Grilled Corn on the Cob

I made a Pork roast in the crock pot today, so I decided to grill up some corn on the cob! My favorite way to eat corn. This is the first time Ive left some of the husks attached to make a nice little handle and it gives it a great presentation as well. I will do this in the future now. This is a very easy simple recipe.

Grilled Corn on the Cobb

4 ears of sweet corn, in husks
2 Tbsp butter, melted
salt and pepper to taste

Preheat a grill to high heat. Remove the outer husks of the corn, then leave the inner husks attached to make a nice little handle for holding it. Brush the corn with melted butter, then sprinkle with salt and pepper. When the grill is ready, place on the grill and turn the heat down to medium. Try not to get the husks grilled, because they burn faster than the corn. Turn the corn as it cooks and keep brushing it with more melted butter. Its done when the corn is golden browned, 10-15 minutes.

Quick Yeast Rolls

These dinner rolls were so yummy and they were a snap to make! I had them done in just a little over an hour, with rising time included. Just a couple ingredients too. They were a little sweet and really soft. a great texture. I know they look like muffins, but they are more the texture and taste of a dinner roll. The original recipe says it makes 8 rolls, but I ended up with 10 large ones, and I could have done 12. I felt like my cups were too full, so I didnt get to let them rise enough the 2nd time. Next time, I will take this same recipe and make 12 rolls, and let them rise 10 minutes longer, to make them just a little lighter in texture.

Quick Yeast Rolls (Allrecipes.com)

• 2 tablespoons shortening
• 3 tablespoons white sugar
• 1 cup hot water
• 1 (.25 ounce) package active dry yeast
• 1 egg, beaten
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour

1. Preheat oven to 425 degrees F (220 degrees C). Grease 8 muffin cups.
2. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
3. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
4. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Baked Blueberry and Peach Oatmeal

I saw this recipe in a magazine that my mom gave to me. I cant remember the name of it now. I remember that I really wanted to try it out. I love oatmeal. I only like the old fashioned oats. I hate instant or quick cooking oats. It just gets to mushy. I decided that I wanted to try this recipe out because my mom is hosting a Mother's Day Brunch at her house on Mother's Day this year, and I am supposed to bring a breakfast recipe so I thought Id try this. The verdict? I wont bring this to the brunch. It was good, but just not what I'm looking for in oatmeal. I usually cook my oatmeal in milk because I like it really creamy. My mom cooks hers in water like the directions says, and I always think its too chewy like that. Well, this turned out chewy. I do have to say that the next day leftovers were GREAT! I thought it was so much better the 2nd day. Just pop some into the microwave and then add a bit of cream and you are set. It was creamy and mushy and not too chewy. My kids didn't eat this though, so it probably wont be a keeper.

Baked Blueberry Peach Oatmeal

3 cups old fashioned oats
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
2 egg whites
1 egg
1 1/4 cup fat free milk
1/4 cup canola oil
1 tsp vanilla extract
1 can (15ounce) sliced peaches, drained and chopped
1 cup fresh blueberries
1/3 cup chopped walnuts
Additional milk, optional

In a large bowl, combine the oats, brown sugar, baking powder, and salt. Whisk the egg whites, egg, milk, oil and vanilla. Add to dry ingredients and stir until blended. Let stand 5 minutes then stir in the peaches and blueberries.

Transfer to an 11in x 7in baking dish, coated with cooking spray. Sprinkle with walnuts. Bake uncovered for 35-40 minutes or until the top is slightly browned and a thermometer reads 160 degrees. Serve with additional milk if desired.

Spinach Quiche

I love quiche. I used to make it quite a bit before I met Carl. He just doesn't like quiche for dinner and that is usually when I end up making it. There are times that he isn't too thrilled with my quiche dinner. Then the next morning we have the leftovers for breakfast and he is saying how great it is. I ask, what is the difference between now and last night? And his reply is that its breakfast now. Hmmm.

The other night I had a craving, so I made it for dinner again. And I have to say that it was yummy. I just love quiche.

Spinach Quiche (from Better Homes and Gardens)

1 refrigerated pie crust, thawed
1/2 cup chopped onion
6 slices of bacon, chopped
8 eggs
1/2 cup dairy sour cream
1/2 cup half and half, light cream or milk
1/4 tsp salt
1/8 tsp pepper
3 cups lightly packed chopped spinach
2/3 cup grated mozzerella cheese
1/2 cup shredded swiss cheese

Line unpricked pastry with a double thickness of tin foil. Bake in 450 degree oven for 8 minutes, then remove the foil and continue to bake an additional 4 or 5 minutes, until pastry is set and dry. Remove from oven and reduce oven temp to 325 degrees.

In a large skillet, cook onion and bacon till onion is tender and bacon is crisp. Drain on paper towels.

In a medium mixing bowl, beat eggs slightly with a fork. Stir in sour cream, half and half, salt, pepper. Stir in onion mixture, spinach, mozzerella and swiss cheese.

Pour egg mixture into the hot baked pastry shell. Bake in the 325 oven for 45 minutes, or until a knife inserted into the middle comes out clean (it took about 15 minutes extra for me) Let stand 10 minutes before serving. Serves 6 to 8.

Happy Birthday Charlie!

My little one turned 2 this week. Today we had a little pool party here at the house and it was a lot of fun. I made this cute cake and cupcakes for the party. My friend Laurel did this last year for her son's bday and I had to steal the idea! It was super easy. I cheated and used boxed yellow cake mix and pre-made icing. I dyed the blue with Wilton royal blue. The "dog food" is Coco Puffs cereal. For the cupcakes, the ears are made of Tootsie Rolls (microwaved for 10 seconds to make pliable). The big eye is a Junior Mint candy, the noses are Recees Pieces. I used brown decorator gel for the rest.

Grilled Steak Rolls

I recently blogged about my Pan Seared Steak Rolls that I made. They were so good. Carl said that he didn't like the consistency of the meat because it was poached in the sauce pretty much. Tonight we decided to see if we could improve on the recipe a bit. I followed the recipe exactly the same as last time except this time, I grilled the steak rolls on my grill on low heat and prepared the sauce on the side. It was really good and I think it looked better with the yummy grill marks on each one. Definitely a pretty dinner.

Apple Cinnamon Oatmeal Bars

We decided to bake this afternoon, to pass some time. Sam and I are often looking for things to keep us busy when Charlie naps in the afternoons. Today, I let him pick out a cookie to make from my trusty Better Homes and Gardens cookbook. This is what he picked and Ive made them before, so I knew they would be good. They get a nice crunchy crust.

1 cup flour
1 cup rolled oats
2/3 cup brown sugar
1/4 tsp baking soda
1/2 cup butter
2-3 apples, peeled, cored and chopped (about 10 ounces)
1/2 tsp cinnamon
1 tbsp water
1 tbsp fresh lemon juice
a dash of ground cloves

Make the crust by mixing flour, oats, brown sugar and baking soda. Cut in butter with a pastry cutter until coarse crumbs form. Set aside 1/2 cup of the crumb mixture for later use. Press into the bottom of a 9x9 brownie pan. To make the filling, put the apples into a sauce pan with the water, lemon juice, cinnamon and cloves. Bring to a boil and cover and simmer for 8 minutes, or until the apples are tender. Remove from heat and pour over the prepared crust. Sprinkle the reserved crumb mixture over the top. Bake in 350 degree oven for 30 minutes.