The Wedge With Homemade Blue Cheese Dressing

The Wedge With Homemade Blue Cheese Dressing

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Serves 4 as a Main Dish or Side Salad
Time: 20 minutes

Plan Ahead: Make the dressing 3 days ahead. Cook the bacon and boil the eggs ahead, if using.

1 head Iceberg lettuce core removed, rinsed and drained. Wrap in plastic and chill until ready to use.
1/2 cup Blue Cheese crumbles
4-5 Tablespoons buttermilk
2 1/2 Tablespoons mayonnaise
2 Tablespoons sour cream
1/2 teaspoon white wine vinegar or apple cider vinegar
1/4 teaspoon sugar
1/2 teaspoon garlic powder
Coarse salt
Fresh ground black pepper
1/4 lb. bacon, cooked and diced (optional)
3 hard boiled eggs, chopped (optional)

“When I am feeling like Blue Cheese I go straight to this salad. I was raised on Homemade Blue Cheese Dressing, even before Ranch dressing was a common household name. Dad and Mom used to take us girls to a special restaurant called “Freddie’s” just to order their Blue Cheese Salad in the 1950’s and 60’s. This salad was memorable then and still is. I love it.”

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!

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.

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…

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.