Saturday, July 16, 2011

Tex Mex Frito Salad

  • 1 (14.5 oz)can red kidney beans, rinsed and drained
  • 1 (14.5 oz)can pinto beans, rinsed and drained
  • 10.5 oz  (1 dry pint) container grape tomatoes, halved or quartered depending on their size
  • 1/2  (4.25 oz) can of chopped olives
  • 1 yellow pepper, diced
  • 4 green onions, diced
  • 1 cup celery, chopped
  • 2/3 of a 16 oz. Catalina Dressing
  • 2 1/2 finely shredded Mexican blend cheese
  • 1 (10.5 oz) bag of Chili Cheese Fritos
  1. In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery.  Refrigerate until ready to serve.
  2. Before serving, mix in the cheese and dressing until well combined.  Then fold in the chips and serve.  You want to fold in the chips when you are ready to serve or they will become soggy.

I found this recipe here.

Tuesday, July 5, 2011

Water Sponges

The kids and I made some water sponges to play with in the back yard.  You need 3 sponges to make 1 sponge ball.  Cut each sponge into fourth.  Then just hold them together and tie up with dental floss.  Fluff them out the way you want them and they are ready to go.  Get them wet, and throw.  Fun way to cool off in this heat.  I found the idea here.

Monday, July 4, 2011

Berry Cobler

We found this recipe here.  We made this for the 4th of July.  It was red, white, blue, and delicious.

3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
1/4 tsp. table salt
2 1/2 Tbsp. baking powder
1 1/4 c. sugar
1/2 c. (1 stick) salted butter
2 eggs
1 c. heavy cream ( I used milk)
zest of one lemon or orange (optional)
4 c. berries (We used blueberries, and strawberries)
1/2 c. brown sugar
Streusel Topping:
1/2 c. sugar
1/4 c. + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature
Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.
Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside.
Toss the berries with the brown sugar and spread it over the prepared “crust.” Drop the remaining dough over the berries and set aside.
Whisk together the sugar, flour, and cinnamon for the struesel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with whipping cream or vanilla ice cream.