Orange French Toast

Don't you just love these long, lazy summer mornings?

Orange French Toast

1 cup orange juice
1 t. vanilla
1 cup light cream
3 eggs
1 loaf french bread
confectioner’s sugar

Combine juice, vanilla, cream and eggs in a large bowl. Set aside.

Slice the bread into 1"-thick slices. Dip slices in egg mixture. Place on heated, lightly-buttered skillet. Cook slices over low heat until browned on both sides. When all slices have been cooked, place them on a baking sheet. Place baking sheet in a pre-heated 325-degree oven and bake for 25 minutes. Dust with confectioner’s sugar before serving.

Homemade Sangria

We served this last weekend to friends. They left with a bottle and the recipe! :-)

Homemade Sangria

1/2 cup brandy
1 cup lemonade
1/2 cup orange juice
1 bottle red wine
1/4 cup triple sec
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1/4 cup sugar
1/4 cup maraschino cherries
2 cups ginger ale

Combine all ingredients in a large bowl. We use an empty, washed wine gallon because it can be sealed and chilled, and the fruit slices added at serving.

Enjoy!

Chocolate Cranberry Clusters

I love dried cranberries. I made these last night and they were heavenly!

1 cup toasted almonds, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
8 ounces dark chocolate, finely chopped

Combine the almonds and cranberries.

Line a baking sheet with waxed paper.

Melt the chocolate in the top of a double boiler over slightly simmering water. Stir frequently.

When chocolate is melted, add the cranberries and nuts.

Spoon out heaping clusters of the mixture onto the waxed paper. Put the baking sheet into the refrigerator for 10 minutes.

Store and serve at room temperature. Enjoy!

Corn Salad

It doesn't get much easier than this. A tasty side dish, although there are plenty of times I just have a bowl of this salad for lunch!

Corn Salad

2 cups corn
1/4 cup butter, melted
2 tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1 small red onion, finely chopped
4 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning
1 bell pepper, finely chopped
2 Tablespoons olive oil

Combine all ingredients.

Cover and refrigerate, overnight if possible. We eat this cold but I guess it could be warmed, too.

Fried Zucchini Blossoms

A favorite in our house!

Fried Zucchini Blossoms

zucchini blossoms
2 cups whole milk
4 Tablespoons
flour
An egg, lightly beaten
Salt
Olive oil for frying

Trim the stems of the zucchini blossoms, remove flower parts from inside the blossom and wash gently them gently. Pat them dry, using a delicate touch. Combine the milk, flour and egg.

Heat the oil in a deep pan.

Lightly salt the zucchini blossoms then dredge them in batter. Immediately drop them into the oil and fry them until golden. Drain on paper towels, then serve them hot.

Make more than you think you'll need. Believe me. Make more.

Chocolate Dream Pie

Happy 4th of July!

Chocolate Dream Pie

4 ounces room temperature cream cheese
3 T.sugar
1 T. milkwhipped cream
2 packages instant chocolate pudding mix
2 cups milk
1 prepared chocolate cookie crumb crust

Combine cream cheese, sugar and tablespoon milk. Beat until smooth. Gently fold in half of the whipped cream. Spread onto crust.

Combine chocolate pudding mix with 2 cups milk. Whisk. Spread over cream cheese layer. Chill.

Apple Pasta Salad

Something a little bit different to spice up summer dinners.

Apple Pasta Salad

2 cups apple sauce
1/4 cup apple cider vinegar
3 T. mustard
3 T. chopped dill
½ cup chopped green olives
½ cup black olives
1 t. salt
½ cup cherry tomatoes
2 chopped cucumbers
1 sliced red onion
½ cup cheddar cheese
1 pound cooked rotini pasta

Chill pasta.
Combine all ingredients in a large bowl, mixing thoroughly to coat pasta.
Chill for 1 hour before serving.