Tuscan Bean Soup with Spinach

This soup is DELICIOUS! I feel like it has something for everyone to enjoy. This would be a perfect Sunday dinner soup; add a salad with a warm dressing and some crusty bread. Perfect for the winter season.

Tuscan Bean Soup with Spinach Serves 8 - 10

8 oz. dry white kidney beans (cannellini beans)
1 lb. beef shank, cross cuts
1 T. olive oil
1 1/2 c. chopped onions
1 1/2 c. chopped carrots
1 c. chopped fennel or celery
4 cloves garlic, minced
12 oz. meaty smoked pork hocks
1 T. instant beef bouillon granules
1 bay leaf
2 t. snipped fresh thyme or 1/2 t. crushed dried thyme
2 t. fresh snipped rosemary or 1/2 t. crushed dried rosemary
1 - 14 oz. can diced tomatoes, undrained
4 c. torn fresh spinach

1. Rinse beans. In a 4 1/2 or 5 quart Dutch oven combine beans and 6 c. water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans, set aside.
2. Sprinkle beef shanks with 1/4 t. salt and 1/4 t. black pepper. In a large Dutch oven, heat oil. Add beef shanks, brown on both sides. Remove shanks, reserving the drippings. Set beef shanks to the side.
3. Add onions, carrots, fennel and garlic to the drippings in the Dutch oven. Cook covered for about 10 minutes or until vegetables are tender, stirring occasionally. Return beef shanks to the Dutch oven. Add 6 c. fresh water, pork hocks, bouillon granules, bay leaf, thyme, rosemary and 1/2 t. salt. Stir in undrained tomatoes. Return to boiling; reduce heat. Simmer, covered about 30 minutes more or until beans and meat are tender.
4. Remove beef shanks and pork hocks from Dutch oven. When cool enough to handle, remove meat from bones. Cut meat into bite size pieces. Skin fat from from broth. Remove and discard the bay leaf. Return meat to Dutch oven. Add spinach and heat through.

Chicken Wild Rice Soup

I must apologize for NOT posting in a month. Honestly, time has gotten away from me! Now that we are into winter, the soup recipes that I will be posting should come in handy.

Chicken Wild Rice Soup Makes 8 servings

3 - 14 oz. cans of chicken broth
1 c. coarsley chopped carrot
1/2 c. wild rice, rinsed and drained
1/2 c. chopped celery
1/2 c. chopped onion
2 c. fresh mushrooms, sliced
2 T. butter
1/4 c. flour
1/4 t. ground black pepper
1 c. heavy whipping cream
2 c. chopped cooked chicken, 10 oz.

1. In a 4 quart Dutch oven, combine 2 cans of the broth, the carrot, uncooked wild rice, celery and onion. Bring to boiling; reduce heat. Simmer, covered, for 35 - 40 minutes or until wild rice is tender but still chewy; add mushrooms the last 5 minutes of cooking.

2. Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour, 1/4 t. salt and pepper. Add remaining 1 can broth. Cook and stir until thick and bubbly. Cook and stir for 1 minute more. Stir in whipping cream. Add whipping cream mixture to wild rice mixture, stirring constantly.

3. Stir in chicken; heat through. If desired, garnish individual servings with freshly snipped chives.

If you make this ahead of time, prepare as directed; cool slightly. Cover and chill for up to 2 days. Reheat over low heat before serving.

Almost Robert Redford

WOW ... where did the past 2 months go? Here's a new recipe, well it's an old recipe from my family, but it might be new to you. I guess you could "update" the name and call it "Almost Robert Pattison" or some new hot guy out there, but PLEASE ... why mess with the perfection that is Mr. Robert Redford! The old guy ... still has it. :)

Almost Robert Redford 15 - 20 servings

1 stick butter, softened
1 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1/2 c. cold milk
1 container Cool Whip
2 - 3.4 oz. instant chocolate pudding packages
3 c. cold milk

garnish: 1 chocolate bar and 2 T. chopped pecans

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the butter, flour and pecans. Place into an ungreased 9 x 13" baking dish and press into the bottom and up the sides 1/2 way. Bake in oven for 20 minutes or until firm. Place onto cooling racks to cool completely.
3. Combine cream cheese, powdered sugar and 1/2 c. cold milk, mix to smooth. Pour over crust. Refrigerate for about 1/2 an hour or until firm.
4. In a large bowl, combine the pudding mix and 3 c. cold milk. Prepare pudding and pour, carefully, over the cream cheese layer. Chill in refrigerator for about 1 hour.
5. The final layer is cool whip, place over pudding layer, smooth top.
6. Garnish with chocolate shavings and chopped pecans. Return to the refrigerator until ready to serve.

** If you have mini tart pans, this is an easy to prepare and serve individual dessert also **

Chicken Tamale Casserole

This delicious recipe is now a family favorite at our house! If you like Mexican food, you'll like this. Just enough spice and flavor. We served it with rice and salad. Everyone at my house ate it and loved it! The story along with the recipe said that it's creator was looking for an easier way to make tamales. I think he / she did this very well. This isn't the prettiest photo ever placed for a dish, but I think you get the idea. It truly is a casserole, it cuts nicely into squares and I think it would be perfect for a pot luck too. I ground my own cumin and red pepper in my mortar and pestel, but you can purchase these already ground.

ENJOY!

Chicken Tamale Casserole Serves 8 (dinner sized portions)

1 c. (4 oz.) shredded 4-cheese Mexican blend cheese

1/3 c. milk

1 egg, beaten

1 t. ground cumin

1/8 t/ ground red pepper

1 (14 3/4 oz.) can cream style corn

1 (8.5 oz.) box corn muffin mix

1 (4 oz.) can chopped green chilies, drained

1 (10 oz.) can red enchilada sauce

2 c. shredded cooked chicken

1/2 c. sour cream (optional, but almost necessary)

1. Preheat oven to 400 degrees.

2. Combine 1/4 c. cheese with milk, egg, cumin, red pepper, corn, muffin mix and green chilies in a large bowl; stir just until moist. Pour mixture into a 9 x 13" baking dish that has been prepared with non-stick cooking spray.

3. Bake at 400 degrees for 15 minutes or until set. Remove casserole from oven; pierce entire surface of the casserole with a fork; pour enchilada sauce over entire top. Sprinkle shredded chicken all over top of casserole; top with remaining cheese. Place back into oven for 15 minutes or until cheese melts.

4. Remove from oven; let stand for 5 minutes before serving. Cut and place 1 dallop of sour cream on each serving.

Rowley Family Chicken Pot

Sorry that my posts have been few and far between. This happens every year with a new start for school but I also added in a new position within our soccer organization and the bakery is going full speed ahead. I will be posting only 3 recipes a week, but the good part is, they will all have photos. I like color photos that show what a dish is going to look like.

This is more of a creation recipe for my family. I took all the things I love about my grandma's chicken dish and added a few new elements and it came out very tasty! The little drop noodles (or dumplings if you prefer to call them that) are so easy to make and they don't care if you make them a little bit smaller or larger. ENJOY!

Rowley Family Chicken Pot Serves 8

Chicken Pot:

1 whole pick of the chick (whole chicken, cut up)

3 c. water

2 chicken bouillon cubes

2 cans cream of chicken soup

1 can stewed tomatoes (if you love tomatoes, use a large can, if not, use a smaller one)

2 cans (from cream of chicken soup) of milk

2 cans (from cream of chicken soup) of water

2 t. garlic powder

2 t. onion powder

2 t. dried basil

2 t. dried tarragon

1 t. parsley

1 t. salt

1 t. pepper

1 recipe drop noodles

Drop Noodles:

3/4 c. sour cream

3 whole eggs

2 c. flour

salt

1. Place chicken, 3 c. water and chicken bouillon cubes into Dutch oven or roasting pan. Cook chicken for 45 minutes - 1 hour at 350 degrees. Be sure chicken is cooked through. Remove all bones from chicken. Cut chicken meat into larger chunks or shred if you prefer. Set aside.

2. Strain chicken broth into a saucepan, heat to boiling. While broth is heating, mix sour cream and eggs. Add 1 c. of flour, stir. Add second cup of flour along with about 1/2 t. salt. With the side of a spoon, create little moons, drop dough into boiling liquid. They will float when they are done. These drop noodles should be on the small side, but not tiny. You can make them larger if you like, but they will take longer to cook. Place cooked noodles into a bowl. Set aside.

3. Into your Dutch oven (do not worry about cleaning after the chicken has cooked in it, unless you want to). Place all the other ingredients for the chicken pot. Add chicken and begin to heat on medium low. Once everything is mixed together and smooth looking, add your drop noodles. If this is too thick of a dish for you, add more milk or water (milk makes it creamier, water makes it more soup like).

4. Serve either on dishes (if you make it more creamy) or in bowls (if more soup like). We serve with a warm bread and salad. You can change this dish to suit your taste also. Add paprika, more salt, less salt ... however your family prefers.

Ice Cream Cake

My son just turned 16! I love that my kids give me their "birthday meal" list. My son always puts dessert first! This year it was an ice cream cake. We have had some from ice cream stores and from the supermarket ice cream case. NOTHING compares to how delicious this one is. This isn't even a recipe, it's more a "how to do it" blog post. Nick chose Red Velvet Cake (I prefer to use Duncan Hines cake mixes when I use a cake mix), chocolate ice cream and we buy our Bettercreme at Gordon Food Services (I think you can find this at Sam's Club or Costco also).

You can change to flavor to suit your tastes and at the bottom of the post, you will see some great flavor combinations that will help your cake creative juices flowing. ENJOY!

Ice Cream Cake Serves 8 - 10

(2) 8" round cakes

(1) 1/2 gallon of your favorite ice cream

(1) liquid container of Rich Foods "Bettercreme"

1. Bake your 8" round cakes. Cool cakes on cooling racks. After cakes have cooled, level them off and place into the freezer for about 1/2 an hour.

2. While cakes are cooling, place ice cream onto a dish on your counter. If it's hot in your kitchen, it won't take that long for the ice cream to soften. You don't want it runny, just softened.

3. Once your ice cream is softened. Place a piece of plastic wrap inside one of your 8" baking pans. Be sure there is enough plastic wrap to cover over the ice cream. Place softened ice cream into the baking pan; cover and freeze for an hour or more.

4. Remove ice cream pan from the freezer, allow to sit at room temperature for about 10 minutes. Place (1) cake round onto a platter (or cake board). Remove ice cream from cake pan and place onto cake round; be sure you have the cut side up on the cake. Place the second cake round onto the ice cream; cut side down onto the ice cream. Put ice cream cake back into freezer for another hour, or so.

5. Whip 1/2 the container of Bettercreme (if you are using the quart container), according to the directions. Remove cake from the freezer. Begin icing cake by "filling in", using the whipped topping like spackle, fill in any gaps. Freeze again for 10 minutes. Place cake back onto your counter and beginning with the top of the cake, frost entire cake.

6. Decorate the cake as you like. Bettercreme is fine for light coloring and you can easily pipe with it.

7. Place back into freezer until about 10 minutes before you plan on serving it.

** Tips:

You can add ice cream topping flavors to the Bettercreme and create a flavored frosting

some good cake combinations:

white cake / butter pecan ice cream (add a layer of caramel ice cream topping - freeze between cake / caramel layers)

chocolate cake / chocolate ice cream (add a layer of dark chocolate fudge topping - add some fudge topping to the whipped cream for chocolate bettercreme)

strawberry cake / vanilla ice cream (add a layer of strawberry jam)

Coconut Cake / Lemon sherbet or rainbow sherbet (add coconut sweetened / shredded to the top)

**** Let me know if you make any of these, I would love to post photos of your creations ***

HoneyBun Breakfast Cake

I added a new breakfast cake to my baking list for the farmer's market. The HoneyBun Breakfast Cake was a hit this past week! I think it's one of the best ever. The recipe is from the Cake Mix Doctor and it's fabulous! I wish I could take credit for this creation, but I will glady give her credit as this is perfect for anytime, not just for breakfast. I do believe that this recipe is also very adaptable. You could easily change it up to add apples, cranberries or orange. The glaze that coats this delicious breakfast treat would be delicious with a bit of orange zest or apple juice. When I make this for the farmer's market, I bake (4) smaller 7" round pans. I purchase those from GFS along with their plastic lids. You could easily bake (4) smaller cakes, place aluminum foil over them and place into freezer. Just take out the night before and in the morning you would have a lovely little breakfast treat. ENJOY!

HoneyBun Breakfast Cake Serves 20

Cake:

1 package yellow cake mix

1 c. sour cream

3/4 c. vegetable oil

4 large eggs

Filling:

1/3 c. honey

1/3 c. packed light brown sugar

1 T. ground cinnamon

Glaze:

2 c. powdered sugar

1/23 c. milk

1 t. vanilla extract

1. Spray a 9 x 13" baking dish with a non-stick cooking spray.

2. Place the cake mix, sour cream, oil and eggs in a large mixing bowl. Blend on low with an electric mixer for 30 seconds, increase the speed to medium and mix for 2 minutes.

3. Pour batter into a the prepared pan, using the back of the spatula to smooth the top. Drizzle the honey over the top of the batter, then sprinkle with the brown sugar and cinnamon. With a knife, swirl the filling ingredients (as you would for a marble cake).

4. Bake the cake in a 350 degree oven for 38 - 40 minutes or until a tester comes out clean. Prepare the glaze while the cake is baking. In a medium sized bowl, place the powdered sugar, milk and vanilla and mix until smooth.

5. After baking, allow cake to sit on a cooling rack for about 20 minutes. While cake is still warm, pour glaze over cake, spreading if needed with backside of a spoon. Allow the cake to cool for 20 more minutes before cutting.

Tips:

* cake will keep in freezer for up to 6 months if properly wrapped in plastic wrap and then foil

* this cake recipe can be divided into 4 individual 6 or 7" aluminum cake pans for a bake sale or to freeze in smaller portions.

* if you really enjoy cinnamon or spices, increase the amount of cinnamon to 2 T. or include a mix of 1 T. cinnamon and 1 T. nutmeg (or pumpkin pie spice)

Skillet Burgers

This is the perfect burger if you're watching your carb intake. It's perfect just sitting on the plate without a bun. Ok, I know what you're thinking, this is a WEIRD recipe. While I agree that I was at first against trying it, I thought about it again and again. I was very surprised at how delicious and moist this was. If you're not watching your carbs, place this over cheddar mashed potatoes and you'll never question my recipe posts again. Enjoy!!

Skillet Burgers Serves 6

2 lbs. ground beef
1/2 c. dry bread crumbs
1 envelope taco seasoning
1 can (14 1/2 oz.) diced tomatoes with onions, undrained
1 can (11 1/2 oz.) condensed bean with bacon soup, undiluted
1/2 c. shredded cheddar cheese

1. In a bowl, combine the beef, bread crumbs and taco seasoning. Shape into 6 - 3/4" thick patties.

2. In a large over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain.

3. Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the meat is no longer pink. Sprinkle with cheese; cover and heat until cheese is melted.

Carolina Lowlands Red Rice

I love rice! I am always searching for new recipes for side dishes or for sides that I can add chicken or beef to and make it a meal. Lucky for me, my family also enjoys rice. If you can't find a Carolina white rice, DO NOT use converted rice, but you can substitute another American long grain rice. I think this recipe would be delicious with some grilled chicken mixed into it. Enjoy!

Carolina Lowlands Red Rice Serves 4

1 c. South Carolina white rice
5 strips bacon
1/4 c. vegetable oil
1/2 c. chopped onions
1/2 c. chopped bell pepper
1 clove garlic, chopped
1/2 c. tomato sauce mixed wtih 1 1/2 c. water

1. Place the rice in a large bowl of water and scrub it between your hands. Keep changing the water until it is clear of starch. Pour off the water.

2. In a deep, heavy pot with a lid, cook the bacon in the vegetable oil. Add onions, peppers and garlic. Cook until softened. Add the tomato sauce and water mixture and bring to a boil.

3. When the mixture begins to boil, add the rice. Use a fork to make sure the rice is evenly distributed. When the rice begins to boil, do not stir. NEVER put a spoon in rice that is cooking! Lower the heat and wrap a piece of wet brown paper bag around the lid of the pot and cover. Slow-cook until the rice absorbs all the sauce. Every grain must be red. Red rice tastes best the next day.

Pear Almond Coffee Cake

The Farmer's Market at Sugarcreek has been very kind to The Sneaky Cat Bakery lately. This week I am featuring this delicious Pear Almond Coffee Cake (along with our Blueberry Streusel Cobbler). I love the way this coffee cake looks and smells. MMMmmmm .... I sell these in 7" round pans and people love having that smaller size of sweets. This recipe bakes in a 9 x 13" baking dish, but you can easily get (4) of them into the 7" rounds, if you wanted to share with family and friends. I think this would be a wonderful addition to my "bed and breakfast" cookbook. Enjoy!

Pear Almond Coffee Cake Serves 12 - 15

Cake:
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. cardamom
1/2 c. butter at room temperature
3/4 c. sugar
2 eggs
1 t. vanilla extract
1/2 t. almond extract
1/2 c. sour cream
1 large pear, peeled and diced

Topping:
2 T. butter
2 T. almond paste
1/2 c. brown sugar
1/2 c. chopped walnuts (or I prefer 1/2 walnuts and 1/2 pecans)
1/4 t. cardamom

1. Preheat oven to 350 degrees. Butter (or spray) a 9 x 13" baking dish and set aside.

2. Sift together flour, baking powder, baking soda, salt and cardamom. Set aside.

3. With a mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time. Stir in vanilla and almond extracts. Fold the dry ingredients into the batter, alternating with sour cream. Gently add the pears. Spread batter in prepared pan.

4. Mix the topping ingredients together in a food processor or with mixing spoon. Sprinkle over cake batter.

5. Bake cake for 50 minutes in preheated oven or until tester comes out clean. Cool to room temperature before serving.

Chicken Spinocolli Casserole

I know that this is a repeat from me. I have reasons, I finally took a photo of this delicious recipe. I have included the recipe for the Creamy Basil Pesto Penne Pasta also. Honestly, I could eat this once a week, I love it that much!

This is a dish that all my kids will eat. My preference is to use Roma tomatoes, but you could use your favorite. I think that wheat pasta would be fine also, but it will change the taste a bit. I didn't have feta cheese this time around, so I used some fresh grated parmesan. I like feta though and would suggest using it.

ENJOY!

Chicken Spinocolli Casserole Serves 8

3 large boneless, skinless chicken breasts, cut into small pieces

4 T. butter

1 c. chopped fresh spinach

1/4 c. fresh broccoli, chopped

3 Roma tomatoes, chopped

1/2 package feta cheese, crumbled

1 c. shredded mozzarella cheese

1. Melt butter in saute pan, add chicken and cook until no longer pink.

2. Pour chicken into a 9 x 13" baking dish which has been sprayed with non-stick cooking spray.

3. Add and toss all other ingredients, minus the mozzarella cheese. Sprinkle the mozzarella cheese over the top. Bake in a 350 degree oven for 20 - 25 minutes (uncovered) or until cheese melts.

Creamy Basil Pesto Penne Pasta Serves 8 - 10

1 container basil pesto sauce (fresh)
3 T. fresh grated Parmesan cheese
1/2 c - 1 c. heavy cream
1 package penne pasta (I used Barilla)

1. Place pesto sauce inot a saute pan (or saucepan), on medium heat and add fresh grated Parmesan cheese.

2. Whisk in heavy cream. For creamier sauce, add to the 1 c. side, keep sauce warm on lowest setting.

3. Cook pasta according to directions on package.

4. Place pasta into pan with sauce and stir.

Place penne pasta with sauce onto plates, add chicken casserole, garnish with a bit more fresh grated Parmesan cheese.

Chicken Spaghetti Casserole

This recipe had me so intrigued. Chicken, spaghetti and all in a casserole. How interesting. I must admit I made a few changes to the recipe (and I have noted those changes for you). This was delicious. Everyone in my house ate it (even the picky 13 year old). The best part, you could double the recipe and freeze one whole casserole for another time. This is going to be my new "potluck" casserole. Seems like every school year we have all these potlucks to go to: sports, awards banquets, meetings etc. This will be a hit! If you are looking to lighten your meals, choose a fat free, less sodium chicken broth and a fat free cream of mushroom soup.

Enjoy.

Chicken Spaghetti Casserole Serves 8

2 c. cooked chopped chicken breast

2 c. uncooked spaghetti noodles, broken into 2" pieces (about 8 oz.)

1 c. (1/4" thick) slices celery (I omit this because my kids don't like the taste of celery)

1 c. chopped red bell pepper

1 c. chopped onion

1 c. chicken broth

1/4 t. salt

1/4 t. freshly ground pepper

2 cans (10.75 oz.) cream of mushroom soup

1 c. (4 oz.) shredded cheddar cheese, divided

1. Preheat oven to 350 degrees.

2. Combine the chicken, spaghetti noodles, celery, red pepper and onion in a large mixing bowl. Combine the broth, salt, pepper and soup in a medium bowl, stirring with a whisk. Add soup to chicken mixture; toss. Place mixture into a 9 x 13" baking dish that you have sprayed with non-stick cooking spray. Sprinkle with shredded cheese.

3. Cover with foil and bake for 35 minutes.

** TIP: if you have a family of 4 or less; make (2) casseroles by dividing the mixture evenly between (2) 8 x 8" aluminum pans. You can bake one and freeze the other. I always attach a small index card to the top of my freezer pans so I don't have to search for the recipe.

Overnight Summer Slaw

I love coleslaw. I have quite a few different recipes, but this one sounded so different that I had to post it. I prefer a sweet / sour type of coleslaw. I have had REALLY sweet slaws and they were "ok" and I have had ones with no sweet at all and they lack something .... I would say "dimension", but it's only coleslaw! Try this one out and let me know what you think. Enjoy.

Overnight Summer Slaw Makes about 16 servings

1 medium head cabbage, shredded
1 medium red onion, thin sliced
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. spanish stuffed olives, sliced
1/2 c. apple cider vinegar
1/2 c. vegetable oil
1/2 c. sugar
2 t. Dijon mustard
1 t. salt
1 t. celery seed
1/2 t. dill

1. In a 4 quart bowl, combine the cabbage, onion, peppers and olives.

2. In a saucepan, combine all remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently.

3. Allow to cool for 5 minutes; cover and refrigerate overnight. Mix well before serving.


** Tip: Aldi's has had baby sweet peppers lately and they are delicious. To mix things up, I would use some of those baby sweet peppers (yellow, orange and red) in place of just the red sweet pepper. The colors would all look so nice together.

Cherry Almond Bread

Some of you have heard that I am going to be selling my bakery at a local farmer's market. I am so excited about this new adventure. I am also going to be selling bakery at the soccer fields concession stands starting this fall. Now I am testing new recipes for breakfast items. We usually sell donuts at the concession stand, so I am thinking some muffins would be nice also. This is actually a recipe for a Cherry Almond Bread, but it got me thinking about a nice muffin made from the same quick bread mix. What do you think? Enjoy!

Cherry Almond Bread Makes 1 loaf - 9 x 5 x 3" pan

2 1/2 c. all purpose flour
1/2 c. sugar
1/2 c. packed brown sugar
1 c. buttermilk
1/4 c. vegetable oil
3 t. baking powder
1 t. almond extract
1/2 t. salt
1/2 t. baking soda
2 eggs
1/2 c. chopped maraschino cherries, drained
1/2 c. slivered almonds.

1. Heat oven to 350 degrees. Grease bottom only of 1 loaf pan (9 x 5 x 3") or 2 (8 1/2 x 4 1/2 x 2 1/2").

2. Beat all ingredients except cherries and almonds in large bowl with an electric mixer on low speed for about 15 seconds. Beat on medium speed 30 seconds. Scrape bowl, stir in cherries and almonds. Pour into prepared pan.

3. Bake 9" pan 55 - 65 minutes, 8" loaves 45 - 50 minutes or until a toothpick inserted near middle comes out clean.

4. Cool for about 10 minutes in the pan on a cooling rack. Remove to wire cooling rack. Cool through before slicing.

* Tip: these loaves can be frozen for up to 3 months wrapped in plastic wrap and placed into a freezer bag.

* Tip: you can serve this with a yummy almond butter; add 1 t. almond extract to 1/2 c. of butter (softened).

*Tip: make this recipe into muffins; bake 18 minutes or until tops are lightly browned

Sweet and Sour Cucumbers

Cool as a cucumber ... oh, that is what this dish is ALL about! My daughter and I love cucumbers (so does our Guinea Pig). I hadn't thought about this recipe is ages. The other afternoon I was making Curry Chicken (I will post information about that later, it was DELISH), and I wanted something "cool" to go with the hot and what did I find in my refrigerator? A cucumber and some sour cream. Those 2 items brought back childhood memories of my Grandma slicing cucumbers, "thin to win" and pouring this wonderful sauce all over them, putting them into the refrigerator and hoping everyone would keep their fingers out until dinnertime. It never really worked, I still sneak a few now and again until dinner time comes around. I know many of you have made this recipe, but here's the funny thing, the dressing makes a GREAT salad dressing too. Ok, maybe you think, "well duh", but I never really thought of it that way. So, toss these cucumbers and onions onto your salad greens and enjoy a cool veggie treat! ENJOY!!

Sweet and Sour Cucumbers Makes 6 servings

3 medium cucumbers, peeled and sliced (as thin or thick as you like)
1 small onion, peeled and sliced (as thin or thick as you like)
3 T. white vinegar
2 T. water
1 T. sugar
1/4 t. salt
1/4 c. sour cream

1. In a shallow baking dish or bowl, combine cucumbers with onions. Add sugar and salt, stir with a spoon or your hands to ensure they are all getting a bit of each.

2. In a small bowl, combine the vinegar, water and sour cream; mix well. Pour over the cucumbers and onions. Stir to coat all over. Cover and refrigerate for at least 30 minutes.

3. To serve, you can drain the sour cream mixture, or serve with a slotted spoon.

Tip:
* some people (my mom for one) prefer to use an English cucumber, that's fine.

* you can add some fresh dill if you like that presentation

Aunt Kathey's Famous Ice Cream Cake

So it's really only "famous" in our family, but I do have alot of family! Once you try this ice cream treat, you will thank my Aunt Kathey! When I was younger and we would go to spend time in the Cleveland area, I always hoped my Aunt would be making this dessert.
Some of you who have the Mom's Cookbook, already have this recipe, but I have had a request for it this week and figured I would post it to the blog today. Who doesn't love Oreos and ice cream? You can make the ice cream inside any flavor that you want. I prefer coffee ice cream, my youngest daughter prefers mint chocolate chip. I have made it with: vanilla, strawberry, black cherry and neopolitan. They were all delicious! Enjoy!

Aunt Kathey's Famous Ice Cream Cake makes about 15 servings

Crust:
36 Oreos, crushed
2/3 c. margarine, melted

1. Press mixture into the bottom of a 9 x 13" baking pan

Filling:
1/2 gallon ice cream (your favorite flavor); softened

1. Pour ice cream over crust. Freeze for a few hours, or overnight.

Topping:
4 squares unsweetened Baker's Chocolate
2 T. butter
1 t. vanilla extract
1 c. sugar
1 1/2 c. evaporated milk

1. Place all ingredients into a saucepan. Stirring constantly, bring ingredients to a boil over medium high heat. Let cool in saucepan for 1 - 1 1/2 hours.

2. Spread topping over frozen ice cream. Freeze again, covered with plastic wrap at least 4 hours.

3. To serve, allow to sit at room temperature for about 10 - 15 minutes.

TIP:
This is a great fudge topping to use on ice cream.

Toad in the Hole

Alright; I have to admit. This name is so bizarre that I had to use it! I have heard this called "birds nest"; "eggs in a basket"; "toad in the hole" and "hamster in a nest". Ok, the last one, my kids made up, but it's as funny as the whole idea that an egg in the middle of a piece of toast looks like a toad. Anywhich way you call this, it's an easy breakfast idea. If you don't have a round cookie or biscuit cutter, just use a drinking glass. My kids love making these. Quick, on hand ingredients and very minimal cooking skills make this a good choice for kids to make during the summer themselves, once they are old enough to work the stovetop. Most of you will know this little egg treat right away, but many have probably forgotten all about it. My version features Rustic Italian bread and butter ... real butter! The Italian Bread that I purchased the other day from Trader Joe's was delicious. ENJOY!

Toad in The Hole Serves 1

1 piece of bread (your choice, any will do)

1 whole egg

1 T. butter

frying pan or griddle

1. Butter both sides of your bread. Cut out a round shape from the middle of the bread. Place pan or griddle on stove to warm for a minute. Place bread onto pan (if your pan must be prepared before hand because it's not a non-stick sort, do this before you place bread into pan). Place the extra little round in the pan also.

2. Crack open the egg and place into round hole in bread. Allow egg to cook. Flip entire bread / egg once white is beginning to cook. Remember to flip the little round also.

3. Once egg is cooked to your taste, remove from pan and plate. Enjoy your breakfast.

* Tip: for an "eggstra" special or "gourmet" Toad in the Hole; use an herb butter. Placing fresh herbs into softened butter and using that in the pan.

* Tip: if you're making this for a group, mix up the breads, if you have some wheat, white, rye; give the opposite round to a different guest. You're Toad is on rye, but you are going to have a round of wheat and so on.

Chicken Wings Parmesan

Back to the 4th of July picnic type foods: these chicken wings have been a family favorite for many years. I can remember helping my Grandma Pienta make these for parties. They were always a very popular party food. For the 4th of July, or any picnic, these are good even whent they aren't hot out of the oven. I love these little wings when we have leftovers and I find them in the middle of the night in the refrigerator. They are good hot or cold!

This is a good recipe if you are wanting kids to help in the kitchen. The easy ingredients and preparation make it good for kids in the kitchen. We made these for dinner last night. A nice salad and some homefries round out the wings as a meal. ENJOY!

Chicken Wings Parmesan

2# chicken wings

1 c. grated Parmesan cheese

3 T. chopped parsley

1 T. oregano

2 t. paprika

1 t. garlic salt

1/2 t. ground black pepper

1/2 c. (1 stick) butter, melted

1. Using (2) shallow bowls; melt butter in one and mix dry ingredients in the other. Preheat oven to 300 degrees.

2. Line a jelly roll style pan with aluminum foil, lightly spray foil with a cooking spray.

3. Roll chicken wings through butter and then dredge in through the dry ingredients. Place on foil lined pan in single layer. Bake for 90 minutes in the 300 degree oven or until crisp and fully cooked. You can test one wing to ensure proper cooking throughout. Remove from oven, cook slightly and serve.

*TIP: this is also a great breading for chicken parmesan. Just add some panko bread crumbs to your dry ingredients. *

Cherry - Blueberry Pie

With the 4th of July just around the corner (for those of you here in the US), I thought I would put some delicious outdoor gathering foods on the blog this week. Many of us celebrate Independence Day with picnic or cookout. Here is a pie recipe that is sure to please everyone. So easy to prepare, and I would suggest making (2) pies because everyone is going to love this one. This pie is perfect when served with homemade vanilla ice cream or a touch of whipped topping. A yummy dessert before heading off to see fireworks. Enjoy!

Cherry - Blueberry Pie Serves 8

*TIP: for an extra special "touch", use small a small star cookie cutter to create the heat vents on the top of the pie; place the cut outs on top of the pie near the open star holes

1 box refrigerated pie crusts, softened as directed (or 2 homemade pie crusts)
1/2 c. sugar
2 T. cornstarch
1/4 t. cinnamon
1 can (21 oz.) cherry pie filling
1 1/2 c. frozen or fresh blueberries
1 egg white
1 t. water
2 t. sugar

1. Heat oven to 425 degrees. You are going to make a (2) crust pie with a 9" pie pan.

2. In a large bowl, mix 1/2 c. sugar, the cornstarch and cinnamon. Stir in the pie filling and blueberries. Spoon into a pie crust lined pan. Top with second crust; seal edge and flute to finish. *Cut slits in several places in top crust.

3. In a small bowl, beat egg white and water with a fork until blended. Brush over top crust. Sprinkle crust with 2 t. sugar. Cover edge of crust with foil strips.

4. Bake 45 - 55 minutes or until crust is golden brown, removing foil during last 10 minutes, if necessary to brown edge of crust. Cool at least 1 hour before serving.

Bourbon Slush

This recipe is the very first alcoholic drink I can remember every tasting. I was pretty young and I can remember raking my finger across the top of the slushy substance. It was sweet, cold and yummy. This drink was always prepared in a round Tupperware container that had a lid. My suggestion would be to purchase a large lidded container also. While you could mix and use a bowl, it's just easier with a lidded container.
My Mom is not a fan of bourbon, so she prefers to use a blended whiskey. I prefer to make this with Jim Beam or Maker's Mark. Both are equally delicious, but do have their subtle differences. If you prefer to go the blended whiskey route, my choice would be Canadian Club or Segrams VO. This is a wonderful drink for anytime of the year. Even with the frozen slushy part, people seem to like this in the wintertime as well as summer. We prefer to give this drink a splash or ginger ale, but I think you could add a splash of Fresca or my favorite Squirt (which by the way is so hard to find anymore). ENJOY!

7 c. warm water
2 c. sugar
2 c. strong fresh brewed tea
2 cans frozen lemonade concentrate, thawed but cold
2 cans frozen orange juice concentrate, thawed but cold
3 c. bourbon or blended whiskey

1. Mix all ingredients, by hand, in a large container; add tea once it is cooled down.

2. Freeze overnight in a container with a lid or a container with plastic wrap covering.

3. Serve a scoop of slush in an old fashioned glass with a splash of ginger ale or Squirt, you can also place a maraschino cherry on a plastic toothpick as a garnish or a slice of orange, just for presentation.

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Orange Blossom Breakfast Buns

These might be my new favorite breakfast treat. Don't let the name "bun" fool you. These are not your usual "buns" that you spread a filling onto, they are already filled. They are light and fluffy, have a delicious orange flavor and are so easy to make. I made them in muffin cups and that was the best way to keep their shape and to catch all the delicious orange glaze. You could even make these in mini muffin cups by cutting the biscuit in 1/2 and using less filling. I think you will enjoy these little orange bites. I think this will be a choice on the menu at my bed and breakfast. I have a tin full of recipes for my future career. I don't know that I would ever be able to make them all, but I am having fun trying. Enjoy!

Orange Blossom Breakfast Buns Makes 20

3/4 c. sugar

1/2 c. finely chopped pecans

2 t. orange zest

two - 12oz. cans refrigerated buttermilk biscuits (10 count)

one - 8 oz. package cream cheese, very softened

1T. orange juice concentrate (concentrate, before you make the orange juice with water)

1/2 c. melted butter

1 c. powdered sugar, sifted

2 T. fresh squeezed orange juice (from the orange you zested)

1. Preheat oven to 350 degrees. In a small bowl, combine the sugar, pecans and orange zest; set aside. Line a muffin tin with muffin cups.

2. Place cream cheese and orange juice concentrate into a small bowl, mix until smooth. Seperate the biscuits. Place about 1/2 t. of cream cheese mixture into the middle of each biscuit round. Seal the edges of the biscuits by gathering into a pinch and creating a ball of dough. Roll each biscuit ball into the butter and then in the sugar mixture. Be sure to coat well. Place, gathered side down into individual muffin cups. Continue until all biscuits are used.

3. Bake biscuits in oven for 12 - 15 minutes, or until slightly browned. Remove from oven and cool for 10 minutes on cooling rack, in the muffin tins.

4. While blossoms are cooling, combine powdered sugar and orange juice in a small bowl, mix until smoooth. Once blossoms are cool, remove from pan and onto cooling rack; drizzle glaze over blossoms. If you are serving blossoms warm, serve right away, or if serving later, place into microwave for a few seconds.

** You may need to make more glaze if you want the blossoms really full of glaze, as some people prefer.

** I like the taste of using the orange juice concentrate, if you want a lighter flavor, use fresh orange juice instead.

Ground Meat Mix

Ok, I will be the first to admit; this sounds weird. However, once you read what this recipe is all about, you're going to be happy! I like having meals in the freezer, especially in the summer when we've been swimming all day long. I usually want to take a nap! This recipe will give you 3 meals in your freezer. How easy is that? To make this even easier; you can place all the meals, ready to eat, into freezer containers (I use aluminum foil pans with lids). Make all 3 meals ahead of time. Enjoy!

Ground Meat Mix Yields 3 meals - 6 servings each meal

3 lbs. ground beef or turkey
2 1/2 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, minced
3 (15 oz.) cans tomato sauce
3/4 c. water
1 T. Worcestershire sauce
1/4 t. pepper

1. Combine first 4 ingredients in a Dutch oven; cook until meat is browned, stirring to crumble. Drain.

2. Add tomato sauce and remaining ingredients; simmer, uncovered, 20 minutes, stirring occasionally. Cool.

3. Put 3 c. mix each into 3 freezer containers, leaving 1/2" headroom; freeze. You will have 9 cups of mix when finished. If you don't have freezer containers, use freezer bags; gallon size.

Sloppy Joe's

Thaw 3 cups ground meat mix, and heat thoroughly, add 1 T. ground mustard, 1/4 c. apple cider vinegar and 1/4 c. sugar (or less to taste). Serve on buns.

Chili

Thaw 3 cups of ground meat mix, add 1 (15 1/2 oz.) can Mexican-style beans, undrained and 2 t. chili powder. Simmmer 10 - 15 minutes. Serve with shredded cheddar cheese and oyster crackers.

Pasta Bake

Thaw 3 cups ground meat mix; add 1 (8 oz) can tomato sauce, 1/2 t. dried oregano, and 1/2 t. dried basil. Simmer 10 minutes. Cook 1 box of rigatoni, drain. Place rigatoni and sauce into a large saucepan over low heat; sprinkle with shredded mozzarella cheese, cover and allow cheese to melt for 10 minutes or so. If you don't have a pan large enough, place into a 9 x 13" baking dish and bake in a 350 degree oven for 20 minutes. You are just looking to melt the cheese.

Chocolate Malt Bars

I am always looking for a new bar cookie for the bakery. Sometimes I find the most interesting things inside old books. My Mother borrowed a cookbook from my Granma and there were pages marked in the cookbook. I decided to have a little look through it and found many of the pages were marked with other recipes. Now I know where I get this love of tearing out recipes and bits of information. Rob says I drive him crazy with all my little tear out recipes, photos and blurbs from magazines. I wonder if my Granma was slowly driving my Grandfather crazy too? Here is a recipe from Better Homes & Gardens, dated September 1964. I wasn't even born yet! I thought it sounded delicious and just a bit different from the ones I have seen in the past. Here is another little thing about this recipe, notice that they are baking it in an 8" pan, yet you're yielding 32 bars. Those are small bars ... that is probably why we're a weight gaining society now; the portions that people were eating in 1964 were much smaller. So, to my friend Jackie (who thinks I am putting weight on her with all my recipies, Hi Jackie :) ); just cut smaller potions of all my yummy treats. She will love that I mentioned her in the blog; she's hilarious!
I think you're gonna LOVE these bars.

Chocolate Malt Bars Serves 32

1 - 1 oz. square unsweetened chocolate
1/2 c. shortening
3/4 c. sugar
1/2 t. vanilla extract
2 eggs
1 c. sifted all-purpose flour
1/2 c. malted milk powder (chocolate if you can find it)
1/2 t. baking powder
1/2 t. salt
1/2 c. chopped California Walnuts

1. Melt chocolate; cool.

2. Cream together shortening, sugar and vanilla extract until fluffy; beat in eggs. Blend in the melted chocolate.

3. Sift together the dry ingredients; stir into creamed mixture. Fold in nuts.

4. Spread into a greased 8 x 8 x 2" baking pan. Bake in a 350 degree oven for 20 - 25 minutes; cool. Frost with Malt Frosting (recipe below).

Malt Frosting

1 c. powdered sugar
2 T. butter, softened
1/4 c. malted milk powder (again, chocolate if available; if not, use 1/2 malted milk and 1/2 unsweetened cocoa powder)
1 - 2 T. half and half or whole milk
dash of salt

1. Cream butter, malted milk powder and salt. Slowly beat in 1 c. powdered sugar and enough of the half and half or milk to make a spreading consistency.

Spiced Honey Citrus Muffins

Who doesn't love a muffin. Really ... love cupcakes? Just a muffin without frosting. Let's think for a moment about muffins: light, fluffy, delicious with jam or butter only. Fruit filled, chocolate with chocolate chips ... large, mini ... papercup or no papercup .... you can grab them while running out the door ... you can sit down with a muffin on a plate. Why not a muffin? Carbs ... who cares. It's a treat, it's a muffin. This one you're going to LOVE! honey, whole milk, cinnamon ... lemon ... what's not to love about this recipe.

Spiced Honey Citrus Muffins Serves 12 medium or 24 mini

3/4 c. whole milk
1/3 c. vegetable oil
1/4 c. honey
2 t. grated lemon peel
1 egg
2 c. all purpose flour
1/2 t. salt
1/2 t. ground cinnamon
1/4 t. ground allspice

Honey Citrus Glaze
2 T. honey
1/4 t. grated lemon peel
2 t. lemon juice (from a fresh lemon)

1. Heat oven to 400 degrees. Grease bottoms only of muffin tin / cups, or line with baking cups.

2. Beat milk, oil, honey, lemon peel and egg in large bowl with spoon. Stir in remaining for muffins, just until moistened. Divide batter evenly among muffin cups.

3. Bake medium muffins 20 minutes, minis 10 - 13 minutes or until lightly golden brown. Remove from pan and cool for a few minutes on cooling racks set over a piece of waxed paper. Pour glaze over slightly warm muffins.

4. Glaze: mix all ingredients until well blended. This glaze is also delicious on a lemon pound cake.

Chocolate Chip Ice Cream Pie

Happy Monday to everyone! We had a very rainy weekend here in southwest Ohio, but that's ok. I got my parent's kitchen painted and started on their familyroom. I completed a very cute jean skirt from a damaged pair of jeans (look for that to be posted on my craft blog http://www.smittenkittencrafts.blogspot.com/) and I did spend some quality time with the husband and kids. Now I am ready for a full week of work at home ... here's an easy "throw together" pie for a Monday night. Just a few ingredients and you're on your way to a delicious summer treat. You could exchange the chocolate chip ice cream for anything. I would LOVE to try a raspberry chip (Graeter's here in SW Ohio is the best). Can you imagine this pie with raspberry chip ice cream and some chocolate drizzled fresh raspberries ... well, I was running out to pick up basil and pesto for a casserole tonight, might as well grab some other things too, right? ENJOY!

Chocolate Chip Ice Cream Pie Serves 8

1/2 c. chocolate syrup
1/2 c. semisweet chocolate chips
2 c. crisp rice cereal
1/4 c. sour cream
1 quart chocolate chip ice cream, softened

1. Coat bottom and sides of an 8" pie plate (deep dish is best) lightly with butter.

2. Combine chocolate syrup and chocolate chips in a small microwave safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve 1/4 c. of this chocolate mixture.

3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up the sides of prepared pie plate. Freeze until firm, about 15 minutes.

4. Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the ice cream over the chocolate / cereal mixture in the pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered until firm, about 1 hour.

TIP: To cut this pie, keep a glass of warm water near you when slicing. Dip your knife into warm water before and after each cut. This warms the ice cream, just enough, to cut easily. **

Plain Jane Cake

I hope that name doesn't offend anyone named "Jane", but it's one of those recipes that can't be called anything but that. I think it says it all; "Plain Jane" ... nothing fancy, nothing but good ingredients and basic flavors. However, if you know anything about "Plain Jane", you also know that those are the girls to watch out for. Which is why I must tell you that by adding a few simple extras to this cake you can make it incredible! Just as Jane would be "Wild Jane" if she let her hair down and bought a hot pair of heels ... Plain Jane Cake can be wild by tossing on some "drunken berries" or you can keep it "plain"with just some sweetened strawberries with a bit of cream or a scoop of ice cream. You choose ...

Plain Jane Cake Serves 10 - 12

2 c. granulated sugar
4 eggs
1 1/2 c. all purpose flour
1 c. whole milk
1/4 c. butter, softened
2 t. baking powder
1/4 t. salt
1/2 c. all purpose flour
1 t. vanilla extract

1. In a large mixing bowl, cream sugar and eggs well. Slowly beat in 1 1/2 c. flour.

2. Scald milk; melt butter in the milk; add slowly to the creamed mixture.

3. Sift together baking powder, salt and remaining 1/2 c. flour. Mix into creamed mixture. Add vanilla extract.

4. Grease and flour a 10" tube pan, pour creamed mixture into pan. Bake in a preheated 400 degree oven for 30 minutes. Check after 30; might have to bake another 5. Test with toothpick inserted near middle of tube cake.


Drunken Berries:

1 pint of berries (I use blackberries, raspberries and blueberry combo)
1/3 c. Italian red wine (use whatever you prefer)
4 - 5 T. sugar

Combine in bowl, refrigerate until cake is done baking, cooling and you are ready to serve. Serve with a dallop of fresh whipped cream

** You can also make drunken berries using Wild Berry Schnapps; same thing, about 1/3 c. to a pint of berries ***

Beef Fajitas

Mexican cuisine has this special little place in my heart. I just love all the colors, smells and textures. We were out to dinner a few nights ago. We enjoyed a few beers and margaritas along with Yolanda's (green) and Beef Fajitas. Do you ever have this wonderful dinner and then a few days later find yourself craving it again. We don't dine out that often, so I will try to replicate meals we have had. Sometimes I am very successful, other times ... well let's just say there are somethings that aren't the same at home. Beef Fajitas; you can make these at home! Here's a little tip: buy your tortillas at Don Pablo's (or another Mexican restaurant). Most places will sell you about a dozen for only a few bucks. I think this step makes the rest of the meal easy. I know I could make my own tortillas, but then why should I when I can pick up freshly made ones and not have the trouble (and more dirty dishes). I also pick up a bag of chips and fresh salsa when picking up the tortillas. Enjoy!

Beef Fajitas Makes 6 - 8 servings (2 fajitas / serving)

Step 1:

2 lbs. flank, round tenderized or skirt steak

Marinade:

3/4 c. lime juice

1 c. water

1/3 c. olive oil

3 cloves garlic, minced

1 T. white vinegar

2 T. soy sauce

2 t. dried parsley

1 T. sea salt

1 1/2 t. chili powder

1 1/2 t. cayenne pepper

1 t. ground black pepper

1/2 t. onion powder

1/2 t. salt

1. Mix marinade ingredients together. Place steak into a gallon ziplock bag, pour marinade over meat; refrigerate for 12 - 24 hours. Tip: I put my ziplock bag into a 9 x 13" baking dish incase it were to leak for any reason.

Step 2:

2 T. olive oil (for skillet)

2 onion, cut into rings

1 red pepper, sliced thin

1 green pepper, sliced thin

2 T. olive oil (for onion / pepper mixture)

2 t. soy sauce

1 t. lime juice

dash of pepper

dash of salt

1. Cut onion and peppers; place a cast iron skillet on medium high heat; add 2 T. olive oil to the pan, swirling it around the pan to coat. Place onion and peppers into skillet, cook for 5 minutes.

2. While onions and peppers are cooking: in a small bowl, combine: 2 T. olive oil, soy sauce, lime juice, pepper and salt. Pour sauce over onions and peppers; saute 5 additional minutes.

Step 3:

Prepare Fajitas

1. Remove meat from marinade, discard marinade. Place meat onto grill and cook to your preferred temperature. When meat is cooked, place onto a large cutting board, cut against the grain into strips. Place meat into cast iron skillet along with onion and peppers; cook for 3 -5 minutes. Turn heat to low while warming your tortillas. Serve on warm tortillas with lettuce, sour cream, fresh tomatoes ... whatever toppings you enjoy.

Punched Up Punch

It seems like you don't find punch at parties much anymore. Oh every now and again you'll be at some "old school" party and find Hairy Buffalo or at a wedding reception in the basement of a church, the famous raspberry sherbet punch. But for the most part, no one serves punch. If you prefer a non-alcoholic version, replace the rum with a lemon-lime soda. The beautiful punch bowl you see in the photo is produced by Anchor Hocking. I think it's a nice basic punch bowl. If you are using sliced limes, lemons or oranges, be sure to wash the fruit before slicing and placing into your punch.

Punched Up Punch Serves 10 - 8 oz. servings

1 - 46 oz. can punch, chilled (I prefer Hawaiian Punch)

1 - 6 oz. can frozen orange juice concentrate, thawed

1 - 6 oz. can frozen lemonade concentrate thawed

1 - 750 milliliter bottle rum (or tequila, whichever you prefer)

sliced fresh limes, lemons or oranges

1. In a very large bowl combine punch, orange juice, lemonade and rum; mix well.

2. To serve, pour punch over crushed ice. Garnish with fruit slices.

** For a fun hot summer option; serve this as a "slush". Place the punch into a plastic container with a lid. Freeze for a few hours, stirring every so often until the punch becomes icy. Using fresh lemons, limes or oranges, cut the fruit in half, then cut a bit off the bottom of each half (so that the fruit stands up). Remove the punch from the freezer, grate a spoon across the top of the punch, to create a "slushy crushed ice. Spoon some of the punch into each fruit 1/2. Place fruits onto a baking sheet and place into freezer until ready to serve. **

Hot Dog Chili Sauce

Ohhhhh ... this is one of the best Hot Dog Chili Sauces I have ever had. The best is from a girl that I worked at Key Chrysler with years ago. Her Mom had a crockpot sauce ... she refused to share the recipe with anyone. This is pretty close to hers, but not perfect. I will work on tweeking this one later, but for now, it was DELICIOUS! Please don't laugh at my frites that are also on the plate. Those little oven fried potatoes are a thorn in my side, I will not give up on them. I promise that in a few weeks you will have the PERFECT recipe for those little potatoes, until them, I call them "oven hashbrowns". LOL ... Here is "almost" the best ever Hot Dog Chili Sauce recipe. For you hot dog lovers, I added mustard and cheese after the photo was taken.

Hot Dog Chili Sauce Makes enough for 2 - 8 packs dogs

2 pounds ground chuck
2- 6 ounce can tomato paste
1 1/2 c. water
2 T. sugar
2 T. prepared yellow mustard
2 T. dried, minced onion
2 t. chili powder
1 t. Worcestershire sauce
1 t. salt
1/2 t. celery seed
1/2 t. ground cumin

1/4 t. ground black pepper

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat (if this grosses you out, then drain it and rinse the beef).

2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.

3. Allow dog sauce to cool; place into the refrigerator until the hot dogs are cooked and ready to be served. Microwave the sauce before serving.

Berry Scones

I don't know if it's because I have been chatting with my friend in Ireland lately, or if I am just thinking again about owning a bed and breakfast or because I am thinking I need to start a good work out routine ... but I was craving scones. Really, what is wrong with me? Why do I crave these little delights? The original recipe was for plain scones; I jazzed them up a bit by adding a nice dried berry blend and orange juice concentrate. The dried berry blend that I use is made and distributed by Aldi. How can you go wrong with a $1.89 bag of dried berries. Cranberries, cherries, blueberries and strawberries make this blend PERFECT for not only scones, but trail mix (which I am planning some great southwest Ohio hikes for my family this summer); add them to your favorite cereal or yogurt and best of all; grab a nice handful while you're running out the door. I got off track, so here's to Scones ... Berry Scones ... make some tomorrow and have a pot of tea along with them.

Berry Scones Makes 8

2 c. all purpose flour

1/4 c. sugar

2 1/2 t. baking powder

1/8 t. salt

1/3 c. cold butter, cut into pieces

1/3 c. dried berries

1 egg

1/2 c. whipping cream

1 T. orange juice concentrate (use straight from the can)

1 1/2 t. vanilla extract

whipping cream

sugar

butter, favorite jam, pot of tea (all optional, but use for the best experience)

1. Lightly grease a baking sheet or line with parchment, set aside. In a large bowl, stir together flour, 1/4 c. sugar, baking powder and salt. Using a pastry blender (or 2 knives), cut in 1/3 c. butter until mixture becomes coarse crumbs. Make a well in the center of the flour mixture, set aside.

2. In a small bowl, whisk together egg, 1/2 c. whipping cream, 1 T. orange juice concentrate and vanilla. Add egg mixture all at once to flour mixture. Add the 1/3 c. dried berries at this time. Using a fork, stir until moistened and a dough forms. Don't worry if you still have unincorporated flour in the bottom of the bowl because you're going to knead the dough next.

3. Turn the dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 - 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8" circle. Cut into 8 pie shaped wedges.

4. Place wedges 1" apart on the prepared baking sheet. Brush wedges with additional whipping cream and sprinkle with additional sugar. Bake in a 400 degree oven for 12 - 14 minutes or until lightly golden brown in color. Transfer the baked scones to a wire rack. Cool for 5 minutes. Serve with butter and your favorite jam.

Pistachio-Lime Ice Cream Squares

Ok; now I have to admit; I haven't made these before. But HOW DELICIOUS do they sound? I am working with this ultra tight budget in my house (it's called, starting a business during a recession when your hubby's job just cut his hours, his pay by 10% and your kids all need either new glasses, clothes or sports camps). UGH ... so I am not getting to play in the kitchen as much as I would like; but that's ok. My hope is that if I mention I haven't made this before and a friend thinks they would like to try it, and they make it ... we will have feedback on the blog! OH YEAH ... the Sneaky Cat loves feedback. :) Here it is ... Pistachio-Lime Ice Cream Squares .... Who's up for making them this week?

Pistachio-Lime Ice Cream Squares Serves 16

Lime Swirl
1/2 c. sugar
2 t. grated lime peel
1/4 c. lime juice
2 eggs, beaten
1 egg yolk, beaten
3 - 4 drops green food coloring

Crust
3/4 c. margarine (you can use butter, but be careful, butter will burn quickly)
1 1/2 c. flour
1/3 c. sugar
1/2 c. chopped, shelled pistachios

Filling
1/2 gallon vanilla ice cream; softened

1. In a small non-aluminum saucepan, combine 1/2 c. sugar, lime peel, lime juice, eggs and egg yolk; mix well. Cook and stir over medium heat until mixture boils and thickens. Stir in food color. Cover; refrigerate about 1 hour or until chilled.

2. Melt margarine in a large skillet over medium-high heat. Lightly spoon flour into a measuring cup; level off. Add flour, 1/3 c. sugar and pistachios to the margarine; mix well. Cook and stir 5 - 7 minutes or until mixture is golden brown and crumbly. Reserve 1/2 c. crumbs for topping. With a fork, press remaining mixture firmly in bottom of ungreased 13 x 9" baking pan. Place in freezer for at least 10 minutes, or until cooled.

3. When crust is cooled, remove from freezer and spoon about half of the ice cream over the crust; spread evenly. Spread with about half of the cooled lim mixture. Top with remaining ice cream; spread evenly. Top with remaining lime mixture. With a knife, swirl lime mixture gently through the ice cream, being careful to not disturb the crust. Sprinkle with reserved crumbs. Cover the dessert and allow to freeze at least 6 hours, or until firmed up.

4. To serve, let dessert stand at room temperature for about 10 minutes. Cut into squares.

Lemon Angel Cake

Summer is almost here and it's time for some "cool" desserts. You could choose any fruit, strawberry and kiwi is the recipe that I have, but I think raspberries and blackberries would be yummy also.

Enjoy!

Lemon Angel Cake Serves 12

1 (10" round) angel food cake (homemade or store bought)
1 (15.75 oz.) can lemon pie filling
1 1/2 c. frozen whipped topping, thawed
1 quart (4 c.) fresh strawberries, sliced
2 kiwi fruit, peeled, sliced and quartered

1. Cut angel food cake horizontally into 3 layers (the best way to do this is with a serrated bread knife). Place bottom layer, cut side up, on serving plate.

2. Place lemon pie filling in a medium bowl; stir until smooth. Fold in whipped topping. Spread 1/3 of lemon mixture on bottom layer of cake. Top with middle layer of cake. Spread another 1/3 of lemon mixture over middle layer; add top layer. Frost top of cake with remaining lemon mixture. Cover and refrigerate until serving time.

3. Slice fruits and place together into a small bowl. If you like, sprinkle with a bit of sugar to add sweetness (and juice) to the strawberries.

4. To serve, cut cake into 12 slices. Spoon some of the fruit mixture over each slice of cake.

Lemon Surprise Coffee Cake

Back to the idea that I want to own a bed and breakfast in the future. I am always looking for coffee cake recipes. This one truly is award winning, in my opinion. What could be better in the morning than lemon and streusel topping? Really ... I want to know who doesn't like a good streusel topping on a coffee cake. Plus, lemon is one of my most favorite tastes, so this is perfect for my little cup of coffee in the early morning hours. Here it is ...

Lemon Surprise Coffee Cake Serves 12

Streusel Topping
1/2 c. flour
1/3 c. sugar
3 T. butter, softened
1/2 c. coconut (optional)

Coffee Cake
2 1/4 c. flour
1 c. sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. butter, softened
2/3 c. plain or vanilla yogurt
2 t. grated lemon zest
2 T. lemon juice
2 whole eggs
1/2 c. lemon curd or lemon pie filling

Glaze
1/2 c. powdered sugar
1 t. lemon juice
1 t. water
1 T. lemon curd or lemon pie filling

1. Heat oven to 350 degrees. Prepare a 9" springform pan for baking. Combine 1/2 c. flour and 1/3 c. sugar; mix well in a medium mixing bowl. With a fork or pastry blender, cut in 3 T. butter until mixture resembles coarse crumbs. Stir in coconut.

2. In a large bowl, combine 2 1/4 c. flour, 1 c. sugar, baking powder, baking soda and salt; mix well. Add 3/4 c. butter, yogurt, lemon peel, 2 T. lemon juice and eggs. Stir mixture with a spoon until well blended.

3. Spread 2 c. of the batter into the prepared pan; sprinkle with 3/4 c. of the streusel. Drop lemon curd by teaspoonfuls over streusel to within 1/2" of the edge. Spoon remaining batter over lemon curd (pie filling); sprinkle with remaining streusel.

4. Bake at 350 degrees for 50 - 60 minutes or until a toothpick inserted near the middle comes out clean. Cool 10 - 15 minutes in the pan; removes sides of the pan and complete cooling on a rack.

5. In a small bowl, combine all glaze ingredients; blend until smooth. Drizzle over coffee cake.

** if you wish to serve this coffee cake warm for your guests, do not allow to cool on a rack. Remove from the baking pan, drizzle with glaze and serve.

Raspberry Mango Shortcakes

I am craving something sweet, yet light and cool. I am always baking cakes, cupcakes, bar cookies etc. But it's rare that I bake something just for us. Tonight we are having pulled pork and I thought something cool for dessert would be perfect! Here is Raspberry Mango Shortcakes ... they are delicious.

Raspberry Mango Shortcakes Serving 8

Shortcakes:

1/2 c. coconut

1/4 c. sugar

1/2 t. ground ginger

1 can large biscuits, refrigerated (like Grands! for example)

2 T. melted butter or margarine

Fruit:

2 c. fresh or frozen raspberries, partially thawed

1 1/2 c. chopped peeled fresh mangoes or 1 can of peaches, drained and chopped

2 T. sugar

Topping:

1 c. whipping cream

2 T. brown sugar

1/4 t. ground ginger

1. Heat oven to 350 degrees. In a small bowl, combine coconut, 1/4 c. sguar and 1/2 t. ginger; blend well. Sperate dough into 8 biscuits. Dip top and sides of each biscuit in margarine; dip in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits.

2. Bake at 350 degrees for 15 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.

3. Meanwhile, in medium bowl, combine raspberries, mangoes and 2 T. sugar; stir gently. In small bowl, combine all topping ingredients; beat until stiff peaks form.

4. To serve, split biscuits, place bottom halves on 8 individual plates. Spoon generous 1/3 c. fruit mixture over each biscuit half. Top each with 1/4 c. topping and biscuit top. Store in refrigerator.

Garlic Basil Tomato Pie

I am usually not a fan of the tomato. I know, how can you not LOVE a good summer tomato. I don't know, don't ask me that question. I have learned to like them in some dishes and this is one of them, the other is a nice fresh salad. This dish is perfect for summertime. Even though you serve it hot, it still tastes fresh and delicious. You could easily adapt this to your families taste. Add some onion, mushrooms and spinach or some bacon and thin sliced turkey for a BLT pie.






Garlic Basil Tomato Pie Serves 10

1 (8 oz) can refrigerated crescent dinner rolls
2 - 4 t. olive oil
1/2 c. chopped fresh basil
1 - 3 t. minced garlic
8 oz. provolone cheese, thinly sliced
8 Italian plum tomatoes, thinly sliced lengthwise, seeded
1/4 c. grated Parmesan or Romano cheese
freshly ground black pepper

1. Heat oven to 350 degrees. Lightly spray 10" pie pan with non-stick cooking spray. Seperate dough into 4 rectangles. Place rectangles in pie pan. Press evenly over bottom and up the sides; firmly press edges and perforations to seal. Prick dough with fork. Bake at 350 degrees for 15 - 17 minutes or until golden brown. Remove pie; lower oven temperature to 325 degrees.

2. Meanwhile, in a small saucepan, combine oil, basil and garlic. Cook over low heat until heated, stirring occasionally. Cover to keep warm.

3. Arrange half of the provolone cheese slices over partially baked crust; top with half of the tomatoes. Sprinkle with 2 T. of the Parmesan cheese. Repeat layers with remaining provolone cheese, tomatoes and Parmesan cheese. Spoon basil mixture over pie; sprinkle with pepper.

4. Bake at 325 degrees for 15 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes. To serve, cut into wedges. Serve immediately.

Garlic Lime Chicken

Bring on the summer grilling season. Garlic and Lime and Chicken ... all my favorites. Make some nice rice and a green salad to complete this meal.

Garlic Lime Chicken Serves 6

1/2 c. lime juice
1/4 c. cider vinegar
6 cloves garlic, minced
2 T. fresh Oregano or 2 t. dry
2 t. pepper
1 t. salt
1 t. paprika
6 boneless, skinless chicken breasts

1. Combine all the ingredients except the chicken breasts. Place marinade into a zipper top plastic bag. Add the chicken.

2. Seal the bag and allow the chicken to marinate overnight.

3. Grill as you normally grill chicken breasts.

Peanut Butter Cup Cheesecake

When I worked for a local car dealership one of our techs was this guy named Shawn. He was a big guy, loved to eat and loved to cook! He was taking culinary classes at Sinclair CC here in Dayton and working full time for Key Mobility. Shawn brought us this cheesecake one day and it was GONE by lunch. He gladly shared the recipe with the office girls. He had used this cheesecake recipe for a project where they needed to cut the fat. RIGHT ... so he used Neufatchel cheese instead of cream cheese, I am sure it made a small difference, but not THAT much.
I have made it a dozen times and it's always delicious. One little tip for baking cheesecakes; put a small oven safe dish filled 1/2 way with water into the bottom of your oven. This creates the moisture necessary so that you don't get that cheesecake crack in the middle. You're going to LOVE this recipe.

Peanut Butter Cup Cheesecake

Cheesecake Filling:
3 (8 oz.) Neufatchel cream cheese
6 eggs
1 c. sugar
1 t. vanilla extract
25 mini peanut butter cups, chunked

Crust:
1 1/2 c. graham crackers, crushed
1/3 c. melted butter
1/2 T. sugar

1. Mix crust ingredients and press into the bottom and up the sides of a springform pan that has been sprayed with non-stick cooking spray.

2. In a mixing bowl, beat cream cheese until smooth; add eggs one at a time, making sure to incorporate after each addition. Add sugar and vanilla extract. Blend smooth. Add peanut butter cups; mix in by hand.

3. Place filling into crust. Bake at 350 degrees for 40 - 45 minutes. Remove right before it looks as if center is set. Cool on baking rack 4 hours; refrigerate. Refrigerate any leftovers.

Basil Grilled Chicken

Talk about an easy herb to grow! Lowe's had 4 or 5 different varieties of basil to plant. My little herb garden boxes might be "ditched". I don't think I have enough wood to do what I wanted to do, but I think I have another idea. Needless to say, no herbs yet on my deck, but parsley in my window. That sounds like a bad country song. Ok, here is Basil Grilled Chicken. I would like to serve this with some yummy asparagus baked with olive oil and sea salt and a nice salad.

Basil Grilled Chicken Serves 4

3/4 t. coarsely ground pepper
4 chicken breast halves, skinned
1/3 c. butter or margarine, melted
1/4 c. chopped fresh basil
1/2 c. butter or margarine, softened
2 T. minced fresh basil
1 T. grated parmesan cheese
1/4 t. garlic powder
1/8 t. salt
1/8 t. pepper
fresh basil sprigs, optional

1. Press 3/4 t. pepper into meaty sides of chicken breast halves.

2. Combine 1/3 c. melted butter and 1/4 c. chopped basil; stir well. Brush chicken lightly with melted butter mixture.

3. Combine 1/2 c. softened butter, 2 T. basil, Parmesan cheese, garlic powder, salt and pepper in a small bowl. Beat at low speed with an electric mixer until blended and smooth. Transfer to a small serving bowl; set aside.

4. Grill chicken 6 - 8 minutes each side, basting frequently with remaining melted butter mixture. Grill until meat is completely cooked.

5. Serve grilled chicken with basil-butter mixture dalloped on top of each breast. Garnish with fresh basil sprigs.

Ribbon Salad

Do you like Jell-o like we like Jell-o? There are just times when nothing will satisfy your craving for Jell-o. I prefer mine with fruit, my family, plain with a bit of Cool Whip. Either way, I still love the jiggly treat. This Ribbon Salad takes a bit longer to prepare, but it's worth it in the end. With summer coming, I think it's a nice yummy treat. You can change the flavors but just be sure they are complimentary to each other. My kids always want the blue raspberry and I can't stand that flavor with anything but just plain. Wait, maybe that is why they want it, they know I won't add crushed pineapple or mandarin oranges to it?? Smarties .... Enjoy!

Ribbon Salad Serves 24

2 packages (3 oz. each) Lime Jell-o
5 c. boiling water - (2 c. / 1 c. / 2 c.)
4 c. cold water - (2 c. / 2 c.)
1 can (20 oz.) crushed pineapple
1 package (3 oz.) Lemon Jell-o
1/2 c. cut up mini marshmallows
1 package (8 oz.) cream cheese, softened
1 c. whipping cream, whipped
1 c. mayonnaise
2 packages (3 oz. each) Cherry Jell-o

1. In a bowl, dissolve Lime Jell-o in 2 c. boiling water. Stir in 2 c. of the cold water. Pour into a 9 x 13" baking pan. Chill in refrigerator until set (it will still be a little sticky to the touch, but will not pour if pan is tipped)

2. Drain the pineapple, reserving 1 c. of the juice. Set aside.

3. Dissolve the Lemon Jell-o in 1 c. of the boiling water in top of double boiler (or like I have said before, a saucepan set on top of another saucepan). Add marshmallows; place over simmering water. Stir until marshmallows are melted. Remove from heat. Add 1 c. of the reserved pineapple juice and cream cheese. Beat with rotary beater until well blended. Stir in pineapple; cool in refrigerator for about 10 minutes. Fold in whipped cream and mayonnaise; chill again until thickened.

4. Pour Lemon / pineapple layer over lime layer. Chill until almost set (again, a bit sticky to the touch, but will not pour if pan is tipped).

5. In a bowl, dissolve Cherry Jell-o in remaining 2 c. boiling water. Stir in last 2 c. of cold water. Chill until thick and syrup-like. Pour over Lemon / pineapple layer (carefully so that the top layer doesn't become cloudy with the middle layer). Chill until set (no longer sticky). Cut into squares to serve.

Chicken Squares at The Club

I am always looking for appetizer recipes that will fill people up. Seems like we have people over in the summer right after work hours and you really don't want a heavy meal, but you want a snack that is more than just chips and salsa. These Chicken Squares are perfect! They will remind you of Vegetable Pizza, but with a heartier twist. In the summer I will grill a few extra chicken breasts, a few for chicken salad and one to make this appetizer. Enjoy!

Chicken Squares at The Club Serves 12 (or more depending on how you cut them)

2 packages (8 oz. each) refrigerated crescent rolls
1 package (8 oz.) cream cheese
2 T. mayonnaise
1 minced garlic clove
1 t. dried Ranch dressing mix
1 c. chicken; grilled, shredded or 1 can (10 oz.) chunk white, drained and flaked
1/2 small cucumber, seeded, sliced and diced
2 plum tomatoes, seeded and diced
1/2 c. shredded cheddar cheese
6 slices bacon, crisply cooked, drained and crumbled

1. Preheat oven to 375 degrees. Unroll one package of crescent rolls across one end of a 12 x 17" jelly roll pan; which has been lightly sprayed with non-stick cooking spray. Press dough to seal perforations. Continue with the second package of crescent rolls. Bake 12 - 15 minutes or until golden brown. Remove from oven; cool completely.

2. In a medium size bowl, combine cream cheese, mayonnaise, garlic and ranch dressing mix; mix well. Spread cream cheese mixture evenly over crust; top with chicken.

3. Top chicken with shredded cheese. Add diced cucumbers, tomatoes and bacon. Refrigerate 20 minutes or until you are ready to serve on the same day. Cut into squares. Refrigerate any leftovers.

Blueberry Streusel Cobbler

I have this dream of some day owning a cafe and then in our retirement years a bed and breakfast by the sea! I am always keeping recipes for my bed and breakfast years and this blueberry recipe would be like a signature cobbler. Blueberries are one of my most favorite fruits. I think it would be nice with a scoop of ice cream, I also think it would be delicious with some fresh whipped cream or even in the morning with some fresh cream in a bowl. How about a nice cup of coffee or tea to go with it! You don't have to use the blueberry sauce, but it's very good with the ice cream scoop. I will be posting ice cream recipes soon ... look for those!

Enjoy this recipe.

Blueberry Streusel Cobbler Serves 12

1 pint fresh or frozen blueberries (I always try to use fresh, but see my tip on frozen)

1 (14 oz.) can sweetened condensed milk

2 t. grated lemon peel

3/4 c. + 2 T. cold butter

2 c. biscuit baking mix

1/2 c. firmly packed brown sugar

1/2 c. chopped pecans or walnuts (I like a mixture of both)

1. Preheat oven to 325 degrees. In a small bowl, combine blueberries, sweetened condensed milk and lemon peel.

2. In a large bowl, cut 3/4 c. butter into 1 1/2 c. biscuit mix until crumbly; add blueberry mixture. Spread into a greased 9" square baking dish.

3. In another small bowl; combine remaining biscuit mix and sugar; cut in remaining 2 T. butter until crumbly. Add nuts. Sprinkle over cobbler.

4. Bake 1 hour and 10 minutes until golden brown. Serve warm with ice cream topped with blueberry sauce (recipe below). Refrigerate any leftover cobbler.

Blueberry Sauce:

in a saucepan combine 1/2 c. sugar, 1 T. cornstarch, 1/2 t. ground cinnamon and 1/4 t. ground nutmeg. Gradually add 1/2 c. water. Cook and stir until thickened. Stir in 1 pint of blueberries; cook and stir until hot.

** you can use fat free or low fat condensed milk for this recipe

** when using frozen berries in this recipe, DO NOT defrost the berries before adding them to the batter.

** you can double this recipe and freeze a 2nd pan for another day

Butterfly Cookies

I think this is a great girl scout project recipe! I wish my girl scouts weren't doing so much other stuff right now because I would have them make these.This is also a good seller at bake sales. You don't even need a cookie cutter to make these yummy cookies. You can make the cookies ahead and freeze them if you wanted to save time later on. Just bake and cool the cookies but do not apply the chocolate body. Place into a freezer bag for up to 3 months. Allow cookies to come to room temperature for about 1/2 an hour before adding the body.

Butterfly Cookies Makes 60 cookies

3/4 c. butter, softened
1/2 c. sugar
1/4 c. packed brown sugar
1/4 t. baking powder
1/8 t. baking soda
1/8 t. salt
1 egg
1/2 t. almond extract
1 3/4 c. flour
1/2 c. chopped candied pineapple (chopped very small)
1/2 c. chopped candied papaya (chopped very small)
1/4 c. semisweet chocolate chips
1/4 t. shortening

1. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in candied pineapple, candied papaya and any remaining flour.

2. Cover dough with plastic wrap and chill in refrigerator for about 1 hour, or until it's easy handle. Divide dough in half. Shape each half of dough into a 9" long roll. Wrap rolls in plastic wrap or waxed paper. Chill about 2 hours or until firm.

3. Using a sharp knife, cut dough into 1/4" thick slices. Cut each slice in half. Place rounded side of halves together on an ungreased cookie sheet, lined with parchment or Silpat liner. The two halves have now formed a rounded looking butterfly. With fingers, make an indent in the flat part of the halves (you want the halves to look like wings).

4. Bake in a 350 degree oven for about 8 minutes (check after 6) or until edges begin to brown. Transfer cookies to a wire rack; cool completely. In a small saucepan combine chocolate chips and shortening; heat and stir over low heat until melted. Spoon chocolate into a resealable plastic bag; seal bag. Snip a tiny end off one corner of the bag. Pipe a butterfly body down the middle of each cookie (where the rounded halves came together).

Some Tips:
* make sure your rounded edges of the cookies are pressed together a bit when putting onto baking sheet

* you can freeze the dried pineapple and papaya before you cut into small pieces

* you can use a little chopper for the dried fruit, if you add a little bit of flour to combat the "sticky"

* in a pinch (or if you wanted some bright colors) you could use chopped pieces of gumdrops to replace the fruit

Italian Totellini Kabobs

Summer is almost here and it's time for some cold appetizers. I am planning a weekday "reunion" for some friends here at my house and I think these would be perfect. Kabobs are an easy way to give your guests a taste of many items instead of putting individual items into bowls or on plates. You can make the Tortellini mixture about 24 hours before and then assemble the kabobs before serving. If you live in the Dayton area, my FAVORITE Italian dressing by far is from Hoagies in Vandalia. They are on N. Dixie Dr. and is worth the drive. You can buy the dressing in Mason jar and then bring it back the next time (and you WILL be back). I use this dressing all summer long for pasta salads. When we head up north for family events, we takes jars of it for family! (photo from Land O'Lakes.com)

Italian Totellini Kabobs Makes 28 kabobs

1 (9 oz) package, refrigerated uncooked cheese tortellini

28 pitted large ripe olives (whole)

1/2 c. purchased Italian dressing

14 cherry tomatoes, halved

28 cocktail toothpicks or 6" skewers

1. Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

2. In medium nonmetal bowl, combine cooked tortellini , olives and Italian dressing. Refrigerate 2 hours to marinate, stirring occasionally.

3. Add tomatoes to tortellini mixture; toss to coat. On each toothpick, alternately thread 3 tortellini, 1 olive and 1 tomato half.

4. Serve immediately, or cover loosely and refrigerate until serving time.

** the photo above shows adding deli ham slices, chunks of hard salami and cheese **