Ingredients:
1/2 watermelon, diced into bite-sized cubes
1/2 cup crumbled feta cheese
1/2 cup chopped mint
Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
Pinch of salt & pepper
Preparation Instructions:
1. In a large bowl toss together watermelon, feta and mint. Tip mixture onto a large serving platter.
2. In a small bowl whisk together olive oil, balsamic vinegar, Dijon, salt and pepper.
June 22, 2016 | Posted in:
Orange Chiffon Cake from Burlapkitchen.com
Thanks to our friend Emily over at Burlap Kitchen for sharing her Grandmothers famous Orange Chiffon Cake. It’s a classic recipe that dates back to the 1940s and we think is worthy of a comeback!
Ingredients:
2 1/4 Cups flour (sifted)
1 1/2 Cups sugar
3 Teaspoons baking powder
1 teaspoon salt
1/2 Cup oil
7 egg yolks
3 medium oranges (for the zest and juice)
3/4 Cup orange juice or water Juice 3 oranges in a 3/4 measuring cup, then add water till you get 3/4 cups of liquid
2 teaspoons vanilla
7 egg whites
1/2 teaspoon cream of tarter (beat egg whites and cream of tarter together on high speed for 4 minutes)
2 teaspoons orange zest ( fold into egg whites)
Preparation Instructions:
Preheat oven to 325 degrees. Zest and juice oranges and set aside. In a mixing bowl add dry ingredients: flour, sugar, baking powder, and salt; mix well. In a separate bowl add wet ingredients: oil, egg yolks, juice and water, vanilla. Add the wet ingredients to the dry ingredients and mix until it looks like cake batter. In a third bowl add egg whites and cream of tartar, beat on high for 4 minutes, until stiff peaks form. Gently add the egg white mixture to the bowl of batter. Pour batter into a greased angel food cake pan or chiffon pan ( do NOT use a bundt cake pan, trust me!). Take center rack out of oven and position the other oven rack two up from the bottom. Bake at 325 degrees for 55 minutes. Let cake cool for 10-15 minutes. Use a knife to loosen the cake from the edges of the pan and carefully turn out onto a tea cloth. Let cake cool completely. Ice cake and enjoy.
Thick Glaze:
Ingredients:
1 orange (zest and juice)
3 cups 10 X Sugar (powdered sugar, icing sugar)
1/2 stick butter (room temp.)
2 tablespoons juice from orange (may be just under 2 tablespoons, if so add milk to make a full 2 Tablespoons
1 tablespoon milk
1 1/2 teaspoons vanilla
Preparation Instructions:
In a mixing bowl add 10x sugar, butter, juice from orange, milk, and vanilla. Use a hand mixer and beat until smooth. Fold in orange zest, saving a little to sprinkle on top of the cake.
June 14, 2016 | Posted in:
Classic Potato Salad
Prep Time: 10 min.
Total Time: 25 min.
Ingredients
2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper
Preparation Instructions
1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.
2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.
June 8, 2016 | Posted in:
“Better Than Sex” Cake For Your Recipe Book
Prep Time: 10 min.
Total Time: 40 min, plus cake cooling time.
Ingredients
1 box chocolate cake mix
1 cup 35% whipping cream
3 tbsp sugar
1 tsp vanilla extract
1 cup toffee pieces
1 cup desiccated coconut flakes
Preparation Instructions
1. Cook chocolate cake in a 9 x 13 inch baking pan according to package directions. Let cool completely.
2. Whip cream with an electric hand mixer until stiff. Mix in sugar and vanilla. Spread whipped cream over top of cooled chocolate cake. Top with toffee pieces and coconut flakes.
June 2, 2016 | Posted in:
Buffalo Chicken Dip Recipe For Your Custom Cookbook
Prep Time: 10 min.
Total Time: 30 min.
Ingredients
2 cups cooked shredded chicken
1 (8 oz) pkg cream cheese, at room temperature
½ cup ranch dressing
½ cup hot sauce
1 cup shredded cheddar cheese
Crackers, to serve
Sliced vegetables, to serve (cucumber, peppers, carrots, broccoli)
Preparation Instructions
1. Preheat oven to 350F.
2. In a large bowl combine shredded chicken, cream cheese, ranch dressing, hot sauce and cheddar cheese. Mix well to combine. Scrape mixture into a 9” glass pie dish or equal sized oven-proof container.
3. Place in oven for 20 mins or until bubbling and golden. Serve with crackers, tortilla chips or sliced vegetables.
May 12, 2016 | Posted in:
Strawberry Pretzel Salad For Your Recipe Book
Prep Time: 20 min.
Total Time: 4 to 5 hours
Ingredients
Bottom Layer:
2 cups finely crushed pretzels
¼ cup sugar
½ cup butter, melted
Middle Layer:
1 pkg (8 oz) cream cheese
1 pkg (8 oz) cool whip
¼ cup sugar
Top Layer:
1 pkg (6 oz) Strawberry Jello
2 cups boiling water
1 ½ cups cold water
4 cups sliced strawberries
Preparation Instructions
1. Preheat oven to 350F. Line a 9 x 13-inch baking dish with parchment paper.
2. Mix crushed pretzels with sugar and butter. Press mixture evenly into prepared baking dish. Press with the back of a spoon or measuring cup. Bake for 10 to 15 minutes. Let cool.
3. With an electric mixer beat together cream cheese, cool whip and sugar until well combined and smooth. Spread mixture evenly over cooled pretzel base. Refrigerate while you make the top layer.
4. In a large bowl mix together Jello powder with boiling water. Whisk well to combine and have powder completely dissolve. Whisk in cold water. Refrigerate for about 1 hour, or until thickened slightly. Stir in sliced strawberries. Pour over cream cheese layer. Refrigerate until completely set, about 3 to 4 hours. Slice into squares to serve.
May 8, 2016 | Posted in:
Classic Apple Pie For Your Family Cookbook
Prep Time: 15 min.
Total Time: 2 ½ hours plus cooling time.
Ingredients
Pie Dough:
2 ½ cups flour
½ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into cubes
3- 4 tbsp ice water
Filling:
5 granny smith apples, peeled, cored and sliced
1 cup brown sugar
1 tbsp lemon juice
1 tbsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 tbsp flour
2 tbsp butter, cubed
1 egg, beaten
Preparation Instructions
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to countertop. Press into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
2. While dough is chilling make apple pie filling. In a large bowl combine apples, brown sugar, lemon juice, cinnamon, nutmeg, salt and flour.
3. Preheat oven to 400F. Roll out 1 disc of pie dough into an 11-inch circle. Place in a 9-inch pie dish. Top with filling. Dot filling with cubed butter. Roll out remaining disc of dough to a 10-inch circle. Brush rim of pie dough with beaten egg. Top with dough and press edges to seal. Trim edges so there is a 1-inch overhang. Crimp edges of dough. Brush top of pie with egg.
4. Cut four or five slits in top of pie. Place pie on a rimmed baking sheet. Bake pie in bottom third of oven for 20 minutes. Reduce heat to 350F and continue baking until pie is bubbling and golden, about 40 to 50 minutes. Cool completely before serving.
May 3, 2016 | Posted in:
Guacamole
The best, easiest Guac recipe there is!
Ingredients
4 ripe avocados, sliced in half, pitted and peeled
1/3 cup finely diced red onion
1 tomato, seeds removed and diced
1 cup loosely packed cilantro, roughly chopped
1 tbsp lime juice
1 tsp salt
½ tsp pepper
Tortilla chips, to serve
Preparation Instructions
1. Mash avocados in a large bowl with a fork. Mix with red onions, tomatoes, cilantro, lime juice, salt and pepper. Serve with tortilla chips.
February 6, 2015 | Posted in:
New Cooking Terms Page For Your Personalized Cookbook
People often ask for a standard cooking terms page to place in their books. Until today, all we had to offer was a typed document. But our design team just created this pretty little number that’s ready to load into your books from our image library.
| Posted in:
New Cover Design Template For Your Family Cookbook
I’ve put together another cover design option. With all these amazing designs, we’re starting to think about a custom design program for those who want a truly customized book.
We also spent a lot of time shooting STUNNING images for the photo library. More on that next week….
