Caprese Salad

I absolutely LOVE Caprese Salad!! It is a simple Italian salad made with fresh tomatoes, mozzarella cheese, basil and a little olive oil and balsamic vinegar. It's great as an appetizer, or as a side dish with a big juicy steak. It's especially good with fresh picked home grown tomatoes!  

1. 

Ingredients:

1 large tomato, sliced

mozzarella cheese, sliced

fresh basil (I didn't have much, so I used dried basil)

Olive oil, for drizzling over the top

Balsamic vinegar, for drizzling over the top

salt and pepper to taste.

Instructions:

On a platter, rotate slices of cheese and tomato, sprinkle dried basil, or if using fresh basil, place between cheese and tomatoes. Drizzle with olive oil and balsamic vinegar. Salt and pepper to taste. Enjoy!! 

Miss Cindy's Burger Bowls

Thursday, May 28, 2015 10:23 a.m. by Cindy Rippe

Here's an amazing recipe if you are watching your carbs...turn ground beef patties into edible bowls for a bun-less burger! You can fill them with your favorite things, here I took peppers, shallots, sausage and bacon. It's kind of a different twist to an ordinary hamburger! 

Start by forming your bowl. Here I used a jar (don't worry...I washed the bottom!) and formed my bowl around the jar. I bet my Springfield Missouri friends will appreciate that jar of hot sauce! 

See how cute they are??? All ready to be filled with your favorite ingredients!

Once you get all your bowls formed, saute shallots, and peppers in 2 tablespoons butter.

After peppers and shallots are tender, I added a mixture of sausage and crumbled bacon that I had left over from breakfast burritos. 

Place a piece of mozzarella cheese in the bottom of each bowl. I used pre-sliced mozzarella, which fit perfectly in the bottom of the bowl.

Now it's time to fill up your bowls with your veggies!

Top with shredded cheese. What ever kind of cheese you like! 

  

Time for the grill! When you start your grill, put the charcoal on one side, so the bowls can cook on indirect heat, since you can't turn them, they'll need to cook about 1 hour. 

Oh these are going to be so amazing!

Cover and grill for 1 hour and this is what they will look like when they are done!

But when you slice them open and see all that wonderful cheese oozing out....OMG!!!

So delicious! 

Shrimp Country Boil Perfect for Memorial Day Weekend!!

Shrimp Boil Recipe--Perfect For Your Memorial Day Picnics and Gatherings!

Friday, May 22, 2015 10:19 a.m. by Cindy Rippe

Shrimp Boil Recipe---Perfect for your Memorial Day Gatherings!

A great summer time recipe! It is delicious, and EASY! It has sausage, shrimp, potatoes and corn for an all-in-one pot all-you-can-eat buffet! The Shrimp boil is best enjoyed outdoors with friends and family. Cleanup is minimal if you skip plates and serve on newspaper-covered tables. Just drain the shrimp and pile high on the papers and let everyone can dig in!!!! Peel, eat and Happy Memorial Day Weekend!!!!!

Shrimp Country Boil

Ingredients:

3 quarts cold water

1 bottle of beer

1/4 cup Old Bay or other spicy seasonings

1 Tablespoon kosher salt

4 stalks of celery, chopped in big pieces

1 yellow onion, chopped

1 head of garlic, peeled and halved

2 1/2 pounds red potatoes or new potatoes

4 ears of corn, cut into 3 inch chunks

2 lbs. smoked sausage, cut into 1 1/2 inch slices

2 lbs. medium shrimp

lemon halves

Instructions

In a slow cooker (I used a 6 quart) combine water, beer, Old Bay Seasoning, salt, celery, onion, garlic and potatoes. Cook on low heat until potatoes are tender when pierced, 4 to 6 hours.

Add the corn and sausage to the slow cooker and simmer until the corn is tender, 1 to 2 more hours. Add shrimp and simmer till the shrimp are opaque, 20 to 30 minutes more. Taste the broth and adjust seasonings with salt and pepper if needed. Squeeze lemons on top, if desired abd serve!

Enjoy--I know you will!!!!

Steak with Gorgonzola & Crab Sauce

This sauce is so decadent!!! Butter, shallots, cream, Gorgonzola cheese and crab meat over a nice, thick juicy steak. It was AMAZING!!! 

Start out by cooking your steak the way you like, I normally like to grill mine, but since we were out of charcoal, we decided to sear the steaks in a hot cast iron skillet for 2 1/2 minutes on each side, then place in a pre-heated oven at 450 degrees. Now, I like my steak medium, so it took about 7 minutes on each side in the oven. It also depends on how thick your steaks are. Mine were about 1 1/2 inches thick. But I really liked this cooking method. I rubbed a little safflower oil on each side and sprinkled Montreal Steak Seasoning. 

While the steaks are cooking, start the Gorgonzola & crab sauce. Start with a tablespoon of butter in a separate skillet, melt it and then add chopped shallots. Saute shallots until they were tender, then add 1 cup of heavy cream.  Let that cook down a bit, then add Gorgonzola cheese, let that melt, then  added a 6 oz. can of crab meat. 

I'm telling you this sauce is so amazing! I could just eat it like soup! It was unbelievable! 

Steak with Gorgonzola And Crab Cream  Sauce

Ingredients:

2 steaks, cooked the way you like

Gorgonzola & Crab Cream Sauce:

1 tablespoon butter

1 shallot, minced

1 cup heavy cream

 1/4 pound Gorgonzola cheese, crumbled

1 6 oz. can crab meat

Freshly ground pepper

Instructions:

Heat a medium size saucepan over medium heat. Add butter and melt. Add shallots, saute until tender and translucent. Add the heavy cream and let it reduce by half. Turn heat down to low, add the Gorgonzola cheese stirring until it melts. Stir in crab meat. When steaks are ready, drizzle sauce over steaks and serve.

Sweet and Salty Pineapple Salsa

Sweet Salty Pineapple Salsa

Sweet, salty, spicy pineapple salsa! This is so fresh and healthy! Talk about a mouth explosion!!!!!

Ingredients 
1/2 a pineapple {or 1 can} roughly chopped
1/3 red onion, diced
1 tomato, chopped
1 jalapeno, deseeded and diced
1 large handful parsley, chopped
1 Tablespoon olive oil
1 Tablespoon lemon juice {or substitue lime}
salt and pepper to taste

Instructions:

Mix together and season to taste. Make sure some of the pineapple juice gets in the mix to ensure its extra tasty.

Miss Cindy's Old Fashioned Potato Salad

Miss Cindy's Old Fashioned Potato Salad for Memorial Day Weekend!!!

This is a recipe I get asked for A LOT! I've been making this for years. This is a good, old fashioned, down home potato salad recipe that will bring back memories of picnics in the park and family gatherings. Wonderful as it is-- or make it your own by adding additional ingredients of your choice. Sometimes I add crumbled up bacon and pimentos and sprinkle paprika on the top!

Old Fashioned Potato Salad

Ingredients:

5 lbs. potatoes, peeled and chopped into large pieces (or you can use red potatoes and leave skins on)

1 large onion, chopped

1/2 cup sweet pickle relish

6 boiled eggs, peeled and chopped

1 cup mayonnaise (or Miracle Whip, which ever you prefer- sometimes I use both)

1/2 cup sour cream (or more if needed)

1/2 tablespoon dill weed

2 teaspoons celery seed

1 teaspoon garlic powder

salt and pepper to taste

paprika (enough to sprinkle over the top, if desired. I didn't use in this recipe, but I usually do)

Instructions

Bring a large pot of water to a boil, add chopped potatoes and cook for about 20 or 25 minutes, or until tender, but still firm.

Drain. Let cool. Place potatoes in a large bowl.

Add chopped onion

sweet pickle relish

chopped boiled eggs

sour cream, mayonnaise, spices and salt and pepper.

Mix well. Cover and refrigerate until ready to serve.

Bacon Wrapped Jalapenos!

 This recipe is so easy! Jalepenos stuffed with sharp cheddar cheese and cream cheese and wrapped in bacon and baked. You won't stop eating them!

When working with jalapenos, it helps if you wear disposable gloves. If you don't have gloves, coat your hands with a little cooking oil before working with them. And make sure and wash your hands with warm soapy water when you're finished. And try not to touch your face for a while!

This is all you need to make these wonderful tasty treats! Only 4 ingredients. That's it!

Blend cheddar cheese, and cream cheese together in a medium bowl. It should look something like this.

Wash and slice your peppers in half, lengthwise. Spoon out the seeds and the white membrane. The seeds are what makes jalapenos hot, so if you want them spicy, leave a couple seeds in. Or if you like them mild, remove all the seeds. Or mix it up a bit!

Now they are ready to be stuffed with the cheese mixture.

Next wrap with bacon (I sliced 6 pieces in half) and wrapped them around the peppers. Place on a foil lined baking sheet. Pop them in an oven that's been preheated to 400 degrees. And bake for about 20-25 minutes, until cheese is melted and bacon is crisp.

Everything tastes better with bacon!!! YUM!!!

Miss Cindy's Bacon Wrapped Stuffed Jalapenos

Ingredients:

1/2 brick of cream cheese, softened

1/2 cup shredded sharp cheddar cheese

6 jalapeno peppers, halved lengthwise, seeds and membranes removed

6 slices of bacon, cut in half

Instructions:

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper.

Mix cream cheese and Cheddar cheese together in a medium bowl until combined evenly. Stuff each jalapeno half with cheese mixture. Wrap bacon around each pepper. Place on prepared baking sheet.

Bake in preheated oven until bacon is crispy. About 20 minutes. Makes 12 appetizers.

Bacon Wrapped Pineapple Bites

 Who doesn't love pineapple?? Especially when it's wrapped in BACON--sprinkled with brown sugar and baked into a sweet, juicy, salty, crispy goodness! Each bite tastes like candy!

SOOOOO GOOOOOOD!!!!!!!! You can use canned pineapple to save time, but fresh pineapple always tastes better!

Start by cutting the skin off the fresh pineapple, (don't use the core, because it's tough and doesn't taste as good) Cut the top and bottom of the pineapple. Stand the pineapple up and cut the skin off in strips.

Just slice off long pieces, discarding the core.

cut into small chunks.

cut a pound of bacon in half.

Wrap a piece of bacon around a chunk of pineapple and secure with a toothpick. I used a sheet of parchment paper to cook them on. If you have a rack that will raise the bacon wrapped pineapples away from the pan so they don't sit in all that grease that the bacon produces, use it! I don't have one. But they still turned out wonderful!

After all the bacon is used, then sprinkle each bite with brown sugar.

Place in a preheated 375 degree oven for about 20 minutes. If the bacon is still soft after 20 minutes, heat under the broiler on low for a few more minutes, watching carefully so the bacon doesn't burn.

Your guests will love these! Both kids and adults love these! Enjoy--they won't last long!

Bacon Wrapped Pineapple Bites

Ingredients:

1 whole pineapple, cored and cut into chunks (or canned will work too)

1 pound of bacon, cut in half

2-3 tablespoons brown sugar

Instructions:

Preheat oven to 375 degrees. Wrap each chunk of pineapple in a half slice of bacon, trim off any excess fat from the bacon. Secure with a toothpick.

Place on a wire baking rack or a sheet pan lined with parchment paper. Sprinkle with brown sugar. Place the pineapple bites in the oven and bake for about 20 minutes. If needed, place under the broiler for a few minutes to brown the bacon even more. Watch closely so they won't burn.

Let cool slightly, and serve!

Bacon Cheeseburger Dip

Bacon Cheeseburger Dip

Ingredients

1/2 pound ground beef

8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic - chopped
4 ounces cream cheese (softened)
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Instructions

Pre-heat oven to 350 degrees F.

Cook ground beef then drain.
Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan).
Saute onion and garlic in grease. In a large bowl mix the cream cheese, sour cream, mayonnaise, cheeses, Worcestershire and ketchup.
Add beef, bacon, onions and garlic to mixture above and stir until combined.
Pour into baking dish and bake for 15-20 minutes
Enjoy!

Garlic Rosemary Parmesan Wings

This recipe all started with this! My husband brought home a container of this seasoned grated Parmesan cheese...all you do is add a little butter and toss chicken wings in it! SO delicious! And easy!

So amazing!!

Garlic Rosemary Parmesan Chicken Wings

Ingredients:

12 uncooked chicken wings

salt and pepper to taste

3 tablespoons butter, melted

1 garlic clove, minced

1/4 cup grated Rosemary & Garlic Parmesan cheese

salt to taste

Oil (Canola, peanut or vegetable)

Instructions:

Preheat oven to 375. On a large baking sheet, spray with vegetable oil--or even better use parchment paper. Place wings on the baking sheet, season with salt and pepper. Bake for about 20-25 minutes.

Heat a large dutch oven filled with vegetable oil, (enough to fully submerge chicken) to about 350-375 degrees. Or if you have a deep fryer with a basket, heat oil.

While oil is heating and chicken is baking, mix together melted butter, garlic, Parmesan cheese and salt.

After chicken has baked, fry in heated oil for few minutes until they are golden brown. Let drain. Toss in the butter/Parmesan/garlic mixture, shake off excess sauce and transfer to a serving platter. Serve with blue cheese dressing is desired.

Rhubarb Dump Cake Recipe

Tuesday, May 12, 2015 10:52 a.m. by Cindy Rippe

Rhubarb "Dump" Cake

Dump cake may not have a very enticing name, but people LOVE it! The name "cake" is a little deceptive and some people like to call dump cake a version of cobbler instead. It's delicious and you will LOVE how easy it is to make! Dump cake is usually a combination of fruit, usually canned. I have rhubarb growing like crazy, so I tried this recipe last night....and WOW!!! I couldn't keep my son out of it! You won't find an easier dessert recipe than this!

Grease a 9 x 13 baking pan, and place washed and chopped rhubarb on the bottom of the dish.

Sprinkle 1 cup sugar over the rhubarb.

Followed by one 3 oz. pack of Strawberry Jello.

Top that with 1 box of yellow cake mix.

Pour 1 cup of water and 1/4 cup of melted butter over the top.

DO NOT STIR!!! Bake at 350 for 45 minutes. Let cool and serve!!

Rhubarb Dump Cake

Ingredients:

1 pound rhubarb, washed and cut into 1/4 inch pieces (about 3-4 cups)

1 cup white sugar

1 3 oz. package strawberry Jello

1 package yellow cake mix

1 cup water

1/4 cup butter, melted

Instructions:

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle sugar over the rhubarb, followed by the powdered jello mix, and finally the dry cake mix. Pour water and melted butter evenly over the top. DO NOT STIR! Bake for 45 minutes or until light golden brown.

Mexican Shrimp Cocktail

I love this recipe! This is a great beginning to any taco or enchilada night! It's chilled in a spicy tomato juice cocktail with shrimp, avocado, red onions and cilantro! So fresh tasting!

Mexican Shrimp Cocktail

Ingredients:

1/2 bottle (46 oz) Spicy V8 (or use regular)

2 avocados, chopped

1 medium red onion, chopped

1/2 bunch cilantro, finely chopped

1 lb. shrimp, peeled, de-veined and precooked

1/2 cup fresh lime juice

4 dashed of tobasco sauce

Instructions:

Mix all ingredients in a large bowl. Chill and serve!

Strawberry Rhubarb Pie

How To Make A Strawberry Rhubarb Pie!!!

It's rhubarb season! I absolutely LOVE rhubarb strawberry pie! Here's an old family recipe that I want to share with you. I made this last night with fresh picked rhubarb from our garden. It's a bit sweet and a bit tangy. It's super easy to make, if you use pre-made pie crusts. I love the refrigerated double pie crusts that you just unroll and place in the pie pan. It just saves so much time.

Just start with your fresh rhubarb, available at the Farmer's market or the grocery store.

This was fresh picked from my garden.

Wash and chop into 1/4 inch pieces. I used 4 stalks. (I know, there's only 3 in the picture, but I needed more so I went out to the garden and picked one more stalk)

Place in a bowl with 2 pints washed, chopped strawberries.

Next in a small bowl, mix 1/2 cup of flour and 1 cup of sugar. Pour over fruit.

Toss strawberries and rhubarb with flour and sugar. Make sure and coat every piece! Now, let this set for about 30 minutes.

Unroll one of your crusts and place in a 9 inch pie pan. Poke holes in the bottom of crust with a fork, so it won't bubble up.

Pour the rhubarb strawberry mixture into the crust....it already looks good enough to eat!!!

Dot with thin pats of butter.

Unroll second crust, and place on top, seal the edges, trim off excess with a knife and flute edge of pie with either a fork. Here, I just used my thumb. Make slits in the top, so the steam can escape.

I rolled out some of the excess dough and cut out a cute little kitty cat for fun! I'm not sure how he's going to look after being cooked, but we'll see!!!! Meow!!!!!

Next, in a small bowl, beat 1 egg and a small amount of water together. Brush over the top of the crust. Uh oh! I'm worried about how the kitty cat is going to look....the egg on his face kind of made him look weird!! Sprinkle the top with sugar.

Place in a preheated 400 degree oven. Bake for about 35 to 40 minutes. Cover the edges with foil if they are browning too fast. Well, I think the kitty looks like an orange tabby cat!!

MMMMMM!!!!!! It's sooo good! Sweet and tart! Make sure and let the pie cool and set, so it won't be runny.

Strawberry Rhubarb Pie

Ingredients:

1 cup white sugar

1/2 cup all purpose flour

1 pound fresh rhubarb, washed and chopped (about 4 stalks)

2 pints strawberries, washed and chopped

Refrigerated pie crusts (or use your favorite recipe for a double pie crust)

2 tablespoons butter

1 egg, beaten with a couple teaspoons water

2 tablespoons white sugar

Instructions:

Preheat oven to 400 degrees. In a large bowl, place chopped rhubarb and strawberries. Toss with flour and sugar. Let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, cover with top crust. Seal edges of top and bottom crust. Flute the edges as desired. Brush egg over the top of the crust. Sprinkle with sugar. Cut small slits in the top to let steam release.

Bake at 400 degrees for 35-40 minutes, or until bubbly and brown. Cool.