Recipes

[momtochloe]

Greetings recipe friends and welcome to the June Recipe Game!  

So I know things are unpredictable these days, but I am pretty sure winter has finally packed it's bags and left so we can focus on fun Spring/Summer recipes.  Although I am more a Fall/Winter The Heavier The Better Casserole kind of girl, I can't wait to try some new, lighter dishes.  Many thanks to our friend @jannabelle1 for those delicious Spice Bars (ya'll are going to make me buy allspice aren't you? ):

A & P Spice Bars

Pre-heat oven to 350 degrees; spray 9x13 pan with cooking spray

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 1/2 tsp baking soda

1 TBSP cocoa powder

1 tsp cinnamon

1 tsp salt

1 tsp nutmeg

1 tsp allspice

1/2 cup vegetable oil

2 eggs

1 cup applesauce

1 cup raisins (plumped for 10 minutes in hot water)

Mix dry ingredients together. Add wet ingredients and beat on medium until combined. Fold in raisins last. Pour into pan that's been sprayed with cooking spray

Bake for 35 to 40 minutes or until toothpick inserted in center is dry.

Cream Cheese Icing

4 oz cream cheese, softened

2 TBSP soft butter

2 tsp vanilla 1 1/2 cups powdered sugar

Note: I always make half of the bar and icing recipe and use a 9x9 pan. Baking time is 30 - 35 minutes. I'm not positive about baking time for the full recipe so check after 35 minutes if you make a full recipe. This is the "old" A&P store recipe. Very good, especially the 2nd day.

Next Ingredient: Posters Choice

[walker]

We certainly had a good month of recipes shared in May.  Thank you everyone.  Let's keep it going.  With days getting warmer, I will share this recipe for a cold salad.  There are different variations..add/change items...easy.  Some people use fresh tomatoes (cherry sliced in half).  I have not added the olives.  It makes a lot...probably 8-10 servings.

Spaghetti Salad

1 lb. Thin Spaghetti, cooked, rinsed & cool in refrigerator

1 (8oz) bottle Zesty Italian Dressing

1/4 cup red wine vinegar

1 medium red onion, chopped

1 pkg. pepperoni, cut-up

1 jar sliced mushrooms, drained

1 can Italian-style diced tomatoes (w/spices)

1/4 bottle Salad Supreme by McCormicks

1 (3 oz) jar or smaller of sliced olives, drained

1 bag of your favorite shredded cheese (may not need

  whole bag....add what you like)

After spaghetti is cool, add Italian Dressing and mix well.

Then add the rest of the ingredients; mix together.  If desired, sprinkle with Parmesan cheese before serving.  Refrigerate until ready to eat.  Almost better made a day ahead ...mix again and serve. 

NEXT INGREDIENT .... CORN or CREAM CHEESE*

* see recipe under May from Respectlife.

[RespectLife]

@walker 

Heee heee!

Okay, I found June!   LOL

Thanks !

NEXT INGREDIENT .... CORN or CREAM CHEESE*

[AngelWings64]

Creamy Sweet Corn Pasta

3 cups frozen corn kernels, thawed, drained & patted dry  [divided: 2 c. & 1 c.]

1 bunch scallions, thinly-sliced  (whites & greens reserved separately)

½ cup water

1 teaspoon Kosher salt

½ teaspoon ground black pepper

1 pound bucatini pasta (OR spaghetti)

4 Tablespoons salted butter, cut into 4 pieces

1 cup (2 ounces) finely-grated pecorino-Romano cheese        

*In a blender, puree 2 cups corn kernels, scallion whites, ½-cup water, salt & ground black pepper until smooth.  Set aside.

*Cook pasta according to package directions to al dente stage.  Drain well, reserving 1-cup pasta water.

*In a 12-inch skillet, over MEDIUM heat, melt butter.  Add corn puree & remaining 1-cup corn kernels, cooking until slightly darkened, stirring constantly.

*Remove from heat; stir in cooked pasta & grated cheese, tossing gently until well-coated, adding reserved pasta water as needed to thin the sauce.

*Season to taste with additional salt & ground black pepper as needed.  To serve, sprinkle with scallion greens.

NEXT INGREDIENT:  Tomatoes

[AngelWings64]

@walker , I have a version of your Spaghetti Salad chillin' in the 'frig for dinner tonight.  Used fresh cherry tomatoes, omitted olives but added canned chopped artichoke hearts (because I love 'em).  Also, instead of the pepperoni, shredded some leftover grilled chicken breasts & added that.  Looking forward to it!

NEXT INGREDIENT:  Tomatoes

[walker]

@AngelWings64 .... it is a good recipe to make your own.  I like your variations.  

@RespectLife .... still laughing...you have a good sense of humor.  

ON WE GO....

NEXT INGREDIENT .... TOMATOES

[RespectLife]

HEIRLOOM TOMATO TART WITH RICOTTA AND BASIL

Ingredients

• 1 14 oz. sheet frozen puff pastry, thawed
• 4-5 heirloom tomatoes in various sizes and colors
• 2 c. fresh ricotta
• 2 tsp. extra-virgin olive oil, plus more for drizzling
• kosher salt
• Black pepper
• 2 tbsp. basil, julienned

Directions

1. Preheat oven to 400 degrees F and cover baking sheet with parchment paper. On a floured surface, roll out puff pastry to 9x13-inch rectangle. Transfer puff pastry to baking sheet and ****** with fork. Bake for 25 minutes or until golden brown and crisp. Let cool completely on cooling rack.
2. Thinly slice tomatoes and lay out on paper towels to absorb some liquid. Lay paper towels on top, and gently press to absorb additional moisture.
3. In medium bowl, stir together ricotta and olive oil until creamy. Season with salt and pepper.
4. Spread ricotta mixture over cooled puff pastry, leaving ½-inch border on edges. Arrange tomatoes on top (varying color and size) and sprinkle with basil. Season with salt and pepper, and drizzle with olive oil.

1. Cut into 6 squares.

*My note:  Once I added the ricotta, toms etc, I did put it back in the oven to meld the flavors together.

Just kinda seemed to me it should go back in, I wanted the toms kinda roasted.

You can also just use a pizza crust with this.

NEXT INGREDIENT:

pickles

[walker]

I love PICKLES but realize I never use them in recipes...except this one....easy appetizer/snack...if you like bologna and PICKLES!

Bologna Wheels

8 slices of bologna 

1 (8 oz) container of whipped cream cheese*

1 jar small whole Dill PICKLES 

Spread each slice of bologna with some cream cheese.  Place one Dill PICKLE at end and roll up.  Refrigerate for one hour.  Trim ends of each roll; discard or eat.  Cut each roll in 1/2" slices.  Place on serving dish.  Refrigerate until ready to serve. 

* can also use 1 (8 oz) package of cream cheese, cut into 1" cubes and soften; spread on each bologna slice

NEXT INGREDIENT .... BREAD or BREAD CRUMBS

[AngelWings64]

GARLIC BREAD PASTA

1 box (1 pound) cavatappi pasta

¾ cup plain dried breadcrumbs

1 Tablespoon dried parsley

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground black pepper

3 Tablespoons butter

½ cup salted butter

2 teaspoons minced garlic

Cook pasta according to package directions to al dente stage.  Drain well; transfer to a large bowl.  Set aside.

In a small bowl, whisk together dried breadcrumbs, dried parsley, Italian seasoning, salt & ground black pepper.  Set aside.

In a large skillet, over MEDIUM heat, melt 3-Tablespoons butter, continuing to cook until butter is browned & color of deep amber, constantly swirling pan to prevent butter from burning.

Reduce heat to LOW; add seasoned dried breadcrumbs mixture, stirring until breadcrumbs are well-coated in seasoned butter.  Remove from heat; set aside.

In a small skillet, over MEDIUM heat, melt ½-cup butter; add minced garlic, sautéing just until fragrant (do not burn).

Remove from heat; pour the garlic/butter over the drained pasta, tossing to coat completely.  Add buttered breadcrumbs, tossing to coat.  Serve warm.

NEXT INGREDIENT:  EGGS

[Zhills]

Joe’s Special

 LA Times

INGREDIENTS

1 Tbsp olive oil & butter

1/2 small onion

1/2 pound freshly ground chuck

1 10 oz pkg  frozen spinach, thawed, squeezed dry and finely chopped.  Can use fresh or I have used canned.

1/4 teaspoon Italian seasoning
Salt and freshly ground pepper to taste

3 eggs

Freshly grated Parmesan cheese to taste

INSTRUCTIONS

Heat the oil in a skillet. Add the onion and cook over medium-high heat, stirring from time to time, until it just starts to brown.

Add the meat and saute, stirring, until it just loses its pink color.

Add the spinach to the pan and stir it in. Add the Italian seasoning, salt and pepper.

Break the eggs into a bowl and beat with a fork to blend.

Add to the center of the skillet and scramble with the beef mixture.

Serve topped with a sprinkling of Parmesan or your favorite shredded cheese.  Serves 2

Not the prettiest on a plate, but oh, so good!

I sometimes use sausage instead of ground beef!

Quick, easy, one pan Summertime dinner!

Next ingredient: Tomatoes