Ever wonder which Girl Scout Cookies score the most sales?
via wired.com
My favs are Tagalongs… which has me wondering how wonderful homemade Tagalongs would be!
This recipe for Homemade Tagalong Cookies looks delish!
What’s your favorite Girl Scout cookie?
What’s the next best thing to sitting down at Royer’s Round Top Cafe and eating a delicious piece of Bud’s pie? Having 100+ of the Cafe’s recipes on laminated cards in a handy little box right in your own kitchen, so you can whip that pie up yourself!
Just in time for that last minute Christmas gift, these recipe boxes will be ready to ship on Monday, the 19th.
Order now and receive the pre-sale price ($23.50) through Dec. 31st. You even have the option of receiving your recipe card box gift-wrapped for an additional $3.50! Let the southern Christmas cookin’ begin!
I’m pretty sure that I could eat candy corn until I turn orange! Could you? Once I start, I can’t stop!
What could be better than candy corn, you ask? Candy corn fudge! That’s what!
Candy Corn Fudge
Sometimes eat breakfast for dinner, so why not have dessert for breakfast? Makes sense to me…especially when you use healthy Greek yogurt instead of ice cream!
Breakfast Banana Split
makes 1 serving
1 ripe yet firm banana, peeled
1/2 cup Greek yogurt
2 tablespoons fruit jam or preserves
2 tablespoons sliced almonds or other nuts
Handful fresh berries or cherries
Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny. Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the berries or cherries, and dig in!
recipe and images via thekitchn
This sounds like the perfect meal for a hot summer night…just add your favorite salad!
Ham and Parmesan Sandwiches with Raspberry Jam
1. Heat grill to medium high. Brush both sides of bread with olive oil and grill on both sides until slightly charred.
2. Spread bread with jam, and then layer on ham and shaved cheese.
3. Enjoy!!
This is from one of my favorite food blogs, Framed Cooks. Follow this link to get more details on this simple sandwich…
I’m going to try this sandwich with Eatzi’s cheese bread (It literally has little chunks of cheese baked into the bread…Divine!), skip the Parmesan, and get a similar effect!
What’s your favorite summer sandwich?
Holy Smokes! This Southern girl’s mouth is watering at the thought of the taste of bacon and that rich sweet buttermilk flavor we get with buttermilk pie! Nothin’ better for your 4th of July picnic!
Find the recipe at Framed Cooks…absolutely one of my very favorite food blogs!
I’m afraid this weekend has proven that the Texas heat has arrived and likely here to stay. That means building a fire on the patio and making s’mores is out of the question!
Never fear! This s’more bar recipe only calls for 4 ingredients and can be made in the comfort of your cool kitchen! Sweet!!
Toasted Bittersweet S’more Bars
Ingredients:
Heat the oven to 350°F. Line an 8-inch-square baking dish with foil, leaving about 1 inch hanging over 2 edges. Lightly coat the bottom and sides with cooking spray. Make room in the fridge.
Put 3 Tbs. of the butter in a medium, heatproof bowl and heat in a microwave or over simmering water until melted. Add the cookie crumbs and stir until the crumbs are moist and well blended. Dump the crumbs into the prepared pan and, using a flat-bottomed cup, firmly press the crumbs into an even layer on the bottom. Bake until fragrant, about 12 minutes. Set on a rack to cool.
Put the chocolate and the remaining 5 tablespoons butter in a medium heatproof bowl and heat in a microwave or over simmering water until melted. Whisk until smooth and blended. Pour into the baked crust (it’s OK if the crust is still warm) and spread evenly. Refrigerate until almost firm, about 30 minutes (for faster chilling, slide the pan into the freezer). Arrange the marshmallow halves, cut side down, evenly over the chocolate, pressing lightly. Cover and refrigerate until very firm, about 40 minutes or for up to 2 days.
Just before serving, adjust the oven rack to the top level and heat the broiler on high. Using the excess foil as handles, lift the s’more square from the pan and set on a cookie sheet. Pull the foil away from the sides and slide the cookie sheet under the broiler. Broil until the marshmallows are browned, about 20 seconds. Set on a rack and move the foil and s’more square to a cutting board. Cut into 18 rectangles. Serve immediately or cover and refrigerate for up to 2 days. Serve slightly chilled.
Variation: Use gingersnap cookie crumbs instead of graham cracker crumbs.
Yield: 18 cookies
via Fine Cooking
For several years I’ve made two things from Eatzi’s my party staples… Their hummus and flank steak always make an appearance and my guest are always happy to see them! I always ask for a small container of extra marinade for the steak and serve delicious bread from their bakery so we can sop up every drop! If you’re not near an Eatzi’s or need a great marinade for your Memorial Day bbq, here’s Chef Jay’s Flank Steak Marinade recipe. So delicious!
Chef Jay’s Flank Steak Marinade
Ingredients:
11 ounces soy sauce
6 ounces honey
11 ounces blended oil
1/2 ounced garlic, whole peeled
8 ounces green onion
2 ounces jalapeno
1 pound flank steak
Directions:
Wash and chop green onions.
Chop jalapenos and garlic.
Combine all ingredients in a mixing bowl and stir well.
Soak flank steak in marinade for 5 minutes.
Grill flank steak for 8 minutes on each side.
I would recommend soaking the steak in the marinade for several hours. Keep some of the marinade separate and use to continue marinading after it’s the meat is cooked. Be sure to discard the marinade that you used with the raw meat!
