Kourtney's Pasta Salad

I got this new pasta salad recipe from Kourtney Vickery on facebook.  Her sister-in-law was asking for it and I requested it too.  Within like 30 seconds she fired back this simple little note....I love how she wrote it..... and so here it is......
Kourtney's Pasta Salad
spaghetti noodles
1 red onion
1 green pepper
about 1/2 bottle of Bernstein's Restaurant Italian Dressing
1/2 bottle of Salad Supreme

I kind of did it to taste with all of the ingredients though.....Kourtney

I had never heard of Bernstein's Restaurant Italian Dressing, thought there might be a fancy restaurant in Salt Lake that sells it or something.  So I messaged her back, "so where do I find Bernstein's Restaurant Italian Dressing?"

• She replied......
  
• 
  

  Kourtney Putnam Vickery haha. its at all the grocery stores. only kind of Italian dressing my grandma uses for her pastas! its so simple! hope you like it!

Dill Tomato Pasta Salad

I found this on my Holland House bottle of vinegar....anything with dill and cucumbers ought to be good....shouldn't it???
I am gonna give it a try.

Dill Tomato Pasta Salad
Place in a large salad bowl:
14 1/2 oz. can diced tomatoes in juice
1/4 c. white wine vinegar
1/4 c. olive oil
1/2 t. each - dill weed, sugar, salt & pepper
1 clove garlic, minced
After well mixed, add:
8 oz. rotini pasta, cooked and drained
1/2 c. each - carrots, celery, cucumber and green onion, diced
2 T. fresh parsley, chopped
Toss to combine. Chill.  Stir before serving.

Old Fashioned Lemonade

There is nothing better on a summer day than an ice cold glass of lemonade.  This is a recipe from "The Anne of Green Gables Cookbook".  If you don't want to go to all the trouble of squeezing the lemons you can substitute bottled lemon juice but the flavor will not be quite as intense.  I had a bag of lemons that needed to be used so I squeezed mine today....

Old Fashioned Lemonade
Bring to a boil in saucepan and boil for 5 minutes while stirring with a wooden spoon:
1 1/2 c. sugar
1 1/2 c. water
While that is cooking - zest one lemon & squeezed 6 to 8 lemons so you have 1 1/2 c. lemon juice
Let syrup mixture cool slightly and then stir in the lemon zest and juice.  Pour into a qt. jar and store in the refrigerator for up to 3 weeks.
To serve place in glass:  3 or 4 ice cubes, 1/4 c. syrup, 3/4 c. water or sparkling water and stir.  Float a lemon slice and a fresh mint leaf on top.
This makes 14 glasses of lemonade or if you want to make it all at once add water to just under one gallon  and add ice to make one gallon.
Variations:
Strawberry or Raspberry Lemonade: 2 T. of fresh berry puree added to each glass
If you prefer Limeade us limes instead of lemons.
For Pink lemonade at 1/2 c. grenadine syrup to the syrup mixture.

Last week I was hosting a Tea Party for the Primary Girls and I made Raspberry Lemonade.  I used 2 cans of frozen lemonade using a little less water than it called for.  Then I blended up about 3 cups of fresh picked raspberries and stirred them into the lemonade and added a little sugar to taste.  Once it was all made I did dump it through a strainer to remove some of the raspberry seeds.  Everyone loved it!!

7-Up Biscuits

Taking easy to a new level.....super easy & delicious!


7-Up Biscuits
2 c. Bisquick mix
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. melted butter
Cut sour cream into Biscuit.  Stir in 7-Up to make a soft dough.  Sprinkle counter with additional Bisquick, pat dough out and cut into square biscuits.  Melt 1/4 c. butter in 9x9 pan.  Place biscuits side by side in pan and bake at 450 until golden brown (about 10 to 12 minutes).

Wedding Cake.....

sweet and simple......but very impressive!

 major dessert buffet

This bar cookie is not necessarily a fast one to make....because it is loaded with many delicious layers.  But if you are looking for a recipe for cookies that does not use eggs.....this one is for you.

Chocolate Chip Cookie Dough Billionaire Bars

For the Shortbread:

1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour

For the Caramel:
7 ounces soft caramel candies (about 25 candies), unwrapped
2 tablespoons heavy cream

For the Cookie Dough:
½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
¾ cup all-purpose flour
Pinch of salt
½ cup mini semisweet chocolate chips

For the Chocolate Glaze:
4 ounces semisweet or dark chocolate, chopped
1 tablespoon unsalted butter

1. Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides.

2. Make the Shortbread: In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated; dough may appear slightly crumbly. Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake 18 to 22 minutes, or until the edges are lightly golden. Remove pan from oven and set on a wire rack.

3. Make the Caramel Layer: Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.

4. Make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the heavy cream and vanilla; mix well. Add the flour and salt and mix on low speed until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel layer, using a spatula to smooth the dough into an even layer. Refrigerate the pan while you prepare the glaze.

5. Make the Chocolate Glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Spread the glaze over the cookie dough layer and chill until set, about 30 minutes.

6. To remove the bars from the pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Stored in an airtight container, bars will keep for up to 3 days.

(Recipe adapted from The Cookie Dough Lover’s Cookbook - by Lindsay Landis) 

 http://www.browneyedbaker.com/2012/06/04/chocolate-chip-cookie-dough-billionaire-bars/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+br

Sweet & Sour Cucumbers

I clipped this recipe out of a farming newspaper years ago.  I have never tried it because I never seem to find it when all the cucumbers are growing in my garden.  This year it is going to be here waiting when my cucumbers are ready.

Sweet & Sour Cucumbers/Salad
2 large cucumbers, peeled and thinly slices
3 green onions, thinly sliced with 3 inches of green tops
2/3 c. rice vinegar
1/2 c. sugar
Combine all ingredients; marinate for at least 1/2 hour.  With a slotted spoon, serve as a salad or garnish.

Serves 4 - one serving = 47 calories

Creamy Cucumber Salad

I am always interested in another cucumber recipe.  I never seem to get tired of cucumbers and I've yet to find a cucumber recipe I don't like.  I think this will be pretty with my solid red radishes that I have growing in my garden.  I hope the radishes and cucumbers are ready at the same time.  

Creamy Cucumber Salad
2 medium cucumbers, peeled and thinly sliced
2 t. salt
2/3 c. plain non-fat yogurt
1 t. lemon juice
6 radishes, thinly sliced
1 t. chopped dill
Toss together the sliced cucumbers and salt in a colander. Let stand to drain for 45 minutes. Press the excess water out of the cucumbers and pat dry. Place in a bowl.
Add the yogurt and lemon juice and toss well. Stir in the sliced radishes and chopped dill. Serve chilled.

Sugar Cookie Sheet Cake

A remake of one of our favorite things....Belle Cookies!!  I love this faster version!  No need to spend hours rolling and cutting out dough,  frosting and decorating each individual cookie.  Steve eats them much too fast for that.  This cake tastes remarkably similar.....


Sugar Cookie Sheet Cake
Cake 
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 t. almond extract
1 t. vanilla
2 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
Frosting
1/3 c. butter, softened
4 oz cream cheese, softened
3 1/2 to 4 c. powdered sugar
2 T. milk
1 t. vanilla
1/2 t. salt 
food coloring, sprinkles or whatever 
Cream together the butter, cream cheese, sugar, and egg until nice and frothy. Beat about 4 minutes.
Add the vanilla and almond extract and beat for 1 minute more.
Combine the flour, baking powder and baking soda and stir well and add to the creamed mixture.  Beat 2 minutes.  Spread the dough into a lightly sprayed cookie sheet pan.  Bake at 350 degrees for 15 to 18 minutes. Cool.  
Make frosting by combining all ingredients in mixer bowl.  Beat well.  
Spread frosting over cookie bars, decorate if you wish, cut and serve.