If you’re looking for a new way to entice your family to eat their fruits and vegetables, these salad parfaits may do the trick. They are pretty to look at and even better to taste!
- 1 pkg. (6 oz.) baby spinach
- 4 cups assorted fruit, cut into bite-size pieces (i.e. banana, orange, apple, kiwi fruit, blackberries, strawberries etc.)
- Poppy Seed Dressing (recipe below)
- Toasted walnuts
Poppy Seed Dressing
- 1 cup plain low-fat yogurt
- 2 Tbsp. honey
- 1 Tbsp. fresh lemon juice
- 2 tsp. poppy seed
- Whisk together all ingredients until blended.
- Makes about 1 cup.
- Alternate layers of spinach and fruit in four goblets or glass bowls. Drizzle with Poppy Seed Dressing. Garnish with toasted Walnuts. It’s worth the effort to toast them — just 5 minutes in a 350 oven. It really brings out the flavor.
What to do with one or two left over apples? Make these oh so good apple bars.
• 1/2 cup melted butter
• 1 cup white sugar
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup apples – peeled, cored and finely diced
• 1 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8-inch baking pan.
2. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
3. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.
If it’s too hot for outdoor fun in Hershey, PA, then here’s a great delicious alternative. The Hershey Story is a wonderful interactive museum devoted to all things Chocolate and Hershey. It’s great fun for everyone from kids to adults.
Our Hershey PA inn especially recommends all the activities in the Chocolate Lab. Classes run throughout the day and start at 9:45 AM.
You can choose from the following classes:
1. Planet Chocolate: Learn some delicious geography by finding out more about the many places around the globe where cocoa beans are grown. You will be guided to recognize differences in cocoa beans’ appearance and taste and make your own unique bar to take home.
We just picked our first zucchini! (I won’t be this excited in August). Frank and I just love this quick easy recipe.
- 2 tablespoons olive oil
- 4 cups cubed zucchini
- 1/2 teaspoon lemon zest
- 1 pinch red pepper flakes
- salt and freshly ground black pepper to taste
- cayenne pepper to taste
- 2 tablespoons cream cheese
- 2 teaspoons chopped fresh oregano
- Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
- Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
- Stir cream cheese into zucchini mixture; cook until cheese begins to melt, about 1 minute.
- Remove from heat and stir in oregano.
Believe it or not we’re starting to see local corn in the markets. The farmers say the unusually mild spring got them off to an early start. Our good friend Becky brought this wonderful dish to a recent picnic and everyone wanted the recipe.
Ingredients for Charred Corn Salad with Basil & Tomatoes
- 12 ears of corn, husked
- 6 tablespoons olive oil, divided
- 1 cup thinly sliced red onion
- 2 large tomatoes, chopped
- 1 cup (loosely packed) fresh basil leaves, large leaves torn
- 1/3 cup (or more) fresh lime juice
- 2 tablespoons chopped fresh thyme
- Kosher salt, freshly ground pepper
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred a little and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. Corn can be made 3 hours ahead. Let stand at room temperature.
- Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. Salad can be assembled 1 hour ahead. Let stand at room temperature. We think it brings out the flavors.
No room on the grill? Cut the kernels from the cobs and char with 1 Tbsp. olive oil in a cast-iron skillet on the stove.
The blueberries in the garden are almost ripe and there are plenty at the farmers markets. These muffins are one of my personal favorite summer treats.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups fresh blueberries
- 1/2 cup butter
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 5 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, diced
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having “purple” batter)
- In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don’t stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave.
This is a great recipe to make with children.
These Rocky Road drop candies include just 3 ingredients – dark chocolate, chewy marshmallows and toasted nuts. You can experiment with adding different nuts, chunks of white chocolate, or dried fruit to the mix. If you only have large marshmallows, snip them into smaller pieces with kitchen shears before beginning.
- 9 ounces (1.25 cups) dark chocolate, chopped
- 2 cups miniature marshmallows
- 1/2 cup chopped, toasted walnuts
1. Prepare a cookie sheet by covering it with aluminum foil or parchment.
2. Melt the chocolate in the microwave or over a double boiler. Stir until completely smooth.
3. Add in the walnuts and marshmallows, stirring until they are completely covered with chocolate.
4. Drop by teaspoonfuls on the cookie sheet, and chill in the refrigerator until set.
So Easy – So Good!!
We are always looking for special experiences for guests at our bed and breakfast in Hershey, PA, and Harrisburg’s Riverboat – The Pride of Susquehanna – is one of those little known treasures. We love the Jazz cruises every Thursday night.
Enjoy smooth jazz, cool breezes and cold drinks as you glide by the beautiful Harrisburg skyline! Experience the best deck on the Susquehanna River! The Pride is docked at the City Island docks, only 30 minutes from our Hershey B&B. Jazz cruises run from 5:30 PM–7:30 PM. At 7:30 PM, they set sail for a beautiful sunset cruise – $10 per person. Walk-ons only. No advanced reservations.
They also offer a whole variety of other cruises. Pirates on the Pride is a family-oriented event including 2 hours of excitement featuring fun foods and marauding pirates! Take part in a pirate water gun and water balloon battle with a pirate ship!
While the Murder Mystery cruises offer a full sit-down meal and different hilarious Whodunit Murder Mystery shows presented by the Pride’s very own brand-new acting group. You can choose to be part of the action (or not)! Guess the villain, and you may win a prize!
And if you just want a lovely break in your day, the 45 minute public cruises are delightful.
Their website is literally crammed full of information.
These delicious potatoes are so good with grilled or broiled meats or poultry…but we also like them as a side with egg dishes for breakfast.
- 8 small red potatoes, cut into wedges
- 1 medium onion, cut in 6 to 8 wedges
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1/2 teaspoon dried dill weed
- 1/2 to 1 teaspoon chopped basil, fresh or freeze-dried
- 1 to 2 teaspoons chopped parsley, fresh or freeze-dried
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Preheat oven to 400°. Oil a shallow baking pan.
Combine potato wedges, onion wedges, and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to the prepared pan. Roast for about 30 to 40 minutes, turning occasionally, until potatoes are tender and golden brown.
These wonderful little treats got rave reviews this week. Guests even asked to take leftovers home. Of course, we said yes and gave them the recipe, too.
- 1 package (3 oz) cream cheese, softened
- 1/3 cup powdered sugar
- 2 tablespoons lemon juice
- 1/8 teaspoon grated lemon peel
- 1 cup flaked coconut
- 1 can Pillsbury® Big & Buttery refrigerated crescent dinner rolls
- 2/3 cup Hershey’s® premier white baking chips
- 1/3 cup Mango Jam or Sweet Orange Marmalade
1. Heat oven to 350°F. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in lemon juice on low speed. Stir in lemon peel and coconut until well mixed. Set aside.
2. Unroll crescent dough onto ungreased cookie sheet; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle into 8 squares. Place 16 of the squares 2 inches apart on cookie sheet. Spoon heaping teaspoon of cream cheese mixture in center of each square. Top cream cheese mixture with remaining dough squares, placing each of the squares at an angle so points of the square hang over the middles of the sides of the bottom square to look like shape of the sun. Press edges of dough around cream cheese mixture to seal.
3. Bake 9 to 14 minutes or until light golden brown. Cool 5 minutes.
4. Meanwhile, in 1-quart saucepan over low heat, melt white chips and mango jam, stirring constantly, until melted smooth. Spread glaze over rolls. Serve warm.