Buttery Onion Corn on the Cob

Ingredients

• 1/2 cup butter, melted
• 1 envelope onion soup mix
• 4 medium ears sweet corn, husks removed

Directions

• In a small bowl, combine butter and soup mix; rub over corn. Place each ear of corn on a 12-in. x 10-in. piece of heavy-duty foil. Fold foil over corn and seal tightly.
• Bake at 450° for 15-20 minutes or until corn is tender, turning once.

*Dallas was a little skeptical when I told him this is what I wanted to make, but we loved it! It's baked in butter, you can't go wrong with that. I baked the corn for about 17 minutes and it was perfect! I halved it for us, and just used half a stick of butter and there was plenty. I think next time, for just 2 ears of corn I will do about 2 tablespoons of butter.

Blueberry Muffins

From Taste of Home Baking Classics Cookbook

Ingredients

• 1/2 cup old-fashioned oats
• 1/2 cup orange juice
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1-1/2 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen blueberries
• 
  TOPPING:
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon

Directions

• In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.
• Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: about 1 dozen.

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

*Dallas made these for breakfast yesterday, can you believe it! We've been married for 8 years and this is the first time he has ever baked anything!! They were really good too! Be generous with the topping.

Raspberry Lemon Whoopie Pies

*From Martha Stewart Everyday Food Magazine
I couldn't get the picture to download so just click on the link to see what they look like!

Makes 15

• 1/2 cup (1 stick) butter, room temperature
• 1 cup plus 3 tablespoons light-brown sugar
• 1 tablespoon grated lemon zest
• 1 teaspoon pure vanilla extract
• 1 large egg
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup whole milk
• 3/4 cup heavy cream
• 1 cup fresh raspberries (4 ounces)

Directions

1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
2. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes. Dust with powdered sugar.
   

Mmmmm! So good! It says to drop in 2 TBS mounds, but stay on the smaller side. Ours turned out huge.

Strawberry Limeade

Must be summer... Look at all the cold drinks we're putting on here :)

This is from 2peas and looks yummy. I think I might try it with Raspberries and Lemons (since thats what I have).

*Ingredients

1-1/2 cups quartered fresh strawberries

1 cup fresh lime juice
5 cups cold water

3/4 to 1 cup granulated sugar (depending on how sweet the strawberries are)

Ice cubes

Lime slices-for serving, if desired

*Directions
1. Blend strawberries and lime juice in blender or food processor until smooth.
2. Pour strawberry and lime mixture into a large pitcher. Add cold water and sugar. Stir until sugar dissolves.
3. Add in ice cubes and pour into individual glasses. Garnish with lime, if desired.
4. Pour over ice cubes in tall glasses; garnish each with strawberry or lime wedge, if desired.

Banana Orange Icee

1 banana
1 1/2 cups orange juice
tray of ice cubes

Mix well in blender. Yum!

* This is what I make for the boys instead of giving them popsicles on hot days - its just a little bit healthier.

Easy Greek Salad

Tomatoes
Cucumbers
Yellow Peppers
Orange Peppers
-Chop into bite size pieces. Sprinkle generously with salt and pepper. Drizzle with Italian dressing or olive oil. Mix well.

Optional:
Feta Cheese
Kalmata Olives

I make this almost every night. We love it!

Sweet and Spicy Crockpot Chicken

Sweet and Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)

* I found this on My Kitchen Cafe a while ago and made it a few times, but I had forgotten about it until I saw it again on Sisters Cafe. Simple and easy! If you wanted to give it more flavor, you could probably use one of the many different types of diced tomatoes. I use it for chicken tacos and quesedillas. The first time I made it, the chicken absorbed all the water, but today it was really watery. Go figure. We like it best in just plain old chicken and cheese quesedillas, dipped in your Cafe Rio Creamy Cilantro Dressing.

Home Made Granola

This is absolutely delicious with yogurt and fresh fruit (raspberries, strawberries, even peaches). I have had it almost every day for breakfast. I have eated 2 batches ALL BY MYSELF!

Mix and set aside
- 4 cups oats
- 1 cup sunflower seeds (can add other nuts or leave out entirely)
- 1 cup wheat germ
- ½ cup wheat bran or blend up All Bran)
- 1/3 cup powdered milk
- ½ t salt
- 3 t cinnamon

Over medium heat, mix until sugar dissolves and boil for 2 minutes*.
- ¾ cup oil
- ½ cup brown sugar
- ½ cup honey
- 1 tsp. vanilla

1. Poor the mixture over the dry ingredients and place in a 9 x 13 pan.
2. Cook at 300 degrees for 15 minutes. Stir and cook an additional 15 minutes. Feel free to add raisins and dried banana chips after the first 10 minutes

*if you want crunchier granola in larger clumps boil the sugar mixture longer.

Haggen's Chicken Panini Sandwich

When we lived in Portland, there was a grocery store down the street from us called Haggen. Best store ever! We loved it. They always had the best sandwiches in their deli and this was one of our favorites. I have been craving it lately, but couldn't remember what was in it, so I emailed the store and they sent me the recipe. I was too hungry and excited that I forgot to take a picture!

Pesto Mayonnaise
-1 Lb Best Foods Mayonnaise
-2 Ounces Pesto
*Obviously I didn't do this much, I just mixed a small part of each.

CHICKEN PANINI
1 ea Soft Hoagie Roll
Pesto Mayonnaise
Shaved Asiago (I splurged and bought Asiago and it was worth it!)
Avocado sliced
Red Onion, sliced
Chicken Breast (from the deli counter)
sprinkle Kosher Salt
sprinkle Black Pepper, ground
Pesto Mayonnaise

Layer ingredients in order given. Super yummy!

*Maybe I'll remember to take a picture tomorrow when I make these again for lunch!

Emeril's Kicked-Up Tuna Melts

From Everyday Food

Serves 4

* 4 cans (5 ounces each) solid white tuna packed in water, drained
* 1/3 cup mayonnaise, plus more for spreading
* 1/4 cup finely chopped red onion
* 4 teaspoons capers, rinsed and drained
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon coarse salt
* 1 teaspoon ground pepper
* 1/4 teaspoon dried oregano, crumbled between your fingers
* 4 slices crusty bread
* 8 thin slices tomato
* 4 slices provolone

Directions

1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

~Simple, yummy, and perfect for a fast summer night dinner!

~I halved it, only using 2 cans of tuna and omitted the capers, yuck!, and I got 6 sandwiches out of it. I just used a small loaf of sourdough bread - next time I will toast the bread a little first. It would probably be good with canned chicken too.

Easy "Ice Cream"

From "Our Best Bites" (Click for better for instructions)

Ingredients:
Frozen Bananas

Pulse in food processor until resembles crumbs.

Watermelon Lemonade - Part II

So after having that watermelon juice at Jan's house, I was thinking....

-Cubed watermelon
-1 or 2 TBS frozen lemonade concentrate
-Splash of Watermelon Juice (Do you remember the brand, Tropicana?)
Ice cubes (Or make ice cubes out of the juice)

Blend well!

Anywho, I have yet to try it. Chime in with your thoughts!

Jan's Barbecue Sauce for Chicken

Mmm, the best sauce ever!

Brown a few chicken breasts; set aside.

Saute in 2 TBSP of butter:
1/2 c celery, finely chopped
1/2 c onions, finely chopped

Then add:
2 TBSP vinegar
2 TBSP brown sugar
2 TBSP Worcestershire sauce
1/4 c lemon juice
1 cup ketchup
1 cup water
1 tsp mustard
1 tsp salt
Bring to a simmer then pour over browned chicken breasts. Cook on low, covered, for about 2 hours.

-OR-

Crock Pot Instructions:
I place about 7-8 frozen chicken tenders in the bottom of my crock pot. I follow the sauce recipe, except I reduce the water to 1/4 cup, but I think it would be okay without any at all. Cook on low for 6 hours. I always serve mashed potatoes on the side cause we like to put the extra sauce on them.

~Yum! I made this on Sunday and my mouth is watering just thinking about it again! Definitely one of our favorites.

Peach Spritzer

(Not the best picture, oh well!)

1 liter Peach flavored Sparkling Water
1 can Peach Nectar
Fresh Mint for garnish, optional

Chill both (or serve over ice); Mix 1/4 peach nectar and 3/4 sparkling water, stir well. Enjoy! For a little stronger flavor and thicker drink, mix half and half.

Nothing fancy, but sooo yummy! I love peach ANYTHING and this tastes especially yummy on a hot day. You can usually find the nectar in the Mexican aisle.

Toasted Artichoke Sandwiches

Another recipe from Simple and Delicious

• 4 Servings
• Prep/Total Time: 20 min.

Ingredients

• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 medium sweet red pepper, julienned
• 1 medium onion, halved and thinly sliced
• 1 tablespoon canola oil (I used olive oil)
  
• 3/4 cup shredded Parmesan cheese
• 1/3 cup mayonnaise
• 1/3 cup sun-dried tomatoes (not packed in oil)
• 8 slices Italian bread (1/2 inch thick)
• 8 spinach leaves
• 1/4 cup butter, softened

Directions

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat.
• In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped.
• Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches.
• On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned. Yield: 4 servings.

*I used a yellow pepper cause that's all I had, I'm sure it doesn't matter either way, I wonder if roasted red peppers from a jar would be good in this. I didn't stir the cheese into the veggies, I waited until I put the veggies on the sandwich and then sprinkled the cheese on top of that. I got 3 sandwiches out of this and I think I have enough leftover for 2 more for lunch tomorrow. I bought a loaf of Italian bread already pre-sliced at the store so the slices would be super thin and then I skipped the butter part and just grilled these on my panini grill. I couldn't find sun dried tomatoes packed in water, so I just bought the ones packed in oil and rinsed them off.
*Dall was skeptical when I was making them, but he loved them and said this recipe is definetely a keeper! I loved them too, by the way.... :)