MagPad Dinner Table

MagPad Dinner Table

Friday, May 27, 2011

A Wake Up Call From Mother Nature

Did you see the news this week?

What were you thinking when you saw the photos from
Joplin Missouri?

I'll tell you what I was thinking.....


How come I've let my pantry dwindle?

A quick trip to Costco and $150 later = peace of mind.

Do you remember how to store food in Pete recycled containers?
For a refresher course, click here.

Remember, you can never have enough water!
Read more about water storage by clicking here.

Tuesday, May 17, 2011

Lemon Fluff Dessert

1 pint chilled whipping cream
2 cups homemade lemon curd
2 1/2 Tbsp. fresh lemon juice (or a little more depending on your taste)
2 T. grated lemon peel

Beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream. Can be made 2 hours ahead. Serve by dolloping on a slice of pound cake or angel food cake. You may want to mix in some raspberries or just top with berries.

Lemon Curd
3 lemons (about 1/2 c. fresh lemon juice)
2 large eggs
3 egg yolks
2 Tbsp. milk
1/2 c. sugar
6 Tbsp. cold unsalted butter, cut into small pieces
Wash and dry lemons. Before juicing, grate the zest of one of the lemons. Beat eggs, yolks, milk and sugar together. Stir in the lemon juice and zest. Set the mixture over medium-low heat and whisk until the eggs are thickened and warm. Add the butter a few pieces at a time, stirring until each addition is blended into the eggs. Continue stirring until mixture is thick enough to coat a spoon. When thick, pour into a bowl or glass jar to cool. Cover with plastice wrap touching the surface so a skin doesn't form and refrigerate. Makes 2 cups.

Always Moist Pound Cake
1 Duncan Hines brand all butter cake mix
4 large eggs
3/4 c. vegetable oil
1/2 c. granulated sugar
8 oz. sour cream
1 tsp. vanilla extract

All ingredients should be at room temperature. Preheat oven to 350*F. Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla. Spray (or grease) bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.

April Steimle served this at a pre-ward conference meeting with Arcadia Ward bishopric. It was delicious! April topped it with berries. It looked so nice. Thanks, April for sending me the recipe!

Wednesday, May 4, 2011

Artichoke Spinach Cheese Dip

6 oz cream cheese
1 1/2 cups chopped baby spinach
1 cup drained and chopped canned artichokes
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon balsamic vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic powder
5-6 slices pita bread, grilled

Heat the cream cheese in the microwave for one minute or until hot and soft.
Add the rest of the ingredients (except the bread) and mix well.
Cut the grilled pita bread into 8 triangles per slice.
Serve the dip hot with the sliced grilled pita bread.

6 servings

I got this from the LDS Living Magazine--it's a recipe from "the Roof" in Salt Lake City. SO YUMMY. I served it with wheat thin crackers instead of the pita bread.