Marinated Cucumbers

The first time I made these, a few months ago, John asked if our fridge could always be stocked with them. Our fridge isn't always stocked with marinated cucumbers, but we've definitely had them a lot in the last few months. I hope I don't ever get sick of them. To me, marinated cucumber slices taste so refreshing and make the perfect summer snack. In fact, I'm chowing down on some right now for lunch!

Image source found here

Equal parts water, white vinegar, and sugar.
Although, my measurements usually look something like this:
3 TBS Vinegar
2 TBS Water
1 1/2-2 TBS Sugar
I adjust the measurements accordingly depending on the size of my cucumber.
I've heard dill is good to throw into the marinade as well, but I've yet to do that.

Grandma Cox’s Potato Yeast Rolls

Into 1/3 cup of warm water, add 2 packages of yeast.  Stir until dissolved.  Add into the warm yeast water 3/4 cup of sugar. 

(This is a great way to test your yeast and make sure it’s working…the sugar will make the yeast foam).

Boil 1 medium potato which has been peeled and diced in 1 1/2 c. of boiling water (until the pieces are really soft). 

Do not drain off any water which has not boiled out of the potatoes!

Add 2 cups of milk and 1/2 c. shortening. 

Beat until really smooth (I use an electric beater).

Add 2 tsp. salt and yeast mixture.

Stir in 8 3/4 - 9 cups of flour.  When the mixture is too thick & you can’t stir any longer, start kneading the flour into the dough.  Do not add too much flour, the mixture will feel a little sticky.  (I like whole wheat flour but Mike does not).

Spray bowl with Pam for baking and cover the dough with a clean tea towel.  Let the dough rise in a warm spot.  About 1-2 hours.

Roll the dough out until it’s around 1/2” thick.  Cut out your rolls using a round cookie cutter.  Dip one side in melted butter and fold over.  Place onto a cookie sheet.  Cover your rolls with a tea towel and let rise again until double in size.  Depending on how warm the room is…the rolls will rise in about an hour.

Bake rolls at 400˚ for about 8-10 minutes.  Serve warm…YUMMY!

Crispy Peanut Butter Cups

I made these today, and they're a perfect, quick, sweet treat. Yum!

Source found here

Crispy Chocolate Peanut Butter Cups

Adapted from Crunchy Buckeyes.
Yield: 30 mini cups

Ingredients:
1 1/4 cups smooth peanut butter (I used chunky)
1/4 cup butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups crispy rice cereal (I omitted these, but only because I didn't have any)
1 3/4 cups milk chocolate or semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Grease mini muffin cups with non-stick spray and add a scant Tablespoon chocolate chips into each cup. Melt in the oven for 5 minutes. With the back of a spoon, smooth out the top of the chocolate chips while they’re still warm. Set aside. (You could also melt the chocolate chips in q microwave or on the stovetop and spoon into cups.)
2. In a large bowl, cream together peanut butter and butter until smooth. Add in powdered sugar and vanilla, then mix until combined. Pour in crispy rice cereal and mix again until combined.
3. Drop heaping Tablespoons of the peanut butter mixture into each mini muffin cup. Smooth with the back of a spoon and refrigerate for at least 15 minutes before eating. Store in an airtight container in the fridge.

Amy's note: I didn't have rice krispies, and I used crunchy peanut butter instead of smooth. I also added some chocolate to the top of the peanut butter to make it more like a reese's peanut butter cup.  Quick, easy, delicious! What more do you need?

Baked Steak (aka quite possibly the best beef dish I've ever made)

I found this recipe in an issue of Woman's Day magazine I found at Amy's house last week. As soon as I saw it I knew I had to try it ASAP. So less than 24 hours after arriving back in Tennessee, I made this for our dinner. Oh my goodness . . . YUM! Even with forgetting to buy mushrooms, it was still divine. Although next time I make it I'll probably cut back on the amount of lemon juice in the sauce. My finished product didn't look quite as elegant as the picture below (apparently I lack meat cutting skills), but it still tasted as good as I thought it was going to when I first saw it in the magazine.

Baked Steak
(I halved this and it was the perfect amount for Brian and I)

8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
1 lemon, very thinly sliced
1 small red onion, thinly sliced
2 Tbsp olive oil
Kosher salt and pepper
1 2-lb, 2-in.-thick sirloin steak
2 cloves garlic, finely chopped
1 cup ketchup
1⁄4 cup fresh lemon juice
1⁄4 cup Worcestershire sauce
Baked potatoes, for serving

Recipe Preparation

1. Heat oven to 400°F. In a roasting pan, combine the mushrooms, celery, lemon, onion, oil, and 1⁄4 tsp each salt and pepper.

2. Season the steak with 1⁄2 tsp each salt and pepper, rub with the garlic and place on top of the vegetables.

3. In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.

4. Spoon the ketchup mixture over the top of the steak and roast 30 to 35 minutes for medium-rare (when a meat thermometer registers 125°F). Transfer the meat to a cutting board and let rest at least 5 minutes before slicing. Serve the steak with the vegetables and baked potatoes, if desired.

Super Moist Chocolate Cake

1 package chocolate cake mix
1 c. mayonnaise
1 c. water
1 tsp. cinnamon (or cardamon would be good too)
3 eggs

Stir cinnamon or cardamon  into cake mix.  Add mayonnaise, water & eggs.  With low speed, beat for 30 seconds.  Beat at medium-low speed 2 more minutes.  Pour into 9" cake pans.  Bake 30-35 minutes at 350 degrees.  Cool for 10 minutes in pans on wire racks.  Loosen from pans place on wire racks until barely warm.  Frost with chocolate-cream cheese  frosting while barely warm.

Ham and Cheese Cannelloni

I saw this in a magazine on Sunday and I knew right away I wanted to make it for dinner this week. It did not disappoint! It was probably one of the best things I've made in months! One thing I liked about it was how light it was. You use egg roll wrappers instead of pasta, so it's not as heavy. You could totally play around with it and substitute some of the ingredients, like thinly sliced chicken for the ham. I also think it would be delicious with spinach added.

Ham and Cheese Cannelloni

Servings: 4

Cook Time: 20 Minutes

Prep Time: 15 Minutes

Ingredients

1 jar (15 oz.) Light Creamy Alfredo Pasta Sauce

1 cup(s) whole-milk ricotta cheese

1 cup(s) shredded mozzarella cheese (I used Italian cheese blend)

1 large egg 8 egg-roll wrappers (available in refrigerated section)

8 slices deli ham (We used regular, chopped ham instead)

1 cup(s) freshly grated Parmigiano-Reggiano cheese (I used Italian cheese blend)

Directions

1. Preheat the oven to 400°.

2. In a medium bowl, combine the ricotta and mozzarella and the egg.

3. Reserve ¾ cup of the alfredo and spread the remaining sauce in the bottom of a 9-by-13-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.

4. Spoon the reserved cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

Asian Lettuce Wraps

I made these for dinner last night and boy were they delicious. Then, I warmed up the leftover chicken for lunch today, put it on top of spinach, then added cherry tomatoes and rice noodles and I think it was one of the most amazing salads I've ever had. The juice from the teriyaki sauce made it so you didn't even need dressing. Yum. Make these. Your taste buds will thank you.

Asian Lettuce Wraps: (Just as good if not better than P.F. Changs)
¼ c. water
1 T. cornstarch
½ c. teriyaki sauce
1 – 1½ lb. chicken breast slices
1 can water chestnuts, coarsely chopped
2 T. vegetable oil
Iceberg lettuce leaves
Shredded carrots to taste
Sliced green onions to taste
Rice noodles for garnish

View full recipeWhisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. Add chicken and water chestnuts; stir to coat. Marinate for 30 minutes. cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.