...kitchen quick tip...

Toothpicks:

yes, i said toothpicks, when you have anything that you have to cover that has a topping, toothpicks are your best friend.  Just place them around the edge & a few in the middle before covering with foil or plastic wrap & save the top if your pretty little creation. 

 

**also works great on things topped with cheese! i.e.-lasagna, enchiladas, ect.

Get your Peaches on....

One of my favorite things about Summer is fresh peaches! I love the smell, the juiciness and the taste of a wonderful peach! And in celebration of the Peach-Here is a very yummy peachy treat for Summer- Enjoy!

crust:
1/2 c. graham crackers (crushed)
6 T powdered sugar
1 cube of melted butter
combine all ingredients, and press into the bottom of 9x13 pan. Refrigerate crust until ready to serve

2 c. water
2T corn starch
1 c sugar
1 pkg (3oz) peach jello
4 c, FRESH peaches
combine water, corn starch, sugar, and jello in a pan. Bring to a boil, and stir until dissolved. Remove from heat and cool to room temperature (make sure the jello isn't setting) Add peaches, and set a side.

1 pkg. cream cheese (8oz. softened)
1/2c. powdered sugar
Blend cream cheese and powdered sugar until smooth. Then spread the cream cheese over crust- Then pour peach mixture over the cream cheese-Refrigerate 4-6 hours or until set
Topping:
cool whip or whipping cream
sprinkle with some graham cracker crumbs!

This is really so tastey! Let me know what ya think!
Happy Summer!!

...make me for the 4th...

Unfortunately Recipe Club was cancelled this month.  Summer is so hard to try to stick to a schedule.  Here is what I was going to make.  I know it might look a little intimidating, but it's really just making straight lines with fruit!  You can do it!!!!!  I would also recommend just ignoring the obscene amount of butter in this recipe.  Everything is better with a little {or a lot} of butter, right???   {Click on the recipe card to enlarge}

better late than never...

So when I posted the recipe for the pork chops I said that I would post the yummiest pasta salad recipe.  Yeah-- I know it's been a while.  But I promise this is totally worth the wait!  Ellery brought this last summer to recipe club & forgot to bring the recipe(this was before we had a blog).  She said she would just bring it next time.  Well, let's just say that I couldn't wait until next time.  I called her later that week & asked her to e-mail it to me.  It was love at first bite!!!  I made it for a neighborhood BBQ tonight & I didn't even get any... guess I'll have to make it again tomorrow.  TOO BAD!!

{summer pasta salad * citrus herb dressing}

salad:

1 package American Beauty Italian Trio pasta-- cooked, drained & cooled

Mix with~

Carrots--matchstick

Red bell pepper--chopped

cauliflower

cherry tomatoes

broccoli

black olives

fresh basil--chopped

cucumbers--peeled & diced

baby spinach

feta cheese

Dressing: mix in quart jar

1 cup cider vinegar

1 cup sugar

1/2 cup lemon juice

1/2 cup orange juice (the good stuff)

1 1/2 TBSP onion salt

1 TBSP garlic salt

1 TBSP thyme

1/2 TBSP rosemary

1/2 TBSP basil

1/2 tsp. dill seed

shake until sugar is dissolved.  add enough olive oil to fill quart jar.

Mix all salad ingredients except last 4.  add last 4 right before serving, toss with dressing.

(i usually only add half the dressing, toss & then add more as needed.)

 

... store bought love!...

{Hopper- the Spotted Dog mascot, with a scoop of huckleberry chip}

Alright, alright- I know that this is a recipe blog... but let's be honest-- I still do buy some things from stores!  & this is my new store bought love!  Spotted Dog is a local creamery in Salt Lake.  I don't drive to Salt Lake though to buy it.  They carry it at my local Macy's Grocery store.  This ice cream is super creamy & totally yum.  I personally love the Almond Joy & the Huckleberry Chip.  Pick some up & try it for yourself.  Let me know what YOU think!

...i'm making these today...

These were featured in this months Everyday Food.  Here's the recipe now, but I'll let you know how they turn out.

** UPDATE-- this is a definite keeper!  They turned out DeLiSh!

{creamy lemon squares}

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1/2 cup confectioners' sugar, plus more for dusting
• 1/4 teaspoon salt
• 1 cup all-purpose flour (spooned and leveled)
• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup fresh lemon juice (from about 3 lemons)

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
3. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
4. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

What?!?... No flour???

Yes, that's right!  These cookies have no flour.  I thought that it was crazy at first too.  But after I made these yesterday I didn't even care... they were so soft & chewy & just plain yummy!!!  Try them SOON, like today!

{peanut butter*oatmeal*chocolate chip*cookies}

3 eggs 
1 1/4 cups packed light brown sugar 
1 cup granulated sugar 
1/2 teaspoon salt 
1/2 teaspoon vanilla extract 
1 (12-ounc) jar creamy peanut butter 
1 stick butter, softened 
1/2 cup milk chocolate chips 
1/2 cup semi-sweet chocolate chips 
2 teaspoons baking soda 
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpat liner.

In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake about 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags. 

... Seriously Citrus...

I love refreshing drinks in the summer!  These are perfect for BBQ's, Potlucks & any other dinner plans.  They are both super easy & so, so yummy!!!

{Lemon Ice}

2 TBSP pure lemon extract

2 TBSP citric acid

3 C. sugar

1 gallon water

crushed or pebble ice

In a large punch bowl mix citric acid and sugar.  Add water & lemon extract.  Add Ice just before serving.  You can also make this ahead of time by measuring out the sugar & citric acid into a Ziploc bag.  Then putting the water & lemon extract in a gallon container.  Mix together when ready to use.  

{Cucumber Limeade}

2 cucumbers (sliced)

4 limes (sliced)

1 can frozen limeade concentrate

1- 2 liter bottle Diet Sprite

Crushed Ice/Pebble Ice 

In a large punch bowl mix limeade & Sprite.  Mix well.  Add cucumbers & limes.  Let soak at least 15 minutes.  Add ice just before serving.  

...different grilling idea...

I know when a lot of people grill they automatically think chicken or steak.  I also know for some reason some people are afraid of pork.  This recipe will change your mind!  It's easy, fast & oh-so delicious.   Jessica brought it a while ago for R.C. & I have used it many times since.  In fact I made these this last weekend.

{lemon pepper pork chops}

4 boneless pork chops

1/4 cup oil

2 Tbsp. soy sauce

2 Tbsp. water

1 Tbsp. lemon pepper

1 Tbsp. dried basil

2 Tbsp. sugar

Place pork chops in a Ziploc bag.  If they are really thick you can butterfly them or cut them in half.  Then in a bowl mix all other ingredients.  Pour in bag and let marinate in the refrigerator until ready to use.  Place on hot grill and cook 4-5 minutes on each side.  Make sure your grill is hot or you won't get those great grill marks!  You could also do them under you broiler.  Enjoy!  

**I'll post the yummiest pasta salad that goes perfect with these later this week.