Tuesday, April 26, 2016

Blueberry Lemon Loaf

I found this recipe through "pinterest" and I have made it so many times.  
It's one of our favorites!  The recipe makes one loaf, so we usually triple it and give some away for others to enjoy as well.

INGREDIENTS:

1 1/2 c flour, plus 1 teaspoon for blueberries
1 tsp baking powder
1/2 tsp kosher salt (or slightly less table salt)
1/2 c butter, room temperature
3/4 c sugar
1 tbsp finely grated lemon zest
3 large eggs
1/2 c milk
1 tsp vanilla
1 c fresh or frozen blueberries

For the Syrup:
4 tbsp fresh lemon juice
4 tbsp sugar

For the Glaze:
1/2 c confectioners sugar
1 tbsp fresh lemon juice

In a bowl, mix your dry ingredients (flour, baking powder, and salt), set aside.  In a separate bowl, using a mixer, beat the butter, sugar, and lemon zest until light and fluffy.  Add eggs and mix until they are incorporated.  Continue with the milk and vanilla.  Once all the wet ingredients are well mixed, add your dry ingredients and mix just until everything is well incorporated and you have a cake batter.  Add the 1 teaspoon of flour to the cup of blueberries and fold into your batter.  Pour batter on a buttered and floured loaf pan and bake in the oven at 350 degrees F., for about 50-55 minutes (bread will be light brown on top, and if you insert a toothpick in the middle, it should come out clean).

While bread is baking, make syrup by boiling the two ingredients (lemon juice and sugar) in a small pot.  Your syrup will be ready when sugar has dissolved and syrup thickens a bit (just a couple of minutes).  Set aside.

When bread is done, poke holes on the top using a skewer, and pour the syrup on top to make it moist.  Remember to pour the syrup slowly, so that the bread absorbs it well.  Let bread cool completely.

Mix ingredients for the glaze and drizzle over your loaf.  Enjoy!


Steak Marinade

This is the marinade I use whenever we are grilling thick steaks.  It's pretty yummy.  

INGREDIENTS:

1/4 c Soy sauce
1/4 c Balsamic vinegar
1/4 c Olive oil
1/4 c Worcestershire sauce
2 tsp Dijon mustard
2-3 tsp Minced garlic
Salt and pepper

Combine all ingredients and pour over steaks.  Cover with plastic wrap and marinate steaks for at least one hour.

Note:  I like to add "Spicy Montreal Steak Seasoning" in place of the salt and pepper.  Both ways taste great, but I just like to use that seasoning if I have some on hand.

Saturday, April 23, 2016

Creamy Orange/Coconut Ice Cream


This ice cream is so easy to make and has mostly healthy ingredients.  
My family loved it!

INGREDIENTS:

1 3/4 cup coconut milk
2-3 oranges
4 tbsp sweetened condensed milk (or sugar)
1 tsp vanilla

Peel and section the oranges and place on a cookie sheet.  Place cookie sheet in the freezer for a few hours.  Throw the somewhat frozen orange wedges and coconut milk in the blender along with the vanilla and sweetened condensed milk.  Blend until creamy and then pour your mix into your ice cream maker.  Follow directions on your ice cream maker.  Mine took about 20 minutes to be ready.  Enjoy!

Monday, February 29, 2016

Lime Cookie Dessert

This dessert is very easy to make and it's delicious!  Perfect combination of sweet and sour.  
You will need two packages of "galletas Marias" (Marias cookies) for this recipe.  You will find these cookies in the Latin aisle of your local super market (although I have also found them in the cookie aisle).  You can buy the individual packages, or buy them like I did in this 4-pack below. 
 INGREDIENTS:

1 can sweetened condensed milk
1 can evaporated milk
1/2 pkg cream cheese (you can add the whole pkg if you want), softened
8 tbsp lime juice (about 3 1/2 limes)
2 pkgs galletas Marias (Marias cookies)

With a blender, blend the milks, the cream cheese and lime juice until smooth and creamy.  Maybe start out with 5 tablespoons of lime juice and try it.  It's really up to you how much lime juice you want to add.  The lime juice will cut the sweetness and bring that tart flavor to your dessert.  I found 8 tablespoons of lime juice to be perfect to my liking.  Place a layer of Maria's cookies on an 8x8 baking dish.  I broke some cookies in half and quarters to try and fill the larger gaps.
 Pour a small layer of your milk and lime cream over the cookies.
 Continue layering, alternating between the cream and cookies.
Finish with a layer of cream at the top.  Cover with plastic wrap and refrigerate for at least two to three hours before serving.  Enjoy!



Friday, January 15, 2016

Mint Hot Chocolate

Whenever I mention making hot chocolate the immediate response is "please, please, make the mint kind"  This mint hot chocolate has become my family's favorite! I'm sure it will become yours as soon as you give it a try.

INGREDIENTS:

6 cups milk
6 oz white chocolate chips (1/2 bag)
1 tsp peppermint extract
Green food coloring
crushed Andes mint chocolates
Whipped cream

Pour milk in a large pot and warm it on medium heat.  As soon as the milk starts warming up, add your chocolate chips and stir until they are melted.  Add peppermint extract and a few drops of green food coloring (I usually do between 5 and 6), stir well and remove from heat.  Serve warm and garnish with whipped cream and crushed Andes mint chocolates.  Enjoy!

Wednesday, January 13, 2016

Cherry Crisp

Quick, simple, and oh so yummy!

INGREDIENTS
1 box yellow cake mix
cherry pie filling (for homemade version click HERE)
1 stick butter, softened
chopped walnuts or almonds

Pour your cake mix in a bowl and add butter, mix well.  You will end up with a thick dough. Press two thirds of the dough firmly onto the bottom of a lightly greased 9x13 baking dish.  Add cherry pie filling on top.  Crumble remaining dough with the chopped nuts and sprinkle evenly on top of the cherry filling.
Bake at 350 degrees fahrenheit for 30 minutes.  The crisp will get a light golden color.  Let cool a bit and serve with your favorite vanilla ice cream.  Enjoy!


Cherry Pie Filling

Pretty easy to make and it goes great with so many recipes!

INGREDIENTS:

4 cups fresh pitted cherries
1 cup sugar
1/4 cup cornstarch
Red food coloring (optional)

Place pitted cherries in a cover saucepan and cook until cherries start releasing their juice.  Meanwhile mix the sugar and cornstarch in a bowl.  When the cherries have released some of the juice, add your sugar and cornstarch mix.  Mix well, the juice from the cherries will thicken and you'll end up with the perfect consistency for pie filling.  Add some drops of red food coloring for a vibrant red color.  That's all, enjoy!!!