Archive for July, 2012

July 31st, 2012

Funnel Cake


To me Funnel Cake is one of those standard summer foods. They can be found at the all the amusement and water parks. And don’t forget the state fair!! The smell of funnel cakes brings back so many fun memories from my childhood.

I had never before considered cooking up my own funnel cake. Until one day when my daughter got a chapstick that was scented like funnel cakes. It sparked something inside me!! She didn’t know what a funnel cake. I seriously had to correct that oversight in my parenting. As the first cake went into the hot oil, both she and I fell in love with the wonderful smell of funnel cake. These cakes taste {and smell} like the real deal!!

Go ahead and give them a try.

Funnel Cake

Ingredients:

2 cups milk
3 eggs
3 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 tsp. salt
Vegetable Oil for frying
Confectioners’ sugar for dusting

Directions:

In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s ready to go!

Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center.  Beat together the milk and eggs and pour into the well of the dry ingredients.

Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1/2 cup batter back and forth into the oil, making a web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.

Dust the funnel cakes with confectioners’ sugar and serve hot.

July 30th, 2012

Roasted Parmesan Tomatoes

 

A little fresh Parmesan and a drizzle of olive oil turns tomatoes into the perfect side dish for any meal.  If you are grilling you can place your tomatoes right on the grill with your meat for an easy, delicious addition.  Of course fresh tomatoes from your garden {or neighbor’s garden} only make them more  wonderful, but any way you get them, you’ll love this combination.

 

Roasted Parmesan Tomatoes

tomatoes, halved horizontally
freshly grated Parmesan cheese
fresh oregano, chopped
fresh basil, chopped
sea salt
freshly ground black pepper
extra-virgin olive oil

Preheat oven to 450 degrees.  Place tomatoes cut-side up on a baking sheet.  Top with cheese, herbs, salt and pepper.  Drizzle with olive oil and bake until the tomatoes are tender, about 15 minutes.

If you are grilling outside, you can place your tomatoes on the grill rather than in the oven.  Depending on how hot your grill is, they take about the same amount of time.

 

Recipe adapted slightly from Eating Well

July 27th, 2012

Kids In The Kitchen: Cotton Candy Fizz

So this is more of an idea than an actual recipe. I saw this out in the blog world a while ago and now I can’t seem to find the original source, but the idea stuck with me. So the kids and I decided to try it out one afternoon.  Success!!  The kids loved it.  And I couldn’t help but smile every time we dropped in the cotton candy.  Somehow watching it fizz and change colors just made life seem perfect.  {Okay, maybe not perfect, but at least for a few seconds it was carefree!} 

Cotton Candy Fizz

Ingredients:

cold Sprite (or other lemon-lime soda)
Cotton Candy

Directions:

Pour Sprite into a clear glass {We are dealing with kids here so I use clear plastic cups ;)} about 2/3 full.  Drop small pieces of cotton candy into each cup and watch it fizz.  It just makes you happy to watch!! 

{Try experimenting with colors, see what happens when you mix different colored cotton candy together.}

Posted under Beverages | 1 Comment
July 26th, 2012

French Toasted Angel Food Cake

Now here is a recipe that is decadent and delicious.  I know that angel food cake and french toast seem like two unrelated foods.  French toast is for breakfast and angel food cake is for dessert, but we have combined them together.  We are going to treat the angel food cake like the bread in french toast and kick it up to a whole new level.  And I won’t judge whether this should be for dessert or breakfast, that’s your call!!

French Toasted Angel Food Cake

Ingredients:

1 Angel Food Cake
2 eggs
3/4 cup half&half
2 tsp. vanilla
maple syrup
whipped cream
strawberries or other fruit

Directions:

Preheat a nontick skillet or on a nonstick griddle over medium heat.  Slice the angel food cake into 10 to 12, 1-inch thick wedges .

In a shallow dish combine eggs, milk, and vanilla. Dredge wedges in egg mixture making sure to rotate and soak all sides of cake.

Spray prepared pan with cooking spray.  Cook wedges 1 to 2 minutes on each side or until golden brown.  Cake may have to be cooked in batches depending on the size of pan used (be sure not to overcrowd the pan).   To serve, drizzle with maple syrup, whipped cream and strawberries. Serve immediately.

*Recipe adapted from Better homes and Gardens

July 25th, 2012

Salad On A Stick

How fun is it to eat of a stick? Who wouldn’t love to pick up a salad like this to go along with any picnic or BBQ?  This is such a fun way to serve salad to your guests, or your family.  Just think how pretty a large platter of these salads would be and so easy to serve.

We better hurry and have a last hoorah before school begins.  I just took my kids back to school shopping yesterday which makes it seem real.  School is fast approaching.  Of course, Salad on a Stick can be served year round!!  ;)

Salad On A Stick

Ingredients:

Iceberg lettuce, cut into chunks about 2-2 1/2 inches

Cucumber, thinly sliced on a diagonal

Carrots, thinly sliced on a diagonal

Grape or Cherry Tomatoes

favorite dressing {Creamy Ranch Dressing or Peppercorn Ranch are excellent choices}

Directions:

Thread the carrots, cucumber, lettuce and tomatoes onto long wooden skewers, alternating vegetables.  Serve with dressing drizzled over the top or along the side for dipping.

*Recipe from food network

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