Friday, August 27, 2010

Cookies for the Grandchildren

The grandchildren are coming tonite and I'm getting ready. Thick and Chewy Chocolate Chip Cookies from The Brown Eyed Baker are already made. Next is the following recipe for sugar cookies. Ohhh.. these are sooooo good!

Make your own "slice and bake" sugar cookies! Keep a roll in the freezer for "emergencies.Sprinkle the tops with sugar or sprinkles before baking or decorate baked cookies. OR leave them plain and dunk in a big glass of cold milk.... yuuummmmmm!

Grandma's Slice and Bake Cookies
1 cup butter, softened (use REAL butter, unsalted)
1 cup firmly packed light brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups self-rising flour (or substitute all-purpose flour and add 1 1/2 teasp baking powder and 1/2 teasp salt per cup of flour)
1 cup finely chopped pecans (I ALWAYS lightly toast mine. You can use other nuts or OMIT)

Combine butter and sugars in large bowl of electric mixer, beat well. Add eggs and vanilla, mix well. Stir in flour. Add pecans, if desired.
Divide dough into 3 portions. Shape each portion into a 12x2-inch log and wrap in wax paper. Refrigerate several hours or overnight (or store in the freezer).
Preheat oven to 350 degrees. Slice dough 1/4-inch thick and place on ungreased baking sheets. Bake for 10 minutes or until light golden brown. Remove from pans to cool. Yield: 8 dozen.

Monday, August 16, 2010

Summer Menu

Summer Menu
Grilled Pork Chops with Melon Salsa
Creamy Cilantro Lime Slaw
Cornbread Pudding

Melon Salsa
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons chopped sweet onion
1 tablespoon chopped jalapeno pepper (or more, if desired)
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Combine ingredients in a medium bowl, cover and refrigerate.
*Substitute peaches, pineapple or mango for the melon.

Grilled Pork Chops
2 teaspoons vegetable oil
1 ½ teaspoons chili powder
½ teaspoon salt
¼ teaspoon black pepper
4 (4-oz.) boneless center-cut pork chops, trimmed of fat

Combine oil, chili powder, salt and pepper in a small bowl. Rub oil mixture over both sides of pork chops.
Refrigerate for 2 hours or overnight. (You can also cook immediately.) Grill pork chops over medium- high heat for 4 minutes on each side. Serve with Melon Salsa.

Creamy Cilantro Lime Slaw
½ cup mayonnaise
½ cup sour cream
3 tablespoons fresh lime juice
1 ½ teaspoons grated lime zest
1 jalapeno chili, minced
2 cloves garlic, minced
1/3 cup fresh cilantro, chopped
4 green onions, minced (about ¼ cup)
8 cups thinly sliced green cabbage

Whisk mayonnaise, sour cream, lime juice, zest, jalapeno, and garlic in a large bowl. Stir in cilantro. Add cabbage and green onions; toss to combine. Season with salt and pepper; cover and chill 1 hour.
* Can be made 1 day in advance.

Cornbread Pudding
1 (8-oz.) box Jiffy corn muffin mix
1 (15-oz.) can whole kernel corn, undrained
1 (15-oz.) can cream style corn
1 stick butter
1 cup sour cream
2 eggs

Preheat oven to 350 degrees. Combine ingredients in a large mixing bowl. Stir until well blended; poour into a greased 2 ½ qt (or 9x13-inch) baking pan. Bake, uncovered, for 45 minutes.

Sunday, August 8, 2010

Sooo Easy, Quick and YUMMMY!

Extra Easy Hummus

1 (15 ounce) can garbanzo beans, drained, liquid reserved
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon olive
1 tablespoon fresh lemon juice

Combine ingredients in food processor or blender. Process until a paste forms, slowly adding reserved liquid from beans. Refrigerate. Flavors improve if allowed to sit for several hours or overnight.

Toasted Pita Chips
Cut whole wheat pita bread into 8ths. Spread on a cookie sheet, brush with olive oil, sprinkle with salt and bake at 350 degrees for 15 minutes. Cool and store in zip loc bag.

Saturday, August 7, 2010

Blueberries are the perfect topping for this Lemon Tart!

Lemon Tart with Blueberries
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, chilled and cut into small pieces
2/3 cup powdered sugar
1/4 teaspoon salt (omit the salt if you used salted butter)
1 1/2 cups sugar
4 eggs
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
2 cups blueberries
1 cup whipping cream, whipped to soft peaks

Preheat oven to 350°F (175°C).
Combine flour, butter, powdered sugar and salt in a food processor. Pulse until mixture resembles coarse meal. (Or use a pastry cutter as you would when preparing a pie crust.) Turn out into a 10-inch tart pan. Press evenly onto bottom and sides of pan to form a uniform crust. Bake until crust begins to appear dry, about 20 to 25 minutes. (If you don't have a tart pan, use a spring form pan with removable bottom.)

Meanwhile, whisk together sugar, eggs, lemon juice and lemon zest in a large bowl. Pour into warm, baked tart shell. Continue baking for 20 minutes, or until filling has set. Remove from oven and let cool to room temperature.

Serve tart topped with blueberries and whipped cream.