••••CHEDDAR BUTTERMILK WAFFLE BLT SANDWICHES••••

(Source: joythebaker.com & photos also)

Buttermilk Waffle BLT Sandwich

makes 6 sandwiches

For the Waffles:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

pinch of black pepper

1 tablespoon granulated sugar

1/3 cup melted unsalted butter

2 large eggs

1 1/4 cup buttermilk

1/2 cup grated sharp cheddar cheese

For the Sandwich:

1/2 cup mayonnaise

2 tablespoons whole grain mustard

fresh cracked black pepper

12 slices thick bacon

2 ripe tomatoes, sliced

romaine lettuce leaves

sea salt for sprinkling the tomatoes

To cook the bacon, place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a rimmed baking sheet with foil and arrange bacon slices in a single layer across the pan.  Bake for 13 to 17 minutes, or until desired crispness is reached.  Remove from the oven and transfer to a plate lined with paper towels to drain some of the oil.  When cool enough to handle, slice the bacon in half.

To make the waffles, in a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and  sugar.

In a medium bowl, whisk together melted butter, eggs,  and buttermilk.  Add the wet ingredients, all at once to the dry ingredients.  Stir until just incorporated.  Stir in the cheese.  Try not to over-mix the batter.  If a few lumps remain in the batter, that’s ok.

Cook according to your waffle machine instructions.  Allow cooked waffles to rest on a wire rack to they don’t get soggy.

To assemble the sandwiches, in a small bowl stir together mayonnaise, mustard, and black pepper.  Spread the mixture on each waffle.  Top each waffle with four half slices of bacon, a few leaves of lettuce, and a few slices of tomato.  Top with another waffle.  Slice and half and serve!  

••••MORE 4TH OF JULY RECIPES••••

(Source: cupcakeblog.com)

••••MINI PEANUT BUTTER AND CHOCOLATE BAKED DONUTS ••••

(Source: joythebaker.com & photos also)

Mini Peanut Butter and Chocolate Baked Donuts

Yields 18

For the Doughnuts

1. 1 cup all-purpose flour
2. 1/4 cup unsweetened cocoa powder
3. 1/2 teaspoon baking soda
4. 1/4 teaspoon salt
5. 1/2 cup light brown sugar, packed
6. 1/2 cup buttermilk
7. 1 large egg
8. 4 tablespoons unsalted butter, melted until just browned
9. 1 teaspoon pure vanilla extract

For the Peanut Butter Glaze

1. 1 1/2 cup powdered sugar
2. 1/4 cup creamy peanut butter
3. big pinch salt
4. 4-6 tablespoons whole milk
5. 2 teaspoons pure vanilla extract
6. color and/or chocolate jimmies

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a mini doughnut baking pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
3. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Scrape the bottom of the bowl to ensure that you’re not leaving any flour behind. Stir well to ensure that there are no lumps. Use a small spoon to portion batter into the prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts for 8 to 10 minutes or until a skewer inserted into one of the doughnuts comes out clean. Remove from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
5. Repeat the baking process until all of the batter is turned into doughnuts.
6. To make the glaze, in a medium bowl whisk together powdered sugar, peanut butter, and salt. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until the glaze is thick and just pourable.
7. Dip each doughnut (I dipped the bottom side) into the peanut butter glaze. Shake off some of the excess glaze. Return to the wire rack and sprinkle with jimmies. Allow to rest a few moments for the frosting to harden slightly. These doughnuts are best served within two days of baking.

By Joy the Baker

••••BEET LEMONADE••••

(Source: joythebaker.com & photos also)

Beet Lemonade

makes about 8 cups

adapted slightly from Saveur

3/4 cup fresh lemon juice

2/3 cup granulated sugar

1/4 cup finely grated raw beet*

6 cups filtered water, divided

*I used the fine grating side of a box grater to shred a small, raw, unpeeled beet.  You can also use a food processor with the shredder attachment, but I found the box grater to be much easier.

In a blender or a food processor (fitted with the blade attachment), blend together lemon juice, sugar, shredded beet, and 1 cup of water.  Blend for 1 minute until the mixture is bright pink and well combined.  The beets will never be fully smooth,  that’s ok!

Strain mixture through a fine mesh strainer and into a medium bowl.  Use the back of a spoon to press any remaining juice out of the beets and into the lemonade.  Transfer strained mixture to a pitcher and discard the beets.  Add remaining 5 cups of water to the pitcher and stir.  Taste and add more lemon or sugar as necessary.  Store in the refrigerator and serve chilled.  

••••CAMPFIRE BANANAS AT HOME••••

(Source: joythebaker.com & photos also)

Campfire Bananas At Home 

What You'll Need

1. Bananas, ripe and peeled
2. Tin foil
3. Milk chocolate chips
4. Mini marshmallows
5. Chopped pistachios
6. Rainbow sprinkles
7. Crumbled Oreos
8. Sugary cold cereal

Instructions

1. Place a rack in the upper third of the oven and heat oven to 400 degrees F.
2. Slice bananas down the center vertically. Wrap individually in foil. Top each banana with chocolate chips and marshmallow. Seal the foil and place on a rimmed baking sheet. Bake for 6 to 8 minutes or until chocolate and marshmallow has melted and the bananas are softened slightly.
3. Remove from the oven, carefully open the foil and top with whatever toppings you'd like. Enjoy and Happy Summer!

By Joy the Baker

••••LASAGNA GRILLED CHEESE••••

(Source: joythebaker.com & photos)

••••MAKES 2 SANDWICHES!!!

4 slices of bread that you love

2 tablespoons unsalted butter with a dash of olive oil

1/2 cup part-skim ricotta cheese

2 tablespoons chopped fresh basil

salt and pepper to taste

one 14-ounce can cherry tomatoes (you’ll have extra tomatoes left over)

1/2 cup shredded mozzarella cheese

extra salt and pepper for seasoning

Lay out bread slices.

In a medium skillet or nonstick pan, melt butter over medium-low heat.

In a small bowl stir together ricotta, basil, salt and pepper.

Top each slice of bread with a bit of mozzarella cheese.  Top two of the bread slices with a few smashed cherry tomatoes.  Sprinkle with a bit of salt and pepper.  On the remaining two slices of bread, dollop and spread the ricotta cheese.

Combine the sandwich halves and place in the warmed skillet.  Grill on each side until golden.  Remove from the pan and 

allow to rest for 3 minutes before slicing in half and serving.  Dang that’s good!  

••••WATERMELON PEACH CAPRESE SALAD••••

(Source: joythebaker.com & photos also)

Watermelon Peach Caprese Salad

Serves 4

Ingredients

1. 8 to 10 slices fresh watermelon
2. 12 to 14 slices fresh tomatoes
3. 8 to 10 slices fresh peach
4. 8 to 10 slices buffalo mozzarella
5. fresh basil leaves
6. fresh mint leaves
7. olive oil
8. balsamic vinegar
9. salt and pepper

Instructions

1. This recipe is so simple!
2. Stack and layer together watermelon, tomato, peach, and mozzarella slices. Garnish with fresh basil and mint leaves.
3. Drizzle liberally with olive oil and balsamic vinegar.
4. Sprinkle generously with salt and pepper. Serve chilled. It's delicious!

By Joy the Baker

••••4TH OF JULY MENU IDEAS••••

(photo-pocketchangegourmet.com)

••••4TH OF JULY••••

(photo-rf123.com)

••••4TH OF JULY RECIPES COMING SOON••••

(photo-foodista.com)

••••FOOD TIP••••

(photo-rawforbeauty.com)

••••IRONMAN 2015••••

(photos-ironman.com)

••••WAY TO GO!!!!

••••IN COEUR D'ALENE, IDAHO!!!

••••HYDRATION TIP••••

(photo-velocrush.com)

••••ESPN & HOOPFEST 2015••••

(photo-700espn.com)

••••ESPN is broadcasting certain segments of HOOPFEST this year for their summer series!!!

••••HOOPFEST 2015••••

(photos-spokanehoopfest.net)

••••HYDRATION TIP••••

(photo-watercoolersdirect.com)

••••DRINK WATER••••

(photo-wikihow.com)

••••KEEP COOL••••

(photo-coranadousa.com)

••••HEAT WAVE••••

(photo-craft chind.com)

••••LEMON MERINGUE MUFFINS••••

(Source: Taste of Home magazine & Nancy Kearney & photos also)

•••PREP: 25 MIN. ••BAKE: 25 MIN.

•••MAKES: 1 DOZEN

•6 TB butter, softened

•1 cup sugar

•2 eggs

•1/2 cup plain yogurt

•2 TB lemon juice

•1 TB grated lemon peel 

•1/4 tsp. lemon extract

•1-1/2 cups all-purpose flour

•1/2 tsp. baking powder

•1/2 tsp. baking soda

•2 egg whites

1. Preheat oven to 350 degrees. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.

2. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill

greased or paper-lined muffin cups three-fourths full.

3. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Remove from the oven. Increase oven temperature to 400 degrees.

4. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 1 TB at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

5. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.

6. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

••••LEMON TIP••••

(photo-clipartpanda.com & Jessica Giliberti)

••••WHEN ZESTING, I USE A LONG GRATER WITH A GOOD GRIP••••

••••LEMON GARLIC CREAM FETTUCCINE••••

(Source: Taste of Home magazine & Anne Miller & photo also)

••••PREP: 25 MIN. •••COOK: 15 MIN.

••••MAKES: 4 SERVINGS 

•3 tsp. grated lemon peel

•2 tsp. minced fresh parsley

•2 garlic cloves, minced

•8 oz. uncooked fettuccine 

SAUCE 

•1/4 cup butter 

•1 small onion, chopped

•2 garlic cloves, minced

•1 tsp. grated lemon peel

•1/2 cup heavy whipping cream

•1/4 tsp. salt

•1/8 tsp. pepper

•4 oz. cream cheese, cubed

•2 TB lemon juice

•2 plum tomatoes, chopped

•2 tsp. minced fresh parsley

•+Grated Parmesan cheese, optional

1. In a bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions, drain.

2. For sauce, In a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.

3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan.

••••SALMON & DILL SAUCE WITH LEMON RISOTTO••••

(Source: Taste of Home magazine & Amanda Reed & photo also)

••••PREP: 20 MIN••COOK: 30 MIN.

••••MAKES: 4 SERVINGS 

SAUCE 

•1/2 cup mayonnaise 

•1/4 cup sour cream

•1 TB chopped green onion

•1 TB lemon juice

•1-1/2 tsp. snipped fresh dill or 1/2 tsp. dill weed

RISOTTO 

•3 to 3-1/2 cups chicken broth 

•2 TB olive oil

•1 shallot, finely chopped 

•1 cup uncooked arborio rice

•1 garlic clove, minced

•2 tsp. grated lemon peel

•1/4 tsp pepper

SALMON 

•4 salmon fillets (6 oz each)

•1/2 tsp. salt

•1/4 tsp. pepper

•2 TB olive oil

1. In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.

2. In a small saucepan, bring broth to a simmer; keep hot.

In a large saucepan, heat oil over medium heat. Add shallot; cook and stir 1-2 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated.

3. Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon peel and pepper.

4. Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook 6-8 minutes on each side or until fish just begins to flake easily with a fork. Serve salmon with sauce and risotto.

••••LEMON TIP•••

(photo-clipartpanda.com & Melissa Newberry tip)

••••FOR MORE JUICE, MICROWAVE THE LEMON FOR TEN SECONDS, THEN ROLL IT ON THE COUNTER AND JUICE AS USUAL••••

••••BROCCOLI SLAW WITH LEMON DRESSING••••

(Source: Taste of Home magazine, Donna Marie Ryan & photo also)

••••START TO FINISH: 15 MIN. 

••••MAKES: 10 SERVINGS 

•1/2 cup sour cream

•3 TB lemon juice

•2 TB mayonnaise 

•1 TB white wine vinegar 

•2 tsp. grated lemon peel

•1tsp Dijon mustard

•1/2 tsp. salt

•1/4 tsp. freshly ground pepper 

•1 pkg. (12 oz.) broccoli coleslaw mix

•2 large red apples, julienned 

1. In a large bowl, mix the first eight ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving.

TIP

It is best to let the slaw sit for 20 minutes or so to let the flavors blend together well.

••••MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE••••

(Source: Taste of Home Magazine, Ray Uyeda & photo also)

••••START TO FINISH: 15 MIN.

••••MAKES: 10 SERVINGS 

•2 TB champagne vinegar 

•2 tsp. lemon juice

•1 tsp. Dijon mustard

•1 shallot, finely chopped

•1/2 cup olive oil

•4 cups torn leaf lettuce

•4 cups fresh spinach

•2 cups fresh arugula 

•3/4 cup chopped walnuts, toasted

•1/2 cup pomegranate seeds

1. In a small bowl, whisk champagne, vinegars, lemon juice, Dijon mustard and shallot. Gradually whisk in olive oil.

2. In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat.

3. Sprinkle salad with toasted walnuts and pomegranate seeds. Serve immediately.

TO TOAST NUTS

Spread walnuts in a 15 by 10 by 1 in baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread on a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

••••MEDITERRANEAN BAKED CHICKEN WITH LEMON••••

(Source: Taste of Home magazine & Shirley Glab & photo also)

••••PREP: 20 MIN. + MARINATING

••••BAKE: 35 MIN.

••••MAKES: 8 SERVINGS 

•1 cup olive oil

•1/2 cup lemon juice

•6 garlic cloves, minced

•1 tsp. salt

•1 tsp. dried thyme

•1/2 tsp pepper

•1/4 tsp. ground allspice

•1/4 tsp. ground nutmeg

•8 boneless skinless chicken breast halves (6 oz. each)

•3 medium lemons, thinly sliced

SPICE BLEND

•2 tsp. paprika

•1/2 tsp. garlic salt

•1/2 tsp. lemon-pepper seasoning

•1/4 tsp. ground allspice

•1/8 tsp. ground cinnamon

1. In a small bowl, whisk together the first eight ingredients until blended. Pour 1 cup marinade into a large resealable bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade.

2. Preheat oven to 350 degrees. Arrange lemon slices in two greased 11 by 7 in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients, sprinkle over chicken. Drizzle with reserved marinade. Bake chicken, covered, 35-40 minutes or until a thermometer reads 165 degrees.

••••LEMON CHICKEN AND RICE SOUP••••

(Source: Taste of Home magazine & Kristin Cherry & photos also)

••••PREP: 35 MIN ••COOK: 4-1/4 HOURS••MAKES: 12 SERVINGS (4.QT)

•2 TB olive oil

•2 lbs. boneless skinless chicken breasts, cut into 1/2-in. pieces

•5 cans (14-1/2 oz. each) reduced-sodium chicken broth

•8 cups coarsely chopped Swiss chard, kale or spinach

•2 large carrots, finely chopped

•1 small onion, chopped

•1 medium lemon, halved and thinly sliced

•1/4 cup lemon juice

•4 tsp. grated lemon peel

•1/2 tsp. pepper

•4 cups cooked brown rice

1. In a large skillet, heat 1 TB oil over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.

2. Stir broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; cook, covered, until heated through.

••••MACADAMIA LEMON BARS••••

(Source: Taste of Home magazine & Edie Despain & photo also)

••••PREP: 25 MIN ••BAKE: 10 MIN +COOLING••••MAKES: 1 DOZEN 

•1 cup all-purpose flour

•1/4 cup confectioners' sugar

•1/2 cup butter, melted

•1/4 cup chopped macadamia nuts

FILLING 

•1 cup sugar

•2 TB all-purpose flour

•1/2 tsp baking powder

•1/4 tsp salt

•2 eggs

•2 TB lemon juice

•2 tsp grated lemon peel

•2 TB chopped macadamia nuts

•+Confectioners' sugar

1. Preheat oven to 350 degrees. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in.-square baking dish. Bake 15-20 minutes or until light brown.

2. Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.

3. Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

••••DAVID GORDON ROCKS!!!••••

••••A RISING STAR FROM SPOKANE!!!

••••CHECK DAVID OUT ON ITUNES, YOUTUBE AND FACEBOOK!!

(photo-blogsharemyguitar.com)