Blondy’s Essential Platter

Blondy’s Essential Platter

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Our mom ( The Food Nanny) has had a platter like this out on her counter by the oven for years!! Now we have all taken that amazing tip into our homes. It not only makes your kitchen counter look cute.. but is so functional!! We love to put on our platter what we use most while cooking!!! I promise something so simply like this will change your lives!!!!!

XOXO
Lizi

Grilled PB&J

Grilled PB&J

We started making these Grilled PB&Js when we were little kids! These are great on a lazy Sunday afternoon!! Have you ever tried one of these?? Trust us, THIS WILL BE YOUR FAMILY’S NEW FAVORITE!

XOXO
Katie

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2 pieces white or whole wheat sandwich bread
Peanut butter (I prefer crunchy)
Jelly or jam (I prefer Blackberry jam)
Butter

1. Spread one piece of bread with peanut butter. Spread on the jelly or jam of choice. Top with the other piece.

2. To grill, butter the outside of each bread slice. Place the sandwich on griddle or frying pan on stove over medium heat. Grill both sides until the PB is melted and the bread is just barely golden brown. Serve immediately.

Serve with : Milk and chips of choice.
Variation : Use any kind of jelly or jam. Try using almond butter too!

Spitz

Spitz

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There are so many great places to eat in Salt Lake! One we have been loving lately is Spitz! Give it a try! They have really unique, delicious wraps and fresh salads……don’t think you’ll be disappointed:)

Frozen Cookies

Frozen Cookies

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This is a tip we have been doing for YEARS!!! We are the ultimate cookie lovers!!! There better be some in the house at all times! We have lots of reasons for freezing cookies! One…..if they’re left out and in site, we are going to eat too many! Placing them in the freezer helps us eat less at a time:). Two…..have you ever tried a frozen cookie? They’re amazing! Sometimes we prefer them frozen!! Three….they’re perfect for last minute friends stopping by. Take a few out and place them on a fun platter….within minutes they are room temp and so fresh and delicious!! Four……you always have homemade cookies when the hubby and kids are crying for a treat. Who doesn’t love a homemade cookie?? (and its your little secret you made them a week ago:))!

America’s Best Sugar Cookies

America’s Best Sugar Cookies

1½ cups (3 sticks) salted butter softened at room temperature, not in the microwave
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
5 cups all-purpose flour
Powdered sugar for dusting the counter and rolling pin

Cream Cheese Frosting:
½ cup (1 stick) salted butter softened at room temperature
8 oz. cream cheese softened at room temperature
2 teaspoons vanilla extract
4-5 cups powdered sugar

1. With a hand mixer on low, cream the softened butter and sugar together until it is smooth
and fluffy. Add the eggs one at a time to the butter mixture still beating on low speed.
Add vanilla. Gradually add the flour and baking powder. Make sure that all the flour is mixed
into the dough.
2. Gather the dough together and wrap in plastic wrap. Chill the dough for 1-2 hours to stiffen
up the dough. (Very important step.) When the dough has been chilled for the allotted
time, preheat your oven to 400°.
3. Divide the dough into thirds. Generously sprinkle powdered sugar (not flour) onto a
clean counter top and begin rolling the dough with a rolling pin. Roll one third at a time.
Make sure to add some powdered sugar to your rolling pin and to the top of the dough
to prevent it from sticking. (Keep adding a little powdered sugar as needed throughout this
process.)
4. Roll the dough to ½ inch thick. Use cookie cutters to cut out desired shapes and set them
on an ungreased cookie sheet. Make sure there is at least 1 inch between each cookie.
5. Position the rack in the middle of the oven. Preheat oven to 400°. Bake for 6 to 8 min.
depending on the size of your cookies. If you have extra large cookies they will need
to cook for 8 min. DO NOT over bake. They may not look done, but they are.
Let them cool a bit before removing them from the pan.
6. Chill in the refrigerator before frosting or serving. This helps the cookies to be moist and
delicious.

Cream Cheese Frosting
7. In a small bowl with an electric hand-held mixer, mix butter and cream cheese until soft. Add
vanilla. Beat until light and fluffy. Add powder sugar, one cup at a time. (I use 4½ cups.) Beat until
smooth. Add your favorite food coloring if desired.

Pizza Reheat

Pizza Reheat

This is our all time favorite tip for leftover pizza. When you reheat left over pizza it can become soggy and just no good! But with this trick your leftover pizza tastes as fresh and crispy as the day you got it!! You have to be patient for this to work. Place your slice of pizza in a small fry pan on low heat, put a lid on top of pan. Watch your pizza CLOSELY as the bottom can burn easily. Cook until your cheese is melted and bottom is to perfection. Enjoy!! XO

Swiss Days

 Swiss Days

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We are so excited to be at Swiss days, I can’t believe it is here again!! This year we will be selling The Food Nanny’s 1st and 2nd cookbooks, please come find us at our booth and try our beer bread that we will be sharing with everybody. Can’t wait to meet you!!!

Favorite Soaps

Favorite Soaps

We LOVE cool soaps and unique dispensers! Nothing feels as good, smells as good, or gives you that extra pampered feeling like having your favorite soap right in your kitchen! This is something that you can splurge on or not. We are always finding a new favorite!! You deserve it for all the hard work you do in your home!!! XO

Blondy’s Strawberry Pie

Blondy’s Strawberry Pie

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2 pints of strawberries, washed, stems removed
1 cooled 9 inch pie crust
Filling:
2-cup sugar
1/4 tsp salt
1/3 cup + 1 T. corn starch
Mix.
Add 2 cups cold water
1/2 cup white corn syrup
Bring all to a boil, turn the heat down and simmer for 10-15 min.
Add 3 oz. strawberry jello. Stir. Cool.
Pile the strawberries in the cooled pie crust.
Pour the strawberry sauce over the berries. Place uncovered in the fridge
and let set up for a couple of hours.
Serve with whip cream…

Lonestar Taqueria

Lonestar Taqueria

This is one of the most popular Mexican restaurants in Salt Lake City. It amazes me how many people have never heard of it!!!  We love this place!!! (Never been disappointed! ) Everything on the menu is great, but we always come back to the TACOS!! The Guacamole and chips and salsa are so fresh. Try the bean dip! YUM:)

Lime Slushies

Lime Slushies

3 fresh limes, juiced
4 Tablespoons sweetened condensed milk
¾ cup sugar
1 cup water
3 cups ice
Garnish with a slice of lime or a sprig of fresh mint In a blender mix the juice, milk, sugar and water until well blended.
Blend in the ice on medium speed. Serve in small cups or glasses as desired.
Great with any Italian dish! Great for dessert or on a summer day.

Flatbreads

Flat Bread

Who doesn’t love to eat outside in the summer??! Flatbreads patio is to die for! Everything about this place is great- the atmosphere, the service, and of course the pizza! Give it try! You’ll love it! Btw….they’re known for their Mac n’ Cheese:)

Zucchini Soup

Zucchini Soup

1 medium onion, chopped coarsely
2 Tablespoons butter
3¾ cups zucchini squash, peeled and cubed
3 cups chicken broth
⅛ teaspoon freshly ground black pepper
⅛  teaspoon nutmeg
⅛ teaspoon salt
Dash cayenne pepper
½ cup Half and Half
½ cup cheddar cheese, grated
1. Clean, chop and cook onion in butter until soft and transparent but not browned.
2. Wash, peel and cube zucchini into about 2 inch pieces. Combine onion, zucchini and chicken broth in large saucepan.
Bring to boil, simmer 15 min. or until squash is tender. Add seasonings.
3. Using a blender or an immersion blender, puree mixture until smooth. Return to saucepan if using a blender.
Add Half and Half and adjust seasoning to taste. Reheat but do not boil.
4. Serve hot, garnished with grated cheddar cheese. Serve with:  fresh tomatoes with olive oil and capers.
Variations: Pepper Jack Cheese or Colby Jack Cheese to garnish.

 

Upholstery in Kitchen

Upholstery in Kitchen

We love upholstery in the kitchen!! The kitchen is where we spend most of our time in a day!  A great way to make a kitchen cozier and inviting  is to have an upholstered furniture piece. Even if you have a small space, putting a little chair or a small bench…..whatever fits your space and style! You will be surprised how often you and others will use it. I promise it will become one of your favorite spots in your house!! XO

Sliders

Sliders

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Plan Ahead:
Bake the hamburger buns ahead of time
Cook bacon ahead of time.
1 pound hamburger, 80/15 mix, to make 12 slider-size 2-inch round hamburger patties
Coarse salt
Fresh ground black pepper
3 slices bacon
2 Tablespoons real maple syrup
1½ Tablespoons brown sugar
¼ cup mayonnaise
1 heaping Tablespoon chili sauce
4 teaspoons sweet BBQ sauce
1 teaspoon Worcestershire sauce
1 teaspoon sweet pickle juice
12 Slider Buns, 2½ inches round. (Hamburger bun recipe Half/Wheat, Half /White page 253)
½ cup Colby or Jack Cheese, grated
¼ cup arugula (optional)
1. Form the sliders into 2 inch patties. Season both sides generously with coarse salt and fresh ground black pepper.
2. Preheat the oven to 425°. Place the bacon on a small baking sheet and bake for 10 min. Drizzle the bacon with maple syrup and sprinkle with brown sugar. Bake 10 min. more. Remove the bacon to paper towels to soak up the extra grease.
3. Make the sauce: In a small bowl put the mayonnaise, chili sauce, sweet BBQ sauce, Worcestershire and sweet pickle juice. Mix. Set aside.
4. When the bacon is cool, stack them and cut into 4 equal pieces. You will have 12 small pieces of bacon. Set aside.
5. Turn the oven to broil. Place patties on a broiler pan or in a black iron skillet. Broil the sliders on the middle oven rack for 5 min., turn and place a piece of bacon on top, a teaspoon of grated cheese on top of the bacon. Broil until cooked through about another 4 min. Remove.
6. Cut the slider buns almost all the way through. Lay out on a baking sheet. Quickly run the buns under the broiler and toast until light brown.
7. Put a dab of sauce on the bottom bun and then a hamburger patty. Top with a piece of arugula and serve immediately. Serve with: Potato Chips; Warm Orzo Salad with Chicken page 259, Spinach Salad page 265. Variations: Grill the Sliders instead of broiling. Instead of making your own buns use my French Baguette page 242. Cut 2-inch rounds, 1 inch thick. Use Blue Cheese dressing on page 264 in place of the hamburger sauce or just sprinkle on dry blue cheese. Add chopped sautéed mushrooms and Gruyere cheese. Sauté some mushrooms, add a little Gruyere cheese to the mushrooms until it melts and spoon a little on each Slider. Add Grilled Onions to the Slider: Melt 1 Tablespoon unsalted butter in a large skillet over medium heat. Add very thin slices of 1 red onion or 1 yellow onion. Cook slowly 15 to 20 min. stirring occasionally until the onions are caramelized. Sprinkle with coarse salt and fresh ground black pepper to taste. Mini Sliders for a party: Cut the hamburger bun dough 1½ inches round. Make the hamburger 1 inch round.