TheVineyardMom

Here is a simple but delicious cream cheese frosting anyone can make.  I use my stand mixer to make it, but you can use a hand mixer if that is what you have.  I love this frosting on cupcakes, cakes and even on a cinnamon roll.  Make extra!  It's delicious on a spoon too.  Cheers!  2 8 oz. packages of cream cheese at room temperature 1/2 cup salted butter at room temperature 2 cups powdered sugar 1  1/2  tsp of vanilla extract Whip cream cheese and butter together until smooth.  Slowly add in powdered sugar and vanilla extract.  Whip until smooth.   Use immediately and refrigerate any left-overs. Recipe courtesy of : Leslie Dabney, The Vineyard Mom

  Angel Food Cake with Macerated Strawberries and Cream Angel Food Cake 2 cups sifted superfine sugar 1 1/3 cups sifted cake flour 1 1/2 cups egg whites, at room temperature (10 to 12 eggs) 1/2 teaspoon sea salt 1 1/2 teaspoons cream of tartar 3/4 teaspoon vanilla extract Zest from 2 lemons (about 1 1/2 teaspoons) Heat the oven to 350 degrees F. Add 1/2 cup of the sugar and the flour to a fine mesh strainer set over a bowl. Sift then repeat 3 more times. Add the egg whites, salt and cream of tarter to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the egg whites make firm peaks, 1 to 2 minutes. Turn the mixer to medium speed then slowly sprinkle in the remaining 1 and 1/2 cups of sugar. Continue to beat until the egg whites are thick and shiny, 3 to 4 minutes. Add the vanilla and lemon zest then whisk another minute. Switch to a rubber spatula then sift about 1/4 of the flour mixture over the egg whites and fold it into the eggs. Repeat this proces

  Summer of Skewers 2 lbs. or 2 1lb. Salmon steaks 2 lbs. Raw shrimp  (jumbo or extra large) 3 large bell peppers.  I use red, orange and yellow 1 large red onion 1 yellow onion 1/4 - 1/2 cup Ponzu sauce  2 tsp. each Salt and Pepper Salmon Skewers: Cut raw salmon into small 1x1 inch cubes.   Slice peppers the same length as the salmon and about 1/2 inch width. Slice onions into thin strips the same length as salmon and peppers and about 1/2 in width. Shrimp Skewers: Jumbo Shrimp 21-25 count or extra large 26-30 count shrimp.  Peel and devein. Slice peppers and onions into 2-3 inches long and 1/4 inch width . Sausage Skewers: 16 oz. (5 links) Italian sausage links. Cut into 1 inch thick slices Slice green bell peppers and yellow onion  into 2-3 inches long and 1/4 inch width. Note: Plan 2 skewers for big eaters and one for smaller eaters. Using either a wood or metal skewer, start with a piece of bell pepper to anchor the end.  Add a salmon piece, raw shrimp or sausage piece and then ad

I love this simple but delicious salad.  It has such a bright fresh flavor and is easy to make.  While I've tried making this recipe with a navel orange, the blood orange just tastes better.  I love to serve this salad with chicken and white fish.  I really love the bright flavors with these types of meat.  A bright Sauvignon Blanc, a Spanish Albarino or an oaky Chardonnay pairs perfectly with this dish.  Cheers! 4 blood oranges peeled and sliced crosswise 1/4 of a red onion sliced thinly 1/4 cup rice wine vinegar 2 Tbs. extra virgin olive oil 5-6 fresh basil leaves torn 1/4 tsp. salt and pepper. In a bowl, combine the thinly sliced red onion and the rice wine vinegar.  Let the onion slices sit in the rice wine vinegar for 10-15 minutes. Peel and slice the blood oranges.  Make sure you are able to remove as much of the white pith as possible. Slice the oranges lengthwise about a 1/4 inch thick.  Arrange blood oranges on a plate.  Discard the rice wine vinegar from the onion slices.

 Here is a healthy green sauce for pasta that is delicious and easy to make.  It's a beautiful bright green sauce that is so flavorful.  It's not a pesto, but does have some similar ingredients in it.  I usually make a short pasta like rigatoni, penne or farfalle for it.  I use my food processor to make the sauce, but a blender works just as well. A crisp Sauvignon Blanc, Pinot Grigio or Rose pairs perfectly with this recipe.  Cheers! Serves-4-5 Green Sauce 4 cups of fresh baby spinach (6 oz.) 1 cup fresh basil leaves 2-3 garlic cloves sliced 1/3 cup of extra virgin olive oil 1/4 tsp. red pepper flakes 1 Tbs. fresh lemon juice 1/2 cup freshly grated Parmesan cheese + extra for serving 1/4 tsp. salt and pepper Pasta 1 lb. box of rigatoni pasta or any short pasta. Bring a large pot of water to a boil for the pasta.  When it comes to a boil, add spinach and basil leaves to the water and cook for 20 seconds.   Remove spinach and basil leaves with a slotted spoon and put into a cola