Memories and healthy recipes for your dinner table.

Tag: baby shower

Strawberry Shortcake Cookies

There is a fresh strawberry stand within biking distance from our home. The strawberries are always so juicy and sweet. Problem is I have two little ones who can down a whole flat of berries in one day. My daughter did not like the idea […]

Spinach Nicoise Salad

Nicoise is a type of salad historically made with raw vegetables. The Nicoise salad is believed to have originated at the start of the 1900’s on the French Rivera in Nice, France. Traditionally Nicoise Salad contained anchovies, artichoke hearts, olives, tomatoes and peppers, with a dressing made of […]

Caramel Apple Brickle Dip

Caramel apple dip was once one of my favorite sweet guilty pleasures. It was all the rave in my circle of friends. If there was a baby shower, birthday party or get together you can bet caramel apple dip was on the table. I have not had caramel apple dip for years now and thought it would make a lovely appetizer or after school snack using the delicious apple just coming in season.

8 ounces cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/2 package Heath Toffee Bits

Mix the cream cheese, sugars and vanilla until smooth. Stir in toffee bits. Refrigerate until ready to serve.

Serve with a variety of sliced apples.

Boiled Eggs Tips and Tricks

My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in […]

Lemon Sponge Puddings

There is a path by our old house that lingers near a home with a lemon tree in the back yard. What is so special about this tree is the fruit that grows on it. The lemons are the size of oranges and harbor a […]

Baked Lemon Curd Bars with Almonds and Coconut

I made these bars to use up the left over lemon curd from the lemon dimple cookies. I would have preferred to make angle food cake but every recipe I could find called for 12 egg whites. I could not bring myself to use an entire carton of eggs for the sole purpose of dessert. I liked this recipe. It is different. An interesting take on the lemon bar.

Source: Allrecipes
1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (10 ounce) jar lemon curd
2/3 cup flaked coconut
1/2 cup toasted and chopped almonds

Preheat oven to 375 degrees.
In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs

Pat 2/3 of the mixture into the bottom of one 9×13 inch baking pan. Bake for 10 minutes. Remove and let cool slightly.

Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture, add the coconut and the almonds. Sprinkle over the top of the lemon curd.

Lower oven temperature to 350 degrees. Bake for 25 minutes or until lightly browned.

Lemon Dimples Cookies

Surprise mom with these cute Lemon Dimple cookies. They are lemony and oh so scrumptious. Source: Woman’s Day 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/2 cup confectioners’ sugar, plus extra for dusting 1/4 cup fine sugar or granulated sugar 1 large egg 1 […]

Ruth’s Wedding Cookies

My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original […]

Cucumber Salad with Dill Yogurt

A friend of mine from Houston Texas introduced me to the pleasures of cucumber salad. She was obsessed with cucumbers and red onions in vinegar. We ate bowl fulls to curb our hunger.

I am the only one in the house who will eat this type of stuff. Stephen is anti condiments especially anything that closely resembles mayonnaise. The kids will only eat salad with Ranch dressing but they will eat cucumbers. I halved the recipe mixing their half with ranch and my half with yogurt rather than sour cream. I wish my friend were here to share a bowl.

Source: Rachael Ray
5 cucumbers (about 2 1/2 pounds)—peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.

In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.

Orange Marmalade Cake

I made this cake for my mother-n-law a few years ago on her birthday. I am not a huge fan of potent orange flavor but this cake won me over. I decorated it with edible flowers but you could also use orange slices or flowers […]