Tuesday, July 28, 2009
No such luck with TWD vanilla ice cream today. I didn't get my ice cream maker into the freezer in time, didn't have enough cream, ran out of eggs, and I don't eat ice cream anyway.
I found these sandwich cookies at Costco not too long ago and even though they were really good, they still had that store-bought taste, so I decided to make some of my own that were better and homemade! I used the packaged gingerbread cookie mix from Betty Crocker and added an extra egg to make them chewier. I just love those packaged mixes! For the frosting, I did 1/3 C softened butter, 2 T milk, and enough powdered sugar to get the consistency where it just holds shape. I added some yellow food coloring and some lemon extract with some grated lemon peel and it was delish! When the cookies are completely cooled, frost one side and top it with another cookie. Store airtight if you have any left to store!
Tuesday, July 21, 2009
Sorry, no TWD today. Between catering my cousin's wedding, cooking for a group of up to 45 at Girl's Camp for a whole week and getting ready to leave on a family vacation tomorrow, I've been swamped! So, here's another colorful summer salad that you must put on your "to make" list!
I made this salad for a bridal shower and also for camp last week, which is why the background of these pictures is in the neck of the woods! Even most of the teenage girls liked it though. It is more of a main course as long as you serve it with some good rolls.
Cheese Tortellini Salad
1 lb cheese tortellini, cooked al dente
1 lb bacon, cooked and chopped in small pieces
1 lb chicken breasts, cooked and shredded
2 15 oz cans mandarin oranges, drained
1 bag baby spinach
Mix all together in large serving bowl.
3/4 C sugar
1/4 C red wine vinegar
1/4 C olive oil
1/2 tsp salt
1/4 tsp paprika
1 T grated onion
1 T toasted sesame seeds
toast seeds until fragrant in fying pan over medium low heat. In small saucepan bring sugar and vinegar to boil. Remove from heat when sugar has dissolved and add remaining ingredients. Dressing can be made a day or two in advance and served already mixed in or separate. Bring to room temp and mix well before serving.
Be sure to check out the amazing dessert from TWD today though. Susan of Sticky, Gooey, Creamy, Chewy chose Raspberry Blanc-Manger and you would not believe how beautiful hers looks!
Friday, July 10, 2009
I made this beautiful salad for my cousin's wedding that I catered a few weeks ago and have made it several times since for various parties and BBQs we have been going to. It is SO easy and refreshing, not to mention beautiful with all of the different colors. It is such a sweet salad I could almost eat it for dessert!
Summer Berry Salad
6 C spinach leaves
1/2 lb sliced strawberries
1 pint blueberries
1 pint raspberries
2 C candied pecans (see recipe below)
Brianna's Blush Wine Vinaigrette to taste
I was eating these pecans by the handful they are so good! And my house smelled amazing while they were cooking too. You might want to make a second recipe just for snacking!
1 egg white, whipped until frothy
1/2 C sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 C pecan halves
Mix everything together and spread on a foil lined and buttered cookie sheet. Bake at 300 for 30 minutes. Serve completely cooled and store in an airtight container.