Monday, July 2, 2012

Cucumber and Tomato Salad

  • 3 medium sized cucumbers 
  • 1 container of grape tomatoes, halved
  • 1 medium red onion, finely diced
  • 6 sprigs of fresh dill 
  • 1 cup zesty Italian salad dressing
  • Salt and pepper to taste
  1. Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
  2. Place the cucumbers in a bowl and add the grapes, onion, and dill.
  3. Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing.  Add some salt and pepper to taste. 
  4. Refrigerate for at least one hour before serving.  The longer the better!!!!

Sunday, July 1, 2012

Summer Corn Salad

6 ears of fresh corn
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Pre-heat oven to 375 degrees.
Place ear of corn in oven for 30 minutes. 
When the corn is cool, shuck the corn and cut the kernels off the cob.
Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. 
Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. 
Serve cold or at room temperature.

Recipe Source: adapted slightly from The Barefoot Contessa Cookbook 

Sunday, June 24, 2012

Baked Italian Chicken

Preheat oven to 425 degrees

1/2 cup Mayonnaise or plain Greek Yogurt
1/4 cup shredded Parmesan cheese
4 boneless skinless chicken breasts
4 teaspoons Italian seasoned dry bread crumbs

Mi together mayo (or yogurt) and cheese. Lay chicken breasts on baking sheet and spread mixture evenly over each piece of chicken. Then evenly sprinkle bread crumbs on top. (I did this for both sides of the chicken although the original recipe did not call for that.)

Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of salt and pepper.

Friday, June 22, 2012

Basic Buttercream Frosting

3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream


1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Decorate cupcakes as desired.

Tuesday, June 19, 2012

Strawberry Bars

  • 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup oats
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • One 10 to 12-ounce jar strawberry preserves


Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Monday, June 11, 2012

Blueberry Breakfast Cake

  • 1/2 cup butter, room temperature
  • 2 teaspoon lemon zest
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 2 cups fresh blueberries
  • 1 tablespoon sugar, for sprinkling
  1. Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 baking dish.
  2. In the bowl of a stand mixer, cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
  3. Combine the flour, baking powder, and salt in a small bowl.
  4. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
  5. Fold in the blueberries.
  6. Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.
  7. Bake for 30 to 40 minutes, testing after 30 minutes.
  8. Cool before serving.

Friday, June 8, 2012

Quick Lemon Bars

I saw this easy recipe on Pinterest and just had to try it.

1 box of Angel Food Cake mix
15 oz can of lemon pie  filling

Mix them together by hand just until moist. Be sure not to over mix! 

Bake in a 9x13 cake pan at 350 degrees until golden brown for about 20 minutes. 

Cool completely. 

Optional: sprinkle with powder sugar.