Marvelous Mint Summer Salad

repost

At this time of year, my gardens are full of fresh, aromatic mint, and I’m never quite sure what to do with all of it!

I enjoy walking next to the garden beds it’s spilling out of, brushing up against the leaves, and breathing deeply of the scent they release, but other than that, and using the tall straight spears in flower bouquets and arrangements, I’m at a bit of a loss.

Enter this fantastic garbanzo summer salad!

The base is chickpeas (though I’m sure a white bean would work equally well) and another winning ingredient is roasted bell peppers—the variety you’ll find on store shelved in jars with olive oil—there’s some cucumber thrown in for crunch, some onion for zip, and feta cheese that adds to the texture… But the star of the show is fresh mint!

I encourage you, as I often do, to use the recipe as a bit of a guide, adding, subtracting, and substituting with whatever you have on hand or with whatever sounds good to you. I think diced tomatoes would be yummy, and I was even wishing I had some kumquats on hand to slice into it. (Oh, and how ‘bout some sunflower seeds added just before serving?)

Whatever you toss in there, be generous with the mint, and make it up ahead of time, because it needs a few hours minimum in the fridge to allow the flavors to marry and the mint leaves to soften a bit.

Ingredients:

ingredients

• 2 cans chickpeas, rinsed and drained

• 2 cups canned roasted bell peppers, chopped

• 1 cup peeled cucumber, diced (same size as chickpeas)

• 1/2 cup diced red onion

• 1/2 cup fresh mint leaves, washed, and diced

• 1/2 cup crumbled feta cheese

Dressing:

• 1/4 cup lime juice

• 2 Tablespoons honey

• 2 Tablespoons mustard

• 1/4 cup olive oil

• Salt and Pepper to taste

Directions:

1. In large bowl combine all salad ingredients, except for feta cheese, folding to mix well.

2. In a small bowl, mix lime juice, honey, and mustard, then add 2-3 drops of the olive oil, and when well incorporated, add remaining oil in a steady stream whilst mixing. Add salt and pepper to taste.

3. Pour dressing over salad, folding again, then top generously with feta cheese.

Fresh Corn, Tomato, & Cucumber Salad

Repost

This colorful salad recently appeared at a family gathering.

Amongst delicious, but not the healthiest choices, (yes, I’m talking to you, bratwurst, Doritos, and potato salad!) it was a fresh, welcome addition to the early summer banquet table.

It’s easy to mix together, and you can adapt it to whatever you’ve got in the fridge.

Use the olive oil and vinegar you’ve got around. Regular, extra-virgin, rice, white wine, red wine, whatever. Try the recipe’s “secret ingredient” of Montreal Steak Seasoning (a dry mixture of salt, pepper, paprika, garlic, and who knows what) or substitute your favorite seasoning blend. Add avocado, rinsed and drained black beans, scallions if you don’t have red onion, mozzarella cheese, or feta crumbles… Add sunflower or roasted pumpkin seeds just before serving if that tickles your fancy. Your salad, your way.

Here’s the recipe for the one pictured!

Ingredients:

• 1/4 cup olive oil 

• 3 tablespoons rice vinegar

• 3 generous tablespoons McCormick’s Montreal Steak Seasoning (or salt and freshly ground black pepper to taste)

• 2 cans of whole kernel corn, drained, or 6 ears fresh corn cooked, cooled, and cut from cob (about 4 cups)

• 2 cups grape or cherry tomatoes, halved

• 2 large cucumbers, peeled, and diced

• 1 large red bell pepper, seeds removed, diced

• 1/2 large red onion, diced

Directions:

1. Whisk together the oil, vinegar, and seasonings in a small bowl.

2. Combine corn, tomatoes, cucumber, bell pepper, and red onion in a large bowl.

3. Pour the vinaigrette over the veggies and toss to coat.

4. Let stand for about 10-15 minutes then give a taste test and adjust seasonings if needed, adding salt, pepper, garlic or others (Italian blend) to your likings.

5. Serve.

Fresh, light, and healthfully delicious. Go ahead and indulge in the other picnic favorites, but leave a little room on that flimsy paper plate for some of this goodness!

Perfect for your Father’s Day, 4th of July, or any summer gathering.

Lemony Rhubarb Scones

Start off your weekend with these oh-so-delicious Lemony Rhubarb Scones!

My gardens are lush with rhubarb this time of year, and I’m always looking for new ways to use the tart, beautiful stalks. Pies, alone or with other fruits like strawberries and blueberries, are of course a favorite, and I can’t tell you how much rhubarb sauce we go through topping pancakes, waffles, and ice cream! But I’d never thought about using them in scones until a friend recommended this recipe to me.

These two tarts - lemon and rhubard - are tamed with a sweet sugar glaze and the combination is melt-in-your-mouth, delish!

This is a basic scone recipe, which as you know, comes together pretty quickly because it has baking powder for leavening. All you have to do is add the lemon’s zest and juice and the chopped rhubarb to take them from Ho-Hum to Oh-Yum!

Ingredients:

• 2 cups all-purpose flour

• 1/3 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• Zest of 1 lemon

• 1/2 cup unsalted butter, frozen and grated

• 1/2 cup chopped fresh rhubarb

• 3/4 cup heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• 1 egg (for egg wash)

Directions:

1. In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, salt, and lemon zest.

2. Add grated butter and cut into dry ingredients with a pastry cutter or two forks until mixture resembles coarse crumbs.

3. Add chopped rhubarb and stir.

4. In small bowl, mix wet ingredients; cream, vanilla, and lemon juice. Pour into the dry mixture and stir until just combined.

5. Turn dough onto a lightly floured surface, knead a few times, and shape into disk approximately 1-inch thick.

6. Refrigerate for at least 15 minutes - or overnight if you want warm scones in the morning!

7. Preheat oven to 400 degrees as dough is chilling and prepare a baking sheet with a large piece of parchment paper.

8. Cut chilled dough into 8 wedges and place them on prepared baking sheet.

9. Brush the tops with beaten egg

10. Bake for 20 minutes, until golden brown and no longer wet inside.

11. Cool on wire rack then drizzle with glaze.

Glaze:

• 1 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 3 Tablespoons heavy cream or milk

1. Combine sugar and cream/milk, mixing well until thick and smooth. Add more sugar if too thin, or more cream/milk if too thick. Drizzle over cooled scones.

Rhubarb Compote

It’s rhubarb season!

These prehistoric-looking plants come into their full glory in late spring and if you are lucky (or unlucky) enough to have some in your garden, or your neighbor does, after the first few delicious pies and crumbles you begin to wonder… “What in the world do I do with it all?!”

This is about the time you find yourself offloading onto first grateful friends and then the unsuspecting masses - leaving bundles of the long red stems on porches and car hoods!

If you’re already tiring of sweet desserts here’s a recipe you may appreciate; Rhubarb Compote.

It is especially timely with Father’s Day around the corner as it adds something truly special to a masculine meal of savory pork chops pulled off the new grill he may have spent the day assembling!

The following recipe calls for honey, but it doesn’t make it sweet enough for my family’s liking. Feel free to add sugar or brown sugar to taste and also play with whatever ingredients you have on hand!

Sometimes diced green red or green bell pepper makes a tasty addition, as does a dash or two of soy sauce. It’s finding the right balance of sweet and savory that appeals to YOUR palate… so don’t be afraid to make it your own!

Ingredients:

• 2 Tablespoons +/- olive oil

• 1/2 small onion, (red or sweet) diced

• 1 clove minced garlic

• 4 large stalks rhubarb, cut into 1/4-inch pieces

• Juice of 1 large orange

• 1 teaspoon grated fresh ginger

• 1/4 cup of honey

• 1 teaspoon salt

Directions:

1. In a medium saucepan, heat the olive oil over medium-high. Add the onion, sautéing until tender and translucent. Add the garlic and cook for just another minute or two more.

2. Lower the heat and add the rhubarb pieces, the orange juice, and freshly grated ginger. Combine well, and cook, stirring occasionally until the rhubarb is soft and tender. Do not cook so long as to turn the rhubarb to mush, you want some soft chunks to remain.

3. Remove from heat. Add the honey and salt.

4. Give it a taste test. Sweet enough? If not, add more honey or some brown sugar. Needs balance? Add another pinch of salt.

5. Pull your chops from the grill and top generously with compote. Garnish with a spring of rosemary if you have it for a lovely presentation.

Bon Appetite, and Happy Father’s Day!

Bon Appetite, and Happy Father’s Day!

Tabouli Salad

Tabouli Salad, anyway you spell it (many variations) is a traditional Middle Eastern dish made with loads of fresh herbs for a confetti of flavor, and bulgar wheat that adds substance.

It can be eaten right away, but in my mind is a dish meant to be made ahead so that all the flavors can marry. I recommend mixing it up at least one day - but up to three - before serving.

It’s fantastic alone for a light but filling lunch, or as a side to a protein like grilled chicken skewers or fish. Sprinkle some feta on top, add a few wedges of naan or pita on the side, and nothing could be better! (It’s also a perfect picnic partner.)

I often make this in the spring when I have an abundance of fresh tender mint, begging to be used. However, it happens to be a favorite of my good friend and neighbor, Chris, who has more patience than I do for chopping - so much chopping - and she makes it all the year through. She always shares, so I get to reap the benefits, for which I’m grateful!

A note about bulgur wheat:

This ancient Mediterranean super food is made from hard red winter wheat berries that have been cracked to break down some of the outer layer.

FINE bulgur, preferred for this recipe, has been further processed and only needs soaking in a 1:2 ratio of bulgur to water/broth. COARSE bulgar, more readily available, is boiled in a 1:1.5 ratio.

Check your packaging for proper preparation method.

---

For six side-servings.

Ingredients:

• 1 cup prepared bulgur wheat, cooled.

• 1 cup cored diced cucumber (no seeds)

• 1 cup cored and diced tomato (no seeds)

• 3 cups finely chopped parsley

• ⅓ cup finely chopped fresh mint

• 2 scallions, chopped

• ⅓ cup olive oil

• 3-5 tablespoons fresh lemon juice

• 1 grated garlic clove

• ¼ teaspoon ground coriander

• A pinch of ground cinnamon

• a sprinkle of sea salt

Optional:

• Crumbled feta for topping

• Lemon wedges for serving

• Naan or pita wedges on the side

Instructions:

1. Chop, chop, chop your cucumber, tomato, parsley, mint, and scallions, tossing into a large bowl as you go along.

2. Add cooled, prepared bulgur wheat to the herb mixture.

3. In a small bowl, whisk together the olive oil, lemon juice, garlic, coriander, and cinnamon.

4. Once combined, pour over herbs and bulgar mixture, toss well.

5. Season with sea salt to taste, cover and refrigerate overnight or up to 3 days.

6. Serve. Top with crumbled feta if you like, a lemon wedge, again, if you like. And… if there’s an addition that suits your taste buds, like olives, pomegranate arils, or finely chopped green chili’s, go for it!

ENJOY!

Carrot Slaw

Reprint

Putting dinner on the table during the darker months of the year always seems to be a rushed endeavor.

In the summer months when the sun is high well into the evening, and everyone is outside playing, I can move about the kitchen freely and holler for my family to come in when I’m ready for them. But now, it’s dark so soon after the kids get home from school that they are inside (often at the kitchen table doing their homework,) when it’s time to prepare the evening meal. The older ones often have things they need to hurry off to as soon as dinner is over and the younger ones need baths and bedtime routines. Can anyone relate?

I’ve got a few hacks to get a balanced meal on the table in a jiffy, and one of them is my mom’s carrot slaw.

Ingredients:

• 3 large carrots, peeled and grated (about 3 cups)

• 1 teaspoon apple cider vinegar

• 1/2 cup raisins or dried cranberries (craisins)

• 1/2 cup mayonnaise

• 1 teaspoon salt

• 1 Tablespoon sugar

• (optional) chopped walnuts, pecans, or sunflower seeds

Directions:

1. Peel and grate carrots,

2. Place in large bowl and toss with vinegar.

3. Add remaining ingredients and mix well.

4. Serve immediately or refrigerate.

This comes together in a jiffy with ingredients most of us have on hand. It’s colorful and textural, a few things kids always seem to like, and it’s tasty!

Toss it together for a perfect pairing to roast beef or a roasted chicken, pork chops or round steak. (My folks used to tell me eating carrots would help me see in the dark… maybe that will help entice a little that is hesitant to try new foods.)

Enjoy!

Tasty Lentil Coconut Curry (Repost)

Whole grains and legumes are packed with fiber and nutrients. I love cooking with them and serving them up to my family, but sometimes I get stuck in a rut. Does this sound like you?

That’s why I was excited when a friend brought over this super yummy lentil coconut curry dish for us to try.

It’s packed full of fresh ingredients, flavor, and fiber, and it was oh-so filling!

A perfect dish to try on a “Meatless Monday,” if you’re into that. I really enjoyed the leftovers as they seemed to be even more flavorful after all the spices and ingredients had a chance to hang out together over-night in my fridge.

Give this a try and let me know what you think!

ps - I added a “Supercheat” if you are more like me than we sometimes want to admit, and find yourself long on intention, but short on time or patience… scroll to the bottom for my suggestion.

Lentil Coconut Curry

Ingredients:

• 3 tablespoons coconut oil

• 1 full head of garlic, chopped

• 1 16-ounce can of diced tomatoes

• 2 tablespoons freshly grated ginger

• 1 tablespoon turmeric powder

• 1 tablespoon ground cumin

• 1 teaspoon cayenne pepper

• 2 teaspoons sea salt

• 1 cup dried lentils

•  3 cups of water

• 1 13-ounce can of coconut milk 

• 1 cup chopped fresh cilantro

Instructions:

1. Using a large pot or skillet, saute’ chopped garlic in coconut oil over medium-high heat until softened and a bit browned. 2-3 minutes

2. Add diced tomatoes, grated ginger, cumin, turmeric, and sea salt. Cook for 5 minutes, stirring the mixture so that it heats evenly and does not stick to bottom of pot.

3. Add the water, dry lentils, and the cayenne pepper to the pot and bring it to a boil. Reduce the heat to low, cover, and let it simmer for about 30 minutes or until the lentils are cooked and have softened. Stir a few times so nothing sticks to the bottom of the pot.

4. Once mixture has thickened, and the lentils are soft, add the coconut milk and bring the pot back to simmer for a few minutes.

5. Stir in chopped fresh cilantro before serving over basmati or jasmine rice.

Supercheat:
Use a can of diced tomatoes, a can (or two) of lentils, a couple large dollops of curry paste, a can of coconut milk, and finish off with fresh cilantro. No, it won’t be as good, but it will still be yummy, warm, and filling!

Grilled Beef Skewers

Cruising through my recipes looking for some fun dinner ideas while the kids are home over the winter break and stumbled on this yummy one for grilled steak skewers. The secret is in the marinade. Mmmm.

Fun fact, anything served on a stick is “fun” food - even when it’s far more delicious and nutritious than a corn dog!

(Although, I’m no snob, I do love me a corn dog every now and then!)

My hubby firmly believes grilling is a 12 month activity, and I have to agree that the eatin’ is good for any reason and any season, though you could just as easily put these threaded beauties under the oven broiler.

If you’re looking for something the kids will love, try this!

Enjoy!

Marinade Ingredients:

• 1 cup soy sauce

• 1 cup water

• ½ cup olive oil

• ⅓ cup red wine vinegar

• ¼ cup Worcestershire sauce

• 1 tablespoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• 2 tablespoons brown sugar or honey

  Optional:

• ½ teaspoon liquid smoke (optional, for an enhanced smoky flavor)

• Pinch of cayenne pepper or hot pepper sauce (optional)

Marinade Instructions:

1. Combine all ingredients in a jar or a medium bowl.

2. Whisk or shake vigorously until the ingredients are well mixed and the oil and water are somewhat emulsified.

3. If you make ahead, store the unused marinade in an airtight container in the refrigerator for up to a week. 

Beef Skewer Ingredients:

• 2 lbs sirloin steak (thick cut), cut into 1-1.5” inch pieces, marinated

• 3 bell peppers (1 red, 1 green, 1 yellow) cut into same sized pieces

• 1 large red onion cut into chunks the same size as steak and peppers

• Olive oil

• Salt & Pepper

• Garlic powder

• 10 wooden skewer sticks soaked in water for at least 30 minutes

Beef Skewer Instructions:

1. Place steak cubes into a gallon size zip bag with marinade. Press out any trapped air and seal bag. Massage marinade into cubes for about a minute, then place bag in refridgerator.

2. Marinate for at least 30 minutes, but for maximum flavor penetration, aim for 2 to 6 hours in the refrigerator. Avoid marinating for much longer, as the acid can change the texture of the meat.

3. Preheat your grill over medium-high heat to about 425 degrees.

4. With veggies in large bowl, drizzle with oil and lightly toss to coat, then sprinkle with salt, pepper and garlic powder.

5. Assemble skewers: Layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab.

6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm over a bed of rice or pasta.

Pumpkin Spiced Latte’s from Cheri’s HazelCream

It’s the season for sipping…

And though I’m usually a tea girl, these Pumpkin Spiced Latte’s from Cheri’s HazelCream have converted me, at least as long as the frost in on the pumpkin!

So rich, so pumpkin spicey, so creamy, so delicious…

Total time: 5 minutes

Ingredients:

• 2 shots espresso or 1/2 cup strong coffee

• 2 cups Cheri’s HazelCream, made as ½ & ½ (24 ounces water)

• 2 Tbs pumpkin puree

• 2 Tbs maple syrup

• 1 Tbs vanilla extract

• 1 tsp pumpkin pie spice

• Dairy-free whipped topping & extra spice (optional)

Directions:

1. Make Cheri’s HazelCream, mix as ½ & ½ (24 oz water).

2. Combine Cheri’s HazelCream, pumpkin, and maple syrup in a sauce pan. Slowly heat and whisk, do not boil.

3. Turn off heat. Add espresso, vanilla, and spice. Whisk.

4. Taste and adjust for sweetness and spice.

5. Makes 2 mugs of Pumpkin Spiced Latte.

6. Optional: Top with dairy-free whipped cream and a sprinkle of spice.

Christmas Jars Cookbook | October Book Club

The book “Christmas Jars” by Jason F. Wright, is an all-time favorite of mine! If you’ve not read it… A young journalist named Hope starts digging around to discover the truth about a local tradition of anonymously gifting money-filled jars to people in need during the holidays. When she learns who the family is that started it all, she’s faced with the dilemma of publishing their names or burying the story. A beautifully written book about faith, family, and the power of giving, it started a national phenomenon that has touched the lives of millions of people.  If you don’t have a copy, get one!

And now, Jason and his wife, Kodi Wright, are giving us a new gift of warmth and kindness this holiday season—one jar, one recipe, one story at a time, with “Christmas Jars Cookbook”.

Inspired by the heartwarming tradition of Christmas Jars, Jason and Kodi have created a unique cookbook that celebrates the joy of giving through delicious homemade recipes.

But it includes more than just food—it's also filled with real-life stories from people who have given or received cash-filled Christmas Jars, fun and creative craft ideas, and the sharing of other much-loved holiday traditions that you might be inspired to adopt.

With humorous titles like Rudolph's Maple Carrot Cupcakes, Kason's Caramel Apple Cheesecake Dip, and Christmas Movie Caramel Corn, the recipes are designed to be lovingly prepared and given away to friends, family, and neighbors, much like the tradition behind the movement.

Whether it's a jar of Sift and Gift Hot Chocolate mix, a batch of Ginger Cream Cookies, or a heartfelt craft like Hope's Mini Decorative Wreath, the ideas will help you spread love and holiday spirit.

Perfect for the giving season, Christmas Jars Cookbook reminds us that the best gifts come from the heart—and sometimes, from the kitchen.

Get yourself a copy, and pick up a few more for gift giving!
Christmas Jars Cookbook

Rockin' Around the Christmas Tree | Book Release

Back in 1958, sock hops were the rage, aluminum Christmas trees were the future, and 13-year-old singer Brenda Lee was recording the soon-to-be-classic "Rockin' Around the Christmas Tree."

Now we have a delightful gift book—perfect for stockings, coffee tables, or under the tree—celebrating the song’s record-breaking revived popularity, with ideas for holiday parties, innovative decorations, cozy meals, and more.

Get the most out of your Yuletide celebrations and let the Christmas spirit ring with this full-color festive handbook to all things holiday! You’ll rock around your own Christmas tree this season with the beloved, nostalgic #1 chart-topping song as your guide to a host of holiday fun, from recipes and crafts to party games, decor ideas, and more!

At the Christmas party hop or hanging the mistletoe where you can see, you will get a sentimental feeling when you:

• Choose from over 30 recipes for food and cocktails such as pull-apart pastry puffs, Christmas morning casserole, ornament and gingerbread cookies, and a holly jolly espresso martini

• Welcome others into the celebration with fun games, party ideas, and a soundtrack for all your Christmas gatherings

• Relive your favorite Christmas memories as you dip into nostalgia and learn the fascinating history behind familiar traditions, such as hanging mistletoe, watching Christmas movies, or decorating cookies

• Make your home merry and bright with creative ways to decorate your door, set your table, and wrap your gifts

• Enjoy insights and stories from the song’s origins and legacy of singer Brenda Lee and songwriter Johnny Marks

Rockin' Around the Christmas Tree gives you all the feels, fun, and festivities you love about the season. It’s an ideal gift for a family member or friend who goes all-out for the Christmas season and for yourself, because maybe YOU are that person!

Rock on in the new old-fashioned way!
Purchase Rockin' Around the Christmas Tree

Cherry Tomato Confit | Late Summer Delight!

First off, I had no idea what confit was, or how to pronounce it. I’d seen “Duck Confit” on menus but had no inclination to try it. But a friend served up this little side at a baby shower, and I was surprised when she told me it was Cherry Tomato Confit. Um, what???

Apparently confit (pronounced cone-fee) isn’t a someTHING, but a someHOW. It’s a French term that means “to cook slowly in fat”. I still don’t have a clue what that means for our fine feathered friends, but thankfully I now know what it means for the abundance of cherry tomatoes I have in the garden!

By roasting tomatoes in extra virgin olive oil, with the addition of garlic, salt, pepper and herbs, at 250 degrees for an hour or more, what you get is a savory topping that smells like Nona’s kitchen and tastes like a Tuscan summer.

You can use it as a topping for crostini or crackers, like my friend did, as a pairing with hummus and other dips, toss it with pasta for a main dish, or spoon some over your protein, be it chicken or beef.

Ingredients:

• 2 cups of cherry tomatoes +/-

• 1 - 1 1/2 cups of extra virgin olive oil +/-

• 1 head of garlic, sliced in half horizontally

• Zest of one lemon

• Salt and Pepper, to taste

• Herbs of choice, to taste. (oregano, sage, basil and rosemary were in the garden - you can use dried herbs)

Directions:

1. Preheat oven to 250 degrees F

2. Place tomatoes in single layer in shallow baking dish, add enough olive oil so the tomatoes are at least half-way covered.

3. Remove loose skin from garlic halves, then place, cut side up, in between tomatoes.

4. Add lemon zest, salt, pepper, and herbs.

5. Bake for one to two hours (depends on how large the tomatoes are), until tomatoes and garlic have softened. Do not cook so long that tomatoes turn to mush, they should still hold their shape.

6. Remove from oven.

7. When cool enough to handle, the garlic should slide right out of the husk. Recombine with tomatoes and serve warm or place in clean jars with enough of the oil to cover all tomatoes and refrigerate for up to 2 weeks.

8. Don’t even think of discarding the oil if there is some remaining once you’ve transfered to storage container. It’s so flavor packed! Use it in salads or to saute’ up some garden veggies!

Enjoy! (Or rather, bon appetit!. Or maybe even, "a tavola")

30 Minute Meals with Six Sisters Stuff | September Book Club

As summer winds down, school starts, and our lives take on a more steady rhythm and routine, “What’s for dinner?” becomes an all too familiar refrain. A sandwich or hot dog before heading to baseball practice isn’t going to do the trick anymore…

"30 Minute Meals" by Six Sisters' Stuff to the rescue.

It features over 100 family-friendly recipes like Chicken Street Tacos, Instant Pot Butter Chicken, and Air Fryer French Bread Pizza. All of which can be put together and ready to eat in about 30 minutes. (Hallelujah!)

No fancy ingredients that require shopping in specialty markets and no complicated instructions that need a a culinary arts degree to decipher.

Everything is easy-peasy, lemon-squeezy - and the results are delicious, home-cooked meals on the table without a spending an eternity in the kitchen!

Could there be anything sweeter than that?

Well, yes.

This sanity-saver doesn’t skip appetizers, sides, or desserts! Everything’s here to make your meal prep easier, dinners tastier, and more time to eat together as as family then get on with your evening.

With 5 kids in the house now, I’m going to be leaning heavily on this new cookbook as the school year gets under way. I really appreciate how simply things come together—so simply in fact, I can get the kids involved in the process. I’ve noticed how much more willing they are to try a new dish if they’ve had a hand in making it. Win, win!

Get your hands on your own copy and make your life easier!
(Would also make a great gift for anyone setting up an apartment or home or new parents!)

ORDER: "30 Minute Meals" by Six Sisters' Stuff

Summer Yummer | Lemon Tea Cakes

It’s full-on hot out. So hot, it’s difficult to think about food unless it's watermelon, or something equally cool… like these little treats. Yes, yes, you’ll have to turn your oven on, but do it in the early morning before the house really heats up, or in the evening when it’s cooled down a bit, then enjoy their lemony sweetness any other time during the day.

Lemon Tea Cakes, Mmmmmm…

Tea cakes were a staple at every baby or wedding shower I attended up until the early aughts when they seemed to have been forgotten by the food bloggers and recipe gurus that jostled for space on the internet. But they still reign supreme in my kitchen for a special event - or in this case, a sweet treat that doesn’t leave you feeling bogged down and heavier than you already do in the sweltering heat.

This recipe makes a very large batch, of somewhat small cookies. They practically melt in your mouth, yet have a satisfying chewiness that’s perfectly delectable. The sharp, refreshing tang of the lemon is what makes them perfect for the summer months. With a cup of hot tea in the morning, or a tall glass of iced tea in the afternoon. Suprise your guests and delight your family with a platefull!

Ingredients:

• 1 cup butter

• 2 cups sugar

• 1 tsp vanilla

• 2 eggs

• 2 tbsp lemon zest (about 1 medium lemon)

• 2 tbsp fresh lemon juice

• 3 cups flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 cup powdered sugar +/-

Instructions:

1. Preheat oven to 350 degrees.

2. In small bowl, combine sugar and lemon zest, pinching and mixing to coat sugar in lemon oils. Transfer to larger mixing bowl then,

3. Cream butter and sugar/lemon zest in a large mixing bowl. Beat in vanilla, egg, and lemon juice.

4. Now combine flour, baking powder, soda, and salt in a small bowl and mix thoroughly. Add to creamed butter and sugar mixture and mix until well combined.

5. Roll dough by teaspoonfulls into 1" balls, then roll in powdered sugar. Place on a baking sheet lined with parchment paper or silicone baking mat.

6. Bake at 350 degrees for 9 – 11 minutes until till set and crackly. You don’t want bottoms to brown. Remove from oven and let sit for a couple of minute, then transfer to cooling racks to cool completely.

7. Eat immediately or store in air-tight container for up to a week.

8. Enjoy!

Strawberry "Poke" Cake (Repost)

Back by popular demand - my Strawberry Poke Cake recipe.

I wish I could take credit for coming up with the idea, but it’s been around for some time and is already pretty well known.

For those who have never been introduced, here’s the basic info. A light, moist, refreshing desert, using a box cake mix, jello, and topped with fresh strawberries as a bonus!

I’m always one to improvise based on what I have on hand, or if I think I might like to change things up a bit, and I encourage you to do the same. For example, since Independence Day is around the corner, top with strawberries AND blueberries for a red, white and blue feast for the eyes and the mouth.

Cream cheese frosting is a departure I made from the recipe when it was given to me. I think whipping cream is what’s traditional. Do what you think you’ll like best!

Ingredients:

• 1 box white, yellow (butter,) or even strawberry flavored box cake mix

• eggs, oil and water as called for on the box

• 1 (3 oz.) box Strawberry Jello

• 1 cup boiling water

• icing or whipped cream

• sliced strawberries, for garnish

Directions:

1. Prepare cake batter according to the packaging directions:

2. Pour into greased 9x13 inch baking pan and bake, as directed.

3. Remove from oven. Let cool 30 minutes.

4. Using the handle of a large wooden spoon, poke holes all over the cake.

5. In a medium bowl, stir together jello mix and boiling water until jello dissolves completely.

6. Carefully pour mixture evenly over the top of cake. Cover with plastic wrap and place in fridge to chill for 2 hours or until Jello is firm and set.

7. Remove from refrigerator and ice with cream cheese frosting (recipe below,) or whipped cream then garnish with fresh fruit.

8. Serve immediately, or return to refrigerator until served.

CREAM CHEESE FROSTING:

• 1/2 cup butter, softened

• 8oz cream cheese

• 4 cups powdered sugar

• 2 tsps vanilla extract

Directions:

1. Combine softened butter and cream cheese in medium bowl: beat on medium speed until well blended.

2. Add powdered sugar and vanilla. Beat until creamy.

Freedom Fudge (Repost)

Reprinted from June 2021

Am I the only one that gets a hankering for “out of season” foods? I think not. So when a friend said they were making “Freedom Fudge” to share at an Independence Day gathering, my eyes lit up and my mouth watered.

And besides, as someone who grew up in a coastal town summer tourism and fudge shops are pretty synonymous. But you don’t see fudge recipes circulating much in the summer time, they usually show up in our feeds around Thanksgiving. I mean to change that with this post!

This quick-fudge recipe that makes a plate-full of rich little morsels in a jiffy calls for only 3 ingredients.

It’s so quick and easy, you can make them any day of the year and the recipients will almost certainly erupt in smiles of gratitude.

My friend dressed them up for the 4th of July by drizzling melted white chocolate over the top and adding some red, white, and blue sprinkles. That seems like a lot of work to me, but if you want to, go ahead!

Ingredients:

• 1 12oz package semi-sweet chocolate chips

• 1 14oz can sweetened condensed milk

• 2 Tablespoons unsalted butter

Directions:

1. Place sweetened condensed milk and butter in saucepan and heat on stovetop on medium heat until butter is melted.

2. Turn off heat and add chocolate chips, stirring until melted and mixed thoroughly.

3. Pour into 8”x8” baking dish lined with waxed paper.

4. Chill in refrigerator 3 hours or over night.

5. Cut into squares and serve.

Double this recipe for a larger crowd and use a 9”x13” pan. Feelin’ nutty? Add half a cup chopped walnuts. Going soft? Toss in a cup of mini-marshmallows. Trying to lighten up? Substitute white chocolate chips….

Keep it simple, or make it a show-stopper, ‘cuz hey, it’s a free country!

Freedom Fudge; your fudge, your way. Any time of the year!

Red White & Blue - Berry Bites

Reprinted from July 2020

Sharing again…

President’s Day, Memorial Day, Flag Day, Independence Day, or Veteran’s Day… there are many designated holidays throughout the year that encourage us to celebrate the American Spirit. One way to do that is to serve up a little red, white, and blue on the buffet table.

I'm not quite sure that Red White & Blue - Berry Bites qualify as a "recipe" as much as it does as a "craft", but since it is definitely edible (very, deliciously edible) I'm filing under both categories.

Ingredients:

• Red ripe strawberries, rinsed, stem on

• White chocolate chips - melted

• Blue sugar crystals

• Waxed or parchment paper

Instructions:

1. Take a sweet, red, beautiful strawberry, holding the stem end in your fingers, dip the tip - up to about 3/4  of the berry into melted white chocolate, then immediately dip it again - leaving a band of white - into blue sugar sprinkles. Place on parchment or waxed paper to "set".  Voila! 

Friend, and Point Hope Director, Jan, made some up with daughter Erin and grandkids; while she thought that perhaps they weren't as picture perfect as the ones from a magazine, there's no doubt a ton of fun and even more love went into their creations.

This is an uncomplicated but showy display of patriotic pride with a berry big blast of flavor! Have fun with it!

Star Spangled Fruit Skewers (Repost)

Reprinted from July 2024

Headed to a 4th of July BBQ tomorrow and don't know what to contribute?

Take these red, white and bluuuuue fruit skewers and watch folks rocket themselves toward the buffet table!

Made with ripe red strawberries, sweet white nectarines, and sensational blueberries, it's a sweet treat that agrees with kids, parents, and most dietary considerations. For a little added pizzazz, these are topped with an angel food cake star, but that's completely optional.

Serve with some sweetened cream cheese fruit dip for an extra explosion of flavor.

Ingredients:

For the skewers -

• Fresh Strawberries

• Fresh White Nectarines (Substitute marshmallows or cubes of angel food cake)

• Fresh Blueberries

• Angle Food Cake, sliced and cut into star shapes (Optional!)

• 6” bamboo skewers

For the fruit dip -

• 8 oz (standard package) cream cheese

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon lemon juice
  

Directions:

For the Skewers -

1. Wash fruit.

2. Remove stems and cut strawberries in half, if desired. Leave whole if you prefer.

3. Cut nectarines in wedges, peel, then cut wedges in half.

4. String fruit onto skewsers in a red, white, and blue pattern.

5. Top with star shaped angle food cake piece.

6. Layer on serving tray.

For the dip -

1. Beat the softened cream cheese in a mixing bowl until it’s smooth and creamy. 

2. Add powdered sugar and mix until well combined,

3. Add vanilla and combine

4. Then add in the lemon juice and beat until creamy, smooth, and irrisistable! 

Red, White, and Blueberry Beet Salad (Repost)

Reprinted from July 2019

Here’s a fun, festive, 4th of July salad for your holiday table. My sister made this one up just for the occasion (because she knows I LOVE beets, even if she doesn’t!)

It calls for 4 very basic ingredients as well as a basic vinaigrette dressing made with red-wine vinegar. You can whisk one up yourself, or use a bottled one you’ve purchased, whichever get’s the job done to your satisfaction and gets you out of the kitchen and back into the celebration as quickly as possible.

You’ll wow your guests (or your hosts) when you place this on the banquet table!

Red, White, and Blueberry Beet Salad

Ingredients:

• 5-6 large beets, peeled, cooked (you may boil or roast - your choice), cooled, and cubed

• 2 pints of blueberries, washed and drained

• 6-8 ounces feta cheese, crumbled

• a bed of baby spinach

For the dressing:

• ½ cup olive oil

• 4 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey or agave syrup

• 2 medium cloves garlic, pressed or minced

• ¼ teaspoon fine kosher salt, to taste

• Freshly ground black pepper, to taste

Directions:

1. Make the vinaigrette dressing:

   1. In a liquid measuring cup or bowl, combine all of the ingredients except oil. Stir well with a small whisk.

   2. Drop a single drop of oil into the mixture and whisk briskly, add another drop and continue to whisk, then add remaining oil in a stream, continuing to whisk until well blended.

   3. Taste, and adjust as necessary.

2. Place cooked cubed beets in large bowl, add blueberries, pour viniagrette over top and mix well.

3. Place baby spinach leaves on serving platter.

4. Layer dressed beets and blueberries over the top of spinach, then sprinkle liberally with crumbled feta cheese.

5. Refrigerate until serving.

Enjoy this salad, bursting with red, white, and blue flavor, as we celebrate our great nation’s birthday! I hope your 4th full of your favorite ingredients, and mixes up to be a happy and safe holiday!

Let's Eat! | The Simplified Cookbook

Know any newly minted adults who suddenly find they’re in charge of feeding themselves? Or maybe someone who’s been practicing for a while but knows a limited number of filling and familiar recipes? How ‘bout busy parents who just need to get some wholesome meals into the kids and still have some energy left after the ordeal.

For the recent grads or those bored with the same-old, same-old, “The Simplified Cookbook”, by Emily Ley, is your ticket to gastronomic happiness.

Life's complicated. Dinner doesn't have to be. In a world of complex recipes and multi-hour cooking marathons, here's your culinary rebellion: 60 ridiculously simple meals that prove delicious doesn't mean difficult. Each recipe is a gift to your future hangry self – just 6 ingredients, 20 minutes, and zero culinary degrees required.

Think of this as your "I can't even" cookbook. Had a day? These recipes understand. They're the ones that show up in sweatpants, bring the good snacks, and don't judge you for eating straight from the pan. From quick-fix comfort foods to "how did you make this?" dinner party heroes, these 60 assembly-style recipes are your new kitchen best friends. One book. All the go-to meals. Because sometimes the most loving thing you can do for yourself is to keep it simple.

Try the quiche, found on page 36!

As a mom of three running a company, author Emily Ley understands the daily dinner struggle firsthand. She’s turned her talent for simplifying the complicated into a practical guide for anyone who wants to eat well without spending hours in the kitchen.

I know a few 20-somethings that can use this, some 30-somethings that will want it, and some I-better-not-say somethings that will love it too!

Make someone’s day (maybe your own) and pick up some copies of “The Simplified Cookbook” to pass around! Breakfasts, Lunches, Dinners, Desserts… and beyond. It’s all in,

ORDER: THE SIMPLIFIED COOKBOOK