Saturday, July 19, 2008


This is another recipe from my mom. I'm not a huge pizza fan, but I do love her stromboli, and it is so easy to make.

From: My Mom

Frozen Bread Dough (1 serves 2-3 people)
Provolone Cheese
Garlic powder
Spray butter
Toppings: Pepperoni, green pepper, black olives, mushrooms, etc.

1. Spray Pam in large bowl, put in frozen bread dough cover, and let rise until double (I put it out in the morning and let it rise all day while I'm at work).

2. Roll out dough

3. Cover with cheese and your choice of toppings

4. fold dough over ingredients and pinch closed.

5. Placed on ungreased cookie sheet. Spray top with butter and sprinkle with garlic powder.

6. Bake 20-30 minutes at 350

7. Slice and serve with plain spaghetti sauce for dipping.

Tuesday, July 15, 2008

Special K Bars

I got this recipe from my friend Jorie, and they are very good. They are similar to Scotcheroos (or scotchmos as bill calls them) which is a recipe of my moms. I like them both... I just love sweet snacks!

Special K Bars
From: Jorie Meyer

1 cup sugar
1 cup light Karo Syrup
1 1/2 cup creamy peanut butter
7 cups Special K cereal
1 pkg milk chocolate chips
1 pkg butterscotch chips

1. Bring Sugar and karo syrup to a light boil, while constantly stirring.

2. Add peanut butter and melt together.

3. Remove from heat and mix with cereal. Make sure to cover all the cereal with mixture.

4. Spread into a cookie sheet.

5. Melt chocolate chips and butterscotch chips together (either over the stove or in the microwave).

6. Spread over the bars.

7. Refrigerate until solid then remove and cut into squares. (do not store in freezer or they will be really hard)

Friday, July 11, 2008

Recipe Misfires

So I was thinking I would only put recipes on the blog that I liked after we tried. But, I was thinking about it, and something that I don't like, others might, so I will still do breif posts on them, but will label them all Recipe Misfires and you can "Make them at your own risk."

I love corn especially in the summer when I can have corn on the cob. I am always looking for new ways to incorporate corn into my meals so I tried 2 different corn recipes in the past month. I was really, really excited to try them (which Bill can attest to) so you can imagine how disappointed I was when they didn't turn out to be as delicious as I had thought.

The first one is from one of my all time favorite cooking blogs... The Pioneer Woman, and I have had several of her recipes and LOVED them... so I thought for sure this would be a winner... but alas, I think I either did something wrong, or just don't have the same taste buds as her in this case... here is the recipe for her Fresh Corn Casserole. Her pictures are beautiful and look delicious. Mine, not so much as you can see here.

The second one is a corn casserole with canned corn... I got it from the same site, but submitted by someone else in one of the comments.
The recipe: 1 box jiffy cornbread mix, one cup sour cream, one can whole kernel corn, one can cream style corn….mix all together and put into a 350 degree oven for 45 minutes. This is one I may try again... It was okay, but I think I cooked it in too small of a pan, so I don't think it cooked completely right.

Wednesday, July 9, 2008

Tilapia with Mango Black Bean Salsa

We had this a while back, and it was delicious. Very fresh tasting. I got the recipe from here. The salsa makes a lot, way more than we needed for just 2 of us, next time, I would probably cut it in half.

Tilapia with Mango and Black Bean Salsa
From: Kalyn's Kitchen

Ingredients for Tilapia:
Fish Rub (The blog I read suggested Szeged Fish Rub or Kirkland Herbed Seafood Rub, but they didn't have either of these at my grocery store so I ended up just buying a Herb with Lemon Seafood Rub by McCormick.)

Directions for Tilapia:

1. Preheat Oven to 400. Spray roasting pan with non-stick spray

2. Drizzle fish on both sides with olive oil, and rub to coat entire surface of the fish. Then sprinkle with fish rub and rub around with fingers.

3. Roast fish 25 minutes or until it looks slightly browned and is starting to flake apart a little.

Ingredients for Salsa:
1 can black beans, drained and rinsed well
1 mango, peeled and diced
1/4 cup green onion, very thinly sliced
1/2 cup chopped cilantro
2-3 Tbls fresh lime juice
2-3 Tbls Olive Oil
1/2 tsp ground cumin
1/4 tsp hot sauce (I used Sriracha sauce)

Directions for Mango & Black Bean Salsa:

1. Before you start to roast the Tilapia, drain and rinse black beans. Let beans dry.

2. Cut mango flesh away from the pit, cutting along both sides of the flat oblong shaped pit. Cut Mango into 1/2 inch dice and place in bowl. Add drained black beans, thinly sliced green onions and chopped cilantro.

3. Combine lime juice, olive oil, cumin, and hot sauce in small bowl and whisk together.

4. Mix into black bean mixture. If mixture seems to dry, add a bit more lime juice and/or olive oil.

5. Serve black bean and mango salsa spooned over hot roasted Tilapia

Sunday, July 6, 2008

Hawaiian (fruit) Pizza

Around the 4th of July I like to make this dessert for a couple reasons. One - it involves fresh fruit which tastes so good this time of year, 2- a cool and light dessert is perfect for a summertime BBQ, and 3- I can use fruit in red, white, and blue for the 4th of July. I got this recipe from my mom, and I made it twice this past weekend, once for Bill's family, and once for mine.

Hawaiian Fruit Pizza
From: My Mom


1 Jiffy Yellow cake Mix
1/8 cup brown sugar
1/8 cup melted Butter
1 Egg
Cool Whip
Your favorite fruits

1. Mix cake mix, brow sugar, butter and egg in a bowl on medium speed

2. Spread mixture on greased round pizza pan

3. Bake 10-15 minutes at 350 degrees (I did mine for 12 minutes the first time, and it came out all crunchy... not good. I had to send Bill to the store to get more Jiffy cake, the second time I only cooked it 9 minutes and it came out great.)

4. Let cool fully

5. Spread with Cool Whip

6. Top with your favorite fruits (I usually use strawberries, blueberries, bananas, and sometimes raspberries or kiwi (left out the kiwi for the 4th of July, more patriotic that way).... the more fruit the better! :) Enjoy!

Wednesday, July 2, 2008

Asparagus Risotto

I learned this recipe a few months ago here from simply recipes. Almost everyone in my family has tried it and said they liked it, so it must be okay. This recipe isn't hard, but it is a little time consuming. Like all risotto recipes I've seen, you have to watch it and stir almost the whole time, but it is so worth it in my opinion. I like to serve it with steak (because I love steak on the grill, and because Bill cooks it so it is one less thing I have to worry about).

Asparagus Risotto
From: Simply Recipes

1 pound asparagus
4 Tbs butter
1/2 cup chopped shallots (I just use whatever onion I have in the house)
1 cub Arborio rice
1/2 cup dry white wine (or lemon water if you prefer not to use wine)
3 1/2 cups chicken stock (may need a little more or less)
1/2 cup freshly grated Parmesan Cheese (I have used both imitation and the real thing... definitely better with the freshly grated, doesn't seem quite as heavy either)
Salt and Pepper

1. Prepare asparagus by breaking off and discarding the tough ends. Cut into 1 inch pieces (tips longer, base shorter).

2. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, used a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside. (this step can be done in advance)

3. In a large saucepan, heat 3 Tbs butter on medium heat. Add the onions and cook for a few minutes until translucent. While shallots are cooking... bring the stock to a simmer in a separate saucepan.

4. Add the rice and cook for 2 minutes more, stirring until nicely coated.

5. Add the wine. Slowly stir, allowing the rice to absorb the wine.

6. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed. Then add more stock in 1/2 cup increments. Stir often to prevent teh rice from sticking to the bottom of the pan. Continue adding broth and stirring until absorbed until the rice is tender, but still firm to the bite, about 15 to 20 Min. Remove from heat.

7. Gently stir in the Parmesan cheese, the remaining 1 tsp of butter, and the asparagus. Add salt and pepper to taste. Serve immediately.


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