~ Ambrosia ~

INGREDIENTS:

1 cup of heavy cream

1/4 cup of powdered sugar 

1 teaspoon of vanilla extract

1 cup of greek yogurt

1 cup of sweetened flaked coconut

2 cups of miniature marshmallows

1 (20-ounce) can of pineapple tidbits, well drained

1 (11-ounce) can of mandarin oranges, well drained

1 can of fruit cocktail extra cherry, in cherry sauce

2 cups of seedless black grapes, washed and dried

1 large banana (thick slices)

1 small crisp pink lady or gala apple (skin on, chopped into pieces)

walnuts and/or pecans (optional)

DIRECTIONS: In a large mixing bowl, beat together whipping cream, powdered sugar and vanilla until stiff peaks form. Fold in the greek yogurt into the whipped cream mixture just until blended. Now fold in the coconut and marshmallows. Once this is folded together completely add the remaining ingredients. Transfer the ambrosia to a serving dish. Cover and refrigerate for 1 to 2 hours before serving. Top with walnuts/pecans when ready to eat, if desired. NOTE: Drain the fruits well before adding them in.   A cool treat for a hot day!  ~ Chef ~

~ Watergate Salad ~

Ingredients:

1 (small) pkg. of instant Pistachio pudding powder
1 (8-oz) can of crushed pineapple, undrained
1(16-oz) container of small curd cottage cheese
1 (8-oz) container of Cool Whip, thawed

Directions:

In a large bowl, combine the pudding powder, crushed pineapple and cottage cheese and mix thoroughly. Now fold in the Cool Whip. Cover and chill for at least one hour. Garnish with  lime slices or cherry halves, if desired.  Enjoy! ~ Chef ~

~*~ Cherry Salad ~*~

Ingredients:
1 can of cherry pie filling
I can of sweetened condensed milk
1 small can crushed pineapple, drained
1 cup of chopped pecans or walnuts
1 (8 oz.) container of cool whip

Directions: Add all of the ingredients in a medium size bowl and fold together until all are incorporated. Chill for 3-4 hours before serving.  This recipe is simple to make and oh so good now go and ... Get a Spoon! ~ Chef ~

~*~ Lime Congealed Salad ~*~

Ingredients:
2 1/2 cups water, divided
2 (3-ounce) boxes of lime gelatin
1 (16-ounce) carton of cottage cheese
1/2 cup of mayonnaise
1 (20-ounce) can of crushed pineapple in pineapple juice
1 cup chopped pecans, more for garnish, if desired

Directions:  Bring 1 cup water to a boil. Place the gelatin in a bowl and pour the boiling water over it. Stir until dissolved. Stir in 1 1/2 cups of cold water. Let cool to lukewarm (you can place it in the refrigerator for a few minutes, but do not let it set). In a separate bowl, combine the cottage cheese and mayonnaise. Stir in the pineapple with its juice. Stir in the cooled gelatin mixture. Stir in the nuts. Carefully pour the mixture into a large ring mold or serving bowl. Chill until firm. Garnish with nuts, if desired. Pretty and tasty! ~ Chef ~

~ Buttermilk Congealed Salad ~

Ingredients:

1 can of crushed pineapple in it's own juice (20 ounces)
2 cups of whole buttermilk
8 ounces of whipped topping
2 small boxes of gelatin (any flavor)

Directions: Heat pineapple including the juice and bring it to a boil. Add the jello and mix well. Remove from heat and add the buttermilk and stir. Allow to cool for twenty to thirty minutes. Now stir in the whipped topping and refrigerate till completely set. Serve and Enjoy! ~ Chef ~ 

~ S'more Brownies ~

Ingredients: 
~ (for the Crust)
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
~ (for the Brownie)
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
~ (for the Topping)
4 cups large marshmallows

Directions: Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges about 1 inch. For the crust: lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes. Now let's make the brownie portion. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated. Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes. Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (don't blink next thing you know they will be burnt), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Cut into 12 (2-inch) squares. Oh my! ~ Chef ~

~*~*~ Lemon Sponge Pie ~*~*~

Ingredients:

(1) 9" unbaked pie crust
3 large eggs, separated
2 T. fresh grated lemon peel
2/3 cup fresh lemon juice
1 cup whole milk
1 1/4 cups sugar
1/3 cup flour
1/4 tsp salt

Directions: Preheat oven to 350 degrees. Beat egg whites in a large mixer bowl until stiff peaks form, then set aside. Beat the egg yolks; then beat in the lemon peel, lemon juice and milk. Add the sugar, flour and salt; beat until smooth. Fold lemon mixture into egg whites. Pour into unbaked pie crust. Bake until golden brown, 45 to 50 minutes. A layer of lemon will settle to the bottom and a soft meringue-like topping will float to the top. Nothing needed but a spoon. ~ Chef ~

~*~ Frozen Strawberry Squares ~*~

Ingredients:

1 cup flour
1/4 cup brown sugar
1/4 cup slivered & chopped almonds
1/2 cup melted butter
2 egg whites
1/2 cup granulated sugar
10 fluid ounces whipping cream
2 tablespoons fresh lemon juice
2 cups sliced fresh strawberries, smashed

Directions: Preheat oven to 325° F. Combine the flour, brown sugar, almonds and melted butter and spread in 8x8" pan. Bake at 325°F for 20 minutes. Stir it a couple of times. Then cool. Once cooled, evenly press 2/3 of the mixture into the 8x8" pan to create a crust. Beat the egg whites and granulated sugar until stiff. Beat the whipping cream until soft peaks form. Gently combine the beaten egg whites, whipped cream, lemon juice and crushed strawberries. Spread the mixture over crust. Sprinkle remaining crust/crumb mixture on top. Freeze for 3-6 hours. Cut into squares. Garnish with additional strawberries if desired. Enjoy! ~ Chef ~

~*~ Homemade Waffle Cones ~*~

This recipe is a step-by-step method of making homemade waffle cones in a Chef's Choice PetiteCone Express.  Of course, you can use any waffle cone maker.

Ingredients:

1 cup of heavy cream
1 1/2 teaspoon of vanilla extract
1 1/2 cups of powdered sugar
1 1/2 cups of all-purpose flour
1/4 teaspoon of ground cinnamon
Pinch of ground nutmeg
1 Tablespoon of cornstarch

Directions:  In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks).  Sift the remaining ingredients together and stir them into the cream to make a batter.  Let the batter sit for 30 minutes.  Heat up the waffle cone iron to a setting of 2.5.  Put a dollop of batter onto each of the three waffle molds. The waffle maker comes with a spoon to scoop the batter with so you know exactly how much batter to use. If you use too much, the three waffles will stick together. If you use too little, the waffles will be hard to roll. (NOTE:  do a practice run making only one cone.)  Close the lid.  The light will turn red. When it turns green again, it's time to roll your waffle.  The waffle maker also comes with a cone shaped mold to roll the waffle around.

Here are a few tips:

1. Work fast!  The waffles harden super quickly.
2. Protect your hands. The waffle will be really hot and you could burn yourself.  
3. As soon as the cone begins to overlap itself, press down firmly as you continue to roll to make it stick closed. 
4. Use your fingers to pinch together the hole at the bottom of the cone.
5. If you are making three waffles at once, take them off the iron one at a time. Don't take a waffle off of the iron until you are ready to mold it, otherwise the third waffle will be too hard to shape by the time you get to it.

Store the cooled waffle cones in a Ziploc bag until you are ready to fill them with ice cream or whatever else tempt your tastebuds.  ~ Chef ~

~ Cherry Tart Day ~

In honor of Cherry Tart Day

I thought this recipe was appropriate.

Ingredients:

 

(for the Crust)

2 c. all-purpose flour

1 teaspoon salt

1/4 c. sugar

1/2 c. canola oil

1/4 c. cold milk

(for the Cream Cheese layer)

4 oz. cream cheese, softened

1/4 c. sugar

1 large egg

(for the Cherry Topping)

1 c. canned sweet cherries, pitted/drained (reserve juice)

1/2 c. reserved cherry juice

1/4 c. sugar

1 teaspoon almond extract

1 1/2 tablespoons cornstarch

1 1/2 tablespoons cold water 

 

Directions:  Preheat the oven to 350°F.   To make the Crust mix the flour, salt and sugar. Combine the liquids but do NOT stir. Add the flour mixture to the wet ingredients and stir with a fork just until the flour is dampened. Form dough into balls then cut in half. Roll each half between wax paper and cut pastry to tart shell size. Push into mini muffin pans.  To make the Cream Cheese layer cream together the cream cheese, sugar and egg.  Set aside.  To make the Cherry topping combine the cherries, cherry juice, sugar and extract in a heavy saucepan.  Bring to a boil on medium-low heat. Combine the cornstarch and water and add to the cherry mixture, constantly stirring until boiling. Take off the heat and set aside.  Now assemble by spreading 1 teaspoon of the cream cheese mixture into the bottom of each tart shell. Fill 3/4 full with the cherry topping. Bake for 15 to 20 minutes or until the pastry shell is golden brown.  Yields:  24 mini-tarts  ~ Chef ~

~*~ Happy Father's Day Sunday ~*~

So get in the kitchen and get baking!

~ Chef ~

~ Deep Fried Meatballs ~

This recipe works best with day-old leftover meatballs. So the next time you make spaghetti and meatballs make some extra. The next day roll the cold meatballs in flour then dip them in an egg wash. Then completely cover them in breadcrumbs. Carefully drop the meatballs into a pre-heated 375F oil. Cook until a light golden brown. Remove them from the oil and let them drain on some paper towels. Once you can handle them either insert a stick or place on a plate.  Enjoy!  ~ Chef ~

~ Zucchini Weenies On-A-Stick ~

Wash and core 8 small to medium zucchinis and set aside.

Ingredients for batter:

1 1/4 cup flour
1 teaspoon salt
3/4 cup cornmeal
4 Tablespoons sugar
1 teaspoon baking powder
2 eggs
3/4 cup milk

Directions: Mix all of the dry ingredients together. Then add the eggs and milk to the dry mixture. Mix completely until lump free. Now insert a hot dog into each of the cored zucchinis. Insert a stick into the small end. Dip each of the dogs into the batter and coat well. Deep fry in pre-heated 375 degree peanut oil or vegetable oil until golden brown. Remove and place on a rack to allow to drip for a few minutes before serving.  Insert into your favorite dip if desired.  ~ Chef ~

~ Deep Fried Corn-on-the-Cob ~

Yep, On-A-Stick!

Ingredients:

peanut oil
4 fresh or fully thawed ears of corn (cut in half)

*** For the Batter ***

1/2 cup buttermilk
2 eggs (well beaten)
1/2 cup cornmeal (or more if needed to make batter thick enough)

*** For the Coating ***

1/2 cup Self-Rising flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:  In a deep-fat fryer pre-heat the oil to 375 degrees. Make a batter using the cornmeal, buttermilk and eggs. Then set aside. Now combine the flour, garlic powder, salt and pepper. Mix well then set aside. Dip the ears of corn in the cornmeal batter to coat. Then roll in the flour mixture. With cooking tongs, (holding at a safe distance) slowly place an ear of corn in the hot oil 1 ear at a time. Fry for about 3 minutes or until golden brown. Drain on paper towels. Insert stick before serving. Season as desired. ~ Chef ~

~*~ On - A - Stick ~*~

This week we are going to discuss items you can serve on-a-stick.  Today, we're talking ...

~ PB & J's ... on-a-stick ~

Ingredients:

• 1 loaf of Fresh White Bread
• Jiffy Smooth Peanut Butter
• Grape Jelly
• Powdered Sugar
• Whole Milk
• Large Eggs
• Fresh Vegetable Oil
• 2 cups Self Rising Flour
• 1 cup White Sugar

Directions: For each deep fried sandwich you will want to trim the crusts from the bread and smear with a thin coating of peanut butter. Add a spoon of grape jelly and spread it over the top of the peanut butter. Put the peanut butter and jelly sandwich together, slice diagonally then crimp the edges with the tines of a fork. Now dip the sandwich quickly into a well beaten milk and egg mixture and then into the mixed flour and sugar mixture. Now drop the breaded peanut butter and jelly sandwich into the pre-heated 350 degree deep fryer and fry until golden brown. Drain on a bed of paper towels and then sprinkle well with powdered sugar. Once it has cooled you can insert a stick but you still should include a plate or bowl as it may not stay on the stick for the duration. ~ Chef ~

~ CFF - Turnips and Turnip Greens ~

Turnips contain a glucosinolate that, when crushed or cooked, stops an estrogen metabolite that helps tumors grow. The glucosinolate, indole-3-carbinol, also helps keep cancer cells from spreading to other areas of the body.  Turnips contain crambene, a phytonutrient, and sulforaphane which helps the liver detoxify cancer-causing compounds and free radicals.  Turnips also contain, calcium, copper, fiber, folate, potassium, vitamin B6 and vitamin C.  While the turnips' roots are good for you, the greens are also healthy. They contain nutrients that fight off atherosclerosis and mental decline while promoting better colon health and lung health. The greens have also been shown to ease the aches of rheumatoid arthritis.  With all these benefits make sure you add both turnips and the greens to your weekly menu.  ~ Chef ~ 

~ Cancer Fighting Foods - Tumeric ~

Tumeric is a member of the ginger family.  It is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2).  Levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. 

~ Tumeric Rice ~

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

1/2 bell pepper, chopped

1/4 cup sun dried tomatoes, chopped

1 cup uncooked brown rice

1 teaspoon salt

1 teaspoon turmeric

2 cups broth or water

1 tablespoon chopped parsley, for garnish

Directions:  Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato. Saute, stirring occasionally, until onions are soft, about 5 minutes. Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes. Sprinkle with parsley and serve warm. ~ Chef ~

~ Cancer Fighting Foods - Tomatoes ~

Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering Cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have Vitamin C, an antioxidant which can prevent cellular damage that leads to Cancer. Watermelons, carrots and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth Cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal Cancer.  So eat more tomatoes!  ~ Chef ~ 

~ Cancer Fighting Foods - Teas ~

Green and Black Tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent Cancer cells from dividing. Green tea is best, followed by our more common black tea.  Herbal teas do not show this benefit. Various Reports state that the polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of Cancer. Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of Cancer of the stomach, lung, colon, rectum, liver and pancreas.  So drink up!  ~ Chef ~

~ Cancer Fighting Foods - Raspberries ~

Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against Cancer. According to a recent cancer research study rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%.  Research also shows black raspberries may also thwart colon cancer. Black raspberries are thought to have even more cancer-preventing properties than blueberries and strawberries.

~ Black Raspberry Bundt Bread

Ingredients:
1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

1 cup warm milk (110° to 115°)

1/4 cup plus 2 tablespoons sugar, divided

1/2 cup butter, melted, divided

1 egg

1 teaspoon salt

4 cups all-purpose flour

1 jar (10 ounces) seedless black raspberry preserves

(For the Syrup)

1/3 cup corn syrup

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

Directions: In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal. Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes. Bake at 350° for 25-30 minutes or until golden brown. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate. Yield: 1 loaf. ~ Chef ~

~ Cancer Fighting Foods - Papayas ~

Papayas have Vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.

~ Papaya Smoothie ~

Ingredients:
1 Medium Papaya
3 Bananas

Directions: Peel the papaya and take out the seeds. Then peel and add the bananas and blend. You can also use frozen bananas if you want to give it a double thick milkshake feel. Serves 1 ~ Chef ~