girltalk Blog

French Dip Disaster

One night, a few weeks ago, I was stumped on what to make for dinner. It was already after 4pm and I needed something quick and easy. So I did what I usually do—I called one of my sisters. Nicole had just the thing. Her friend, Alyssa, had recently made her a delicious homemade French Dip Sandwich and she gave me the recipe over the phone.

I rushed to the store, got my ingredients, came home, and assembled the sandwiches—roast beef and provolone on toasted French bread, spread generously with horseradish, and beef consommé on the side for dipping. I set the sandwiches in front of the fam. They looked and smelled so yummy.

Mom took the first bite. Hmmm…something wasn’t right. She stopped eating and watched the rest of us. Chad took a bite and immediately blurted out: “Janelle, this is so hot!” When Mike and I bit into our sandwiches, our eyes began to water and I felt a headache coming on. Now we like spicy food, but these sandwiches were beyond hot! We couldn’t take another bite. Dinner was a total bust.

When I called Nicole the next day, we figured out my problem. I was supposed to use horseradish sauce, but I had accidentally used straight up horseradish. And I had spread it on thick. No wonder one bite gave us all a headache! (Dad, not liking roast beef, was spared this ordeal.)

I’m happy to report that I didn’t let this experience get the better of me. I have since made the sandwiches again—this time with horseradish sauce—and they were delicious. They’ve even become a staple around here. I just might make them again this week.

If you’d like to try these yummy, warm sandwiches on a crisp fall evening, here’s what you need:

-Bread of your choice (I use French bread from the grocery store bakery and Nicole likes sourdough)

-Roast beef (freshly sliced from the deli is best)

-Provolone cheese, sliced

-Horseradish SAUCE

-Beef consommé (in the soup aisle)

Slice bread and briefly toast two slices per sandwich under the broiler. Remove toast from oven. Take half of the slices off the pan and spread with horseradish SAUCE to taste. Set aside. Turn over the remaining slices, pile high with roast beef and provolone, and return to broiler. Heat until cheese is melted and bubbly. Remove from oven and assemble sandwiches. Warm the consommé in microwave and serve in a bowl for dipping.

Happy eating!

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Family Breakfast

My sister Helen lives in Florida so I don’t get to see her that often. But last week, she and her husband came through town and we got to spend several, delightful days together.

Breakfast was at my house, and together with my mom and other sister Janice, the women of my family had great fun talking, laughing and reminiscing around my kitchen table. Helen’s husband, Steve, was a great sport to endure hours of family stories—you know, the ones that are only interesting if you were there?

So that I could spend as much time as possible with my sister, I chose breakfast menus that allowed me to make most of the meal the night before. This meant little preparation and minimal cleanup in the morning.

I thought you might enjoy these recipes from Helen’s visit. They are perfect for company, but also for a delightful, relaxing vacation breakfast with your family.

TUESDAY BREAKFAST MENU:

Caramel Apple French Toast
Bacon
Coffee and Juice

 Caramel Apple French Toast:
(Meredith Huspeni)

1 cup packed brown sugar
½ cup butter, cubed
2 tablespoons light corn syrup
2 – 3 large tart apples, peeled and sliced ¼ inch thick
3 eggs
1 cup milk
1 teaspoon vanilla extract
9 slices day-old French bread (3/4 inch thick)

In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13”x9” baking pan; arrange apples on top. In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350* for 35-40 minutes.

WEDNESDAY BREAKFAST MENU

Breakfast/Brunch Bake
Cheesy Hash Brown Potatoes
Fresh Fruit platter
Poppy Seed Tea Bread
Coffee and Juice

Breakfast/Brunch Bake
(Betsy Ricucci)

1 lb. sausage
6 eggs
2 cups milk
¼ teaspoon dry mustard
6 slices favorite bread, cubed
10 oz. sharp cheddar cheese
½ teaspoon salt

Saute sausage; drain well. Beat together eggs, milk, salt and mustard. Layer bread cubes on the bottom of a 9”x13” baking dish. Next, layer the sausage and then the cheese. Pour the egg mixture over the top. Cover and refrigerate overnight. Bake at 350* for 45 minutes.
Note: instead of sausage, you can substitute with 1 pound of cooked bacon pieces or ½ pound of cooked ham, cubed.

Cheesy Hash Brown Potatoes:
(Karen Carr)

2 (20-oz.) packages Simply Potatoes shredded hash browns (refrigerated, not frozen)
½ cup chopped onion
1 cup (8 oz.) shredded cheese
1 ½ cups sour cream
½ cup milk
¼ cup butter, melted
Salt and pepper to taste

Grease a 9”x13” baking pan. In a large bowl, mix together all ingredients, place in baking pan and bake in preheated 350* oven, uncovered, for 45 minutes.

Poppy Seed Tea Bread
(Nancy Royer)

3 cups flour
2 ½ cups sugar
1 ¼ teaspoon salt
1 ½ teaspoon baking powder
3 eggs
1 ½ cups milk
1 cup plus 2 tablespoons oil
2 tablespoons poppy seed
1 ½ teaspoon vanilla
1 ½ teaspoon butter flavoring
1 ½ teaspoon almond extract

Preheat oven to 350*.  Mix all the ingredients in the order given with an electric mixer.  Pour batter in 3 greased and floured loaf pans.  Bake for 50 minutes at 350*.  Remove onto racks and glaze while warm.
 
Glaze:
¼ cup orange juice
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon oil

Melt all ingredients in a saucepan.  Prick loaves with a toothpick and pour the glaze over each.

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Simple BBQ Ribs

Janelle was having a cookout a few weeks ago and asked me what she should have Mikey grill. When I told her ribs were easy to prepare, she didn’t believe me. But then she tried this recipe and discovered her big sister was right once again. If you don’t have a plan for your Memorial Day cookout yet, give these ribs a try. They are super yummy, and yes, Janelle, super easy too!

(We use reviewer Bonnie12’s instructions, which is first when you sort by “Most Helpful.” And then we slather the ribs with Bulls Eye or Sweet Baby Rays BBQ Sauce)

Simple BBQ Ribs

Ingredients

• 2 1/2 pounds country style pork ribs
• 1 tablespoon garlic powder
• 1 teaspoon ground black pepper
• 2 tablespoons salt
• 1 cup barbeque sauce

Directions

1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

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Bread and Butter

After the birth of MJ many kind friends brought me meals during my recovery. I’m convinced that all of the yummy food had something to do with my speedy return to normal. My friend Tali brought me two meals (I owe ya, girl!) and with it came the most delicious homemade white bread. It has since become a staple here at the Bradshaw house. Over Thanksgiving Nicole found a recipe for some Honey Cinnamon Butter- the perfect complement to Tali’s bread. I gave this bread and butter pair to some friends for Christmas this year while of course making some extra for us. I’m sending the recipes on to y’all today. If you have time, I would recommend sneaking some in to your Christmas dinner.

Tali’s Bread (She never gave me a name so that’s what we call it around here.)

6-7 ounces of milk (a little under a cup)
1/4 cup warm water
1/4 cup butter
1 egg
1 tsp salt
3 tbsp sugar
3 1/4 cup bread flour
2 tsp active dry yeast

Put wet ingredients in bread machine first with salt and sugar.  Add flour and yeast. Run on dough setting and take out BEFORE it bakes in machine. Bake about 25-35 minutes at 335* until the top is light brown and hard.

Paula Deen’s Cinnamon Honey Butter

½ cup (1 stick) butter, softened
2 tablespoons honey
½ teaspoon ground cinnamon

Combine the ingredients in a small bowl. Pack into a small crock or baby food jar with a decorative lid. Or roll in waxed paper into a log and twist the ends. Chill thoroughly. Wrap in colorful paper.

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Caramel Conclusion

There is such a thing as too much of a good thing. And we’ve had too much caramel.

After two weeks of reading, buying, baking, eating and writing about the sugary stuff, it’ll be a while before we can look at it again, much less eat it. We’ll steer clear of the caramel section in the grocery store this fall, lest we run into countless bags of caramel in one place. There probably won’t be any caramel desserts at Thanksgiving this year either. We may skip Thanksgiving baking altogether and go straight to Christmas cookies, just to be safe.

In all seriousness, while we are carameled-out for the moment, we thoroughly enjoyed this contest. Many of your amazing recipes will be Mahaney clan staples for years to come, much to the delight of our husbands and children. So thank you!

Here are our final favorites, Caramel Apple Pizza from Amanda Schulte and Oatmeal Everything Bars from Beth Muzik….

Caramel Apple Pizza

From Taste of Home 2001 Annual Quick Recipe Book

1 tube (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
2 Tablespoons milk
4 cups sliced peeled tart apples (about 3 large)
1 can (12 ounces) lemon-lime soda
1 teaspoon ground cinnamon
1/2 cup caramel ice cream topping*
1/3 cup chopped pecans

Press cookie dough into a greased 14-in pizza pan.  Bake at 350 degrees for 20 minutes or until golden brown.  Cool on a wire rack.  Run a large flat spatula under crust to loosen from pan.  In a mixing bowl, beat the cream cheese, peanut butter, brown sugar and milk until smooth.  Spread over the cooled crust.  In a bowl, combine the apples and soda; drain well.  Toss apples with cinnamon; arrange over cream cheese.  Drizzle with the caramel topping and sprinkle with pecans.  Cut into wedges.
Yield: 8-10 serving. *Editor’s Note: Fat-free caramel ice cream topping is not recommended for this recipe.

Oatmeal Everything Bars

1 - 14 oz. bag of caramels
3 T. milk
1 1/2 C. butter
2 C. flour
2 C. oats
1 1/4 C. brown sugar
1 t. baking soda
1/2 t. salt
2 C. chocolate chip (approx)
1 C. pecan halves (approx)

Microwave caramels and milk (medium power for 2-3 minutes/check and stir every 30 seconds).  Set aside.  Melt butter and combine with flour, oats, brown sugar, soda, and salt.  Press 1/2 of butter/oat mixture into greased 9x13 pan.  Sprinkle chocolate chips.  Sprinkle pecan halves.  Pour caramel mixture over chocolate chips/pecans.  Top with spoonfuls of remaining butter/oat mixture.  Bake 20-25 minutes or until golden brown.  Wait a good 30 minutes before cutting.  Their really gooey when they’re hot!  ENJOY!

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Caramel Happiness

Let me tell you, the fun didn’t end with the four girltalkers. This caramel contest brought much joy to four husbands, seven children and one brother. Mike has never had that many dessert options at his fingertips at one time. Let’s just say that he handled the situation without much difficulty.       

Tara Beth Townsend contributed a great Thanksgiving dessert and our first winner for today: Pumpkin Caramel Swirl Cheesecake. Samantha Weinhausen is our other winner with a yummy layered Caramel Apple Dip.

Pumpkin Caramel Swirl Cheesecake

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice

4 large eggs

1 tablespoon (about) purchased caramel sauce

1 cup sour cream

preparation
For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

Caramel Apple Dip

    * 2 (8oz) cream cheese, room temperature
    * 2 cups powdered sugar
    * 2 t vanilla extract
    * 1 jar caramel topping (for ice cream)
    * 1 large Symphony candy bar with almonds and toffee, crumbled into small pieces
    * A couple sliced granny smith apples

In a large bowl cream together, cream cheese, powdered sugar and vanilla extract until smooth. Spread mixture in a pie plate. Next pour the caramel topping on top of the cream cheese mixture, followed by crumbling the candy bar on top of the caramel layer. Cover and refrigerate until cold. Serve with sliced granny smith apples.

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Caramel Ministry

This caramel contest was more than we expected: more work, more mess, and definitely more fun. We were also pleasantly surprised by the chance to use your recipes to bless others. Kristin and Nicole brought caramel desserts to small group meetings at their churches. Janelle and I took plates with an amazing assortment of caramel confections to meet our new neighbors. The only downside is that we’ve probably raised expectations for homemade gifts we’ll never be able to meet again: brownies from a box are going to be underwhelming after the variety of delicious bars, cookies and muffins we delivered last week. I have a feeling our neighbors will be consistently disappointed in us from now on. Or, like Janelle said, maybe we’ll have to do another contest—in the interest of evangelism, of course.

Today’s winners sent in two fabulous cookie recipes: Robin Gilmore contributed Special Thumbprints/Caramel Brickle and Candace Teichroew gave us Caramel-Filled Chocolate Cookies. Thank you both!

Special Thumbprints/Brickle-Caramel

Basic Dough:
1/2 cup sugar
1 cup butter or margarine, softened
1 tsp. vanilla extract
1 egg
2 1/4 cups flour
1 tsp. baking powder

In large bowl beat first four ingredients until light and fluffy. Lightly spoon flour into measuring cup, level off and put in separate bowl adding baking powder, stir.  Add flour mixture to butter mixture and stir until smooth dough forms.

3/4 cup almond brickle chips
20 unwrapped caramel candies
1/4 cup half ‘n’ half or milk

Combine dough and brickle chips; knead to blend.  Refrigerate dough 30 minutes.  Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet.  Make thumbprint.  Bake at 350 degrees for 11 to 14 minutes or until lightly browned around edges and set. Immediately remove from cookie sheet. (May have to indent again)  Cool completely.

In small saucepan over medium heat, melt caramels and half ‘n’ half, stirring until smooth.  Spoon 1/2 tsp. of filling into center of each cookie.   Makes 3 1/2 dozen

Caramel-Filled Chocolate Cookies
1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1-1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 squares (1 ounce each) white baking chocolate, melted

In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans. Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets. Bake at 375° for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with white chocolate.
Yield: About 4 dozen.

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Caramel Fun

I have to jump in here and say that this caramel contest has been a blast. Which brilliant girltalker came up with this idea anyways? (I won’t say who.) I mean, how many opportunities come along in life where you are obligated to prepare and consume numerous desserts? Does it get any better? I won’t say that it wasn’t a lot of work; we were more than a little tired by the time we took this picture. And I didn’t exactly enjoy cleaning up the big mess when the fun was over. But it was all worth it. Don’t be shocked if you find a similar contest showing up on the blog in the future…maybe “All Things Chocolate” should be next. Oh, and let me just state that the food pictured below is only some of what we made last week.

Today’s big winners are Meredith Huspeni for Caramel Apple French Toast and Chasity Elseman for Caramel Apple Muffins. Delicious recipes ladies!

Caramel Apple French Toast

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
2 - 3 large tart apples, peeled and sliced 1/4 inch thick
3 eggs
1 cup milk
1 teaspoon vanilla extract
9 slices day-old French bread (3/4 inch thick)

In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13-in. x 9-in. baking pan; arrange apples on top.  In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350° for 35-40 minutes.

Caramel Apple Muffins
(From Southern Living)

Ingredients

    * 1  (3-pound) bag small apples (12 to 14 apples)
    * 2  cups  sugar
    * 1  cup  vegetable oil
    * 3  large eggs, lightly beaten
    * 2  teaspoons  vanilla extract
    * 3  cups  all-purpose flour
    * 2  teaspoons  ground cinnamon
    * 1  teaspoon  baking soda
    * 1/2  teaspoon  salt
    * 2 1/2  cups  chopped pecans, toasted and divided
    * Quick Caramel Frosting

Preparation

Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.

Peel and finely chop enough remaining apples to equal 3 cups. Set aside.

Stir together sugar and next 3 ingredients in a large bowl.

Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and 1 cup pecans.

Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apple rings up, on a wire rack.

Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly with remaining 1 1/2 cups chopped pecans.

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The Crazy Caramel Contest

Caramel (k?r’?-m?l, -m?l’, kär’m?l) A smooth chewy candy made with sugar, butter, cream or milk, and flavoring.

A few weeks ago we got the urge to have another contest. One of us (I won’t say who) suggested a caramel contest. At first some of us (I won’t say who) wondered if there were enough caramel recipes out there to have a real contest. I mean, there’s caramel popcorn and caramel apples, and….what else?

But within minutes of the posting, our inbox began to fill up with caramel recipes: old family favorites, crowd pleasers, and even original concoctions. Who knew you could make so many things with caramel? There were dips and drinks, cakes and cookies, pies and pizzas.

It took about twenty-four hours for us to remember why, in four years of blogging, we’ve never done a cooking contest: oh yeah, because the only way to judge the entries is to cook them! What have we gotten ourselves into? Whose crazy idea was this anyway?

With dozens of entries there was no way we could make them all. So Mom and Janelle divided them up into categories (cakes, bars, cookies, crisps, cheesecakes, muffins, pies, drinks, dips, breakfast foods, snacks, and more). Then they chose from the categories using a single, strictly scientific, standard: which recipes look the yummiest.

After paring down the options they doled out assignments. We dragged the kids to the grocery store where we purchased bags of caramels, tubs of caramel dip, jars of caramel topping, and sugar for homemade caramel sauce.

The newly created girltalk test kitchens swung into action.

(I have to admit:  it’s not as easy as it looks on The Food Network. I guess it helps to have an assistant to unwrap all those little caramels.)

After much cooking and tasting and deliberating we chose our winners. It wasn’t easy—you all sent in so many amazing recipes! We’ll be posting the winners throughout the week (in no particular order) and those women will each receive one of our favorite cookbooks.

So, without further ado, our first winner is Kristy Wigginton with her recipe “Divine Decadence.” This one is rich (but not to rich for me!) It’s easy to make and an elegant dessert to serve on a special occasion.

DIVINE DECADENCE

Step 1:
2 cups pecans, chopped
1/4 cup sugar
1/4 cup melted margarine

Combine and press into a greased 9” pie pan.  Bake at 350 for 13-15 minutes.  Cool completely.

Step 2:
1 (14 oz) bag of caramels
1/2 cup whipping cream

Melt two ingredients in a microwave safe bowl, stirring every 1 1/2 minutes.  When well combined, pour into the crust.

Step 3:
8 oz semi-sweet chocolate chips
1/2 cup whipping cream
1/2 cup powdered sugar

Bring cream and sugar to a boil.  Remove from heat and add chocolate chips.  Combine until all chips are melted and smooth.  Pour over caramel.  Refrigerate at least four hours or overnight.  Cut into wedges or bite-sized pieces.  You definitely need to eat this with a big glass of milk or a hot cup of coffee!

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A Caramel Contest

I was strolling through my local grocery store the other day (in search of a brownie mix that I really wanted to try) and I practically ran into a huge box of pumpkins. Upon arriving home (having successfully located the brownie mix) I noticed a pumpkin on my neighbor’s porch. Then it dawned on me: it’s Fall! It’s time for apple cider, pumpkin chocolate chip bread, and caramel popcorn. And in order to get things started right in the food department this Autumn, we are gonna launch another girltalk contest appropriately titled “All Things Caramel.” Yes, we want your caramel recipes…popcorn, cookies, apples, brownies…you get the idea. Your deadline is next Friday, September 26. There will be prizes for the winners, of course! So don’t waste any time. E-mail us your entries at .(JavaScript must be enabled to view this email address).

I’m gonna kick things off with one of my favorite caramel recipes (even though the girls will not allow me to win the prize). These bars are so yummy…

Caramel Layer Chocolate Squares

1 (14 oz.) pkg. caramels
1 pkg. German Chocolate cake mix
¾ cup butter, melted
2/3 cup evaporated milk, divided in equal portions
1 cup chocolate chips

Combine caramels and half of evaporated milk. Cook over low heat, stirring often until melted and smooth. Grease 9x13” pan. Combine dry cake mix, butter and rest of evaporated milk, and chocolate chips. Stir just until mixed. Press half of dough firmly in pan. Bake 6 minutes at 350*. Spread caramel mixture over all. Top with remaining half of dough. Spread gently to cover. Bake at 350* for 15 minutes. Let stand until cool before cutting.

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Summer Dessert

Thanks to all of you who’ve already submitted entries for our summer contest—keep ‘em coming! In the meantime, I tried this new Epicurious recipe for berry crisp yesterday and if you can measure its yumminess by how many helpings my husband’s had in twenty-four hours, then it is quite delicious. Best of all, it is really easy. Oh, and per some of the comments I doubled the topping which is definitely the way to go.

Mixed Berry Crisp

The frozen berries aren’t thawed before you use them, so this dessert is super fast.                                                                       

Servings: Makes 6 servings.

Preparation

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

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Chocolate Chip Cream Cheese Muffins

I tried a new muffin recipe this morning. After the first bite, I knew that I had to pass it along to y’all. They were "mmmm, tasty" as my nephew Liam would say.  Any recipe that calls for cream cheese and chocolate chips is worth trying.

Chocolate Chip Cream Cheese Muffins:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup white sugar (I used 3/4 cup sugar, but we like ours sweet.)
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup semi-sweet chocolate chips

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners.
Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
Bake in preheated oven until tops are golden, about 20 minutes.

P.S. I thought you might enjoy this picture of my girly enjoying a muffin.

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Sweet Salads

Here are two yummy fruit salads to finish out our summer salads week:

Orange Cream Fruit Salad

1 20-oz. can pineapple chunks, drained
2 11-oz. cans mandarin oranges, drained
2 chopped bananas
2 cups halved fresh strawberries
2 apples, peeled and chopped
1 pkg. instant vanilla pudding
1½ cups milk
1/3 cup frozen orange juice concentrate
¾ cup sour cream

Beat pudding, milk, and orange juice concentrate for 2 minutes.  Add sour cream.  Combine with fruit and refrigerate for 2 hours before serving.

Blueberry Salad

2-3oz. pkgs. black raspberry jello
2 cups boiling water
1 cup crushed pineapple, undrained
1 can blueberry pie filling
1 8oz. cream cheese
½ pint sour cream
1 tsp. vanilla
½ cup sugar
½ cup chopped nuts

Stir together jello and boiling water until dissolved. Add pineapple and blueberry pie filling. Pour into 9x13 dish. Chill until set. Beat together cream cheese, sour cream, sugar, and vanilla until smooth. Spread over salad. Sprinkle nuts over top.

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A Summer of Greens

There are some things that just go together… things like… milk and cookies, ball and glove, needle and thread… and the topic of conversation for this week… summer and salads.

Sure, we consume salads all year round, but they are especially delectable as a summer meal addition or even as the main dish. Don’t you agree? For that reason, we are going to take the next four days (along with other entries) to post our top ten favorite salad recipes. We hope you might find one or more out of the bunch to add to your favorites.

Here are three to start off our summer salad fest:

Tossed Salad with hard-boiled eggs, bacon and cheddar cheese

Salad dressing:
½ of small-med onion
½ cup cider vinegar
½ cup sugar
1/3 cup catsup
1 cup vegetable oil
2 tsp. Worcestershire sauce

In blender place the onion, vinegar and sugar. Blend until the onion is pulverized. Add the remaining ingredients and blend thoroughly. Refrigerate.

Salad platter:
½ head romaine lettuce, torn
½ head iceberg lettuce, torn
2 medium tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
1 carrot, peeled and sliced
1 small red onion, thinly sliced
3 hard-boiled eggs, peeled, sliced in quarters
1 cup sharp cheddar cheese, grated
6 to 12 slices bacon, cooked and crumbled
Parsley flakes

Combine salad items in a large bowl or on a large platter. Arrange hard-boiled eggs around the edge of salad. Top salad with cheddar cheese and crumbled bacon. Sprinkle parsley flakes over all. Serve with dressing. 

Tossed Salad with feta and cranberries

½ cup olive oil
¼ cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix
1 head romaine lettuce, torn
2 medium tomatoes, seeded and chopped
1 small red onion, thinly sliced
1 cup crumbled feta cheese
¾ cup dried cranberries
½ cup Sunkist Almond Accents Honey Roasted sliced almonds

In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the romaine lettuce, tomatoes, onion, cheese and cranberries. Top with sliced almonds. Serve with dressing.

Green bean, walnut and feta salad

1 ½ lbs. fresh green beans (ends trimmed), cut in half crosswise
¾ cup olive oil
½ cup (packed) fresh mint leaves, finely chopped
¼ cup white wine vinegar
¾ tsp salt
½ tsp minced garlic
¼ tsp freshly ground pepper
1 cup chopped toasted walnuts (To toast nuts, spread in a single layer on a baking sheet and cook in oven at 350F for 5 minutes)
1 cup diced red onion
1 cup crumbled feta cheese

Bring 4 quarts salted water to boil in 6 quart pan over medium high heat. Add beans and cook until crisp tender—about 4 minutes. Drain well; immediately plunge into ice water to stop cooking process. Drain beans again; pat dry with paper towels. (Can be prepared several hours ahead)
Combine oil, mint, vinegar, salt, garlic and pepper in processor and blend.
Arrange beans in shallow glass serving bowl. Sprinkle with nuts, onion and cheese. Just before serving, pour dressing over and toss thoroughly.

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Smoothie Time

We have had some warm weather this week, which has sent Mike on a smoothie-making kick. Actually, all of our men love smoothies, but Brian is the only one who owns the VillaWare® Double Smoothee-Bar™ Blender & Serve. (No, I’m not kidding! He actually has a special smoothie-making blender. I found a picture to impress you.) Mike, Steve, and Chad are stuck with boring old “normal blenders,” but that doesn’t hold them back. Dad relies on Mom to make his fruit drink. I’m not sure he knows how to use a blender! We thought it would be fun to let you in on some of the men’s favorite smoothie recipes so that you can try them out if you are so inspired.

Steve’s Strawberry Banana
2 c. vanilla ice cream
1 ½ c. fresh strawberries
1 banana
2 tsp. sugar
2 tbsp. lemon juice
Splash of milk for consistency

Combine all ingredients and blend.

Brian’s Blueberry Maple
1 c. blueberry yogurt
¾ c. milk
1 tbsp. maple syrup
½ tsp. ground cinnamon
2 c. fresh blueberries, frozen

Combine first four ingredients. Then add blueberries. Blend until smooth consistency.

Brian’s Banana Coffee
1 c. milk
¾ c. strong brewed coffee, room temperature
2 c. fresh bananas, frozen and sliced
6-8 ice cubes
¼ tsp. ground cinnamon

Combine milk and coffee. Add bananas and blend until smooth. With the blender running, open top and add ice cubes until desired consistency.

Dad’s Orange Creamsicle
1 c. orange juice
¼ c. half-and-half
2 tbsp. vanilla flavored syrup

Combine ingredients; pour over plenty of ice.

Mike’s Strawberry Banana
5 large fresh (or frozen) strawberries
1 ½ ripe bananas
½ c. milk
½ c. vanilla yogurt
5 ice cubes
1 ½ tbsp. sugar

Combine all ingredients except sugar and blend until smooth consistency. Add sugar and continue blending.

Chad’s Strawberry Orange
1/2 c. orange juice
6 oz. Sprite
5 large frozen strawberries

Combine all ingredients and blend.

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