Pasta with corn

This recipe from the cover of Food Network mag. I made some modifications only because I didn't have everything on hand. I liked it for dinner or lunch. Eric liked it as a side dish to his tri tip. (That was good too) Enjoy.

2 ears of corn shucked
5 TB unsaled butter
tomatoes (we used some cherry ones from our garden)
2 cloves of garlic
pepper
12 oz of pasta (I used linguini)
1/2 cup chicken broth
1/2 cup grated parmesan
basil for topping

Bring a large pot of salted water to a boil. Add the corn and cook until tender. Use tongs and remove corn. You will want to save the corn water. Let corn cool and cut off kernels. Cook pasta in corn water as directed. Save 1 cup water and then drain pasta. Melt 2 TB butter in large skillet and cook garlic one minute. Add corn, salt, and pepper, and 1/2 cup chicken broth. Add the pasta. Mix all together. Add water if needed. Sprinkle parmesan cheese, 3 TB butter, and basil over the top. Add fresh tomatoes and serve.

Orange Bundt Cake

Here it is. Your new favorite easy cake to make.

1 pkg yellow cake mix

1 3 oz pkg instant lemon pudding mix

3/4 cup orange juice (we always use Peach Mango) plus 1/3 for glaze

1/2 cup oil

4 eggs

1/3 cup sugar

1/4 cup butter

Grease a bundt cake pan. Preheat oven to 325 degrees.

In a large bowl, stir together the cake mix and pudding. Make a well in the center and pour in 3/4 juice, the oil, and the eggs. Beat on low until blended. Pour batter into prepared pan.

Bake for 50-60 minutes. Let cool in pan for 10 minutes. Turn onto wire rack to cool completely.

In a saucepan over medium heat, cook 1/3 cup juice, sugar, and butter. Drizzle over cake.

Strawberries over poundcake

Strawberries

4 cups strawberries

1/2 cup sugar

2 Tb lime juice

Mix together in a bowl and refrigerate until serving.

Whipped cream

1 cup heavy whipping cream

1/2 cup powdered sugar

2 tsp coconut extract

1 tsp vanilla

Beat cream for a minute or two. Gradually add powdered sugar. Add the extracts and continue beating until soft peaks form.

Cake

1 1/2 cups flour

1/4 tsp baking soda

1/8 tsp salt

1/2 cup butter, softened

1 cup sugar

3 eggs room temp

2 tsp vanilla

1/2 cup sour cream

In a small bowl, combine flour, baking soda, and salt. Cream butter and sugar. Add eggs one at a time. Add vanilla and sour cream. Slowly add the flour and beat just until combined. Pour batter into 8 inch loaf pan. Bake at 350 for 45-50 minutes. Cool for 10 minutes and remove from pan. Top with strawberries and whip cream. Eat and smile.

Recipe from Our Best Bites cookbook. You should buy this one.

Apple Pie

Pioneer Woman calls it a rustic pie but I have seen elsewhere it is called a tart. Name? No matter. It just is yummy.

Pie crust

3 cups all purpose flour
1 tsp salt

11/2 cups shortening (I use butter crisco)

1 egg

5 Tablespoons cold water

1 Tablespoon distilled white vinegar

Filling


5 Peeled and sliced Granny Smith apples
2 TB all purpose flour
Juice of 1/2 lemon

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 tsp salt

6 TB butter

Let's start with the crust. This will make 2 piecrusts.

Combine the flour and salt in a large bowl. Add the shortening. Gradually work into the flour using a pastry cutter. This should take 3-4 minutes. Lightly beat the egg and add it to the mixture. Next add the water and vinegar. Stir with a spoon until combined. Remove 1/2 the dough and place in large ziploc. Flatten with rolling pin. Do the same with the other 1/2. Place in the freezer. When ready to use, take dough out and let sit for 20 minutes. I usually flour the surface before rolling out. Roll out starting at the center until desired shape and thickness.

Preheat oven to375

Now skip to the filling

In a large bowl mix everything together except butter. Spread apple mixture on top of crust and fold up the edges. Dot the top with the butter. Bake for 30 to 40 minutes. It is so good that Eric chose this for Father's Day.

Recipe from the pioneer woman cookbook. No need for any changes. Enjoy!

Mint Brownies

Uh, I didn't make their brownies. I was in a hurry SO I just made a mix from a box. Put parchment paper in the bottom of your 9x13 and spray with cooking spray and bake as directed. Let it cool.

Mint Frosting
1-2 TB milk
2 cups powdered sugar
1/4 cup butter, softened
1 tsp peppermint extract green food coloring
Combine all ingredients and beat until light and fluffy. Spread frosting on the top of brownies and chill in the refrigerator.

Chocolate Glaze
1 cup chocolate chips (I used special dark)
6 TB butter
Using a microwave safe bowl, begin with 1/2 cup choc chips and 4 TB butter. Microwave in 25 second intervals. Stir and microwave again. Add rest of butter and choc chips. Microwave and stir until smooth. Spread over frosting and chill in the refrigerator.

When you are ready to serve, use the edges of the parchment paper and remove from pan. Cut into squares and serve. WOW. You can check their website for the brownie recipe, but I am just saying that the box thing will work and your brownies will disappear.

recipe from Our Best Bites I will make these again and try to get a better photo:)

Mom's Pork Chops

This is such a wonderfully easy meal. Comfort food to me. It may not be to Eric because it is not steak, but he is happy to see me comforted:)

Pork chops (how many you think your family will eat)

2 cans of tomato soup

carrots

potatoes cut into pieces ( I do mine thick scalloped style)

Melt a TB butter in fry pan and put in pork chops. Sprinkle with garlic powder. Turn and cook other side. This will take 3-5 minutes depending on the thickness of the cut. I get thin cut because it cooks faster.

Spray crockpot with cooking spray. Put 1/2 tomato soup at the bottom of the crockpot. Place potatoes, carrots, and other 1/2 of tomato soup. Then place the pork chops on top. Pour remaining can of soup on top. Cook for 6 hours on low.

Basically the tomato soup creates the sauce for potatoes. I just put some butter, salt & pepper on the potatoes and put sauce over everything. Happy that there are leftoevers.

Blondies

1 1/4 cups unsalted butter, plus more for the pan

2 1/4 cups flour, plus more for pan

1 1/2 tsp baking powder

1 1/2 tsp salt

2 cups packed light brown sugar

1/2 cup granulated sugar

3 eggs

2 1/2 tsp vanilla

1 cup chopped walnuts

1 cup toffee bits

Preheat oven to 350. Butter 9x13 pan. Line the bottom with parchment. You will be using the parchment to lift the brownies out so be generous in using the parchment. Butter and flour the parchment as you would a cake pan.

In a saucepan, cook the butter until it turns a golden brown. Remove from heat. In a seperate bowl, whisk flour, baking powder, and salt. In a mixer, combine butter and sugars. Next add eggs and vanilla. Add flour, nuts, and toffee. Pour into prepared pan.

Cook for 35 minutes. Do not overbake. Transfer to a wire rack to cook completely. Peel off parchment and cut brownies into desired shape. Blondies can be stored in an airtight container at room temp for 3 days.

Watched this on Martha the week before Valentine's. Fun to have something yummy that isn't the traditional chocolate. Enjoy.