Confetti Corn

13 Aug

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This is not my recipe.

It is the Barefoot Countess’s.

Her books are fabulous.

My friend Susanne made this and I had to come home and make it myself.

It’s almost too easy.

2 tablespoons oil

One medium chopped onion

One red or orange chopped pepper

2 tablespoons butter

The kernels from six ears of cooked corn

The recipe called for uncooked corn but I had leftover corn.

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil and chives for garnish

Heat the oil and cook the onion and pepper till it is soft

Add the corn, salt, pepper and cook till warm.

Add the basil and chives

This is so good.

Thank you Ina.

My family loved it.

 

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Cherry Pie with Fresh Cherries

9 Aug

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The cherries have been great and on sale so of course I over bought…

I pulled out my trusty cherry pitter and decided to be thrifty.

After I pitted the cherries, I could have frozen them but I decided to make a pie.

6 cups of cherries

1 1/2 cups white sugar

2 teaspoons lemon juice

4 teaspoons corn starch mixed with 4 teaspoons water to make a slurry

Put the cherries, sugar and lemon juice in a saucepan.

Mix everything together on medium high heat

Keep stirring until all the sugar is melted and the cherries are coated.

Taste to see if you want more sugar and add maybe 1/2 cup more if you like.

Bring to a boil and slowly add the cornstarch mixture.

Keep stirring until the liquid starts to thicken.

Take off the heat

Preheat the oven to 350degrees

Bake a single pie crust to a light brown in a deep dish pie plate.

Mix one pound of cream cheese with one cup of powdered sugar and 2 teaspoons vanilla.

Beat till fluffy

Put it into the pie shell

Top with the cherries

This will thicken up as it sets.

Serve with whipped cream.

This is fabulous with strawberries, blueberries, peaches or any other fruit in season.

I actually put some strawberries and blueberries in with the cherries.

 

 

 

Oatmeal Raisinet Cookies

7 Aug

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2 sticks butter

1 cup brown sugar

1/2 cup white sugar

2 teaspoons vanilla

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups uncooked quick oats

14 ounces raisinetes

Heat oven to 350 degrees

Beat butter, sugar and vanilla till creamy.

Add eggs and beat until fluffy.

Mix flour, baking powder and salt and beat all together.

Add the raisinetes

into a 2 inch ball

Bake 16 minutes until the edges are brown.

Cool on a wire rack

Blueberry Oatmeal Smoothie

6 Aug

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I found this recipe in the Stop and Shop August magazine.

Just a couple of changes.

I did not use anything organic and added more blueberries because I had them.

1 cup milk

1 frozen banana

3/4 cup blueberries

1 teaspoon cinnamon

2 heaping tablespoons quick oats

Mix everything together in your blender till it is smooth.

This is a great smoothie.

The banana has to be frozen.

The original recipe called for cashews but I didn’t add them.

Next time I will try this with any other fruit I have on hand.

The recipe recommends putting a handful of spinach I didn’t do that either.

I did love it the way I made it.

Crab Cake Sandwich

1 Aug

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Another grocery store find.

The deli counter had crab cakes on sale and they were calling my name.

One potato roll

One heated crab cake

One dollop of sriracha mayo

One large tablespoon guacamole

One small handful of arugula

One chopped scallion

One thin slice of tomato

Just a drizzle of lime juice

Layer everything and enjoy

 

 

Buffaque

31 Jul

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This is not misspelled .

It is just made up.

Two large containers of grilled or fried chicken pieces from the grocery store.

One cup good barbecue sauce.

I love original Sweet Baby Rays sauce.

1/2 cup Franks wing sauce or Franks sriracha sauce

Mix the sauces together and pour over the chicken

Add more sauce if you like it really wet.

Bake at 350 degrees for 30 minutes without a cover.

This is so good and takes so little time.

Always use an aluminium pan for fast cleanup.

Zucchini Cheese Pie

30 Jul

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This is such a pretty pie and delicious.

Two sheets of frozen puff pastry

One pound Ricotta cheese

3 eggs

6 ounces parmesan cheese

12 ounces mozzarella cheese

Two tablespoons only fresh chopped basil leaves

4 medium to small zucchini

4 medium to small yellow squash

Two tablespoons oil

1/2 teaspoon garlic powder

6 cloves of sliced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Unfold the puff pastry and roll into an even rectangle.

Connecting the two sheets.

Bake on a non stick pan in a 350 degree oven for 15 minutes.

Mix the cheeses, eggs and basil.

Leave about a 1/2 inch border around the cheese mixture.

Spread  the mixture over the cooled crust

Heat the oil in a large fry pan

Take out your mandolin and slice the vegetables into thin strips.

Add garlic to the pan and slightly brown

Add the squash and zucchini strips

Add the salt and pepper and cover on simmer for five minutes. Just to soften the squash

Take the squash off the heat as soon as it becomes pliable. Do NOT over cook.

Roll the strips into little roses and place on the cheese filling. Use just a little pressure to keep the strips in place.

Alternate the green and yellow squash.

Melt three tablespoons seasoned butter and paint the tops of the zucchini and squash.

Drizzle the remaining butter over everything.

Bake at 350 degrees on the bottom shelf in the oven for forty to fifty minutes.

This is the prettiest vegetable pie you will ever eat.

If you don’t feel like rolling all that squash just layer the vegetable strips but make sure you still butter the top before you bake it.