TRUFFLES-

Luscious Truffles. These little guys will surprise you and your taste buds.

Comes in the following flavors; Banana, White, Chocolate, Cherry Chip and Yellow.

Need 48 hour notice for orders, Cost: $10 for bakers dozen!

Summer Food Safety Tips

As the weather gets warmer and friends and family gather for picnics and reunions you do not really think about food safety... Follow these precautions:

1) When packing a cooler or picnic basket, wrap raw meat and fish separately from cooked foods in airtight containers or resealable plastic bags!

2) It is a good idea to have 2 sets of cutting boards, grilling utensils and platters, one for cooked food and one for uncooked foods.

3) Wash your fruit or veggies before you transport them.

4) Pack extra saran wrap or foil and baggies and containers for leftovers.

5) If you do not have access to soap and water bring moist towelettes and antibacterial soap that does not require water to wash dishes or work areas.

6) HOT FOODS should be eaten in 2 hours of being made!

7) Remove cold foods from the cooler right before serving.

8) Foods should not stay out longer than an hour...1 hour on days that are 85* or higher

9) Promptly store hot and cold left-overs in an iced filled cooler. If no ice remains in the cooler when you get home, play it safe and discard the food!

Lemon Cake

This Lemon Cake is sooo refreshing, the perfect Spring/Summertime dessert! What a treat this is. Please take this to a potluck and everyone want the recipe. Give it to them if you choose, or keep it as your speciality. This is so easy to do you will want to make it all the time!

1 pkg. lemon cake mix

4 eggs

1 box lemon instant pudding (prepare to pkg directions)

1 pkg. 3 oz. cream cheese

1/2 c. butter, softened

2 c. powdered sugar

1 1/2 t. vanilla extract

In a large bowl, beat the cake mix, eggs until well blended. Fold in pudding. Mix.

Fold into a 15 x 10 inch pan. Bake at 350*18-20 minutes or until toothpick comes out clean. Cool on wire rack.In a small bowl mix the cream cheese, butter sugar and vanilla, stir until smooth. spread over cooled cake. store in refrigerator.

Mangia~

Italian Soup

This soup my mom found in a cookbook, and it is wonderful. The flavor that this soup has makes you want more. Has all the flavor of garlic, and tomato along with the Italian sausage makes it yummy. Had this yesterday when I hurt my leg and it made me smile ;0). Please try it is really good!

Italian Soup

1 lb. Italian sausage, castings removed and sliced

2 medium onions, chopped

6 cloves garlic, chopped

1 lb. boneless skinless chicken breasts, chopped

2 cans white kidney beans, drained

2 cans chicken broth

2 cans diced tomatoes

1 t. dried basil

1 t. oregano

6 c. fresh spinach leaves, chopped

shredded Parmesan cheese

In a dutch oven, cook sausage and onions over medium until no longer pink. Add garlic cook 1 minute longer. Drain. Add Chicken, cook and stir until no longer pink.

Stir in beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Add the spinach and heat just until wilted. Serve with Parmesan cheese.

Mangia~

Lemon Struedel Cake

This cake is really good, however I love it cold. My mom always has some right when it comes out of the oven. Either way it is yummy!~

Lemon Struedel Cake

1 package lemon cake mix
1 1/3 c. water
3/4 c. egg substitute
1/3 c. unsweetened applesauce
3 T. poppy seeds


Filling:

1 pkg. (8 oz.) cream cheese
1/2 c. powdered sugar
1 can lemon pie filling

Topping:

1/3 c. packed brown sugar
1/4 c. chopped pecans
3 T. flour
4 1/2 t. butter, melted
1/2 t. ground cinnamon
1/8 t. vanilla extract

Glaze:
1/2 c. powdered sugar
4 t. lemon juice

In a large bowl, combine the first 5 ingredients; beat on low speed for 30 sec. beat on Medium for 2 minutes. Coat a 13 x 9 with Pam. Dust with flour. Spread half the batter into pan.
For filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Stir in pie filling. Drop by teaspoon fulls and gently spread over the batter. Top with remaining batter. Combine topping ingredients and sprinkle over the batter.
Bake at 350* for 40-45 minutes or until a toothpick comes out clean. Cool. Combine glaze ingredients and drizzle over the cake, refrigerate.

Mangia~

Baby Back Ribs & Red Potatoes with Carrots

These are the easiest way to cook ribs. Rub 'em and throw them in the crock-pot for a few hours. This was by far the best Rib and Potato dinner my mom has ever cooked. The ribs fall off the bone they were so tender. The potatoes were seasoned to perfection and the carrots and onions were added in to lock all the flavors together!

Please enjoy~

EZ crock-pot BBQ Baby backs!

1 pkg. baby back ribs, cut into eating portions... rub both sides of the ribs with garlic salt, season salt and pepper. Place in a crock-pot. Add a bottle of BBQ sauce. Top with thinly sliced onion. Cook 6-8 hours. Mmmm so tender.

EZ Red Potatoes

6 red potatoes, cut into half

3 carrots cleaned and chopped into 1" sections

1/2 small onion chopped

3T. vegetable oil

Salt and pepper

Wash and cut potatoes in half. If you wish for a decoration I peel one strip down the middle of the potato. Place cut side down in a greased pan. ( I just use Pam). Brush the potatoes with the oil. Add onion and carrots. Add salt and pepper to taste. Bake for 1 hour at 350* or until tender.

Mangia~

Mary's Fruit Salad

Sorry I haven't been on all week but I have been so busy at work.

We just had this recipe at Dawn and Jon's house last week.... it is wonderful. It could almost be used as a dessert also.
My sister got this recipe and it is soooo yummy!





Mary's Fruit Salad





1 c. butter milk


1 small vanilla instant pudding


Mix together





Blend in 1/2 of a small cool whip





Add:





1 can fruit cocktail


1 can mandarin oranges


2 sliced bananas





Add:


any fresh fruit that you like, such as: blueberries, strawberries, pineapple or kiwi!





Mangia ~