More 4th of July Favorites

I was reminded today by a friend of mine of long lost cookie recipe I usually only make in the summer. They sound wierd but trust me if you like rootbeer you will love them!

Cookies


1 cup brown sugar

1/2 cup butter (softened)

1 egg

1/4 cup buttermilk

1 tsp. Rootbeer concentrate (extract)

1 3/4 cup flour

1/2 tsp. baking soda

1/4 tsp. salt

Cream sugar and butter, add egg, buttermilk and rootbeer concentrate. Mix well. Add dry ingredients. Dough will be slightly moist. Drop by teaspoonful on greased pan. Bake at 350 degrees for 7-8 minutes. Do Not over cook. Place on cooling racks. Glaze while still warm.

Glaze

2 cups powdered sugar

1/3 cup butter (softened)

1 1/2 tsp. Rootbeer concentrate

2 Tbsp hot water

Mix well, spoon on cookies.

I usually double the recipe it only makes about 2 dozen per batch.

Take-out Thursday

About a year back we had some really bad luck cooking on Thursdays. If my memory serves me right we had 6 or 7 Thursdays in a row where the meal just didn't turn out. It started with something in the crockpot that had cooked to "hockey puck" consistency by the time we got to it. There was a pasta that tasted terrible, the rice dish that completely shattered the dish, and others that followed the same patterns. We finally decided that Thursday's were either old reliables i.e. grilled cheese or spaghetti etc. or take out. The streak has finally been broken. Not realizing what day it was I tried out a new pork chop recipe that was a HIT!

Teriyaki Pork Chops with Tropical Salsa

2/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup rice wine vinegar

2 cloves garlic, minced

6 (1 1/2 inch thick pork chops)

In saucepan, combine ingredients (except pork chops). Heat to boiling, stirring until sugar dissoved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.

Grill pork chops 7 to 9 minutes per side over medium heat basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical salsa.

I like to use the pineapple salsa from Harmons but here is the recipe that was included.

Tropical Salsa

2 cups finely diced fresh pineapple

1 cup finely diced papaya

3/4 cup finely diced peppers

1/2 cup finely diced onion

1 clove garlic, minced

3 tablespoons chopped fresh mint leaves

salt to taste

Combine ingredients and let stand at room temperature for 1 hour before serving.

Here's to the Red, White, and Blue!

Just wanted to post this great looking dessert I saw in the Martha Stewart Living magazine. I love the July Holiday's and am looking forward to the fun (especially the fireworks) that go along with the months festivities.

A Tribute to Dad!

Happy Father's Day to the best dad in the whole world.

He truely is "INCREDIBLE!"

Things have been crazy busy the last couple of weeks. A very fun and relaxing girls trip to St. George, and then being in charge of the Fassmann Family Reunion have taken up my free time...free time, what's that? In the midst of the chaos, I showed the meatloaf cupcakes to my mother-in-law, and we decided to try them for Father's Day along with Ribs. The family had a great time and everything was a big hit! Here are pictures of Barb's "cupcakes." Sorry, the recipe is a family secret!

This rib recipe was shared by my good friend from work, Jodi. I took some liberty on the recipe and changed it a little on accident. I needed Sprite for the recipe and didn't have any and really didn't want to go to the store. We just happened to be at the in-laws and I figured they might have some. There wasn't any Sprite but there was Tiki Mist Shasta. I looked at the ingredients and it had lemon juice so I figured it was their version of lemon lime soda. I didn't think anything of it until the next morning when I put it in the crock pot with the ribs. Well it was closer to Mountain Dew than it was to Sprite. I used it any ways. The ribs were incredible.

Barbeque Ribs

1 rack bone-in pork ribs

2 cans Sprite (or Tiki Punch)

Cook on low in crockpot 4-6 hours.

Remove from crock pot to a pan. Brush with your favorite BBQ sauce and bake in 400 degree oven for 15 to 20 minutes.

Enjoy!

Meatloaf Sunday with a twist!!!!

My husband had me looking for a recipe and I stumbled upon this cupcake blog. I LOVE cupcakes! I had to put a link to this meat loaf cupcake recipe for the in-laws. Hands down my mother-in-law makes the best meatloaf, (and I don't really like meatloaf all that much) and we are always trying to figure out how to make it single serving for a shower or other function. Well I think these are darling little treats! I haven't made them so I don't know if they are good, but aren't they cute?

Here is the link....

http://finefuriouslife.com/2008/05/14/meatloaf-cupcakes-with-mashed-potato-frosting/

It's Fabulous

Molly is WAY into High School Musical 2 and thinks that everything is "fabulous." Troy is "fabulous"- not cute, I am "fabulous", and last night's dinner was "fabulous!"
This is a recipe out of the Kraft magazine that I doctored up a bit.

Zesty Shrimp and Pasta

8 oz. package linguine, uncooked
3/4 cup Sun-dried tomatoe vinagrette dressing
2 cups sliced mushrooms
3 scallions sliced
1 can (14oz.) marinated artichoke hearts, drained and quartered
1 lb. uncooked cleaned large shrimp
1 Tbsp. chopped parsley (fresh)
1/2 cup sundried tomatoes cut into small pieces
1/4 cup grated parmesan cheese

Cook pasta as directed on package.

Meanwhile, heat 1/2 cup dressing in large skillet on medium heat. Stir in mushrooms, scallions, artichokes, and sun-dried tomatoes. Cook 3 minutes, stirring occasionally. Add shrimp and parsley; cook 2 minutes or until shrimp are pink and vegetables tender, stirring occasionally.

Drain pasta and return to pot. Add shrimp mixture, remaining 1/4 cup dressing, toss lightly.
Sprinkle with cheese!

Variations: subsitute broccoli or red pepper for any of the veggies or add them too!
Makes 6 - 1 cup servings

A Festival!

As nurses food is a big part of working a holiday weekend. The term "festival" has been coined as the word to have a potluck lunch. Well today was a Festival Day! It was a French Dip Sandwich festival. I offered to make the meat, which was probably the easiest part. It was super delicious, so here is the recipe for all those who requested it. This is truely one of the easiest things ever!!!! It works great for potlucks, taking dinner to the neighbors, camping (if you have electricity), and scrapbook crops! If you are lucky there will even be leftovers because it tastes better the next day!

French Dip Sandwiches

3lb. Rump Roast (trim off the fat)
1 can beef consumme
1 packet Au Jus seasoning
1 packet Good Seasons Italian Dressing
2 cans water

Combine in crockpot and cook on low 6-8 hours. Shred meat and serve on crusty buns (we like ciabatta rolls) with provolone cheese. Use the liquid to dip sandwich in.

*Stock up on rump roasts when they go on sale. $1.99/lb or less is a good price!