Strawberry Jam Butter Cookies

Yippee!  It's the weekend so I decided to treat my guys to a little something sweet.  A couple of weeks ago I made homemade strawberry jam and still had a little in the fridge.  I started thinking of all the different ways I could use it and settled on cookies.  Most of us think of jam cookies around Christmas time, but they are so stinking good, I just had to make a batch.  I added a little twist with the lemon glaze and WOW, what a great combination of flavor!  These cookies are buttery, light and go quickly so you better make a double batch...

Strawberry Jam Butter Cookies

2 sticks unsalted butter at room temperature
1/2 cup sugar
1 egg yolk
2 cups flour - sifted
strawberry preserves - you can use apricot or fig as well
2 cups confectioners sugar
2 tablespoon fresh lemon juice

• Preheat oven to 350 degrees
• Cream butter and sugar together with a hand or stand mixer until fluffy.
• Add egg yolk and mix well.
• Slowly add flour and continue to mix.
• Using a spoon or small scoop, form cookie dough into small balls.
• Place on cookie sheet lined with parchment.
• Using your thumb, make an indention in the center of cookie and fill with preserves.
• Bake for 10 minutes.
• Let cool.
• Mix together confectioners sugar and lemon juice.
• Drizzle over cookies.

Couscous with Spring Onions, Pistachios and Dried Cherries

If  you are short on time but need a dish that's full of flavor, well, here's the answer!  This couscous recipe takes less than 20 minutes to make and is loaded with a crunchy, lemony taste.  May is always a crazy month for us with end of the school year right around the corner, band concerts, sports tournaments and trying to get everything done around the house...goodness, are you tired just reading about it?  Well, I can't let a full "to do" list keep me from making something delicious for dinner.  This is what's on the menu tonight along with grilled fish...ah, now I can take a breath.

Couscous with Spring Onions, Pistachios & Dried Cherries

1 tablespoon unsalted butter
1/2 cup chicken broth
3/4 cup water
1 cup couscous
1/4 cup dried cherries, soaked in hot water for 15 minutes then drained.
1/3 cup thinly sliced spring onions.
1/4 cup shelled pistachio nuts, toasted lightly and chopped fine
1 tablespoon minced fresh parsley
2 tablespoons fresh lemon juice
3 tablespoons olive oil
salt and pepper to taste

• In a saucepan combine the butter, broth & water - bring to a boil.
• Stir in couscous.
• Remove from the heat and let the mixture stand, covered, for 5 minutes.
• Transfer to a bowl. 
• Add scallion, pistachios, parsley along salt and pepper to taste.
• In a small bowl whisk together lemon juice, and oil.
• Toss the couscous mixture with the dressing and season with salt and pepper.

Extra thoughts ~ you can substitute raisins or currants for the cherries.  This dish makes a great picnic or outdoor dish since it doesn't have mayo or eggs and is best served at room temperature.

Quick Strawberry Jam

Just in time for all the beautiful strawberries that are available, here's a quick and really easy recipe. I've made this jam for several years now and our family just loves it. During strawberry season, I make a few batches and freeze in small containers.  Slather it on your morning toast, pancakes or waffles.  It's also great warmed up and drizzled on ice cream.  Happy Spring, y'all.

Quick Strawberry Jam

2 cups of strawberries, hulled
1/3 cup sugar
1 tablespoon fresh lemon juice

• Place hulled strawberries in a food processor or blender.
• Process until smooth or slightly chunky according to the texture you like.
• In a medium sauce pan, add strawberries, sugar and lemon juice.
• Over med-high heat, bring to a boil.
• Let ingredients cook at a rapid boil until thick - about 10 minutes.
• you will notice when the mixture has thickened
• Pour into a jar and let cool at room temperature.
• Cover and store in fridge for up to 10 days.
• Can be frozen for future use.

Blueberry Sour Cream Muffins with Lemon Glaze

As promised, I am sharing a few of the recipes from my events at the recent Furniture Market in High Point, NC.  It may seem strange to think about muffins and furniture but during the very crazy, busy, exciting Friday morning sales event for my clients...everyone needed a little something!  Whew.  With a cup of coffee and one of these moist, lemony muffins made with fresh blueberries, we all knew it was going to be a great day.

Blueberry Sour Cream Muffins with Lemon Glaze

2 cups baking mix - like Bisquick
3/4 cup sugar
2 eggs
1 cup sour cream
3/4 teaspoon of vanilla
zest of one lemon
1 heaping tablespoon of baking mix
1 cup blueberries (fresh or frozen)
For glaze
2 cups powdered sugar
2 to 3 tablespoons fresh squeezed lemon juice

• In a bowl, combine baking mix and sugar. 
• In a separate bowl, combine eggs, sour cream, vanilla and zest.
• In a small bowl, gently toss to combine 1 tablespoon of baking mix and blueberries.
• Stir wet ingredients into dry just until combined - mixture will be thick.
• Gently fold in blueberries.
• Fill greased muffin cups three-fourths full.
• I used paper baking cups.
• Bake at 375°F for 18-20 minutes or until a toothpick comes out clean.
• Cool on a wire rack.
• Mix lemon juice into powdered sugar.
• Drizzle glaze over muffins.

Pepperoni Chips with Dip

This quick snack is so crazy it's almost embarrassing...but I just had to share!  I came up with borrowed this after seeing something similar on a restaurant menu.  Well, for what they were charging for their appetizer you can make a whole tray full of these chips!  Just grab a bag of sliced pepperoni from the grocery, bake until crunchy, make a little dip and you are good to go.

This is a cheap and cheerful snack that everybody loves!

Pepperoni Chips

1 bag of sliced pepperoni

• Preheat oven to 350 degrees.
• Place chips on wire rack on baking sheet.
• you can use baking sheet without wire rack as well
• Bake in oven for 8 to 10 minutes.
• Remove from rack and place on paper towels to remove any excess fat.
• Serve with your favorite dip.

Suggestions for dipping ~ ranch, spicy mustard, marinara sauce

Heirloom Tomato Salad

I love, love, love tomatoes.  No kidding, LOVE, but I have a confession to make...I'm a tomato snob.  I don't eat them in the winter because they have no flavor and tend to be mealy.  Ok - now that that's over, here's part two - I've found an answer to my problem!  Small heirloom tomatoes.  They are sweet and really delicious. 

I chose these tomatoes to be the star of a salad I put together this week that included onion, feta and basil.  It's packed with flavor and can be paired with any entree.  What's great is that you can make this salad in the morning & keep it in the fridge until you're ready to fix dinner.  Just set it on the counter to come to room temp and then enjoy!

Heirloom Tomato Salad

2 packages of small heirloom tomatoes

1/2 red onion. thinly sliced

1/3 cup of crumbled feta cheese

3 tablespoon basil, chopped

Juice of 1/2 lemon

3 tablespoon olive oil

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked pepper

• Slice washed tomatoes in half and place in glass bowl.
• Layer on sliced tomatoes.
• Sprinkle on feta cheese and tomatoes.
• Mix lemon juice, olive oil salt and pepper in a small jar or whisk together in a bowl.
• Pour over tomato salad.
• Very gently toss salad.

Have a great weekend y'all...

Cheddar Cheese Biscuits

When I know times are gonna get hectic, like this past week, I try to get a jump on a few things for the family. I like to have several homemade dishes that the boys can pop in the toaster or microwave plus be time savers.  I made a batch of these biscuits and they were just what we needed for an easy breakfast.  They are really yummy toasted and when you add an egg with a little sausage or bacon...you are out the door in no time!

Cheddar Cheese Biscuits

3 1/2 cups all purpose flour

1 1/2 cups buttermilk ( make your own with 1 3/4 scant cut of milk and 1 tablespoon plus 1/4 teaspoon vinegar)

2 tbsp baking powder

2½ tsp salt

Dash of cayanne pepper

9 tbsp butter - 1 stick plus 1 tbsp

2 cups grated cheddar cheese

1 large egg - beaten (for egg wash)

• Cut cold butter into pieces and allow to soften on counter while mixing dry ingredients.
• In a large bowl add flour, baking powder and salt, mix well.
• Place the flour mixture in the bowl of stand mixer, add butter and grated cheese.
• Using the paddle attachment mix until the butter forms into small peas.
• Preheat oven to 400 degrees.
• Add the buttermilk to the mixer and continue mixing until dough comes together.
• Turn dough onto a floured surface and kneading several times.
• Roll out dough to 1/2 inch think.
• Using a round cookie cutter or drinking glass, cut out biscuits.
• Brush biscuits with the egg wash and bake in oven for about 20-25 minutes then let cool on a wire rack.
• Store in airtight container.