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.