Cucumber Tomato Salad & Tomato Basil Bread

Tonight is Garden Club at my house and the focus is on Tomatoes!!  I am making this to share....

Cucumber Tomato Salad
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 cups of Juliet & Sun Sugar tomatoes or whatever you have
1/3 c. chopped red onion
1/4 c. chopped fresh basil (I used sweet basil and lime basil)
For the dressing:
1/4 c. extra virgin olive oil
3/4 c. apple cider vinegar
1/2 T. red wine vinegar
1/2 t. dill weed
1 t. sugar
1/2 t. salt
1/4 t. pepper

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.
I kept the dressing separate.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1/2 c. pureed ripe tomatoes (blend in blender with the garlic & herbs)
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
3 c. slightly rounded, bread flour
1  T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

I also used this dough to make pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil, oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil or pizza seasoning.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it with fresh sliced tomatoes. 

** So I can make this all year round I puree my tomatoes and herbs together and freeze them in little jars.  

    

Mini Pigs In Blanket with Chili Cheese Dip

Mini Pigs In Blanket with Chili Cheese Dip
PIGS IN A BLANKET
1 tube Crescent Roll dough
1 package cocktail wieners
olive oil (for brushing dough)
CHILI CHEESE DIP
1 package cream cheese (8 ounces)
1 can Chili
1 c. cheddar cheese, plus more for topping
diced scallions
Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
Bake at 350  for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

http://www.delish.com/cooking/videos/a45815/chili-cheese-dog-dip-best-super-bowl-appetizers/

Chicken Cordon Bleu Roll Ups

Chicken Cordon Bleu Roll Ups
4 boneless skinless chicken breasts, pounded 1/2" thick
Salt & Pepper
1/4 c. dijon
1 c. bread crumbs or panko
4 slices ham
1 1/4 c. shredded  or 8 to 10 slices Gruyere (Swiss Cheese)
Chopped fresh parsley, for garnish

Preheat oven to 350. Season chicken with salt and pepper. Place dijon and bread crumbs in two separate shallow dishes. Dip chicken in dijon until fully coated, then toss in bread crumbs. Transfer to a cutting board.

Top each chicken breast with a slice of ham and 1/4 cup grated or a slice of swiss cheese.

Roll up chicken breasts and transfer to a baking dish.

Top with  swiss cheese and bake at 350 until chicken is cooked through, 25 minutes.

Garnish with parsley and serve.

Tomato Soup & Grilled Cheese Roll Ups

Tomato Soup
4 tbsp. butter, divided
1 onion, finely diced
1 Garlic clove, minced
28 oz. crushed tomatoes
3 c. chicken (or vegetable) stock

1 t. salt
1/4 t. pepper
1/4 c. heavy cream

Fresh basil, for serving

Grilled Cheese Roll Ups
8 slices white bread, crusts removed
8 slices cheddar cheese

Make soup. Melt 1 tablespoon of butter in a large pot over medium heat. Add onion cook until beginning to soften, 2 to 3 minutes. Add tomatoes, stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer 15 minutes. Stir in cream, then ladle into bowls. Garnish with fresh basil.

While the soup is simmering, make the grilled cheese roll-ups. Using a rolling pin, roll bread into flat, 1/4-inch thick squares. Place a cheese slice on each slice of bread and roll up tightly.

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups.

Ladle soup into bowls and serve with grilled cheese roll-ups.

http://www.delish.com/cooking/recipe-ideas/recipes/a49054/grilled-cheese-soup-dippers-recipe/

Kentucky Butter Cake

Kentucky Butter Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 T. vanilla
3 c. all purpose flour
1 t. salt
1 t. baking powder
½ t. baking soda
1 c. buttermilk
Butter Glaze
⅓ c. butter
¾ c. granulated sugar
2 T. water
2 t. vanilla

Spray a 10" bundt pan very liberally. 

Place all the cake ingredients in the mixer bowl. Mix on low for 30 seconds and on medium speed for 3 minutes.

Pour the batter into the prepared pan and bake at 325 for 65-75 minutes until a toothpick comes out clean.

Glaze the cake while still warm & before removing from bundt pan.  To make the glaze combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.  Dust lightly with powdered sugar.

Great when made a day in advance, it becomes more moist and flavorful when it rests overnight.

Dust lightly with powdered sugar.  Serve with berry sauce.  

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

3 T. butter (plus more greasing the dish)

2 garlic cloves, minced
3 T. flour
2 1/4 c. milk
Juice of 1 lemon
2 t. chopped parsley (Plus more for garnish)
2 T. cream cheese, softened
2 c. shredded rotisserie chicken
1/2 c. finely grated Parmesan
8 cooked lasagna noodles
1 t. salt
1/2 t. pepper
Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.
Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Cook until the sauce thickens, about 2 to 3 minutes. Add lemon juice, parsley, salt and pepper. Stir in shredded chicken.
Spoon a thin layer of sauce onto the bottom of the baking dish.
Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.
Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.

Oven Roasted Chicken

Oven Roasted Chicken
Marinade
2 lemons, juiced
½ c. olive oil
6 cloves garlic, minced
1 t. salt
2 t. pepper
2 t. ground cumin
2 t. paprika
½ t. turmeric
1/4 t. ground cinnamon
Red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 T. olive oil
1 large red onion, peeled and quartered
2 T. chopped fresh parsley

Prepare marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, rice — really anything you desire.

Crock pot Creamy Chicken & Rice Soup

Crock pot Creamy Chicken & Rice Soup
½ c. uncooked wild rice
½ c. uncooked basmati rice
1-½ lb. chicken breast
1 c. onion, diced
1 c. carrot, diced
¾ c. celery, diced
4-5 cloves garlic, minced
1-2 bay leaves
6 c. chicken broth
2 c. water
1 T. Italian seasoning
1-½ tsp. Black pepper
2 t. salt
5T. butter
½ c. all purpose flour
2 c. milk

Rinse the rice under running water and place in a 5-½ qt. slow cooker.  Add: chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, Italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking and shred with two forks.  Add the chicken back to the slow cooker and continue cooking until vegetables are tender.

Melt butter in a small saucepan.  Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk.  Continue whisking until sauce has thickened and is smooth & creamy.
Stir the sauce into the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

Reese's Fudge

Reese's Fudge

Peanut Butter Layer
1 c. butter, melted
1 pound powdered sugar
1 1/2 c. creamy peanut butter
1 1/2 c. graham cracker crumbs (about 1 sleeve)
Topping
12 oz. milk chocolate chips
1 1/2 c. creamy peanut butter

In a large bowl mix together all of the ingredients for the peanut butter layer. Press into 13x9 inch baking pan. Chill for 1 hour.
Place chocolate chips and peanut butter into a bowl. Microwave for 1 minute. Stir until melted and smooth. Pour over peanut butter layer. Chill for 2 hours, until firm.
Store in fridge.

Easy Cinnamon Cream Cheese Roll Ups

Easy Cinnamon Cream Cheese Roll Ups

1/2 Loaf of thin, white bread
5 or 6 oz. cream cheese, softened
1/2 c. Powdered sugar
3/4 c. Sugar
1 T. Cinnamon
1/2 c. Butter, melted
Cut the crust off the bread & flatten bread with a rolling pin.
In a small bowl combine cream cheese and powdered sugar until well blended.
In a separate bowl combine sugar and cinnamon – set aside.
Spread 1 – 1½ tablespoons of cream cheese mixture onto each flattened bread piece and roll up.
Dip each rolled bread into melted butter and then into the cinnamon and sugar mix.
Place on an ungreased cookie sheet.
Repeat for remaining pieces of bread.
Bake at 350°F for 16-20 minutes until golden brown. Serve warm.

Cookie Dough Frosting

Cookie Dough Frosting
1/2 c.  butter, softened
1/2 c. brown sugar
1 tsp. vanilla extract
3/4 c. all-purpose flour
3 to 4 T. milk
1 t.  salt
1/3 c. mini chocolate chips
Beat together:   butter, brown sugar, and vanilla until light and creamy.
Slowly add flour and salt and beat until fully combined.
Add milk, one tablespoon at a time, until you reach desired consistency.
Fold in mini chocolate chips.