Pretty Platter for Your Party

Tis the season - the grilling season that is. In addition to the standard fare of hamburgers and hot dogs, why not grill this healthy and delicious Summer Vegetable Medley. Bursting with summer's sweetness, this recipe is simple, and cleanup is a snap. And don't overlook presentation. Showcase your scrumptious corn, peppers and zucchini on this cool serving platter from Pier 1.

Summer Vegetable Medley

1/2 cup butter, melted

1 1/4 tsp. each minced fresh parsley, basil & chives

3/4 tsp. salt

1/4 tsp. black pepper

3 medium ears sweet corn, husks removed, cut into 2-inch pieces

1 medium red pepper, cut into chunks

1 medium yellow pepper, cut into chunks

1 medium zucchini, cut into chunks

In large bowl, combine butter, parsley, basil, chives, salt & pepper. Add the vegetables and toss to coat. Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes. Stir. Grill 5 minutes longer or until vegetables are tender.

Trying to Impress? This Dinner's a Ringer.

Every once in a while, you need a dinner recipe that will impress your guests and not be a pain in the rear to make. Well, this recipe for Smothered Beef Medallions will let you breeze through preparation and sit back to enjoy all the rave reviews. Serve this tasty fare on your best dinnerware and dress up your place settings with these attractive napkin rings from Pier 1. Your guests will dub you the latest domestic diva.

Smothered Beef Medallions

1 1/2 lbs. filet mignon

1/2 tsp. salt

1/2 tsp. black pepper

3 tbsp. butter

1 onion, sliced

2 red peppers, sliced

3/4 cup beef broth

1 tbsp. Worchestershire sauce

2 tsp. flour

1/4 cup heavy cream

Cut filet into bite-size pieces. Saute the beef in butter until browned. Add salt, pepper, onion & red pepper and cook until softened. In a small bowl, whisk the broth, Worchestershire sauce & flour. Add to skillet and simmer until slightly thickened. Stir in cream and simmer a few more minutes. Serve over rice if desired.

Tasty Appetizers - A Spicy Hit at Your Next Party

In this season of graduations, weddings and showers, you may find yourself being invited to several celebrations where you need to bring a dish. No worries! If you're looking for a tasty crowd-pleaser, this appetizer recipe won't disappoint. The Sausage Cups' combination of cool and spicy ingredients guarantee that you will leave the festivities with an empty plate and a fistful of requests for the recipe. And if you find yourself making this appetizer for a baby shower, consider giving this adorable baby dish set from Wrapables. This baby gift is the only thing that will get the guests to stop raving about your delicious culinary skills!

Sausage Cups

1 lb. Jimmy Dean Original Sausage Roll

1 8 oz. bottle of Hidden Valley Ranch dressing

1 10 oz. jar of roasted red peppers, drained & chopped

2 cups shredded cheddar or Mexican cheese

1 pack wonton wrappers (in the produce section)

In two regular-size muffin pans, place 2 wonton wrappers (diagonally) in each muffin cup. Bake at 300 degrees until light brown (about 10 minutes). Meanwhile, brown and drain the sausage. Mix in the dressing and red peppers. Spoon mixture into the baked cups. Top with cheese, and put back in oven until cheese is melted.

Mmmm Potatoes. Please Pass the Butter!

Now that carbs are coming "back in style" again, it's time to break out those recipes for the ultimate vegetable, the potato! This recipe for Pepper Jack Potatoes is absolutely delicious. It reminds me of breakfast potatoes served at the local greasy spoon. The onions give them flavor, and the chili powder gives them an unexpected kick. While your preparing this yummy side dish, use this cute butter dish from Wrapables. I love the bright colors and convenient handle. Go ahead and dazzle your friends and family with these cheesy potatoes. I guarantee they will ask you for the recipe.


Pepper Jack Potatoes

6 medium potatoes, peeled & cut into 1/4" slices
1 medium onion, sliced
1/3 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cayenne (red) pepper
1/4 teaspoon black pepper
10 oz. shredded Pepper Jack cheese

In a large bowl, combine the potatoes and onion. Combine the butter and seasonings; drizzle over the potato mixture and toss to coat. Place in a greased 11x7 baking dish. Sprinkle with cheese. Cover with foil and bake at 400 degrees for 45-50 minutes. Serve with salsa for some extra kick.

Spinach Salad That'll Make Popeye Proud

Here's a delicious Strawberry Spinach Salad recipe that is healthy and super-easy to prepare. Big, fresh berries are a perfect compliment to crunchy spinach leaves and toasty pecans. If you happen to actually have any leftovers, take them to work the next day in a delightful lunch tote from Wrapables. This insulated lunch bag lets you carry your food in style. No more brown bags for you!


Strawberry Spinach Salad

10 oz. fresh spinach, torn
1 cup strawberries, halved
1 cup pecan halves, toasted
1 cup poppy seed dressing (in produce section)

Combine the first 3 ingredients. Drizzle with the dressing. Serve immediately and munch away!

Chicks & Chicken

I ran across the absolute cutest wall art ever! If I had any available space on my walls at all, I would snatch these up in a minute. These handmade painted metal wallhangings feature a trio of sassy chicks in a pickup truck and a daring duo in a convertible. They would look so cute hanging in a kitchen, a spare bedroom or even a home office. These chicks are available online from Uncommon Goods. Speaking of chicken, after you've worked up an appetite hanging these delightful creatures, whip up an easy casserole of Chicken Divan. This comfort food tastes great year-round and is a sure hit when you need to take a meal to any gathering. Enjoy. Just don't let the chicks see you!

Divine Chicken Divan

4 chicken breasts

1 14 oz can of chicken broth

1 14 oz. bag frozen broccoli florets

2 tbsp. mayonnaise

1 can Cream of Chicken soup

1 cup shredded cheddar cheese

1 box StoveTop stuffing

Cut the chicken into bite-size pieces and boil in water, with the chicken broth added in for extra flavoring. When the chicken is no longer pink, add it to a greased 9x13 casserole dish. Cook the broccoli according to package directions and add on top of chicken. In a small bowl, mix the mayonnaise and soup and pour over the broccoli. Sprinkle with the cheddar cheese. Prepare the stuffing according to package directions and add to the top. Cover with foil and bake at 350 degrees for 30 to 40 minutes.

The Absolute Best Cole Slaw Recipe Ever

With the summer fast approaching, our minds turn to fun-filled picnics and barbeques where we can enjoy friends, beverages and some great tasting dishes. This Asian Cole Slaw recipe is a year-round winner and goes great with just about any meat dish. Every time I make it, people beg me for the recipe. If you're attending a party with a big crowd, you may want to double or triple the recipe to ensure that chaos won't ensue. And in the spirit of fresh, delicious recipes, use these adorable citrus dish towels while you're whipping up your cole slaw. They'll give you a serious hankering for some fresh-squeezed lemonade. I found these online at Crate & Barrel. Bon Appetit!


Asian Cole Slaw
1 12 oz. package of broccoli slaw mix (in the produce section)

1 pack ramen beef noodles, crumbled

1 cup toasted slivered almonds

1 cup sunflower seed kernels (in the nuts section)

Dressing:
1/3 cup vinegar
1/2 cup oil
1/2 cup sugar
beef seasoning packet from noodles


Combine first 4 ingredients. In a separate bowl, combine the ingredients for the dressing. Add the dressing to the main ingredients. Mix thoroughly and chill for 1 hour.

Spaghetti Salad Never Tasted So Pretty

Everyone has a recipe for pasta salad, but how many of these creations can WOW your tastebuds? Forget that uninspired, boring pasta salad. Here's a recipe for Spaghetti Salad that's super-easy to make, looks delicious and tastes even better. And if you really want to jazz up your next picnic or potluck, serve the salad in a beautiful Tuscan ceramic bowl with matching serving utensils. This one was found at a website called TuscanDecor.

Supreme Spaghetti Salad

1 lb. spaghetti, broken into pieces
16 oz. Zesty Italian dressing
2 large cucumbers, diced
2 cans diced tomatoes
4 tbsp. grated Parmesan cheese
2 tbsp. McCormicks Salad Supreme Seasoning

Cook spaghetti according to package directions. Drain and rinse in cold water. Mix all ingredients and chill.

Kellogg's Vintage Stoneware - It's GRRREAT!

If you're craving a little bit of nostalgia, this stoneware set is a must-have. In celebration of their 100th anniversary, Kellogg's has created a vintage-style set of plates, bowls and mugs. Each piece of stoneware has an old-time image from Rice Krispies and Corn Flakes advertising and is dishwasher and microwave safe. I found these online at Barrons. So, fill up that bowl with cereal and that mug with steaming coffee, but don't use that plate for boring toast. Whip up a warm batch of peanut butter bread and enjoy your trip back in time.

Peanut Butter Bread (Kids love this too!)

1 & 1/2 cups all-purpose flour
1 cup quick cooking oats
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chunky peanut butter
1 egg
1 cup milk
1 teaspoon vanilla extract

In a bowl, combine the flour, oats, sugar, baking powder & salt. Cut in the peanut butter until crumbly. Combine the egg, milk & vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 9x5x3 loaf pan. Bake at 350 degrees for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack.

Yummy Oatmeal Brunch Recipe

Okay, I admit it. I always hated oatmeal. When I was a kid, I preferred the sugar-laden cereal of the 70's (remember Super Sugar Crisp?), but my mother would make me eat oatmeal. Blech! Fast forward thirty years. I happened upon a recipe for Fruity Baked Oatmeal in my Simple & Delicious cooking magazine. I'm more partial to heart attack specials like bacon and eggs, and normally I would have glossed right over it. Boy, am I glad I tried it! It's really tasty, and I love the fact that it's reasonably healthy as well. I even shared this breakfast recipe with a friend who also raved about it. Enjoy this breakfast treat and feel free to use different fruits in season. Happy brunching from a former oatmeal hater!

Fruity Baked Oatmeal

3 cups quick cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
1 14 oz. can diced peaches, drained
1/2 pint fresh blueberries

In a large bowl, combine the oats, brown sugar, baking powder, salt & cinnamon. Combine the eggs, milk & butter; add to the dry ingredients. Stir in the peaches and blueberries. Pour into an 8 x 8 inch greased baking dish. Bake, uncovered at 350 degrees for 35-40 minutes or until knife inserted near the center comes out clean.