Caprese Salad

I absolutely love a good Caprese Salad ( now I just wish I knew how to pronounce it correctly). My dear friend Ang is always looking for a place that has a great one on the menu. She has introduced me to Liberty Market- which is incredible, they even make their own balsamic vinaigrette. Sauce also has a great one, their's is more of a salad type with greens grape tomatoes and mozzarella balls- but it still rocks. If anyone knows of any place that has an awesome caprese salad please let me know.

Now the key to a good Caprese salad is FRESH ingredients.

Great basil- I picked mine from my garden, but store bought is just fine as long as it is fresh.

I used tomatoes from my grandmas garden, because frankly there is nothing like a homegrown tomato. It is unlike any other kind- but if you must buy make sure you get a good one ( not mushy or bitter.

And DO NOT skimp on the mozzarella- get the one in the specialty cheese aisle. The Buffalo Mozzarella that is soft to the touch.

Now if you follow all the rules, I am positive you will have an excellent Caprese Salad.

Caprese Salad

Sliced Tomatoes

Sliced Buffalo Mozzarella

Thinly sliced Basil strips

EVOO- extra virgin olive oil

Balsamic Vinegar

Once you have assembled the sliced tomatoes and mozzarella, sprinkle the basil over. Then drizzle EVOO and Balsamic Vinegar, and salt over the top.

Refrigerate till you are ready to eat.

Dad's Favorite Cake

Once I got married and started inviting my dad over to eat, he told me I needed to learn Grandmas Flour Frosting Cake. He picks this for every special occasion.

It took me awhile to perfect it- with many phone conversations and in person tutorials from my Grandma. But it has all been worth it. I made one for my father in law once and now he is hooked ( requesting one for birthdays and anniversary presents! )

The cake isn't hard considering it comes from a box- but the frosting is a bit tricky. If you have ever had flour frosting you will know it is a totally different experience. Rich and light as air. Also full of shortening so beware!

Start with a chocolate cake

make per directions then put in 2 round cake pans

I like to use tin foil for easy clean up and to prevent sticking - I even grease the tin foil a bit just to be on the safe side

Bake per pkg. instructions then let cool while finishing the frosting

I start the flour frosting once the cake goes in the oven so that it has time to cool to room temp.

On the stovetop you

mix 1 c. milk, 4 Tbsp. flour - cooking over medium heat until thick

- stir almost constantly with a wisk to keep from clumps forming and burning.

Once thick set aside on counter to cool to room temp. This should be done by the time your cake is done cooling.

Once mixture is cooled

Cream 1/2 cup Margarine/Butter, 1/2 cup crisco , 1 cup sugar , 1 tsp vanilla

Make sure your cream very well at least 7 min. - trying to eliminate the sugar granules

Add flour mixture to sugar mixture

Then beat until fluffy

I always cut the bottom cake to get it as flat and even as possible.

My husband then turned those pieces into a little "Snack"

Then begin to frost making sure you get a good amount in the middle. Don't be shy I always end up with a little frosting leftover so go for it.

While this cake is truly Heavenly it is quite a mess to clean up with all that shortening So enjoy!

Homemade Pretzels!

Making homemade pretzels has always been something I wanted to try, so when I came upon this super easy recipe I decided it was about time. Jackson was equally excited about the task.

After the dough is made you will separate into 8 golf ball sized balls .

just make sure you don't let the dough separate from each other after they are in balls, they DO Not come back together.

Roll as long of a snake as you can- trust me the longer the better.

Right after that start shaping because the line will start shrinking

after the U twist the sides and push them down in a pretzel shape

then boil for 30 seconds

Some of mine look a little deformed- you will definitely get the hang of it the more you do.

They were really good but I gotta say they tasted a lot like the kind from the freezer.

The don't last very long either so eat em up quick.

I may still look around for another recipe one that really blows my socks off. So if anyone out there has one let me know.

Homemade Soft Pretzels- Alton Brown

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Salmon Cakes

I have loved the Food Network for years now, ever since I started watching Rachel Ray on 30 min. meals 7 yrs. ago. For the last couple of seasons I have been watching the Next Food Network Star. Always amazed at what they can do- always certain that having to make up meals on the fly would be WAY to much for me.

Last years winner was Melissa D'Arabian- a Home Cook. From the very beginning I loved her view and her food. I was so glad she won because I wanted to watch a show she did.

Her show is $ 10 Dollar Dinner, where she prepares a meal that is balanced, interesting and cheap. Definitely my style.

Here is one of my favorites I pulled off her show. I have adapted it slightly- adding sweet potato instead of regular potato. Also using a pouched salmon which takes out about 20 min. of the time that you would have to debone the one from the can.

We also came up with a little sauce on top that is superbly good.

Salmon Cakes

Ingredients

• 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
• 1/4 cup chopped onion
• 1 egg
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 lemon, zested
• 4 pouches of pink salmon (2.6 oz each)
• 1 baked or boiled sweet potato, peeled, and fluffed with a fork
• 1/4 cup bread crumbs
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• 1/2 cup vegetable oil

Directions

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Sauce:

Mix together

2 Tbsp. Mayo

1 tsp. dijon mustard

2 tsp. el pato

1 tsp lemon juice

Sloppy Joes

I have never been a huge fan of the "Sloppy Joe" sandwich. Which is actually a little weird since Ground beef and Onions are one of my favorite combos!

I recently learned this is one of my husbands favorite meals. I have no idea why it took him 8 yrs. to tell me this, but I have decided to try and find the best recipe for it.

I looked all around for one that struck my fancy, I then came upon this little number from Pioneer Woman. I was sure it would not disappoint and I was right.

Other than using Red Bell pepper in place of the Green ( which I find a little bitter) I followed the recipe to a T. Folks it was a winner. and the toasting of the bun is ESSENTIAL!

• Sloppy Joes
• 2 Tablespoons Butter
• 2-½ pounds Ground Beef
• ½ whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced--(Or other colored Bell Pepper)-cc
• 5 cloves Garlic, Minced
• 1-½ cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• ½ teaspoons Red Pepper Flakes (more To Taste)
• Worcestershire Sauce To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Squash Soup

If you have Squash in your garden I am sure you are drowning in it, I know I am. Probably the best recipe I have got from the Cummards is this Squash Soup recipe. I never knew what I was missing. I have since introduced it to many people, not one has given it a thumbs down. It is a hit with young and old ones alike. Even my 2yr. old Pres is a HUGE fan. So enough of that here it is:

btw it is Super simple

* If you try nothing else on my blog TRY THIS

Squash Soup

2 Medium Zucchinis diced

2 Medium Yellow Squash diced

Boil till tender and slightly opaque

Drain WELL

add 1/4 cup butter

add about 1 cup of half and half

then mash with a potato masher- but not too much

Then add salt and pepper to your liking.

Cookie Flower Bouquet

At the end of the school year I had J ask his teacher what she liked and she replied with Sugar Cookies. So we decided to do a cookie bouquet. No I have never done it before, nor am I good at making sugar cookies. So my attempt was adequate and it didn't come together as I had hoped, but for my first try it wasn't too bad. The cookies however were VERY yummy. I made 7 cookies with the skewers 2 broke before they were even frosted, one broke when we stood it up in the pot and 2 made it through the night. So in the end the pot of flowers contained 2 beautiful flower cookies and 1 cookie sitting on the bottom.

I used the recipe from Becoming Betty found here with a basic buttercream frosting