Category: Recipes

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Perfect Corn On the Cob

Ready for the best, fresh corn on the cob you’ve ever had?

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Trust me on this. Start with fresh corn–buy it from a stand if you can. Our favorite is the White Corn variety. You’ll want about a million ears. That should do it.

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Drop husked corn into a pot of enough cold water to cover. Add 1 Tbsp lemon juice and one Tbsp sugar. Do not add salt at this time. I know, I know. Goes against everything you know to be true–right?

Hang on.

The fact is, salted water toughens corn–and we don’t want that. Trust me.

Bring the water to a rapid boil. Boil uncovered 2 minutes only. Remove from heat and allow corn to stand for 10 minutes.

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Drain water. Move corn to a pyrex baking dish and add butter. Roll the ears around until they are all coated. Now you can add the salt.

Serve immediately—as if you had a choice. You’re likely to be mobbed.

When your family tastes the corn simply bursting from the cob all sweet and buttery–they may be overcome with ecstasy–so be ready.

Prepare for fainting.

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Fresh Cob Corn
 
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Ingredients
  • Corn
  • Water
  • 1 T. Lemon juice
  • 1 T. sugar
  • Butter
  • Salt
Instructions
  1. Drop husked corn into a pot of enough cold water to cover.
  2. Add 1 Tbsp lemon juice and one Tbsp sugar.
  3. Do not add salt at this time.
  4. Bring the water to a rapid boil.
  5. Boil uncovered 2 minutes only.
  6. Remove from heat and allow corn to stand for 10 minutes.
  7. Drain water.
  8. Move corn to a pyrex baking dish and add butter.
  9. Roll the ears around until they are all coated.
  10. Now you can add the salt.
  11. Serve immediately---as if you had a choice. You're likely to be mobbed.

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Just Peachy Pancakes

Take a stack of simple, pretty pancakes…

butter them. Drain 1 can of peach halves and whirl in blender for 20 seconds.

Pour half a cup of the peach puree over the lonesome pancakes.

Give this beauty a shot of whip cream.

Eat. It. All.

Now go call the police.

You know this has to be illegal.

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Sherbet Melon

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I’ve seen this sweet idea in magazines and have wanted to try it for a long time now. It’s actually very easy. All you need is Raspberry and Lime Sherbet and about 1/2 cup chocolate chips.

First, line a medium size serving bowl with plastic wrap.

Next, make sure your sherbet is soft enough to work with–but not too melty–kind of like the consistency of Play-doh.

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Now, spoon your green Play-doh–I mean sherbet, into the bowl and with your hands in sandwich bags–press the cold stuff into place about an inch and a half around the inside edges of the bowl. Plop it back in the freezer for a while–go shopping or something.

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When you know the “melon rind” is firm and frozen hard, spoon the raspberry sherbet into the middle and press it down–again, with your hand in a sandwich bag. Smooth the top with a spatula.

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I’ve seen recipes where they stirred the chocolate chips into the pink sherbet before pressing it into the “rind,” but…we chose to set the chips in separately, so they weren’t covered with sherbet. Looks more dramatic–don’t you think? Now, cover the top with plastic wrap and freeze good and solid.

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When you remove it from the freezer, set the whole bowl in a larger bowl with about 2 inches of slightly warm water–to loosen it from the frozen bowl.

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Don’t worry if it looks kinda chunky and weird–because your going to flip it over anyway.

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So…now…flip it over onto a plate. If you need to smooth the sides–to make it prettier–do that now with a spatula.

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It slices easy enough into wedges, if you use a large, thin knife.

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remove the wedge and set on a plate…

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then add the chocolate chips. Either set the plates back in the freezer or serve immediately.

Be prepared for everyone to say, “Cute, cute, cute.”

And so they should.

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Fruit Pizza

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Oh yeah…

Our family loves this little breakfast so much, that we ended up making it twice! That is either devotion or maniacal addiction. I’m not sure which. At any rate–if you and your family are summer fruit freaks—like we are–this should do it for you–in a severe way. It is a simple enough recipe–but it takes either a little time or teamwork. Go for the teamwork because, just remember what your mama probably told you: “Many hands make light work,” or…a party.

Ingredients:

1 (18-ounce) package refrigerated cookie dough

1 (8-ounce) package cream cheese, room temperature

1/3 cup sugar

1/2 teaspoon vanilla extract

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This is the subjective part. You can pretty much use what ever kinds of fruit that floats your boat. We like banana slices, mandarin orange sections, seedless grapes, strawberry slices, pineapple and peach chunks, cherry halves, diced apples and raspberries. If you like kiwi and blueberries then, by all means, use them.

BIG, COOL, HELPFUL TIP: Pour the juice from the mandarins and canned pineapple into a bowl. Drop the apple chunks and banana slices into the juice for a few minutes and then drain. The citrus acid will keep the light fruits from turning brown.

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Preparation:

Preheat oven to 375 degrees. Pat or roll cookie dough into an ungreased 14-inch pizza pan. If you want to use a cookie sheet–you will need two packages of dough. Bake 12 minutes or until golden brown. Allow to cool.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want. We always start out all orderly and then end up just sprinkling the rest all over the place. Refrigerate for an hour or so to set the frosting.

Gobble it up.


Fruit Pizza
 
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Ingredients
  • Ingredients:
  • 1 (18-ounce) package refrigerated cookie dough
  • 1 (8-ounce) package cream cheese, room temperature
  • ⅓ cup sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375 degrees. Pat or roll cookie dough into an ungreased 14-inch pizza pan. If you want to use a cookie sheet--you will need two packages of dough. Bake 12 minutes or until golden brown. Allow to cool.
  2. In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want. We always start out all orderly and then end up just sprinkling the rest all over the place. Refrigerate for an hour or so to set the frosting.

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S’more Bars

If you love gooey, chocolatey campfire s’mores–well, now you can have them right in your own cool little kitchen–without having to set anything on fire. Big plus.

Ingredients:

1 box Golden Grahams Cereal–the big one

2- 10 oz. marshmallows

1 cube butter

1/2 tsp. vanilla

1-1/2 cups chocolate chips

Directions:

Grease a 9 x 13 pan and sprinkle 1/2 cup of chocolate chips on the bottom. Melt butter and marshmallows just like you would do for Rice Krispie Treats–in a saucepan over medium heat. When marshmallows are completely melted, add vanilla and stir. Empty cereal into large bowl and pour marshmallows over and mix well.

Spread into pan on top of chocolate chips. Sprinkle remainder of chocolate chips over the top. Let sit for about 10 minutes or so before cutting into squares. Then…

…watch out for baby sharks.

S'more Bars
 
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Ingredients
  • 1 box Golden Grahams Cereal--the big one
  • 2- 10 oz. marshmallows
  • 1 cube butter
  • ½ tsp. vanilla
  • 1-1/2 cups chocolate chips
Instructions
  1. Grease a 9 x 13 pan and sprinkle ½ cup of chocolate chips on the bottom.
  2. Melt butter and marshmallows just like you would do for Rice Krispie Treats--in a saucepan over medium heat.
  3. When marshmallows are completely melted, add vanilla and stir.
  4. Empty cereal into large bowl and pour marshmallows over and mix well.
  5. Spread into pan on top of chocolate chips.
  6. Sprinkle remainder of chocolate chips over the top.
  7. Let sit for about 10 minutes or so before cutting into squares.