MY Rosemary Corn on the Cob

3 cobs of corn
1/2 stick butter, softened
Parmesan cheese
3-4 T lime juice
salt & freshly ground black pepper
3-4 T fresh rosemary, chopped

1. Mix butter through rosemary, set aside.
2. Remove husks from corn if necessary. Prepare 3 sheets of foil for the cobs.
3. Slather the butter mixture on the corn. It should be thick.
4. Wrap well with foil and grill until done.

In my opinion: Oh my goodness, I hope I got the measurements correct, I didn't write them down, but these were soooo good.

Serving suggestion:
Rosemary Scented Chicken
Mesquite Lime Chicken

Rosemary Scented Chicken (from Woman's Day Magazine)

1/4 c chopped fresh rosemary
2 lg cloves garlic
1 t salt
1 t freshly ground pepper
2 T EVOO
4 skinless, boneless chicken breast halves
2 T very good quality balsamic vinegar

1 Heat grill to high and brush with oil.
2. Mash rosemary-pepper in a mortar and pestle (Like who has one of these?), then stir in the oil.
3. Spread evenly over both sides of chicken.
4. Grill 3-5 minutes per side or just until cooked through. Transfew to a serving platter and drizzle evenly with balsamic vinegar.

In my opinion: This was really good but we should have used at least 1/4 c rosemary to get the flavor. We also forgot to drizzle the balsamic vinegar over.

Buffalo Chicken Penne Pasta (by KC's Cafe)

1 lb penne pasta
1 T paprika
1/2 T each salt, garlic powder, and pepper
1 lb chicken breasts, cut into cubes
vegetable or olive oil
buffalo wing sauce or hot sauce such as Louisiana (About 1/2 bottle)
1 c diced celery (we didn't use this)
1/2 c red onion, diced
1 c mayo
1/2 c bleu cheese dressing (or ranch)
3/4 c milk

1. Cook pasta according to package directions. While pasta is cooking, prepare chicken with spices and cook in oil.
2. Add hot sauce and saute with chicken. When chicken is mostly cooked, add onion and celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet, toss with pasta.

In my opinion: This was delicious, so creamy. It did make a lot though so be sure you're up for leftovers.

Buffalo Chicken Ring by Me

I found some yummy recipes for Buffalo Chicken Pizza and Buffalo Chicken Penne Pasta and I figured why not make a pizza ring too? So here is what I came up with.

1 lb chicken, cooked and cubed or shredded
Louisiana hot sauce, to taste
8 oz cream cheese, softened
8 oz shredded mozzarella cheese
1 pkg crescent rolls
bleu cheese for dipping

1. Mix the chicken, hot sauce, cream cheese, and mozzarella cheese in a bowl or you can choose to layer them on the crescent rolls after step 2.
2. Using a round pizza pan (I use the Pampered Chef stone) unroll the crescent rolls and arrange each one about 3-4" from the edge of the pan. Continue around the pan, overlapping each piece a little. When you are finished, it should look like a sun with the crescent rolls as the sunbeams.
3. Spoon your filling evenly around the ring of crescent rolls that are on the pan.
4. Pull up each tip of dough and wrap it over the filling. You can stretch the dough a little to cover more of the filling but it need not be completely covered.
5. Continue until all tips are folded over.
6. Bake according to crescent roll directions until the crescents are golden brown.
Serve with bleu cheese or your favorite dip.

Yummy!

Fondue Bourguignonne (by Simply Fondue restaurant)

2 lb fillet steak
Assortment of sauces such as tomato sauce, horseradish sauce, mustard sauce, Roquefort butter, and cool curry dip.

1. Cut the steak into 1" cubes and put in a serving dish.
2. Each person spears a cube of meat with fondue fork and immerses it into the hot oil to fry and the meat is cooked according to individual taste.
3. Serve with dipping sauces on the side.

Roquefort Butter (by Simply Fondue Restaurant)

4 oz Roquefort cheese
1/2 c butter, softened
1 T prepared mustard
1 clove garlic, crushed
1 t Worchester Sauce (spelling from recipe)

Whisk all ingredients together.
Spoon into serving bowl and serve at room temperature.

Serve with beef such as Fondue Bourguignonne.

In my opinion, this was great. I didn't discover fondue until just before moving away from Fort Worth where all the great fondue restaurants are. Now I live in a small town where if you want fondue, you just have to make it yourself.

Unbelievable Caramel Pie in Crock Pot (from Full Bellies Blog)

2 14"cans sweetened condensed milk
9" graham cracker crust
Garnish: whipped topping

1. Pour condensed milk into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low for 3 1/2 to 4 hours. After 2 1/2 hours, milk will begin to thicken; begin stirring every 15 minutes.
2. When thick and golden (color of peanut butter) , stir again until smooth; pour into pie crust and chill. Garnish with whipped topping. Makes 6-8 servings.

In my opinion: This was great! I have in my notes to add 1.4 oz coarsely chopped Toffee bar. I guess you could add any candy bar.

Prosciutto di Parma Black Pepper Quesadilla w/Rosemary Oil (from Bobby Flay)

12 6" tortillas
1 lb fresh mozzarella, thinly sliced
1 red onion, thinly sliced
2 T coarsely ground blk pepper
olive oil
1/4 c Parmesan Cheese
8 slices Prosciutto, thinly sliced
1 c olive oil
1/4 c fresh rosemary leaves
1/4 c coarsely ch chives
salt & freshly ground blk pepper

1. Preheat the oven to 450. Place 6 tortillas on cookie sheet. Spread half the cheese, onion, and black pepper on each and season to taste with s&p.
2. Stack to make 2 layers, cover with remaining tortillas and brush the tops with oil and sprinkle with Parmesan.
3. Place on a lightly oiled baking sheet and bake 5-7 minutes or until tortillas are lightly golden brown and cheese is melted.
4. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with rosemary oil.

In my opinion: These were quick and easy to make and tasted great.

Overnight French Toast (McCormick)

5 eggs, beaten
3/4 c milk
1 T pure vanilla extract
1/4 t baking powder
1 loaf bread, cut into (1" thick) slices
16 oz frozen whole strawberries, thawed
4 ripe bananas, sliced
1 c sugar
1 t cinnamon sugar

1. Mix eggs, milk, vanilla, and baking powder. Pour over bread to soak; turn to coat well. Cover. Refrigerated 4 hours or overnight.
2. Preheat oven to 450. Mix strawberries, bananas, and sugar in 13x9" dish. Top with soaked bread slices. Sprinkle with cinnamon sugar.
3. Bake 20-25 minutes or until golden brown. Let stand 5 minutes before serving.

8 servings; prep: 15 min; ref: 4 hours; cook: 25 minutes

In my opinion: This was an easy recipe to follow and it was delicious.

Ham and Potato Chowder (Pillsbury)

1 7.8 oz package Au Gratin Potatoes
1 1/2 c diced cooked ham
1/2 c shredded carrot
1/4 t pepper
3 c water
2 c milk
1/4 c ch. fresh parsley

1. In a large saucepan, combine potato slices from mix, seasoning packet, ham, carrot, pepper, water, and milk. Bring to a boil.
2. Reduce heat to medium; cook 15 minutes or until potatoes are tender. Do not drain. Stir in parsley.

4 (1 1/2 c servings)

In my opinion: This was an easy recipe and a delicious chowder.

Welcome, My Friend!

My dear friend, Julia, has begun her own cooking blog. Her international background is amazing. Her parents cooked amazing Indian food and her husband's family is from Lithuania. (Right, Julia??)

I can't wait to see her wonderful recipes. Check out her new blog and tell her I sent you!

Also, I had a Pampered Chef Cookout Saturday and we tried some amazing new grilling recipes. I hope to get those posted this afternoon.

Strawberry Ooey Gooey Butter Cake

Strawberry Ooey Gooey Butter Cake by Paula Deen
1 pkg strawberry cake mix
1/2 c butter, softened
4 lg eggs, divided
8 oz cream cheese, softened
16 oz powdered sugar
3/4 c chopped fresh strawberries
garnish-sweetened whipped cream/strawberries

1. Preheat oven to 350. Lightly grease 13x9" dish.
2. In a large bowl, combine cake mix, butter, and 1 egg. Press mixture into bottom of prepared dish.
3. In a separate large bowl, beat cream cheese and 3 eggs at medium speed until smooth.
4. Gradually beat in powdered sugar until combined. Stir in strawberries. Spoon mixture over cake mixture; bake 35-40 minutes or until center is set.
5. Cool completely; cut into squares to serve.
Garnish with sweetened whipped cream and strawberries if desired.

In my opinion: Oh my goodness! Oh my goodness! Scrumptious, fabulous, amazing! You must try this recipe. I've seen recipes for other flavors of Ooey Gooey cakes and now I think I have to try them all.

Smoky Black Bean Chicken Wraps

Smoky Black Bean Chicken Wraps by Pampered Chef (freeze)
In bag 1, combine:
1 portion of make-ahead chicken
1 can 15 oz black beans, drained and rinsed
1 1/2 c water
1-2 T Smoky Barbecue Rub (see Cook's tip)

In bag 2, combine:
2 c cooked rice
1 T Smoky Barbecue Rub

Seal bag 2 and place into bag 1; seal. Freeze for up to 3 months.

To demonstrate and serve:
1. Place contents of bags 1 and 2 into 12" skillet. Heat over medium-high heat 3-5 minutes or until heated through.
2. Divide 4 oz shredded cheddar cheese evenly among 6 11" flour tortillas; top with chicken mixture and optional ingredients such as lettuce, tomatoes, and BBQ sauce, Louisiana hot sauce, or sour cream.
3. Roll up tightly, cut wraps in half on bias.

Tip: If freezing, increase rub in bag 1 to 2 T.

In my opinion: This was a fabulous meal. I loved the leftovers and will have this again often.

Grilled Sweet Potato Sticks

Grilled Sweet Potato Sticks from HEB magazine
1/2 c walnut pieces (I used pecans)
1/4 c brown sugar
2 bags (16 oz each Frozen Sweet Potato Sticks)
1/4 c olive oil
1/4 c dessert rub spice (I used cloves, nutmeg, and cinnamon)
1/2 c lemon or blossom honey

1. Combine walnut pieces and sugar in heavy-bottom skillet over medium-high heat. Stir mixture while cooking for 3-4 minutes, until sugar melts and glazes the walnuts. Immediately spread the glazed walnuts on a sheet of foil to cool. Chop walnuts into small chunks and set aside.
2. Prepare sweet potato sticks in microwave according to package directions.
3. Carefully remove sweet potato sticks from bags and place on foil-lined cookie sheet. Add olive oil and toss sweet potato sticks gently. Sprinkle dessert rub on sticks and toss gently. Set aside.
4. Prepare grill (375) and spray a grilling mesh with nonstick cooking spray. Place in serving dish, top with glazed walnuts, and drizzle with honey.

8 servings

In my opinion: These were fabulous! They were more like a dessert than a side. We halved the recipe and it was perfect for our family of 2 adults and 3 small kids.

Slow Cooker Chicken and Rice

Slow Cooker Chicken and Rice from Paula Deen's Magazine Jan/Feb '09

4 large boneless, skinless chk breasts cut 1/2" pieces or shred after cooking
2 10 3/4 cans cream chicken soup
4 oz can sliced mushrooms, drained
1 t paprika
16 oz sour cream
hot cooked rice (4 servings or more)
green beans *optional

1. In 4 qt SC, combine chicken, soup, mushrooms, and paprika.
2. Cover and cook on high 4 hours or low 8 hours.
3. Stir in sour cream 30 minutes before serving.
4. Serve over hot cooked rice and with green beans if desired. Garmish with paprika. 4-6 servings

In my opinion: It's a Paula Deen recipe, what do you think? It was really good! I have added it to my favorites and will have it again and again.