Tasty Recipes

Just wanted to share some recipes I have tried recently that we have really enjoyed. Last night I made this fruit salad to take to our church cookout. There was a great turn out of people and the boys had some much fun playing with all of the children. As I made this salad, Carson was wanting to be held, which isn't easy to do with all the chopping. I put him in his high chair and whatever I was chopping at the moment was what I gave him. He loved it!!

Hawaiian Fruit Salad (from Taste of Home, Healthy Cooking)
3 1/2 cups cubed fresh pineapple
3 cups honeydew balls
1 1/2 cups cantaloupe balls
1 medium mango, peeled and cubed
1 cup green grapes (I used red, for color and what I prefer)
1 cup halved fresh strawberries
1 kiwifruit, peeled, quartered and sliced
Banana Dressing:
2 small bananas, cut into 1-inch pieces
1 cup reduced fat sour cream
1/4 cup packed brown sugar
1 1/2 teaspoons lemon juice

In a large bowl, combine the first seven ingredients. In a food processor, combine the bananas, sour cream, brown sugar and lemon juice. Cover and process until smooth. Serve with fruit.

Tonight I made these two recipes for supper. I reduced the amounts in the salmon recipe. Andrew really likes salmon.

Campfire Salmon (from Simply in Season)
6 salmon filets
Place each filet in the middle of a separate piece of aluminum foil. Season with salt, pepper, and garlic to taste.

6 lemons, thinly sliced
1 onion, thinly sliced
1 green or red sweet pepper, thinly sliced
1 zucchini, thinly sliced
1 cup Italian dressing

Divide lemon slices and vegetables on top of the fish and pour on dressing. Seal the foil, leaving a little space at the top for each package to expand. Place directly in the coals of a campfire or in a preheated oven at 450 and bake about 15-20 minutes. The packet will puff slightly. Transfer to plates. Open carefully to avoid being burned by the steam inside.


Lemon Poppy-seed Tea Cake (from Everyday Food)
3/4 cup (1 1/2 sticks unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flout (spooned and leveled), plus more for pan
3/4 t. baking powder
1/2 t. salt
2 T. poppy seeds
1 cup sugar
3 large eggs, room temperature
2 t. pure vanilla extract
2 T. grated lemon zest, plus 1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup whole milk

1. Preheat oven to 350. Butter and flour a 9 x 5 inch loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.

2. In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.

3. Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.

4. Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 T. syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over the reserved syrup. Store covered at room temperature for up to 3 days.