Monthly Archives: July 2013
‘Tis the season to enjoy the bounties of summer strawberries!
Fresh Strawberry Muffins
1/2 cup butter, melted
3/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups fresh strawberries, chopped
CINNAMON SUGAR TOPPING
3 teaspoons sugar + 1/2 teaspoon cinnamon
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in the strawberries.
Spoon batter into muffin pans.
Combine sugar and cinnamon and sprinkle over muffins in pan.
Bake at 400 degrees for 20 to 25 minutes.
Considering that my spouse is NOT a big pasta fan, I was surprised when he wanted to try this summer salad! It turned out to be awesome with this particular dressing. Great for the long weekend coming up in Canada.
Sweet Amish Macaroni Salad
Serves 12 to 15 (you can half it if you are not feeding 15…LOL)
1 lb. macaroni (we used the little ‘tulip cups’ in multiple colours)
4 hard boiled eggs chopped
1 small onion finely diced
3 celery stalks finely chopped
1 small bell pepper, preferably red for colour, chopped
1 can of artichoke hearts quartered* (add a few hours before serving so they don’t get soggy)
black olives to your liking
2 cups mayonnaise (do NOT use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 Tablespoons dill pickle relish
1 Tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika for garnish
Cook the macaroni according to package directions and let cool. Add the other ingredients to the salad. Toss with 1/2 to 3/4 cup of the dressing. You can save the rest to be served at the table.
Chill overnight for best flavor. Will keep for two days in the refrigerator if not all eaten.
Parmesan Baked Potato Halves
6-8 small potatoes scrubbed and cut in half
1/4 cup melted butter
grated Parmesan cheese (NOT shredded*)
garlic powder and/or other seasonings to your liking
Preheat oven to 400 degrees. Melt butter and pour into a 9 x 13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and seasonings all over the butter. Place potato halves face down on the butter and seasonings. Bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve with sour cream.
NB…do NOT use shredded cheese unless you want a sticky mess of ‘fried’ cheese in your pan!
Okay already…we are so jealous of the fact that many of you are enjoying early sweet corn up north! Although we have NOT tried this recipe, it sure makes our mouths water…. buen provecho amigos! Let us know which you try…..
Fantastic Grilled Sweet Corn (Kraft Foods)
4 ears corn on the cob, husks and silk removed
¼ cup butter, softened
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh parsley
HEAT grill to medium-high heat.
RINSE corn under cold water; wrap individually in foil.
GRILL 15 to 20 min. or until tender, turning occasionally.
MIX remaining ingredients; spread onto corn.
Kraft Kitchens Tips
For a great summer meal, serve corn with grilled chicken breasts and a fresh fruit salad.
Remove hot foil-wrapped corn from the grill and stack on a platter. This will help the corn to stay warm longer. Then, let each guest select their own ear of corn and spread it with the butter mixture immediately after removing the foil.
Flavored Butter Variations
Barbecue Butter: Substitute 2 Tbsp. KRAFT Original Barbecue Sauce for the cheese and parsley.
Caesar Butter: Substitute 2 Tbsp. KRAFT Classic Caesar Dressing for the cheese and parsley.
Tomato and Herb Butter: Substitute 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing for the cheese and parsley.
Tuscan Herb Butter: Substitute 2 Tbsp. KRAFT Tuscan House Italian Dressing for the cheese and parsley.