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Summer Delights

Posted Friday, May 20, 2011, at 4:58 PM

I am hoping the floods are over and we can back to normal life. We were evacuated from our home for 12 days but we were very lucky and had our home to return to.

I am gonna add some recipes this week that we like in the Summer. The Strawberry's are so very good this year. I bought some at Aquilla from the Yoder's Produce and Flowers and I sure hope to get some more.

I hope you find something in my collection that will suit your taste...Have a great summer.

It is fresh asparagus season and I sure like trying different ways to prepair it.

French Fried Asparagus

2 pounds fresh asparagus, cooked and drained
1 large egg, lightly beaten
2 tablespoons water
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese

Combine egg and water. Mix remaining ingredients. Dip asparagus into crumbs, then egg mixture, then crumbs again. Chill one hour. Fry in deep fat 4 to 5 minutes. Drain. Serve at once with your favorite dipping sauce, if desired.

A Dip That is Different

16 ounces sour cream
1 can Ro-Tel tomatoes, drained
1 package dry Hidden Valley Ranch dressing mix
1 bag shredded cheese

Stir all ingredients together and serve with Club crackers or Fritos

I love saltine crackers so I had to try this one and it is very tasty and yes I am sure I will use it again..

Georgia Cracker Salad

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard-boiled egg, finely chopped
Black pepper

Coarsely crush crackers with hands. Add remaining ingredients, mix well. Serve immediately. Season with salt and pepper, to taste.

Yummy now this is very delicious..

Tiny Twinkie Strawberry Trifles

2 cups diced fresh strawberries, plus more for garnish
1 tsp sugar (splenda)
2 twinkies
2 bisscotti, any flavor
1 cup Cool Whip. thawed

Place diced strawberries in a glass bowl and sprinkle with sugar (splenda). Mix gently with a spoon and set aside.

Crumble Twinkies into a small bowl, set aside.

Place biscotti in a resealable plastic bag: using the back of a large spoon, crush into coarse crumbs. Pour into bowl.

S'Mores Ice Cream Sandwiches


8 graham crackers, broken in half

1/2 cup jarred marshmallow spread, such as Marshmallow Fluff
1 1/2 ounces bittersweet chocolate, finely chopped
1 pint rocky road ice cream, softened


Spread 8 graham cracker halves with marshmallow spread and set aside. Put chocolate in microwave-safe bowl and microwave on high for about 90 seconds, stirring every 30 seconds, until melted and smooth. With an offset spatula or knife, spread melted chocolate on remaining 8 graham cracker halves. Let cool slightly.

Spoon 1/4 cup rocky road ice cream onto each marshmallow-topped cracker. Top with chocolate-covered graham, chocolate side down, pressing gently. Serve immediately, or wrap in plastic and return to freezer. Sandwiches will keep, frozen, for 2 days.

Set out eight shot glasses or mini parfait glasses. Using half of the crumbled Twinkies, evenl divid among the shot glasses. Using half of the strawberries, create a second layer. Top each with 1 Tbsp Cool Whip and end with crumbled biscotti. Repeat with all the layers: garnish with strawberry slices.

Refrigerate for at least one hour(can make one day ahead): serve with espresso spoon.

Thanks for taking the time to read this collection I am sharing with you. Take the time to comment.

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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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