Our Fabulous Bites

I like this cool pasta salad, very good on a hot summer night. Makes about 8 cups, or 4 main-dish servings. Ingredients 8 ounces penne or bow-tie pasta 1 pound fresh green beans, trimmed and each cut in half 1 1/2 teaspoon salt 1 tablespoon water 1 cup loosely packed fresh basil leaves 1/4 cup extra virgin olive oil 1/2 teaspoon black pepper 1-2 medium tomato, chopped Directions 1. In large sauce pot, cook penne as label directs 2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat.  Add green beans and 1/2 teaspoon salt; heat to boiling.  Cook beans until tender-crisp, 8 minutes or so.  Drain beans and rinse under cold running water and drain again. 3. In blender at high speed, combine basil, oil and water and puree until almost smooth, stopping occasionally and scraping down sides with rubber spatula.  Transfer bail puree to large bowl; stir in remaining 1 teaspoon salt and pepper. 4. Drain pasta; rinse under cold running water and drain a

First time that I had buttermilk syrup I thought it was amazing.  Then I made the recipe and realized how much butter there is and realized, this will need to be a once a year kind of thing.  :)   Buttermilk Syrup   1 cube butter 1 cup white sugar ½ tsp. baking soda ½ cup buttermilk Bring to a boil for a minute, turn off heat, then add 1 tsp. vanilla

This is easier than a true souffle and works great for a brunch or if you are serving breakfast to a lot of people. Mock Egg Souffle 12 slices white bread 2 cubes melted butter ½ lb. medium cheddar cheese 1 lb. cubed ham, bacon, or sausage ½ lb Monterey Jack cheese 6 eggs 3 cups milk Salt and Pepper to taste Salsa: 7 oz. can diced green chilies 3 large tomatoes (peeled and seeded) 4 large scallions (green onions) 2 T. olive oil 1 T. red wine vinegar 1 tsp. salt ½ cup chopped cilantro Diced onion Assembly: Cut off crusts of white bread. Butter a 9x13 glass pan and brush bread with melted butter. Cover bottom of dish with bread. Sprinkle meat and cheese. Layer bread again, meat, and cheese. Beat eggs, milk, salt, and pepper (be careful not to put too much salt in egg mixture). Pour over pan and bread; cover with aluminum foil and refrigerate overnight. Bake at 350° for 45 minutes. Serve with salsa and sour cream.

LEMON BERRY TRIFLE you can change the berries you use depending on what is in season.  i recommend fresh berries, not frozen.  this made more than could fit in my trifle bowl so feel free to cut down on some whipped cream, or berries...as you see fit.  Or as I did, just had extra which the kids enjoyed. ingredients Lemon curd 3/4 cups sugar 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes 2/3 cup fresh lemon juice 1 tablespoon grated lemon peel 1/8 teaspoon salt 5 large eggs, beaten to blend 1 cup whipped cream Lemon syrup 1/4 cup water 1/4 cup sugar 1/4 cup fresh lemon juice Filling 1 8-ounce package cream cheese, room temperature 1/3 - 1/2 cup sugar 2 1/4 cups chilled heavy whipping cream 1/4 teaspoon vanilla extract 3 1/2-pint containers fresh berries 1 12-ounce pound cake, cut into 1-inch cubes preparation For lemon curd: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts