Here in Minnesota, we are reveling in some fabulous weather!  I don’t know about you, but especially during the first few weeks of warm, summer weather I want to spend as much time outside as I can.  If you find yourself wanting/needing a cool summer salad for an occasion on a hot summer day, I may just be the answer to your prayers.

I want to share a super easy and absolutely delicious salad recipe today . . . perfect whether you are kickin’ back at home checking things off your wedding to-do list, planning your bridesmaid luncheon or going the DIY route for your reception food.  This recipe is to die for

Sooooo yummy, and so easy to whip up.  It is just loaded with fresh ingredients either from your own garden or easily found at your local farmers market.  And, it’s so adaptable, just in case you have guests who are gluten sensitive.  Beautiful when made with heirloom tomatoes, but if not available, regular cherry tomatoes work great too.  Look at these scrumptious, healthy ingredients:

1# of whole wheat bow-tie, penne or linguine pasta (choose brown rice pasta for gluten-free)

1/2 cup pine nuts or pistachios (or your favorite nut) toasted

1/2 cup fresh basil leaves

1/2 cup fresh mint leaves

1 cup of fresh Italian flat-leaf parsley

1 clove of garlic

freshly ground black pepper to taste

1/2 cup olive oil

1/2 cup parmesan cheese

2 pints of cherry tomatoes

Here’s what you do:  Cook the pasta in salted boiling water according to the package directions, just until al dente.  Drain, cool and place in large serving bowl.

While the pasta is cooking, put the toasted nuts, the herbs, the garlic and the freshly ground black pepper into a food processor and pulse until finely chopped to make the pesto.  Through the lid, stream in the olive oil, pulsing until combined well.  Transfer this mixture to a small bowl and add the parmesan cheese.  Pour the pesto over the pasta.

Slice the cherry tomatoes in half and add to the serving bowl with the pasta and pesto, and mix well.  Then, serve this cool, scrumptious salad!  This recipe serves four so if you are having more than 4 guests the recipe easily doubles or triples!

Best,

Cheryl

Photos courtesy of Creative Commons

This Sunday is Mother’s Day~ a day set apart to eat well and honor our Moms.

I fancy an intimate gathering at home… pretty flowers, a gorgeous table setting and incredibly scrumptious food! {why go out… seriously, who can eat $25 worth of brunch food anyways… well, my husband, my dad, all the men in my life… but this is about Mom, right?}

Does your soon-to-be Mother in law live in your area?  Consider inviting your mom and your soon-to-be Mom, over for a sweet Mother’s Day gathering.  If they don’t already know each other, this might be the perfect opportunity for them to get to know each other before the wedding.  And, there will be plenty of wedding talk for conversation.  These wisdom-filled women can be a tremendous help to you during wedding planning.

Think of all the things that need to be coordinated: guest list information, attire, planning help, decorating… just to name a few.  To have both women on the same wedding planning page, will be an incredible blessing and no doubt~ they will love being included!

If Mother’s Day doesn’t work out… plan for other days~ lunch, shopping, coffee… etc. And, if your soon-to-be Mom in laws doesn’t live in your area, keep her involved through web cam, skype, emails and lots of phone time.

Recipes Resource
I was actually hoping to share a new {Mother’s Day brunch} recipe I tried out this weekend, but it was the bomb… literally!

Fortunately, you can check out the food portal MyRecipes.com for all things culinary. There are over 35,000 kitchen-tested recipes and food/health related articles on this site… recipes from: Real Simple, All You, Cooking Light, Southern Living, Sunset, Coastal Living, Cottage Living, Health. Good stuff!

Need help with Mother’s Day brunch ideas?  … click here.  And, if you just happen to be looking for the perfect Pear Mimosa recipe to go with that brunch… click here.

image courtesy HGTV

It occurred to me this morning that you might be attending or hosting an Easter gathering this weekend and are in need of a dessert… not just any dessert… but a dessert to beat all desserts of the cheesecake persuasion.

I’ve got just the recipe that will rock the socks right off their feet!

I’ve made this cheesecake countless times over the years, including this weekend for friends.   It is tried, true and everybody LOVES it!  I wanted to take a pic of the last leftover piece, but quickly discovered that my husband had eaten it last night~ so all I’ve got for you is this shot of the cookbook that it came from.  As you can see, it has gotten a lot of love from me over the last million or so years {and everybody said, Amen}!

Montana Mom’s Cheesecake is a recipe from the Moosewood cookbook, from the natural foods Moosewood Cafe in Ithaca, NY.

oven 375°

Crust: crumbs from 16 graham crackers {or if you’re behind the 8 ball and in a hurry like I usually am … replace with a 10″ already-made graham cracker crust}
1/2 stick butter
1Tbs. honey
1Tbs. flour
~ Mush up w/ fingers and press firmly into bottom of spring form pan.

Filling:
16 oz cream cheese
1/3 cup sugar
4 eggs
1 tsp. vanilla
1 lemon: juice and grated rind {NOTE: I leave the lemon out because I find it waay tooo overpowering. If you really love the idea of using lemon, take it easy!}

Blend til smooth and creamy. Pour on top of crust & bake for 25 mins. or until set at 375°

LET IT COOL.

Topping:
1 pint sour cream {i use lean… don’t judge me}
1/2 cup sugar
1 tsp. vanilla
~BLEND. Pour on top of cooled filling and bake at 375° for 5-8 minutes.

IMPORTANT: Cheesecake must set in fridge for at least 12 hours before it will be firm enough to slice well. If you get impatient and cut before it is completely set, the top will be runny.

it’s easy, it’s pretty quick and it’s DELICIOUS!

ENJOY

Something magical happens and I think it has to do with the topping.  If you make this cheesecake, be sure to come back and let me know what you think!

What are you planning for the very last few hours of 2008?  Do you relish going out on the town, going to or hosting a party with friends, or enjoying a simple, relaxing evening with a special someone?

Whatever your bent, I’ve got a great recipe to share today ~ great as a New Year’s Eve appetizer or a New Year’s Day party dip, or just about any other time you want some great flavor!  My husband’s daughter made an absolutely divine version of this (with a secret ingredient), and it reminded me how much I love love a garlicy artichoke dip.

I pulled out my Tuscan Cream Cheese Spread recipe from my collection — it combines all of my all-time favorite flavors ~ cheese, garlic, artichoke, fresh herbs and . . . lemon!  Yes, a splash of lemon is the secret ingredient to getting that party going ~ even if it’s just in your mouth.

If you have a food processor, you can pull this together very quickly and let the machine do all the work ~ otherwise, plan on about an hour to get it all done.  Make it a day ahead of time, and the flavors, those delicious FLAVORS meld together like they’re having a celebration all their own. Totally fabulous!

Tuscan Cream Cheese Spread

• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons chopped garlic
• Splash lemon juice
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/3 cup chopped black olives
• 8 green onions (just the tops), chopped
• 3 ounces sun-dried tomatoes, softened and chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh chives

Throw it all in the food processor, blend, and chill for several hours before serving.  Pretty simple, isn’t it?

Heidi and I want to say thank you to all of you who have visited Truly Engaging over this past year.  It is our hope that you have been inspired and encouraged!  To celebrate YOU, our readers, we’re having another holiday sale over at MagnetStreet Weddings ~ 15% discount on EVERYTHING!

All you have to do is enter promotional code WBCS15 at checkout with your online order.  Hurry, though . . . offer only good through 1/1/09!

Best,

Cheryl

Photo courtesy Creative Commons