Homemade Maple Syrup

Oooooh yeaaaah. Maple syrup, it's a must honestly. I know I can't eat a pancake without it.

Maple Syrup is to pancakes as Ryan Gosling is to The Notebook {as a small side note: they now have a Ryan Gosling coloring book...can you believe it!?! brilliant. I think I would color in it while I ate my pancakes}

Okay - back to the syrup - I was one of the lucky girls who's mother made homemade maple syrup. I loved it. It was made every Saturday in large batches for our breakfast pancakes on Saturday & Sunday mornings. While my Mom's syrup wasn't as thick as the kind you find in the store, it is still what I prefer. Ask anyone who had a sleep over at my house and they'll tell you - my Mom's syrup is the best!

To go along with this fabulous syrup a kindred spirit of mine gave me this awesome retro dispenser. I love it. It gives this syrup the finishing touch. I love it so much that I wrote a haiku about it:

Yeah, I really like syrup and the dispenser {and Ryan Gosling}. So I am going to share this syrup recipe with you so you can start creating as many maple syrup memories as I do:

Sugar

Water

Mapeline or Maple Flavoring

I was taught this recipe by my Mom who didn't use measurements and you know me and measurements! This is a guesstimate at measurements {I should have taken pictures sorry} so please get back to me with any problems. I'm going to start you out with a small batch

Put 1 Cup Sugar and 1 1/2 Cups Water in a small saucepan. Put on med-low heat and let heat until it starts to boil. While boiling you want to add your Mapeline. Add enough to make the simple syrup a nice dark color {pictured below}, 1-2 tsp.



Turn the heat down to Simmer and let simmer until the desired consistancy is reached {or the pancakes are ready & everyone is hungry}. If you don't like your syrup on the "Watery-side" like Mr. S states it. You can add a tablespoon of corn syrup and let it simmer in. I don't like to put in too much corn syrup if I'm doing a big batch because if it goes too long it turns into maple candy.

Pour your hot syrup in a retro dispenser, gravy boat or a glass liquid measuring cup {something with a spout is preferable} and Enjoy!!!

I'd love to hear some feedback on this recipe. Let us know! Leave a comment here, on facebook or e-mail: shesaidblog@yahoo.com

For the Grill of It - Quesadillas on the BBQ

When it comes to cooking in the Texas summer, there aren't many options: you can either heat up your house by cooking on the stove, or you can stand outside in the heat to cook on the grill.  No matter how you look at it, it's going to be HOT.  Last night I tried a little culinary experiment using both my stove and the grill, and I was rewarded with delicious results!  I'd been planning to make chicken fajitas for dinner (there are lots of recipes out there, but I used a seasoning mix for mine) and decided to kick them up a notch.  The result was:

BBQ Grilled Quesadillas

Yum!!

These quesadillas are easy to put together.  Here's what you need:

*Tortillas

I used good ol' flour tortillas.  I'd recommend you use the 10" size or smaller so that they're easy to handle on the grill.

*Shredded cheese

I used a mixture of cheddar and pepperjack.

*Filling

I used my chicken fajita filling, but you can use whatever sounds good to you!

Heat your grill to medium-low.  Put a tortilla down on the grill, then top with some cheese -- just eyeball it.  I used enough to lightly cover the surface, leaving a little bit of bare tortilla at the edges.  Spoon on your filling. Don't put a ton on; you want these to stick together well.  Top with more shredded cheese and then another tortilla.  Cook on one side until tortilla has nice grill marks and the cheese is starting to melt, then carefully flip over and grill until done.  If needed, use a spatula to kind of smoosh down your quesadilla so that both tortillas stay on.

That's all there is to it!  Enjoy!

If you want more grilling inspiration, check out this post or this one!

Two Sauces & A Side {for your BBQ}

With the weather being so hot lately the thought of standing over a stove top just makes me exhausted. I don't know about you, but we have been making good use of our BBQ! To help give your different BBQed meats variety I'm sharing with you two of our favorite sauces {and if you are vegetarian scroll down to read about one of my favorite side dishes!}
Now a little side note: I want to remind you that my way of cooking doesn't have exact measurements - I "eye ball" alot of things to make it the right amount that I need. That is the beauty of cooking, it's not a science, it's an art. {Baking is totally different however} So be BRAVE and "eye ball" the ingredients to make the amount you need and taste as you go.

Mr. S. is in charge when it comes to cooking the steak at our house. This steak sauce is always on the table .

Steak Sauce

Ketchup

Worcestershire

Mustard

BBQ Sauce

Hot Sauce {optional}

You want to mix together equal amounts of ketchup, mustard & BBQ Sauce. Use the Worcestershire to get the sauce to the consistency that you want it. I like to add in hot sauce for an extra kick, but you can also do some freshly ground black pepper or try soy sauce for an Asian flair.

This is BY FAR my favorite condiment for steaks, chicken and tacos. I remember eating some portabella fajitas at Chili's once and they served this sauce on the side...I was hooked. You can do this with parsley, but I LOVE it with Cilantro! I love the pungency of the cilantro with the tartness of the vinegar...so good!!

Chimmichuri Sauce

Cilantro (about a cup)

minced garlic {about a Tablespoon}

Red Wine Vinegar {a few healthy splashes}

Salt

Pepper

Olive Oil

In a food processor combine all ingredients EXCEPT the oil. Pulse until everything is combined and it looks like a paste. While the processor is running, stream in the Olive oil until the paste becomes more like a salsa consistency. Be sure to taste test to see if more salt or vinegar needs to be added.

What kind of a meal would be complete without a side dish? What I love most about these grill packets is that you can use any vegetable that you have on hand. I'll list what I have in this packet, but really the sky is the limit to the different veggie combinations! I few rules come with grill packets:

-Use heavy duty tin foil or two sheets of regular tin foil

- Before anything goes into the tin foil it needs to be coated with a cooking spray or oil so the veggies don't burn and stick to it.

- Vegetables like potatoes and carrots should be cut thin. The thicker they are the longer it takes to cook them {unless you like a crunchy potato, yuck!} For the carrots in this packet I used a vegetable peeler.

Grilled Vegetable Packets

Tin Foil

Olive Oil

Potatoes, thinly sliced

Carrots, thinly sliced

Zucchini

Mushrooms

Bell Pepper Strips

Red Onion

Tomatoes

Salt & Pepper

Seasonings & Parmesan Cheese

Oil your tin foil {either with oil or a cooking spray}. Place your sliced veggies in the center. Your veggies need room to cook in this packet. Pull out enough tin foil so the veggies go in the middle of the foil and you can pull up both sides, folding the edges together until it is rolled down into a packet {ends should be rolled up as well}. If you didn't give yourself enough room, get a second sheet of tin foil, oil it and place it on top of the veggies rolling up each of the sides together. Before you start rolling season your veggies with salt & pepper and your choice of seasonings. I've tried many different kinds, you can go Italian and do basil, oregano & rosemary. You can use a premixed BBQ seasoning, we like McCormick's Spicy BBQ. Along with the seasonings you can also add cheeses or even balsamic vinegar {really yummy} or soy sauce.

Place the packet on the grill and let it cook for ten minutes on each side {total cooking time 20 minutes}. If it puffs up during the BBQing that is just fine. When you take your veggie packet off the grill be sure to test the veggies inside. If they are tender they are ready to eat, but if the potatoes or carrots are still hard, roll it back up and put it back on the grill for another 10 minutes, or until done. **If you are cooking a large veggie packet {i.e. feeding 6+} plan on 30-40min cooking time and be sure to rotate every 20 Mins to ensure veggies are cooked on both sides***

Enjoy!

A Birthday Party for Nan!

It's Nan's birthday and this year I wish I could be with her and have a party! Because we have this amazing place {our blog!} where I can take you anywhere with anyone - come with us as we celebrate another year of Nan with a {virtual} party!

WHERE:

The Queen was gracious enough to let us use Buckingham Palace

DRESS CODE:

Cocktail dresses for the ladies & dapper suits for the gentlemen

GUEST LIST:

Along with Mr. W and other family and friends of Nan's, we will have Audrey Hepburn, Princess Dianna & Jane Austen in attendance.

                                                                                        ENTERTAINMENT:

 After a few rounds of the Red Green Game {Nan would have to explain} we would be dancing the night away with

The BEATLES!!!

GIFTS:

Nan is really not a hard person to shop for. I recently found our friend at  Paramore Artworks has a new line of swag themed  "I'd rather be at Pemberley" {does that scream Nan or what?}

THE CAKE:

Chocolate Mousse Cheesecake

Source

This is a slice of the party you can actually take home with you! Nan {and I} have had this pinned for quite some time. I made it the other night & it was divine. I think it's something Nan would be happy to have as her birthday dessert.

The original recipe was quite labor intensive & kind of tricky. I simplified it. Enjoy!

Chocolate Mousse Cheesecake

Inspired and Adapted from Mangio da Sola

Preheat the oven to 325 degrees

Oreo Cookie Crust:

 about 24 Oreo Cookies

3 TBS Butter, melted

Crush the Oreos into fine crumbs, you should have roughly two cups. Stir in melted butter. Press the Oreo crumb mixture into an 9 inch spring form pan. Eat the rest of the Oreos.

Cheesecake:

4 pkgs (8oz.) Cream Cheese, softened

1 Cup Sugar

1 tsp. Vanilla

4 Eggs

Beat together cream cheese, sugar & vanilla until it is smooth. With mixer on low, beat in each egg one at a time. Pour on top of the cookie crust. Bake for 55 minutes or until the center is set {no wet jiggling when you gently shake the pan}. If there are cracks on the top - don't worry - we'll be covering those up! Let cool for an hour at room temperature and then put it in the fridge for 4 hours. {I made the cheesecake part on Day 1 and the rest on Day 2}

Chocolate Mousse......the EASY way

1 pkg Chocolate Fudge pudding

1 C. Milk

1 C. Cool Whip

Mix the pudding and milk together until blended and thickened. Fold in the cool whip until incorporated.....yeah it's that easy! Sure, it may not be the authentic fancy-shmancy French mousse, but if it makes you feel better just say 'Bon Jour!" to everyone who comes through the kitchen, it will make the pudding more "French" if you are speaking French while making it.

Spread the chocolate mousse on the cheesecake. Let set in the fridge for 30 minutes. Then release the spring form by running a butterknife around the edges before releasing the spring and slowly lift it off the cake.

Let the cake sit in the fridge while you make the ganache for the top.

The best/easiest Ganache that I know of is.......

Our Best Bites: Super Easy Chocolate Ganache

8 oz. Semi sweet or Dark Chocolate Chips (I happen to know that Milk Chocolate works too)

8 oz of Heavy Cream (I also know that whole milk will work as well)

Put the chocolate chips & cream into a microwave safe bowl. Microwave for 2 minutes and stir. Let it go in for another 1 to 2 minutes or until chocolate is fulling melted and stirred into the cream. Be sure to scrape the sides of the bowl and make sure there are no little chocolate bits.

Kate advises that the ganache thickens as it cools so if it seems a bit runny, just wait a minute and it will start to thicken.

As it cools it will be thick and fudgy, like a frosting.

BEFORE it gets thick and fudgy (it should have the consistency of a thick syrup) pour it over the top of the cheesecake letting it run over and down the sides. Let set in the fridge or serve.

Cut into your deliciously rich, decadent pie and think of Nan!

Happy Birthday Nan! You are the best-est friend a gal could EVER have!

Summertime Breakfast: Parfaits with *Homemade* Granola

Let's talk about breakfast.

It's the most important meal of the day, right?  But sometimes it's also the most inconvenient.  Whether you're taking care of a family, trying to get to work or school, or all of the above, there's not always enough time to whip up pancakes or scramble eggs.  If you've fallen into a cold cereal rut, here is the perfect breakfast to help you start your day the right way with minimum prep time.

This breakfast parfait is simple.  You just need three ingredients:

Granola, yogurt, and fruit.

For this parfait, I used homemade granola (recipe below), strawberry yogurt, and thawed mixed berries from my freezer.  Layer the ingredients in any order you like, and you'll have an easy and delicious breakfast in just a few seconds!

The granola can be made ahead of time and stored in an airtight container.  Better yet, the granola cooks for just a few minutes, so it won't heat up your kitchen too much on a warm summer day.

I found this recipe in a church cookbook my mom gave me, and the original contributor gave me permission to post it here.  It's a recipe that her family has enjoyed for many years.  The original recipe makes three cookie sheets' worth; I cut down the recipe to one cookie sheet and have made notes of the adjusted measurements in red.  Ready to rock?

Homemade Granola - Marilyn Deniker

1 1/2 (1/2) tsp salt
6 (2) cups old-fashioned oatmeal, uncooked
2 (2/3) cups coconut (I skip this because I never have coconut on hand)
1 (1/3) cup cracked wheat
1 (1/3) cup powdered milk
3/4 (1/4) cup brown sugar
1/2 (1/8, rounded) cup chopped nuts (optional)
3/4 (1/4) cup honey
3/4 (1/4) cup oil
1 (1/3) tsp vanilla extract
1 (1/3) tsp almond extract
Raisins, craisins, dates, or other dried fruit (optional)

Combine dry ingredients in a large bowl; add wet ingredients and mix well.  Spread on a foil-lined baking sheet and bake at 350 for 8-10 minutes.  Do not over bake; it should be starting to turn golden at the edges of the pan.  Let cool and then break into pieces; add dried fruit after baking.  Store in an airtight container.

Marilyn also added this note:
I have used coconut extract with the almond extract and friends of mine have tried things like flax seed with the cracked wheat. That is one of the other things I like about it, not only does it use a variety of food storage items, but it is versatile.

Thanks, Marilyn, for letting us share your recipe!

P.S. Does anyone else think of Shrek whenever they have a parfait?

Mama Mia! Grilled Pizza

Have you pulled out the BBQ yet? Over here at the S House we have had it out since February! We love to BBQ! One of my favorite things to make on the BBQ is Grilled Pizza. Never had it? Well scroll on down and make it tonight.

You Will Need:

•  Your favorite Pizza dough {at our house we like to use this dough or this whole wheat version, they're quick with no rising time}
• Pizza sauce
• Mozzarella Cheese
• Favorite pizza toppings all sliced & at the ready.

For our Margarita pizza you will need : Tomatoes {Sliced} & fresh Basil leaves
Pre heat your grill
1. Take your dough and divide it into 4 to 5 palm sized balls. Roll your dough out into 6-8" disks. When grilling pizza the thinner the dough the better. Be sure to oil the grill before you put the dough on.
Place the dough on the grill and let cook until you can easily pull the dough off with tongs about 4-5 minutes.
The bottom of the dough should have those great grill marks. The top of the dough will still look soft, but have bubbles on the top.
2. Once the bottoms are cooked place the disks grilled side up on a cookie sheet.
3. { On the grilled side of the pizza} Spoon & spread on the pizza sauce, sprinkle toppings & cheese
* Please note that the pizza will cook quickly. There will not be alot of time for the cheese to melt. Be light on toppings & cheese.*
4. Place the pizza's, carefully, back onto the grill and put the lid on. Let cook for just a few minutes (2-3). It will cook really fast so have the tongs ready to check it. You don't want it to burn!

Place on plates, cut & enjoy!!
I personally enjoy my pizza with a squirt or two of sriracha sauce {I like it spicy!}

These pizzas are great for a party - everyone gets their own & there are infinite topping combinations. Mr S. & I did this for a family dinner at Bear Lake and they were a hit with the kids & adults.

Try it! You'll love it! Shout out your pizza topping combination...

Raise your glass to Flavored Waters!

Have you noticed all of flavored water pins floating around on Pinterest lately? Well I have and in fact pinned a few myself. I'm pretty bad when it comes to drinking the daily 8 glasses we should consume so I thought that maybe spiking it with some citrus {I already love limes in my water} would help me hydrate a bit more.

I started pinning, I started blog trolling and today I'm going to share some of the recipes I have found & tips that help make the most out of your flavored water.

Tips:
- Always use ice! A good glass of water should always be chilled...who wants to drink warm or room temperature cucumbers?
- To get a stronger flavor out of your citrus or herbs squeeze them and/or crush them before putting them in the pitcher. It brings the flavors out.
- The sky is the limit with the combinations of what you can put in your water!! It has been amazing pouring over all these flavored water recipes...there are so many!! And each one is different or can be tailored for your taste. So get creative and try different combinations.
- Flavored waters do have an expiration date. My first pitcher of flavored water was good for three refills {i.e. just refilling it with water and ice and keeping the ingredients in}. Any longer than three the water starts to become bitter and not as strongly flavored.
- It's a great sugar free drink to serve at parties!! Seriously no sugar added in any of these recipes. Any sweetness comes naturally from fruit!
- You can add some club soda or sparkling water to give your water some pizazz.

Recipes:

Lemon & Cucumber {Michelle's FAVORITE!!!}
I think I'm going to be drinking this water all summer long - who knew cucumbers could taste so good in water?!?

1 Lemon
1/2 Cucumber

Slice them thin and put at the bottom of the pitcher. Cover with ice cubes & water till it fills the pitcher.
I've heard that basil or mint are fun herbal additions to this....definitely going to try it!

Watermelon Basil Water {by Nancycreative.com}
You will be surprised with how refreshing this combination is. The basil is amazing!

2 Cups Seedless watermelon, cubed
10 Basil leaves
1 half-gallon of Water

Pour water over watermelon & basil. Chill for 2 hours & serve over ice with a sprig of basil.

Fruit Water {by Nancycreative.com}
This water sounds delicious & looks gorgeous!!! I think it would be perfect for a party.

1 each of the following fruits: apple, lemon, orange, pear
4 large strawberries
Handful of raspberries
Handful of mint leaves
1 half-gallon of water
Cut large slices or thin wedges of each fruit; place them in a large glass pitcher and add cold water. Refrigerate 2 hours and serve over ice in tall glasses.

Sweet Pineapple Strawberry Spa Water {by myspawaterbook.com}
This water is naturally sweet AND the fruit colors the water pink!

1 Pineapple, skinned, cored & sliced
1 carton of Strawberries, cleaned & sliced

Layer fruit at the bottom of the drink dispenser & cover with water.

Flavored Water {by Shewearsmanyhats.com}
I love citrus in my water. Need ideas for the "optional citrus"? I would suggest oranges and grapefruit.

1 gallon fresh water

3-4 slices of lemon

3-4 slices of lime

3-4 slices of other citrus (optional)

3-4 slices of cucumber

Add all citrus and cucumber slices to water. Refrigerate until ready to serve

Strawberry Blueberry Fizz {by nestofposies-blog.com}

She loves serving - and creating her drinks - in mason jars. She also has a recipe for Orange Cilantro water that I want to try.

Fill a glass:

3/4 full of sparkling water

Strawberries (4) Blueberries (small hand full), blended

Ice

Blend Strawberries & blueberries in a blender & add the sparkling water. Serve over ice.

Do you have a flavored water recipe? Please share!!

Beverly's Snickerdoodles

When I was growing up, there was an older lady named Beverly who was like the grandma in our church congregation (at least I thought so).  Beverly was super sweet, teeny-tiny, and visited our home regularly to chat with my mom.  When my mom was president of the women's group at church (aka Relief Society), she and her presidency put together a cookbook of cherished recipes from our congregation's members.  I was only about seven years old at the time they undertook this project, but I have my very own dog-eared copy of the completed cookbook.  Beverly contributed many of her time- and kid-tested recipes to the collection, including this snickerdoodle recipe.  I started baking snickerdoodles using her recipe when I was a teenager, and they are one of my absolute-favorite cookies.  Beverly passed away several years ago, and even though I don't specifically recall eating snickerdoodles that she'd made herself, I still love feeling a little connection to her when I use this recipe.

So, without further ado, I proudly present...

 

1 c butter/margarine/shortening (I like to use 1/2 c butter and 1/2 c shortening)

1 c sugar

2 eggs

2 tsp cream of tartar

2 3/4 c flour

1 tsp baking soda

1/2 tsp salt

2 T sugar + 2 tsp cinnamon

Cream butter, then add sugar and mix well.  Add the eggs and beat some more.  Add dry ingredients and blend well (you can sift the dry ingredients together first, but I never have).  Chill dough.  Roll into balls and then roll in the cinnamon/sugar mixture.  Place on ungreased cookie sheet about 2 inches apart.  Bake at 375 for 8-10 minutes; cool.  Yields 4-5 dozen, depending on size.

These magical snickerdoodles will help you win friends and influence people.

It's a fact.

Enjoy!!!

And Now...A She Said Blooper

This is the third tray of cookies from my baking excursion this afternoon.  Perfectly-baked snickerdoodles have a cute little domed shape.  You may notice that one of these things is not like the others.

What on Earth?

I had some small chunks of butter that didn't get blended very well, and I think this particular cookie contained one such chunk, resulting in its unusual shape.  It still tasted fine and was definitely good for a laugh! :)

 

Soup's On!

I love soup.  Seriously.  When given the choice between soup and saland, I will choose soup 99% of the time.  On a cold day, there's nothing quite like a hot bowl of soup to warm you from the inside out.  Autumn time brings colder weather to most of the country, but I recently relocated to Texas and let me to tell you, it does not get very cold here.  However, last Thursday we got all the way down into the upper 50s (it was in the 50s in Logan the first week of October before we moved!) and I was so happy to bust out one of my favorite soup recipes.  I originally found it on Tasty Kitchen and couldn't believe how quick, easy, and delicious it is!  In fact, it was so delicious that Mr. W and I ate it all before I could take a picture.  I hope you will still try it despite its lack of photographic deliciousness Michelle took one look at this recipe and knew that she had to make it for dinner last night and took a picture of it. Seriously soooo good. Mr. S said, "this recipe is a keeper!" Make it TONIGHT!-- you'll be glad you did!

Cheddar Potato Chowder

adapted from a Tasty Kitchen recipe by jilltamara

¼ cups butter

2 whole carrots, peeled and sliced

2 stalks celery, diced

1 whole onion, peeled and chopped

3 tablespoons all-purpose flour

½ teaspoons dry mustard

½ teaspoons paprika

¼ teaspoons black pepper

1 teaspoon dried parsley

1 teaspoon dried basil

2 teaspoons garlic powder

2 teaspoons kosher salt

2 cups milk or cream

2 cups chicken stock

6 whole potatoes, chopped (I use russett, but the original recipe calls for red potatoes)

½ pounds bacon (leave this out if you want to go vegetarian!)

2 cups shredded cheddar cheese

1 bunch chives, minced (optional)

In a large stock pot, melt butter over medium heat. Add carrots, celery and onion, and cook until vegetables are soft but not brown, approximately 10 minutes. Stir in flour and remaining dry ingredients, up to and including the salt. Cook for about 2 minutes until ingredients bind together. Gradually add milk, about a half cup at a time, and stir constantly. Once all of the milk has been incorporated, pour in the chicken stock and add the potatoes. Bring to a boil, and then reduce heat to low and simmer for 10 minutes or until potatoes are fork tender. While the soup is simmering, cook the bacon in a separate pan.  Remove soup pot from heat and stir in cheddar cheese, handfuls at a time, until all two cups are added and the cheese is melted. Stir in bacon.  Sprinkle top with chives.

I adapted a few things myself. I had a variety of potatoes (red, russet & yellow) that I used.I used a whole clove of  minced garlic and added it in after the onion, carrots & celery cooked for a few minutes - the smell of real garlic is amazing. I didn't have time to work with bacon, but subbed cubed ham that I had on hand. After I let the soup boil I pulled out my handy emulsifier and blended it just a bit (still mostly chunky). If you are using milk instead of cream the blended potatoes help thicken the soup a bit. If you don't have an emulsifier just take a cup or two of the soup and run it through the blender and stir it back in.

Bon appetit!

Linked Up to I Heart Naptime & the Sunday Scoop

S'more Popcorn Please!!

Late one night me & Mr. S. wanted something to munch. Mr. S wanted something crunchy and I wanted something gooey. Mr. S. wanted chocolate and I wanted marshmellow...S'mores!! But it was late and starting up a fire wasn't really something we could do...S'more Popcorn was born!!!

Now pardon me for not having the exact measurements. I think it was Rachel Ray that said, "You're not conducting experiments for the government, just feel your way through" I whole heartedlly agree!! So I will give you a rough estimate to give you an idea, but don't hold yourself to it, feel free to add or subtract as you desire.

Popcorn (abt 8 cups)

Chocolate Chips, melted (1 Cup, more if you want it chocolatey)

Mini Marshmellows (1 cup - I would rather put in 2 cups, but that's because I love me the mallow!)

Graham crackers (about 6 rectangles, you want them chunky not crumbs. You could also use Golden Graham cereal)

Preheat your oven to 250 degrees. Pop your corn. Put your chocolate chips in a microwave bowl and cook for 20 SECONDS and then stir. If you need more melting time put in for 15 seconds. Repeat every 15 until it is melted.

(BE CAREFUL not to burn your chocolate. If it's looking like fudge - it's a gonner.)

Once the chocolate is melted, pour over the popped corn and stir until the popcorn is coated. Then add your marshmellows and graham crackers. Spread onto a greased cookie sheet.

Bake in the oven stirring every 10 minutes. It was very late at night when I made this and I want to say that I went for about 30 minutes. When the popcorn is feeling baked (I really don't know how to describe this feeling. It makes me want to have you all with me so I could show you. As you are stirring it will feel like the popcorn is separating itself - not as gooey with eachother) and the marshmellows are melting.

Spread onto wax paper and let cool ...if you can stand it.

Enjoy!!

Ooooh do you see that gooey marsmellow?? Sooooo good! Let me know how you like it!

Cool Summer Recipe -- Microwaved Corn on the Cob

Thanks for all of the birthday love, everybody!!  I had a great day.

Back when Michelle came to visit, I fixed corn on the cob using my microwave.  Although Michelle had never seen corn cooked that way, it's the only way I do it!  It's fast and keeps your kitchen blessedly cool.  Start out by shucking and cleaning your corn.  Don't worry about drying them off; you want a little bit of moisture left on the ears. 

Hello, cuties.

 You will need one piece of wax paper for each ear of corn.  The paper needs to be a little bit longer than your corn.  Place your corn on one corner of the wax paper...

...and roll it up!  Twist the ends of the paper like a Tootsie Roll.

I put my corn on the side of the paper that feels more papery, with the waxy side on the outside.

Put your corn in the microwave.  I like to use a plate, but you don't have to.  If you are cooking more than two ears of corn, arrange them like the spokes of a wagon wheel.

Microwave on high.  Start with one minute per ear of corn and then check; I like to gently squeeze each ear to find out if it's still really hard and needs more time.  I think two ears for Mr. W and me usually takes about four minutes total.

Carefully unwrap and then season with butter, salt, pepper, whatever you like!

Yum...that's summer goodness right there!

I am linking this post up to

*Remodelaholic*

Stuffed Artichokes

Behold  the Beauty, the Majesty, the Yumminess of the Artichoke!

This is one of my All-Time favorite veggies to eat and while they may look complicated...they aren't.

Picking your artichoke is very important. You want to look for a nice green color without too much brown edges or scarring (signs that it's old). Also you want to see some purple at the base of the leaves. Finally when you are holding it, and it's feeling heavy, give it a sqeeze. Do the leaves cave in? (another sign of an old artichoke) or do you hear a sqeeky sound and it feels firm? (the sign of a good one!)

Washing. If you wish to cut the tips (the pointy ends) of the leaves I would do it at this now (use kitchen sissors). Now put the choke under the water and make sure to open some of the leaves so the water can get in & around (if you didn't cut the tips off be careful, you might get poked). Then hold it upside down to drain out.

Then cut the stem off and put it on a microwave safe plate (be sure that it's sitting evenly)

Take a spoon and Stuff breadcrumbs down into the leaves (ya know right where there is a pocket). Keep pushing back leaves and stuffing them until you reach the top and you can't pry any more leaves open.

Melt some butter (2 TBS), lemon juice (1 TBS) and pour over the top. Add a bit of water to the bottom (2-3 TBS) of the plate and cover in plastic wrap

Yummmy do you see all that stuffing? Do you have to stuff the artichokes? No - you don't, but it makes it more filling and exciting!!

You want to Cook your artichoke in the  microwave (in your really clean microwave I might add) on high for

3 minutes for a small artichoke

6 minutes for a large artichoke (the artichoke pictured is a large one)

Aaaaah ....so yummy....I'm drooling. But how can we tell that it's really done?

 Pull a leaf out (watch out it is literally steaming hot. I usually use a pot holder to handle it)

Can you pull the leaf out easily?  (If yes move onto the next question. If  No, cover it up and put it back to cook for 1 minute. Repeat until you can pull out a leaf. Do not exceed a total cooking time of 15 minutes)

Bite the base of the leaf  is it soft or crunchy? (well to be technical you scrape the end of the leaf off, as you can see)

Soft = Go and eat

Crunchy = cook one more minute

Eat! Pull leaves off  one by one dipping them in your preffered dipping sauce and eating each leaf at the base.

You have a few choices of dipping sauces out there. I've heard of melted butter or Mayo mixed with a bit of balsamic vinegar or even Ranch dressing.

My preffered dipping sauce is a simple Vinegarette of: Olive Oil, Vinegar, salt & pepper and basil

Once you get to the very thin leaves that are tipped wth purple and slightly translucent stop and pull them off (sorry I don't have pictures of it) You want to scrape off the Fuzz with a small knife. This Fuzz is the "choke" of the artichoke. Once scraped off you will be left with a grayish base of the artichoke - the Heart - this is the main event!! Cut up the heart and savor it, dipping it in the sauce.

How did you do? How was it? Let me know!! I want some feed back.

We are still looking for recipes that don't use your oven. It's summer FiNallY!! So turn off your ovens and show us what you can do!! E-mail us your no-oven recipe to shesaidblog@yahoo.com (include recipe & picture of the dish)

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