PEACH NUTTY CHEESE BARS

1 cups all-purpose flour
1 cups quick-cooking oats
1/2 cups chopped cashews
1/2 + 1/3 cup granulated sugar, divided
1/4 teaspoon baking soda
1/2 cup butter, melted
8 ounces cream cheese, softened
1 large eggs
2 teaspoons fresh lemon juice
1 teaspoons vanilla extract
3/4 cup peach jam

  • Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray. 
  • Combine flour, oats, cashews, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool. 
  • Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined. 
  • Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.
  • Let cool.  Store in air tight refrigerated container.

CHICKEN SCAMPI

A while back I made Shrimp Scampi and it was so good I decided to make Chicken Scampi.

1 1/2 pounds chicken pieces
1/3 cup clarified butter
4 cloves garlic, minced
6 green onions, thinly sliced
1/4 cup dry white wine
Juice of 1 lemon
Fresh parsley for garnish
salt and pepper, to taste
  • Clean and rinse chicken pieces, dry well and set aside.
  • Heat butter in large skillet over medium heat.
  • Cook garlic 1 or 2 minutes or until softened but not browned.
  • Add chicken pieces, green onions, wine and lemon juice; cook until chicken is cooked through.
  • Do not overcook.
  • Add chopped parsley and salt and pepper before serving.
  • Garnish with lemon slices and parsley sprigs if desired.
  • Serve with buttered noodles and a green veggie. I tossed them all together for a one pot meal.

TASTE & CREATE ~ MY GREEN MOUTH ~ HOMEMADE CHOCOLATE PUDDING

The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.

This month is a special 3 year anniversary where we are showcasing desserts.  I was paired with MY GREEN MOUTH, who is a relatively new blogger (so it made it easy to choose a dessert – I love chocolate!) and is dedicated to cooking green.
Homemade Chocolate Pudding
1/2 cup organic granulated sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 organic eggs (I used Eggland’s best)
6 ounces chopped or shaved chocolate 
4 cups organic milk
2 teaspoons instant coffee granules
2 teaspoon vanilla extract 
Her recipe is an adaptation of a classic recipe from the superb Ms. Betty Crocker! I halved her recipe and had plenty! 
  • In a large pot, mix the sugar, cornstarch, salt and eggs together thoroughly. 
  • Slowly whisk in the milk.
  • Whisk in the instant coffee.
  • Add the chocolate. I used about 2 oz. bittersweet, 2 oz. milk chocolate, and 2 oz. dark chocolate. If you use unsweetened chocolate, double the sugar. But I use regular eating chocolate. And I believe a blend makes the flavor deeper and more multi-faceted.
  • Cook on a low or medium heat until the mixture boils, stirring constantly. Boil for 2 minutes.
  • Whisk in the vanilla extract.
  • Take off the heat, allow to cool. Once cool, put into glasses or a container to store in the refrigerator.

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HOMEMADE DING DONGS, HO~HO’S or what we like to call CHOCOLATE HEAVENS

3 squares unsweetened chocolate

1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup butter, softened
2 Jumbo eggs
1 cup whole milk
1/2 cup apple juice
2 teaspoons orange juice
2 cups flour
1 jar marshmallow cream
1 cup heavy whipping cream
1 bag milk chocolate chips
  • Heat oven to 325 degrees.
  • Generously grease a 9×13 pan.
  • Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the apple juice, stirring until the sugar is dissolved. Cool.
  • Mix the baking soda into 2 teaspoons of orange juice.
  • In a large mixing bowl cream the butter with 1 cup sugar. Add eggs one at a time, beating well after each.
  • Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
  • Add the baking soda mixture and blend well.
  • Add the cooled chocolate mixture and blend well.
  • Pour the batter into the prepared pan.
  • Level pan by dropping on counter top to remove air bubbles.
  • Bake until springy 55-60 minutes.
  • Cool thoroughly and then invert onto platter.
  • Cut into desired shapes and sizes.
  • Slice each in half.
  • Spread marshmallow cream over bottom half and replace tops.
  • In a small sauce pan melt chocolate.
  • Whisk in heavy cream and heat until thickened.
  • Pour over tops of cakes.
  • Cool.

BACON BALSAMIC GREEN BEANS & CARROTS

BACON BALSAMIC GREEN BEANS & CARROTS

3 large carrots, cleaned and sliced (about 2 cups)
1 pound green beans, trimmed and cut bite sized (about 2 cups)
1 bunch green onions, sliced
3 tablespoons almond slivers
4 slices thick bacon, chopped
1/4 cup brown sugar
1/4 cup balsamic vinegar
  • Cook the carrots and green beans in boiling water for 3-5 minutes until crisp tender.
  • Rinse in cold water to stop the cooking process.
  • Drain and set aside.
  • In a hot skillet brown bacon until crisp.
  • Remove with slotted spoon to drain on a papertowel.
  • Add green onions and saute’ until tender.
  • Add almonds and saute a minute more.
  • Remove almonds and onions with slotted spoon to drain on papertowel also.
  • Add brown sugar and vinegar to skillet and blend well until sugar is well dissolved.
  • Add green beans, carrots, onions, almonds and bacon.
  • Toss until well coated.

MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST DINNER DESSERTS

MON
8/16

SPICY LEMON CHICKEN

TUES
8/17
CADILLACS

WED
8/18
OUT for our anniversary

THU
8/19
BUNLESS BURGERS
w/
CARAMELIZED ONIONS & MUSHROOMS w/ PEPPERJACK CHEESE

FRI
8/20

CHICKEN SCAMPI &
CREAM OF ARTICHOKE SOUP

SAT
8/21		 Toasted French Toast CHILI & CORN BREAD
 		Chinese Chicken Salad

SUN
8/22		 Huevos con Yummy SALAMI, FRUIT & CHEESES SHRIMP SCAMPI &
STUFFED ARTICHOKES

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Tomatoes are good for you, no I mean REALLY good for you!

Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for serving

  • Melt butter in a large soup pot over medium heat. 
  • Add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
  • Season with sea salt and white pepper to taste.
  • Reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard.
  • Add whipping cream and blend until smooth.
  • Ladle into bowls and top with freshly grated cheese and fresh basil.
Pairs really well with Tuna Melts.

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MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST DINNER DESSERTS

MON
8/16

SPICY LEMON CHICKEN

TUES
8/17
CADILLACS

WED
8/18
OUT for our anniversary

THU
8/19
BUNLESS BURGERS
w/
CARAMELIZED ONIONS & MUSHROOMS w/ PEPPERJACK CHEESE

FRI
8/20

CHICKEN SCAMPI &
CREAM OF ARTICHOKE SOUP

SAT
8/21		 Toasted French Toast CHILI & CORN BREAD
 		Chinese Chicken Salad

SUN
8/22		 Huevos con Yummy SALAMI, FRUIT & CHEESES SHRIMP SCAMPI &
STUFFED ARTICHOKES

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Caribbean Jerk Chicken Legs

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Hi, Linda Here from Finding Footprints in the Sand, Not Just Roses and on Thursdays, you can find me at The Motivation Station…
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This week I tried a Lawry’s Marinade… Caribbean Jerk with Papaya Juice, Lime Juice and Molasses…
  • I put one package of defrosted chicken legs into the Crockpot 
  • Poured bottle of marinade sauce over chicken legs… 
  • Set Crockpot on low for six hours… 
  • Since I was home I rotated chicken legs about half way through cook time, moving the ones on the top to the bottom… 
  • They are so tender the meat just falls off the bone… 
  • Serve with pasta or rice and a veggie…
They were very yummy with a fruity taste and a wee bit of hot spicy on the tongue…
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Happy Eating…

Deep Fried Asparagus Throwdown

I’ll be honest. I have no clue how this post ties in with my theme of Fire Day Friday. But it is too *$&# good to pass up.
The best restaurant appetizer and best restaurant main course I have ever eaten are from the same place, Puleo’s Grille in Knoxville. Their shrimp and grits are comfort food times infinity. But their deep fried asparagus should be illegal. No vegetable should be this delectable. These asparagus spears are crispy on the outside, tender when you bite into them, and have just a little kick.
We bought a deep fryer and the first thing we wanted to make in it is deep fried asparagus.

Stockton Fried Asparagus
Source: Stockton Asparagus Festival Cookbook

1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 egg whites
2/3 cup cold flat beer
3 pounds (2 cups) raw, whole asparagus, cleaned and cut above white end

Mix all ingredients except asparagus in a bowl with a wire whisk until well blended. Dip asparagus spears individually in the batter and deep fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown. Dust generously with grated Parmesan cheese.

I mixed it up as directed but it was too thick, almost a dough instead of a batter. I added more beer to thin it out, maybe too thin. They were still very good they just looked a little funny.
Puleo’s serves theirs with two dips, a honey mustard and a spicy avocado ranch. Here is a quick and easy knock off of the avocado ranch. We have used this as a dip several times.

Spicy Avocado Ranch Dip
source: NibbleMeThis.com

1 cup mayonnaise
1 cup Cruise Farms Buttermilk
3 Tbsp Hidden Valley Ranch dressing mix
1 avocado, seeded and peeled
1/2 to 1 tsp cayenne pepper

Mix all ingredients in a blender and blend until smooth.

Use 1/2 tsp of cayenne if you prefer mild over spicy. Use 1 tsp if you lean more toward the spicy side.
Stop by my blog to enter my August giveaway, it’s my best one yet. I’m giving away a brand new Masterbuilt Electric Smokehouse smoker!!!!

TOMATO BISQUE

Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for serving

  • Melt butter in a large soup pot over medium heat. 
  • Add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
  • Season with sea salt and white pepper to taste.
  • Reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard.
  • Add whipping cream and blend until smooth.
  • Ladle into bowls and top with freshly grated cheese and fresh basil.
Pairs really well with Tuna Melts.

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