catching fireflies blog

a weekend breakfast treat

My friend Michelle turned me on to making crepes and now they're my favorite weekend treat.

Just whisk:

1 cup Bisquick

2 eggs

3/4 cup milk

Heat up a non-stick frying pan and keep the burner at medium.   Pour a 4-5 inch circle of batter and then tilt the pan back and forth to spread out the batter creating a 8-9 inch crepe.

The crepe cooks fairly fast and only needs to be flipped once because it's so thin.  This recipe makes approx. 10 crepes.  They refrigerate very well so you can enjoy them for Saturday & Sunday breakfast.

I fill mine with a dollop of yogurt, fresh strawberries and bananas, but the possibilities are truly up to you.  You can even make them for lunch... some shaved turkey, sauteed mushrooms & swiss cheese - ummmm!

I hope you're enjoying this beautiful holiday weekend... eating breakfast on the porch or deck, taking naps in the hammock and watching fireflies at night.

Like to try new recipes in the kitchen?  We love finding delicious creations that you'll want to make.  Simply sign up to receive these blog posts in your email inbox and pretty soon your family will be calling you queen of cuisine!

a sweet-sweet summer drink

I went to a delightful little party over the weekend and was introduced to my new favorite summer drink.

Sweet Summer Champagne

Combine the following:

1 can (12 fluid ounce) frozen cranberry juice concentrate
1 can (12 fluid ounce) frozen pink lemonade concentrate
1 can (12 fluid ounce) frozen limeade concentrate
1 bottle (750 mL) white wine, chilled
1 liter carbonated water, chilled
2 bottles (750 mL) pink champagne, chilled

Add ice to keep chilled, along with frozen raspberries, sliced limes, and fresh mint leaves for garnish.

Your guests will be asking for seconds and thirds of this pretty punch!  Thanks Sarah for serving up and sharing this sweet concoction.

Do you enjoy discovering great recipes that'll make your party a hit?  So do we!  Be the first to see our favorite recipes and more by signing up to get these posts delivered right to your email inbox.

scrumptious summer salad

When this month's Detroit Home landed in my mailbox, I started salivating.  Doesn't that salad look delish?  And the recipe is pretty simple too.

Summer Salad

Serves 4-6

4 cups mixed greens

1 carrot, julienned

2 sliced radishes

1/2 pint fresh blueberries

1/2 pint fresh raspberries

1/2 pint sliced fresh strawberries

1/4 cup candied nuts (almonds or pecans work best)

Toss greens, carrot and radish with blueberry dill vinaigrette (see below).  Garnish with berries and nuts.

Blueberry Dill Vinaigrette

2 cups fresh orange juice (about 10 oranges)

1/2 pint fresh blueberries

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup olive oil

1 teaspoon chopped fresh dill

In a small pot, reduce the orange juice over medium heat to 1/2 cup.  Do not boil.  In a blender, combine the blueberries and the orange juice reduction.  Add sugar, salt and olive oil.  Finish with dill.

Need a little inspiration when it comes to the kitchen?  We love finding yummy recipes that you'll want to make.  Simply sign up to receive these blog posts in your email inbox and pretty soon your family will be begging for your signature dishes!

flower pot pie... oh-me, oh-my

What a perfect treat for a garden party!

1 (20 oz.) pkg. Oreos
16 oz. cream cheese
1/4 c. butter
2 c. powdered sugar
2 sm. pkgs. vanilla instant pudding
3 1/2 c. milk
12 oz. Cool Whip
8-inch flower pot

Crush cookies. Beat together cream cheese, butter, and sugar; set aside. Make pudding with 3 1/2 cups milk. Fold together cream cheese mixture, Cool Whip, and pudding. Flower pot can be lined with foil if desired.

Layer in pot 3 or 4 alternating layers of cookies and pudding mixture, beginning and ending with cookies. Refrigerate overnight. Decorate with clean plastic or silk flowers.

Do you enjoy finding festive ideas on the web?  So do we!  Be the first to see our favorite finds by signing up to get these posts delivered right to your email inbox.

happy cinco de mayo

Steve & I had a little impromptu Cinco de Mayo party this weekend and we asked our friends to bring a dessert if they so desired.  To my surprise, our good friend Curtis showed up with these tasty little morsels that he made himself!

I love my husband, but his idea of cooking is melting cheese over tortilla chips in the microwave... so needless to say I was pretty impressed with Curtis' themed treats.

margarita mini cheesecakes

1 (14oz) condensed sweetened milk
1 (8oz) cream cheese softened
1/4 cup tequila
1/4 cup triple sec
6 oz frozen limeade concentrate
Tostida scoops
Whipped cream

Combine condensed milk with the softened cream cheese. Stir in tequila, triple sec, and limeade. Spoon 1 tablespoon in to tostida scoop. Chill for at least 2 hours.

Top with whipped cream when ready to serve.

Partido Feliz!

rita's sauce and meatballs

With Mother's day coming up, I thought it'd be nice to share some famous family recipes that have been passed down through the generations. 

I overheard Dena, our Rochester manager raving about Sandy's meatball recipe so I asked if I could share this gem with the rest of you.  She happily obliged, so now you too can have the best meatballs & spaghetti on the block.

This authentic recipe that originates from the Calabria region of Italy has been in the Germano family for many years. Sandy learned how to make it the true Italian way... a pinch of this, a swirl of that, a few shakes here and there from her mother-in-law, Rita Hidy; But over the past 22 years, she has shared it in standard form.

It is a tradition in their family to enjoy this wonderful meal on Sundays buy any day is fine!

The Sauce

2  28 oz cans of crushed tomatoes

1  15 oz can of tomato paste (Contadina with Italian herbs preferred)

2  tbl of crushed dry basil

3  tbl of olive oil

Place the olive oil in pan, add basil and warm for 1 minute then add all tomatoes.  Simmer for 1&1/2 hours, stirring occasionally.

The Meatballs

1 lb  ground pork (unseasoned)

1 egg

3/4 cup  Italian bread crumbs (fresh are the best, but Progresso are okay)

3 tsp  salt

3 tsp  black pepper

3 tsp  crushed fresh garlic

5 tbl  parmesan cheese

Mix all the ingredients with your hands.  If the mix seems a little dry, add a 1-2 tbl of water.  Form into meatballs approx 1 1/2 inches in diameter and drop into the simmering sauce.  The meatballs cook in the sauce in 45-60 minutes depending on size.

Enjoy!

If you have a favorite family recipe you're willing to share, we'd love to spread the word.  Just send us a photo of the dish and/or a picture of you & your mom.  You can email them to recipes@catchingfireflies.com or send them to catching fireflies 3117 W 12 Mile Berkley, MI 48072.  We will return all photos.

happy birthday steve!

My sweetie is 35 today. Isn't this photo great?  It was taken in Boston near the famed Berklee College of Music.  Maybe someday this could be Steve's album cover (he's been playing the guitar for over 4 years now)... crazier things have happened (like purchasing a piece of art named catching fireflies)

At any rate, even though Steve is halfway to 70, he still likes his cherry-chip cupcakes topped with my special handmade frosting.  So being inspired by Artfest and my friend Michelle, I made miniature birthday-themed pennants to top each cake.

I think these fruity treats will definitely be a hit with our catching fireflies and a.i. paper crew on Monday.

This is the only icing I ever use:

4 tbsp. flour
1 c. milk
3/4 c. granulated sugar
1 c. butter or crisco
2 tsp. vanilla

Cook flour and milk until thick; stir constantly. Cool flour and mixture. Beat sugar and butter well with an electric beater. Add vanilla. After creamed well, add to flour mixture. Beat until mixture is spreading consistency. Will get fluffy like whipped cream.

st. patty's day fun

Who needs search high and low for the end of a rainbow when you can create one with this snazzy solar rainbow maker?

And nothing tastes better than a tasty lime pot filled with lemon gold!

RECIPE INGREDIENTS:
	3-ounce box of lemon-flavor gelatin
	6 limes
	Sugar
	1 teaspoon of whipped cream

1. Line an 8-inch square baking dish with plastic wrap, leaving several inches of overhang on each side (this will make removing the gelatin easier). Combine a 3-ounce box of lemon-flavor gelatin and 1 cup of boiling water in a medium bowl, stirring until the gelatin is dissolved. Stir in 1 cup of cold water, then pour the mixture into the baking dish. Cover the dish with plastic wrap and chill the gelatin for 4 hours or until firm, then slice the gelatin into 1/2-inch cubes.

2. Cut off the top quarter of each of 6 limes, then, without cutting into the fruit, slice a thin layer of peel from the bottom of each one to help them stand upright. With a small knife, cut around the inside of each lime's rind to loosen the pulp, then spoon it out to make a shell.

3. Place a pinch of sugar and 1 teaspoon of whipped cream in the bottom of each shell, then fill each lime pot with gelatin gold. Makes 6.

And after a busy day of chasing rainbows and devouring bits of gold, you'll need a refreshing tall glass of leprechaun punch.

RECIPE INGREDIENTS:

one quart lime sherbet
2 quarts Sprite or ginger ale
Pour Sprite or ginger ale in pitcher or punch bowl. Add scoops of sherbet and serve immediately.

Do you enjoy finding festive ideas on the web?  So do we!  Be the first to see our favorite finds by signing up to get these posts delivered right to your email inbox.

brilliant bruschetta

As I was paging through this month's Women's Lifestyle Magazine (that we're featured in), I found these very delicious appetizer recipes compliments of chef, Dave Lieberman.

I've made similar recipes like this before and what I love about them is they look fairly fancy BUT are a cinch to make. So next time you want to impress your guests, just whip up a few of these and you'll be good to go.

Serves:           4 for appetizers
Prep Time:      5 minutes
Cook Time:     15 minutes

Ingredients for Bruschetta

1          large loaf of French bread
2          cloves garlic, minced
¼         cup olive oil

Preheat the oven to 450 degrees F. Slice the bread into small slices – no more than a 1/2-inch thick. Place on two baking sheets.

In a small bowl, combine the minced garlic and the olive oil. Place in a microwave for 30 seconds to meld the flavors.

Brush the olive oil/garlic mixture onto the top of each bread slice. Heat in the oven for 6-8 minutes, or until the bread begins to brown and toast. Meanwhile make the toppings.

Ingredients for Toasty Tomato, Mozzarella and Olive Toppings

15        cherry tomatoes, quartered
¾         cup fresh mozzarella, cut into small cubes
3          tablespoons fresh basil, chopped
¾         cup pitted black or pitted kalamata olives, diced
1½       tablespoons olive oil
            salt and pepper to taste

Combine and mix all the ingredients in a bowl and set aside. Top half of the bread slices (one sheet pan) with the mixture and return to 450 degree F oven for about 4 minutes or until the cheese begins to melt. Serve warm or at room temperature.

Ingredients for Spinach, Pine Nuts and Raisins Toppings

2          tablespoons olive oil
3          tablespoon pine nuts
¼         cup raisins
6 oz.    package of baby spinach leaves - stems removed
1/3       cup grated provolone cheese

In a large skillet, heat the olive oil over medium heat. Or, use 2 tablespoons of the remaining garlic-infused olive oil. Toss in the pine nuts and toast for about 3 minutes. Add the raisins and spinach leaves; cook until the spinach leaves wilt, about 4 minutes. Top half of the bruschettas (or one sheet pan) with the spinach mixture. Sprinkle with grated cheese. Heat in a 450 degree F oven for about four minutes or until the cheese begins to melt.

comfort food at its best

I don't know about you, but this frigid business gets pretty tiring come late February (as I'm typing with my feet firmly planted on a heating pad).  But there's nothing like a delicious dish of homemade mac and cheese to warm my hands and heart... yummmmm! 

Baked Macaroni and Cheese

MAKES:4 to 6 servings
PREP: 15 minutes
COOK: 40 minutes

1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups,uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)
Toppings (optional):
1/2 cup fresh breadcrumbs
2 tablespoons butter, melted

1. Preheat oven to 350°.

2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.

3. Pour pasta mixture into a lightly greased 13- x 9 inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.

4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.

Need a little inspiration when it comes to the kitchen?  We love finding yummy recipes that you'll want to make.  Simply sign up to receive these blog posts in your email inbox and pretty soon your family will be begging for your signature dishes!

delicious lady love bugs

My friend recently made these adorable ladybug cupcakes for her daughter's 1st birthday party.  I thought it was such a cute idea I couldn't resist sharing it with you.  What a fun way to brighten up the workday during this cold a dreary season.

What you'll need:

• 1 bag M&M'S® Brand Milk Chocolate Candies
• 2 bags chocolate malted milk balls
• 1 box favorite cake mix
• 1 cup dark chocolate frosting
• 1 container vanilla frosting
• Red food coloring
• 12 black licorice laces, cut into 48 pieces
• 2 cupcake pans
• Paper cupcake liners

What to do:

1. Prepare the cake mix according to the directions on the package.
2. Line the cupcake pans with the paper liners. Fill each cup with 2/3 cup of batter.
3. Bake in a preheated 350-degree oven for 25 minutes, according to the directions on the package. Remove from oven.
4. While waiting for the cupcakes to completely cool, tint the vanilla frosting with the red food coloring.

Once cooled, frost the tops of the cupcakes as follows: Spread the tops of the cupcakes with the red frosting. Spoon the dark chocolate frosting into a resealable bag. Snip a small corner from the bag. Pipe a line of dark chocolate frosting down the center of each cupcake. Pipe an oval of the dark chocolate frosting at one end of the line, and decorate with the red M&M'S® Brand Milk Chocolate Candies for eyes and the licorice for antennae. Dot the red portion with chocolate malted milk balls for the ladybugs' spots.

Makes 24 ladybugs.

Need a little inspiration when it comes to the kitchen?  We love finding yummy recipes that you'll want to make.  Simply sign up to receive these blog posts in your email inbox and pretty soon your family will be calling you queen of cuisine!

good-good granola

Are your kids bothering you with boredom from winter break yet? Is one of your resolutions to eat healthier?  Are you sick of snacking on Christmas cookies?

Sounds like you need a granola intervention. 

I recently received some homemade granola as a gift and forgot how good it tastes on yogurt, ice cream, by itself or my favorite... with peanut butter and granny smith apples - mmmmm!

So wrangle up your little chefs, some oats and have a granola makin' afternoon.

6 cups rolled oats

1 cup chopped unsalted nuts, use almonds or walnuts

1 teaspoon ground nutmeg

1 tablespoon ground cinnamon

Salt to taste

1 1/2 cups dried fruits or a mixture such as, raisins, cranberries, cherries or apples

1/2 cup or less safflower or canola oil

3/4 cup honey or maple syrup

Preheat oven to 300º F.  Toss the dry ingredients (not the dried fruits) together.  Add the oil and honey or syrup and toss again to coat thoroughly.  Spread the mixture on a large baking sheet (you may need two) and bake until golden, turning every 10 minutes so the granola browns evenly and does not stick.  Bake about 30 minutes.  Remove from oven, add dried fruit and let cool.  Granola will become crunchy upon standing.  Store in tightly covered jar.

scrumptious caramel bars

While the stores were buzzing this past Saturday, I was home getting ready to host our annual staff Christmas party.  One of the treats I made were these tasty little morsels.

3/4 cup butter, melted
1 cup flour
1 1/2 cup oatmeal
3/4 cup packed brown sugar
1 teaspoon baking soda
38 caramels, unwrapped
1 tablespoon butter
4 tablespoons milk
1 cup chocolate chips
1/2 cup chopped nuts

Preheat oven to 350 F. In a small mixing bowl, combine butter, flour, oatmeal, brown sugar and baking soda; mix well. Put 3/4 of butter-oatmeal mixture in an ungreased 9x13 pan, pressing evenly over the bottom of pan. Bake for 10 minutes. In a saucepan or mircrowave, combine the caramels, butter, and milk and heat, stirring, until the caramels are melted. Pour caramel mixture over the baked crust and sprinkle with chocolate chips and nuts. Top with remaining butter-oatmeal mixture. Bake for 15 minutes more. Cool and cut into bars.

there's a new dip in town

Next time you're asked to bring the dip to a festive party, why not surprise them with this pretty number?

Roasted Red Bell Pepper & Walnut Dip

2 large red bell peppers

1/3 cup walnuts

1/2 tsp. paprika

1/4 tsp. ground ginger

good pinch of cayenne pepper

1 garlic clove, crushed

2 tbsp. olive oil

salt

2 tsp. lemon juice

2 tsp. chopped fresh mint

Preheat the oven to 450'.  Place the peppers on a baking sheet and roast them for about 30 minutes, until blackened.  Put peppers in a bowl, cover with plastic wrap, and let stand for about 20 minutes, until they are cool enough to handle and the skins have loosened.

Peel and seed the peppers, then put the flesh in a food processor with the walnuts, paprika, ginger, cayenne pepper, garlic and oil.  Season with salt and process to a smooth puree.

Transfer the dip to a bowl, stir in lemon juice to taste and adjust the seasoning.  Leave to cool, then stir in the mint and serve at room temperature.

Serves 4

... perfect with a glass of chilled white wine.

This recipe is just one of many fabulous dishes in the recipe book - 500 appetizers

nuts for ginger

I've never had the patience to make an elaborate gingerbread house because I'd want to eat it before it was finished (I have a weakness for all things ginger - I eat these yummies by the sleeve!)

So when I spotted this scrumptious little recipe in our 500 cookies recipe book... I had to whip up a batch.

Ginger Nuts

1/2 cup butter, melted & cooled

4 tbsp. molasses

1 cup unrefined dark brown sugar

2 eggs

2 cups flour

2 tsp. baking soda

2 tsp. ground ginger

1/2 tsp. ground all spice

granulated sugar to decorate

Preheat oven 350'.  Mix the cooled melted butter, molasses, dark brown sugar and eggs in large bowl.  Sift the remaining dry ingredients together and stir into the butter mixture.

Using about 1 1/2 tablespoons of dough at a time, form the dough into balls.  Place balls 2" apart on a non-stick baking sheet.  Lightly press the cookies into 1 1/4" rounds.

Refrigerate the cookies for 1 hour before baking.  Sprinkle with granulated sugar and bake for 10-12 minutes.  The cookies will puff up and then settle when cooked.  Transfer cookies to a wire rack to cool.  Store in airtight container for up to 5 days- (not a problem for me:)

Makes 3 dozen