Mango , Cucumber and Onion Sald #Recipe

1 English cucumber (sliced into thin rounds)

1 cup onion (finely sliced)

1 mango (peeled, cored and sliced into bite size pieces)

2 tsp dill (chopped)

1 chile or jalapeno pepper (finely chopped)

1 clove garlic (minced)

1/2 cup white vinegar

1/2 cup water

2 teaspoons sugar

1 teaspoon kosher salt

black pepper

3 cups arugula or baby spinach

Put cucumber and onion slices in a large bowl.Combine vinegar, water, sugar, salt and garlic, and stir well until sugar and salt are melted. Pour over cucumber and onion slices and marinate for an hour. Drain liquid. 

Making the salad: Put arugula or baby spinach on a plate. Add cucumber and onion slices, mango and top with chopped dill and chiles. Season with plenty of black pepper and serve immediately.

Making Cucumbers into Pickles

Have you had the chance to enjoy produce from the garden yet?? One of my veggies to dine on from the garden are cucumbers and one of my favorite ways to fix them is in easy dill overnight pickles. There is no canning involved and you can enjoy them several hours after creating them. Best of all because many others besides me like them as well they are a great way to use up those cucumbers not allowing any to go to waste. 

There are truly not a lot of ingredients that go into these quick easy, dill and delicious pickles

using a hand full of fresh dill sprigs and 2 chopped up garlic cloves for seasoning

1/4 c chopped onion
3 cups thin sliced cucumbers
1 1/2 cup of water 
3/4 cup white vinegar
1 T honey or sugar if you prefer … I normally use sugar
salt and pepper

In a large mason jar combine the dill, garlic, and onion. Fill the jar to top with cucumbers In a small saucepan over high heat place water, vinegar, sugar, salt and pepper. Mix all til mixture boils Pour hot liquid over cucumbers Allow to cool a bit then top and chill overnight.

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Ooey Gooey Chocolate Cake

2 sticks (226g) butter, melted

1 package chocolate cake mix

3 eggs, one egg for bottom cake layer THEN two eggs for filling layer

1 package (8-ounce) cream cheese, softened

1/4 cup (31g) cocoa powder

16 ounces confectioners sugar

1 teaspoon vanilla extract

2. 1. Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3-inch round cake pan OR 9-inch x13-inch dish. (I have heard bundt pans work as well!)
   2. Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
   3. Pat the mixture into prepared pan and set aside.
   4. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
   5. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
   6. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

   recipe source here

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Are You A Geek or a Nerd??

A few of my memories of summer when I was a kid was that of going to camp. Each year I at least went away for one week and several times I went for a few weeks. Camp was very much like school to me a place to be around individuals and have a bit of fun. Like school mates those individuals I met at camp all had their own personalities

There were the popular kids, the jocks who liked to participate in sports, the nerds and of course the geeks. Yes I said that right there is a difference between nerds and geeks in my opinion. In fact, from time to time I could be considered to fit into either of the groups. While some may consider the terms to be insulting I take them with a stride of life. 

The terms nerd and geek have been in existence for 50 + years. In fact the first time that the word "nerd" was shown in print was in the Dr. Seuss's book If I Ran A Zoo The term nerd often helps to describe someone  that is a bit bookishness, fashion blindness, and social ineptitude. However, the word Geek came about much earlier in time. 

The word "Geek" arrives from the middle English, German and Dutch and means "freak" When the word traveled to the United States the term took on a slightly different meaning. Many times carnival performers would be known as "geeks" For a bit the words "nerd" and "geek" were closely related and could be associated. 

Today, the term "nerd" normally refers to a person obsessed by academic or other esoteric social norms. Often they do not pay much attention to their hygiene, manner of speech, their courtesy On the other hand the term "geek" refers to an individual who extensively studies a single subject Nerds concentrate often on technology or sci-fi subjects and geeks may study a number of subjects including computers, music, film , videogames with much interest. While both nerds and geeks are more than likely very intelligent it has been movies to help satisfy the definition of these categories. 

Think about the 1980's movie and T.V. shows that featured both nerds and geeks. Movies such as Revenge of the nerds and family matters helped to define an outlook appearance for the nerd in all of us. Geek attire has an even wider appearance with clothing lines defining their geekiness. In addition many that consider their selves "geeks" enjoy wearing sporty framed glasses, cardigans and elbow patches or at least that is how many geeks are thought of. 

Today why not sport a bit of your nerdiness and geekiness and have a good time. 

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Picnic Salad Recipe : Dill Pickle Salad

Dill Pickle Pasta Salad...

1 box (16 oz) rotini pasta
1/3 cup dill pickle juice (from the pickle jar)
2 cups chopped baby dill pickles
1 block (8 oz) Colby Jack cheese, cubed small
1 small white onion, finely chopped
Creamy Dill Dressing
1 cup mayonnaise
1/2 cup sour cream
1/3 cup dill pickle juice (from the pickle jar)
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1/4 teaspoon salt
Instructions
Cook pasta according to package directions. Don't forget to add some salt to the boiling water before adding the pasta. I add about 1 teaspoon, give or take.
Drain pasta and rinse with cold water. Add 1/3 cup of the pickle juice to the drained and rinsed pasta and let it sit while you prepare the rest.
(Move the pasta from the colander into a mixing bowl and then add the pickle juice)
Chop the dill pickles, and cheese into small cubes/pieces. Finely chop the white onion.
Drain the pasta again that was sitting in the pickle juice. Add it to a large bowl along with the chopped pickles, cheese, and white onion.
In small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refrigerate it for 1-2 hours.
I would recommend not making this too far ahead of time. For best results serve this salad within a few hours of making it. Either right away or after the refrigeration time. Leftovers do keep well in the fridge (are still delicious) but the dressing thickens up and it's not as "creamy" as when you first make it.

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Enjoy a Hotdog

With summer time is here and the kitchens will be heating up. One way to solve this is to cook on the grill outside where a breeze may blow by. Many will enjoy grilled hotdogs. Not only are they easy to prepare but delicious as well. However, have you ever thought about where the idea of eating hotdogs came about.

 It was more than 3,000 years ago that a hotdog like food was ate. The Babylonians would stuff animal intestines with spiced meats. While they may have been the first many other civilizations would follow their lead. In addition the Greeks and Romans would enjoy the stuffed sausage like dish as well.

The Roman Empire would see a downfall of the hotdog like dish. While the pagans often included sausages in their festivals the Catholic church would begin to outlaw the consumption of sausage. The stuffed sausage would not disappear entirely and during the middle ages a slender sausage known as "Vienna sausage" or "Weiner wurst" Moreover the Germans would begin to make a much desired slender stuffed sausage known as a frank

The Germans would leave their own mark on the hotdog. The slight curve would come about at this time. This was where the frankfurter was born in 1850. The term hotdog would be offered in America. The history of the hotdog in America must include the famous Coney Island Dog. Nathans hotdogs

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Happy Bastille Day Celebrate With this Recipe

Each year on July 14th the French celebrate Bastille Day. Bastille Day, or French National Day,  Many will prepare delicious French food and have a feast. What a wonderful reason to celebrate and enjoy good food. One of my favorite traditional French foods is the Crepe. Perhaps it was the day in high school speech class that helped me fall in love with those delicious crepes.

Yes, crepes are so easy to make that using an electric skillet a classmate of mine prepared crepes during her demonstration speech. They were delicious and you can make crepes this easy as well. Using a skillet and spatula to make up crepes using a handful of ingredients like flour, sugar, salt, milk and eggs. In case you are wondering yes fluffy crepes do have all those ingredients packed inside the secret is give it time

Crepe Basic Recipe

1  cup flour..... 2 large eggs … 1 T sugar … 1/4 tsp kosher salt …. 1 1/2 cup milk …. 1 T butter 

1. In a large mixing bowl, create a well with flour then add eggs, slowly whisking them into flour. Add sugar and salt and stir until combined. Gradually add the milk, whisking to combine. Let batter stand at room temperature until bubbly on top, 15 to 20 minutes.
2. In a small skillet over medium heat, melt butter. About 1/4 cup at a time, drop batter evenly onto pan, swirling it to evenly coat.
3. Cook 2 minutes, then flip and cook 1 minute more; repeat with remaining batter. Serve crêpes warm with fresh fruit and powdered sugar.

Similar to making pancakes crepes are easy to make, flip and prepare. After preparing these thin little crepes it is time to fill them with your choice of savory or sweet fillings. The fun of deciding is up to you 

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Vintage Apple Dump Cake #Recipe

1 21-ounce can apple pie filling
1 16-ounce can of applesauce
1 box cake mix -- spice flavor
1/2 cup (1 stick) butter or margarine, melted
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 350 F.
Pour applesauce on the bottom of a 9x13 pan and spread out evenly.
With a spoon, drop the apple pie filling evenly over the applesauce. Sprinkle on the entire package of dry cake mix evenly over the fruit layer.
Melt butter or margarine and spoon over the cake mix as evenly as possible.
Bake for 40-50 minutes until filling has bubbled up around the sides and the edges and top have both browned slightly.
Remove from oven, and let cool 15 minutes before serving -- the filling will be very hot.
Serve plain or with ice cream or whipped cream

Enjoy

recipe source here

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Craving for Grilled Steak

1/3 cup soy sauce (I used reduced-sodium)
1/3 cup vegetable oil
3 tablespoons dark brown sugar, packed
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika (I reduced to about 2/3)
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (I reduced to 1/8)
1 (2 1/2-pound) steaks


Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper-lock bag. Pat beef dry with paper towels. Prick beef all over with fork and cut into 2 1/2-inch pieces. Add meat to bag with soy mixture and refrigerate for 2 to 24 hours, turning occasionally.

For a charcoal grill: Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vents completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
Clean and oil cooking grate. Cook beef (covered if using gas) until charred and registers 130 to 135°F (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve.

Note: We flipped the steaks at 4 minutes, and they were temperature ready at 8 minutes.

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Burrito Casserole

1 lb ground beef or ground turkey
1/2 medium onion finely chopped
1 packet taco seasoning or chili seasoning
6 large flour tortillas or 10 corn tortillas
1 16 oz can refried beans
3 cups shredded cheese of your choice
1 10 oz can cheese soup or cream of mushroom soup both are great!
4 oz sour cream
optional: hot sauce
optional: top with shredded lettuce and diced tomatoes

Brown the meat and onion, then drain. Add the meat and the beans together.
Add the seasoning packet.

In a separate bowl combine the sour cream and soup and mix it together.
Spray the bottom of your casserole dish with non stick cooking spray.
Spread a layer of the soup mixture in the bottom of the pan.
Tear up half the tortillas in big sections and layer them over the soup mixture.
Spread 1/2 the meat and beans mixture as the next layer.
Add a layer of shredded cheese.
Optional: Add hot sauce as the final layer
Repeat the layers one more time to complete the casserole.
Top with shredded cheese and bake it uncovered for about 20 to 25 minutes minutes at 350 degrees.
Note: This recipe was able to serve my family of four two times

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Chili Cheese Dip

With only 2 ingredients this recipe is not only tasty but is considered frugal as well. Chili and cream cheese is all that it takes to offer a treat to the family that packs a lot of taste.

1 (15-ounce) can chili
heaping 1/2 cup Cheddar block cheese

In a microwave safe, covered bowl, heat the chili for 2.5 minutes. Stir in the cheese until smooth. Serve with chips

S'mores Brownie Pie #Recipe

S’mores Brownie Pie 
makes 8-10 servings

crust:
12 graham crackers (both squares on a sheet)
7 T melted unsalted butter
1/3 C granulated sugar
brownies:
10 T unsalted butter
1 + 1/4 C granulated sugar
3/4 C + 2 T unsweetened dark cocoa powder (you could use regular cocoa powder, but dark is amazing)
1/4 t salt
1/2 t vanilla extract
2 large eggs, cold
1/2 C all-purpose flour
1/2 C milk chocolate chunks
15 large marshmallows, cut in half with scissors

Preheat oven to 325 degrees.
Make the graham cracker crust: Place the graham crackers in a food processor and crush until a fine crumb forms. Pour in melted butter and sugar, pulse a few more times until a wet crumble forms. Press into an ungreased 9″ springform pan. Pre-bake for 5 minutes. Let cook while prepping the brownie layer.

Make the dark chocolate brownies: In a large microwavable bowl, place butter, sugar, cocoa, and salt in the microwave. Melt in 30 second increments, and at the end each time until butter is completely melted and mixture is uniform throughout. It should be pretty thick and gritty. Set aside, and grab your eggs, flour, vanilla, etc. Make sure the mixture has slightly cooled (don’t want those eggs to cook in the bowl).
Whisk in eggs, flour and vanilla and stir until just combined. Toss in the chocolate chunks. Don’t overmix. Drop brownie mixture into prebaked crust. Spread around with a spatula. Bake for 28 minutes. Remove from oven.

Top & toast the marshmallows: Place sliced marshmallows cut-side-down on the warm brownie layer. Place back in the oven, and cook for 3-5 minutes. If tops haven’t toasted yet, turn on the broiler and watch closely. Remove from oven, and let cool completely before slicing.

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Recipe For Those Striving to Eat Lighter

hot weather is a time where many will strive to eat healthier. This salad plate of tuna and cantaloupe with a side of cottage cheese will help the cause. Enjoy !!!

Tuna Salad:
4 Tbs Kraft Miracle Whip or light Miracle Whip or Mayonnaise
1 stalk cleaned and chopped celery
1 Tbs chopped sweet onion
3 diced hard boiled eggs
2 Tbs drained sweet pickle relish
1 grilled pita
6 outer lettuce leaves iceberg or romaine
2 sliced tomatoes
1 6 oz can tuna packed in water drained

Cantaloupe Bowl:
1 large cantaloupe cut with kitchen shears/pinking shears, scraped
Additions:
4 oz cottage cheese
4 oz drained pineapple chunks
4 lettuce leaves chopped

Tuna Salad:
In a medium bowl, mix together miracle whip, celery, onion, eggs, relish,
and tuna until well blended.
Refrigerate until ready to serve.
Chop the lettuce and spread across the plate as a garnish
Cut melon in half and scrape out the inside until smooth. Place on lettuce.
Spoon in half the tuna.
Add cottage cheese and pineapple around the cantaloupe bowl.
Serve immediately.

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