Tomato and 3 Cheese Tart

I got this recipe from Redbook Magazine, and adapted it a bit to fit what we like.
Cornmeal Crust

• 1 cup flour
• 3 tablespoons cornmeal, extra for sprinkling stone
• 1/2 teaspoon salt
• 5 tablespoons cold unsalted butter
• 2 tablespoons sour cream
• 2 tablespoons cold water

Filling

• 1 tablespoon olive oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 3/4 cup Parmesan cheese
• 3/4 cup provolone cheese (Redbook said Fontina, but good luck finding that in Winona, land of Velveeta and American cheese)
• 4 ounces of feta crumbles
• 1 pound of tomatoes (Redbook said heirloom, but again, good luck)
• basil

In a food processor, mix together the cornmeal, flour, salt then butter. Drizzle in the sour cream mixed with water, continue to pulse till dough forms. Wrap it in plastic wrap in a small disc and chill for an hour.

Flour and roll out into a 14 inch circle. Transfer to a baking stone that has had been dusted with cornmeal. Layer, Parmesan cheese, provolone cheese, 3/4 of the feta cheese, tomatoes. Brush olive oil on top of the tomatoes then sprinkle pepper and salt on top. Bake for 30 minutes at 400 degrees. Remove from oven, top with remaining feta cheese and basil. Allow to cool for at least 10 minutes.

This is VERY good, but very rich. So, make sure you balance it out with a salad. We had leftovers, so 4 servings.

Here is the link to the original Redbook version.

Pacifier Cupcakes

These are the cupcakes I served. I took two mint lifesaver, and "glued" them together using royal icing. I let that dry, then "glued" a Jelly Belly brand jelly bean to it. Very cute, and you can eat it! Pacifier Inspired.

Royal Icing: 1 egg white and 1 teaspoon of lemon juice whipped together, stir in 1 cup powder sugar

Diaper Cake

For my friend's baby shower I made up this diaper cake. It was pretty simple. I used size 2 diapers, making three tiers around a bottle of champagne. I chose the green ribbon and flowers based off of the color of the pattern of the diapers. It took about 50 for the first layer, 25 for the second and 7 for top.

Rainbow Gelatin

• 2 packets of 3 oz red raspberry gelatin
• 2 packets of 3 oz lemon gelatin
• 2 packets of 3 oz blue raspberry gelatin
• 3 packets of Knox gelatin

Boil 2 cups of water, stir in 2 packets of blue raspberry and 1 packet of Knox gelatin until dissolved. Stir in 1/2 cup ice. Once the ice melts, pour into a 9 x 13 Pyrex. Allow to set for 3 hours, repeat with lemon then red raspberry. While trying to photograph it, Connor kept getting his paws on it.

Zucchini Bread

• 3 eggs
• 1 cup canola oil
• 2 cups sugar
• 1 medium zucchini shredded
• 2 teaspoons vanilla
• 3 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 and 1/2 teaspoons cinnamon

Beat the 3 eggs together in mixer, slowly add oil, sugar, zucchini and vanilla. Sift together flour, salt, baking soda, baking powder and cinnamon, slowly add to mixer. Pour into 2 greased loaf pans. Bake for an hour or so in 325 degree oven. Cool on rack. I eat one, and freeze the other for later in a large ziplock bag.

Garage Sale

Things spotted at a local garage sale that should have just been thrown away instead.

Scotcharoos

I used to make this recipe about twice a month while I worked at Ashley Furniture, it was a huge favorite there. I have it memorized.

• 1 cup white sugar


• 1 cup corn syrup


• 1 cup peanut butter (I prefer creamy)


• 6 cups rice crispies


• 1 cup chocolate chips


• 1 cup butterscotch chips

Bring sugar and corn syrup to a boil, add peanut butter. Mix this with the rice crispies. Pour into a 9 by 13 inch well greased pan. Melt the chips together, spread on top. Chill and serve. I can't make regular rice crispie bars to save my life (it's bad) but these are a snap. (there are 2 things in this world I can't make - marshmallow rice crispies and regular jello, jello shots - no problem!)