Turnips 2 Tangerines: July 2017

July 31, 2017

{Easy} Lemon Cheesecake Tarts

On the Menu Today~
{Easy} Lemon Cheesecake Tarts


Need a 'sweet treat' to bring to a party, work or a potluck?
Then Easy Lemon Cheesecake Tarts are just what your looking for.
Made with convenient, store bought ingredients,
they are fast, easy to prepare and delicious too.

A tart is a pastry crust with shallow sides, a filling and no top crust.
It's typically made in a tart pan.
The filling can be sweet such as fruit or a sweet custard.
It can be savory like meat, cheese or a savory custard.
Depending on the type of tart,
the pastry shell can be baked and
then filled or filled and then baked.
Tarts can be bite-size and often served as hors d'oeuvre or
individual size, sometimes called tartlets.
They can be used as appetizers, entrees or desserts



Easy Lemon Cheesecake Tarts are made with:
Pepperidge Farms Puff Pastry Sheets,
Philadelphia "Ready to Eat" Cheesecake Filling,
(you don't even have to cook this yummy stuff) and
Wilderness Lemon Pie Filling.
You can use cherry or blueberry pie filling too.
Talk about Easy!


Pepperidge Farms Puff Pastry Cups or
Shells can be used in place of the puff pastry sheets.
Garnish these tarts with a spring of fresh mint if desired.
Get the recipe here!

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July 26, 2017

Bacon Wrapped Cheese Filled Hot Dogs

On the Menu Today~
Bacon Wrapped Cheese Filled Hot Dogs

Bacon Wrapped Cheese Filled Hot Dogs
Bun-length, all-beef hot dogs,
stuffed with pepper jack cheese,
wrapped in bacon and baked at 425º
for 30 minutes. Perfection!
Bacon Wrapped Cheese Filled Hot Dogs
Bacon Wrapped Cheese Filled Hot Dogs
are so delicious, you won't even need a bun~


Serve Bacon Wrapped Cheese Filled Hot Dogs
with warmed BBQ sauce for an extra layer of yum!
Get the recipe here!

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July 25, 2017

Wonderful Wednesday Blog Hop #236

Wonderful Wednesday Blog Hop #236

mom bloggers


Most Viewed
Three posts share the spotlight for most viewed this week!



8 Swimming Must Have Items - My Life Abundant





Blackened Shrimp Pesto Pasta Salad - Karly's Kulinary Krusade 





Summer's Best Guilt Free Mint Chocolate Chip Popsicles - Candace Woesch



Editor's Pick
Best Bakery Buttercream Frosting - Kleinworth and Co.

So let's get this party started!

This week, if you haven't already, please follow our hosts on Pinterest!
Eclectic Red Barn Pinterest



Here are our simple party rules...
  • Please follow our hosts on this week's social media. 
  • Please TWEET our party   
  • Add as many of your family-friendly posts as you would like to. No Etsy shops, adult sites or blog parties, please. 
  • Visit others. Let them know you've been there! 
  • If you are NEW,  let us know in the comments so that we can follow you back. ♥  Help us find your posts - tell us what number they are? 
  • NOTE: party entries appear in REVERSE. i.e. the most recent entry goes to the top! That way all of our guests will have a chance to be seen no matter when they arrive :)
Thanks! 

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July 24, 2017

Hawaiian-Style Baked Beans

On the Menu Today~
Hawaiian-Style Baked Beans


Summer just isn't summer without some sort of baked beans on the menu.
Made with great northern beans, smoked ham hocks,
crushed pineapple and the star of the show;
Sweet Baby Ray's {New} Hawaiian Style BBQ Sauce!


Sweet, Smokey and Delicious~


Get the recipe here!

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July 23, 2017

Smoked Ham Hocks with Black Beans

On the Menu Today~
Smoked Ham Hocks with Black Beans Or
Brazilian Feijoada~

Believe it or not, this recipe was inspired by my calendar.
That's right, my calendar, the month of June to be exact.

Smoked Ham Hocks with Black Beans

What is Feijoada? (I found two definitions)
1. Feijoada pronounced [fay-ZWAH-da] or [fey-jwah-duh]
Is a delicious, traditional, Brazilian stew made of pork and black beans and
is traditionally served over rice with a side of fresh greens and orange slices
2. Feijoada pronounced [fay-ZHWAH-duh]
Brazil's most famous regional dish, feijoada is an assortment platter of thinly sliced meats,
such as sausages, pigs feet and ears, beef and smoked tongue accompanied by side dishes of
rice, black beans, shredded kale or collard greens, hearts of palm, orange slices and hot peppers.


We served this delicious 'stew' over rice for a hearty meal.
Brazilian Cheese Rolls and Feijoada are meant for each  other~


Get the recipe here!

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July 22, 2017

Sautèed Balsamic Steak-Cut Mushrooms

On the Menu Today~
Sautèed Balsamic Steak-Cut Mushrooms


Sautèed Balsamic Steak-Cut Mushrooms are extra thick,
large sliced mushrooms that are sauteed in a mixture of butter,
oil and balsamic vinegar.
Montreal seasoning and sea salt adds just the right spice. 
Perfect served over grilled steak or grilled chicken breast.
Heck, they're great spooned over a grilled thick hamburger.


Sautèed Balsamic Steak-Cut Mushrooms 
are fast, easy and delicious. 
The perfect addition to any meal.


A Word About Mushrooms~
There are literally thousands of varieties of mushrooms.
Sizes and shapes vary tremendously and colors range from
white to black with a full range of colors in between.
The cap's texture can be smooth, pitted, honeycombed or ruffled.
Flavors range from bland to rich, nutty and earthy.
The cultivated mushroom, such as the white button mushroom, 
is what's commonly found in most supermarkets.
The more exotic, wild mushrooms are becoming more widely found and used.
Wild mushrooms such as chanterelle, enoki, morel, and shitake.
*Use extreme caution when forging for wild mushrooms, many are poisonous* 



Mushrooms are also available canned, frozen or freeze-dried and dried.
Canned mushrooms are available in several forms including whole,
chopped, sliced and caps only.
Dried mushrooms are available either whole, in slices, bits and/or pieces.


t

A Word About Balsamic Vinegar~
Balsamic Vinegar [bal-SAH-mihk]
Italian Balsamic Vinegar is made in and around the areas of Modena and Reggio-Emilia. It's produced from white Trebbiaano grapes, the must of which is cooked and concentrated until deep, dark and rich. The vinegar continues to gain its dark color and pungent sweetness from a lengthy period of aging in barrels of various woods, such as chestnut, juniper and mulberry and in graduating sizes, from larger to smaller as the vinegar ages over a period of years. Many balsamic vinegars contain sulfites, which are added to inhibit the growth of unfavorable, flavor-detracting bacteria. 

Balsamic Vinegar ranges in age from young (3 to 5 years), to middle-aged (6 to 12 years), to the noble older versions, which can range from 12 years to over 100 years old. By law, a vinegar labeled
aceto balsamico tradizionale di Modena must have been wood-aged for a minimum of 12 years. The word stravecchio on the label tells you the balsamic's been aged at least 25 years. Older, high-quality balsamics are sometimes used as an Aperitif or Digestif.
Get the recipe here!

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July 21, 2017

Goat Cheese, Spinach and Black Forest Ham Panini

On the Menu Today~
Goat Cheese, Spinach and Black Forest Schinken Panini

Panino; pl Panini [pah-NEE-noh; pah-NEE-nee]
Italian for "small bread" referring to a sandwich or roll.


Schwarzwald ("Black Forest") Ham is super delicious.
Black Forest Schinken is the authentic German answer to Italian prosciutto,
made in the picturesque Black Forest, following traditional family recipes.
Produced with carefully selected pork meat, hand salted and
seasoned with various, authentic spices.


It is cured for several weeks and
smoked with Black Forest fir tree wood.
Most Schinken is allowed to cure for 12 weeks but
many German companies allow the Schinken to cure much longer,
resulting in a superior Schinken of the highest quality.
Black Forest Schinken is deliciously smokey with an enticing aroma.


Get the recipe here!

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July 19, 2017

Brazilian Cheese Bread

On the Menu Today~
Pão de queijo or
Brazilian Cheese Bread


Pão de queijo are basically a slightly bigger version of French gougéres,
French gougéres [goo-ZHEHR]
is choux pastry that is piped into a ring or ball shape before being bake.
We have made gougéres many times here on Turnips 2 Tangerines.
Gougéres can be served hot or cold as an hors d'oeuvre or snack.



Brazilian Cheese Bread

Like gougére, the dough for pão de queijo starts on the stovetop,
eggs are beaten into the dough, one at a time and
the end result is delicious, crispy, cheesy, hollow puffs
The biggest difference between the two is the flour.
Pão de queijo are made with sour cassava flour or tapioca flour.
Gougéres are made with all-purpose flour.




Pão de queijo are chewier and more bread-like than their gougére cousins,
which makes them perfect to dunk into feijoada, Brazil's most famous regional dish.
Pão de queijo have a mild cheesy flavor,
thanks to the addition of shredded/grated queso fresco cheese.




Both gougéres and pão de queijo are easy to prepare, delicious and
quite frankly, should be prepared more often, like everyday!



Brazilian Cheese Bread

*A word about tapioca flour.*
If you have never used tapioca flour before you are in for a real surprise.
Tapioca flour turns into a gelatinous, sticky, paste-like mess.
It looks more like something you'd use for your kids art projects than
something your going to add cheese too, bake and then eat!
But rest assured, this stuff makes the best cheese rolls you'll ever eat.


Get the recipe here!

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July 18, 2017

Wonderful Wednesday Blog Hop

momblogger

Welcome to our party! Please enjoy our features and then do share your posts with us here for another great party! 

This week, we have HOMEWORK assignment for you! 
Assignment: visit and pin at least 3 posts before you leave :)



Most Viewed
15 Legit Ways To Make Money From Home - Mom Resource

Very Popular
Crackaroni Macaroni Salad - Aspiring Small Town Girl
Chocolate Orange Millionaires Shortbread - Serenity You
Habit Tracker Printables - Lamberts Lately
Eggplant Parmigiana Naples Style - Emmi's Cookin Side



Editor's Pick
Toothbrush Holder Succulent - Lolly Jane Blog



So let's get started with this week's party!

Follow us this week on Twitter⇒




Here are our simple party rules...
  • Please follow our hosts on this week's social media. 
  • Please TWEET our party   
  • Add as many of your family-friendly posts as you would like to. No Etsy shops, adult sites or blog parties, please. 
  • Visit others. Let them know you've been there! 
  • If you are NEW,  let us know in the comments so that we can follow you back. ♥  Help us find your posts - tell us what number they are? 
  • NOTE: party entries appear in REVERSE. i.e. the most recent entry goes to the top! That way all of our guests will have a chance to be seen no matter when they arrive :)
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July 16, 2017

Chocolate Caramel Layer Bars #SundaySupper

On the Menu Today~
Caramel Chocolate Layer Bars
#SundaySupper Movement
Today's Event is hosted by:
Christie Campbell from A Kitchen Hoor's Adventures



I found this recipe in an old church cookbook that was from the 1950's.
I bought the spiraled bound recipe book at a thrift store for 10 cents.
I'm sure you have seen this type of cookbook before....
In fact you might even own a couple yourself,
they were and still are often used as a way to raise money,
for schools, churches and organizations.
The monies raised usually stays in the community and
is used for many wonderful causes.
This cookbook is a collection of recipes from:
St. Mary's Catholic Church Cookbook, Volume 2.


I'm always a little hesitant about making recipes from old cookbooks...
I never know if all the ingredients are listed,
if the measurements are correct or
if the ingredient list is compatible to today's ingredients.
Hence the reason for the Recipe Note below.



Recipe Note:
When I made this recipe,
my cake mix mixture wasn't crumbly.
The recipe stated to combine together the dry cake mix,
melted butter, evaporated milk and chopped pecans.
Stir until dough 'holds' together.
The recipe then states to 'press' half of the dough into pan.
At the end of the recipe, it says to 'crumble' remaining dough over caramel layer.


My 'dough' was more like a brownie batter and not at all crumbly,
which meant we had to change the directions slightly.
Recipe Direction Change~
Spread 3/4 of the batter into the greased pan and
bake for 8 minutes, removed from oven and
immediately sprinkled the chocolate chips over the baked crust,
drizzle the caramel sauce over the chocolate chips and
drop the remaining batter, by spoonfuls over the top.
Other than that slight hiccup,
these chocolate caramel layer bars turned out fantastic.
We are big caramel fans, so these bars didn't last long~

German chocolate cake mix, melted caramels, chopped pecans and
chocolate chips turned into an irresistible, candy-bar like treat,
that your whole family will love.
Next time you see an old spiral bound cookbook at a thrift store,
pick it up and see what delicious recipes you can make.....

Get the recipe here!

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July 15, 2017

Italian Meatball Sliders #GoldenGirlGranola

On the Menu Today~
Italian Meatball Sliders #GoldenGirlGranola
Golden Girl Granola is a delicious and sweet tasting granola.
Here at Turnips 2 Tangerines we are huge fans of Golden Girl Granola.
In fact, we have tried every variety they make!


We are also huge football fans here at Turnips 2 Tangerines and
with the football season right around the corner,
it's never to early to start planning your menu.
Appetizers are always number #1 on the menu,
with grilled brats and beer coming in at #2 and
a sweet treat close behind at #3.


In my house, football season and appetizers,
go together like salt and pepper.
From pre-season games, all the way to the Super Bowl,
every football game deserves an appetizer...
Not sure what to make?
Turnips 2 Tangerines has an extensive list of  recipes to choose from.
Check out our Recipe Box🙂


This football season we wanted to change things up a bit.
We decided to make appetizers with different ingredients or
ingredients that we've never used before.
When Golden Girl Granola was looking for food bloggers,
to come up with an appetizer recipe using Golden Girl Granola,
we jumped at the idea or should I say, we "tackled" the idea.

Italian Meatball Sliders using
Golden Girl Granola
The first thing that came to mind was meatballs.
Meatballs are always a hit at football parties and
sliders, meatball or otherwise, are fantastic~
Over the years,
I've made every variation possible of grape jelly meatballs and
I have eaten my fair share of grape jelly meatballs too.
Don't get me wrong, I love grape jelly meatballs but
let's face it, been there...did that....


My love affair with meatballs started many years ago...
when my sister Joan gave me a recipe for Italian meatballs.
She found the recipe on the back of a jar of Prego spaghetti sauce.
I've been making that recipe ever since,
changing only the type of ground meat originally called for.


I have made meatballs using ground beef, ground bison,
ground chicken, ground turkey and ground sausage.
Another reason why I love making meatballs,
you can use ground meats you might not normally use,
as with these tasty and different meatballs.
No matter what ground meats I use,
I always use the same formula...
one part ground pork to one part other ground meat.


This recipe calls for one pound ground pork and one pound ground duck.
Plus the star of the show,
Golden Girl Creative Cranberry Granola.
Golden Girl Creative Cranberry Granola is packed full of deliciousness.
Dried cranberries, coconut, sliced almonds, rolled oats,
pure maple syrup, brown sugar, vanilla, cinnamon, sea salt and canola oil.
Creative Cranberry works really well with ground duck and
a mild tomato basil pasta sauce brings all the flavors together.


You can use any cheese you prefer....
Gouda, mozzarella, provolone, white cheddar and cheddar cheese are all good choices.
Either sliced or shredded cheese can be used but
we had shredded cheddar cheese on hand, so that's what we went with.

To make these yummy meatballs into 'sliders',
we used those famous Hawaiian Sweet Rolls that everyone is familiar with.
However, we could only find Hawaiian Sweet Jalapeno rolls in our area,
which actually worked out great.
The jalapeno in the rolls added an extra layer of zip to the sliders.


Last but not least is the garlic butter.
The garlic butter adds yet another layer of flavor,
to these already delicious sliders.
Melted butter, minced garlic, dried basil and
Parmesan cheese is mixed together,
then brushed on the tops of the sweet rolls.


Flavor upon flavor, Italian Meatballs Sliders are delicious~
Set out a pan of these tasty Italian Meatball Sliders,
at your next football party and
you will definitely score a touchdown!
Go Pack Go!

Get the recipe here!

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