Memorial Day Dessert Ideas

BakeMemorial Day is just around the corner.  Here are some fresh and sweet dessert ideas that would be perfect for any picnic or Memorial Day celebration.

 

Frozen Lemonade Pie

(Recipe courtsey The Neely’s for Food Network Magazine)

Ingredients:

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 7 tablespoons unsalted butter, melted

For the Filling:

  • 2 cups heavy cream
  • 1 14-ounce can sweetened condensed milk, chilled
  • 1 6-ounce can frozen lemonade concentrate (do not thaw)

For the Topping:

  • 1 cup blueberries
  • 1 cup raspberries
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice

How To:

  • Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
  • Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
  • About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
  • Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

 

 

Chocolate Strawberry Shortcake

(Recipe courtesy Food Network Magazine)

Ingredients:

For the shortcakes:

  • 1 cup all-purpose flour, plus more for dusting
  • 1/3 cup granulated sugar
  • 2 tablespoons Dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 3 ounces milk chocolate, roughly chopped
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Raw or turbinado sugar, for sprinkling

For the toppings:

  • 1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
  • 1/4 cup granulated sugar
  • 1 cup heavy cream 

How To:

  • Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
  • Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
  • Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
  • Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

 

 

Cherry Ice Cream Pie w/Chocolate Cookie Crust

(Recipe courtesy of EatingWell.com)

Ingredients:

  • 3 cup(s) reduced-fat “light” vanilla ice cream, softened
  • 1 1/4 cup(s) chopped pitted fresh or frozen cherries, divided
  • 9-inch chocolate-cookie pie crust
  • tablespoon(s) mini chocolate chips

How To:

  • Gently combine ice cream and 1 cup cherries in a large bowl.
  • Transfer to the crust and garnish with the remaining 1/4 cup cherries and chocolate chips.
  • Freeze until firm, at least 4 hours.

 

 

American Flag Berry Pie

(Recipe courtesy of TasteOfHome.com)

Ingredients:

  • Pastry for a double-crust pie (9 inches)
  • 2-1/2 cups pitted dark sweet cherries
  • 2-1/2 cups fresh blueberries
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter
  • Additional sugar

How To:

  • Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside.
  • In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and cinnamon; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter.
  • Roll out remaining pastry into a 10-in. circle. Cut into four wedges. Using a 1-in. star cookie cutter, cut out stars from one wedge. Place cutout pastry wedge over filling. Discard cutout stars.
  • Cut remaining wedges into 1/2-in.-wide strips; position over filling to resemble a flag. Seal and flute edges. Sprinkle pastry with additional sugar. Cover edges with foil.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack. 

 

 

Jello-O Easy Patriotic Pie

(Recipe courtesy of KraftRecipes.com)

Ingredients:

1-1/2 cups boiling water, divided

1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin

1 cup ice cubes, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor

1 cup thawed COOL WHIP Whipped Topping 

How To:

  • ADD 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
  • MEANWHILE, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
  • SPREAD COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set.

 

Kraft kitchens tips

Garnish with fresh seasonal berries just before serving. Or, arrange 1/2 cup berries on bottom of crust before covering with the blue gelatin.

Variation – Prepare using your favorite 2 flavors of JELL-O Gelatin.

 

 

Raspberry Rice Pudding

(Recipe courtesy of About.com)

 Ingredients:

  • 1 cup arborio rice
  • 2 cups water
  • 4-1/2 cups whole milk)
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 2 Tbsp. butter

Raspberry Topping:

  • 1-1/2 cups fresh raspberries, divided
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 Tbsp. cornstarch

How To:

  • Place rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, and let the rice simmer, covered, until most of the liquid is absorbed, about 15 minutes.
  • Add the milk, salt and sugar to the rice. Cook, stirring frequently, until the rice is thickened, 30-40 minutes.
  • Stir in the butter until melted, and set the rice pudding aside while you prepare the topping. If you’re planning to serve the rice pudding later, place the rice pudding in a bowl, and lay a sheet of plastic wrap over the top, so that a skin doesn’t form. Refrigerate until ready to serve.
  • Make the raspberry topping: Set aside a few raspberries for garnish. Place the remaining raspberries, water, sugar and cornstarch in a small saucepan over medium-low heat. Stir constantly until the sauce starts to bubble and thicken.
  • To make raspberry rice pudding parfaits: Place a few tablespoons of rice pudding (it can be warm or cold) in the bottom of a parfait glass. Top with a few tablespoons of raspberry sauce. Repeat layers, ending with sauce. Garnish with fresh raspberries.

 

 

Frozen Chocolate Bananas

(Recipe courtesy of About.com)

Ingredients:

  • 2 bananas
  • 6 oz. chocolate chips
  • 2 Tbsp. butter
  • 1 cup chopped peanuts or walnuts

How To:

  • Line a baking sheet with waxed paper or parchment paper.
  • Slice bananas in half crosswise. Insert a lollipop stick or popsicle stick into the flat side of each banana half. Lay on prepared baking sheet. Freeze at least 15 minutes.
  • Place chocolate chips and butter in a microwave-safe container, and heat on 75% power 30 seconds. Stir and repeat until chocolate chips are melted. Alternatively, place chocolate chips and butter in a small saucepan and heat over very low heat, stirring, until melted.
  • Spread chopped nuts out in an even layer on a plate.
  • Dip frozen bananas in chocolate, allowing some of the excess chocolate to drain off. Then roll quickly in the chopped nuts. Return to waxed paper-lined baking sheet. Freeze another minute or two until chocolate is set.

 

 

Watermelon Pie

(Recipe courtesy of MakeAndTakes.com)

Ingredients:


  • Lime Sherbet
  • Vanilla ice cream or Pineapple sherbet
  • Red/Pink-colored sherbet…I couldn’t find this, so I bought Raspberry/Pineapple/Orange swirl sherbet, mixed it up with red food coloring and it was perfect
  • Mini chocolate chips

How To:

  • For each flavor, you’ll let the sherbet/ice cream soften for a few minutes before using. The red sherbet should be mixed with the mini chocolate chips.

  • Use a round spring form pan. You may want to line the bottom of the pan with wax paper or parchment paper if you plan to transfer the entire “pie” to another dish before serving. I served the slices on plates straight out of the freezer, so I didn’t line the pan. It’s actually cuter sliced!

  • Starting with lime, spread a ring of sherbet around the edge of the spring form pan – about 2 inches high (or taller if you want!), and about 1-2 inches wide from the outside edge of the pan.

  • Put pan in freezer to harden lime layer.

  • Repeat step 3 with the vanilla, but make the layer much thinner – maybe 1/2 inch. Use a butter knife to flatten the top, even-ing out the lime with the vanilla. Put pan in freezer to harden again.

  • Repeat step 3 with the red/chocolate chip sherbet. Fill the rest of the pan, then use a butter knife to flatten the top. Freeze!

  • When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the spring form pan. Use a nice thin-blade knife to slice.

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Filed under Bake, by Dawn, Entertaining, Holidays

Almond-Crusted Chicken with Tropical Salsa

MakeI’ve been trying to watch what I eat since having my third child 3 months ago. It gets harder to lose the baby weight each time! This chicken that I came up with is full of flavor, satisfied my craving for something fried (I use heart-healthy canola oil to fry) and the homemade tropical salsa feels like a burst of summer on your taste buds!

Ingredients:

For the chicken:

Boneless, skinless chicken breast

Sliced almonds

Bob’s Red Mill almond flour

Almond Breeze unsweetened vanilla almond milk

Salt and pepper

Canola oil for frying

 

For the salsa:

Chopped fresh mango

Chopped fresh pineapple

Chopped tomato

Chopped red onion (optional)

Dash of salt and black pepper

Extra virgin olive oil

 

How to make the chicken:

Pour almond milk into one bowl. Put mixture of sliced almonds and almond flour in another bowl; season flour with salt and pepper. Coat chicken in almond milk. Next, dredge in almond flour mixture. Heat canola oil in frying pan. When hot, place chicken in shallow oil and fry on both sides until golden brown. Blot on paper towels to remove excess oil.

How to make the salsa:

In a bowl, combine chopped mango, pineapple and tomato. Season with salt and pepper. Drizzle with good quality extra virgin olive oil. Toss to combine.

Serve salsa alongside or on top of the chicken.

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Filed under by Danielle, Make

Tropical Grilled Shrimp

MakeNext weekend kicks off the official start of summer! Fire up the grill, dust off the patio furniture and stock up on delicious, fresh summer flavors, like pineapple, coconut and mango. Serve this quick and easy shrimp dish with a fresh salad that mimics the fruit flavors of the marinade, which you can find at specialty grocery stores like The Fresh Market.

 

Ingredients:

 

How to:

Soak wooden skewers in water for 10-15 minutes. While skewers are soaking, defrost shrimp. Skewer shrimp and coat with Pineapple Coconut Mango Tequila Sauce. Grill to desired doneness.

 

 

 

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Filed under by Danielle, Make

Onion Rings Rule!

MakeWhat is it about a greasy ring of crunchy goodness makes our mouths water and need to have a batch alongside of a burger or grilled sandwich?  Is it the type of onion used or the batter it is drenched in?  Whatever it is, I love onion rings and will drop any side of fries in an instant just to have my plate garnished with this delicacy.  Here are some good old fashion recipes and some with a twist to try out at your next cookout.

 

Old Fashioned Onion Rings

(courtesy of Allrecipes.com)

Ingredients:

  • 1 large onion, cut into 1/4-inch slices
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry bread crumbs
  • seasoned salt to taste
  • 1 quart oil for frying, or as needed

How To:

  • Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
  • Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
  • Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  • Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

 

 

Emeril’s Fried Onion Rings

(courtesy of Emeril Lagasse – FoodNetwork.com)

Ingredients:

  • 1 cup buttermilk
  • 1/4 cup hot sauce
  • 1/4 cup Essence, recipe follows
  • 2 large yellow onions, peeled and cut into 1/8-inch thick rings
  • 2 cups all-purpose flour
  • Peanut or vegetable oil, for frying

How To:

  • In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour.
  • In a medium pot, heat the oil to 360 degrees F.
  • In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.
  • Serve hot.

 

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

 

 

Gluten Free Onion Rings

(courtesy of glutenfreerecipes.wikia.com)

There is little difference between the regular onion rings and gluten free. You can add your own seasonings and make some real gourmet onion rings.

Ingredients:

  • 1 large onion peeled and sliced
  • 2 cups gluten-free flour
  • milk (or substitute) added to make a thin batter. (pour slowly until you reach a consistency that is not too thin nor too thick)
  • salt and pepper to taste
  • 1 egg
  • 1 teaspoon of gluten free baking powder

How To:

  • Get gluten-free oil hot in skillet pan and add onion/coated mixture to pan.
  • Fry until golden brown.

 

 

Oven-Fried Onion Rings

Ingredients:

  • 2 medium (or 1 large) sweet onions, sliced ½-inch thick
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup buttermilk
  • 1 egg
  • ¼ cup + 1 Tablespoon all-purpose flour
  • 1½ cups crushed potato chips (kettle-cooked chips, if available)
  • 3 Tablespoons vegetable oil

How To:

  • Preheat oven to 450 degrees F.
  • Combine ¼ cup flour, salt, black pepper and cayenne in a bowl.
  • In another bowl combine the buttermilk, egg and additional flour, whisking until a smooth batter is formed.
  • In a third bowl, place the crushed potato chips.
  • Prepare the onion rings by first dipping a ring into the seasoned flour, then into the batter (let the excess batter drip off), and then coat with the crushed potato chips. As you finish the rings, place them on a large plate. Repeat with all rings.
  • Cover a baking sheet with a piece of parchment paper. Drizzle the vegetable oil on the parchment-lined sheet and place in the oven for 8 minutes. Carefully remove the sheet from the oven and tilt to evenly coat with oil.
  • Working quickly, place your onion rings on the baking sheet and return to oven. Bake for 8 minutes, then flip onion rings and bake for an additional 6-8 minutes, or until golden brown.
  • While baking, prepare your dipping sauce!

(Adapted from Not Without Salt)

 


Dipping Sauce

Ingredients:

  • ½ cup mayonnaise
  • 2 teaspoons ketchup
  • 2 Tablespoons horseradish
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried oregano
  • Dash ground black pepper
  • Dash cayenne pepper

How To:

Combine all ingredients and refrigerate.

(From CopyKat.com)

 

 

Spicy Buffalo Onion Rings and Blue Cheese Dip

(courtesy foodnetwork.com)

Ingredients:

  • Vegetable oil, for frying
  • 4 eggs
  • 5 cups 2 percent milk
  • 6 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon Cajun spice mix (recommended: Paul Prudhomme’s)
  • 2 tablespoons cayenne pepper
  • 1 teaspoon white pepper
  • 2 teaspoons black pepper
  • 2 teaspoons dry mustard
  • 1 2/3 teaspoons salt
  • 3 extra-large yellow onions
  • Blue Cheese Dip, recipe follows
  • 1 carrot, sliced
  • 1 stalk celery, sliced 

How To:

  • Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat. The oil temperature should be at 350 degrees F when you start frying.
  • In a large bowl, mix the eggs and milk; then add the flour and baking powder and mix thoroughly with a hand-held mixer. Strain the mixture to remove any lumps. Add more milk if you want a thinner crust. In a small bowl, mix the Cajun spice mix, cayenne pepper, white pepper, black pepper, dry mustard, and salt. Add this spice mixture to the batter. Cut the onions into thick slabs, dunk them in the batter, and fry them, in batches, in the oil until golden brown. Serve the onion rings with the Blue Cheese Dip, sliced carrot, and celery.

 

Blue Cheese Dip:

Ingredients:

How To:

In a large bowl, mix all the ingredients together. Season with salt and pepper, to taste. Serve the sauce in a side bowl for dipping.

 

 

Beer Battered Onion Rings

(courtesy of mausersandmuffins.blogspot.com)

Ingredients:

  • 1 egg, beaten
  • 1 cup Sam Adams
  • 1 1/2 cups cake flour
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon paprika
  • 1 1/2lbs. yellow onions
  • All-purpose flour, as needed for dredging
  • 1 quart vegetable oil

How To:

  • Combine the cake flour, salt and paprika together. Add in egg and beer and mix just until incorporated. Peel onions and slice in 1/4 -inch slices, then separate into rings. Dredge with all-purpose flour, shaking off the excess.
  • Heat oil in 8-quart stock pot to 325°F (a Dutch oven can also be used for frying).
  • Dip individual onion rings into the batter, then carefully add each to the hot oil; deep fry until golden brown. Only fry a small batch at a time to promote even cooking and to prevent the oils temperature from dropping too quickly.
  • Season with salt as soon as they are removed from the fryer; serve immediately!

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Filed under by Dawn, Make

Baked Brie with Walnuts & Purple Fig Chocolate

MakeThis is one of those appetizers that can be made in a variety of ways. I always keep a package of Pepperidge Farm Puff Pastry Sheets in my freezer. As long as you have a wheel of brie, nuts and an assortment of jams or preserves, you can pull this together in no time. It’s so easy, yet very decadent and rich. Why not serve it this Sunday for Mother’s Day! It’s so delicious, your guests might think you’re serving dessert first!

Ingredients:

1 wheel of Brie cheese

1 Pepperidge Farm Puff Pastry Sheet

Chopped walnuts (or any other type of nut that you prefer, like almonds)

Purple Fig Chocolate Spread (you can find this at Fairway or other gourmet-type grocery stores;  feel free to use any type of jam or preserves that you have on hand)

 

How to:

Thaw the puff pastry according to the directions on the package. Place the sheet of pastry on a cookie sheet or oven-safe dish/pie plate. Place the wheel of brie in the center. Spread the purple fig chocolate on top of the brie. Next, top with the walnuts.

Finally, fold in all sides of the pastry so the cheese is completely covered.

Bake in a 400-degree oven for about 20 minutes or until the pastry puffs up and turns golden brown. Allow it to rest for at least 5-10 minutes before cutting or the cheese will ooze everywhere!

 

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Filed under by Danielle, Make

Mamarazzi’s & The Art of Photo Organization

CreateMamarazzi is defined as a mom who chases you down and annoys you in order to get good pictures of you during every single occasion in your life, big or small.

Source: MamarazziOfTulsa.blogspot.com

I can be accused of being one just this past weekend, the conversation went something like this, “Alexa, smile….a real smile….that’s not a real smile….no, that’s not how you smile….come on, I’ll have no good pictures of you on this special day…blah, blah, blah”.  My only child gets the privilege of having a mom who enjoys photography and wants to practice on her at sporting events, holidays, school plays, religious ceremonies, vacations, and the list goes on.  And when I take, let’s say, 100 photos of her standing on stage holding a poster with the exact same “fake” smile that she has mastered so well, I never know what is protocol for deleting the 99 photos in my digital photo library and save just one.  I feel guilt as a Mamarazzi, how could I ever delete a picture of my precious little one, how do I choose which one is worthy of staying and which one can go?  It’s something my husband can not understand, why would I keep 100 of the same pose and not condense my storage memory to a quarter of it’s current size.

Oh well, it’s a mom’s right to take and keep as many pictures of her children without having to choose and admit that your child may not look good in all pictures.  As my motto goes, If it’s worthy of taking, it’s worthy of keeping!

Here are some tips from Good Housekeeping about organizing your printed photos that may help with the storing the old way of picture taking (prints and negatives).  You’re on your own for the digital photos!

Easy Organizing: Photos

A picture is worth a thousand words — but not if you can’t find it.

Source: Good Housekeeping

To keep precious memories on instant recall, first collect all the snaps that have been tossed into drawers or piled up in stacks. Then do a serious sorting-out job, ditching all but the best, and store the rest in archival-quality boxes and albums (we like the sleek albums from Kolo; kolo.com).

Don’t pick a photo album for its cover. What’s essential: acid-free paper, which keeps images from deteriorating. Storage bins should also be acid free — so no shoeboxes.

Lose blurry blunders, red-eyed moments, and armies of doubles — that will save you hours of riffling through bursting bins. If you have several copies of a fantastic photo, hold on to one and send the rest to friends.

Keep a separate box for photo-storing supplies: blank discs (for backing up digital pics), labels, acid-free enve­lopes. Having good tools handy means you’re more likely to use them.

Keep negatives. Don’t let the digital revolution fool you. These are still never to be trashed, lest you lose prints or want to make new copies later. Carefully clip negatives and separate them by subject (starting out on the same roll doesn’t mean they must stay together), and stash them in envelopes with their print counterparts.

End digi-dumping. Just because you can’t see computer clutter doesn’t mean it’s not there. Take time to label digital files as you upload them and back them up on clearly labeled CDs or DVDs. If you don’t shoot digitally, buy a disc of your prints when you get photos developed. It’s simpler than storing doubles but also safer (even if you lose hard copies and your hard drive, the pics will survive).

Box by year. Chronological order is the easiest way to organize, so sort shots and discs into boxes by year and, within that, by season; then label. Avoid additional shuffling by marking envelopes with colored dot stickers for specific categories (school events are blue, holidays are green, etc.).

If you only have time to do one thing, here’s our advice: Store digital pics at an online photo site (we like snapfish.com). For a small fee — or for free — you get low-cost prints plus space for online albums.

 

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Filed under by Dawn, Create, Kids Korner

Portugese Codfish Balls

MakeI’ve mentioned before that my brother-in-law is from Portugal, so I’ve had the opportunity to taste many dishes that are familiar to his family. These fried fish balls, made with salt cod, are a tasty appetizer that my sister-in-law makes all the time. I made it for the first time this past weekend for guests that stopped in for drinks to see my new little guy, Joseph. Delish served hot or at room temperature. I also recommend pairing it with a white wine. I chose a slightly sweet moscato, which I chilled before serving.

(Yields about 30 balls)

Ingredients:

  • 1 pound salted codfish/bacalao (You can usually find it boneless, which makes it easier. I found it boned and chopped into pieces — Hygrade brand – at my local Shoprite. See pic below.)
  • 1 pound potatoes, skin removed, boiled and cut into cubes
  • 1 large onion, chopped
  • 1 small garlic clove, chopped
  • 3 eggs, separated
  • 1 tablespoon chopped parsley, or more
  • Freshly ground pepper
  • Canola oil for frying
  • Olive oil
  • Cayenne pepper (optional)

 

How to:

Soak codfish in water overnight, changing water twice to remove salt. Boil cod fish in water for about 15 minutes or until soft. Let cool and shred as thinly as possible, bones and skin removed. Reserve water from last boil. Cook potatoes in the same water where codfish has been cooked. Mash as soon as they are cool enough to handle. Squeeze out all liquid from codfish and add to potatoes. Cook onions in olive oil until transparent. Add chopped garlic, cook one minute and stir into potato mixture off the heat. Adjust the salt. Add parsley, egg yolks and pepper.  Stir to combine. Whip egg whites until they form soft peaks and fold them into potato/fish mixture.

In the meantime, heat the canola oil to fry the fish. The oil should be at 350 degrees. Make dumplings with floured hands or using a spoon, drop them in hot olive oil to deep fry until they are golden. I found it easiest to use a small cookie scoop to drop the fish mixture into the oil. Fry for a few minutes, moving around the pan so they brown evenly. Remove with a spider and drain oil on paper towels. Serve immediately or at room temperature.

 

 

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Filed under by Danielle, Make

Dawn’s (Not-So-Secret Anymore) Cheesecake Recipe

BakeI have a recipe that I’ve been closely guarding for more than 20 years.  I don’t remember where or who gave me the basics for this recipe, however it is absolutely the best cheesecake I’ve ever tasted.  I make it sparingly for special occasions and Saturday marked a special occasion where that cheesecake made an appearance.  My daughter made her first communion this past weekend and I decided it was time to make my signature dessert for our celebratory guests.  This light, decadent, creamy cheesecake will have your family and friends asking for it for every holiday or picnic!  Enjoy it as much as we do!

Dawn’s Cheesecake

Ingredients:

  • 1½ lbs. ricotta cheese
  • Two 8 oz. packages cream cheese
  • 2 cups sugar
  • 6 eggs
  • 6 tablespoons flour
  • 1 pint sour cream (16 oz)
  • 1 teaspoon vanilla

How To:

  • Cream ricotta cheese, cream cheese and sugar.
  • Add eggs one at a time alternately with flour, beating well after each addition.
  • Add sour cream and vanilla, beat until smooth.
  • Pour into a buttered 9” spring form pan.  Place spring form pan into a larger pan filled with water, enough to cover spring pan half way.
  • Bake at 350 degrees for 1½ hours.  Open oven door and cool in over for at least 40 minutes.   Store in refrigerator.
  • Serve plain or top with cherries, blueberries or pineapple topping.

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Filed under Bake, by Dawn

Oh So Sweet Flower Cupcakes

BakeMy friend Monica made these for Earth Day. Very cute and oh so easy to make! Perfect for any spring or summer gathering — and the kids will want to help make them, too!

What you’ll need:

Frosted cupcakes

Oreo cookies, the chocolate part crushed up

Lollipops

Green licorice

 

How to:

Bake up a batch of your favorite cupcakes. When cool, frost them. Monica used vanilla frosting, but you could also use green or chocolate to resemble grass and/or dirt. Sprinkle the crushed Oreos on top to make it appear like a pile of dirt. In the center of the ‘dirt,’ stick the lollipop stick. At the base of the stick, put two pieces of the green licorice.

 

 

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Filed under Bake, by Danielle, Holidays, Kids Korner

Skillet Rosemary Chicken

MakeI just love using my cast iron skillet to make stovetop-to-oven dishes, like this chicken with rosemary from foodnetwork.com. If you are pressed for time, but want to put a delicious and healthy meal on the table for your family, this one-pan option is a great one to try. And if you have any chicken leftover, it’s delish shredded up and used to make a tasty chicken salad sandwich!

Ingredients:

  • 3/4 pound small red-skinned potatoes, halved, or quartered if large
  • Kosher salt
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves reserved)
  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved

 

How to:

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

 

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Filed under by Danielle, Make