After years….and years in the restaurant business, you pick up a few tips, tricks, and some really great recipes.
This is one of them……having baked potatoes on the menu in a restaurant you tend to have left overs……what do you do with them??? Rosemary Bacon Potato! At a restaurant I worked at the Chef took left over baked potatoes and made little individual packets of these potatoes. We called them Granny Potatoes at the restaurant. They were a huge hit….folks loved them.Continue reading “Rosemary Bacon Potatoes”
Lemons and Summer kinda just go together and they are the perfect thing and time for Lemon Ice box Cake. Lemons on a hot summer day can help quench your thirst …..lemonade…..or refresh your sweet tooth….sugary lemonade. The scent of lemons are are fresh and the tart taste is ……well just summery!!!
I have been making this recipe to enjoy at cookouts for years. It’s a refreshing palate cleanser after BBQ food. Best part is you make it ahead……more time to enjoy the cookout. Light, tart and sugary….reminds me of the old lemon drop candies. I’m not sure they even make those anymore…..or at least how I remember them, little hard lemon candies covered with a powered sugar like coating.
This cake is super easy to make , just a cake mix, box of lemon pudding, mix it up and bake. The special part is the glaze. Although it’s only powdered sugar and lemon juice, you pour it on the hot out of the oven cake. It seeps into all the holes you make by poking the hot cake all over with a fork. Be sure you use fresh squeezed lemons……nothing else compares. Pop the cake into the frig. Let it cool overnight or at least until the entire cake is cold. Cut and serve with whipped topping if desired. Lemon Ice Box Cake is the perfect summer dessert!
Mix all ingredients well. Place in a 13X9 inch pan that has been sprayed with non-stick cooking spray, and dusted with flour.
Bake at 350* for 30 to 40 min.
Make a glaze from 1 pound powdered sugar and 1/2 cup lemon juice
As soon as taken from oven poke top of cake with a fork. Pour glaze over hot cake. Refrigerate overnight. Slice and serve. Top with whipped cream if desired.
Cheese and crackers are an easy, go-to appetizer for any type of party, because after all who doesn’t like cheese. No matter what type of event you go to, the traditional cheese and cracker plate is there……so how about making it something to remember……..???
Italian Marinated Cheese is several things:
Easy to make
Easy to take along
Stores for several weeks
Looks elegant
Is super tasty
With the holidays or anytime you are in charge of bringing the cheese tray, make up a batch of this cheese.
I purchased cheese that was already cubed……..because, even with my cheese knife ……..one of my favorite tools…….its still a pain in the a#@ to cut cheese and make it all perfect little cubes. Let the people who make the cheese, cut the cheese….tee hee……….but seriously, it makes this recipe super easy. Place all the cubes in a single layer in a dish about 2 inches in depth.
The marinade is a simple vinaigrette with Italian seasoning, red peppers, green onions, garlic, oil and vinegar. The green onions and red peppers give it a festive look and add a great taste to the marinade.
Once you have the cheese in the dish and the marinade made, pour the marinade over the cheese and let it set for at least 8 hours so the flavors really get into the cheese.
Then when cheese tray duty calls, just put the Italian Marinated Cheese in a pretty container and serve with some nice crackers. Some fresh fruit on the side adds to the elegance, and you will be the talk of the party……..it will be our little secret about how easy it was……..;)