Chocolate Covered Frozen Bananas
Chocolate Covered Frozen Bananas
I found myself with some perfectly ripe bananas and I wanted to use them for a snack/dessert. I didn’t have much time so I decided to just slice them and freeze them. I melted some chocolate and dipped each banana slice in the chocolate then placed the slices on a baking sheet lined with wax paper. I had some home made granola so I sprinkled a little over the bananas for texture. These are a great snack for kids to make. Super easy and fast. Just popped them in the freezer and let them freeze for at least a few hours before serving. That is the only hard part of the recipe – waiting for them to freeze. You could also leave off the granola and decorate the slices with sprinkles, coconut or even a little coarse salt.
Ready for the freezer
Ham and Swiss Calzones
Ham and Swiss Calzones
I wanted to make something for a friend who had done me a really big favor. I decided to make him these ham and Swiss cheese calzones. He is a really busy guy and I know he doesn’t always have time to cook. This was something he could take a long to work to reheat for later. All reports are they were greatly appreciated so I thought I’d share the recipe with you.
Ham and Swiss Calzones
4 c. flour
2 c. rye flour
2 T. sugar
2 t. salt
2 packages quick-rising yeast
2⅓ c. hot water
2 T. oil
2 lb. thin sliced ham- more or less
1 lb. sliced Swiss cheese
Thousand island dressing- recipe follows
1 egg , beaten
Set aside 2 cups of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 12 pieces and roll one piece into a 8 -inch circle. In the middle of the dough place 1 1/2 ounces of the Swiss cheese, a spoonful of the dressing and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 12 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 12.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
Thousand Island Dressing
Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.
Tech Support Cookies- Pecan Cinnamon Shortbread
Tech Support Cookies
There is a good reason for the odd name for these cookies. I have a great friend who is also a tech guy. Really knows his stuff. He has always been there when I have some tech trouble or a new tech toy. The only problem is he won’t let me pay him for his trouble. Well, he won’t take money. Our arrangement is that I cook stuff for him in exchange. I think I am getting a pretty good deal. He says that he is. He came over today to look at a problem I was having with my computer and I decided to bake some cookies for him. I even ended up creating a new cookie just for him. I started with my shortbread cookie recipe and added ground pecans and cinnamon. I also sprinkled them with cinnamon sugar. They came out great. Here is the recipe.
Tech Support Cookies – Pecan Cinnamon Shortbread
1 c. sugar
2 c. butter
4 c. flour
¾ c. finely ground pecans
2 t. cinnamon
½ c. cinnamon sugar
Cream together sugar and butter. Stir in flour, nuts and cinnamon and press into 9×13-inch baking dish. Sprinkle with cinnamon sugar and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.
Fresh from the oven
Asian Cabbage Salad
Asian Cabbage Salad
I’ve had this recipe for a long time. Having found myself with a bunch of ramen noodles I decided to make it for a cook out. I forgot just how much I liked it. It is simple to make. You just crumble up ramen noodles and place in a strainer. Pour over boiling water, let them drain and mix with the rest of the ingredients. It also calls for shredded cabbage, but you could cole slaw mix. I admit I am not a big fan of the seasoning packet, which is called for in the dressing. You can just leave it out and add a little extra salt. That’s what I did.
Asian Cabbage Salad
1 (3 oz.) package ramen style noodles
4 c. shredded cabbage, you could use cole slaw mix 2 c. baby spinach
4 green onions, sliced
2 T. sesame seeds
3 T. vinegar
2 T. sugar
2 T. oil
1/2 t. ground white pepper
1/4 t. salt
1/2 c. slivered almonds
Crush noodles slightly, place in colander. Pour boiling water over the noodles to soften slightly. Drain well. In mixing bowl combine the noodles, cabbage, onions and sesame seeds. For dressing in screw top jar combine seasoning packet from noodles* with remaining ingredients, except almonds. Put on lid and shake well to combine. Toss dressing over noodle mixture and refrigerate, covered, several hours or overnight. Toss in almonds just before serving. Makes 6-8 side dishes.
* If you don’t want to use the seasoning packet, just add some extra salt to the dressing or even some soy sauce to taste.
Corn Salad with Lemonade Mustard Dressing
Corn Salad with Lemonade Mustard Dressing
Continuing with my cooking with lemonade assignment I came up with a simple salad dressing. It’s only 4 ingredients and while I used it on this corn salad it would also be great tossed on a green salad or maybe a potato salad. I am always looking for new salad ideas. This is one I will be making again soon.
Corn Salad with Lemonade Mustard Dressing
6 c. cooked corn, off the cob
1 sweet pepper, seeded and chopped
1 small sweet onion, diced
½ c. chopped fresh parsley
1 recipe lemonade mustard dressing- recipe follows
Combine all ingredients in a bowl. Cover and chill at least an hour before serving. Serves 8.
Lemonade Mustard Dressing
½ c. oil
1/3 c. lemonade concentrate, thawed
2 T. whole grain mustard
1 t. hot pepper sauce, or to taste
1 t. salt, or to taste
Place all ingredients in a jar and shake to combine. Serve as a salad dressing on mixed greens or with assorted veggies.
Lemonade Glaze for Chicken or Pork
Lemonade Glazed Chicken
When I was asked by a local television station to do a segment on cooking with lemonade my first thoughts went to desserts. I made several sweet dishes but I also wanted to go for some savory uses. I ended up creating this lemonade glaze. I’ve tried it on chicken a couple of times and I could see it going well with pork or even seafood. The sweet/sour nature of lemonade works well as a base for sauces. I used homemade lemonade concentrate, but store bought is fine, too. Here is the recipe. I hope you’ll try it. It really is good.
Lemonade Glaze for Chicken or Pork
2 T. oil
1 medium onion, chopped fine
2 t. minced garlic
12 oz. lemonade concentrate
¼ c. red wine vinegar
2 T. hot sauce, or to taste
1 T. prepared mustard
3 T. honey
1 t. cumin
1 t. ginger
2 t. salt, or to taste
Heat oil in pan and cook onion until lightly browned. Add garlic and cook 1 more minute. Add remaining ingredients and cook until mixture has cooked down and thickened- about 10-15 minutes on medium high heat. Stir occasionally. You should end up with about 1½ of glaze.
To use: Brush on meat during last 15 minutes of cooking if baking or grilling. Add in last 5 minutes if cooking in a pan.
Here is the recipe for the lemonade concentrate.
Lemonade Cookies
Lemonade Cookies
These are a perfect summertime cookie. With the sweet tangy flavor of lemonade they are a great addition to any picnic or cookout. They are soft, cake-like cookies with lemonade in the batter. Once baked they are brushed with a little lemonade concentrate and sprinkled with sugar for an extra lemonade flavor.
Lemonade Cookies
1 c. butter, softened
1 c. sugar, plus extra for sprinkling
2 eggs
1/2 c. lemonade concentrate, plus extra for brushing on cookies
2 t. lemon zest
3 c. flour
1 t. baking soda
In medium bowl beat together the butter and sugar. Beat in the eggs and then add the lemonade concentrate and lemon zest. Combine the flour and baking soda and stir into the butter mixture. Chill dough 1 hour. Preheat oven to 375. Lightly grease baking sheets. Scoop dough in rounded tablespoons onto the prepared baking sheets about 1 inch apart. Bake for 10-12 minutes or until light golden. Once cookies have cooled brush with a little lemonade concentrate and sprinkle with sugar. Makes about 5 dozen.
Lemonade Biscuits
Lemonade Biscuits
I know it sounds odd but these are some of the lightest biscuits I ever made- and easy, too. They aren’t sweet, as you might imagine, but do have a slight lemon flavor. Great with almost any savory dish I could see using these as the base for strawberry shortcake, too.
Lemonade Biscuits
3 c. flour
4 t. baking powder
1 t. salt
1 c. heavy whipping cream
1 c. prepared lemonade
Preheat oven to 425 degrees. Combine dry ingredients in a bowl and mix well. Add cream and lemonade and stir gently until dough just holds together. Using flour on a board, gently knead the dough using gentle pressure until it just holds together. Dough will be sticky. Press or roll out about 1/2 inch thick and cut out with 2 inch biscuit cutter. Re-roll scraps. You should get 20-24 biscuits. Place on baking sheet and bake for 10 minutes or until golden brown on the bottom and light brown on the top. Cool on wire rack.
Swiss Chard Gnudi
Swiss Chard Gnudi
I love Swiss Chard and have been enjoying a lot of it lately. It is abundant at local farm markets and in my yard. I decided to use some of my chard to make gnudi. What are gnudi? They are little dumplings. Gnudi are similar to gnocchi but you use ricotta cheese instead of the potatoes. When done right they are tender and light. These were like little pillows of flavor. I just served mine tossed in butter and topped with fresh grated Parmesan cheese. If you are trying to get your family to eat more greens- try making these.
Swiss Chard Gnudi
1 lb. Swiss chard, stem ends trimmed
1 c. whole milk ricotta
½ c. grated Parmesan cheese plus extra for sprinkling
¼ c. dried minced onion
1 egg
½ t. coarse salt
¼ t. fresh ground pepper
1/8 t. ground nutmeg
¾ c. flour, plus extra for rolling
Butter
Grated Parmesan cheese
Cut chard leaves from each side of center stem. Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, ½ cup Parmesan, onion, egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture to medium bowl. Add ¾ cup flour; stir to blend. Cover and refrigerate dough overnight.
Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of small walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2-inch-long, 1/2-inch-thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet. They can be made 2 hours ahead. Cover and chill. Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until they float to the top, about 4-5 minutes. They are very tender so remove from water gently. Toss cooked gnudi in butter and sprinkle with cheese. Serves 4.
Lemonade Cheesecake Squares
Lemonade Cheesecake Squares
I always enjoy the combination of lemon and cheesecake. I wanted a new recipe and decided to jazz up the flavor with lemonade both in the filling and as a glaze on top. The end result is just what I had hoped for. Creamy, not too sweet and a pop of lemon flavor from the glaze. I also wanted to add more texture to the crust so I added some oats in addition to the graham crackers and baked this cheesecake in a 9×13-inch pan. You could serve it with a few berries on top, if you like. Here is the recipe.
Lemonade Cheesecake Squares
Crust:
¾ c. butter (1½ sticks)
1 ¼ c. graham cracker crumbs
1 c. oatmeal, old-fashioned or quick cooking
¼ t. salt
Filling:
2 (8oz.) packages cream cheese, softened
¾ c. frozen lemonade concentrate, thawed*
3 T. flour
2 eggs
2 t. grated lemon peel
Glaze:
¾ c. frozen lemonade concentrate, thawed*
2½ T. cornstarch
Heat oven to 350-degrees. Grease a 9×13-inch baking pan. Beat together butter with the rest of crust ingredients. Press into bottom of prepared pan and bake 20 minutes. Beat cream cheese, lemonade and flour until fluffy. Stir in eggs and peel. Pour over crust and bake for 25 minutes, or until set. Cool then add the glaze. To make the glaze: in small saucepan combine the lemonade with the cornstarch. Heat together over medium heat until mixture becomes thickened and bubbly, stirring constantly. Pour over cheesecake. Store covered in fridge. Makes 24 squares.
*You can use store bought frozen lemonade concentrate or here is the recipe I use to make my own.
Homemade Lemonade Concentrate
1 1/3 c. lemon juice- fresh or bottled
1 c. sugar
lemon zest, optional
Combine ingredients and stir until sugar is dissolved. Freeze until ready to use. Makes a little over 1 1/2 cups. To use: combine three parts water to one part concentrate.
