S'mores Brownies

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copyright 2007 Television Food Network, G.P. All rights reserved

Stove Top Easy Chicken Bake

6 oz. pkg. Stove Top stuffing mix for chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can cream of chicken soup
1/3 cup sour cream
16 oz. pkg. frozen mixed vegetables, thawed, drained

1. Heat oven to 400. Prepare stuffing mix as directed on package.
Mix chicken, soup, sour cream and vegetables in 13x9 inch baking dish;
top with stuffing.

2. Bake 30 minutes or until chicken is cooked through. Enjoy now or
cover and refrigerate. To reheat, microwave each serving on high 2 to
3 minutes.

Tip:
If using a deeper, narrower baking dish, increase baking time by 15
minutes or until cooked through.

Source: Kraft Food & Family Magazine, Fall 2008

Scalloped Chicken and Potatoes

Prep Time: 15 min
Start to Finish: 55 min
Makes: 5 servings

1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley


Heat oven to 450°F.

In ungreased 2-quart casserole, mix uncooked potatoes, sauce mix, boiling water, half-and-half, chicken, peas and mushrooms.

Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.

In small bowl, mix remaining ingredients; sprinkle over potato mixture.

Bake uncovered about 5 minutes longer or until light golden brown.

Tex-Mex Burgers

These burgers can be prepared ahead and kept in the cooler until
you're ready to barbecue. Serve them with corn chips and guacamole.

1-1/2 lbs. ground beef
4 oz. can chopped green chiles, draied
3 oz. Monterey Jack cheese, cut into 1/4-inch cubes
6 sandwich buns
6 Tbs. sour cream
6 Tbs. salsa
6 lettuce leaves, if desired.

1. Heat grill. shape ground beef into twelve 3-1/2-inch patties.
Place 6 patties on waxed paper. Top each with one-sixth of the chiles
and one-sixth of the cheese. Place remaining patties over stuffing;
press edges to seal.

2. When ready to barbecue, place prepared patties on gas grill over
medium-high heat or on charcoal grill 4 to 6 inches from medium-high
coals. Cook 10 to 15 minutes until meat is no longer pink, turning
once. Serve on buns with sour cream, salsa and lettuce. 6 servings.

Broiler Directions:
Prepare recipes as directed. Place patties on broiler pan; broil 4 to
6 inches from heat for 10 to 15 minutes until meat is no longer pink,
turning once. Serve on buns with sour cream, salsa and lettuce.

-Pillsbury Classic Cookbooks, June 1992 (#136)
Picnics & Potlucks

Refried Beans Supreme

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish;
cover.

MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir.

Sprinkle with remaining 1/2 cup cheese.

Microwave, uncovered, 1 to 2 minutes or until cheese is melted.

SPRINKLE with tomato and onions

4 servings

Coconut Fried Shrimp with Dipping Sauce

Dipping Sauce:
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Peanut oil, for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined

Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.



Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together.

Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.



Source: Paula Dean . . . Food Network

Corn and Crab Chowder

INGREDIENTS: 4 slices bacon 1 large sweet onion, coarsely chopped (about 2 cups) 2 cloves garlic, minced 6 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth 2 tsp. seafood seasoning 6 to 8 red potato OR fingerling potato, cut into 1-inch pieces (about 2 cups) 2 cups frozen whole kernel corn 1 container (8 ounces) refrigerated pasteurized lump crabmeat 1/2 cup heavy cream

DIRECTIONS: Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender. Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon. www.Swansonbroth.com.

Cherry Vanilla Protein Shake

1 tablespoon vanilla powder (1 scoop)
1/2 cup sugar-free cherry yogurt
4 ice cubes
1 dash water
vanilla extract (to taste)
cherry extract (to taste)

Liquify in blender!



The flavor varieties are endless . . . experiment with what you love :)

Banana Split Pie (low fat)

I have not tried this recipe yet, but I've been on a very strict diet and have been craving something that tastes rich but isn't . . . you can make your own adjustments to suit your needs . . . I use no fat half and half as a substitute for milk.


1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. diet Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped


Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on
top. Chill well.

Fruit Smoothies

Ingredients
1 C. vanilla-flavored fat-free soy milk or 1/2 C. vanilla yogurt plus 1/2 C. skim milk
1/2 frozen banana
1 C. frozen fruit: strawberries, blueberries, peaches, melon etc.
1 tsp. vanilla extract (optional)


Directions
Place the soy milk (or yogurt/skim milk) and banana in a blender and mix until smooth. Add the frozen fruit and blend until smooth.


***********************************

When I'm seriously dieting, smoothies made with the powder form of Slim Fast are my primary meals. My smoothies are loosely based on this recipe with the following variations:

I use fat free half and half . . . makes a very creamy, rich tasting smoothie . . . add a handful of ice to the blender to make it thick like a milk shake.

For flavored smoothies, I use vanilla Slim Fast with fat free yogurt in my preferred flavor, add a handful of ice and fat free half and half.  The yogurt makes it much creamier and provides a greater variety of flavors.


***********************************

Tropical Smoothie

Ingredients
6 oz. cold water
6 oz. frozen orange juice concentrate
6 oz. vanilla or strawberry yogurt (for a creamy or more fruity taste)
1 banana, sliced
1/2 C. frozen mixed berries

Directions
Put all ingredients in blender. Blend until smooth and purple.

Guide to Seafood

Seafood Source Recipes, videos and tips for preparing your favorite fish and shellfish Seafood is quick and easy to prepare at home, but navigating the fish market can be a challenge. There are many decisions to make – the best species or type, farm-raised or wild, whole or filleted, fresh or frozen – plus the all-important question of how to determine freshness. Here, we guide you through the process of selecting and preparing the finest seafood possible. Finfish Tuna Tuna Steaks with Tomato and Basil Raw Sauce Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes Tuna and Artichoke Panini Buying guide and recipes for tuna Salmon Grilled Salmon Fillet with Honey-Mustard Sauce Whole-Wheat Spaghetti with Lemon, Basil, and Salmon Salmon with Lemon, Capers, and Rosemary Buying guide and recipes for salmon Striped Bass Easy Baked Striped Bass with Tomatoes, Rosemary and Olives Roasted Striped Bass with Chive and Sour Cream Sauce Whole Striped Bass Buying guide and recipes for striped bass Swordfish Swordfish and Spaghetti with Citrus Pesto Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce Curry-rubbed Swordfish Steaks with Fresh Green Chutney Buying guide and recipes for swordfish Red Snapper Roasted Red Snapper with Rosemary Whole Grilled Red Snapper with Jicama Slaw Oven Roasted Red Snapper Fillets with Tomatoes and Onions Buying guide and recipes for red snapper Trout Trout-In-A-Pouch with Fresh Herbs and Garlic Plank Grilled Whole Trout Pan-Roasted Trout Bruschetta with Chili Vinaigrette Buying guide and recipes for trout Other Finfish Flounder Baked Stuffed Flounder Flounder Francese with Toasted Almonds, Lemon and Capers Flounder Fish Salad Buying guide and recipes for flounder Tilapia Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise Tilapia with Purple Potato Crust and Chive Rosemary Oil Grilled Tilapia with Lemon Butter, Capers and Orzo Buying guide and recipes for tilapia Sea Bass Sea Bass with Lemon and Caper Sauce Ginger Sea Bass over Wilted Greens Sea Bass with Mustard Crust with Garlic-Parmesan Broccoli Buying guide and recipes for sea bass Mahi Mahi Mahi Mahi Lettuce Wraps Grilled Mahi Mahi with Jerk Spice The Ultimate Fish Tacos Buying guide and recipes for mahi mahi Monkfish Monkfish Chowder Bacon-Wrapped Monkfish with Beurre Rouge Rosemary Skewered Monkfish with Pancetta and Bread Buying guide and recipes for monkfish Cod Beer and Chipotle-Battered Fish Tacos Pecan Crusted Cod Fish Cod and Potato Cakes with Lemony Tartar Sauce Buying guide and recipes for cod Halibut Halibut with Balsamic Glaze Roasted Halibut with Grapefruit Fennel Salsa Halibut and Chickpea Salad Buying guide and recipes for halibut

Source: http://www.foodnetwork.com/food/ck_cg_seafood_guide/0,3100,FOOD_27337,00.html

Strawberry Milk Shakes

July is National Ice Cream month and strawberry ice cream is my favorite ice cream flavor . . . here is one of my favorite things in the world, Strawberry Milk Shakes . . .

I substitute no fat half and half for the milk and strawberry frozen yogurt and omit the sugar when I'm seriously dieting.

1 1/2 pints strawberry ice cream
1 cup whole milk
1/4 cup sugar
1/4 cup fresh strawberries (or frozen)


Directions

Pulse all of the ingredients in a blender until the ice cream begins to break down, about 5 pulses, then blend on high until completely smooth.

Serves 4


A fabulous variation to this recipe to make an Orange Freeze . . .

use Orange Sherbet instead of ice cream, omit the strawberries

Make it richer by adding some vanilla ice cream . . .

Cottage Cheese Fruit Salad

This is one of those recipes that is so versatile and adaptable to your taste and dietary needs. It is what I make to take care of my sweet tooth when I'm seriously dieting . . . it is excellent even when made with no fat cottage cheese and sugar free jello.


Here is the basic recipe . . .

24 ounces cottage cheese
1 (12 ounce)container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce)cans mandarin oranges, drained
1 (20 ounce)can pineapple chunks, drained


Blend together the cottage cheese, whipped topping
and gelatin. Add the oranges and pineapple; mix well
and refrigerate until chilled.


Variations . . .

Strawberries with strawberry flavored gelatin

I love adding walnuts and coconut to any combination
(sorry, I don't measure - I go by how it looks in the bowl)

Fruit cocktail is excellent with any flavored gelatin

Experiment with different flavors and fruits

Pocket Pies and Toaster Pastries

Alton Brown, "Good Eats" on the Food Network . . . his was about pocket pies and toaster pastries tonight. As a single woman who loves to cook, this is a perfect recipe for me.

Usually I don't like to freeze foods, other than meat and seafood, but this is the type of food that is perfect to freeze. He demonstrated sweet and savory recipes . . . an excellent idea for leftovers (he put leftover beef stew in pocket pies as an example).

An excellent episode . . . sorry, but I usually don't like his shows, his personality is way too corny for me, but if you have Food Network on demand and this idea of pocket pies sounds good to you, look it up and watch it.

In the meantime, here are the recipes from this episode . . .

Pocket Pies Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: A Pie in Every Pocket

Pastry: 9 1/2 ounces all-purpose flour, approximately 2 cups 2 teaspoons baking powder 3/4 teaspoon kosher salt 2 1/2 ounces shortening, approximately 6 tablespoons 3/4 cup milk 1 egg mixed with 1 to 2 teaspoons water Vegetable, canola oil or butter, for frying Curried Mango Filling, recipe follows Chocolate Filling, recipe follows In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits. To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving. To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes. To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown. To make toaster pastries: Preheat oven to 350 degrees F. Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough. Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted. Curried Mango Filling: 4 mangos, peeled and diced, approximately 2 cups or 12 ounces 1/2 cup brown sugar 1/2 cup cider vinegar 2 teaspoons curry powder 1/4 cup freshly squeezed lime juice Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling. For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies Chocolate Filling: 2 1/2 cups sugar 1/4 cup plus 1 tablespoon cocoa powder Pinch kosher salt 10 ounces unsalted butter, room temperature Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies

Spicy Corn Frittata

What a wonderful meal to celebrate the summer veggies that we grow in our gardens . . . hmmm . . . a frittata that has no rice in it? I'll be adding some colby cheese to mine :)



1/4 cup extra-virgin olive oil

2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)

2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)

1 cup chopped fresh cilantro

1 bunch (6 to 8) scallions, trimmed and sliced

2 garlic cloves, finely chopped

1 jalapeno pepper, seeded and finely chopped

Coarse sea salt or kosher salt

Freshly ground black pepper

8 large eggs

1 tablespoon cold unsalted butter, cut into small pieces



Set a rack on the top shelf of the oven and preheat to 450 degrees F.

In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.

In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.

Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.

Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.


Nutritional analysis per serving:

Calories 385; Total Fat 28g; (Sat Fat 7g, Mono Fat 15g, Poly Fat 3.5g) ; Protein 16.5g; Carb 22g; Fiber 4 g; Cholesterol 430 mg; Sodium 165 mg


Source: The Food Network

Seafood Pot Pie

1 box frozen puff pastry sheets
1 egg, beaten
1 to 2 tablespoons butter
2 tablespoons diced onion
1 tablespoon diced fennel
1 clove garlic, minced
2 tablespoons diced celery
2 tablespoons finely cubed carrots
2 tablespoons green peas
3 large scallops
2 tablespoons diced ham
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
Pinch freshly ground nutmeg
1/4 teaspoon seafood seasoning
1/2 fish-flavored bouillon cube
1/4 cup lump crab meat, picked over
3 large shrimp, peeled and deveined
4 large oysters, shucked
White pepper

Preheat oven to 375 degrees F.

Thaw 1 sheet of puff pastry, unwrap it, and brush with beaten egg. Slice pastry into 1-inch wide strips. Weave strips into lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized serving bowl or casserole. Place pastry on a parchment paper-lined cookie sheet and bake until light golden brown. Remove from oven and let stand until needed.

Adjust oven temperature to 350 degrees F.

Filling:

Melt butter in a medium skillet over medium heat. Add onions, fennel, garlic, celery, carrots, and green peas and saute until tender.

Add scallops and ham and continue to saute until scallops are barely halfway done. Sprinkle in flour and stir until coated.

Add cream, nutmeg, seasoning, and bouillon. Increase the heat and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat.

Add crab meat, shrimp, and oysters and season, to taste, with white pepper. Pour into the oven-safe serving bowl. Top with the pre-baked lattice puff pastry and gently press down into filling. Bake about 10 minutes or until bubbly.

Remove from the oven and let stand for 5 minutes before serving

"UNCLE BUBBA'S SEAFOOD POT PIE"
Source: Paula Dean, The Food Network

No Roll Pie Crust

Ingredients

1 cup flour
1 stick of butter or margarine
Powdered sugar


Directions

Melt the stick of butter or margarine in pie pan in oven.

Put in 1 cup of flour and a couple of teaspoon of sifted powdered sugar.

Mix in pan and as it cools a little pat it out mixing it at the same time.

Bake



NOTE: I have not used this recipe . . . not sure how long it should bake and what the oven temp should be . . . I'm gonna start with 350 degrees and keep a constant eye on it as far as time. This recipe comes from my personal collection.

Hot Dogs and Sausages

July is National Hot Dog Month . . .

According to the National Hot Dog and Sausage Council an estimated seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day and during the 4th of July weekend alone 155 million will be enjoyed.

Did you know that every year Americans eat an average of 60 hot dogs each?

Council research shows that mustard is the condiment of choice for adults, while children prefer ketchup.

Preferences change from region to region . . . hot dogs in New York are generally served with a lighter mustard and steamed onions . . . Chicago hot dogs can come with mustard, relish, onions, tomato slices, or pretty much anything at all . . . I prefer mine topped with cole slaw.

For more information, visit the Council's website at www.hot-dog.org.

Hot Dog and Sausage recipes

National Food Holidays for July

When I saw all the national holidays for food in one of my emails this morning, I couldn't stop laughing. Who comes up with this stuff? Is there an official "national holiday naming entity"? How much does it pay? I want that job . . . what would the title be? Director of National Holidays? :) Where do I apply?

After I stopped laughing, I thought it would be an awesome idea to take each "national food holiday" and honor that particular food holiday with recipes. Everyday is a food holiday for foodies like me :)

UPCOMING FOOD HOLIDAYS:


July is:

National Ice Cream Month
National Picnic Month
National Baked Bean Month
National Hot Dog Month
National Pickle Month


July 1: National Gingersnap Day
July 2: Celebrate National Hot Dog Month
July 3: Eat Beans Day
July 4: National Cesar Salad Day
July 5: National Apple Turnover Day
July 6: National Fried Chicken Day
July 7: National Strawberry Sundae Day
July 8: National Chocolate with Almonds Day
July 9: National Sugar Cookie Day
July 10:National Pina Colada Day
July 11: National Blueberry Muffin Day
July 12: National Pecan Pie Day
July 13: National French Fries Day
July 14: National Macaroni Day
July 15: National Tapioca Pudding Day
July 16: National Corn Fritters Day
July 17: National Peach Ice Cream Day
July 18: National Caviar Day
July 19: Celebrate Ice Cream Month
July 20: National Lollipop Day
July 21: National Junk Food Day
July 22: National Penuche Fudge Day
July 23: National Vanilla Ice Cream Day
July 24: Celebrate National Baked Bean Month
July 25: National Hot Fudge Sundae Day
July 26: Celebrate National Hotdog Month
July 27: National Creme Brule Day
July 28: National Milk Chocolate Day
July 29: Cheese Sacrifice Purchase Day
July 30: National Cheese Cake Day
July 31: Jump For Jelly Beans Day

Gingersnap Cookies

Today is National Gingersnap Day . . .



3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1 1/2 cup butter
2 c. white sugar
2 eggs
1/2 c. molasses

Cream butter until fluffy. Gradually add sugar. Add eggs and molasses, add flour mixed with spices and soda.

Drop by teaspoon onto an ungreased baking sheet. Allow for spreading.

Bake 10 to 12 minutes at 350 degrees. Cool a minute or two before removing from baking sheet.