Easy Summer Dining

I'm getting tired of summer and the awful heat. I've never been a summer person, now winter is my season. Jerry and I are looking forward to our winter get-a-way in Breckenridge, CO for some fun in the snow and skiing, but we will have to wait a few more months for that. Today, there are some nice thunderous noises coming from the west so hopefully a delightfully wicked rain storm is on its way. I need to sit on the front porch with Jerry and the dogs and enjoy some lightening, thunder and rain. Here are a few quick and easy recipes to get you through this week. I've been busy cooking and organizing recipes this week and I've got some good ones coming your way. This has also been one of those weeks friends are in need and I've been praying, praying and more praying.


Quick Chicken Skewers


6 boneless skinless chicken breasts, cut into lengthwise 1/2 inch strips
salt and freshly ground black pepper
1 Tbl. fresh ginger, grated
3 cloves garlic, minced
1/2 tsp. Sriracha sauce
1/2 cup hoisin sauce
2 Tbl. soy sauce
1 tsp. sesame oil
4 scallions, sliced
sesame seeds, lightly toasted


Soak 6-inch skewers in water for 1/2 hour. Into a ziplock bag, add hoisin sauce, ginger, garlic, Sriracha sauce, salt and pepper. Add chicken, mix around in bag to coat, then refrigerate for 2 hours.


Heat up grill, add chicken to skewers and grill until done. Place on platter and sprinkle with sliced scallions and sesame seeds. Serve with grilled vegetables and couscous.


Grilled Asparagus with Pesto Mayonnaise


1 1/2 lbs. asparagus
1 cup mayonnaise
3 Tbl. pesto
1 tsp. fresh lemon juice
1 tsp. lemon zest


Heat grill, toss asparagus in some olive oil, seasoned with salt and freshly ground black pepper. Place on grill and grill for about 5 minutes. In a bowl, add mayonnaise, pesto, lemon juice and zest, mix well. Place grilled asparagus on platter and serve mayonnaise in a bowl on the side. Serve with a nice piece of grilled fish, chicken or steak and some rice pilaf. Or you can serve as an appetizer.

Chicken Salad Roll Ups


3 cups cooked chopped chicken breasts
4 scallions, sliced thinly
1/2 cup dried cranberries, chopped
1/4 cup pecans, finely chopped
1/2 cup mayonnaise - I don't like too much
1 Tbl. fresh lemon juice
1 tsp. lemon zest
salt and freshly ground black pepper
Green leaf lettuce
6 flour tortillas


In a bowl, mix chicken, scallions, cranberries, pecans, mayo, lemon juice, zest, salt and pepper. Lay tortillas on work surface, add lettuce leaf and spread on chicken mixture almost to edges. Roll up each tortilla and slice in half. Serve with mixed fruit salad.


Bruschetta Salad - one of my daughters favorites
 10 plum tomatoes, diced
3 garlic cloves, minced
3/4 cup fresh basil, coarsely chopped
8 oz. fresh mozzarella, cut into small pieces
1/2 cup mixed olives, sliced
1 Tbl. capers, drained and rinsed
1 tsp. fresh lemon juice
1/3 cup extra virgin olive oil
salt and freshly grated black pepper
4 Tbl. freshly grated Parmesan cheese
1 tsp. Dijon mustard
mixed micro greens
Fresh Parmesan cheese


In a bowl, combine tomatoes, garlic, basil, mozzarella, olives & capers. In a covered jar, add lemon juice, olive oil, salt, pepper, Dijon and Parmesan cheese, shaking vigorously. Pour over ingredients in bowl and mix gently. Cover and place in frig. Before serving, taste and adjust seasonings, place greens on platter and pour over marinated vegetables. Garnish with fresh Parmesan cheese, which you have shaved with a vegetable peeler. Serve with garlic rubbed toasted baguette slices and a nice glass of wine.

Strawberry and Avocado Salad - very refreshing and light

3 cups baby spinach leaves, washed and spun dry in salad spinner
1 cup red seedless grapes, if they are big slice in half
2 oranges, peeled, sectioned & sliced in half
2 cups whole strawberries, sliced in half
2 lovely Haas avocados, seeded, peeled and cubed
1/4 cup pecans, chopped and lightly toasted
1 cup strawberry yogurt (good quality)
2 Tbl. honey

Place everything except yogurt, honey onto a large platter, gently mix. In a small bowl, mix yogurt and honey together and pour over salad. Serve with some warmed croissants.

Black Bean and Rice Salad

1 (15 oz) can black beans
2 cups cooked rice
1/2 green pepper, diced
1/2 red pepper, diced
2 ruby red tomato, seeded and diced
3 scallions, sliced
1 small jalapeno, seeded and diced
1 cup corn, cut from the cob
1/4 cup fresh cilantro, chopped
1/2 cup sharp cheddar cheese, shredded
1/2 cup black olives, sliced
1 large avocado, peeled, seeded and diced (mix with a little lime juice to prevent discoloring)
Dressing
1/4 cup olive oil
3 Tbl. fresh lime juice
1/2 tsp. Dijon
1/4 tsp. sugar
1/2 tsp. cumin
1/2 tsp. chili powder
salt and freshly ground black pepper

Drain beans and rinse well. In a large bowl, combine beans, rice, peppers, tomatoes, scallions, olives, cheese, corn, avocado and cilantro. In another bowl, combine dressing ingredients and whisk together, taste and adjust seasonings. Pour over salad and mix to combine. Serve with warmed flour tortillas and orange butter. If desired, you can add diced grilled chicken or sliced grilled beef for entree salad.

Grilled Turkey Burgers with Cranberry Ketchup

1 lb. ground turkey
2 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
2 tsp. Worcestershire sauce
1 tsp. ground sage
sharp cheddar cheese slices
burger buns
Mayonnaise
Cranberry ketchup
sliced tomatoes, sliced red onion, lettuce
Ketchup
1/2 cup whole cranberry sauce
1 tsp. orange zest
2 Tbl. tomato paste
1 Tbl. cider vinegar
1/4 tsp. onion powder
salt and black pepper

In a small saucepan, combine cranberry sauce, tomato paste, vinegar, onion powder, salt and pepper. Cover and cook on medium low until cranberry sauce melts, stirring occasionally. Cool in frig. When ready to serve, grill burgers, add cheese to melt. Butter buns and grill lightly. Spread mayo and ketchup on buns, add lettuce, tomatoes, red onion slices and burgers. Serve with cold pasta salad and baked beans.

I was going through a magazine at an appointment the other day and came across this recipe that sounded very good. I'm one of those awful people who rip out the pages. It's a grand prize winner from Barbara Estabrook of Rhinelander, WI. She won in a Philadelphia Cream Cheese recipe contest.

Cheese, Wild Mushroom Bacon Pie - Barbara Estabrook

3 garlic cloves, peeled
1 tsp. canola oil
4 Oscar Mayer bacon strips, cut into 1/2-inch pieces (I used a thick cut smoked bacon)
1 lb. assorted fresh mushrooms, sliced
1/4 cup sweet onion, finely chopped
3 eggs
1 package (8 oz) Philadelphia cream cheese, softened
1/2 tsp. salt
1/4 tsp. pepper
1 sheet refrigerated pie pastry (I made homemade pie crust)
1 cup shredded sharp cheddar cheese
2 Tbl. Parmesan cheese, grated
1/8 tsp. paprika

Place garlic on a double layer of heavy duty foil, drizzle with oil, wrap and bake at 425 for 15 to 20 minutes until softened. Remove and cool.  In large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp. drippings in skillet. Saute mushrooms and onion in drippings until tender.  In large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture and softened garlic.

Unroll pastry in a 9-inch pie plate, trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with Parmesan cheese and paprika. Bake at 375 for 30 to 35 minutes until knife inserted in center comes out clean. Let rest 15 minutes before slicing. I would suggest serving with a nice tossed salad and crisp glass of white wine.

Grilled Pork Chops with Peach Salsa

1 1/2 cups or about 4 ripe peaches or nectarines, peeled and chopped
1/4 cup red bell pepper, finely chopped
4 Tbl. red onion, finely chopped
4 Tbl. fresh cilantro, chopped
2 tsp. brown sugar
3 tsp. fresh lime juice
1/2 jalapeno, seeded and finely chopped
Chops
1 Tbl. chili powder
olive oil
4 (1-in thick) bone-in pork chops

In a bowl, combine salsa ingredients and mix well. Refrigerate covered. Heat grill. Rub olive oil on chops then rub in chili powder on each chop. Place on grill and cook covered about 10 minutes per side with no pink showing or to your liking. Place chops on platter and garnish with salsa or serve in bowl on side. Serve with grilled vegetables and grilled sliced of potatoes, tossed in olive oil, salt, pepper. When cooked potatoes are cooked (grilled), dust with fresh Parmesan cheese, salt, pepper and chopped parsley.

Mom's Eleven Layer Salad - I'm sure most moms made this classic summer salad at one time or another. Most recipes called for seven layers, but we like to be different!

6 cups iceberg lettuce or Romaine lettuce, chopped
10 radishes, thinly sliced
6 hard boiled eggs, sliced - one of my favorite kitchen tools is the egg slicer it makes perfect slices every time
1 cup grape tomatoes, sliced in half
1 bunch scallions, thinly sliced including green part
3 stalks celery, thinly sliced
1 package smoked thick sliced bacon, chopped
1 1/2 cups frozen peas, thawed
1 1/2 cups Sharp cheddar cheese, shredded (save 1/4 cup for topping)
1/2 cup black olives, sliced
1 1/2 cups mayonnaise
2 tsp. apple cider vinegar
2 tsp. sugar
1/4 tsp. garlic powder
salt and freshly ground black pepper
3 Tbl. chopped parsley

In a saute pan, add chopped bacon and cook until crisp, remove to paper towels to drain. In an attractive glass deep salad bowl, add lettuce, layer on radishes, eggs, tomatoes, scallions, celery, bacon, peas, cheese, olives.  In a small bowl, add mayonnaise, vinegar, sugar, garlic powder, salt and pepper and whisk well. Spread mayonnaise dressing over top of salad completely covering to seal edges. Sprinkle with cheese. Cover and refrigerate 2 hours. Remove from frig, sprinkle extra cheese over mayo and sprinkle on chopped parsley. Serve with hot crusty garlic bread and a glass of white wine. Nice easy dinner.


Brownie Ice Cream Pie - Yummy and easy

1 box of your favorite brownie mix - I know, but it's easy if your a purist make your own brownies (sometimes even I like a shortcut!)
4 cups French Vanilla Ice Cream, softened
4 cups Coffee or Rich Chocolate Ice Cream, softened
1 cup hot fudge sauce
1 cup fresh raspberries
Freshly whipped cream

Heat oven to 350 degrees. Line 2 (9-inch) springform pans with foil; grease bottoms with cooking spray.  Make brownie mix per box instructions, divide equally between pans. Bake 22 to 25 minutes or until pick inserted comes out clean. Cool completely in pans, do not remove from pans. Spread coffee or chocolate ice cream evenly into each pan over brownies. Freeze covered. Remove and add second layer of ice cream equally into each pan. Freeze covered about 2 hours until ice cream is firm. Spread with hot fudge sauce, add freshly whipped cream that you have whipped with some powdered sugar. Remove from springform pans, add fresh raspberries. Drizzle with more hot fudge. Store covered in freezer.



Bon Appetit

"Yet those who wait upon the Lord

Will gain new strength

They will sprout wings like eagles

They will run and not get tired

They will walk and not become weary"

Isaiah 40:31

Dinner This Week

On Saturday (8/21) I was invited to a lovely luncheon, fashion show and auction held at Onion Creek Country Club to raise money for animal shelters. My friend Lavona who invited me was asked to model a couple of outfits from Coldwater Creek and she looked fantastic. She hosted two tables and my table was full of wonderful women, including; Lillian, Shannon (Lavona's daughter) Cherry, Lavona, Judy, Glo, Charlotte and me. This group of women always provides stimulating, interesting conversation to say the least. The lunch was ruby red tomatoes stuffed with a delicious chicken salad, fresh summer fruits, a tossed green salad and very garlicky bread sticks. For dessert they served cherry cobbler with whipped cream and of course iced tea (a Texas staple) coffee or wine. We all had a lovely time and enjoyed each others company.


Today Jerry and I made a trip to Sprouts for much needed groceries. It has been so ridiculously hot that I have not had the desire to shop or do much of anything. Thank heaven I have a stocked freezer, pantry and refrigerators. Sprouts did not disappoint, we purchased lovely fresh fish, fruits, vegetables, artisan breads, Greek yogurt, free range eggs, poultry, ground pork, nuts, etc. All desserts this week will be lovely summer fruits.


Monday - Yellow coconut curry with fresh cod, Cauliflower, yukon gold potatoes, onions and fresh spinach, served with carrot/golden raisin salad. Dessert - Glorious Red Strawberries, dipped in sour cream and brown sugar


Tuesday - Grilled lobster tails served with penne pasta, a sauce of extra virgin olive oil, small yellow tomatoes, lots of garlic, red pepper flakes and fresh parsley. Dessert will be beautiful blackberries, with freshly whipped cream drizzled with chambord


Wednesday - Grilled quesadillas with chicken, fresh pico de gallo, avocados, pepper jack cheese and black beans - spanish rice and Dessert will be fresh sliced mango's


Thursday - Tuna steaks grilled with olive oil, salt and pepper served with yukon gold mashed potatoes with roasted garlic and a chiffonade of fresh basil and grilled asparagus with lemon butter - Dessert will be grilled pineapple with French vanilla ice cream


Friday - Grilled Nan bread pizza with fresh ricotta, basil from the garden, yellow tomatoes, caramelized red onions and fresh mozzarella cheese, served with a garden summer salad - Dessert will be fresh raspberries and diced papaya served over Brown Cow Vanilla Yogurt


Saturday - We are invited to a friends for dinner so we'll see if that's still on. She is a great cook, but she is known for her gorgeous desserts. Change of plans, Jerry and I went out for turkey burgers and sweet potato fries, delicious.

Sunday - Ground pork lettuce wraps - love these. Crab fried rice and good old American peach cobbler with fresh whipped cream


Yellow Curry with Cod


4 medium Yukon Gold potatoes, cut into large chunks
1 1/2 - 2 lbs. Cod
4 large Carrots, cut into large chunks
1 Onion, cut into medium chunks
1 garlic clove, minced
1 small Cauliflower, florets
2 heaping cups fresh spinach
1 (14 oz) can Coconut milk
2 tsp. tomato paste
1 tsp. Sriracha
2 heaping teaspoonfuls Yellow curry (good quality, yes it does make a difference)
1 1/2 cups Chicken stock (good quality)
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped


In a deep sided saute pan, add some olive oil medium heat toss in onions, garlic and saute for a couple of minutes until tender. Add tomato paste and curry, continually stirring for 1 minute. Add chicken stock, bring to a boil; add potatoes, cauliflower, carrots, cover and cook about 15 minutes turning heat to medium, season with salt and pepper. Add coconut milk and cook for another 10 minutes. Next, add fish, turn down heat to a slow simmer and cook fish about 6 minutes or until cooked through. Add spinach and parsley, cooking about 2 minutes or until spinach is slightly wilted. Stir in Sriracha. Taste and adjust seasonings. Ladle into bowls and serve. If desired you can also add some hot pepper flakes or chopped cilantro.


Grilled Lobster Tails with Penne Pasta


4 Lobster tails
clarified butter, for dipping
1/2 lb. Penne pasta
1/2 cup Extra Virgin Olive oil
4 Garlic cloves, chopped
1 1/2 cups Yellow pear tomatoes, sliced in half
1/2 tsp. red pepper flakes
salt and freshly ground black pepper, to taste
1/4 cup Italian parsley, chopped
1/2 cup freshly grated Parmesan cheese


Heat up grill, brush lobster with olive oil and season with salt and pepper. Grill until done.  In a pot of boiling salted water, add pasta and cook al dente. Drain well. In a saute pan, add extra virgin olive oil, add garlic and cook until softened, but not browned. Add pepper flakes, tomatoes and pasta, swirl around, 3 Tbl. Parmesan cheese and season with salt and pepper, taste add more if needed. Add parsley, remove to serving platter and sprinkle with freshly grated Parmesan cheese.


Quesadillas with Grilled Chicken


6 large flour tortillas (good quality)
2 large chicken breasts, boneless and skinless
2 cups Pepper Jack cheese, shredded
2 Avocados, peeled, seeded and sliced thinly
Pico de guio (purchase good stuff at grocery or make your own)
1 (14 oz.) can Black beans, drained and rinsed
4 scallions, thinly sliced including green part
1 tsp. ground cumin
1 tsp. chili powder
salt and freshly ground black pepper
1/2 cup Fresh cilantro, chopped

Slice chicken breasts into thin slices, season with salt, pepper, cumin and chili powder. In a saute pan, add a little oil then add chicken slices and cook until nicely browned. Remove to bowl. Heat black beans in sauce pan, remove when heated. Place tortilla flat onto work surface, spread some black beans on 1/2 side, add some chicken, scallions, cilantro, avocados, pico de guio and cheese. Fold tortilla over and repeat on rest of tortillas. In a large saute pan, heat on medium, add a couple of tortillas, cook until cheese is nicely melted and tortillas are browned on each side. Remove to platter and keep warm. Cook remaining quesadillas. Sprinkle some cilantro onto each quesadilla. Serve with extra pico de guio on the side.


Spanish Rice


1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, seeded and minced
4 garlic cloves, minced
2 (14 1/2 oz) cans diced tomatoes, do not drain
2 1/2 cups chicken stock (good quality)
Tabasco sauce to taste
1 1/2 cup uncooked long-grain rice
2 Tbl. tomato paste
1 tsp. oregano
1 tsp. chili powder
salt and freshly ground black pepper

In a large saucepan add some oil and saute onion, garlic and peppers. Add tomato paste and cook for about 1 minute. Add tomatoes, Tabasco, seasonings, and chicken stock stir and bring to boil, add rice, stir; reduce heat to simmer and cook covered about 20/25 minutes until rice is tender. Taste and adjust seasonings.


Pico de gallo


4 ruby red tomatoes, diced
1 sweet onion, diced
1/4 cup fresh cilantro, chopped
1 small jalapeno, seeded and minced (if you want it hotter leave in seeds)
2 garlic cloves, minced
salt and freshly ground black pepper
1 small lime, juiced
Tabasco, a few dashes


Place all ingredients into bowl, mix gently and refrigerate. Before serving taste and adjust seasonings.


Tuna Steaks with Garlic Mashed Potatoes


2 Tuna steaks (or 1 for each person you are serving)
Extra virgin olive oil
salt and freshly ground black pepper
Garlic Basil Mashed Potatoes
5 Yukon Gold or Russet Potatoes
1 head of garlic
drizzle of truffle oil (optional, but I love it)
salt and freshly ground black pepper
1/2 cup Fresh basil, chiffonade
1/4 cup heavy whipping cream
1/2 stick butter
milk (just add enough to moisten) you don't want your potatoes too wet


Place garlic in foil and drizzle with olive oil, season with a little salt and pepper. Bake until tender in 375 degree oven for about 1 hour. Bring a large pot of boiling salted water to boil, add peeled potatoes and cook about 25 minutes until fork tender. Drain well. Place back into pot, add butter, whipping cream, milk, a few of the cooked garlic cloves (to your taste) and season with salt and pepper. Mash well and cover until steaks are grilled. Roll up basil leaves and thinly slice into ribbons. Place potatoes in serving bowl, sprinkle basil over top.  Rub tuna steaks with a little olive oil, season with salt and pepper. Heat grill and grill tuna steaks, turning once until your desired doneness.


Grilled Pineapple with Ice Cream


1 fresh pineapple
French vanilla ice cream
3 Tbl. honey
1 Tbl. fresh lemon juice
cooking spray


Heat grill. To clean a pineapple; with a sharp knife, cut off the top and bottom. Stand the pineapple up on its flat bottom. Using a sharp knife, cut strips of the skin following the curve of the pineapple down from top to bottom with the knife blade, removing all skin. Cut the pineapple in half from top to bottom. Remove the core from each half of pineapple then slice into 1-inch slices or long wedges. Lightly spray the grill with cooking spray. In a small bowl add 3 Tbl. honey, 1 Tbl. fresh lemon juice and brush this mixture onto pineapple. Place pineapple pieces on grill and grill 4 minutes per side. Remove and serve with vanilla ice cream and drizzle with honey.


Grilled Nan Bread Pizza


4 pieces of Nan bread (fresh)
2 cups Ricotta cheese
1 small bunch fresh basil, sliced into shreds
2 cups Yellow pear tomatoes, sliced in half
2 large Red onions, sliced thinly
2 cups Mozzarella cheese, shredded, (if you want more cheese add it)
1 cup fresh Parmesan cheese, shredded
Salt and freshly ground black pepper
Red pepper flakes, to taste
Extra virgin olive oil
1/2 cup Italian parsley, chopped


In a saute pan, add some olive oil heat on medium and add sliced red onions, cook slowly until nicely caramelized. On a baking sheet, add Nan bread, spread on ricotta cheese, add red onion to each bread, sprinkle with salt, pepper and red pepper flakes. Add mozzarella cheese, pear tomatoes, fresh basil, Parmesan cheese and drizzle with olive oil and sprinkle with parsley. Place in oven on 400 degrees and cook until cheese is melted.


Fruit with Yogurt


1 basket of fresh raspberries, washed and drained
1 small papaya, peeled, seeded and diced
2 cups Brown Cow Vanilla Yogurt
2 Tbl. honey

Mix yogurt with honey. Place yogurt in each serving bowl, add some of the berries and papaya on top, enjoy.


Ground Pork Lettuce Wraps


1 lb. ground pork
8 button mushrooms, chopped coarsely
1 Tbl. soy sauce
2 Tbl. dry sherry
1 small carrot, shredded
1 bunch scallions, sliced including green part (divided)
1 Tbl. fresh ginger, chopped finely
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped
2 Tbl. sesame oil
1 Tbl. vegetable oil
1/2 can water chestnuts, drained and chopped
1 cup bean sprouts
1 Tbl. sweet chili sauce
1 Tbl. garlic chili paste
Green leaf lettuce leaves, Boston lettuce leaves or iceberg lettuce leaves
Sweet chili sauce for dipping or your choice of sauce
Salted cashews, coarsely chopped for topping


In large saute pan or wok over medium heat, add vegetable oil and sesame oil. Add ginger and garlic and cook about 30 seconds. Add pork, season with salt and pepper and cook until pork is done about 6 minutes. Add mushrooms, water chestnuts, 1/2 of the scallions and cook about 2 minutes, at this point you can drain excess moisture. Add sherry, soy sauce, 1 Tbl. sweet chili sauce and 1 Tbl. garlic chili paste; cook another 2 minutes. Place pork mixture on large platter, add cleaned lettuce leaves on side. Arrange cilantro, extra scallions and cashews alongside pork. Serve with individual ramekins of dipping sauce. To serve; take a lettuce leaf, add some pork mixture, scallions, cilantro and chopped nuts if desired, roll up and dip into sauce.


Crab Fried Rice


8 oz. lump crab meat
3 cups cooked rice
3 scallions, chopped
1/2 carrot, grated
1 cup bean sprouts
1 tsp. fresh ginger, grated
2 garlic cloves, minced
salt and freshly ground black pepper
1 tsp. sesame oil
1 Tbl. vegetable oil
3 tsp. soy sauce
2 tsp. fish sauce
2 eggs, beaten
1/2 cup frozen peas/carrots


Heat large saute pan or wok over medium high heat. Add sesame and vegetable oil, add scallions, garlic, bean sprouts, carrots and ginger cook about 30 seconds, add rice and stir fry, move to side and add peas/carrots, stir fry, move to side, add egg and rapidly whisk eggs until cooked, add fish sauce, soy sauce, season with salt and pepper, add crab last and gently stir into rice mixture. Taste and adjust seasonings. Place on platter, sprinkle with extra sliced scallions.


A bonus; I was going through my September issue of Bon Appetit and came across a recipe I had to try; Bacon and Cashew Caramel Corn. Carmel corn is an addiction of mine, but caramel corn with bacon and nuts it's amazing! From Colt and Gray restaurant in Denver, CO.


Bacon and Cashew Caramel Corn


1/2 cup popcorn kernels
2 Tbl. vegetable oil
6 oz. bacon, chopped
1/2 cup cashews (they call for raw, unsalted, but I used roasted and salted)
1 tsp. coarse Kosher salt (I used sea salt)
1/4 tsp. cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag (don't omit this)
Cooking spray
1 1/2 cups sugar
1/4 cup water
2 Tbl. light corn syrup


I used a air popper to pop my corn. They used a heavy deep pan; use what you have. Once the corn is popped, place in very large bowl. Cook bacon in skillet until almost crisp, transfer to paper towels to drain and cool. Add cooled bacon and cashews to bowl with popcorn. Sprinkle with salt and cayenne, toss to coat.  Bring cream and tea bag just to a boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing tea bag with back of spoon to release flavor. Discard tea bag.


Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water and corn syrup in large saucepan over medium low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Remove from heat and immediately add cream (mixture will bubble). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to baking sheet.


Place in 225 degree oven and bake until caramel is shiny and coats popcorn tossing mixture occasionally about 20 minutes. Cool completely on sheet on rack tossing occasionally to break up large clumps. You can do 2 days ahead. Store airtight in frig. Believe me you won't have any leftover to store in frig it's so good.

 Bon Appetit

"Now may the God of hope fill you with all joy and peace in believing, that

you may abound in hope by the power of the Holy Spirit"

Romans 15:13

Delicious Summer Frozen Treats

The dog days of summer have been here for a couple of months already, but August is a scorcher here in Central Texas, well all of Texas to be exact. What is the perfect item to eat on a hot summer day or evening, frozen desserts.


Everyone loves a popsicle, but did you know they have been around for about 100-years? When I was a kid I loved the rainbow popsicle the local ice cream man sold. He drove around the neighborhood with his truck playing that ice cream song letting you know at that very moment you had to jump up and down and beg your parents for money because you JUST HAD to have a popsicle or ice cream bar. When my mom wasn't quick enough to fork over the money or said NO, I always said to her, "when I'm a mom my child will be able to have popsicles or ice cream every day." Now I laugh, because we hardly let our daughter eat anything sweet while she was growing up. We felt refined white sugar was bad for her so if she wanted a popsicle it was one I made from 100% natural juices or naturally sweetened yogurt. No sugary cereals for her either. Most of my friends felt the same way about all those sugary sweets.

Anyway, back to the invention of the popsicle. A young 11-year old named Frank Epperson was the inventor. On a very chilly cold night in 1905 he left a cup of soda pop with a stirring stick in it outside on that eventful night and the rest is history, the popsicle was created.

Frozen Bananas - kids and adults love these and this is one of the treats I made for Britt when she was a child

4 large firm bananas, cut in half
8 popsicle sticks
1/3 cup creamy peanut butter
1 (6 oz) package semisweet chocolate chips
1 1/2 cups chopped nuts, fresh coconut, chocolate sprinkles or anything you want to dip banana into


Place chopped nuts or your dipping ingredients onto a large piece of parchment paper and set aside. Over a double boiler, simmering water melt the chocolate chips and stir in peanut butter until well blended.


Insert a popsicle stick into each banana. Roll the banana into the chocolate mixture, spoon on extra to get entire banana covered. Roll into nuts or your favorite dipping ingredients. Place all bananas on baking sheet lined with parchment paper, cover with foil and place in freezer for 24 hours until frozen.


Frozen Popsicles - these are very easy and your kids would love making them. The following are recipes other mothers and I have shared when our kids were young. I remember a couple of them came from Parents Magazine.


1 cup fresh orange juice
1 cup white grape juice
or
1 cup pineapple juice
1 cup mixed fruit juice
or
just use one type of juice such as grape or any other flavor you like


Stir together and pour into molds and freeze solid. If you don't have any molds, just place juice into dixie cups, cover opening with foil and poke a popsicle stick in so it stands straight up. Freeze until solid and you can peel the cup off. If it gets stuck, just run a little cool water over bottom of cup.


Orange Banana Popsicles


1 can frozen concentrated orange juice
3 ripe bananas


Combine the concentrate and bananas in blender and blend until smooth. Place in popsicles molds and freeze solid.


Berry Popsicles


1 (3 oz) package fruit flavored jello
1/2 cup berries, pureed
2 cups boiling water
2 cups cold water


Dissolve jello in boiling water, mix in berries and cold water. Place mixture into popsicle molds and freeze solid.


Banana Strawberry Creamsicles


1 cup bananas, mashed
1 cup strawberries, sliced
1 (14 oz.) can evaporated milk


Combine all into a blender and blend until smooth. Place mixture into popsicle molds and freeze solid.


Yogurt Popsicles


2 cups vanilla yogurt (I use Cascadian Farms or Brown Cow Yogurt)
1 cup mashed ripe peaches or berries
1/2 cup fresh orange juice


Combine all into blender and blend until smooth. Place mixture into popsicle molds and freeze solid.


Rocky Road Ice Cream - love this (recipe from Eagle Brand Condensed Milk)


5 (1 oz) squares unsweetened chocolate, melted
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 tsp. pure vanilla extract
2 cups half-and-half
2 cups heavy whipping cream
1 1/2 cups miniature marshmallows
1 cup pecans, lightly toasted and chopped


Beat melted chocolate, condensed milk and vanilla in large bowl until well blended. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to instructions.


Here is another way if you don't have ice cream freezer; Omit the half-and-half. Beat heavy cream until stiff peaks form. In another bowl, beat chocolate, sweetened milk and vanilla in large bowl until well blended. Stir in remaining ingredients and mix well, fold in whipped cream. Pour into 9x5 inch loaf pan or other 2-qt. container. Cover and freeze 8 hours or until firm. When frozen you can scoop out or slice into pieces.  When it's ready, add scoops to ice cream dish, garnish with fudge topping and freshly whipped cream and just imagine there are no calories in it. Enjoy


Blackberry Lemon Ice Cream (another delicious one from Eagle Brand)


2 cups pureed fresh blackberries (do not sweeten)
1 (14 oz) can Eagle Brand Sweetened Condensed milk
1/8 cup fresh lemon juice
1 tsp. lemon zest
2 cups half-and-half


Combine berries, milk, lemon juice and zest into large bowl. Stir in half-and-half. Pour into ice cream freezer container. Freeze according to instructions. For a firmer consistency place in the freezer for two hours before serving.


Frozen Berry Granita - easy to make and I used this for caterings, people love it. I always served in wine goblets or brandy glasses.


1/2 cup sugar
1/2 cup warm water
3 cups sliced strawberries
2 Tbl. fresh lemon juice

Combine the sugar and water into blender; process until sugar dissolves. Add berries and juice; process until smooth. Pour mixture into 8-inch square baking dish. Cover and freeze 3 hours; stir well. Cover and freeze overnight.  Remove from freezer and let stand at room temp for about 10 minutes. With a fork scrape entire mixture with fork until fluffy. Spoon out into dessert dishes and garnish with a fresh berry and some lemon zest. Note;  you can change up berries; use blackberries, raspberries, blueberries, etc.


Frozen Turtle Dessert

2 cups chocolate cookies, finely crushed
1/4 cup butter, softened
Filling
1 1/3 cups pecans, chopped and lightly toasted
2 cups caramel ice cream topping (good quality)
1 1/2 cups hot fudge topping (good quality)
1 1/2 qts. French vanilla ice cream, soften slightly
Garnish
Whipped cream - whipped
chocolate shavings
1 cup pretzels, crushed (if desired, I happen to like the salty sweet combo)


For crust; combine ingredients into small bowl and mix. Press into ungreased 13x9 baking pan. Freeze 10 minutes.  Next; sprinkle 1/2 cup pecans over crust. Microwave on high 3/4 cup caramel topping for about 30 seconds, drizzle over pecans. Microwave 1/2 cup fudge topping on high for 30 seconds, drizzle over caramel. Cover with half of ice cream and freeze 1/2 hour.  Repeat layer with 1/2 cup pecans, 3/4 cup caramel topping, 1/2 cup fudge topping and remaining ice cream. Freeze covered overnight.  To serve; place individual pieces on serving plates, top with crushed pretzels. Drizzle over more topping on top and add a dollop of whipped cream and chocolate shavings.


Cookie Ice Cream Sandwiches - let your kids help make these very easy cookies


First make your favorite cookies; double chocolate, chocolate chip, sugar, peanut butter, etc. You will want each cookie fairly good sized when you bake them also try to make each cookie the same size.  Then select your favorite ice cream, soften slightly. Get some chocolate sprinkles, chopped nuts, mini chocolate chips, etc., and place onto a large plate.
Take one baked cooled cookie, place about 2 Tbl. of slightly softened ice cream on one cookie; add top cookie and gently press together. Roll the sides of cookie into sprinkles, nuts or whatever you prefer. Place cookie sandwiches onto baking sheets, cover with foil and freeze until firm about 2 hours. Individually wrap each sandwich in plastic wrap. For caterings, I have served each cookie on a plate, drizzled with a little liqueur and topped with freshly whipped cream and chocolate shavings. You had to eat these with a knife and fork.


Frozen Chocolate Covered Bon Bons - One of the hotels (Hilton, I think) in Seattle in the late 70's at their restaurant served for dessert bon bons in a covered dish with dry ice and I always enjoyed eating those lovely little frozen morsels of goodness.


2 cups ice cream (I like chocolate)
1/4 cup butter
1 cup semi sweet chocolate chips (good quality)
3 Tbl. whole milk


Line a baking sheet with foil and place in freezer for 10 minutes. With an ice cream scoop. scoop nice size balls of ice cream and place on baking sheet. Freeze for 3 hours. In a saucepan add butter and chocolate chips and cook on low stirring occasionally until smooth. Stir in milk and cool to room temperature.  Working quickly, place one ice cream ball onto large spoon and pour over chocolate with another spoon coating all sides. Carefully place all chocolate covered ice cream bon bons back on baking sheet and return to freezer until ready to serve.


Easy Lemon Raspberry Refreshing Freezer Dessert - (my mom Dorothy's recipe)


Crust
1 1/4 cups vanilla wafers, crushed
1/4 cup sugar
1/4 cup butter, melted
Filling
2 cups fresh raspberries, reserve a few for topping
1 Tbl. sugar
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 (22 oz) can lemon pie filling (good quality)


Stir together crust ingredients and press into bottom of 9-inch square pan; set aside. In a bowl add raspberries and sugar and gently stir together.  In a large bowl, add whipping cream, powdered sugar and vanilla, beating at high speed until stiff peaks form. Reserve 3/4 cup of whipped cream. Gently fold in lemon pie filling into whipped cream.  Spoon onto prepared crust. Gently swirl fresh berries through the lemon mixture. Frost top with reserved 3/4 cup of whipped cream. Cover and freeze about 6 hours. Let stand at room temp. for 10 minutes before serving. Cut individual pieces and top with reserved berries.


Frozen White Chocolate Mousse Bars


Crust
2 cups graham cracker crumbs
1/4 sugar
6 Tbl. butter, melted
Filling
2 pints raspberry sorbet, slightly softened
1 (4 oz) white chocolate, chopped, good quality
2 cups heavy whipping cream
Garnish
Fresh raspberries


Preheat oven to 350 degrees. Combine all crust ingredients in bowl, mixing well. Press onto bottom of 13x9 inch baking pan. Bake 10 minutes until lightly golden brown. Remove to cooling rack and cool completely.  Spread raspberry sorbet evenly over cooled crust. Freeze covered about 2 hours. Place white chocolate and 1/2 whipping cream in double boiler and stir until chocolate is melted and smooth. Cool about 30 minutes at room temperature.  Beat remaining whipped cream until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze covered overnight.  Garnish with white chocolate shavings, extra fresh raspberries and sprigs of fresh mint.


Bon Appetit

"You are my rock and my fortress; therefore, for

Your name's sake, lead me and guide me."

Psalm 31:3