Blueberry Crisp :)

I noticed blueberries are on sale at the grocery store this week - so thought - may as well have some - they are good for you after all~!  Another hot one here in Minnesota - so the Air Conditioning is still cranking out cool air.  I have house hunters on as I am typing this and have to say the woman looking at houses is the fussiest person I have ever seen on this show - ha :)  Just buy a house lady!

BLUEBERRY CRISP
1 1/2 c. all-purpose flour
3/4 c. brown sugar
1 stick cold butter, diced
1/2 tsp. salt
6 c. blueberries
2 tbsp. instant tapioca
1 c. sugar
1/4 c. orange juice
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat your oven to 375.  Combine flour, brown sugar, butter and salt.  Mix together until you have coarse crumbs.  In a mixing bowl combine berries, tapioca, sugar, orange juice, cinnamon and nutmeg.  Spoon into a baking dish ( you pick) depending on how much topping you like on your crisp.  Top with an even layer of topping.  Bake for about 40 minutes - until golden and bubbly. 

Easy Rice Pudding

Easy Rice Pudding
1 c. Arborio rice
1/2 c. sugar
1/4 tsp. salt
4 3/4 c. whole milk
1 1/2 tsp. vanilla
ground cinnamon

In a large saucepan bring rice, sugar, salt and 4 1/2 c. milk to a boil over med-high heat. Reduce heat, cover and simmer 25 minutes.  Uncover and cook, stirring constanly until ride is tender and pudding is creamy (about 5 minutes).  Stir in vanilla and remaining 1/4 c. milk.  Transfer to a serving dish and cover with plastic wrap.  Refrigerate until chilled.  To serve, sprinkle with cinnamon!

Three-Bean Pasta Salad

Okay, 3 recipes so far today - and I have one more slated to put up!  This because I know I have been in drought stage when it comes to my blog - with only a few July postings - I am using A Trip to San Diego, and a ROOT canal and house hunting as my excuses.

Three-Bean Pasta Salad
6 oz. small pasta shells
3/4 # fresh green beans, trimmed and cut small
2 tbsp. dijon mustard
1/3 c. vinegar
2 tbsp. honey
1/2 c. olive oil
1 can (15.5 oz.) pinto beans, rinsed and drained
1 can (15.5 oz.) garbanzo beans, rinsed and drained
4 scallions, white parts only, sliced thin
4 stalks celery, sliced thin

In a large pot of boiling, salted water, cook pasta 3 minutes less than package instructions.  Add the green beans and cook for 3 minutes.  Drain and rinse with cold water.  In a bowl combine the mustard, vinegar, honey and oil.  Add the pasta, beans, scallions and celery.  Toss gently.  Season with salt & pepper.  Refrigerate until ready to serve.

Lemon Shrimp Scampi

A supper idea - I know these are rare for me to post - since I usually post about sweets & desserts (hey, I have to honor my favorite food group!).  This, however, is hands-down my husband's favorite supper and it is quick, painless and easy to prepare!

Lemon Shrimp Scampi
salt & pepper
3/4# angel hair pasta, or linguine
2 tbsp. olive oil
3/4 # frozen shrimp (use whatever size you wish) and let them thaw - and remove the tails!
6 tbsp. butter
2 cloves of garlic, minced
1/4 c. lemon juice
2 tbsp. parsley

Cook your pasta to al-dente stage and drain.  Set aside.  In a large skillet heat the olive oil over med-high heat.  Add shrimp and cook until opaque. Put them aside on a plate or in a bowl.  Reduce your heat to medium.  Add the butter and garlic to the skillet and saute until garlic is soft and fragrant (about 2 minutes.  Add lemon juice and cook 1 minute.  Season with salt & pepper.  Remove from heat and stir in the parsley.  Toss all together in a big bowl and serve!

Gluten-Free Fudgy Pecan Brownies :)

I don't have to eat gluten-free for health reasons, but sometimes the recipes look so good and when I don't have to go buy something special at the store - I will give them a try.  Here is one such recipe.  Good - chewy -and nutty too (kind of like me!).
Finally, today we have a break from the extreme humidity and heat that has been plaguing this state for the month of July - so the air is off and the windows are open - YES - fresh air!

Fudgy Pecan Brownies
6 tbsp. butter, cut into pieces
1/2 c. cornstarch
1/4 c. unsweetened cocoa powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 12 oz. bag semi-sweet chocolate chips
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. chopped and toasted pecans (or you can use walnuts, or hazelnuts!)

Preheat the oven to 350.  Spray your 8 or 9" square baking pan.  In a microwave-safe bowl microwave the butter and chocolate chips until melted and smooth.  Stir in the sugar and vanilla.  Stir in the eggs, one-at-a-time, until combined.  Add the cornstarch, cocoa powder, cinnamon and salt.  Stir well.  Stir in the pecans.  Pour into the baking pan.  Bake about 35 minutes. 

Chocolate Chip Snickers Cookies :)

Here you go and You are WELCOME  :)

Chocolate Chip Snickers Cookies
1 c. Crisco shortening
3/4 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
2 eggs
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips
8 fun-size snickers bars, or MORE, chopped!

Mix all ingredients together and scoop onto baking stone. Bake @ 350 for 10-12 minutes!

S'more Pie A La Marshmallow Creme!

Sorry I have been away from my blog for a bit.  I went to San Diego with my daughter, Heather to visit my daughter Jessica and son-in-law Jesse for a week!  Then I got home and had to work all weekend at my part-time job!  Also we have been (my hubby and I) searching high and low for a home to buy.  We have bought and sold a few homes in our day but this time is proving to be the most stressful yet!  UGH!  Anywhoo - I do have to go to work tonight too - but wanted to share a recipe (and maybe two) with you all today!  ENJOY :)

S'More Pie A LA MARSHMALLOW CREME
6 oz. chocolate, finely chopped
1/4 c. whipping cream
2 tbsp. dark corn syrup
1/4 c. water
2 tsp. vanilla
4 oz. cream cheese, softened
1 c. whipping cream
1/2 c. powdered sugar
1 c. mini-marshmellows
Graham Cracker Crust (pre-made) or make your own!
Topping

In a saucepan stir together the chocolate, corn syrup and 1/4 c. water and 1/4 c. whipping cream.  Stir constantly over medium low heat until smooth.  Remove from heat and stir in the vanilla.  Cool for 20 minutes, stirring occasionally.  In a bowl mix together your chocolate mixture and the cream cheese.  In a seperate bowl whip your cream and beat in the powdered sugar.  Fold this into the chocolate mixture.  Place the marsmallows in the bottom of the crust.  Spoon the chocolate mixture over this and then chill at least 4 hours.  Spoon on the topping and serve: 
TOPPING:  1 7 oz. jar of Marshmallow creme, and 1 tbsp. milk - Stir together and pour over the top of your pie.  Slice and serve!