May 30: Feijoada- Brazilian Black Bean Soup

This recipe is straight from Brazil. My brother-in-law, Shannon, served a mission there and I assume he brought home this recipe. My sister Robyn is a pro at making it. It is so delicious!

Sort 1 lb black beans. Soak overnight.

Next morning:

Bring the beans to boil in water about 2” above beans.

Reduce heat to low.

Add:

1 chopped onion                                                

¼ tsp garlic powder                                          

Small salt pork   

Ham hock

1 bay leaf                                               

Cook on low heat for several hours.

About 2 to 3 hours before serving, add desired meats or more water, if necessary.

Suggested meats: Italian and/or German sausage links

                      Hillshire Farms sausage cut in 2” sections

                      Unsliced bacon

May 29: Strawberry Tropical Smoothie

3 c pineapple juice

2 c sugar    

3 c hot tap water                                            

3 oz lemonade frozen concentrate   

3 oz frozen orange juice concentrate    

1 qt fresh or frozen strawberries

Freeze pineapple juice in ice cube trays. Stir together sugar and hot tap water.  Let cool.  Blend pineapple juice cubes, orange juice, lemonade, and strawberries. Add water gradually and mix thoroughly. Garnish glass with fresh strawberry, mint or colorful toothpick umbrellas. Makes 10 servings.

May 28: Revitalizing Blueberry Smoothie

This is a Dr. Oz recipe.  I find this so refreshing to sip on it. I have recently discovered chia seeds and love them! I plan to drink this all summer instead of soda. 

1 c almond milk (plain or unsweetened)

1/4 c frozen blueberries

1/2 banana

1 TB chia seeds

1 c ice

Blend the ingredients in blender until smooth. Will be very thick. 

May 27: Chocolate Ice Cream Roll

From my Relief Society sisters in Boise.

3 eggs
1 c sugar
1/3 c water
1 tsp vanilla
3/4 c flour
1/4 c cocoa
1 tsp baking powder
1/4 tsp salt

Heat oven to 375. Line jelly roll pan with aluminum foil or waxed paper; grease generously. Beat eggs on high speed until very thick and lemon colored, about 5 minutes. Beat in sugar gradually. Then beat in water and vanilla on low speed. Add flour, cocoa, baking powder and salt gradually, beating just until batter is smooth. Pour into pan. Bake 12-15 minutes until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary. Carefully roll cake and towel. Cool on wire rack at last 30 minutes. Unroll cake; remove towel. Spread 1 pint softened vanilla ice cream on cake. Roll up, seam side down, wrap in plastic wrap then foil. Freeze until firm, about 6 hours. Remove from freeze 15 minutes before serving.  

Rainbow Sherbet Roll
Prepare above jelly roll, omit cocoa. After unrolling, spread with rainbow sherbet.

May 26: Lemon-Sour Cream Pie

Becky's yummy pie filling.

2/3 c sugar
3 TB cornstarch
1 c milk
3 egg yolks
1 tsp finely grated lemon peel
1 tsp finely grated lemon peel
1/4 c lemon juice
1/4 c butter
1 c sour cream

Mix sugar and cornstarch in medium saucepan. Whisk in milk until smooth, then yolks. Stir in lemon peel and juice; add butter. Whisk constantly over medium heat. Heat 4 to 5 minutes until thick. Do not boil. Remove from heat. Cool to room temperature. Stir in sour cream until well blended. Pour into baked 9" pie shell. Cover with wax paper. Refrigerate 6 hours. Serve with whipped cream. 

May 25: "Never Fail" Pie Crust

Again from Becky in  the ward.

Combine and cut into marble size:
3 c flour
1 tsp salt
1 1/3 c shortening
1/2 tsp baking powder

Combine and beat with fork:
6 TB water
1 TB vinegar
1 egg

Toss liquid mixture into flour mixture. Gather dough, press into flattened ball. Wet counter, place wax paper on wet counter, flour wax paper. Roll out dough. Lift wax paper and peel off dough onto pan. Bake 425 for 7-10 minutes. 

May 24: Brown Sugar Nut Squares

From a friend in the ward, Becky.

1 c butter, at room temperature
2 c packed brown sugar
2 eggs
2/12 c flour
1 tsp salt
1 tsp baking soda
1 c walnut pieces, opt
1 c chocolate chips

in a large bowl, cream together butter, brown sugar and eggs until mixture is pale yellow in color and light and fluffy. Add flour, salt and baking soda. Beat until well-blended. Fold in walnuts and chocolate chips. Lightly grease jelly roll pan. Spoon dough into middle of pan. With moistened hands, flatten dough to 1 " of edge of pan. Bake in oven for 15-20 minutes or until center is done. When cool, cut into squares.