19 Apr 2016

Tomato and Basil Bruschetta

Bruschetta is delicious. There are lots of variations to this dish. Fresh tomatoes and basil in a balsamic vinaigrette is standard, but you can also melt some mozzarella on top for a special touch.

Ingredients

8 Plum Tomatoes, diced
1/3 Cup Fresh Basil, chopped

1/2 Red Onion, diced
2 Garlic cloves, minced
1 TBSP Balsamic Vinegar
2 TBSP Olive Oil
¼ tsp Kosher Salt
¼ tsp Freshly ground black pepper

Instructions

In a bowl, toss together the diced tomatoes, basil, onion and garlic. Mix in the balsamic vinegar, olive oil, salt and pepper. Serve on toasted bread slices

18 Apr 2016

Artichoke Bruschetta

by Warern van der Biezen | posted in: Artichoke Bruschetta, Starters | 0

I recently made a bruschetta bar for an appetizer and this was the star of the show. The flavors in this dip are amazing. The Parmesan cheese gives it a salty sharp flavor, while the artichoke hearts are delicate and delicious.

Ingredients
2 (14 oz) cans of Artichoke Hearts, drained (water packed, not oil)
1 1/2 Cups Parmesan cheese, grated
1 Cup Mayonnaise
1 Clove Garlic, minced
1 TSPB Dill
Salt & Pepper

Instructions
Coarsely chop the drained artichokes.
In an oven or microwave-proof baking or serving dish, mix together the chopped, drained artichokes, the grated Parmesan cheese, garlic, dill and the mayonnaise.
Microwave on high heat for 5 minutes or bake in a 350º oven for 15 minutes. If microwaving, pause occasionally to stir so that the dip gets evenly heated.
Add salt and freshly ground black pepper to taste.
Serve with thinly sliced bread or baguette.

22 Mar 2016

Peep Flower

by Eva M | posted in: Cooking | 0

These are so cute. I made them with my grandchildren a few years back and we had so much fun. They are bright and colorful. You can get peeps in so many colors and shapes with the Easter grass to match. What a great sight on your Easter table.

Supplies

Peeps

Paper Plates

Easter Grass

Dowel – 12 inches long

Hot Glue Gun

Stapler

Instructions

Lay one plate on a flat surface. Glue the dowel on the plate, leaving 1 inch from the top. There should be approximately 6-7 inches of the dowel free to put in a flower pot or vase. Put the second paper plate exactly over the first one and glue it to the dowel. Staple both plates together around the edges so the plates don’t move at all.

Using a hot glue gun, glue the grass on both plates, covering the entire plate. Glue the peeps on both sides in between the grass. Let the glue dry completely.

Display the peep flowers in a vase or flower pot. You can vary the size of the plates to make different flowers. This is a fun, easy craft for any age.

22 Mar 2016

Easter Bread

by Eva M | posted in: Cooking | 0

This Easter bread is delicious and very easy to make. This recipe makes three good size loaves. You can put this out as a snack with your appetizers, with dinner or even with dessert. They are also a great gift to bring on Easter. I’ve been making this Easter bread for years, it just wouldn’t be Easter without it.

Ingredients

7 Cups Flour

1/2 Lb Butter, soft

1 1/4 Cup Sugar

2 Packages Dry Yeast (Rapid Rise Instant Yeast)

1 Cup Warm Water

5 Eggs

1 tsp vanilla

1/2 Cup Confectioners Sugar

Hard Sprinkles

Instructions

In the bowl of a stand mixer, mix the flour and butter together. When throughly combined, add the sugar.

Dissolve the yeast in 1 Cup of warm water. Add to the flour mixture. Add the eggs and vanilla. Continue mixing all the ingredients until a ball forms. This dough will be sticky.

Flour your work surface and kneed the dough adding small amounts of flour until a tight ball is formed.

Put the dough in a warm place until it has doubled in size. Return the dough to your work surface and kneed for a minute or two. You will see that now the dough is airy and much easier to work with.

Divide the ball of dough into three equal pieces. Shape one at a time into a long log, approximately 12 inches long by 4 inches wide (approximately) and put on a sheet pan.

Cut the dough into 3 pieces, leaving it connected at one end. Braid the pieces together and pinch the end so it looks the same at both ends.

Bake in a 350º oven for 35 minutes. Let cool on wire rack completely.

Once the bread is completely cooled, make a mixture of 1/2 cup confectioners sugar and 2 TBSP water. Brush the mixture on the bread and cover with the sprinkles.

16 Mar 2016

Corned Beef Hash

by Eva M | posted in: Breakfast | 0

This is soooo good. If you have leftovers from your St. Patty’s Day meal, make this. My husband has been eating corned beef hash for breakfast for years and now, my son and grandson have joined the party. Try it with eggs, you’ll love it.

Ingredients

3 Cups Corned Beef, chopped small

2 Cups Potatoes, chopped small

1 Cup Onion, chopped small

2 TBSP Vegetable Oil

2 TBSP Butter

2 tsp Parsley

1/4 tsp Pepper

Salt

Instructions

In a non-stick saute pan, add the oil and onions. Cook the onions over medium heat for 3 minutes, or until they are starting to brown. Add the potatoes to the pan and season with salt. Cook for another 3-4 minutes, turning occasionally. Add the corned beef, stirring to combine. Add the butter, parsley and pepper. Cook for 2 minutes. With a potato masher, mash the entire mixture so the potatoes and the meat are soft and very well combined. Continue to cook until the corned beef is just starting to brown. Season with salt.