Baked Brie with Pistachios and Honey

Serve in a handmade ceramic baker to create a simple appetizer using brie cheese, pistachios and honey

  Baked Brie with Honey and Pistachios A simple, yummy appetizer that is quick and easy - plus designed for a handmade ceramic baker.   Ingredients: 1 (6-8-ounces) round Brie or Camembert 1/4 cup lightly salted pistachios (about 2 ounces), shelled and roughly chopped 2 tbl honey Directions: 1.  Using a sharp knife, score top rind of cheese in a cross-cross pattern, spacing cuts about 1 inch apart.   2.   Remove the packaging and place in ceramic baking dish.  Put cheese and dish into a cold oven.  Set the temperature to 350 degrees.  Bake until top is soft and runny, about 25 minutes.   3.  Top with chopped pistachios and drizzle with honey.  Let rest 5 minutes, then Enjoy!  

Piney’s Sweet and Sour Beans – a family favorite

Piney's Sweet and Sour Beans This recipe was given to me when I got married in 1980.  Edie Swart was my second mom for most of my life.  Edie's husband was my mother's business partner.  This bean recipe was much loved whenever it was made.  Last week, a friend asked about bean dishes and I remembered this one. Mom made it for lots of summer gatherings and other family events over the years.  Let me know how you like it.  Happy almost Labor Day Weekend!   Ingredients: 8 slices bacon 4 lg onions 1/2 - 1 c. brown sugar 1 tsp dry mustard 1/2 tsp garlic powder 1 tsp salt 1/2 c. viegar 2 can lima beans 1 can green beans - drained 1 dark red kidney beans 1 - 1 lb. 13 ou size of canned baked beans Instructions: Brown Bacon, remove from pan. Brown onions in the bacon fat.  Mix other liquids and spices in this mixture. Cover and simmer for 3 minutes. Combine the beans in a baking dish.  Pour the liquid onion spice mixture into the beans.  Add the bacon (torn into pieces). Bake in 350 oven for 1 hour.

Summer Succotash Salad

Summer Succotash Salad We wanted to lighten up stodgy, old-school succotash by using fresh vegetables and minimizing the flavor-dulling cream and butter. For a summer succotash salad recipe that lightens up succotash with fresh vegetables, we cooked all the vegetables in the same pot of well-salted simmering water, staggering their cooking times to ensure they all finished at the same time. Once the vegetables were tender, we rinsed them under cold water to stop their cooking and conserve their bright color. Most succotash salad recipes call for finishing the dish with butter or cream, but we opted for a light vinaigrette spiked with lemon juice, red onion, and basil. Ingredients: 3 tbl olive oil 1 ½ tbl lemon juice 1 tsp honey     ½ onion, red (small and minced) ¾ lb green beans, ends trimmed and cut in half crosswise 2 ears corn, kernels removed from cobs ½ lb frozen lima beans 2 tbl chopped fresh basil   Instructions: This salad can be kept covered and refrigerated fro up to 1 day. If making the salad in advance, add the basil just before serving. Stir oil, lemon juice, honey, red onion, and salt and pepper to taste together in small bowl. Bring 2 1/2 quarts water to boil in large saucepan. Add 1 teaspoon salt and green beans and cook for 1 minute. Add corn and lima beans and cook until tender, about 5 minutes. Drain vegetables into colander and rinse under cold running water until cool. Drain vegetables well and transfer to serving bowl. Toss vegetables with dressing to coat evenly. Stir in basil and season with salt and pepper. Serve. From the Cook’s Illustrated magazine,

Avocado and Lime Shrimp Cocktail

Avocado and Lime Shrimp Cocktail makes 4 large or 6 smaller servings Ingredients: 1 pound chilled peeled, deveined and steamed shrimp and tails removed 2/3 cup ketchup 2/3 cup Pico de Gallo 1/3 cup fresh lime juice 1/4 cup extra virgin olive oil 3 tablespoons hot sauce (like Tabasco or Crystal) sea salt and fresh cracked black pepper to taste 1 ripe avocado, sliced into chunks 1/4 cup cilantro, coarsely chopped tortilla chips for serving lime wedges for serving Instructions: In a medium bowl, stir together ketchup, Pico de Gallo, lime juice, olive oil and hot sauce. Taste a bit of the mixture and add more hot sauce, salt and pepper to your taste. Add the steamed and chilled shrimp, the avocado, and the cilantro.  Stir to combine.  Taste again and season accordingly. Cover and refrigerate for at least an hour before serving.  Serve chilled with crisp tortilla chips.   Recipe adapted slightly from The Hot Sauce Cookbook by Joy Wilson

Easy Grilled Sweet Potato Pizzas

  Perfect for Summer Holidays Easy Grilled Sweet Potato Pizzas Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 minutes Yield: 2 Ingredients: 1 large sweet potato 1/3 cup organic marinara sauce (OR 1/4 cup pesto)* 1/3 cup mozzarella cheese 1 tablespoon olive oil salt and pepper to taste fresh basil Instructions: 1. Preheat grill to 375ºF (alternatively you can use your oven). 2. Slice sweet potatoes length wise (about 1/4 of an inch thick), rub with olive oil (or spray with olive oil cooking spray) and season with salt and pepper to taste. 3. Lay a piece of tin foil onto the grill and spray with olive oil cooking spray. 4. Place sweet potatoes onto tin foil and grill for 10 minutes or until you’ve created beautiful grill marks on your sweet potato slices. Then, flip. 5. Add 1 tablespoon of marinara sauce (or 1/2 tablespoon of pesto) and one tablespoon mozzarella cheese to each sweet potato slice and grill for an additional 3-5 minutes or until cheese is melted. 6. Remove from grill and top with fresh basil. Notes: *We wrote the recipe to serve 2, but know that you can easily double or triple this to serve more. Author: Lee Hersh,  Find it online:

Cauliflower Rice Burrito Bowl

Cauliflower Rice Burrito Bowl Makes 2 bowls Ingredients: 1 small head of raw cauliflower, any color, cut into medium florets (or Trader Joe's frozen  Cauliflower Rice) 2 tablespoons olive oil salt and pepper to taste 1 cup black beans, warmed 2 cups kale or spinach, wilted and sautéed in olive oil and garlic 2 spoonfuls spicy salsa 2 small handfuls shredded cheddar cheese 1 ripe avocado, sliced or cut into chunks pickled jalapeños fresh fried corn tortilla chips fresh cilantro leaves   For the Cauliflower Rice: (Like any rice, this cauliflower rice takes on any flavor that you’d like.  Feel free to add sautéed onions, garlic, or fresh herbs to this rice.  Below are the bare bones of cauliflower rice.) 1 small head of raw cauliflower, any color, cut into medium florets 2 tablespoons olive oil salt and pepper to taste OR: Purchase Frozen Cauliflower Rice from Trader Joe's (this is what I do.). For the Burrito Bowls: (Divide and heap each of the following onto two large shallow bowls, or two plates.) 2 large portions of cauliflower rice 1 cup black beans, warmed 2 cups kale or spinach, wilted and sautéed in olive oil and garlic 2 spoonfuls spicy salsa 2 small handfuls shredded cheddar cheese 1 ripe avocado, sliced or cut into chunks pickled jalapeños fresh fried corn tortilla chips fresh cilantro leaves Instructions: To make the cauliflower rice, place florets in a food processor fitted with the blade attachment.  Process until cauliflower is ground into fine bits that resemble bits of rice or couscous. Place a large skillet over medium heat.  Add olive oil.  Add the cauliflower bits to the heated pan and toss to combine.  Allow to cook until the cauliflower rice has softened slightly and browned, about 6 to 8 minutes.  Season generously with salt and pepper.  Add any other flavoring, herb, or seasoning you might enjoy.  Remove from heat and spoon into two large bowls.  If you have any excess rice, store it in the refrigerator for up to 5 days. To make a burrito bowl, start with a large shallow bowl or plate.  Spoon cauliflower rice onto the plate.  Spoon warmed black beans next to the rice.  Spoon sautéed kale next to the beans.  Top generously with hot salsa, shredded cheese, ripe avocado, pickled jalapeños, fried tortilla chips, and fresh cilantro leaves.  Enjoy! From the Blog of Joy the Baker.

Healthy Asparagus Soup

ASPARAGUS SOUP  Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2-4 INGREDIENTS: 1 pound asparagus 1 fennel bulb 4 stalks organic celery 2 handfuls of organic baby spinach 4 tablespoons parsley 2-4 cups organic chicken stock 1 lemon 1 lime sea salt pepper olive oil for garnish chia seeds for garnish INSTRUCTIONS: Trim asparagus tips. Cut asparagus in 3 to 4 inch pieces. Trim celery tips. Save leafy greens to use also. Cut into 3 to 4 inch pieces. Trim fennel bulb. Slice into pieces. Heat broth in a pot. Add asparagus, fennel, celery salt, pepper. Boil for around 5 minutes. The vegetables do not have to be completely cooked, as they can finish processing in blender. You can decide for yourself how thick you want your soup to be. You don't have to add all the liquid broth into blender at once. Add in raw spinach and parsley. (Don't cook these in the pot). Process in cuisinart or with a immersion blender Taste for seasoning. Add more salt, pepper as desired. Squeeze lemon and lime as the last thing. Add in juice from half the lemon and the whole lime. Taste to see if you want more. If the soup isn't hot enough, you can reheat in pot. Serve hot. Garnish with chia seeds. NOTES This was two dinner sized servings. If serving cups, this could be 4 servings.   Author: Angela Roberts

Triple Berry Dutch Baby

Triple Berry Dutch Baby Makes 10-inch pancake, serves 4 For the Dutch Baby: 1/3 cup granulated sugar 1 teaspoon ground cinnamon 3 large eggs, at room temperature for 30 minutes 2/3 cup whole milk, at room temperature 2/3 cup all-purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 4 tablespoons unsalted butter For the Berries: 2 cups fresh berries (I used sliced strawberries, fresh raspberries, and fresh blueberries) Instructions: Place a rack in the center of the oven and preheat oven to 425 degrees F. In a small bowl, stir together sugar and cinnamon. Set aside. Beat eggs with an electric beater or mixer on medium-high until pale and frothy, about 3 to 5 minutes . Beat in the milk, flour, cinnamon, and salt. Beat until thoroughly combined. The batter will be very thin. Place a 10-inch cast iron (or oven safe) skillet on the stovetop over medium heat. Melt the butter in the skillet. Remove from heat and immediately pour the batter into the pan. Immediately place the pan in the oven and bake for 18 to 22 minutes or until golden-brown and puffed. While the dutch baby bakes, add a few spoonfuls of the cinnamon sugar mixture to the fresh berries. Stir and let rest until ready to serve. Remove the baked and puffed dutch baby from the oven and immediately sprinkle generously with cinnamon and sugar. Add the berries. Slice and serve. Dutch babies are best served just after it comes out of the oven.

Recipes I Love – Kale Caesar Salad

Kale Salad Recipes

Kale Caesar Salad   The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb. Ingredients: 1/4 cup fresh lemon juice 8 anchovy fillets packed in oil, drained 1 garlic clove 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil 1/2 cup finely grated Parmesan, divided Kosher salt and freshly ground black pepper 1 hard-boiled egg, peeled 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups) **Ingredient Info:**Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers' markets. Preparation: Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs. From:  BON APPÉTIT JULY 2011  

French Toast Casserole

French Toast Casserole Make-ahead instructions: Assemble the casserole through Step 4, cover well, and refrigerate overnight. The next day, uncover, drizzle the casserole with the topping, and bake. Baking time will be slightly longer. This casserole reheats well, though the chunks of bread on the top will gradually lose some crunch. The best way to reheat it is to bake it in the oven at 350F for 10 to 15 minutes to warm through and re-crisp the top. Prep time:15 minutes Cook time:40 minutes Yield:6 to 8 servings INGREDIENTS For the casserole: 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread) 1/2 cup (45g) chopped pecans 5 large eggs 1 1/2 cups whole milk 1/4 cup (50g) granulated sugar Zest from one medium orange (optional) 1/2 teaspoons ground cinnamon 1/4 teaspoon salt For the topping: 4 tablespoons unsalted butter, melted 3 tablespoons (40g) dark brown sugar 1 teaspoon ground cinnamon Optional toppings for serving: Dried cranberries Powdered sugar Maple syrup METHOD 1 Preheat the oven to 375F (190C). Place an oven rack in the center position. 2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on. 3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans. 4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, and 1/2 teaspoon of cinnamon and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.) At this point, the casserole can be baked right away, or covered and refrigerated overnight. 5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar and 1 teaspoon cinnamon. Using a spoon, drizzle the mixture evenly over all the bread chunks. 6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier. 7 Remove the casserole from the oven and let it cool for about 10 minutes before serving.Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table. from Simply Recipes ~  

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