Bella Bruschetta Salad

Here's a simple summer full-meal salad that we have enjoyed often over the past few years. Basil and tomatoes give that wonderful flavour of summer...add pepperoni, mozza, a cubed baguette and fresh Parmesan cheese...toss together with lettuce and dressing...and call it a meal.

This recipe was originally a Kraft featured dish...it's been changed up a bit.

Bella Bruschetta Salad

• 4 cups torn romaine lettuce...or mixed baby lettuce
• 8 roma tomatoes or 2 medium sized tomatoes, chopped
• ¼ cup chopped basil
• 1 cup cubed mozzarella cheese
• 4 cups cubed baguette or French bread stick
• 2 cups sliced pepperoni stick
• ½ cup shredded parmesan cheese
• ½ cup Kraft Sundried Tomato & Oregano Dressing

Directions:

1. Toss together dressing, chopped tomatoes, basil.
2. Toss lettuce, cubed baguette, pepperoni, mozzarella, and tomato mixture.
3. Sprinkle with Parmesan.

Enjoy!

As many of you may be aware...we are a group of ten ladies...that contribute recipes to the Mennonite Girls Can Cook blog. When we started this blog...just over one year ago...most of us did not know each other. It has been a fun adventure...cooking together in our virtual kitchen...and getting to know one another along the way. Yesterday, the seven of us that happen to live in the same vicinity...were treated to a most special luncheon at the home of Anneliese. She was a most gracious hostess...looking after every little detail...including 'place cards' for the three gals who were not able to join us. There was much to talk about...including our dreams that this blog be used in some way to feed the less fortunate. (We are still working on that one!) We had a wonderful time...and when we left the lunch table...it was nearly time for dinner. Thanks, Anneliese, for a great afternoon!

Pineapple Cupcakes

My mother-in-law was the best cook...and left me with many wonderful recipes...which now remind me of her whenever I use them. One of the first recipes she ever shared with me was a simple pineapple cupcake recipe. I baked them up often for 'my girls' at Pioneer Clubs back in the day...and they were always a favorite. I had all but forgotten about them...until I saw the handwritten recipe in my book the other day...and made up a batch for old-times sake. They are still every bit as good!

Pineapple Cupcakes

Yield ~ 18 cupcakes

Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tsp. vanilla
• 1 small can crushed pineapple (14 oz. or 398 ml) ...juice included
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Method:

1. Cream butter and sugar...beat in eggs and vanilla.
2. Blend in pineapple...then add dry ingredients and beat until blended.
3. Fill muffin cups 2/3 full...and bake at 350ºF for about 20 minutes.

These cupcakes are great with cream cheese frosting:

• 1/2 cup (125 gr) softened cream cheese
• 1/4 cup butter
• 2 cups icing sugar
• 1 tsp. vanilla
• 1 Tblsp. milk

1. In a medium sized bowl, beat softened cream cheese and butter together on medium speed until creamy.
2. Add icing sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. With mixer on low, add vanilla and milk. Add a little more or less milk...as needed to obtain proper spreading consistency.

This is a mild cream cheese frosting...to fool those who claim not to like cream cheese. If you prefer your frosting cheesier...use the entire package of cream cheese, rather than half.

They are perfect for afternoon tea out on the front porch...or an easy treat to pack for a picnic.

Enjoy,

Walking Tacos

This is not so much a recipe...as it is an idea. Summer's here...and this is a fun way to feed kids (of all ages) while camping, on a picnic or in your own backyard. I heard about 'walking tacos' from my brother...who lives in Iowa...and said they serve them at every ballgame, fundraiser and picnic in their area. So maybe I am the last one on the block to hear about 'walking tacos'...but it was a new concept for me. I tried them out on the grands last weekend...and we'll be using this idea again.


Ingredients:

• 1 lb. ground beef
• 1 package taco seasoning mix
• chopped tomato
• shredded lettuce
• salsa
• grated cheese
• sour cream
• olives, guacamole, chopped onions, etc.
• individual lunch-sized bags of nacho chips or corn chips

Directions:

1. Brown and drain ground beef...add taco seasoning and prepare according to directions on package.
2. Prepare and arrange all toppings on a tray...next to the hot meat sauce.
3. To serve...crush an individual bag of nacho chips slightly...then open the bag by slicing along the side. Start adding toppings as desired...beginning with the meat, and adding whatever you desire on your taco salad. Stir up your taco salad with a disposable fork...then eat it right out of the bag!
   
   
   

We had such fun with this on the weekend...that I just had to share the idea with you. Oh yes, and the best part is...NO dishes!