Monday, June 28, 2010

Party favrites?

I am planning a Ladies' Night for my Birthday! I plan on serving appetizers, drinks and desserts. I figure I'll make a few of my favorite appetizers (make ahead), others will bring stuff also. I'll probably make the Shrimp cocktail from the above post, or Regina's Crab meat Cheese Spread. I'll do my Brie with chutney and probably fresh mozzarella, basil and tomato. What suggestions do you have?

Tuesday, June 22, 2010

Shrimp Cocktail

Check out this twist on Shrimp cocktail! I think I'll try it!

Let me know if you try it!

Monday, June 14, 2010

Father’s day is Sunday, June 20th. Let’s think of and share about our fathers ... and, of course, food.

1. Does your father cook? If so, what’s his specialty? What’s your favorite thing that he makes?

2. What’s your father’s favorite meal? Is this what you’ll be making him on Sunday?

3. What’s your funniest food-and-father story?

4. What’s your most tender food-and-father story?

Anyone else out there have questions?

Friday, June 4, 2010

Pop corn cake


1 cup popcorn popped 1 pkg. Large gum drops

Mix and put into greased pan.

8 oz. Peanuts 1 16 oz. Pkg. Marshmallows

melted with 1/2 cup butter and 1/2 cup oil

Erin's favorite treat. Grandma usually makes it for her at the cabin for her birthday.

Wednesday, June 2, 2010

Summer Salads

Katie posted on her inhomecooking blog about summer salads yesterday. I laughed, because I made two salads to go with dinner last night, and was looking for some more for this week.

First, I tossed blanched green beans with halved cherry tomatoes, basil and balsamic vinegar. Simple and delicious.

For my second salad, I made a thai cucumber salad. I also added shredded carrots. Delish. I have included the cucumber recipe below. Both of these salads are likely to be new go-tos for me this summer. So easy, and so great!


  • 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
  • 1 tablespoon salt
  • 1/2 cup white sugar
  • 1/2 cup rice wine vinegar
  • 2 jalapeno peppers, seeded and chopped
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped peanuts


  1. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
  2. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.