Recipe: Farmers’ Market Pasta Salad

Farmers’ Market Pasta Salad

2 cups halved baby heirloom tomatoes

2 small zucchini, thinly sliced into half moons

1 small red bell pepper, cut into thin strips

1 cup fresh corn kernels

1 cup diced firm, ripe fresh peaches (about 2 medium)

1/2 cup thinly sliced green onions

Parmesan Vinaigrette

1 (8-oz.) package penne pasta*

2 cups shredded smoked chicken (about 10 oz.)

1/3 cup torn fresh basil

1/3 cup torn fresh cilantro


1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat.

Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.

*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.


Parmesan Vinaigrette

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

2 teaspoons lemon zest

3 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

2 garlic cloves

2 teaspoons freshly ground black pepper

1/2 teaspoon table salt

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro




Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth.


Add basil and cilantro; pulse 5 or 6 times or just until blended.

Credit: Southern Living June 2013 All Rights Reserved.
Copyright © 2014 Time Inc.

Recipe: Creamy Potato Salad

Red Skinned Potato Salad Recipe
Creamy Potato Salad

Original recipe makes 12 servings

2 pounds clean, scrubbed new red potatoes

6 eggs

1 pound bacon

1 onion, finely chopped

1 stalk celery, finely chopped

2 cups mayonnaise

salt and pepper to taste



Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste.
Chill for an hour before serving.

Credit:  ALL RIGHTS RESERVED Copyright 2014

Recipe: Strawberry and Spinach Salad

Strawberry Spinach Salad I Recipe

Spinach Strawberry Salad

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces

1 quart strawberries – cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

Makes 4 servings


In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Credit: Photograph and recipe from ALL RIGHTS RESERVED Copyright 2014 .


Recipe: Frisée Salad with Cherries & Blue Cheese

Frisée Salad with Cherries & Blue Cheese Recipe

Makes: 6 servings

Serving Size: 1 1/3 cups

Active Time: 35 minutes

Total Time: 35 minutes

  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • 4 thin slices prosciutto
  • 2 cups sweet cherries, pitted and halved, divided
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon chopped shallot
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 8 cups torn frisée or curly endive
  • 1/3 cup crumbled blue cheese


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook, turning once or twice, until crispy, about 2 minutes. Transfer to a paper-towel-lined plate. Break each slice into 3 “crisps.”
  2. Place the remaining 2 tablespoons oil, 1/2 cup cherries, vinegar, shallot, tarragon, sugar and salt in a blender; puree until smooth.
  3. Toss frisée (or endive) in a large bowl with the remaining cherries and the dressing. Divide the salad among 6 plates. Top each salad with a scant 1 tablespoon blue cheese and 2 prosciutto crisps.

    Credit: © Copyright 2014, Meredith Corporation All Rights Reserved


Sandwich Recipe: Grilled Vegetable Panini

Grilled Vegetable Panini


Panera Bread Three Cheese Loaf
1/3 cup
refrigerated or jarred pesto
1 cup
(4 ounces) shredded part-skim mozzarella cheese
small eggplant (12 ounces), peeled and sliced lengthwise into slabs 1/4-inch thick
small red bell peppers, seeded and quartered lengthwise
12 ounces
medium zucchini, sliced lengthwise into slabs 1/4-inch thick
small red onion, sliced crosswise
1 teaspoon
1/2 teaspoon
dried oregano
1/4 teaspoon
ground black pepper
2 tablespoons
oil-packed sun-dried tomato strips
Cooking spray



Heat a grill or grill pan to medium-high heat.


Cut the loaf of bread lengthwise from top to bottom into 6 center-cut oval slices, each about 1/4-inch thick. Spread 1 side of 3 slices with pesto. Layer the mozzarella on other 3 slices.


Put the eggplant, bell peppers, zucchini, and onion on a large rimmed baking sheet. Coat both sides with cooking spray and sprinkle with the salt, oregano, and pepper. Grill the eggplant, peppers, zucchini, and onion directly over heat until nicely marked by the grill and just tender, 3 to 5 minutes per side. Let cool slightly, then slice the vegetables if necessary to fit onto the bread.


Arrange the vegetables and sun-dried tomatoes over the cheese. Top with the pesto-spread slices of bread. Coat all over with cooking spray.


Grill the sandwiches over medium heat with a heavy weight, such as a cast-iron pan or foil-wrapped brick, on each sandwich to compress it. Or, if using a panini press, press down the lid. Cook until nicely marked by the grill and the cheese melts, 3 to 5 minutes per side. Cut each sandwich in half on the diagonal and serve hot.


Look for oil-packed sun-dried tomato strips in the Italian section of your grocery store or near the fresh tomatoes in the produce aisle.
Nutrition information

Per Serving: cal. (kcal) 373, Fat, total (g) 13, chol. (mg) 22, carb. (g) 49, fiber (g) 5, pro. (g) 18, sodium (mg) 1035, Percent Daily Values are based on a 2,000 calorie diet

Credit: Recipe and photograph are
© Copyright 2014, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service.

Recipe: Strawberry Watermelon Shake

Nobody's Strawberry Watermelon Shakedown Recipe

Strawberry Watermelon Shake


Original recipe makes 1 large glass

1 1/2 cups frozen strawberries

1 1/2 cups frozen diced watermelon

1/4 cup cream

1/4 cup plain yogurt

2 tablespoons orange juice

1 tablespoon white sugar (optional)

1/4 teaspoon vanilla extract


Blend the strawberries, watermelon, cream, yogurt, orange juice, sugar, and vanilla in a blender until smooth.

Credit: Recipe and photo ALL RIGHTS RESERVED Copyright 2014

Recipe: Fruit Salad

Perfect Summer Fruit Salad Recipe


Original recipe makes 10 servings

2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 teaspoon grated orange zest

1/2 teaspoon grated lemon zest

1 teaspoon vanilla extract

2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced

3 kiwi fruit, peeled and sliced

3 bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

2 cups blueberries

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat.
Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries.
Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Credit: Recipe and photograph ALL RIGHTS RESERVED Copyright 2014

Buda Country Fair Bake Off

Buda three     Buda one  BUDA  Buda two

Hi Yall,

It is Nana sitting in the Oscar Meyer Weinermobile!
My daughter April took me last month to the Buda Country Fair in Buda, TX.
She entered her first Bake Off contest entering our family favorite peach cobbler.
To enter the contest she baked two peach cobblers one for tasting and the other to auction.
Buda Country Fair is funded by the local Lion’s Club organization.
All proceeds from the fair goes to their charities that help handicap children.
Great cause, beautiful fair grounds and nice folks those Lions.

April’s cobbler brought $15 at the auction which was a nice donation.
For her first time to enter a Bake Off that says a lot.
After the judges did their tasting all of the desserts were placed for folks to sample.
Her cobbler went FAST,  and yes I got my share it was delicious.

We had a fun day just the two of us, her precious Johnny now 13 months stayed home with his daddy.
I always enjoy being with April, we ate, enjoyed their weinerdog race, while meeting some friendly folks.
What ever you do this summer, take time to cherish the memories you will make.

Happy Eating,



Buda Festival ME