Easy Blueberry Crumble

Yet one more recipe from The Joy of Blueberries.  This is a simple and delicious dessert that anyone can make.

4 c. fresh blueberries
1 c. brown sugar
3/4 c. flour
3/4 c. oatmeal
1/2 c. butter, melted
1 t. vanilla

Preheat oven to 300.  Spread blueberries evenly in 2 quart dish.  Mix remaining ingredients and sprinkle over blueberries.  Bake for 45 minutes.  Serve warm with whipped cream or ice cream.

Blueberry Cranberry Orange Biscotti

Blueberries are starting to abound at all the local farmer's market.  Yummy! Time to dig out the blueberry cookbook (The Joy of Blueberries) my mother in law gave me and cook up a treat. How about some yummy biscotti?

2/3 c. granulated sugar
1/2 c. corn oil
1 T. freshly grated orange rind
1 1/2 t. vanilla
2 eggs

2 1/3 c. flour
1/2 c. blueberries
1/2 c. dried cranberries
1 t. baking powder
1/4 t. baking soda
1/4 t. salt

Preheat oven to 350.
Mix sugar, corn oil, orange rind, vanilla and eggs until well blended.  Mix remaining ingredients, stir into first mixture.

Knead dough on a lightly floured board until smooth.  Shape half of the dough into a 10 x 3 inch rectangle  on an ungreased baking sheet.  Bake for 25-30 minutes.  Cool 15 minutes.  Cut the rectangle crosswise into 1/2 inch slices.  Turn slices cut sides down on baking sheet.  Bake about 15 minutes turning once until crisp and brown.  Remove from pan and cool.  Repeat with other half of the dough.
Makes about 3 dozen.

Chicken Spinach Salad with warm Bacon Artichoke Dressing

We are eating a lot more salads this day.  We really enjoyed this one recently, and it is a great summertime dinner.

Dressing:
4 T. olive oil
1/4 c. minced onion
2 cloves garlic, minced
4 T. balsamic vinegar
1 T. brown sugar
3 T. bacon bits
the reserved liquid from the artichokes

Gently heat the oil and add the onion and garlic.  Cook 5 minutes.  Add the remaining dressing ingredients and cook gently for 15 minutes.

For the salad:
1 bag baby spinach leaves
4 whole cooked chicken breasts, cubed
1 c. black olives
4 oz. feta cheese
1 jar (14 oz.) artichokes, drained

Divide spinach between 4 plates and top with equal portions of all toppings.  Add dressing as desired.

Santa Fe Meatloaf

Tonight I have a full house for dinner: 3 grandkids and my daughter.  I will be making the yummy and already posted Cowboy Meatloaf Casserole....so...what to post for today?  How about another excellent meatloaf recipe...this one with a Mexican twist.  This recipe came from Cooking Light magazine.

1/2 c. chopped onion
1/3 c. chopped red pepper
1 t. chili powder
1/2 t. ground cumin
4 garlic cloves, minced
1 T. minced canned chipolte chili in adobo sauce ( You can find it in the grocery store in the mexican food area:  just use one chili and freeze the rest in a ziplock bag for other recipes)
1 1/2# ground meat ( turkey or beef)
3/4 c. breadcrumbs
2/3 c. salsa
1 t. oregano
2 eggs
3/4 c. cheese (Cheddar, Monterey Jack or a mix of the two

Preheat oven to 350.  Heat a large skillet over medium heat.  Coat with cooking spray.  Add onion, red pepper, chili powder, cumin and garlic to pan.  Saute 1 1/2 minutes or until onion is tender.  Stir in chipolte chile, saute 30 seconds.  Remove from pan,  cool.  Combine onion mixture, beef, breadcrumbs, salsa, oregano, and egg.
Place half of beef mixture in an 8 x 4 loaf pan coated with spray.  Arrange cheese over top top, then arrange remaining beef on top.  Spread the remaining 1/3 c. salsa over the top.  Bake at 350 for 1 hour and 25 minutes.  Let stand 10 minutes.  Yields 6 servings.

frozen smores in a cup

Well, the grandboys are here this week for a visit and tomorrow my daughter and grand daughter arrive.  Time to make a super yummy dessert for the kids.  And what child (or adult) doesn't love smores. They have a few steps, but nothing was hard at all.  I think the kids are going to love them:) This recipe was originally found on Pinterest, from a blog called Easybaking.  I mixed it up a bit, and made just a few changes to use the ingredients in the house and pans available.

• 18 graham cracker squares (9 sheets or about 1 1/2 cups)
• 1/3 c. butter
• 1/2 c. milk chocolate chips
• 1/4 c. whipping cream
• 2 c. mini marshmallows
• 1 1/2 c. whipping cream
• 1 box (4 servings, 3.9 oz)instant chocolate pudding
• 1 (8 oz) container of Cool Whip (thawed in fridge)
• 12 more chocolate chips as decoration

DIRECTIONS

• Crush graham crackers into fine crumbs.
• Melt butter and add to graham crackers, mixing until well combined to make crust.
• Set a cupcake pan on a level surface.
• Put about 1/4 c. of graham cracker mixture in all 12 cups, saving about 1/4 cup to use as topping later.  I found a small glass that would fit into my cupcake tin and pressed with it to firm up the crust in each cup. I had a lot of extra cracker mixture--way more than 1/4 c.
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• Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.  I found this mixed best with a small whip after 2 microwaves.
• Spoon chocolate onto the top of the graham cracker cups.

• Divide Marshmallows among cups.
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• Mix cream with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
• Spoon filling onto the top of the marshmallows.
• Use a knife to level the pudding with the top of the pan.
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• Freeze for at least a couple of hours.
• For serving, run a knife around the edge and they will pop right out.  Top with Cool whip, some of the reserved graham crackers and a chocolate chip.

Now just sit back and enjoy all the compliments and smiles:)

Meatless Monday Enchilada Casserole

This is not a fancy recipe...it came from when I lived in a house with no electricity or running water and did all my cooking on a woodstove.  With no electricity, we ate vegetarian and used more ingredients from cans.   It is a easy recipe to make and usually everyone likes it.

1 pkg. corn tortillas, cut into 1/4s
2 c. grated cheese (either Cheddar or Monterey Jack)
1 can enchilada sauce (your choice red or green)
1 15 oz. can refried beans
1/2 c. chopped onion
6  T. sour cream
1 c. chopped olives
1/2 c. jalapeno rings(optional)

Using cooking spray, coat a 13 x 9 pan.  Layer 1/2 of the tortillas into the bottom of the pan.  Mix together enchilada sauce, beans and onions.  Layer 1/2 of this over the tortillas.  Layer 1/2 of cheese on top of this layer.  Repeat layers.  Drop the sour cream by Tablespoons over the top.  Sprinkle with olives and optional jalapeno rings.  Bake at 350 for 30 minutes.

Easy Schmeezy Sloppy Joes

This is one of those stand by, kids will eat it and it's cheap to make dinners.  Serve it with chips and pickles and everyone will be happy.  So will your pocketbook.

1# hamburger or ground turkey
1 can tomato soup
1/4 . chopped onion
1 T. worcestershire sauce
1/4 c. grated carrot

Brown hamburger with onion and carrot.  Drain off any fat.  Mix in tomato soup and Worcestershire sauce.  Heat through.  Serve on hamburger buns.

Chicken and Asparagus Salad

Well my sweetheart and I are getting serious about losing some weight.  Tonight on the menu was this tasty low carb dinner salad.  It is taken from the Lean and Green cookbook.  It is a great dinner if you want to lighten up your entree or just have a tasty salad for dinner.  This recipe serves 2.

4 c. mixed greens
6 asparagus spears, cooked
4 cherry tomatoes
10 0z. chicken
1 t. Montreal chicken seasoning
1 T. red wine vinegar
 1  T. olive oil
 1 T. lemon juice
Spray a skillet with Pam cooking spray.  Slice chicken into strips.  When cooked, sprinkle with seasoning blend.  Divide greens, asparagus, tomatoes, and chicken into 2 bowls.  Mix together the vinegar, oil, and lemon juice. Pour dressing over salads and enjoy.

Steak Salad with Gorgonzola

I am continuing my review of the great recipes in Ingrid Hoffman's "Simply Delicioso".  Tonight's entree was Churassco Steak Salad.  I served it with some roasted asparagus sprinkled with just a touch of sea salt.  Yummy!  Another great dinner to cook on the BBQ and then eat out on the deck with my sweetheart and a good glass of wine.  Perfection.  Please excuse my picture..I apologize that it is a little blurry.

Serves 4
Dressing:
1/2 c. red wine vinegar
3 T. lemon juice
2 t. honey
1 T. oregano
1 c. olive oil

Salad
1# flank steak or skirt steak cut into strips
6 c. mixed greens
12 cherry tomatoes, halved
2 slices red onion, chopped
4 oz. Gorgonzola cheese, crumbled
1 t. salt and pepper or seasoned salt
Sprinkle steak with salt and pepper or seasoned salt.  Cook steak on BBQ until just pink.  Arrange greens, and other ingredients on 4 plates.  Put steak on top.
Shake dressing ingredients together and serve over salad.

Absolutely Amazing Brandied Shrimp

This is a fabulous easy recipe from Simply Delicioso by Ingrid Hoffman.  I have been revisiting her cookbook this week, enjoying all the great recipes.  This recipe goes together quickly and is great when you don't want to heat up yourself or the house with cooking.

2 T. butter
1 T. olive oil
3 garlic cloves, minced
1# shrimp, peeled and deveined
2 t. Worcestershire sauce
1/8 t. Tabasco sauce
1 T. chopped fresh oregano
1/2 c. ketchup
2 T. brandy
3 T. parsley

Melt the butter with the olive oil in a large skillet over medium heat.  Add the garlic and cook.  Stir in the shrimp, Worcestershire sauce, Tabasco, oregano and some salt and pepper.  Simmer until the shrimp are partially cooked thru.  Stir in the ketchup and simmer until shrimp are cooked, about 2 minutes.  Add the brandy and parsley.  Remove from heat and serve over rice or pasta.

Asian Lettuce Salad

This salad is a nice side entree to a barbequed meat.  It combines healthy vegetables and fiber rice brown rice.

1 c. cooked brown rice
1 c. edamame beans, shelled and cooked
3 c. lettuce greens
1/4 c. sesame ginger salad dressing
1 medium orange, peeled and cut into slices
4 radishes, sliced
2 T. almonds

Combine all ingredients and serve cold.

BBQ chicken with Mango Tamarind Sauce

This sauce could be used on any chicken:  breasts, thighs, or wings.  It has a nice tropical taste that is
tasty and different from your usual BBQ sauce.  I served it with a nice Asian Lettuce Salad.  Another perfect summer dinner.  The recipe comes from "Simply Delicioso" by Ingrid Hoffman...I highly recommend her cookbook.

1 large mango, fruit cut off and cubed
1/6 c. brown sugar
2 T. tamarind sauce
1/2 T. vegetable oil
1/4 t. red pepper flakes
2 garlic cloves, minced


Put all ingredients in a blender.  Blend until smooth.  Brush onto chicken and grill.

Pound Cake

Well the strawberries are finally ripening in the garden, and there are enough of them to make a little dessert.  Pound cake with strawberries and whipped cream is such a nice little summertime treat.  I especially like this pound cake recipe from The Williams and Sonoma Baking Book.  It doesn't call for a pound of butter and half dozen eggs.  It mixes up easily, and has so many good variations.  I made it with just vanilla, but check out all the variations and let me know what you baked up!  This pound cake reminds me of the taste of those little shortcake cups you buy in the grocery store.

1 1/2 c. flour
1/4 t. baking soda
1/4 t. salt
3/4 c. softened butter
1 c. sugar
1 1/2 t. vanilla
1/4 t. almond extract (optional)
2 eggs
1/2 c. sour cream

In a mixing bowl beat butter and sugar well.  Add the vanilla and almond extract (if desired).  Add eggs, one at a time.  Sprinkle in one cup of the flour, the baking soda and the salt.  Mix well, then add in the sour cream.  Now add in the last 1/2 c. of the flour, mixing until just incorporated.

Lightly grease and flour a loaf pan.  Spread batter into the pan.  Bake at 325 for about 70 minutes, or until a cake tester inserted into the center comes out clean (I use a bamboo skewer for this.)  Let cool in pan for 15 minutes.

Variations:  Omit the almond and add in 1 t. lemon zest, 2 T. lemon juice and 1 T. poppy seeds

Roasted Asparagus and Tomato Pasta Salad with Goat Cheese

No, I didn't name this one...although it sounds like one of my everything-it -has-in-it titles.  This recipe came from Cooking Light magazine.  It is a nice fresh salad to have on a warm summer eve.  Plus it is a great Meatless Monday recipe:)  If goat cheese just isn't your thing, just swap it out for whatever cheese you do like.

Salad:
2 c. cooked pasta (penne, mostaccioli, or those spirals)
12 asparagus spears
12 cherry tomatoes
1 T. olive oil
salt and pepper
1 T. minced shallots
1/2 c. chopped kalamata olives
2 c. arugula or spinach
1/2 c. crumbled goat cheese
Put asparagus and cherry tomatoes on a baking pan.  Sprinkle with olive oil and some salt and pepper.
Bake at 400 for 6 minutes.  Remove from oven.  Remove asparagus from pan only.  Return tomatoes on pan to oven for an additional 4 minutes.  When asparagus is cool enough to handle, chop into large pieces.  Combine all salad ingredients in a large serving bowl.

Dressing:
3 T. olive oil
2 T. lemon juice
1 T. Dijon mustard
1 1/2 t. honey
1 t. herbs de provence
Combine well.  Pour over salad and toss well. 

Spinach Artichoke Tortellini

We had this for dinner tonight and my sweetheart thought it was spectacular.  Serve it with a salad and some french bread.  This is similar to the spinach artichoke dip everyone loves, only this time it is the sauce for some tortellini.  This is a great meal if you are looking for something quick, easy and sooo
good.

1 pkg. spinach tortellini
1/2 c. frozen spinach, defrosted and drained of water
1/2 can artichokes, chopped
1/4 c. sour cream
1/4 c. milk or cream
1 T. butter
1 clove of garlic, chopped
4 oz. cream cheese
1/2 c. Parmesan cheese
pinch or red pepper flakes
Melt butter in saucepan.  Add garlic and cook about 2 minutes.  While this is going, put your water on to boil in another pan for your tortellini.  Add tortellini when the water boils and cook for 12 minutes.  Drain. 
Back to the sauce:  add cream cheese and milk to the pan with the garlic.  Whisk until smooth.  Add in the sour cream, spinach, artichokes, Parmesan cheese, red pepper, and lemon juice.  Whisk well.  Mix
the tortellini and sauce together and serve.

In and Out Burger-Animal style

Well there are lots of people out there who believe that the In and Out Burger is the best ever.  When my husband and I were visiting San Francisco, we stopped by one to see what all the fuss was about.  Honestly, it was an OK burger to us.  But then in the Food Network magazine there was this copycat recipe for an In and Out Burger that only the real fans know about-not even listed on the menu board.  So tonight we grilled it up to give this chain another try.  Maybe you would like to try it too!  Here is the recipe:

2 T. vegetable oil
2 onions, chopped
1/4 c. mayonnaise
2 T. ketchup
1 T. sweet pickle relish
1/2 t. white vinegar
2 # ground beef
4 hamburger buns
1/4 c. sliced dill pickles
3/4 c. shredded letttuce
4-8 thin slices tomato
1/4 c. yellow mustard
8 slices American cheese

Heat the vegetable oil in a large skillet over medium low heat.  Add the onions and 3/4 t.  salt cover and cook stirring occasionally until golden, about 30 minutes. Uncover and cook until caramelized, about 8 more minutes.  Add 1/2 c. water to skillet, scraping well.  Simmer 2 more minutes.

While all this is happening, you can start your prep for the burgers.
Mix the mayonnaise, ketchup, relish and vinegar well.  Set aside.
Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.  Season both sides with salt and pepper.
Heat a griddle or skillet over medium heat....we tried this on the BBQ.  Toast the buns.  Spread the bottom of each bun with 1 T. of the mayo mixture, several pickles, some lettuce and then 1 or 2 slices of tomato.  Put another T. of the mayo mixture on top of this.
Put the patties on the grill and cook about 3-4 minutes.  Spread about 1 1/2 t. mustard on the uncooked side of the patty and then flip it.  Top with cheese and cook til done.  Top 4 of the patties with onions, then top each with another patty.   Sandwich the double  patties onto the buns like a double cheeseburger.

Pretzel Rolls

 These are so good.  This recipe makes about 16 large rolls.  You can easily half the recipe if you would like to make less.
Pretzel Rolls
The Dough
6 - 7 1/2 cups unbleached, all-purpose flour
1 teaspoon salt
3 tablespoons canola oil
2 teaspoons active dry yeast
2 1/2 cups milk, slightly warmed
1 cup water, slightly warmed

Coarse sea salt for sprinkling

The "Bath"
7 cups water
1 tablespoon salt
4 tablespoons baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl. 

Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.

Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown.

Strawberry Super Pie

I love reading those series where there are lots of books, and you can really enjoy the characters.  This recipe came from a series by Diane Mott Davidson--a mystery series where the leading character, Goldy, is a caterer.  The books all contain recipes that Goldy is making for her clients.   This recipe is a great addition to any BBQ, or summertime dinner.  I will definitely be making it for our 4th of July BBQ.

Crust:
3/4 c. melted butter
1 1/2 c. flour
1 T. Confectioners sugar
3/4 c. chopped nuts
Combine all ingredients.  Press into the bottom and sides of a pie pan.  Bake at 375 for 25 minutes.

Now wasn't that easy?  No rolling out dough..and it is yummy!

Filling:
1 1/4 c. whipped cream, whipped
1/4# cream cheese
3/4 t. vanilla
1/2 c. confectioners sugar
Blend cream cheese, vanilla and sugar until it is very smooth.  Then fold in the whip cream.
Pour this filling over your cooled crust.

Topping:
2# strawberries--I like to either quarter of half mine
1/2 c. water
1 c. sugar
3 T. cornstarch
Put all ingredients into a medium sized saucepan.  Cook over medium heat until the sugar dissolves. Bring to a simmer, and simmer until the sauce thickens.  Cool slightly and pour over filling.  Refrigerate until serving time.

Buttermilk Blueberry Coffeecake

I hear from my daughter, that they are already harvesting blueberries over east of the Cascade Mountains where the sun doeth dwell...over here on the west side of the mountains...well, we are still waiting for summer to start.  I do, however, still have some blueberries from last year in my freezer that I should be using up.  Since my sweetheart has the month off,  today I made him this treat for breakfast in bed.
Later, it was still tasty as a snack!

Buttermilk Blueberry Breakfast Cake

5.0 from 5 reviews

Print

Author: a recipe from Alexandra Cooks

Ingredients

• 1/2 cup unsalted butter, room temperature
• 2 teaspoons lemon zest
• 7/8 cup + 1 tablespoon sugar**
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk
• **7/8 cup sugar = 3/4 cup + 2 tablespoons. The 1 tablespoon is for sprinkling on top.

Instructions

1. Preheat oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking dish with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with remaining tablespoon of sugar. Bake for 35-40 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before cutting. ( I did not wait this long and dived right in and cut it--it was fine!)