Berry Salsa with Baked CinnamonTortilla Chips

I had some frozen mixed berries from Costco and wanted to make some berry salsa.  To celebrate Cinco de Mayo, I will serve this,  along with my taco salad, found here  I bought some Margarita glasses from CVS for $2.49 + 25% off that to serve the salsa in.   I used a beach towel for some color on my ourdoor table and my beautiful flower basket for my centerpiece.  Who says you need to spend a lot of $$$$ to have some fun?!!

Berry Salsa:
                                                                                      
                                                                                             
2 cups mixed berries of your choice
1 jalapeno, deveined, seeded and minced
1 slice red onion, minced
1/2 red pepper, chopped
1 lime, using the zest and the juice
Sweetener or sugar, if needed
Mix the first  four ingredients together.  Squeeze the lime over and add some of the zest.  Mix well.  Taste for desired sweetness.   Serve with Baked Cinnamon Tortilla chips.


Baked Cinnamon Tortilla Chips:                                 

I'm drinking some Apricot Chardonnay iced tea!

4 flour tortillas (I used low-carb)
2 T. melted butter
1/4 cup cinnamon/sugar

Brush the tortillas on both sides with the melted butter and sprinkle with the sugar/cinnamon mixture.  Cut the tortillas in eighths.  Put on a foil- lined baking sheet.  Bake at 450 degrees for 4-5 minutes per side.

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Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
Crazy Sweet Tuesday
Rock 'n Share Party

Add some Greek yogurt and then you'll have your protein for a quick lunch!

The Bunny Hop
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Seasonal Sundays

Don't these flowers add so much color and fun?

Taco Salad

I wanted to share these great taco shells that you find near the cheese,  in the dairy aisle of the grocery store.  You shape them over forms that are provided in the box and bake the shells for 6- 10 minutes.  It's like going out to eat at a favorite Mexican restaurant!! 



1 box Azteca shells, baked according to directions

The shells come in a flat box.

1 lb. ground beef
1/4 cup (or package) taco seasoning
3/4 cup water
lettuce
shredded cheese
tomatoes
black olives
avocado, sliced
sour cream
salsa

Brown the ground beef while the shells are baking.  Drain the fat and then add the taco seasoning and water.  Bring to a boil and simmer for about 5 minutes.

Put the lettuce into the shells and top with cheese, tomatoes, olives, avocado and sour cream and salsa.  Enjoy your delicious taco salad!!

You put together the form and drape the unbaked shells over it.

The baked shells ready to be filled!

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Full Plate Thursday
Thriving on Thursdays
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Seasonal Sundays

My Favorite Hamburgers

Years ago this recipe was submitted by a reader of, (I think) Bon Appetit.   I tried it and loved it and have been making it ever since.  I cannot find the original recipe, but basically here's how I've adapted it:



1 lb. ground beef
1/3-1/2 lb. sausage
half of an onion, chopped
2 cloves garlic,  minced
1/3 cup chili sauce
1 T. Worcestershire sauce

Put some plastic wrap on your plate and then you can use the plate again for the cooked burgers.

Mix all ingredients together and shape into patties.  I usually get 5 burgers out of this amount.  Grill on high, 2 minutes, do a quarter turn and grill 2 minutes more.  Flip burgers and repeat the process.  Grill until burgers are done.  Top with cheese and let melt.

There you have it....yummy, delicious, juicy burgers!

Plastic wrap removed to put the cooked burgers on.

I am sharing with:
On the Menu Monday
Mix It Up Monday!
Your Cozy Home Party
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Link & Greet Party
Seasonal Sundays

Blueberry Ice Box Cake

Wouldn't you like to share a piece of cake and cup of tea with me?

This cake is so heavenly, not only because it is made with an angel food cake, but the filling is what is really  sends it to the stars!  It's an old recipe that I got from a friend, who got it from her Mom.  Here's the delicious recipe:


                                                                                                                       
1 angel food cake mix, prepared and baked according to directions on box
1 (8-ounce) package cream cheese, softened (I always use "lite")
1 cup powdered sugar
1 can blueberry pie filling (or cherry)
1 (8-ounce) container of frozen whipped topping, thawed

Cut cake into 4 layers.

Beat the softened cream cheese and powdered sugar together .  Add the pie filling and mix well.  Fold in the thawed whipped topping.

Spread the filling between each layer and on top.  Refrigerate.

My late Aunt Kitty painted this beautiful violet plate and tea cup

Serves 12.

Isn't the detail so pretty?  I have six different designs.

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On the Menu Monday
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Your Cozy Home Party
Crazy Sweet Tuesday
Rock 'n Share Party
The Bunny Hop
Let's Dish!
Full Plate Thursday
Foodie Friday
Sweets for Saturday
Link 'n Greet Party
Seasonal Sundays

Pesto Ravioli with Veggies

I fixed this meal for my hubby and I and we both LOVED it...so much so, that I can't wait to make it again.  It's quick, flavorful, colorful and delicious.  Please give it a try and use the ravioli and veggies that you enjoy.

1 lb. ravioli (I used chicken and four cheese)
1 lb. asparagus, trimmed and sliced
1 red pepper, cut up
a few slices of onion
1 T. olive oil
salt and pepper
1/2-1 cup pesto (however much you like!)
2 T. grated Parmesan

1.  Cook ravioli according to package directions; drain, and set aside.

2.  Heat olive oil in large skillet.  Add the asparagus, red pepper and the onion slices.  Saute' for about 6 minutes.   Sprinkle with salt and pepper. Add the ravioli and the pesto. Sprinkle with the grated Parmesan.


ENJOY!!


NOTE:  Sliced mushrooms, artichoke hearts,  red and yellow cherry tomatoes would be good in this, too.

I am sharing this with:
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Table Top Tuesday
Your Cozy Home Party
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Food on Friday
Weekend Potluck
Link & Greet Party
Seasonal Sundays

Dirt Cake for Earth Day

Use a plastic trowel for serving

To celebrate The Good Earth at Kathleen's Let's Dish!,  I decided to make dirt cake.  I know this recipe has been around for ages and I first received it from my special friend, Joy, when I first moved to Texas, back in 1986.  I took it to a work luncheon once,  put it on the table with the silk flowers in the pot and people thought it was a real plant.  It's fun to serve it with a gardener's trowel, that is kept for only that purpose!!  Little kids love it, and sometimes even my big kids have been known to request this fun dessert.  I do use a plastic pot for this dessert and the crushed cookies on top really do look like dirt.  You can even put in some gummy worms for added fun.  Once, for a shower, my daughter and I used tiny pots and  glass votives that resemble pots, and "planted" tiny silk flowers in each one.   Each guest had  their own individual flower pot.  Here's the recipe:

Wrap the flowers in foil or plastic

1 large bag chocolate sandwich cookies (such as Oreos)
1/2 stick butter (I omit)
8 ounces cream cheese, softened
1 c. powdered sugar
3 1/2 cups milk
2 small boxes vanilla instant pudding (I use sugar-free)
12 ounces frozen whipped topping, thawed

Crush cookies in a food processor (or put in a bag and use a rolling pin.) 
Cream together the butter, cream cheese and powdered sugar.
Mix together milk and puddings. 
Add whipped topping to cream and pudding mixture.
Layer 1/3 of cookies, 1/3 pudding, etc.  Top should be cookies (dirt).

Use packets of seeds for favors

My teapot watering can, from Lowe's, last year!

Garden gloves and seed packets add to the Earth Day theme.



I am sharing with:
Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Table Top Tuesday
Your Cozy Home Party
Crazy Sweet Tuesday
Let's Dish! at Kathleen's
Rock 'n Share Party
The Bunny Hop
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Weekend Potluck
Sweets for Saturday
Link 'n Greet Party
Seasonal Sundays

Asparagus Vinaigrette

Even though, it seems,  we can get asparagus year round,  I think of it as a Spring time vegetable.  I just can't seem to get enough of it.  This side dish or salad is especially good!

2 eggs
1 1/2 lbs. asparagus, trimmed
2 T. Tarragon vinegar (I used white wine vinegar and some tarragon)
1 T.  chopped shallot
1 T. Dijon mustard
1/8 t. pepper
1/4 t. salt                                                                         
1/3 cup olive oil

Hard-cook the eggs, according to directions found here.  Set aside.

Steam the asparagus until tender.  Sprinkle with 2 t. salt.  Whisk the rest of the ingredients together and pour over the asparagus.  Top with 2 finely chopped hard-cooked eggs.

I am sharing with:

On the Menu Monday
Mix It Up Monday!
Your Cozy Home Party
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Food on Friday
Link & Greet Party
Seasonal Sundays

Cinnamon Babka

This bread is delicious toasted with a cup of tea!

Since I have a paid on-line subscription to  America's Test Kitchen, I receive emails from them and this recipe was recently sent from their Cook's Country.  I love making bread and thought I'd try this one out.  OH MY GOODNESS, is this bread ever good!!!  It is like eating a gooey, yummy cinnamon roll, only in sliced form.  I will be making this recipe again!

                                                                       
 Tip:

Once you’ve added the butter in step 3, if the dough is still sticking to the sides of the bowl after five minutes of mixing, add 2 to 4 tablespoons of extra flour.

Filling

• 1 cup packed (7 ounces) light brown sugar
• 1/4 cup (1 3/4 ounces)  all-purpose flour
• 2 tablespoons unsalted butter, melted and cooled
• 1 large egg white
• 2 teaspoons ground cinnamon
• 1/8 teaspoon  salt

Dough

• 1/2 cup whole milk, heated to 110 degrees
• 2 large egg yolks  (plus 1 large egg, used later to brush on top of the dough)
• 1 teaspoon vanilla extract
• 2 cups (10 ounces)  all-purpose flour
• 1/4 cup (1 3/4 ounces) sugar
• 1 1/2 teaspoons instant or rapid-rise yeast
• 1/2 teaspoon  salt
• 8 tablespoons unsalted butter, cut into 8 pieces and softened

Instructions

• 1. FOR THE FILLING: Combine all ingredients in medium bowl. Set aside 1 tablespoon filling.
• 2. FOR THE DOUGH: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl. Whisk milk, egg yolks, and vanilla together in a bowl.
• 3. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on low speed until combined. Slowly add milk mixture and mix until dough comes together, about 3 minutes. Increase speed to medium-low and add butter, 1 piece at a time, until incorporated, about 1 minute. Continue to mix until dough is smooth and comes away from sides of bowl, 10 to 12 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and place in turned-off oven until dough has risen slightly, about 1 hour. Place in refrigerator until dough is firm and has doubled in size, at least 1 hour.
• 4. Line 8½ by 4½-inch loaf pan with parchment paper, allowing excess to hang over edges. Punch down dough on lightly floured counter. Roll out dough to 20 by 14-inch rectangle. Spread all but 1 tablespoon reserved filling over dough, leaving ½-inch border around edges. Working from short side, roll dough into cylinder and pinch along seam to seal. Position cylinder seam side up and roll back and forth until stretched to 18-inch length. Spread reserved filling over top of cylinder. Fold cylinder on top of itself and pinch ends to seal. Gently twist double cylinder twice to form double figure eight. Place shaped dough seam side down in prepared pan, cover loosely with plastic, and let rise in turned-off oven until doubled in size, about 1 hour.
• 5. Lightly beat whole egg in bowl. Remove loaf from oven and discard plastic. Heat oven to 350 degrees. Brush loaf with beaten egg. Bake until deep golden brown and loaf registers 190 degrees, about 45 minutes. Let cool in pan on wire rack for 20 minutes. Remove loaf from pan and cool completely, about 2 hours.
• TO MAKE AHEAD: Instead of letting dough rise in step 4, cover shaped loaf with plastic wrap and refrigerate for up to 24 hours. Let dough sit at room temperature for 1 hour before baking.

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Using parchment makes clean up a breeze!

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Tea Party Tuesday
Table Top Tuesday
Your Cozy Home Party
Crazy Sweet Tuesday
Rock 'n Share Party
Mrs. Fox's Sweets Party
The Bunny Hop
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Sweets for Saturday
Link 'n Greet Party
Seasonal Sundays

Peanut Butter Krispie Eggs

This year instead of doing my normal peanut butter eggs, found here, I used the Amazing Peanut Butter Balls recipe, which can be found here.  I just shaped the mixture into ovals, chilled them and then dipped them in melted chocolate.  Easter sprinkles complete the look.  These are good any time of year and I hope you'll give them a try!!

HAPPY EASTER EVERYONE!!!!

xoxo,

Kitty

I am sharing this with:
  Seasonal Sundays
On the Menu Monday
Mix It Up Monday!
Your Cozy Home Party

                                                                                                                                      
                                                                                       
                                                                               

                                                                                                  

Grilled Tilapia

This new stainless steel platter is from Target!  I'm sharing at Let's Dish!

I love tilapia because it's a mild flavored fish and cooking it on the grill saves clean-up.  I know it's the last week of Lent, but this is good any time and it's such an easy recipe.  I hope you give it a try and use the spices that you love.

4 Tilapia filets
1/2 t. each of salt and pepper
1 t. Garlic and Herb seasoning
1 t. Cajun seasoning

Mix the seasonings together.

Preheat the gill to high.  Fold a piece of heavy-duty foil in half making sure that it is big enough to hold the filets.  Rub the foil with olive oil. 

Dry the filets with a paper towel and then rub them with olive oil.  Place the filets on the foil and sprinkle with the seasonings.  Place the foil with the filets on the grill and close the lid.  Stay at the grill and check for doneness in 5 minutes.  Remove from the grill and serve.  Thank yourself for serving a healthy meal!

I am sharing this with:

On the Menu Monday
Mix It Up Monday!
Table Top Tuesday
Your Cozy Home Party
Let's Dish! at Kathleen's
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Link & Greet Party
Seasonal Sundays

Speedy Meringue Frosting

We had the most wonderful weekend for our son and new daughter-in-law's wedding.  The setting was at Vista West Ranch and our new DIL planned it all so perfectly, down to every detail.  She must have a direct connection to heaven, because the weather, the nature sounds, the setting sun, the landscape and even the wind were absolutely perfect.  We danced the night away and my 83 year-old mom had a ball on the dance floor.  What a fabulous time was had by everyone!  Thank you for the special memories, our dear loves!!!

After we came home, I wanted to make my Mom and sister their favorite dessert.  They both love angel food cake and this heavenly frosting.  I made a Duncan Hines angel food cake mix, but the frosting for this luscious cake comes from my KitchenAid cookbook, back in the 1970's.  The original recipe is called, Speedy KitchenAid Frosting, and it is a super- easy cooked meringue, in which you don't have to stand over a double boiler forever!!  Try this favorite of ours, if you love meringue frosting as much as we do.  For me, cake is just an excuse to eat the frosting!!!

1/2 cup water

1 and 1/2 T. light corn syrup
1 and 1/2 cups sugar
1/2 t. cream of tartar
1/2 t. salt
2 egg whites, at room temperaature
1 and 1/2 t. vanilla

Place water, corn syrup, sugar, cream of tartar and salt in saucepan.  Stir over medium heat until sugar is conpletely dissolved.

My sister bought me this cute teapot and mug from Ross!!

Place egg whites in bowl of mixer with whip attachment.  Turn  to highest speed and whip whites until they begin to hold their shape (air bubbles are fine and egg whites seem whiter.  The whip leaves a mark when removed from the whites).  This takes aboout 45 seconds.  Continuing on highest speed, pour the hot syrup (I put this in a heat proof measuring cup) gradually into bowl in a fine stream, about 1 to 1 and 1/2 minutes.  Add vanilla and continue whipping about 5 minutes or until frosting loses its shiny appearance and will stand in stiff peaks. Frost cake immediately.

This makes enough for three 8 or 9-inch layer cakes.

I am sharing this with:

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Tea Party Tuesday
Table Top Tuesday
Your Cozy Home Party
Crazy Sweet Tuesday
Let's Dish! at Kathleen's
Rock 'n Share Party
Mrs. Fox's Sweets Party
The Bunny Hop
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Pink Saturday
Sweets for Saturday
Link 'n Greet Party
Seasonal Sundays

Minestone

This recipe is based on one from Mark Bittman and contains fresh ingredients, except for the canned beans.  It seems like a long list of ingredients, but goes together rather quickly.  If you're in the mood for a delicious, flavorful and colorful soup, give this a try!

1/4 cup olive oil
1 medium onion, chopped                                                    
1 medium carrot, chopped
1 medium celery stalk, chopped
1 lb. sausage (I used sweet Italian chicken sausage)
2 cloves garlic, minced
salt and pepper
2 large potatoes, peeled and cut into 1" chunks
   (I omitted and cooked some Ditalini pasta and set it aside)
6 cups water (I used chicken broth)
1 cup chopped fresh tomatoes
1 medium zucchini, cut into 1" pieces
1 bunch kale or escarole, chopped
1 cup canned cannellini beans, drained
1/2 cup freshly grated Parmesan cheese

In a large pot, hat the olive oil over medium heat.  Add the onion, carrot, celery and sausage.  Sprinkle with salt and pepper to taste.  Cook stirring often or until veggies begin to soften, about 10-15 minutes.  Add the garlic and cook about 30 seconds.
Add the potatoes.  Cook, stirring occasionally for 5-10 minutes or until vegetables are browned.  Add 6 cups water (or broth), stirring to scrape up any brown bits.  Add tomatoes, bring to a boil, and then lower the heat to a simmer.  Cook, stirring occasionally for 15 minutes.

Add zucchini and kale, raising heat to keep mixture at a steady bubble.  Cook until veggies are very tender, another 10-15 minutes.  Stir in beans.  Cook for 3-4 minutes.  Add salt and pepper, if needed.   Add cooked pasta right before serving.  Top with Parmesan cheese and a drizzle of olive oil. 

I am sharing this with:

On the Menu Monday
Table Top Tuesday
Your Cozy Home Party
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Link & Greet Party
Seasonal Sundays
Sunday Night Soup