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Jul 072016
 

Almond Joyous

It’s me again! It has been so damn HOT that I have not been in the mood to cook or even eat for that matter! Every day it’s been just a simple salad or a sandwich to ward off the heat. It has been over 100 degrees every afternoon in the shade for weeks now and I am not looking forward to the rest of July or even August for that matter! Moving to ALASKA!
I do hope everyone had a great 4th of July just as Kenny and I did; nice and quiet with just the two of us. We did manage to cook some steaks on the grill and again a cold salad with garlic bread to sop up the steak juices, well, for me that is as I like my steaks on the mooing side and Husband likes his deader than a door nail, ha ha! But one last story about our blueberries before I get into this recipe. The other morning while waiting for our newspaper to come, I noticed our neighbors chickens in our front yard by the blueberry bushes. Next thing I see is the two of them hovering around them and then jumping up and down. They were getting the ripe berries that I hadn’t picked yet off the bushes, cleaning off the bottom first and when none were left there, jumping up to get the ones left up higher. I’ll tell ya, between ourselves, our dog and the chicks, we have had an entertaining year as far as the berries go…………..

Some times I fell like a nut.....

Some times I fell like a nut…..

I saw this recipe on the internet (don’t know who it was by, sorry) and I said, whoa, where’s the almonds? I have always been a sucker for Almond Joys and Mounds Bars but given my preference, I want ALMONDS! The other thing that caught my eye was the fact that they used honey instead of sugar which was for sure a plus for me as Kenny and I both seem to be putting on a little extra weight and we are not happy campers, no siree!! Another factor was the chocolate and after I put the coconut part together, the honey just didn’t have enough sweetness to it so I added some semi-sweet chocolate to the dark and it went well, along with the chopped almonds that the original recipe did not have………….

 

Almond Joyous
 
Author:
Ingredients
  • 2 cups unsweetened coconut flakes
  • ⅓ cup honey, I used local not store bought and that could be the reason it wasn't that sweet
  • ¾ cup coconut oil
  • 1 cup chopped almonds plus almond halves for topping
  • ½ cup dark bitter sweet chocolate
  • ½ cup semi-sweet chocolate morsels
  • 2 tbsp milk
Instructions
  1. Combine the coconut flakes, honey, coconut oil and chopped almonds together and mix well; spread into a 9 X 5 inch dish.
  2. Melt the chocolates together with the milk in a double boiler over boiling water, yes I'm still old fashioned!
  3. Pour the warm chocolate mixture over the top of the coconut mixture and spread to cover.
  4. Top with almond halves and let sit to cool or cover and place in frig until time to enjoy, letting pieces come to room temperature before eating!!

I shared them almond joyous’ with the family and everyone loved them, including Husband and myselph!

Will make these again and can’t wait for Christmas to put another twist on them with………….. Hope you enjoy, see ya soon!

Jun 242016
 

Fried Zucchini Spirals

This is something I saw on the internet and just had to try them my way of course!

fried zuccinee 003

But first let me share a cute story about our blueberries. The other day my granddaughter came to visit with her hubby and daughter and I was excited to show her all the berries that were available to us this year. While we were walking around the yard looking at them, Jingles our dog was right beside us. Sammi and I were picking berries off of the bushes and popping them in our mouths when I noticed Jingles biting off the lower berries and chomping them up! She had never done that before when I was picking them and we just got such a kick out of it; guess she figured if they were good enough for us, they were good enough for her too!! Oh and she only took the ones that were ripe; who says dogs aren’t super smart?

 
Well, I’ve made these zucchini treats twice now and the only problems that I encountered were that the first time, most of them got eaten before we even sat down to eat dinner; not really a problem I guess. The other problem is that you really have to watch them little devils as one second they’re not quite done and the next second they’re almost burnt! So when cooking, do NOT take your eyes off them for a sec unless you like them a little bit on the dark side as did Husband and daughter both; SCARRRRRY…………..

Fried Zucchini Spirals
 
Author:
Ingredients
  • Desired amount of zucchini, cut in large spirals ( I have one of those as seen on TV ones, ha ha! )
  • Flour
  • Bread crumbs seasoned with Italian seasonings ( I used basil,oregano and parsley )
  • Oil for frying
Instructions
  1. Dredge zucchini with flour in large baking pan in a single layer and let sit for about 5 minutes or until zucchini's moisture makes the flour damp; shake off excess flour.
  2. Now repeat with the bread crumbs to which the desired amount of seasonings are added; let stand again for a few minutes.
  3. Fry in a cast iron skillet over medium heat in about one inch of oil, flipping them as they fry and cook until nicely browned or burnt a little as I did the second time around what was I thinking!
  4. Drain on paper towels being careful not to eat them all while standing there in the kitchen finishing up your cooking............

fried zuccinee 004These are great as a side to almost anything, as a topping over a meatball sandwich as we did one night to add some crunch or even as a topper over a nice tossed salad………….. Enjoy!

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