Back and at it!

I'm finally getting unburied from taking a little Tour de Summer, and will be starting guest chefs again next week. Sorry for any of you chefs who have been waiting for your turn! I've also got 2 new recipe books and can't wait to start trying and sharing! I'm trying "World's Best Cookies" tonight. I'll post it if I agree with the title :).

Burnt Butter Frosted Banana Cookies by Kris

Oh my....I loved these. Can't have just one. Tip: Frost quickly, they frosting thickens quickly.

CREAM TOGETHER:

1 square soft butter

1/2 C shortening (butter flavor)

1 Cup sugar

2 eggs

3 ripe bananas

1/2 cup buttermilk

1 tsp vanilla

ADD:

3 cups of flour

1/2 tsp salt

1 1/2 tsp sodaCHILL FOR ONE HOUR, use ball scooper to place on cookie sheet.

BAKE 350 FOR 10 MINUTES. Cool.

BURNT BUTTER FROSTING

1 cube butter (melt) on stove until golden brown-watch and stirtake of stove and add:

2 cups powdered sugar

1/2 tsp vanilla

2-4 Tbsp hot water ( 1 Tbsp at a time until desired consistency)add powdered sugar if necessary. REFRIGERATE OR FREEZE

Cucumber Limeade

CUCUMBER LIMEADE (courtesy of Nanette at Hosenfeld Happenings)

3 cans limeade concentrate

crystal light lemonade powder ( 2 quart package)

1 liter sugar free sprite, 7-up

2 quarts water

1 cucumber, cut into slices, leave skin on

3 limes, cut into slices

1/2 bag ice

See You Soon Fellow Foodies

I'm taking a long awaited vacation...and a long one at that.

Don't worry, my travels will introduce me to new recipes that I will soon introduce to you.

Check back soon. Well, not that soon. And while you're waiting, join me for one of these while you browse through my index on the left of all my oldies, but goodies! Yummmmmmmmmm.

Perfect Plain Potato Salad

So, I'm really picky when it comes to potato salad. To be honest, I don't love it all that much - some have too much onion, some have too much pickle (or any pickle for that matter), some are made with Miracle Whip (eeeewwww)...You get the idea. So, I had some last summer that I really liked, it's plain, but just up my alley for potato salad. Let me know if you like it!

6 medium whole potatoes - peeled boiled for about 15 minutes. Once they are soft enough to cut (don't overcook), let them cool slightly, and then dice.

1.5 cups Mayo
1 TBS. white vinegar
1 TBS. prepared mustard
1 tsp. salt
1/2 tsp. pepper (fresh ground)
1/2 tsp. dill weed
1/2 white or vidalia onion, finely chopped

Mix the above ingredients together. Add diced potatoes, onions, and if you like celery (I didn't have any in my kitchen this time), you can add 2 stalks, chopped up. Mix it all together to coat. Add 4 hard boiled eggs, chopped. Let it all sit together in the fridge overnight, or at least 4 hours, to enhance flavor. Serve with BBQ!

And the Recipe Book Winner is....

Mary Ruth from Texas!

Mary Ruth, please contact me so we can make arrangements to get you your prize!

Naan

This Indian flat bread is one of my favorites. We had it with some korma and rice.

2 TBS. active dry yeast (or a packet)
1 c. warm water
1 egg, beaten
1/4 c. sugar
1 c. milk
2 tsp. salt
4.5 cups all purpose flour
Butter/Vegetable Oil
2 tsp. minced garlic (optional) - I do some plain, some garlic

Mix yeast and warm water, let it sit for 10 minutes, or until it becomes frothy. Add egg, sugar, milk and salt. Slowly mix in flour (more or less) until you get a soft dough - Knead on lightly floured surface for 6-8 minutes. Place in well oiled bowl. Cover with a warm, damp cloth until the dough doubles in size (about 1 hour). After dough has risen, punch down and pull off small handfuls of dough and place on greased tray or cookie sheet, add garlic if desired. Cover tray with towel. Let handfuls rise again until double in size (about 30 min.).
Heat grill on med-high heat. Press out balls of dough until you have a flat piece of dough. Spray grill, place dough and let it cook for 1-2 min., meanwhile, butter uncooked side of dough, and flip to cook other side for another 1-2 minutes.

About 10 servings.

Hot Pizza Dip by Guest Chef Jamie

1 brick cream cheese, softened
1 t. Italian seasoning
1 C. shredded mozzarella
1/4 C. shredded parmesan
1 can (8oz) pizza sauce
2 T. chopped green bell pepper
2 T. sliced green onion
Valtrompia bread slices

Preheat oven to 350. In 1 qt. batter bowl, combine cream cheese and Italian seasoning mix well. Spread in bottom of baking dish. Combine mozzarella and Parmesan cheeses. Sprinkle half of cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, pepper and onions. Bake 15-18 minutes or until bubbly. Serve with Valtrompia bread slices, bread sticks or fresh vegetables. So YUMMY!

Maple Glazed Baby Carrots by Guest Chef Jamie

2 lb. baby carrots
1/4 C. Kraft Light Done Right! Catalina Reduced Fat dressing
1/4 C. maple-flavored or pancake syrup
1 T. butter
1/2 C. Planters Pecan Pieces, toasted

Cook carrots in saucepan, in enough boiling water to cover, 12-14 minutes or until tender. Drain; set aside.

Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add coarrots; cook until glaze is thickened to desired consistency, stirring frequently. Add butter, stir until melted. Stir int he pecans.

Tomato Basil Tart by Guest Chef Jamie

Hi All, I told you that I stole recipes from guest chef Jamie. One of her favorite 5's is one that I've already posted, so here's the link for her famous Tomato Basil Tart. Yum! Perfect for brunch, or a baby/bridal shower. Best with fresh garden tomatoes in the summer!