Summer Tomato Salad

If your plants are in full bloom (like ours are), and you've found yourself with an ABUNDANCE of tomatoes these last few weeks (like we have) I suggest you try this recipe. Simple to prepare and extremely tasty, it will use up those extra tomatoes in no time!

*Note: This recipe can also be diced and made into a fresh bruschetta. Serve atop grilled, sliced bread and enjoy!

INGREDIENTS:
8 to 10 small tomatoes, a variety of colors if possible
2 cloves garlic, finely minced
1/4 cup diced sweet onion or purple onion
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper

DIRECTIONS:

Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.

Serves 6 to 8.

Healthy Make Ahead Breakfast Casserole.

This passed weekend we had some friends come into town. I love make ahead anything, especially with a Moses to care for and a husband who is out building us a house before the sun comes up! This casserole was good, everyone went back for seconds!

INGREDIENTS:
8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced fat shredded sharp cheddar cheese
2 large eggs
1 8 ounce carton egg substitute
2 tablespoons chopped fresh parsley

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400 degrees for 8 minutes or until toasted.
3. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs and egg substitute in a medium bowl, stirring with whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees.
5. Uncover casserole. Bake at 350 for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately. Yield: 6 - 1 cup servings
Calories: 344 Fat 10.8 grams Protein: 28.7 Fiber: 1 gram

Hot Fudge Ice Cream Bar Dessert

**I have every intention of putting up a better picture once I cut ito this. But in case I don't get to it.. this stuff is a lot better than it looks in that photo!**

The thing I love about this recipe is that I don't have to turn on my oven! The recipe is for a 9x13 and makes 18 servings, but I cut the recipe in half (using an 8x8) because there are only 3 of us! Happy eating!


INGREDIENTS:
1 (16 ounce) can chocolate syrup (I use the hot fudge sauce)
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

DIRECTIONS:
Microwave the chocolate syrup on high for 2 minutes, but don't let it boil! Stir in the peanut butter until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 baking dish with a layer of ice cream sandwiches. Spread half of the chocolate mixture on top, then the whipped topping, then half the peanuts. Add another layer of ice cream sandwiches. Spread the rest of the chocolate mixture on top and sprinkle with peanuts. Freeze until firm, about one hour. Cut into squares to serve.

THE Gold Bar

WAY back in elementary school, there was a little $.25 treat that ALL the kids would go bonkers over. It was the Gold Bar. And at my school, it was only sold on Wednesdays. Now if you don't remember the Gold Bar, or you've never had a Gold Bar, let me explain. It's very much like a Reese's Peanut Butter Cup but in bar form. Peanut butter mixture on the bottom and a thin layer of chocolate on top. And it was served cold and individually wrapped, which only added to how good it was. (Isn't it strange the things you remember?!) So awhile back, I had the thought to ask my dad if he could run down the recipe from a school cafeteria lady before he retired. AND HE DID! However, the entire recipe is in grams and calls for ingredients like chocolate emulsifier (??) which has made it nearly impossible to replicate the APS Goldbar. So I did what any other desperate Gold Bar fan would do and I Googled the ingredient list, which led me to this recipe. Although a tad different (it calls for graham crackers instead of rice crispies) the overall taste is there. And I don't have to use math conversions that I can't remember for the life of me :) So here you go Sue! Gold Bar away! And Dani, if you're reading and your's is different-hit us up with your recipe.

INGREDIENTS:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

DIRECTIONS:

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Flourless Peanut Butter Cookies

A couple years ago, my sister was diagnosed with Celiac Disease and since then it has been a personal challenge of mine to come up with substitutes for her favorite foods that are both Gluten Free and that taste good. Through much trial (on her part) and error (on my part), we've found that the best GF foods are similar to any foods...they're usually homemade. So whenever I spend time looking for recipes, it's always in the back of my brain to see how that particular recipe could, in fact, be made GF. And occasionally, a GF recipe presents itself all on its own, like these flourless peanut butter cookies. A family member sent me the recipe to try and I was blown away that a cookie could be made without flour! As in, no GF substitute flour, nothing! Shocking, right? I thought so too. The recipe was so simple though, I had to bake and try them. And while I can't say that I enjoyed them to the same extent that I do with a big, fat, glutenous peanut butter cookie; these still were very good. And I don't doubt that any gluten-intolerant person in your life would say the same!INGREDIENTS:
1 cup natural peanut butter
1/2 cup granulated sugar
1/cup brown sugar
1 egg
1 tsp. baking powder

DIRECTIONS:
Combine peanut butter and sugars and mix until combined. Add egg and baking powder. Mix. Shape into uniform balls, roll in granulated sugar (optional), and place on baking sheet. Press down with fork, forming crisscross pattern. Bake for 10 minutes at 350 degrees. Store in airtight container.

Chocolate Chip Peanut Butter Pie

I found this recipe on Weight Watcher's website. 10 servings and 7 points a piece. It is good enough that your guests won't know it's lite!

INGREDIENTS:
1/2 cups reduced fat peanut butter
4oz light cream cheese, softened
4oz fat free cream cheese, softened
12 oz fat-free sweetened condensed milk
2 tbsp fresh lemon juice
1 cup lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips, divided
6oz pie crust

INSTRUCTIONS:
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve.

Profiteroles

(photo taken from www.theenvelope.latimes.com)

Profiteroles (pronounced pruh-FIHT-uh-rohl) are a crispy French puff pastry traditionally served with a scoop of vanilla ice cream and topped with chocolate ganache. I first had profiteroles while dining with my sweetie on a once in a lifetime trip to Paris in 2007. They forever changed me. (Of course I suppose that it coulda been Paris, too!) So simple and yet so delicious, I vowed to make my own in hope of reliving our magical dinner from the comfort of our own home. Although a little time consuming, they are truly easy to make and provide for a lovely end to a dinner party or a romantic dinner for you and your someone special.

INGREDIENTS:

Choux Pastry:

1/2 cup all purpose flour 1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) unsalted butter

1/2 cup water

2 large eggs, lightly beaten

Chocolate Ganache:

4 ounces bittersweet chocolate, cut into pieces

1/2 cup heavy whipping cream

1 tablespoons unsalted butter

1/2 tablespoons brandy

Filling:

Good Vanilla Ice Cream

DIRECTIONS:

Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick sticky paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. (The puffs can be frozen. Defrost the puffs and then reheat in a 350 degree F (177 degree C) oven for 5 to 10 minutes, or until crisp. Cool before filling with ice cream.)

Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Use immediately. (The ganache can be made ahead and stored in the refrigerator for up to a week. Reheat in a heatproof bowl set over a saucepan of simmering water.)

Cut puffs in half. Fill with ice cream and top with ganache. Serve in three's.

Sweet Honey-Raisin Challah

While the challah recipe that Sarah posted a few weeks ago is my recipe of choice, I thought I would mix things up a bit this week and make this version. It's a bit sweeter than my normal challah and I really like the golden raisins. If you're not a raisin fan you can substitute fresh or dried apples (if you use dried, be sure to rehydrate them before use in this recipe!). The recipe makes two generous loaves....

...or one mammoth loaf!
I got this recipe from www.dianasdesserts.com. I think her instructions are a bit hard to follow, but here is the link if you'd like to take a look!

INGREDIENTS:

1 tsp. granulated sugar

1 1/2 cups warm water

2 packages yeast or 4 1/2 tsp.

7 to 8 cups bread flour (approximately)

1/8 tsp. powdered saffron or a pinch of saffron threads (optional)

2 tsp. salt

1/4 cup honey

1/3 cup granulated sugar

1/2 cup butter, melted OR 1/2 cup vegetable oil

3 whole eggs

2 egg yolks

1 1/4 cups golden raisins, plumped (simply soak in hot water 3-5 minutes, then drain)

EGG WASH:

1 egg yolk, lightly beaten and mixed with 1 tsp. sugar and 1 tbsp. water

HOW TO: (I make mine in a mixer with a dough hook, but you can make it by hand, if you prefer. There are also bread machine direction in the above link.)

1. In a large mixing bowl stir 1 tsp. sugar into 1 1/2 cups warm water. Sprinkle in the yeast and mix. Allow the yeast to get nice and foamy, about 10 minutes. Add in 7 cups of flour, saffron (if using), and salt. Add honey, the 1/3 cup of sugar, melted butter (or oil), whole eggs, yolks; stir until dough forms.

2. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, adding as much of the remaining flour as necessary to prevent sticking. You may need more flour than the recipe calls for! Keep adding flour little by little until the right consistency is achieved. Place dough in a greased bowl, turning to grease dough all over. Cover bowl with greased plastic wrap and allow to double in size, about one hour. Punch down dough and transfer to floured work surface. Let the dough rest for 10 minutes, then knead in the raisins.

3. Split dough in half. Divide each half into 3 pieces and make into ropes. Braid the ropes for traditional challah (for more ideas, look at the original recipe!).

4. Cover again with greased plastic wrap and allow to raise for another hour, or until doubled in size.

5. Brush with egg wash and then sprinkle with sugar.

6. Bake at 350 until deep gold brown and loaf sounds hollow when tapped on bottom, 30-35 minutes. Let cool on rack for 15 minutes before slicing.

Texas Sheet Cake...

..makes the world go round. I love this stuff. This was my birthday cake of choice as a kid. And it's not even noon and I've already had a piece. If you have never had this you must, must try it!

TEXAS SHEET CAKE:
Bring to a boil, then cool slightly:
2 sticks butter
1 cup water
4 T. cocoa

...

2 cups sugar
2 eggs
1/2 t. salt
1/2 t. baking soda
1/2 cup buttermilk (or plain ol' milk with a teeny tiny bit of vinegar)
2 cups flour
1 t. vanilla

Beat eggs, add sugar and continue beating until creamy. Add remaining ingredients alternately with above mixture which has been slightly cooled. Pour into 11x13 (or a standard jelly roll pan, that's what I used) greased and floured cake pan. Bake at 400 degrees for 20 to 25 minutes.

ICING:
Bring to a boil:
1 stick of butter
6 T. milk
2 1/2 T. cocoa

Remove from heat and add:
1 box powdered sugar
1 t. vanilla
1 cup chopped pecans

Mix well. Ice cake while it is hot. Eat as much cake as you can while it's still Friday and you don't have to think about points or calories or whatever.

Super Easy Chicken

All this recipe needs is chicken, Italian dressing mix and water. Well, and your slow cooker! I use the chicken on salads, in pasta dishes, in a wrap for a quick lunch.. easy and healthy! What a great combo!

SUPER EASY CHICKEN:
4 frozen chicken breasts
1 package of Italian dressing seasonings (The seasonings that you add oil and vinegar or water to to make salad dressing at home. I have also used Hidden Valley Ranch packets before with great success!)
1 cup warm water

Put all ingredients into a slow cooker and cook on low for 8-10 hours.

That's it!