OATMEAL CRUMBLE CRUST & TOPPING

This topping is amazing add it to any fruit for a great surprise for your taste buds.   Keep watching for future recipes using this amazing topping for use with fruits as they come in season.  It makes my mouth water thinking of the wonderful flavors from using this with in season fruits.  And after all Fruit and Oatmeal are all on the good for us food list RIGHT?... Enjoy

God Thank you and please continue to bless us with your wonderful bounty.

3/4 c. flour                               
3/4 c. oatmeal regular or quick
3/4 c. brown sugar, packed    
1 tsp. cinnamon
1/2 c. butter, melted                          
1/2 c. finely chopped walnuts or pecans (optional)

Combine all dry ingredients in large bowl; stir together. Add melted butter, a little at a time, while tossing with your hand. Continue, until the mixture resembles the size of peas and is crumbly.

This can be pressed into bottom of pan for a crust or crumbled over the top of prepared fruit to create a toasty crunchy top.  I serve over Apples, cherry filling and sweetened rhubarb.  I use under peaches as a crust adding light layer of crumble over the top.  Sprinkle over dish of fresh or frozen blue berries and a dollop of ice cream (Soy ice cream for me) for a wonderful quick fruit desert.

I make it ahead and keep in on hand in fridge for a quick desert when we have company.  I also do make ahead peach cobblers when my peaches are ready.  I bake them in small metal storage pans that seal and freeze.  

 

To use with apples you will need;

 

3 apples peeled and thinly sliced

1/2 Cup of Sugar

2 teaspoons ground cinnamon

2 Tablespoons water

 

Mix all ingreedients together and then pour into bottom of 8" or 9" pan, sprink with crumble topping and bake at 350 degrees for 25 to 30 minutes or till apples are tender. 

 

Rhubarb Custard Cake

HAPPY INDEPENDENCE DAY!!!!!! Thank you to all who have kept us safe.  You are apprecciated!!!!

 

 

I am so excited thanks to my new friends in the Bridgeport, NY area I have fresh Rhubarb to make this wonderful desert that years ago was a 4th of July party standard Desert!!!  Even if you don't think you like Rhubarb you have to try this wonerful desert if you have access to Rhubarb.  Of course you could substiture with any fruit but it was designed for rhubarb.

 

 

 

12-15 ServingsPrep: 10 min. Bake: 40 min. + cooling

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 4 cups chopped fresh or frozen rhubarb
• 1 cup sugar
• 1 cup heavy whipping cream
• Whipped cream and fresh mint, optional

Directions

• Prepare cake batter according to package directions. Pour into a
• greased 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar.
• Slowly pour cream over top.
• Bake at 350° for 40-45 minutes or until golden brown. Cool for 15
• minutes before serving. Garnish with whipped cream and mint if
• desired. Refrigerate leftovers. Yield: 12-15 servings.

RASBERRY SHERBET PUNCH

Well since I have already had one request for this punch that is so great at parties and Weddings its the perfect June Recipe since this is Wedding and the end of Graduations month.

Cream Cheese Mints

With Graduation and weddings around the corner its time to post a party favorite for showers, weddings and Graduations.  Simple and may be made up months ahead and froze.

1/2  (8 oz) package cream cheese

3    Tablespoon butter, Softened

4    Cups Confectioners Sugar

3    drops Peppermint oil

In a large Bowl, combine Cream Cheese, butter and confectioner's sugar. 

Mix in peppermint oil to taste. Color with food coloring paste if desired

Roll mixture into small balls "and place on waxed paper. Flatten with a fork dipped in confectioners' sugar.

Or roll in sugar and press into molds. 

Let dry for about 2 hours on waxed paper and then freeze or refrigerate.

SUNBURST LEMON BARS

Servings: 36

"A sweet treat that is just bursting with lemon flavor."

Ingredients:

Crust;

2 cups all-purpose flour                                                                 1/2 cup confectioners' sugar

1 cup butter, softened                                                                  4 eggs

Filling;

2 cups white sugar                                                                           1/4 cup all-purpose flour                             

1 teaspoon baking powder                                                          1/4 cup lemon juice

Frosting;

1 cup confectioners' sugar                                                           2 1/2 tablespoons lemon juice

Directions:

1.        Preheat oven to 350 degrees F (175 degrees C).

2.       First, the crust: In a medium bowl, stir together the flour and sugar. Cut in the butter until the mixture is mealy. Press in the bottom of a 9x13 inch pan. Bake for 20 to 25 minutes in the preheated oven, until crust is light golden brown.

3.       While the crust is baking, prepare the filling. In the same medium bowl, beat the eggs, sugar, flour and baking powder with an electric mixer until light, about 3 minutes. Then stir in the lemon juice. Pour the filling over the crust while it is still warm from the oven. Bake for an additional 25 to 30 minutes until the top is slightly browned. Remove from the oven and cool.

4.       In a small bowl, stir lemon juice into the confectioners' sugar 1 tablespoon at a time until the icing is of a spreadable consistency. Spread evenly over the cooled bars. Cut into squares.

Fresh Squeezed Lemonade or Limeade

I figured with the citris coming into season here in Arizona i would share one of my families favorite recipes for this time of year.

4 Cups Ice Cubes
1 Cup lemon Juice or lime juice Fresh Squeezed
2/3  C Sugar
Directions:
In a small saucepan combine sugar and 1 cup of water.
Bring to boil and stir to dissolve sugar.
Put Ice in the pitcher, pour over the Lemon or Lime syrup Stir together add water to equal 1 quart

For Strawberry Lemonade mash or blend 1 cup of fresh or frozen Strawberries (I don't like seeds so I strain the strawberries) Stir into above mixture before adding water.


For Iced Tea Lemonade
Mix with 4 Cups of Ice Tea serve over ice.

Roxie's Chicken Quesadilla’s

1 ½ to 2 lbs chicken Breast meat

1 can RO*TEL tomatoes med or hot

Chopped cilantro

1 cup salsa,

1 cup onion (optional)

1 or 2 chopped Jalapeño pepper (optional)

1 12oz pkg shredded cheese

Flour tortilla 

Instructions:

Put RO*TEL in to skillet and bring to simmer on med to low temp.  If you don’t like chunks of tomatoes, puree RO*TEL tomatoes in blender or food processor.   

When tomatoes reach simmer place chicken in pan and simmer to no longer pink in middle.  Do not overcook.  When chicken is no longer pink remove from pan and chop then return to pan with sauce heat on low. 

To prepare cilantro, pull leaves off stems, chop with knife on cutting board or put in small container and clip with kitchen shears.  Do not put cilantro in food processor or blender gives it bad flavor.

Heat Griddle to 350F.  Put tortilla on griddle spread cheese over whole tortilla, using a slotted spoon to remove liquid spread chicken over half of the tortilla, then add cilantro, 1 T salsa, onions, jalapeno’s on same half of tortilla.  Fold cheese half of tortilla over chicken side and smash a down lightly.  Cook until slightly crisp and then flip and again cook till slightly crisp.

Remove from Griddle slice like a pizza.


Serve with Fresh Salsa and Guacamole.

Spicy Sausage Lentil Soup

1 Carrot Diced

1 tbs Olive Oil

2 Stalks Celery Diced

1 Large Onion Chopped

2 Cloves Garlic Crushed

1 lb Hot Italian Sausage removed from casing

8 cups Chicken Broth

2 Cans Whole Tomatoes

2 cups Dried lentils washed according to package directions

1 tsp Salt

¾ tsp Black Pepper

½ tsp Crushed Red pepper Flakes

½ tsp Oregano

½ tsp Thyme

½ tsp Fennel seeds

1 Bay Leaf

1. In a large saucepan, heat one tablespoon of oil. Add one carrot - diced, two stalks of celery- diced, one large onion- chopped and two cloves of crushed garlic. Sauté until tender.

2. Remove vegetables from the pan and add one pound of hot Italian sausage, removed from the casing, to the pan. Brown the drain off fat.

3. In a large stockpot, place eight cups of chicken broth, the sautéed vegetables and the sausage meat. Open two cans of whole tomatoes, break them up by squeezing them with your hands and add to the soup along with the juice. Add two cups of dried lentils which have been washed according to package directions.

4. Season with one teaspoon of salt, ¾ teaspoon of black pepper, ½ teaspoon of crushed red pepper flakes, ½ teaspoon oregano, ½ teaspoon thyme, ½ teaspoon of fennel seeds and one bay leaf.

5. Simmer until the lentils are tender, 30-45 minutes. Remove ⅓ of the soup and puree it using a hand-held blender, then return it to the pot. Correct seasonings and remove bay leaf.