I really should be shamelessly self-promoting my next book, Tender Secrets (Harlequin/Kimani Press 10/08) and/or talking about allied book issues. But I’ve got food on the brain. Big surprise, right? Last year we had a great discussion about summer food, and I got lots of wonderful recipes. Let’s do that again, okay?
I’ve got an extra copy of a great local cookbook to share, I’ll Cook When Pigs Fly. Just leave a comment with one of your favorite recipes, or a link to one of your favorite recipes, and your name will be entered in the drawing for the end of the day. Don’t forget to check back tonight to see if you’ve won.
I’ll start. Nothing says summer to me like key lime cheesecake. Here’s a recipe from Allrecipes.com.
Anyone got a great barbeque recipe? I’d love a great barbeque recipe.
Oh, and feel free to pre-order several copies of Tender Secrets if the mood strikes…
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I’m one of those “when pigs fly people.”
Maybe it’s just my computer, but the link to your book didn’t work. It gives that “Page Cannot be Found” messages.
Right now I’m in the middle of reading SWEETER THAN REVENGE (finally), and I’m loving it! I ROTFLMBLAO over Anastasia’s book titles!
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This recipe is just a little different and very tasty!
I love cookbooks! I just wish I had more time to try all the recipes out!
APPLE PIE CHEESECAKE
Crust
2 cups crushed gingersnaps 6 tablespoons unsalted butter, melted
Filling
3 8-ounce package cream cheese, softened 1 cup sugar 2 eggs 1 egg yolk ¼ cup whipping cream 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 2 medium firm tart apples, peeled and thinly sliced 1 tablespoon packed light brown sugar 1 teaspoon ground cinnamon
Topping
½ cup all-purpose flour ½ cup packed light brown sugar ¼ cup finely chopped walnuts ¼ cup unsalted butter, melted
Heat oven to 350°. Spray a 10-inch springform pan with nonstick cooking spray. In a small bowl stir together all crust ingredients. Press into bottom and ½ inch up the sides of the pan. Bake for 5 to 7 minutes or until set.
In a large bowl, beat cream cheese and sugar at medium speed for 2 to 3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 tablespoons of flour and vanilla extract for an additional minute or until blended.
In medium bowl, toss apples with 1 tablespoon of brown sugar and cinnamon until lightly coated.
Pour half the filling into crust, arrange apples over it, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
In a small bowl, stir together all topping ingredients; sprinkle over cake. Bake 20-25 minutes or until the top is golden brown. Cool on wire rack to room temperature. Refrigerate overnight. Keep refrigerated.
by Laurie G
on July 9th, 2008 at 8:22 am
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Here is a recipe for bbq sauce that I got off a package of ribs.
2 tsp. salt
1/4 tsp black pepper
1 tsp chili powder
1/4 tsp cayenne pepper
2 tsp vinegar
2tsp worchestershire sauce
3/4 cup catsup
3/4 cup water
Mix all together and baste meat as you grill.
by Crystal B.
on July 9th, 2008 at 10:11 am
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Refreshing and light for hot summer days. Easy to prepare and tart.
Lemonade Pie
4 Cups Vanilla Ice Cream Softened
6 0z. can Frozen Lemonade Concentaate thawed
1 - 9″ graham Cracker Crust
In a medium bowl, mix ice cream and lemonade concentrate until blended.
Spoon into the graham Cracker Crust.
Freeze for 4 hours.
Let sit for 10 minutes at room temperature and then serve.
by jenna
on July 9th, 2008 at 1:11 pm
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Here’s an easy side dish to go with any summer grilled food:
Summer Green Bean Salad
2 slices Bacon
1 can French-style or Cut Green Beans — drained
1 teaspoon Salt
1/3 cup Onion — finely chopped
1 teaspoon Dillweed
1/2 cup Water
1/4 cup Vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon fresh ground pepper
2 tablespoons Olive Oil
In a small skillet, cook bacon until crisp and brown;
drain, crumble and place in a medium bowl. Add beans,
1 teaspoon salt, onion and dillweed; toss gently. In a
small bowl, combine remaining ingredients; whisk until
well- blended. Pour dressing over bean mixture; toss
gently to coat. Cover and refrigerate about 2 hours before
serving.
Serves 6
by catslady
on July 9th, 2008 at 1:54 pm
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1 lb. hamburger browned
1 can mushroom soup
1/4 cup chopped onion sauteed in 2 T margarine
1/2 cup grated cheese
1/2 cup breadcrumbs
bread slices
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Directions:
Take crusts off bread slices and save some for the filling. Butter one side of each
slice of bread and put buttered side down and press into muffin tins to form a cup/tart
like shell. Sautee onion in margarine.
Combine all ingredients.
Trim crusts off bread slices and press into greased muffin tins to form a cup. Fill with meat mixture and make at 350 F about 40 minutes.
by RobynL
on July 9th, 2008 at 4:12 pm
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Hamburger Tarts
1 lb. hamburger browned
1 can mushroom soup
1/4 cup chopped onion sauteed in 2 T margarine
1/2 cup grated cheese
1/2 cup breadcrumbs
bread slices
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Directions:
Take crusts off bread slices and save some for the filling. Butter one side of each
slice of bread and put buttered side down and press into muffin tins to form a cup/tart
like shell. Sautee onion in margarine.
Combine all ingredients.
Trim crusts off bread slices and press into greased muffin tins to form a cup. Fill with meat mixture and make at 350 F about 40 minutes.
These freeze very well and are best if heated in oven or on BBQ once thawed.
by RobynL
on July 9th, 2008 at 4:13 pm
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Oooh, great recipes! Thanks for sharing!
Jenna, I’ve randomly chosen you to win! Yay! Please send me your address via my website.
Have a great week!
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Chicki, glad you’re enjoying Anastasia’s antics. She was a lot of fun to write! :grin:
