So, over the summer I decided to pull out the ice maker and try my hand at some sorbet.

I am not able to eat ice cream very often so every once in a while I like to have some sort of frozen treat.

We had quite a few left over strawberries at one point and I figured why not give sorbet a try.

I have to say this was a delicious, refreshing treat!

Fast to make, set up nicely in the freezer and was such a wonderful treat.

The strawberries were super sweet which just added the enjoyment of the sorbet. :)

I used and followed the recipe from Joy of Baking without a problem.


* Exported from MasterCook *

Strawberry Sorbet

Recipe By: Joy of Baking
Serving Size : 4
Categories: Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup water
1/3 cup sugar -- white-granulated
2 1/2 cups strawberries*
1 tablespoon lemon juice

Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).

Meanwhile, thaw the frozen strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.)

Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer.

Source:
"http://www.joyofbaking.com/StrawberrySorbet.html"
Yield:
"4 "
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Per Serving (excluding unknown items): 107 Calories; trace Fat (2.3% calories from fat); 1g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.

Sorry no picture for this recipe but let me tell you it is one tasty recipe!

Nice zip to the grilled chicken that was a huge hit with the family.

I went out on a limb trying this one for the kiddos are not always fond of spicy foods but they really enjoyed this chicken sandwich.

Quite easy to put together and the taste is one that you will want to make it again. :)


* Exported from MasterCook *

Grilled Pepper Jack Chicken Sandwiches

Recipe By: Linda Foreman
Serving Size : 4
Categories: Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves without skin
1 teaspoon poultry seasoning
4 slices bacon -- cooked
4 slices pepper jack cheese
4 hamburger bun
4 lettuce leaves
4 tomato -- sliced

• Sprinkle chicken with poultry seasoning.
• Coat grill rack with cooking spray before starting the grill.
• Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
• Top with bacon and cheese; cover and grill 1-2 minutes long or until cheese is melted.
• Serve on buns with lettuce and tomatoes.

Source:
"Taste of Home Healthy Cooking Magazine"
Copyright:
"June/July 2009"
Yield:
"4 "
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NOTES : The original recipe called for onion but we omitted it this time around.

We had a bit of mom and son fun on Tuesday with Spencer.


He had to make a food that is found in the area that used to be Ancient Egypt, Isreal or Iraq for a portfolio (project) for school.



Since most of his class was doing Hummus (yummy) he wanted to try something different and well, pitas were it.


I have to say he did a great job! I tried once last year and they never turned out, his were a bit on the heavy side (think that was due to high humidity with the storms around) but they puffed open. :)


Shh... he would be so angry with me if he knew I posted these pictures but I am was really impressed with him and wanted to share.

I have always wanted to try and make Hungarian Chicken but never came across a recipe that really interested me.

Finally, I found one and gave it a go.

Easy to create and had wonderful flavor.

Dh was quite happy with this dinner and the kiddos were looking for more.

I know that this recipe will become a staple in our house.

I'm happy that I finally took the plunge who knew this chicken would be so tasty. :)

* Exported from MasterCook *

Hungarian Chicken


Serving Size : 6 Preparation Time: 10 min
Categories: Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons all-purpose flour
4 chicken breast halves without skin
1/2 large onion -- chopped
1/2 cup tomato soup, condensed
2 tablespoons regular paprika
1/2 teaspoon sugar
1/2 teaspoon salt
1 large bay leaf
1/2 cup chicken broth*
1/2 cup light sour cream
2 tbsp butter
salt --to taste
pepper -- to taste

• Combine flour, salt and pepper and place in a plastic bag.
• Shake the chicken, two at a time in the flour mixture.
• Melt 1 tbl butter in a large skillet.
• Saute onion until tender.
• Remove from pan and set aside.
• In same skillet, melt remaining butter and brown chicken on all sides.
• Combine tomato soup, paprika, sugar and salt. Pour over the chicken.
• Add bay leaf, broth and reserved onion.
• Cover and simmer 45- 60 minutes or until chicken is tender.
• Remove chicken to a platter and keep warm.
• Reduce heat to low, remove bay leaf and stir in sour cream.
• Heat through 2-3 minutes. DO NOT BOIL.
• Pour sauce over chicken and noodles.
• Serve immediately.
• Serves 4-6

Source:
"http://www.tasteofhome.com/recipes/Hungarian-Chicken"
Copyright:
"Country Woman September/October 1991"
Yield:
"6 "
T(cook time):
"1:00"
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Per Serving (excluding unknown items): 415 Calories; 33g Fat (70.1% calories from fat); 21g Protein; 11g Carbohydrate; trace Dietary Fiber; 130mg Cholesterol; 726mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 6 Fat; 0 Other Carbohydrates.

NOTES:

Used tomato soup due to no tomato juice in the house.

Subbed in chicken breasts instead of a broiler chicken.

* I use no sodium chicken broth to cut down on the salt.

* You can use a bit more butter if you would like.

I cut the chicken breasts in half and served them since they were quite large.

Recipe was served with No Yolk noodles and used the sauce to cover noodles.

There is something wonderful on a cool day about a ham & potato casserole - total comfort food.

This is one cheesy, delicious recipe that was a bit hit with this family. :)

Quick, easy and happy fed family with this tasty casserole.

It's the little things that make me happy.


* Exported from MasterCook *

Ham & Cheese Potato Casserole

Recipe By: Kari Adams
Serving Size: 10 Preparation Tim: 15 minutes
Categories: Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 3/4 ounces cream of celery soup, condensed -- * one can
1 cup light sour cream
1/4 cup water
1/4 teaspoon pepper
28 ounces frozen potatoes O' Brien -- * 1 bag
8 ounces Velveeta Light -- cubed
1 1/2 cups cooked ham -- cubed

• In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, cheese and ham.
• Transfer to a greased 11x7 inch baking dish. Cover and bake the casserole @ 375 for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Source:
"Taste of Home - http://www.tasteofhome.com/recipes/Ham---Cheese-Potato-Casserole"
Copyright:
"2009"
Yield:
"10 "
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Serving Ideas : tossed salad

NOTES : * I cut the recipe in 1/2 and subbed in the lighter versions of the cheese & sour cream.

Ahh... it is that time of year again when soups are such a welcome to take the chill out of the air.

Dh and I are trying to eat more soups for lunches and free the remaining for another day, so far so good. :)

There is nothing like a good bean soup to warm you up on a chilly day and this tasty one sure does the trick.

Very easy to make, wonderful flavor and will fill you up. The only aspect I did not like about the soup was the molasses, it really changes the flavor. I liked the flavor without adding the full amount so the next time I make it I will definitely be using only a tiny amount.

Soups on!

* Exported from MasterCook *

Yankee Bean Soup

Recipe By: Taste of Home - Country Extra
Serving Size : 8 Preparation Time: 30 minutes
Categories : Main Meal/Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried navy beans
1/2 pound bacon slices -- diced
3/4 cup onion -- chopped
1/2 cup carrot -- chopped
1/3 cup celery leaves -- chopped
4 cups water
2 cups lowfat 1% milk
2 teaspoons molasses -- *see Note
1 1/3 teaspoons salt

• Place the beans in a Dutch oven; add water to over by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
• Drain and rinse beans, discarding liquid. Set beans aside. In the same pan cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons of drippings.
• In the drippings, saute onion until tender. Stir in carrot and celery leaves. return bean to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1 3/4 to 2 hours or until beans are tender.
• Stir in the milk, molasses, salt and bacon. remove about 2 1/2 cups of sour; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to pan; heat.

Source:
"http://www.tasteofhome.com/recipes/Yankee-Bean-Soup"
Copyright:
"Jan. 2006"
Yield:
"8 "
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NOTES : The next time I make this recipe I will omit the molasses it made it a bit too sweet for my taste.