This is my Dad, Merrill, who is visiting with two of his great-grandchildren on Friday June 12 over at my home. Emma came all the way from California to see him and Owen lives here in NSB. Please go to www.baldwinbros.net so you can meet my mom and dad, and read about who Merrill Evan Cobb was. We love and miss him! PatWednesday, June 23, 2010
Meet my dad, Merrill Evan Cobb
This is my Dad, Merrill, who is visiting with two of his great-grandchildren on Friday June 12 over at my home. Emma came all the way from California to see him and Owen lives here in NSB. Please go to www.baldwinbros.net so you can meet my mom and dad, and read about who Merrill Evan Cobb was. We love and miss him! Pat
Monday, June 7, 2010
SLICE-YOUR-OWN-SALAD
This recipe is a quick and easy cold salad that will go with anything. Your children will enjoy this one.
One 16-ounce can sliced pineapple
One 3-ounce package strawberry, raspberry or lime jello
Remove the top from the can of pineapple and drain the liquid completely into a small saucepan. Leave the pineapple rings in the can. Heat the pineapple juice and mix with the jello. Stir until dissolved. Cool and pour back in the can with the pineapple slices. Let them set for awhile and then use a fork to put into the can and lift the slices to allow the jello to get between the slices of pineapple. Cover the can and place in the refrigeraor overnight. When ready to serve open the other end of the can. Shake out onto a plate and slice between the pineapple rings. Serve each ring on lettuce with a scoup of cottage cheese, mayonaise or even whipped cream. This is yummy and great for the hot weather. Enjoy....................................
One 16-ounce can sliced pineapple
One 3-ounce package strawberry, raspberry or lime jello
Remove the top from the can of pineapple and drain the liquid completely into a small saucepan. Leave the pineapple rings in the can. Heat the pineapple juice and mix with the jello. Stir until dissolved. Cool and pour back in the can with the pineapple slices. Let them set for awhile and then use a fork to put into the can and lift the slices to allow the jello to get between the slices of pineapple. Cover the can and place in the refrigeraor overnight. When ready to serve open the other end of the can. Shake out onto a plate and slice between the pineapple rings. Serve each ring on lettuce with a scoup of cottage cheese, mayonaise or even whipped cream. This is yummy and great for the hot weather. Enjoy....................................
CHICKEN ROLL-UPS
I have altered this recipe because you could use a number of ingredients to stuff in the chicken. I will share what I have cooked twice and we consider it delicious, easy and a family pleaser.
Buy 3 or 4 chicken breasts if you are feeding a family and just 2 breasts for 2.
Take the breasts and put in a plastic storage bag or between wax paper and using a rolling pin or tenderizer pound the chicken until thin and flat. This exercise is a great stress release! :)
The following ingredients are for two breasts so add more of everything if you increase the recipe.
2 boneless, skinless chicken breasts pounded flat and thin
1 (4-once) piece imported italian fontina cheese (you can use other cheeses, I have, but the fontina is by far the most delicious)
2 slices imported prosciutto (I have used ham off the bone from the deli thinly sliced also and they are both delicious)
4 tablespoons butter
1 tablespoon extra-virgin olive oil (you could use canola or a different choice)
Salt and Pepper
1 cup portobello mushrooms (I have used a variety of different mushrooms)
1/2 cup dry white wine (if you don't want to use wine you could use chicken stock)
Rosemary if you have it in your spice cupboard, just a couple of shakes
Take your flattened chicken breast and lay it out and place in the center the ham and cheese. Roll the chicken breast with filling into a sausage shape and secure with toothpicks. Season with salt and pepper.
Heat the oil (2 tablespoons) and butter in your frying pan. Quickly brown the chicken roll-ups over medium high heat turning from side to side. Reduce the heat to low and scatter the mushrooms into the pan. Add the wine (or chicken stock) and rosemary. Cook turning the chicken rolls frequently. Cook about 10 to 15 minutes. When the cheese starts to seep out the chicken is done. Remove it from the pan to a cutting board. Cut the roll-ups at an angles and cover to keep warm. Reheat the pan juices and swirl in the remaining 2 tablespoons of butter. Season to taste. Arrange the chicken and mushrooms over fresh steamed spinach, romaine lettuce, pasta ( your choice) and add the sauce. This is absolutely delicious! Enjoy...............................
Buy 3 or 4 chicken breasts if you are feeding a family and just 2 breasts for 2.
Take the breasts and put in a plastic storage bag or between wax paper and using a rolling pin or tenderizer pound the chicken until thin and flat. This exercise is a great stress release! :)
The following ingredients are for two breasts so add more of everything if you increase the recipe.
2 boneless, skinless chicken breasts pounded flat and thin
1 (4-once) piece imported italian fontina cheese (you can use other cheeses, I have, but the fontina is by far the most delicious)
2 slices imported prosciutto (I have used ham off the bone from the deli thinly sliced also and they are both delicious)
4 tablespoons butter
1 tablespoon extra-virgin olive oil (you could use canola or a different choice)
Salt and Pepper
1 cup portobello mushrooms (I have used a variety of different mushrooms)
1/2 cup dry white wine (if you don't want to use wine you could use chicken stock)
Rosemary if you have it in your spice cupboard, just a couple of shakes
Take your flattened chicken breast and lay it out and place in the center the ham and cheese. Roll the chicken breast with filling into a sausage shape and secure with toothpicks. Season with salt and pepper.
Heat the oil (2 tablespoons) and butter in your frying pan. Quickly brown the chicken roll-ups over medium high heat turning from side to side. Reduce the heat to low and scatter the mushrooms into the pan. Add the wine (or chicken stock) and rosemary. Cook turning the chicken rolls frequently. Cook about 10 to 15 minutes. When the cheese starts to seep out the chicken is done. Remove it from the pan to a cutting board. Cut the roll-ups at an angles and cover to keep warm. Reheat the pan juices and swirl in the remaining 2 tablespoons of butter. Season to taste. Arrange the chicken and mushrooms over fresh steamed spinach, romaine lettuce, pasta ( your choice) and add the sauce. This is absolutely delicious! Enjoy...............................
THE PERFECT SUMMER DESSERT
This light, moist cake is a family favorite and potluck pleaser.
1 Cake Mix ( any flavor you like)
1 small package jello (any flavor you like)
1 small package instant vanilla pudding
1 1/2 cup milk
5 to 6 oz. whipped topping or your own whipped cream
Make and bake the cake according to directions. While cake is still hot, poke holes all over the cake with a fork. Mix jello according to package directions and very slowly pour all over the cake. Let soak in good and let the cake cool. Mix the vanilla pudding and milk and let set up a little and then fold in the whipped topping. Frost cake. Keep in the frig. Use a 9x13 pan .
Lemon cake mix with lemon jello or orange cake with orange jello is yummy. The kids will love this and they will be ready to help with the project. A tremendous treat for company or an outing! ENJOY..........................
1 Cake Mix ( any flavor you like)
1 small package jello (any flavor you like)
1 small package instant vanilla pudding
1 1/2 cup milk
5 to 6 oz. whipped topping or your own whipped cream
Make and bake the cake according to directions. While cake is still hot, poke holes all over the cake with a fork. Mix jello according to package directions and very slowly pour all over the cake. Let soak in good and let the cake cool. Mix the vanilla pudding and milk and let set up a little and then fold in the whipped topping. Frost cake. Keep in the frig. Use a 9x13 pan .
Lemon cake mix with lemon jello or orange cake with orange jello is yummy. The kids will love this and they will be ready to help with the project. A tremendous treat for company or an outing! ENJOY..........................
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