Happy 4th! (Belated)

While some people might have made their 4th of July yummies a day or so early in order to blog them before the 4th of July, I did not. I am not that organized, nor do I want to feel my friends and family day old treats. I'm a last minute fresh type of girl (or just procrastinator extraordinaire - you decide). But I did have a TON of fun with my baking this year!

To start, I sent some sugar cookie stars and Boston Cream cupcakes (*recipe coming!*) into work with my husband:

(I can't resist cute decorations! Or polka dots... hence the cupcake liners.)

For the family celebration I made a cake similar to this one, but with some extra pizazz:

My labor of love and food coloring!

Patriotic funfetti and red-dyed white cake on the inside with strawberry and blueberry fruit filling!

And just for fun, since we found red, white, & blue tortilla chips, I made a delicious 7 layer dip for John and I to munch on:

Quick and Easy 7 Layer Dip:

*I like more bean than sour cream, so this recipe reflects that. If you're the opposite, just double the sour cream and cream cheese. Also, guac can be added between any of the layers.

• 
  
  1 can refied beans
• 
  
  1 package taco seasoning
• 
  
  8 oz sour cream
• 
  
  4 oz cream cheese (softened)
• 
  
  1 jar of salsa (or fresh tomatoes and green pepper, chopped)
• 
  
  shredded cheddar

Here goes: Mix together your refried beans and taco seasoning. Spread in the bottom of a 13x9 pan (I always use a little bit smaller dish for a fuller dip). Cream together the sour cream and cream cheese and spread over the beans. Top with salsa and/or fresh veggies, and finish of with shredded cheese!

Black Bean Salsa and some yummy pretzel dip!

Settle in, dear readers, while I tell you a little story.

One day, while strolling through Harry and David's, my husband and I came across that fabulous counter where they sample foods and coffee. As I made a beeline for the coffee, my husband had his sights set on a different prize: the food sample. What resulted was us buying 3 jars of Harry and David's "Charred Pineapple Relish" so that I could recreate this dip at home (*and as a side note: this relish also makes a great marinade/dressing for some sweet and sour-esque chicken).

They served the dip with those skinny pretzel sticks, and we have found Trader Joe's honey wheat pretzel rods to be our favorite dipping utensil. I'm sure you'll find yours!

Charred Pineapple Pretzel Dip:

• 1 jar of Harry and David's "Charred Pineapple Relish"
• 1- 8oz block of cream cheese, softened

In a large bowl, combine 2/3 of a block of cream cheese with the entire jar of pineapple salsa. Beat with an electric mixer until smooth. Cover and refrigerate or serve right away!

And the pineapple relish:

Now, I love black beans. In Mexican dishes, with rice, black bean burgers... They are delicious and nutritious. The following is one of the simplest, most delicious ways to enjoy black beans - you don't even have to cook anything! This is perfect as a side for a Mexican inspired dinner, as a snack, or mixed in with rice/cous cous.

Black Bean Salsa:

• 
  
  1 can black beans
• 
  
  1 can of corn (I usually use about 3/4 cup because I use frozen corn)
• 
  
  1/4 cup(ish) red onion, chopped
• 
  
  1/4 cup(ish) green onion, chopped
• 
  
  1 tsp cilantro
• 
  
  1/3 cup red wine vinegar (or 1/3 cup balsamic vinegar + 1 Tbsp lime juice) -give or take

Dump your (drained) beans, corn, onion, pepper, and cilantro in a bowl. Add your vinegar a little at a time, to taste. Refrigerate or serve right away. Keep in mind that, as this salsa sits, the vinegar will soak in. For this reason you may want to add a little more vinegar to "freshen up" before serving. The other great thing about this salsa is that, as it sits, it also becomes tastier because the flavors have time to meld together. I try to let it sit about an hour before serving. I love this dish and hope you will too!

Summer Nights...

First of all, LOVE the new Rascal Flatts song. In retrospect, I should have included it in my favorite things post. But I digress. A lot...

Tonight is a summer night, and on every Thursday night during the summer, Fort Monroe hosts free concerts for the public (the Army brass band and such). At any rate, John and I are heading over there tonight which means picnic dinner! Nothing fancy, just some PB&B (peanut butter and banana) on some homemade honey wheat bread. Yum! -If you need the recipe for that, just let me know, but it involves bread, a knife, reduced fat Jif (since, as we now all know, I am 87.2 miles from my delicious fresh ground honey roasted peanut butter from Whole Foods...), and some Chiquitas (or maybe Dole?).

I have spent the morning/early afternoon baking yummy mini muffins. Tomorrow is John's last day at his current location before he moves to one this side of the bridge tunnel (4 minutes from home incase anyone else is as excited about this move as me :o), so I thought I'd send in something tasty for all of the wonderful people he works with.

I made Blackberry Banana Nut:

I would give you this recipe, but then I would have to kill you.

One day when/if I retire from teaching and open my wouldn't that be fun to have a bakery one day? bakery, I will be selling these muffins. Ergo, the top secret. If you're reading this and you're a Tomas, though, I will tell you that they were inspired by Grammy's banana bread recipe. :o)

Cinnamon:

From a box (*gasp!*). Ladies and gentlemen, if it's not broke, don't fix it. I asked John if he wanted me to make cinnamon or apple cinnamon muffins. He said cinnamon, and I said box!

& Blueberry:

You already have this recipe.

But fear not, my faithful (and patient) readers, I do have some recipes to share with you.

I also spent some time this morning making a simple cold spinach dip to take with us tonight. It's nothing to write home about, but it's quick and gets the job done when you need it:

Quick Spinach Dip:

• 1 cup mayonaise (I use the free or reduced fat, just as an FYI)
• 2 cups sour cream (I use reduced fat)
• 10 oz. frozen chopped spinach, thawed and drained
• 3 green onions
• a packet of your favorite vegetable soup mix (I use Knorrs, and sometimes I use the leek soup mix as well)
• water chestnuts (if these are your thing; I always omit them)

Mix the ingredients in a bowl and refidgerate until serving. You can serve it with bread, crackers, etc. We will be eating ours with some Trader Joe's (Y) mini pitas.

I will also be taking this left over taco dip to the fort with us. This little beauty is a snap, and is very, very tasty (always a crowd pleaser).

Taco Dip:

• 1 80z. package cream cheese (again, I use the 1/3 reduced fat)
• 1 8oz. container of sour cream (yep: I use light for this one too)
• 1 package taco seasoning (I don't recommend the Taco Bell chipolte)
• 1 green pepper (chopped)
• 1 tomato (chopped)
• 1 small can of black olives (you'll notice in my picture that I forgot to get these at the store the night I made this... Still tastes good :o)
• 1 cup (or so) shredded cheddar cheese

Okay, mix the first 3 ingredients together with a mixer and spread into the bottom of your pan/plate/dish/whatever you're serving in. Top with your veggies and finish it off with the cheese. Serve it with fritos, tortilla chips, etc.

And finally, because I feel bad that I am not inspiring any dinner recipes as of late, let me share with you my pineapple sweet rice. I made this as a side for my pineapple salsa chicken (a recipe I will share with you once I tweek it. I think that if I sweeten the marinade with some Mountain Dew it will be ready to share), and this recipe is vegan friendly should you be looking for a cholesterol free, or animal conscious, dining option.

Pineapple Sweet Rice:

• 1 can crushed pineapple (the normal size... what is it, like 12oz?)
• your favorite brown rice (I used the Kashi whole grains rice pilaf)
• Assorted raisins

Pour your can of crushed pineapple into a saucepan and then fill the can up with water and add that to the pan as well. Bring these 2 to a boil and dump in your rice and a couple handfuls of raisins. Put the lid on and let simmer as long as your rice says it should cook (or until water is absorbed and rice is tender). You may need to add another 1/4 cup of water if rice isn't quite done after the water has been absorbed. Serve and enjoy!

I hope your Thursday summer night is beautiful! -I'm hoping to hear some great music and chase some fireflies!