Christmas in July

Announcing...

the CHRISTMAS IN JULY BLOGGER BLOCK PARTY with 8 fabulous hostesses!

Each day next week, our hostesses will take turns sharing ideas to help you get ready for the holiday season.

Check in on Monday, July 23rd for Holiday Fare with ADD Housewife, Melissa's Cuisine, and Go Ahead Take a Bite You won't want to miss their fabulous recipes!

Come back on Tuesday,July 24th to get some great ideas on hand crafted items with Stone Gable and Living on Cypress Hill .

Be sure to visit again on Wednesday, July 25th for a Cookie Exchange with Laughter and Grace.

On Thursday, July 26th, you'll be treated to some beautiful Chrismas Card ideas as well ways to display them with Scraptastic Memories and Mrs. Hines Class.

Then, on Friday it's a Blog Hop! So pull out those old posts and dig through your files and link up your recipes, crafts, and decor ideas at any one of the hostesses blogs. 8 hostesses, 1 blog hop. 

It's guaranteed to be a great time!

Fiesta Dip

Like most of the country, we are experiencing a long-lasting heat wave.  I don't know about you, but when it's 100 degree outside, I don't feel like doing much at all!  Rather than spend hours in the kitchen, I turn to dishes that are simple to put together, and don't require me to turn the oven on.  This dip definitely fits that bill.

My mom made this dip quite often when I was growing up.  It was a tradition for us to spend Friday nights as family night and Mom would often make this dip for us to enjoy while we were watching Family Matters and Full House.  Oh, the days of good family TV shows! 

Now Mike and I have started a tradition of our own.  We call it "sampler-platter nights".  Basically I look through the fridge and cupboards and pull out a smorgasbord of foods--anything goes, from sliced fruit and veggies, to pizza rolls, to cheese and crackers, to dips.  This dip has made it's appearance a few times because it's so easy to make and it's delicious. 

Fiesta Dip
Serves 8

You will need:
1 (8 oz.) package cream cheese
2 cups salsa
1 cup shredded Mexican cheese
tortilla chips

1.  In a small bowl, combine cream cheese and 1/2 cup salsa. 

2.  Spread the cream cheese mixture in the bottom of a microwave-safe glass dish.  (I used a pie plate.)

3.  Spread remaining salsa over the cream cheese mixture.

4.  Top salsa with shredded Mexican cheese.

5.  If desired, microwave for 1-1/2 to 2 minutes, until heated through and the shredded cheese is melted.  This dip can also be served without microwaving.

Serve with tortilla chips for dipping.

Guest Post

Good morning!  Today I'm posting over at Delightfully Dowling while Kristin enjoys time with baby Charlotte.  Head over to Kristin's blog to check out my super easy recipe for Chocolate Raspberry Fingers!

Dulce de Leche Thumbprint Cookies

Last year, for Mother's Day, I made a Dulce de Leche Pie and everyone loved the Dulce de Leche so much that I wanted to make something with it again.  In fact, it was frequently mentioned that my father-in-law enjoyed that pie so much that he would gladly eat it whenever I chose to make it again!   Rather than do a recipe repeat, I made these Dulce de Leche Thumbprint Cookies for Father's Day this year.

Mike and I love the Strawberry Almond Thumbprint Cookies recipe and they're so simple to make that we have them in the house quite often.  We also loved the S'mores Thumbprint Cookies that I made for a Christmas cookie exchange last year.  So really, it was no surprise that everyone loved these cookies as well.

Dulce de Leche Thumbprint Cookies

Makes 20 cookies

You will need:

1 cup unsalted butter
2/3 cup sugar
1/4 teaspoon salt
2-1/4 cups flour
1 cup dulce de leche (Make your own with 1 can of sweetened condensed milk.)
1/2 cup chocolate chips
1 Tablespoon butter

1.  In the bowl of your stand mixer, cream together the butter, sugar, and salt until smooth.

2.  Slowly mix in the flour until the dough pulls away from the bowl.

3.  Roll the dough into 1-1/2" balls and place on a parchment lined cookie sheet.  Using your thumb, press the center of the ball to create an indentation.

4.  Bake at 325 for 20 minutes, until the edges of the cookie are golden brown.  The cookies will have risen slightly, so repress the indentations if needed.

5.  Cool the cookies completely on a wire rack.

6.  Spoon some dulce de leche into each thumbprint.

7.  Melt the chocolate chips and butter in the microwave and stir until smooth.  Scoop into a pastry bag and drizzle on top of the cookies.

Store in an airtight container.

Source: The Black Peppercorn

Crispy Garlic Potatoes

I mentioned on Monday that I love to make simple dishes that taste delicious.  I also like to make simple dishes that look complicated but aren't.  These potatoes are a good example--they look like they took a long time to make and have an impressive presentation.  Really, they were quite simple to put together. 

The flavors of these potatoes were fantastic!  I made a garlic infused olive oil to drizzle over the top of the potatoes before baking them.  I also placed some diced garlic between the pieces of the potatoes.  The result?  Perfectly garlicy potatoes!

Crispy Garlic Potatoes

Serves 6-8

You will need:
8 large russet potatoes, washed
5 Tablespoons olive oil
5 cloves of garlic, thinly sliced
salt

1.  Using a sharp knife, or a mandolin slicer, thinly slice the potatoes widthwise. 

2.  Arrange sliced potatoes vertically in a casserole dish.

3.  In a small skillet, heat the olive oil and sliced garlic until the garlic is softened.

4.  Carefully pour the olive oil over the potatoes.  Try to get some between each potato.

5.  Place sliced garlic between potato slices.

6.  Sprinkle the potatoes with salt.

7.  Bake at 350 for 1 hour and 30 minutes, until the potatoes are crispy.

Inspired by: Amanda's Cooking

Roasted Pork Loin

Sometimes, the more simple a recipe is, the better!  Elaborate dishes are fun to make and eat, but often times it's the simple recipes that really shine.  This pork loin is one of those recipes.  A blend of flavorful spices is rubbed over a tender pork loin, and then cooked to perfection.  My favorite part of the meat is the edge because of all the flavor from the spices. 

This pork loin is simple enough to make on a weeknight, but delicious enough to serve to company.  It's a recipe that my dad has made for years and now I make it for Mike and me.  It never disappoints!  I serve it with a fresh salad and crispy roast potatoes (recipe coming soon!) for a delicious and balanced meal.

Roasted Pork Loin
Serves 3-4
You will need:
1 (1 pound) pork loin
1/4 cup brown sugar
1 Tablespoon thyme
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sage
1 teaspoon rosemary

1.  In a small bowl, combine the brown sugar, thyme, garlic powder, pepper, salt, sage, and rosemary.
2.  Rub the spices onto the pork loin until it's completely coated.  Place in a shallow baking dish.

3.  Place the pork loin in a 500 degree oven.  After 5 minutes, reduce the heat to 350 and bake for 20 minutes, until the interior temperature reaches 140 degrees.
4.  After removing the pork loin from the oven, cover it with foil and let it rest for 10 minutes before cutting into it.

Double Coconut Fried Chicken

It's the 7th of the month (already!) and that means it's time to reveal my recipe for July's Crazy Cooking Challenge.  This month's theme was fried chicken.  I'll admit--it's not something we usually eat in our house.  It was fun to search other blogs for a delicious fried chicken recipe.

I found a few that looked delicious, but didn't seem too special.  And I wanted something really unique.  When I came upon a recipe for Coconut Fried Chicken at Jan's Sushi Bar, I thought it would be perfect!  I took it one step further and fried the chicken in coconut oil.  Do you know how good coconut oil is for you?  The health benefits and uses are incredible!   

This chicken was delicious!  The coconut flavor really shined and the chicken was incredibly juicy. I would recommend using unsweetened coconut (that the recipe called for) instead of sweetened.  I only had sweetened in the house and I think the sugar caused it to blacken.  The flavor was still delicious!

Double Coconut Fried Chicken

Serves 6

You will need:

12 chicken drumsticks, skins removed
2 large eggs
1/2 cup water
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1-1/2 cups flour
1 cup unsweetened shredded coconut
1-1/2 teaspoon salt
1 cup coconut oil

1.  In a medium mixing bowl, combine the eggs, water, and spices.  Whisk until well blended.

2.  In a shallow pan, mix together the flour, coconut, and salt.

3.  Heat the coconut oil in a large, heavy skilled over medium-high heat until it reaches 350 degrees.  

4.  Working in small batches, dip the chicken drumsticks into the egg mixture, then transfer to the coconut mixture.

5.  Coat each strip lightly but evenly with the coconut mixture, using your hands to help the coconut adhere to the chicken if necessary.

6.  Place drumsticks in the skillet and fry until brown and cooked through, about 15 minutes.

7.  Remove to a plate lined with paper towels to absorb any excess oil.

8.  Continue dipping and frying until all the chicken drumsticks are cooked.

Source: Jan's Sushi Bar

Chocolate Cupcakes with Peanut Butter Cookie Frosting

Last weekend, Mike and I packed up the truck and drove 5 hours to go camping with my Mom's family in Canada.  It was hot, but thankfully we had a bit of shade on our lot.  We enjoyed catching up with everyone, swimming, campfires, and lots of good food (of course!).

My Dad's birthday was on Saturday and so I made him cupcakes to celebrate.  He loves chocolate and peanut butter (who doesn't?) so when I saw these cupcakes, I knew I had to make them.  I'm so happy that I did--these cupcakes were delicious, but the icing on the cake, literally, was the peanut butter frosting!

Chocolate Cupcakes with Peanut Butter Cookie Frosting

Makes 24 cupcakes

For the cupcakes:
1-1/2 cups hot brewed coffee
3/4 cup unsweetened cocoa powder
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
12 Tablespoons (1-1/2 sticks) unsalted butter, at room temperature
1-1/2 cups packed brown sugar
3/4 cup sugar
3 eggs
1 Tablespoon vanilla extract

For the ganache:
6 ounces semi-sweet chocolate, finely chopped
1/2 cup heavy cream
For the peanut butter cookie frosting:
9 Tablespoons unsalted butter, at room temperature
1-1/2 cups creamy peanut butter
3 cups powered sugar

1.  In a small bowl, whisk together the coffee and cocoa powder until dissolved.  Set aside.

2.  In another bowl, whisk together the flour, baking soda, baking power and salt.  Set aside.

3.  In the bowl of your electric mixer, combine the butter, brown sugar, and sugar.  Beat on medium speed until light and fluffy.

4.  Beat in eggs one at a time until combined.  Blend in vanilla.

5.  Turn the mixer on to low speed and add the dry ingredients alternating with the coffee mixture.  Mix after each addition until just combined, being careful not to overmix.

6.  Divide the batter into paper lined cupcake tins, filling each 2/3 of the way full.

7.  Bake at 350 for 20 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.  Remove from oven and transfer to a wire rack to cool completely.

8.  When the cupcakes have cooled, make the ganache.  First, place the chopped chocolate in a small bowl.

9.  Bring the heavy cream to simmer, pour it over the chopped chocolate, and let it stand for about 2 minutes.

10.  Whisk the heavy cream and chocolate until a smooth ganache forms.  If necessary, let the ganache sit at room temperature to thicken before using.

11.  To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of your stand mixer and beat on medium for 1 minute.

12.  Add in the powdered sugar and mix on low until completely combined.  Increase the speed to medium and mix until smooth, about 2 minutes.

13.  Scoop about 1 Tablespoon of the peanut butter mixture and form it into a round patty.  Use the tines of a fork to make a crisscross pattern on top of the patty.  (You want it to look like a classic peanut butter cookie.)  Repeat with remaining mixture.

14.  Dip the tops of the cupcakes into the ganache to ice it.  (If your ganache is too thick to dip, use an offset spatula to spread it over the cupcakes.)  Place a peanut butter "cookie" on top of the ganache.

Store in a airtight container in the fridge.

Source:  Sweet Savory Life via Annie's Eats

Happy 4th of July!

Happy Independence Day!  I hope you have fun plans with your family or friends.  Mike and I are off to the parade, so I won't be sharing a recipe today.  Come back tomorrow though, I'm sharing a delicious recipe you won't want to miss!

Source

Tomato, Corn, and Black Bean Salsa

If you're looking for a great dish to bring for your 4th of July celebration--look no further.  This salsa comes together in minutes, is fresh, and tastes delicious!  I brought this to a family potluck, thinking it was nice and simple but nothing too special.  To my surprise, it got rave reviews.  I knew if our family enjoyed it (and requested the recipe), it was definitely worth sharing! 

Tomato, Corn, and Black Bean Salsa

Serves 12

1 can black beans, rinsed and drained
1 cup frozen corn, thawed
2 tomatoes, chopped
1/4 cup red onion, chopped
2 Tablespoons lime juice (or juice of 1 lime)
3 Tablespoons extra virgin olive oil
1 Tablespoon cilantro
salt and pepper

1.  In a large bowl, combine black beans, corn, tomato and onion.

2.  In a small bowl, combine the lime juice, olive oil, and cilantro.

3.  Pour the marinade over the vegetables.  Add salt and pepper as needed.

4.  Refrigerate at least 30 minutes before serving.

Serve with tortilla chips for dipping.