It's summer and a really sweet and cool cake is perfect for dessert . . .

Pineapple Coconut Cake

 

1 box yellow cake mix, plus ingredients         1 3.4oz pkg. French Vanilla pudding,

      To prepare                                                            

1 20oz. can crushed pineapple                      1 tub Cool Whip

1 cup sugar                                                 1 cup toasted coconut

Preheat oven to 350.  Prepare yellow cake mix as directed using a 13 X 9” pan and bake for 30-35 minutes.  While cake is baking, combine the pineapple and 1 cup of sugar in saucepan and bring to a boil over medium heat stirring constantly.  Remove from heat and allow to cool slightly.  Remove cake from oven and using a large fork, pierce holes into cake.  Pour pineapple mixture over hot cake and set aside.  Prepare pudding according to package directions.  Spread pudding over cake and refrigerate until thoroughly chilled.  Top with Cool Whip and toasted coconut before serving.

Wonderful sandwich, ahhh.

Eye of Round

(So Easy – Best Roast Beef Sandwich Ever)

 

1 3 lb. beef eye of round roast                      salt, pepper & garlic to taste

 

Preheat the oven to 500 degrees.  Season the roast with salt, pepper and garlic and place in a roasting pan or baking dish.  Do not cover or add water.  Place the roast in the preheated oven.  Reduce the temperature to 475 degrees.  Roast for 21 minutes (7 minutes per pound), then turn off the oven and let the roast sit in the hot oven for 2 ½ hours.  Do not open the door at all during this time!  Remove the roast from the oven, slice thinly and serve.  I like to serve with a horseradish and sour cream sauce. 

Thinking about a Crab Roll in Seattle today and came up with this little gem . . .

Crab Roll

1 can crab, picked over for possible shells

1 pkg. Krab (imitation crab)

3 oz.  Greek Cream Cheese (this is a new item that I LOVE with way less calories than cream cheese)

1 heaping Tbsp. low calorie or regular mayonnaise

1 heaping Tbsp. Greek Yogurt

Juice of ½ lemon

Several dashes Old Bay Seasoning (or seasoned salt)

Pepper or cayenne to taste

2 stalks celery chopped fine

1 green onion chopped fine

Hot Dog Buns (not just any – see below for a real treat!)

 

Mix softened Greek cream cheese, mayo and yogurt together.  Add the seasonings and stir, add celery and onion, then crab & Krab.  Then, serve it on a Hawaiian Hot Dog Bun!!!!!  You could almost put anything on Hawaiian rolls and enjoy them. 

A family favorite!!!

Beef Casserole

Great One Dish “Get Well Soon” Meal

Comforting and Tastes Great Reheated 

 

1 lb. Ground Beef                                         8 oz. (2 cups) Macaroni, cooked

1 16 oz. can Tomatoes                                8 oz. Sour Cream

1 8 oz. can Tomato Sauce                           3 oz. Cream Cheese

Salt & Pepper                                               2-3 Green Onions chopped

2 Tbsp. Sugar                                              1 cup grated Cheddar Cheese

¼ tsp. Garlic Salt                      

         

Brown ground beef in pan.  Add tomatoes, tomato sauce, salt, pepper, sugar and garlic salt.  Combine cooked macaroni, sour cream, cream cheese and green onion.   Layer beef mixture, noodle mixture then cheddar cheese in oblong baking dish.  Bake at 350° until bubbly or microwave.         

A salad that's a little different:

Broccoli & Cauliflower Salad

A nice change from typical lettuce salads

 

2 cups broccoli florets                                   6 slices bacon

2 cups cauliflower florets                              ½ cup mayonnaise

2 cups hard-cooked eggs, diced                    ¼ cup white sugar

1 cup shredded cheddar cheese                    1 Tbs. White wine vinegar

 

Cook bacon until crisp.  Crumble and set aside.  In a clear salad bowl, layer broccoli, cauliflower, eggs, cheese and bacon.  Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.  Drizzle dressing over top and serve.

 

These Big Soft Pretzels are amazingly easy and so good!!!! 

Pretzels – Big and Soft

 

4 tsp. active dry yeast                                  1 ½ tsp. salt

1 tsp. white sugar                                        1 Tbsp. oil

1 ¼ cups warm water (110°)                       ½ cup baking soda

4 cups flour                                                  4 cups hot water

½ cup white sugar                                        ¼ cup Kosher salt for topping

Put the yeast, tsp. of sugar and water in bread machine.  Let it sit for a few minutes before adding the flour, sugar, salt and 1 Tbsp. oil.  Set dough setting on machine.  When the dough is ready, and has risen, cut into 12 equal pieces.

Preheat oven to 450°.  In a large bowl, dissolve baking soda in hot water.  Roll each piece into a rope and twist into a pretzel shape.  Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet.  Sprinkle with kosher salt.  Bake in preheated oven for 8 minutes, until browned.

 

Whenever we go out to eat and a salad is offered, I often have a hard time choosing between the wonderful wedge with bleu cheese or a Caesar salad.  This recipe is so good for a Caesar salad, that I would be hard pressed to find one I enjoy more:

Caesar Salad 

4 whole anchovy fillets                                 Croutons

2-3 Tbsp. Dijon mustard                               ½ loaf crusty French bread

1 Tbsp. balsamic vinegar (or red wine)          ¼ cup olive oil

1 tsp. Worcestershire sauce                          2 cloves fresh garlic, peeled

2 cloves garlic, peeled                                   salt

½ whole lemon, juiced                                  Salad

½ cup olive oil                                              Hearts of romaine lettuce

¼ cup fresh grated Parmesan                       fresh parmesan cheese

Salt & pepper to taste

 

For the croutons:  slice the bread into thick slices and cut them into 1” cubes.  Throw them onto a baking sheet.  Heat the oil in a small saucepan over low heat.  Crush-don’t chop-the garlic and add them to the oil.  Use a spoon to move the garlic around in the pan.  After 3-5 minutes, turn off the heat and remove the garlic from the pan.  Slowly drizzle the olive oil over the bread cubes.  Mix together with your hands, and then sprinkle lightly with salt.  Toss and cook in the pan until golden brown and crisp. 

 

For the dressing:  place the anchovies in a food processor.  Add the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice.  Pulse the processor several times.  Add the olive oil in a small stream.  Scrape down the sides, then add the Parmesan, salt and a generous grind of pepper.  Pulse the mix until thoroughly combined.  Refrigerate the dressing for a few hours before using. 

Hand tear the romaine lettuce in a large bowl.  Toss lettuce with a little of the dressing and add more until desired amount.  Shave the Parmesan cheese onto the salad and top with croutons. 

Fresh Asparagus ~ so many things to make:

Asparagus Quiche

 

1 lb. fresh asparagus, trimmed &                 8 eggs

   Cut into ½” pieces                                   1 cup ½ & ½

½ cup chopped ham or 10 slices                  ½ heavy cream (or 1 ½ of either)

   Bacon cooked & crumbled                         salt & pepper to taste + dash nutmeg

2 8” unbaked pie shells                                2 cups grated Swiss cheese

 

Reserve 6 stalks of asparagus for top.  Preheat oven to 400 degrees.  Sprinkle bacon or ham and chopped asparagus in bottom of pie shells.  In a bowl, beat together the eggs, cream & ½ & ½ , nutmeg, salt & pepper.  Sprinkle Swiss cheese over bacon/ham and asparagus.  Pour egg mixture on top of cheese.  Lay 3 pieces of asparagus on the top of each pie for a pretty presentation.  Bake uncovered in preheated oven until firm, about 35 – 45 minutes.  Let cool before serving

I'm craving this sandwich again. 

Blackberry Jam, Bacon, Apple & White Cheddar Cheese Sandwich

2 slices Grainy Bread                                    thin sliced Apple
Blackberry Jam                                            White Cheddar Cheese sliced thin
Crispy Fried Bacon Strips
(I do mine in the microwave)
Spray a pan with Pam (or if you dare - use butter). Spread the jam on the bottom piece of bread, then the sliced bacon, sliced apple, sliced cheese and top piece of bread. Grill in the pan until golden brown and cheese is melted (I cover the pan with a lid).

Blueberries are in season and this dish is sweet and tasty.  Is it a breakfast?  Is it a dessert?

Blueberry French Toast

 

12 slices day-old bread                                 1 tsp. vanilla extract

10 oz. cream cheese, softened                     1/3 cups maple syrup

2 Tbsp. powdered sugar                               1 cup white sugar

2 Tbsp. milk                                                 2 Tbsp. cornstarch

1 cup fresh blueberries                                  1 cup water

10 eggs, beaten                                           1 cup fresh blueberries

2 cups milk                                                  1 Tbsp. butter

 

Lightly grease a 9 X 13” baking dish.  Arrange half the bread cubes in the dish.  Mix the cream cheese with 2 Tbsp. powdered sugar and 2 Tbsp. milk until smooth.  Spread over the bread cubes.  Sprinkle 1 cup blueberries over the cream cheese and top with the remaining bread cubes.  In a large bowl, mix the eggs, milk, vanilla extract and syrup.  Pour over the bread cubes.  Cover and refrigerate overnight.  Remove the bread cube mixture from the refrigerator about 30 minutes before baking.  Preheat the oven to 350 degrees.  Cover and bake 30 minutes.  Uncover and continue baking 25 to 30 minutes longer until center is firm and surface is slightly browned.  In a medium saucepan, mix the sugar, cornstarch and water.  Bring to a boil.  Stirring constantly, cook 3-4 minutes.  Mix in the remaining 1 cup blueberries.  Reduce heat, and simmer 10 minutes, until the blueberries burst.  Stir in the butter and pour over the baked French Toast.

 

This is a light a fluffy dessert for Easter.  I made it last night and served it with a bowl of fresh strawberries.  It was a hit!

Marshmallow Cake

2 egg whites                                                1/3 cup water

1 pinch salt                                                  ½ tsp. cream of tartar

1 ½ cups white sugar                                   1 tsp. vanilla extract

 

1 box Pillsbury White Cake Mix                      ½ tsp. vanilla extract

Mix cake mix as instructed on box, but add ½ tsp. vanilla extract.  Cook as directed on package.  Cool cake and make icing as follows.  In the top of a double boiler, combine egg whites, pinch of salt, white sugar, water and cream of tartar.  Beat 1 minute.  Cook over boiling water beating constantly for 7 minutes or until the icing makes firm peaks.  Remove from the heat and add the vanilla.  Beat until able to spread.  Note:  You can add coloring with the ingredients.  You can also use another flavoring in place of the vanilla. 

Have a gang coming over this week for burgers on the grill.  They really like my macaroni salad and since it is getting warm and BBQ season is here, I thought I would share recipe ~

Macaroni Salad

 

1 16 oz. pkg. macaroni, cooked                     1 cup chopped celery

4 hard boiled eggs, chopped                         ½ cup chopped red onion

1 cup mayonnaise                                        ½ cup green stuffed olives                 

½ cup sour cream                                        ¼ cup chopped sweet pickle

Salt & pepper to taste                                  2 carrots, grated

¼ tsp. ground mustard                                 1 red bell pepper, chopped

2 T. sweet pickle juice                                  2 T. celery seed

Dash of white vinegar                                   2 Tbs. pimientos or green olives

                                                                   Salt & pepper to taste

 

Cook pasta in a large pot of boiling water until al dente.  Drain and rinse.  Set aside.  In a large bowl, mix mayonnaise, sour cream, dry mustard and sweet pickle juice.  Season to taste with salt and pepper.  In large bowl, combine macaroni, celery, onion, olives, sweet pickles, carrots, red bell pepper, celery seeds, olives and eggs.  Stir in dressing, salt and pepper and mix well.  Chill.  Serve.

Chicken Sour Cream Enchiladas

 

1 pkg. corn tortillas                                      ¼ cup butter

Oil for cooking tortillas                                  ¼ cup flour

2 cups chopped, cooked chicken                    2 cups chicken broth

½ cup chopped green onions                        1 cup sour cream

2 cups Mexican cheese blend, divided            4 oz. can chopped green chilies

 

Melt butter in sauce pan and add flour.  Mix until smooth.  Add chicken broth and stir until bubbles.  Remove from heat and add sour cream and green chilies.  Heat tortillas in hot oil just to soften and drain on paper towels.  Mix chicken, green onions and 1 cup of cheese in a bowl.  Place a row of filling in center of each tortilla and roll up.  Place in 9 X 13” baking dish.  Cover tolled tortillas with sour cream sauce and top with remaining 1 cup of cheese.  Bake 20 minutes at 425 degrees.

This weekend we watched Daryl's House on Palladia.  He always invites guests to his home and they play wonderful music (our favorite is Daryl Hall with Rumor).  Anyway, they play music and have a meal together provided by some local restaurant.  This week they made Gazpacho and it reminded me about my own recipe for Gazpacho.  It is so fresh and healthy.  It's great with a delicious bread.

Gazpacho by Brown Dog

This is a Summer Festival of Fresh Vegetables

 

1 cucumber diced                                         ½ lime juiced

1 clove garlic minced                                    2 Tbsp. Olive oil

1 cup celery diced                                         2 Tbsp. Red wine vinegar

1 cup mushrooms sliced                               1 Tbsp. Tabasco

1 cup red, yellow pepper diced                      4 cups V-8 juice

½ cup carrots diced                                      2 Tbsp. Worcestershire Sauce

4 scallions diced                                           1 Tbsp. basil

2 cups tomatoes diced                                 ¼ tsp. chili powder

1 zucchini diced                                            ½ tsp. cumin

1 tsp. honey                                                ¼ tsp. pepper

½ lemon juiced                                            salt to taste

 

Mix well and serve cold.                                                          Bryan E. Lavery

Chicken Cacciatori

6 pieces of chicken, skin on                          28 oz. diced tomatoes

Salt & pepper to taste                                  1 cup chicken broth

½ cup flour                                                  1 Tbs. capers or green olives

3 Tbs. oil                                                      1 tsp. oregano

1 large yellow bell pepper, chopped               ½ tsp. basil

1 onion, chopped                                         dash of red pepper flakes

3-4 cloves garlic, crushed

Toss the chicken pieces in a mixture of the ½ cup flour with salt and pepper to taste.  In a large heavy pan, heat the oil over medium high heat.  Add the chicken pieces to the pan and sauté until just brown, about 5 minutes per side.  If needed, brown in 2 batches.  Transfer the chicken to a plate and set aside.  Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender about 5 minutes.  Season sauce with salt and pepper to taste.  Add the broth.  Add the tomatoes with their juice, capers or chopped green olives, oregano, basil and red pepper flakes.  Return the chicken pieces to the pan and turn them to coat in the sauce.  Bring the sauce to a simmer.  Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.  Serve over pasta or rice and sprinkle with fresh basil if desired.

Some of my favorite appetizers to share with family and friends:

Artichoke Jalapeno Dip

With a Texas Flair!

 

1 8 oz. cream cheese, softened                    1 clove garlic, minced

1 14 oz. can artichoke hearts, chopped        2 Tbsp. parmesan or asiago cheese   

1 Tbsp. chopped jalapenos                           2 Tbsp. seasoned bread crumbs         

1 Tbsp. lemon juice                                      1 Tbsp. butter, melted

salt & pepper to taste

Mix cream cheese, drained, chopped artichoke hearts, jalapenos, lemon juice, garlic, parmesan and a little salt and pepper.  Pour into buttered baking dish.   Mix bread crumbs with melted butter.  Sprinkle on top.  Bake at 350° about 15 minutes, until heated through and lightly browned on top.  Serve with crackers.

 

Bacon Wrapped Water Chestnuts

These are great for parties & showers – make plenty!

 

Water chestnuts, drained                                      brown sugar

Thin sliced bacon, cut into thirds                  few drops of maple syrup

Wrap each water chestnut with a piece of bacon and secure with a toothpick.  Line a pan with foil (for easy clean up).  Place bacon wrapped chestnut on the foil and put a few drops of maple syrup on each one.  Sprinkle the tops with brown sugar.  Broil until the bacon is done.

 

Baked Brie in Bread with Apples

This is a lovely holiday appetizer – very festive! 

1 loaf crusty round bread                             Sliced red and green apples

   Such as sour dough                                  olive oil & salt

1- 1½  lb. Brie cheese                                  Optional:  dried cranberries, walnuts, Almonds, cinnamon & orange zest

Cut the center out of the round loaf of bread making a “bowl”.  Cut the removed bread into large “croutons”.  Coat the croutons lightly with olive oil and salt if desired.  Put the loaf or “bowl” in center of cookie sheet.  Surround by the seasoned croutons.  Trim the rind off of the Brie cheese and cut in cubes.  Put cubes in the bread bowl.  Bake plain, or add cranberries, walnuts, slivered almonds, cinnamon and/or orange zest as desired.  Bake at 375° until cheese is melted through.  The bread cubes must be removed just as they become crisp.  Return the bread bowl to oven until the cheese is completely melted.  Serve on a large platter with the red and green apples and seasoned croutons.  It is great plain or with add-ins.

Buffalo Chicken Dip

 

2 (10oz.) cans chunk chicken, drained                  1 ½ cups cheddar cheese, grated

2 (8oz.) pkgs. cream cheese, soft                celery stalks cut into 3” pieces

1 cup Ranch dressing                                     (1-2 bunches)

¾ cup Frank’s Red Hot Pepper Sauce           1 box chicken-in-a-biscuit crackers

Heat chicken and hot sauce in a pot over medium heat until heated through.  Stir in cream cheese and Ranch dressing.  Cook, stirring until blended and warm.  Mix in half of the cheddar cheese and put in slow cooker or serving dish that can be micro-waved.  Sprinkle remaining cheese on top.  Cover and cook on low setting until hot and bubbly.  Serve with celery sticks and crackers.

 

Brining Chicken.  It is so easy, it's ridiculous.  So moist and tender, you'll probably not smoke or grill chicken without it after you try it.  Our friend Curt kept telling us about brining, so we tried it.  What was I waiting for?  It makes the chicken to juicy you won't believe it.  Here is the recipe.  Use your imaginationa and substitue seasonings to your taste (or mood).  Be sure to keep the salt and sugar as is.

 

Brine for Chicken

 

2 quarts water                                             2 cloves crushed garlic

2 Tbsp. Kosher salt                                      4 sprigs fresh thyme (or ¼ tsp.)

¼ cup brown sugar                                     ½ tsp. terragon

6-8 chicken legs, thighs or breasts                1/2  tsp. Herbs de Provence

 

OR: 2 Tbsp. Louisiana Wing Sauce, 1 tsp. Louisiana Cajun Seasoning & 1 tsp. cracked black pepper

 

Combine all ingredients except chicken and mix well.   Add chicken and store in plastic bag or container in the refrigerator for 1-2 hours.  Grill until done.  So juicy and tender!!!  You can also add any seasonings you like to the brine – have fun with it!

This is incredibly good.  Try not to form an opinion about the ingredients.  You will be amazed . . .

Amazing Pot Roast

 

½ lb. bacon                                                  2+ Tbsp. flour

2-4 onions, sliced                                         2 cans sparkling water, or beer

Kosher salt and black pepper                           or coke, or ginger ale

1 Tbsp. vegetable oil                                     10 prunes or ½ cup prune filling

3 lbs. beef chuck                                          1 Tbsp. dried thyme

10-15 carrots                                              4 tsp. beef bouillion

 

Preheat oven to 325.  In a large Dutch oven, cook the bacon until almost crispy.  Remove bacon to a plate.  Add the onions and cook on low heat until they are caramelized, about 20 minutes.  Remove the onions.  Add the vegetable oil and raise the heat to high.  Season the beef liberally with salt and pepper and sear, until nicely browned on both sides.  When the meat is browned, remove from pan.  Pour the sparkling water in the pan and deglaze the pan.  Add the remaining ingredients and flour mixed with a little water into a smooth liquid.  Cook for 1 minute to combine.  Add the beef back into the pot, then the onions and top with the carrots.  Cover and cook in the oven for 3 hours. 

 

Broccoli & Cheddar Quiche

 

1 head fresh broccoli, steamed                     salt & pepper to taste

   Or 1 10 oz. pkg. frozen chopped               1 ½ grated sharp cheddar cheese

   Broccoli                                                   1 small whipping cream

2-3 slices bacon fried (not crisp)                   2 eggs

½ cup chopped onion                                   1 pie crust

 

Steam broccoli, drain and chop, or drain excess moisture from frozen, thawed broccoli.  Fry bacon and onion in pan with salt and pepper.  In large bowl, mix broccoli, bacon and onion, cheese, cream, and eggs to coat all.  Fill pastry shell and bake at 350° for 40-50 minutes.  Top will be slightly brown when done.

Disappearing Dip:

Cheese Dip w/Smoked Gouda

 

1 cup grated smoked gouda cheese              2 Tbsp. chopped green onions

2 cups grated sharp cheddar cheese             1 Tbsp. chopped fresh parsley

4 oz. cream cheese, softened                       2 Tbsp. chopped jalapeno (to taste)

¼ cup chopped green olives (or more)          1 Tbsp. mayonnaise

4 oz. chopped pimientos, drained                  3 Tbsp. sour cream / yogurt mix

Dash pepper

 

Combine all ingredients and taste.  You may need to add salt & pepper.  Serve in a bowl, or form into any shape (square) and use red pepper or green onion strips to decorate like a gift for holidays.

Okay, this is way out there but, I have a new Favorite Hamburger.  My sweet cousin (a fellow foodie) brought back from California some incredible Bleu Cheese & Double Glouchester cheese (looks like a layered cake).   So, I made the most amazing hamburger ever, ever. 

My Favorite Hamburger

1 large onion, sliced thin                               hamburger patty grilled w/Brown Dog Seasoning
1 Tbsp. butter                                                 buns                                                   
salt and pepper                                               Bleu Cheese
dash of sugar

In a saute pan, carmelize the onions with butter, salt, pepper and a dash of sugar.  Continue to cook until the onions are browned and carmelized.  Make your burger:  bun, patty, Bleu Cheese and then top with a load of carmelized onions.  Uhhh.

This is a wonderful chowder for a cool night . . .

Poblano Chicken Chowder

Chowder with a Taste of Texas

¼ cup olive oil                                              ¼ tsp. thyme

3 large carrots, diced                                    1 Tbsp. Chicken bouillon

2 large onions, diced                                     3 qts. Chicken broth

5 stalks celery, diced                                    ½ bunch fresh cilantro, minced

1/8 cup minced garlic                                   3 cups diced grilled chicken

2-3 small poblano peppers, seeded, diced     ½ cup butter

1 tsp. salt                                                    1 cup flour

½ tsp. white pepper                                     ½ tsp. hot sauce (or more to taste)

¼ tsp. cumin                                                1 cup heavy cream

                                                                   Sour cream and chives for garnish

Heat the oil in a large stockpot over medium heat.  Add the carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme.  Sauté for 7-8 minutes, or until the vegetables begin to soften.  Stir in the chicken bouillon.  Add the chicken broth and cilantro and cook for 10-12 minutes or until the chowder is thick and the chicken is heated through.  Shortly before the chowder is done, melt the butter in a large skillet over medium heat.  Add the flour and stir to combine.  Cook stirring frequently, for 3-4 minutes to cook the flour.  Do not allow the mixture to brown!  Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.  When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.  Pour the mixture in the skillet into the stockpot, whisking to blend.  Cook, stirring frequently for 3-5 minutes longer, or until the mixture begins to thicken.  Remove the pot from the heat.  Stir in the hot sauce, then the cream and serve.