Posts made in February, 2010

Fruit- Pineapple Slice

Posted by on Feb 25, 2010 in Recipes | Comments Off on Fruit- Pineapple Slice

Pineapple Slice

Fruit- Pineapple Slice
Serves: 8
Prep time:
Total time:
  • Whole fresh pineapple with a good looking top
  • Shredded coconut
  • Ground cinnamon
  • Sliced almonds
  • Maraschino Cherry with stem
  1. Cut the green top off of the pineapple.
  2. Then slice the green top in half long ways, then quarters, then into eights.
  3. Place green spear at the top of the plate.
  4. Cut the pineapple into halves long ways, and then into quarters and eights like you did the tops. Take each piece, lay it on its side and trim off the reedy center piece.
  5. Then slice the pineapple away from the rind.
  6. Once free, put the pineapple back on the rind and set it on the plate.
  7. Then cut into chucks.
  8. Sprinkle with coconut, almonds, and cinnamon. Garnish with cherry.
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Breakfast- Ham Enchiladas

Posted by on Feb 25, 2010 in Recipes | Comments Off on Breakfast- Ham Enchiladas




Breakfast- Ham Enchiladas
Serves: 4-8
Prep time:
Cook time:
Total time:
This photo is a half batch, serves four, very easy to make two, four, or eight enchiladas. This recipe is the amount for eight.
  • 2 C chopped cooked ham
  • ½ C chopped onion
  • ½C chopped green or I prefer sweet red peppers
  • 1 T olive oil
  • 8 flour tortillas
  • 2 C shredded cheddar cheese
  • 4 eggs
  • 2 C half and half
  • 1 T all-purpose flour
  • ¼ t garlic powder
  • ½ t hot sauce
  • Garnish:
  • 1C additional shredded cheddar cheese
  • salsa
  • sour cream
  • 8 sprigs of rosemary
  1. In a skillet with the olive oil sauté the onion and red pepper for a few minutes until soft then add the ham for another minute.
  2. You might have to trim the ends of the tortillas ahead of putting the filling in to make sure they fit in your casserole rolled up.
  3. Divide filling into eighths and place down the center of each tortilla.
  4. Place ¼ cupful of cheese on top of meat mixture and roll up tightly.
  5. Spray a 9X13X2 pan with cooking spray.
  6. Place rolled up tortillas, seam side down.
  7. Mix eggs, cream, flour, garlic powder and hot sauce with an electric beater, and then pour the liquid over the tortillas.
  8. Cover with plastic wrap and refrigerate overnight.
  9. In the morning, remove ½ hour before putting in a preheated 375 degree oven, uncovered. Bake about 45 minutes then sprinkle with 1 cup cheese.
  10. When melted, a couple of minutes, take out and garnish with salsa, sour cream and a sprig of rosemary!

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Side Dish- Fresh Tomato/Basil/Onion Salad

Posted by on Feb 25, 2010 in Recipes | Comments Off on Side Dish- Fresh Tomato/Basil/Onion Salad

Basil Onion Tomato Salad

Side Dish- Fresh Tomato/Basil/Onion Salad
Serves: 4
Prep time:
Total time:
We make this in the summer when we're picking tomatoes out of our garden...
  • 4 medium tomatoes
  • ¼ medium onion
  • fresh basil leaves
  • ¼ C. olive oil
  • ¼ C. rice vinegar
  • ¼ tsp garlic salt
  • 1 tsp. Sugar
  1. Whisk together olive oil, vinegar, garlic salt and sugar.
  2. Chunk tomatoes, and slice onions very thin.
  3. Snip the basil with scissors into ½ inch pieces.
  4. Layer the tomatoes, onions, and basil in a bowl.
  5. Pour mixture on top.
  6. Garnish with a few big basil leaves.
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Pancakes- Lemon Cheese Blueberry

Posted by on Feb 25, 2010 in Featured Recipe, Recipes | Comments Off on Pancakes- Lemon Cheese Blueberry

Lemon, Goat Cheese, Blueberry Pancakes

Pancakes with Personality Award from

Pancakes with Personality Award from

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Coffee Cake- Apricot Almond Tart

Posted by on Feb 25, 2010 in Recipes | Comments Off on Coffee Cake- Apricot Almond Tart

Apricot Almond Tart

Coffee Cake- Apricot Almond Tart
The original recipe calls for 1 refrigerated pie crust (half of a 15 oz package) room temperature. Says to unroll crust on a heavy rimmed baking sheet, spread filling over crust leaving a 1 ½ inch plain border which you then fold back up and over the filling. Instead I make my own pie crust dough and use a large tart pan. The edges look a lot crisper and it bakes more evenly. The crust I use has a ratio of 6 cups of flour, 1 pound of lard, and 2 t of salt. About two cups of this mixture will make a large tart bottom. Use very cold water to form ball and roll out. The rest of the dry ingredients can be refrigerated for future use
  • ½ of 8 oz can of almond paste
  • 3T and ½T sugar, divided
  • 3 oz cream cheese, cut into ½ inch cubes
  • 1 large egg yolk
  • 1 t vanilla extract
  • 1- 15 oz can of lite apricot halves (or those in heavy syrup)
  • ¼ cup apricot jam, heated in microwave
  • Pie crust dough, see below
  • 3 broken up amaretto cookies (Italian macaroons) or if you can't find these use a little flake coconut as shown in the photo above. Lately I have been using Archway Specialties Coconut Macaroons and like them a lot.
  1. Preheat oven to 400 degrees F.
  2. Blend almond paste and 3 T sugar in a food processor until finely chopped.
  3. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth.
  4. Spread your filling on the rolled out pie crust dough.
  5. Drain the apricots and cut into strips. About 4 strips per apricot half.
  6. Arrange apricot slices pinwheel fashion on the filling in a spoke pattern in 2 concentric circles.
  7. Dribble apricot jam on top and sprinkle with remaining sugar.
  8. Crumble up cookies and lightly cover top of tart.
  9. Bake until crust is golden about 43 minutes.
  10. Cool and serve warm or at room temp.
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