Last weekend was Prom at our school, and it may be my last one. EVER. And that makes me so sad, because I had so much fun with the boys over the years, getting their tuxes, picking out flowers, taking pictures and hosting pre-prom parties. So we kind of went out with a bang! The Youngest and one of his bestest friends put together a party that we had at our local supper club. All the parents were invited ahead of time to take pictures (smart right, they didn’t have to all come to my house?). And when they all left, the kids were left with a buffet dinner, fun music and some good times before the dance.
Arin and Maggie
As usual, I had to make the desserts and this was one of the easiest things I have ever done! I would normally make my own lemon curd, but was running short of time that day after working in the morning, and then getting the balloons, flowers, etc. So I bought 2 jars of lemon curd and it made for 12 mini desserts. Lemon curd can be a little over the top tart, so a little goes a long way, but the little bit of fruit on top helps cut the tartness. Unfortunately the fruit was so horrible that day at the store, that I only had 2 choices, I would have much preferred many different types of fruit…
Lemon Curd Dessert
2 jars prepared lemon curd
fruits of your choice
Spoon the lemon curd into mini bowls, top with fruit and a mint leaf. I have also sprinkled graham cracker crumbs on top which adds a nice crunch
I know that this is a soup recipe and most of the country is in the midst of spring, but we in northern Wisconsin are still in winter mode and it is depressing to say the least! The winter just won’t go away so I find myself still making soup to warm our insides. That being said, this is a fantastic recipe out of the latest Louisiana Cookin’ Magazine. I adapted to our own likings and we loved it, so I hope that you will as well…
Crab & Corn Soup
1/3 cup butter
3 tablespoons flour
1/2 cup chopped onion
1/4 cup chopped green onions
2 tablespoons chopped jalapenos
3 cups half-and-half (I used the fat free kind and it worked out great)
1 cup chicken broth
1 (15 ounce) can cream style corn
2 (15.25 ounce) cans corn kernels
1 (10.75 ounce) can cream of chicken soup
1 teaspoon Creole seasoning
Salt & pepper to taste
1 (8 ounce) container lump crab meat
In a large saucepan, melt butter over medium heat; stir in flour and cook stirring constantly until thickened and slightly darkened in color, about 5 minutes.
Add onions and jalapeno. Cook until tender, about 10 minutes. Add half-and-half, broth, all corn, soup. Creole seasoning and salt and pepper, stirring to combine. Cook for about 20 minutes.
Add half of the crab meat to soup; cook 10 minutes. Stir in remaining crab meat before serving and garnish with green onions and Creole seasoning.
adapted from Louisiana Cookin' May/June 2013
On the off chance that you haven’t realized how much I love pulled pork, I will share another, sweeter version in a taquito form. These make for great appetizers as well as a main dish and are baked, not fried so they are healthier, faster and cleaner to make. Now what’s not to love about that combo…
4 pounds pork tenderloin
Salt & Pepper to taste
1 cup salsa
1 1/c cups brown sugar
1 cup Coke (I used Dr. Pepper)
2 teaspoons crushed red pepper flakes
40 flour tortillas
2 cups Monterey jack cheese-shredded
Put pork into a medium crock pot and season with salt and pepper. Cover with salsa, brown sugar, Coke (or Dr. Pepper) and crushed red pepper flakes.
Cook on LOW 6-8 hours or HIGH for 3-4 hours.
Once the pork is cooked, remove to a cutting board and shred with 2 forks. Remove half of the liquid from the crock pot and return the meat. Mix thoroughly with the remaining sauce.
Preheat oven to 375 degrees. Lightly spray a cookie sheet with non-stick cooking spray. Place 1/4 cup of pork on a tortilla and roll tight. Place next to each other on the cookie sheet and cover with the shredded cheese. Bake about 10 minutes or until the cheese is melted and browned.
Serve with ranch dressing and salsa for dipping
*I made this whole recipe, but froze half for another time, making about 18 taquitos with the first half.
adapted from Heather Gines
On weekends, a lot of sports are watched in our house, which means a lot of foods are eaten as well. Because who can watch sports and not stuff their face? Am I right? Hubby loves fresh veggies and dip and never even knew that I slipped this healthier, all natural version onto his plate. It really does taste so good with the fresh chives and no one will ever know that you used skim milk and lite mayo…
Low Fat Ranch Dressing
2/3 cup skim milk
1 cup lite mayonnaise
2 teaspoons white vinegar
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1-2 teaspoons fresh chopped chives (or to taste)
1/8 teaspoon dry mustard
Salt & Pepper to taste
In a medium, whisk together all the ingredients. Cover and refrigerate over night for best results. Mine was a little lumpy the next day, but a little whisking took the lumps right out!
Hubby LOVES snicker doodle cookies so when I saw this recipe on Six Sisters’ Stuff I just knew that these would be right up his alley. I wasn’t wrong, and the rest of us loved them as well. They were so easy and of course bars take much less time then cookies to make so it was a win-win all around…
1 cup butter-room temperature
2 eggs-room temperature
2 cups packed brown sugar
1 tablespoon vanilla
2 2/3 cups flour
2 teaspoons baking powder
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees and spray the bottom of a 9 x 13 baking dish with non-stick cooking spray.
Combine the butter, eggs, brown sugar and vanilla in a stand mix and mix until combined. Add in the dry ingredients and mix well. Spread in the baking dish (the batter will be thick-I used wax paper to pat it down).
Combine the sugar and cinnamon and sift over the top.
Bake for 25-30 minutes or until the top springs back when pressed.