Brazilian Lemonade

Sorry I am just now posting this...

4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)

1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Raspberry Pretzel Jello Salad/Dessert Recipe

Ingredients:
2 cups pretzels (broken into pieces)
1/2 cup Butter or margarine, melted
1 large box (6 oz) raspberry Jell-o
1 cup Sugar
2 - 3 cups frozen raspberries (you can also use fresh)
1 (8 oz) container Cool Whip whipped topping
3 Tablespoons Sugar
2 cups boiling water
1 (8 oz) package cream cheese

Directions:
First Layer - combine broken pretzels, butter and sugar.  Press in  9 x 13 pan and bake at 350 degrees for 7 minutes.  Cool completely.

Second Layer -  Beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread over pretzel layer.

Third Layer - Mix Jello and boiling water.  Add frozen raspberries.  Cool and set slightly.  Pour over cream cheese layer.  Refrigerate until firm.

Enjoy!

Joyce's Amazing Carrot Cake

(I am posting this for Dana)

Joyce's Amazing Carrot Cake

Ingredients:
2 cup flour
2 cup sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 1/2 cup vegetable oil
3 cups grated carrots
2 cups Finely grated walnuts (optional)
1 small can crushed pineapple (16 oz)

Directions:
Preheat oven to 350
Sift together the dry ingredients. Add egg and oil and beat in mixer.
Stir in carrots, walnuts and pineapple.
Bake for 45 minutes in a well greased pan at 350 degrees.

*for two 8" round pans bake for 40 minutes

Creme cheese frosting:

1 box powdered sugar (16 oz)
8 oz. cream cheese (softened)
1/4 cup butter
1 tsp vanilla

*spread over completely cooled cake

Enjoy!

Banana Cake with Vanilla Bean Frosting

                                        (photo source: bakedbree.com)
Original link: http://bakedbree.com/banana-cake-with-vanilla-bean-frosting

Ingredients

• 2/3 cup sugar
• 2 Tablespoons room temperature butter
• 1/2 cup sour cream
• 3/4 cup mashed very ripe banana (about 2 bananas)
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• Vanilla Bean Frosting:
• 2 Tablespoons room temperature butter
• 1 1/4 cups confectioners sugar
• 1/4 cup heavy cream
• 1/2 vanilla bean, seeded and scraped
• pinch of salt

Instructions

1. Cream together butter and sugar. Add the sour cream and egg.
2. Add the mashed banana and vanilla.
3. Add the flour, salt, and baking soda. Stop mixing as soon as it is combined.
4. Pour the batter into a 9×9 pan that has been coated with cooking spray.
5. Bake in a preheated 375 degree oven for 20 to 25 minutes. The cake will be done when a tester comes out clean.
6. Let the cake cool completely. Start on the frosting by creaming together the butter and confectioners sugar. Add the heavy cream slowly and beat until smooth and fluffy. Add the scraped vanilla bean and a pinch of salt.
7. Spread the vanilla bean frosting over the cooled cake.

*Side note, I made these as muffins as well...huge success!

Cheesy Pesto Pull-Apart Bread

I got this recipe from www.jamiecooksitup.blogspot.com

She has lots of great recipes!!

Cheesy Pesto Pull-Apart Bread

www.jamiecooksitup.blogspot.com Time: 10 min. prep + 15 min. baking Yield: 7 servings Recipe from Jamie Cooks It Up!  1 large crusty loaf of bread 1 C basil pesto salt and pepper 2 C mozzarella cheese, grated 1 C Parmesan cheese, grated 1. Line a large baking sheet with aluminum foil and spray it with cooking spray.  Set one large crusty loaf of bread in the center.  2. Slice the bread carefully, without cutting all the way to the bottom of the loaf.   Then slice it going the other direction so that you have lots of little 1 inch squares  all over the top of the loaf. 3. Grab yourself about 1 cup of pesto, pour it into a small bowl and add just a bit of salt and  pepper.  I like to buy Pesto at Costco. It will keep for about a month in the fridge. If I don't use  it all and the expiration date is approaching, I pour it into and ice cube tray, cover it with plastic  wrap and store it in the freezer.  4. Using a butter knife, spread pesto inside the loaf along every sliced part of the bread.  5. Pull the slices apart and push a bit of shredded mozzarella cheese and shredded  Parmesan cheese into each little crevice.  6. Wrap the bread up in the aluminum foil and bake at 400 degrees for 10 minutes.  Uncover the bread and allow it remain in the oven until the cheese is melted and a bit  golden in color.  7. Take the bread out of the oven and let it cool just a bit before serving.  ***NOTE: This bread is best served warm from the oven.  However, if you have leftovers store them in the refrigerator and reheat them in the  microwave when you are ready to enjoy them.

Crustless Pear and Custard Pie

• 

  photo courtesy of marthastewart.com

  This recipe is SUPER easy! Took me 10-15 minutes to prep, and then baked in 40. Delicious eaten warm or hot, but also good room temp or cold. Heated up the rest in the microwave the next day and Landon ate it up.  A very non-heavy, light-tasting dessert. 

  I used 2% milk, Bartlett pears, and a mandolin to slice the pears. Sift or dust (with a small mesh sieve) the powdered sugar over it right before serving, as it quickly gets soaked up by the juice and partially disappears.

  Ingredients

• 3 Comice or Bartlett pears, peeled, halved, cored, and sliced
• 1/4 cup melted unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup milk
• 1/4 teaspoon salt
• Confectioners' sugar

Directions

1. Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

(recipe courtesy of Martha Stewart recipes, "Everyday Food" magazine 2003, also the "Everyday Food--Great Food Fast" cookbook, which I LOVE)

Cook's Gazpacho from Hot Tub night at Yuka's

CREAMY GAZPACHO ANDALUZ

Published July 1, 2010.  From Cook's Illustrated.

WHY THIS RECIPE WORKS:

The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe was salting the tomatoes and letting them sit to release more flavor. We then followed the same process with the other vegetables—cucumber, bell pepper, and onion—and soaked ...(more)

SERVES 4 TO 6

For ideal flavor, allow the gazpacho to sit in the refrigerator overnight before serving. Red wine vinegar can be substituted for the sherry vinegar. Although we prefer to use kosher salt in this soup, half the amount of table salt can be used. Serve the soup with additional extra-virgin olive oil, sherry vinegar, ground black pepper, and diced vegetables for diners to season and garnish their own bowls as desired.

INGREDIENTS

• 3pounds (about 6 medium) ripe tomatoes, cored
• 1small cucumber, peeled, halved, and seeded
• 1medium green bell pepper, halved, cored and seeded
• 1small red onion, peeled and halved
• 2medium garlic cloves, peeled and quartered
• 1small serrano chile, stemmed and halved lengthwise
• Kosher salt (see note)
• 1slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
• 1/2cup extra virgin olive oil, plus extra for serving
• 2tablespoons sherry vinegar, plus extra for serving (see note)
• 2tablespoons finely minced parsley, chives, or basil leaves
• Ground black pepper

INSTRUCTIONS

1. 1. Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
2. 2. Cut remaining tomatoes, cucumber, and pepper into ¼-inch dice; place vegetables in medium bowl. Mince remaining onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour.
3. 3. Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about ¼ cup) and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.
4. 4. Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and 1/4 cup olive oil.
5. 5. Stir vinegar, minced herb, and half of diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.
   
   
   -Notes: I used Red Brandywine tomatoes and red wine vinegar as substitutes. I also forgot to pass the remaining diced veg and condiments. I also omitted the serano chili and only let it sit for 2 hours.

Pesto Pasta Salad

Original Link: http://homeiswheretheholmansare.blogspot.com/search/label/Side%20Dish

Pesto Pasta Salad
Pesto recipe adapted from Food Network

1 cup packed basil leaves
2 cloves garlic
1/4 cup pine nuts
1/3 cup olive oil
1 tsp salt
1/4 cup Parmesan cheese
1 pound rotini
1/3 cup roasted red pepper strips, chopped
1/3 cup sliced black olives
1/3 cup red onion, chopped
2 oz fresh mozzarella cheese, cubed
1/4 - 1/2 tsp crushed red pepper flakes

Boil a large pot of water over high heat. When the water reaches a boil, add salt and add pasta. Cook according to package directions to al dente. Drain and rinse with cold water. Transfer to a large bowl. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped, slowly stream in olive oil with processor running until uniform. Stir in cheese and pour over pasta. Toss to distribute and add red peppers, olives, onions, and mozzarella cheese. Mix in crushed red pepper flakes. Cover and refrigerate at least 30 minutes prior to serving.


My notes: I used store bought pesto instead of making my own. Also, I added more than 1/3 cup of the olives and red pepper strips. I also added more cheese. I just added as much as I thought it needed.

Strawberry Peach Trifle Dessert

I got this recipe from this link: http://www.tasteofhome.com/Recipes/Strawberry-Peach-Trifle

Ingredients

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 2 cups fresh or frozen sliced unsweetened peaches
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• Additional sliced fresh strawberries

Directions

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries. Yield: 14 servings.

*My notes: I couldn't find white chocolate pudding mix, so I used the instant sugar-free vanilla pudding mix. Make sure your bowl is not too big. Mine was too big and I couldn't make the layers.

Cook's BBQ Beans from Erica's Back Yard BBQ night

FYI:

Warning- these take a long time, although I think they are worth it for a special BBQ. I stopped at step 2.5- I didn't do the ribs. Also in the BBQ sauce recipe I substituted half of the ketchup with tomato paste. :) Yuka

Cook's BBQ Beans

SERVES 4 TO 6

This recipe is meant for a charcoal grill. If you’re cooking on a gas grill, omit step 3 and finish cooking the beans in a 300-degree oven for 2 to 2 1/2 hours.

INGREDIENTS

• 4slice bacon, chopped fine
• 1minced onion
• 4cloves garlic, minced
• 1pound pinto beans, soaked overnight
• 6cups water
• 1cup barbecue sauce (see related recipe)
• 1/3cup packed light brown sugar
• 2tablespoons brown mustard
• 1teaspoon hot sauce
• Table salt

INSTRUCTIONS

1. 1. Cook bacon in Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
2. 2. Stir in 1/2 cup barbecue sauce, brown sugar, mustard, hot sauce, and 2 tea-spoons salt and simmer, uncovered, over medium-low heat until beans are tender and sauce is slightly thickened, about 1 hour. (If mixture becomes too thick, add water.) Transfer beans to 13 by 9-inch disposable aluminum pan and wrap tightly with aluminum foil. Using paring knife or skewer, poke holes in foil.
3. 3. In step 4 of Kansas City Sticky Ribs recipe (when new coals are added), nestle pan with beans inside disposable pan already in grill. Replace cooking grate and position ribs directly above beans. Cover grill and cook until beans are smoky and completely tender, about 2 hours. Discard foil, stir in remaining 1/2 cup barbecue sauce, and season with salt. Serve.
   
   
   
   
   Cook's Quick BBQ Sauce
   
   

   MAKES ABOUT 1 1/2 CUPS

   Classic barbecue sauce must simmer for a long time for the whole tomatoes in it to break down. However, we found that starting with ketchup can shorten the process. Use this sauce as you would any other barbecue sauce—either brushed on foods during the last minutes of grilling or served at the table as a dipping sauce with ribs or brisket.

   INGREDIENTS

   • 1medium onion, peeled and quartered
   • 1/4cup water
   • 1cup ketchup
   • 5tablespoons molasses
   • 2tablespoons cider vinegar
   • 2tablespoons Worcestershire sauce
   • 2tablespoons Dijon mustard
   • 1 1/2teaspoons liquid smoke (optional)
   • 1teaspoon hot pepper sauce
   • 1/4teaspoon ground black pepper
   • 2tablespoons vegetable oil
   • 1medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
   • 1teaspoon chili powder
   • 1/4teaspoon cayenne pepper

   INSTRUCTIONS

   1. 1. Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids with a rubber spatula to obtain 1/2 cup juice. Discard the solids.
   2. 2. Whisk the onion juice, ketchup, molasses, vinegar, Worcestershire, mustard, liquid smoke (if using), hot pepper sauce, and black pepper together in a medium bowl.
   3. 3. Heat the oil in a large nonreactive saucepan over medium heat until shimmering but not smoking. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently, uncovered, until the flavors meld and the sauce is thickened, about 25 minutes. Cool the sauce to room temperature before using. (The sauce can be refrigerated in an airtight container for up to 1 week.)