Cake and Cookie Glaze

Orange:
Whisk 1 cup confectioners' sugar, 1 Tbl. orange juice and 1 tsp. grated orange zest.

Maple:
Whisk 1 cup confectioners' sugar, 1 Tbl. milk and 1 tsp. maple syrup.

Coffee:
Whisk 1 cup confectioners' sugar, 1 tsp. instant coffee and 2 Tbl. milk.

Cinnamon
Whisk 1 cup confectioners' sugar, 2 Tbl. milk and 1/2 tsp. ground cinnamon.

Kitchen Tips

The plastic bags used to deliver the morning paper is perfect for disposing of vegetable peelings, egg shells, coffee grounds and just about anything food related that will be going into the garbage can. The bags are made from a sturdy plastic so they won't tear easily. When finished, tie a knot in the end and throw it away.

Cinnamon Rolls

I've just added a very simple recipe for Cinnamon Rolls to Martha's Kitchen Korner. Some of my ingredient change suggestions is to use strawberry jam or apple butter. To view this recipe click on Martha's Kitchen Korner in the right sidebar.

Roasted Garlic

Here's a simple way to roast garlic

Remove the papery outer layers from one head of garlic and cut off 1/2" from the top (not the end with the roots). Drizzle the cut portion with 2 tsp. olive oil and sprinkle with a little salt. Roast on a baking sheet or small baking dish at 400 degrees until soft and golden, 30-40 minutes depending on the size of the head. Don't cover with foil. Uncovered garlic mellows and softens but also caramelizes, giving even more flavor. Let cool. Use your fingers of a pair of tongs to gently squeeze the root end. The garlic should slip out easily. Mash the garlic with a fork to make a paste. Use immediately or cover tightly and refrigerate up to one week.

Strawberry Shortcake with a Twist

If you love strawberries and especially love Strawberry Shortcake, this is a recipe you won't want to miss. And this one can be made ahead of time without the cake becoming soggy. View this recipe by clicking on Martha's Recipes in the right sidebar.

Of course I've added ingredient change suggestions. This can be made into a Peach Shortcake or even an Orange Shortcake. Use your taste buds to come up with other variations.

Cleaning Garbage Disposals

There is a simple way to keep your garbage disposal clean. After getting your dinner dishes ready for the dishwasher pour leftover ice from drink glasses down the disposal and turn it on. The hard ice breaks up food clinging to the blades and gets rid of orders.

Mops - Which are the Best?

I know that this is a cooking related site but who wants to cook in a kitchen with a dirty floor. I don't normally write about a product that is not quite as useful as the commercials on TV say it is but this is one that I feel obligated to tell you about. I won't give you the name of the product, don't know if I can be sued by the company or not, so I'll give you a description and I'm sure you will know which product I'm talking about.

The item is designed to clean your floors. It's lightweight with a head that swivels making it easy to get around items and into corners. To use you attach a pad to it's head and push a button to emit a cleaning spray. Know what product I'm talking about? On TV it shows how easily this item is to use. It is but this is what really happens. Within just a few sprays and swipes across the floor the pad is dirty and no longer picking up dirt. Instead it's relocating it all over your floor. Solution to this - change the pads when they are no longer picking up dirt. That idea works but it would take a full box of the pads to do just one floor at a cost of about $5.00 for one floor. Plus, the cleaning liquid leaves the floor sticky after drying. Don't get me wrong. This item does have a use. I have an 11 year old indoor dog who does have an accident now and then. This is great for cleaning up after him. It's great for cleaning up spills. You simply slap the pad onto the head, squirt a little of the cleaner, mop it up and throw away the pad. That's what I intend to use mine for but not for my normal cleaning.

So, if you haven't bought one of these "mops" already, think about what I've said. This is the way I see it. If a good old rag mop, string mop, whatever you want to call it and a bucket of water with a good cleaner mixed in is good enough for the hospitals then it's good enough for me.

Squash Casserole

If you like squash, which is now in season, you will love this dish. To view this delicious recipe click on Martha's Kitchen Korner in the right sidebar. You won't be sorry.

Fruit Pie Crunch

1/2 stick melted butter
1 can fruit pie filling, cherry, strawberry, etc.
1/2 box yellow cake mix
1/2 - 3/4 cup chopped nuts

Preheat oven to 325 degrees. Spray a 13 x 9 inch dish with non-stick spray. Add pie filling and top with cake mix. Pour melted butter on top and cover with chopped nuts. Bake 30-45 minutes.

You can't get any easier than this. Plus you change the flavor with the pie filling. And to make it even simpler, use one of the single layer cake mixes instead of opening a regular size box.

CindyJo's Simple Burritos and Mexican Salad

CindyJo Greever has come up with some really delicious and simple ways to make burritos and Mexican salad. I hope you enjoy these as much as I do.

CindyJo says:
Another thing I like to make, which is cheap and quick, is take flour tortillas and add a slice of cheese and microwave for about 30 seconds; then take a can of refried beans and a butter knife and spread some of the refried beans onto the tortilla shell with melted cheese (you can add salsa or sour cream if you like) and then roll it up, and voila - you have just made a bean burrito for about ten cents!! And it only takes a minute at most!!

I also love to take chili and spread it over tortilla chips and add cheese - then microwave a minute, add lettuce and dressing to edges (delicious, healthy and pretty dish and made in less than a minute!!) Of course you can add black olives, tomatoes, peppers or whatever to it to spice it up. :) © CindyJo Greever

My suggestions for changes and additions are:
Burritos - add a little left over roast beef, chicken or maybe try using a good hot dog chili.
Salad - sprinkle with shredded cheese.

To view CindyJo's site go to http://michellesmama.com

Cajun Homefries

If you like fries and like them hot, click on Martha's Kitchen Korner and check out the recipe for Cajun Homefries.

Polenta?

Polenta is made from ground yellow or white cornmeal. It's traditionally a slow-cooked grain that's high in it's starch content making it smooth and creamy when cooked.

Caramel Marshmallows

This treat is one the kids will really love making and eating.

You will need:

large marshmallows
Caramel Apple Dip
lollipop sticks
chopped nuts, sprinkles, mini chocolate chips, toasted coconut, etc.

Top each lollipop stick with a marshmallow. Place the caramel dip in a microwave safe container and heat in the microwave for about 25 seconds. Stir. Let the kids dip their marshmallows into the caramel and then roll around in their choice of sprinkles, nuts, etc. This can also be done with melted chocolate. They also make nice holiday treats. If you use white chocolate as your cover you can roll them in colored coconut or sprinkles to match the season. If you have trouble finding lollipop sticks, use pretzel sticks.

A Review for my cookbook Stir, Laugh, Repeat

I recently ordered your cookbook “Stir, Laugh, Repeat” and it came in the mail yesterday. I sat down last night to glance at it and couldn’t put it down….I read it from cover to cover!

I loved the format and all of the stories you added on each page just put a special touch to the book. After reading it, I feel like I really know you and your family. I know your sons-in-law are Yankees, you are a lover of cheese, but you dislike chocolate…well not all chocolate..you have a weakness for white chocolate and I would venture to guess that you never take yourself too seriously. I also loved the fact that you use every day ingredients and don’t mind admitting that you and cakes do not have a love affair. It was such an easy and enjoyable read. I will be waiting for the second book which I understand is now in the works.

I have some pages marked for things that will be first on my list to try. One of them is the Bacon, Egg & Cheese Mini Pies on Page 144. This will be a great addition to a brunch and it is so simple. It made me wonder…”now why hadn’t I thought about that?” Another recipe I definitely have to try is the Cracker Bars on Page73 and I may do a “Martha trick” and use regular chocolate instead of white chocolate. I could mention several others, but I think you have the idea that I really am enjoying Stir, Laugh, Repeat.
Donna Bramblett, TX

Food Freezing Tips

Green peppers may change the flavor of frozen casseroles. Clove, garlic and pepper flavors get stronger when they are frozen. Sage, onion and salt get milder. Don't freeze cooked egg whites. They become tough when frozen. Brown rice can be stored in the freezer for up to 5 months. Never overcook foods that are to be frozen. The food will finish cooking when reheated. Don't refreeze cooked foods that have been thawed.

Barley ?

Barley is chewy with a mild taste. It's rich in protein and contains a type of fiber called beta-glucan which helps lower cholesterol.

Cherry Pie Cake

Want a pretty, quick and delicious cake for the holidays? I've just posted a recipe for Cherry Pie Cake that requires 5 ingredients and can be made in just about any flavor you like. View this recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Eggs Anyone?

Brown Eggs

The brown egg shell color is determined by the breed of the chicken. Brown hens lay brown eggs; white hens lay white eggs. The color of the shell has no effect on the egg's flavor nor nutrition. Brown eggs may be slightly pricier because the dark hens are usually larger and eat more so they cost more to feed.

Certified Organic Eggs

Certified organic eggs are produced according to national USDA standards by hens fed an organic diet. An organic diet is free of conventional pesticides, fungicides, herbicides and commercial fertilizers. All eggs, no matter what they are class as are hormone free. The USDA does not permit the use of hormones in poultry.

Free-Range Eggs

Free range eggs are produced by hens that have daily access to the outdoors or are raised outdoors. Commercial hens are housed in cages within large laying facilities. Free Range ages usually cost more due to their low volume and high production costs.

Cage-Free

Cage-Free eggs are laid by hens that roam in barns, not outside.

White Chocolate Popcorn

If you like white chocolate, popcorn, nuts and cranberries you'll love White Chocolate Popcorn. It has the sweetness from the white chocolate and the touch of salt from the nuts. View this recipe by clicking on Martha's Kitchen Korner on the right sidebar.

Quinoa - What is it?

Quinoa has more protein per serving than any other grain. It's considered "complete" because it contains all eight essential amino acids. It can be easily added to soups, salads and baked goods.

Whole-Wheat Couscous - What is it?

Whole-Wheat Couscous is made of granulated semolina flour. It cooks in about 5 minutes and can be made to be sweet or savory due to it's mild flavor.

Potato Stuffing

Need a great side dish for dinner? Try Potato Stuffing. Of course it's easy. View this one by clicking on Martha's Kitchen Korner in the right sidebar. You won't be sorry.

Cherry Nut Cheese Pie

This recipe is so versatile. You can change the flavor simply by changing the pie filling... Strawberry, blueberry, chocolate, lemon, etc. You can also change the flavor by changing the crust. View this recipe by clicking on Martha's Recipes in the right sidebar.

Crab Stuffed Eggs

12 hard boiled eggs
2 cans (6 oz. each) crab meat, drained
1/4 cup celery, finely chopped
2 Tbl. green peppers, finely chopped
1 Tbl. French salad dressing
1/3 cup sour cream

Slice eggs in half lengthwise. Remove yolks and mash. Combine yolks, crab meat, celery, peppers, salad dressing and sour cream. Blend well. Refill egg whites. Chill until time to serve.

This is one that will really impress your friends. These are really attractive when made but to spruce them up even more, place chives on top of each half. If you don't like crab meat, substitute and use well drained tuna. Both are great.

Pecan Bars

My recipe for Pecan Bars will be included in my next cookbook. They are a breeze to make and can't be beat for taste and texture. View the full recipe by clicking on Martha's Recipes in the right sidebar.

Bulgur - What is it?

Bulgur is made from wheat kernels that have been steamed, dried and crushed. It has a tender, chewy texture, is very versatile and cooks quickly.

Coconut Almond Bars

I love coconut and I love nuts so I couldn't resist this one. It's simple and it's good! To view the full recipe click on Martha's Kitchen Korner in the right sidebar. Not only will you find the recipe but you will also find my ingredient change suggestions to make these wonderfully sweet bars fit your own taste.

Brown Rice - What is it?

Brown Rice
Brown rice has been stripped of its inedible outer husk but still has it's vitamin-rich bran layer. It has a nutty flavor and a chewy texture. It takes longer to cook than white rice.

Vanilla Butter Cream Frosting

I've been posting some really easy and delicious Frosting recipes to fit most any cake. The Vanilla Butter Cream Frosting is really simple and as usual I've given ingredient change suggestions. View this recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Microwave Safe Dishes

Most glass and ceramic dishes you buy now are microwave safe but older dishes might not be. Here is a quick way to test a dish for microwave safety.

Place 1 cup of water in the dish. Place it in the microwave and cook on High for 1 minute. If the water gets hot and the dish remains cool, that means the dish is safe to use in the microwave. If the dish gets hot, then it's not safe. It may contain lead or other metallic substances.

Chicken Piccata

Chicken Piccata is a dish I never thought I would like due to the lemon juice. This dish is wonderful! Plus, it's simple to make but ends up looking like you spent hours in the kitchen. View the recipe by clicking on Martha's Recipe in the right sidebar.

Brown Sugar Cheesecake

To me, one of the best desserts is a "big" slice of cheesecake. Normally I like mine plain... no toppings. But this recipe for Brown Sugar Cheesecake is so good with a drizzle of caramel and a sprinkle of nuts. View the full recipe at Martha's Kitchen Korner (right sidebar). You will love it.

Whipped Cream

When making whipped cream use a chilled bowl and chilled beaters to give you the fluffiest cream. Before beating, add a spoonful of sugar, lemon juice, liqueur or vanilla for extra flavor. Freshly whipped cream will hold up for about an hour in the refrigerator, but you can freeze dollops on a baking sheet then transfer them to an airtight container to use as needed. This is especially good when served frozen to a hot cup of flavored coffee or on top of a slice your favorite hot pie. Can't get any better!

Beef & Barley Soup

I haven't used a crock-pot in years. I remember when they first came out. Everyone had one and of course I had to have one too. It was so great to come home to the smell of dinner not cooking but cooked. So, with the world as busy as it is now, maybe we should really bring them back. And if you like soups, you will love the recipe I've just posted on Martha's Kitchen Korner (right sidebar) for Beef & Barley Soup. It's simple, inexpensive to make and delicious!

Chopping Nuts the Easy Way

Many times I've started cooking a recipe that calls for chopped nuts only to find that I have whole or halves. If you put them in a processor they have a tendency of coming out too finely chopped. A great way to solve this problem is to put your nuts in a plastic bag, close it up and use a wooden kitchen mallet to break them into pieces. It only takes 3 or 4 strikes with the mallet to have your chopped nuts.

Corn Cakes

Click on Martha's Kitchen Korner (right sidebar) to view this delicious recipe for a twist on bread.

Freezer Burn

Putting your meat into the freezer in the packaging bought in will almost guarantee freezer burn. Instead, remove the meat from the store packaging and tightly wrap the meat in freezer paper like you would wrap a sandwich. Tape the ends together with masking tape. Write what the meat is, weight and date on the package and put it into a ziptop freezer bag. Remember to remove as much excess air as possible from the freezer bag when sealing.

Windy Cookies

I have a friend who has helped me out on the computer more times than he probably wants to remember. In honor of him I've simplified a recipe that is called Cowboy Cookies and made them into Windy Cookies. Windy is the voice of many and now he has a cookie that has all of the goods things that make up cookies combined in one.. coconut, nuts, chocolate and oats. Thank you Windy.

View this recipe by clicking on Martha's Recipes in the right sidebar.

Shrimp Dip

For a tasty but easy dip to make click on Martha's Kitchen Korner (right sidebar)and try my Shrimp Dip. Another great dish for the upcoming 4th of July.

BBQ Keilbasa

This is so easy and great for parties.

Keilbasa
BBQ Sauce

Cut keilbasa into bite size chunks. Place into a crockpot. Cover with BBQ sauce. Heat.

This is perfect for the upcoming 4th of July gatherings. The amount BBQ sauce depends on the amount of keilbasa. You want enough sauce to cover the keilbasa.

Brown Butter Frosting

When I was a kid my mother made a butter frosting that required a lot of cooking using granulated sugar. This is pretty close but takes a lot less time. View the recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Cioppino

My cookbook Stir, Laugh, Repeat is being featured on the site http://booklandheights.blogspot.com Irma Fritz wrote in a request for Cioppino and since it's such a long recipe I decided to post it here which also gives all of you a chance to see this Italian Fish Soup and maybe even give it a try.

6 T extra virgin olive oil
1 small onion, chopped
1 medium carrot, finely chopped
1/2 medium green bell pepper, chopped
1 small leek, white part only, chopped
1 small stalk of celery, chopped
1/4 smallfresh fennel bulb, chopped (about 2 T), or use 1/2 t anice
28 oz can crushed italian tomatoes with liquid (or chop whole, peeled tomatoes, preserving liquid)
2 T tomato paste
2 cups fresh water
1 T salt
1/4 t ground black pepper
1 t fresh basil, chopped fine (or about 1/3 t dried)
1/2 t fresh oregano, chopped fine (or about 1/4 t dried)
1/4 t fresh thyme, chopped fine (or a pinch of dried)
4 bay leaves
1/4 dried hot pepper (peperonocino), or more to taste
2 cloves garlic, finely chopped
1 lb white fish (halibut, boston scrod, red snapper), skinned, boned, cut in bite sized pieces
12 lg shrimp, shelled and deveined
8 lg scallops, cleaned
3/4 cup dry white wine
12 sm clams in shell, scrubbed or 6 oz canned clams
6 oz cooked crab meat, or 6 oz can
1/4 cup Italian parsley, chopped
(optional) thick slices toasted italian or french bread, put in bottom of soup bowls before adding cioppino

Heat 3 T of the olive oil in a large heavy pan with cover over medium heat. Add onions and saute until transparent, about a minute. Do not brown.
Add the chopped carrot, diced green pepper, chopped leek, chopped celery and chopped fennel and saute for about 5 minutes.
Add the crushed tomatoes (with their liquid), tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper.

Simmer over low heat until reduced, about 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves.

Heat 3 T olive oil in a skillet (with a cover for the next step) over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. Saute until just cooked through, 2-4 minutes. Add seafood to sauce and stir gently.

Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2-6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir crab meat into sauce.
Taste for seasoning.
Cover and heat cioppino on medium heat until all seafood is hot, about 2-3 minutes.

Another Ant Removal Recipe

Soapy water is a very effective tool against fire ant mounds. Fill a one gallon cleaned milk jug with hot water and added about a teaspoon of dish liquid. Shake to mix. Pour over the mound and they will move out within 24 hours!

Scallions, Shallots and Onions

To prevent scallions from withering in your refrigerator, store them in a glass of water. Remove any discolored outer layers and trim the green tops but don't cut off the roots. Stand them in a glass of water and cover the tops with a plastic bag. Secure with a rubber band.

You can substitute onion and a little garlic for shallots. If you need 2 tablespoons of minced shallot substitute by using 2 tablespoons of minced onion and about 1 teaspoon of minced garlic.

Raw onions in a salad can turn strong and bitter if they sit for an hour or more. To prevent this, add about 1/4 cup of white vinegar to a bowl of cold water. Put the onions in a strainer and quickly slosh them in the vinegar and water. Don't rinse the onion, just add them to your salad. This will keep them mild and sweet for quite a while.

Broccoli Custard

Want a new way to cook broccoli? This dish makes a wonderful pie type dish that can be eaten as a side or as a main dish. Check out the full recipe by clicking Martha's Kitchen Korner in the sidebar.

Strawberry Breakfast Rolls

These rolls are so easy to make and really spice up breakfast. They are also great for those of us who eat on the go. View the recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Don't like strawberries? These can be made with blueberries, cherries or peaches.

Keep Your Peeled Apples White

How many times have you peeled apples, get to the last one and notice that the ones you peeled first have started turning brown? If you are like me, many times. I have the solution. As you peel your apples drop them into a container of apple juice. The acidity of the apple juice keeps the apples from oxidizing and turning brown plus it won't change the flavor like lemon or orange juice can.

Stir, Laugh, Repeat - Event

All-aboard! The "Author" Train is leaving the station on its way to Stir, Laugh, Repeat. Everyone is invited to this 4 day event starting Thursday (6/11) and ending Sunday (6/14). On your journey, you will be met by me and I'll guide you through my simple world of cooking with questions, answers and lots of friendly talk. So mark your calendar and meet me at the station http://www.booklandheights.blogspot.com

Do Your Scrambled Eggs Stick to the Pan?

Heat the empty pan first. This expands the metal and seals nicks or imperfections in the pan so the eggs will cook on the surface. How hot should your pan be? When you can feel the heat on the upper edge of the pan, it's hot enough. After heating the pan, lightly spray it with non-stick spray. After adding the eggs to the pan, let them sit untouched for a full minute. The eggs will hold in trapped ear and allow them to puff. If you stir the eggs immediately after they go into the pan you'll stir out the air and end up with small curds and not much volume. After the eggs have puffed, gently push one edge to the center to allow the uncooked eggs to flow into the bare part of the pan. Continue to do this until there is no liquid egg flowing to the edges and you have soft mounds that are moist.

I found this tip while thumbing through some magazines one day and it really works. Try it the next time you make scrambled eggs. I really think you'll love the results.

Old Fashion Date Nut Bread

Do you remember when Date Nut Bread came in a can? I do and I loved it with a thick coating of softened cream cheese. I always wondered if they actually cooked the cake in the can or somehow put it inside and then sealed the ends of the can. Well, I haven't eaten Date Nut Bread in years and decided to let my taste bud memories go back into time and make my own. This is, of course, a simple to put together recipe and can be viewed by clicking on Martha's Recipes (right sidebar). Give this old dish a try.

Easy Buttermilk Cake

For an easy, buttery tasting cake click on Martha's Kitchen Korner (right sidebar) and view the recipe just posted. It's wonderful! I'll also be adding some simple icings to top off your cake. Don't miss this one.

Add Color to Your Dishes

The color RED:
Tomatoes, red peppers, radishes, beets, raspberries, apples, guava, strawberries, watermelon - These Red foods improve your heart health and help improve your memory. They help to lower the risk of some cancers and also promote urinary tract health.

The colors YELLOW and ORANGE:
Corn, squash, sweet yellow peppers, oranges, mangos, peaches, lemons, pineapples and bananas - The Yellow and Orange foods boost your heart, vision and immune system. They also help lower the risk of prostate cancer.

The color GREEN:
Asparagus, cabbage, broccoli, celery, spinach, zucchini, brussle sprouts, kiwi, and honeydew melons - The Green foods help improve your eye health, promote stronger bone and teeth. They also help cut the risk of colon and breast cancer.

The colors PURPLE and BLUE:
Purple onions, eggplant, blueberries, grapes and plums - The Purple and Blue foods help lower the risk of heart disease, promote urinary tract health and help to improve memory.

The colors WHITE and TAN:
Cauliflower, onions, parsnips, turnips and garlic - The White and Tan foods help slow cholesterol absorption, boost the body's ability to fight infections and help lower the blood pressure.

So the next time you plan a meal, think about adding some color to your dishes and help your body at the same time.

Protecting Yourself

A friend sent me an email that I have to share.

A woman who is a receptionist in a church in a high risk area was concerned about someone coming into the office on Monday to rob them when they were counting the collection.

She asked the local police department about using pepper spray and they recommended to her that she get a can of wasp spray instead.

The wasp spray, they told her, can shoot up to twenty feet away and is a lot more accurate, while with the pepper spray they have to get too close to you and could overpower you.

The wasp spray temporarily blinds an attacker until they get to the hospital for an antidote. She keeps a can on her desk in the office and it doesn't attract attention from people like a can of pepper spray would.

She also keeps one nearby at home for home protection.

This has to be one of the best tips I've ever heard for protecting yourself. I don't think I would go so far as to keeping a can in my car due to heat in the summer and freezing in the winter, but around the house it's perfect. It's something you could keep handy and pick up when you answer the door and if you are a walker, it's better than carrying a stick.

1st Radio Interview

I've just finished up my 1st ever radio interview with "The Reading Circle with Marc Medley" WP88.7 FM, Patterson, NJ. The interview was about my cookbook Stir, Laugh, Repeat.. what prompted me to write the book, how it differs from other cookbooks, the simplicity of the recipes and how it actually teaches young adults the "Joys" of cooking. I was extremely nervous in the beginning but Marc is so good at putting you at ease that the hour was over before I even knew it had begun. Since I'm really a shy person, this was a great accomplishment for me. Thank you Marc!

Beefy Onion Casserole

Go to Martha's Recipes on the right sidebar to view this recipe. It's simple and it's good!

Blue Cheese Garlic Butter

4 fresh garlic cloves
1/2 tsp. onion powder
1/2 tsp. Montreal steak seasoning
1/2 cup butter, divided
1 container (4 oz.) crumbled blue cheese (3/4 cup)
1/2 tsp. dried thyme

Crush garlic using a garlic press into a microwave-safe bowl. Add onion powder, steak seasoning and 2 Tbl. butter. Microwave on High 30 seconds or until butter melts. Stir and microwave 1-2 more minutes or until hot, stirring once. Let sit to cool completely, about 5 minutes. Cut remaining butter into small pieces. Add to garlic mixture with blue cheese and thyme. Mix until well blended. Chill until ready to serve.

I'm seeing a lot of ads for Blue Cheese topped steaks and hamburgers. This works perfect. When your steak or burger comes off the grill simply top it with your own Blue Cheese Garlic Butter. This is also great as a spread for bread. I like to spread some on a piece of hard bread or roll, pop it into the toaster oven on broil just long enough to melt the butter. Good eating.

Lemonade Pie

1 can (6 oz.) frozen lemonade concentrate, thawed
1 can (14) oz.) sweetened condensed milk
1 carton (12 oz.) whipped topping
1 graham cracker pie crust

In a large bowl combine lemonade and milk. Mix well. Fold in whipped topping and pour into pie crust. Chill 3-4 hrs.

This is one of the quickest, easiest pies you can make in a hurry to take to any gathering or suprise your family with for dinner. Changes - add a few chopped nuts or coconut on top but don't change the lemonade unless you change it to another citrus flavor.

Strawberry Cheesecake - No Bake

On Martha's Recipes (click on right sidebar) I've just posted a wonderful Strawberry Cheesecake that requires no baking. It's good and has many variations of flavor. Go check it out. And don't forget, it's simple.

Sugar Cookie Crust Cherry Cheesecake

For a different twist on cheesecake, view my recipe for Cherry Cheesecake with a sugar cookie crust. Click on Martha's Recipes on the right sidebar to view.

Pecan Divinity

1 pint marshmallow cream
3 cups sugar
1/2 cup water
pinch of salt
2/3 cups chopped pecans

Put the marshmallow cream in a large bowl. In a saucepan combine water, sugar and salt. Bring to a rolling boil. Let boil exactly 2 minutes. Pour sugar mixture into the marshmallow cream and very quickly stir. Add pecans and drop by teaspoonfuls onto wax paper. Cool completely.

Changes - Change nuts - walnuts, almonds, etc. For holidays add a couple of drops of food coloring. Or you could add dried cherries or cranberries but they must be dryed and not from a jar with liquid.