Pomegranates!

My latest adventure: opening and eating a fresh pomegranate.  As I passed a pomegranate stand on the side of the road, I was thinking about how I had never had a fresh pomegranate.  So, I was excited to try it once I bought it.  The moment I brought it home, I opened it.  As I scooped out the arils with my hands, I somehow got pomegranate juice below the window, which is on the opposite side of the kitchen.  After I (partly) cleaned up my mess, I enjoyed the arils.  As messy as my pomegranate-opening experience was, I can't wait to get another one!

My pomegranate success!!!!

Orange Creamsicles

Since today is Creamsicle Day, here's a recipe.  Let them eat CREAMSICLES!!!!!!!

• 2 small boxes sugar free orange gelatin powder
• 2 packets sugar substitute
• 1 cup heavy cream
• 2 cups boiling water
• 1 cup crushed ice
• 1/2 cup orange juice

Pour orange juice into small cup.  Put popsicle sticks halfway in and let soak.  Add 2 cups boiling water to gelatin mix as per package directions and stir until fully disolved.  Put in crushed ice and mix to cool down mixture and melt ice.  Add in sugar substitute and cream, mix well.  Pour into popsicle molds or small cups and put in popsicle sticks.

S'mores Bars

If any of you read my other blog: www.hwdcbs.blogspot.com, you know that today is national S'mores day!!  Since everyone knows how to make s'mores, here's a s'mores bar recipe:

• 1 sleeve graham crackers
• 2 tbsp. melted butter
• Enough Hershey's milk chocolate bars to cover bottom of  9"x13" pan
• About 30 marshmallows  (or enough to cover 9"x13" pan)

1. Preheat oven to 375
2. Crush graham crackers  and mix with butter until mixture resembles wet sand.  Press into bottom of a greased 9x13" pan.
3. Bake 5-7 minutes or until golden brown and fragrant
4. Preheat broiler on high
5.  Place chocolate over crackers and put under broiler until chocolate is soft, not burnt
6. Cover chocolate layer with marshmallows, flat side down, and place under broiler until tops of marshmallows are brown.
7. Cut into bars with a wet knife (to prevent sticking to marshmallows)  -OR-  freeze until firm and cut into bars.

Chocolate Mug Cake

When you are craving chocolate, eat this, it will solve all your problems.  All ingredients are standard household ingredients that you should have laying around.

1. In your biggest microwavable mug, put in

• 4 tablespoons flour
• 4 tbsp sugar
• 2 tbsp cocoa powder

2.  Mix well and then add:

•  1 egg

3. Mix, then add :

• 3 tbsp milk
• 3 tbsp oil

4. Mix, then add:

• 3 tbsp chocolate chips  (optional... but we all know what your going to choose)
• 1 capful (1 tsp) vanilla extract

5. You guessed it, mix

Put in microwave on high for 3 minutes.  It will look like it's going to overflow, but it won't.
If you think it's worth it, eat right away and burn off your lips.  Or wait a couple of minutes and then enjoy!

Coarse Mustard

Because today is Mustard Day I decided to post a mustard recipe.  Hope you enjoy it!!!

• 2/3 c mustard seed
• 2/3 c cider vinegar
• 2 garlic clove, halved
• 6 tbsp. water
• 6 tbsp. honey
• 1/2 tsp salt

1.  Put mustard seeds, vinegar, and garlic in a small bowl,
2. Cover and put in the refrigerator for a day and a half (36 hours)
3. Remove and throw away garlic
4. Put the vinegar-seed mixture in a food processor with water until coarse
5. Stir in the honey and salt
6. Put in tightly sealed containers and refridgerate

Watermelon Feta Sandwiches

In honor of national watermelon day, I made this recipe.  It's super duper easy, but delicious.  The combanation of the sweet watermelon and the salty feta cheese is amazing!

16 ~ Half the Salt Ritz crackers
8 ~ pieces of watermelon cut into 1 inch cubes
crumbled feta cheese (put however much you want)

Put a cube of watermelon on 8 crackers, top with feta cheese and another cracker.


Makes 8 watermelon feta sandwiches

Oreo Ice Cream Shoppe Pie

This recipe is an amazing summer dish.  The oreo layer is turned into a mousse like consistansy because of the addition of Cool Whip.  Although it's more on the heavy side ( serve small pieces), this dessert will blow your mind, and the size of your stomach if you eat too much.




1/2 cup hot fudge dessert topping,
divided

1 Oreo pie crust (6 oz.)

1 (8oz.) tub thawed, divided Cool Whip
Whipped Topping

1-1/4 cups cold milk

2 pkgs. vanilla flavored Jell-O
instant pudding and pie filling

Crushed Oreos to taste  (about 5 or 6)


Set aside 2 tbsp. of fudge topping.  Spoon remaining fudge into bottom of Oreo pie crust and spread evenly to coat bottom of crust. Top with half of Cool Whip and freeze 10 minutes.  Pour milk into large bowl and add the dry pudding mixes.  Beat with wire whisk until well blended and thick.  Stir in crushed Oreos.  Gently mix in remaining Cool Whip; spread over whipped topping layer in the crust.  Freeze 4 hours or until firm.  Remove pie from freezer 15 minutes prior to serving and let sit at room temperature to slightly soften.  Drizzle remaining fudge over the top.  Store leftover pie in freezer. 

Chocolate Peanut Butter Cookies

I made this recipe when I was babysitting a 3 1/2 year old, he was so energetic, I said,
" How 'bout we make cookies!" So we made these, and they were fantastic!

1 c. softened butter
1 1/2 c. granulated sugar
2 eggs
2 tsp. vanilla extract
2 c. flour
2/3 c. Cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
2 c. peanut butter chips


Directions:

Preheat oven to 350. In a bowl combine butter, sugar, eggs, and vanilla until fluffy. Combine flour cocoa powder, baking soda, and salt in another bowl. Slowly add to the butter mixture until well combined. Stir in peanut butter chips and drop by teaspoonfuls onto greased or foil covered baking sheet(s). Bake 8-10 minutes or until just set.

Makes about 4 dozen.

Raspberry Mango Jelly

This jelly is sweet, and perfect for the summer months. With a toasted English muffin, mmm mmm mmm!

2 c. raspberries
2 c. chopped mangoes
Zest and juice of 1 lemon
1 c. sugar

Put all ingredients in a medium saucepan over medium heat. Cook 20-25 minutes.
Put in a blender for up to 5 seconds. Strain, and put in jar or airtight container. Enjoy!😃

Overnight Macaroons

This recipe also came from my grandmother, and they are super easy and delicious!
   Mix together and let sit overnight:


4 c. oatmeal (quick oats)
2 c. brown sugar
1 c. salad oil
    Add:
2 beaten eggs
1 tsp. almond extract  (you can also use vanilla instead)
1 tsp. salt


Drop by teaspoons on to a baking sheet lined with foil..  Bake 15 minutes at 325. Remove promptly and cook on racks lined with waxed paper to avoid sticking.

Dream Cake

This recipe came to me from my grandmother, Sandy. It is amazing! I recommend this cake to anyone and everyone!

1 box any cake mix
1/2 c. oil
1 box any instant pudding
1 c. water
4 eggs

Directions:
Preheat oven to 350.

Mix all ingredients and pour into a greased tube cake pan. Bake at 350 for 40-45 minutes. Cool in pan.

Flaired Pasta

This recipe works FANTASTIC with Tangy Hot Pepper Glazed Salmon, but it is also amazing by itself refrigerated on a hot day.

1 box any pasta
2 tbsp- butter
Italian Seasoning to taste
1/4 cup seasoned rice vinegar dressing

Directions:
Cook pasta according to box directions. Dry, do not rinse, pasta.
Transfer back to pot with butter. Once the butter has melted, add Italian seasoning,
and half of rice vinegar dressing. Stir all ingredients well. Add remaining rice vinegar dressing, stir again.

Tangy Hot Pepper Glazed Salmon

This recipe was created on a hot summer day when we had just gotten out of the pool,
hope you enjoy it as much as I do.

2 tbsp- hot pepper jelly
1 tbsp- brown sugar
2 tbsn- maple syrup
3 tsp-lemon juice
3/4 tbsp- seasoned rice vinegar dressing
1 tsp- red wine vinegar(optional)
1 large salmon steak

Directions: Mix first six ingredients together. Separate evenly into two bowls.
Brush contents of one bowl onto salmon. Lay down one or two sheets of foil on grill.
Place salmon on foil and barbeque 4-6 minutes per pound. Spread contents of second bowl over salmon while cooking. Serve over Flaired Pasta.