Summer Shop Hop!

"Being educated is the difference between wishing you could do some good and being able to do some good."~ Russell M. Nelson


     School is out for the summer.  I only have one child left in school but I'm excited to have a break as much as she is.  I had a little bit of fun with my friend, Patti, as we spent two days this past week shop hopping.  I really look forward to the first week in June when the Utah quilt shop hop happens.  The theme this year was "A Travel Through Time".  We saw some cute stuff!

     I've been on the lookout for some easy recipes for summer.  Here are two that I liked.

Pesto Cheese Toast

 from Budget Bytes

 

 

 

 

Serves: 12

Ingredients

• 1 lg. loaf french bread
• 1 jar (8 oz.) pesto
• 3 medium roma tomatoes
• 1½ cups shredded mozzarella

 

Instructions

1. Preheat your oven to 400 degrees. Slice the french bread loaf in half lengthwise (to open like a sandwich roll). Then cut each half into either 8 or 6 slices, depending on the size of your loaf and how wide you want each piece of Pesto Cheese Toast.
2. Line a baking sheet with foil to protect it from fallen melting cheese. Smear 1 Tbsp of pesto onto each slice of toast. Slice the roma tomatoes and place two slices of tomato on each piece of toast. Finally, top each piece with ¼ cup (approximately) of cheese.
3. Bake the toast in the oven for 10-15 minutes or until the cheese is melted and the toast is brown and crispy on the edges. Every oven varies so keep an eye on it starting at around 10 minutes.

 

 

 

Delicious Ground Turkey Stroganoff

From Mel’s Kitchen Cafe

1 ½ lb. lean ground turkey

1 small onion, chopped

1 clove garlic, minced

1 tsp. salt

½ tsp. pepper

8 ounces sliced white button mushrooms

4 ounces light cream cheese, cubed

2 cups beef broth

½ cup low fat milk

3 Tbsp. flour

½ cup light sour cream

Salt and pepper to taste

12 ounce package egg noodles, cooked

In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes.  Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.

Add cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in.  Mix gently until the cream cheese is incorporated throughout the meat mixture.  In a large liquid measuring cup, combine the beef broth and the milk.  Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.

Stir the beef broth mixture into the meat mixture and cook over medium heat, stirring occasionally.  Let the mixture bubble and simmer until slightly thickened, 3-4 minutes.  Stir in the sour cream and add additional salt and pepper to taste.  Serve over cooked egg noodles.  Sprinkle each serving with fresh parsley, if desired.  Serves 4- 6 people.
 

 


Finally, here's a book just perfect to read this summer to your grade school aged daughter or granddaughter who loves the outdoors and horses.