Family favorites
While in North Conway we came across the North Conway Olive Oil Company so I knew I needed to stop in. I’m so glad I did as one of the workers was kind enough to give us a taste of anything we wanted and also shared his favorite salad dressing combination. This salad dressing is now my favorite dressing! It’s so simple and absolutely delicious. I have used it on salad greens and also on a Greek salad that you will see tomorrow.
Simply make a 50/50 mix of the garlic infused olive and and Sicilian lemon white balsamic vinegar and mix well. That’s it! So simple!
Enjoy!
This was so simple to put together with everything I had on hand. Jim was in the mood for pasta and because
I was making another dish for Robby I wanted something quick and easy and this was it! It’s almost a cousin to pasta Alfredo, not quite has heavy though. We enjoyed this dish and will be making it again!
INGREDIENTS
1/2 – 1 cup of Parmesan, grated
3 Tablespoons butter
3 cloves of fresh garlic, minced
2 cups chicken broth
1 cup milk, I used whole milk
8 ounces of pasta, I used spaghetti
Pinch of salt
Pinch of paper
Pinch of nutmeg
DIRECTIONS
Melt 3 Tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for a couple minutes stirring occasionally.
Add the chicken broth, slowly add the milk, add the salt, pepper and nutmeg. Stir and bring to a boil.
Add the pasta, you can break in half to make it easer. Once up to a boil reduce heat to simmer and cook pasta u til desired doneness. Add desired amount of Parmesan cheese, I added close to one cup. Let the cheese melt into the pasta and remove from heat and serve warm.
Enjoy!
I recently bought some blueberries but since I was the only one eating them I needed to find a way to use more of them up. I turned to Taste of Home for inspiration and came across this Down East Blueberry Buckle. For an added bonus I had everything I needed to make it on hand, I love it when that happens.
This recipe was so easy to make, the batter was a little more dense than I expected but the end result was moist and delicious. Jim loved it warm out of the oven!
INGREDIENTS
2 cups all purpose flour
3/4 cu sugar
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 large egg, room temperature
3/4 cup milk
1/4 cup butter , melted
2 cups fresh blueberries
TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened
DIRECTIONS
Preheat oven to 375 degrees. In a large bowl whisk, flour, sugar, baking powder and salt. In another bowl whisk. Egg, milk, and melted butter u til blended. Add to the flour mixture. Stir just until combined and moisten through. Fold in blueberries. Transfer to a greased 9 inch square pan.
For the topping, in a small bowl mix flour, sugar and cinnamon. Using a fork stir in softened butter until mixture is crumbly. Sprinkle over batter.
Bake u til a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
Enjoy!
I came across this recipe from Food Network. As with most of Food Network recipes this did not disappoint. The one hiccup I had was that the grocery store we stopped at in Bar Harbor did not have the phyllo cups. So what’s a girl to do? You know it, improvise! Nothing some puff pastry sheets could not take care of. Using the puff pastry added a lot more work to this dessert but worth it. I’ll be packing the cups next time!
INGREDIENTS
1 Cup fresh blueberries
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup mascarpone cheese
2 Tablespoon powdered sugar
1/2 teaspoon grated lemon zest
2 Tablespoons lemon juice
1 package mini phyllo shells
DIRECTIONS
Combine the blueberries , granulated sugar and cinnamon in a small sauce pan. Cook over medium high heat until the berries start to break down and the liquid is syrupy, about ten minutes. Remove from heat and let cool to room temperature.
Whisk together the mascarpone, powdered sugar , lemon zest and lemon juice in a medium bowl.
Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote. Then top with the blueberry compote. Zest with more lemon zest if desired.
Serve immediately.
IF you get stuck like an did with no phyllo shells. You can use puff pastry sheets. I just cut the into bite size pieces and baked according to package directions.
Enjoy!
I came across this recipe on Pinterest and knew I had to make it. I changed it slightly by adding a drizzle of salted caramel sauce over the top. This recipe is gluten free BUT everyone in the house loved these bars. These are simply to make and very similar to my apple pie recipe so it was no surprise everyone enjoyed these apple pie bars!
INGREDIENTS
INGREDIENTS FOR THE COOKIE BASE-
1 1/2 cups gluten free flour. I used Bob’s 1 for 1 that has xanthan gum in it.
1/3 cup granulated sugar
Pinch of salt
8 Tablespoons dairy free butter. I used Earth’s Balance, cut into Tablespoons.
You will be reserving 1/3 cup of this mixture to use in the crumble.
FOR THE CRUMBLE-
2 Tablespoons brown sugar, packed
1/3 cup chopped pecans
1/4 cup gluten free old fashioned rolled oats
1/3 cup of reserved cookie base
APPLE CINNAMON FILLING-
3 cups chopped, peeled apples. I used a combination of honey crisp and Granny Smith. Chop into 1/4 inch or so pieces.
1 1/2 teaspoons cinnamon
AT THE END OF COOKING-
Add a drizzle of salted caramel sauce if desired.
DIRECTIONS
Pre heat oven to 375 degrees.
Line 8 inch square baking pan with parchment paper or Tim foil so the foil hangs over the edge so you can easily remove the bars from the pan at the end of cooking time.
TO MAKE THE BASE-
Using a stand mixer add the flour, sugar and salt into the mixing bowl and mix on low speed to combine. Add butter a couple pieces at a time and continue to mix until a dough forms and pulls away from the sides of the bowl. About 2-3 minutes. Measure 1/3 cup of the dough and set aside to use in the crumble.
Using your hands press the remaining dough into an even layer on the bottom of your prepared pan. Bake 15 minutes or u til edges begin to brown rotating pan half way through baking.
APPLE CINNAMON FILLING-
While the base bakes, combine chopped apples and cinnamon in a bowl mixing to coat the apples in the cinnamon.
CRUMBLE TOPPING-
While the base bakes add the reserved dough, brown sugar, pecans and Oates into the mixing bowl used for the base using the mixer or a pastry cutter, or your hands mix until combined and crumbly. Set aside.
ASSEMBLE-
Pour the cinnamon apples over the hot base and spread evenly. Sprinkle with the crumb topping pinching the crumble to create a tiny crumble. Do not press it into the filling. Bake 22 minutes then cover with foil and bake an additional 10 minutes. Turn oven off and leave covered in the pan in the oven for 5 more minutes. This will allow the apples to bake without over browning the crumble topping.
Let bars cool completely in the pan. Add salted caramel if desired . A light drizzle over all of the top. When cooled completely remove from the pan using the over lapping foil and cut into squares. Store in the fridge.
Enjoy!
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