Easy No Bake Cookies

No Bake Cookies are the perfect fix for a sweet tooth on warm days since no baking is required.  This recipe uses chocolate chips and the microwave for even less fuss and more deliciousness!

Easy No Bake Cookies

1 scant cup sugar

1/3 cup evaporated milk

1/4 cup (4 tbsp.) butter

1/4 cup peanut butter

1/2 cup semisweet chocolate chips

1/2 tsp. vanilla

1 3/4 cups old-fashioned or quick oats

Line a cookie sheet with wax paper.  Measure all ingredients before starting.  Mix sugar, milk, and butter in a 2 qt. microwave-safe bowl.  Microwave uncovered on high (100%) to a full boil--2 to 3 minutes.  Stir in peanut butter and chocolate chips until melted.  Stir in vanilla and oats.  Drop by spoonfuls onto lined cookie sheet.  Refrigerate until firm, about 30 minutes.  Makes 1 dozen cookies.

Click here for printable format 

My sister and I found this recipe when we were young, and I have made it many times since.

Lemon Grilled Salmon

Lemon Grilled Salmon has a tasty marinade that takes salmon to the next level.  Grill extra onion and lemon slices for a "wow" presentation.  

 

Lemon Grilled Salmon

Taste of Home has amazing recipes, and one of them is the Lemon Grilled Salmon recipe found here:  https://www.tasteofhome.com/recipes/lemon-grilled-salmon/

Many thanks to my husband for grilling the salmon, lemons, and onions to perfection and then styling the food. ♥

Homemade Vanilla Ice Cream and Tutorial

This is an easy, homemade vanilla ice cream recipe for your ice cream maker that turns out perfectly each time.  Once you taste it, you won't want to purchase store-bought vanilla again.

 

Homemade Vanilla Ice Cream

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk
2 tbsp. sugar
2 tsp. real vanilla extract
1 cup whole milk
1 cup heavy whipping cream

Whisk all ingredients in a large bowl until blended.  Cover bowl with plastic wrap and chill overnight in the refrigerator.  The next day, whisk the mixture again, and freeze according to your ice cream machine's instructions.*  When it's finished churning, it will still be in the soft-serve stage.  Transfer it to a freezer container.  Place plastic wrap directly on top of the ice cream to prevent ice crystals, and then put on the lid.  Freeze overnight, and then serve.  Yield: 1 quart

*I have a Cuisinart Ice-21, and it takes 25-30 minutes to freeze.

Click here for printable format 

Homemade Vanilla Ice Cream 101:

After the ice cream mixture has chilled overnight, whisk the mixture again, and freeze according to your ice cream machine's instructions.  Here is the mixture before being added to the machine and also a photo of what it looks like after churning for 15 minutes:

Here is what the mixture looks like after churning for 30 minutes.  Notice that it has overflowed onto the top of the canister (which is normal):

 When it's finished churning, it will still be in the soft-serve stage:

 Transfer it to a freezer container:

 Place plastic wrap directly on top of the ice cream to prevent ice crystals, and then put on the lid:

 Freeze overnight, and then serve!  :)

  

Grilled Ribeye Steak with Onion-Blue Cheese Sauce

This is my favorite way to serve ribeye steaks. The blue cheese in the sauce really takes the steak to another level.  It easily rivals anything you can find in an upscale restaurant.

One stick of butter is pictured but only a half stick is needed.

Grilled Ribeye Steak with Onion-Blue Cheese Sauce

4 ribeye steaks (about 5 oz. each)*

Salt and pepper to taste

1/2 stick of butter

1 large yellow onion, sliced

1 cup heavy cream

4 tsp. Worcestershire sauce

3/4 cup crumbled blue cheese

Preheat the grill to high heat.  Season the steaks with salt and pepper. Grill the steaks until medium rare, 3 to 4 minutes per side, then remove from the heat and keep warm.  (You can also saute them in a skillet over medium-high heat if you prefer.)

Melt the 1/2 stick of butter in a large skillet over medium-high heat.  (I use a 5 qt. saute pan.)  Saute the onion until golden brown, 7 to 8 minutes.  Pour in the cream, and then add a dash of salt and pepper.  Add the Worcestershire sauce.  Let it bubble up, then add the blue cheese, and stir it together to melt the cheese adding more pepper or Worcestershire as you wish.  Place the steaks on plates, then spoon the sauce over the top.

*I usually use 2 steaks with a total weight of about a pound and a half.  You can also substitute sirloin or filet for the ribeye.

Click here for printable format

 

Strawberry Poppyseed Salad

Every late spring, I look forward to Panera Bread offering this seasonal salad.  Since finding this copycat version, I can now enjoy it any time.

Strawberry Poppyseed Salad

Yield:  2 Salads

3 cups iceberg lettuce, chopped

3 cups romaine lettuce, chopped

1 cup sliced strawberries

1 cup fresh blueberries

1 cup mandarin oranges, drained

1 cup fresh or canned pineapple chunks, drained

1/2 cup pecans

2-3 chicken breasts, grilled* and sliced (optional)

In two large individual serving bowls, layer ingredients in order listed above.   

*Breasts can be grilled in any manner, but I like to brush them with olive oil, sprinkle them with lemon pepper, and then grill them using my George Foreman grill.

Dressing

1/2 cup light mayonnaise**

1/4 cup skim milk

1/4 cup Splenda**

1/8 cup white vinegar

1 tbsp. poppy seeds

Whisk dressing ingredients together.  If needed, dressing can be thinned with additional milk.  Drizzle desired amount on salads and serve!

**Sugar can be substituted for the Splenda, and regular mayonnaise for the light.  When made as written with one chicken breast per serving, this salad has 737 calories per serving.

Click here for printable format

 Dressing recipe from food.com:  http://www.food.com/recipe/strawberry-poppyseed-salad-panera-copycat-454320?scaleto=2&mode=null&st=true

 

Deviled Eggs

Deviled Eggs are a staple at family reunions, picnics, and holiday meals.  This recipe is very basic and can easily be customized. 

Paprika for garnishing not pictured.

 Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1 tsp. vinegar
1 tsp. prepared mustard
1/8 tsp. salt
Paprika (optional)

Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork or pastry blender.  Stir in mayonnaise, vinegar, mustard, and salt.  Stuff egg whites with yolk mixture.  Garnish with paprika if desired. 

Click here for printable format 

This recipe can easily be customized to personal taste so just start out with the stated  quantities of ingredients, mix, and then add more of whatever ingredient you prefer.  You can also add sweet pickle relish to taste if desired.

For sweet deviled eggs, omit vinegar, mustard, and salt.  Add a small amount of sugar to taste and desired amount of sweet pickle relish.


 

Peanut Butter Cream Pie

Peanut Butter Cream Pie has a graham cracker crust and a filling made with peanut butter, cream cheese, and whipped topping.  With its delicious, decadent filling topped with chopped peanuts, how could it not be good?

Peanut Butter Cream Pie

Taste of Home has amazing recipes, and one of them is the Peanut Butter Cream Pie recipe found here:  http://www.tasteofhome.com/recipes/peanut-butter-cream-pie

Graham Cracker Crust:  http://easyaspiecanbe.blogspot.com/2014/05/graham-cracker-crust-and-tutorial.html

This recipe was shared with me by my friend Maureen Sinkiewicz.  I had never heard of peanut butter pie until she mentioned it, so I asked her for the recipe.  I am so glad I did, because it is delicious!

Graham Cracker Crust and Tutorial

A graham cracker crust is so easy to make and much better than one bought from a store...plus you can use that pretty pie plate that's been hiding in your cabinet! ♥

Butter shown is for a 9-inch crust.

Graham Cracker Crust

9-inch standard pie plate:

1 1/3 cups graham cracker crumbs
1/4 cup butter, melted
3 tbsp. sugar

10-inch and/or deep dish pie plate:

2 cups graham cracker crumbs
6 tbsp. butter, melted
4 1/2 tbsp. sugar

Preheat oven to 375 degrees. Combine crumbs, butter, and sugar. Press into an ungreased pie plate.  Bake at 375 for 5-10 minutes or until crust starts to lightly brown. Cool.  

Click here for printable format 

Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well. 

Graham Cracker Crust 101:

I prefer to make my own graham cracker crumbs, because I like the texture and visual appeal of the crust.  I don't use a food processor to crush the graham crackers as that makes the crumbs very fine, and I like a coarser texture.  Are you ready?  Here we go!

Fold a piece of wax paper in half, and then unfold it on your counter.  Place some graham cracker squares in the middle:

Place an unfolded piece of wax paper on top, and using the middle part of a rolling pin, with both hands (I had to use one hand to take the photo), crush the crackers coarsely.  Do not roll the pin back and forth; just push down on the crackers.   Take off the top sheet of wax paper, and lift the bottom sheet of wax paper by each side using the fold to help you funnel the crumbs into a measuring cup.  Repeat process until desired amount of crumbs is obtained.

 

 Combine crumbs, butter, and sugar:

 Press into an ungreased pie plate:

 Bake at 375 for 5-10 minutes or until crust starts to lightly brown. Cool. 

Easy Bacon & Cheese Quiche

This is a flavorful quiche made with bacon and cheddar cheese.  It comes together in a snap and is great for breakfast, brunch, or dinner!

Easy Bacon & Cheese Quiche

1 (2.5 or 3 oz.) bag of real bacon pieces
1/2 cup chopped onion
1 1/2 cups shredded sharp cheddar cheese
3/4 cup canned Parmesan cheese
4 eggs, lightly beaten
1 cup half-and-half or evaporated milk
1 9-inch unbaked pie shell

Preheat oven to 400 degrees. In a medium bowl, mix the bacon, onion, cheddar cheese, and Parmesan cheese. Place this mixture in the unbaked pie shell.  Mix the eggs and half-and-half (or evaporated milk) in a bowl.  Pour the egg mixture over the cheese mixture.  Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees, and bake for an additional 35 minutes until top of quiche begins to turn brown.  Allow it to cool 10 minutes before serving. Shield the pie crust edge for the first 20 minutes of baking time.  (See information and photo below.)

 Click here for printable format

 Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

I like to serve fruit salad with quiche, and here is a fantastic recipe!

Fruit Salad:  http://easyaspiecanbe.blogspot.com/2014/04/fruit-salad-recipe-and-tutorial.html   
  
I adapted this recipe from the original recipe shared with me by friend Margaret Lauher Walker.  :)

Shielding pie crust edges 101:

prevent pie crust edges from burning or getting too dark. - See more at: http://www.raspberry-depot.com/pie-crust-shield-protector.html#sthash.Yndj1Hm9.dpuf

prevent pie crust edges from burning or getting too dark. - See more at: http://www.raspberry-depot.com/pie-crust-shield-protector.html#sthash.Yndj1Hm9.dpuf

Pie crust shields prevent pie edges from browning too much or burning while the rest of the pie is baking.  You can buy silicone or aluminum pie crust shields, or you can make your own.  To make your own, you need 3 foil strips that are 3 inches wide.  Cut each strip in half so that you have 6, 3-inch wide strips.  Fold each strip in half lengthwise.  Place your pie in the oven (next to the bottom rack position is best), and then place the folded strips over the edges as shown in the photo.  In this particular recipe, remove the strips after the quiche has baked 20 minutes.

 

Taco Meat

If you don't have a favorite taco filling recipe, I encourage you to give this one a try! 

Salt not pictured.

Taco Meat

2 pounds ground beef
1 (8 oz.) can tomato sauce
1 (16 oz.) can refried beans
1 (1 oz.) packet taco seasoning mix
1/2 to 1 cup water
Salt and pepper to taste

In a large skillet (I use a 5 qt. saute pan), brown the ground beef over medium heat; drain.  Return meat to the skillet, and stir in the tomato sauce, refried beans, and taco seasoning mix. Add 1/2 to 1 cup of water depending on desired consistency.  Salt and pepper to taste.  Simmer for 5-10 minutes until heated through.

Click here for printable format

I adapted this recipe from the original recipe shared with me by my cousin Linda.

  

Fruit Salad Recipe and Tutorial

This delicious fruit salad is simply the best.  It lends itself to a simple breakfast or brunch but is pretty enough to be served during a special dinner.  I have been honored to have it featured on professional food blog Mrs. Happy Homemaker.

Fruit Salad

6 navel oranges, peeled and sliced thinly
1 to 1 & 1/4 pounds red seedless grapes, halved
1 (20 oz.) can of chunk pineapple, drained
1 (16 oz.) bag of frozen whole strawberries
3 or 4 bananas, sliced
Sugar

Layer the oranges in a flat container giving each layer a nice heavy coating of sugar.  Layer the halved grapes in a separate container sugaring each layer heavily. Cover, and let them set out at room temperature for several hours to get the juices flowing. Stir occasionally. (I usually prepare mine the night before, and after they have set out awhile, I put them in the refrigerator overnight until I am ready for them the next day.)

After they have set out at room temperature for several hours or have been in the refrigerator overnight, combine the oranges and grapes, and then mix in the drained pineapple chunks. Cover, and put the mixture into the refrigerator for an hour for the flavors to meld. Remove the frozen strawberries from the bag, place them on a plate in a single layer, and set them on the counter to defrost at room temperature. This will usually take about 45 minutes. Add the strawberries and sliced bananas shortly before serving.

Click here for printable format 

This recipe is an old family recipe handed down to me by my mom. Growing up, she remembers her mother serving it at every Christmas dinner. 

Fruit Salad 101:

Layer the oranges in a flat container giving each layer a nice heavy coating of sugar.  You really can't sugar them too much:

  

Here is the second layer--just sugar as before:

Layer the halved grapes in a separate container sugaring each layer heavily.  Lay the grapes with the cut side up:

I waited about 3 hours before stirring the oranges and grapes for the first time.  I stirred them again in a couple of hours and then put them in the refrigerator overnight.  Here are the grapes and oranges after the first stir:

The next day, I combined the oranges, grapes, and drained pineapple and put the mixture back into the refrigerator to chill for one hour.  Meanwhile, I set the strawberries out on the counter to defrost:

After an hour had passed, I added some sliced bananas and the strawberries to the salad, and it was ready to serve!