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!!!!

Summer Corn Salad

INGREDIENTS:
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

DIRECTIONS:
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 

Baked Italian Chicken

Preheat oven to 425 degrees

Ingredients:
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.

Basic Buttercream Frosting

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

Directions:

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.

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

Directions

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.

Recipe found here

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

Instructions

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.

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.  

Blueberry Delight

My aunt makes this delicious dish when our family gets-together. It is super simple to make.


For the crust, mix together:


‎2 cups all purpose flour
2 sticks butter melted
1 cup pecans ( chopped )


Place in the bottom of pan and bake at 325 for 25 mins.

Let cool.


Mix together 1 cream cheese, 1 box conf. sugar, and 1 sm cool whip.

Spread on cooled crust and top with blueberry pie filling or you can fresh berries that have been cooked, sugared and thickened.

Healthy Version of Peanut Butter Balls

A friend of mine sent me the link to this recipe. I am glad I  tried it! The kids loved them! Thanks Leah, for the link!

1 - cup honey 
1 1/2 - cups creamy peanut butter 
2 - cups dry powdered milk 
3 - cups quick or old fashioned oatmeal, uncooked 
1 - 2 - tablespoons wheat germ 
(I used a wheat germ flax seed mix) 
1/2 cup mini chocolate chips (optional) or 
graham cracker crumbs (optional) 

Mix all together with hand mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator. 

Optional: If using chocolate chips add them with all the ingredients and roll into balls. If using graham cracker crumbs. After rolling into balls , roll into graham cracker crumbs and then freeze. I have always used either or but not both, my little guy loves the chocolate chips and my dd doesn't. You can also leave out the wheat germ if you do not have any one hand. It wont alter the texture or taste. It was just a perk I added to sneak in some goodness. 


Recipe from: Mommy's Kitchen

Spinach Tomato Soup

I am not sure where I originally saw this recipe, but after trying it, I knew it was a keeper! The problem is I do not have the exact recipe! I have searched the internet and have found different versions (some with pasta added), but I loved the original so much I knew I had to try to duplicate it. This is how I make it to my liking, you can adjust the herbs and seasonings to your taste as well.

It is so quick and delicious...not to mention healthy!

1 can great northern beans
1 can diced tomatoes
16 oz chicken broth
3 or 4 oz of frozen spinach
chicken breast, cooked and shredded  (optional: I have eaten it both ways and loved them both!)
small onion, diced
1/2 tsp basil
1/4 tsp oregano
1/2 tsp garlic powder
salt and pepper to taste

Combine in sauce pan, simmer for 10 - 15 minutes.

Quick and delicious!