Monday, July 6, 2015

"Pinkies" - Cherry Cream Cheese Brownie Bars - 52 Cakes and Pies at Home and Church PotLuck Desserts


Here's a new take on a classic. At least a classic around our house. Funny thing, I double checked my food diary recently and this recipe (or a version of it) was the most repeated thing I cooked last year. They always please. They are VERY FAST and VERY EASY. Also I plan ahead. Occasionally a box cake mix goes on sale. And occasionally a brick of cream cheese goes on sale. With a little planning, and a well stocked sale priced pantry, I pretty much always have the ingredients to make these. So if the neighborhood book club my wife belongs to is going to be meeting at our house.. I make 'em. Need a dessert to take to someone's house... these work great Decide at 5 PM you want a dessert after dinner... These not only work, they are perfect.

But of course best of all... taste GREAT!

I did happen to have a little bit of Maraschino Cherries left over from another recipe. So I tried a new version and they were PERFECT! Sweet, a bit tropical soft and chewy with a crisp shortbread textured bottom.

I'm going to guess this will make the "most cooked recipe" list again next year!

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


"Pinkies"
Cherry Cream Cheese Bars


Ingredients
  • 2 Store Bought Cherry Chip Cake Mixes (use separately)
  • 4 Large Eggs, Divided
  • 1 Cup Olive Oil, Divided
  • 1-1/2 Bricks (12 Ounces) Cream Cheese
  • 1/2 Cup Sugar
  • Optional, 2 TBS Maraschino Cherry Juice
  • Optional, 1/4 Cup Maraschino Cherries, stems removed and finely chopped
  • Powdered Sugar for Garnish
Cooking Directions
  1. Preheat oven to 350 degrees
  2. Mix 1 whole dry cake mix, 1 egg, and oil until moist. If you like, add a few drops of red food coloring while mixing.
  3. Press mixture lightly into an prepared (non-stick Spray) large casserole pan (9X13 inch pan).
  4. Bake for 10 minutes at 350 degrees
  5. While this is baking, Beat cream cheese, 2 egg, sugar and optional maraschino Cherries and juice until smooth.
  6. Also repeat the second step with the remaining cake mix. do not over mix this, you want it crumbly.
  7. Spread the sweetened cream cheese mix over baked layer and then sprinkle the new cake mix crumb mixture over the top.
  8. Bake an additional 15 minutes.
  9. Cool Completely before cutting into bars, Garnish with sprinkling powdered sugar. Refrigerate bars after cutting.
  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

Sunday, July 5, 2015

'Dew The Watermelon Lemonade - 52 Grilling and BBQ Secret Extras - DRINKS!


There are lots of ways to set your back yard BBQ as something special... Something better than the next guy; which sets you apart as "That Guy" (or Gal)...  the neighborhood BBQ Guru!

One of my favorite is with a specialty drink.

And this little gem just SCREAMS SUMMER!

It's a juiced up lemonade.  Made with an unusual Watermelon extra flavor but with bubbly carbonation from a liter bottle of soda and the Zing of Red Mountain Dew.  You can also substitute a bottle of Lemon Lime flavored pop (7-Up).  But for me, the extra zing of the Dew adds so much more!

And of course you always have the option of adding a little adult something something.  Either with individual shots of Rum, Vodka or Tequila to each glass, or add a half a bottle (to taste) if you are sure everyone in your party wants to indulge!

ENJOY ENJOY, party responsible and bask in the glory of being "That Guy" (or Gal)


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


Dew The
Watermelon Lemonade


Ingredients
  • 8 Cups Cubed Seedless Watermelon
  • 1 Liter Bottle Code Red Mountain Dew
  • 1 (12 Ounce) Can Frozen Pink Lemonade
  • 1 Cup Sugar
  • Optional - Ice as needed, or Plan ahead, make the mix and freeze half as icecubes
Cooking Directions
  1. First, Cube the watermelon, removing all of the rind. Run this through a food processor for several minutes, pulsing as needed until smooth.
  2. In a large punch bowl or drink server (as pictured), mix the watermelon juice, frozen lemonade and Code Red Mountain Dew (Or substitute a Lemon Lime (7-Up) carbonated Soda.
  3. Add Sugar and mix thoroughly.
  4. If you plan ahead, freeze half as ice cubes so the drink will retain all of it's PUNCH! Or, alternatively, serve chilled over ice and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************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, July 4, 2015

"Old School" Mustard POTATO SALAD Dressed Up a Bit - 52 BBQ and Grilling Secret Side Dishes


This dish is quickly gaining legendary status among my family and friends (and catering clients).

This is a very basic mustard based potato salad.  Name the church basement affair for the last hundred years and you probably have seen this served.

BUT... Add some BACON )of course for extra flavor, celery and onions for crunch, eggs and chives for color and panache and just a touch of your favorite BBQ sauce for even more flavor (and panache) and this is not your 100 year old recipe.

Old School indeed, just a little bit extra dressing up!


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


"Old School" Mustard POTATO SALAD
Dressed Up a Bit


Ingredients
  • 5 Pounds Red Skinned Potatoes, Sliced and Diced to quarter size pieces 1/3 inch thick
  • 1 Pound Cooked Bacon, Diced
  • 1 Medium Size Sweet Onion, small Dice
  • 3 Stalks of Celery, minced
  • 4 TBS Yellow Mustard
  • 1 Cup (Up to 2 Cups if you like a "Wet" Salad) Mayonaise
  • 2 TBS Salad Sprinkle, McCormick brand, divided half in the taters, half as garnish
  • 1 TBS Salt
  • 1 TBS Pepper
  • 1 Cup Shredded Cheddar Cheese
  • FOR GARNISH (Optional)
  • 2 Large Chopped Hard Boiled Eggs
  • 2 TBS Chopped Chives
  • Drizzle of BBQ Sauce
Cooking Directions
  1. First, prepare the potatoes. Dice the potatoes, about the size of a quarter, less than an inch thick. Place in boiling water and cook for about 10 minutes until potatoes have cooked through. Test the doneness by slicing one piece. Should have no resistance.
  2. While the potatoes are cooking, Hard boil the eggs for the garnish (optional), place the eggs in a sauce pan, cover with cold water 1 inch above the eggs. Set pot on burner and heat until the water begins a rapid boil. Remove from heat and cover, allowing to sit in the HOT water for 16 minutes. Drain, Peal and remove the egg shell and dice.
  3. Also, cook the bacon until crispy.  I prefer to bake mine in the oven, thick sliced bacon put on a rimmed baking sheet, with a cooking rack (or sheets of aluminum foil, single layer baked in a pre-heated oven for 20 minutes.  Allow to drain on paper towels for a few minutes.  When done, dice to quarter size pieces.
  4. Also meanwhile, mix the liquid ingredients... The onion and celery, along with the Mayo, Mustard, spices and the cheese.
  5. When the potatoes are done, drain the water. While still warm, mix the wet ingredients with the potatoes and bacon gently. try not to break the potatoes as you fold the wet ingredients together with the potatoes.
  6. Transfer to serving dish, top with eggs, chives and a drizzle of BBQ sauce.
  7. Serve chilled and ENJOY!!!

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

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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

I am also pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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

And of course, 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

Friday, July 3, 2015

Chili Cornbread Casserole (Freezable) - 52 Casseroles (This one starts in a Crock Pot)


We had a bit of a cold snap one summer day recently.  Cold and rainy and the perfect day for chili!

But today I had a little something different.  A CHILI CASSEROLE!

Topped with crispy crunchy cornbread but hints of cornbread dumplings under the crunch!

Best of all, this recipe is freezable.  I doubled the recipe and filed an extra casserole in my freezer just waiting for the next cold summer day, windy, cold, rainy and Chili Worthy!!!


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


Chili Cornbread Casserole (Freezable)


Ingredients
  • FOR THE CROCKPOT CHILI
  • 2 Pounds Ground Beef, Browned
  • 2 Cans Spiced Chili Beans (I like Bush's Brand)
  • 1 Large Onion, Diced
  • 1 Cup Tomato Sauce
  • 3 TBS Chili Powder
  • 1 Small Can Tomato Paste
  • FOR THE CORNBREAD
  • 1 Pkg Jiffy Brand Corn Muffin Mix
  • 1 Large Egg
  • 1/3 Cup Sour Cream
  • 2 TBS Whole Milk
  • 1 Jalapeno, Seeds and white membrane removed, minced
  • 3.4 Cup Grated Cheddar Cheese
  • 1 Heaping TBS Garlic Powder
Cooking Directions
  1. First, prepare the chili. I like to simmer in a crock pot for several hours at the low setting allowing all the spices to mingle and the natural moisture to appear (no need to add extra water or stock). You want a very thick Chili. So, in a crock pot, add the ground beef, Chili Beans, Onion, Tomato Sauce and Chili Powder. Mix well and allow to simmer for 4-8 hours at the low setting. Optional, if you are in a hurry you can mix in a large sauce pot and heat to simmer for 15 minutes.
  2. After the time in the slow cooker, add the Tomato Paste to thicken the sauce. Cook for an additional 5 minutes while you make the cornbread.
  3. Preheat the oven to 375 Degrees
  4. Mix all of the ingredients for the cornbread together..
  5. Transfer the Chili from the Crockpot to a large 9X13 Casserole dish.
  6. Spoon on the cornbread on top of the Chili, thin dumplings desired.
  7. Bake for 20 minutes or until the cornbread begins to crust up and darken.
  8. Serve Warm and ENJOY!
  9. OPTIONAL... Double the recipe, make an extra casserole in an oven to freezer safe dish (Pyrex works great), bake as directed. Cover tightly with aluminum foil. Label the pan with the recipe name, date prepared and a Use By Date (I use my extras up within 6 week) and transfer to the freezer.
  10. When you want to prepare, allow to thaw overnight in the refrigerator. Bake in a 250 degree oven, still covered with the aluminum foil for 30 minutes. Uncover the casserole and bake for an additional 15 minutes.
  11. And really ENJOY this second dinner with little fuss and muss!

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

So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!


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

I am also adding this as one of my Growing recipes of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

****************************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, July 2, 2015

BAKED Fried Pickles - 52 Appetizers Recipes


Addictive... Very Addictive.

It's that time of year again where you can head to any fair and see the stands of fried oddities.  One of the originals that has caught on with the trendy Bar and Grill restaurants are Fried Pickles.

Well, here's a version, loaded with spices and flavors that will excite any health conscious snacker.  BAKED, not fried in oil, these are a treat you can eat at home year round, fast and easy to whip up for any occasion and they will disappear FAST!

Addictive, memorable and tasty!


 OK... Here's what I did...


BAKED Fried Pickles


Ingredients
  • 1 16 Ounce Jar Dill Pickle Slices
  • 2 Large Eggs
  • 1/2 Cup Flour
  • 1 TBS Your Favorite BBQ Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1 tsp Louisiana Hot Sauce (Like Tabasco)
  • Large Pinch Salt
  • Large Pinch Pepper
  • 1 Cup Panko Style Bread Crumbs
  • 1/2 Cup Grated Parmesan Cheese
  • Ranch Dressing as needed for Dip
Cooking Directions
  1. Preheat oven on Broil setting.
  2. VERY IMPORTANT Hand dry each pickle. If still wet from the pickle brine the flour will not stick. Allow to rest on a paper towel while you prepare the dipping stations.
  3. In the first bowl, add the flour.
  4. In the second bowl, whisk together the Eggs, BBQ Sauce, Garlic Powder, Chili Powder, Hot Sauce, Salt and pepper.
  5. In the third and final bowl, mix the Panko style Bread Crumbs with the Parmesan Cheese.
  6. Prepare a baking sheet with parchment paper. Dip each pickle, one at a time, in the flour. Shake off excess. Then in the Egg mixture... Shake off excess. And finally roll each in the Bread Crumb mix, shaking off excess. Place on the baking sheet. Repeat until all are on the sheet.
  7. Put the sheet under the broiler 3-4 minutes on each side until golden brown and delicious looking.
  8. Serve warm (or room temperature) with ranch dressing as a dipping sauce and ENJOY!!!

*************************************************************************
So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************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... 

  • In order to join you need to start following the group board as well as at least one of my boards.

  • 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, July 1, 2015

    Overnight Limoncello (REALLY, OVERNIGHT!!!) 52 Grilling Time Secret Extras


    Oh MY!!!

    Limoncello is one of those legendary drinks, served on the Italian coast at sunset as you ponder your day, anticipate your evening meal or just relax... Italian style.

    In my home, a jar of Limoncello just may pop out of my freezer as an aperitif while I am "resting" a brisket just before slicing to set the mode for a great fun backyard BBQ.  Just  a little bit of Tuscany in my back yard!

    In the past, it would take 6-8 weeks to make a jar of moonshine Limoncello.  Using this overnight method I can make a jar in about as much time as it takes to slow smoke that brisket!  And best of all, the difference in taste is very minimal.

    On a basic level, Limoncello is a sweet infused lemon vodka.  Beautiful light lemon color, sweet with just a smidgen of liqueur flavoring.  This is deceiving in it's alcohol content, meant to be sipped and savored.  Serve a shot at a time... An 8 ounce glass will leave your guests a bit too over served.

    This recipe came from a new book I was asked to review... Infuse: Oil, Spirit, Water by Eric Prum and Josh Williams.  If you follow the link (click the blue letters) you will be able to see a few pages of the book in Amazon.com.  BEAUTIFUL photos, very easy to follow instructions and truely inspirational ideas.

    I also infused a couple of the oils as suggested... Chili oil to make a white pizza POP, Basil oil to accent the Earthy natural flavors of a tomato and mozzarella Caprese Salad and a Garlic Thyme infused oil to flavor a thick juicy Tri-Tip steak/roast.  Everything was just as easy as could be to make and added a lot to the meal!

    The book and the Limoncello get 5 star review from me.  Easy, beautiful presentation and a valued asset to my growing library of inspirational cookbooks... SO many ideas, so little time!




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


    Overnight Limoncello


    Ingredients
    • 2 Cups Vodka (I used Lemon Vodka)
    • 2 Cups Simple Syrup (see recipe for instructions to make your own... You need 2 Cups Water and 2 Cups Sugar)
    • 4 Medium Lemons, scrubbed and cut into 1/4 inch slices
    • 2 Pint Size Mason Jars
    Cooking Directions
    1. First, make the simple syrup, in a medium size sauce pan warm over low heat 2 cups water with 2 cups sugar. Stir every minute or two. Do not allow the pan to simmer, simply heat until the liquid is clear and the sugar has been absorbed into the sugar, about 5 minutes. Remove from heat and allow to cool for an hour.
    2. Add the vodka to the syrup and stir to mix.
    3. In sterilized Mason jars, add the slices of lemon, leaving an inch clearance from the top.
    4. Seal the jars and shake. Let infuse at room temperature for 12 hours (I actually waited 24 hours).
    5. If serving within a day or two, keep the lemons in the jars for a dramatic presentation, store in the freezer for a few hours for chilled serving (highly recommended on a warm summer evening). If storing for more than a few days, strain through cheesecloth and discard the lemons. Keep a jar in the freezer for several months, the alcohol in the vodka will prevent the liquid from freezing.
    6. Serve over ice in a rocks glass and enjoy!

    "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!"



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

    So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

    Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

    ****************************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, June 30, 2015

    Sour Cream Blueberry Muffins - 52 Breakfast Recipes for Church PotLucks or Catering


    OH BOY, this week Blueberries were on sale and seasonally fresh!  Just ninety-nine cents a pint!

    This recipe only uses ingredients commonly in my fridge or pantry (with the possible exception of the sour cream), making these little gems seem almost free!

    The recipe will make about 3 dozen small mini muffins (my favorite size).

    I do have one trick to make the blueberries POP with extra juiciness...

    I like to moisten the blueberries with Lemon Juice, them coat each with a bit of sugar.  Let them sit for a few minutes and the acidic lemon juice with gently start to "cook" the berries, releasing the juices and increasing the berry flavor.

    By adding sour cream to the recipe you are increasing the fat content.  Again, extra flavor.  You can of course substitute Whole Milk or even Buttermilk for a change of pace.

    But I like the taste of the Sour Cream!!!

    Cheap, Loaded with extra flavor and a show stopping gem for any Sunday Morning treat (that's where these ended up) or will fit nicely as a catering dish for a light breakfast (Really, what would you rather have, a plate of these or a box of over processed store bought donuts???)!

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


    Sour Cream
    Blueberry Muffins


    Ingredients
    • 1 Pint (2 Cups) Blueberries
    • Zest and Juice of 1 Lemon
    • 2 TBS Sugar
    • For the CRUMB TOPPING
    • 1/4 Cup Flour
    • 2 TBS Sugar
    • 2 TBS Brown Sugar
    • 1 tsp Cinnamon
    • 2 TBS COLD Butter, cut into 4 pieces
    • For the MUFFINS
    • 8 TBS (1 Stick) Butter, softened to room temperature
    • 3/4 Cup Sugar
    • 2 Large Eggs
    • 2-1/4 Cup Flour
    • 4 tsp Baking Powder
    • Large pinch of Salt
    • 1 Cup Sour Cream
    • 2 tsp Vanilla
    • 1/4 Cup (amount as needed) Half and Half (can substitute Whole Milk)
    Cooking Directions
    1. Preheat oven to 375 degrees.
    2. First, prepare the Blueberries, in a bowl, mix together the Blueberries and the Lemon Zest and Juice. Mix well to coat each blueberry with a little sugar and juice. Set aside for 20 minutes (about the time it takes to mix remaining ingredients).
    3. Next, prepare the topping. In the bowl of a food processor, add the Flour, Sugar and Cinnamon and turn the machine on. Add each piece of butter to the machine as it is running. Pulse until you have crumbles, like little beads. Set aside while you make the batter.
    4. Now, for the Muffin Batter, in a large bowl, mix together the dry ingredients, Flour, Baking Powder and Salt.
    5. In the bowl of a stand mixer, mix the Butter and Sugar until light and fluffy. Add the eggs one at a time, add the vanilla and finally add the Sour Cream and blend until fully incorporated.
    6. Add the Butter Cream mixture to the flour and blend until just incorporated. DO NOT OVER MIX or the muffins will be dense not light and fluffy. Add additional Milk (or Half and Half) as needed for the batter to be smooth and milk shake consistency, remembering to NOT OVER MIX (Very Important).
    7. Add the .Blueberries and stir lightly to mix.
    8. Spoon the batter into the mini muffin tray (lines with papers if you like or treated with non stick spray), filling to about 3/4 up the side.
    9. Sprinkle each muffin with a bit of the topping crumbs.
    10. Bake until Golden, dry and springy to the touch, about 13 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and allow to cool for 5 minutes. Unmold the muffins.
    11. Serve warm and ENJOY!


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    This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

    It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

    Here's your chance to make your guests Ooh and Aah!
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    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

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