Pölka dot Riesling

Hot, humid, summer nights require something cold to drink !
I bought this on sale for $9.00 at my local grocer today.
Oh my goodness...this is just what I need...
Polka Dot balances floral aromas with ripe fruit flavors of pear, nectarine and apricot. Delicious !!

Clone of the Cinnabon ?

I stumbled across this amazing 'CLONE OF THE CINNABON' recipe on allrecipes.com and just had to try it.
Clone? I think not.
Tastes like the real deal to me !

CLONE OF THE CINNABON {allrecipes.com}

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

(note: just for fun, the next time I make these, I'm going to try the ready made frozen dough from the grocery and see if they are just as good. I'll let you all know!)

2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.


Oh Mamma Mia ! I would definitely recommend making these.... yum!

Warning:

I had quite the sad teenagers milling about when they realized they gobbled them all up and I didn't have 'more' hanging around...

{participating in DIY DAY hosted by A Soft Place to Land & Foodie Friday hosted by the wonderful Designs by Gollum !}

Strawberry Salad

Happy Foodie Friday hosted by the wonderful Designs by Gollum !




I love buying my fruit and veggies at our local farmers market...

I love supporting the local farmers...I scooped up fresh strawberries and went home and made my favorite strawberry salad.

{Participating in Outdoor Wednesday over at A Southern Daydreamer ! }

I. LOVE. THIS. SALAD. It's refreshing. Perfect for hot summer nights...

{Participating in DIY day over at a soft place to land. }

Strawberry Salad

1 head of romaine, chopped or baby spinach

red onions to taste

strawberries

Dressing:

1/2 C. Mayo

2 TBS. milk

2 TBS. rice vinegar

1 or 2 TBS. poppy seeds

1/2 C. sugar

Chinatown Chicken Salad

{Quite possibly my favorite beach home around here... I took this photo because I adore this color...it makes me happy just looking at it.}

I love spring & summer foods !

After a long winter of soups & pasta, I really look forward to summer salads !

I made one of my favorite summertime salads last night....

Chinatown Chicken Salad { from California Sizzles Cookbook }

1/2 pkg. wonton wrappers

vegetable oil

1 med. head lettuce, shredded ( I use the pre-packaged cabbage/carrot mix )

extra shredded carrots

shredded cooked chicken

1 C. roasted peanuts

3 T. sesame seeds (optional)

2 T. chopped cilantro or to taste

Dressing:

1 t. dry mustard

1/2 tsp. powdered ginger

2 tsp. soy sauce

2 T. sesame oil

1/3 C. veg. oil

1/3 C. rice vinegar

1. Slice wontons into strips and fry in veg . oil until lightly browned. Drain and set aside.

2. Combine lettuce or cabbage mix, chicken, peanuts, sesame seeds and cilantro. Toss with dressing.

3. Add fried wontons before serving.

It's Foodie Friday hosted by the wonderful Designs by Gollum !

Oh, and in case you are wondering, I could probably eat this entire bowl myself in one sitting, it is THAT GOOD !

Penne with Vodka Tomato Cream Sauce

In case you didn't know... I LOVE PASTA !!!!!!

And in case you were wondering, this is my FAVORITE SAUCE !!!!!!!!!! I've been making this for 18 years.

Penne with vodka tomato cream sauce {bon appetit}

1 tbsp. butter

1 tbsp. olive oil

1 sm. onion, chopped

1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped

1 c. whipping cream

1/4 c. vodka

1/4 tsp. dried crushed red pepper

1 lb. penne pasta (any tubular pasta)

Freshly grated Parmesan cheese

Minced fresh chives

Melt butter with oil in heavy large saucepan over medium heat. Add onions and saute until translucent, about 8 minutes.

Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes.

Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate).

Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to a large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. 6 servings.

{It's BLUE MONDAY hosted by the wonderful Smiling Sally !
Also participating in DIY DAY over at A Soft Place to Land. and Outdoor Wednesday hosted by the fantastic A Southern Daydreamer ! }

Make Ahead Breakfast Casserole

"IT'S A KEEPER!".... that's what my boys said when they took a bite.

I love 'make ahead'  recipes for busy, Holiday weekends...

Sausage Breakfast Casserole
 { from Allrecipes.com}


1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

1.Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

2.In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

3.Preheat oven to 350 degrees F (175 degrees C).

4.Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Oh, and Happy Blue Monday !  Hosted by the wonderful Smiling Sally !

DC

"All that is necessary for the triumph of evil is that good men do nothing" Edmund Burke

So, we kicked off our flip flops, put on city shoes, and drove, and drove, and drove some more...
to stand outside and shake our fists...

If ye love wealth greater than liberty, the tranquility of servitude
greater than the animating contest for freedom, go home from us
in peace. We seek not your counsel, nor your arms. Crouch down
and lick the hand that feeds you; May your chains set lightly upon
you, and may posterity forget that ye were our countrymen.
—Samuel Adams
{This photo and the one above it is especially for Blue Monday hosted by the wonderful Smiling Sally !}

{also participating in Outdoor Wednesday over at A Southern Daydreamer }

Pasta Bolognese

Oh Mamma Mia! This is one of my favorite sauces when I want something heavier than a marinara sauce ! As this was simmering on the stove last night, I couldn't believe I let a few months slip by without making this... shame on me !!!!!!!!!!!!

Pasta Bolognese {by Giada De Laurentiis }

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano ( I use Parmesan Reggiano )


In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.

Serve hot.

{participating in DIY Day over at a soft place to land, and Foodie Friday hosted by the wonderful Designs by Gollum !}

Crustless Mini Quiches

Oh warm, sunny days, how I have missed you ! {Participating in Foodie Friday hosted by the wonderful Designs by Gollum !

Watery Wednesday! & Outdoor Wednesday}

I made these over the weekend. A huge hit. HUGE. They will be included in our Easter buffet!
This is a wonderful base recipe. I'm looking forward to using spinach and other ing to make it my own.

Crustless Mini Quiches {recipe from Barb James in American Profile}

Cooking spray
2 cups shredded Swiss cheese
½ cup half-and-half
½ cup reduced-fat mayonnaise
2 eggs
2 tablespoons all-purpose flour
½ teaspoon seasoned salt
1/8 teaspoon black pepper
1 cup diced cooked ham, cooked bacon or shrimp ( I used bacon )
¼ cup diced mushrooms
¼ cup finely chopped onion

1. Preheat oven to 350F. Coat 12 standard-size muffin cups with cooking spray.
2. Combine cheese, half-and-half, mayonnaise, eggs, flour, salt and pepper in a blender. Process until well blended.
3. Fill each cup with about 1 1/2 tablespoons ham and 1 teaspoon each mushrooms and onion. Pour equal amounts of egg mixture over each. Cups will be about half full. Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean. Serves 6.

The quiches will be puffy when removed from oven, but deflate rapidly.

P.s.

It's DIY DAY over at a soft place to land.

Let's go for a walk

It's Outdoor Wednesday hosted by A Southern Daydreamer !

Also participating in Watery Wednesday.

San Clemente Potato Casserole

{My crochet stitches are coming along...very slowly !!}

When I lived in California, a very good friend of mine gave me this recipe.
Yesterday I was looking for a side dish to go with a turkey breast I was making for dinner... I wanted something I could make in the morning and heat up later since I had a busy day.

Comforting and delicious !

San Clemente Potato Casserole

6 white rose potatoes ( I used red potatoes )- boil til done
1 can cream of chicken soup
1 pint sour cream
1/2 stick melted butter
1/2 C. green onions
1 C. cheddar cheese, grated

Gently peel potato skin away from potatoes.
Shred boiled potatoes in large bowl.
Add in remaining ingredients and mix well.

Transfer to 9 x 13 casserole dish.
Top with more cheese.

Bake at 325 for 45 min.

Participating in DIY Day over at a soft place to land and Foodie Friday hosted by the wonderful Designs by Gollum !

Banana Pudding

My boys grinned from ear to ear when they came home from school and saw what their little sister and mommy had been up to...
A huge favorite in our home....thank you Miss Paula Deen !!

Not Yo' Mama's Banana Pudding by Paula Deen

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve. Layers and layers of deliciousness !

It's Foodie Friday over at designs by Golllum !