SANDRA'S EASY OUTSTANDING RHUBARB COBBLER

A wonderful recipe that's easy to prepare in which I used frozen rhubarb
 I thawed beforehand, so you're able to prepare this outstanding dessert year round!

Also, feel free to substitute rhubarb for apples using this same par-cooking method.

Or, changing it up using stone fruit or berries 
without par-cooking prior to baking...

Servings: (8 to 10)

Prep: 15 Mins.

Bake: 50 Mins.

INGREDIENTS

Filling (Par-cooked before baking)

5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed)

1 teaspoon freshly squeezed lemon juice

Batter

1 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1 large egg, beaten

1/2 cup evaporated milk (not sweetened)

1 teaspoon vanilla extract

4 tablespoons (1/2 stick) butter, melted

Topping

1/4 cup sugar

1 tablespoon cornstarch

1/2 cup hot water

-- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cream

METHOD

Preheat the oven to 350 degrees.

Par-cook rhubarb in the microwave in a glass bowl covered with a plate on high for 8 minutes. Drain through a sieve, without disturbing by pressing rhubarb pieces down. Place drained rhubarb in a sprayed, glass 9x9x2" baking dish. Drizzle with lemon juice, and set aside.

Meanwhile, in a medium bowl, whisk flour, 3/4 cup of the sugar, cinnamon, ginger, baking powder and soda. Switch to using a spoon then add beaten egg, milk, vanilla extract and melted butter; mix just until combined. Spread batter evenly over rhubarb mixture.

In a small bowl, whisk together 1/4 cup sugar and cornstarch. Sprinkle mixture over batter. Drizzle hot water over top of ingredients to fully cover.

Bake until golden brown for 50 minutes. Remove from oven and let stand on baking rack for 10 minutes.  ~ Enjoy!

SANDRA'S OUTSTANDING BLT ROLL-UP BITES

I created this appetizer on-the-fly
with ingredients I had on-hand
when company unexpectedly dropped by
for an impromptu BBQ...

Yields: (32 Roll-ups)

Prep Time: 15 Mins. |
Set Time: 1 hr. in refrigerator

Posted by Sandra

INGREDIENTS

1 green onion, finely chopped
4 oz. cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground pepper
2 teaspoons lemon juice
1 teaspoon sugar
1 tablespoon dried parsley
2 tablespoons sun-dried tomatoes in oil, finely chopped
6 slices bacon, browned, and crumbled
4 flour tortillas (10” diameter)
3 plum tomatoes, juiced and seeded, and finely chopped
2 cups romaine lettuce, shredded

--Lettuce leaves to garnish serving platter
--Paprika and freshly chopped parlsey to garnish BLT Roll-up Bites

METHOD

Heat a skillet to medium-heat, and brown the bacon until crispy. Remove to drain on a paper towel lined plate, and set aside to cool to crumble later.

Meanwhile, in medium bowl mix green onions, cream cheese, mayonnaise, garlic powder, onion powder, ground pepper, lemon juice, sugar, and whisk to combine. Chop the cooled bacon into crumbles, and the sun-dried tomatoes, then add to bowl, and then stir with a spoon until well blended.

Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce, and then roll up tightly. Place all 4 tortillas on a plate and cover with plastic wrap, refrigerating for 1 hour for flavors to meld.

After one hour, cut each tortilla into 1” thick slices with a serrated knife (so as to not squish them), and arrange on lettuce-leaf lined serving platter, dusting each with paprika and freshly chopped parsley. – Enjoy!

SANDRA'S OUTSTANDING CLAM ARTICHOKE and BACON LINGUINI

A pasta dish that is quick to make
and oh so comforting, tasteful,
and fulfilling...

Servings (2 to 4)
Prep: 5 Mins. |
Cook: about 12 Mins.

Posted: by Sandra

INGREDIENTS

Pasta:
½ lb. of cooked linguini

Sauce:
4 tablespoons of olive oil
½ onion, finely chopped
4 crimini mushrooms, finely chopped
3 cloves garlic, minced
1 14-ounce can of artichoke quartered, artichoke hearts, sliced
1/2 cup white wine
2 tablespoon of minced parsley
1 teaspoon dried thyme
1 10-ounce can of whole baby clams (reserve liquid)
Juice of quarter lemon
Salt, to taste

Garnish:
4 slices of bacon, browned & roughly chopped, sprinkle over top
1 green onion, chop green part only
Olive oil to drizzle over top
Parmesean cheese

METHOD

Brown the bacon, drain, cool, and roughly chop, then set aside.

Drain the artichokes and clams; reserving liquid. Add enough water to clam juice to create one cup of liquid.

Heat the olive oil in a medium skillet over medium-high heat. Add the shallots and cook for a minute. Add the mushrooms and cook for 2 minutes. Add the garlic and artichokes, and cook to get a little color. Add the reserved artichoke and clam juice and water, the white wine, parsley and thyme. Raise the heat to high and bring to a boil. Add the clams and cook for 3 minutes. Add the lemon juice, and salt, to taste.

Remove from the heat and add the pasta, toss, and pour onto serving platter. Sprinkle with chopped bacon and green onions. Drizzle with a little olive oil, and sprinkle with parmesean cheese.