Cakes · Desserts

Peach Cream Cake

cathysmahaLeave a comment

Peach Cream Cake is one of the best summer desserts I have ever made. That is no joke! My oldest granddaughter said it was the best dessert she has ever had. With peaches, the presentation is best the same day, but the leftovers were good for another 2 days. My family and I love the addition of almond extract to the whipped cream…why have we never thought about that before! We don’t love angel food cake, so I substituted Krusteaz pound cake and loved the results. You could make this cream cake with other fruits. Strawberry, blueberry, mixed berries, etc. would be delicious.

Peach Cream Cake

INGREDIENTS:
  •  (14 ounce) can sweetened condensed milk
  • 1 cup cold water
  • 1 (3.4 ounce) instant vanilla pudding mix
  • 1 prepared angel food cake, (about 9-12 ounces) (Fork-Lore: I used pound cake)
  • 2 cups heavy cream
  • 1 teaspoon almond extract
  • 4 cups fresh diced peaches, (peeled) (Fork-Lore: I tossed with a little fresh lemon juice)
DIRECTIONS:
  1. In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for at least ten minutes while preparing the rest of the dessert.
  2. Dice angel food cake into 1-inch cubes. Set aside.
  3. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain. Stir in almond extract.
  4. In a 9×13 baking dish, layer half of the angel food cake cubes. Pour half of the cream mixture on top, and sprinkle half of the peaches. Repeat layers, ending with the peaches. Chill in the refrigerator for 4 hours up to three days. Serve.

Recipe by

Salads

Peach Feta Salad

cathysmahaLeave a comment

Peach season is a favorite and I love trying peach salads of all kinds. I’ve made another Peach Feta Salad but adding avocado takes this salad to another level. The dressing is delicious, or you could use another citrusy dressing.

Peach Feta Salad

INGREDIENTS:
  • Salad:
    • 3 ears corn on the cob grilled, (~2 cups) (FORK-LORE I did not grill)
    • 1 cup diced cucumber 3-4 Persian cucumbers
    • 1-1/2 cups diced fresh peaches 2-3 (peel if you’d like, I don’t)
    • 1 small avocado diced
    • 8 basil leaves thinly sliced
    • Crumbled feta cheese added to taste
  • Dressing
    • 2 clementines 1 tsp zest; 2 tbsp juice
    • 1 lemon 1/2 tsp zest; 1 tbsp juice
    • 1-1/4 tablespoon honey
    • 1 teaspoon Dijon-style mustard
    • 1/4 teaspoon salt
    • 1/4 cup olive oil
DIRECTIONS:
  1. Combine all of the dressing ingredients in a small blender jar. Blend until smooth and emulsified. Don’t over-blend. Transfer to a mason jar and store in the fridge until ready to use.
  2. Preheat your grill to medium-high, about 400°F. Remove the husks and silk from the corn. Rub each ear with olive oil and sprinkle with salt and pepper. Place the corn directly on the grill and cook for 10 to 12 minutes, turning every 3 minutes, until lightly charred all over. Let the corn cool completely before slicing the kernels off the cob. Slice kernels off and add to a large bowl. Add all other salad ingredients, except for feta. Toss with the dressing (to taste, you may not want it all). Taste and adjust. Serve, adding feta to individual plates.

Recipe from Chelseasmessyapron

Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

A family backyard BBQ with grilled burgers and brats were complimented by this Mexican Street Corn Salad made by daughter, Sarah, and Richard. It was so delicious at the BBQ as well as cold the next day. We all love Mexican Street Corn and this is an easy way for all to enjoy! This Iowa girl (aka old lady) loves sweet corn!

Mexican Street Corn Salad

INGREDIENTS:
  • 8 ears of fresh corn, grilled and cut from the cob
  • about 1/4 cup melted butter
  • 1 grilled, chopped jalapeno (seeds removed)
  • 1/2 block of cotija cheese, crumbled
  • 1.5 limes, juiced
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • chopped cilantro to taste (about 1/2 cup)
  • generous sprinkle of tajin
  • generous sprinkle of chili powder
  • salt and pepper to taste
  • Sliced avocado
DIRECTIONS:
  1. Remove half of the husks and the silks from each ear of corn. Brush each ear with melted butter. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling. Cool. Remove husks and cut corn from the cob. Place in a bowl.
  2. Chop and add the jalapeno pepper and crumbled cotija cheese to the corn.
  3. Prepare the dressing, mixing together the lime, sour cream, mayonnaise, cilantro, tajin, chili powder, salt and pepper. Pour over the corn mixture and toss. Serve with sliced avocado on the top.

Recipe created by daughter, Sarah and Richard

Pies and Pastries

Lemon Cookie Pie

cathysmahaLeave a comment

I’ve seen several variations of this pie and have wanted to make it for some time. This recipe is delicious. I served it to guests and gave extra pieces to my family. Everyone loved it. It is quite rich, so a small piece per serving is appropriate. My only regret was not adding more lemon juice. The taste was wonderful but next time I would taste the lemon mixture to determine if I should add more lemon juice. My daughters and I also discussed how good this would be with a dollop of lemon curd, raspberry sauce or fresh raspberries on each serving. This is a wonderful pie to serve when it is hot outside!

Lemon Cookie Pie

INGREDIENTS:
  • Graham Cracker Crust (Fork-Lore:or store bought which I used)
    • 1 1/2 cups (165g) ground graham crackers 
    • 1/4 cup (50g) granulated sugar
    • Pinch of kosher salt
    • 6 tbsp unsalted butter, melted
  • Lemon Pie Filling
    • 8 oz full fat cream cheese, room temp
    • 14 oz can sweetened condensed milk
    • Zest of 1 lemon 
    • 1/2 cup (115g) lemon juice (Fork-Lore: or more to taste liking)
    • 1 3/4 cups (430g) heavy whipping cream
    • 3 tbsp powdered sugar
    • 1 tbsp dry milk powder (optional)
  • 1 1/2 bags Tate’s Bake Shop lemon cookies (regular or gluten free)  
  • Optional: Lemon Curd, Raspberry Sauce or fresh raspberries
DIRECTIONS:
  1. Graham Cracker Crust:
    • Mix together the ground graham crackers, sugar, and salt. Then stir in the melted butter until evenly combined. Press the crust into a 9″ pie dish, covering the bottom and sides. Place in the refrigerator while we make the filling.
  2. Lemon Pie Filling
    • In a medium bowl using a fork, mash the cream cheese until spread out. Then stir in the sweetened condensed milk. Once roughly combined, switch to a whisk and vigorously mix until completely smooth. Then whisk in the zest and juice until well combined. 
    • In a separate bowl using a hand or stand mixer with the whisk attachment, add the heavy whipping cream, powdered sugar, and milk powder if using. Whip on high speed until light, fluffy, and smooth with firm peaks, about 2 minutes. Careful not to over whip as the mixture should still be smooth and creamy.
    • Scoop half of the whipped cream into the lemon mixture and use a rubber spatula to fold to combine. 
    • Spread 1/3 of the filling into the bottom of the chilled crust. Place a layer of cookies on top, breaking some of the cookies to cover as much of the surface as possible.
    • Spread another 1/3 of the filling on top and place another layer of cookies on top.
    • Finish with a final layer of the lemon filling and then top with the remaining whipped cream. The filling will likely overtake the crust but that’s ok! We’re making a big, thick pie. 
    • Sprinkle the top with some crushed cookies and chill uncovered overnight. The next day, serve chilled and enjoy!
  3. Fork-Lore Optional: Serve with a dollop of lemon curd on top.

Recipe from ButternutBakeryBlog

Salads

Peach and Feta Corn Salad

cathysmahaLeave a comment

Peach and Feta Corn Salad is summer in a bowl. The salad was delicious freshly made but the leftovers the next day were even better. I thought the peaches and avocado would turn brown, but they didn’t. I would definitely let the salad sit for at least an hour before serving to let the flavors mellow. Definitely a repeat recipe for the summer!

Peach and Feta Corn Salad

INGREDIENTS:
  • 3 ears of corn
  • 2 large peaches, diced
  • 2 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1 small shallot, minced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 4 oz feta cheese, crumbled
  • 1 tbsp olive oil (for the corn)
  • Dressing:
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 1/4 tsp ground cumin
    • 1/4 cup olive oil
    • Salt and pepper, to taste
DIRECTIONS:
  1. Shuck the corn and brush with olive oil. Season with salt and pepper.
  2. Heat a large skillet over medium-high. Sear the corn, turning every few minutes, until lightly charred on all sides (about 10–12 minutes total).
  3. Let cool slightly, then slice the kernels off the cob. (Fork-Lore: I simply used cooked sweet corn off the cob and did not char the corn)
  4. In a large bowl, combine the corn, peaches, cucumbers, red bell pepper, shallot, green onions, cilantro, avocado, and feta. (For best texture, dice ingredients into small, uniform pieces.)
  5. In a separate bowl or jar, whisk together all dressing ingredients. Pour over the salad and toss gently to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to develop and enjoy!

Recipe from Poosh

Fish · Vegetables

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

cathysmahaLeave a comment

This bowl has so many delicious flavors. I’ve seen it posted all over the internet. I used quinoa as the base and love the extra mango and avocado on the side. The mango salsa, by itself, is very good and could be used in a variety of recipes. This is a light, refreshing meal for summer!

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

INGREDIENTS:
  • For the Bowls:
    • 1 lb large shrimp, peeled and deveined
    • 1–2 ripe avocados, sliced
    • 1 large ripe mango, diced
    • 2 cups cooked rice or quinoa
    • Fresh cilantro, chopped (for garnish)
    • Lime wedges (for serving)
  • For the Lime-Chili Sauce:
    • 1/4 cup plain Greek yogurt
    • 1 tbsp mayonnaise (optional)
    • 1 tsp chili powder
    • Zest and juice of 1 lime
    • 1 tsp honey or agave
    • Salt and pepper to taste
  • For the Mango Salsa:
    • 1 diced mango
    • 1/4 cup diced red onion
    • 1 small jalapeño, finely chopped (optional)
    • Juice of 1 lime
    • 1–2 tbsp chopped fresh cilantro
    • Salt to taste
DIRECTIONS:
  1. Prepare the mango salsa by combining diced mango, red onion, jalapeno (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
  2. Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
  3. Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
  4. Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  5. Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Recipe by Mediterranean Recipes for Beginners

Asian Dishes · Salads

Thai Crunch Salad with Peanut Dressing

cathysmahaLeave a comment

Thai Crunch Salad is a repeat dish in my house and my daughter’s house. We discovered this recipe a few years ago from one of our favorite sources, IowaGirlEats. The dressing is so good, I could eat it by the spoonful. The salad keeps well, as long as you put the dressing on immediately before serving. If you are vegan or vegetarian, you can omit the chicken.

Thai Crunch Salad with Peanut Dressing

INGREDIENTS:
  • 3 cups coleslaw mix, green cabbage, red cabbage, carrot mix
  • 1/2 red pepper, sliced into thin matchsticks
  • 1 chicken breast, cooked then shredded
  • 2 green onions, chopped
  • 3 Tablespoons peanuts, finely chopped
  • 3 Tablespoons chopped cilantro
  • For the Thai Peanut Dressing:
    • 4 Tablespoons creamy peanut butter
    • 2 Tablespoons honey
    • 2 Tablespoons hot water
    • 1-1/2 Tablespoons gluten free reduced-sodium Tamari, or soy sauce if not GF
    • 1 Tablespoon rice vinegar
    • 1/2 lime, slice remaining 1/2 lime into wedges
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon toasted sesame oil
    • 1/4 teaspoon heaping ground ginger
    • 1 large or 2 small cloves garlic, pressed or finely minced
    • salt and pepper
DIRECTIONS:
  1. Add ingredients for Thai Peanut Dressing into bowl then whisk to combine. Taste then adjust lime juice for more acid, and/or add water to thin if necessary.
  2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

Recipe from IowaGirlEats

Cookies and Bars

Preacher Cookies

cathysmahaLeave a comment

Who doesn’t love a no-bake cookie? This recipe reminds of the chocolate no-bake cookies my family has been making since I was a child. I like the peanut butter oats combination topped with chocolate. The family votes that the Preacher cookies are delicious!

Preacher Cookies

INGREDIENTS:
  • 3.5 cups quick-cooking oats, uncooked
  • 1 cups sugar
  • 1 cup peanut butter
  • 1 stick + 1 tablespoon unsalted butter, divided
  • ½ cup milk
  • 1 teaspoon vanilla
  • ½ cup chocolate chips
DIRECTIONS:
  1. Pour oats into a large bowl and set aside. Line a baking sheet with parchment paper. Note: A baking sheet isn’t “required” – a flat surface, like a countertop, works.
  2. Melt 1 stick butter in a saucepan on medium-high heat, stirring frequently to melt butter. Bring to a boil for 1 minute, then remove from heat. Add milk, sugar, and vanilla extract and stir to combine. Add peanut butter and stir until fully combined.
  3. Pour peanut butter mixture over reserved oats.
  4. Scoop 1 tablespoon full of batter onto baking sheet, pressing down to flatten.
  5. Melt chocolate chips with 1 tablespoon unsalted butter in a microwave safe dish, 20 second intervals on medium heat, stirring after each interval, until chocolate is completely melted.
  6. Use a spoon to drizzle chocolate over top of cookies. Cookies are ready to eat once chocolate has cooled and set. Or, chill in refrigerator for 1 hour. Transfer cookies to a serving platter, or store in an airtight container.
  7. NOTE: I keep the cookies refrigerated.

Recipe modified from 12Tomatoes

Salads

Spicy Cucumber Salad

cathysmahaLeave a comment

Cucumber salads are a favorite of mine and chili crunch has become a new obsession. This dish is so good, so simple. I ate the salad immediately and ate the leftovers the next day and found it to be just as good. A definite favorite!

Spicy Cucumber Salad

INGREDIENTS:
  • 1 1/2 cucumbers, sliced thin
  • 2 cloves garlic, minced
  • 1 1/4 tsp. sugar
  • 1 tbsp. Chinese black vinegar (I used rice vinegar)
  • 1 tbsp. spicy chili crisp
  • 1 tbsp. soy sauce
  • 1 1/2 tsp. toasted sesame oil
  • 1 tbsp. black sesame seeds
  • 1/4 cup green onion, chopped
DIRECTIONS:
  1. Place cucumbers in a bowl.
  2. Add remaining ingredients to a second bowl and stir to combine.
  3. Pour the dressing over the cucumbers and mix together.

Recipe from saltnpiipa

Greek · Salads · Vegetables

Mediterranean Crispy Rice Salad

cathysmahaLeave a comment

Mediterranean Crispy Rice Salad did not disappoint. I cooked the rice earlier in the day and roasted before making the salad. You could use leftover rice to season and roast as well. I did not have fresh mint on hand but it was good with just fresh parsley. The salad is fresh, filling, and crunchy. I could make this all summer long!

Mediterranean Crispy Rice Salad

INGREDIENTS:
  • 8 oz. rice
  • 2 cups water
  • 2 T. Italian seasoning
  • 1/4 cup avocado oil
  • 1/3 cup cauliflower, riced in food processor (I used 1 small bag of frozen cauliflower rice, cooked)
  • 5 Perisian cucumbers, thinly sliced (I used 1 large English cucumber)
  • handful of chopped fresh parsley
  • handful of chopped fresh mint (I omitted since I didn’t have any on hand)
  • 1/2 red onion, finely chopped
  • 1/2 cup grape or cherry tomatoes sliced in half
  • 2 oz. crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 large lemon
  • 3-5 T. olive oil
  • salt & pepper
  • 1 tsp. chili flakes
DIRECTIONS:
  1. Prepare the rice. Cook one cup rice with 2 cups water until done. Cool.
  2. In a bowl, mix the rice with 2 T. Italian seasoning and 2 T. avocado oil, until evenly covered
  3. Grab a baking sheet, line with parchment, lay out the rice in one even layer, so it’s not overlapping. Pop into the oven at 425F for 25 minutes. At 25 minute, give it a mix and break up the rice and pop it back in for another 5-10 minutes. Time can vary by oven. Remove, then let cool completely.
  4. While the rice is cooling, make the salad. Rice the cauliflower (or cook frozen as stated in ingredients) . Thinly slice the cucumbers and add to a bowl along with the chopped parsley and mint, onion and tomatoes.
  5. Top the salad with 2 oz. crumbled feta cheese, the zest of 1 lemon.
  6. Dress the salad with the olive oil and juice of 1 lemon, a generous pinch of salt, fresh cracked pepper and chili flakes.
  7. Top the rice with the crispy rice, toss, then give it a taste. Best to eat this right away!
  8. NOTE from Fork-Lore: I had leftovers but kept the crispy rice separate from the dressed salad. The crispy rice will keep in the frig for a week and can be reheated, if necessary.

Recipe from ShredHappens