Thursday, July 31, 2014

Iced Chocolate

Yield: 4 servings
  • 3/4 cup hot water
  • 1/2 cup super fine sugar
  • 1/4 cup good quality unsweetened Dutch processed cocoa
  • 1 teaspoon chocolate extract
  • 1 cup milk
  • 2 cups ice
  • Club soda
  • Chocolate Gelato, slightly softened
  • Fresh mint
    1. Place the hot water, sugar, cocoa and extract in a blender and blend until smooth. Add in the milk and blend to combine. Set aside to cool completely.
    2. Add the ice to the chocolate mixture. Blend until it is frothy and slush-like, adding more ice if needed.
    3. Pour a splash of club soda into the bottom of each glass. Fill the glass with the chocolate mixture, leaving about 1 inch of space at the top. Place a small scoop of chocolate gelato on top. Garnish with fresh mint.

Tuesday, July 22, 2014

Blueberry Cobbler


  • 4 cups fresh or frozen blueberries, thawed
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 2 teaspoons grated lemon peel
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons cold butter
  • 3/4 cup buttermilk


  1. In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
  2. In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
  3. Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 8 servings.

Saturday, July 19, 2014

Bella's Strawberry Smoothie

  • 8 fresh strawberries
  • 1/2 cup plain yogurt 
  • 1/2 cup milk 
  • 3 T. sugar
  • 2 t. vanilla
  • 6 ice cubes

Combine all ingredients in blender; blend until smooth.  

S'mores Pie


  • 1 stick Softened Butter
  • ½ cup Sugar
  • 1  Egg
  • 1 teaspoon Vanilla
  • 1 cup All Purpose Flour
  • 1 cup Graham Cracker Crumbs
  • 1 teaspoon Baking Powder
  • 7 ounces, weight Container Of Marshmallow Creme
  • 6 whole (1.55 Oz Bars) Hershey’s Chocolate Bars, Unwrapped
  • 1 cup Mini Marshmallows
  • ¼ cups Chocolate Chips
  1. Preheat oven to 350°F and spray a 9″ pie pan with baking spray.
  2. In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in.
  3. Stir in flour, graham cracker crumbs and baking powder.
  4. Divide the dough in half.
  5. Press half the dough in the bottom and up the sides of the prepared pie pan.
  6. Evenly spread the Marshmallow Creme over the bottom crust.
  7. Separate chocolate squares and place on top of the Marshmallow Creme.
  8. Place the 1 cup of marshmallows on top.
  9. Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will not be completely covered and that is what you want!)
  10. Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
  11. Remove pan from oven and set it on a wire rack.
  12. Cool completely before cutting, or you will have a mess.
  13. I like it best warmed up in the microwave so that the chocolate and marshmallow are nice and gooey.

Skillet Buttermilk Biscuits

  1. 1 stick cold unsalted butter, cubed, plus more for greasing
  2. 2 cups all-purpose flour, plus more for dusting
  3. 4 teaspoons baking powder
  4. 1 teaspoon kosher salt
  5. 1/4 teaspoon baking soda
  6. 1 1/4 cups cold buttermilk
  7. Preheat the oven to 450° and butter a 12-inch cast-iron skillet. In a large bowl, whisk the 2 cups of flour with the baking powder, salt and baking soda. Add the cubed butter and, using your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the buttermilk just until a soft dough forms.
  8. Scrape the dough out onto a lightly floured work surface and pat it into a 3/4-inch-thick round. Using a 2-inch round biscuit cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Arrange the 
biscuits in the prepared skillet and bake for 12 to 14 minutes, until golden brown. Serve warm. 

  9. MAKE AHEAD The biscuits can be made earlier in the day and reheated in a 350° oven for 3 to 5 minutes.

Friday, July 18, 2014

Tennessee Tabouli

For the Couscous:
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • 1 cup whole-wheat couscous
For the Tabbouleh:
  • Juice of 3 lemons
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 3 small or 1 large cucumber, chopped
  • 2 scallions, sliced thin
  • 1 bunch parsley, stems removed and chopped
  • 1 large dark green leafy lettuce
  • 2 boneless skinless chicken breasts, cooked and sliced into strips
  • ¼ cup low-fat feta cheese
  1. In a medium pot, bring 1 cup water, olive oil and salt to a boil on moderate heat. Remove from the heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and pour into a large serving bowl to cool.
  2. In a medium bowl, whisk together the lemon juice, olive oil, and salt and set it aside. Add the cherry tomatoes, cucumber, scallions, and parsley to the couscous. Drizzle the dressing on top and toss. Lay a large lettuce leaf or two smaller ones on each plate. Divide the tabbouleh, top with chicken and feta.
Mom found this in the Tennessean (newspaper).  The young lady, Lily Sahihi, won a dinner at the White House with this healthy recipe.  7/17/14 USAToday

Friday, July 11, 2014

Ice Cream Cake

  • 2 1/2 cups crushed Oreos
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 1/4-1/2 gallon chocolate ice cream, slightly softened
  • 1/4-1/2 gallon vanilla ice cream, slightly softened
  • 8 ounces Cool Whip
Hot Fudge Sauce:
  • 2 cup powdered sugar
  • 2/3 cup semisweet chocolate chips
  • 12 ounce can evaporated milk
  • 1 stick butter
  • 1 teaspoon vanilla

Combine 2 cups Oreos with butter and sugar.
Press into 13 X9 pan.
Freeze 15 minutes.
Spread layer of each ice cream on top and freeze for 3 hours.
Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.
Remove from heat and stir in vanilla.
Cool to room temperature.
Spoon sauce on ice cream and freeze until firm.
Spread Cool Whip on top and sprinkle with Oreo crumbs.
Freeze 3 hours.

Baked Parmesan Zucchini

  • 4 zucchini, quartered lengthwise
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves
  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  • Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.

Tuesday, July 8, 2014

Banana Bread

3 c. Flour
1 t. Soda
1 t. Cinnamon
1 1/2 c. Oil
1 8 oz. can crushed pineapple, drained
2 t. Vanilla
2 c. Sugar
1 t. Salt
3 eggs, beaten
2 c. Bananas, mashed
1 c. Chopped pecans

Combine dry ingredients and set aside.  Combine remaining ingredients.  Blend together in mixer.  Pour equal amounts into 2 loaf pans that have been sprayed with cooking spray.  Bake at 350 for about 40 minutes.  Cool.

Mom got this recipe from  Evelyn Ramsey from Kingsport, Tn.