Recipe: Summer Tomato Salad

Mrs. Fields Secrets Summer Tomato Salad
It’s about that time of year when the tomatoes in your garden start going bananas. (Wait, can tomatoes go bananas?) It seems that every day there is a fresh new crop for picking, but what to do with all of them? This salad is your answer. You can add any variety of tomato you like, in any quantity, and serve it with virtually anything as a delicious summer side dish. Or, feel free to mix in some cooked orzo pasta and shredded chicken to turn it into a proper main course. No matter what, you’re about to find your favorite new use for all those beautiful ripe tomatoes.

Summer Tomato Salad

2 cups fresh tomatoes, diced
3 cups fresh corn, cut from the cob (about 4-5 ears)
1 cup crumbled gorgonzola cheese
1 bunch fresh chives, chopped
freshly ground pepper

Directions
Wash and dice tomatoes then add to a serving bowl. Add corn, cheese and chives, then toss until well mixed. Sprinkle with fresh ground pepper and give one more gentle toss. Chill until serving.

HINT: Add 2 cups cooked orzo pasta and 2 cups shredded rotisserie chicken to create a protein-rich main course.

HINT: Any sharp cheese will do: blue, feta, etc. Add your favorite to make it your own!

10 New Things to Roast on a Stick

Move over marshmallows and hot dogs, there’s much more to campfire cuisine! We’ve got 10 delicious ideas for your next cookout, so grab a stick and take note.

  1. Starburst Candy. Unwrap a piece, skewer it with a stick, and let it get warm and gooey before popping it in your mouth or squishing between two Vanilla wafers.
  2. Bacon. Weave a strip of bacon on your stick and let it roast to crispy perfection over open flames.
  3. Peeps. Okay, technically a marshmallow, but the sugary crust gets caramelized in the fire and makes the treat entirely new.
  4. Sea Scallops. Marinate first in lemon and sprinkle with kosher salt before roasting over the fire until edges are seared and crisp.
  5. Apples. Skewer a whole apple with a sturdy stick and roast over the fire until it starts to “sing” or whistle. Serve with cinnamon and brown sugar.
  6. Corn on the Cob. Use a sturdy stick to skewer an ear of corn and roast until you get a nice char. Delicious!
  7. Breadsticks. Wrap breadstick dough around a stick and roast until bread is puffy and golden brown.
  8. Asparagus. Drizzle with olive oil, salt and pepper, then roast asparagus over the fire until it glistens.
  9. Kielbasa. Spicy sausage is a perfect match for open flames. Roast until the juices start to burst and bubble out.
  10. String Cheese. Roast until bubbly on the outside and eat straight off the stick or between bread or crackers with a spoonful of marinara sauce.

Do you have a favorite food to roast on a stick? Share your ideas in the comments!

Recipe: Frozen Yogurt Covered Berries

Mrs. Fields Secrets Yogurt Berries Today we’ve got a perfect recipe for a sweet, tart summer treat and a great way to preserve those bushels of berries from an afternoon of berry picking or a stop at a roadside farm stand. These little gems are perfect for popping one or two at a time as you pass by the freezer, or serving as a refreshing snack on a hot afternoon. (And don’t worry, we won’t tell the kids that they’re healthy!)

Frozen Yogurt-Covered Berries

2 cups fresh berries (any combination of blueberries, raspberries or blackberries)
1 1/2 cups plain greek yogurt
2 tablespoons honey
1/2 teaspoon vanilla bamboo skewers or toothpicks

Directions
Wash berries, remove stems, and allow to dry completely on paper towels. Prepare a baking sheet or large plastic tray with parchment paper or a silicon baking sheet. Drizzle honey and vanilla into yogurt and stir until well combined. Skewer one berry at a time and dip in the yogurt. Thoroughly coat each berry, then transfer to the lined baking sheet and remove skewer. Repeat the process with the remaining berries, placing them a couple of centimeters apart. Once all the berries are coated, transfer the baking sheet or tray to the freezer and allow to freeze completely, about 1-3 hours. Once berries are completely frozen, remove them from the baking sheet and place them in a freezer-safe plastic bag or airtight container until ready to serve.

HINT: Substitute the greek yogurt, honey and vanilla with your favorite flavored yogurt. It will make a thinner, but sweeter coating.

Beat the Heat with 7 No-Cook Dinners

No Cook Dinners

 

If you can’t stand the heat, you don’t have to get out of the kitchen. We’ve gathered seven delicious no-cook dinners you can prepare without breaking a sweat. That’s one whole week of staying cool!

1. Lobster Rolls are the quintessential summer meal. In your kitchen or your picnic basket, you’ll want this in your meal rotation.
2. Sesame Lime Chicken Salad combines zesty flavors and textures tossed together for a light, but substantial meal.
3. Chicken and Dill Souvlaki has refreshing cool yogurt and cucumber paired with store-bought rotisserie chicken for a savory, fresh flavor.
4. Turkey Club Sandwiches are tall and tasty crowd pleasers for any age.
5. Chicken Salad Lettuce Cups are cold and crispy and absolutely addictive. We recommend doubling the recipe because everyone will want seconds.
6. Roast Beef Salad is so easy to pull together even on the busiest evenings. High quality deli meat is the key to success with this one.
7. Gazpacho is the official soup of summer. Raid the garden, include all your favorite summer veggies, and pair with a loaf of crusty bread. Delicious!

Do you have a favorite no-cook summer meal?

Recipe: Cinnamon Stuffed Scones

Mrs. Fields Secrets Cinnamon Stuffed Scones

Before you buy another scone at the coffee shop, give this recipe a try. No mixer needed, just a few wholesome ingredients (butter and sugar are wholesome, right?) and before you know it, you’ve got this delectable treat coming right out of your own oven. The cinnamon layer is sweet perfection, oozing out just enough to get your mouth watering. One recipe makes eight servings, enough for a brunch with friends or a week’s worth of morning indulgence.

Cinnamon Stuffed Scones

for the dough
1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
2/3 cup plain greek yogurt
1 egg white
3 tablespoons butter, melted
3 tablespoons milk (reserved for brushing)
coarse sugar (reserved for topping)

for the filling
1/3 cup granulated sugar
1/2 tablespoon cinnamon
1/2 tablespoon all-purpose flour
1 1/2 tablespoons butter, melted

for the glaze
1/3 cup powdered sugar
2 tablespoons milk

Directions
Preheat oven to 400 degrees. In a small mixing bowl, combine the filling ingredients to form a paste and set aside. In a large mixing bowl, prepare the dough by whisking together the flours, sugars, baking powder, baking soda, salt, cinnamon and cardamom. In a small bowl, stir the yogurt and melted butter together, then whisk the egg white in to completely combine. Add the yogurt mixture to the dry mixture and stir until dry and clumpy. Using your hands, knead dough for 1-2 minutes, or until it is consistent in texture. Divide dough in half. Prepare a baking sheet with parchment paper or a silicon baking mat. Form each half of the dough into a flat, circular disc, about 1-inch thick. Place one on the prepared baking sheet. Spread cinnamon filling evenly over the top of the first disc, then top it with the other. Mold the outer edges together with your fingers to prevent filling to spilling out. Using a sharp knife, cut the dough into eight even wedges, but do not remove them from the circle. (This will make cutting and serving easier after it has baked.) Brush the outside with milk, then generously sprinkle with coarse sugar. Bake for 14-18 minutes, or until golden brown. Remove from oven to cool. Prepare the glaze by mixing powdered sugar and milk together to create a thick, but pourable drizzle. While still warm, drizzle glaze over the top of the scones. Cut into pre-scored wedges and serve.

Recipe: Watermelon Pie

Mrs. Fields Secrets Watermelon Pie
Everything you love about summer is contained in this delicious pie. It’s a sweet, cool, refreshing reprieve from the hot summer sun. No artificial watermelon flavoring found here, this pie is made with real watermelon juice, which gives it the most amazing authentic flavor. It’s a light summer dessert you’ll enjoy again and again. Pair it with your favorite crumb crust, a bit of whip cream, and put your feet up for a while to enjoy. Better yet, find a hammock.

Watermelon Pie

2 prepared pie crusts (graham cracker or vanilla wafer)
5 cups pureed, strained watermelon juice (approximately half of a large watermelon)
4 envelopes unflavored gelatin (1 oz. total)
1 lemon, zested and juiced
1/2 cup sugar
1/2 cup heavy cream

Directions
Separate two cups of watermelon juice into a microwave-safe container and pour the gelatin packets on top. Allow the gelatin to bloom for about 2-3 minutes. In a mixing bowl, combine the remaining three cups of watermelon juice with lemon zest, lemon juice, sugar and cream. Whisk until sugar is completely dissolved. Place the gelatin/juice mix in the microwave and heat for two minutes on high, stirring midway to help dissolve the gelatin entirely. Slowly whisk the warm gelatin mix into the other mixture. Once combined, pour into the prepared pie crusts and refrigerate several hours or overnight. Serve chilled with whipped cream.

Recipe: Deep Fried Pickles with Spicy Dipping Sauce

Mrs. Fields Secrets Fried Pickles
We’re rounding out our Favorite Fair Food Series (see Deep Fried Oreos and Funnel Cake) with a delicious snack that is perfect for sharing with friends. Deep fried pickles have everything going for them: sweet, spicy, crunchy, salty. The key is to use a good quality pickle. Choose your favorite variety (we recommend a sweet and spicy brine), and make a batch for your next party or movie night in. (And don’t forget the spicy, tangy dipping sauce.) They are blue-ribbon worthy and downright addictive!

Deep Fried Pickles with Spicy Dipping Sauce

2 cups sliced pickles, drained
1/2 cup flour
2 teaspoons cajun seasoning
1/2 teaspoon pepper
1/2 teaspoon baking soda
1/2 cup water
pinch of salt
2 quarts peanut oil

Spicy Dipping Sauce
1/2 cup mayonnaise
1 teaspoon hot sauce
1 tablespoon ketchup

Directions
Heat oil to 375 degrees. In a mixing bowl, stir flour, cajun seasoning, pepper, baking soda and salt together. Whisk in the water and stir until no lumps appear. In a small bowl, combine the dipping sauce ingredients and set aside. Dredge half of the pickles in the batter and place in the hot oil. Fry until golden brown on both sides and remove to drain on paper towels. Repeat with remaining pickles. Serve warm with dipping sauce.

12 Great Recipe Ideas for a Long Weekend

If you’re hosting a houseful for the holiday weekend ahead, there’s no need to slave over a stove to keep everybody fed. We’ve got a secret weapon to keep you on top of your game. Store-bought rotisserie chicken can be transformed into so many different delicious recipes, it’s the most versatile way to feed your crowd over the long weekend without breaking a sweat. (And nobody knows they’re eating leftovers!) We’ve put together a dozen crowd-pleasing meal ideas (hot, cold, and room temperature) to see you through from Friday to Monday.

1. Stir some tangy barbecue sauce with the chicken and serve it on rolls with coleslaw for a delicious Pulled Chicken Sandwiches.

2.  This Asian Chicken Pasta Salad is fantastic as a light lunch or dinner, or as a perfect potluck side dish.

3. A platter of Chicken Chimichangas can be put together quickly and will undoubtedly go fast.

4. A pot of this Half Hour Chicken Gumbo and a pan of cornbread is an impressive quick meal with impressively rich flavors.

5. Fresh Greek-inspired flavors come together in this Chicken, Tomato and Feta Pasta Salad that is perfect served cold or at room temperature.

6. Everybody loves an enchilada, and the pre-cooked chicken makes these Chicken and Green Chile Enchiladas come together in a snap.

7. Spicy Chicken Lettuce Wraps are a fabulous appetizer or lunch with fresh, summery flavors that everyone will love.

8. It’s hardy, it’s healthy, and so pretty too. Chicken and Wild Rice Salad is a meal on its own or a perfect side dish at the BBQ.

9. A Pear and Chicken Sandwich is perfect for a picnic in the park, a hike in the hills, or fresh fare during fireworks.

10. Loaded with grapes, apples, cashews and dill, My Favorite Chicken Salad is delicious on a croissant or as an appetizer next to a plate of crackers.

11. You can’t go wrong with a pot of chili and this White Chicken Chili is a savory summer alternative to heavier beef versions. Load it with fresh toppings like avocado, cilantro and sour cream.

12. And finally, a Tex-Mex twist makes these BBQ Chicken Tacos a festive (and easy) meal to serve inside, outside, for lunch or dinner.

Recipe: Funnel Cake

Mrs. Fields Secrets Funnel Cake
We’re back for the second installment in our Favorite Fair Food Series with a fair food that has been around as long as fairs themselves. Sweet, crispy funnel cake, dredged in powdered sugar is an indulgence that you can definitely enjoy at home. The key to a great funnel cake is a good batter, some hot oil, and the right squeeze bottle. (We highly recommend this Pancake Pen.) It’s really that simple!

Funnel Cake

1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar

Directions
Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.

Recipe: Deep Fried Oreos

Mrs. Fields Secrets Deep Fried Oreos
One of summertime’s greatest pleasures is the local fair. Whether it’s a county fair in the midwest or a street fair in midtown Manhattan, people are drawn to fairs and especially those delicious traditional fair foods. Today we’re kicking off a fun new series featuring your favorite fare from the fair, beginning with a dangerously delicious indulgence: Deep Fried Oreos. Hot and sweet, crunchy and soft, Deep Fried Oreos are downright crave-able. With today’s recipe, there’s no need to wait for the fair, but beware: whip up a batch and you may get a spontaneous crowd (and maybe a blue ribbon)!

Deep Fried Oreos

2 quarts canola or vegetable oil
1 package Oreo cookies
1 1/2 cup pancake mix
1 egg
1 cup milk
2 teaspoons vegetable oil
powdered sugar for garnish

Directions
Heat oil in a deep fryer or dutch oven to 375 degrees. Prepare a tray with paper towels for drainage. In a medium mixing bowl, whisk the milk, egg, and two teaspoons of oil together. Slowly add the pancake mix until no lumps appear. Once oil reaches temperature, coat 4-5 Oreos at a time in the batter, then drop into the hot oil. (Cook in small batches to prevent overcrowding and burning.) Cook for 20-30 seconds per side, or until golden brown. Remove and drain on paper towels. Serve warm with sprinkled powdered sugar.

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