Amy's Bruschetta

3/4 c mayo

8 oz cream cheese

1 packet good seasons Italian

Spread on sliced french bread baguettes. Layer a slice of tomatoe and sprinkle a little dill for color. Be prepared for oodles of compliments!

Or saute tomatoes in a little garlic and Olive Oil. Sprinkle fresh Parmesan and broil.

THANKS AMY!!!

Mini Tea Sandwiches

Mission: Mini Tea Sandwiches!

Do you remember those cute little sandwiches our mom's use to make for showers and club parties? I remember the pink and green dyed bread and how they were stacked in 10 layers and cut in cute little triangles. They looked SO pretty but as I recall, my palate wasn't mature enough for them.

Well, I want to give it another go!

A few years ago I visited a cute little tea shop in Farmington (no longer there) with some of friends. Along with hot herbal tea and some fun herbal ice teas we were served a small platter with a variety of little sandwiches. Each one with it's own shape and look and flavor. One had an awesome crunch; one had a creamy texture; there was also egg salad and another with a tuna twist. SO FUN!

Places to check out for ideas:

Martha Stewart, of course, has some fun ones!

CDK Kitchen, too!

Huge list of recipes!!! on Recipe Goldmine

Old Fashioned Living

Spring Tea

• Cream Cheese & Green Olives - Mailee
• Chicken Salad - Jen F.
• Salad - Michelle
• Yummy Lemonade - Raelene
• Cheese Puffs - Jo
• Mint Brownie Bites - Lana
• Sweet Tooth Fairy Cakes - Mindi
• Egg Salad - Jan
• Fruit Tray - Erika
• Raspberry Cream Cheese Sandwich - Bonnie
• Cucumber Sandwich - Bonnie
• Sharla
• Angie
• Carrie
• Ronna

Peanut Butter Bars

The good ol' days wouldn't be as good without these favorites. At elementary school lunch, I remember eating everyone's spinach so that they would all give me their peanut butter bars.

This is the best recipe I've found. Some I have made have been to dry. This one I got from my friend, Stacy, who's mother worked in the lunchroom kitchen once or twice. I think it's as close as I'm gonna get!

1/2 lb butter, softened
1 c sugar
1 1/2 c brown sugar
3 eggs
28 oz peanut butter, divided
1/2 Tbsp soda
3/4 tsp salt
3 c flour
3 c rolled oats
1 Tbsp vanilla

Cream butters and sugars together. Add eggs until fluffy. Add vanilla and half of the peanut butter (1 3/4 c). Add dry ingredients. It will be very thick.

Spray cookie sheet with cooking spray. Bake 10 minutes at 350 degrees. Do not overbake. This will make it dry.

Chocolate Frosting
1/4 c butter, melted
1/3 c cocoa
2 to 2 1/2 Tbsp milk
1/2 tsp vanilla
2 to 3 c powdered sugar

Mix together butter, cocoa, milk and vanilla. Beat in powdered sugar, about a cup at a time, until it reaches desired consistency.

Crunchy French Toast

2 or 3 slices of bread cut in half

1 cup cornflake cereal

2 large eggs

1/3 cup milk

1/2 tsp all purpose flour

2 drops vanilla

butter and pancake syrup

1. Preheat oven at 400. Line baking sheet with parchment paper or silpat.

2. Put bread pieces onto lined baking sheet into warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3. Seal the flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or into a shallow dish. Set aside.

4. In a large bowl mix the eggs, milk, flour, and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, soak the bread pieces into egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to tear the bread.

5. Place the cornflake crumbs. Coat both sides with the crumbs. Place on lined baking sheet.

6. Bake 400 for 10 minutes on one side. Then flip over with tongs and bake another 5 - 10 minutes until the crumbs begin to turn brown.

Rachel Ray doesn't toast them first. Dips them in the egg and cornflakes, cooks them in a frying pan for 2 minutes on each side and then puts them in the oven. She also adds cinnamon and nutmeg in the egg mixture and uses half and half instead of milk.

Pear Salad

Pear Salad

2 heads romaine lettuce

1 head mixed greens

1/2 c roasted pecans

1/2 lb bacon, crumbled

2 pears, cut up with skins (I soak them in pineapple juice so they won't brown)

4 oz feta cheese crumbles

Dressing:

1 c sugar

1 tsp salt

1/2 small onion chopped or several shakes of dry onion flakes

1 tsp dry mustard

Stir together then add:

3/4 c canola oil

1/2 c red wine vinegar

1 tsp poppy seeds

Chill and dress just before serving

THEE Brownies


Mint or Orange? What's your poison?

I can't believe I haven't posted these before! They are my GoTo - "Everybody's Happy" Brownie.

It is probably because of my secret that I will be sharing if I post it.


But here goes:
I use a box brownie.
(the sound of my throat clearing from being super tight)

I use a box brownie.

Not just ANY box, mind you.

They absolutely HAVE to be GHIRARDELLI DOUBLE CHOCOLATE or Triple. Do not use a different brand NOR use a different type from Ghirardelli. This is VERY important.


Now, just in case you cannot obtain said box, I have included the full recipe. I use to make them from scratch. But why, when I have found perfection in a box? I use this secret for all brownie recipes, now. For my stuck up brownies, for my caramel brownies, all of them.


Phew, I feel so much better having that out of the closet.


Now that is off my chest, here is the rest of the good stuff ~


Mix together:
1 c butter, melted
2/3 c cocoa
2 c sugar
Add one at a time, mixing well in between: 4 eggs
Add 1 1/2 c flour
Mix well. Bake in a lightly greased 9x13 pan at 350 for 30 minutes.


I want to mention at this time that I use 2 boxes of Ghirardelli Double Chocolate Brownies to make one cookie sheet. I bake them for 25 minutes.


I also feel it is very important to mention that you should NEVER OVERCOOK your brownies. It is much, much, much better to undercook brownies than overcook. They stay fresher longer. They don't get dry and crumbly.


Another 'trick' about brownies is that you want to cut them with a plastic knife. They don't bunch up when you use plastic. I have been very grateful to whomever shared that bit of advice with me.


Anyways


Frosting; mix and spread on cooled brownies (double for cookie sheet)

1/2 c room temperature butter
1 1/2 c powdered sugar
1 tsp peppermint extract or essential oil - or wild orange (I always taste test to see if more is needed)
green, red or orange food coloring
milk for consistency (I haven't ever needed this)


FYI - I double the frosting and then split it in 2 bowls and make half peppermint and half orange because I like both.


Topping; melt together
1 c chocolate chips
6 Tbsp butter
Cool to touch, spread on top of frosting. Refrigerate.


These are the most easy things in the world to make especially compared to how much people love them!


Side note: I use doTerra brand Essential oils - they 100% pure and therefore safe to ingest. I don't actually know if there is an orange extract out there. If you are in need of wild orange Essential Oil, let me know.

Banana Cookies

sift together:
2 1/2 c. flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt

Mix together:
2/3 c. mashed banana (I use 2 or 3 bananas.)
1 t. vanilla
1/3 c. canned milk

put in bowl:
2/3 c. shortening. Gradually add 2/3 c. sugar. Beat in 2 eggs, one at a time. Stir in 1/3 of the flour mixture, then 1/3 of the banana mix, alternating until all is used. Add 1 pkg. semi-sweet chocolate chips.

Bake at 375 for 10-15 minutes.