Recipes

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake
Everyday foods PBS

I used frozen blueberries, thawed them and rinsed them before I used them. This does not need a glaze it is DELICIOUS without but you could add one if you like.

• 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• Nonstick cooking spray, for pan
• Confectioners’ sugar, for dusting (optional)

For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving, if desired.

Brown Bag Burritos

Brown Bag Burritos

I have no clue why they are called brown bag burritos hehe, they came from the
Tried and True Cooking Blog

BROWN BAG BURRITOS
1 lb. ground beef
1 can refried beans
2/3 c. enchilada sauce
1/4 c. water
1/3 c. minced onion
1/2 TBSP chili powder
1/2 TBSP garlic powder
1/2 tsp salt
1/2 tsp oregano
1 1/2 c. shredded colby/jack
10 flour tortillas

Brown and drain meat. Add all ingredients, but tortillas. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Fill tortillas and roll up. Serve with shredded lettuce, cheese, sour cream and salsa.

Baked Ham Rigatoni

If you have a love for pasta and cheese then Baked Ham Rigatoni is the recipe for you. One of my weaknesses is “Pasta” oh how I could eat it everyday, add some cheese and that just makes it that much better. I saw this recipe for Baked Ham Rigatoni at Recipes of a Cheapskate. At first glimpse I knew I had to make it all that cheesy pasta with a homemade white sauce, it just looked to good to pass up. This dish was so fast and easy to throw together and everyone loved it. I mean how can you go wrong with pasta and cheese, plus this dish is pretty inexpensive to make as well. I get a bit nervous sometimes when I have to make my own creamy white sauce. I always think I am going to mess it up, but I didn’t it turned out perfect. Serve with a salad and some crusty french bread, definitely comfort food at it’s best. I will be making this dish again.

BAKED HAM RIGATONI

1 pkg (16 oz) rigatoni pasta
2 – tablespoons real butter (1 oz)
1/2 cup flour
1 qt milk (4 cups)
2 cups grated mozzarella cheese (separated)
about 1/2 lb thinly sliced ham
seasonings
(onion salt, pepper, cayenne pepper is optional)
small pads of butter for top

Preheat oven to 425degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the Al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and one cup cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with remaining cup of cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

For step by step directions and photos of this recipe and more visit my Recipe Site: Mommy’s Kitchen

What to Make for Dinner When It’s Too Hot to Cook

What is worse than the dreaded question, “What’s for dinner mom”? In the summer, it’s the thought of turning on the stove or oven to make dinner. I thought it would be good to share some great summertime dinners, everyone in your family will love. Not only do they not require any cooking, but they are healthy and delicious as well.

In the summer many families enjoy some wonderful salads. Here are a few of favorites. Of course you can incorporate whatever ingredients your family prefers.

Not your traditional tossed salad: A traditional tossed salad is awesome and easy to make, but sometimes as a standalone meal, it may not fully satisfy those hungry appetites at dinner. To enhance a traditional tossed salad try adding some of the following ingredients for extra flavor and protein:

· Chunks of cubed cheddar cheese

· Slices of lunchmeat, like turkey, chicken breast or ham

· Leftover chicken breast

· Zucchini squash slices

· Yellow squash slices

· Crumble some leftover taco meat, tortilla chips and Catalina dressing for a taco salad

Chef’s salad: Basically a chef’s salad is an upgraded tossed salad. Just add hardboiled eggs, chunks of cheese and sliced ham, turkey, chicken breast and roast beef and voila, you have a chef’s salad. Hearty and yummy!

Spinach salad: Made with yummy spinach leaves or baby spinach leaves, a spinach salad is cool, refreshing and yummy! I like to add shredded cheese, slices of ham, turkey and roast beef, cucumbers, pickles, black olives and for added zest some jalapenos! I top mine with an Italian dressing or balsamic vinaigrette.

Sandwiches: Another great meal idea you can create without cooking is sandwiches. Yes, sandwiches for dinner. When it’s too hot to cook, some cool sandwiches are the ticket. Not only are they easy and heat free, but they are also less filling than a big huge dinner! Some great summer sandwiches are:

Chicken salad: I love chicken salad and love to have a batch made up for last minute, easy on the go meals. Serve some on a pita or flat bread, in a tortilla or in a croissant to change things up a bit.

Deli style sandwiches: I love to sink my teeth into a yummy, thick sandwich filled with all of the fixings of a deli. Pile on the meats, cheeses, and veggies! Some of my favorites are:

· Ham

· Turkey

· Roast Beef

· Chicken Breast

· Corned Beef

· Salami

· Pepperoni

· Bacon

· Alfalfa or Bean Sprouts

· Cucumbers

· Pickles

· Tomatoes

· Romaine or leaf lettuce

· Green Peppers

Serve on thick bread with brown mustard, if you like, and mayonnaise.

Dinner doesn’t always have to be a huge 3 or 4 course cooked or baked meal. A hearty salad or sandwich will satisfy your kids, hubby and guests, while keeping you cool at the same time.

Five Cool Snack Ideas for Kids

Got kids? Got kids that get bored, hungry and hot in the summertime? If you do have kids you know all of those things go together whether we want them to or not, right? Do you get tired of hearing, “but I don’t like THAT mom” or other complaints when you offer them a quick snack? Are you looking for some healthy, delicious, “cool” (as in refreshing AND neat) treats to satisfy kids of all ages? Then look no further! Here are five treats your kids will love and ask for over and over. Not only will your kids love them but so will you because they are easy to make, delicious and healthy. Who could ask for anything more?

Fruit Pizza:

Delicious and oh so easy to make; fruit pizza will please every person in your household and it will help get your kids (and hubby) to eat more fruit.

The ingredients:

· 1 pkg. refrigerated sugar cookie dough mix

· 1-8 oz. pkg. cream cheese, softened

· 1/3 cup granulated sugar

· 4 cups assorted fruits, sliced (strawberries, bananas, oranges, blueberries, etc.), you can throw these together in a bowl if you wish.

Pre-heat the oven to 350 degrees F (180 degrees Celsius). Roll cookie dough into a ball and place in the center of a pizza pan and spread evenly over pizza pan, into a 12 inch circle. Bake for about 20 minutes, or until golden brown.

Mix the sugar and cream cheese together and spread over the cookie crust. Top with the fruit and then sprinkle the lemon juice over the fruit (this helps to keep it from turning brown). Refrigerate. Slice into 12 pizza wedges and serve. Refrigerate any leftovers. This is also a great treat to serve at a birthday party. Kids and adults love it!

Fruit Juice Spritzer

Do your kids like soda, but you hate for them to have it all the time? One of my favorite beverages any time of the year is a fruit juice spritzer. It’s refreshing, cool and tasty. Plus it has the added benefit of fruit juice so you can count is as a fruit serving for the day! I prefer using 100% Juicy Juice, being that it’s, well, 100% all natural juice. But you can use any juice you prefer. You’re kids will love it and it’s a cool, easy to serve beverage made of ingredients you probably already have. It’s also healthier than letting them have a full glass of soda.

It’s so easy. All you do is pour about 1/2 a glass of juice in a cup over ice and fill the rest of the glass with 7UP or Sprite. Voila! You have a Fruit Juice Spritzer. It’s better than a full glass of soda and your kids get the fruit serving they need. You can vary the amounts of course; a little more juice or a little less, depending on your taste, but don’t defeat the purpose of cutting down on the soda.

For an added treat you could blend the juice with some ice in the blender and make “slushies.” Just fill the glass with the slushie mix and pour the soda over the icy juice.

Homemade Juice or Kool-Aid popsicles

One of my kid’s favorite treats growing up was homemade popsicles. They loved helping make them and of course eating them. Plus they are super easy to make and oh so handy when your kids need a quick snack to tide them over until dinner.

Ingredients:

· Pitcher of Kool-Aid or other drink mix, prepared. You can also make juicy pops using your favorite fruit juice, but mix with water first, 5 parts water to 1 part juice.

· Freezer pop molds. If you don’t have them, just use ice cube trays.

Pour the prepared drink mix or Kool-Aid into freezer molds or ice cube trays and freeze. If you want to put a popsicle stick into the ice cubed pops, freeze slightly first, and then insert in the middle of the ice cube pop so it will stand up.

Voila! Easy, handy, yummy and cool! You’re kids will think you’re the best mom ever.

Ice Cream Float

Who doesn’t love ice cream? What better summertime treats than a delicious ice cream float? It’s so quick, easy and refreshing. Here’s a neat twist on the traditional float:

Using your choice of ice cream put two scoops in a dessert or tall glass. Break up your favorite candy bar into pieces and place in glass. Fill with your favorite soda, like root beer or cola.

Yogurt and Fruit Lollies

When I was a kid I loved having something I could grab and go outside with my friends. (Where have those days gone?) Better yet, I loved having a treat I could share with my friends. These yummy yogurt and fruit lollies are the perfect summertime treat. They are cool, refreshing, healthy and easy to take on the go.

What you need:

· Popsicle molds with sticks, preferably the flat molds

· A container of flavored yogurt, preferably a fruit flavor

· Sliced fruit

How you make it:

Fill the molds with the yogurt, insert stick and place fruit on the top. Freeze. Place mold in warm water to remove the lolly when ready to eat.

Healthy, delicious, and handy all wrapped up into one! Every mother’s dream and every kid’s treat. Making kids happy and keeping them healthy doesn’t have to be a huge chore, nor does it have to taste bad. Using these simple ideas will serve both purposes, quick, easily and efficiently. Your kids will thank you for it.

Chocolaty Toasted Almond Ice Cream

What You Need:

6 T of cold water

2 envelopes unflavored gelatin

3 C of milk

3 C of sugar

1/4 t of salt

3 eggs, lightly beaten

7 (1 oz.) squares unsweetened chocolate, melted

4 C of heavy whipping cream

2 t vanilla

1 C slivered almonds, toasted

How to Make It:

Pour the cold water into a small mixing bowl.

Sprinkle the gelatin over the cold water and let stand for at least 2 minutes.

Pour the milk into a heavy saucepan and place over medium heat.

When the milk reaches 170 degrees whisk in the sugar and salt.

Stirring continuously, cook the mixture until the sugar has completely dissolved.

Place the eggs into a small mixing bowl.

Pour 1/4 C of the hot milk into the eggs and whisk until well combined.

Pour the egg mixture into the pan with the hot milk, whisking as you pour.

Place the heat on low and stirring constantly cook the custard about 5 minutes or until it coats the back of a metal spoon.

Remove the mixture from the heat and stir in the gelatin mixture until completely dissolved.

Blend in the melted chocolate.

Quickly cool the custard in an ice water bath for 5 minutes.

Stir in the whipping cream and vanilla until well blended.

Press plastic wrap onto the custard surface and chill the custard overnight.

Fill the ice cream maker cylinder 2/3 full of mixture and freeze according to manufacture’s directions.

Stir in the toasted almonds and allow the ice cream to ripen at least 2 hours.

Makes 2 quarts

When adding nuts to homemade ice cream be sure to always follow the directions on the recipe. If nuts or fruit are added to soon they become hard and loose their flavor.

Double Chocolate Toffee Ice Cream

What You Need:

1 C of sugar

1/4 C unsweetened cocoa powder

2 C whipping cream

1 C of milk

1 t vanilla

1/8 t salt

3/4 C chocolate covered toffee candy, chopped

How to Make It:

Place the sugar and cocoa powder in a large mix bowl and toss to combine.

Pour the whipping cream and milk into the bowl.

Add the vanilla and salt and stir until the sugar has completely dissolved.

Pour the mixture into the freezer canister.

Freeze according the manufacturer’s directions.

Stir in the toffee pieces and allow the ice cream to ripen 4 hours.

Makes 8 servings

A great way to serve this ice cream is in a chocolate dipped cone. Place a 1/2 C of semisweet chocolate pieces in a microwave safe bowl. Microwave the chocolate at 70 percent power or medium high heat for 1 minute. Stir and continue microwaving for 1 to 3 minutes or until the chocolate is smooth. Dip the cones into the melted chocolate about 1/3 of the way up the cone. If the chocolate is too thick, stir in 1 t of melted shortening. Place the cones top side down on wax paper until the chocolate is set.

Old Fashion French Vanilla Ice Cream

What You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled

How to Make It:

Dump the sugar into a heavy duty saucepan.
Sprinkle the salt over the sugar.
Pour the milk into the saucepan and stir to combine.
Add the egg yolks and stir until all the ingredients are combined together well.
Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
Remove the pan from the stove and allow the mixture to cool to room temperature.
Stir in the vanilla.
Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.
Place 2 bowls in the refrigerator to chill.
Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.
Spoon the partially frozen ice cream mixture into the second chilled bowl.
Beat with the mixer on medium speed until smooth.
Fold the whipped cream into the mixture well.
Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.
Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla and whipping cream together. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

The Best Buttermilk Biscuits

There are some things in life that go hand in hand. Making Homemade Biscuits and me making them, are not two of them. LOL, for the life of me I could not make a good homemade biscuit. I could though make you an outstanding hockey puck!!! But that wouldn’t be very good for breakfast. Well thanks to Southern Livings recipe for The Best Buttermilk Biscuits, I can NOW MAKE HOMEMADE BISCUIT’S!! Yeah me… I should of know it was going to take a recipe that used real butter.

I still have not found a recipe using shortening or lard that I can perfect, so I am definitely sticking with this recipe. I served my homemade biscuits with on of my childhood favorites, Southern Chocolate Gravy. Um mm homemade biscuits bathed in a bowl of chocolaty goodness, you should give it a try.

Southern Livings
Best Buttermilk Biscuits

1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional Self-rising flour
(for counter surface to knead dough)
2 tablespoons melted butter

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

*If you do not have self rising flour, you can make your own using all purpose flour. To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH Cup of all purpose flour.

* If you do not have buttermilk, you can make your own using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.

You can find the recipe for the chocolate gravy here: Southern Chocolate Gravy

For step by step directions and photos on how to make these lovely biscuits. Visit my site: Mommy’s Kitchen

Taco Joes

Thank you Heidi from the Tried and True cooking blog

TACO JOES
1 pound ground beef
1 can (16 ounces) diced tomatoes
1 tsp Worcestershire sauce
2 tsp chili powder
1 tsp garlic salt
1/2 tsp ground mustard
1/2 tsp ground cumin
1/2 tsp sugar
6 hamburger buns, split and toasted
1 cup shredded cheddar cheese
2 cups shredded lettuce

(we used tomato on top too also sour cream YUMMY)

Cook beef in a skillet over medium heat until no longer pink; drain fat. Add tomatoes, Worcestershire and seasonings. Stir well and bring to a boil. Reduce heat; simmer, uncovered, for 15 to 20 minutes or until thickened. Spoon onto buns and top with cheese and lettuce. Serve immediately.

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