Blueberry + White Chocolate Chip Cookies

If you love blueberry muffins, and a really good cookie, you're in luck ;)

Photo: http://www.flickr.com/photos/woodwood/4418494218/

You'll need:

2 sticks of butter, room temp.
2 eggs
1/2 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
 2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries
1 cup white chocolate chips

Blend first 5 ingredients. Mix flour, baking soda, and salt in seperate bowl. Gradually add dry mixture to wet mixture, with large spoon. Gently add white chips, then blueberries.

Bake at 350 for 8 mins.

Serve hot with fresh pot of coffee!

Seven Layer Salad

This salad is great to bring to a barbecue. It will be a huge hit! I use a deep glass bowl, or a trifle bowl to layer the ingredients.

Photo: http://www.flickr.com/photos/39387099@N07/8895248485

You'll Need:

5 cups chopped green leaf lettuce2 cups seeded, chopped tomatoes

2 cups chopped yellow bell pepper
1 (12-ounce) package frozen green peas, thawed
2 cups chopped radishes
2 cups diced seedless cucumber
Seven-Layer Salad Dressing (recipe follows) 
Garnish: shredded Cheddar cheese, crumbled cooked bacon

1. In a 3 1/2-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber. Top with dressing, spreading edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.

For Dressing:

2 cups mayonnaise

1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
4 teaspoons Dijon mustard
2 teaspoons onion powder
1/2 teaspoon ground black pepper

1. In a small bowl, combine mayonnaise, chives, dill, Dijon mustard, onion powder, and pepper, stirring well.


~Sizza

Storing Fresh Basil

My favorite herb has got to be fresh basil.  Here are two options to preserving your summer crop to keep it lasting well into the winter months!

credit:  http://www.flickr.com/photos/sheepbackcabin/6847252314/ 

1. Prune the leaves and place them on wax paper on a cookie sheet and place into the freezer.  Once frozen place in a sealed bag and try to get out most of the air.  Keep in freezer until ready to use.
2. Another way is to finely chop it up with a food processor.  Add basil and a bit of olive oil in the processor and pulse until finely chopped.  Scoop mixture into then place into ice cube trays or small containers and freeze.  

It is also possible to transplant the plant and bring it indoors for the winter months if you have room to store it in bright sun.  Here's a site with great tips & tricks for keeping herbs. www.basilguide.com

Lucy

Gingerbread Biscotti....with Coconut Oil & Oat Flour

This recipe is a remake of our original Gingerbread Biscotti.  This recipe adds a bit more nutrition with the oat flour and healthy fat from the coconut oil.  The flavor is very similar and is delicious with a cup of joe :)

credit: http://www.flickr.com/x/t/0094009/photos/vegan-baking/3618742432/

You'll Need:

• 1 1/2 cup oat flour (I used regular oats and put them in my food processor to make my flour)
• 1 1/2 cup all purpose flour
• 4 tbl coconut oil
• 2 eggs + 1 egg white
• 1 cup sugar
• 1/4 cup molases
• 1 tbl baking powder
• 1 tbl cinnamon
• 1 1/2 tbl ground ginger
• 1/2 tbl ground cloves
• 1/4 tsp nutmeg
• 1 cup chopped pecans (optional)

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.  
2. In a large bowl, mix the coconut oil, eggs and egg white, sugar and molasses until combined and creamy.  In a separate medium bowl add in all your dry ingredients; flours, spices and baking powder.
3. Slowly add the dry ingredients into the wet and mix until combined and dough is thick and sticky.  Divide dough in half and form 2 logs about 1/2 inch thick onto the cookie sheet.  
4. Bake for 25 minutes until golden.  Remove from oven and allow to cool enough to touch.  Slice the logs diagonally into 1/2 inch slices.  Place back onto cookie sheet and bake for another 6 minutes per side or until each side is golden and crunchy.

Lucy~

The Art of Making the Perfect Quiche

If you love quiche, you know that there are some 'dud' recipes out there. And then you are left with a soggy quiche...or bland quiche...or dry quiche...or flavorless quiche...the list goes on. 

This fool-proof recipe for quiche is by far the best around. If you are not a fan of spinach, simply add any other veggies. It's very versatile!

(c) 2013 Six in the Suburbs

You'll Need:

8 Eggs, lightly beaten
1/2 cup sour cream
1/2 cup half n' half
1 lb Fresh Baby Spinach, sautéed in olive oil
1/2 Vadalia Onion, diced and sautéed in butter
1 cup shredded swiss
1 cup shredded mozzarella
cracked pepper, sea salt
optional: 1/4 tsp nutmeg (I don't like nutmeg, so I excluded this)
1 Pillsbury pie crust

Directions:

Preheat oven to 450, press pie crust in botton of pie baking dish, and cook for 8 minutes

Meanwhile, combine all ingredients in big bowl

Pour mixture into pie dish and reduce oven temp to 325.

Cook for 55 minutes, or until eggs have cooked in center (top will be bubbled up, this is normal).

Let sit for 10 minutes, serve.



~Sizza

Rasberry Lemon Pretzel Salad

This desert satisfies every craving!  It's sweet and salty but creamy and tart from the fresh berries.  Truly the perfect summertime desert :)

credit:  http://www.flickr.com/photos/37884983@N03/3690890800/

Ingredients

• 2 cups crushed pretzels
• 1 1/2 cups butter 
• 1 (8oz) package cream cheese
• 1 tsp lemon extract
• 2 tsp lemon zest
• 1 1/2 cups sugar
• 2 cups cool whip
• 2 (4oz) packages raspberry jello
• 16 oz raspberries (fresh or frozen)
• 2 cups boiling water

1. Preheat oven to 350 degrees.  Melt butter and mix with crushed pretzels and 1/2 cup sugar.  Press into the bottom of a greased 9x13 inch pan and bake for 10 minutes.  Remove from oven and allow to cool.
2. Cream the remaining 1 cup sugar, cream cheese, lemon extract and zest until smooth.  Fold in the cool whip until well combined.  Spread over the pretzel crust.
3. Mix the jello with the boiling water and add berries.  Allow to stand for 20 minutes.  Gently spoon over the cream cheese mixture and allow to sit overnight. 

Lucy~

Applegate Summer Package Give Away!

Enter to win a Summer gift pack from Applegate!  

In the pack you'll receive:

• An Applegate wooden cutting board
• An Applegate Chico tote bag
• Applegate buttons & stickers

 

Start the summer off right with Applegate Farms hot dogs!  There's lot to love about these hot dogs and you can feel good about feeding them to your family.   Why do we love them?

• Applegate hot dogs are simple:  just beef, water, sea salt, and spices - and they have much less fat and sodium than other hot dogs
• They're made with meat from animals never administered antibiotics or hormones
• Like all Applegate's products, their hot dogs contain no artificial ingredients or preservatives

Yesterday I hosted a family BBQ to sample these hot dogs.  It was hard to pick a favorite, all their hot dogs were absolutely delicious.  Whether you love an all beef dog or go for the chicken or turkey dogs...they have you covered.  What I loved most about them is the natural flavor, you don't miss all the artificial fillers that some other brands have.  Also, you will not miss the extra fat and calories...it was hard to believe that these hot dogs are naturally lower in fat.  Now when my daughter begs for a hot dog for dinner I won't have to think twice.  I know I will be giving her a minimally processed product that will taste great and keep her healthy :) I served with our natural Simple Homemade Ketchup :)   Don't miss out on your chance to win (details below) or be sure to try out any of Applegates products this Summer!

Here's your chance to win your pack!  

In order to enter we ask for a small donation to the One Fund supporting the victims of the Boston Marathon bombing.  The Six are Boston based and believe strongly to giving back to the community and helping the victims of the tragic event that happened on April 15 at the Boston Marathon.  My husband along with other First Responders will be participating in a Boston Strong Workout Marathon to raise money to support the One Fund.  Please read more about the fund and the marathon here.  We would greatly appreciate a small donation....anything counts and everything helps!  When donating, write Six in the Suburbs in the comment section so we will know your donation is part of this contest.  Thank you in advance for participating and supporting The One Fund.  A winner will be picked Friday June 14 at 5 pm.  Good Luck!

CLICK HERE TO DONATE

Disclosure:  Applegate has provided the product and giveaway

Lucy~

 

Mason Jar Lanterns

These lanterns are so easy to make and can either be dressed up or down depending on the occasion your using them for.  They are so versatile because you can also decorate them according to the season or holiday.  For summer holidays, tie a patriotic ribbon around the middle and you've got yourself a festive decoration!

credit:  http://www.flickr.com/photos/maureendidde/5143364862/

You'll Need:

• Mason Jars (any size will do)
• Medium weight wire
• Wire cutters
• Festive decorations
• Candles

To begin, wrap a piece of wire around the top of the jar and secure it by twisting tightly.  Cut off any excess.  Next, cut 2 strips of wire to the desired length you'd like the jar to hang.  Tuck each piece under the secured wire that is wrapped around the top of the jar, secure by twisting the wire up.  Fill with festive decorations or with a candle!

Mozzarella, Sun Dried Tomato & Basil Stuffed Tomatoes

I love Caprese salad, especially in the summer when the basil is fresh and the tomatoes are picked from the garden.  Here is a twist on the mozzarella, tomato and basil salad.  These are quick one bite little appetizers that are bursting with flavor!

credit: http://www.flickr.com/x/t/0098009/photos/veganfeast/5052815877/

• 24 cherry tomatoes
• 4 wedges of Laughing Cow Light Sun dried tomato, Mozzarella and Basil cheese
• 1/2 block of light cream cheese
• 2 tbl light mayo
• 2 tbl fresh basil, chopped for garnish
• real bacon bits, for garnish (optional)

Lucy~

All Purpose Summer Citrus Marinade

Summer is grilling season and I am always looking for an easy marinade for meat.  Here is my go to recipe that works well with pork, poultry, fish or shrimp.  Use what you have on hand and play around with different citrus juices!

credit: http://www.flickr.com/x/t/0093009/photos/aimeeplesa/5620587437/

Ingredients:

• 1/4 cup honey
• 1/2 cup any citrus juice
• 2 tbl olive oil
• 1 tbl vinegar (whatever you have on hand)
• 1 tbl soy sauce
• 2 cloves garlic, chopped
• 1 tsp red pepper flakes (optional)

Mix well and pour over meat in a zip lock bag.  Allow to marinate for up to 8 hours or for fish no more than 2 hours.

Lucy~

Dunkin Donuts Coffee Coolata Copycat (Healthy Version)

This recipe is just as good (if not better!) than the original. Instead of racking up the calories and spiking your blood sugar, make this summer treat for a healthy alternative to the original!

Photo (c) 2013 Copyright Six in the Suburbs

You'll need:

A Blender
1 Cup Coconut or Almond Milk (Unsweetened)
3 Tbs Hershey's Syrup
1 Cup Strong Coffee, chilled
2 Cups Ice
2 Scoops Frozen Yogurt (I used Vanilla but you can use chocolate)

Blend on high! Serve chilled.

~Sizza

Red, White & Blue Trifle

Here is a festive trifle recipe for this Independence Day that's fresh, light and sweet!

Credit: http://www.flickr.com/photos/rauchdickson/4807326736/

You'll need:
Angel food cake (to break apart and layer)
Cool Whip
Strawberries
Blueberries

Directions:
Layer cake on bottom, then blueberries, then whipped cream or cool whip, and repeat. Decorate the top with sliced strawberries around the perimeter, and blueberries piled in the center. Lastly, add a full strawberry (the biggest one!) to the top.

Happy 4th! Have a great week filled with tasty food...

~Sizza

How to Grow A Pineapple

Next time you purchase a whole pineapple think again before throwing away the top.  Here is a fun easy project kids can do to plant their own pineapple plant!

(photo source)

Step 1
Twist the top off the pineapple so only a flesh stem is showing.  It should come off for you by twisting and pulling but if you have trouble cut the top off and remove any of the flesh around the root that is attached to the leafy stem.  Allow root to dry out for about 1 week.

Step 2
Place the root into a cup of water for 3 days (a small clear glass works well).  This allows roots to form but it's ok if there are no visible roots showing after 3 days, proceed to next step.

Step 4
Plant the root into a 6 inch pot with garden soil and keep moist.  Water only once a week as this is a tropical plant and does not like to be wet.  Keep plant where temperatures won't fall below 60 degrees.  If you live in a warm climate you can plant directly in the soil outdoors, otherwise keep the plant inside as the pineapple likes it warm!

Step 5
Sit back and watch it grow!  This is a slow growing plant and will take about 24 months to produce fruit.  But in the mean time it produces showy leaves that make an attractive tropical house plant.

Lucy~

Jalapeno Cornbread Muffins

These would be so good with a bowl of chili!

Photo: http://www.flickr.com/photos/ginnerobot/3807874020/

Directions: 

3 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. salt
2 cups milk
3 large eggs, slightly beaten
1/2 lb. (2 sticks) unsalted butter, melted and cooled
2 cups sharp cheddar, shredded plus extra for garnish
3 jalapenos, seeded and minced (optional)

-Preheat oven to 350 F.
-Grease a 9x13 inch baking pan or 2 muffin tins, set aside.
-Combine the first five ingredients into a large bowl.
-In a separate bowl, combine the eggs, milk and cooled butter.
-Stir the wet ingredients into the dry and mix, be careful not to over mix.
-Fold in the two cups of the cheddar and jalepenos
-Pour the batter into the prepared pan and top with the remaining cheddar and scallions.
-Bake for 25-35 minutes, or until a toothpick comes out clean

So good slathered with butter too!

~Sizza

Beer Snow Cones

Beer + snow cones....what could be better?  These slushy treats will be sure to refresh your guests at the next BBQ!

credit: http://www.flickr.com/x/t/0093009/photos/snow-cones/8147450008/

Ingredients

• 2 (12 oz) bottles of your favorite beer
• Flavored syrups (recipes below)

Pour beer in 8 or 9 inch baking dish and freeze for 45 minutes.  When ice crystals begin to form on the side of the dish begin to move them around with a fork.  Freeze 3 hours longer stiring every 45 minutes until completely frozen.  The mixture should be a slush consistency. 

Strawberry Lemon Syrup:  In medium size sauce pan mix 1 cup sugar and 1 cup water.  Using a sharp knife, remove the yellow peel from 1 lemon and place into pan along with the juice from that lemon.  Also add in 1 cup of diced strawberries.  Heat to a boil until sugar has dissolved.  Remove from heat and allow to cool.  Strain out the fruit.  Refrigerate until needed. 

Blueberry Lime Syrup:  In medium size sauce pan mix 1 cup sugar and 1 cup water.  Using a sharp knife, remove the green peel from 1 lime and place into pan along with the juice from that lime.Also add in 1 cup of blueberries.  Heat to a boil until sugar has dissolved.  Remove from heat and allow to cool.  Strain out the fruit.  Refrigerate until needed.

Orange Syrup:  In medium size sauce pan mix 1 cup sugar and 1 cup water.  Using a sharp knife, remove the peel from 1 medium size orange and place into pan.  Squeeze juice from 6 medium oranges into the pan and heat to a boil until sugar has dissolved.  Remove from heat and allow to cool.  Strain out the fruit.  Refrigerate until needed.

To serve, spoon some of the beer slush into a cup and drizzle with your favorite syrup!

Lucy~

Fruit Kabob Flag

This patriotic snack is not only easy to put together but it also adds to your decor!  Everyone will love this clever way to serve up a healthy treat :)

credit:  http://www.flickr.com/photos/randysonofrobert/2759200374/

You'll Need

• Wooden skewers
• Strawberries
• Blueberries
• Bananas

Begin by slicing your strawberries and bananas.  Slice strawberries in half and slice bananas in rounds thick enough to skew onto the skewer.  Place fruit onto the skewers as shown to resemble a flag!

Lucy~

Fourth of July Kabobs

These festive 4th of July Kabobs are as much fun to make, as they are to eat! We hope you have fun making them this Independence Day! Blueberries can also be added to skewers if you'd like...

Photo: http://www.flickr.com/photos/kristinausk/4740315673/

You'll need:

Wooden Kabob skewers
Strawberries, washed with stems cut off
White chocolate for melting
Blue + Red sprinkles
Blue + Red food coloring
Vanilla Sheet Cake
Star shaped Cookie cutters

Tips:

- When you make cake batter, add 1/4 cup red and blue sprinkles to batter for a 'funfetti' look
- Let Cake cool completely before making star shapes
- Bake cake in shallow pan or cookie sheet (NOTE: cake time will differ, and most likely be less)


Have a blast making these! The kids will love to help!

~Sizza

Cookie Dough Surprise Cupcakes

This recipe yeilds 24 "Cookie Dough Surprise" Cupcakes... pure heaven.

Photo: http://www.flickr.com/photos/27129991@N03/6988289628

For the cookie dough:

2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:

3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:

3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

~Sizza

The Best Low Cal Potato Salad

This one is a keeper for all your summer BBQ's!  Made with plain greek yogurt means you will save a ton of fat and calories....but you won't be missing any flavor :)

 

 

credit: http://www.flickr.com/x/t/0090009/photos/27836576@N02/4080576057/

You'll Need:

• 3 lbs potatoes
• 1 (6 oz) container plain greek yogurt
• 2 tbl light mayo
• 2 dill pickles chopped
• 1/4 of an onion finely diced
• 2 tbl pickle juice
• 1 tbl mustard
• 2 hard boiled eggs (recipe for the perfect hard boiled egg here)
• salt & pepper
• 2 tbl chopped fresh parsley

1. Wash and dice potatoes into bite size pieces (I leave the skin on but peel if you like).  Place into a pot of cool water and bring to a boil.  Boil until fork tender, about 10 minutes.  Allow to cool completely.
2. In a large serving bowl mix all remaining ingredients besides the egg.  Gently fold in the cooled potatoes until covered.  Finally top with chopped egg.

Lucy~ 

No Pectin Blueberry Jam

A day of blueberry picking has left us with tons of blueberries!  They are so plump and juicy I couldn't wait to get cooking with them.  Unfortunately, by the time I got home there were a bunch of berries that got somewhat smashed in the bottom of our bag (shame on me for letting my 4 year old hold the bag)!  Instead of wasting them I reserved them in a bowl and used them in this delicious jam....the smashed berries worked perfectly!

credit:  http://www.flickr.com/photos/llstalteri/7508588678/ 

Ingredients:

• 6 cups blueberries
• 3 cups sugar
• 2 tsp lemon juice
• 1 tsp butter

Rinse berries and place into a food processor to rough chop.  You don't want to puree the berries, just rough them up a bit.  Add into a large stock pot and heat for 2 - 3 minutes until they start to simmer.  Add in the sugar, lemon juice and butter and bring to a rolling boil and boil for about 15 - 20 minutes until mixture begins to thicken.  Remove from heat and store in a heat safe container allowing to cool completely prior to refrigerating.  Or can using the safe canning method by placing into warmed sterilized jars and processing in a water bath for 10 minutes.

Lucy~