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Savory Italian Rounds4/27/2016 Welcome April Showers!
I love how fresh and green everything looks after a spring rain! My tulips are in full bloom, more of my other flowers are poking through every day and I am ready for the orioles to arrive. I love this time of year. Great Grandpa Lloyd and I stayed with Amelia Saturday evening so the new parents could have a date night for their first anniversary! How much fun, she just slept and ate. I love to snuggle with new babies. Today’s recipe is quick and easy. I used to make it frequently and then I forgot which book the recipe was in. I was so happy this week when I came across it while paging through a Taste of Home cookbook. I am anxious to make it soon and I know you will enjoy it. I generally serve these hot out of the oven, but the leftover ones are good at room temperature, too. Savory Italian Rounds: Preheat oven to 400 degrees 2/3 cup grated parmesan cheese 1/2 cup mayonnaise, reduced-fat or fat-free mayonnaise is not recommended for this recipe 1/4 tsp dried basil 1/8 tsp garlic powder 1/8 tsp dried oregano dash of onion salt 1 tube refrigerated buttermilk grand biscuits 1. In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes. 2. Flatten biscuits into 4+ inch circles, spread about 1 Tablespoon mayonnaise mixture over each circle to within 1/2 inch of edge. 3. Bake at 400 degrees for 10-13 minutes or until golden brown, serve warm. These are especially good with an Italian menu or could be cut in wedges and used for appetizers. Have a great week!
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Rhubarb Dump Cake4/21/2016 Spring is here!
What a beautiful weekend to work outdoors! It felt so good to get out and scratch around in the good earth. I managed to get all of my backyard flower garden cleaned. It looks much better and it was good for my soul. It makes me feel close to our creator when I’m working in my flowers. I also got the feeders ready for the orioles. They usually come the first week in May but since so many birds came back early, I want to be ready for them just in case. I love to watch them. I have a correction to make for the rhubarb bar recipe I put in two weeks ago. Under the rhubarb layer it should read 2 Tablespoons of flour instead of sugar. I hope that if you tried it, you figured it out. I’m sorry for the mistake. I do try to proofread the article after typing it but seems I still goof up! I have another easy rhubarb dessert recipe for you today. I hope you will like it! Rhubarb Dump Cake: 1 pound cut up rhubarb, 3-4 cups 1 cup granulated sugar 1 3 oz. pkg. strawberry jello 1 yellow cake mix 1 cup water 1/4 cup melted butter Preheat oven to 350 degrees. Grease 9x13 inch pan. Spread rhubarb evenly on bottom, then sprinkle sugar and jello over top. Next, sprinkle dry cake mix over and then pour the melted butter and the water over cake mix. Do not stir. Bake for 45 minutes. May serve with whipped topping or ice cream.
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Parmesan Roasted Asparagus4/13/2016 The perfect birthday gift!
I have received many special birthday gifts through the years, but this year tops them all! On my birthday April 5th, Amelia Marie Phillis entered the world, born to our oldest Granddaughter Samantha and her husband Justin Phillis! As you can see, she is just perfect, weighing five pounds 13 ounces. and 18 inches long. Our first Great-grandchild! I am so happy they live close enough so we will be able to enjoy her. Now on to food. When I think of spring I think of rhubarb and asparagus. I have a several recipes for asparagus, but this fairly simple one is my favorite, I hope that you enjoy it too! 2 1/2 pounds fresh asparagus, tough ends trimmed 2 Tbsps olive oil 1/2 tsp kosher salt 1/4 tsp black pepper 1/2 cup shredded parmesan cheese lemon wedges, if desired Lay asparagus in single layer on a foil lined cookie sheet with sides. Drizzle with olive oil. Toss to coat and sprinkle with salt and pepper. Roast in preheated 400 degree oven for 15-20 minutes. Sprinkle with parmesan cheese and serve with lemon wedges. Have a great week!
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Cream Cheese Rhubarb Bars4/6/2016 Spring has Sprung!
Finally a nice warm day today! I checked my rhubarb and it’s sprouting through the good earth! I have some in the freezer from last year, so I am going to make these rhubarb cream cheese bars later this week. My friend Anita Galkin brought them as a birthday treat to our exercise group and they were a real hit. Everyone wanted the recipe so I told them I would share it in “What’s Cooking.” I hope you enjoy them too! Cream Cheese Rhubarb Bars Crust: 1 1/2 cups flour 1/2 cup sugar 3/4 cup butter Rhubarb Layer: 2 cups chopped rhubarb, if frozen measure while frozen, thaw and drain 1/2 cup sugar 2 Tbsp flour Cream Cheese Filling: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs Glaze: 2/3 cup sour cream 2 Tbsp sugar 1 tsp vanilla Directions: 1. Combine crust ingredients, spread in 9x13 inch pan and bake at 375 degrees for 10 minutes. 2. Toss together ingredients for rhubarb layer and pour over crust. Bake at 375 degrees for 15 minutes. 3. Mix together cream cheese and sugar until smooth. Beat egg in one at a time. Pour mixture over the rhubarb and bake at 375 degrees for 25 minutes. 4. Mix glaze ingredients and spread over bars as soon as they come out of the oven. Cool and cut into bars. Store in refrigerator. Enjoy! Have a great week! |
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