Looking for a great summertime desert? Try these Lemon Cheesecake Squares!
My mother shared this recipe with me, it's great for large gatherings or potlucks, and it's so light and refreshing.
Lemon Cheesecake Squares
2 cup crushed graham crackers (28 squares)
6 Tbsp. melted butter
1 (3 oz) pkg. lemon flavored gelatin
3/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 tsp. vanilla
1 (13 oz.) can evaporated milk, CHILLED ICE COLD (don't use low fat or fat free)
Stir together crushed crackers and melted butter; RESERVE 1/3 cup of mixture. Press remaining into the bottom of a 13x9 baking pan. Bake crust at 375 degrees for 6-9 minutes. Cool.
Dissolve gelatin in 3/4 cup boiling water. Chill until like syrup.
In a small mixer bowl, gradually beat sugar into cream cheese. Add lemon peel, lemon juice, and vanilla; beat until fluffy. Beat in gelatin mixture.
In a large mixer bowl, beat chilled evaporated milk until soft peaks form. Fold cream cheese mixture into whipped milk. Turn mixture into prepared crust. Sprinkle with reserve cracker mixture atop.
Chill at least 4 hours or overnight.
Serves 12-16.
Sunday, July 3, 2011
Zucchini Bread
Last year was the first year my husband planted zucchini in our garden. I really enjoy zucchini so I was thrilled when he decided grow some. I had no idea how fast and how much zucchini we would be harvesting with just a few plants, but it was a ton! I made zucchini and eggs, zucchini breakfast burritos (which I'm told are to die for!), zucchini and tomato casserole, grilled zucchini, steamed zucchini with onions, and several types of zucchini bread.
This recipe is my favorite zucchini bread recipe for a couple reasons. First, it's so easy. And second, it makes two loaves from one batch. Last summer we were in the throws of remodeling my mother's home and I made zucchini bread every other day. It was a good breakfast treat for our crew and also a nice snack when we took a break.
There are so many ways to enjoy the bounty of the summer harvest! If you have some favorite recipes using the fresh vegetables and fruits of the season, I'd love to hear from you. Just click on the comment link at the end of this post.
Enjoy!
Zucchini Bread (The Best)
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini squash
3 tsp. vanilla
3 cup flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 cup raisins (optional)
1/2 cup nuts (optional)
Beat eggs until foamy, then add ingredients in order as given. Grease 2 loaf pans well and flour.
Bake 325 degrees for 1 hour.
Insert toothpick in center, if it comes out clean they are done. Let cool on a wire rack for 15-20 minutes. Run a knife along the edges of the pan to loosen the bread. Turn out on rack to cool completely.
The digital age has brought a wonderful way to enjoy a plethora of cookbooks without the dilemma of where to store them all. Google eBooks has a good selection of electronic cookbooks you can easily access from a number of devices. Check out their selection, and discover how quick and easy it is to access your favorite recipes!
Until next time, Break an Egg!
This recipe is my favorite zucchini bread recipe for a couple reasons. First, it's so easy. And second, it makes two loaves from one batch. Last summer we were in the throws of remodeling my mother's home and I made zucchini bread every other day. It was a good breakfast treat for our crew and also a nice snack when we took a break.
There are so many ways to enjoy the bounty of the summer harvest! If you have some favorite recipes using the fresh vegetables and fruits of the season, I'd love to hear from you. Just click on the comment link at the end of this post.
Enjoy!
Zucchini Bread (The Best)
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini squash
3 tsp. vanilla
3 cup flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 cup raisins (optional)
1/2 cup nuts (optional)
Beat eggs until foamy, then add ingredients in order as given. Grease 2 loaf pans well and flour.
Bake 325 degrees for 1 hour.
Insert toothpick in center, if it comes out clean they are done. Let cool on a wire rack for 15-20 minutes. Run a knife along the edges of the pan to loosen the bread. Turn out on rack to cool completely.
The digital age has brought a wonderful way to enjoy a plethora of cookbooks without the dilemma of where to store them all. Google eBooks has a good selection of electronic cookbooks you can easily access from a number of devices. Check out their selection, and discover how quick and easy it is to access your favorite recipes!
Until next time, Break an Egg!
Saturday, February 12, 2011
Chicken Diablo
This dish has a wonderful honey-mustard sauce that is delicious over steamed white rice or couscous!
Chicken Diablo
1/2 c. honey
1/4 c. mustard
1 tsp. salt
1 tsp. curry
1/4 c. butter
1 cut up chicken (or your favorite chicken pieces, I prefer thighs and legs)
Heat oven to 375 degrees. In a 13x9 inch baking dish melt butter, mix in rest of ingredients except chicken. Wash chicken and pat dry. Place chicken pieces in baking dish turning to coat each side. Bake for 1 hour or until chicken is done.
Chicken Diablo
1/2 c. honey
1/4 c. mustard
1 tsp. salt
1 tsp. curry
1/4 c. butter
1 cut up chicken (or your favorite chicken pieces, I prefer thighs and legs)
Heat oven to 375 degrees. In a 13x9 inch baking dish melt butter, mix in rest of ingredients except chicken. Wash chicken and pat dry. Place chicken pieces in baking dish turning to coat each side. Bake for 1 hour or until chicken is done.
Thursday, February 10, 2011
Best Green Chili
Best Green Chili
1 lb. pork (I prefer pork loin cut into bite-size cubes, you can also use spicy ground pork)
1 onion, chopped
4 tomatoes, chopped
1 can roasted and diced green chili's
1-2 roasted jalapenos, chopped
1 quart chicken broth (2 chicken bouillon cubes and 4 cups water)
1/2 tsp. black pepper
1-2 tsp. salt to taste
Saute onion and pork in olive oil. Add tomatoes, chili's, jalapeno, salt, pepper, and chicken stock. Bring to boil, simmer on medium for 2-3 hours.
Mix 1/2 cup flour with 1/2 cup water. Pour into chili stirring constantly until thick.
Tip: This recipe is best if made the day before and reheated. Serve with bean and cheese tortilla roll-ups.
1 lb. pork (I prefer pork loin cut into bite-size cubes, you can also use spicy ground pork)
1 onion, chopped
4 tomatoes, chopped
1 can roasted and diced green chili's
1-2 roasted jalapenos, chopped
1 quart chicken broth (2 chicken bouillon cubes and 4 cups water)
1/2 tsp. black pepper
1-2 tsp. salt to taste
Saute onion and pork in olive oil. Add tomatoes, chili's, jalapeno, salt, pepper, and chicken stock. Bring to boil, simmer on medium for 2-3 hours.
Mix 1/2 cup flour with 1/2 cup water. Pour into chili stirring constantly until thick.
Tip: This recipe is best if made the day before and reheated. Serve with bean and cheese tortilla roll-ups.
Tuesday, February 8, 2011
Romantic Valentine Dinner for Two
It's always nice when that special someone in your life goes out of their way to wine and dine you at an upscale restaurant. You know the kind...a table for two in a secluded corner of the room, dimly lit by pearly white candles, beautifully appointed fresh cut flowers, the candlelight dancing off of the crystal stemware, and a seasoned service staff to attend to your every whim. For most of us, that just ain't happening! So here's a simple four course menu for an elegant Valentine's Day dinner for two in your own home. Really, the only thing missing is the seasoned service staff attending to your every whim but, on the bright side, you won't have to dish out a hefty tip after you've enjoyed your elegant meal!
- Spread your table with a white linen table clothe, red place mats and napkins. Sprinkle a few rose pedals on the table clothe. Place the dinnerware and stemware on the table. Place a couple of candles in crystal vases or brass candle holders on the table along with a small vase with a couple of long-stemmed roses or tulips.
- Light the candles and pop open a nice bottle of Merlot or Pinot Noir to set the mood.
- Begin your dinner with this very fragrant and tasty broth-based Mushroom Soup. A few slices of fresh French bread on a plate will accompany this course nicely.
- Now move on to the second course, Boston Lettuce Avocado Salad and Lime Dressing. Make the salad and dressing ahead then drizzle on the dressing just before you are ready to serve it.
- For the main entree, indulge in a succulent Standing Rib Roast or Chicken Cordon Bleu, serve with garlic roasted red potatoes or roasted asparagus tips.
- Finally, the encore....a rich and chocolaty Souffle with a plate of fresh whole strawberries! Delicious!!!
Chicken Cordon Bleu
Chicken Cordon Bleu
4 skinless, boneless chicken breast halves
4 thin slices of Gruyere cheese
4 thin slices of cooked ham
salt and pepper
1 egg beaten
2 c. fresh white bread crumbs
2 Tbsp. butter
3 Tbsp. sunflower or corn oil
With a sharp knife, cut each chicken breast horizontally, leaving it attached at one side.
Open out each chicken breast, place between 2 sheets of waxed paper, and pound to a 1/8 inch thickness with a rolling pin. Fill and fold the chicken breasts. (Place 1 slice of cheese and 1 slice of ham on half of each chicken breast, season to taste, and fold the breast to cover the filling. Seal with a wooden toothpick.)
Dip each folded chicken breast into the bread crumbs, making sure each one is evenly coated. Cover and chill for 15 minutes.
Melt the butter with the sunflower oil in a large skillet. When the butter is foaming, add the chicken breasts and cook for 10 minutes on each side or until the bread crumb coating is crisp and golden and the chicken is cooked through. Remove the chicken breasts with a slotted spoon and drain thoroughly on paper towels. Cut into 1/2 inch slices and serve immediately.
Serves 4.
Courtesy of Classic Home Cooking by Mary Berry and Marlena Spieler
4 skinless, boneless chicken breast halves
4 thin slices of Gruyere cheese
4 thin slices of cooked ham
salt and pepper
1 egg beaten
2 c. fresh white bread crumbs
2 Tbsp. butter
3 Tbsp. sunflower or corn oil
With a sharp knife, cut each chicken breast horizontally, leaving it attached at one side.
Open out each chicken breast, place between 2 sheets of waxed paper, and pound to a 1/8 inch thickness with a rolling pin. Fill and fold the chicken breasts. (Place 1 slice of cheese and 1 slice of ham on half of each chicken breast, season to taste, and fold the breast to cover the filling. Seal with a wooden toothpick.)
Dip each folded chicken breast into the bread crumbs, making sure each one is evenly coated. Cover and chill for 15 minutes.
Melt the butter with the sunflower oil in a large skillet. When the butter is foaming, add the chicken breasts and cook for 10 minutes on each side or until the bread crumb coating is crisp and golden and the chicken is cooked through. Remove the chicken breasts with a slotted spoon and drain thoroughly on paper towels. Cut into 1/2 inch slices and serve immediately.
Serves 4.
Courtesy of Classic Home Cooking by Mary Berry and Marlena Spieler
Mushroom Soup
Tasty Mushroom Soup
2 Tbsp. butter
1 small onion, finely chopped
1 garlic clove, minced
1 lb. mushrooms, sliced
5 c. beef stock
2/3 c. dry white wine
2 tsp. chopped fresh thyme
2 tsp. chopped fresh marjoram
salt and black pepper to taste
Melt butter in large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes, until soft but not browned. Add the mushrooms and cook, stirring occasionally, for 10 minutes.
Add the stock, wine, thyme, marjoram, salt and pepper to taste. Bring to a boil, cover, and simmer gently for 10 minutes. Taste for seasoning. Serve hot.
Makes 4-6 servings.
2 Tbsp. butter
1 small onion, finely chopped
1 garlic clove, minced
1 lb. mushrooms, sliced
5 c. beef stock
2/3 c. dry white wine
2 tsp. chopped fresh thyme
2 tsp. chopped fresh marjoram
salt and black pepper to taste
Melt butter in large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes, until soft but not browned. Add the mushrooms and cook, stirring occasionally, for 10 minutes.
Add the stock, wine, thyme, marjoram, salt and pepper to taste. Bring to a boil, cover, and simmer gently for 10 minutes. Taste for seasoning. Serve hot.
Makes 4-6 servings.
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