I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, July 27, 2012

Fresh Raspberry Vinaigrette

This salad dressing is so simple to make and very good.   It tastes even better if you let it sit for an hour before using.  Around 27 calories per serving.





FRESH RASPBERRY VINAIGRETTE
(serves 10-12)

Ingredients:
*1 pint fresh raspberries
*1/8 cup granulated sugar
*1/4 cup balsamic vinegar
*1 teaspoon dijon mustard

Directions:
~Add sugar to raspberries & mash until all berries are squashed.
~Mix in the remaining ingredients.
~Store in refrigerator for at least 1 hour.


Thursday, July 26, 2012

Mixed Up Salad

I love eating salads.  Especially if they have a mixture of fruit & veggies in them.  This is extra good.  I enjoy a homemade raspberry vinaigrette over it.  Omit or add any veggie or fruit that you like.  128 calories without the dressing on it.



MIXED UP SALAD
(serves 4)

Ingredients:
*8-10 cups of your favorite lettuce (I use two different types)
*1 carrot, peeled & chopped
*1/2 cucumber, chopped (peel if desired)
*1/2 green bell pepper, seeded & chopped
*1/2 red bell pepper, seeded & chopped
*1/2 small yellow onion, sliced thin
*1 cup cherry tomatoes, sliced in half
*1 cup fresh blueberries
*1 cup fresh strawberries, chopped
*1 small apple, peeled & chopped
*1 small peach, peeled & chopped
*1 kiwi, peeled & chopped

Directions:
~Tear up lettuce into bite size pieces & place into a large bowl.
~Add the rest of the ingredients and toss.
~Add your favorite salad dressing when ready to eat (I think a fruit based dressing tastes the best).

Wednesday, July 18, 2012

Texas Sheet Cake

I love that I don't have to wait for the cake to cool before frosting with this recipe.   If you are craving chocolate, or want a dessert that will go a long way, this is the perfect recipe.


TEXAS SHEET CAKE
(serves 24)

Cake Ingredients:
*2 cups all-purpose flour
*2 cups granulated sugar
*1 teaspoon baking soda
*1 tablespoon instant coffee
*1/2 cup butter
*1/4 cup + 2 tablespoons unsweetened cocoa
*1 cup water
*1 1/2 teaspoons pure vanilla extract
*1/2 cup buttermilk
*2 eggs

Frosting Ingredients:
*1/2 cup butter
*2 ounces (2 squares) unsweetened chocolate, shaved
*1 1/2 teaspoons instant coffee
*6 tablespoon buttermilk
*1 (16 ounce) bag powdered sugar
*1 teaspoon pure vanilla extract
*1 cup chopped walnuts (or pecans)

Cake Directions:
~Preheat oven to 375 degrees.
~Grease & flour a 15 1/2 x 10 1/2 x 1 inch pan.
~Sift flour, sugar & baking soda together.
~Melt butter, cocoa, instant coffee & water in a small saucepan over low heat, stirring occasionally.
~Bring mixture to boil and remove from heat.
~Pour over dry ingredients.
~Mix well.
~Stir in vanilla, buttermilk & eggs.
~Pour into prepared pan.
~Bake for 20-25 minutes.

Frosting Directions:
~Start frosting while cake in baking (I usually start after it's been baking for about 10 minutes).
~Melt, butter, unsweetened chocolate, instant coffee & buttermilk in a medium saucepan.
~Bring mixture to a boil.
~Allow to boil for 1 minute.
~Remove from heat.
~Add powdered sugar, vanilla & nuts.
~Stir until well incorporated.
~Pour over hot cake and cool completely before serving.

Monday, July 16, 2012

Cream Cheese & Salami Dip

This is so good.   I didn't tell anyone that it had olives in it because to many family members do not like olives (don't do this if they have allergies).   They loved this dip.  Once they asked what was in it, I told them.   They couldn't believe it.  The dip was gone very quickly.


CREAM CHEESE & SALAMI DIP

Ingredients:

*1 (8 oz) cream cheese, room temperature (I use fat free or light)
*1/4 cup parmesan cheese, freshly grated
*1 large garlic clove, minced
*1 red bell pepper, seeded & finely chopped
*1/2 cup sun dried tomatoes, finely chopped
*6 kalamata olives, finely chopped
*2 ounces spicy salami, finely chopped
*1 tablespoon dried parsley
*1/8 teaspoon ground thyme
*1/4 teaspoon black pepper

Directions:
~With a mixer, cream the cream cheese until smooth.
~Beat in parmesan cheese & garlic.
~Stir in remaining ingredients.
~Put in a sealable container & refrigerate for at least 2 hours.
~Serve with sliced french bread or crackers.

Wednesday, July 4, 2012

Blueberry PIe

One of my top favorite pies.   Especially when it is made with fresh picked Michigan blueberries.   I don't make this often because I would eat to much.



BLUEBERRY PIE
(serves 8)

Ingredients:
*1 1/2 cups flour
*1/2 teaspoon baking powder
*1/2 teaspoon salt
*1/2 cup lard (or crisco)
*1/4 cup cold water
*2 teaspoons white vinegar
*3/4 cup granulated sugar
*4 1/2 cups fresh blueberries
*5 tablespoon cornstarch
*1/2 cup granulated sugar
*1/4 teaspoon salt
*1/2 teaspoon ground cinnamon
*2 tablespoon lemon juice
*1 tablespoon butter
*cinnamon sugar

Directions:
~Whisk flour & salt together in a medium sized bowl.
~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse meal.
~Mix water & vinegar together.
~Slowly add to flour mixture a few tablespoon at a time, until the dough comes together into a ball.
~Divide dough into two.
~Roll dough out on a lightly floured surface to fit a 9" pie pan.
~Place bottom crust in pie plate.
~Roll out top crust and set aside.
~Preheat oven to 375 degrees.
~Mix sugar, cornstarch, salt & cinnamon in a small bowl.
~Pour blueberries into a medium bowl.
~Pour lemon juice over blueberries.
~Sprinkle cinnamon mixture over blueberries.
~Pour blueberry mixture into bottom crust.
~Dot with butter.
~Cut remaining crust into 1/2 inch strips to make lattice top (weave the top crust).
~Crimp the edges.
~Sprinkle cinnamon sugar over top crust.
~Cover edges of crust with aluminum foil.
~Make pie on middle rack for 50 minutes.
~Remove foil from crust.
~Bake for 10 more minutes.
~Remove from oven and cool completely before cutting.





Tuesday, July 3, 2012

Cherry Pie

It that time of the year when fresh Cherries are in season.   Fresh Cherry Pie is so good and very easy to make.


CHERRY PIE
(serves 8)

Ingredients:
*2 crust pie recipe or refrigerator pie crust
*4 1/2 cups sour cherries (or sweet cherries), pitted
*1 1/2 cup granulated sugar
*5 tablespoons cornstarch
*1/4 teaspoon almond extract
*1 teaspoon granulated sugar or cinnamon sugar

Directions:
~In a small bowl, mix 4 1/2 cups sugar & corn starch.
~Set aside.
~Put cherries into a medium saucepan and cook covered over medium heat for about 20-30 minutes (to cook down cherries some).
~Remove from heat.
~Mix sugar mixture into cherries.
~Add almond extract.
~Return to stove, and cook over low heat until mixture is thicken (pie filling thick).  Stir often.
~Remove from heat and let cool.
~Preheat oven to 375 degrees.
~Roll dough out on a lightly floured surface to fit a 9" pie pan.
~Place bottom crust in pie plate.
~Roll out top crust and set aside.
~Pour into pie plate.
~Cover with top crust.
~Seal the edges & cut slits into the top crust.
~Sprinkle 1 teaspoon sugar/cinnamon sugar over crust.
~Place aluminum foil around edges of crust.
~Bake for 40 minutes.
~Remove aluminum foil from crust edges.
~Bake for another 10 minutes.
~Remove from oven and cool completely before cutting.