Sunday, June 10, 2012

Sunday Brunch

Need some new recipes for Sunday Brunch? Here are some of my favorites...

Easy Creamy Basil-Garlic Shrimp

By JoanMarie

Sautee minced onions, garlic and basil in 2 T. butter with ½ T EVOO

Add 2 T flour to make paste. Add 1 C milk, stirring until thickened. If it becomes too thick, add more milk. Add shrimp and peas. Add seasonings to taste. Serve over rice, toast, or potatoes.

Note: You can use fresh or canned shrimp for this recipe.

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This is the best Blueberry Buckle recipe I've ever found! It is so delicious - You'll want to eat the whole pan! Yummmmmmy!

Blueberry Buckle

By DJB on March 12, 2003

Photo by Hey Jude

9 Reviews

Prep Time: 30 mins
Total Time: 1 hrs 20 mins
Servings: 6

About This Recipe

"This delicious blueberry dessert can be served as a dessert with a meal or a breakfast dish. It's wonderful!"

Ingredients

Cake

2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 eggs
2 cups blueberries, thawed and drained

Topping

1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup softened butter

Glaze

1/2 cup confectioners' sugar
1/4 teaspoon vanilla
1 1/2 teaspoons hot water

Directions

Blend flour, sugar, baking powder, shortening, salt, milk and eggs.
Beat for 30 seconds.
Stir in blueberries.
Sprinkle with topping.
Bake 50 minutes at 375 degrees.

Drizzle immediately with glaze.

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Chicken Lasagna By JoanMarie

1 Roasted Chicken – Cubed

1 Large can Cream of chicken soup

½ C Chicken broth –or- milk

1-2 C Mozzarella cheese – Grated

½- ¾ C Parmesan cheese – Grated

1 Small Minced Onion

1 Minced Jalapeno

2-4 Cloves Minced Garlic

½ C Grated Zucchini and Carrots

Chili pepper flakes

Salt and Pepper

9 Lasagna noodles

Optional – Basil or Italian seasoning

Boil noodles as directed. Drain and set aside to cool. (A little evoo on the noodles will help them from sticking together.) Sautee onion, jalapeno, zucchini, and carrot. Add garlic last. Set aside to cool. In large mixing bowl, mix cream of chicken soup with ½ C of chicken broth or milk. Add vegetable mixture and chicken, stir. Add seasonings, stir. In greased 9x13 pan, layer noodles, sauce, and cheeses ending with cheese on top. Bake at 350 degrees for approximately 1 hour.

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***I have no idea why this blog has a mind of it's own but it certainly does. What I copy and paste from my word program looks totally different than the end results on this blog. Do any of you have that same problem and if so - how do you fix it? Well, I suppose I shouldn't be such a perfectionist about it, right? I suppose I should just accept that it is what it is. ; )

Country Living & Rhubarb

Ever since I was a young child I dreamed of living on a farm. If that dream ever could have come true, the farm image below is exactly what I would have pictured. Even though I don't live on a farm, I am quite happy just living in the country out by some of the local farms.

One of the best features of living in the country is all the fertile ground...making it the perfect place for planting gardens and having a small orchard.

I am fortunate to have a few fruit trees, a line of raspberries, a few flower gardens, but...how would it be the country living without rhubarb? Well, I have to tell you that I do not have a passion for rhubarb and wished many years for my plants to die. Since it grows like a weed, I swear you can't kill it no matter how much you try. So... I would just harvest it about three times during in-season and give it away.

As of this year my opinion of rhubarb has changed. It all started when I wanted to make a pie filling for my parents using rhubarb. I searched online and stumbled on this amazing recipe:

http://canningwithkids.com/blog/2010/05/canned-strawberry-rhubarb-pie-filling.html

I have made two batches already and I absolutely love the filling! This says tons considering how much I hate the taste of rhubarb. Seriously...this filling "sauce" is so great - it's addictive! And...do you have any idea how good rhubarb is for you?

If you don't, just read what is from this link:

http://www.livestrong.com/article/403208-the-health-benefits-of-rhubarb/

-OR this link-

http://www.zhion.com/herb/Rhubarb.html

So now I'm happy to grow rhubarb...and eat it!

Just look at how beautiful it is this year? This is from the first crop that I have already picked and canned. I am anxiously waiting for the second crop now! ; )