Cucumber Sandwiches

My older sister and I went on a week long road trip to Tennessee and back and this is what we had eight times in the car. We never got tired of them and surprisingly enough, the last one we ate was by far the best!

salt and pepper

Spread mayonnaise on bread. Top with thinly sliced cucumbers. Salt to taste (and pepper if wanted) That’s it!


Triple Layer Chocolate Mousse

For those who were waiting for me to post this: sorry I took so long, I was out of town for a week and couldn’t get to it. ūüôā¬†
My new favorite dessert. I’ve only ever made them in tiny 2.2 ounce tumblers and eaten them with tiny spoons, for they are deliciously rich and intensely chocolaty¬†
Even though I made these for fifty-something people, I only partially used a recipe, so the measurements and quantities are still off. If you make these, you will probably have to much of one or two or the mixtures, but that’s not really a problem ūüėČ I’ll work on getting the recipe better and adjust from there!¬†

1 cup heavy cream
1/3 cup sugar
1 teaspoon vanilla
7 egg yolks
1/4 cup plus 1 tablespoon milk
Kahlua Mousse:
1 tablespoon kahlua, Or more if needed
8 -10 ounces dark chocolate
8 ounces cool whip or whipped cream (whipped)
Milk Chocolate Mousse
10 ounces milk chocolate
8 ounces cool whip or whipping cream (whipped)
Cream Cheese Mousse
8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
8 ounces cool whip or whipping cream (whipped)
6 ounces milk chocolate chip
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/8 cup cocoa powder, or more if needed
1/4 cup melted butter
Chocolate for garnish
Redi Whip

In a small saucepan, whisk together cream, milk, vanilla and 1 teaspoon sugar. Cook over medium heat, stirring frequently until mixture comes to a simmer. Remove from heat. 
In a mixing bowl, whisk together the remaining sugar and egg yolks. Slowly pour approximately 1/3 warm cream mixture into yolks, stirring constantly. Pour entire mixture back into the saucepan. 
Return to heat cooking, stirring constantly until mixture thickens and coats the back of a spoon. Divide mixture in half. Add kahlua to one half and chill both halves till cooled. 
Mix crust ingredients and scoop 1 tablespoon per 2.2 ounce tumbler dishes (disposable) Press down.  
Melt chocolate in separate bowls and cool slightly. Add dark chocolate to the kahlua base and mix till smooth. Add whipped cream and fold till combined completely. 
Add the melted chocolate to the remaining filling. Fold in whipping cream until completely combined. 
Beat cream cheese, powdered sugar and vanilla till smooth. Slowly add melted chocolate and fold in whipping cream. 
Put each filling in a Ziploc bag and start layering! I did milk chocolate, kahlua/dark  chocolate and then cream cheese mixture on top of that. 
Before serving, top with Redi Whip and shaved chocolate 

Crab Ravioli with Garlic Lemon Sauce

My first attempt at ravioli making. It was pretty tasty and I can’t wait to try different kinds!¬†

4 ounces goat cheese
2 tablespoons chives, sliced
salt and pepper , to taste
1 can lump crab meat (6 oz)
32 won-ton wrappers
Garlic Lemon Sauce
2 cloves garlic, sliced
1 tablespoon butter
3/4 cup heavy cream
1 tablespoon lemon juice
lemon zest

Mix ravioli filling ingredients together.  Scoop 2 teaspoons mixture into the center of each won-ton wrapper (I did double thick won-ton wrappers) brush edges with water, fold and press. Seal with a fork.
To boil: drop into boiling water for a few minutes till cooked. To fry: heat oil in a pan and fry till brown and slightly crispy. 
For the sauce, saute garlic in butter for 1 minute. Stir in cream and increase heat till boiling. Boil cream until it is reduced to about 1/2 cup. Stir in lemon juice and seasoning. 

Honey Mustard Sauce

We love this versatile sauce year round, serving it mostly for special occasions or to company, but ever so often it will be whipped up for a batch of potatoes for lunch… It makes a fantastic salad dressing and can literally make cardboard taste good!

1 cup mayonnaise
1/4 cup honey
1 tablespoon dijon mustard
1/2 teaspoon onion powder
1/8 teaspoon cayenne

Mix all ingredients together. Heat slightly if serving over chicken. Serve cold if using as salad dressing.

Jalapeno Poppers

In the midst of the chaos of yesterday, I didn’t get a picture to put up with this recipe. Means I get to make them again soon! I made the filling several days before the party I served them at. On the day, I baked them up in the morning and then reheated them closer to the time.

1 package cream cheese (8 oz), softened
1 cup (4 oz) sharp cheddar cheese, shredded
1 cup (4 oz) Monterey Jack cheese, shredded
6 bacon strips, cooked and crumbled
1/4 teaspoon garlic salt
1/4 teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup Panko bread crumbs
sour cream, onion dip or ranch salad dressing

In a mixing bowl, combine cheeses, bacon and seasonings; mix well.  spoon about 2 Tbsp. into each pepper half.  Roll tops in bread crumbs.
Place in a greased jelly roll pan.  Bake uncovered at 300 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Serve with sour cream, dip or dressing.

Dinner Rolls

These are probably some of my favorite rolls. We recently made 135 for a reception and left them in Ziploc bags for the two days leading up to the event and they were fluffy and not dried out. I love them warmed with homemade jam on top!

1 tablespoon dry yeast
2 1/4 cups warm water (110- 115 degrees)
1/3 cup sugar
1/3 cup shortening
1/4 cup non-dairy creamer
2 1/4 teaspoons salt
6 to 7 cups bread flour  (Bread flour = 1C. all purpose flour + 1T. gluten flour)

In a large bowl, dissolve yeast in warm water.  Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a bowl coated with cooking spray, turning once to coat the top.  Cover and let rise in a warm place until doubled, about one hour.
Punch dough down. ¬†Turn onto a lightly floured surface; divide into 24 pieces. ¬†Shape each into a roll. ¬†Place on greased 9×13″ pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 12- 15 minutes or until lightly browned.  Remove from pans to wire racks.

Grandma Z’s Summer Cheesecake

This is by far one of the best summer desserts we make. This light cheesecake is delicious served with fresh fruit and try not baking the crust to keep the house cooler! Can be made in individual ramekins.

1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar
8 ounces Philadelphia cream cheese, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/2 pint whipping cream or large Cool Whip
Fresh fruit or fruit topping (cherry pie filling, crushed pineapple thickened with cornstarch, blueberry topping…)

Preheat oven to 375 degrees. ¬†Mix graham cracker crumbs, melted butter and 1/4 cup sugar. ¬†Press into 8″ X 8″ pan. ¬†Bake for 8 minutes. ¬†Cool.
Beat cream cheese until smooth.  Add powdered sugar and vanilla.  Whip cream and fold into cream cheese mixture.  Spread over cooled crust.

Serve with fresh berries or sauce of choice.