Heading to a BBQ this weekend?

Then do not forget these EASY & DeLish desserts. They are crowd pleasers!!!

YUM

Rocky Road Bars

& more YUM

S'Mores Bars

You won't be sorry. Fast, easy & delish...


Made from scratch... straight from the tummy to your <3
xo, Lish

Strawberry Compound Butter & Strawberry Pancakes

Oh fresh strawberries are in abundance & delicious!!! Why not use them all of the time? This is a recent breakfast:


Strawberry Compound Butter & Strawberry Pancakes


Just take the recipe for my basic pancakes & add 1/4 cup fresh, sliced Strawberries & you have: Strawberry pancakes! YUM! We had them with a side of Morningstar Farms (veggie) Sausage patties & dolloped with a freshly made strawberry compound butter.


Strawberry Compound Butter

• 1/2 stick butter, room temperature
• 2 TBSp finely chopped fresh Strawberries

Mix all 3 ingredients together in a small bowl. Re-refrigerate to set. Serve! 

Milkshake

Ever get a craving, at night, for a milkshake? I thought so!!! Well, my hubby does too... He needs to cut down on sugar, so I made him this yummy, super simple one...

Vanilla Milkshake with a touch of Chocolate

• 3 Scoops of Vanilla Ice Cream (Hubby has a lowfat one)
• 1/2 cup Skim Milk
• 1 TBSp Chocolate Syrup (Hubby wanted Bosco)

Throw it all in the blender, mix it up... Pour & slurp!

Such a yummy late night, cool, creamy snack! Enjoy... Straw not necessary but always fun :)

Oh yeah... & I had a yummy Egg Cream.

Fiddlestix! ~ Carrot & Apple ~ A Copycat Recipe

This is a copycat recipe I've made for my son Gabriel. He loves an organic snack item called "Fiddlesticks" from Plum Organics/Plum Tots Line, in particular the Apple~Carrot flavor & it's not so easy to get for us. We actually have to go one city over to purchase them so we'll get a few boxes at a time. I thought it would be really convenient if I could make them, right? Well, peeking at the ingredients, I could never really fully duplicate the snack crackers but I gave it a whirl & I think I did pret-ty well! I used freshly, grated fine carrots, apple sauce & a special flour to do the trick, along with the cracker baking method. The end product is very similar, tasty & very healthy, especially for little tots. Here's what I did:

Fiddlestix ~ Carrot & Apple flavor

• 1 stick Butter, room temperature
• 3/4 cup Chick Pea Flour*
• 3/4 cup AP Flour (I used unbleached but bleached is fine)
• 1 TBSp Sugar
• 1/4 tsp Kosher Salt
• 1/4 cup carrot, finely grated 
• 2 TBSp Apple Sauce, unsweetened

Mix butter until creamy. Add the two flours, sugar, salt, carrot & apple sauce until combined. Place the dough on a lightly floured surface & roll into a log. Wrap the dough in plastic wrap & refrigerate for at least an hour.

When you are ready to take the chilled dough out of the refrigerator, pre-heat the oven to 350 degrees F.  Roll pieces of dough between your hands to create 3 inch x 1/2 inch long "sticks". Place the sticks on a parchment-lined baking sheet & bake for 20-25 minutes, until the crackers are lightly browned.


Yields 2 Dozen+ Cracker Sticks! (Mine made 27)

*Lishie tip~ If you cannot find Chick Pea Flour, do as I did... Get a small bag of dried chick peas. Place them in the food processor & grind them until they are a fine powder... like the consistency of flour.

Think about making one of these Smoothies to go with the crackers.

Nutritious,

portable 

&

FUN!!!

Spinach Basil Pesto Sauce~ on Pasta

As I have stated before, we are a family that thrives on freshness... on homemade dinner cooked with ingredients fresh from the garden or the farm. Then there's something truly special about dinner. For me, it's not a sacrifice to cook from scratch; it's only one if I don't. So I meal plan on Sunday & shop but sometimes, not everything works exactly that way. This week was more impromptu & because of that, I have a beautiful package of fresh, baby spinach that was beginning to wither. The best thing to do? Use it.

Here's a from-scratch recipe that takes at most 10 minutes but is nutritious & absolutely delicious (& saved my baby spinach):

Spinach Basil Pesto Sauce

• 1/4 cup walnuts, chopped
• 7 oz, fresh, baby spinach leaves
• 1/4 cup fresh basil leaves
• 1 clove garlic, peeled 
• Kosher Salt & pepper
• 3 tablespoon grated Parmigiano Reggiano cheese
• 1/2 cup good, Extra Virgin Olive Oil

Toss all of the ingredients sans the olive oil into the food processor. Process! As the ingredients combine... drizzle in the olive oil. Sauce is done when it is the consistency you prefer! 

*Lishie tips~ Get all of the ingredients together (& washed) first. Then begin. 

Bright green goodness!

While you are making the pesto, place a pot of water on to boil. Make your favorite pasta to go along with the pesto. YUM. 

The best thing about this recipe? Can't say because 1) It's easy 2) It's quick 3) It's relatively inexpensive 4) It's delicious 5) It's nutritious ~ Lots of green! 6) It can be eaten hot or cold & 7) It's great for BBQs & outside since there's no mayo! And the garlic keeps it fresh.  8) Oh, did I also mention it's fine to make ahead & it stays fresh refrigerated?

Rocky Road Bars

Here's another Lishie original ~ another fresh, new twist on an old favorite. Inspiration comes in so many ways for me & this one hit me while purchasing graham crackers for my S'Mores Bars. Up on the shelf next to the original Honey Graham Crackers were CHOCOLATE GRAHAM CRACKERS. Genius, simply genius. 


I was in cookie bar mode & my mind instantly combined the chocolate graham crackers with the mini marshmallows I already had placed in my cart (for my S'Mores Bars) to form... Rocky Road Bars. (See, sometimes it pays to have rocks in my head!) Just had to run back for some roasted almonds... & I was set! Set to create another portable, DeLish ~Original~ treat. 


When I tell you I truly was not ready for how good these were going to taste, I absolutely mean it. OMGoodness, scrumptious!!! They are so easy & reap so much chewy yumminess. The combination of sweet chocolate & marshmallows with the salty almonds is amazing... You.must.make.these. I promise if you like Rocky Road, you WILL love these. Heck, you will LOVE these no matter what! ;) And so will the children! Make a pan of these & a pan of DeLish Lishie's S'Mores Bars quick!

Lishie's Rocky Road Bars

• 1 & 1/2 sticks butter, room temp.
• 2/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 3 cups crushed chocolate graham crackers 
• 1/2 cup all purpose flour
• 1/2 tsp sea salt
• 1 cup chocolate (chips/pieces, etc)
• 1 cup roasted almonds, crushed
• 3 1/2 cups mini marshmallows

Pre-heat oven to 350°, grease or spray 9x9-inch baking pan.

A dollop of ice cream as a nod to the original Rocky Road format.

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together crushed chocolate graham crackers, flour, and sea salt. Stir the graham cracker mixture into the butter/ sugar/ egg / vanilla mixture. Should become one, big crumbly clump.

In a small bowl, mix 1/2 of the chocolate graham cracker mix, the chocolate, the crushed almonds & the mini marshmallows. Set aside for  a moment.

Press about 1/2 cup or more, if needed, of the chocolate graham cracker mix over the bottom of the greased baking pan. Crumble the chocolate/ marshmallow/ almond/ graham cracker mix on top. Pushed it by hand into the pan to "set it".


*Optional~ Sprinkle a little Sea Salt on top!

Bake for 25-30 minutes or until brown.

Straight out of the oven... warm, chewy goodness!

*Lishie tip~ You can substitute other nuts... peanuts, walnuts, pecans, etc. but just keep in mind that almonds are one of the primary ingredients from the basic Rocky Road formula. Same goes for subs of mini marshmallows! 


*Lishie Facts~ While visiting some sites to make sure I had the correct original R. R. combination & nut, I ran across this on Edy's (Dreyer's) web-site: In 1929, after the stock market crash, our founder created The Original Rocky Road. His mix of almonds, mini marshmallows and chocolate ice cream made people smile!


I sure hope to make you smile too!!! :) xo, Lish

Dulce de Leche Cookies

So I have a great extended family, little though it may be. And when my beautiful cousin Kelly suggested I make these Dulce de Leche cookies, or Alfajores, I could not refuse. Why? Ummmm, first, I didn't want to not make them (dulce de leche anything?!? YUM) & secondly, she is in culinary school & had already tested this recipe so I knew it was a winner. I love Breyer's dulce de leche ice cream... love. So I gave this a go... 


Alfajores ~ Dulce de Leche Cookies 
Slightly adapted from Bake List

• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup white sugar
• 2 large egg yolks
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 14 oz. dulce de leche/caramel sauce*
• Optional powdered sugar

*I only found imported, sweetened condensed milk at my grocery store so I bought it, 14 oz. can, & slowly simmered it on the stove, on low, in my small sauce pan. If you do this- do not allow it to boil! The caramel sauce won't get as dark as the pictures from Bake List but tastes just as delicious!!!

1.  In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until smooth.  Add the egg yolks, egg, and vanilla, beating until combined.

2.  In a medium bowl, mix together the 2 cups flours, cornstarch, salt, and baking powder.  Add to the butter mixture in small increments, beating until blended.  Divide the dough in half, pressing each half into a disk, wrap the disks in plastic and the freeze until firm, about 30 minutes.

3.  Preheat oven to 350 degrees.  Unwrap dough on a lightly floured surface.  Rolling one disk at a time to 1/8 of an inch thickness.  Cut out 2-3 inch diameter rounds*, placing about one inch apart on a buttered baking sheet.  Bake for about 10 minutes, or until the cookies just begin to turn golden brown.  Let cool completely on a cooling rack.

4.  To make sandwiches, spread about 1 tablespoon of the mixed dulce de leche on a cookie, then top with another cookie, twisting to spread the filling.  Dust with powdered sugar (never an "optional" for me ;) ) 

*Lishie tip- If you do not have a biscuit cutter or round cookie cutter this size, improvise! Use a mini glass prep dish or a clean, small food can. Or use another cookie cutter shape- see my heart shape below :) 

Thank you, Cousin Kelly! xo 

OMGoodness, was Kelly soooo right!!! These are amazing. I mean, if you love dulce de leche anything, make these right now. That good. But I have to warn you- these cookies are extremely sweet. Very. Don't say you haven't been warned ;) And this recipe only yields about 1 dozen & a half cookie sandwiches so few reap the rewards. Well, just make TWO batches then! And finally, two things- you need a rolling pin & have to be careful making the end product- the cookies are fragile. Now gooooooooo bake!!! 

The Winner is... + More S'Mores Bars... Double the fun

And the winner of the Melissa & Doug Contest, chosen through Random.org is...  kpope19!!! Please email me at lishiedemaria@googlemail.com with your name & Email address so I can send you the Melissa & Doug information- they will be sending the win directly to you!!! Hope your 2 boys & classroom kids get great use out of them- they really are wonderful toys. Please email me by Friday, July 8th, 2011 or I'll have to pass the win on to the next runner-up!

Onto a favorite recipe, revisited. I've actually posted this recipe of mine before. It really is easy & delicious. I bake it over & over again. This time, I made a double batch for a large get together, 4th of July BBQ at Liberty State Park.  

I think it was a HUGE hit!

Here's what I did this time... This may help you substitute items in a flash...

Lishie's S’Mores Bars DOUBLED

• .
• 1 & 1/2 cups sugar
• 3 sticks Butter, @room temp.
• 2 eggs
• 2 tsp vanilla
• 2, 14.4 oz boxes graham crackers, crushed
• 1 cup all purpose flour
• 1 tsp Kosher salt
• 10 Hershey Chocolate Bars, broken in pieces
• 1, 10 oz bag mini marshmallows

Pre-heat oven to 350°, grease or spray jelly roll pan. 

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together crushed graham crackers, flour, and salt. Stir the graham cracker mixture into the butter/sugar/egg/vanilla mixture. Should become one, big crumbly clump.

Press about 1/2 of the graham cracker mixture over the entire bottom of the greased jelly roll pan. Place about 8 of the pieced chocolate bars on top. Sprinkle the mini marshmallows on top of the chocolate & push them into the foundation by hand. Crumble, by hand, the rest of the graham cracker mix on top. Finally, sprinkle the last 2 pieced chocolate bars on top.

Bake for 25-30 minutes or until brown.

Recipe Swap! Independence Day~4th of July~ Corn, Tomato & Avocado Salad

So I gave this recipe for the swap: Lishie's S'Mores Bars (which I also made a double batch of for today) & received this recipe: Lauren's Kitchen's Corn, Tomato & Avocado Salad from my friend Lauren. A whole bunch of friends were getting together at Liberty State Park for the 4th of July. Since I was making it for a large group, I doubled the recipe & switched out lemon for the lime, taking Lauren's suggestion that the lime was a little overpowering. As she stated, it was super simple to make & it was delicious!!! Plus, since there's no mayo & the lemon juice is a natural preservative, it held up well. Thank you, Lauren!!!

These are the measurements I used:

Corn, Tomato & Avocado Salad

• 14 oz. frozen corn, thawed completely
• 2 pints grape tomatoes, halved
• 6 scallions, thinly sliced
• 3 avocadoes, diced
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons good quality olive oil
• kosher salt & coarse ground black pepper, to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt & pepper and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.

What a wonderful Independence Day celebration! Good food, friends, a children's playground near... Practically in the Statue of Liberty's shadow. Happy birthday, America! 

White Chocolate Dipped Strawberries

 Here's a quick & easy treat to serve this Independence Day. The strawberries are in season & absolutely gorgeous. The scent is beautiful.


My hubby, who is restricting his sugar intake, told me to make these even though he know he wouldn't be eating them. This is a nice twist on the flag for the holiday.

Everyone, please, have a safe & happy July 4th!!!

White Chocolate Dipped Strawberries with Blue & Red Sugar Crystals

• Strawberries
• Wilton White Candy Melts OR White Chocolate Chips
• Sparkling Candy Sugar  (blue & red))

Wash the strawberries really well, leaving the leafy stems on.


Melt the white candy melts to package directions (or the white chocolate chips over a double boiler not letting the chocolate touch the heat source). I used the Candy Melts melted in a small glass bowl, in the microwave. *Lishie tip- You can also add food coloring to the white chocolate here...

When the candy is melted, dip the stawberry into the melted chocolate. Allow to drip a little, then quickly place the berry on parchment paper. Before the chocolate sets too much, sprinkle colored sugar crystals (or nuts or non-pareils or jimmies/sprinkles) onto chocolate-dipped berry. Allow to dry. 


Don't forget to enter my 
Melissa & Doug TOY GiveAway!!!

Confetti Waffles & Cinnamon Honey Herbed Butter

So I am going to admit this again... yes, I am. Last night, I, Lishie, watched the original Gene Wilder (who I adore) Willy Wonka & the Chocolate Factory for the FIRST time. I agree, odd, but I just had not seen it. My sister Perrie is over so we had giggle time & movie time. She watched this with me then went on to watch some weird cult horror film with my hubby.

This morning, my sister wanted waffles & inspired by the movie, I decided to make confetti waffles:

Confetti Waffles

• 1 & 3/4 cup AP Flour
• 2 TBSp Sugar
• 1 TBSp Baking Powder
• 1/4 tsp Salt
• 2 Eggs
• 1 & 3/4 cup Milk (I use Skim)
• 1/2 cup Canola Oil
• 1 tsp Vanilla
• 2 TBSp RAINBOW SPRINKLES

In a medium bowl stir together flour, sugar, baking powder, & salt. Make a well in center of flour mixture- in other words, push all of the flour mix to the sides of the bowl creating a “hole” in the middle. Set aside.

In another medium bowl beat eggs slightly; stir in milk, oil, & vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy) then fold in the Sprinkles.

Pour 1 to 2 ice cream scoops of batter onto of a preheated, lightly cooking aprayed waffle baker. Close lid quickly; do not open until done!!!

Follow your waffle maker instructions- mine beeps when the waffle is finished cooking. Carefully lift the waffle (from its edge) from the hot iron with a heat resistant, silicone spatula.

To make the waffles extra special, I made an herbed butter to spread on (shaped as hearts- just mold the mixed butter into a cookie cutter then refrigerate until set.) I LOVE herbed butters... FOr breakfast spreads, for steaks, dinner, etc. They can really transform a meal into something magical.  

Cinnamon Honey Herbed Butter 

• 1/2 Stick Butter
• 1 tsp Cinnamon
• 1 TBSp Honey

Mix all 3 ingredients together in a small bowl. Re-refrigerate to set. Serve! 

Ohhhh don't forget to enter my Melissa & Doug Toy GIVEAWAY!

Happy Independence Day!

I love Holidays that are just about FUN. I mean when then there's no stress at all... Just pure happiness. My sister is visiting over the weekend & has a list of food demands which, to some would sound stressful but I love it. We're also having a huge BBQ in a large park with other families. Love this. I will be making my S'Mores Bars for the crew which are sure to bring smiles.

Lishie's S’Mores Bars

• 1 & 1/2 sticks butter, room temp.
• 2/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 3 cups crushed (food processor) graham crackers 
• 1/2 cup all purpose flour
• 1/2 tsp salt
• 2 cups chocolate chips*
• 3 1/2 cups mini marshmallows

Pre-heat oven to 350°, grease or spray 13x9x2-inch baking pan (or two, 8x8 brownie pans). 

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together crushed graham crackers, flour, and salt. Stir the graham cracker mixture into the butter/sugar/egg/vanilla mixture. Should become one, big crumbly clump.

Press about 1/2 cup or more, if needed, of the graham cracker mix over the bottom of the greased 13x9x2-inch baking pan. Sprinkle half (1 cup) of the chocolate chips on top. Sprinkle 3 cups of the mini marshmallows on top. Crumble, by hand, the rest of the graham cracker mix on top. Sprinkle last 1/2 cup of the mini marshmallows on top and finally, sprinkle the rest (1 cup) of the chocolate chips on top.

Bake for 25-30 minutes or until brown.

Thinking about something else too as well as my Caprese Pasta Salad.

What are your plans?! Whatever they are, please stay & have a wonderful time making memories!

xo,

Lish

Gabriel says, Happy birthday, USA!

Post your favorite 4th of July memory or food below!!!

& Don't foget to Enter my Melissa & Doug toy GIVEAWAY too! It ends on July 3rd!