Raspberry Syrup

Lately I have been wanting a good raspberry lemonade or raspberry limeade. I was able to find a great recipe that is perfect and can be used for many different things including: raspberry drizzle for desserts, raspberry lemonade or limeade, ice cream toppings, etc.

Start by mixing:

12 ounce bag of frozen Raspberries
1 1/2 cup sugar
1/2 cup water


Heat in a pan until raspberries start "melting" and letting go of their juices (about 5-7 minutes). Mash the berries with the back of a spoon or a potato masher to help the berries break down.


If you are going to make a raspberry lemonade or limeade add in the juice from 1 lemon or 1 lime, respectively (optional)


Simmer until thickened (another 5-7 minutes). If you want to use it more as a heavy sauce let it thicken a little more, if you want to use it for lemonade or limeade, 6 minutes will be perfect (depending on your simmering amount).



Run through a mesh strainer to catch all the seeds and big raspberry pieces. Make sure you put a bowl under the strainer to keep all the good juice! Use the back of a spoon to get out any extra juice hiding in the raspberry pieces.


I strained half the mixture at a time so my strainer wouldn't get clogged with seeds. Discard the seeds and raspberry pieces.







Refrigerate the syrup for at least 30 minutes before using it.


To make a lemonade or limeade, add 3 Tablespoons (more or less to taste) to pre-made lemonade or limeade.

I cheated and just added 3 T to a can of sprite.
SOO GOOD!  It was the perfect drink for a hot summer day.

**Also** you can freeze 1 T water and 1 T raspberry syrup in ice cube trays to make raspberry ice cubes. Add to any drink that would taste good with a raspberry flavor!

Enjoy!

Skillet Baked Ziti

A few months ago I was lucky enough to receive my great grandma's cast iron skillet. We figure it is about 70+ years old and was used for about 35 years. I have been looking up and trying a lot of skillet based recipes and this is one of my favorite!

You will need a 12 inch oven proof skillet along with:

-1 T Olive Oil
-6 Cloves Garlic, minced
-1/4 t Red Pepper Flakes
-Salt and Pepper to taste
-28 oz Canned Crushed Tomatoes
-3 cups water
-12 ounces Ziti or similar noodles (I used a trio of noodles)
-1/2 cup heavy whipping cream
-1/2 cup grated Parmesan Cheese
-1/4 cup minced Fresh Basil (or 2 t dried basil)
-1 cup shredded Mozzarella Cheese




Sauté garlic, red pepper and salt in olive oil.

You don't want the garlic to get too brown, just until it starts to become fragrant, about 1 minute should do it.

Add in pasta, water, crushed tomatoes and 1/2 t salt. You will want to add them in this order so the water and hot oil doesn't splatter. Turn on oven to 475 F and set the oven rack in the middle position.

Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until pasta is almost tender. 15-18 minutes. If you don't have a lid for your skillet the bottom of a cookie sheet works wonders!

While this is cooking, measure out cheeses, cream and basil.




Stir in cream, parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over pasta. Transfer skillet to oven to bake until cheese has melted and browned, about 8-10 minutes.


*If your skillet is not oven-proof, put pasta mixture in a greased casserole dish before sprinkling on mozzarella cheese. Bake the same in the oven.









Serve with a yummy salad and seasoned french bread.

Enjoy!

Fruit Dip

This is the easiest and yummiest fruit dip I have found! All you do is combine this...

with this...

It might not look so good at first...

But keep on mixing.  The more "whippy" you mix the better.

You'll have a few lumps...

So, keep on mixing, "whippily".

Eventually you will get to smooth creamy perfection!

Enjoy with all kinds of yummy fruits!

Summer Smoothies!

I just am loving this summer weather!  It makes me want to have a smoothie every day!  They are so easy to make and you can add whatever fruit you like best or what looks good at the store.  

My favorite combination is made of:

4 big strawberries

1 banana

small handful of blueberries

big handful of ice

1/2 cup strawberry yogurt

1 tsp vanilla

Just mix it all up in the blender and enjoy!

I found a solution to those that can't drink it all (which sometimes happens).  I don't want to waste it, so I decided to freeze the leftovers.  I put them in ice cube trays that way I can just plop them out of the freezer, back to the blender and have a nice frozen smoothie instantly!!!

Enjoy your yummy summer smoothies!

Hawaiian Haystacks

This recipe is perfect for both a light summer meal and a heavy winter meal.

Perfect for the summer:

It cooks on the stove top so doesn't heat up your entire house, and it only cooks for about 15-20 minutes. Boil out or add less of the chicken broth so it is more just the chicken and less soupy


Perfect for the winter:

It is a warm meal that can be turned more into a yummy winter soup. Add a little extra broth and make your dinner more broth-like and soupy to fill your tummy!




Cook 3 large chicken breasts (cut into 1 inch cubes) in 2 cans of cream of chicken soup and 1 can (or about 2 cups) chicken broth.



Once the chicken is done through, serve on rice and top with any (or all) of the following toppings:

-Pineapple Tidbits
-Sliced Olives
-Diced Tomatoes
-Chow Mein Noodles
-Coconut
-Shredded Cheese (I used marbled cheddar)
-Diced Green Onions









This serving is a little more "soupy" served on rice with a few of my favorite toppings.


ENJOY!

Cream Puffs

Are you drooling yet?  I sure am!

Also, there is two recipes today, that's right  -  TWO FOR THE PRICE OF ONE! 

Cream Puffs
Ingredients:

-1 c water

-1/2 c butter

-1 c flour

-4 eggs

Heat butter and water to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball.

Remove from heat and stir in 4 eggs, one at a time. Continue mixing until smooth. Don't worry this stirring should take a while. I usually switch off with the hubby - I mix in one egg, then he mixes in the next, that way we both are dead after mixing!

Drop dough by slightly rounded spoonful onto ungreased baking sheets. I used parchment paper and it worked perfectly.

They do not puff a lot or change shapes while baking so you will want to make them more into tall mountains instead of flat circles.

Bake 400°F 25-30 minutes until puffed and golden brown.

Cool away from drafts.

Pudding Filling:

Blend together 1 small package (3.5 oz) instant pudding (both chocolate and vanilla are excellent) 1 cup milk on low. Add in 2 c chilled whipped cream and beat for 2 minutes on medium speed.

Cut off the top and fill with pudding mixture. Drizzle with chocolate or raspberry sauce.

Red Potatoes

I just love red potatoes! This side dish has quickly become a staple in our home.  They are so easy and can go with almost any meal.

All you need is some red potatoes, a couple tablespoons of

butter and a ranch dressing powder packet. 

I actually bought a bottle of the ranch powder at Sam's and love it!

I usually make about 3 small red potatoes or 2 large ones per person.

Start by washing and cutting up your potatoes into bite size pieces.

About 8-12 cuts per potato. 

Then place them in a glass casserole baking dish.

I try to keep the skin sides down and the cut sides up

so the dressing will season the meat of the potatoes.

Next, put little chunks of butter randomly over the potatoes.

It doesn't have to be perfect or look good.

Just put some chunks all over!

Then I sprinkle with a little water so the powder

will stick and dust the powder all over.

Here they are ready to go in the oven...

Cover them with foil and bake at 375° for

about 1 hour and 15 min or until tender.

Enjoy!

Taco Salad

Every Tuesday in our house we have "Taco Tuesday"...  we like to have tacos, chicken tacos, taco salad, fajitas, and sometime even enchiladas. (I know they aren't tacos, but we have to mix it up a little).  My favorite is taco salad.  I love adding all kinds of veggies to it to make it nice and healthy!  I know every one can easily make taco salad, and you don't really need a recipe, but I wanted to share some of the fun things I like to add on top!

I start with fritos because they are much easier to eat with a fork than regular tortilla chips.  Then add my hot stuff..... meat (ground beef seasoned with taco seasoning), black or pinto beans, and corn.  Then I add cheese so it can get all melty...

Next, I add all the cold stuff.... lettuce and veggies.  Here's what I like on mine:

lettuce, tomatoes, avocados, green peppers, carrots, cucumbers, and cilantro.

You can also add a dallop of sour cream...

Top it off with some dressing, salt and pepper and you are done!

Enjoy!!!  And get creative with your salads.  No more boring taco salad!

Have fun and be healthy while you are at it!

Lemon (or Chocolate) Lush

My mom used to make this for us when we were younger and it was always one of my favorite desserts! The original recipe calls for lemon pudding, but since none of us kids liked lemon, Mom always replaced it with chocolate pudding. The original recipe will make a 9x13 inch pan, but if there is only 2-3 of you eating it I would half the recipe to make an 8x8 inch pan.

First, you are going to make your crust

Ingredients:
-3/4 cup butter

-2 TBSP Sugar

-1 1/2 cup flour

Mix together and press in bottom of pan and bake 350 degrees for 20 minutes. Cool completely.

Second you are going to mix together:

-1 cup powdered sugar
-1 pint whipping cream (or 2 c cool whip)

-8 oz cream cheese softened

Whip the cream and mix together with cream cheese and powdered sugar. Pour over cooled crust and refrigerate.

Then top that off with:

-2 small packages Instant Pudding (I used chocolate but Lemon is in the original recipe)

-3 cups milk

Mix together and pour on top of cream layer. Top with whipping cream, chocolate shavings or sliced almonds. Refrigerate and serve.



ENJOY!

Bajio Sweet Rice

At our house we love making tacos, enchiladas, burritos, and other yummy Mexican food. When we make these we usually just make plain rice or beans to go along with, until I found this AMAZING recipe. It is great when your food is a little on the spicy side because this helps to relax the spice and give you a little variety for dinner.



If you are having something really spicy and want to tone it down, just add a little more sugar. If you don't want to tone it down as much, add less sugar. It is a very versatile recipe that will work either way!

(Recipe for Enchiladas coming soon)






Ingredients:

1 1/3 cups White Rice
3 cups Chicken Broth
1 TBSP Vegetable Oil
1/2 White Onion
1/4 cup Sugar (more or less depending on taste)
1/4 - 1/2 bunch Fresh Cilantro chopped (remove stems)





Directions:

Heat up the oil in a medium sized pot. Saute onions until almost see-through. Add in the cilantro and cook for 1 minute.


Add in rice, sugar and chicken broth. Bring to a boil.


When the pot is boiling, turn down to low or medium low and cover. Cook 20-25 minutes until the rice is fluffy and has absorbed all the liquid.


Enjoy!