Thursday, September 18, 2014

Lemon Lemon Sugar Cookies (Cookies so Lemony I named 'em Twice) - 52 Cookie Recipes


OH BOY... A new favorite cookie.

I am constantly on the look out for an Adult Cookie.  Certainly something that satisfies the sweet tooth in us all, but also mixes flavors (in this case sweet and sour) and has a real PUNCH of flavor.  You will need to break out your microplane zester for this as the recipe features the ZEST of SEVEN lemons.  That's where the real lemon flavor is.

No need for frosting, sprinkles or funny shapes... Just big girl grown up flavors that pack that PUNCH!

Be sure to check out yesterday's post on how to make the Lemon Sugar that really makes these beauties sing!

Feel free to cut in half (or quarters). But as I imply, I was making these for a BIG group. I served two lunches (20 people each), delivered 3 dozen to friends and still had a couple dozen left for me! This recipe made almost 10 dozen silver dollar size cookies, 120

OK... Here's what I did...


Lemon Lemon
Sugar Cookies
(Cookies so Lemony I named 'em Twice)



Ingredients
  • 4 Sticks (2 Cups) Butter, Softened
  • 3 Cups Sugar
  • 3 Large Eggs
  • 2 tsp Lemon Extract
  • Zest from 4 Large Lemons
  • Juice from 2 Large Lemons
  • 4-1/2 Cups Flour
  • 1 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 Cup Lemon Sugar (mix 1 Cups Sugar with the zest of 3 Lemons)
Cooking Directions
  1. Preheat oven to 350 degrees, Line cookie sheets with parchment papers
  2. Cream Together Butter and Sugar until light and fluffy, about 5 minutes in a stand mixer with the paddle attachment.
  3. Add the Lemon Extract, Juice and Zest from the lemons and the Eggs (one at a time). Continue to mix for another minute until thoroughly mixed.
  4. In a separate bowl, mix together Baking Powder, Sea Salt and the Flour.
  5. Combine the wet ingredients with the dry. Fold together. Mix until just combined, do not over mix.
  6. Use a 1 TBS size scoop and make uniform size "balls" of cookie dough. Roll each "ball" in the Lemon Sugar, coating generously. Place on Cookie Sheet about 2 inches apart. Take the back of a spoon and lightly press down on each cookie.
  7. Bake for 12 minutes until just barely starting to brown.
  8. Allow to cool for 3 minutes on the cookie sheets before moving to a cooling rack. Store in an airtight container.
  9. Serve with a Cup of tea, coffee or Ice Cold Glass of Milk and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!
******************************************************

This recipe has also been added to my growing list of
"52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...


Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, September 17, 2014

Lemon Sugar - 52 Simple Dishes that will take your cooking to the next Level


This is one of those - "You can't cook this without first cooking That" Dishes.

Lemon Sugar is a fantastic for so many uses...

Are you an alcohol  drinker, rim the edge of a glass when serving a Mojito...

Not a boozer, try rimming the edge when serving Lemonade for something special.

Almost any baking is improved with this.  BUT if you come back tomorrow I'll have a recipe for some amazing ADULT Lemon Sugar Cookies that will make you the hit of the Christmas Cookie Exchange this year.

OK... Here's what I did...


Lemon Sugar


Ingredients
  • 1 Cup Sugar
  • Zest of 3 Medium Lemons
Cooking Directions
  1. Mix
  2. Well,just a tad more difficult... Use your fingers and squeeze the zest and sugar together to release the oils and enhance the flavor.
  3. Dozens of uses (Like an AMAZING Adult Lemon Sugar Cookie)... And ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, September 16, 2014

Fried Green Tomato Sliders - 52 Simple Dishes to take you to the Next Level!


I LOVE these little gems... And really ridiculously easy to DIY.

A Couple of ingredients could be a little off putting for a novice.  The first is the Cajun SPice Mix.  I have a recipe I like that I make myself.  Just a few of those 99 cent little cans of spices and you can very easily mix your own.  Just follow this link to my recipe for "Big Easy in a Jar" Cajun Spice mix.  I like to mix my own so that I can control the amount of salt in the mix (specifically, my mix is a low salt flavor punch).  But of course feel free to use any of the dozen Cajun Mixes that are available at any grocery store.  Or if you afraid of the Cajun tastes, any herbal mix will do as well.

I also list a flavored Mayonnaise I make, A Cajun Garlic Aioli as a condiment.  The recipe is easy enough to make, does require a little work (Zesting and more spice mixing), but is certainly worth the effort.  On a simple level you can simply mix a TBS of  "Big Easy in a Jar" with a cup of Mayo and use that... Of course mix to taste, add a additional spices if you like spicy and more Mayo if you prefer less of a flavor punch.

OK... As to the sandwich, a Southern CLASSIC!  Dressed up a bit for a crowd.  I love the contrast of a sweet cool fresh ripe tomato slice with the crunchy coating over a mushy cooked tomato still warm from the fryer!

Flavor dressed up with Cajun Spices and flavored Mayo, these pack an Oooh and Aaah factor from all your guests!

And very very easy!


OK... Here's what I did...


Fried Green Tomato Sliders


Ingredients
  • FOR THE FRIED GREEN TOMATOES... 24 Slices, Silver Dollar Size, Green Tomatoes (just barely starting to ripen but still very firm)
  • 1 Cup Flour for dredging
  • 6 Large Eggs, whipped
  • 2-3 Cups Panko Style Bread Crumbs
  • 3 TBS Cajun Spice Mix (Make your Own or use a Store Bought Mix)
  • Vegetable Oil for frying 
  • FOR THE SLIDERS... 24 Hawaiian Brand Rolls, Split
  • 48 LARGE Spinach Leafs
  • 24 Slices, Ripe Red Tomatoes, Silver Dollar Size Slices, thin slice.
  • Mayonaisse to slather on one side of the Bun (Roll)
  • Cajun Garlic Aioli to slather on one side of the Bun (Roll)
Cooking Directions
  1. For the Fried Green Tomatoes, Heat your oil to 360 degrees. Use a heavy bottomed frying pan, a Cast Iron Skillet or an Electric Frying Pan.
  2. Meanwhile, prepare a series of dredging station... A Bowl of Flour, A bowl of Whipped Eggs, A bowl of Panko Bread Crumbs... Season the Panko Crumbs with a couple of TBS of Cajun Spices.
  3. Take a slice of Green Tomato, coat well with flour. Dip and coat evenly with Egg. Coat evenly with a layer of Seasoned Panko Crumbs.
  4. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack.
  5. While the tomatoes are draining, Slice the Hawaiian Rolls, Slice the Red Tomatoes.
  6. And make the sandwiches, I like a little Mayo and a little Spiced Aioli, a contrasting taste of fresh red tomato slices with the crunchy texture of the Fried Green tomatoes and a bit of greens
  7. Serve still Warm and ENJOY!!!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, September 15, 2014

ONE PEACHY PASTA SPINACH SALAD with Peach Vinaigrette! - 52


Beautiful Colors... Amazing mix of tastes and textures.

A wonderful crowd pleasing salad loaded with summer tastes that you can have year round.

The easy to make shaker jar Honey Peach Vinaigrette, flavors both the pasta and the spinach adding a ONE-TWO PUNCH of Peach flavor to the entire dish!

DIYing this is as simple as opening a bag, a can and a box.  Only cooking involved is the pasta.  The Vinaigrette takes seconds to measure and just a minute or two of shaking.

And sure to get attention at any pass a plate PotLuck occasion!


OK... Here's what I did,,,


ONE PEACHY
PASTA SPINACH SALAD
with Peach Vinaigrette!


Ingredients
  • FOR THE SALAD - 1 Bag (5 OZ) pre-washed Spinach, stems removed
  • 1 Box Bow Tie Pasta, prepared using directions on the box EXCEPT, prepare al Dente, cook one minute less than advised on the box.
  • 1 or 2 Can(s) (15 Ounce) Slice Peaches in Heavy Syrup, drained BUT reserve the syrup for the vinaigrette
  • FOR THE PEACH VINAIGRETTE - 1/4 Cup of the reserved Peach Heavy Syrup
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 TBS Yellow Mustard
  • 1 TBS White Wine Vinegar
  • 1 Pinch Sea Salt
  • Several Turns of a Pepper Corn Grinder, to taste
  • Sprinkles of Paprika for Garnish
Cooking Directions
  1. Prepare the Pasta according to the package directions, EXCEPT, Al Dante (one minute less than advised).
  2. While the Pasta is cooking, prepare the Vinaigrette. Combine 1/4 cup of the reserved Heavy Syrup from the peaches, 1/4 cup Extra Virgin Olive Oil, a little Mustard and a bit of Salt and Pepper in a pint size Mason Jar... Shake like Hell for about 2 minutes.
  3. When the pasta is done, drain. Put the pasta back in the pot, add the spinach and the Fresh Made Honey Vinaigrette, stir to mix.
  4. Arrange the mixed pasta and spinach on a serving platter. Top with the drained peaches in an attractive carefully arranged seemingly random attractive pattern.
  5. Garnish with a sprinkle of paprika.
  6. Serve chilled or room temperature and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, September 14, 2014

Grand Marnier (Orange Juice) Chocolate CHEESECAKE- 52 Cakes and Pies at Home


OH BOY... CHEESECAKE!

But not just any cheesecake, this one has a deep Orange flavoring, laced with an Orange tinged Liqueur (but you can use Orange Juice for almost the same taste).  The chocolate drizzle on top adds a festive and TASTY garnish!

This is one of those perfect desserts in that it tastes best when made a day ahead of time.  This allows the orange zest to really meld into the taste.

Very easy to DIY, just a few tips and tricks in the recipe to make this a winner every time!

One quick note... I have already done a post on making a Bakeable Fudge Faux OREO COOKIE Pie/Cake Crust.  Follow the link for that recipe and easy to follow DIY directions.  A fudgy chocolate crust for this is the perfect complimentary taste!


OK... Here's what I did...


Grand Marnier
(Orange Juice)
Chocolate Cheesecake


Ingredients
  • 1 Large Bakeable Fudge Faux OREO COOKIE Pie/Cake Crust
  • 4 Bricks (8 OZ each) Cream Cheese, softened to room temperature
  • 1-1/3 Cups Sugar
  • 4 Large Eggs
  • 2 TBS Grand Marnier Orange Liqueur (Can use Orange Juice)
  • Zest from 1 Large Orange
  • For the Chocolate Ganache Drizzle
  • 1/2 Cup Milk Chocolate Chips
  • 2 TBS Half and Half (can use whole milk)
Cooking Directions
  1. Prepare the Fudge Faux OREO COOKIE Pie/Cake Crust.
  2. Preheat oven to 325 degrees.
  3. For the filling, in the bowl of a stand mixer, add the cream cheese and sugar together and mix until creamed.and smooth.
  4. Add Eggs one at a time, just until blended. Add liqueur (or Orange Juice) and the Orange Zest, mix until smooth.
  5. Pour filling into the crust, spread until even.
  6. Bake for 1 hour until the center is almost solid and set, just a tiny jiggle. Turn the oven off, close the door and allow to cool in the oven for 1 additional hour (helps prevent cracking).
  7. Remove the side from the springform pan. Move the cake to the fridge and allow to cool at least 4 hours or preferably overnight.
  8. Meanwhile, to make the chocolate Ganache (Drizzle), in a small sauce pan over low heat melt the chocolate chips and Half and Half together until smooth, stirring occasionally.
  9. Drizzle chocolate over the top in a carefully plotted random pastern.
  10. Serve Chilled and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, September 13, 2014

Sun Dried Tomatoes packed in Oil - 52 Small Batch Canning Ideas


Everything old is new again... In the 90's you could not toss a dart at a restaurant menu without hitting a dish that featured "Sun Dried Tomatoes".  And why not?  When you extract the water and moisture from a tomato (as much as 90% of the weight) you are left with a flavor punch that leaves your guests reeling.

The initial flood of the restaurant market with these gems has slowed and even produced a bit of a parody feel when you hear the term.  Overuse caused them to fall out of fashion.

But, they probably didn't deserve the scope of initial uproar when introduced (although Sun Dried Tomatoes have been around for hundreds of years, hard to introduce them... But I digress) and they certainly do not deserve the near forgotten status they have now.

What they do deserve is to be used as an ingredient staple in your pantry.  That deep pang of flavor can add amazing things to your dishes.

But there is a problem... The costs.

A small jar or bag of these can set you back $7 or $8 bucks.  A pretty big price to pay for an add on ingredient.  So... MAKE YOUR OWN!

I make mine with a food dehydrator.  Minutes to load, another few minutes to preserve in a jar and done.  You can of course dehydrate in the sun, but that takes days.  Also, there are concerns about food safety when you make these.  Fortunately a load in the dehydrator fills a single pint size jar.  Easy to keep track of.  I add a little extra acidity with a dip in Red Wine Vinegar that adds weeks to the safe time of storage.

This is a technique post as opposed to a recipe post (although the recipe does follow)... Simple east to follow DIY steps and you save a fortune!

Start with firm slightly under ripe tomatoes.  Too mushy means too much water means too much time in the dehydrator.






Slice into large sections (they shrink... A LOT), scoop out the seeds and internal juices (again, less to dehydrate).
You can remove the skin if you like (I don't).




Load the dehydrator according to the directions.  I run mine for about 20 hours depending on the thickness and moisture content.  Tomatoes are done when shriveled but still slightly pliable like a raisin... And of course dry.



Tightly pack the now dried tomatoes in a jar and fill with vinegar).  Drain the vinegar and then refill with Extra Virgin Olive Oil.  Fill above the level of the tomatoes.


Store at room temperature in a cool dark place (pantry).  Use within a couple of months.

Hint: Makes AMAZING Sun Dried Tomato Pesto!


OK... Here's what I did...


Sun Dried Tomatoes packed in Oil


Ingredients
  • 3 Pounds Plum Tomatoes
  • 1 Pint size Mason Jar
  • About 1/2 a Pint Red Wine Vinegar
  • About 1/2 a Pint Extra Virgin Olive Oil
  • You need a Food Dehydrator (read the directions first... Or not, what the heck)
Cooking Directions
  1. Prepare the tomatoes. Skin them if you like (Optional). Slice onto large pieces, but remove center seeds membrane and juices.
  2. Arrange the slices on the dehydrator trays. Dehydrate according to directions until pieces are dry, shriveled yet slightly pliable.
  3. Either dip each piece in a Red Wine Vinegar bath or fill a jar with tightly packed dried tomatoes. Fill the jar with the vinegar. Close the lid, turn a few times so everything gets coated.
  4. Empty the red wine and replace with Extra Virgin Olive Oil. Be sure to cover the tomatoes completely, and seal the jar.
  5. Use in dozens of ways and ENJOY!

Friday, September 12, 2014

Soft Chewy Toffee Almond Squares - 52 Cookie Recipes and Catering or Church Potluck Desserts


Always popular, these little square gems are just about every bodies favorites.

The Toffee crust is light, soft and chewy.  The soft Chocolate Ganache topping is incredibly easy to make and allows the crushed almonds to be gently pushed into the chocolate so nothing flakes off.

Only a few ingredients that are probably in your pantry right now, these cookie bars are sure to please!

And it's a great time to save this recipe for a Christmas Cookie Exchange!


OK... Here's what I did...


Toffee Almond Squares


Ingredients
  • FOR THE CRUST 1 Cup Unsalted Butter, Softened to Room Temperature
  • 1 Cup Firmly Packed Brown Sugar
  • 1 tsp Almond Extract
  • 2 Large Egg Yolks (Yolks Only)
  • Pinch of Sea Salt
  • 2 Cups All Purpose Flour
  • FOR THE CHOCOLATE GANACHE TOPPING 1 - 1/2 Cups Milk Chocolate Chips
  • 4 TBS Half and Half (Can use Whole Milk)
  • 1 Cup Chopped Roasted Almonds
Cooking Directions
  1. Preheat Oven to 350 degrees, Line a 9X13 Casserole baking dish with parchment paper.
  2. For the Crust, in the bowl of a stand mixer, Cream the butter and brown sugar together. Add the Almond Extract and Egg Yolks one at a time until mixed.
  3. Turn the mixer to low setting, add the flour 1/2 cups at a time. Dough will be stiff.
  4. Pat the dough evenly onto the bottom of the parchment lined baking dish.
  5. Bake for 20 minutes until the top just starts to brown.
  6. Meanwhile in a medium heavy bottomed sauce pan, over medium low heat, add the chocolate chips and the half and half together. Stir occasionally until the ganache melts completely.
  7. Pour and spread the chocolate evenly over the warm, fresh from the oven crust.
  8. Sprinkle the crushed almonds on top of the chocolate. Gently press into the chocolate and allow to cool for about 20 minutes. Then move the whole pan into the refrigerator for several hours.
  9. Remove from the pan (will be easy if you pull from the parchment). Slice into squares.
  10. Serve slightly chilled and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!
******************************************************

And since this recipe features a cake as an ingredient, t has also been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

******************************************************

This recipe has also been added to my growing list of
"52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...


Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, September 11, 2014

SUPERFOODS SALAD Spinach Quinoa Craisins Almonds Grains MORE - 52 Church Potluck Salads


Let me start with the statement, "I am not a Health Nut and my blog is not  a Healthy Living blog".  Chances are you will see more BBQ Food here than you will find recipes for the popular SuperFoods Recipes you find on those Healthy Living blogs.

But, I do have two cooking hobbies... I do like to cook for my Church.  I am always the guy that signs up forst when a PotLuck occasion comes up.  I also am in the middle of starting a small catering company.  I am in the midst of adding new recipes that work wel for catered business lunches.

This little gem has been the biggest hit I have made for both these occasions recently.

I took this salad for an after Church lunch and it was the first dish on the table emptied.  Lots of requests for the recipe.  I also offered this as an option for lunches last week and this is the dish everyone singled out for their post event review as the HIT of the meal.

It came about as a bit of a happy accident.  I have been working on a Wild Rice and Quinoa stuffing for pork chops.  While close, I am still not happy with the results.  But I did have leftovers.  So a lunch the next day, I had some leftover spinach, some leftover Pork chop stuffing (the rice and quinoa) and I just raided the pantry for the rest.

Probably what makes the dish is the Lemon Honey Vinaigrette Dressing (very easy to DIY your own).  My wife was thrilled with the results and the new HIT salad was born!

IT's SUPERFOODS TO THE RESCUE
(and even BBQ Guys like it too)!!!


OK... Here's what I did...


SUPERFOODS SALAD Spinach Quinoa Craisins Almonds Grains MORE


Ingredients
  • 1 Cup Cooked Quinoa (Prepare according to package directions)
  • 1 Cup Cooked Wild Rice (Prepare according to package directions)
  • 1 Cup Cooked Red Lentils (Prepare according to package directions)
  • 6 Cups Spinach, wash spin dried and stems removed
  • FOR THE LEMON VINAIGRETTE DRESSING Juice AND Zest of 1 Large Lemon (or 2 small/medium size)
  • 1/3 Cup Olive Oil
  • Pinch of Sea Salt
  • 3 TBS Honey
  • FOR THE LITTLE EXTRAS (Garnishes) 1/4 Cup Craisins (Dried Cranberries)
  • 1/4 Cup Almond Slivers
Cooking Directions
  1. Prepare the Quinoa, Wild Rice and Red Lentils according to the package directions and mix together.
  2. Meanwhile, make the dressing. In a Mason Jar, add the ingredients for the Dressing. Close the lid and shake like Hell for a couple of minutes. Taste and add additional honey if you like sweet, lemon juice if you like tart or salt if you must.
  3. In a LARGE Bowl, Mix Salad Dressing and the grains. Add the Spinach and mix thoroughly until all of the spinach has a coating of the dressing (but not too much of a coating). Chill until ready to serve.
  4. Serve Chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

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