Garden Fresh Tomato Bruschetta - 52 Appetizer Authentic Italian Catering Recipes

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I love fresh tomatoes.  That magic time of summer between late July and September when the freshest most flavorful tomatoes are just outside my back door (or your local farmer's market).  And sure you can get hot house tomatoes in January (or trucked in from who knows where), but those fresh ones are by far the best.

This recipe is perfect to serve up as a party "dip" appetizer.  Just about nothing but fresh garden goodness, seasoned with fresh herbs and a few spices.  Flavored with a rich balsamic vinegar and you have simple and AMAZING!

This could be a fine fresh tomato relish, but just a few chops on a slice of fresh bread *or Garlic Bread) and you can transport each bite back to the old country.  Tuscan hillside flavors!

Ciao and ENJOY!


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Garden Fresh Bruschetta 

Ingredients

• 10 Slices freshly toasted Garlic Toast
• 3 Garden Fresh Firm Tomatoes, Chopped
• 4 Cloves Garlic, Crushed and minced
• 1/2 Medium Sweet Onion, Chopped
• 2 TBS Chopped Thyme
• 1 TBS Cumin
• 1 Tiny Pinch Red Pepper Flakes 
• a couple turns of a Pepper Grinder
• 2 TBS Best quality Balsamic Vinegar
• 3 TBS Best quality Cold Pressed Extra Virgin Olive Oil

Cooking Directions

1. Combine all ingredients (except the freshly toasted Garlic Bread) and mix
2. Drain in a colander for a few minutes
3. Taste, add more salt or pepper to taste
4. Spoon on the Garlic Toast,
5. Serve room temperature and ENJOY!

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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

BETTER THAN KFC Cole Slaw - Kentucky Fried Chicken CopyCat Recipe - BBQ and Grilling Time Secret Extras Catering Side Dish Recipes

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Does anyone make cole slaw from scratch anymore??? I mean buying a head of cabbage, mincing carrots, adding a few extras and the season?

It's just too easy to buy the bag of pre-mixed from the store, add some mayo and serve.

But really, how about a few upgrades like this recipe.

Add a few pantry staples (and buy a small container of buttermilk) and bingo bango bongo you have the formula for almost the KFC cole slaw (arguably the most served cole slaw in the world, so arguably the popular).

There is an exact recipe out there floating around the web.  This has a little stronger buttermilk flavor, I use Cider vinegar (again more flavor) and a little less mayo for a better texture (less runny).

So, better than... in my opinion at least!

ENJOY!

 OK... Here's what I did...

BETTER THAN KFC
Cole Slaw - Kentucky Fried Chicken CopyCat Recipe

Ingredients

• 1 Bag Cole Slaw (ran through a food processor to mince)
• 1/4 Cup Mayonaisse
• 1/4 Cup Sugar
• 1/4 Cup Buttermilk
• Juice and Zest of 1 Medium Lemon
• 1 TBS Cider VInegar
• Pinch of Salt and Pepper (add additional to taste
• 1/4 Medium Sweet Onion, Minced Fine

Cooking Directions

1. Be sure to mince the bagged cole slaw in a food processor or mince very fine.
2. Combine sugar, Mayo, Buttermilk, zest and juice of the lemon, vinegar, salt and pepper and minced onion and whisk to thoroughly combine.
3. Add the minced bagged Cole Slaw and fold to combine.
4. Cover and refrigerate for at least 2 hours
5. Serve chilled and ENJOY!

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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!

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

So,  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!

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

Chocolate Walnut Pie BARS - 52 Cookie Recipes for Church PotLuck and Catering

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Ooey Gooey Adult version of a chocolate chip cookie.

FAST and EASY to make, that's why I love BAR COOKIES (just bake and slice).

This recipe features a crispy crunchy crust, the filling is simple to make and whne baked, the gooey chocolate filling sinks to the middle allowing a few chips and the walnuts to flaot to the top for a wonderful deliciously appealing presentation.

Sweet (some say too sweet), but for a chocolate lovers dessert, these are WONDERFUL!  Perfect to take to any large PotLuck dish passing occasion... The chocolate lovers will be thrilled!


Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Chocolate
Walnut Pie BARS

Ingredients

• FOR THE CRUST
• 1-1/2 Cups Flour
• 1/2 Cup (1 Stick) Butter, Softened to Room Temperature
• 1/3 Cup Brown Sugar
• FOR THE GOOEY FILLING
• 3 Large Eggs
• 3/4 Cup Corn Syrup
• 3/4 Cup Sugar
• 2 TBS Melted Butter
• 1 tsp Vanilla
• 2 Cups Chocolate Chips
• 2 Cups Walnuts, Coarsely Chopped

Cooking Directions

1. FOR THE CRUST - Line a 9X13 Casserole pan with parchment paper. The bars are very gooey, this will prevent them from sticking to the pan.
2. In the bowl of a stand mixer, beat Butter and sugar until creamy. Add the flour and stir to combine. Press into bottom of prepared 9X13 Casserole Pan.
3. Bake in 350 degree pre-heated oven for 15 minutes.
4. FOR THE FILLING - While the crust is baking, prepare the filling... Back to a clean bowl of a stand mixer, combine eggs, corn syrup, sugar, butter and vanilla and beat until well combined.
5. Add Chocolate chips and walnuts and stir by hand to combine.
6. Pour this mix on top of the hot crust, evenly distribute.
7. Return to the 350 degree oven and bake for 30 minutes until the center is set (does not jiggle when shook).
8. Cool completely before slicing into 1-1/2 inch squares. Store in a covered dish in the fridge until ready to serve. Serve chilled and ENJOY!

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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

"Old School" Yellow Mustard Potato Salad - 52 Church PotLuck Side Dishes

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I spent quite a bit of time this summer with my Mother-in-Law in a little town in South Dakota.  When you look up a definition of "Old School" cook in the dictionary, chances are you would see an image of her.

She raised three girls (one perfectly) in a little town with limited access to the new fangled ingredients we take for granted today.  Whatever she made was generally simple, seasonal, and delicious.  Also a tad repetitive.  This is one of those repetitive recipes.

When she thinks potato salad, this is pretty much all that she thinks of.  Yellow mustard and Mayo, pickle relish and taters.  I added the red spices just for a little extra flavor, color and to look good in the photos.  The rest is just as she made it, liked it and raised those girls on for the best part of a hundred years.

No Church Social, big family gathering, potluck or cook out would be complete without this dish.

Thanks Marie... ENJOY!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

"Old School"
Yellow Mustard
Potato Salad

Ingredients

• 3 Pounds Russet Potatoes, Diced to 1/4 Inch wide, quarter size pieces
• 1/3 Cup Mayonnaise
• 1/3 Cup Yellow Mustard
• 1/3 Cup Pickle Relish
• 1 tsp Salt (to Taste)
• 1 tsp Black pepper (to Taste)
• 1 tsp McCormick Brand "Perfect Pinch" Salad Mixins Spice mix
• Xtra Salad Mixins spice mix for garnish

Cooking Directions

1. Boil diced potatoes in salted water until just tender, about 10 minutes.
2. In a large bowl, combine Mustard, mayo, Relish, Salt, Pepper and half of the Salad Mixins SPice mix and stir to blend.
3. When the potatoes are tender, remove from heat and drain.
4. Add the HOT drained potatoes into the Mayo/Mustard mix and fold until well combined and potatoes are coated.
5. Transfer to a serving dish, sprinkle additional Spices as a garnish and chill in the refrigerator for 3 hours up to overnight.
6. 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!

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

So,  I am 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!

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

Pineapple Basil Jam - 52 Small Batch Canning APPETIZER BREAKFAST Ideas

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OH BOY JAM!

But not just any Jam, Pineapple with little hints of herbaceousness!

This is one of the easiest of jam recipes to make.  Basically simply simmer until the jam thickens.  Makes a beautiful color and intensifies the color for a wonderful presentation.

Of course, a bit on toast in the morning is fine, but I like to pour this on top of a brick of cream cheese and serve with crackers (Yes indeed, everything does taste great on a Ritz!

What a winner I tripled this recipe so I would have a jar a month for about a year.  I LOVE Canning!


Keep scrolling down for this easy to follow recipe...

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Pineapple Jam

Ingredients

• 1 Ripe Sweet Pineapple
• 1 Cup Pineapple Juice
• 1 Cup Sugar
• 1/4 Cup fresh chopped (minced) Basil
• Zest and Juice of 2 Limes

Cooking Directions

1. Slice the outer peeling of the pineapple, slice, remove the core and chop to small pieces. Makes about 2 to 2-1/2 Cups of pineapple chunks.
2. In a medium Sauce pan, add the pineapple and juice and cook over medium-low heat until the pineapple is soft, about 45 minutes.
3. Add the sugar and lime juice and zest and stir to combine.
4. Cook until the mixture has thickened, about an hour and a half, stirring occasionally.
5. Stir in the basil just before transferring into the jars
6. Transfer to a food processor and pulse a couple of times to get a smoother yet still chunky consistency. If still too thin, return to sauce pan and simmer until the jam is thin enough.
7. Spoon the jam into sterilized jars. Wipe the rims, tighten with bands. As the jam cools, the lids will Pop and seal. Makes 4 - 8 ounce jars.
8. Store in the refrigerator and use within 30 days or do a water bath for 10 minutes and store in cool dark area for up to 1 year.
9. Serve chilled on toast and ENJOY!!!

Water Bath Instructions:

1. Fill a stockpot with enough water to cover your jars by 1 inch. Bring to a boil.
2. Inspect canning jars for cracks and discard defective ones. Thoroughly wash the jars in hot soapy water or run through the dishwasher. Wash lids and screw bands. To ensure a good seal, work only with unused lids each time.
3. Fill jars to within 1/4 inch of the top with hot pickles. Wipe the rim of the jar with a clean, wet paper towel before adding the lid. Screw on the bands.
4. Set a rack or a thick folded dishtowel on the bottom of the pot of boiling water. With a sturdy pair of tongs, place the jars in the pot.
5. Cover and simmer gently for 10 minutes. If necessary, add more boiling water to cover the jars by 1 inch. With tongs, remove the jars from the water and set on a dishtowel to cool.
6. After 12 hours, check the jars to ensure that they are sealed. To do that, press on the center of each lid; it should remain concave.
7. Label and date the jars by writing on the lids with permanent marker. Remove the screw bands to prevent them from rusting. Store the jars for up to 1 year in a cool, dark place.

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So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!

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

This simple recipe has also 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!

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

Bread Machine SOURDOUGH BREAD - 52 Side Dish recipes

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OK... True confession time.  This is the third time I started a "Sourdough Starter", the base of true sourdough bread.  In the past, for various reasons, the starter just didn't seem right.  From mold to bugs to just a bad funky smell.

Sourdough bread is time consuming to make.  This version makes it just a little easier with a bread machine doing all the kneading.  But it takes a week or more to get a "Starter" going (the sour base for the bread).  But once starter, I have heard rumors of 100 year old Starters being used to bake.  The starter is replenished each week and can become a treasured family gem.

This one worked for me!

The smell was just the right amount of fermentation, sour and yeasty.  I made my starter a month ago.  I have replenished several times, made a loaf every week and the starter now lives comfortably in a shelf on my fridge door.  Every couple of days I give it a shake, every week I plan on making a loaf of this.

The taste is superb.  About the most powerful sourdough bread I have ever had!  I am slightly disappointed in the crust.  Not smooth enough, not "Artisan" looking enough.  I will be playing around with the formula, adding more fat, a little more sugar, etc and may come up with a better look.  Will keep you informed.  But for now... THIS WORKS JUST RIGHT!

If this is your first attempt at Sourdough, I recommend you take a look around the internet (Start with the Wikipedia Entry.  It has lots of history, stories and hints to inspire.

I am sure I will do an update sometime in the future.  But for now, this is more than good enough and deserves a spot on the Blog... And in your fridge door.

 OK... Here's what I did...

Bread Machine
SAN FRANCISCO STYLE
SOURDOUGH BREAD

Ingredients

• FOR THE SOURDOUGH STARTER
• 1 Pre-measured Packet Active Dry Yeast
• 1 Cup Warm Water (105 to 115 degrees)
• Plus an additional 4 Cups Warm Water (105 to 115 degrees
• 4 Cups Flour
• 1/4 Cup Sugar
• ONE WEEK TO 10 DAYS LATER FOR THE BREAD
• 1-3/4 Cup Sourdough Starter
• 4 TBS Butter
• 4 Cups BREAD Flour
• 1/4 Cup Sugar
• 1 tsp Salt
• 1 Pre-measured Packet Bread Machine Yeast

Cooking Directions

1. FIRST, TO MAKE THE SOURDOUGH STARTER - Dissolve the yeast in 1 Cup Warm Water (Be careful not too hot or you kill the bacteria). Allow the yeast to "Bloom" (bubbles start to appear). Then add additional 4 Cups of warm water, Flour and Sugar and stir to mix.
2. Cover with a cloth and set aside, room temperature for 1 week to 10 days, until the mix has a sour fermented smell. Be sure to stir three times a day.
3. Once the mix has fermented, achieved the sour smell, store in a two quart or larger plastic container and refrigerate until needed.
4. TO MAKE THE SAN FRANCISCO STYLE SOURDOUGH BREAD - Add all of the ingredients (Sourdough Starter, Butter, Bread Flour, Sugar, Salt and Yeast to the bowl of the bread machine. Set the machine to the "Dough" Setting and allow to whirl.
5. When the machine has finished, remove dough from bread machine and allow to rise for 2 hours. Put dough in large bowl, rub with a little Olive Oil and let rise room temperature until nearly doubled in size.
6. Punch down dough and divide in half. Form two HALF DOME shaped loafs on a cookie sheet lined with parchment paper.
7. Brush with additional Olive Oil, make slashes in the bread with a sharp knife. Cover and allow to rise a second time (about 30 minutes this time).
8. Preheat the oven to 375 degrees. Bake for 25-30 minutes, until the crust is dark golden brown.
9. Allow to cool for 15 minutes on a wire rack before slicing.
10. Serve Warm with Butter and ENJOY!
11. To replenish your SOURDOUGH STARTER - add 3/4 Cup Flour and 3/4 Cup Water and 1 tsp additional Sugar to the remaining SOURDOUGH STARTER. Let stand at room temperature for 1 day and return to the refrigerator until ready to use.
12. If you have not used the starter in 10 days, mix in 1 tsp Sugar. Repeat every 10 days until starter is replenished. Using this method, your starter will last a lifetime and will become a treasure to be passed down in your will.
13. ENJOY indeed!

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

So,  I am 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!

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

Banana Dolphins in Jell-O - 52 Snacks for Children's Church

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Just darn near the cutest thing you can imagine!

Easy to make, a little time consuming and dangerous if you have the slightest amount of OCD and insist that all of the dolphin's noses are pointed in the same direction, all the same height and all with an equal sized open mouth for inserting the fish.

But just about the cutest thing you can imagine!

And the kids LOVED them.  My wife committed herself to providing Children's themed snacks for our Church Sunday School.  Which means I get to make them.

This one was a KEEPER, child friendly, almost healthy and FUN to look at and to eat!


Keep scrolling down for this easy to follow recipes...

 OK... Here's what I did...

Banana Dolphins in Jell-O

Ingredients

• 12 Medium Bananas
• 2 packages Blue Jell-O (I used Bubble Gum flavored, yuck but the kids LOVED it!)
• 24 Swedish Gummy Fish (one for the Dolphin's Mouth, one floating in the Sea of Bubble Gum Jell-O)
• 12 Clear Plastic High Ball Glasses
• Sharpee Marking Pen to draw the eyeball

Cooking Directions

1. First, make the Jell-O. I make mine, each box in a separate 9X13 large casserole dish. This way you get a thin (about 1/4 inch) layer of Jell-O that can be cut into small blocks to make the waves. Let this set overnight.
2. Slice the bananas about 6 inches long. You will need to adjust the slice so the bananas will stand up on their own in the glass. Also, make a slit into the long end of the banana (the stem) so the fish can stick in the open mouth. and finally draw the eyeballs on the bananas where the dolphin's eye would be.
3. Stand the bananas up in each glass, pour the thin blocks of jello into the glasses, insert a fish into the "water" as well as the fishes mouth.
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

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