Frozen Grasshopper Squares

From: Kraft Foods

What You Need
28 OREO Cookies, divided
6 cups chocolate chip-mint ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, grated
Make It


LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle onto bottom of prepared pan.

SPREAD ice cream over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half; use to garnish dessert squares.
Kraft Kitchens Tips
How to Make Mess-Free Cookie Crumbs
Crushing cookies into crumbs can be a messy task. To keep the crumbs contained, place the whole cookies in a resealable plastic bag. Squeeze the air from the bag, then seal the bag. Run a rolling pin back and forth over the cookies until finely crushed.
Substitute
Make this your own family classic by preparing with your favorite ice cream flavor, such as strawberry or rocky road.
Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.

Lovely Lemon....Herbs?

From: Mother Earth News

By: The Herb Companion staff

Gardening expert Jekka McVicar shares lemony herb-infused recipes from her first major cookbook, Jekka's Herb Cookbook.

Lemon Balm: This invasive herb is incredibly useful (and underused) in the kitchen. Harvest its leaves for cream cheeses, vinegars, dressings and veggies. You can also use it to make a mildly sedative tea to ease headaches, indigestion and nausea. Read more about lemon balm.

• Almond and Lemon Balm Stuffed Apples

Lemongrass: This tropical grass is lemon-scented with robust cream and beige cane-like stems. Towering 3 to 6 feet, this flavorful herb is often used in southeast Asian cooking. Its lemon flavor complements curries, seafood, garlic and chiles. Read more about lemongrass.

• Lemongrass Oil

Lemon Verbena: This herb shows off pale green lance-shaped leaves that smell strongly of lemon sherbet. For the best flavor, harvest in early summer. Use to flavor oils, vinegars, fruit puddings, fruit salads and jellies. Read more about lemon verbena.

• Lemon Verbena Crème Brûlée

Jekka McVicar grows more than 650 herb varieties on her herb farm in South Gloucestershire, England. The United Kingdom’s leading organic herb grower, Jekka’s Herb Farm has won more than 60 gold medals from the Royal Horticultural Society, including 14 at the renowned Chelsea Flower Show.

As well as the day-to-day running of the farm, Jekka is also well-known for her regular appearances on television and radio broadcasts on gardening and cookery and as an enthusiastic writer on herbs, having published five books.

Jekka will be the keynote speaker at the 2011 Herb Society of America educational conference, to be held June 23 to 25 in Pittsburgh, Pennsylvania. For more information, see www.herbsociety.org. 

Baja Buffalo Chicken Wings

From: Kraft Foods 

What You Need
1/3 cup lime juice
1/3 cup tequila
1/3 cup chopped chipotle peppers in adobo sauce
1 Tbsp. garlic salt
1 Tbsp. ground red pepper (cayenne)
2 lb. chicken wings, separated at joints, tips removed
3/4 cup BULL'S-EYE Raging Buffalo Barbecue Sauce
2 Tbsp. sliced green onions
Make It


COMBINE lime juice, tequila, chipotle peppers, garlic salt and red pepper in large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the lime juice mixture. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce. Continue grilling 4 to 5 min. or until chicken is cooked through, turning and brushing frequently with the remaining barbecue sauce.

PLACE chicken on serving platter; sprinkle with the onions.
Kraft Kitchens Tips
Special Extra
Serve with KRAFT ROKA Blue Cheese Dressing as a dipping sauce.

OREO Split

From: Kraft Foods

What You Need
2 JELL-O Chocolate Pudding Snacks
1 banana, cut lengthwise, then crosswise in half
1/4 cup thawed COOL WHIP Whipped Topping
2 OREO Cookies, crumbled
Make It


SPOON pudding into 2 small bowls.

INSERT bananas in pudding.

TOP with COOL WHIP and cookie crumbs. Serve immediately.
Kraft Kitchens Tips
Special Extra
Garnish with chopped PLANTERS Pecans or Walnuts.

Grilled Southwestern Steak

From: Kraft Foods

What You Need
2 boneless beef rib-eye steaks (1 lb.), 3/4 inch thick
2 tsp. olive oil
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/4 cup A.1. Original Steak Sauce
Make It

HEAT grill to medium heat.

BRUSH steaks with oil; coat with taco seasoning. Let stand 5 min.

GRILL 5 min., turning after 3 min. Brush with steak sauce; grill 4 to 5 min. or to medium doneness (160ºF), turning after 2 min.

REMOVE steaks from grill; cover with foil. Let stand 5 min. before slicing.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Cook Fire Warnings for Children

From: Old Fashioned Tips

Posted: 21 Jul 2011 08:01 PM PDT
I love food cooked over an open fire, especially when we are camping. My copy of the Home Comfort Cookbook, published in 1948, gives tips for "Cooking Picnics". I'm guessing this would be our version of campfire food. If you have a firepit in your backyard like we do, you can do this on a nice summer afternoon when it's not too hot, and not too windy. We've always had rules for the kids whenever they were near any type of fire, and I can happily say no one was ever burnt or injured so they seemed to have worked.

1. No running when the fire is lit. Stand still or walk slowly.

2. No touching-- not with a stick, a hotdog fork or your finger.

3. No throwing things in the fire. Nothing. Not water, not stones, not your brother.

4. Never put anything in the fire unless mom or dad tells you to (such as trash at the end etc.)

5. No jumping. Not over the fire, near the fire, or in the fire. Jumping is bad.

The Conclusion: STAY AWAY FROM THE FIRE.

As the kids got older we allowed them to help us build the fire, and cook. This may seem overly cautious, but burns are nasty and I always believe it's better to be safe than sorry. My two oldest are now teens and have wood fires in our firepit for their friends without our help. (Yes, I do still peek out to see if they are doing okay.)

The following is from the Home Comfort Cookbook. ( I suggest using long, wooden handled hotdog forks. They are inexpensive and can be cleaned afterwards in hot, soapy water, then rinsed. )

A small hot fire of twigs will cook some food like the Cheese Bobs below, but for corn or potatoes you will need good hot coals. Always be sure your fire is cold before leaving it. (Cold water can be slowly poured on the fire if you need to leave before it's cool.) Below is a picture of one of our fires. The "coals" are where the wood is whitened and red-- but not falling apart into ash yet:


Cheese Bobs: Cut cheese in one inch cubes. Wrap each cube in a strip of bacon and fasten it with a toothpick. Cook them until the bacon has cooked and the cheese has just started to melt. Have rolls or bread ready for the Cheese Bobs will be very hot.

Roasted Potatoes: Cover medium-sized potatoes with a coating of firm mud. Place them on a bed of hot coals. Turn them carefully at least once while they are cooking. They will need to be cooked for one hour.

(Notes: my husband remembers this from Boy Scouts, and he told me that the mud hard hardens and breaks off fairly easily. Remove carefully from the fire with tongs and allow to cool slightly.)

Roasted Corn: Dampen ears of corn (do not remove the husks) with salted water. Lay the corn on the hot coals (there should be no flames). Turn them often with a fork or stick (tongs) so that the husks do not burn. Young, tender corn will cook in about ten minutes. Serve with salt and plenty of butter.

On OFL we have a neat article from Mary Emma on Fried Chicken traditions:
http://oldfashionedliving.com/kitchen52.html

Summer just got Saucy!

From: Old Fashioned Tips

Summer is a time of family gatherings, whether it's a wedding, family reunion, open house, or birthday. Many times a dish to pass is requested, and other times of year I often bring bread for casseroles. I love to bake desserts, but when it's 90 degrees and humid, heating up the oven is the last thing I want to do. Sauces are a great way to add a homemade touch to purchased pound cake, angel food cake, or ice cream. The recipes below are from an odd little cookbook I've had for many years- The Wine Cook Book by The Browns, Cora, Rose and Bob- published in 1960.

Almond Cream Sauce

4 egg yolks
1 1/2 cups powdered sugar
2 cups scalded milk
1/2 tsp. vanilla
2 cups blanched and shredded almonds
1/4 cup brandy or rum

Beat egg yolks with sugar until very light and gradually mix into hot milk in a double boiler. Stir until mixture begins to thicken, then remove from fire, beat in almonds and vanilla, and slowly add liquor. Fine for rice and bread puddings.

Cherry Sauce

1 pint pitted ripe cherries
1 cup sugar
2 tablespoons lemon juice
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon cinnamon
1 cup port

Pound cherries to a mash, put in a pan with sugar, cinnamon and wine; cook until the cherries are tender, then press through a sieve and return to pan. Thicken with flour diluted with lemon juice, cook 5 minutes, remove from fire, stir in butter and serve.

Cream Sauce

1 cup heavy cream
1/4 cup powdered sugar
2 tablespoons brandy, or sherry
few gratings of nutmeg

Mix sugar, wine and cream, place bowl in a pan of ice water, whip to a stiff froth, grate in a little nutmeg. Keep in cool place until wanted.

Kentucky Sauce

2 cups dark brown sugar
4 tablespoons butter
1 egg yolk
1 cup cream
2 tablespoons whisky

Cream butter, add sugar gradually, and beat in egg. Add cream, put in double boiler, continue beating, and cook over fire until mixture begins to thicken. Remove from fire and add whisky slowly.

Marmalade Sauce

1 cup marmalade
1 cup white wine

Heat marmalade with wine in a small saucepan over a gentle fire. Stir constantly until heated, then strain, and serve hot or cold.

On OFL I have an article with fruit salad recipes that are also great for potlucks:
http://oldfashionedliving.com/fruitsalads.html

New Kosher Recipe from HungryGirl!!!!

From: Hungry Girl

Turkey-rific Taco Bean Dip

Ingredients:
10 oz. raw lean ground turkey
1 1/2 tsp. taco seasoning
2 cups diced plum tomatoes (about 4 tomatoes)
1 cup diced onion (about 1/2 large onion)
Two 16-oz. cans fat-free refried beans
Two 4-oz. cans diced green chiles
1/2 cup shredded reduced-fat Mexican-blend cheese
Serving suggestions: low-fat baked tortilla chips, sliced bell peppers

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and sprinkle with taco seasoning. Cook and finely crumble until turkey is fully cooked, about 6 minutes. Drain any excess liquid and transfer turkey to the crock pot.

Evenly top turkey with tomatoes, onion, beans, and chiles.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Turn off crock pot and remove lid. Add cheese and stir well.

Serve with your guilt-free dippers of choice and enjoy!

MAKES 12 SERVINGS

Southwest Chicken Ranch Pasta Salad

From: Betty Crocker

Ingredients~

1 box (7.5 oz) Betty Crocker® Suddenly Salad® ranch and bacon salad mix
1/2 cup mayonnaise or salad dressing
1 package (6 oz) refrigerated cooked fajita chicken breast strips, coarsely chopped
1 can (11 oz) Green Giant® Southwestern Style corn, drained
1 cup halved cherry tomatoes
4 oz pepper Jack cheese, cut into 1/2-inch cubes (1 cup)
2 tablespoons chopped fresh cilantro leaves, if desired
 Directions~
1
Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
2
In small bowl, combine Seasoning mix from packet and mayonnaise. In large bowl, gently toss seasoning mixture, chicken, corn, tomatoes and cheese until mixed; stir in cooked pasta. Top with cilantro, if desired.

Chocolate Chip Cookie Dough Brownies

From: Betty Crocker

Ingredients~

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
 1 container Betty Crocker® Rich & Creamy chocolate frosting, if desired
Directions~
1
Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.
2
Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3
Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.

Hot Outside? This article will cool you down.

From: Old Fashioned Tips

Posted: 27 Jul 2011 10:59 PM PDT

This week and last week has been hot and humid in Michigan. I broke down and made homemade pizza one of the days because everyone was tired of eating hamburgers, brats and hotdogs. We overbought for my son's graduation open house last weekend, and ended up with a lot leftover in the freezer. I'd much rather grill in the summer, but some days the heat has even made that uncomfortable. I have great respect for those of you who live in states where it's hot like this all the time.

I'm rambling a bit to get to the recipes for today. I was looking through my recipes for refrigerated desserts to make this week, and thought I would share a few of them.

Frozen Mint Dessert

Ingredients:
25 Oreo cookies, or store brand
1/3 cup melted margarine
1/2 gallon mint chocolate chip ice cream
1 cup sugar
2/3 cup evaporated milk
2 tbsp. butter
4 squares semi-sweet chocolate or 1/2 cup semi-sweet chocolate chips

Crush the cookies and add melted margarine. Press into a 13x19 pan and cool. Add the ice cream to the crust and place it in the freezer. Bring the sugar, evaporated milk, butter and chocolate to a boil in a saucepan. Set aside to cool completely. When cool pour it over the ice cream layer and put back in freezer until frozen. Serve.

Mandarin Dessert Salad

Ingredients:
60 butter crackers, crushed
(Save out 1/4 cup for top)
1 stick margarine or butter, melted
1/4 cup sugar
1 (6 ounce)can frozen orange juice, thawed
1 can sweetened condensed milk
1 8 ounce tub frozen whipped topping
2 small cans, mandarin oranges, drained

Mix the sugar and melted butter with the crushed crackers. Press into a 9x13 inch pan. Blend the milk with the orange juice, stir in whipped topping, then fold in oranges. Pour over the crust, sprinkle with the 1/4 cup crumbs. Chill until ready to serve (at least a few hours).

Frozen Lemon Mousse Cups

Ingredients:
1 quart frozen vanilla yogurt, softened slightly
22 ounce can lemon pie filling
12 (2 1/2 inch) Foil cupcake liners

Spoon the yogurt into a large bowl; add the lemon filling. Beat until well blended. Spray the liners with no stick pan or baking spray. Spoon the dessert into the liners, and place in the freezer until firm (about 60 minutes). Garnish with whipped cream and a small slice of lemon. Makes 12.

Raspberry Dessert

Ingredients:
1 purchased or baked pound cake
2 packages (10-12 ounces) frozen raspberries
2 tbsp. sugar
2 1/2 cup milk
2 small packages vanilla instant pudding
8 ounce thawed frozen whipped topping

Place slices of pound cake on the bottom of a 13x9 inch pan. Top with frozen berries, separating them as needed. Sprinkle with the sugar evenly. Whip together the pudding and the milk until smooth. Fold in one cup whipped topping. Mix gently. Spoon mixture over the raspberries. Top with remaining whipped topping. Chill until ready to serve.

On OFL we also have recipes for watermelon treats:
http://oldfashionedliving.com/watermelon.html

Calendula Recipe

From: Old Fashioned Tips

Posted: 29 Jul 2011 09:20 PM PDT

I sow calendula seeds almost every summer because they are easy to grow, edible and last until a hard frost in the fall. This year I planted the seeds in July, and they'll be blooming in August through at least early October. I use the petals in herb vinegar, and salads, plus I cut some blooms to bring inside, but I leave most of them in my flower garden for their pretty colors. What I don't cut or harvest for using, I deadhead until late in the fall, then I allow the seeds to form. There are always plenty of seeds to dry and save for next year. I store them in envelopes and keep them in a basket with my other seeds.

I've found calendula grows best in full sun, with regular soil, and watering when it's extra dry. I don't fertilize, and they always do well. If you do add anything to the soil make sure it's organic, and don't use sprays if you plan on using the petals in recipes.

This is one of the salads I've made with calendula petals. It's delicious and especially pretty if you are having a tea or luncheon.

I used a mix of organic greens and lettuce plus:

tomato

cucumber

carrots

cilantro and basil leaves, stems removed

First, I tossed the basil and cilantro with the greens. You could use other herbs as well, but I like these two together. I topped the greens with the sliced cucumber and tomato and put the carrots off the the side. I picked two large calendula blooms and carefully pulled the petals off, leaving the center because it's bitter. After the salads were on the plates I sprinkled them with the petals. I used a raspberry vinaigrette, but Italian dressing is good too.

On OFL we have tips and recipes for nasturtiums, which are also easy to grow:
http://oldfashionedliving.com/nasturtiums.html