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Archive for the ‘Easy Recipes’ Category

Cucumber Dill Salad with Sour Cream

Posted in Easy Recipes, Salads, tagged , , on June 18, 2010| Leave a Comment »

When Hubby and I venture to Leavenworth, WA., there is a restaurant we really enjoy called King Ludwig’s.  They serve great German food and, if you are so inclined, you can sit and listen to a German band. I’m usually not so inclined because I am much more interested in the fantastic food.  Like their Spätzle and Schweine Schnitzel (breaded, pan fried pork cutlet). No calories in either of those at all, by the way. Not only are they fun to pronounce, they are so, so delicious.

But my most favorite thing to eat at King Ludwig’s isn’t even always on the menu. It is a light and tangy cucumber salad. Sliced paper thin, the cucumbers float in a sea of sour cream and dill. I can’t describe it, but it is absolutely wonderful. Especially in the summer – cool, creamy perfection.

One time we went and the salad was not on the menu. I asked the waitress if they still had it and she hemmed and hawed if they did or did not. I begged and pleaded, cried and sobbed and told her how we had driven hundreds of miles just so I could eat their perfect cucumber salad. She finally gave in and brought me a plate of the salad.  It was divine. The last time we were there, it was back on the menu. I’m thinking the wait staff just couldn’t deal with too many customers like me.

I’ve tried to find the recipe so I could make the salad myself and have finally found one that tastes similar. Enjoy every refreshing bite!

Simple Ingredients

Slice the cucumber into very thin pieces.

Cover the cucumbers with plastic wrap then set a heavy bowl on top to help squish out the water.

Drain off the water and pat dry.

Mix with the sour cream and dill dressing.

Savor the cool, creamy salad with just a kick of vinegar and dill.

Cucumber Dill Salad

5 mini cucumbers (or a couple regular sized ones)

1 cup sour cream

1 tbsp. apple cider vinegar

fresh dill, chopped

salt

Wash your cucumbers and thinly slice. I found the most wonderful mini cucumbers at Costco and left the peels on, but you can peel if you so desire.

In a shallow bowl, layer slices, sprinkling a little salt between each layer. Cover with plastic wrap and set a heavy bowl on top. You want to press the water out of the cucumbers, so let it set this way for an hour or two (or overnight – please put in the fridge if going the overnight route).

When you are ready to make the salad, drain the cucumbers and then pat dry. In a separate bowl, mix together the sour cream and vinegar and the chopped dill. Mix well with cucumbers. To make it look pretty, add a few fresh sprigs of dill to the bowl and serve.

Enjoy and Happy Entertaining!

Shanna

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Delicious Sour Cream Chocolate Bundt Cake

Posted in Desserts, Easy Recipes, tagged , , on June 11, 2010| 8 Comments »

Be generous with the chocolate frosting. Let it drizzle down the sides and pool along the bottom.

Hubby’s Grandma Nell loves to cook and she shared this chocolate cake recipe with me years ago. I start drooling just thinking about making it because it is so moist and good. It turns out delicious every time and is really simple to make.

My BFF and her husband came to help us with a project a few weekends ago. I made this cake to serve for dessert and her husband, who is a fellow chocolate devotee, seemed to really enjoy it as well.

The ingredients.

The cake batter will be really thick, so don't be surprised when it turns out that way. All will be well in the end.

Once the cake is baked and cooled, put it on your platter or cake stand. I love this bundt pan made of silicone. It is a breeze to get the cake out.

The bare cake, begging for frosting.

As I mentioned before, be generous in your chocolate drizzle.

Finally, enjoy the fruits of your labor. Your taste buds will thank you!

Chocolate Bundt Cake

1 Triple Chocolate Betty Crocker Cake Mix (18 ounce box)

1 small box of instant chocolate pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup chocolate frosting

berries (optional)

whipping cream (optional)

mint leaves (optional)

Combine all ingredients in a large mixing bowl and pour into a greased and floured bundt pan. Bake at 350 degrees of one hour or until edges start to pull away from the pan.

You can use a fun bundt pan shape to make this cake look like you went to a lot of work (when you really didn’t). I like to finish the cake with some pre-made chocolate frosting (yes, right out of the can) that has been warmed. Use about 1/2 cup and microwave for 10-15 seconds, just until it starts to melt. Pour over the top of the cake. You can dust it with powdered sugar or cocoa powder or top with festive sprinkles. You can also pour on caramel sauce and serve while the cake is warm. This is especially taste when served with a side of Dulce de Leche ice cream. Trust me. It will nearly make you faint with bliss.

I like to make the cake the day before, frost it then refrigerate and serve chilled. My favorite presentation is to serve it with a dollop of whipped cream and fresh raspberries. So good!

Enjoy and Happy Entertaining!

Shanna

(aka – The Chocoholic)

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Simple Summer Fruit Salad

Posted in Easy Recipes, Salads, tagged , , , on June 4, 2010| 1 Comment »

When I was at the grocery store the other day, they had a lovely display of cantaloupes. My mouth started to water at the thought of fresh slices of the orange-fleshed melon so I started sniffing through the pile to find just the right one. I am one of those people who has to sniff my cantaloupe. It smells of sunshine and summer and wonderful sweetness. When it smells “just right” I know it is the one to take home.

Unfortunately, the woman standing next to me squeezing the melons like they were rolls of Charmin, kept looking at me like I was a crazy nut-job. But that is okay because when I got home and cut open my melon, it was perfection.

Expecting company for lunch the next day, I decided not to eat all the cantaloupe myself and instead whipped up this refreshing and simple fruit salad.

Ingredients - very simple

After you cut the cantaloupe open, scoop out the seeds. A tablespoon will dig them out in a jiffy.

Now peel and slice the melon. Cut it into bite-sized pieces.

Cut your grapes in half. That's right - cut them in half. You'll have the undying love of your guests if you do.

Slice up the pineapple. Fresh is best!

Reserve the pineapple juice to pour over the salad.

Simple Summer Fruit Salad

1 cantaloupe

1 cup of grapes

2 cups of pineapple

Pineapple juice

Cut open the cantaloupe, peel and then slice. I diced mine up into bite-sized pieces.

After washing the grapes, I cut them in half. Yes – take the time to cut them in half. It will add less than two minutes prep time to your day and your guests will be forever thankful to you. Have you ever been sitting somewhere nice trying to show people that you weren’t born in a barn and do have a few manners trying to stab a whole grape with your fork. You stab, it moves, you stab harder, it threatens to shoot off your plate and take out someone’s eye. Never a good thing, not that it has ever happened to me. So take the time to cut those little orbs in half!

Last but not least, cut your pineapple into bite-sized pieces. In a hurry (could also be interpreted as lazy) I bought pineapple spears. I do recommend going with fresh pineapple over canned because of the flavor and texture intensity. If you like whacking up a whole pineapple, go for it. If not, just buy the fresh that is pre-cut. Save the juice that will be in the bottom of the pineapple container and pour it over the fruit. Give it a good stir, cover with plastic wrap and let the flavors blend in the fridge for an hour or so. You can make this a day ahead.

As a final step toss on a few sprigs of mint and berries. Ta-da. Wasn’t that simple and easy?

Enjoy and Happy Entertaining!

Shanna

(aka the Cantaloupe Sniffer)

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Strawberry Bliss

Posted in Beverages, Easy Recipes, Entertaining at Home, tagged , , on May 28, 2010| 2 Comments »

If you are somewhere in the world where the sun is shining and it is warm and lovely heading into this Memorial Day Weekend. Enjoy it!

With our gray skies and rain, it doesn’t seem like it can be the end of May.

Here is an easy and fun drink that tastes best on hot days, but if you are being forced inside by the weather this weekend, plan an indoor picnic, cozy up by the fire and enjoy. This drink is also family friendly so the kids can smack their lips over it as well.

Ingredients

Sugar the rims of the glasses.

Scoop the slushy mix out of the pitcher and into the chilled glasses.

Strawberry Bliss!

Strawberry Bliss

1 can of Bacardi Mixers Frozen Strawberry Daiquiri concentrate

1 1/2 cans of water

1 bottle of Club Soda

granulated sugar

Mix concentrate with 1 1/2 cans (using the concentrate can) of water. Stir and freeze for a couple of hours, until it starts to firm up.

Wet the rims of your glasses and dip in sugar. Just put a teaspoon or so of sugar on a flat saucer and dip away. I like to put the glasses in the freezer after I sugar them so they are frosty when I serve the drink.

When you are ready to serve, remove the glasses and strawberry mix from the freezer. Scoop slush into glasses and fill about two-thirds full. Pour in enough club soda to fill the glass. You can garnish the glasses with a strawberry if you so desire or  a sprig of mint.

Sip, savor and smile!

Happy Entertaining!

Shanna

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