Friday, July 31, 2009

Lemon Ricotta Cookies...Cookie Carnival...

Thanks Kate for hosting another fun cookie carnival this month. This months recipe was Lemon Ricotta Cookies with Lemon Glaze. The recipe is courtesy of Giada De Laurentis and can be found HERE.

I was excited to try a recipe that not only contained lemon but also ricotta. The cookie is easy to prepare and yields about 5 dozen cookies. The batter is very light and fluffy. I could not resist tasting the batter as it tasted like ricotta cheese and I love ricotta cheese. I was a bit disappointed that I could not taste the ricotta or the lemon in the baked cookie. Eating these plain I found they lacked flavor, but once the glaze was in place the cookie begin to shape up a little bit. I had to double the icing recipe as the amount of glaze called for in the original recipe only glazed half the amount of cookies. The glaze was extremely strong and I would recommend reducing the amount of lemon juice. I added some colorful sprinkles as the cookies are a little drab in appearance. Would I make them again? I think they would be OK in the summer if you were looking for a light madeleine like texture lemon cookie but in general these fell short of my expectations.

Thursday, July 30, 2009

Finger Licking BBQ Ribs...Foodie Friday...

For more delicious recipes this week please visit

I was at Cosco this past Saturday and decided that I would purchase a slab of ribs and make BBQ. I decided to invite some family members to share this dinner with me. Since I started to cook late in the day, I had to change this recipe a bit. First, I boiled the ribs to get rid of some of the fat. While they were boiling I quickly put the BBQ sauce together which was quick and easy. I then took the ribs and put them in a large roasting pan covering the ribs with some boiling water and a cup of the sauce and covered them with foil. I baked them for 45 minutes and then put them onto the BBQ to finish cooking per the instructions.

If you like a vinegar based BBQ sauce then this is the recipe for you. I found it tangy and lip smacking good. I have a seal-a-meal machine so I was able to vacum pack the leftovers and put them into the freezer for a later date. I find that by using the vacum pack it enhances the flavor of the sauce in the freezer.

Next time I will follow the directions exactly. I also think it would be great to make them the day before up until the BBQ step. I think it would be a relaxing way to prepare for company.

This recipe can be found at under Barbequed Pork Ribs.


Wednesday, July 29, 2009

wordless wednesday...

I know that it is wordless wednesday but some of my photos on my previous posts are just disappearing into thin air and I can't figure out why? Anyone else having this problem or had this problem? Any solutions?

Friday, July 24, 2009

Lemon-Blueberry Pound Cake...Foodie Friday...

I am enjoying all the summer recipes for Foodie Friday hosted by Gollum. Please go here for more FF recipes.

This recipe comes from Cooking Light back in the late 90s. I make this every summer when blueberries are in season and because I love the taste of lemon. This is the perfect combo for my taste buds. Family and friends always ask me for this easy recipe. So crank up your mixer and air condition and turn on some beach music and give this one a try. Your taste buds will be surfing in your mouth for sure!

Lemon-Blueberry Pound Cake

2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose flour -- divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes).
Add eggs and egg white, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 tablespoons flour and blueberries in a small bowl, and toss well.
Combine remaining flour, baking powder, baking soda, and salt.
Add flour mixture to sugar mixture alternately with yogurt, beginning & ending with flour mixture.
Fold in blueberry mixture and vanilla.
Pour cake batter into a 10-inch tube pan coated with cooking spray (I grease & flour)
Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan.
Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.

* The photo above shows the cake before I drizzled with the powdered sugar and lemon.


Sunday, July 19, 2009

Water Play...Summer Stock Sunday...

For more Summer Stock Sunday photos please visit our lovely host Robin at the above blog.


Friday, July 17, 2009

Sausage & Peppers & Onion & Potatoes for Foodie Friday...

I am still at the beach and love quick and easy recipes this time of the year. I am getting ready to leave and head home in a few days so I am in the process of using up what is in our fridge and freezer and veggie bin. So I quickly cut up some peppers and onions and potatoes and some Italian sausage and put it all into a deep dish coated with vegetable spray. When I return home from the beach tonight I will add some salt and pepper and lightly sprinkle on some olive oil and cover it with foil. Bake in the oven for approximately an hour at 375 and then I take the foil off and bake 15 minutes longer until the potatoes are brown and cooked thoroughly. I will stop at the market for a loaf of fresh Italian bread and that will be dinner in a snap.


If you would like to see more summer recipes head on over to designsbygollum.blogspot.

Wednesday, July 15, 2009

Beautiful beads from a talented blogger...

A short time ago I was lucky enough to win a wonderful giveaway hosted by Kathi @ This was a true double header giveaway. Not only was I able to pick the color of my beautiful ring but as part of the giveaway I was also able to have one sent to one of my best friends who loves the color purple. THANK YOU Kathi.

The packaging is just lovely. The filigree ring came in a little brown box stamped with a cute little bird and wrapped with a green bow. Inside the box nestled on a little straw birds nest sits a cute drawstring pouch with the little bird stamped logo. Within this little pouch held my prize. I had picked a beautiful orange cut flower ring. My photo does not do the ring justice so please go to her etsy shop and also her blog to view her amazingly beautiful vintage creations. You will not be disappointed.

What better way to start your Christmas in July shopping then from the comfort of your own chair in your air conditioned home by ordering some vintage jewelry from Kathi?
All the money you will save on gas can be used to purchase an extra piece of jewelry just for yourself and honestly don't we all deserve some pretty jewelry?

Sunday, July 12, 2009

Summer Stock Sunday..Hilton Head Farm...

Where is the month of July going already? I love the summer and am savouring every single minute. For more fun summer stock Sunday photos head on over and visit our lovely host Robin.

A few weeks back I posted about what was growing on the little farm on Hilton Head Plantation. The crops are maturing and there are colorful flowers for sale. I like to bike over to the farm stand on Saturday mornings to see what is being sold. I let the fresh fruits and vegetables dictate my weekly menu. Looks like a week with lots of yellow squash on our menu along with some juicy blueberries.

(click on photo to view larger)

Thursday, July 9, 2009

Chicken Souvlaki Salad & Greek Spinach Bake...Foodie Friday...

Foodie Fridays hosted by Gollum is a fun way to share tried and true recipes. Thank you Gollum. For more recipes please visit HERE.

My daughter was having some sorority sisters come down to the beach to visit. Unfortunately, it has been raining alligators along with cats and dogs for the past two days. So we decided to make some Greek food instead of turning on the bbq in the rain.

My daughter made Chicken Souvlaki Salad last week and enjoyed the taste. She suggested it would be healthy for our diets and fast and easy to prepare to share with her girlfriends. It was also a big hit with her sorority sisters!

Chicken Souvlaki Salad

4 servings (serving size: 2 cups)

  • 2 teaspoons bottled minced garlic, divided
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound skinless, boneless chicken breast
  • 3 cups cubed peeled cucumber (about 3 cucumbers)
  • 1/2 cup vertically sliced red onion
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons chopped pitted kalamata olives
  • 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
  • 1/2 cup plain fat-free yogurt
  • 1/4 cup grated peeled cucumber
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper

Preheat grill or broiler.

Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

I decided to bake Greek Spinach Bake to accompany the above recipe. This was my first attempt making this recipe and it was tasty and easy.

Greek Spinach Bake

2 cups (16 oz) 4% cottage cheese
1 (10 oz) package chopped spinach squeezed dry
8 oz crumble feta cheese
6 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 eggs beaten

Combine cottage cheese, spinach and feta in a large bowl.
Stir flour, pepper, salt together in a separate bowl. Add to above.
Add beaten eggs and mix.

Grease a 9" square pan.
Pour into greased pan.
Bake 350 uncovered for 1 hour.
Greek for eat!

Don't forget to register for the Viking cooking class with other Georgia bloggers on August 14th.
See my side bar for information.

Wednesday, July 8, 2009

Wordless Wednesday...FREE Chicken...

July 10th is Cow Appreciation day. For more info please go HERE.

I had the following photo ready for Wordless Wednesday and then I saw this ad for free chicken on July 10, 2009 so I wanted to share this with all my blog friends. Ironic that I had chosen a Chick-fil-A photo this week. I live within walking distance to a Chick-fil-A and think they have some of the funniest billboards around town.

My photo speaks for itself and my waistline!

Sunday, July 5, 2009

Summer Stock Sunday...4th of July...

Thank you Robin for hosting this fun Summer Stock. Please head on over to see what other fun summer photos are posted this week.

Yesterday we had fun at the 4th of July celebration at the Spring Lake pavilion here on Hilton Head island. It is a fun way for the community to come together to celebrate every year. Fireworks start at dark and are a perfect way to end a fun filled day.

Spring Lake pavilion is all decorated for the 4th!

The parade begins for the children to show off the bike decorations. The children march around the circle wearing their 4th of July red white and blue colors.

Isn't this little one cute wearing a flag and some beads?

Young families come to the 233rd celebration of this great nation.

The community joins together to remember our service men and women who make this all possible by helping to keep us free.

Lot's of fun games for the children in and around the pavilion.
What little one can resist a game where the prize is a goldfish?

Duck Pond game is perfect for the toddler generation.

Hot dogs, pizza, watermelon, soda and baked goods were available for lunch.
Cotton candy was a big hit for young and old.
Provided by the local dentists.
Just joking about the dentists!

Let the Pie Eating contest begin between the boys and the girls.
These boys were having so much fun eating those delicious pies.

Remember sharing special summer time fun with your best friend?

Who can resist a pie throwing competition?
Of course all the boys wanted to volunteer and the girls could not wait to toss those whip cream pies!


Friday, July 3, 2009

Strawberry Whipped Sensation ...Foodie Friday...

To view more delicious recipes please stop Designs by Gollum

While on vacation with the family this past week, I needed a fast and easy recipe to take advantage of the fresh strawberries that are in season. I found this recipe that fit all of my criteria on the Kraft website. The recipe has to set for a good 6 hours in your freezer. You can also use low fat and non fat products to save on calories to assure that your bathing suit will still fit while enjoying some dessert.

We all thought the taste was light and refreshing and the perfect ending to a beach day. It would have cost $20- $25 to have ice cream if we all went out for fancy ice cream (6 adults & 2 toddlers) as compared to about $8 -$10 to make this myself. So this is economically friendly. This recipe is definitely a keeper and one that we have already repeated this week!

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.

Makes 12 servings


Thursday, July 2, 2009

Greek Turkey Burgers...

Looking for a different type of burger? These greek turkey burgers are big on flavor and low on calories. I have made this recipe twice while on vacation because they were such a big hit.

Mix together and shape into patties:
1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano

Preheat the grill for medium high heat.

Lightly oil the grate.
Place patties on the grill.
Cook for 10 to 12 minutes, turning halfway through.

Makes 4 burgers.

Serve with homemade Tzaziki Sauce.
  • 16 ounces (2 cups) of thick Greek yogurt
  • 4 to 10 cloves of garlic, finely chopped
  • 1/2 cup of diced or grated cucumber (Kirby or "English")
  • 1 tablespoon of olive oil
  • 2 teaspoons of lemon juice


Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. You can add some dill for a little different taste.

Yield: about 2 1/2 cups

Cosco sells Tzaziki that is quite good.


(Greek for eat)

Wednesday, July 1, 2009

Wordless, white and blue theme...

To view other WW photos or to participate in the fun stop here . Thank you Dixie for hosting.