PISTACHIO PUDDING CAKE

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This recipe is an oldie but a goodie from the 8o's. Still delicious!







Cake
1 yellow cake mix
1 box of pistachio pudding
1 cup oil
3 eggs
1 cup of club soda
1/2 cup of chopped pistachio nuts
Frosting
1 -8 oz. container whipped topping (Cool Whip extra creamy, if possible)
1 pkg. of pistachio pudding.
Additional chopped pistachios for topping
Cake
Mix all ingredients for cake, beat 4 minutes on medium speed
Pour into a greased and floured 9x13 pan.
Frosting
Mix together whipped topping and 1 pkg. of pistachio pudding beat well
Spread over top of cooled cake
Sprinkle a handful of pistachio nuts over the top.
Enjoy

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MANGO PINEAPPLE COLESLAW

I found this recipe in an issue of Woman’s World magazine. It is both easy and delicious. If you want a little different taste, you could add ¼ tsp curry powder. Either way is tasty. I recommend that you refrigerate the salad and dressing separately and combine when ready to serve.
Salad
Combine in large serving bowl:
1 32 oz bag of coleslaw mix from the produce section
1 ripe mango peeled and cubed
½ cup chopped dried pineapple
1 scallion, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Dressing
Combine and refrigerate:
½ c mayonnaise
2 tsp sugar
2 tbsp apple cider vinegar
¼ tsp kosher salt
¼ tsp fresh ground black pepper
Enjoy!

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READER RECIPE SUNDAY

CROCKPOT LASAGNE
Thanks to Donna Murphy of Orlando Florida for this delicious recipe. I made it for dinner last night and not only did it taste great, my kitchen stayed cool!

Approx 3 cups favorite spaghetti sauce
8 oz box of oven ready(no boil) lasagna noodles
13 oz container of ricotta cheese
8 oz bag of shredded mozzarella or Italian blend cheese

Spray inside of crock pot with Pam. Cover bottom of crock pot with 1 cup of sauce. Add a layer of noodles next, breaking up the noodles so that the area is covered. Layer 1/3 cup of sauce, 1/3 cup of ricotta, 1/3 cup of shredded cheese. Repeat noodles, sauce, ricotta, shredded cheese until ricotta is gone. Top layer will be noodles, 1 cup of sauce and 1/3 cup shredded cheese. Cover and cook on LOW for 3 - 4 hours.

You can add browned hamburger to the spaghetti sauce if you wish. Or for a vegetarian version, add a few layers of spinach.

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Thai Salad

I found this recipe on about.com, Thai Food.. It is a cool and extremely delicious salad... perfect for summer. I have never used the edible flowers, however.



1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
2 green (spring) onions, sliced
1/2 to 1 cucumber (see cutting instructions below)
1 cup fresh coriander /cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals
SALAD DRESSING: (double the recipe if serving 4 or more)
3 Tbsp. coconut milk
1 Tbsp. lime juice
1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce
1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic
1 tsp. brown sugar
optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili
(I use 1 tbsp sweet Thai chili sauce)

Place lettuce in a salad bowl along with the spring onions and basil.
If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds.
Add the cucumber and coriander to the salad bowl and toss together.
To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve

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CROCKPOT BANANA BREAD

This is a great recipe to make in the summer. By using your slow cooker, you can have delicious baked goods without heating up the kitchen!



2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts, lightly toasted
1/2 cup butter, softened
1 cup sugar
2 eggs
4 small ripe bananas, mashed
2 tablespoons plus 2 teaspoons milk
1 teaspoon vanilla
Preparation:
Turn crockpot on high. Grease and flour a crockpot baking insert or foil loaf pan.
Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined. *Place insert into crockpot. Carefully add batter. Cover. Put lid on crockpot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours.

*If using a foil loaf pan, either place a rack or crumpled aluminum foil at bottom of crockpot. Place pan on top. After adding batter, top pan with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.

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SPUMONI CAKE

This is a delicious and very pretty cake... Nice for potlucks or cookouts...









1 yellow cake mix
4 eggs
1-cup sour cream
3/4-cup oil
1 pkg. instant vanilla pudding
1/2 cup chopped toasted walnuts
1 cup chopped maraschino cherries
2 oz. unsweetened chocolate melted
4 drops each red and green food color
1/2 tsp. almond extract
1 tub extra creamy whipped topping (ie Cool Whip)
1 tsp rum extract or ½ tsp almond extract
Sliced almonds
Shaved chocolate curls

Beat items 1-5 together for 2 minutes.
Divide into 3 bowls.
1. Add nuts and green food color.
2. Add cherries and red food color.
3. Add chocolate and almond extract.
Grease and flour 10 inch tube pan .
Pour 1st batter, then 2nd , and then 3rd .
Do not swirl together
Bake at 350 for 1 hour.
Cool 10 Min.
Remove from pan, cool on wire rack
Stir rum or almond extract into whipped topping
Frost cake and decorate top with almonds and chocolate shavings
Refrigerate

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ZUCCHINI APPETIZERS

A great recipe for using up the tons of zucchini from your garden(or the ones that mysteriously appear on your front porch in a paper bag..lol) Easy to make and tasty.Can be served warm or at room temperature. Good side dish,too

3 c thinly sliced unpeeled zucchini
1 c baking mix (such as Bisquick)
1/2 c finely chopped onion
1/2 c freshly grated parmesan cheese
2 tbsp chopped fresh Italian parsley
1/2 tsp sea salt
1/2 tsp crushed oregano
Dash freshly ground black pepper
1 clove garlic, chopped
1/2 c oil
4 eggs, slightly beaten


Heat oven to 350 F
Grease 13x9 in baking pan
Mix all Ingredients together
Spread in pan
Bake until golden brown, about 25 minutes
Let stand 10 minutes before cutting
Cut into squares like brownies
Can be eaten hot or at room temperature

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CRAB CAKES

Tasty and elegant, perfect for company!



1 lb. crabmeat
1 egg, beaten
1 1/2 tbsp. Old Bay seasoning
2 tbsp. Dijon mustard
2 tbsp. shallots
2 tbsp. chopped parsley
1 tbsp. lemon juice
2 tbsp. mayonnaise
Approx. 20 crushed saltine crackers
1 stick butter

Put all ingredients in mixing bowl and mix thoroughly. Make
sure there are enough saltines to give it body. Using hands,
take out desired amount and shape into patties. Using a
non-stick frying pan or electric skillet,melt butter and saute crab cakes
approximately 5 minutes on each side. Do not burn. Serve
with Lime Beurre Blanc(recipe follows) or Tarter sauce and sliced lemon


LIME BEURRE BLANC:
6 tsp. white wine vinegar
2 tbsp. shallots
3 tbsp. fresh lime juice
1/2 c. heavy cream
1 stick unsalted butter, cut into sm. pieces

Put vinegar, shallots and lime juice into
saucepan. Over high heat reduce to approximately 2
tablespoons. Add cream and reduce for approximately 5
minutes. Remove from heat and whisk in the butter 1 piece
at a time. Serve over crabcakes.

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BAKED TILAPIA PARMESAN

Easy to make,it's a delicious and tasty use of this inexpensive fish!







Ingredients
2 lbs tilapia fillets
2 eggs, beaten
1/3 cup low-fat mayonnaise
1 teaspoon lemon juice
1 cup breadcrumbs
2/3-3/4 cup grated fresh parmesan cheese
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley
Directions
Spray baking pan(s) with nonstick cooking spray.
Preheat oven to 400.
Place beaten eggs in a shallow dish. Stir in mayo and lemon juice. Stir until well-combined.
In a separate shallow dish, stir together breadcrumbs, parmesan cheese, and the herbs/spices. Mix well.
Dip each fillet into the egg/mayo/lemon juice mixture (coat both sides). Let excess drip off, then dip into breadcrumb/cheese mixture to coat both sides.
Place coated fillets in prepared baking pan(s). Bake, uncovered at 400 for 20-30 minutes or until fish is white and flaky inside.

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CLAM CAKES

These are an old New England favorite and have been served
at Cape Cod clam shacks for years and years! They are good with either french fries or our favorite, onion rings


2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder

Drain clams well, reserving 1/2 cup of clam broth liquid.
Combine all ingredients. Drop by tablespoonfuls into medium
hot oil in a deep fryer or heavy skillet.

Oil that is too hot or cakes which are too large will cause
burning or uncooked centers. Adjust temperature up or down
slightly to compensate. A good starting temperature is 360
degrees.

The clam cakes will float; turn them over gently as they
rise to fully cook both sides. Do not overload the cooker,
as this will reduce heat too much. Fry only a few at a
time.

Drain on paper towels. Serve with tartar sauce or
or just garnish with slices of lemon
These are best while still warm, but can be served at room temperature as
well.

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CONEY ISLAND CHILI DOG SAUCE

This sauce is delicious served over boiled or steamed hot dogs in a bun. They are also great on the grill.They taste just like the ones I would have as a kid when I went out with my Grandpa. I top them with shredded cheddar cheese and chopped onions

1 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
1 6 oz can tomato paste
1 cup water
1tbsp sugar
1 tbsp prepared yellow mustard
1 tbsp dried minced onion
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground cumin (heaping)
1/4 tsp black pepper

Directions
Brown ground beef in skillet breaking it into small crumbles adding onions halfway through
Add minced garlic when meat is almost done
Add all remaining ingredients, stir well to combine
Simmer over low heat for 15 minutes
Serve over boiled or steamed hot dogs in buns
Top with shedded cheddar cheese and chopped onions

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READER RECIPE SUNDAY

This recipe comes from my daughter,
Carolyn Kenny Reardon of Payson,AZ
Enjoy!

OREO COOKIE PIE
2 cups of milk
2 packages of jello instant cookies and cream pudding mix
1 8oz container of cool whip
premade oreo cookie crust

Mix the milk and the pudding mix together until thick and fold in the cool whip.Pour into the pie shell and chill for a few hours.

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SUMMER FRUIT PIZZA

A delicious cool and creamy dessert, just right for summer!



1 pkg. slice and bake sugar cookie dough
8 oz. cream cheese, softened
8 oz. whipped topping
½-3/4c. powdered sugar (to taste)
Fruit of your choice: strawberries, bananas(sprinkled with lemon juice to prevent browning), peaches, kiwi, blueberries, raspberries sliced
Chocolate chips (white or semi sweet..or both) melted

Preheat portable oven to 325 Degrees. Slice cookie dough into rounds and overlap on a lightly greased and floured 12 in pizza pan
Press dough lightly to make crust and bake for 5-10 minutes until lightly browned
With an electric mixer, beat cream cheese with powdered sugar until fluffy, then lightly fold in whipped topping

Spread onto cooled cookie crust and arrange fruit in circles.
Place chips in microwave for 30 second intervals until melted and drizzle over tops of fruit
Refrigerate leftovers (if any!)

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RAMEN NOODLE SALAD

This salad can be assembled ahead of time and will keep in the refrigerator for up to a week. We always have some on hand . It goes with a variety of dishes


Ingredients

Dressing
4 1/2 tbsp rice wine vinegar or cider vinegar
1/3 cup oil
3 tbsp sugar
salt and pepper
Flavor packet from chicken or oriental flavor Ramen noodles
Salad
1 pkg cole slaw mix
1 small pkg broccoli slaw
1/2 c toasted almonds
1/2 c sliced green onions
3 tbsp toasted sunflower seeds
1 pkg Ramen noodles crushed and toasted

Directions
Toast almonds, sunflower seeds and crushed ramen noodles in toaster oven until golden
Toss the salad ingredients together
Toss with dressing

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COOL AND CREAMY MARGARITA PIE

A delicious dessert and tasty drink all in one!


PIE SHELL
1/2 c butter
1 1/4 c crushed pretzels
1/4 c sugar

FILLING
1 14 oz can sweetened condensed milk
1/3 c lime juice
1 tbsp tequila
1 tbsp triple sec
green food coloring
1 c whipping cream
lime wedges

DIRECTIONS
PIE SHELL
Melt butter
Add crushed pretzels and sugar
Press into a 9 in pie pan and chill while making filling

FILLING
Combine sweetened condensed milk, lime juice, tequila, triple sec and 3-4 drops food coloring
Whip cream and fold into mixture
Pour into chilled pie shell
Chill or freeze for 3-4 hours until firm
Garnish with lime wedges

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