Birthday Party Menu

Tonight we celebrated the birthdays of our nieces Madeline (12) and Emma (4) who, along with sister Molly (5), are visiting from Virginia. Madeline wanted to help me cook, so that's what we did all afternoon. It was so much fun to spend time with Mad, and I was so impressed at her proficiency in the kitchen. Our menu included: Ground Beef and Ground Turkey Sliders, Cornmeal-Crusted Onion Rings, Chopped Apple Salad, grilled corn on the cob, birthday cake from Olexa’s, and Vanilla Custard Ice Cream. Madeline diligently stirred the custard for the ice cream and battered all the onion rings. During the party, the scene at our house was wild! There were four little girls under the age of 6 plus Mad and our niece Cameron (11). A good time was had by all. Enjoy!

Vanilla Custard Ice Cream
This recipe is from Ad Hoc by Thomas Keller.
2 cups whole milk
2 cups heavy cream
1/2 cup sugar
2 tsp. vanilla paste or vanilla extract
10 egg yolks
6 Tbsp. sugar
Pinch of salt

1. Heat milk and next 3 ingredients over medium-low heat, stirring constantly, until sugar dissolves and mixture is thoroughly heated (about 20 minutes).
2. Whisk egg yolks and 6 Tbsp. sugar until combined. Gradually add 1/2 cup milk mixture to egg yolk mixture, whisking constantly. Stir in remaining milk mixture. Pour mixture through a wire mesh strainer into a bowl. Return mixture to saucepan, and cook over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon. Strain mixture into a bowl. Place bowl of custard into a larger bowl filled with ice. Stir occasionally to help mixture cool down; place custard in fridge to chill completely.
3. Pour custard into bowl of ice-cream maker and freeze according to manufacturer’s instructions.

Creamed Corn

You are probably tired of hearing about the contents of my market basket—unfortunately we have 15 more weeks to go! This week we had five ears of corn. Rather than the expected corn on the cob, I decided to make creamed corn. This recipe reminds me of summers at Grannie’s. It’s very simple to pull together once you cut the corn off the cob. Creamed corn was the perfect complement to our veggie plate dinner. Enjoy!

Creamed Corn
2 bacon slices, chopped
5 ears corn, cut off the cob
4 Tbsp. butter
1/2 cup skim milk
1/2 cup half-and-half
1 1/2 tsp. salt
1 tsp. black pepper

1. Cook bacon slices in a skillet until done; drain on paper towels, and wipe out skillet. Melt butter in skillet, and add corn and next 4 ingredients. Cook, stirring often, until mixture begins to thicken slightly. Sprinkle with bacon before serving.

Chocolate Chip-Peanut Butter Oatmeal Cookies

My sister and brother-in-law have declared that these are my best cookies to date. I'm not so sure, but the flavor combination is really tasty. Once again, I started with my very easy to remember and make cookie recipe; then I stirred in what was in the pantry. Enjoy!


Chocolate Chip-Peanut Butter Oatmeal Cookies
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 cups all-purpose flour
1 1/2 cups oatmeal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 bag semisweet chocolate chips
1 bag peanut butter chips

1. Beat butter and sugars with an electric mixer until creamy. Beat in eggs, 1 at a time. Add in vanilla.
2. Combine flour and next 4 ingredients. Gradually add to butter mixture, beating until combined. Stir in chocolate chips and peanut butter chips. Scoop onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 minutes or until done.

Black Bean Salad

This is great as a salad and even better served as a dip with homemade tortilla chips. It comes together in a snap. Enjoy!

Black Bean Salad
2 large tomatoes, chopped
1 can black beans, rinsed and drained
1 1/2 cups corn
1/4 cup minced red onion
1 avocado, chopped
Juice and zest from 1 orange
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 garlic clove, minced
2 Tbsp. chopped fresh cilantro

1. Place tomatoes and next 4 ingredients in a bowl. Combine orange juice and zest and remaining ingredients. Pour lime juice mixture over tomato mixture.

Baba Ghanoush

I love eggplant! However Andy doesn't share this love, which means I have to find other avenues besides dinnertime to enjoy it. Tonight I was invited to scrapbook at a friend's house. We were all contributing food to share, so I decided to make this version of a yummy Middle Eastern dip from The Pioneer Woman's blog. The eggplant came in this week's market basket. Tahini is the investment ingredient; you can find it on the international aisle of the grocery store. It comes in a big can, so I have plenty to share. Roasting the eggplant is simple; once it cools, you peel off the skin and mash the pulp (don't be intimidated—it's easy). I highly recommend this dip. Enjoy!

Baba Ghanoush
3 eggplants
4 Tbsp. tahini
4 garlic cloves, minced
1/4 cup lemon juice (about 3 lemons)
3 Tbsp. olive oil
Chopped fresh parsley

1. Prick eggplants with a fork on all sides. Place on an aluminum foil-lined baking sheet. Broil for 25 minutes; rotate eggplants, and broil for 20 more minutes. Remove from oven, and allow to cool.
2. Peel eggplants, and mash pulp. Stir in tahini and next 3 ingredients. Stir in parsley. Serve with bagel chips or baguette slices.

Mini Blackberry Buttermilk Pound Cakes

Fresh blackberries stirred into pound cake batter, what could be better? This recipe is my version of one from Alton Brown. The buttermilk adds a nice tang. Vanilla and lemon zest subtly enhance the cake's flavor. I made these cakes in my baby cake pan and smaller ones in a muffin pan. This batter comes together in a snap and is just right with ice cream. Enjoy!

Mini Blackberry Buttermilk Pound Cakes
1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla extract
1 tsp. lemon zest
3 1/2 cups all-purpose flour
1/2 tsp. salt
1 cup buttermilk

1. Beat butter and sugar until fluffy with an electric mixer. Add in eggs, 1 at a time, beating until blended after each addition. Add in vanilla and lemon zest.
2. Combine flour and salt; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Scoop batter into a lightly greased baby cakes pan.
3. Bake at 375° for 25 to 35 minutes or until cake is done.

Tomato Sandwich

Nothing says summer to me like a tomato sandwich! We had them for lunch today. For me, the necessary ingredients are ripe tomatoes, lightly toasted sourdough bread, mayo, salt, and pepper—perfection! If you haven't eaten one yet this season, I highly recommend it. Enjoy!