1 (16.3 oz.) can large flaky refrigerated biscuits
3 T of strawberry preserves
1 1/2 T grated orange peel
1 T coarse white sugar
1/2 C of whipping cream
2 t granulated sugar
1/4 t vanilla
2 C of fresh strawberries, sliced
1 C of fresh blueberries

Preheat oven to 350 degrees.

Generously spray a large cookie sheet with a cooking spray.  Separate the dough into 8 biscuits.  Separate each biscuit into 2 layers.  Spread 1 t of preserves between each layer.  Place the biscuits back together and seal
Cut each biscuit in half and place on the cookie sheet with the rounded edges overlapping to form butterfly wings.  Press the edges together where they touch.  Continue this with the remaining 7 biscuits.  Spread the remaining preserves over the top of the biscuits.

Sprinkle each set of butterflies evenly with the orange peel and coarse sugar.
Bake 13 minutes or until gold brown.  Allow the biscuits to cool 5 minutes.

Beat the whipping cream in a small bowl until peaks begin to form.  Beat in the sugar until dissolved.  Beat the vanilla in well.  Place 2 slices of strawberries on each butterfly wing.  Place a blueberry on the bottom strawberry and attach with a toothpick.  Pipe the whip cream mixture between the two wings to form the body and around the edge of each wing top for form the antennas.

Makes 8 butterfly pastries

These are cute little desserts to serve the children at your July 4th party.  They will be excited over the special effort you made for them to help them celebrate this special day.

This 6 Qt enamel Dutch oven is great for cooking, marinating, refrigeration and freezing. The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven. Not recommended for use on outdoor grills or over open outdoor flames. Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron. (more…)

By Rachel Paxton

If you have refrigerated crescent rolls on hand, and are tired of
having them as a side dish at dinner, try one of these recipes to
prepare something different for dinner tonight. Crescent rolls
are very versatile and can be used in casseroles, as crusts, and
even in desserts. Read more »

Amazon.com Review

Lodge Color is one of the newest lines from this respected American cast iron cookware company. Traditionally shaped and more affordable than some European brands, Lodge Color enameled cast iron is just as durable, requires no seasoning, and attractively serves at the table. Lodge infuses this 6-quart Dutch oven with two coats of hard-as-nails porcelain enamel, in a choice of several bright colors that are gradated (dark to light) on the exterior, and which are (more…)

What You Need:

3 1/2 C of baking mix
1/4 C of lemonade drink mix
2 t of lemon rind grated
1 2/3 C of milk
1 1/2 C powdered sugar
2 T of lemon juice

How to Make It:

Preheat oven to 425.
Spray a baking sheet well with a non stick cooking spray.
Place the baking mix, lemonade mix and lemon rind into a large mixing bowl.
Pour in the milk and blend just until the dry ingredients are moistened.
Drop the biscuit batter on the prepared sheet about 2 inches apart.
Bake 10 minutes or until golden brown.
Stir the powered sugar and lemon juice together until smooth and thin.
Drizzle the glaze over the warm biscuits before serving.

Makes 22 biscuits

These biscuits taste great even without the glaze. Brush each biscuit with a little melted butter instead of using the sweet glaze if you prefer.

Preparation Time: approximately 10 minutes
Baking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Ingredients:

1 can (19oz) white kidney beans, drained and rinsed
1 tbsp lemon juice
1 tbsp olive oil
½ tsp dried oregano, crumbled
1 clove garlic, pressed
½ tsp salt
¼ tsp pepper
Handful of freshly chopped parsley

Instructions:

Place all ingredients in a blender or food processor and blend until smooth. Transfer to a nice serving dish, sprinkle with parsley and serve with cut up raw vegetable sticks and pita bread.

Ingredients:

2 tbsp unsalted butter
1 cup celery leaves, chopped
1 small onion, chopped
½ cup fresh parsley, chopped with tough stems removed
1 cup of peeled and diced potato
3 cups vegetable or chicken stock
½ cup dill sprigs, tough stems removed

Instructions:

Place the butter in a microwave-safe large dish and microwave uncovered for about 2 minutes on full power. Add the celery leaves, onion and potato and combine well. Microwave for a further three minutes.

Add 2 cups of stock, stir well and cover. Microwave for about 6 minutes on full power.

Pour the soup into a food processor or blender, add the herbs (dill and parsley) and purée briefly. Transfer back into the microwave-safe dish, stir in the remaining stock, cover and microwave for a further 3 minutes. Stir well and serve immediately. Makes 2 servings.

Comforting Casseroles All Winter Long

When it comes to warm, comforting food casseroles take center stage. These delicious meals can consist of meats, vegetables and even fruits baked in the oven. Casseroles can be thrown together using leftovers and/or pantry staples and they freeze very well. You just can’t beat a warm casserole on a cold winter evening.

How Casseroles Came to Be

Casseroles were derived from France where they were called “saucepans” in the beginning. Early casseroles were simple meals made with pounded or pressed rice combined with sweetbreads or cheap meats. In the late 1800’s casseroles began to take on the version we know today.

Casseroles became very popular in America in the 1950’s when casserole bakeware became all the rage. They were easy and quick to fix and the elegant bakeware meant a casserole could go from oven to table with no extra work involved. There are many versions of the casserole including Great Britain’s version known as the bake. Read more »

Amazon.com Review

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge’s Logic line of cookware comes factory pre-seasoned with the company’s vegetable oil formula, and is ready to use right out of the box. At 10-1/4 inches in diameter and 4 inches deep, this 5-quart Dutch oven holds a heap of c (more…)

(ARA) – No matter what the season, people frequently turn to a comforting bowl of soup for lunch or dinner. What surprises many is how easy it can be to make sensational homemade soups. Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen. Read more »

What You Need:

2 T of butter
12 large eggs
1/4 C of milk
1/2 t of salt
1/2 t of pepper
1 C of Cheddar cheese, shredded
1 C cooked ham, chopped
6 ( 6 inch) flour tortillas

How to Make It:

Preheat the oven to 400 degrees.
Place the butter into a 15X10 inch jelly roll pan and place in the oven until the butter has completely melted.
Place the eggs, milk, salt and pepper into a bowl and whisk until well combined.
Pour the egg mixture into the pan with the melted butter.
Sprinkle the cheese over the top of the egg mixture.
Layer the ham over the top of the cheese.
Wrap the tortilla shells in foil.
Place the eggs and tortilla into the preheated oven.
Bake 8 minutes or until the eggs are set and the tortillas are warm.
Cut the egg mixture into six squares and place one square onto each tortilla.
Roll the tortillas closed over the egg mixture.

Makes 6 servings

These make a great grab and run breakfast. Filled with ham and cheese they are a quick but healthy on the go breakfast. Sprinkle chopped onion, green pepper or mushrooms over the top of the meat if you like.

Preparation Time: approximately 10 minutes
Baking Time: approximately 8 minutes
Total Time: approximately 18 minutes

While most people are aware that medication can help alter their moods, many people prefer a more natural approach – finding foods which can make them happy rather than turning to medication. You may be surprised at the number of happy foods you have available to you right now. Read more »

What You Need:

1 C + 1 T of flour
1 1/3 C confectioners’ sugar
1/3 C of unsweetened cocoa powder
2/3 t ground ginger
9 large egg whites
1 t of cream of tartar
1/4 t of salt
1 T of vanilla extract
1 C + 2 T of sugar
8 oz. semisweet chocolate, chopped
1 T light corn syrup
1 C heavy cream

How to Make It:

Preheat oven to 350 and place the oven rack in the center of the oven.
In a mixing bowl sift together the flour, confectioners’ sugar, cocoa powder and sugar.
In a separate bowl whisk together with an electric mixer on medium speed the egg whites, cream of tartar, salt and vanilla until soft peaks begin to form.
Adjust the mixer speed to high and slowly add in one third of the sugar, mixing while you add.
When the sugar is completely incorporated into the mixture slowly add another one third of the sugar mixing as you add.
When that sugar is incorporated into the mixture slowly add the remaining sugar, mixing as you add.
Continue mixing until medium peaks form.
Fold the flour mixture into the egg white mixture until well combined.
Pour the batter into an ungreased angel food cake mold.
Bake 35 minutes or until the cake springs back easily when touched.
Remove the cake from the oven and invert the pan on a wire rack, leaving the pan over the cake, until cool.
Place the semisweet chocolate into a mixing bowl.
Pour the corn syrup over the chocolate.
Pour the heavy cream into a saucepan and place the pan over medium high heat.
Bring the cream to a steady boil then pour over the chocolate syrup mixture.
Whisk the mixture until the chocolate has melted and the mixture is smooth.
Run a knife around the edges of the cake and mold.
Invert the cake onto a platter and remove the pan.
Trickle the glaze over the cake with a spoon allowing it run naturally down the sides of the cake.

Makes 8 servings

It is important not to grease the angel food cake pan before adding the batter. The egg whites need to adhere to the sides of the pan to help in the rising of the cake. Garnish this cake with candied ginger or green maraschino cherries.

What You Need:

1 (16 oz.) bag of frozen hash browns
2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
1 (12 oz.) bag of frozen peas and carrots
1 (6 oz.) can of sliced mushrooms, drained well (optional)

How to Make It:

Preheat oven to 450 degrees.
Spray the lid and inside of a cast iron Dutch oven well with a non stick cooking spray.
Spread the frozen hash browns over the bottom of the pan.
Lay the chicken pieces of the potatoes and sprinkle evenly with the salt and pepper.
Add the bag of frozen peas and carrots and top with the sliced mushrooms.
Cover and bake 40 minutes or until the chicken is cooked through.

Makes 4 servings

Want a bit more flavor? Add a few halved garlic cloves underneath and around the chicken before adding the peas and carrots. You may also make this dish a little Italian by rubbing the chicken pieces with Italian dressing instead of sprinkling with the salt and pepper.

Preparation Time: approximately 10 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 440; Fat 4g; Carbohydrates 47g; Cholesterol 75 mg; Sodium 33 mg; Protein 41g;
Fiber 15g

What You Need:

1 (19-21 oz.) box of fudge brownie mix
24 miniature chocolate covered caramel candy bars with nuts

How to Make It:

Preheat oven to 350 degrees.
Line 12 muffin cups with paper liners.
Prepare the brownie mix as directed on the package but do not bake.
Place one tablespoon of batter into the bottom of each prepared muffin cup.
Place a candy bar into the batter in each cup.
Fill the cups with remaining batter.
Coarsely chop the remaining candy bars and sprinkle evenly over the top of each cupcake.
Bake 22 minutes.
The cupcakes may dip slightly in the middle due to the candy bars.
Cool the cupcakes on a wire rack.

Makes 12 cupcakes

If you only have a 6 cup muffin tin and have to bake these cupcakes in 2 batches refrigerate the batter until ready to prepare the second batch. To make mint brownie cupcakes use chocolate covered mint candy bars. Place two candy bars into the batter. Do not crush any candy bars and place them on top. Instead use vanilla frosting with a little mint flavoring. Place 1 drop of peppermint extract into the frosting and stir to blend in. You can also finely crush peppermint candies and stir into the frosting. Ice the cupcakes with the frosting once they have cooled