It's All In The Pickle

Sometimes it amazes me just how many versions of the same dish can be found. Seriously, with certain things, the possibilities are endless. To the point that I find myself seeing the same dish prepared a thousand different ways. Between cookbooks, magazines, blogs, websites....you can find certain things made so many different ways you could have a new one every night of year and never repeat! So when I come across a brand new way of preparing such a dish, it definitely makes me sit up and take notice!

This was the case when I first saw this recipe prepared on Rachael Ray's daytime talk show. I was only half listening, so when she said she was "going to make a coleslaw" I didn't even look up from my computer. But then she said the magic words that made me stop what I was doing and make sure I was listening. Pickle Juice.

Yep, the secret ingredient in this coleslaw is just a hint of pickle juice. Now, we are pickle people. We love all kinds, all shapes and sizes. From the baby gherkins to the huge dill pickles on a stick we enjoy at a fair. So of course my ears perked right up when I heard this.

Something else that makes this a little different than other slaws I make a lot is the dressing. Not only is it not creamy, it's also cooked. So technically, this could be served as a warm slaw, but we like ours cold. It's sweet and sour, crisp and crunchy! This would be a fantastic slaw for on top of a pulled pork sandwich too!

If you are still looking for sides for your July 4th barbecue, maybe this can be added to your list. And be sure to top it with those few chopped pickles! They will be just enough to peek your guests' interest!

Oil and Vinegar Slaw Adapted from Rachael Ray
2 ( 16 oz.) packages coleslaw mix
3/4 c. cider vinegar
1/4 c. bread and butter pickle juice
2 TBS yellow mustard
1 tsp. celery seed
2 cloves garlic, minced
1/2 c. white sugar
1 TBS brown sugar
2 tsp. Kosher salt
1/2 c. vegetable oil
2 bread and butter pickles, diced for garnish

In a small pot, combine vinegar, pickle juice, mustard, celery seed, garlic, both sugars and salt. Heat on medium just until sugar and salt dissolve. Stir well. Reduce heat to low and slowly whisk in oil. Continue whisking until well combined. In a large bowl place coleslaw mix. Pour dressing over and mix well. Cover and chill until serving, up to the next day. Garnish with diced pickle.

Coleslaw at Very Good Recipes
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Sometimes it amazes me just how many versions of the same dish can be found. Seriously, with certain things, the possibilities are endless. To the point that I find myself seeing the same dish prepared a thousand different ways. Between cookbooks, magazines, blogs, websites....you can find certain things made so many different ways you could have a new one every night of year and never repeat! So when I come across a brand new way of preparing such a dish, it definitely makes me sit up and take notice!

This was the case when I first saw this recipe prepared on Rachael Ray's daytime talk show. I was only half listening, so when she said she was "going to make a coleslaw" I didn't even look up from my computer. But then she said the magic words that made me stop what I was doing and make sure I was listening. Pickle Juice.

Yep, the secret ingredient in this coleslaw is just a hint of pickle juice. Now, we are pickle people. We love all kinds, all shapes and sizes. From the baby gherkins to the huge dill pickles on a stick we enjoy at a fair. So of course my ears perked right up when I heard this.

Something else that makes this a little different than other slaws I make a lot is the dressing. Not only is it not creamy, it's also cooked. So technically, this could be served as a warm slaw, but we like ours cold. It's sweet and sour, crisp and crunchy! This would be a fantastic slaw for on top of a pulled pork sandwich too!

If you are still looking for sides for your July 4th barbecue, maybe this can be added to your list. And be sure to top it with those few chopped pickles! They will be just enough to peek your guests' interest!

Oil and Vinegar Slaw Adapted from Rachael Ray
2 ( 16 oz.) packages coleslaw mix
3/4 c. cider vinegar
1/4 c. bread and butter pickle juice
2 TBS yellow mustard
1 tsp. celery seed
2 cloves garlic, minced
1/2 c. white sugar
1 TBS brown sugar
2 tsp. Kosher salt
1/2 c. vegetable oil
2 bread and butter pickles, diced for garnish

In a small pot, combine vinegar, pickle juice, mustard, celery seed, garlic, both sugars and salt. Heat on medium just until sugar and salt dissolve. Stir well. Reduce heat to low and slowly whisk in oil. Continue whisking until well combined. In a large bowl place coleslaw mix. Pour dressing over and mix well. Cover and chill until serving, up to the next day. Garnish with diced pickle.

Coleslaw at Very Good Recipes
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Church Supper #93

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

German Pancakes

From:

Who Needs A Cape

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

German Pancakes

From:

Who Needs A Cape

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

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Soul Food Saturday #11

Welcome to the weekend! Can you believe July 4th is this week? Summer is flying by...per usual! If you're planning a big backyard barbecue, pool party or maybe a weekend at the lake, Bekki is here with a great appetizer, or fun lunch, idea!

This recipe is in celebration of Independence Day! We always need one more recipe for that big family cookout, or time with friends enjoying the fireworks. This one is versatile. You can make them up and fry right before or make ahead before leaving to your next party. The inspiration came from the crispy crab and cream cheese filled fried wontons I found at my favorite Asian restaurants. This one has a twist because I wanted to use up some left over ham I had in the fridge. You can see the trend here I’m sure. I always seem to make more than we will eat for dinner on any given night. So there are typically leftovers from several nights hanging out using up shelf space. With that secret revealed once more, feel free to try new combinations and have fun with it! 

Ham and Cheese Fried Wontons

1 c. ham chopped

½ c. whipped cream cheese

½ tbs. granulated garlic

Salt and pepper to taste

½ c. shredded mozzarella

Water to seal wontons before frying

10 wonton squares

Vegetable oil to fry wontons

(Will vary depending on size of saucepan used for frying)

Preheat frying oil to 350 degrees.

In a medium size bowl mix cream cheese, ham, cheese, garlic, salt and pepper until combined.

With a teaspoon, spoon mixture in the middle of the wonton square. Using your fingertip, dip into the water and run your fingertip around the edge of the wonton.

*This will ensure it is sealed and your filling will stay in while frying.*

Grab opposite corners and pull towards the middle, so ends touch and press to seal. Repeat on the second side.

Fry in small batches, 3 to 4 at a time. Cook for 2 minutes or until golden brown.

Serve hot or at room temperature with your favorite dipping sauce. This time I used chipotle mayo! Happy 4^th of July!

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Welcome to the weekend! Can you believe July 4th is this week? Summer is flying by...per usual! If you're planning a big backyard barbecue, pool party or maybe a weekend at the lake, Bekki is here with a great appetizer, or fun lunch, idea!

This recipe is in celebration of Independence Day! We always need one more recipe for that big family cookout, or time with friends enjoying the fireworks. This one is versatile. You can make them up and fry right before or make ahead before leaving to your next party. The inspiration came from the crispy crab and cream cheese filled fried wontons I found at my favorite Asian restaurants. This one has a twist because I wanted to use up some left over ham I had in the fridge. You can see the trend here I’m sure. I always seem to make more than we will eat for dinner on any given night. So there are typically leftovers from several nights hanging out using up shelf space. With that secret revealed once more, feel free to try new combinations and have fun with it! 

Ham and Cheese Fried Wontons

1 c. ham chopped

½ c. whipped cream cheese

½ tbs. granulated garlic

Salt and pepper to taste

½ c. shredded mozzarella

Water to seal wontons before frying

10 wonton squares

Vegetable oil to fry wontons

(Will vary depending on size of saucepan used for frying)

Preheat frying oil to 350 degrees.

In a medium size bowl mix cream cheese, ham, cheese, garlic, salt and pepper until combined.

With a teaspoon, spoon mixture in the middle of the wonton square. Using your fingertip, dip into the water and run your fingertip around the edge of the wonton.

*This will ensure it is sealed and your filling will stay in while frying.*

Grab opposite corners and pull towards the middle, so ends touch and press to seal. Repeat on the second side.

Fry in small batches, 3 to 4 at a time. Cook for 2 minutes or until golden brown.

Serve hot or at room temperature with your favorite dipping sauce. This time I used chipotle mayo! Happy 4^th of July!

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A Husband's Request

Okay people, you have less then 1 week until the next major "let's have a huge cookout" holiday is upon us. And in case you are looking for new, or at least a new varieties of, side dishes, I've got a great one for you today!

This recipe all started with a conversation between Mr. Everyday and I. I asked if he was hungry for something specific. He answered with "Amish Potato Salad"....like _____ brand. Okay, great...the one brand I'd never heard of. Well, here to find out back in the day when he used to work as a butcher at the deli counter of the local IGA grocery store, this was a brand they sold and he loved it. I asked him what all was in it, and with the exception of the veggies, it sounded a lot like my Grammy's recipe. 

See, my Grammy's potato salad is my favorite of all time; and the unique thing about hers (which I have never made myself, by the way) is it has a cooked dressing. But in all the times she has cooked for us, Adam has only had it one time, and it happened to be on an evening she was in a rush, and it hadn't had time to cool down all the way. Now, to me it was just as tasty, but being warm, he didn't care for it as much. I remember him even saying "The flavor seemed like it would be good, if only it had been chilled." 

So I went looking for a recipe, and when I came across this, it was like the heavens opened up and the angels started singing. It even had the cooked dressing Grammy's is so famous for. I was totally up for the challenge...and I must say, I hit it out of the park! Not only was it so close to my favorite I was licking the bowl, it was exactly what he was looking for too! He said I couldn't have gotten any closer if I had went to the IGA deli and bought it!

Potato salad is one of those things that is kind of a must at any backyard barbecue. So maybe if you're planning one for the holiday next week, this can be a new version you try. Don't let the ingredient list intimidate you, it's very easy, I promise! And it's so creamy and tasty I guarantee your guests will be asking for the recipe, so if their husbands request it, they can be ready too!

Amish Potato Salad From AllRecipes

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool. In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool. Once cooled, whisk in mayo.

When potatoes are cool, remove skin if desired. Cut into large cubes. Place potatoes, boiled eggs,  celery, onion and carrots in a large bowl. Sprinkle with celery seed. Pour dressing over and mix gently, but well to combine. Chill at least 2 hours before serving. 

Shared on The Country Cook June 28, 2013

Potatoes at Very Good Recipes
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Okay people, you have less then 1 week until the next major "let's have a huge cookout" holiday is upon us. And in case you are looking for new, or at least a new varieties of, side dishes, I've got a great one for you today!

This recipe all started with a conversation between Mr. Everyday and I. I asked if he was hungry for something specific. He answered with "Amish Potato Salad"....like _____ brand. Okay, great...the one brand I'd never heard of. Well, here to find out back in the day when he used to work as a butcher at the deli counter of the local IGA grocery store, this was a brand they sold and he loved it. I asked him what all was in it, and with the exception of the veggies, it sounded a lot like my Grammy's recipe. 

See, my Grammy's potato salad is my favorite of all time; and the unique thing about hers (which I have never made myself, by the way) is it has a cooked dressing. But in all the times she has cooked for us, Adam has only had it one time, and it happened to be on an evening she was in a rush, and it hadn't had time to cool down all the way. Now, to me it was just as tasty, but being warm, he didn't care for it as much. I remember him even saying "The flavor seemed like it would be good, if only it had been chilled." 

So I went looking for a recipe, and when I came across this, it was like the heavens opened up and the angels started singing. It even had the cooked dressing Grammy's is so famous for. I was totally up for the challenge...and I must say, I hit it out of the park! Not only was it so close to my favorite I was licking the bowl, it was exactly what he was looking for too! He said I couldn't have gotten any closer if I had went to the IGA deli and bought it!

Potato salad is one of those things that is kind of a must at any backyard barbecue. So maybe if you're planning one for the holiday next week, this can be a new version you try. Don't let the ingredient list intimidate you, it's very easy, I promise! And it's so creamy and tasty I guarantee your guests will be asking for the recipe, so if their husbands request it, they can be ready too!

Amish Potato Salad From AllRecipes

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool. In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool. Once cooled, whisk in mayo.

When potatoes are cool, remove skin if desired. Cut into large cubes. Place potatoes, boiled eggs,  celery, onion and carrots in a large bowl. Sprinkle with celery seed. Pour dressing over and mix gently, but well to combine. Chill at least 2 hours before serving. 

Shared on The Country Cook June 28, 2013

Potatoes at Very Good Recipes
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Chipotle Beef Ribs {Crock Pot Recipe}

I love using the crock pot, especially in the summer. That sounds weird, I know, since most people use their slow cookers the most for soups, stews and other hearty dishes in the dead of winter. But I appreciate not having to add more heat to the house when turning on the oven during the summer.

You'll keep your house cooler by using the crock pot, but this meal is still HOT, HOT, HOT!!! These are totally melt in your mouth, succulent beef ribs with just the right amount of spicy kick! I will encourage you immediately to double this recipe. You won't be able to get enough of these ribs, and any leftovers can be shredded and used for tacos, quesadillas, enchiladas, beef sandwiches, etc, you get the idea. Just double it. You'll be glad you did. (And it's not hard to double it - especially since all you do is dump everything into the slow cooker and turn it on! It couldn't be easier!)

Start (and end, ha!) by layering all the ingredients in your slow cooker - ribs, onion, garlic,

chipotle chilis and adobo sauce, tomato sauce, water,

cumin,

salt and pepper. Cook on low for 7-8 hours until meat is tender. You'll want to serve these ribs with the accumulated sauce in the crock over rice or potatoes. Yum, yum, yum.

One year ago: Spice Rubbed Salmon with Cucumber Relish
Two years ago: Chicken with Zucchini and Mushrooms
Three years ago: Rhubarb Blueberry Muffins
Four years ago: Summer Pasta

Find more great ideas at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wicked Good Wednesdays, What's Cooking Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash Blog, TGIF.

Chipotle Beef Ribs

2 pounds boneless beef ribs, cut into 2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
3 Tbsp. tomato paste
1 Tbsp. chipotles in adobo sauce
1 tsp. cumin
1/4 cup water
1 tsp. salt
1/4 tsp. pepper

In a 4 to 6-quart crock pot, combine the ribs, onion, garlic, tomato paste, chipotles, cumin, water, salt and pepper. Cook on low for 7-8 hours. Remove from the crock pot and serve over rice or potatoes with the accumulated sauce in the crock pot.

I love using the crock pot, especially in the summer. That sounds weird, I know, since most people use their slow cookers the most for soups, stews and other hearty dishes in the dead of winter. But I appreciate not having to add more heat to the house when turning on the oven during the summer.

You'll keep your house cooler by using the crock pot, but this meal is still HOT, HOT, HOT!!! These are totally melt in your mouth, succulent beef ribs with just the right amount of spicy kick! I will encourage you immediately to double this recipe. You won't be able to get enough of these ribs, and any leftovers can be shredded and used for tacos, quesadillas, enchiladas, beef sandwiches, etc, you get the idea. Just double it. You'll be glad you did. (And it's not hard to double it - especially since all you do is dump everything into the slow cooker and turn it on! It couldn't be easier!)

Start (and end, ha!) by layering all the ingredients in your slow cooker - ribs, onion, garlic,

chipotle chilis and adobo sauce, tomato sauce, water,

cumin,

salt and pepper. Cook on low for 7-8 hours until meat is tender. You'll want to serve these ribs with the accumulated sauce in the crock over rice or potatoes. Yum, yum, yum.

One year ago: Spice Rubbed Salmon with Cucumber Relish
Two years ago: Chicken with Zucchini and Mushrooms
Three years ago: Rhubarb Blueberry Muffins
Four years ago: Summer Pasta

Find more great ideas at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wicked Good Wednesdays, What's Cooking Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash Blog, TGIF.

Chipotle Beef Ribs

2 pounds boneless beef ribs, cut into 2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
3 Tbsp. tomato paste
1 Tbsp. chipotles in adobo sauce
1 tsp. cumin
1/4 cup water
1 tsp. salt
1/4 tsp. pepper

In a 4 to 6-quart crock pot, combine the ribs, onion, garlic, tomato paste, chipotles, cumin, water, salt and pepper. Cook on low for 7-8 hours. Remove from the crock pot and serve over rice or potatoes with the accumulated sauce in the crock pot.

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Poor Man's Risotto

Do you have something you always see on a menu, or on television, or in cookbooks,that looks and sounds delicious, but you've yet to try it yourself? If the answer is yes, take a seat next to me, because I'm about to tell you about mine...risotto.

I have seen so many varieties prepared on some of my favorite cooking shows and it always looks so yummy, but I will be totally honest with you, it's one of the few dishes left that intimidates the heck outta me! I'm serious! I've heard so much about how it can be easy, if you're easy and pay attention, but if you don't, watch out because it can turn into a total disaster too. Well, I love myself enough to be able to admit, I'm not always the most patient person...especially in the kitchen. So I just have visions of me going to all the trouble, only to be disappointed in the end.

Plus, I've only seen it on the menu of a few restaurants we go to. One was this high end, very pricey private club, and since it was filled with black truffles, I'm not even going to tell you how much it was, but needless to say I wasn't going to pay it! And the other happens to be at my favorite Italian place, and anytime we are there, I want one of my favorites, not something new. What can I say? I'm a creature of habit.

But when I first saw this recipe (which had a photo with it) risotto is exactly what it reminded me of, only a budget friendly, impatient friendly version. Put everything in the Crock Pot, and let it do the work, instead of standing over the stove hoping for the best.

Now of course, since I've never had actual risotto, I have nothing to compare this to, so I might be totally off the mark, but either way, I can attest to the fact that it's not only simple, but absolutely delicious, filled with amazing flavors and very hearty! This will feed a crowd, and they will walk away full!

I'm sure one of these days I will overcome my intimidation and attempt risotto in my own kitchen; or maybe even order it out somewhere. But for the time being, I'm okay leaving it on my "foodie bucket list"!

Creamy Sausage and Wild Rice Pilaf Adapted from Crock Pot
12 oz. applewood smoked sausages, cut into 1/2" slices
1 (4 oz.) box wild rice (with seasonings)
1/2 c. basmati rice
3 medium carrots, diced
1 medium onion, chopped
1/2 c. dried cranberries
1/2 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. pepper
3 c. water
1/2 c. half and half
Dried Parsley for garnish

Combine all ingredients except half and half and parsley in Crock Pot. Stir to combine. Cook on LOW 7-8 hours until rice is tender. Turn off heat. Add half and half. Allow to sit 10 minutes. Transfer to serving platter and garnish with parsley.

Rice at Very Good Recipes
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Do you have something you always see on a menu, or on television, or in cookbooks,that looks and sounds delicious, but you've yet to try it yourself? If the answer is yes, take a seat next to me, because I'm about to tell you about mine...risotto.

I have seen so many varieties prepared on some of my favorite cooking shows and it always looks so yummy, but I will be totally honest with you, it's one of the few dishes left that intimidates the heck outta me! I'm serious! I've heard so much about how it can be easy, if you're easy and pay attention, but if you don't, watch out because it can turn into a total disaster too. Well, I love myself enough to be able to admit, I'm not always the most patient person...especially in the kitchen. So I just have visions of me going to all the trouble, only to be disappointed in the end.

Plus, I've only seen it on the menu of a few restaurants we go to. One was this high end, very pricey private club, and since it was filled with black truffles, I'm not even going to tell you how much it was, but needless to say I wasn't going to pay it! And the other happens to be at my favorite Italian place, and anytime we are there, I want one of my favorites, not something new. What can I say? I'm a creature of habit.

But when I first saw this recipe (which had a photo with it) risotto is exactly what it reminded me of, only a budget friendly, impatient friendly version. Put everything in the Crock Pot, and let it do the work, instead of standing over the stove hoping for the best.

Now of course, since I've never had actual risotto, I have nothing to compare this to, so I might be totally off the mark, but either way, I can attest to the fact that it's not only simple, but absolutely delicious, filled with amazing flavors and very hearty! This will feed a crowd, and they will walk away full!

I'm sure one of these days I will overcome my intimidation and attempt risotto in my own kitchen; or maybe even order it out somewhere. But for the time being, I'm okay leaving it on my "foodie bucket list"!

Creamy Sausage and Wild Rice Pilaf Adapted from Crock Pot
12 oz. applewood smoked sausages, cut into 1/2" slices
1 (4 oz.) box wild rice (with seasonings)
1/2 c. basmati rice
3 medium carrots, diced
1 medium onion, chopped
1/2 c. dried cranberries
1/2 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. pepper
3 c. water
1/2 c. half and half
Dried Parsley for garnish

Combine all ingredients except half and half and parsley in Crock Pot. Stir to combine. Cook on LOW 7-8 hours until rice is tender. Turn off heat. Add half and half. Allow to sit 10 minutes. Transfer to serving platter and garnish with parsley.

Rice at Very Good Recipes
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Landon's Baked Potato Chips

Summer is always a fun time for me because I get to spend my days with my grandson Landon while he is on school vacation. Landon loves helping out with the gardening and yard work, and he is a great kitchen assistant, as well. Landon and his grandad recently made a visit to Black Gold Farms in Arbyrd, Missouri, to watch the potatoes being harvested, and they brought home a bag of special potatoes for me to try. The White Chipper potatoes that were being harvested the day they visited are a potato variety that is grown especially for making potato chips.

Landon and I didn't really have a recipe to follow, but we made a batch of baked potato chips from the White Chipper potatoes.

Print Recipe

Landon's Baked Potato Chips

3 White Chipper potatoes
Olive oil spray
Salt

Preheat oven to 475 degrees F. Line a sheet pan with aluminum foil, then spray foil with olive oil. Slice potatoes thinly, and spread in a single layer on the prepared pan. Spray the potatoes lightly with olive oil. Bake for 15 minutes, then flip the potatoes over and bake for 10 - 15 minutes longer. Salt to taste.

These White Chipper potatoes that Landon brought home from his farm visit in the "boot heel" of Missouri are a variety that I have not seen before. They are a white, medium-sized round potato with a very thin skin.

The potatoes were being harvested by machine when Landon visited, and he also had an opportunity to see the potatoes being graded for quality control before packing. Other potato varieties such as reds, golds, sweet potatoes, and fingerlings are also grown on the farm in Arbyrd.

These potatoes baked up crispy and light and were perfect for chips. I was amazed at the difference in the texture and crunch of these potatoes compared to my usual white potatoes that I have previously sliced and baked.

Landon enjoyed his farm visit, and he taught me something new about potato varieties today.

Summer is always a fun time for me because I get to spend my days with my grandson Landon while he is on school vacation. Landon loves helping out with the gardening and yard work, and he is a great kitchen assistant, as well. Landon and his grandad recently made a visit to Black Gold Farms in Arbyrd, Missouri, to watch the potatoes being harvested, and they brought home a bag of special potatoes for me to try. The White Chipper potatoes that were being harvested the day they visited are a potato variety that is grown especially for making potato chips.

Landon and I didn't really have a recipe to follow, but we made a batch of baked potato chips from the White Chipper potatoes.

Print Recipe

Landon's Baked Potato Chips

3 White Chipper potatoes
Olive oil spray
Salt

Preheat oven to 475 degrees F. Line a sheet pan with aluminum foil, then spray foil with olive oil. Slice potatoes thinly, and spread in a single layer on the prepared pan. Spray the potatoes lightly with olive oil. Bake for 15 minutes, then flip the potatoes over and bake for 10 - 15 minutes longer. Salt to taste.

These White Chipper potatoes that Landon brought home from his farm visit in the "boot heel" of Missouri are a variety that I have not seen before. They are a white, medium-sized round potato with a very thin skin.

The potatoes were being harvested by machine when Landon visited, and he also had an opportunity to see the potatoes being graded for quality control before packing. Other potato varieties such as reds, golds, sweet potatoes, and fingerlings are also grown on the farm in Arbyrd.

These potatoes baked up crispy and light and were perfect for chips. I was amazed at the difference in the texture and crunch of these potatoes compared to my usual white potatoes that I have previously sliced and baked.

Landon enjoyed his farm visit, and he taught me something new about potato varieties today.

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Strawberry Rhubarb Baked Oatmeal

Here is a fun baked oatmeal recipe using that wonderful strawberry rhubarb fruit combo. Eating this is almost like eating dessert for breakfast, but in a totally socially acceptable way. (Not that brownies for breakfast aren't socially acceptable, but, well, you know...) I really enjoyed this with yogurt - hearty grains, yummy fruit, creamy yogurt - it's a great way to start the day.

Start by chopping up the strawberries and slicing the rhubarb. I used some strawberries that I had frozen earlier in the season, and they worked well. Super fresh would also be good.

Place the fruit in a bowl and add the honey.

and the cornstarch.

Stir well to coat all the fruit. Slice the banana and lay the slices in the bottom of a 9-inch baking dish. Spoon the strawberry/rhubarb mixture over the bananas.

Now in another small bowl, combine the oats, baking powder, salt, cinnamon, egg, honey, milk

and vanilla.

Stir well to combine, then carefully spread over the fruit mixture.

Sprinkle with the almonds.

Bake for 40 minutes,

then enjoy warm, with yogurt, if you like! Good morning!

One year ago: Black Bean and Veggie Quesadillas
Two years ago: Crispy Orange Beef
Three years ago: Banana Sherbet
Four years ago: Peanut Butter Banana Cream Pie


Strawberry Rhubarb Baked Oatmeal

2 cups strawberries, sliced
1 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, thinly sliced
1 Tbsp. cornstarch
1/3 cup + 1 Tbsp. honey, divided
1 cup oats
1/4 cup slivered almonds
1/2 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla

Place sliced bananas in the bottom of a lightly greased 9-inch baking dish. In a medium bowl, combine rhubarb, strawberries, 1/3 cup honey and cornstarch. Stir well to coat all the fruit, then carefully spread the strawberry mixture over the bananas.

In another bowl, combine the oats, baking powder, salt and cinnamon. Add the egg, 1 Tbsp. of honey, vanilla and milk, and stir well to combine. Pour the oats over the strawberry mixture and then sprinkle with the almonds.

Bake at 375 for 40 minutes. Serve warm, with yogurt, if you like.

Here is a fun baked oatmeal recipe using that wonderful strawberry rhubarb fruit combo. Eating this is almost like eating dessert for breakfast, but in a totally socially acceptable way. (Not that brownies for breakfast aren't socially acceptable, but, well, you know...) I really enjoyed this with yogurt - hearty grains, yummy fruit, creamy yogurt - it's a great way to start the day.

Start by chopping up the strawberries and slicing the rhubarb. I used some strawberries that I had frozen earlier in the season, and they worked well. Super fresh would also be good.

Place the fruit in a bowl and add the honey.

and the cornstarch.

Stir well to coat all the fruit. Slice the banana and lay the slices in the bottom of a 9-inch baking dish. Spoon the strawberry/rhubarb mixture over the bananas.

Now in another small bowl, combine the oats, baking powder, salt, cinnamon, egg, honey, milk

and vanilla.

Stir well to combine, then carefully spread over the fruit mixture.

Sprinkle with the almonds.

Bake for 40 minutes,

then enjoy warm, with yogurt, if you like! Good morning!

One year ago: Black Bean and Veggie Quesadillas
Two years ago: Crispy Orange Beef
Three years ago: Banana Sherbet
Four years ago: Peanut Butter Banana Cream Pie


Strawberry Rhubarb Baked Oatmeal

2 cups strawberries, sliced
1 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, thinly sliced
1 Tbsp. cornstarch
1/3 cup + 1 Tbsp. honey, divided
1 cup oats
1/4 cup slivered almonds
1/2 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla

Place sliced bananas in the bottom of a lightly greased 9-inch baking dish. In a medium bowl, combine rhubarb, strawberries, 1/3 cup honey and cornstarch. Stir well to coat all the fruit, then carefully spread the strawberry mixture over the bananas.

In another bowl, combine the oats, baking powder, salt and cinnamon. Add the egg, 1 Tbsp. of honey, vanilla and milk, and stir well to combine. Pour the oats over the strawberry mixture and then sprinkle with the almonds.

Bake at 375 for 40 minutes. Serve warm, with yogurt, if you like.

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Crack Nachos

Ha! That got your attention, didn't it??!! Hey, I have to suck you in somehow! I will explain the inspiration for that title in just a minute!

I love taking things I know how to cook blindfolded, and turn them into something brand new. It's a great way to create brand new things in the kitchen with some of the pressure taken away. If part of a new dish is something that is "tried and true" it takes some of the anxiety of  "will it turn out" away! Not all, but some!

So when I was thinking of new ways to use my now almost famous Coney Sauce, I was talking to a friend who loves it as much as we do; and she mentioned she loves making nachos out of it when I make it for her. How perfect! And since she refers to it as "Crack Sauce", the name of this post was born.

If you love Coney Dogs, or even Chili Dogs, you will love these nachos. The flavor of the sauce is only enhanced by your topping choices. I decided to go with things we top our Coney Dogs with, plus a few extra nacho must haves. The combination was definitely a winner! They make a fun, tasty, light summer supper, or make a huge platter for your next backyard party! But don't forget to tell your friends they are eating "crack nachos"...the look on their faces is worth the price of admission!

Coney Nachos

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 TBS butter
2 TBS yellow mustard
2 TBS cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 c. ketchup
2 tsp. paprika
2 tsp. chili powder
Salt and Pepper to taste
Tortilla Chips
Toppings:
Sliced Black Olives
Finely Chopped White Onion
Shredded Cheese
Sour Cream
Jalapeno Peppers

In a medium bowl combine ketchup, mustard, vinegar, Worcestershire, hot sauce, paprika, chili powder,  salt and pepper. In a skillet over medium heat, melt butter. Add ground beef, onion and garlic. Cook until meat is no longer pink, breaking up very fine. (I like to use a potato masher.) Add ketchup mixture. Reduce heat to low and allow to simmer 20-25 minutes until thickened. Lay tortilla chips on plate, top with coney sauce. Garnish with favorite toppings.

Nachos at Very Good Recipes

Pin It

Ha! That got your attention, didn't it??!! Hey, I have to suck you in somehow! I will explain the inspiration for that title in just a minute!

I love taking things I know how to cook blindfolded, and turn them into something brand new. It's a great way to create brand new things in the kitchen with some of the pressure taken away. If part of a new dish is something that is "tried and true" it takes some of the anxiety of  "will it turn out" away! Not all, but some!

So when I was thinking of new ways to use my now almost famous Coney Sauce, I was talking to a friend who loves it as much as we do; and she mentioned she loves making nachos out of it when I make it for her. How perfect! And since she refers to it as "Crack Sauce", the name of this post was born.

If you love Coney Dogs, or even Chili Dogs, you will love these nachos. The flavor of the sauce is only enhanced by your topping choices. I decided to go with things we top our Coney Dogs with, plus a few extra nacho must haves. The combination was definitely a winner! They make a fun, tasty, light summer supper, or make a huge platter for your next backyard party! But don't forget to tell your friends they are eating "crack nachos"...the look on their faces is worth the price of admission!

Coney Nachos

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 TBS butter
2 TBS yellow mustard
2 TBS cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 c. ketchup
2 tsp. paprika
2 tsp. chili powder
Salt and Pepper to taste
Tortilla Chips
Toppings:
Sliced Black Olives
Finely Chopped White Onion
Shredded Cheese
Sour Cream
Jalapeno Peppers

In a medium bowl combine ketchup, mustard, vinegar, Worcestershire, hot sauce, paprika, chili powder,  salt and pepper. In a skillet over medium heat, melt butter. Add ground beef, onion and garlic. Cook until meat is no longer pink, breaking up very fine. (I like to use a potato masher.) Add ketchup mixture. Reduce heat to low and allow to simmer 20-25 minutes until thickened. Lay tortilla chips on plate, top with coney sauce. Garnish with favorite toppings.

Nachos at Very Good Recipes

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Church Supper #92

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Rhubarb Strawberry Crisp

From:

On The Home Front

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Rhubarb Strawberry Crisp

From:

On The Home Front

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

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Soul Food Saturday #10

Good Morning! How about a sweet treat to start the weekend? Bekki is here today with a simple cookie that includes one of my favorite flavors...butterscotch!!

Yes, last week I gave the oven a break. But this week I decided, let’s use it early in the day. Yep, I said early. A little secret to baking in the summer in my kitchen is baking in the morning before the heat sneaks up and warms up the house. This cookie is one of my husband’s absolute favorites. The photo clearly shows big piles of these cookies don’t stick around very long. It won’t be any different in your kitchen either. When vacation time comes around, we tend to pull a few extra treat recipes out. This is definitely one of those! So, grab a cup of coffee and hang out with me at the table while these oh so good cookies bake up for the ones we love most.

Oatmeal Butterscotch Cookies Adapted from Incredibly Easy Cookies

¾ c. butter or margarine, softened

¾ c. granulated sugar

¾ c. packed light brown sugar

2 eggs

1 tsp. vanilla extract

1 ¼ c. all purpose flour

1 tsp.  Baking soda

½ tsp. salt

½ tsp ground cinnamon

3 c. quick cooking or regular rolled oats, uncooked

1 ¾ c. (11 oz. package) Hershey’s Butterscotch chips

1 Heat oven to 375 degrees.

2. Beat butter, granulated sugar, and brown sugar with electric mixer on medium speed in large bowl until well blended. Add eggs, and vanilla; blend thoroughly. Stir together flour, baking soda, salt and cinnamon; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until golden brown. Cool slightly. Remove to wire rack and cool completely.

Pin It

Good Morning! How about a sweet treat to start the weekend? Bekki is here today with a simple cookie that includes one of my favorite flavors...butterscotch!!

Yes, last week I gave the oven a break. But this week I decided, let’s use it early in the day. Yep, I said early. A little secret to baking in the summer in my kitchen is baking in the morning before the heat sneaks up and warms up the house. This cookie is one of my husband’s absolute favorites. The photo clearly shows big piles of these cookies don’t stick around very long. It won’t be any different in your kitchen either. When vacation time comes around, we tend to pull a few extra treat recipes out. This is definitely one of those! So, grab a cup of coffee and hang out with me at the table while these oh so good cookies bake up for the ones we love most.

Oatmeal Butterscotch Cookies Adapted from Incredibly Easy Cookies

¾ c. butter or margarine, softened

¾ c. granulated sugar

¾ c. packed light brown sugar

2 eggs

1 tsp. vanilla extract

1 ¼ c. all purpose flour

1 tsp.  Baking soda

½ tsp. salt

½ tsp ground cinnamon

3 c. quick cooking or regular rolled oats, uncooked

1 ¾ c. (11 oz. package) Hershey’s Butterscotch chips

1 Heat oven to 375 degrees.

2. Beat butter, granulated sugar, and brown sugar with electric mixer on medium speed in large bowl until well blended. Add eggs, and vanilla; blend thoroughly. Stir together flour, baking soda, salt and cinnamon; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until golden brown. Cool slightly. Remove to wire rack and cool completely.

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Crock Pot Comfort

To me, comfort food can come in many forms. It might be a sweet dessert that takes away stress after a long day. Or maybe it's something filled with ooey gooey cheese that just tastes so amazing you don't even care it's not the healthiest meal. Or maybe it's simply something your mama used to make that takes you back to your childhood and fills you with love. For me, it means all of these things, plus one more. Sometimes comfort food is simply a meal that is super easy to make and doesn't keep me in the kitchen all day. It's comforting for me to know that in a meal like this, I'm receiving the gift of time! Time to do all my other work, or spend time with my family, or heck...on the rare occasion, to sit down and enjoy some down time! 

I've been looking for a great slow cooker pot roast recipe for quite some time now, and I wasn't surprised when I finally found one that sounded too good to pass up over at my dear friend Brandie's site, The Country Cook. Ya'll know how much I love Brandie and all her yummy food! She's always got something delicious cooking in her kitchen; so I knew without a doubt this would be no exception.

It's summer, and for many that means "Please don't make me turn on the oven." But many of us still want those comfort family meals we love so much. So this is a perfect compromise. Let the slow cooker do all the work, and keep the house nice and cool!

Slow Cooker Pot Roast From The Country Cook

3 lb. beef chuck roast

1 lb. baby carrots

1 lb. red potatoes, quartered

1 package Italian Dressing Mix

1 package Ranch Dressing Mix

1 package Brown Gravy Mix

1 TBS dried chopped onions

2 c. water

2 TBS vegetable oil

Salt and Pepper to taste

Dried Parsley for garnish

Pat roast with paper towels to dry. Rub both sides with vegetable oil and season with salt and pepper. Heat skillet on medium high heat. Brown roast for 2 minutes on each side. Place roast in slow cooker. Mix water with all 3 seasoning packets. Whisk together. Pour over meat. Cover and cook on LOW 6-7 hours. During the last 3 hours of cooking, add potatoes and carrots, that have also been seasoned with salt and pepper. Slice roast and spoon pan drippings over top for sauce and garnish with parsley.

Crock Pot at Very Good Recipes
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To me, comfort food can come in many forms. It might be a sweet dessert that takes away stress after a long day. Or maybe it's something filled with ooey gooey cheese that just tastes so amazing you don't even care it's not the healthiest meal. Or maybe it's simply something your mama used to make that takes you back to your childhood and fills you with love. For me, it means all of these things, plus one more. Sometimes comfort food is simply a meal that is super easy to make and doesn't keep me in the kitchen all day. It's comforting for me to know that in a meal like this, I'm receiving the gift of time! Time to do all my other work, or spend time with my family, or heck...on the rare occasion, to sit down and enjoy some down time! 

I've been looking for a great slow cooker pot roast recipe for quite some time now, and I wasn't surprised when I finally found one that sounded too good to pass up over at my dear friend Brandie's site, The Country Cook. Ya'll know how much I love Brandie and all her yummy food! She's always got something delicious cooking in her kitchen; so I knew without a doubt this would be no exception.

It's summer, and for many that means "Please don't make me turn on the oven." But many of us still want those comfort family meals we love so much. So this is a perfect compromise. Let the slow cooker do all the work, and keep the house nice and cool!

Slow Cooker Pot Roast From The Country Cook

3 lb. beef chuck roast

1 lb. baby carrots

1 lb. red potatoes, quartered

1 package Italian Dressing Mix

1 package Ranch Dressing Mix

1 package Brown Gravy Mix

1 TBS dried chopped onions

2 c. water

2 TBS vegetable oil

Salt and Pepper to taste

Dried Parsley for garnish

Pat roast with paper towels to dry. Rub both sides with vegetable oil and season with salt and pepper. Heat skillet on medium high heat. Brown roast for 2 minutes on each side. Place roast in slow cooker. Mix water with all 3 seasoning packets. Whisk together. Pour over meat. Cover and cook on LOW 6-7 hours. During the last 3 hours of cooking, add potatoes and carrots, that have also been seasoned with salt and pepper. Slice roast and spoon pan drippings over top for sauce and garnish with parsley.

Crock Pot at Very Good Recipes
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An Overview on Special Birthday Cake Design And Styles

Picking up a sharp cake style and design means understanding something unique in relation to individuals celebrating birthday. As soon as there is knowledge about something concerning want and requirements, leisure activities or favourite sport, they can be worked into cake design or style.

With the younger generations, the theme can be anything ranging from well liked characters to admired individuals. It can also be a simple toy, beloved pet or favourite animal. It is possible to inject fun by ordering fun cakes.

Birthday cakes themed on sea food are also a great idea especially for individuals who love fish. It may also include pages featuring previous birthday with number of fishing vacations each year as well as quantity of fish captured.

Another popular trend of today is to have a photo cake. It is possible to have own photos now. These edible memories are actually latest and greatest way involved in sharing photo. Logo, drawings or photo are converted into edible photographs here that can be applied to cookies, cupcakes, fudge, ice cream, chocolate, gum paste and fondant to create incredible treats.

The edible images are in fact 100 percent edible as they are made of frosting that is embedded onto the backing sheet. Photos here are created of ink jet printers and edible ink. Photos here emerge sharp and clear similar to primary snapshot. Also referred to as cake toppers, cake stickers, picture cakes, photo cake and frosting sheet, some of these edible imageries are Kosher or FDA recognized.

It is also possible to make treats and cakes with edible memories quite fast as well as simply by following a few techniques. Everyone can do it though it is always better to get the task handled by qualified professionals. Edible imageries help with beautification to a large extent. It is just essential to peel and then place photo edibles on frosted or chocolate covered treats in order to come with professional and amazing looking cakes and dessert. Frosting sheets can also be used accentuate cakes and added on top of cakes. These are also referred to as cake toppers. Cake toppers are commonly used in order to decorate brownies, cookies and cupcakes setting up incredible treats that are bound to hit the party. The photo enjoyment frames also come in festive ideas in order to match theme of social gatherings or designer prints in order to create professional looking cakes. The edible image design specialists also function as supreme designing tool. It is possible to pick from pet prints, polka dots or getaway designs. Designs at times adorn even the side or top of cakes. Opportunities in fact are endless here.

It is indeed a great idea to make wonderful desserts and have a great time with friends and family members. Make sure to choose right and make birthdays turn out quite a special event.

Sara Osborne is a chef and loves to try out different recipes. She is adept at designing photo cake . She has also baked wedding cakes and different types of celebration cakes and cupcakes.

Picking up a sharp cake style and design means understanding something unique in relation to individuals celebrating birthday. As soon as there is knowledge about something concerning want and requirements, leisure activities or favourite sport, they can be worked into cake design or style.

With the younger generations, the theme can be anything ranging from well liked characters to admired individuals. It can also be a simple toy, beloved pet or favourite animal. It is possible to inject fun by ordering fun cakes.

Birthday cakes themed on sea food are also a great idea especially for individuals who love fish. It may also include pages featuring previous birthday with number of fishing vacations each year as well as quantity of fish captured.

Another popular trend of today is to have a photo cake. It is possible to have own photos now. These edible memories are actually latest and greatest way involved in sharing photo. Logo, drawings or photo are converted into edible photographs here that can be applied to cookies, cupcakes, fudge, ice cream, chocolate, gum paste and fondant to create incredible treats.

The edible images are in fact 100 percent edible as they are made of frosting that is embedded onto the backing sheet. Photos here are created of ink jet printers and edible ink. Photos here emerge sharp and clear similar to primary snapshot. Also referred to as cake toppers, cake stickers, picture cakes, photo cake and frosting sheet, some of these edible imageries are Kosher or FDA recognized.

It is also possible to make treats and cakes with edible memories quite fast as well as simply by following a few techniques. Everyone can do it though it is always better to get the task handled by qualified professionals. Edible imageries help with beautification to a large extent. It is just essential to peel and then place photo edibles on frosted or chocolate covered treats in order to come with professional and amazing looking cakes and dessert. Frosting sheets can also be used accentuate cakes and added on top of cakes. These are also referred to as cake toppers. Cake toppers are commonly used in order to decorate brownies, cookies and cupcakes setting up incredible treats that are bound to hit the party. The photo enjoyment frames also come in festive ideas in order to match theme of social gatherings or designer prints in order to create professional looking cakes. The edible image design specialists also function as supreme designing tool. It is possible to pick from pet prints, polka dots or getaway designs. Designs at times adorn even the side or top of cakes. Opportunities in fact are endless here.

It is indeed a great idea to make wonderful desserts and have a great time with friends and family members. Make sure to choose right and make birthdays turn out quite a special event.

Sara Osborne is a chef and loves to try out different recipes. She is adept at designing photo cake . She has also baked wedding cakes and different types of celebration cakes and cupcakes.

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Best of Summer Recipes

Today, I wanted to highlight some of my favorite summer recipes from years past. Summer is so short - at least here in these Northern parts - that I always want to use fresh seasonal ingredients as much as possible during this time, while they last! Take advantage of the yummy fruits and vegetables while they're available, and whip up some of these great salads, main dishes and desserts!

Lemon Raspberry Tart with Poppyseed Crust

Roasted Banana Ice Cream

Strawberry Frozen Yogurt

Spice Rubbed Salmon with Cucumber Relish

Sweet Corn Pizza

Coconut Macadamia Chocolate Chip Ice Cream

Spicy Grilled Pork Tenderloin

Canteloupe Sorbet

Peach and Blackberry Tart

BokChoy Chicken Salad

Chicken and Zucchini Pasta

Summer Pasta

Marinated London Broil

Summer Cucumber Salad

Oriental Coleslaw

Today, I wanted to highlight some of my favorite summer recipes from years past. Summer is so short - at least here in these Northern parts - that I always want to use fresh seasonal ingredients as much as possible during this time, while they last! Take advantage of the yummy fruits and vegetables while they're available, and whip up some of these great salads, main dishes and desserts!

Lemon Raspberry Tart with Poppyseed Crust

Roasted Banana Ice Cream

Strawberry Frozen Yogurt

Spice Rubbed Salmon with Cucumber Relish

Sweet Corn Pizza

Coconut Macadamia Chocolate Chip Ice Cream

Spicy Grilled Pork Tenderloin

Canteloupe Sorbet

Peach and Blackberry Tart

BokChoy Chicken Salad

Chicken and Zucchini Pasta

Summer Pasta

Marinated London Broil

Summer Cucumber Salad

Oriental Coleslaw

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5 mistakes to avoid if you want the perfect pancakes

Most people will say experience. It takes some repetition to master the art of the perfect pancakes. The best part about making pancakes is that they are very easy to make. The emergence of convenient pancake mixes ensures that you can make pancakes very easily at the comfort of your home. All you have to do to get the batter is just add some water and voila! However, there are some common mistakes that people make when they want to make these. We are all human and it is understandable. But if you want perfect ones from the first one to the last one, you should ensure that you eliminate the mistakes.

The first mistake is that people often cook the pancakes as soon as they make the mix. Making the right pancake demands a degree of patience. Jumping to make it doesn't give the starch room to grow. The air bubbles don't release the gluten either. For the best results you should leave the batter to set for about 3 hours. Most chefs recommend that you leave the batter to set for a minimum of one hour. Ensure that you leave the batter in the fridge for that duration.

Another mistake that most people make is leaving lumps. Surely there are some people who prefer their pancakes lumpy. However, this lumpiness comes at the expense of quality. For one to get good results, they must ensure that they eliminate all the lumps in the batter. This means that you will have to whisk the mix until the right consistency is achieved. The mixing consistency ensures that the gluten is released from the flour and joins completely with the mix.

The third mistake that most amateur chefs make is cooking the pancake either in hot or very cold temperature. Considering that there is no right way to tell the right temperature for cooking pancakes, you will have to rely on what you see. To this end you have to use a drop of water in order to ascertain the temperature. If the pan is too cold, the water drop takes its time before it evaporates. If the water drop evaporates quickly, the temperature is very hot. When you have either result, you should adjust the temperature accordingly.

Fourthly, most amateurs don't season the pan thoroughly. This results in the pancakes burning or being overcooked. Hence, you should pour a drop of oil on the pan to season it. There are alternative seasonings. You can choose a seasoning that has the flavour that you want. It is also recommended that you use a non-stick pan.

The final mistake is that you use too much batter. If you want a thin pancake, you should use one tablespoon of batter mix on the pan. For thicker pancakes, you can use half a ladleful to get that thick pancake you desire.

Avoiding the above mistakes ensures that you get the best pancakes (interesting information for you could turn to be that the Danish term is pandekager ) on your plate.

Most people will say experience. It takes some repetition to master the art of the perfect pancakes. The best part about making pancakes is that they are very easy to make. The emergence of convenient pancake mixes ensures that you can make pancakes very easily at the comfort of your home. All you have to do to get the batter is just add some water and voila! However, there are some common mistakes that people make when they want to make these. We are all human and it is understandable. But if you want perfect ones from the first one to the last one, you should ensure that you eliminate the mistakes.

The first mistake is that people often cook the pancakes as soon as they make the mix. Making the right pancake demands a degree of patience. Jumping to make it doesn't give the starch room to grow. The air bubbles don't release the gluten either. For the best results you should leave the batter to set for about 3 hours. Most chefs recommend that you leave the batter to set for a minimum of one hour. Ensure that you leave the batter in the fridge for that duration.

Another mistake that most people make is leaving lumps. Surely there are some people who prefer their pancakes lumpy. However, this lumpiness comes at the expense of quality. For one to get good results, they must ensure that they eliminate all the lumps in the batter. This means that you will have to whisk the mix until the right consistency is achieved. The mixing consistency ensures that the gluten is released from the flour and joins completely with the mix.

The third mistake that most amateur chefs make is cooking the pancake either in hot or very cold temperature. Considering that there is no right way to tell the right temperature for cooking pancakes, you will have to rely on what you see. To this end you have to use a drop of water in order to ascertain the temperature. If the pan is too cold, the water drop takes its time before it evaporates. If the water drop evaporates quickly, the temperature is very hot. When you have either result, you should adjust the temperature accordingly.

Fourthly, most amateurs don't season the pan thoroughly. This results in the pancakes burning or being overcooked. Hence, you should pour a drop of oil on the pan to season it. There are alternative seasonings. You can choose a seasoning that has the flavour that you want. It is also recommended that you use a non-stick pan.

The final mistake is that you use too much batter. If you want a thin pancake, you should use one tablespoon of batter mix on the pan. For thicker pancakes, you can use half a ladleful to get that thick pancake you desire.

Avoiding the above mistakes ensures that you get the best pancakes (interesting information for you could turn to be that the Danish term is pandekager ) on your plate.

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Not Just For Breakfast

A few weeks back when I was actually making these for supper, I posted on my Facebook page how "the smell of fried potatoes makes any house smell better." It was so funny to see just how many people agreed with me! I guess they are one of those things like fresh bread from the oven, or waking up to the smell of coffee brewing, it makes home feel a little bit homier.

We are potato lovin' people in this house. In fact, one of the things I find myself struggling with the most in the kitchen is finding new or at least updated way of putting spuds on our table. So when I was looking for yet another answer to this conundrum, I thought about the Baked Homefries I published here over 2 years ago now, based on the ones I used to serve at Bob Evans back in my waitressing days. It was kind of one of those "duh" moments. I figured out with just a few changes, ingredients and cooking method wise, I could have something new enough to let us feel like we weren't eating just another boring potato.

The only thing that is vital...make sure you leave them alone enough to allow them to brown! I hate when I order fried potatoes of any kind, and they come out looking like they were boiled with no brown crispy parts whatsoever. So while, yes you do need to stir them to avoid burning, you have to find a happy medium with letting them sit and brown too!

These are perfect for any time of day. Serve them for breakfast with eggs. Make a big Sunday brunch with these as one of the side dishes. Or, be like me, and have them for supper alongside dinner foods. It really makes no difference, they will taste fantastic morning, noon or night!

Skillet Homefries
3 large Russet potatoes (figure 1 potato per person), diced
3 TBS butter
2 generous TBS all purpose seasoning

Place potatoes in colander, rinse with cold water. Pour out onto kitchen towel. Top with another kitchen towel and pat dry. Leave in towels to finish drying, about 15 minutes. Preheat electric skillet to 375. Add butter to melt. Carefully pour potatoes from towel to skillet. Toss to coat in butter. Sprinkle with seasoning. Stir again. Spread out into an even layer and allow to cook on first side for 2-3 minutes. Stir again, flipping over and over. Lower heat to 350 and cover. Cook for 15-20 minutes, stirring occasionally until browned on all sides.

Potatoes at Very Good Recipes
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A few weeks back when I was actually making these for supper, I posted on my Facebook page how "the smell of fried potatoes makes any house smell better." It was so funny to see just how many people agreed with me! I guess they are one of those things like fresh bread from the oven, or waking up to the smell of coffee brewing, it makes home feel a little bit homier.

We are potato lovin' people in this house. In fact, one of the things I find myself struggling with the most in the kitchen is finding new or at least updated way of putting spuds on our table. So when I was looking for yet another answer to this conundrum, I thought about the Baked Homefries I published here over 2 years ago now, based on the ones I used to serve at Bob Evans back in my waitressing days. It was kind of one of those "duh" moments. I figured out with just a few changes, ingredients and cooking method wise, I could have something new enough to let us feel like we weren't eating just another boring potato.

The only thing that is vital...make sure you leave them alone enough to allow them to brown! I hate when I order fried potatoes of any kind, and they come out looking like they were boiled with no brown crispy parts whatsoever. So while, yes you do need to stir them to avoid burning, you have to find a happy medium with letting them sit and brown too!

These are perfect for any time of day. Serve them for breakfast with eggs. Make a big Sunday brunch with these as one of the side dishes. Or, be like me, and have them for supper alongside dinner foods. It really makes no difference, they will taste fantastic morning, noon or night!

Skillet Homefries
3 large Russet potatoes (figure 1 potato per person), diced
3 TBS butter
2 generous TBS all purpose seasoning

Place potatoes in colander, rinse with cold water. Pour out onto kitchen towel. Top with another kitchen towel and pat dry. Leave in towels to finish drying, about 15 minutes. Preheat electric skillet to 375. Add butter to melt. Carefully pour potatoes from towel to skillet. Toss to coat in butter. Sprinkle with seasoning. Stir again. Spread out into an even layer and allow to cook on first side for 2-3 minutes. Stir again, flipping over and over. Lower heat to 350 and cover. Cook for 15-20 minutes, stirring occasionally until browned on all sides.

Potatoes at Very Good Recipes
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Raspberry Crumb Bars

It's another month, and time again for Secret Recipe Club Reveal Day. This month, I was assigned to Chris' blog, Mele Cotte and I had fun looking through all the recipes on her site. There are a lot to choose from. Ultimately, I chose these raspberry crumb bars cause they seemed like the perfect treat for midsummer. Also, in case you hadn't noticed, I have been on a bit of a "crumble" kick lately with strawberry rhubarb crumble cake and blackberry pie bars.

So, it seemed only natural to continue the trend with these yummy raspberry crumb bars...

I modified the recipe from Chris just slightly - the original called for 1 cup of butter and I reduced it to 1/2 cup and added some vanilla yogurt to make up the difference. I also subbed in cinnamon instead of the cardamom in the original recipe. It turned out great, and I think I'll be making these again and again once my raspberry bushes start producing!!

The base and the topping for these bars is made by cutting butter into a flour/sugar mixture - I like to use my food processor for this. If you don't have one, just use a bowl for the ingredients and cut in the butter with two knives, a pastry cutter or your fingers...

Combine the flour, 1 cup of the sugar, baking powder, cinnamon and salt in the bowl of a food processor, then pulse a few times so the ingredients mix together. Then add in the cut up butter

and pulse until the mixture resembles coarse crumbs. Transfer this to a large bowl, then add the eggs, almond extract and vanilla.

Stir this well to combine, then stir in the yogurt.

The mixture will be really sticky, but just be persistent. It will turn out fine. Now press 2/3 of this mixture into the bottom of a greased 9-inch baking dish.

Now place the raspberries in another bowl, and add the remaining sugar and cornstarch.

Stir well to coat all the berries, then spoon them over the crust mixture.

Dollop the remaining batter over the top of the raspberries.

Bake for 35-45 minutes until the top is golden and the raspberry filling is bubbly.

Isn't that gorgeous?? Let cool on a wire rack and then refrigerate for a couple hours to help the bars set up before you slice them.

One year ago: Baby Bella Fries
Two years ago: Shaved Asparagus and Boursin Pizza
Three years ago: Cherry Chicken Salad
Four years ago: Frosty Coffee Pie

Raspberry Crumb Bars

3 cups all-purpose flour
1 1/2 cups sugar, divided
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup butter, cold, cut into pieces
2 eggs, lightly beaten
1 tsp. almond extract
1 tsp. vanilla
1/2 cup vanilla yogurt
1 Tbsp. cornstarch
4 cups fresh or frozen raspberries (if using frozen, do not thaw)

In the bowl of a food processor, combine the flour, 1 cup sugar, baking powder, salt, and cinnamon. Pulse briefly to combine. Add the cut up butter and pulse until mixture resembles coarse crumbs. Tranfer the mixture to a large bowl and stir in eggs, yogurt, vanilla and almond extracts. Press two-thirds of the mixture into a greased 9-in. x 9-in. baking dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Top with remaining crumb mixture.

Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Refrigerate the bars for a couple hours to help firm up before cutting. Store in the refrigerator. Makes 16 bars.

It's another month, and time again for Secret Recipe Club Reveal Day. This month, I was assigned to Chris' blog, Mele Cotte and I had fun looking through all the recipes on her site. There are a lot to choose from. Ultimately, I chose these raspberry crumb bars cause they seemed like the perfect treat for midsummer. Also, in case you hadn't noticed, I have been on a bit of a "crumble" kick lately with strawberry rhubarb crumble cake and blackberry pie bars.

So, it seemed only natural to continue the trend with these yummy raspberry crumb bars...

I modified the recipe from Chris just slightly - the original called for 1 cup of butter and I reduced it to 1/2 cup and added some vanilla yogurt to make up the difference. I also subbed in cinnamon instead of the cardamom in the original recipe. It turned out great, and I think I'll be making these again and again once my raspberry bushes start producing!!

The base and the topping for these bars is made by cutting butter into a flour/sugar mixture - I like to use my food processor for this. If you don't have one, just use a bowl for the ingredients and cut in the butter with two knives, a pastry cutter or your fingers...

Combine the flour, 1 cup of the sugar, baking powder, cinnamon and salt in the bowl of a food processor, then pulse a few times so the ingredients mix together. Then add in the cut up butter

and pulse until the mixture resembles coarse crumbs. Transfer this to a large bowl, then add the eggs, almond extract and vanilla.

Stir this well to combine, then stir in the yogurt.

The mixture will be really sticky, but just be persistent. It will turn out fine. Now press 2/3 of this mixture into the bottom of a greased 9-inch baking dish.

Now place the raspberries in another bowl, and add the remaining sugar and cornstarch.

Stir well to coat all the berries, then spoon them over the crust mixture.

Dollop the remaining batter over the top of the raspberries.

Bake for 35-45 minutes until the top is golden and the raspberry filling is bubbly.

Isn't that gorgeous?? Let cool on a wire rack and then refrigerate for a couple hours to help the bars set up before you slice them.

One year ago: Baby Bella Fries
Two years ago: Shaved Asparagus and Boursin Pizza
Three years ago: Cherry Chicken Salad
Four years ago: Frosty Coffee Pie

Raspberry Crumb Bars

3 cups all-purpose flour
1 1/2 cups sugar, divided
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup butter, cold, cut into pieces
2 eggs, lightly beaten
1 tsp. almond extract
1 tsp. vanilla
1/2 cup vanilla yogurt
1 Tbsp. cornstarch
4 cups fresh or frozen raspberries (if using frozen, do not thaw)

In the bowl of a food processor, combine the flour, 1 cup sugar, baking powder, salt, and cinnamon. Pulse briefly to combine. Add the cut up butter and pulse until mixture resembles coarse crumbs. Tranfer the mixture to a large bowl and stir in eggs, yogurt, vanilla and almond extracts. Press two-thirds of the mixture into a greased 9-in. x 9-in. baking dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Top with remaining crumb mixture.

Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Refrigerate the bars for a couple hours to help firm up before cutting. Store in the refrigerator. Makes 16 bars.

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