It's Friday!

When satisfying one of my kitchen addictions (searching the web for recipes) I found not only another blog to follow, but another enticing recipe to bookmark.  
FRIDAY FAVORITE FOOD FIND

blog to follow:  Sugarcrafter

recipe:  Lemon Poppy Seed Belgian Waffles

 

banana peppers make an appearance in an old favorite

Garden season has provided a bountiful abundance of peppers of all kinds. One of our favorites - banana peppers.  I added these to a previous recipe I shared on My Kitchen Addictions.  I thought my readers might want to revisit the recipe for Cucumber Salad.  

Freezer Corn

The heat and lack of rain have been hard on the sweet corn this year, but I'm not going to let it go to waste.  Nothing is better than summer corn on cold, winter days, so I decided to put in a days work and preserve corn today.  I prefer two different ways to put corn in the freezer for enjoyment later.  The way my mother and her mother blanched corn, cut it off the cob and placed in containers to freeze for consumption later is one way and the other method is taking the corn off the cob cold, seasoning and putting it in freezer bags. 


Seasoned Sweet Corn - For the Freezer

16 c. corn
1/2 to 1 stick butter
4 c. water
1/2 c. sugar
3 tsp. salt

Shuck and brush corn. Cut kernels from cob. Mix above ingredients. Heat and cook 1 minute. Cool and fill into cartons or freezer bags and freeze.

Corn kernels ready in the pan.

All the other ingredients added.

I use real, unsalted butter.

Making it clear what's in the bag.

(S) = seasoned

Angela's Strawberry Spinach Salad

I'm naming this salad "Angela's Strawberry Spinach Salad."  The beautiful woman we have been blessed with to call our daughter-in-law has prepared this easy-to-prepare salad many times.  The delicious, sweetened oil and vinegar salad dressing enhanced with sesame and poppy seeds is scrumptious!  Unfortunately, I have written this recipe down many times and misplaced it only to call Angela to ask for it again.  Now...I will know exactly where to find it!  Thanks for sharing Angela! 

Angela's Strawberry Spinach Salad

2 bags spinach

1 quart strawberries, sliced

1/2 cup sugar

1 tablespoon sesame seed

1 tablespoon poppy seed

1 1/2 teaspoon minced onion (not dried)

1/4 teaspoon Worcestershire 

1/4 teaspoon paprika

1/4 cup cider vinegar

1/2 cup olive oil

Wash spinach thoroughly, dry well.  Pour spinach into a large bowl.  Add sliced strawberries. To make dressing...Mix sugar, sesame seed, poppy seed, minced onion, Worcestershire, paprika in a blender.  Slowly, add cider vinegar and olive oil while blending slowly.  Continue until mixed well.  Pour over spinach and strawberries right before serving. 

   

Friday Favorite Food Find

I've added a new feature to my blog...Friday Favorite Food Find.  Like many of you, I follow other blogs and recipe sites and many times find recipes that I bookmark or place in my short term memory that I want to prepare or share later.  The thought came to mind today...on Friday, that I could share these favorite finds with my blog followers in hopes that they too will be enticed to prepare or share these recipes.  So, please return each Friday to find a Favorite Food Find or please share your favorite food find in the comment section.  I love hearing from you too!  Happy Friday, although it's very late and Saturday is on the horizon.   

Here is my favorite Friday Favorite Food Find this week...

Oreo and Peanut Butter Layered Baby Lattice Pies

  

no bake dessert for a hot summer day

If you haven't checked out the website "Tasty Kitchen" you don't know what you are missing.  I encourage you to be a member. What's best - it's free to join!  Just click on the Tasty Kitchen badge in the right hand column of this blog to sign up.  You will not only find recipes from wonderful cooks across the country, but you will also find My Kitchen Addictions profile. The following recipe is one of the first I found when I joined Tasty Kitchen.  It's the "coolest" dessert! The Nilla Wafer crust is so tasty!

Banana Split Cake

• 1-½ cup Nilla Wafers, Crushed Finely
• 1-¼ cup Sugar, Divided
• ⅓ cups Butter Or Margarine Melted
• 16 ounces, weight Cream Cheese, Room Temperature
• 28 ounces, weight Crushed Pineapples, Well Drained
• 4 whole Bananas
• 2 cups Cold Milk
• 5-½ ounces, weight Instant Vanilla Pudding
• 2 cups Heavy Whipping Cream
• ¼ cups Powdered Sugar
• 2 teaspoons Vanilla Extract
• 1 cup Chopped Pecans

In a medium-sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9×13 inch pan. Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over the pineapple.

In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into the pudding. Layer pudding over the bananas.

Spread remaining whipped cream over the pudding and sprinkle with pecans. Chill for 5 hours before serving.

Source:  Tasty Kitchen

Where Women Cook

A desert for a summer meal....

Visit the blog "Where Women Cook" to view a recent recipe featured on my blog for Margarita Cupcakes.  

a blue salad for the 4th

My sister often makes this jello salad for family gatherings.  It is always loved by all!  This blueberry salad makes "a good anytime of the year" salad, but I personally consider it a patriotic side dish with it's blue color, therefore I choose Independence Day as a perfect time of the year to prepare this delicious salad.  

Blueberry Salad 

2 small packages grape-flavored gelatin

2 cups water, boiling

1 small can crushed pineapple, well drained

1 can blueberry pie filling

Topping

1 large package cream cheese

1 cup sour cream

1/2 cup sugar

1 teaspoon vanilla

1/2 cups pecans, chopped

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