MMMozzerella Sticks

I must confess, I haven't even tried this recipe yet...I just found it today and will be "testing" it out sometime soon. Ty loves mozza sticks and this is from his girlfriend's favorite chef (on the food network). I give all the credit to Giada De Laurentiis of Everyday Italian.

1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.

Marinara Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes

Lemon Lime Cake

My friend Jen gave me this recipe today. She says it makes a great summer cake, but I think it would make a great anytime cake!

1 Pkg lemon cake
1 3oz Lime Jello
1/2 cup hot water
3/4 cup cold water

Topping:
1 1/2 cups milk (cold)
1 Pkg Dream Whip
1 Pkg Lemon Instant Pudding

Prepare cake and let cool approx 20 minutes
Poke holes in cake with a fork
Mix Jello with hot and cold water
Pour over cake

Mix Dream Whip and pudding with milk and whip until firm.
Spread on cake and refrigerate until set.

AKA World Peace Fudge

Makes 2 lbs

1PK (350 g) semi-sweet chocolate chips
1 can Eagle Brand Condensed Milk
1 1/4 cups Icing Sugar
1 tsp Vanilla
(I hate chopped nuts in fudge, so I will NOT tell you to put them in ;)

In a sauce pan over VERY low heat (just barely turn it on, Im serious!) melt chocolate chips with eagle brand milk, stirring constantly until smooth. Gradually add icing sugar while stirring constantly, add vanilla. Stir well. By the time you are finished your arm will feel about ready to fall off. Especially if you have promised to make some for all of your friends because they are drooling while remembering it from last year.

You can also pour the melted ingredients into the blender to mix to save your arm from falling off with all the stirring

Pour into wax paper lined 8 inch square pan and chill 2 - 3 hours until firm. Cut into small squares. May be well wrapped and frozen up to 6 weeks.

Speaking of Crisp ...

My garden was bursting with rhubarb this year.

It really is a remarkable plant, which will thrive almost anywhere. When we first moved into our house, we discovered a rhubarb plant growing under a row of spruce trees. Nothing grows under spruce trees. We dug up a chunk of the rhubarb, transplanted it to a dirt patch under the kitchen window, and now we are inundated with the stuff.

Fortunately, I love it.

This is one of my favourite recipes. I generally add more oats and go heavy on the topping.

Mix together until crumbly:
1 cup flour
1 cup whole wheat flour
1 ½ cup oatmeal
1 ¾ cup brown sugar
2 tsp cinnamon
1 cup melted butter

Press half of mixture into 13 x 9’ pan.
Cover with:
5 - 6 cups chopped rhubarb

Combine and cook until thick:
1 ½ cups white sugar
3 tbsp corn starch
1 ½ cup water
1 ½ tsp vanilla

Pour over rhubarb and top with remaining crumb mixture. Bake at 350°C for 45 minutes.