Thursday, June 22, 2017
Avocados are so good now; so why not add a little something extra to those summer time burgers or double decker turkey sandwiches?
1 avocado (medium to large)
1⁄2 lemon, juice of
1⁄4 teaspoon salt (or to taste)
1 pinch cayenne pepper (optional)
1⁄4 cup extra virgin olive oil
Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender. Add lemon juice, salt, and cayenne pepper and blend together. With blender running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture. Makes 3/4 cup.
Till next time..........
Sunday, June 4, 2017
You are in a hurry but need some nice cookies. What do you do??? Well, buy a roll of Pillsbury Sugar Cookies and follow the recipe below. Your friends will think you worked hard all day to give them this treat. Don't they look delicious? The dough part is ready made, just waiting for you to add the goodies to it.Cherry Sugar Cookie Macaroons
1 roll Pillsbury sugar cookie dough
3/4 cup chopped macadamia nuts
(or nut of your choice)
3/4 cup coarsely chopped dried cherries
1 bag (7 oz) sweetened flaked coconut
2 teaspoons vanilla
1 cup red tart cherry preserves
Heat oven to 350°. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets. Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.
For other ideas just click on the link below.
Till next time.......
Friday, June 2, 2017
This is so good on chicken, pork or as an appetizer over cream cheese served with crackers.
Apricot Red Pepper Jam
1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
Till next time........
Thursday, June 1, 2017
We'd all like to have a pet in the house. But when you are busy or can't have the furry kind of pet, a fish is always an option. Since I am not allowed a furry friend, I opted for a fish. Something I am responsible for and greets me in the morning. Okay, I know he greets me because he is hungry and I feed him. But none the less, he is excited to see me, for whatever reason. (ha-ha).
He is a Black Moor Goldfish and his name is Mori.
Till next time.......