Friday, August 29, 2008

Cranberry Fizz

4 cups chilled cranberry juice cocktail
1 cup chilled grapefruit juice
1 cup chilled orange juice
1/2 cup sugar
2 cups chilled ginger ale

In large, nonmetal pitcher or punch bowl, mix all juices and sugar until well blended. Just before serving, stir in ginger ale. Serves 16 (1/2 cup each).

Wednesday, August 27, 2008

Zucchini Parmesean

4 to 5 medium zucchini, about 1 1/2 pounds
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 tomatoes, sliced
1 cup sour cream
1/2 cup grated Parmesan cheese

Butter and 8 inch square baking dish. Scrub zucchini and cut into 1/4 inch slices. In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, ad 1/8 teaspoon pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet. Saute zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream over tomato's, then sprinkle with Parmesan cheese. Bake at 350 for about 30 minutes, or until zucchini is tender. Serves 6.

This is another Southerners dish and I can't wait to try it.

Zucchini with Cheddar Cheese and Bacon

6 cups thinly sliced unpeeled zucchini
2 egg yolks, slightly beaten
1 cup sour cream
2 tablespoons all-purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded Cheddar cheese
4 to 6 slices bacon, crisply cooked, drained, and crumbled
1 tablespoon butter
1/4 cup fine dry bread crumbs

Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2 quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350 for 20 to 25 minutes.

Serves 8 to 10

Another one of Southerner's recipes

Stuffed Yellow Squash

6 Squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup breadcrumbs
1 cup shedded cheddar cheese
salt and pepper


1. Boil the squash 10 minutes until softened.
2. When cooled enough to handle, remove the stems and cut in half lengthwise
3. Remove the pulp
4. Cook the bacon until crisp
5. Saute the onion in 2T bacon drippings
6. Add crumbled bacon, breadcrumbs and squash pulp
7. Fill the squash shells
8. Top each shell with cheese
9. Broil until melted.
10. Sprinkle with paprika

This one came from Southerner's Blog and it's one I'm sure to try.

Pineapple-Cranberry Salad

1 can (20oz) can crushed pineapple, undrained
2 pkg. (4 serving size each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz) whole cranberry sauce
1 apple, chopped
2/3 cup chopped walnuts

Drain pineapple, reserving juice. Remove 1 tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened.

Stir in Pineapple, apples and walnuts.

Refrigerate 4 hours or until firm. Garnish with reserved pineapple, sliced apple and some fresh mint.

Makes 14 servings, 1/2 cup each.

Orange-Cranberry Bundt Cake


1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 teaspoons grated orange zest
2 1/2 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream
1 1/2 cups cranberries (fresh or frozen)

Garnish and Glaze:

1 egg white, lightly beaten
Cranberries, strips of orange peel
1/4 cup granulated sugar
2 cups confectioners' sugar

1. Heat oven to 350. Lightly butter and flour a 12-cup bundt pan, shacking out excess flour. Set aside.

2. Cake: Combine butter and sugar in the bowl of a standing mixer. Cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.

3. Combine 2 1/2 cups of the flour, the salt and baking powder on a large sheet of waxed paper. Add half to butter mixture in bowl, then the sour cream, then the remaining of the flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 tablespoon flour. Fold into batter,until evenly distributed.

4. Pour batter into prepared pan, spreading level. Bake at 350 for 45 minutes. Reduce temperature to 325 and bake another 20 minutes of until a skewer inserted in the center comes out clean. Remove to a wire rack to cool.

5. Garnish and Glaze: Place beaten egg white in a small bowl. Dip cranberries and orange peel in egg white, then in granulated sugar. Let dry on a plate. In a medium-size bowl, blend confectioners' sugar and 2 tablespoons water until smooth (adding more water if too thick).
Spoon over cake, allowing to drip down sides. Arrange sugared fruit over cake (do not eat garnish..consuming raw egg whites is not recommended).

I found this on in a magazine. Haven't tried it yet but with Thanksgiving and Christmas around the corner...this one seemed like a good one to share and it makes a pretty presentation too.

Tuesday, August 26, 2008

Graham Cracker Praline Strips

Line cookie sheet with foil and cover bottom of pan with graham crackers.

1/2 cup butter
1/2 cup margarine
1 cup light brown sugar
1 cup chopped pecans
1 teaspoons vanilla extract

Boil butter, margarine and sugar for 2 minutes. Add pecans pour over crackers; spread evenly. Bake at 350 for 10 to 15 minutes. Cut while warm. Yield: 4 dozen

Fruit Daiquiris

1 6 oz can frozen orange juice concentrate, thawed and undiluted
1 6 oz can frozen pink lemonade concentrate, thawed and undiluted
1 6 oz can frozen limeade concentrate, thawed and undiluted
1 cup sifted powdered sugar
9 cups light rum
1/3 cup lemon juice
1 6 oz bottle maraschino cherries
1 6oz frozen pineapple juice, thawed and undiluted

Drain cherries, reserving juice; set aside. Combine cherry juice, orange juice, and remaining ingredients; stir well, and freeze until firm. To serve, spoon 3 to 4 cups frozen mixture at a time into container of electric blender; blend until slushy. Keep remaining mixture frozen until needed. Garnish with cherries and mint leaves. Yields...2 3/4 quarts...

Mint Tea Punch

1 gallon brewed mint tea. Sweetened with 1 1/2 cups sugar. Chill
7 mint sprigs
1 small can orange juice...frozen and undilited
1 small can lemonade-undiluted
1 ice ring with 6 cups water with fresh mint and lemon slices-cherries

Mix tea, orange juice and lemonade together. Pour into punch bowl, add ice ring. Very refreshing on a hot afternoon. Perfect for a bridal tea....25 servings

Golden Anniversary Punch

1 gal. tea sweetened
3 large cans frozen orange juice
1 small can lemonade concentrate
1 46 oz can pineapple juice
1 quart ginger ale

Magic Punch

1 3oz pkg. lime geletin
1 small lime kool aid
2 cups sugar
1 lemon juiced
1 small can frozen limeade
1/2 46 oz can of pineapple
1 quart ginger Ale

Mix gelatin and sugar in 2 cups boiling water. Pour into 1 gallon jug. Add fruit juices, then finish filling jug with cold water. Pour over crushed ice, add 1 quart ginger ale for 1 gallon punch. For orange punch use orange gelatin and orange kool aid. For Christmas i use cherry or strawberry gelatin and fruit punch kool aid. It makes a pretty red punch for Christmas or Valentines Day.

Southern Punch

4 3oz pkgs apricot gelatin
4 cups hot water
2 lbs. sugar
2 small cans frozen lemonade, mixed as directed
2 large cans (46oz) pineapple juice
2 large (46oz) cans orange juice

Mix sugar, gelatin, and hot water, stir until dissolved, add cold water and remaining ingredients, blending well. When ready to serve add 1 quart ginger ale to each gallon punch. Add crushed ice....60 servings

Peanut Butter Lover's Pie

1 Oreo graham cracker crust
1 8 oz pkg cream cheese
1 cup sugar
1 cup peanut butter
1/2 tsp. vanilla
1 tub whipped topping

Blend cream cheese, sugar, peanut butter and vanilla, then fold in the whipped topping. This should come out creamy and fluffy. Pour into shell, and put into freezer. Chill for two hours. Slice and serve with drizzled chocolate and strawberries for decoration.

Brunswick Stew

1 whole 3-lb chicken
2 cans stewed tomatoes with onions and peppers
3 slices cooked bacon (optional)
1 pkg. frozen white and gold corn
1 pkg. frozen sliced okra
1 pkg. frozen forkhook beans or baby limas
2 cans chicken broth
4 large baking potatoes, peeled and diced
3 to 4 Tbsp. Worcestershire sauce
1/2 cup flour and water mixed for thickening

Boil chicken in water until cooked and tender but not falling off bone. Remove and debone after chicken cools. Fry bacon and remove. Leave drippings. In large pot, mix bacon and drippings, chicken broth and tomatoes until boiling then simmer for about 15 minutes on medium heat. Return to boil, and add forkhooks and corn. Cook about 5 to 10 minutes until nearly done. Add okra and potatoes. When potatoes are almost done, add chicken pieces and Worcestershire sauce. Simmer, stirring constantly. Thicken with flour and water. Serve over cooked rice. Freeze what is left for another day.

Fresh Tomato and Rosemary Tart

1 refrigerated can pizza dough
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 Tbsp. fresh basil leaves, chopped
1 1/2 Tbsp. fresh rosemary, crushed
2 medium tomatoes, thinly sliced
3/4 tsp. garlic salt
1/2 tsp. ground black pepper

Preheat oven to 400 degrees. Press pizza dough out in tart pan or pizza pan. Sprinkle with the two cheeses. Next, add basil and rosemary. Arrange the tomato slices in a circular pattern . Top with garlic salt and black pepper.

Bake for 20 minutes or until golden. Makes 8 slices.

Banana Pudding with a twist

12 oz. cream cheese
4 cups milk
1 large tub Cool Whip
2 large pkg. instant vanilla pudding (6 servings each)
1 cup of coffee, black
1 box Vanilla Wafers
1 box Baker's semi-sweet chocolate
2 ripe bananas

Use an electric mixer to mix cream cheese in a bowl. Gradually add milk to the cream cheese. Mix until cream cheese is creamy. Gradually add in both boxes of instant vanilla pudding and 3/4 of the Cool Whip. Mix well about 5 minutes.

Line your dish with Vanilla Wafers. Use a spoon to drizzle coffee onto the wafers. Add pudding, and fill until pudding is over the wafers on the side of your dish. Shave two chocolate bars, add chocolate to top of pudding. Layer Vanilla Wafers, and drizzle with coffee. Add the rest of the pudding.

Thinly slice two ripe bananas and place on top of pudding. Add the rest of the Cool Whip. Crumble about four wafers on top of the Cool Whip.

Shave one more chocolate bar, and place shavings on top of the crumbled wafers. Add the rest of the crumbled wafers to the center of the dessert. Eat immediately or refrigerate.

I put mine in a trifle bowl....

Coffee Mousse

20 large Marshmallows, cut in 4 pieces
2 tsp. instant coffee, diluted in 1/2 cup of boiling water
1 cup of heavy cream
1/4 tsp. vanilla

Mix marshmallows and coffee. Slowly cook until marshmallows are melted. Cool. Add 1 cup of heavy cream, whipped with 1/4 teaspoon of vanilla.

Pour into individual cups and refrigerate.

Easy Roast

3 to 4 lb eye of round roast
1 can cream of mushroom soup
1 can French Onion soup

Mix all soups in the bottom of a crock pot. Do not add water. Add roast on the top. Cook on high 6 to 7 hours.

Mexican Dip

2 16 oz cans of Old El Paso Refried beans
2 7.5 oz bottles of Taco Bell hot Sauce
4 cups Mexican Blend Cheese
Diced Jalapenos to taste

Pre-heat oven to 450. In 9x13 inch pan layer the following...16 oz can refried beans, 7.5 oz bottle hot sauce, diced jalapenos and 2 cups Mexican cheese. Repeat with remaining ingredients. Bake for 10 minutes.

Grilled Chicken Marinade

6 to 8 boneless chicken breast
1/2 cup soy sauce
3/4 cup oil
3 tbsp honey
2 tbsp vinegar
1/2 tsp ground ginger
1 1/2tsp garlic powder
2 bunches medium-size green onions, chopped

Poke holes in chicken breast to absorb marinade. Mix all other ingredients together and pour over chicken. Marinate at least 3 to 4 hours before grilling.

Ranch Potatoes

Red Potatoes
1 8 oz sour cream
1 pkg. Hidden Valley Ranch dip mix
1 large bell pepper
1 large onion
2-3 Tbsp. butter of margarine

Cut up and boil about half a bag of red potatoes. Drain. Saute bell pepper and onion together in the butter or margarine. Spread the potatoes in a 9 inch x 13 inch baking dish and pour the peppers and onions on top. Mix together the Ranch dip mix and sour cream. Pour this over the potatoes and gently mix together. Bake at 350 for about 20 minutes. Take out and generously sprinkle top with cheese and put back in oven until cheese is melted.

Simple Citrus Chicken

Lemon Pepper
Seasoned salt
Mayo for rub
Boneless chicken
1/2 gallon orange juice

Preheat oven to 250 degrees. Mix the desired amount of lemon pepper, season salt, and mayo to rub both sides of chicken. Place chicken in casserole dish, cover the chicken with orange juice almost to the top of the dish. Bake for 20-25 minutes. Cut chicken to make sure it is white throughout for doneness.

The chicken absorbs all the orange juice and is super tender and tasty. This recipe is best served with Spanish rice or yellow rice and a favorite veggie.


1 lb hamburger
1 8 oz bag egg noodles
1 bell pepper, sliced into thin strips
1 small jar pimentos
1 can petite diced tomatoes
1 block sharp cheddar cheese, cut into slices

Brown hamburger and drain. Boil noodles and drain. Spray casserole dish with cooking spray. Put noodles in dish, top with meat. Add bell pepper strips on top of meat. Place pimentos on top of pepper. Add diced tomatoes and juice on top of pimentos. Arrange sliced cheddar cheese all over casserole to completely cover ingredients. Bake at 350 for 30 to 4 minutes.

Crock Pot Potato Soup

1 can cream of celery soup
1 can broccoli and cheese soup
1 can cream of mushroom soup
1 can potatoes, sliced
1 can whole potatoes
1 cup water

Combine the soups and scallions in a crock pot. Add 1 cup water. Cook for around 2 to 3 hours...

Honeybun Cake

1 box yellow cake mix
3/4 cup oil
4 eggs
1 tsp. vanilla flavoring
1 8 oz sour cream
1 cup brown sugar
2 tsp. cinnamon

Mix cake mix, oil, eggs, vanilla flavoring, and sour cream together and pour in greased 11 inch x 13 inch pan. mix together brown sugar and cinnamon. Sprinkle over batter and swirl in with a fork. Bake at 325 for 35 to 45 minutes.

Debbie's Sour Cream Coffee Cake


2/3 dry yellow cake mix
1/2 stick margarine, melted
1 cup brown sugar
3/4 pecans, chopped


3 eggs
16 oz. sour cream
remainder of cake mix

In 2 quart bowl beat eggs and sour cream. Stir in remainder of cake mix. Mix well. Grease and flour 9x13 cake pan. Pour 1/2 batter and top with 1/2 of topping, repeat. Bake at 350 for 40 minutes. Drizzle with 1 cup powdered sugar and 3 tablespoons milk. Let the cake cool slightly then add the drizzle...

Everybody loves a good Coffee Cake...I think I'll try this one today :)

Debbie's Pumpkin White Chocolate Drops

2 cups butter, softened
2 cups granulated sugar
1 can (16 oz) solid pack pumpkin
2 eggs
4 cups all purpose flour
2 Tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon soda
1 bag (12oz) vanilla baking chips
1 container (16 oz) ready to spread cream cheese frosting
1/4 cup packed brown sugar

Preheat oven to 375. Beat butter and granulated sugar in a large bowl until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin spice, baking powder and soda, beat until well blended. Stir in baking chips.

Drop rounded tablespoons of dough 2 inches apart onto greased cookie sheet. Bake 14 to 18 minutes or until set and bottoms are brown. Cool 1 minute on baking sheets. Remove from baking sheets to wire rack and cool.

Combine frosting and brown sugar in small bowl. Spread on warm cookies.

This recipe came from a friend of mines neighbor. I haven't tried it yet but as Fall is right around the sounds like a great one. I trust my friends opinion and she said they were addictive!
How can you go wrong with pumpkin and white chocolate together!

Pink Lady Punch

4 cups Cranberry Juice Cocktail
1 1/2 cups sugar
4 cups Pineapple Juice
2 quarts Ginger Ale

Mix all ingredients but Ginger Ale....Let Chill. Add Ginger Ale before serving.

Cinnamon Rolls

Pillsbury Crescent Rolls or Rounds
Splenda brown sugar or regular sugar
Heart Smart Butter or regular butter

Optional ingredients:
Raisins or nuts

Preheat oven to 380 degrees. Mix sugar and butter together until smooth, set aside. Open crescent rolls and leave all in one piece. Spread the sugar and butter mixture on the dough, sprinkle with cinnamon. You can add raisins or nuts at this time and then roll up. Cut the dough into 8 pieces and place into a ungreased glass pie plate. Bake rolls for 28 minutes. When the rolls are baked, take them out of the oven, invert the pie dish onto a plate and let the rolls fall out of the dish onto the plate.

Ice Cream Sandwich Dessert

Ice Cream Sandwiches (about 20)
1 12 oz Cool Whip
1 jar hot fudge ice cream topping
1 large jar caramel ice cream topping
1 jar walnuts in syrup

Arrange ice cream sandwiches in bottom of pan, you may use any size pan and cut sandwiches to fit. Spread one half of caramel topping over sandwiches. Then spread one half of container of Cool Whip over caramel. Arrange ice cream sandwiches over Cool Whip. Spread remaining Cool Whip over ice cream sandwiches. Heat hot fudge topping and drizzle over Cool Whip. Drizzle caramel topping over hot fudge, top with nuts. Cover and freeze for at least 2 hours. Let stand for 15 minutes before enjoying!

Crab Nachos

Tortilla Chips
Blue crab meat
Grated cheddar cheese
Jalapeno pickled slices
Sour cream (optional)

Spread tortilla chips on a cookie sheet, and cover with crab meat, grated cheese and jalapeno pepper slices. Bake in oven at 350 degrees for 10 to 15 minutes until cheese is melted. Top with sour cream.

Banana Split Delight

2 boxes instant banana cream pudding (can be sugar free)
3 1/2 cups 2% milk
1 8oz container whipped topping (can be lite or fat free)
1 box graham crackers
1 10 oz container fudge frosting
Maraschino cherries

Line 13 inch x 9 in glass dish or metal pan with a layer of graham crackers. In a medium bowl, use portable mixer to mix milk with both boxes of pudding. When thickened in a few minutes, add all but about 1 cup of the whipped topping into the pudding mix until well blended. Pour the pudding mix over the graham crackers. Put another layer of graham crackers over the pudding mix. Take the plastic and foil tops off of the frosting and put it in the microwave for about 30 seconds, enough to make the frosting easy to stir but not hot. Mix and pour the frosting over the graham crackers and spread evenly to the sides. Chill the dessert for a few hours. Cut and serve each piece with a dollop of whipped topping and a cherry. Delicious!

Seafood Salad

2 boxes Kraft Suddenly Salad (classic)
1/2 fresh or frozen shrimp, peeled and deveined
1/2 lb fresh or frozen scallops
1 lb can crab claw meat
3 eggs
1 cup Hellman's mayonnaise
1 Tbsp. Old Bay Seafood Seasoning


Grated Parmesan cheese
Crumbled croutons
Crumbled Ritz crackers

Boil macaroni from packages of Suddenly Salad and set aside. Then in a separate container boil scallops, 1 Tbsp. Old Bay, crab claw meat and 3 eggs. Take seasoning from the Suddenly Salad boxes and only mix 1/2 pack together in cup of mayonnaise. Add it to the other mixture until you get desired texture.

Asian Slaw

2 3 oz pkgs. beef-flavored ramen noodles
2 8.5-oz pkgs. slaw mix
1 cup sliced almonds, toasted
1 cup sunflower kernels
1 bunch green onion, chopped
1/2 cup sugar
3/4 cup veg. oil
1/3 cup white vinegar

Remove flavor packets from noodle packages and set aside, crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions. Whisk together contents from flavor packets, sugar, oil and vinegar, pour over slaw. Cover and chill 24 hours. toss before serving.

Wednesday, August 13, 2008

Fondue Italiano

Italian Bread, cup into 1-inch cubes
1 pound lean ground beef
8 ounces Mozzarella cheese
1 15-ounce cans spaghetti sauce
1 pound Cheddar cheese, grated

Brown ground beef in skillet and drain fat. Combine beef in fondue pot with spaghetti sauce mixture and cheeses. Simmer an hour. Increase to high heat for final 10 -15 minutes. Dip bread in fondue...

Cheese Fondue

1/2 cup milk
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 cup mayonnaise
1 cup shredded Cheddar Cheese
1 cup shredded Swiss Cheese
1/4 cup apple juice

Mix milk, juice, Worcestershire sauce, mustard, mayonnaise and cheese in 2 quart saucepan. Cook over low heat, stirring occasionally, about 20 minutes or until cheese is melted. Pour into fondue pot. To serve, place chunks of French bread on fondue forks and dip.

This is yummy!

Peanut Butter and Milk Chocolate Fondue

1 cup heavy cream
6 ounces milk chocolate, finely chopped
1/2 cup chunky peanut butter

In saucepan over medium heat, heat cream until simmering. Add milk chocolate and let stand until softened, about one minute. Whisk until melted and then gradually whisk in peanut butter until fondue is smooth. Transfer to fondue pot and serve with pretzels, brownies or bananas.

Use this with any type of fruit or anything you can think's good stuff!

Almond Blueberry Cookies

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt


1 stick unsalted butter
1 cup sugar
add 1 egg (room temp)

lemon zest
1 teaspoon almond extract
1/3 cup milk

add dry ingredients to wet a little at a time.

1/2 cup toasted chopped almonds
1 cup blueberries (thawed and drained)

Cover and put in fridge for 30 minutes to set.
Use small ice cream scoop

Bake at 375 for 15 minutes

Mama's Beets

1/2 cup sugar
1/2 cup brown vinegar
dash cinnamon

boil and add can, jar, or fresh beets

Aunt Faye's Ham Glaze

1 cup brown sugar
1 cup brown vinegar
*1/2 cup water
1 cup ketchup
1/4 ground cloves
1/4 mixed spices

Boil and pour over ham 30 to 40 minutes before done.

can add cloves to top of ham with pineapple slices

*note: I use pineapple juice instead of the water

Baked Grilled Shrimp and Andouille Skewers

1 pound raw medium shrimp, peeled, tails intact
1 pound andouille sausage, cut into 1 inch slices
1 pint cherry tomatoes
1 red onion
3 tablespoons olive oil
salt and pepper
1 teaspoon Old Bay seasoning
6 cups cooked rice
1/2 cup fresh parsley

Dipping Sauce:

4 tablespoons honey
4 tablespoons Dijon-style mustard

(6 long metal skewers)

Place shrimp, slices of andouille,cherry tomatoes, and red onion securely onto metal skewers. Place skewers on a lipped baking sheet. Brush with olive oil. Sprinkle with salt and pepper and Old Bay. Preheat broiler, and place in oven on middle rack, not too close to the broiler flame, and roil for 10-12 minutes, turning once. Cook rice according to package directions. Turn off broiler and adjust oven to 350 degrees and continue to bake for several more minutes if needed. Remove from oven and place skewers on serving platter over hot rice. Garnish with chopped parsley. Serve with honey mustard dipping sauce on the side. Serves 6.

I did this on my outside grill. We have a Shoreline grill and it cooks kinda like an oven. It was a big hit!

Cranberry Fizz

4 cups chilled cranberry juice cocktail
1 cup chilled grapefruit juice
1 cup chilled orange juice
1/2 sugar
2 cups chilled ginger ale

In large, nonmetal pitcher or punch bowl, mix all juices and sugar until well blended. Just before serving, stir in ginger ale. Serves 16 (1/2 cup each).

Saturday, August 9, 2008

Mom's Blueberry Muffins

1 3/4 cup self rising flour
1/2 cup sugar
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cups blueberries....I use 2 cups

Combine dry ingredients, stir in milk, egg and oil

Fill greased pan or paper lined muffin cups (I spray my cups with Pam)

Bake at 400 for 25 minutes.

These are a favorite of ours. I make them all summer long and during the winter I use the frozen blueberries from the summer picking.