Roasted Cauliflower

from the Food Network Kitchen

link here 

• Level: Easy
• Total: 25 min

• Prep: 5 min
• Cook: 20 min

• Yield: 6 to 8 servings

1. Preheat the oven to 450 degrees F.
2. Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

My go to Summer 2023 recipe.  

I was trying to do less sugar and I loved how they brought out the natural sugars during the roasted process, and Matt who dislikes Cauliflower even loved it, and it was a great reheated lunch the next day.

Ingredients

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

1/4 cup extra-virgin olive oil

5 cloves garlic, roughly chopped

1/4 teaspoon crushed red pepper

2 teaspoons kosher salt

2 teaspoons roughly chopped fresh thyme leaves

 

My daughter Hailey came to me and asked "What is Pound Cake?"  I had to remedy this as it's one of my most favorite cakes ever.  Plain simple, moist, dense, and cake at it's finest if you ask me.  It pairs well with anything, and I love for breakfast the next morning.  I went to my recipe binder and pulled out this gem from Taste of Home magazine Feb/March 2015 issue and loved the past 8 years. . .

https://www.tasteofhome.com/recipes/7up-pound-cake/

7UP Pound Cake

TOTAL TIME: Prep: 25 min. Bake: 65 min. + coolingYIELD: 16 servings.

My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California

Ingredients

• 1-1/2 cups butter, softened
• 3 cups sugar
• 5 large eggs, room temperature
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3/4 cup 7UP soda
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 1 tablespoon lemon or lime juice
• 1 to 2 tablespoons 7UP soda
• 1/2 teaspoon grated lemon or lime zest, optional

Directions

• 1. Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
• 2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition.
• 3. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely. (If you put the glaze on faster it's looks more donut glazey so your choice on glaze preferences.... If you let the cake cool it looks more white and noticeable)
• 4. For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.

Super Shell Pasta

 I've had this recipe since a kid, and I loved this pic online with the fresh basil on top and extra mozzarella on top.

Ingredients:

Super Shells

1 cup diced Mozzerella (more if want some on top)

2 eggs slightly beaten

1 tsp. dried parsley

16 oz. cottage cheese or ricotta cheese

1 cup cheddar cheese grated  (divided)

2 shakes of salt and pepper

1 15 oz. can tomato sauce

1/2 tsp. minced onion

1/2 tsp. Italian Seasoning

1/2 tsp. Garlic salt

¾ cup fresh basil leaves finely chopped (about 8 to 10 leaves) for garnish

Cook Pasta Shells 15 min. drain and put on some wax paper

Mix eggs, cottage cheese, mozzerella and 1/2 cup of cheddar grated, salt and pepper and parsley

Mix tomatoe sauce, minced onion, garlic and Italian Seasonings

Cover a small am of seasoned tomato sauce on the bottom of the pan

Fill shells with cheese mixture (I use medium cookie scoop)

Pour sauce over and sprinkle left over cheddar (mozzarella optional) 

Cover

Cook 350 degrees for 35 min.

stand 5-10 min.

Enjoy~

Zesty Spring Salad - lots of Citrus

 My sister in law Katie B Olson loves to make this salad and I'm now a new fresh favorite of mine for that burst of citrus ...  I also don't caramelize my pecans, but buy a bag, or 2,from Trader Joe's and they are simply heaven and I can't replicate nor have the patience to make them this delicious.

(Sorry I didn't snag a pic - but will try to add next time I make this ~) 

Lemon Terragon Pasta Salad

 YIELD: 6 SERVINGS

LEMON TARRAGON PASTA SALAD

If you've been to Plates & Palates in Bountiful, then you've probably had their Lemon Tarragon Pasta Salad! The best copycat Lemon Tarragon Pasta Salad!

PREP TIME 15 minutes

COOK TIME 10 minutes

TOTAL TIME 25 minutes

INGREDIENTS

• SALAD:

• 1 (16 ounce) box of bowtie noodles

• 2 cups red grapes

• 1 cup celery, diced

• 1/2 cup slivered almonds

• 1 bunch of green onions, chopped

• 2 cups cooked cubed chicken

• DRESSING:

• 1 1/4 cup regular mayonnaise

• 1 cup buttermilk

• 1/2 teaspoon onion powder

• 2 lemons juiced and zested

• 1/2 teaspoon salt

• 2 tablespoons fresh tarragon, minced

• 1 tablespoon sugar

• 2 tablespoons honey

INSTRUCTIONS

1. Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.

2. Into a large bowl, place the drained pasta, red grapes, celery, almonds, green onions and chicken.

3. To make the dressing, roughly chop two tablespoons of the fresh tarragon and place it in a high powered blender. Add the mayo, buttermilk, onion powder, zest and juice of two lemons, sugar, and honey. Blend on high power for 30 seconds, or until dressing is smooth and frothy. 

4. Add half of the dressing to the salad and stir to combine. Cover the salad and the remaining half of the dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving.

5. Serve and enjoy

French Silk Pie

 

 Joanna Gaines' French Silk Pie from Magnolia Table Volume 2

I double or x 4 this recipe and always buy the chocolate premade pie crusts for ease... You can choose 9'' prepaked pie crust but I prefer choc. crust.

INGREDIENTS

⅔ cup granulated sugar

2 large eggs

2 ounces unsweetened chocolate, chopped

1 teaspoon pure vanilla extract

⅓ cup (⅔ stick) unsalted butter, at room temperature

⅔ cup heavy cream

¼ cup powdered sugar

1 pre-baked 9-inch pie crust or tart shell

Whipped cream and shaved dark chocolate, for garnish

INSTRUCTIONS

1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly until the mixture reaches 160ºF and coats the back of a metal spoon (neat trick, you will see the consistency of this as you make more often) . Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 5 minutes. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.

3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.

4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.

5. Garnish with whipped cream and shaved chocolate, if desired.

7. Store covered in the refrigerator for 4 to 5 days.  Ours is always eaten the day of so make more than you plan on...

Buckeye Brownies

Six Sisters does a buckeye brownie that looks good but I used the brownie base, ganache and method from the mint brownie recipe because those are perfection.  And, who wants to mess with perfection?  The middle layer and idea are from Six Sisters.  A nice change from mint brownies.

Buckeye Brownies

Such an exact recipe that every batch is perfect! A wonderful union of favorite flavors.

 Brownie:

Whisk together:

1 ½ cup butter, melted

¾ cup cocoa powder

Then add:

3 cups sugar

6 eggs

1 ½ t. vanilla

¾ t. salt

Stirring by hand, add:

2 ¼ cups flour

Mix well but do not overmix.  Pour into a 12 x 17-inch baking tray sprayed with cooking spray.  Bake at 350º for 25–28 minutes.  Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer, make the peanut butter layer.

Peanut Butter Layer:

1 cup creamy peanut butter

½ cup butter, softened

3 cups powdered sugar

3 T. milk

1 t. vanilla

Pinch salt

Mix thoroughly.  Evenly spread on the chilled brownies and put back in the freezer for 20 minutes.  Make chocolate ganache while brownies are chilling.

Chocolate Ganache

¾ cup butter

2 ¼ cups milk chocolate chips

Melt in a Pyrex measuring cup for 1 minute in the microwave.  Whisk together. If not melted, put back in for 15 seconds.  Drizzle over peanut butter layer and spread smooth with a spatula.  Put back in the freezer for 20 minutes.  Remove and cut along the edges to square up the brownies.  The edges are yummy and fun for kiddos to snitch.  Cut into 48 squares or 96 triangles.  Cut the brownies in 6 rows on the width and 8 rows on the length.  Be sure to cut them when you take them out of the freezer because they are the perfect consistency to cut nicely.  They freeze well after cutting.

These taste better chilled so if I am taking them to an outdoor party, I take them straight from the freezer.

Adapted from Six Sisters Stuff and Make It Do Mint Brownies