Cheese Blintzes

(This is not my picture, but looks the most like it that I could find. When I take a pic, I'll post it.)

These cheese blintzes weren't very hard to make and went over really well at our weekly church potluck this past Sunday. I've never tried cheese blintzes before this recipe, so I have no idea if they're the way they're supposed to taste, but either way, they were really good!

Ingredients:
1 (1 pound) loaf white bread (I used wheat)
4 tablespoons white sugar
2 teaspoons ground cinnamon (I made up my own cinnamon sugar without the recipe and I used probably double the amount of cinnamon sugar called for and had more cinnamon in it too. It added a lot of flavor with the extra cinnamon sugar.)
2 (8 oz.) packages cream cheese, softened
2 tablespoons milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup butter melted

1)Preheat oven to 350 degrees. Spray a cookie sheet generously with non-stick cooking spray.

2) Trim crusts from bread and roll the slices flat with a rolling pin. (I didn't bother to trim the crusts and it was quicker and still tasted fine.)

3) In a pie plate, combine sugar and cinnamon to make a mixture.

4) In a large mixing bowl, with electric mixer, mix softened cream cheese, milk, sugar, and vanilla until smooth. Spread this mixture onto each slice of flattened bread. (I laid all my slices out on the counter and spread it out on all of them before rolling them up to make sure each slice was evenly coated and that I didn't run out.) Roll up bread with filling in the middle and cut in half. Using a pastry brush, brush the halves with melted butter, evenly coating it. Then, roll each half in the cinnamon sugar. Coat it well. Then put the blintzes on the prepared cookie sheet. Repeat for all blintzes.

5) Bake for 10 minutes. You can serve these hot, cold, or lukewarm. They taste good all ways. See which you prefer best!

Refreshing Summer Lemonade

This is a very simple and quick lemonade to make that is refreshingly delicious, especially in the hot summer months. There's rarely been a lemonade I liked, but I love this one. It's sweet and slightly sour. I don't like overly sour lemonades at all. Below, you can also find a strawberry lemonade variation. Hope you enjoy!

2 cups lemon juice (can use fresh, but I just use the bottled kind on the shelf)
3 1/2 cups sugar (can use less if too sweet for your tastes)
1 gallon of water

1) Fill a 2 cup microwaveable pyrex cup with water up to 2 cups. Microwave for 2 minutes. Pour into a gallon size Rubbermaid pitcher or cleaned milk gallon container.

2) Add sugar, put on lid and shake to dissolve sugar, or if in an open-topped pitcher, stir with spoon until dissolved.

3) Add 2 cups of lemon juice and fill to the top of gallon container with water. Shake or stir to mix. Add fresh lemon slices or mint if desired. (I don't bother.) Best, if chilled for a bit before serving, or add to a cup of ice. Enjoy!

For a DELICIOUS Strawberry Lemonade version:

Don't fill all the water to the top of pitcher, otherwise you'll run out of room. Fill a blender about half full of lemonade and add frozen strawberries, perhaps 2 cups or whatever you desire. I like a lot of strawberries! Blend until smoothie-like consistency. Pour back into lemonade container, stir or shake to mix and enjoy a delicious, pink, strawberry lemonade that's sure to be a favorite.

Homemade Ranch Dressing Mix - For Dressing or Dip

Ranch Dressing Mix

Hidden Valley Ranch packets used to be my favorite way to make homemade ranch dressing, but it can get expensive. I knew there had to be a way to make your own from common household ingredients. This version has more flavor and a little bit of zest. Great over a grilled chicken salad, or with your favorite fresh veggies. I always have some in the fridge made up and ready to go!

2 tbs. plus 2 tsp. dried minced onion
1 tbs. dried parsley flakes
1 ½ tsp. paprika (I like the dark red smoked kind best, but it will make your ranch a bit red)
2 tsp. sugar
2 tsp. salt
2 tsp. pepper
1 ½ tsp. garlic powder

In a small bowl, combine the ingredients well. I use a food processor to blend it up better. It can store in an airtight container in a cool, dry place for up to 1 year.

To make ranch dressing:

In a bowl, combine 1 tbs. dry mix with 1 cup mayonnaise. Add 1 cup of buttermilk and mix again; refrigerate. Yield: 2 cups.

Instead of buying fresh buttermilk, you can reconstitute the powdered kind at the store, but it’s not nearly as good as the fresh.

To make ranch dressing dip:

In a bowl, combine 1 tbs. dry mix (I used a bit more for more flavor) and 1 cup sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.

Eggplant Parmesan

Eggplant Parmigiana

This has got to be probably the best eggplant parmesan I’ve ever had. We think it’s better than Olive Garden’s, which used to be our favorite. This recipe is very easy and so delicious!

2 eggplants (2 ½ lbs.), cut in ½ inch thick round slices
¼ cup olive oil (no need to really measure this, just use what you need)
3/4 tsp. salt (use as much as you want)
½ tsp. pepper (use as much as you want)

1 26 oz. jar pasta sauce
1 ½ cups mozarrella cheese (you could use more...yum!)
1 cup grated parmesan cheese
italian seasonings, basil, or whatever you like

1) Broil eggplant preferably on a broiler rack, in oven in approximately 2 batches. Layer half of eggplant on broiler rack and brush with oil. Sprinkle with salt and pepper. Broil 4 inches from heat for 6 to 8 minutes per side until lightly browned and tender. Flip eggplant and do the same on the opposite side. Do the same with the second batch of eggplant.

2) Spread ½ cup of pasta sauce in lasagna pan. Line with ½ the eggplant. Spoon on 1 ¼ cup more of sauce, top with 1 cup of mozzarella, remaining eggplant, sauce, and mozzarella. Sprinkle with the parmesan and seasonings. Cover with foil.

4) Bake at 350 degrees for 45 minutes or until bubbly and cheese is browned. Let sit 15 minutes before serving. Enjoy!

CREAMY SPINACH DIP

CREAMY SPINACH DIP

This dip is so easy and sooo delicous! Great with crackers, fresh veggies, or as filling for a bread bowl. This is a very popular dip at potlucks.

1 cup mayonnaise
1 package Knorr Vegetable recipe mix
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream

Combine all ingredients. Chill 2 hours. Makes approximately 4 cups dip.

White Chocolate Mixed Berry Cheesecake

This cheesecake is a twist off my basic New York Cheesecake that I make. I entered this in our church cake contest and won first place. This is probably my most favorite variation I've made. Perfect for spring!

White Chocolate Mixed Berry Cheesecake

Cookie Crust
1 ½ cups of crushed oreos including cream centers (easiest to do in food processor)

Mixed Berry sauce
2 cups of frozen mixed berries, thawed and pureed in the blender
1/3 cup sugar
2 tsp. cornstarch
½ cup water

Cheesecake
1 cup white chocolate chips
¼ cup half and half

3 (8oz) pkgs. Cream cheese, softened
1 ¼ cups sugar
4 eggs
2 tsp. lemon juice
2 tsp. vanilla extract
1 cup white chocolate chips

1) Preheat oven to 350 degrees.
2) Put crushed oreos in bottom of cheesecake pan and press evenly over bottom and up sides.
3) In a saucepan, combine berry puree, sugar, cornstarch, and water. Bring to a boil over medium high heat and continue boiling for 5 minutes, or until sauce is thicker.
4) In microwave safe bowl, mix 1 cup white chocolate chips and half and half. Microwave 30 seconds, stir, and microwave 30 seconds more and stir until completely blended. Let cool.
5) Beat cream cheese and sugar at medium speed in large bowl until blended. Beat in eggs, vanilla, and lemon juice until blended. Stir in white chocolate chips and half and half mixture. Add 1 cup of white chocolate chips and stir well.
6) Pour half of cheesecake batter into pan. Spoon 3 tbs. of berry sauce on top and use a knife to swirl. Add the rest of cheesecake batter and spoon 3 more tbs. of berry sauce on top and use a knife to swirl. Save remaining sauce in the fridge for a topping.
7) Bake in oven for 55 minutes to 1 hour or until filling is set. Cool, and refrigerate in the fridge overnight. Serve with remaining berry sauce, fresh berries, white chocolate shavings, or whatever you like.

You could substitute blueberries or strawberries instead of the mixed berries.

Easy and Versatile Potato Salad

I used to think potato salad was hard to make and required a recipe, but now I know it's very easy and you can make it however you want and can easily make it for a crowd without having to double or triple a small recipe. My mother-in-law makes a really good potato salad (My husband's favorite, until mine.) and I liked it, but wanted more mayo and seasonings. Once she showed me how to do it, I realized just how easy potato salad is to make and now I no longer follow a recipe. Who needs to! So, this is how I make it. Sorry, it's not specific, but this is the general guidelines and you can find what works for you and make your own signature potato salad. Everyone likes it a little different. (I'll post a picture when I make it next.)

Potato Salad

Potatoes (as many as you like) Once cooked, let sit in fridge until completely cold and then if desired, peel skins off potatoes (This is what I do). I can typically do this with my hands because they come off pretty easy. Chop to desired size.

Eggs (as many as you like - we like a lot!) Put in fridge. When cold, chop eggs up.

Mayonnaise (as much as you need) Some people like a really dry potato salad and others like a lot of mayo. I'm more on the mayo side, but don't overdo it!

Seasonings (whatever you like best and as much as you like) I personally love a lot of the House Seasoning in it. Gives it great flavor. Most potato salads I try, in my opinion don't have enough salt and therefore don't have enough flavor. I also add some dill sometimes, perhaps extra garlic powder or onion powder, and sometimes I like to add dried onion flakes because it gives you the yummy onion taste without being as strong as fresh chopped onions. Make sure if you use the dried onions, you let your potato salad sit a while so the onions get softer. My typical recipe just uses House Seasoning to taste though.

If desired, you can add chopped celery, or chopped bacon, or whatever you like in your potato salad. I just do mine with eggs, potatoes, mayo, and seasonings and love it best that way!

Mix all ingredients in a bowl (do eggs last, otherwise they'll turn to a paste- been there, done that) Once you've got desired taste and consistency, add eggs. Season more or add more mayo if necessary. Sit in fridge for several hours to get cold and have flavors mix. Enjoy!

Cooking Directions:

Potatoes - Microwave without poking holes in them for 9 minutes or until potatoes are tender all the way through when pierced with a fork. The easiest and tastiest way to microwave potatoes is to get them wet and wrap completely in a slightly damp kitchen towel. This steams the potatoes and they don't dry out like they do when you poke holes in them with a fork. (This makes a great baked potato for dinner!) You can also boil them in the skins until they are done.)

Eggs - The easiest and most fool-proof way I've found to hard boil eggs is to get a large enough pot to put your eggs in a single layer on the bottom. Then, fill it with COLD water and cover eggs with 1 inch of water above them. Put on burner on high and wait until a full rolling boil. (This is where I always went wrong because as soon as it would start to boil, I would take it off the burner. You must wait until it's a boil that is very hard and bubbling and not stopping.) Then, as soon as it's a full rolling boil, take off burner and cover with lid. After 18 minutes, pour out hot water and run cool water over eggs. This will make a dry, but not too dry yolk, like you would get at a restaurant on a salad. It might take a few times to get it just right, so don't give up. I make egg salad sandwiches all the time with this. It's also a great way to use up eggs that didn't get cooked enough in the middle. No one will ever know!

BUTTERCREAM ICING / FROSTING

This icing is so delicious and makes even a boxed cake taste good. It's better of course with a homemade cake too! No need to spend lots of money on store-made icings that are nasty and full of who knows what. This one's a winner!

BUTTERCREAM ICING

1/2 cup softened butter (1 stick)
1 package (16 oz. ) powdered sugar
4 to 6 tbs. milk
1 1/2 tsp. vanilla extract

In large bowl, with mixer at medium-low speed, beat butter, powdered sugar, 3 tablespoons milk, and vanilla until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat icing until light and fluffy, about 1 minute. Makes about 2 1/3 cups.

If desired, tint with food coloring. Just be careful that if you use liquid food coloring, you will need less milk because that will make your icing soupy if you add too much coloring.

HONEY GLAZE SNACK

This recipe is rather plain in and of itself, but if you mix it up a bit, you've got a snack that's sure to get eaten fast. It's great to bring to a get together or to keep around the house for an afternoon snack. So yummy and so simple!

HONEY GLAZE SNACK

4 cups corn Chex (I like to do a mix of cereals such as Cheerios, Wheat Chex, and Crispix)
1 1/2 cups miniature pretzels (I've used pretzel sticks because it's cheaper)
1 cup pecans (I like to use a mix of dried nuts and dried fruits such as pecans and cranberries)
1/3 cup butter
optional - 1/4 tsp. cinnamon (I never really measure it, but just dump it in until it looks good, so I'm not positive 1/4 tsp. is the right amount.)

Combine cereal, pretzels, and pecans in bowl. Melt butter in pan, stir in honey and cinnamon and blend well. Pour over cereal mixture to coat it and mix well. Spread on a baking sheet. Bake at 350 degrees for 12 to 15 minutes, or until lightly glazed and lightly browned. Stir halfway through baking. When cool, store in container.

The more you mix up the recipe as far as the add-ins go, the better this tastes! It's kind of like a sweet and salty Chex mix, but way better and very addictive! I like to make a triple batch of this and bring it to church potlucks or when I visit with friends. It's a winner!

SKILLET GRANOLA- A healthy and quick breakfast

This granola is super-easy and quick to make and tastes absolutely delicious. It is a fraction of the cost of even the cheap granolas at the store and tastes better than the fancy stuff and you can put in what you like.

Skillet Granola

2 TBS. oil
4 cups rolled oats
½ cup butter, melted
1 tsp. vanilla
¼ cup honey
½ tsp. cinnamon
½ cup packed brown sugar

Optional:
¼ cup chopped almonds
¼ cup dried cranberries
¼ cup shredded coconut
¼ cup chopped pecans

Heat the oil in a large skillet over medium high heat.

Add oats and cook and stir often until starting to brown and crisp, approximately 5 minutes.

Meanwhile, mix together melted butter, vanilla, honey, cinnamon, and brown sugar in a bowl and add to oats once the 5 minutes is over.

Cook and stir well for another 5 minutes or so until well coated and slightly browned.

Mix in fruit and nuts if desired and stir well for another minute or so.

Pour out onto cookie sheet and spread out to cool.

If desired, you can bake granola on a cookie sheet in 350 degree oven for about 10 minutes to toast the nuts and get the granola a little more crispy.

This granola is super-yummy and slightly chewy unless you bake it. It’s great as a snack, served with milk, or on top of yogurt with fresh fruit. I’ve kept mine in a glass container for a week and a half and it was still fresh. Not sure how long it will keep, but it seems to keep a while. You can be very flexible with the fruit and nuts you put in. Put in whatever you like and however much!

I like to make 2 batches, but I don't put it all in one pan, but cook two batches back to back and cook it in a cast-iron skillet. It's super-quick to make.