Create a welcoming ambiance for your summer gatherings with outdoor lighting, tea lights, lanterns hung from the tree(s) or strings of outdoor fairy lights stung about. Don't forget the perfect play list, after all everyone enjoys listening or even dancing to some good music. Remember colorful table linens, plates and vases of beautiful fresh summer flowers to adorn your patio table. If you are having kids over, be sure to have fun activities for them to participate in, as well as serving some food they will enjoy. Adults and kids always love an outdoor fire pit where at the end of the evening you can make s'mores.
Plan your menus around seasonal ingredients such as fresh corn (nothing says summer like fresh sweet corn), beautiful summer tomatoes, squash, sweet watermelon, strawberries, cherries, raspberries and blueberries. Serve chilled wines, fresh lemonade, summer mixed drinks or sodas. Think about using some of these recipes for upcoming graduation parties, picnics, 4th of July, reunions, etc.
I hope you enjoy the recipes listed below. All eggs are large unless otherwise noted.
Breakfast on the Patio - start with some delicious Blackberry Muffins
Muffins
2 cups all purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 fresh lemon zested (*divided half for topping)
pinch of salt
1 egg, beaten
5 Tbl. butter, melted
1 cup buttermilk
2 cups fresh blackberries, dusted in flour
Topping
1/3 cup sugar
3 Tbl. all purpose flour
lemon zest (*see above)
2 Tbl. butter, melted
1/3 cup pecans, finely chopped
Preheat oven to 375 degrees. Line muffin cups with paper liners. Topping; into a bowl combine sugar, flour and zest. Stir in butter until crumbly, add pecans and stir again. Muffins; into a large bowl stir flour, sugar, baking powder, baking soda, cinnamon, zest and salt. Make a well in center and add egg, butter and buttermilk stirring just to moisten, please don't overmix. Sprinkle in berries and gently fold in. Spoon batter into muffins cups about 2/3 full. Top muffins with topping and bake about 25 to 30 minutes. Remove to wire rack to cook slightly.
Splashy Strawberry Lemonade
10 cups cold water, divided
2 cups sugar
1 lb. fresh strawberries, hulled and sliced
2 cups fresh lemon juice
Simple syrup; into a saucepan add sugar and 2 cups water stirring to dissolve sugar, bring to a simmer and remove from heat to cool. Add sliced berries and cooled simple syrup to a blender and pulse until smooth. Add remaining water, lemon juice and blend to combine. Taste and adjust flavorings. Pour into a pitcher, cover and chill. To serve; add ice cubes to glasses, pour in lemonade and garnish with fresh lemon slices.
Thirst Quenching Watermelon Cooler
2 lbs. seedless watermelon, peeled and cubed
1 bottle of dry white wine
6 oz. vodka
4 oz. Cointreau
4 oz. simple syrup
Ice
Syrup
1/2 cup water
1/2 cup sugar
1 (2-inch) piece lemon strip
1 (2 -inch) piece orange strip
Into a blender puree the watermelon and pour through a fine mesh strainer into a glass pitcher. Add the wine, vodka, Cointreau and simple syrup. Stir and refrigerate about 3 hours. Before serving, stir again and pour into ice filled wine glasses. Simple syrup; into a saucepan add sugar and water and bring to a boil. Reduce to simmer and add citrus strips. Remove from heat and let cool then refrigerate.
Simple Breakfast Rolls - sitting on the patio with a delicious roll and cup of coffee enjoying the garden
1 Tbl. active dry yeast
1/2 cup sugar
3 eggs, beaten
1 cup water (110 to 115 degrees)
1/2 cup butter, melted
1/2 tsp. salt
4 cups all purpose flour
Filling
2 Tbl. butter, soft
1 cup raspberry jam (good quality)
Glaze
1 (4 oz.) package cream cheese, soft
1/2 cup powdered sugar, sifted
1 tsp. pure vanilla extract
3 to 4 Tbl. heavy whipping cream
fresh raspberries, garnish
Into a large mixing bowl add yeast, sugar, eggs, water, butter and salt, mix in flour, cover bowl and let raise for 6 hours in refrigerator. Do not knead dough and roll dough out onto lightly floured work surface into a long rectangle, spread with butter and jam and roll up tightly starting at long end. With a sharp knife cut into rolls. Place rolls into well greased 13x9 pan, cover for 30 minutes to raise. Preheat oven to 375 degrees and bake rolls for 20 to 25 minutes. Remove to cooling rack and let cool slightly. Glaze; into a bowl mix cream cheese, vanilla and powdered sugar, stir in cream to desired consistency. Spread glaze onto rolls and garnish with fresh raspberries.
Breakfast Salmon or Ham Benedict's with Maltaise Sauce - nice for brunch on the patio
Sauce
6 egg yolks
4 Tbl. fresh blood orange juice (got some delicious blood oranges at Sprouts recently)
1 tsp. orange zest
1 cup butter, cut into thirds and softened
freshly ground black pepper
Benedict
4 cups water
2 Tbl. white vinegar
4 English muffins, or biscuits, split
Canadian bacon or sliced of black forest ham or poached salmon
8 eggs
Fresh chives, snipped
Sauce; into a double boiler over gently boiling water combine egg yolks and orange juice. Add piece of butter and whisk until butter melts and sauce begins to thicken. If it looks curdled it will smooth out when remaining butter is added. Add remaining butter one piece at a time constantly whisking. Continue cooking and stirring for about 2 minutes or until sauce thickens. Remove from heat and stir in zest and pepper. If sauce is too thick or curdles immediately whisk in 1 to 2 Tbl. hot water. Set aside. Benedict; into a large saute pan, add meat or salmon to heat up. Into a large deep sided saute pan, add water and vinegar and turn to simmer. Crack each egg into a small dish and gently slide into pan of simmering water, gently spooning water over yolk to cook. When eggs are poached gently remove from pan with a slotted spoon onto a paper towel lined plate to drain. To assemble; toast muffins or heat biscuits, place onto plates and top with meat or salmon, add egg to each piece of muffin or biscuit. Whisk the sauce again and pour a little over each egg. Garnish with the snipped chives. Serve with hash browns, fresh orange juice, coffee and a mixed bowl of fresh summer fruit. When I was teaching culinary arts one of the fears most students had was making hollandaise sauce. It's easy and have no fear.
Salmon Brunch Bake
3 cups fresh salmon, poached, cooled and flaked into large pieces
9 eggs
2 cups whole milk
1 cup whipping cream
salt and freshly ground black pepper
Tabasco, I like a lot
2 garlic cloves, finely minced
8 cups French bread, cubed
5 scallions, thinly sliced including green part
3 cups fresh broccoli, blanched and cut into small/medium florets
2 cups sharp Cheddar cheese, shredded
1/2 cup fresh Parmesan cheese, grated (divided)
1/2 cup fresh parsley, chopped
Into a large bowl whisk eggs, milk, cream, salt, pepper, Tabasco, garlic, stir in bread crumbs, scallions, broccoli, Cheddar, parsley and half of Parmesan and gently fold in salmon. Pour mixture into a 13x9 baking pan, cover and refrigerate at least one hour or overnight. Remove plastic wrap and sprinkle on remaining Parmesan cheese. Preheat oven to 350 degrees and cook for about 45 to 50 minutes or until golden and puffy or when you stick a knife in center and it comes out clean. Remove to cooling rack and let stand about 10 minutes before serving. Serve with fresh fruit, juice and maybe some fried potatoes.
Summer Zucchini and Tomato Strata - great for brunch, or dinner
2 Tbl. butter
1 medium white onion, chopped
2 garlic cloves, minced
4 cups cherry tomatoes
2 cups zucchini, sliced
8 cups French or Italian bread, cubed
3 cups Swiss cheese, shredded
9 eggs
2 cups whole milk
1 cup whipping cream
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
2 tsp. fresh lemon zest
pinch of red pepper flakes
2 Tbl. chives, snipped
salt and fleshy ground black pepper
Preheat oven to 325 degrees. Lightly grease a 13x9 baking pan. Into a large saute pan, melt butter drizzle in some olive oil and add onions cooking to soften, add garlic and cook a couple more minutes. Add tomatoes and zucchini cooking about 10 minutes. Place half of the bread into baking dish. Top with half of vegetable mixture, half of cheese. Repeat layers. Into a large bowl whisk the eggs, milk, cream, parsley, basil, chives, salt, pepper and pepper flakes. Pour over bread mixture and with back of spoon press down layers. Cover with foil and chill 2 hours. Bake uncovered in oven for 50 to 65 minutes or until puffed and golden. Remove from oven and let stand 10 minutes before serving. Serve with breakfast potatoes, crisp thick bacon or slices of ham, some fresh pineapple and coffee.
Summer Sangria - refreshing and delicious
1 bottle rose
3/4 cup peach vodka
1/4 cup superfine sugar
2/3 cup peach nectar
1 pint strawberries, rinsed, hulled and sliced
3 juicy summer peaches, peeled, pitted and sliced
3 cups chilled club soda
Ice
Into a pitcher mix the sugar with nectar to dissolve. Stir in rose, vodka and fruit. Add club soda and pour into glasses with ice.
Buffalo Roll-ups - I had these tasty little appetizers at a party and loved them. They are simple, yet flavorful and really good
2 (8 oz.) packages cream cheese, soft
1/2 cup hot wing sauce
1/4 cup blue cheese, crumbled (I like Maytag)
1 cup sharp Cheddar cheese, shredded
4 scallions, finely chopped including green part
1 large jalapeño, seeded and finely, finely minced (optional, but I love it)
1 lb. chicken breasts, poached, cooled and shredded
Large fresh flour tortillas (get a good quality)
Into a large bowl beat cream cheese to soft and creamy, beat in wing sauce, blue cheese, cheddar, jalapeno and scallions. Stir in shredded chicken and season with a little salt and freshly ground black pepper. Lay tortillas onto work surface and spread some of the mixture onto tortilla with an offset spatula (don't make it too thin). Roll up each tortilla and slice about 2-inches on diagonal, place onto serving platter and garnish with sprigs of fresh parsley. Note: I purchase chicken breasts with bone in and skin on to poach, I think you get more flavor. Be sure to discard skin and bones before shredding. I know you already know that, but just in case.
Chicken Mango Rolls - Jerry and I had something similar at a restaurant so I thought I'd try making the restaurants version and they are delicious
8 rice paper wrappers - softened
Thin rice noodles
3 large chicken breasts, boneless, skinless
2 large mango's, peeled and cut into thin slices
Boston leaf lettuce, rinsed and patted dry
1 or 2 large avocados, peeled, seeded and thinly sliced
4 scallions, thinly shredded on long side into fine shreds
Fresh mint leaves, chiffonade cut
Sauce
1/2 cup Thai fish sauce
4 to 5 limes, juiced (depending on size)
3 tsp. sugar
3 fresh Thai bird chiles, finely minced
3 Tbl. carrots, peeled and shredded
Chicken; rinse in cold water, pat dry with paper towels. Into a pot of simmering salted water add chicken and poach until cooked through, remove from water, season with salt and freshly ground pepper and cool. When cool, shred. Rice paper; place some warm water into a large shallow bowl and dip rice paper wrappers in for just about 20 seconds, just to be soft and pliable (one at a time). Rice Noodles; bring a pot of water to boil and add noodles, stirring with chop sticks to separate cooking about 3 minutes. Drain well and rinse under cold water a couple of times, toss with a touch of oil so they don't stick. Sauce; into a bowl combine fish sauce and sugar whisking to dissolve sugar, then stir in remaining ingredients. Assembly; lay out softened rice paper, add lettuce leaf and place a few pieces of chicken on top of lettuce, top with mango slices, some noodles, avocado slices, slivered scallions and a sprinkling of mint. Roll in sides, then roll up burrito style. Place seam side down and let stand for a couple of minutes before slicing on diagonal with a sharp knife. Place on serving platter and garnish with whole fresh mint, serve with sauce.
Grilled Oysters - you can make for an appetizer or entree
3 large leeks, white to light green part, rinsed well in cold water
1/2 lb. thick cut bacon, sliced
3 garlic cloves,finely minced
salt and freshly ground black pepper
3/4 cup heavy whipping cream
26 oysters, shucked leaving oysters in bottom shells
3 Tbl. freshly grated Parmesan cheese
1 cup fresh breadcrumbs
1/4 cup fresh parsley, chopped
Slice the leeks into small dice. Into a saute pan, add bacon and fry to brown and crisp, drain on paper towels and chop finely. Pour off most of bacon fat and add leeks sauteing about 6 minutes, add garlic and saute until soft add cream and cook to slightly reduce, stir in cheese. Into a small bowl add breadcrumbs and bacon, mixing to combine. Place oysters onto baking sheet and top each oyster with some of the breadcrumb mixture, some of the sauteed leeks and garlic and parsley. Place onto grill and grill until bubbly.
Crab Wraps with Spicy Mayo - these can be made into appetizers (by cutting into serving pieces)
Sauce
1/2 cup mayonnaise
6 tsp. Asian chili sauce (I like Sambal Oelek)
2 Tbl. soy sauce
2 scallions, finely minced including green part
Wrap
3 cups lump crab meat (we like Dungeness crab)
2 Tbl. toasted sesame oil
1/4 cup seasoned rice vinegar
4 scallions, thinly sliced including green part
3 1/2 cups shredded coleslaw mix
1/2 cup fresh cilantro, chopped
1/2 cup salted cashews, rough chopped
2 large avocados, peeled, pitted and sliced
6 large fresh flour tortillas (or you can use flavored versions)
Sauce; into a bowl combine ingredients, cover and refrigerate. Wraps; into a large bowl whisk the sesame oil and vinegar together. Gently mix in crab, scallions, coleslaw mix and cilantro. To assemble; lay tortilla flat on work surface, add some of the crab mixture onto tortilla, top with some avocado, some of the sauce and a sprinkling of nuts. Fold in sides and roll, slice on diagonal for wrap, slice into smaller pieces for appetizers.
Crab Wraps with Spicy Mayo - these can be made into appetizers (by cutting into serving pieces)
Sauce
1/2 cup mayonnaise
6 tsp. Asian chili sauce (I like Sambal Oelek)
2 Tbl. soy sauce
2 scallions, finely minced including green part
Wrap
3 cups lump crab meat (we like Dungeness crab)
2 Tbl. toasted sesame oil
1/4 cup seasoned rice vinegar
4 scallions, thinly sliced including green part
3 1/2 cups shredded coleslaw mix
1/2 cup fresh cilantro, chopped
1/2 cup salted cashews, rough chopped
2 large avocados, peeled, pitted and sliced
6 large fresh flour tortillas (or you can use flavored versions)
Sauce; into a bowl combine ingredients, cover and refrigerate. Wraps; into a large bowl whisk the sesame oil and vinegar together. Gently mix in crab, scallions, coleslaw mix and cilantro. To assemble; lay tortilla flat on work surface, add some of the crab mixture onto tortilla, top with some avocado, some of the sauce and a sprinkling of nuts. Fold in sides and roll, slice on diagonal for wrap, slice into smaller pieces for appetizers.
Burgers with Fig Topping
2 lbs. ground beef or ground turkey (I like a combo of ground turkey, ground pork and ground chicken)
salt and freshly ground black pepper
2 tsp. Thai chili paste
3 scallions, sliced including green part
1/2 cup fresh cilantro, chopped
Burger buns
butter
lettuce
Cheese
Topping
1 lb. fresh figs, quartered
4 ruby red Roma tomatoes, sliced lengthwise
1 cup apple cider vinegar
1/3 cup sugar
1/4 cup molasses
1 tsp. Thai chili paste
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. cinnamon
salt and freshly ground black pepper
Preheat grill and rub grates with oil. For topping; preheat oven to 350 degrees and line a baking sheet with parchment paper. Place the figs and tomatoes onto sheets and roast about 40 minutes. Cool and remove skin from tomatoes. Into a food processor combine figs, tomatoes, vinegar, sugar, molasses, chili paste, and other ingredients and pulse to combine. Place this mixture into a saucepan and bring to a boil, reduce to simmer stirring often so it thickens. Taste and adjust seasoning if needed. Burgers; into a bowl combine all ingredients and mix to combine. Form into patties and place on grill cooking to desired doneness. Butter the buns and toast on grill add cheese to burgers and place burgers on buns with fig topping.
Oven Roasted Garlic Potatoes
2 lbs. potatoes (I like red or Yukon Gold)
1/4 cup olive oil
1 large bulb of garlic, finely minced
2 Tbl. fresh rosemary
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)
Preheat oven to 450 degrees. Rinse potatoes in cold water and scrub (leave on peel if desired) and cut into large chunks. Into a saucepan add oil, garlic and rosemary cooking about 1 minute but do not brown. Into a bowl add cut potatoes and pour in oil mixture tossing potatoes to combine. Pour potatoes onto baking sheet and roast about 20 minutes, flip over potatoes and continue roasting another 10 to 15 minutes or until browned and tender. Remove from oven and season with salt and pepper. Pour onto serving platter and scatter on parsley.
Grilled Asian Style Tuna
4 nice sized thick tuna steaks
salt and freshly ground black pepper
1 Tbl. toasted sesame oil
olive oil
1/2 cup soy sauce
1 Tbl. fresh ginger, peeled and grated
3 garlic cloves, minced
1/4 cup fresh lime juice
3 Tbl. dark brown sugar
3 Tbl. toasted sesame seeds (garnish)
3 scallions sliced thinly on diagonal, including green part (garnish)
Rinse tuna in cold water and pat dry. Into a deep sided baking dish add soy, ginger, garlic, lime and brown sugar whisking in the sesame oil. Add tuna, turn to coat and marinate covered in refrigerator about 45 minutes. Preheat grill and brush grates with oil. Remove tuna from marinade and place tuna on grill cooking about 3 to 4 minutes per side or to your desired doneness, brushing with reserved marinade. Remove to serving platter and sprinkle on toasted sesame seeds and scallions.
The Perfect Summer Dining - Steamed Whole Dungeness Crab - mmmmm
8 Dungeness crabs, cleaned
3/4 bottle dry white wine
6 lemons cut in half
6 cloves garlic, crushed
2 white onions, rough chopped
1 cup cold water
3 tsp. Old Bay seasoning
salt
melted clarified butter, to dip crab into
Into a large pot add wine and water, squeeze in juice and add lemons to pot. Add onions, garlic, salt and Old Bay. Bring to a boil and add crabs, cover tightly and steam about 12 minutes or until crab is bright red in color. Remove crabs to large festive serving platter and garnish with fresh lemons and bunch of fresh parsley. Serve with steamed red potatoes melted butter, fresh corn on the cob and maybe some coleslaw. Ice cold beer or chilled white wine a must! Lots of napkins too.
Grilled Scallops with Orange Tarragon Marinade
Wooden skewers - soaked for 30 minutes in cold water
Marinade
1/2 cup fresh orange juice
1/2 cup white wine vinegar
2 Tbl. honey
2 Tbl. olive oil
2 tsp. fresh orange zest
1 tsp. fresh tarragon
salt and freshly ground black pepper
Scallops - 40 large sea scallops
Steamed orange/tarragon rice - for serving
Rice
2 cups jasmine rice
1 1/2 cups water
1 cup orange juice
1 tsp. salt
1 tsp. butter
2 Tbl. Dijon
1 tsp. dried tarragon
2 tsp. orange zest
Marinade; rinse scallops in cold water and pat dry with paper towels. Into a shallow bowl whisk marinade ingredients and add scallops gently tossing to combine. Cover and refrigerate for about 30 minutes. Heat grill and rub grates with oil. Skewer the scallops onto wooden skewers and place onto grill. Cook for about 4 minutes per sides brushing scallops with extra marinade. Remove skewers to serving platter with rice. Garnish with extra tarragon sprigs and orange slices. Rice; rinse the rice in cold water about 3 times. Into a pot add water, juice, butter, Dijon, salt and bring to a boil. Add rice and cover, turn to simmer and cook until rice is tender about 20 minutes, remove from heat and stir in tarragon and zest.
Grilled Tequila Lime Shrimp
2 lbs. large shrimp, cleaned and deveined (tails left on)
1/2 cup tequila
1/4 cup fresh lime juice
4 garlic cloves, finely minced
1/4 cup fresh parsley, chopped
1 tsp. Cajun seasoning
1/4 tsp. cayenne pepper
salt and freshly ground black pepper
1/4 cup vegetable oil
fresh pineapple, cut into chunks
green olives, garnish
wooden skewers, soaked in cold water 30 minutes
Into a large deep sided baking dish add tequila, lime juice, garlic, parsley, seasonings and whisk in oil. Add shrimp and toss to combine, marinating about 45 minutes. Preheat grill and onto skewers thread some shrimp and pineapple. Grill shrimp about 3 minutes per side or until they turn pink. Remove skewers to serving platter and garnish with olives.
Crab Enchiladas - a perfect fiesta in your mouth!
1 large jalapeno, seeded and minced
1 white onion, chopped
1 red bell pepper, seeded and diced
2 lbs. Dungeness crab meat
2 tsp. cumin
2 garlic cloves, finely minced
juice of 1 fresh lime
1 dozen fresh corn tortillas
vegetable oil
Enchilada sauce (homemade is best, but you can use canned)
3 cups Monterey Jack cheese, grated
1 cup sharp Cheddar cheese, grated
1/2 cup black olives, sliced
1 bunch scallions, thinly sliced including green part
1/2 cup fresh cilantro, chopped
Accompaniments; shredded iceberg lettuce, chopped tomatoes, fresh cilantro chopped, sour cream, salsa, spicy cold marinated carrots (see my blog search for recipe)
Into a saute pan heat good drizzle of oil and add onions, red pepper and jalapenos cooking to soften, add garlic and cook a few more minutes. Remove from heat and let cool, then into the onion mixture stir in cumin, lime juice, 2 cups Jack cheese and crabmeat. Heat the enchilada sauce in a saute pan and dip corn tortillas in sauce just to soften. Place tortillas onto work surface and fill each tortilla with crab mixture and roll up. Place into a large baking dish that you have poured just a small amount of sauce into the bottom. After you have all the enchiladas in the pan, pour over more sauce cover tortillas, add more Jack cheese, add Cheddar cheese, then add scallions and olives. Bake for about 20 minutes or until browned and bubbly. I then place under broiler for just a minute. Serve with accompaniments, refried beans or black beans, Mexican rice, and ice cold Margaritas. Great listening; Linda Ronstadt's Canciones de Mi Padre CD.
Perfect Grilled Halibut Steaks with Chimichurri Sauce - I can't even explain how much I love chimichurri sauce! Of course this sauce is great on grilled meats too.
6 (8 oz.) halibut steaks about 1-inch thick
Sauce
1/2 cup red wine vinegar
salt and freshly ground black pepper
4 garlic cloves, finely minced
1 shallot, finely minced
1 jalapeno, finely chopped
1/2 cup fresh cilantro, minced
1/2 cup fresh parsley, minced
2 Tbl. fresh oregano, chopped
3/4 cup extra virgin olive oil
Sauce; combine vinegar, salt, garlic, shallot and jalapeno into a bowl and let stand 10 minutes, stir in cilantro, parsley and oregano. Whisk in oil, taste and season with extra salt and pepper if needed. Halibut; rinse fish in cold water and pat dry with paper towels. Brush fish with some oil and season with salt and pepper. Heat grill and rub grates with oil. Grill fish covered and turning only once about 8 to 10 minutes. Place grilled fish onto platter and drizzle a little sauce over each piece serving extra on the side. The sauce is also great on grilled potatoes too.
Cucumber Honeydew Salad
1 large honeydew melon, peeled, seeded and cut into chunks
1 large English cucumber, sliced lengthwise then sliced into half moons
2/3 cup feta cheese, crumbled
3 Tbl. fresh dill, chopped
1/2 red onion, finely diced
1/4 cup olive oil
1 tsp. honey
3 Tbl. fresh lemon juice
1/2 tsp. poppy seeds
Into a large bowl add lemon juice and whisk in olive oil and honey, season with salt and pepper. Add poppy seeds. Next add honeydew, cucumber, dill and red onion tossing to combine, toss in feta just before serving.
Crab and Tomato Stacks - these are lovely and use summer fresh tomatoes
5 large heirloom tomatoes or beefsteak, cut into thick slices
1 1/2 lbs. Dungeness crabmeat, picked over for any shells
2/3 cup sour cream
2 Tbl. mayonnaise
1/4 cup fresh lemon juice
3 Tbl. fresh chives, minced
3 Tbl. fresh basil, chopped
Tabasco, to taste
salt and freshly ground black pepper
Extra virgin olive oil
Fresh parsley, chopped
Butter lettuce leaves, garnish
Into a bowl, whisk the sour cream, mayonnaise, lemon juice, Tabasco, salt and pepper then fold in the chives and basil. Gently fold in the crabmeat, cover and refrigerate for about 30 minutes. Onto a serving platter add lettuce leaves and then divide 1/2 of the tomato slices onto lettuce. Top with scoops of the crab mixture then layer with more tomatoes and top with remaining crab mixture. Drizzle with some olive oil and sprinkle on parsley.
Grilled Summer Corn Salad
8 large ears fresh corn, shucked
salt and freshly ground black pepper
1/2 red onion, julienned
4 scallions, including green part
4 Tbl. fresh lime juice
vegetable oil
2 tsp. honey
1 jalapeno, grilled, seeded and minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 ripe papaya or mango, peeled and chopped (or mixture of both)
Heat grill and brush corn with olive oil, season with salt and pepper. Grill corn turning until slightly charred and tender about 10 minutes. Remove from grill and let cool. Brush jalapeno and scallions with oil and place onto grill to slightly char, then remove. Into a bowl add the red onion and lime juice and let stand 10 minutes. Stir in honey, salt, pepper and whisk in some oil. With a sharp knife over a clean kitchen towel remove corn from cobs and place into bowl. On a cutting board, slice the jalapeno and scallions and place into bowl with corn, tossing to combine. Add parsley, cilantro and papaya or mango, toss to combine, taste and adjust flavorings.
Roasted Fresh Herb Potato Salad
3 lbs. small red potatoes, cut into chunks
Dressing
3 Tbl. olive oil
2 Tbl. cider vinegar
2 tsp. fresh lemon zest
2 Tbl. fresh dill, chopped
2 Tbl. Dijon
3 Tbl. sour cream
1/2 cup mayonnaise
salt and freshly ground black pepper
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 bunch scallions, thinly sliced on diagonal
4 stalks celery, thinly sliced
Preheat oven to 400 degrees. Place potatoes onto a baking sheet and add a good drizzle of olive oil, season with salt and pepper. Place in oven and roast about 40 minutes, when cooked remove to cooling rack and let cool about 15 minutes. Into a large bowl whisk olive oil, vinegar, zest, Dijon, sour cream, mayonnaise, salt, pepper and dill. Add scallions, celery, parsley and potatoes then mix in basil. Pour onto serving platter and garnish with big sprigs of fresh parsley.
Grilled Marinated Skirt Steak With Fresh Flour or Corn Tortillas and Accompaniments
Marinade
6 garlic cloves,
1 jalapeno, stemmed
1 bunch of fresh cilantro
1/4 cup olive oil
zest of 1 lime
Juice of 3 fresh limes
1 fresh orange, juiced
2 Tbl. cider vinegar
2 Tbl. honey
1 Tbl. soy sauce
salt and freshly ground black pepper
pinch of red pepper flakes
1 tsp. cumin
1 tsp. chipotle chili powder
Steak
2 1/2 lbs. skirt steak, trimmed
Fresh tortillas, wrapped in foil
Accompaniments; sliced avocados, sour cream, salsa, shredded lettuce, chopped onions, shredded cheese, etc.
Into a food processor add marinate ingredients and pulse until well combined. Place the meat into a large ziplock type bag and add marinade. Seal and toss to combine. Place the bag into a baking dish and refrigerate for about 5 hours. Remove meat from marinade and place onto oiled grill cooking about 4 minutes per side for medium rare, or longer to desired doneness. Don't cook too long or it can get tough. Place the foil wrapped tortillas on grill to warm through. Remove steak from grill and tent with foil for about 5 minutes before thinly slicing. Heat tortillas and serve with accompaniments.
Summer Salmon Burgers
2 lbs. fresh salmon fillet, skinned and finely chopped (be sure to check for bones)
3 Tbl. fresh dill, chopped
2 tsp. fresh ginger, minced
1/4 cup mayonnaise
1/4 cup mayonnaise
5 scallions, thinly sliced on diagonal including green part
2 1/2 tsp. fresh lemon zest
2 eggs, beaten
14 saltine crackers, finely crushed
salt and freshly ground black pepper
Sauce
1 cup Greek plain yogurt
1 English cucumber, grated onto clean kitchen towel
1 tsp. fresh lemon juice
Tabasco
Buns, good quality
Lettuce
Fresh sliced tomatoes
Into a bowl add salmon, dill, scallions, zest, mayonnaise, ginger, cracker crumbs, eggs, salt, and pepper. Mix to combine and form into patties. Cover and refrigerate for about 30 minutes. Heat grill and brush grates with oil. Place patties onto grill and cover for about 3 minutes. Turn patties and cover grilling for about 3 minutes longer. Butter the buns and place onto grill. Sauce; place yogurt into a bowl, add shredded cucumbers (be sure to squeeze out all the water by wrapping them in the towel). Stir in lemon juice and Tabasco, season with salt and pepper.
Into a bowl add salmon, dill, scallions, zest, mayonnaise, ginger, cracker crumbs, eggs, salt, and pepper. Mix to combine and form into patties. Cover and refrigerate for about 30 minutes. Heat grill and brush grates with oil. Place patties onto grill and cover for about 3 minutes. Turn patties and cover grilling for about 3 minutes longer. Butter the buns and place onto grill. Sauce; place yogurt into a bowl, add shredded cucumbers (be sure to squeeze out all the water by wrapping them in the towel). Stir in lemon juice and Tabasco, season with salt and pepper.
Simple Barbecued Chicken
4 lbs. chicken, skin on (I personally just use chicken breasts, but you can use other parts too)
salt and freshly ground black pepper
Barbecue sauce
1/4 cup dark brown sugar, packed
1 white onion, finely minced
2 garlic cloves, finely minced
1/2 cup apple cider vinegar
2 Tbl. Worcestershire sauce
2 Tbl. yellow mustard
3 Tbl. honey
2 1/2 cups ketchup
1 tsp. liquid smoke
1/4 tsp. cayenne
2 tsp. garlic powder
Sauce; into a large saucepan, add a good drizzle of oil and saute onions and garlic to soften. Stir in remaining ingredients and stir to combine, bring to a boil, then reduce to simmer uncovered about 40 minutes to thicken and reduce slightly. Chicken; brush the chicken pieces with vegetable oil and season with salt and pepper. Heat grill to high and lay chicken pieces skin side down on hottest side of grill to sear skin. Grill for about 10 minutes, but don't burn chicken. When you get a good sear move the chicken to cooler side of grill, reduce heat and cover grill leaving chicken for about 20 minutes. Turn chicken over and baste with barbecue sauce. Cover grill again and cook another 20 minutes. Turn again and baste with sauce, cover and continue cooking until juices run clear. Obviously smaller chicken pieces cook faster than larger so just keep an eye on them and if they are getting too cooked move to cooler area of grill. Chicken breasts will take the longest. You will want an internal temperature of 165 to 170 degrees. Continue basting with sauce. When chicken is cooked, place onto serving platter and serve remaining sauce on the side. Icy cold beer or a nice refreshing chilled white wine to accompany, along with some coleslaw and/or potato salad, baked beans and some hot crunchy garlic bread. Don't forget dessert!
Cherry Coleslaw
1 medium green cabbage, shredded
1/2 red cabbage, shredded
3 carrots, peeled and shredded
3 celery stalks, thinly sliced including leafy green tops
1 1/2 cups dried cherries
4 scallions, sliced including green part
1/2 cup slivered almonds, lightly toasted
1/4 cup pecans, lightly toasted
Vinaigrette
1/3 cup vegetable oil
1/4 cup fresh lime juice
pinch of salt
1 tsp. Dijon
sugar to taste or honey
Place slaw ingredients into a large bowl. Into a jar with a lid add vinaigrette ingredients and shake well, taste and adjust flavorings. Pour dressing over slaw mixing to combine and refrigerate covered about 30 minutes before serving.
South of the Border Salad
Dressing
1/4 cup vegetable oil
3 Tbl. cider vinegar
2 tsp. fresh lime zest
1 tsp. honey
3 Tbl. fresh lime juice
1 tsp. cumin
3 Tbl. fresh cilantro, finely chopped
1 garlic clove, finely minced
1/4 tsp. cayenne
salt and freshly ground black pepper
Salad
5 boneless skinless chicken breasts
1 small red onion, minced
2 cups grape tomatoes
1 large hearts of romaine lettuce, rinsed, sliced and spun dry
1 (15 oz.) can black beans, rinsed and drained
4 scallions, sliced including green part
1 cup fresh corn off the cob
2 red bell peppers, seeded and chopped
2 large avocados, peeled, seeded and chopped (spritz with fresh lemon juice)
2 cups sharp Cheddar cheese, shredded
Accompaniments; sour cream, thick chunky salsa (homemade is best), blue corn tortilla chips
Dressing; into a jar with lid combine ingredients and shake well to combine, taste and adjust flavorings. Into a saute pan add a drizzle of oil, season chicken with salt and pepper and cook until browned on both sides and cooked through. Remove to cutting board and slice into pieces. When ready to serve, place lettuce onto a large festive serving platter, top with chicken slices and remaining ingredients. Pour over dressing. Serve with accompaniments.
1 lb. penne or large elbow pasta
1 container grape tomatoes, sliced in half
1 lb. apple smoked bacon, sliced
2 large avocados, peeled, seeded and sliced (spritz with fresh lemon juice)
1/2 cup black olives (seeded and sliced in half)
1 bunch scallions, thinly sliced including green part
4 celery stalks, thinly sliced including leafy green part
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup fresh parsley, chopped
Dressing
4 hard boiled eggs, peeled and mashed
Tabasco
1/4 cup sour cream
1/2 cup mayonnaise
2 Tbl. buttermilk
2 tsp. white vinegar
salt and freshly ground black pepper
1/2 cup fresh parsley, chopped
1 tsp. fresh dill, chopped
1/4 tsp. onion powder
2 garlic cloves, finely minced
Into a pot of boiling salted water, add pasta and cook al dente, drain and refresh in cold water, drain again and pat dry with paper towels. Pour into a large bowl. Cook bacon to brown and crisp, remove to paper towels to drain. Into bowl add tomatoes, avocados, olives, scallions, celery and cheddar cheese. Dressing; into a bowl add dressing ingredients and stir well to combine, taste and adjust flavorings. Pour dressing over salad and toss to combine, add bacon and parsley, mix to combine. Cover and chill until ready to serve.
Italian Pasta Salad
1 lb. cheese tortellini
1/2 lb. salami, chopped into medium dice
1 1/2 cups black olives
1 large red bell pepper, seeded and medium dice
1 large green bell pepper, seeded and medium dice
2 cans artichoke hearts, drained and sliced in half
1/2 cup fresh parsley, chopped
1 cup mozzarella cheese, shredded
1 cup pepperoncini, drained and sliced
1/2 cup fresh parsley, chopped
Vinaigrette
1/2 cup extra virgin olive oil
4 Tbl. red wine vinegar
2 tsp. Dijon
1 garlic clove, finely minced
1 tsp. dried oregano
1 tsp. Italian seasoning
salt and freshly ground black pepper
Into a pot of boiling salted water add pasta and cook about 10 minutes, drain well drizzle with a little olive oil, toss and cool. After pasta has cooled place into a large bowl. Dressing; into a jar with lid add ingredients and shake well, taste and adjust seasonings. Pour dressing over pasta and toss to combine. Add remaining salad ingredients to pasta and toss. Cover and refrigerate.
Fresh Grilled Halibut
4 (6 to 8 oz.) fresh halibut steaks
salt and freshly ground black pepper
1/2 cup mayonnaise
1 (4 oz.) can green chiles, minced
1 Tbl. fresh lime juice
1 tsp. fresh lime zest
3 Tbl. fresh cilantro, minced
Lime wedges, garnish
Fresh cilantro, garnish
Rinse steaks in cold water and pat dry. Heat grill and rub grates with oil. Season steaks with salt and pepper and place onto grill. Don't start moving fish around, let it get a sear about 6 minutes, then turn and grill other side about 10 minutes. Into a bowl mix mayonnaise, chile's, zest and lime juice. Place a big spoonful onto each steak and sprinkling of cilantro and continue cooking. Remove to serving platter and garnish with lime wedges and bunch of cilantro.
Spicy Shrimp and Rice
Marinade
2 sticks butter
1 Tbl. sugar
2 Tbl. tomato paste
3 Tbl. apple cider vinegar
2 tsp. Tabasco
1 tsp. red pepper flakes
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
3 garlic cloves, smashed
Shrimp
2 1/2 lbs. medium to large raw shrimp, peeled and deveined
3 Tbl. butter
1 yellow onion, chopped
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
5 scallions, chopped including green part
Rice
2 cups chicken stock
1/2 cup water
salt and freshly ground black pepper
1/2 cup fresh orange juice
2 cups long grain white rice
2 Tbl. butter
1 Tbl. fresh lemon zest
1 Tbl. fresh orange zest
4 Tbl. sliced almonds, lightly toasted
3 scallions, thinly sliced including green part
Marinade; into a saucepan, melt butter add sugar, tomato paste, vinegar, hot sauce, pepper flakes, lemon juice and garlic. Stir cooking for about 4 minutes. Remove from heat and reserve 1/4 cup of sauce for later use. Into a ziplock bag add shrimp and cooled marinade. Refrigerate for about 40 minutes. Rice; into a saucepan add water, stock, orange juice, salt, pepper, butter, and zests. Bring to a boil and add rice, stirring. Cover and reduce heat to simmer cooking for about 20 minutes. Shrimp; into a large saute pan melt butter and add onions, scallions and peppers. Cook for about 4 minutes, then stir in the reserved 1/4 cup of marinade. Remove shrimp from refrigerator and drain marinade. Add shrimp to saute pan and cook until they turn pink, just a few minutes. Stir scallions and almonds into rice and place onto a large serving platter. Top with shrimp and sauce mixture.
Chicken Kabobs With Sauce
8 chicken breasts, boneless and skinless, cut into big chunks
2 large red bell pepper, seeded and cut into chunks
2 green bell pepper, seeded and cut into chunks
2 red onions, cut into chunks
1 fresh pineapple, peeled and cut into chunks
Sauce
1/3 cup pineapple juice
1/3 cup seasoned rice vinegar
1/4 cup soy sauce
1/4 cup ketchup
2 Tbl. brown sugar
3 Tbl. cornstarch
Soak wooden skewers in cold water about 30 minutes. Heat grill and brush grates with oil. Sauce; place ingredients into except cornstarch into a saucepan and stir to dissolve sugar. Mix the cornstarch with a little cold water to combine. Cook sauce over medium for a few minutes then bring to a boil and stir in cornstarch slurry. When it starts to thicken turn to simmer. Thread chicken, pepper, onion, pineapple onto skewers and baste with sauce. Place skewers onto grill and let chicken get slightly charred, then turn and brush again with sauce. Continue turning and basting until chicken is cooked through, this won't take too long. Serve extra sauce on side.
Fresh Crab Dip
2 lbs. lump crab meat
3/4 cup unsweetened flaked coconut
1/3 cup coconut milk
4 scallions, sliced including green part
1 jalapeno, seeded and finely minced
1/2 cup fresh cilantro, chopped
1/2 cup mayonnaise
2 Tbl. fresh lime juice
salt and freshly ground black pepper
Into a blender add coconut milk, scallions and jalapeno, blending to smooth. Into a bowl whisk mayonnaise, lime juice and cilantro. Pour in coconut milk mixture and mix well. Stir in coconut and fold in crab meat, season with salt and pepper. Place into a bowl, cover and refrigerate for about 1 hour. Serve with toasted baguette slices.
Italian Platter
1/2 lb. fresh mozzarella balls
1/2 lb. provolone, cheese, cubed
1/2 lb. fresh Parmesan cheese, cubed
1/2 lb. sliced sopressata
1/2 lb. spicy capocolla
1/2 lb. sliced Genoa salami
1/2 lb. sliced prosciutto
3 cups giardiniera veggies, drained
1 container of pear/cherry tomatoes, rinsed and left whole
2 cups artichoke hearts, fresh grilled or from jar, drained
2 cups mixed marinated olives, drained
1 jar roasted red peppers, drained and sliced (or roast your own)
Italian or French bread, sliced
Line a large beautiful platter with red or green lettuce leaves, pile on ingredients in an attractive fashion. Place slices of bread into a basket lined with a festive summer napkin. Note; you can also add slices or chunks of melon(s).
Bacon Wrapped Shrimp - great appetizer or meal
24 large raw cleaned shrimp
4 Tbl. olive oil
1 lime zested
4 Tbl. fresh lime juice
1/2 tsp. chipotle powder
12 slices bacon, cut in half
small wooden picks, soaked in cold water about 15 minutes
Into a bowl mix lime juice, zest, oil and chipotle powder. Add the shrimp to mixture and toss well to coat. Wrap a piece of bacon around the marinated shrimp and secure with a small wooden pick. Heat grill to high. Place the bacon shrimp onto grill and grill uncovered for about 7 minuter per side until shrimp is pink and bacon is cooked. Brush with remaining basting mixture while cooking. Note: you can also place these into oven too.
Seafood Delight
40 peeled, deveined large shrimp, cooked and sliced in half
1 lb. fresh lump crab meat, rough chopped
1/2 lb. lobster meat, rough chopped
2 English cucumbers, peeled, sliced lengthwise and chopped
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
1 jalapeno, seeded and minced
2 garlic cloves, finely minced
4 beautiful ruby red tomatoes, chopped
1 white onion, finely chopped
1 cup Spanish olives, left whole
3 large avocados, peeled, seeded and large dice
4 cups tomato juice
3 fresh limes, juiced
1 lime, zested
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
Into a large bowl, add tomato juice, lime juice, zest, parsley, salt, pepper, vinegar and olive oil whisking to combine. Add remaining ingredients and cover with plastic wrap and refrigerate a few hours. To serve; ladle into small wine glasses and garnish with a piece of lime.
Mediterranean Salad
4 lbs. small new potatoes, scrubbed in cold water
1 lb. fresh haricot verts, trimmed and cut in half
3 large red bell peppers, roasted and sliced into strips
1 red onion, minced
1 cup Kalamata olives, pitted and chopped
1 1/2 cups fresh parsley, chopped
1 1/2 cups baby arugula
salt and freshly ground black pepper
Vinaigrette
1/3 cup olive oil
1/3 cup red wine vinegar
2 Tbl. grainy mustard
1 tsp. dried tarragon
salt and freshly ground black pepper
Into a pot of boiling salted water add potatoes and cook about 20 minutes or until tender. Remove from pot with slotted spoon and place on sheet pan to cool in refrigerator. Bring water back to boil and add beans cooking for about 4 minutes, remove to bowl of ice water to stop cooking. Remove beans to paper towels to drain and refrigerate. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. When potatoes have cooled cut into chunks and place into large bowl. Add beans, peppers, red onion and olives. Toss with vinaigrette and marinate until service. When ready to serve toss with parsley and arugula. Place onto serving platter.
Savory Smoky Baked Beans
1 lb. thick cut smoked bacon
1 large onion, diced
1 large green bell pepper, seeded and diced
3 garlic cloves, minced
salt and freshly ground black pepper
1/2 lb. Great Northern beans, picked over and soaked overnight in water to cover
1 cup barbecue sauce (nice spicy one or make your own)
1/2 cup ketchup
2 tsp. liquid smoke
1/4 cup dark brown sugar, packed
1/4 cup molasses
2 Tbl. red wine vinegar
3 heaping Tbl. mustard
1 Tbl. smoked paprika
1 Tbl. Coleman's dry mustard
1 tsp. garlic powder
1 Tbl. chili powder
Preheat oven to 350 degrees. Into a large Dutch oven add bacon and cook until browned and crisp, remove to paper towels and remove most of bacon fat. Add onions and cook to soften, add bell pepper, add garlic and cook a few more minutes. Drain the beans, rinse in cold water, drain again and add to pot with remaining ingredients, including cooked bacon. Season with salt and freshly ground black pepper. Add enough water and chicken stock to cover beans, stir to combine. Place in oven for about 2 hours.
Asian Napa Cabbage Slaw
1 lb. napa cabbage, rinsed in cold water, and shredded - be sure to pat dry with paper towels
1 cup slivered almonds, lightly toasted
2 cups snow peas, strings removed, rinsed and thinly sliced
10 red radishes, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 bunch scallions, thinly sliced on diagonal including green part
1 1/4 cups fresh cilantro, chopped
Dressing
1 garlic clove, minced
1/4 cup seasoned rice vinegar
2 Tbl. sugar
1 Tbl. fish sauce
2 Tbl. soy sauce
2 tsp. toasted sesame oil
2 tsp. fresh ginger, peeled and grated
1 tsp. chili paste
1 cup mayonnaise
Into a large bowl add cabbage, snow peas, radishes, bell pepper, scallions and cilantro. Dressing; into a bowl whisk the ingredients together and taste to adjust flavorings. Combine dressing with slaw ingredients and stir to combine. Stir in almonds.
Easy Delicious Peanut Butter Pie - my dad Bob loved this pie
1 1/4 cups graham cracker crumbs
1 stick butter, melted
1 cup heavy whipping cream
8 oz. cream cheese, soft
1 1/4 cups creamy peanut butter
3/4 cup light brown sugar, packed
2 Tbl. pure vanilla extract
Preheat oven to 350 degrees. Into a bowl add crumbs and mix in melted butter. Press onto the bottom and sides of a 9-inch pie plate. Bake for about 10 minutes, remove to cooling rack to cool. Filling; into a bowl of electric mixer beat cream to stiff peaks and place into a large bowl. Next beat the cream cheese, peanut butter, brown sugar and vanilla to smooth texture. Gently fold the cream cheese mixture into the whipped cream with a spatula until well blended. Spoon into cooled pie shell and place in freezer for about 1 hour covered with plastic wrap. Remove from freezer about 15 minutes before serving.
Strawberry Dream Dessert
1 cup all purpose flour
1/4 cup brown sugar, packed
1/2 cup butter
1/2 cup walnuts, chopped
2 egg whites
1 cup sugar
2 cups fresh strawberries, hulled and rinsed
1 cup heavy whipping cream
1 tsp. fresh lemon juice
Preheat oven to 300 degrees. Mix the flour, sugar and butter until crumbly then stir in walnuts. Press into the bottom of a 13x9 baking pan the crust mixture and bake for 20 minutes, remove and cool crust completely. Into a large bowl stir the egg whites, sugar, strawberries and lemon juice and beat with electric mixer on high for 10 minutes. Into a bowl of electric mixer beat the whipping cream on high until stiff peaks form. Fold the whipped cream into the strawberry mixture and spread over cooled crust and freeze covered for at least 6 hours. Cut into squares and garnish with whole strawberries.
Cool Lime Bars
Crust
1 1/2 cups graham cracker crumbs
6 Tbl. butter, melted
1 lime, zested
Filling
2 egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lime juice
2/3 cup sweetened shredded coconut
Preheat oven to 350 degrees. Into a bowl add crumbs, zest and pour in butter, mixing to combine. Press crumbs into a 8x8 pan and bake for about 8 minutes. Remove crust to cooling rack. Filling; into bowl whisk milk, yolks and juice until thickened. Pour filling into crust, top with coconut and bake 15 minutes, remove to cooling rack. Cool before cutting into bars. I would make a couple pans of these as they go fast. Garnish with lime zest.
Easy Peppermint and Chocolate Frozen Summer Pie - my daughter Britt's recipe
1 (9-inch) chocolate pie shell (homemade)
1 1/2 quarts peppermint ice cream (good quality)
1 (12 oz.) jar thick fudge topping
Peppermint candy, crushed (garnish)
Fresh mint sprigs (garnish)
Into a large chilled bowl add ice cream and stir to soften. Scoop ice cream into pie shell and cover with plastic wrap freezing for at least 4 hours. To serve; add fudge sauce to a saucepan and just heat gently. Remove pie from freezer about 5 minutes before serving. Slice into pieces, place on serving plates and drizzle with fudge sauce, garnish with crushed candies and sprig of fresh mint.
Banana Cream Cheesecake
Crust
20 chocolate cookies
1/4 cup butter, melted
Filling
3 (8 oz.) packages cream cheese, soft
2/3 cup sugar
2 Tbl. cornstarch
3 eggs
2 large ripe bananas, mashed
1/2 cup heavy whipping cream
2 tsp. pure vanilla extract
Whipping cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1 tsp. pure vanilla extract
Fresh sliced bananas, garnish
Preheat oven to 350 degrees. Place cookies in blender and pulse to crush. Pour into a bowl and pour in melted butter to blend. Press crumbs into bottom of 10-inch springform pan. Wrap springform pan with heavy duty foil up sides of pan. Refrigerate. Into a bowl of electric mixer beat cream cheese to creamy. Add sugar and cornstarch and beat to blend. Add eggs one at a time beating after each addition. Beat in bananas, whipping cream and vanilla. Pour into prepared crust, place springform pan into a large roasting pan, pour in hot water around springform making sure not to get any water into cheesecake and bake about 1 hour 15 minutes or until center is just set. Carefully remove pan to cooling rack (once again be sure not to get any water into cheesecake) and let cool completely. Refrigerate cheesecake. When ready to serve gently run a sharp thin bladed knife around cheesecake and release springform. Slice into pieces (be sure to wipe knife down with paper towels between slices) and serve with freshly whipped cream and slices of fresh bananas.
Dorothy's Butterscotch Bars (my mom)
1 stick butter, soft
1/2 cup sugar
1/2 cup brown sugar, packed
2/3 cup creamy peanut butter (1/4 cup saved for glaze)
1 egg
1 tsp. pure vanilla extract
1 cup all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup quick cooking oats
1 1/2 cup butterscotch chips
Glaze
1 cup powdered sugar
4 Tbl. milk
Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking pan. Into a bowl of electric mixer cream the butter, sugars and 1/2 cup peanut butter. Mix in egg and vanilla. Into a bowl sift flour with baking soda and salt, mix in the oatmeal to flour mixture. Blend this into the butter mixture and spread batter into prepared pan. Sprinkle with top with the chips and bake about 20 to 25 minutes. Glaze; sift the powdered sugar into a bowl and whisk in milk to desired consistency along with 1/4 cup peanut butter to make a smooth glaze. Spread or drizzle glaze over bars and allow to cool before cutting.
Bon Appetit
"Faith is being sure of what we hope for and certain of what we do not see."
- Hebrews 11:1
"The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing." - Zephaniah 3:17
"Cast your cares on the Lord and he will sustain you; he will never let the righteous fall." - Psalm 55:22
"Though the mountain be shaken and the hills be removed, yet my unfailing love for you will not be shaken, nor my covenant of peace be removed," says the Lord, who has compassion on you." - Isaiah 54:10
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