Waldorf Breakfast Sandwiches

Back To School Collection-HANDS-ON: 20 min *TOTAL: 20 min *MAKES: 4

1 cup 2% cottage cheese
1/4 cup whipped cream cheese
1 TB honey (optional)
1 large green apple, finely chopped (about 1-1/3 cups)
4 oz deli Ham, chopped
1/2 cup chopped walnuts
1/2 cup raisins
4 whole wheat English muffins, split and toasted
2 thin slices provolone or Cheddar cheese, halved

1. Preheat oven or toaster oven to 400 degrees.
2. Combine cottage cheese, cream cheese, and honey with a fork. Stir in apple, Ham, walnuts, and raisins. Divide among English muffin bottoms. Top each with 1/2 cheese slice.
3. Toast in oven until cheese melts, about 3 minutes, and sandwich with muffin tops.

(Source: dash magazine & photo also)

RAINBOW WAFFLES

Back To School Collection-
HANDS-ON : 25 min *TOTAL: 25 min *MAKES 6

1 small orange
3/4 cup whipped,low-fat cream cheese
1 TB maple syrup
6 frozen waffles, toasted
2/3 cup (about 2 oz) blueberries
1 kiwi, halved and sliced
1/2 mango, peeled and cubed
2/3 cup (about 4 oz) strawberries, hulled and quartered

1. Slice ends from orange and stand flat on a work surface. Slice off peel and white pith in vertical strips,following curve of orange. Working over a bowl, cut between each membrane to release orange segments.

2. Stir together cream cheese and maple syrup. Thickly spread onto 1 side of each waffle. Divide orange segments,blueberries,kiwi,mango, and strawberries among waffles and arrange decoratively on top,pressing fruit gently into cream cheese.

(Source: dash magazine & photo also)

BACK TO SCHOOL BREAKFAST RECIPES!!!

(Photos-google+ and Kaboom wallpaper)

Creamy Crab Salad

*Summer Collection-4 servings, start to finish-15 minutes

1 package (8-oz) imitation crab, coarsely chopped
1 rib celery, finely chopped
1 jar (2-oz) chopped pimentos, drained
5 TB mayonnaise
1 scallion (green onion), finely  chopped
1/2 teaspoon Dijon-style mustard
Dash hot pepper sauce
Salt
Ground black pepper
1 head Bibb or butterhead lettuce

1. In a bowl, combine imitation crab, celery, pimientos, mayonnaise, scallion, mustard, and hot pepper sauce. Season with salt and black pepper.

2. Rinse lettuce, discarding any damaged outer leaves. Pull leaves from lettuce head. To eat, fill each leaf with a spoonful of salad.

NOTE: If desired, serve salad in a lettuce bowl. To make a lettuce bowl, open up the center of the lettuce head, being careful not to tear the leaves. Spoon crab salad into the lettuce leaves. To eat, pull off outer leaves and fill with a spoonful of salad.

(Source: Sandra Lee- Semi-Homemade cooking cards & photo also)

END OF SUMMER RECIPE FINALE!!!

BACK TO SCHOOL RECIPES COMING SOON!!!

Banana Malted Milk-Shake Pops

Summer Collection-This supercreamy malted molk shake has a surprise-banana!

1/2 to 3/4 pint vanilla ice cream
1 ripe banana, peeled
3 TB malted milk powder
1/2 cup milk

1. Scoop 1/2 pint of the ice cream into a blender. Add the banana, breaking it into chunks. Add the milk powder and milk. Blend until the mixture is thick and creamy. Add more ice cream if you prefer a thick shake.

2. Spoon the mixture into ice pop molds. You can rap the molds firmly on the counter for a few times to settle any air pockets. Insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6-8 POPS

Variation: To make chocolate-banana pops, add 1/4 cup chocolate syrup when blending the banana mixture.

(Source: Perfect Pops-Charity Ferreira & kaboom wallpaper photo)

PROSECCO-ROSE PETAL POPS

*Summer Collection-A refreshing, not too-sweet ice pop. Make sure rose petals are pesticide free.

1 cup white grape juice
1 cup cold, flat Prosecco
1/3 cup rose water
1-1/2 teaspoons freshly squeezed lemon juice
About 30 red rosebud petals, rinsed

1. In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice. Fill ice pop molds about one-third full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes.

2. Fill the molds another third of the way full and drop two or three more rose petals in each mold. Insert sticks. Freeze until set, about 30 minutes. Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mold. Freeze until set, at least 8 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6 POPS

(Source: Perfect Pops-Charity Ferreira & photo also)

Sweet Gazpacho Pops

*Summer Collection-A savory pop-use your orange and yellow tomatoes. For a grown-up taste add a few TB of vodka to the mixture before freezing.

1-1/2 cups chopped seeded heirloom tomatoes (from about 8 oz of tomatoes)

1-1/2 cups Sweet 100 cherry tomatoes (about 8 oz)

3/4 cup seasoned tomato juice, such as V8

1/3 cup finely chopped, seeded English cucumber

1 TB freshly squeezed lime juice

2 teaspoons finely minced, seeded jalapeno

Sea Salt

1. Place the chopped tomatoes in a food processor and pulse a few times, just until they're a very coarse, chunky puree. Transfer to a large bowl. Repeat with the cherry tomatoes and add them to the bowl. Stir in the seasoned tomato juice, cucumber, lime juice, and jalapeno. Taste the mixture and add up to 1/2 teaspoon salt. The saltiness of tomato juices varies, so start sparingly, but you'll definately want the pop to have a bit of salty flavor.

2. Spoon the mixture into ice molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6-8 POPS

(Source: Perfect Pops-Charity Ferreira & photo also)

ICED TEA POPS

*Summer Collection- This pop tastes like fruit and iced tea, all  at once.

1 cup blackberries (about 6 oz)
2 cups strong black tea, such as Darjeeling or Earl Grey, cooled

5 TB sugar
1-1/2 teaspoons freshly squeezed lemon juice

1. In a blender, puree the blackberries until smooth. Pour through a fine-mesh strainer into a large bowl, pressing pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in the tea, sugar, and lemon juice until well combined.

2. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. 

MAKES 6-8 POPS

(Source: Perfect Pops-Charity Ferreira & photo also)

CREAMY COCONUT POPS

*Summer Collection-

1 14-oz can light coconut milk
1/4 cup sugar
1/4 tsp vanilla extract
Pinch of sea salt
1 cup sweetened flaked coconut, chopped

1. In a large bowl, whisk together the coconut milk, sugar, vanilla, and salt until well blended. Whisk in the flaked coconut.

2. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6 POPS

(Source: Perfect Pops-Charity Ferreira & kaboom wallpaper photo)

Dulce De Leche Pops

*Summer Collection-This is a super-rich, sweet and milky carmel pop.

4 cups whole milk
1 cup sugar
1/2 tsp baking soda
2/3 cup half-and-half

1. In a medium, heavy-bottomed pot over medium heat, combine the milk and sugar and stir until the sugar dissolves and the mixture comes to a simmer. Stir in the baking soda-the mixture will become very foamy at this point-and reduce heat to maintain a gentle simmer. You want to see some bubbling on the surface but not a rolling boil.

2. Cook, stirring the bottom of the pan occasionally with a flexible heatproof spatula to prevent scorching, until the mixture is a deep golden brown and reduced to about 2 cups, 15-25 minutes. Let the mixture cool for about 10 minutes. Whisk in the half-and-half and continue to whisk until smooth and well blended.

3. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 2 weeks.

4. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently tug on sticks.

MAKES 8 POPS

(Source: Perfect Pops-Charity Ferreira & cool background wallpaper)

SUMMER STOCK TIP

*When you cut the kernels off summer corn, don't throw out the stripped cobs; make corn stock instead. Toss six cobs into a pot with a couple of chopped onions, carrots, and celery stalks and a handful of parsley or basil stems. Cover with water. Simmer about 1 hour or until stock tastes pleasantly corny; strain. It's a great base for corn risotto, clam chowder, and tortilla or vegetable soup. (Source: BON APPETIT & kaboom wallpaper photo)

PHILLY CHEESESTEAK

*Summer Collection-
6 hero loaves (Pennsylvania) Dutch Potato Bread or soft potato rolls
6 4-5 oz boneless sirloin steaks, trimmed of all fat
Salt and freshly ground black pepper
2 TB peanut oil
1 onion, chopped
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 jalapeno pepper, seeded and very finely chopped
12 1/8-inch-thick slices aged Crowley or sharp white cheddar cheese
1-1/2 cups dark poultry stock or chicken stock or canned broth

*Preheat the broiler. Cut the potato rolls in half lengthwise and set the bottoms on a baking sheet. Using a mallet, flatten the steaks slightly. Season with salt and pepper.

*Heat the oil in a large heavy skillet over high heat until hot. Add the steaks and cook for 2 minutes on each side for medium rare. Remove the steaks from the pan; add the onion and all the peppers to the skillet and cook, stirring over medium heat for 3-4 minutes, until nicely softened. Slice the steaks and set them on the bottom halves of the rolls. Using a slotted spoon, spoon the onion-pepper mixture over the steaks, and set the skillet aside.

*Put 2 slices of cheese on each steak. Broil for 1-2 minutes, until the cheese is completely melted. Meanwhile, add the stock to the skillet and bring to a boil. Cook for 1 minute, then strain through a fine sieve. Transfer the sandwiches to a cutting board. Drizzle a few tablespoons of the strained stock onto the cut side of each reserved top bread half, put the halves on top of the sandwiches, and cut in half. Serve with a small bowl of the remaining stock for dipping. (Source: An American Place-Larry Forgione & google+ photo)

Vegan Black Bean Burger

*Summer Collection- 1-1/4 pound black beans (dry) 3/4 teaspoon kosher salt 7 cups water

5 oz green pepper, diced
5 oz red pepper, diced
5 oz onion, diced
1 jalapeno, diced
2 TB olive oil
1 1/4 TB minced garlic

1 teaspoon chili powder
2 teaspoon cumin
1 teaspoon cayenne pepper
3/4 teaspoon kosher salt
3/4 teaspoon black pepper

2 1/2 cups vegan panko breadcrumbs

2 TB egg replaced (Ener-G brand)
1/2 cup water

*1. Rinse beans and add to small stockpot with kosher salt and water.
  2.  Bring to a boil, reduce to simmer, and cook until tender, approximately 1 hour and 45 minutes.
3.  When done, drain and cool.
  4.  Saute' diced onion, peppers and jalapeno in olive oil until onions are translucent.
  5.  Add garlic and saute' a few minutes to aromatic.
  6.  Remove from heat and cool completely.
  7.  Using a food processor, pulse cooled black beans until fairly well blended, then place in a mixing bowl.
  8.  Add cooled vegetables to beans.
  9. In a small cup, mix spices together until well blended. Add to bean/vegetable mixture.
10. In a small cup, mix egg replaced and water until frothy.
11. Add panko breadcrumbs and egg replaced to bean/vegetable mixture and mix together by hand until everything is incorporated and you can make a ball out of the mixture. Add a bit more water if it's too dry.
12. Weigh each ball to 4 oz , place between two pieces of wax paper and hand-press to form patties.
NOTE: These work best if you make them ahead and chill until ready to cook. These also freeze well. Makes 10-12 patties.

*To cook , add oil to hot, non-stick saute' pan or flat griddle and sear until light crust forms. Flip over to cook the other side. Cheese optional. Serve on grilled bun with Mayo (plain, vegan or spicy variation on either). Add lettuce,  tomato and onion. (Source:  Saranac Public House & photo also)

EVANA'S EASY PEANUT BUTTER COOKIES :)

Summer Collection-1 cup ADAM'S peanut butter 1 stick softened butter 1 cup sugar 1/3 cup brown sugar 1 tsp vanilla 1 egg 1-1/2 cups flour 1 tsp baking soda

*Preheat oven to 350 degrees. Bake 12-15 minutes until desired crispness.
*Blend peanut butter and butter,add sugar and brown sugar. Mix together,add 1 tsp vanilla and 1 egg and blend until fluffy.
*Mix together flour and baking soda-then add to bowl and blend. Dough will be crumbly and tender.
*Pick up a spoonful of dough and roll into a 1-inch ball.
*When cookie sheet is filled, take a fork and press into criss-cross pattern.
*Bake until desired doneness.
(Source: Evana & photo from google+)

SUMMER RECIPES CONTINUE!!!

DRIED SOUR CHERRY SCONES

*Anniversary Collection-Makes about 15 scones
2 cups unbleached all-purpose flour 1/4 cup sugar 1 TB baking powder 1/4 cup unsalted butter, cut into pieces and chilled 1/3 cup milk 1 small egg,lightly beaten 1/3 cup dried sour cherries, roughly chopped
*Preheat the oven to 350 degrees. Butter 2 baking sheets.
*In a large bowl, combine the flour, sugar, and baking powder and whisk until mixed. Add the butter. Using a pastry blender or your fingers, blend until the mixture resembles coarse crumbs. Add the milk and egg and stir until smooth. Add the cherries and stir just until combined.
*Turn the dough out onto a lightly floured surface and roll or pat to a thickness of 1/2 inch. Using a 2-1/2-inch bisquit cutter or glass, stamp out scones. Place the scones on the baking sheets, leaving about 1 inch between them.
*Bake for about 20 minutes, or until lightly browned. Serve warm. (Source: An American Place-Larry Forgione & kaboom photo)

New Potato-Avacado Hash

*Anniversary Collection-Serves 4
1-1/2 pounds small red new potatoes, scrubbed but not peeled Salt 1 ripe avacado 1 TB olive oil 2 TB minced onion 1-1/2 tsp minced garlic 1/2 cup heavy cream Freshly ground black pepper 2 TB chopped cilantro (fresh coriander)
*Put the potatoes in a large saucepan and add water to cover. Season with salt and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the potatoes are tender but slightly firm. Drain and let cool slightly. When cool enough to handle, cut it into 1/2-inch pieces.
*Halve and peel the avacado and cut it into 1/2-inch dice.
*Heat the olive oil in a large nonstick frying pan over high heat until hot. Add the potatoes and cook, tossing, for 8-10 minutes, until lightly browned. Add the onions and garlic and cook for 1 minute. Add the avacado and stir gently, then add the cream and simmer for 2-3 minutes, until the cream begins to thicken. Season with salt and pepper and stir in the cilantro. Serve at once. (Source: An American Place-Larry Forgione & kaboom photo)

LOBSTER AND CORN CHOWDER

*Anniversary Collection-2 cooked 1-pound lobsters 2 TB cornstarch  6 cups light cream 4 TB unsalted  butter 1-1/2 cups fresh corn  kernels (from approximately 3 ears) 2 large potatoes, peeled and diced 1 medium onion, finely diced Pinch of cayenne pepper Salt and freshly ground pepper
*Remove the lobster meat from the shells and cut it into 1-inch pieces, Set aside. Put the shells and bodies in a large saucepan.
*Stir the cornstarch into the cream until smooth, and add to the saucepan. Bring to a boil over high heat, lower the heat, and simmer for 6-8 minutes.
*Meanwhile, melt the butter in a large saucepan over low heat. Add the corn, potatoes, and onions and cook, stirring for 2-3 minutes.
*Strain the hot cream and add it to the vegetables. Simmer for 2-3 minutes, or until the potatoes are tender. Add the reserved lobster meat and season with the cayenne and salt and pepper. Simmer for 1 minute more. Ladle the chowder into bowls and serve.
(Source: An American Place-Larry Forgione & photo also)

Grilled T-Bone Steak

*Anniversary Collection- Craig and I enjoy steak and seafood. Here are some recipes that we like :)
Serves 4 - Sauce: 1 tsp olive oil 1 onion, sliced 1 tsp minced garlic 2 TB tomato puree 2 TB cider vinegar 1 tsp sugar 2 cups canned broth 2 TB unsalted butter
Two 24-ounce T-bone steaks, about 2 inches thick 2 TB olive oil Salt and freshly ground black pepper
* To make the sauce, heat the oil in a heavy skillet over medium heat. Add the onion and cook, stirring for 3-4 minutes, until lightly browned. Add the garlic and tomato puree and cook for 2 minutes. Stir in the vinegar and sugar and cook 1-2 minutes. Add the broth and bring to a boil over high heat, skimming the surface of any fat or oil. Lower the heat and simmer, uncovered, for about 20 minutes, until the sauce has reduced by half and thickened. Remove from the heat and whisk in the butter. Strain the sauce through a fine strainer and keep warm.
*Prepare a medium-hot fire in a charcoal or gas grill or preheat the broiler. Rub the steaks with the oil and season with salt and pepper. Grill or broil for 4-5 minutes on each side for medium rare. Slice the steaks and serve with the sauce. (Source: An American Place-Larry Forgione & kaboom photo)

HAPPY 24th ANNIVERSARY!!!

Craig and I have been married 24 years today!!! (Photo sources: kaboom & google+)