Attention Izod your mascot is missing...

Last night I was on the phone with Sue @ RueMouffetard and I glanced out of my front door and this is what caught my eye.

A baby alligator complete with razor sharp teeth.

 

I told Sue to hang on because I wanted to get my camera and take a photo. Don't all good bloggers stop and grab their camera in a mini crisis?    Then it occurred to me that perhaps the Mama or Papa alligator could be hanging around teaching their little offspring how to terrorize the neighborhood.  I quickly hot tailed it back into the house and locked the door. Like a gator can really open a door?

A few minutes later I see my neighbor just sashaying down the block ever so slowly.  I bravely opened my door and told her there was an alligator headed in her direction.  She took off like a streak of lightening screaming in a high pitched voice with her brand new Hover-Round.  I think she burned the motor out on that one as it was smoking and she left burnt tire tracks on the pavement.  That alligator achieved in a few seconds what her physical therapist was trying to achieve in years. She jumped out of her chair and was not only walking but she was running .  I witnessed a true miracle*( see note below)  Hallelujah! 

Needless to say I am kicking myself this morning for not capturing that alligator. I could have made a beautiful pair of shoes (think he was only big enough for one shoe).

  Or a purse.

I should  have soaked that alligator in some buttermilk and dipped him ever so lightly  in FLOUR and fried him for dinner. Rumor has it alligator tastes like chicken so who would be the wiser when I served him/her at a blog luncheon.  You are all invited.
 

I could have become a millionaire with an alligator food stand on every corner in every major city across gator territory.    I could have made fried gator, baked gator, marinara gator, gator casserole, gator creole, gator grits, gator pickled claws, gator tots and last but not least gator cupcakes.  I could have had my own Alligator segment on the Cooking Network and become fat and famous.   To quote from a famous movie, "I could have become a contender" competing with my hero Bobby Flay doing an allligator throw down.

Who needs an alligator cupcake mold when I have real alligators to pull apart here on Hilton Head Island.

If you would like to purchase an alligator pull apart baking pan go here.

Don't you just want to whip up a batch of alligator cupcakes to scare the heck out of the grands to get back at the parents by having the kids stay up all night saying there are gators in the closets and under the beds?

Do you have any tried and true ALLIGATOR cupcake recipes?

Inquiring minds want to know.


Lemon Raspberry Angel Food Cupcakes

cupcake ingredients

• 1  (16-oz.) package DUNCAN HINES Angel Food Cake Mix
• 24  paper baking cups
• 3/4  cup  seedless raspberry jam
•  
• CREAM CHEESE FROSTING
• 1 1/2  (8-oz.) packages cream cheese, softened
• 1/4  cup  butter, softened
• 1/4  cup  fresh lemon juice
• 1  (16-oz.) package powdered sugar, sifted
• 2  teaspoons  lemon zest
• GARNISH
• Fresh raspberries

Preparation

Prepare Cupcakes: Preheat oven to 325°. Prepare angel food cake batter according to package directions. Place paper baking cups into 2 (12-cup) muffin pans. Spoon batter into cups.
Bake at 325° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
Make a small hole in tops of cupcakes with a knife or end of a wooden spoon. Pipe or spoon about 1 tsp. raspberry jam into centers of cupcakes.
Prepare Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.
Spread Cream Cheese Frosting on tops of cupcakes. Garnish, if desired.

Please visit our hostess Michele at Foodie Friday here for more recipes.

* Just kidding. My neighbor was actually walking but I thought we could all use a little humor today but she was running like her pants were on fire!
*green gator photo on public photo site.

Ina scores again with Peach & Blueberry Crumbles...Foodie Friday...

When little Oliver came to visit I made Ina's Peach and Blueberry crumbles recipe.  I did not have any ramekins so I baked it in a 8x8 Pyrex pan.  As a thank you gift the following week I received 8 of these Martha Stewart ramekins from Oliver and his Mom.

These ramekins enhance the presentation of this recipe.  The best thing about this recipe is that you can make them in the morning, store them unbaked in your refrigerator, and bake them just before your guests arrive.  We enjoyed them with a scoop of vanilla ice cream.   

The recipe can be found in BAREFOOT CONTESSA AT HOME cookbook or you can find this recipe HERE 

If you would like to find more tried and true recipes please visit our hostess Michele at Foodie Friday HERE.

* Reminder to myself:  don't even think
about getting on the scale the next day!

Ina's Tri-berry Muffins...hide your scales...foodie friday

Since berries are so abundant this time of year

and I was given a box of fresh fruit from this little cutie pie

I decided to whip up some muffins from the Barefoot Contessa At Home cookbook.

These muffins are amazing. Why? When the recipe calls for 2 sticks of butter what's not to like.

These super moist muffins were gobbled up in record breaking time. Ina does not list the calories in her recipe book, but trust me when I say that these little gems can do some major damage to your scale. Life is short so splurge and eat one and give the rest to friends. If you are looking for a tried and true recipe give this sweet and tart muffin a try.

~AWESOME~

Ina's tri-berry muffins (adapted)

3 c flour all purpose flour

1 Tb baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 Tb ground cinnamon

1 1/4 c milk

2 extra-large eggs, lightly beaten

1/2 lb (2 sticks) unsalted butter, melted

1 c fresh blueberries

1/2 c fresh raspberries

1/2 c diced fresh strawberries

1 1/2 c sugar

Preheat the oven to 375 degrees. Line or grease muffin cups.
Sift dry ingredients in a large bowl.
In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix!
Now add the berries and sugar and stir gently. (yes, this is how it is written)
Fill muffin cups.
Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned.

Makes 12-12-6 muffins.

Be sure to visit Foodie Friday Here hosted by Michelle of designsbygollum.

Hunter's Mushroom Soup...Foodie Friday...

While visiting the Czech Republic we ordered some amazing Hunter's Mushroom Soup for lunch. It comes served in a cute little bread bowl.

Hunter's Mushroom Soup

• ¾ pound mushrooms, sliced
• 1 onion, chopped
• 1 Tablespoon vegetable oil
• 2 strips bacon, cut into small pieces
• ¼ cup flour
• 5 cups water
• 1 chicken or beef bouillon cube
• ¼ cup heavy whipping cream
• ¾ cup cooking wine (or substitute water)
• Salt and pepper, to taste

1. In a large pot, heat oil over medium heat.
2. Add the bacon pieces and fry until crispy.
3. Add the mushrooms and onion and fry until tender, about 4 minutes.
4. Add the flour and stir until the flour begins to brown.
5. Add the water and bring to a boil, then add the bouillon cube.
6. Stir until dissolved.
7. Reduce heat to medium and simmer about 20 minutes, stirring occasionally.
8. Add cream, salt, pepper, and cooking wine (or water).
9. Simmer for an additional 15 minutes.

Makes 4 servings.

Please visit DesignsbyGollum for some more amazing Foodie Friday recipes HERE.

Olympic Gold Medal Comfort Food...Foodie Friday...

I am freezing just watching all these amazing Olympic skiers fly down those snowy Canadian mountains. They are all such talented athletes and I applaud each and every one. They definitely eat their Wheaties. I wanted a big dish of comfort food to warm me up while watching TV this week. I found this recipe on the back of a box of Kroger elbow macaroni and thought I would be as brave as those Olympian athletes and take a chance on this recipe. I was able to put this together in record breaking time so it is certainly worthy of a GOLD medal.

Hot Tuna Salad

1 cup elbow macaroni, uncooked
1 can tuna (6 1/8 oz) drained
2 hard cooked eggs, chopped (I personally did not use the eggs)
4 oz sharp cheddar cheese, shredded
2 cups celery, sliced diagonally
1/4 cup chopped onion
1/2 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper

Prepare macaroni according to package directions; drain.
toss together with remaining ingredients and place in a 2-quart dish.
Bake at 350 F for 15 minutes.
Serve hot.
Refrigerate any leftovers.
Makes 3 to 4 servings.

For more Foodie Friday recipes please visit our hostess designsbygollum HERE

Remember I won the above Le Creuset pan from April Harris at the
21st century housewife HERE.
Go on over and visit April at her wonderful blog.

Valentine Atlanta Bloggers Tea...Mosaic Monday,Tablescape Thursday, Foodie Friday...

click on photo to view detail

This past Friday I had so much fun hosting a Valentine tea for all my wonderful blogger friends in the Atlanta area. There was enough delicious food to feed an army of bloggers. New and old bloggers spent the afternoon eating and chatting about their blogging experiences. Your ears were probably ringing since we all agreed that bloggers are the best ever! If you would enjoy an in-depth review of the tea and seeing more photos and the faces of those bloggers who attended please visit Sue at Rue-Mouffetard HERE.

I also want to say thank you to all the bloggers who attended for your help in bringing amazing treats to share and some amazing hostess gifts which were appreciated. You are all the best!

Mosaic Monday is hosted by Mary at little red house HERE. Please share in the fun by adding a mosaic of your own or stopping by and viewing this weeks mosaics.

Please visit Between naps on the porch HERE Tablescape Thursday.

Please visit designs by Gollum HERE for Foodie Friday.

Please visit bargain hunting with Laurie HERE for the Valentine Party.

Focaccia with Olives and Rosemary...Foodie Friday...

Focaccia With Olives and Rosemary

This is one of favorite Focaccia recipes. It is a big hit with everyone who tastes this and I never have any to take home. They always request a copy of the recipe. I originally made this for my Cooking Light Cooking group. I have to say that the recipe is quick to prepare but you must allow 3 1/2 hours. The dough needs to rise not once but 3 times.

I have made the following changes to this recipe:

I sprinkle a little Kosher/sea salt on the top.
Blend the reosemary and the olives into the dough so that it does not fall off.
Make sure you use ALL the olive oil in this recipe.
Depending upon your oven temperature you may have to bake this 3-4 minutes less.

The recipe can be found HERE at Epicurious.

To see more delicious recipes please visit our hostess designs by gollum HERE

Crockpot Porkchops with Sauerkraut and Apples...Foodie Friday...

My daughter and her husband and Mr. Vundervants are living in our building temporarily until they find a new home to purchase. It certainly has it's perks living so close to Mom & Dad. One of the perks is that you can buy a new cookbook at Cosco and bring it up to Mom's and Mom can be enticed to try a new recipe and cook your dinner. It is ironic that I own the crockpot and now she owns the cookbook. Why do I think my crockpot will be packing up and going to her new home? I certainly do not mind cooking and helping her out while she is teaching special education. The trade off is that I get to see Mr. Vundervants when they come to pick up their dinner. Not that Mr. Vundervants eats any foods other then chicken nuggets or Mac n Cheese. Vegetables are a green item that he thinks only dinosaurs eat.

Pork Chops with Sauerkraut and Apples sounded like a delicious recipe with a brown sugar base and Dijon mustard with sauteed onions. I found the recipe quick and easy and on a scale of 1-10 I would rate it 8. This dish is a comfort type food and best if served with mashed potatoes to soak up all the juices. If you like a meat and fruit combo taste then this is a recipe you may enjoy on a cold winters day. I thought the left overs were even better.


The book contains more then 400 recipes which is a bargain at Cosco for $14.99. My only complaint is the ingredient list is printed in green and the size of the print is small. I wear eyeglasses and found this a bit difficult to read.

Pork Chops with Sauerkraut and Apples

1/2 cup unsalted butter, melted (1 stick but I think you can use a little less)
4 Braeburn apples, peeled, cored, cut into 1/2 inch slices
1/2 cup Dijon mustard
1/2 cup light brown sugar
6 one inch loin pork chops (I squeezed 7 chops into the pot)
2 medium sweet onions cut into half moons
One 1-pound bag sauerkraut, rinsed and drained (I used sauerkraut in a jar)
1/2 cup apple juice

Pour half the butter into the insert of a 5-7 quart slow cooker.
Add apples and toss to coat.
Stir the mustard & sugar together in a small bowl and dot the apples with 1/4 cup of the mustard mixture.

Brush the pork chops with remaining mustard mixture & place pork chops over the apples.
Heat remaining butter in a large skillet over medium high heat and add the onions and saute until they begin to turn golden, about 15 minutes.

Add sauerkraut to the onions and stir to combine.
Spread the sauerkraut mixture over the pork and pour in the apple juice.
Cover and cook on high for 3 1/2 to 4 hrs on low for 6-8 hours, until pork is tender and cooked through.

Serve the pork chops with the apples and sauerkraut over mashed potatoes to soak up all the juices.

Makes 6 servings

If you would like to see some more wonderful recipes please visit our hostess designsbygollum HERE

Quick & Easy...Spicy Chicken Soup in a Crock Pot...Foodie Friday.

I have to say that I often try new recipes posted on other blogger's sites.
This easy Spicy Chicken Soup recipe that can be made in a crock-pot was posted by:

Barbara @ barbarabakes.com Here

Recipe can be found HERE

Barbara has a passion for baking and cooking and I have made several recipes that she has posted in the past. All were delicious. This week with the Artic blast of wind chills of -3 here in Atlanta I wanted a bowl of steaming hot soup so I tried this recipe. I found it so flavorful. I now know why Barbara's friends all ask her to share this recipe. This will be a repeat recipe in our home from now on. Make this soup today and your friends will be asking for the recipe too. The only change I made was to add less chili powder to satisfy my families taste. You can always add more chili powder individually. I made this in a large oval crock pot and it filled to the brim. I was lucky to remember to take a quick a photo of the last bowl...I am telling you it was that good!

If you would like to see more shared recipes please visit our wonderful hostess at:
designsbygollum.blogspot./com

Italian Evil Eye...Foodie Friday...

Did you ever hear of the Italian evil eye? Someone put the hex on me and my baking today and gave me major agita (heartburn). It all started when I needed to boil some water and the handle came off of the pot on the stove with the boiling water. Lucky for me I was not burned and only had to mop up boiling water on the stove and counter.

You would think that I would be wise enough to see this as a sign from above warning me not to go into the kitchen and start another project. Not listening to my natural instincts I started the next project of baking oatmeal bread. I put the dough hook on my KitchenAid mixer and hear a very loud clunk and clatter noise. I knew right away it was not St. Nick and his reindeers on my roof. To my horror my KA mixer is doing a violent shimmy across my kitchen counter. I stop the KA and look into the bowl and know that there has to be some sort of metal inside all that bread dough. I reach into the sticky bread dough and pull out the KA round logo button which should sit at the top of my mixer. There is a little knob to keep it tightly in place and I guess it was loose and fell into the mixing bowl. DUH!

I phoned KA service center for help. Now the service center gal tells me to put a dime in one hand and a screw driver in the other hand. Is she kidding me? Do you all happen to keep a dime within reach and a screw driver next to your KA? So I run around finding the requested items. The dime is to be dropped into the clean mixing bowl. Did she not hear me say at the beginning of the call that my bowl was full of dough? So after I cleaned the bowl she patiently proceeded to guide me in making the proper adjustments to my bowl for balance. My dough hook is pretty beat up so I will be ordering a new one. She also had me turn my mixer over to see if all the little feet were attached. At that point I almost dropped the mixer and broke it and almost chipped the granite. They may want to remind you just how heavy that mixer is as I had forgotten. Thankfully it all worked out. I just have to order a new dough hook.

Do you believe that things happen in threes? I sure do. I have told my husband that when he flies back into town tonight he will have to serve me dinner. I am not taking any chances and going back into my kitchen unless he is prepared to watch me have my third disaster of the day. Oh and he needs to stop for some bread preferable one that has no metal parts in it!

You can find the bread recipe HERE but since I never finished the bread I have no idea how it tastes but the recipe did sound so good.

Have you ever had an off day in the kitchen?

Inquiring minds want to know.

Apple Crumb Pie...Foodie Friday

This is my all time favorite baking pan to use in Autumn. I purchased this baking dish the first time I was visiting California many years ago. It was my first time ever shopping in a Crate & Barrel in the Stanford Mall. I remember being so impressed by an outside type of Mall with colorful flowers and trees and an outside escalator. Gosh I sound like I had been locked up for years. I was in my glory walking, well running really, up and down the aisles of Crate & Barrel. Pots and pans and kitchen gizmo's gadgets make me so happy. When I spotted this ceramic apple dish I was so excited. I could think of a dozen recipes to bake in this dish. My husband is the type of guy who if I like something he has to buy it for me on the spot. So we purchased the dish. It is quite heavy. We never thought to even have it shipped home. We toted the apple dish from hotel to hotel and from car to car and from airport to airport. Every Autumn I take this dish out of my cabinet and have the most fun baking in it. It brings back fun memories of California and also all the wonderful people who have shared a dessert with us.

Today I wanted to try a new recipe for apple crumb pie. You can find the recipe HERE at allrecipes.com . My house smells wonderful and I bet there will not be any crumbs left on anyone's plate.

If you would like to see more recipes or share your recipe please visit: designsbygollum.blogspot.com/

A salute to Snickerdoodles and our American Heroes...Transcending generations & oceans...foodie Friday...

Snickerdoodles seem to be one of the cookies that transcends generations. This little cookie has been around forever and is so versatile in taste and texture. It is crisp with just a hint of cinnamon. It appeals to both the elderly and the young. It will continue to delight the pallet long after trends in cookies have come and gone. A classic treat and one that I am sure delights the Cookie Monster in all of us.

Years ago Snickerdoodles were made with Crisco and now some recipes call for butter. Here is my little secret. I make mine with butter flavored Crisco sticks. Why? I need a cookie that I can ship to soldiers in Iraq that will not melt, turn rancid in the extreme heat of 100* weather or crumble. These cookies travel well across oceans in mail trucks, military planes, across a desert and reach the hands of many of US finest men and women who are keeping us safe each and every day.

Packages can average about 2 to 4 weeks depending upon where a military unit is stationed and some times even longer. There seems to be no rhyme or reason. So keeping a home baked good fresh is definitely a challenge. Holiday times can be longer due to the volume of mail. It is important that holiday mail be posted by mid-November.

For the above reasons , I have found that the soldiers have responded in a positive way to the Snickerdoodle cookie. I also add a little question and answer sheet with each box with a self addressed envelope (no return postage needed as military postage is free during deployment). I ask the soldier to check off answers to some of my questions to the condition of the box upon arrival. The overwhelming result is always to send more and 99% of the time they check the cookies arrived fresh and also intact. Recently one soldier wrote to me and said:

" I need your cookies to remind me of home and so that I personally do not crumble".

Perhaps you can find it in your heart to send a letter or a care package to a soldier. There are many wonderful sites out there for you to join during the entire year. I personally am a member of the following sites and have found them to be extremely helpful and supportive of our soldiers.

anysoldier.com

militarymoms.net

adoptaplatoon.org

booksforsoldiers.com


RECIPE can be found HERE

For more foodie recipes and facts please head on over to designsbygollum.blogspot

Farm Chick's Camp Bars are oh so good...

Don't you just love all the wonderful recipes each Foodie Friday? For more wonderful recipes please visit designsbygollum.blogspot.

The farm chicks have hit one out of the ballpark with their kitchen cookbook. It has wonderful photos, intersting stories and delicious recipes. Put this book on your holiday shopping list for all your friends and family who enjoy cooking and baking. The Camp Bars are totally awesome!

What recipes have you made from this cookbook?

Inquiring minds want to know.

MANGIA!

Autumn Press Cookies...Foodie Friday

What does a person do when their A/C is not working and the repairmen are here for the next four hours? Bake of course and think cool thoughts. I bake for the troops. Since temperatures are still so hot in Iraq (120*), and these cookies are perishable in the heat, I am sending these to Afghanistan where the weather in the mountains is a bit cooler. Later this month I will post just how you can help our troops feel closer to home.

Snowflakes

1 cup shortening
1 3-oz. package of cream cheese
1 cup of sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated orange rind
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Cream shortening and cream cheese. Gradually add sugar and continue creaming.
Beat in egg yolk, vanilla and orange rind.
Sift flour with salt and cinnamon.
Add to creamed mixture.
Fill cookie press.
Shape cookies onto ungreased cookie sheets.
Decorate with colored sugar.
Bake 350 for 12-15 minutes.
Cool on wire rack.

For more FF recipes please go HERE

Mangia!

Viking Cooking School & *Benihana Wanna Be...

click on photo

Friday was Fresh Farm to Table class at the Viking School in Atlanta. This class was shared with some fun area bloggers. Our class was guided by an easy going chef Donna who hopefully will be the next food network star. In our groups eyes Donna is already a shining star as a teacher, chef, and a genuinely nice person. Honestly, Donna is so worth standing in line for a cookbook signing in the future.

Our lesson included using fresh locally grown produce to help with the carbon footprint on our environment. We were taught the proper way to hold and sharpen a knife. When asked what knives I own I had no idea. I just remembered that they had a little man on them. A Henkles knife man to be exact.

While we were all cutting the fruits and veggies I was making the teacher a bit nervous by waving that big knife around in my hand while talking to Sue of Rue-Mouffetard.bogspot. Sue was talking and waving her knife right back at me. New York & New Jersey Italian gals are just raised to talk with their hands. Good thing we agreed on how to make our puff pastry tart!

Rustic Vegetable Tart with heirloom tomatoes, basil and goat cheese.

The best part of the class was to sample all the delicious flavors of the food our group made. For more photos of foods and participants please head on over and visit Sue HERE. I guarantee that you will enjoy Sue's blog and make sure you scroll back to her Lamb post. Sue has some incredible stories and a great sense of humor.

Thank you Sue for the adorable apron and also for the delicious box of cookies.

*Since my knife skills are not the best I guess my dream of working at Benihana is not going to happen any time soon. I guess I should not quit my day job as the the knife thrower at the Big Apple Circus!

Mangia!

For more Foodie Friday posts please visit designsbygollum.blogspot.com/

Giada's Capanota...Foodie Friday

Giada's Capanota is one of my daughters favorite recipes any time of the year. We love to bring this to the beach on a big crusty piece of fresh Italian bread. Today I am serving this without the cheese on crackers as an appetizer. I enjoy putting this onto a piece of broiled chicken. I did not have any red peppers in my fridge today so I used green. It still tastes wonderful. The good thing is that if I have guests coming for a visit I can prepare this a few days in advance and store it in the fridge. This recipe makes a nice amount and makes a delicious hostess or Christmas gift. I personally make several other versions of this recipe but Giada's Capanota ranks high on my list of favorites.

You can find Giada's Capanota recipe HERE.

Mangia!

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

For more delicious recipes this week please visit
designsbygollum.blogspot.com.

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 allrecipes.com under Barbequed Pork Ribs.

Mangia

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.

Mangia!

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.

MANGIA!

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