Today's Brilliant Idea; Afterschool Snack Edition

How about THIS for a yummy afterschool snack; chocolate graham crackers with peanut butter sandwiched between them? My five-year-old gave them a thumbs up!

The end of Summer, Football and Munchies...

It's THAT time of year again; time to put away the wading pool, buy school supplies and prepare for some college football action! We usually host a season-opener party, and I'm always on the lookout for something new to try (foodwise)! Behold the Dill Pickle Dip; so trendy and so tasty! And what a great way to use the dill pickles I made earlier in the summer!

Dill Pickle Dip  

(adapted from Foodie with Family)

one 8-ounce package cream cheese, softened to room temperature (I used Neufchatel cheese, cream cheese's skinny cousin)

1 1/2 cups finely chopped dill pickles

1/4 cup finely chopped sweet onion

2-4 Tablespoons pickle juice

1 teaspoon dried dill weed

1/2 teaspoon kosher salt

In a standing mixer, beat the cream cheese till smooth.  Stir in all of the remaining ingredients until evenly distributed.  Transfer to a serving bowl and cover with plastic wrap.  Refrigerate for at least an hour before serving with any pretzel-type snack food. Yum!

Got Tomatoes? Make Italian Tomato Sauce!

In late summer, my garden produces a dozen ripe tomatoes a day (or so it seems). I've already made some lovely Spicy Peach/Tomato Salsa (see 8/29/11 post for recipe), so making a batch of tomato sauce seemed to be the next logical step. I JUST saw this recipe on Pinterest (of course) two days ago, and HAD to try it! I had originally planned to freeze the sauce, but it smelled so good while simmering, that I decided to serve it for dinner instead! No worries, I will have plenty more tomatoes in no time!

Italian Tomato Sauce   

(adapted from www.afamilyfeast.com)

1/3 cup extra virgin olive oil

pinch of red pepper flakes

4 peeled and crushed garlic cloves

1 teaspoon fresh chopped oregano (or 1/2 tsp. dried)

1 Tablespoon fresh chopped basil (or 1/2 Tbl. dried)

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 quarts tomatoes, diced

1/4 cup grated Parmesan or Reggiano cheese

2 Tablespoons butter

In a large heavy-bottomed pot with a lid, on a burner with the heat OFF, pour in olive oil and add red pepper flakes, garlic, most of the oregano and basil (set some aside for adding right before serving), sugar, salt and pepper. Turn ON the burner and slowly bring up to medium hot.  When the garlic starts to cook, stir and heat for five minutes. 

I bought this mezzaluna knife about 10 years ago (after watching one of Nigella Lawson's cooking shows), and it makes finely chopping ingredients a breeze!

Add the tomatoes and heat until boiling, then reduce to a simmer, partially cover, and simmer for 60 to 90 minutes. 

After simmering for your desired amount of time, remove from heat and add the reserved herbs, shredded cheese and pat of butter.  Stir and then serve over pasta. 

And enjoy! Try it, you'll like it!