More is Better

 Saw this recipe from Ina Garten on Instagram today  - and it answereda cherry tomato prayer- we are currently getting 20-30 cherry tomatoes a day! Combined with our fresh basil this was so simple and so good with fresh right from the garden. NOTE: These tomatoes need to marinate for 4 hours at room temperature. 4 pints cherry tomatoes, halved  Good olive oil  2 tablespoons minced garlic (6 cloves)  18 large basil leaves, julienned, plus extra for serving 1/2 teaspoon crushed red pepper flakes  Kosher salt  1/2 teaspoon freshly ground black pepper  1 pound dried angel hair pasta  1 1/2 cups freshly grated Parmesan cheese, plus extra for serving Directions:  Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.  Just before you're ready to serve, bring a large pot of water w...

 My cousin Dee made these f or us during our recent visit to Maine she got the recipe from poulef.com . The blueberries from her garden were fabulous and she sent me home with several pound of them. So I tried to repeat her scones but I misunderstood the separating part so they didn't quite turn out like hers. But they were still very good.  We didn't bother with the glaze. Alsosee Aunt Anne's Coffee Cake recipe on blog. 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup cottage cheese, blended smooth 1/3 cup granulated sugar 1 large egg 1/4 cup melted butter or coconut oil Zest of 1 lemon 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup blueberries 1/2 cup powdered sugar 1 – 2 tablespoons lemon juice  Preheat oven to 400°F.  Combine dry ingredients with coconut and lemon zest. Cut in the cold butter. Mix cottage cheese, egg, vanilla, and lemon juice. Combine wet and dry ingredients to form a so...

 From Southern Living I needed a way to use up the million cherry tomatoes we harvested from our one plant.  Sweet summer tomatoes become brighter, bolder, and more versatile after a quick marinade. Use the marinated tomatoes as an appetizer OR toss rotisserie chicken and mozzarella We reallyenjoyed it as an appetizer - the tomatoes were a nice refreshing summery touch. The dinner was also great we had brined a boneless chicken breast and grilled it, 1/3 cup red wine vinegar  3 Tbsp. extra-virgin olive oil  3 Tbsp. honey  1 1/2 tsp. kosher salt  1/2 tsp. black pepper  1/2 tsp. crushed red pepper  2 medium garlic cloves, thinly sliced (about 2 tsp.)  4 cups cherry tomatoes (20 oz.), halved (or quartered if large)  1/4 cup thinly sliced scallions  2 (8-oz.) containers whipped cream cheese  Fresh basil leaves  Buttery round crackers (such as Ritz) Step 1  Whisk together vinegar, olive oil, honey, salt, black pepper, cru...

 My sister Kerri made this delicious and easy dessert for us a few days ago. So light it felt calorie free - N OT after the scoop of vanilla ice cream and fresh whipped cream   The recipe is from Blogger PINCHOFYUM .  Peach Filling 5 - 6 large fresh yellow peaches , sliced (about 5 cups , or 750-900 grams) 1/4 cup sugar 1 tablespoon cornstarch (optional - see note 1 below) Cobbler Topping 1/2 cup salted butter , melted 3/4 cup sugar 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder a pinch of salt 1/4 cup turbinado sugar (optional, but really nice) whipped cream or vanilla ice cream for serving Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan. Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms. Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need ...

  We went to the Farmers Market this morning and they had fresh beets so I found this recipe b y SPENDWITHPENNIES  It was simple and needed the entire 75 minutes. Now beet salads for the week! *****Please note just discovered I never took a single photo of my beets so this photo is from SPENDWITHPENNIES blog and I would defintiely remake this recipe - just don't want you to wait months for this recipe!!**** 4-6 beets 1 T EVOO for every 4-6 beets Preheat oven to 375°F. Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper. Lay out a large piece of aluminum foil, top it with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).  Roast the foil package for 60 to 75 minutes or until beets are tender when poked with a fork. Using rubber gloves or paper towels, rub the beets and the skins will just slide right off. Serve warm with butter or chilled in salads.

 From Blog of SIMPLY  I thought this would be perfect for a Family Reunion we are attending and since we are driving and staying in a cousin's home the night before I wanted something simple and nice for a hot summer day. This 2 ingredient recipe Betty Crocker Angel Food Cake mix and a can of Lemon Pie Filling this seemed the perfect fit!  They were absolutely delicious!! Box of Angel Food Cake Mix (Betty Crocker) Can of Lemon Pie Filling (Duncan Hines Comstock) Preheat your oven to 350 and prepare your  jelly roll pan that’s 15.75"L x 11.25"W x 1.63"H. This recipe will work in a classic 9x13-inch baking dish, but it will be taller and have more of a cake-like consistency. Spray jelly roll and place parchment paper in place. WHEN you oven is fully preheated THEN mix angel food cake mix and lemon filling with spatula until thoroughly mixed through ( batter will be 'growing' as you mix) Spread into prepared pan. Bake 30 minutes until edges are golden brown. Coo...

 From one  of my faves Jim at Sip and Feast - we were staying with our dear friends Lisa and Ric and she made this incredible coffee cake and went couldn't help but have 2 servings so yummy! Never mind coffee pairs with ANYTHING! Gotta say wish we took a few slices to go! This New York style crumb cake brings together a light and delicious cake with a crumbly cinnamon and sugar topping. It's the perfect companion to a cup of coffee! Ingredients For the crumb topping 1 1/2 cups unsalted butter melted 4 1/2 cups all-purpose flour 1/4 teaspoon fine sea salt 1 cup packed dark brown sugar 1/2 cup granulated sugar 1 1/2 tablespoons cinnamon For the cake 2 1/2 cups cake flour can sub all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 cup granulated sugar 11 tablespoons unsalted butter room temperature 3/4 cup buttermilk room temperature 3 large eggs room temperature 1 egg yolk room temperature 2 teaspoons vanil...

 From A LLRECIPES  Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!  Our zucchini is still going crazy in the garden and we have on hand so many every night needs to include zucchini - plus we  are  giving them away to neighbors and friends! OMG so delicious and easy to make! 3 large zucchini, finely grated ½ teaspoon salt Batter: 1 large egg 5 tablespoons all-purpose flour 4 tablespoons Parmesan cheese ¼ teaspoon salt ground black pepper to taste oil for frying Toppings: 1 tablespoon grated Parmesan cheese, or to taste 1 pinch salt ¼ cup sour cream, for topping Directions Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely. Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well. Heat oil in a medium-sized pan ove...

 From A LLRECIPES this is my second time making this recipe it is so convenient to have it ready to go in the freezer. Just pour and garnish! And into the freezer it went! 1 1/4 cups turbinado sugar 1 cup water 1 cinnamon stick (optional) 1 (750 ml) bottle bourbon or rye whiskey 1 ounce angostura bitters orange peel and cherries for serving Combine sugar, water and cinnamon stick (if using) in a small saucepan.  Bring to a simmer, stirring often until sugar completely dissolves.  Let cool completely.  Pour a half cup of bourbon from the bottle and reserve for another use.   Pour 3 ounces of the prepared simple syrup into the bottle and reserve remaining syrup for another use.   Add bitters to the bottle and place the top on the bottle.  Gently tip the bottle over to mix the ingredients and place the bottle in the freezer for at least 6 hours.   To serve: pour 2-3 ounces over ice.  Add an orange peel and cherry and stir....