Friday, June 27, 2008

Swapping Recipes for a "Girl's night Out"

I am in a cool swap on Flickr called The Great Recipe Swap and I just finished swapping a "garden and fruit" theme. This month is "girl's night out" and I thought this little gem would be great to share.

I also got some popcorn, travel ice tea, and thinking of what else????

It is fun to share recipes and to also make them look more like "eye candy" than just a copied one off the net... I mean "scrapbooking" them in designs with all the pretty stuff..

Pink Squirrel Fondue Dip
  • 1 jar marshmallow cream
  • 3 tbsp. creme de almond
  • 1 tbsp. white creme de cacao
  • 1 tsp. lemon juice
Combine very low heat. Serve with any fresh fruit or pound cake cubes in a fondue pot.
Warm over.

Tuesday, June 3, 2008

Summer Fun Recipes

now this little taco is sute and looks like he is a little sad? But you really cannot eat him as he is totally made of yarn...I just thought he was a cute one...And the picture below ...??? ...well speaks for itself I think. Someone needs to check their load a little more closely!!

Okay...some great summer classics to make for a picnic, or a summer get-to gether or maybe that Father's Day bar-b-que...

Prep Time: 30 minutes

2 pints cherry tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (NOT packaged)
1/8 tsp. garlic powder
1/2 teaspoon dried basil leaves
16-oz. pkg. bacon, crisply cooked, drained, and crumbled

Preparation: Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too. Serves 8
Calories per 2 stuffed tomatoes: 79Fat: 8 gramsSodium: 100 mg

20 of the Best Burger Tips!

  1. Mix in fresh chopped herbs (dill, parsley, basil or cilantro) when making patties.
  2. Season meat with soy, barbecue or Worcestershire sauce.
  3. Mix chopped mild green chilies in hamburger meat. Top burger with sliced tomato, lettuce and guacamole.
  4. Try making burgers out of ground chicken, turkey or lamb.
  5. Season burger with Cajun spices before cooking.
  6. Mix yogurt, sour cream or eggs into hamburger meat.
  7. Form burger around a piece of goat cheese, brie or camembert.

Toppings and Sides

  • Try alfalfa or broccoli sprouts.
  • Mix equal parts ketchup and mayonnaise.
  • Top with sauteed red or Vidalia onions.
  • Try using muenster, provolone, dill havarti, gouda, gorgonzola or mozzarella.
  • Top with cheddar and a spoonful of salsa.
  • Melt smoked mozzarella on your burger and top with fresh basil leaves and sun-dried tomatoes.
  • Try using honey style mustard.
  • Try slices of grilled eggplant and fresh tomato.
    Top your burger with a heaping tablespoon of cole slaw.
  • Serve your hamburger without a roll and top with cucumber slices sauteed in butter.
  • Garnish with creme fraiche.
  • Serve on a toasted sandwich-sized English muffin or bialy.
  • Try topping your burger with sauteed green and red peppers, monterey jack cheese, and onions with a coarse-grained mustard.
  • Saute mushrooms in butter and a splash of cooking sherry. Try using sliced portobello, shiitake or cremini mushrooms