Along the same lines as the watermellon margaritas, I just found this recipe for watermellon lemonade. I haven't tried it yet, but I bet it is just as good for those of you who aren't as into margaritas. :) Here's the link.
http://good-life-eats.blogspot.com/2009/05/watermelon-lemonade.html
If anyone tries this before I do you will have to post and let me know if you liked it.
Thursday, July 16, 2009
Wednesday, July 15, 2009
I have to share!!!
I am so excited! I have to share with you all. I submitted a variation of the recipe I posted on here, Saturday brunch (under breakfasts), into the cache valley cheese cooking contest and I am a finalist!!! I have to go to the state fair park on August 22nd for a cook off. I have won at least $1000 and if I win the cook off I will $5000! How cool is that?!?! I have a whole stack of papers that I have to fill out and have notarized and IRS forms to fill out. It's a little overwhelming but I am so stoked!! My poor family is going to be eating a lot of quiche in the next month. I have to perfect it :) WOOHOOO!!!! crazy.
Wednesday, July 8, 2009
Virgin Watermelon Margaritas
Edited to alter recipe. 6 tablespoons of lime juice isn't quite enough. 8 seems to taste better. More margarita-ee to me. :)
A couple people have asked me how to make these so I figured I'd post it on here. :)
4 cups of seedless watermelon chunks.
8 T lime juice
2 or 3 T sugar. (or to taste.)
4 cup of ice
1/8 t. Salt
Combine all ingredients in a blender and blend until smooth. Poor into glasses and garish with either lime wedges of watermelon wedges (optional of course). You can also coat the rim of the glasses with salt or sugar. It's up to you. I tried it both with and without salt on the rim and it was really good both ways. Serves 4.
To coat the rim of the glass you have to dip it in lime juice first so it will stick.
A couple people have asked me how to make these so I figured I'd post it on here. :)
4 cups of seedless watermelon chunks.
8 T lime juice
2 or 3 T sugar. (or to taste.)
4 cup of ice
1/8 t. Salt
Combine all ingredients in a blender and blend until smooth. Poor into glasses and garish with either lime wedges of watermelon wedges (optional of course). You can also coat the rim of the glasses with salt or sugar. It's up to you. I tried it both with and without salt on the rim and it was really good both ways. Serves 4.
To coat the rim of the glass you have to dip it in lime juice first so it will stick.
Thursday, May 21, 2009
Cheese-Filled Jumbo Shells
Makes 8-10 servings.
1 package (12 oz.) American Beauty Jumbo Shells
4 cups (2 lbs.) cottage cheese
2 cups (8 oz.) grated mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 tablespoon dried parsley leaves
¾ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon ground black pepper
3 cups (about 28 oz. jar) spaghetti sauce
Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper. In 13x9x2-inch baking dish**, spread ½ cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture and place in baking dish (layer some on top, if necessary). Pour spaghetti sauce over all filled shells. Sprinkle with some additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes (or until hot and bubbly) at 350 degrees.
*MAKE-AHEAD DIRECTIONS:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated jumbo shells at 350 degrees for about 1 hour; frozen jumbo shells at 350 degrees for about 2 hours or until hot and bubbly.
**If you’re only feeding 2-4 people, you can split this recipe in two and put each half in an 8x8-inch baking dish; bake one and freeze one for later. Cut baking times down if using smaller dishes (cook until hot and bubbly in the center.)
1 package (12 oz.) American Beauty Jumbo Shells
4 cups (2 lbs.) cottage cheese
2 cups (8 oz.) grated mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 tablespoon dried parsley leaves
¾ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon ground black pepper
3 cups (about 28 oz. jar) spaghetti sauce
Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper. In 13x9x2-inch baking dish**, spread ½ cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture and place in baking dish (layer some on top, if necessary). Pour spaghetti sauce over all filled shells. Sprinkle with some additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes (or until hot and bubbly) at 350 degrees.
*MAKE-AHEAD DIRECTIONS:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated jumbo shells at 350 degrees for about 1 hour; frozen jumbo shells at 350 degrees for about 2 hours or until hot and bubbly.
**If you’re only feeding 2-4 people, you can split this recipe in two and put each half in an 8x8-inch baking dish; bake one and freeze one for later. Cut baking times down if using smaller dishes (cook until hot and bubbly in the center.)
Black Bean Quesadillas
My family (and everyone else we've served this to) loves these! And they're really good for you! Smaller families should cut this recipe in half, as it serves 8.
2 cans (15 oz each) black beans, drained
4 tsp. chili powder
½ tsp. ground cumin
2 tsp. crushed fresh garlic
1 very large (or 2 small) red bell pepper, cut into thin strips
1 large onion, cut into thin wedges
8 homestyle flour tortillas
2 cups shredded mozzerella cheese (or reduced-fat monterey jack or cheddar)
Nonstick olive oil cooking spray
Toppings:
1 cup nonfat or light sour cream
1 cup diced tomato
½ cup thinly sliced green onions
one small can sliced olives
Place the beans, chili powder, and cumin in food processer and blend (or mash with a fork) until the mixture has the consistency of refried beans. Set aside.
Coat a large nonstick skillet with cooking spray and preheat over med-hi heat. Add the garlic, peppers, and onion and stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few tsp. of water only if necessary. Remove the skillet from the heat, and set aside.
Arrange the tortillas on a flat surface, and spread 1/8 of the bean mixture over one half of each tortilla, extending the filling all the way to the edge. Layer 1/8 of the pepper mixture over the beans on each tortilla. Sprinkle each with ¼ cup cheese. Fold the top half of each tortilla over the bottom half to enclose the filling.
Coat a large baking sheet with nonstick cooking spray. Arrange the quesadillas on the sheet, and spray the tops lightly with the cooking spray. Bake uncovered at 400 degrees for 4 minutes. Turn them over and bake for an additional 5 minutes, or until the cheese has melted and the quesadillas are heated through. Serve topped with sour cream, tomatoes, onions, and olives.
2 cans (15 oz each) black beans, drained
4 tsp. chili powder
½ tsp. ground cumin
2 tsp. crushed fresh garlic
1 very large (or 2 small) red bell pepper, cut into thin strips
1 large onion, cut into thin wedges
8 homestyle flour tortillas
2 cups shredded mozzerella cheese (or reduced-fat monterey jack or cheddar)
Nonstick olive oil cooking spray
Toppings:
1 cup nonfat or light sour cream
1 cup diced tomato
½ cup thinly sliced green onions
one small can sliced olives
Place the beans, chili powder, and cumin in food processer and blend (or mash with a fork) until the mixture has the consistency of refried beans. Set aside.
Coat a large nonstick skillet with cooking spray and preheat over med-hi heat. Add the garlic, peppers, and onion and stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few tsp. of water only if necessary. Remove the skillet from the heat, and set aside.
Arrange the tortillas on a flat surface, and spread 1/8 of the bean mixture over one half of each tortilla, extending the filling all the way to the edge. Layer 1/8 of the pepper mixture over the beans on each tortilla. Sprinkle each with ¼ cup cheese. Fold the top half of each tortilla over the bottom half to enclose the filling.
Coat a large baking sheet with nonstick cooking spray. Arrange the quesadillas on the sheet, and spray the tops lightly with the cooking spray. Bake uncovered at 400 degrees for 4 minutes. Turn them over and bake for an additional 5 minutes, or until the cheese has melted and the quesadillas are heated through. Serve topped with sour cream, tomatoes, onions, and olives.
White Chocolate Macadamia Nut Cookies
1 cup butter
2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 2/3 cups white chocolate chips
4 oz macadamia nuts, chopped
1. Preheat oven to 350 degrees.
2. In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy.
3. In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
4. Stir in vanilla chips and macadamia nuts. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten upon cooling.) Cool slightly, then remove from cookie sheet to wire rack to cool completely.
Makes 4 dozen
2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 2/3 cups white chocolate chips
4 oz macadamia nuts, chopped
1. Preheat oven to 350 degrees.
2. In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy.
3. In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
4. Stir in vanilla chips and macadamia nuts. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten upon cooling.) Cool slightly, then remove from cookie sheet to wire rack to cool completely.
Makes 4 dozen
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