Today Is a beautiful day! So I am headed to one of my favorite places with my two favorite little friends! An outing to the lake with my boys sounds just about right! But what to bring for lunch??????

In my search to spice up the picnic basket I came across some really great articles & recipes that should help you have an amazing picnic of your own.

In my Basket

• Juice boxes for the kids
• Club sandwiches
• Pretzels
• Wheat Crackers
• Cream Cheese
• My sisters home made canned Bruichito
• Spring Water for me
• Grapes
• Napkins & Baby Wipes
• Blanky
• Portable radio
• Favorite Books
• Ball & Glove

Mix all these together with the ones you love and enjoy! I try to keep it simple and focus more energy on the time and the people than the meal. I found after many failed attempts to create the perfect picnic scene that the best days will unfold with little planning on your part. AS long as there is a little something for everyone and a fun activity help them work up their appetite you can ensure a wonderful picnic!

From Some Others Baskets

On Next

Monday, July 26, 10:00AM/7:00AM et/pt

Asian Chicken Salad From The Food Network Canada

Ingredients

The Dressing

• Juice of 2 limes
• 2 tablespoons soy sauce
• Dash hot sauce
• Dash sesame oil
• 2 tablespoons honey
• 1/4 cup peanut butter

The Salad

• 1 small bundle of rice vermicelli noodles
• 2 cooked chicken breasts, shredded
• 1 cup snow peas, thinly sliced
• 1 carrot, peeled and shredded
• 1 bunch cilantro, leaves picked
• 4 large rice paper wrappers, soaked until soft

NY Times 101 Picnic Dishes

I copied a few for you but check the link for all the rest! There were tons

http://www.nytimes.com/2008/07/02/dining/02mini.html?_r=1

1 BEET SALAD Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.

2 PESTO CHICKEN ROLLS Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.

3 CURRIED EGG SALAD Make egg salad with hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple.

4 TOMATOES AND PEACHES Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped cilantro or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.

5 ROAST BEEF AND BLUE Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! lettuce and tomato on the side. Potato chips are mandatory.

So whether you are headed to the high country or the beach I hope you have a wonderful day and you enjoy the people & your food as much as I do!

 Picnic Blessings

YEAH! it’s Summer! For me that means cook out’s! All around my neighborhood you can smell the delicious smoke of BBQ’s and smokers grilling their way to dinner perfection.

I grew up grilling and whether you consider yourself a griller or BBQ’r (yes there is a difference)  I think we can all agree if it’s cooked outside it’s better!

ok confession time…….. I am a pretty good baker, a decent cook, a seasoned canner, and a horrible griller! I am not sure if it is my impatient nature or my constant need to multi task which you cannot do while tending meat on a grill. What ever it is I have burnt everything from fish to the side of my house trying to master this backyard fair.

So I decided to bow out gracefully and just provide you with some links for your summer outdoor cooking!

Enjoy!

www.Heinz57.com

allrecipes.com/Recipes/BBQ–Grilling/Main.aspx ·

www.bbqrecipesecrets.com

Irish Stew

Additional information on this Recipe from Food Network Canada

http://www.foodnetwork.ca/recipes/Main/Lamb/recipe.html?dishID=4990

While I am from Irish decent and love all things St. Pattys Day, I do not have a family Irish stew or soda bread recepie. So I did what all good 21st centery home cooks do when in need of an age old favorite. I hit my favorite cooking show website! Enjoy! My family & I did!

Ingredients

Irish Stew

• 4 pounds lamb shoulder, cubed (2 kg)
• 1 1/2 teaspoons kosher salt, plus enough to adjust seasoning (7 mL)
• 1/2 teaspoon freshly ground black pepper, plus enough to adjust seasoning (2 mL)
• 1/4 cup vegetable oil (60 mL)
• 24 pearl onions, peeled, root end trimmed
• 2 medium carrots, cut into 1 1/2-inch (4-cm) pieces
• 1/2 cup dried pearl barley (125 mL)
• 3 cups chicken stock or water (750 mL)
• 2 cups stout (500 mL)
• 1 bay leaf
• 1 tablespoon chopped fresh thyme (15 mL)
• 12 new potatoes, cut in half
• 1/4 cup finely chopped fresh parsley, for garnish (60 mL)
• 1 tablespoon finely chopped fresh chives, for garnish (15 mL)
• Irish Soda Bread, recipe follows

Irish Soda Bread

• 2 cups whole wheat bread flour (500 mL)
• 1 1/2 cups flour, plus for dusting (375 mL)
• 1/2 cup old-fashioned rolled oats (125 mL)
• 2 tablespoons brown sugar (30 mL)
• 2 teaspoons salt (10 mL)
• 1 teaspoon baking soda (5 mL)
• 1 teaspoon baking powder (5 mL)
• 3 tablespoons unsalted butter, cold (45 mL)
• 1 1/2 cups buttermilk (375 mL)
• 1 egg

I started whipping this treat up on Valentines Day a afew years back for a dinner with friends. It was such a hit that I have been asked to make it each year. Serve it up for your sweety this Valentines Day!

Ingredients

• 1 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 3 tablespoon(s) shortening
• 3 tablespoon(s) margarine or butter, (see direction step 1)
• 1/2 cup(s) margarine or butter, (see direction step 3)
• 6 ounce(s) semisweet chocolate
• 1/4 cup(s) sugar
• 1 teaspoon(s) vanilla extract
• 1/2 cup(s) heavy or whipping cream
• 3 large eggs
• White-Chocolate Hearts, for garnish (see directions below)

Directions

1. Preheat oven to 400 degrees F. In bowl, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 3 tablespoons margarine or butter until mixture resembles coarse crumbs. Add 3 tablespoons cold water, 1 tablespoon at a time, tossing with fork just until mixture is moist enough to hold together.
2. On floured surface, with floured rolling pin, roll dough into an 11-inch round. Press dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. With fork, prick dough in many places to prevent puffing and shrinking during baking. Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake tart shell 15 minutes; remove foil with weights and bake 10 to 15 minutes longer until golden. Cool in pan on wire rack 15 minutes. Turn oven control to 350 degrees F.
3. While crust is cooling, prepare filling: In 1-quart glass measuring cup, combine semisweet chocolate and 1/2 cup margarine or butter (1 stick); cover with waxed paper. In microwave oven, cook on High 1 1/2 to 2 1/2 minutes until almost melted; stir until smooth. Stir in sugar and vanilla. In small bowl, with fork or wire whisk, lightly beat heavy or whipping cream and eggs. Blend some warm chocolate mixture into egg mixture; stir egg mixture back into chocolate mixture until blended.
4. Pour warm chocolate mixture into tart shell. Bake 20 minutes or until custard is just set (center will appear jiggly).
5. While tart is baking, prepare White-Chocolate Hearts (see below)
6. Cool tart on wire rack; refrigerate to serve cold. Garnish with White-Chocolate Hearts.
7. WHITE-CHOCOLATE HEARTS: With pencil, draw outline of 12 hearts, each about 1 1/2 inches all around, on piece of waxed paper. Place waxed paper, pencil-side down, on cookie sheet; tape to cookie sheet. Melt 1 1/2 ounces white chocolate*, coarsely chopped. Spoon warm white chocolate into small decorating bag with small writing tube; use to pipe heart-shaped outlines on waxed paper. Set aside to dry.

I found this recepie  at http://www.breadtopia.com/moist-whole-wheat-banana-bread/after searching for a GOOD whole wheat banana bread that was worthy to be served with   butter and a cup of  coffee to my friends. After I tried dozens dense, dry failure, I finally found this wonderful one! The only thing I did was add mini chocolate chips to the batter at the end  for a sweet surprise.

Enjoy really! Soooo Good

Moist Whole Wheat Banana Bread Recipe and Instructions:

Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor.

½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Ok ,so I have to admit while I like to cook all year long. I LOVE to bake at Christmas. Yes I am that girl with 15 bags of marshmallows, more chocolate squares than should be allowed, and all the assorted holiday tins from isle 7 in my cart. And that is just the day after thanksgiving trip to walmart.

It’s true  meer days into December my kitchen turns into something from a keebler elf factory scene.  Which leaves my entire house smelling amazing ,and my door bell ringing more often than usual from wood be taste testers that were just in the neighborhood. And while I might throw some extra flour in my hair and play up the complexity of my fudge recipe, I love every second of it.

So here are some of my favorite easy holiday baking recepies for this year! Put some in a tin for unexpected guest gifts or just eat them for yourself! As long as someone enjoys them I will be happy.

Directions

There are classics that I stick to around certain holidays, but I am always on the look out for new & fun things to bring to the table. After all the classics are only classic because someone made them classic! So in the name of adding to my family traditions in my own way I went on a search for new Halloween treats. www.foodnetwork.com had the cutest Halloween treats. like this one below!

For this weeks spooky treat we look to the food networks Pudding Ghosts in our house. But they had all kinds of cool recipes on their Halloween page to inspire your creepy creations. Hopefully you will find something new to bring to your table & make a family tradition of your own.

Ingredients

Pudding:

• 1 package gelatin
• 2 cups whole milk
• 1 cup sugar
• 6 large egg yolks (reserve 2 whites for topping)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 (15-ounce) can pure pumpkin puree

Topping:

• 2 large egg whites
• 1/3 cups sugar
• 1/2 teaspoon cream of tartar
• 1 pinch fine salt
• Small candy, for eyes

For pudding:

Directions

Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

We are a busy family & one of my most trusted kitchen gadgets it my crock pot. So when I need a hearty family favorite with little effort I turn to my old friend crocky & whip up some french dips paired Fries, or salad, or whatever is in the fridge & my family thinks I am the coolest!

Jenna French Dip

One roast any kind

One can beef broth

One package pot roast seasoning (I likeMckormic )

One can water

Throw all in the crock pot  minus the rolls & cheese & cook on low for 8 hours

When done shred meat & return to liquid. Fill each hoagie roll with meat & cheese. broil for a few seconds, you can also serve with onions or your mushrooms for some added kick.

 Use liquid from crock for dipping!

I serve this dish with fries & it’s always a hit You can serve french dips with just about anything, and since the bread fills the plate you will most likely have left over meat you can reinvent for a new meal like beef pot pie, or beef quesadillas.

Fall means baking for our family. We love to create in the kitchen with our kids this time of year. Whether it is caramel apples, or spooky cup cakes there is always something to treat in our house  around Halloween. 

I am going to try to post a new recipe each week that will thrill, chill, & fill your family through Halloween! To start us off My boys chose spooky haunted houses

You will need:

Graham crackers or gingerbread pieces

Frosting ( I recommend a tub for gluing & several colors with decorator tips for the fine work)

Candy

A base for your house

Little imaginations to help

How to:

There reallyis no how too here! A hunted house can be any shape size or look, so just get creative & go for it. The best part of this crafty eatable creation is the time you spend doing it. So dig in & create with your kids. Don’t forget to buy your favorite candy to snack on & be careful with colored frosting’s that can stain.

-Enjoy

This past week we had a large group in for a family wedding.  I took a night on the dinner schedule & had to feed 2o people. This was no prob with this quick recipe for smothered burritos that is always a crowd fav!

What You’ll  need:

1.5 lbs of ground beef

1 chopped onion

1-2 packages of tortillas

1 large can Re-fried beans

1 can sliced olives

1large can pork green chili

1lbs shredded cheddar cheese divided

How To:

Brown & drain beef, add onion & heat through (my hubby adds taco seasoning to his ground beef, but I just s&p) add beans to beef & stir until mixed. Fill shells with meat mix & half of the cheese. Place in pan & top with green chili, remaining meat, & olives

Place in 425 degree oven covered for about 20 min, then uncover & let drown. I like them when they are a little crisp on the edges but be careful not to toast the bottoms or they will be hard to cut.

Top with sour cream, lettuce &  tomato for a supreme burrito!

These are great on a week night or game day! I usually just serve with chips & guacamole, & maybe a salad because they are so filling.

*Try doubling the recipe, making  pan through the stages but don’t bake it freeze it & it will be ready to pull out and bake on a night when you are short on time.