Mini Tiramisu

Just add a cup of tea or coffee for an afternoon snack!

This quick version of tiramisu is just the right ending to a meal.  Even though it looks like a long list of ingredients, it goes together quickly.  I had to adapt the original recipe, from Just Mini Desserts, by Robert Zollweg,   because of how the ingredients were listed rather out of order.  It's fun to receive your own, individual serving.   It's also perfect for an afternoon snack with a cup of tea or coffee.  You need 12 small glass dessert bowls, 4 oz. each.  I used 4 oz. jelly jars, because I always have some of those.

One pound cake  or angel food cake
 (I used a Sara Lee frozen pound cake)

1/3 c. sugar (I used sugar substitute)
1 c. very strong coffee (I used instant espresso mixed with water)
1 T. honey
2 T. rum, optional

8 oz. cream cheese, softened                                                                          
1/2 c. powdered sugar
1/4 c. milk
1 t. vanilla                                                                                              
3 oz. semi-sweet chocolate, melted

1 container whipped topping (I only used about about 1 1/2 cups)
1 T. coffee liqueur, optional
1 oz. semi-sweet chocolate, shaved (I used mini chocolate chips)

Cut cake into 24 - 2" squares, about 1/2" thick.

In a microwaveable measuring cup, combine sugar, coffee (or instant espresso + water)  and honey,  Heat slowly until it almost boils.  Remove from heat and stir in rum, cool completely.

In a large mixing bowl, mix together the softened cream cheese, powdered sugar, milk and vanilla.  Stir in the 3 oz. of melted chocolate.

Place a piece of cake in each dessert dish.  Drizzle about a tablespoon of coffee sauce over cake.  Add a heaping spoon of cream cheese mixture on top of that and spread around.  Then repeat these steps again.

Mix whipped topping and coffee liqueur and put a large spoon of this topping on top of the layers of cake.  Sprinkle with chocolate shavings (or chocolate chips).  Refrigerate until serving time.

I am sharing this with:
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Tea Time Tuesday at Rose Chintz Cottage
You're Gonna Love It Tuesday
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Seasonal Sundays

Herbed Fish in Parchment on the Grill

I saw Ina Garten make this fish in parchment and it looked amazingly easy and her guests just raved about it.  It is very simple to make, has just a few ingredients, but oh my, it is so flavorful.  Ina roasted hers in the oven, but since we have 100 degree temperatures, I opted to use my grill.  I preheated the grill to 400 and used a perforated grill pan from the dollar store in which to lay the packets of fish.  Here's my adapted recipe:

Per packet:

Tilapia on parchment

8 ounces boneless fish fillet, such as snapper or cod (I used tilapia)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1 tablespoon good olive oil  (I just drizzled)

1 large sprig fresh thyme

2 Ceregnola or other large green olives with pits (I used stuffed olives)

Extra-large egg

Preheat the oven to 400 degrees.  (I preheated the grill.)

                                                                                                    
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.

Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through.  (My fish was thin, so I cooked it about 8 minutes.) Serve hot in the parchment paper.

 My hubby who isn't that fond of fish, gobbled this up and said "This is really good!"

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Grill pan from the dollar store, makes it easy!  These are great for many things.

Mix It Up Monday
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Seasonal Sundays
                                                                      

Gratin of Tomato

This delicious dish is for cherry tomato lovers!  I got this recipe from a dear friend who shared the gratin at a luncheon.  Since my dear hubby brings home lots of cherry tomatoes from our friend's garden, I knew I would be making it soon.  You can eat the tomatoes as is, but I think it would be fabulous served with pasta.  It makes some delicious juices which would also be wonderful to dip some crusty bread in, which we did for our youngest son's birthday.  YUM!

1 1/4 lbs. of cherry tomatoes (combo of yellow, red and pear)
6 cloves garlic, peeled and sliced (or I minced them)
1/2 cup coarsely chopped parsley
1/2 t. freshly ground black pepper
2 T. virgin olive oil
1/2 t. salt
1/2 cup grated Parmesan cheese
1 T. red wine vinegar

Preheat oven to 375 degrees. Wash tomatoes and remove and discard any stems.  Place tomatoes in a bowl and mix in the remainder of the ingredients.  Transfer the mix to a 6-cup gratin dish.  Bake for 40 minutes. 

Can sprinkle with extra Parmesan on top when it comes out of the oven to give a good look to the dish.

Should serve 4-6.

I am sharing with:

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On the Menu Monday
You're Gonna Love It!
Cowgirl Up
The Bunny Hop
Favorites on the First
Full Plate Thursday
Potpourri Friday
Foodie Friday
Weekend Potluck
Seasonal Sundays

Rosemary's Baby

Tea at the kid's table!

A dear friend recently shared this recipe with me and even gave me a log of it to take home, cut and bake.  I'm usually a chewy cookie kind of girl, but this little gem has just the right herbal citrus punch of flavor.  It would be perfect with a cup of tea or just to satisfy that sweet tooth at the end of a meal.  I hope you give them a try.  I don't think you'll be disappointed.

 Strawberry plate from Pier 1, last year.

2 cup flour
1/4 cup finely ground cornmeal
1/2 t. salt
1 cup (2 sticks) unsalted butter
1/2 cup plus 1 heaping tablespoon sugar
1 heaping tablespoon grated tangerine or orange zest
1 tablespoon plus 1 /12 t. finely chopped rosemary
2 large egg  yolks at room temperature

In a medium bowl, whisk together the flour, cornmeal and salt

In the bowl of a stand mixer fitted with a paddle attachment, beat the the butter with the sugar on medium-high until incorporated, but not fluffy, for about 1 minute.  Scrape down the sides of the bowl and add the dry ingredients.  With the mixer on low, mix just until combined.

Scrape the dough our onto a lightly floured surface, gather it into a ball and then cut the ball in half.  With floured hands, shape each half into a 12-inch long log.  Wrap tightly in plastic wrap or waxed paper and twist the ends.   Refrigerate for several hours, or until completely firm.  (You can also freeze the dough at this point, or freeze one log and bake the other.)

Preheat oven to 350 degrees.  Line two large baking sheets with parchment or silpats. 

Cut the log crosswise into 1/3-1/2-inch thick slices.  Place the cookies at least 1 inch apart on the sheets.  Bake until the edges are lightly golden, 15-17 minutes, rotating the sheets, halfway through the baking.

Let the cookies cool for several minutes on the baking sheets before transferring them to a wire rack to cool.  They will keep in an airtight container for at least 1 week.



MY TIP:  If your tea kettle has a lot of mineral deposits, add about 1/2 cup white vinegar and fill the rest up with water.  Bring to a boil and rinse out.  It should be sparkling clean!!

Strawberry mug from Pier 1, this year. 

I am sharing with:
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Tea Time Tuesday at Rose Chintz Cottage
You're Gonna Love It Tuesday
Crazy Sweet Tuesday
Table Top Tuesday
Cowgirl Up
The Bunny Hop
Let's Dish!
Tips, Tutorials and Tidbits
Foodie Friday
Potpourri Friday
Weekend Potluck
Sweets for Saturday
Seasonal Sundays

The vase is a Susan Paley by Gantz.  Her name is "Jade" and she is one of my favorites to put flowers or herbs in.  She lives on my kitchen sink ledge and I fill her hat with seasonal flowers.  I bought her at a local gift shop years ago, but they're still available on ebay. 

Chili Sauce for Chili Dogs

We love chili dogs and I like to make my own chili sauce to pour over them. I  buy the lower fat hot dogs and since I watch my carbs, I'll often eat them without the bun. Here's a quick sauce if you'd like to make your own.

                                                                  
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
2 T. ground chili powder (or more to your taste)
Salt and pepper to taste
1 (16-ounce) can tomato sauce
8 hot dogs, cooked
8 hot dog buns, toasted
Shredded cheddar cheese
Chopped green onions

Combine the ground beef, onion and garlic in a skillet and cook until beef is browned. Drain the fat from the skillet. Add the chili powder, s & p and the tomato sauce. Bring to a boil and then simmer for about 10 minutes.

Place hot dogs in buns and spoon some of the sauce over. Top with cheese and green onions.

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On the Menu Monday
You're Gonna Love It!
Cowgirl Up
The Bunny Hop
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Seasonal Sundays

Cabra Castle Scones



Cabra Castle, Ireland

I'm taking you away to Ireland, the only European country my hubby and I visited and our dream vacation, which was nearly three years ago.  While there, on our last stop, we stayed at Cabra Castle, which was sooo beautiful.  Our tour guide informed us that in his opinion, they made THE BEST scones in all of Ireland.  I had to try it and yes, it was so wonderful.  On a whim, when I got home, I wrote to them and asked for the recipe.  Surprisingly, they sent me the recipe!  The only problem, the recipe was done in pound weights!!!  Well, I thought, I have a scale, so I halved, then quartered the recipe, weighed and then converted to cups.  Here's my rendition of Ireland's best scones.





Teapot is from Ireland.  My sister bought us the book.

2 c. + 1 heaping Tablespoon flour
1/3 c. sugar
1/4 t. + 1/8 t. baking powder
4 T. margarine (I used butter)
1/3 c. dried fruit
1/2 c. milk


Mix the flour,  sugar and baking powder together in a bowl.  Cut in the margarine or butter.  Add the dried fruit and mix.  Add the milk and knead until all flour is incorporated.  Pat the dough out into a circle and then cut into eighths. 

Bake the scones in a 350 degree oven for about 20-25 minutes.

Blarney Castle plate is from Johnson Brothers, at Homegoods.

In my Irish Blessing Journal, I recorded our daily events. I used some doilies for my tray placemat.

My hubby kissing the Blarney Stone, where his hat fell off.  We found it later, hanging on the side of the castle!!

 

Wimpy me "kissing" the Blarney Castle wall (sorry, but I couldn't kiss a stone where a million people have kissed....Ewww!!)

One of the courtyards at Cabra Castle.

Slainte'!!!

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The Bunny Hop

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Frosty Strawberry Pie

I am enjoying a slice with a quart-size ice tea!!

I always seem to have a supply of some kind of berries in my fridge.  I remembered a pie that my Mom and I used to make back in the '70's.  It's a VERY easy recipe, requiring just a few ingredients.


1 box strawberry gelatin (I used sugar-free)
1 1/4 cups boiling water
2 cups vanilla ice cream (I used a carb-smart)
1 pie crust, baked or graham cracker
2 cups strawberries, hulled and sliced


In a medium sized bolw, add the gelatin.  Pour the boiling water over the gelatin and whisk until it's dissolved.  Add the ice cream and stir until it is melted.  Put the bowl into the fridge and chill until it is thick, but not set.  This takes 20-25 minutes.  Add the sliced strawberries and stir.  Pour into the crust and chill for several hours. 

There you have it...a quick, easy, Summertime dessert!

I am sharing this with:
Mix It Up Monday
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
You're Gonna Love It Tuesday
Crazy Sweet Tuesday
Table Top Tuesday
Cowgirl Up
The Bunny Hop
Full Plate Thursday
Foodie Friday
Weekend Potluck
Sweets for Saturday
Seasonal Sundays

Chicken Tetrazzini

I found this recipe back in 2004 and it's from Giada De Laurentis.  It's a really great recipe for feeding a crowd.  The recipe states that it feeds 6-8, but it's more like 8-10. I also felt that the original ratio of flour/butter was off.  Here's my adapted version:

4 T. butter, divided
1 T. olive oil                                                 
4 cups cooked chicken, chopped
1 3/4 t. salt
3/4 t. freshly ground black pepper
8 oz. white mushrooms,sliced
1 onion, finely chopped
5 cloves garlic, minced
1 T. chopped fresh thyme leaves
1/2 cup dry white wine
3  T. flour (the recipe calls for 1/3 cup, which is TOO much!)
4 cups milk, at room temperature
1 cup heavy whipping cream, at room temperature
1 cup chicken broth
1/8 t. ground nutmeg (I used freshly grated)
12 ounces linguine (I used a 13.25 oz. box of Dreamfields pasta)
3/4 cup frozen peas (I omit)
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs (I use Panko mixed with some Italian seasoning)

Preheat oven to 450 degrees.
Spray a 13 x 9" baking dish.

 Melt 1 T. each of butter and oil.  Add the mushrooms and saute' over medium-high heat until liquid  from the mushrooms evaporates and the mushrooms become pale golden.  Add the onion, garlic, thyme and saute until the onion is translucent.  Add the wine and simmer until it evaporates.  Transfer the mushroom mixture to a large bowl and add the chopped chicken.
Melt 3 T. of butter into the same skillet.  Add the flour and whisk for 2 minutes.  Whisk in the milk, cream, broth, nutmeg and salt and pepper.  Bring to a boil and simmer until the sauce thicken slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil.  Add the pasta and par-cook for about 6 minutes (the pasta will continue to cook while baking).  Drain.  Add the pasta , sauce, peas (if using) and parsley to the chicken/mushroom mixture.  Toss until the sauce coats the pasta.

Transfer the pasta to the baking dish.  Stir the cheese and breadcrumbs in a small bowl to blend.  Sprinkle the cheese mixture over the pasta.  Bake uncovered, until golden brown and the sauce bubbles, about 25 minutes.

NOTE:  You can prepare this ahead and refrigerate.  Allow extra baking time.  You can even divide it  into two smaller casseroles and give one away.

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On the Menu Monday
You're Gonna Love It!
Cowgirl Up
The Bunny Hop
Full Plate Thursday
Foodie Friday
Weekend Potluck
Seasonal Sundays

Other Uses For Felt Pads

Felt pads prevent scratched counters.

When we were getting estimates for new counters, one of the people that came out,  mentioned that even granite can scratch and to be careful with dishes that were rough on the bottom. After getting our new counters, I began checking things in my kitchen very carefully.  I noticed that my glass canisters were very rough on the bottom. I immediately stuck some self-stick felt pads on the bottom of them.  Now they glide easily and no scratched counters!!


We also had our front door re-painted and my beloved basket that I change out seasonally, previously scratched our door before. Also, the over-the-door hanger that the basket hangs from, would move and scratch the door. I lined the hanger underneath with some cut- to- fit self-stick pads and now it doesn't move or scratch my freshly painted door!! Yea!!! I placed some self-stick pads on the back of the basket and they act as a buffer for my basket.  No more scratched door.   Another problem solved!!

Cut the felt pads to fit!  Now hanger doesn't move around.

These act as a buffer.

The moral of the story: these self-stick pads work for more than under furniture.

No more scratched door!

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Tips, Tutorials and Tidbits
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Cowgirl Up!

Strawberry Balsamic Bruschetta

So pretty on a strawberry plate!

I have seen several recipes for this in magazines and decided that I needed to try this out. I used my French baguettes that I had made recently, found  here.  I used goat cheese, but I'm thinking that cream cheese or marscapone would be a good substitute. This makes for a fun, summertime appetizer that's tangy, yet sweet with the hint of basil.  Here's my version:

 Ingredients:                                                           

Strawberry plates are from Pier 1

1 cup balsamic vinegar
1 teaspoon brown sugar
8 (1/2-inch thick) slices French baguette, sliced diagonally
1 pint strawberries, hulled and sliced (about 2 cups)
1 tablespoon chopped fresh basil                                          
Pinch kosher salt
1/2 cup goat cheese, divided


In a small saucepan, bring vinegar and sugar to boiling. Cook until reduced by half. Remove from heat, let cool to room temperature.

In a medium bowl, stir together balsamic reduction, strawberries, basil and salt. Let stand at room temperature.

Preheat broiler to high. Place baguette slices on sheet pan and broil until toasted, about 1-2 minutes each side, watching carefully!! Remove pan from broiler.

Spread one tablespoon of goat cheese on each slice of baguette. Top with balsamic strawberries, and if desired, garnish with additional basil leaves.

A dear friend made this centerpiece for me as a birthday gift several years ago.

Strawberry pitcher is from a gift card to Sur La Table

I made the strawberry topper from a vintage tablecloth, which is backed with a red polka dot fabric and trimmed with jumbo black rick rack.  I used mason jars for ice tea topped with black gingham napkins that I made.

White plates are Mikasa English Countryside; flatware is by Cambridge from Homegoods.

I am sharing this with:

Mix It Up Monday!

On the Menu Monday

You're Gonna Love It Tuesday

The Bunny Hop

Let's Dish!

Full Plate Thursday

Tablescape Thursday

Foodie Friday

Weekend Potluck

Seasonal Sundays

Creamy Lemonade Pie

This recipe comes from the June 2012 issue of www.dashrecipes.com and oh my, is it ever EASY, but most of all,  DELICIOUS!!  If you need a quick dessert to bring to someone, this is outstanding.  I'll be making this again.  Next time, I'll try it with limeade and fresh lime juice.  Please make it this Summer!

1/2 (12-ounce) can frozen lemonade, thawed
1 can sweetened condensed milk
1 (8-ounce) container frozen whipped topping, thawed
Juice of 1 lemon
1 (9-inch) pie crust, baked (I made a graham cracker crust; recipe follows)

Combine lemonade, sweetened condensed milk, whipped topping and lemon juice in a large mixing bowl.  Beat for 1 minute with an electric mixer set on medium.

Spoon into crust.  Refrigerate for 2 hours.

Graham Cracker Crust:
1 sleeve of graham crackers (11 double)
2 T. sugar
5 T. butter, melted

Pie and my favorite iced tea...perfect in this heat!!

Crush the graham crackers in a food processor or by hand.  Add the sugar and melted butter and mix well.  Pour the crumbs into a 9" pie plate and press well into the bottom and up the sides. 
Bake the crust in a 350 degree oven for 8-10 minutes.  Cool the crust completely before filling.





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 Mix It Up Monday                                                                    
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
You're Gonna Love It Tuesday
Crazy Sweet Tuesday
Table Top Tuesday
Cowgirl Up
The Bunny Hop
Full Plate Thursday
Foodie Friday
Weekend Potluck
Sweets for Saturday
Pink Saturday
Seasonal Sundays

Tips for Using Coffee Filters

My favorite iced tea blend is Apricot Lavender!

We're not big coffee drinkers here, but I do keep a supply of coffee filters for:




1.  Covering my food in the microwave.  I feel   it's safer than using plastic wrap.
2.  Steeping loose-leaf tea to make a big pitcher of iced tea.
3.  On the bottom of popsicles, ice cream bars, etc., to catch drips.
4.  Using one in my strainer to make it extra fine.
5.  Protecting china dishes.
6.  As a buffer between skillets and other cookware.

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Tips, Tutorials and Tidbits
Mix It Up Monday

Clip the filter shut with a plastic clip.

Cream Biscuits

In honor of our 42nd anniversary, I used a plate that my late Great Aunt Kitty gave to me.  This one was actually painted by her teacher.

These excellent biscuits, courtesy of James Beard, are wonderfully easy because you don't have to cut in any butter for the heavy cream takes the place of the fat.  I love this recipe, also, because you don't have to roll them  out...they're just patted to form a square or a circle.   Ditch that box of prepared biscuit mix and whip up a batch of these and serve with your favorite jam with a cup of tea.  Or in my hubby's case, it's biscuits with sausage and gravy!

Ingredients

	2	cups flour
	1	tsp. sugar
	1	tsp. kosher salt
	1	Tbsp. baking powder
	1 to 1½	cup heavy cream
	1	Tbsp. butter, melted

 

1. Preheat the oven to 425 degrees. Combine the flour, sugar, salt, and baking powder in a mixing bowl, stirring with a fork to blend. Slowly add the cream, stirring constantly, until the dough holds together.
2. Knead gently on a lightly floured surface for about 1 minute. Pat the dough into a ½-inch thick round and cut into 12 wedges, or squares.   Arrange the biscuits 2 inches apart on an ungreased baking sheet and brush the tops with the melted butter.
3. Bake for 12 to 15 minutes, until lightly browned. Serve warm.

My aunt did paint this pretty cup with forget-me-knots.

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Mix It Up Monday!
On the Menu Monday                                                                
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
Cowgirl Up!
You're Gonna Love It Tuesday
Table Top Tuesday
The Bunny Hop
Let's Dish!
Tablescape Thursday
Full Plate Thursday
Foodie Friday
Weekend Potluck
Seasonal Sundays

Patriotic Ravioli with Light Alfredo Sauce

For my 4th of July table, I used my basket of geraniums, with Cody, a Brass Button Bear.

I made this Big Star quilt table topper.

I used one of my favorite sets of dishes, Brentwood, by Adams, which are English Ironstone, insulated red tumblers from Wal Mart and ruby red King's Crown wine glasses, bought off ebay several years ago. The star tealight holders are from Wal Mart and the red flatware is by Cambridge, from Homegoods.

Pitcher is from a good friend and it is from  Marshall, TX.

I saw this fun ravioli at Costco recently and had to buy it.  It is so colorful and really delicious.  I wanted to make a light alfredo sauce to complement it.  Here's the recipe that I put together, after reading several on the internet. 

Ravioli of your choice, cooked according to package directions

Sauce:

1 can evaporated skim milk
1/4 cup flour
1 1/4 cup chicken broth
1/2-3/4 cup Parmesan cheese
1/8 t. pepper
1/8 t. garlic powder

DIRECTIONS:

Gradually combine milk and flour; stir in broth. Cook over medium heat, stirring constantly, until hot. Blend in cheese, pepper and garlic powder.

Serve over ravioli or other pasta.

Happy 4th everyone!!

I am sharing this with:

Mix It Up Monday!
On the Menu Monday
You're Gonna Love It Tuesday
The Bunny Hop
Let's Dish!
Full Plate Thursday
Foodie Friday
Weekend Potluck
Seasonal Sundays