Sweet Beer Bread

This is one of the easiest bread recipes I have ever made! This bread goes great with chilli or soup, toast in the morning, sandwiches, or even as a gift. Everyone always loves it and wants the recipe, it makes one loaf.

Prep Time: 5 minutes
Cook Time: 55 minutes

Ingredients:
3 cups self-rising flour (make sure to get the self-rising flour!)
1/2 cup sugar
1 (12oz) bottle of beer (you can use any beer you want, I would try with a light beer first and then you can test around with others)
1/4 cup butter or margarine, melted.

Directions:
STIR together first 3 ingredients; pour into a lightly greased 9X5 inch loaf pan (I grease the pan with butter). Bake at 350 for 45 minutes. Pour metled butter over top & bake 10 more minutes.
[Cheddar-Chive Beer Bread] - Add 3/4 cup shredded sharp Cheddar cheese and 2 Tbsp. chopped chives to dry ingredents. Proceed as directed.

**Credit to Southern Living Magazine

From Boo's kitchen to Yours, ENJOY!

Strawberry Salad with Lemon Poppy-Seed Dressing

I love salad that has fruit in it and it is so refreshing during the summer. This is a combonation of two recipes and it is a great salad!

Ingredients for Salad:
8 cups torn romaine (1 med size head)
4 cups torn Bibb or Boston Lettuce (I just used the romaine, but you can use whatever you like)
2 & 1/2 cups sliced fresh strawberries (16 oz container)
1 cup (4 oz) shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted (I used cashews)

Ingredients for Dressing:
2/3 cups light olive oil
1/2 cup sugar
1/3 cup frsh lemon juice (you can also used bottled)
1 1/2 Tbsp. Poppy seeds
2 tsp. finely chopped onion
1 tsp. Dijon Mustard
1/2 tsp. salt

Process 2/3 cup light olive oil, add remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to a 1 week; but...serve at room temperature!

From Boo's kitchen to yours, ENJOY!

Chicken with Peanut Sauce

This is an easy BBQ recipe from my mother and it is a hit!! There seems like a lot of steps, but they are all really short and almost takes no time at all. I just made this for a few friends on Friday and they all wanted to the recipe, so I thought it would be a good one to blog about. This recipe is really easy to double as well (however, if you do double it be careful with doubling the amount of cayenne pepper for the sauce).

Prep Time: 15-20 minutes
Cook Time: 20 minutes

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup soy sauce
1 Tbsp. oil
1 tsp. packed brown sugar
1/4 tsp. ground ginger
1 clove garlic, crushed

Peanut Sauce:
1 small onion, finely chopped
1 Tbsp. oil
1/3 cup peanut butter
1 Tbsp. lemon juice
1/4 tsp. ground coriander
3-4 drops red pepper sauce or 1/4 tsp. cayenne pepper (I use the cayenne pepper)

Directions:
1. Cut chicken into tenders and place in a gallon zip-lock bag. Mix the soy sauce, oil, brown sugar, ginger & garlic in a bowl. Pour the marinade over the chicken and refrigerate at least 2 hours.
2. Prepare peanut sauce by cooking and stirring onion in oil in a saucepan. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat just until blended. (Sauce will separate if overcooked.)
3. Heat grill, brush chicken with remaining marinade and grill for about 6 minutes on each side or until done.
Serve with peanut sauce.

From Boo's kitchen to yours, ENJOY!

Eclair Cake

This has to be the easiest dessert I have ever made and it is a hit! It is great for a BBQ or potluck, kids and adults both love it and there is enough for a crowd. This is a no bake dessert and all you need is a bowl and a spoon.

Prep Time: 25 min.

Ingredients:
2(3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1(16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions:
1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13X9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving (**the frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading).

This cake seriously tastes exactly like an eclair and is delicious!

From Boo's kitchen to yours, ENJOY!

**Credit to Cathy Gordon (allrecipes.com)

Grilled Pizza Margherita

This is a recipe I tried last night, it was super easy and fast! You could also feel free to alter this pizza with any other toppings you might enjoy. I find that grilling pizza just gives it that extra flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes

1 cup tomato & basil pizza sauce (homemade or store bought)
12-inch prebaked pizza crust
4 oz. fresh mozzarella cheese, thinly sliced
Extra Virgin Olive Oil
Chopped fresh basil leaves (as many as your heart desires :)

Preheat Grill (higher the temp the better)

Evenly spread olive oil on one side of crust and place on grill, spread olive oil on other side and flip. Remove crust and evenly spread pizza sauce and top with cheese slices. Place pizza back on grill over medium heat and cover, rotating occasionally, 10 minutes, or until sauce is hot and cheese is melted. Drizzle with Olive Oil, sprinkle with basil and serve immediately.

From Boo's kitchen to yours, ENJOY!

*Adapted from "Everyday with Rachael Ray" Magazine (August/September 2006)