Monday, July 21, 2014

Guest Blogger~ Moore of Less Cooking Blog Blueberry Raspberry Bars

Hi everyone,

I'm Nettie, the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. When I'm not busy creating, adapting and testing recipes, I enjoy reading, traveling, and outdoor activities. My true passion is food and design. Today I'd like to share a wonderful recipe with you for Coffee Crumb Cake Muffins.





These bars are like a Blueberry- Raspberry – better – than- Pie- Dream!  These are better than pie because it is half the work of making a pie and all the flavor of summer.

Blueberry Raspberry Bars
Moore of Less Cooking Blog

1 cup granulated sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold, unsalted butter, cut into cubes
1 egg
1/4 tsp salt
zest from one lemon

Filling
2 Tbsp lemon juice
4 cups blueberries/raspberries (whatever proportions your prefer)
2/3 cup granulated sugar
4 tsp cornstarch


 Preheat oven to 375 degrees F and grease a 9×13 inch pan. 
 
 For the crust, in a medium bowl, stir together 1 cup sugar, 3 cups of flour, and 1 tsp baking powder.

 Mix in salt and lemon zest.  Using a  fork, blend in egg and butter.   Press half of the dough into the pan to form the crust.  

In another bowl, stir together 2/3 cups sugar, lemon juice, and corn starch.  Fold in strawberries and blackberries.  Spread the berries over the crust.  add remaining dough over the top of the berries.

 Bake for 45 minutes until top is lightly brown.  Cool completely.  Makes up to 24 bars.  

Recipe adapted from Annie’s City Kitchen

Friday, July 18, 2014

Guest Post- Cooking from a Stay at Home Mom Pasta Salad

Hello Everyone, 

This is Alyssa from Cooking From A SAHM. I'm here doing a guest post for Cindy :-) I hope she's enjoying her time off. She's a good friend of mine so I'm happy to help out. This Pasta Salad recipe is amazing...and a great idea for summer. It makes a lot so you can even have it as leftovers. Know what? Its EVEN BETTER the second time around.
 
 




Pasta Salad
Cooking from a Stay at Home Mom

1 Box of Elbow Mac
2 Cans of Black Olives
Green and Yellow Peppers Chopped
1/4 pound of Ham off the bone (chopped)
1 Bag of Pepperoni
1 Block of Colby Jack Cheese cubed
1 C. Chopped carrots
1 Small container of Wish Bone Italian Dressing

Boil your noodles. Then in a strainer put them in and spray them with cold water. You want the noodles cooled off. Then put them in a large bowl. Add your black olives, peppers, ham, pepperoni, cheese, carrots and then your Italian dressing. I do it to taste. So I add some, stir, taste and then add more if it needs it.  I find it better to do it in small amounts rather then pouring the whole thing in. Put it in the fridge and chill. It is always better the second and third day.  ENJOY!!!

Wednesday, July 16, 2014

Unplugging for a Bit

Hi everyone,

I just wanted to give you guys a heads up that I will be unplugging from social media and the internet for a little bit. Hubby is starting a 10 day vacation from work, so we'll be off the grid for those 10 days, enjoying some family summer fun.

As a result What's for Eats and Simple Supper Tuesday, will not be posted next week. We'll be back the following week. I have three fabulous bloggers who have volunteered to Guest Post for me, while I am off the grid. I hope you enjoy the recipes they will be sharing with you.

See you all soon and I hope you are enjoying your summer so far!!





~Cindy

Spicy Avocado and Caramelized Onion Quesadillas

Sweet caramelized onion, is paired with creamy avocado, spicy salsa and cheese, in crisp flour tortillas.




The kids have been at camp with my parents, for the last few days. It has been a wonderful break and has given me the time to tackle things that I've been putting off. Like working on blog posts for the next few weeks, cooking dishes that I wanted to make but knew the kids wouldn't like and tackling emails that have been piling up all month. I often feel guilty, if I have to be on the computer for an extended amount of time. I mean, some computer time is expected I am a blogger after all, but scheduling posts, editing photos, writing recipes takes longer than you would think. So I try not to do it too much, while the kiddos are around. Even though I've been enjoying the break, I miss the kids terribly.

I took this opportunity to make something the kids would never think of eating. Though they like grilled cheese, they still haven't gotten a taste for quesadillas. I've really been on a caramelized onion kick lately, so I wanted to try making my quesadillas with them. I had some perfectly ripe avocado, so I threw that in too. The result was a slightly sweet, spicy and creamy quesadilla. They were awesome. My tummy is grumbling just thinking about them, as I type up this post.





Spicy Avocado and Caramelized Onion Quesadillas

1 small onion, thinly sliced
2 Tbs olive oil
salt & pepper
1/2 tsp brown sugar
1 Tbs balsamic vinegar
1 avocado, thinly sliced
medium salsa
1/2 C Colby Jack cheese
6 flour tortillas

In a small skillet, heat the oil over medium low heat. Add in the onions and toss to coat with the olive oil and season with salt and pepper. Cook for 10 to 15 minutes, stirring occasionally, until onions are soft and golden brown. Add in the balsamic vinegar, sprinkle with brown sugar and toss to coat. Remove from heat.


In a clean skillet, over medium heat place 1 flour tortilla. Sprinkle with a pinch of cheese, and spread with a thin layer of salsa. Add 1/3 of the caramelized onion and a few slices of avocado. Sprinkle with a second generous pinch of cheese and top with a second flour tortilla. Cook for 2 minutes, or until tortilla starts to brown. Carefully flip and cook on the second side for 3 minutes; until tortilla starts to turn golden brown. Remove from skillet and repeat with remaining 4 tortillas.

Let cool for 5 minutes, before cutting.