 cups fresh strawberries, divided

1 can (14 oz.) sweetened condensed milk

1/4 cup lemon juice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

8 OREO Cookies, finely chopped

1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in a large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan. 

MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto the plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

         Found this @ Kraft. A refreshing summer dessert.

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Strawberry Shortcake Sheet Cake

 

Just stir and scoop is about what it takes to make this elegant Strawberry Shortcake Sheet Cake.

Strawberries are in both the tender biscuit and the topping. 

2 pounds fresh strawberries

2 ¼ cups soft wheat self-rising flour (such as White Lily Enriched Bleached Self-Rising Flour)

1 cup all-purpose flour, plus more for dusting

½ teaspoon kosher salt

¾ cup granulated sugar, divided

¼ cup cold unsalted butter, cut into ¼-inch cubes

1 cup whole buttermilk

2 teaspoons grated lemon zest (from 1 lemon)

1 ⅔ cups heavy whipping cream, divided

1 tablespoon vanilla extract, divided

1 ¼ tablespoons unsalted butter, melted

2 tablespoons sanding sugar

1 (8-oz.) container mascarpone cheese

¼ cup powdered sugar

Hull 1 pound of the fresh strawberries,

 and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.)

Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. 

Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.

Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, 

scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour.

Meanwhile, stir together halved strawberries

 and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.


Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined.

Spread whipped cream-mascarpone mixture over top of cooled shortcake, 

leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.

Mascarpone (a spreadable Italian cheese that's sold in tubs in the dairy aisle) makes the whipped cream rich and tangy. If you don't have any on hand, you can substitute crème fraiche. While we love this recipe with strawberries, you can really use any berry in this dish. This dessert is best made and enjoyed day-of.

A Southern Living Recipe Here

Photo Credit Johnny Autry: Food and Prop Styling Charlotte L Autry

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Grilled Chicken Kebabs with Arugula Pesto

 These tasty chicken kebabs come together in 30 minutes. If you’ve never added baby arugula to homemade pesto, prepare for a real treat.

2 cups packed baby arugula leaves

1 cup loosely packed basil leaves

1/4 cup pine nuts, toasted

2 small garlic cloves, coarsely chopped

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

1/4 teaspoon black pepper

5 tablespoons extra-virgin olive oil, divided

1 small zucchini, cut into 1⁄4-inchthick slices, then cut into half-moons (about 1 1⁄2 cups)

1 small yellow squash, cut into 1⁄4-inch-thick slices, then cut into half-moons (about 1 1⁄2 cups)

1 small Vidalia or other sweet onion, cut into 8 wedges and separated into pieces (about 1 cup)

1 teaspoon sherry vinegar

1 1/4 pounds chicken breast

Place arugula, basil, pine nuts, garlic, lemon juice, salt, pepper, and 4 tablespoons of the oil in the bowl of a mini food processor; pulse until smooth, about 10 times, scraping sides of bowl occasionally.

Place zucchini, squash, and onion in a medium bowl; toss with vinegar, 2 tablespoons of the pesto, and remaining 1 tablespoon oil. Place chicken pieces in a separate bowl, and toss with 2 tablespoons of the pesto.

Preheat grill to medium-high (about 450°F). Thread chicken and vegetables alternately onto each of 8 (6-inch) bamboo skewers. Place kebabs on oiled grates; grill, uncovered, until chicken is cooked through and vegetables are tender and lightly charred, about 4 minutes per side. Serve chicken-and-vegetable kebabs with remaining pesto.

Southern Living 

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Mango Sorbet

 

Rich creamy mango sorbet is refreshing, delicious, and healthy. Makes a perfect ice pop too.

2 mangos, peeled and pit removed

1/4 cup orange juice

Juice of 1/2 lemon

1/4 cup honey (optional, depending on sweetness of mangos)

Pinch of salt

Mint sprigs, for garnish

Line a freezer-safe dish, such as a loaf pan, with plastic wrap. Add all ingredients to a blender or food processor; blend until smooth and creamy. Pour mixture into the lined container and freeze until solid. Remove from freezer 15 minutes prior to serving; garnish with mint.

Recipe Credit Costco 

Photo Credit and recipe Tasty.co

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Peanut Butter-Banana Icebox Pie

Cool refreshing peanut butter, cream cheese, cinnamon graham crackers, and chocolate. Sounds good to me.

2 cups cinnamon graham cracker crumbs (about 15 sheets)

1/2 cup finely chopped honey-roasted peanuts

1/2 cup butter, melted 1 (4-oz.) semisweet chocolate baking bar, chopped

1 (8-oz.) package cream cheese, softened

1 cup creamy peanut butter1/2 cup firmly packed light brown sugar

2 teaspoons vanilla extract

2 large bananas, sliced Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts

1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

2. Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.

3. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.

4. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.

5. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.

Mary Allen Perry, Southern Living

JUNE 2012

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