Garlicky Parmesan Croutons

2 cups firm white bread cut into about 1/2 inch cubes; sourdough or rustic work great. Crust on or off, whichever is your preference.
1/4 cup butter
3 Tb olive oil
2 cloves garlic, finely chopped
2 Tb grated Parmesan

Heat butter, oil and garlic in a pan over medium heat; add bread cubes and brown cubes on all sides Remove pan from heat and sprinkle hot croutons with Parmesan.

These croutons are perfect on a salad or as a garnish for soup.

Toasted Marshmallow Milkshake



Marshmallows prior to toasting



INGREDIENTS:

• 1 bag of marshmallows
• Vanilla Bean Ice Cream
• Milk

THE PROCESS:
Open all the windows and turn on all the fans. Have someone stand ready at the fire alarm. Broil the marshmallows on a cookie sheet lined with tin foil on high for 3 minutes. Be sure to keep a close eye on the marshmallows because they may catch on fire. After the marshmallows are done, turn them out on to wax paper to cool. Blend together Ice Cream, Milk and Toasted Marshmallows in a blender until it is a YUMMY milkshake! That's it. Not a very scientific recipe. We typically use about 1/2 a container or ice cream to a tray of marshmallows, not sure how much milk. This is very taste specific. Use more milk for thinner milkshakes and less for thicker.
MAJOR THANKS to Stand in New York City for creating the Toasted Marshmallow Milkshake. Tyler had one last time we were there and couldn't think about anything else until I finally figured out how to recreate them. Now he drinks at least 1 a week.

Pflaumehkucken

My grandma Etta's German Plum Cake was a little taste of heaven on earth. I knew when she made it she loved me and that summer was coming to an end. It's a recipe she learn from my German great grandma Camilla. My mom made it every fall, I've made it for my kids and now they are getting old enough to start making it for theirs. For me this is German comfort food. Traditionally it is served at German coffee or tea. We enjoy it for dessert or as a breakfast cake.

1 small batch of any good sweet yeast dough (enough for one standard batch of cinnamon rolls)

3 cups of homemade vanilla pudding

1 pound of Italian plums, pitted and sliced (if you can't find these you can use small black plums)

Streusel  (topping)

1 cup flour

1 cup sugar

1/2 cup butter

Mix together till crumbly

Make up the sweet dough and let rise until ready to shape. Dough can be rolled out to fit a 9x13 baking pan or a half sheet jelly roll pan. Grease pan and line with dough so that dough comes about half the way the sides of pan.

Pour cooked pudding onto the dough. Lay the plums on top of the pudding with the skins side down. They can be placed in rows or decoratively, however you choose. Make up streusel and sprinkle over plums to cover. You do not have to use all of the streusel, but it's yummier if you do.

Let rise 45 minutes, then bake at 375 F for 30 minutes or until crust is done.

For Apple Tart - use about 5 pipen apples in place of the plums.  Peal and slice apples thin. Any tart fruit is good in this cake, such as cherries or apricots.

Orange Julius

This is a standard at our house when the kids are gathering. Served up best with warm chocolate chip cookies at 11:30pm

⅓ cup frozen orange juice concentrate
½ cup milk
½ cup water
¼ cup sugar
½ tsp. Vanilla
5 to 6 ice cubes

Combine all ingredients in blender until smooth. serve immediately.
Makes 3 servings

St Louis Italian Salad

There was a time I lived for excuses to make this salad. It is my all time favorite pasta salad! Sadly it is not low in calories, but it is very high in flavor. I have always called this St Louis Italian Salad because that's where I learned to make this recipe. St Louis has a wonderful Italian influence and amazing American/Italian food. This recipe makes a big salad and I usually make it even bigger by adding extra pasta and dressing.

1 16 oz pkg confetti spiral pasta, cooked and drained

1 cup broccoli, chopped and lightly blanched

1 can artichoke hearts, drained and quartered

¾ cup black olives, sliced

2 green onions, chopped

1 oz. Pimentos

¾ cup cherry tomatoes, halved

1 small zucchini, sliced

¼ cup grated Parmesan cheese

½ tsp garlic salt

½ to 1 tsp parsley, chopped

8 slices of salami, cut into fourths

½ or more cup of Zesty Italian Dressing 

In a large bowl combined ingredients one at a time, tossing gently.  Cover and chill over night.  More pasta may be added as needed. You may add more dressing to refresh.

Funeral Potatoes

Although the name is a little depressing these potatoes are very comforting; maybe that's why they're always served at funerals. These have been an Easter basic at our house for as long as I can remember. They can be put together the day before and kept in the fridge. Let them stand at room temp for a while before baking them, if you do store them in the fridge. 

¼ cup butter

1 can cream of chicken soup

2 cups sour cream
8 to 10, half cooked potatoes, grated

⅓ cup chopped green onions

2 cups grated cheddar cheese

Extra butter

In a small pot, heat butter and soup on low heat till butter melts, cool.  Add sour cream.  In a large bowl, combined remaining ingredients; pour soup mixture over top and gently stir. Place mixture in 9 by 13 baking dish; top with dots of butter.  Bake at 350° for 45 mins.

Olive Garden Minestrone Soup (copy cat)

I was so excited to find this. It tastes just like the real thing and sooo easy to make.

3 T. olive oil
1 small minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves garlic
4 cups vegetable broth
2-15oz. cans red kidney beans, drained
2-15oz. cans great northern or small white beans, drained
1-14oz. can diced tomatoes
1/2 cup shredded carrots
2 T. minced parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Measure olive oil into a large pot and heat on medium.

Put the onions, celery, garlic, green beans, adn zucchini into the pot and asute for about 5 minutes or until the onions become see-through.

Add the vegetable broth, drained tomatoew, beans, carrots, hot water and spices to the pot.

Bring to a boil and them reduce heat to a simmer for 20minutes.

Add the spinach leaves and the pasta and cook for an additional 20 minutes. Serve with grated parmesan as garnish. Enjoy!!