Oatmeal Cookie Ice Cream Sandwiches

Aah, the lazy hot days of summer. Make the time and find ways to just slow down and enjoy the moment. That is the way it should be in the kitchen also. My friend made these and had them in the freezer on hand just so it would be easy to pull out and have a nice treat in a moments notice. There are lots of freezer ideas for dessert to have on hand to avoid last minute preparations which is great for the summer, just check out our recipe index for more ideas, like mud pie, or drumstick cheesecake.....hmmmm. Enjoy the long weekend everyone!

• 1 1/2 cups of melted butter or hard margarine
• 1 cup white sugar
• 1 cups brown sugar, lightly packed
• 2 eggs
• 2 1/2 cups of quick cooking Oats
• 2 cups of flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 cups of flaked coconut

1. Preheat oven to 350 degrees.
2. Combine the melted margarine with the sugars til fluffy.
3. Beat in the eggs one at a time.
4. Sift together all the dry ingredients
5. Add the dry mixture with the butter mixture
6. Drop by spoonful on cookie sheet and bake for 12 - 14 minutes.
7. This is a large recipe and makes about 8 dozen cookies.

Scoop favorite ice cream on to cooled cookies and drizzle with some melted chocolate to make them look pretty. Freeze until you are ready to eat!

Canada Day ~ Garden Fresh Bocconcini Salad

 Today Canada is 144 years old.  Many years ago Canada belonged to Great Britain, but on July 1, 1867, Queen Victoria approved a plan to make Canada an independent country with it's own government.  Up until 1982, Canada Day was known as Dominion Day.  In 1982, Parliament passed an act changing the name to Canada Day.

Let's welcome Prince William and Kate, the Duke and Duchess of Cambridge to Canada.  They boarded their flights in classic black suits.  It will be fun to see how many different outfits she will sport over her time in Canada and yes, most of us will enjoy watching the new royal couple.  I'm still feeling a bit ripped off that they did not add Vancouver to their itinerary. It's time to share our Olympic City with them. What a more perfect day than to celebrate with our British royalty.
The headlines state that they are looking to visit Canada for canoes, campfires and cookouts.  Will they be in the Rockies, the beaches of Prince Edward Island?  We welcome them to a uniquely Canadian setting.

This is the one special holiday of the year that marks the beginning of summer vacation for many families. Many families will be packing up their campers, pets, families, and friends which will travel to the interior of  BC in hopes of finding warmer weather. We pray our blessings for safety for all our families travelling this weekend.  So be aware if any of you spot this Royal Couple on your vacation this weekend.

So, today I've chosen a salad that will drape the colors of our flag, and compliment any Canada Day celebration meal. This is a rustic salad using a few simple ingredients.

Ingredients

• Salad Greens
• Cherry tomatoes, halved or quartered
• Fresh Basil leaves
• Balsamic vinegar
• Olive oil
• Garlic, salt and pepper

1. On a large platter, arrange the washed salad greens, and add halved cherry tomatoes.
2. Placed bocconcini mozzarella balls evenly on top of the tomatoes.
3. Sprinkle torn basil leaves over the salad.  
4. Add freshly ground pepper and drizzle with balsamic vinegar and oil mixture. 
5.  Balsamic vinaigrette consists of 1/2 cup virgin olive oil, 1/4 cup balsamic vinegar.  Add one clove garlic minced and salt and pepper to taste and whisk together.

It's Canada Day and we started celebrating with family last night.  We added some freshly cooked salmon and halibut, with freshly grilled potatoes, freshly baked biscuits and rhubarb platz with ice-cream.  Enjoy and celebrate this wonderful country of ours. We have so much to be thankful for.

Pumpernickel Bread and Spinach Dip

 I love pumpernickel bread and there seem to be a few ways to make it. Most recipes call for caraway seed but I'm not overly fond of it so I made it without.

• 1 1/2 cups warm water
• 1/4 cup oil
• 1/3 cup molasses
• 2 eggs, beaten
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• 2 tablespoons caraway seed..optional
• 1 cup whole wheat flour
• 1 cup rye flour
• 3 cups white flour, approximately
• 2 tablespoons instant yeast

1. Pour water, oil, molasses, beaten eggs, sugar, and salt in mixing bowl and mix well.
2. Stir in cocoa powder, caraway seed, whole wheat flour, rye flour, white flour, and yeast. Add white flour 1 cup at a time and knead till smooth and slightly sticky but not sticky enough to cling to the side of the bowl.
3. Place dough in well greased bowl, cover and set in a warm place to rise.
4. Allow to rise until doubled,  2 hours.
5. Punch down  dough and form into 2 round loaves and place them on a large greased cookie sheet.
6. Let rise for 30 minutes and bake in a 375º oven for 35 minutes.
7. If you want a chewier crust brush the bread with water the last 10 minutes of baking.

I remember it used to be popular to serve spinach dip in a pumpernickel bread bowl at showers or parties. I hadn't had this in many years, it is every bit as good as I remembered. This dip is enough to fill 1 pumpernickel bread.

Spinach Dip:

• 1 cup spinach, chopped and cooked 
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup dry vegetable soup mix

1. Wash, chop and cook spinach, the only water you need for cooking are the drops of water on the leaves from washing. Cook just until it wilts and turns bright green, takes about 2 minutes, drain liquid. 
2. Whisk together mayonnaise, sour cream, and dry vegetable soup mix. Add spinach and stir until well blended.
3. Refrigerate at least 3 hours.
4. Before serving, cut the top off the pumpernickel bread and tear off bite size pieces out of the center of the bread to form a bowl.
5. Pour spinach dip into the bread bowl, place bits of bread around the bowl and serve.
6. Once those pieces are gone start in on the bowl, this one's edible.

Chicken Perlo

A Southern specialty, Chicken Perlo refers to a South Carolinian rice dish. Perlo is the low country pronunciation. Other parts of the United States call it rice pilau. I used my cast iron dutch oven to make this in.
1 cut up chicken fryer, skin removed.
1 green bell pepper sliced
1 onion sliced
4 slices of bacon cut into 1 inch pieces.
1 cup white rice
1 cup white wine
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbsp. minced parsley
2 Tbsp. oil
Heat oil over medium-high heat in dutch oven or large fry pan. Add chicken pieces and cook about 10 minutes or until golden, turning once. Transfer chicken to plate. Reduce heat to medium and add bacon. Cook for approx. 4 minutes until browned. Remove bacon and discard all but 2 teaspoons bacon fat from pan.
Add onion and green pepper to the same pan and cook, covered, for 10 minutes, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, salt, pepper, wine and chicken broth. Return chicken to the same pan or dutch oven. Heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered for 40 minutes or until rice is soft and chicken is thoroughly cooked.
You can enjoy this as a one dish meal or serve it with a nice salad and warm bread.

Rustic Chicken Caesar Salad

This is a Chicken Caesar with a rustic Italian appeal.

We had one similar in Montreal at a wonderful sandwich shop and I was so impressed with the presentation that I thought I'd try to duplicate it at home.

You can prepare the chicken, bacon, dressing and croutons ahead of time

and then assemble the salad just before serving.

I served it with stuffed mushrooms on the side for a light supper.

For the Salad

• 1 head Romaine lettuce
• 2 chicken breasts, sliced into strips and saute'ed with garlic until cooked through
• 5 slices bacon cut into 1 inch pieces, fried crisp and drained on paper towel.
• Lemon Caesar dressing ( recipe follows)
• Home made croutons (recipe follows)
• A wedge of Parmesan cheese

For the home made croutons:

• 1 small loaf French or rustic Italian bread
• 1/3 cup melted butter
• 1 clove garlic, minced
• 1/2 teaspoon seasoned salt or to taste
• freshly ground black pepper
• 3 tablespoons finely grated Parmesan cheese

1. To make the croutons: Cut bread into 1 inch cubes.
2. Place bread in large bowl.
3. Combine melted butter with seasonings in a small bowl.
4. Pour butter over bread cubes and toss until evenly coated.
5. Sprinkle with Parmesan cheese and toss again.
6. Spread in a single layer on a large baking pan.
7. Bake at 300º for about 30 minutes or until dry and crisp stirring occasionally.
8. Remove from oven and cool. (If making ahead, store in covered container in refrigerator)

For the salad dressing:

• 3 Tbsp lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon white wine vinegar
• 1 or 2 large garlic cloves minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil
• 2 tablespoons sour cream

1. To make the dressing: Combine all ingredients except olive oil and sour cream in a quart jar or deep bowl.
2. Gradually add oil, whisking constantly until dressing is smooth.
3. Add sour cream to the jar and whisk until smooth.
4. Set aside while you assemble the salad.

To assemble the salad:

1. Wash romaine leaves, spin dry in salad spinner or blot dry with towels.
2. Tear romaine into bite sized pieces into a large bowl.
3. Just before serving, add 1/2 the dressing to the romaine and toss, adding more dressing if needed. Add only enough dressing to moisten the romaine. Too much dressing produces a soggy salad.
4. Add chicken slices, bacon pieces and croutons and gently toss again.
5. Pile salad high on individual serving plates.
6. Using a potato peeler, shave about 6 2-inch strips of Parmesan cheese on top of each salad and serve immediately.

Countryside Potatoes

When I first got a microwave oven (a very long time ago)...I took a microwave cooking class.  This was one of the dishes that we prepared in that class...and has remained a favorite throughout the years.  It's a great side-dish in the summertime, when we prefer not to heat up the oven.  But I make it any time of the year...a creamy, potato dish that goes perfectly with grilled meats and a salad.

• 1 package (24 oz. / 680 grams) frozen hash browns
• 1 cup half and half cream (10% MF)
• 1 teaspoon teaspoon salt
• 1 Tablespoon chives, chopped (or other fresh garden herbs of your choice)
• 1/4 cup butter
• 1/2 cup shredded Parmesan cheese
• paprika

1. Microwave hash browns in covered casserole for 9 minutes on high.
2. Add cream, salt and chives.  Mix with a fork.  
3. Cut butter into pieces and place on potatoes.
4. Microwave uncovered for 6 minutes, or until boiling.
5. Stir mixture and spread evenly in baking dish.
6. Sprinkle with Parmesan cheese and paprika.
7. Microwave with 1/2 power, uncovered for about 9 minutes, or until tender.

6-8 servings.

*Either cubed or shredded hashbrowns can be used, but we prefer them shredded for this dish.

Bread for the Journey - Fountains

Since our trip to Montreal recently I've been thinking a lot about fountains.

Watching the fountains on one of the plazas there, the water seemed alive as it danced up from the pavement.

I was reminded that the Lord is called the Fountain of Living Waters. (Jeremiah 17:13b)

Just as water is necessary for life and growth, so Christ, as the source of living water is necessary to Christian life and growth.

Psalm 36: 7-9 says "How precious is Your loving kindness, O God!

Therefore the children of men put their trust under the shadow of Your wings.

They are abundantly satisfied with the fullness of Your house,

And You give them drink from the river of Your pleasures.

For with You is the fountain of life,

In Your light we see light."

When we accept Christ into our lives that inexhaustible source of living water is poured into us. But it shouldn't stay there. It should overflow from our life to others so that they too can have life and growth.

John 4:14

"But whoever drinks of the water that I shall give him will never thirst. But the water that I shall give him will become in him a fountain of water springing up into everlasting life."

John 7: 38

"He who believes in Me, as the Scripture has said, out of his heart will flow rivers of living water." John 7: 38

Does the Stream of Living Waters overflow freely from you into the lives of those around you?

Asparagus Tortellini Salad

Fresh garden vegetables and cheese filled tortellini

tossed with a creamy dressing and served over a bed of baby spinach.

This is a perfect salad for your back yard barbecue,

or for taking along on your next picnic. 

Ingredients:

• 1 350 gram package tri- coloured cheese filled fresh tortellini
• 2 cups broccoli pieces
• 8 asparagus spears, cut 
• 1 red bell pepper, cut into strips
• 2 carrots, thinly sliced
• 1 green onion, diced
• 1/2 red onion, thinly sliced
• 3-4 cups of fresh baby spinach. I like to use this as a 'bed' for the salad when serving it, but you can mix it right into the salad. 

Dressing Ingredients:

• 2 tbsp olive oil
• 1 tsp white wine vinegar
• 1 tsp Dijon mustard
• 1/2 cup creamy ranch dressing
• 1 tbsp fresh thyme, or 1 tsp dry thyme
• 1 tbsp fresh parsley, or 1 tsp dry parsley
• 1 garlic clove, crushed

Method:

1. Boil tortellini according to directions on package. Remove from heat and immediately pour very cold water over. This will stop them from cooking longer and also cool them off quickly to add to the vegetables.
2. Place cut up broccoli and asparagus in a sauce pan with a little bit of water. Bring to a boil and immediately turn off. Drain, and run cold water over vegetables. This will keep them crisp.
3. Cut and place all other vegetables in a large plastic bowl and add cooled steamed vegetables and cooled tortellini. Put lid on bowl and give a good shake to mix. 
4. Whisk or blend together dressing ingredients. Pour 3/4 of the dressing over salad, and refrigerate for 1-2 hours. 
5. When ready to serve lay a bed of fresh baby spinach leaves on a platter and top with marinaded salad. If the salad has absorbed the dressing, add the remaining and toss, or serve remaining dressing on the side.

Surprise Muffins

These muffins are great for a snack, or even a special brunch. It has a little surprise inside each one, filled with some cream cheese and your favorite jam. I like using Apricot jam for a light delicate flavor that compliments the cream cheese well.

• 1 1/2 cups of flour
• 1 cup of bran, I used oat bran
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup of brown sugar, lightly packed
• 1 cup milk
• 1/3 cup oil (I used 1/4)
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1/2 of a 8 oz package of cream cheese cut into 12 squares*
• apricot jam (or Jam of your choice)

1. Combine all the dry ingredients.
2. In a separate bowl mix all the wet ingredients.
3. Add the dry ingredients and stir gently til all flour is moisten but still a bit lumpy.
4. Fill greased muffin tins til about 1/3 full.
5. Add the cream cheese, and top with 1 teaspoon of jam (I did more).
6. Top with remaining dough.
7. Bake at a 375 oven for 18-20 minutes.
8. Remember your oven temperature may differ slightly so you want the tops to be golden brown and spring back when gently pressed on top.
9. I have never frozen these because they disappear rather quickly.

*I only had a half a package of cream cheese before I realized it and doubled the muffin recipe, so your chunks of cream cheese will look bigger. I found this amount of cream cheese to be just fine too.

Bran Whole Wheat Soda Bread

This is about the easiest loaf of bread you can make. It involves no yeast or kneading . . . it's quick and a healthy choice, with a nice crunchy, rustic looking crust. Tastes wonderful while still warm, with your favorite topping.

Ingredients:

• 2 1/2 cups whole wheat
• 1 cup wheat bran
• 1/2 cup oat bran
• 1/2 cup wheat germ
• 1 teaspoon salt
• 1 1/2 teaspoon baking soda
• 2 - 2 1/4 cups buttermilk

Method:

1. Preheat oven to 375° F. and grease one 4 1/2" x 8 1/2 " bread pan.
2. Measure all dry ingredients into large mixing bowl and mix thoroughly.
3. Make a well in the center and add 2 cups buttermilk all at once.
4. Stir to mix. All dry ingredients should be mixed in just so that mixture is slack but not mushy wet. If you need more liquids add a tad more buttermilk.
5. Add a light dusting of flour and shape into loaf. Lay or press into pan.
6. Bake at 375° F for 50 minutes, until browned nicely.
7. Run a knife around the edge and transfer to cooling rack. The crust is hard when you first take it out of the oven, but softens as it cools.
   
   

 More Hints:

• Wheat germ, oat bran and wheat bran are found in the same section as the flour or in the cereal aisle with the oatmeal. For longer lasting freshness, freeze all unused wheat germ, bran and ww flour.
• You can substitute oat bran for wheat bran, white flour for whole wheat flour.
• Try to use real buttermilk. If you cannot get it, try a mixture of half milk and half plain yogurt.
• Slice and freeze any leftover bread within 24 hours, for sandwiches or toasting. Homemade bread does not have the same shelf life as store bought bread.