Even though it's usually pretty warm and sunny here in S. CA we do have spring rains that slow and stop, as buds open all the way and birds settle in after their flight from the south, you know summer is coming. Summer, as Nat King Cole suggests is a time to slow down, maybe take more naps and really enjoy all that summer has to offer. The lazy days of summer are special times, going to the beach for a barbecue, taking a swim, relaxing in the hammock sipping a delicious cocktail or pink lemonade or just picking up a good book which I love doing having a good read. Smelling sweet fresh cut grass, as well as savoring the fragrance of all the beautiful flowers and herbs that are blooming all over. Yes, summer days are times to lounge and be carefree which means tempting summertime recipes for picnics, barbecue, lighter dining, and al fresco dining.
"It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside" - Maud Hart Lovelace, Betsy-Tacy and Tib
My husband Jerry and I always take pleasure in going to our daughter Brittany and son-in-law Derek's home near the beach, even if we never get to the beach their backyard is similar to a luxury resort with spa, beautiful large outdoor fireplace, lovely blue swimming pool, relaxing patio and tropical plants abound. Another favorite thing for us to do is go to La Jolla Shores with Jerry's brother Rick and wife Valerie for an evening picnic, enjoying some wine, with a picnic basket full of goodies. A picnic done well can be pure bliss.
I have listed several other posts I have written on picnics and summer for more ideas, check the archives listed on right top side of page. April 16, 2011 Flying Kites and Picnic Delights; May 21, 2012 Do you Love a Picnic; June 6, 2016 Hot Fun in the Sumner time; April 22, 2015 Summertime Dining; June 13, 2015 4th of July and Summer Celebrations; March 30, 2016 Wicker Baskets and Picnics Go Hand in Hand.
Let me get you inspired with some delicious recipes. Unless otherwise noted all eggs will be large. Also, if you are grilling on your picnic you can purchase one of those great small portable table top grills instead of lugging along a large grill with you.
Cheese Spread - great on crackers, vegetables or baguette slices
3 cups sharp cheddar cheese
1/4 cup lager beer
3 Tbl. fresh lemon juice
2 Tbl. ketchup
2 Tbl. Worcestershire sauce
1 Tbl. prepared horseradish, drained
2 tsp. Tabasco
1 1/2 tsp. dry mustard (such as Coleman's)
1 garlic clove
Combine all ingredients into bowl of food processor and pulse until mixture is smooth and spreadable. Pour into a bowl with lid for easy transport to your picnic. Serve with crudites, crackers or baguette slices.
Easy Refrigerator Pickles - I got this recipe from an older lady in Texas who lived at a senior retirement center, she said she loved making these when she had her family. She told me it was too darn hot to can pickles in Texas in the summer and these were so darn easy!
Fill a two-quart jar loosely with sliced cucumbers and onions. (Note; rinse cucumbers well under cold running water. Peel onions and rinse in cold water.) Fill the jar half-way with water and half white vinegar. Add 1 tsp. of peppercorns and 1 cup of sugar. Seal with lid and shake to combine. Place in refrigerator overnight and taste the next morning; if not sweet enough add more sugar. (Note; small cucumbers are sweeter than large ones). After about 1 week if mixture gets too soft discard. If the brine still tastes good you can add more sliced cucumbers and onion and refrigerate again. Note: I always add a good splash of Tabasco to mine.
"And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer." - F. Scott Fitzgerald, The Great Gatsby
Spiced Pickled Shrimp - I do love these
2 lbs. large shrimp, cleaned, shells removed and poached/chilled
Bay leaves
6 white onions, sliced very thin
Vinaigrette
1 cup olive oil
1/4 cup tarragon vinegar
2 tsp. salt
1/2 tsp. dry mustard (such as Coleman's)
1 tsp. sugar
1 tsp. Worcestershire sauce
pinch of cayenne or Tabasco
Handful of pickling spices
In a crock, place a layer of boiled shrimp, about 5 bay leaves per layer and a layer of onions. alternate until all shrimp are used. Vinaigrette; into a jar with lid add ingredients and shake well, taste and adjust flavorings. Pour over shrimp mixture. Cover and place in refrigerator for 24 hours, stirring occasionally.
Lime Fizz - very refreshing beverage
Crushed ice
1 cup lime simple syrup (recipe below)
1/2 cup fresh lime juice
3 1/2 cups chilled club soda
Lime simple syrup
1 cup sugar
1/2 cup cold water
1 Tbl. fresh lime zest
1/2 cup fresh lime juice
Simple syrup; into a medium saucepan add sugar and water, stirring to combine and cook stirring constantly until sugar is dissolved. Remove from heat stir in lime zest and lime juice, cover and refrigerate to chilled. Beverage - fill a large pitcher with crushed ice and pour over chilled lime, simple syrup along with lime juice and club soda, stir gently to combine. Serve immediately. When taking this to a picnic you should add all the ingredients to a large thermos or container and when you arrive and are ready to drink, stir in the chilled club soda.
"Deep summer is when laziness finds respectability"
Summer Salsa in a Jar - easy for transport to a picnic
1 1/2 cups pear tomatoes, chopped
1 cup fresh corn, remove from cob
1/4 cup red onion, finely chopped
1 garlic clove, finely minced
1 jalapeno, seeded and finely minced
2 Tbl. fresh lime juice
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
Using a wide mouth mason jar or something similar with lid add the ingredients, season with salt and pepper and stir to combine. Cover and chill, serve with tortilla chips.
My Big Greek Salad - always delicious and refreshing
4 large ruby red summer tomatoes, cut into wedges
1 large English cucumber, partially peeled, cut into thick slices
1 large green bell pepper, seeded and cut into chunks
1 large red or orange bell pepper, seeded and cut into chunks
1 medium red onion, julienned
Greek Kalamata olives, pitted (I like lots)
1 1/2 cups Feta cheese, cut into chunks
1 (14 oz.) can water packed quartered artichokes, drained (now I know this is not authentic in a Greek salad, but I love them, and it's my recipe so use them or don't)
1/4 cup fresh parsley, rough chopped
Vinaigrette
1 Tbl. Dijon
1 tsp. sugar
3 Tbl. red wine vinegar
salt and freshly ground black pepper
1/2 Tbl. dried oregano, crushed
1 large garlic clove
1/2 cup extra virgin olive oil
Onto a large rimmed serving platter add salad ingredients and toss to combine. Vinaigrette; into a blender add Dijon, sugar, red wine vinegar, garlic, oregano and pulse to combine. With motor running drizzle in oil to emulsify, taste and adjust flavorings. Pour over salad, tossing. Serve with grilled pita bread.
Cucumber Tomato Salad
3 large English cucumbers, peeled and sliced
6 ruby red Roma tomatoes, sliced
1 medium red onion, thinly sliced
1 1/2 cups feta cheese, large crumbles
Fresh parsley, chopped (garnish)
Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 Tbl. dried oregano, lightly crushed
3 garlic cloves, finely minced
1 tsp. Dijon
salt and freshly ground black pepper
Arrange cucumbers, tomatoes and onions onto a rimmed serving platter. Vinaigrette; into a jar with lid add ingredients and shake well, taste and adjust flavorings. Pour some dressing over salad, top with cheese and fresh parsley. Bring remaining dressing to picnic if desired. Note; you can also add corn to this recipe, just slice kernels off cobs.
Pasta Salad
4 cups coleslaw mix
1 large red bell pepper, seeded and thinly sliced
1 large orange bell pepper, seeded and thinly sliced
1 cup edamame, shelled, cooked and chilled
1 large avocado, peeled, pitted and cut into cubes
2 ripe mango's, peeled and cut into cubes
1 (16 oz.) package penne or gemelli pasta (or pasta of your choice)
1 cup cashews
1 bunch fresh scallions, thinly sliced on diagonal including green part
Dressing
1/3 cup vegetable oil
1/4 cup seasoned rice vinegar
1 garlic clove, finely minced
1 tsp. Tamari
2 fresh limes, juiced
1 Tbl. toasted sesame oil
1 tsp. chili powder
1 Tbl. honey
2 tsp. freshly grated ginger (peeled)
1/2 cup fresh cilantro, chopped
Into a large pot of boiling salted water add pasta and cook to al dente, drain well and refresh in an ice bath. When cool, drain well again and if needed pat dry with paper towels. Pour in to a large bowl. Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Pour a little of the dressing over pasta and toss to combine. Add remaining ingredients to pasta and drizzle over more dressing tossing gently to combine. Cover and refrigerate until chilled.
Italian Tortellini Skewers
(1) package cheese tortellini
Kalamata olives
Grape tomatoes
Slices of Genoa salami
Bocconcini (mozzarella balls) drain
Fresh basil leaves
Artichoke hearts (in water, drained)
Wooden skewers
Vinaigrette
1/2 cup canola oil
1/4 cup white wine vinegar
2 Tbl. cold water
2 tsp. honey
1 tsp. fresh lemon juice
3 Tbl. Parmesan cheese, grated
3/4 tsp. garlic powder
1 tsp. dried parsley
1/4 tsp. dried oregano, crushed
pinch of red pepper flakes
salt and freshly ground black pepper
Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Into a pot of boiling salted water add tortellini and cook to package directions, drain and rinse in ice water, drain again and pat dry with paper towels if needed. Into a ziplock bag add the cooked tortellini along with some dressing, seal bag and turn a few times to coat, refrigerate about 1 hour. When ready to assemble, drain the tortellini and for each skewer thread on the ingredients a couple of times.
"Summer afternoon...summer afternoon; to me those have always been the two most beautiful words in the English language." - Henry James
1 (8 oz.) package cream cheese, soft
2 English cucumbers, very thinly sliced (you can peel if desired)
1/2 of red onion, slivered
fresh dill, chopped
2 tsp. fresh lemon juice
salt and freshly ground black pepper
French baguette, sliced on diagonal or similar bread
3 large ruby red tomatoes, sliced about 1/2-inch thick
extra virgin olive oil
Into a bowl beat the cream cheese until fluffy, stir in fresh chopped dill to your liking and lemon juice to combine. Onto the bread slices (which you can toast if desired) but I don't. Slather on the cream cheese mixture, top with slivers of red onion, cucumbers, tomatoes, salt, pepper and a drizzle of olive oil. Yummm, I can taste it right now! Of course you can always add slices of Lox for a really delicious treat.
Buffalo Chicken Wraps - perfect for picnics
2 cups poached shredded chicken breasts
1 (8 oz.) package cream cheese, soft
1/2 cup Buffalo wing sauce
1/4 cup blue cheese crumbles, (I like Maytag Blue cheese)
1 cup medium cheddar cheese, shredded
2 Tbl. sour cream
3 scallions, thinly sliced including green part
4 (6-inch) flour tortillas
Into a bowl add the cream cheese and mix with an electric mixer until smooth, fold in blue cheese, sour cream, cheddar cheese and scallions. Into another bowl add the shredded chicken and Buffalo wing sauce mixing to combine. Lay out tortillas and spread an even layer of cheese mixture topped with even layer of chicken mixture. Roll tortilla up and place onto work surface and with a sharp knife slice into rounds (clean knife as slicing). Arrange onto platter, cover with plastic wrap and chill for about 30 minutes.
Perfect Summer Fried Chicken - great hot or chilled
2 cups buttermilk (not light)
2 eggs
Tabasco
6 lbs. bone-in, skin on chicken pieces (if using just breasts halve them)
4 cups self rising flour
1 tsp. onion powder
2 tsp. garlic powder
salt and freshly ground black pepper
Peanut oil for frying
Into a large bowl add buttermilk, salt, pepper and Tabasco (I like quite a bit of Tabasco) whisking to combine. Rinse chicken pieces in cold water and pat dry with paper towels. Place the chicken pieces into the buttermilk mixture, turning to coat, cover and refrigerate overnight. Into a shallow baking dish add flour, onion powder, garlic powder, salt and pepper whisking to combine. Into a third shallow dish add eggs with 1/2 cup water and whisk to combine. Drain the chicken and discard the marinade. Place the chicken pieces into egg mixture, let drip off then place into flour mixture, turning to coat well, shaking off excess. Place the chicken onto wire racks over baking sheets and let stand about 15 minutes. Preheat oven to 325 degrees. Into a large Dutch oven add about 2-inches of oil and heat to 350 degrees. With tongs gently place a few pieces of chicken at a time into hot oil, first skin side down fry to golden brown, about 6 minutes, turn and fry other side until golden brown, about 6 minutes. Place wire racks onto baking sheets and transfer browned chicken, place in oven and bake until thermometer registers 165 degrees in thickest part of meat. Let stand on rack 10 minutes before removing. Really good served with creamy potato salad and baked beans.
"Rest is not idleness, and to lie sometimes on the grass on a summer day
listening to the murmur of water, or watching the clouds float across the sky,
is hardly as waste of time." - John Lubbock
Mustard Potato Salad - my hubby's favorite and goes well with that fried chicken
3 1/2 lbs. Yukon gold potatoes, peeled and cut into 1-inch pieces
salt and freshly ground black pepper
1 Tbl. vinegar (apple cider, white wine or rice vinegar)
3/4 cup mayonnaise
1/4 cup sour cream
3 Tbl. yellow mustard
7 hard boiled eggs, peeled and chopped
3 celery stalks with celery leaves, chopped or thinly sliced
1 bunch scallions, thinly sliced including green part
1 medium carrot, peeled and grated (love this in potato salad)
baby dill pickles (to your taste) chopped
1/2 cup fresh parsley, chopped
Paprika, for garnish
Into a pot of boiling salted water add potatoes and cook to fork tender, drain well and pat dry with paper towels is necessary. Place into a large bowl, toss with the vinegar, season with some salt and cool slightly. Into a bowl combine mayonnaise, sour cream, mustard and hard boiled eggs, mixing to combine and slightly mashing the eggs. Taste and season with salt and pepper. Pour dressing over potatoes and toss to combine, add remaining ingredients. Cover and chill. When ready to serve, taste and again and adjust flavorings. Sprinkle with some paprika.
Mixed Berries with Honey Lime Dressing
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 mango, cut into pieces
2 kiwi, peel removed and sliced
Dressing
1/2 cup plain yogurt
1/4 cup fresh lime juice
1 tsp. fresh lime zest
1/4 cup honey
Rinse the berries in cold water and pat dry with paper towels before slicing. Dressing; into a bowl whisk the ingredients to combine. Place the fruit onto a serving platter and drizzle over dressing, tossing lightly to combine. Cover and chill for about 30 minutes.
Summer Bean Salad - always a favorite
2 cups fresh lima beans
1 (15 oz.) can red kidney beans, drained and rinsed, drained again
1 (15 oz.) can garbanzo beans, drained and rinsed, drained again
1 medium red onion, thinly julienned
1/2 lb. yellow wax beans
1/2 lb. haricots verts
3 celery stalks with leaves, chopped fine
1 garlic clove, finely minced
salt and freshly ground black pepper
1 cup fresh parsley, chopped
Vinaigrette
1/3 cup apple cider vinegar
1/4 cup sugar or to your taste
2 tsp. Dijon
pinch red pepper flakes
4 Tbl. olive oil
salt and freshly ground black pepper
Into a pot of boiling salted water add yellow and green beans cooking for about 3 to 4 minutes, remove into a bowl of ice water. Add fresh lima beans to pot of boiling water and cook about 20 minutes or until tender, drain and place in ice water, drain beans and pat dry with paper towels. Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. Place all the beans, onion, celery, garlic and parsley into a large bowl and pour in dressing mixing to combine. Taste and adjust flavorings. Cover and chill for at least 4 hours.
"One must maintain a little bit of summer,
even in the middle of winter." - Henry David Thoreau
Delicious Thai Chicken Wraps
3 large chicken breasts, bone-in, skin-on
1 1/2 cup coleslaw mix
1/4 cup fresh cilantro, chopped
3 scallions, thinly sliced including green part
1 mango, peeled and thinly sliced
Dressing
3 Tbl. creamy peanut butter
3 Tbl. Tamari
3 Tbl. fresh lime juice
3 Tbl. brown sugar
3 Tbl. sesame oil
1 garlic clove, finely minced
pinch of red pepper flakes
large flour tortillas
Butter lettuce leaves
Into a large pot of boiling water add chicken and turn to simmer cooking about 20 minutes or until chicken is cooked through. Remove from heat and cool completely. Remove skin and bones and shred chicken. Into a large bowl add the coleslaw mix, scallions, cilantro and peanuts. Into a large jar with lid add the dressing ingredients and shake well to combine. Add the shredded chicken to bowl with coleslaw and pour over dressing tossing to combine, taste and adjust flavorings. Place some lettuce onto tortillas, add slices of mango and top with some of the chicken mixture. Fold tortillas over and roll up burrito style.
My Very Favorite California Sandwiches
8 large slices really good sourdough bread (nice and fresh too)
Thin slices of roasted turkey breast
slices of Monterey jack cheese
12 slices thick cut smoked bacon
1 large avocado, peeled, pitted and thinly sliced
1 large ruby red tomato, thinly sliced (I like to lay on paper towels to absorb all that excess moisture)
1 small red onion, slivered
alfalfa sprouts
Mayonnaise (occasionally I make sun-dried tomato mayo for the sandwiches)
salt and freshly ground black pepper
Lay bread out onto work surface and slather on the mayonnaise on both sides. Top 4 slices of bread with sprouts, tomatoes (sprinkle with salt and pepper) avocado, red onion, bacon, cheese and turkey, top with another slice of cheese and add top piece of bread. I like really thick fat sandwiches. Slice in half on diagonal and spear each piece with a frilly toothpick. If taking to picnic, place onto parchment paper, slice and wrap.
Garlicky Honey Chicken
6 bone-in, skin-on chicken breasts (you can use thighs, but I don't care for them)
salt and freshly ground black pepper
2 tsp. garlic powder
6 cloves, fresh garlic, crushed and peeled
1/2 cup honey
1/2 cup chicken stock (good rich quality)
1 Tbl. soy sauce
3 scallions, thinly sliced on diagonal including green part (garnish)
1/4 cup fresh cilantro, rough chop (garnish)
Rinse chicken in cold water, pat dry with paper towels and season with salt and pepper. Into a large saute pan add about 2 Tbl. canola oil, add chicken and cook on each side to golden brown and cooked through. Reduce heat to medium and add garlic cooking under the chicken breasts for about 50 seconds. Into a bowl whisk the honey, stock and soy and add to pan. Increase heat to medium high and continue cooking until sauce reduces slightly about 4 minutes. Remove chicken and garlic to serving platter, pour over sauce and garnish with sprinkling of scallions and cilantro.
Chilled Poached Salmon
1 (5 lb. salmon fillet)
salt and freshly ground black pepper
1 sweet onion, sliced
1 large carrot, peeled and sliced
1/4 cup white wine (something nice you would drink)
2 Tbl. fresh lemon juice
1 sprig of fresh thyme
2 English cucumbers, thinly sliced (garnish)
Sauce
1/4 cup fresh dill, chopped
1 cup sour cream
1/2 cup mayonnaise
2 tsp. tarragon
1 tsp. Dijon
salt and freshly ground black pepper
Into a large long shallow pan add salmon with cold water, spices, wine, lemon juice, onion and carrot to cover halfway. You might need to use 2 burners if necessary. Bring to a boil, cover and reduce to simmer for about 15 minutes. When salmon turns light pink and opaque remove from liquid and chill. Decorate salmon with rows of thinly sliced cucumber to resemble fish scales. Sauce; into a bowl whisk the sour cream and mayonnaise, stir in remaining ingredients. If taking to a picnic you don't need to decorate, bring chilled sauce in a container, and place salmon into a covered container.
"Smell the sea, and feel the sky. Let your soul and spirit fly." - Van Morrison
Pork Kabobs
Marinade
1/4 cup plain Greek yogurt
2 Tbl. curry powder
1 Tbl. light brown sugar
1 Tbl. soy sauce
1 Tbl. turmeric
1 tsp. fresh lime juice, 1 tsp. lime zest
salt and freshly ground black pepper
1 1/2 lb. pork tenderloin
cherry tomatoes
red onion, cut into chunks
fresh cilantro, chopped
Marinade; into a bowl whisk the yogurt, curry, brown sugar, soy, turmeric, zest, juice, salt and pepper. Cut meat into 2-inch chunks. Into large ziplock type bag add marinade and add meat massaging to coat meat. Seal bag and place in to refrigerator for about 5 hours, turning to coat occasionally. Preheat your grill to medium. Remove pork from marinade, place some pork onto skewers with the tomatoes and onions. Spray each skewer with cooking spray. Grill the skewers until pork is cook through abut 15 minutes, turning every so often to cook all sides. Place skewers onto serving platter and garnish with cilantro. Note; if taking to a beach picnic or similar outing, be sure to have lots of ice to chill the pork, you want everything to stay nice and chilled so you don't get sick.
Panzanella Salad with Chicken - this makes a perfect picnic salad
1 loaf rustic crusty bread, torn into chunks
Vinaigrette
1/2 cup extra virgin olive oil
3 to 4 Tbl. Champagne vinegar
1 garlic clove, finely, finely minced
1 Tbl. grainy mustard
salt and freshly ground black pepper
3 large ruby red summer tomatoes, chopped
1/2 cup fresh parsley
4 cups shredded rotisserie chicken (remove skin and bones, obviously)
1 English cucumber, sliced about 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, thinly sliced
20 large fresh basil leaves, rough chop
3 Tbl. capers, drained
Into a large saute pan add 2 Tbl. oil to heat, add bread and season with salt, cook and toss for about 10 minutes to lightly browned. Vinaigrette; into a jar with lid add all ingredients and shake well to combine, taste and adjust flavorings. Into a large bowl mix the tomatoes, cucumber, bell peppers, red onion, basil, parsley and capers. Season with salt and pepper. If serving right away, add browned bread and chicken mixing with vinaigrette. If not serving right away and taking to a picnic, take the bread in a separate ziplock, as well as the chicken in a separate ziplock. Place the vinaigrette into a jar with lid. When ready to serve at picnic mix all together.
The Most Delicious Lobster Sandwiches
2 large ruby red summer tomatoes, thinly sliced and try to remove most of the seeds
2 lobsters
mayonnaise
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
Fresh chives, sliced
1 lb. thick cut bacon
2 loaves ciabatta, split in half
1 large avocado, peeled, pitted and thinly sliced
Boston leaf lettuce
Bring a large pot of boiling salted water to a boil and add lobsters, cover, depending on size cook about 8 minutes for 1 lb. lobsters, 15 minutes for 2 lb. lobsters. When cooked remove from water and plunge in ice bath. When chilled shuck meat from shells and transfer to a large bowl. Add some mayonnaise, lemon juice and chives, season with salt and pepper. Cover and chill. Cook the bacon until browned and crisp, remove to paper towels to absorb excess grease. Spread some more mayonnaise onto bread, arrange avocado slices, top with bacon and tomatoes, season with salt and pepper. Top with lettuce leaves and pile on the lobster salad. Slice in half if desired.
Perfect Raspberry Tart - and it's easy to prepare
1 frozen puff pastry sheet
2 cups heavy whipping cream
1/4 cup powdered sugar
2 tsp. Chambord
2 tsp. fresh lemon zest
1 cup fresh raspberries
Preheat oven to 400 degrees. Unfold the pastry onto a parchment lined baking sheet. With a sharp paring knife score a 3/4-inch border around pastry (do not cut all the way through). Place in oven and bake about 15 minutes until puffed and golden brown. Remove from oven and with the parchment transfer pastry to a wire rack to cool completely. Into a large bowl add whipping cream and beat for a couple of minutes, add powdered sugar, zest and Chambord to almost stiff peaks. Spread whipped cream over cooled pastry to the border. Scatter on the raspberries.
"A life without love is like a year without summer." - Swedish Proverb
Really Good Blondie's
1 1/2 cups all purpose flour
1 tsp. baking powder
pinch of salt
1 1/2 cups light brown sugar, packed
12 Tbl. unsalted butter, melted and cooled
2 eggs
2 tsp. pure vanilla extract
1 cup pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
Preheat oven to 350 degrees. Line a 13x9 baking pan with parchment paper with some overhang on each end. Grease parchment (or you can use foil) with butter. Into a bowl whisk the flour, baking powder and salt. Into a large bowl whisk sugar and melted butter to combine. Whisk in eggs and vanilla. Fold in flour mixture to just combined, then fold in nuts and chips. Scrape batter into prepared pan and smooth top. Bake about 25 to 30 minutes. Remove pan to cooling rack and let cool completely. Using the overhanging parchment paper lift out blondie's from pan and cut into bars.
Oatmeal Raisin Cookies - always a favorite
2 sticks unsalted butter
1 cup sugar
2 eggs
2 cups all purpose flour
2 cups old fashioned oats
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup dark raisins
1/2 cup pecans or walnuts, coarsely chopped
1 1/4 cup white chocolate chips or butterscotch chips which I love too
1/4 cup milk
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Into a bowl of electric mixer cream butter and sugar to light and fluffy. Beat in eggs to incorporate. Into another bowl combine dry ingredients, as well as raisins, nuts and chips. Add dry mixture to wet mixture and stir to combine, stir in milk. Drop dough by tablespoonfuls about 1-inch apart onto baking sheets. Bake about 15 minutes to light golden brown. Remove to cooling racks.
Blueberry Zucchini Bars
2 cups shredded zucchini
1/2 cup buttermilk
1 Tbl. fresh lemon zest
3 Tbl. fresh lemon juice
1 cup butter, soft
2 1/2 cups sugar
2 eggs
3 1/4 cups all purpose flour plus 2 Tbl.
1 tsp. baking soda
1/2 tsp. salt
2 cups fresh blueberries
Glaze
2 cups powdered sugar
1/4 cup buttermilk
1 Tbl. fresh lemon zest
2 tsp. fresh lemon juice
pinch of salt
Preheat oven to 350 degrees. Grease a 13x9 baking pan and line with parchment paper hanging over edges, then grease paper. Into a bowl combine zucchini, buttermilk, zest and lemon juice, tossing to combine. Into a large bowl of electric mixer cream the butter and sugar to light and fluffy. Beat in eggs one at a time. Into another bowl whisk the flour, baking soda and salt and gradually add to creamed mixer alternating with zucchini mixture, mixing well after each addition. Into a small bowl toss the blueberries with abut 2 Tbl. flour and fold into batter (this way they won't sink to bottom of pan.) Transfer batter to pan spreading evenly. Bake about 50 minutes or light golden brown and pick inserted in center comes out clean. Cool completely in pan on wire rack. Into a small bowl whisk glaze ingredients to smooth and pour over top of bars spreading out evenly. Let glaze stand until set. Cut into bars.
Coconut Citrus Bars - perfect for a picnic
2 cups all purpose flour
1/2 cup powder
1/2 cup sweetened flaked coconut
1 cup butter, soft
4 eggs
2 cups sugar
1/4 cup all purpose flour
1 tsp. baking powder
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
2 tsp. fresh lime zest
2 Tbl. fresh lime juice
powdered sugar (for sprinkling on top, when bars are cooled)
Preheat oven to 350 degrees. Into a large bowl of electric mixer beat 2 cups flour, 1/2 cup powder, 1/4 cup coconut and butter until crumbly. Into a 13x9 baking pan add foil or parchment paper with edges overhanging with foil or parchment. Press mixture into baking pan (do not grease pan). Bake about 20 to 25 minutes or until light golden brown. Into a large clean bowl beat remaining 1/2 cup coconut, eggs, sugar, 1/4 cup flour, baking powder, lemon/lime zest and lemon/lime juice to combine. Pour over partially baked crust. Place back into oven and bake about 20 to 25 minutes longer. Run a sharp thin bladed paring knife around edges of pan to loosen. Cool completely and sprinkle with powdered sugar. Cut into bars.
Bon Appetit
Coconut Citrus Bars - perfect for a picnic
2 cups all purpose flour
1/2 cup powder
1/2 cup sweetened flaked coconut
1 cup butter, soft
4 eggs
2 cups sugar
1/4 cup all purpose flour
1 tsp. baking powder
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
2 tsp. fresh lime zest
2 Tbl. fresh lime juice
powdered sugar (for sprinkling on top, when bars are cooled)
Preheat oven to 350 degrees. Into a large bowl of electric mixer beat 2 cups flour, 1/2 cup powder, 1/4 cup coconut and butter until crumbly. Into a 13x9 baking pan add foil or parchment paper with edges overhanging with foil or parchment. Press mixture into baking pan (do not grease pan). Bake about 20 to 25 minutes or until light golden brown. Into a large clean bowl beat remaining 1/2 cup coconut, eggs, sugar, 1/4 cup flour, baking powder, lemon/lime zest and lemon/lime juice to combine. Pour over partially baked crust. Place back into oven and bake about 20 to 25 minutes longer. Run a sharp thin bladed paring knife around edges of pan to loosen. Cool completely and sprinkle with powdered sugar. Cut into bars.
Bon Appetit
"Delight yourself in the Lord, and he will give you the desires of your heart" - Psalm 37:4
"I can do all things through him who strengthens me." - Philippians 4:13
"The thief comes only to steal and kill and destroy. I came that they may have life and have it abundantly." - John 10:10
"For I know the plans I have for you, declares the Lord, plans for welfare and not for evil to give you a future and a hope." - Jeremiah 29:11
"You make known to me the path of life; in your presence there is fullness of joy; at your right hand are pleasures forevermore." - Psalm 16:11
"But seek first the kingdom of God and his righteousness, and all these things will be added to you. Therefore do not be anxious about tomorrow, for tomorrow will be anxious for itself. Sufficient for the day is its own trouble." - Matthew 6;33-34
"Rejoice in the Lord always; again I will say, Rejoice." - Philippians 4;4
"Again Jesus spoke to them, saying, "I am the light of the world. Whoever follows me will not walk in darkness, but will have the light of life." - John 8:12
"Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gently and humble in heart, and you will find rest for your souls. For my yoke is easy and my burden is light." - Matthew 11:28-30
