Thursday, August 26, 2010

Instant Gingerbread Coffee

I make this coffee whenever I have a craving for anything gingerbread.  I top the coffee with Reddi Wip Whipping Cream, then lightly sprinkle on a bit of McCormick Pumpkin Pie Spice. 




Instant Gingerbread Coffee 

1-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup boiling water

1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well

2-1/2 teaspoons unsulphured molasses
 (See *Note)

3 Tablespoons Half & Half cream

Reddi Wip Whipped Cream (to garnish coffee)

pumpkin pie spice (a light sprinkle to garnish coffee)


1.)  In a coffee cup mix together, the instant coffee, 1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well.

2.)  Add the boiling water and molasses, and stir.

3.)  Stir in the Half & Half.

4.)  Garnish coffee with the Reddi Wip.

5.)  Lightly sprinkle a bit of pumpkin pie spice over the whipped topping, and serve.

6.)  This makes: 1 serving. 

7.) *Note: For this coffee, be sure to use unsulphured molasses.  
It really adds flavor to the coffee.  Whatever you do, do not use a mild molasses, as it's just too bland, and doesn't add much flavor.


The kitchen crew at the recipe website Just-A-Pinch, shared this photo of Instant Gingerbread Coffee as well.  




















Wednesday, August 25, 2010

Green Bean Fries

My family loves these Green Bean Fries.  They taste even better when dipped in a bottled ranch dressing, such as... Hidden Valley Ranch Dressing.  Also, I like to use over-sized green beans when making these green bean fries. 



Green Bean Fries 

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Yields: 3 servings

About 9-ounces of fresh green beans (extra large in size)

1 large egg

1/2 cup milk (I used 2% milk)

1/2 cup all-purpose flour

3/4 cup plain (or) Italian Style bread crumbs

1/2 teaspoon garlic powder

1/8 teaspoon onion powder

vegetable oil, or shortening, or lard (Use for deep frying.)

dipping sauce: Hidden Valley Ranch Salad Dressing


1.)  Fill a large bowl half-way, with water and lots of ice, then set bowl aside.

2.)  In a shallow bowl beat together, the egg and milk.

3.)  Place flour in another shallow bowl, or one 8 (or) 9-inch pan.

4.)  Combine bread crumbs and seasonings into a 3rd shallow bowl, or one 8 (or) 9-inch pan.

5.)  Bring a large pot of water to a boil.  Boil the green beans in water for about 5 minutes, then place par-boiled beans in ice water for a few seconds, to stop the cooking process.  Remove beans from the ice water; shake off excess water, then place beans on a plate, and set beans aside.

6.)  Coat beans (one at a time) with flour, then dip beans in the egg/milk mixture, and then coat the beans with the bread crumb mixture.  Place beans on a plate until all are coated.

7.)  Add vegetable oil, or shortening, or lard, to a heavy skillet or a deep fryer.   (Use enough to cover the beans, about 1-1/2 inches.)   Heat the oil, shortening, or lard to 350ΒΊF.  Fry beans until they're golden brown, about 1 minute and 45 seconds.

8.)  Place paper toweling onto a plate or serving dish.  Then place fried beans on paper toweling.  Let fried beans cool slightly if they're too hot to handle.  Serve fried beans with the ranch dressing.

9.) Note: If the green beans you picked weren't extra large in size, but rather medium in size, then par-boil them for about 3 minutes, and deep fry them for about 1 minute and 30 seconds.  Also, there's no need to add salt to the breading mixture, or to the beans after frying them, as I've found the bottle dressing seems to have enough salt in the ranch dressing.  At least it did to me!  One more thing I wanted to mention... I found 2 large handfuls of green beans, is pretty much equivalent to 9-ounces.




















Monday, August 9, 2010

Refreshing Watermelon Lemonade πŸ‰πŸ‹

I love watermelon and lemonade, so this is one of my favorite lemonades!  Sometimes when I make this beverage, I'll add 4 cups of the chopped watermelon, and sometimes I may add 5 cups.  Guess the sweetness of the melon determines how much I'd like to add, or if I'd like this to be a bit more tart and tangy, then I'll just add the 4 cups of the chopped melon.




 Refreshing Watermelon Lemonade  

4 or 5 cups of chopped watermelon

1-1/8 cups sugar
1-1/2 cups fresh lemon juice (See *Note) 
3 cups of water 


1.)  Place watermelon in a blender, and process until smooth.

2.)  If desired, strain the watermelon.  (I stated it twice, before adding it to the pitcher.) 

3.)  Add the watermelon juice, sugar, and lemon juice to a 2-quart pitcher.  Briskly stir until the sugar is dissolved.

4.)  Now add the water, and stir.

5.)  Chill watermelon lemonade in the refrigerator.

6.)  Serve chilled lemonade with ice, but stir well before serving.

7.)  Yields: 56-oz. of "the best" watermelon lemonade ever!

8.) *Note: I found you will need 8 medium to large size lemons, to get 1 and a 1/2 cups of fresh lemon juice.




Tuesday, July 27, 2010

Citrus Bars

I happen to come across this recipe at a food.com. The recipe was posted by justmeterri, but I did modify the recipe just a bit. These citrus bars are very good. They had a nice lemony flavor to them.




Citrus Bars

Crust:

2-1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter

Topping:
4 eggs, beaten
2 cups granulated sugar
1/2 cup fresh lemon juice
3 Tablespoons orange juice
1-1/2 teaspoons lemon zest
1/4 cup all-purpose flour
1/2 teaspoon baking powder
confectioners' sugar (for sprinkling on top the bars)

To make the crust:
In a bowl combine together, the flour and confectioners' sugar.  Cut in butter; mix until mixture becomes crumbly and clings together. Press crust mixture into a 13x9x2-inch baking pan.  Place baking pan in a preheated 350°F degree oven.  Bake the crust for about 25 minutes, or until lightly browned.

To make the topping:
In another bowl beat together, the eggs, sugar, lemon juice, orange juice, and lemon zest.  Stir in the 1/4 cup flour and baking powder, mixing well.  Pour topping mixture over the baked crust.  Place pan in the oven, and bake for an additional 25 minutes.

When cool; sprinkle the bars with the confectioners' sugar, then cut them into bars.  (I cut the bars while they were slightly warm, then sprinkled the bars with the confectioners' sugar.)

Yields: 24 bars 

Here are 2 more additional photos of the Citrus Bars.




                              







Monday, July 26, 2010

Strawberry Popsicles πŸ“

These are "the best" tasting home-made popsicles.  These popsicles don't freeze hard like the store brand popsicles, but they freeze up enough to be eaten without melting too fast, and boy are they delicious.  It's just like biting into a fresh strawberry.  I make these popsicles every year when it's berry pickin' time.



Strawberry Popsicles πŸ“

3 cups fresh, sliced, strawberries
1 cup granulated sugar
2 cups water

1.)  Place sliced strawberries in a blender.

2.)  Add the sugar and water.

3.)  Place lid on blender, and process until all ingredients are smooth.

4.)  Pour strawberry mixture into (3-ounce) popsicle molds.  (You may need to use a spoon to remove some of the foam that accumulates to the top of the popsicles.  And after removing the foam, fill remaining popsicle molds with a bit more of the strawberry juice.)

5.)  Place popsicles in the freezer, until they've firmed up completely. (I place mine overnight in the freezer.)

6.)  Yields: 14 popsicles.



Banana Chocolate Chip Cookie Bars

My husband and I thoroughly enjoyed these moist Banana Chocolate Chip Cookie Bars. Especially since my husband enjoys bananas, and I enjoy ...