Eat Your Veggies, Part 2

This is a tasty way to serve asparagus. My apologies that I don't have a picture of this one. I will have to make this one again and post a picture afterward.

Lemon Almond Asparagus

Ingredients:

3 tablespoons butter
5 teaspoons lemon juice
2 pounds fresh asparagus, trimmed
1/3 cup sliced almonds, toasted
Lemon peel strips, optional

Directions:

Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel.

Yield: 8 servings. 78 calories per serving.

Recipe note: To toast nuts, bake in a shallow pan in a 350 degree F oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Source: Taste of Home. You can find it here.

Notes: Asparagus, lemon, and almonds is such a tasty flavor combination!

Summer Salads, Part 9

Wow. We really did make a lot of new kinds of salads this summer, didn't we? Why is food so good?! Why are there so many amazing combinations of food?! Oh, and my apologies, but I can't find my picture for this one. I'll post it later when I find it, or we will make this again and post the picture then.

The Best Spinach Salad

Ingredients:

4 slices bacon
3/4 pound fresh spinach
2 hard-cooked eggs, sliced
2 tablespoons sweet onion, chopped
2 tablespoons chopped raw almonds
1 tablespoon raw sunflower seeds
1/2 cup vegetable oil
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:

Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.

Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

Source: Allrecipes.com, submitted by sweet alice. You can find it here.

Summer Salads, Part 7

Who doesn't love a good spinach salad? I know I love 'em! I apologize that I can't find my picture for this one. I'll post it when I find it, or we will make it again and take a picture of it then!

Strawberry Spinach Salad I

Ingredients:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach--rinsed, dried, and torn into bite-size pieces
1 quart strawberries--cleaned, hulled, and sliced
1/4 cup almonds, blanched and slivered

Directions:

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries, and almonds. Pour dressing over salad, and toss. Refrigerate 10-15 minutes before serving.

Source: Allrecipes.com, submitted by TOZENUF. You can find it here.

Notes: Nearly 2,000 ratings and still 5 rated 5 stars! This salad is awesome.

Variation on an Old Favorite

 

I recently made this with the balsamic vinegar/olive oil mixture that I usually did (so, so good). However, while on vacation, I tried a caprese sandwich that used pesto instead of the balsamic vinegar/olive oil combination. So, I thought I would give it a try at home. You can make it either way. Both versions are delicious! I originally posted it here along with a lot of other amazing pressed sandwich recipes.

Pressed Mozzarella and Tomato Sandwich with Homemade Pesto

Ingredients:

Homemade pesto, recipe below (or you can use your favorite bottled pesto)
1 large loaf of ciabatta bread
6 roma tomatoes, sliced
12 ounces fresh mozzarella, sliced
12-18 large basil leaves

Directions:

Make pesto. Slice loaf of ciabatta bread in half lengthwise. Spread desired amount of pesto onto each half of the bread. Layer bottom half of the bread with mozzarella, tomatoes, and basil. Season with salt and pepper, if desired. Place the top half of the ciabatta bread on top.

Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: I basically created this myself based on the sandwich I had on vacation and the other caprese sandwich I have been making for years.

Basil Pesto "Pistou"

Ingredients:

3 c. fresh basil leaves
2 - 3 cloves garlic
About 1/4 c. quality Parmesan cheese, grated
Splash of fresh lemon juice
About 1/2 c. olive oil
Salt and pepper to taste


Directions:

In food processor blender, chop up the garlic until it is minced.

Add in the basil and cheese and start to blend.  Slowly drizzle in the olive oil while the machine is running. Blend until smooth.

Squeeze in a little lemon juice and add salt and pepper to taste.

Taste the sauce and adjust to your liking.

Put in freezer container and freeze, if you wish; or use it right away.

Source:  twopeasandtheirpodrecipes.com. You can find their recipe here. We originally shared this recipe on our blog here.

Pressed Mozzarella and Tomato Sandwich with Balsamic Vinegar and Olive Oil

Ingredients:

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper, to taste
1 large loaf of ciabatta bread
6 roma tomatoes, sliced
12 ounces fresh mozzarella, sliced
12-18 large basil leaves

Directions:

In a small bowl, whisk together olive oil, balsamic vinegar, and salt and pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper).

Slice loaf of ciabatta bread in half lengthwise. Brush the olive oil mixture onto each half of the bread. Layer bottom half of the bread with mozzarella, tomatoes, and basil. Season with more salt and pepper, if desired. Place the top half of the bread on top.

Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: When I originally made this, I meant to do a similar sandwich recipe that I found on the Martha Stewart website, but I forgot to buy some of the ingredients, so I created this instead. I figured that you can never go wrong with caprese salad. It works on so many levels! This sandwich was very flavorful.

Keep in Mind for Thanksgiving

It's hard to think about Thanksgiving when spring is only a week away, but keep these cranberry sauce recipes in mind for your next Thanksgiving dinner. It's only 8 months away! Here are two great cranberry sauce recipes to keep on hand for the future.

Apple and Cranberry Sauce with Orange and Crystallized Ginger

Ingredients:

4 medium Gala apples, peeled, cored, quartered, and sliced
1 (12 oz) package fresh cranberries
5 tbsp. brown sugar (or more to taste)
1 tsp. grated orange zest
1/4 cup fresh orange juice
1/4 cup chopped crystallized ginger

Directions:

Place all of the apple pieces and cranberries in a large bowl and stir in brown sugar and orange zest.

Pour orange juice into the bottom of a large slow cooker and add the apple mixture.

Cover and turn on the slow cooker. Cook on low heat setting for about 8 hours, stirring occasionally, and breaking up the apple slices and cranberries with a wooden spoon as they soften.

Stir in crystallized ginger. Taste and add an additional brown sugar, if you find the sauce to be too tart.

Serve warm or at room temperature.

Source: Cookin Canuck. You can find it here.

Notes: Tasty stuff...and it always adds a nice touch to have homemade cranberry sauce instead of canned.

Slow Cooker Cranberry Sauce

Ingredients:

1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp. cinanmon
1/2 cup orange juice
1/2 cup water
Ground ginger, to taste, optional
Fresh cranberries (12 oz)

Directions:

Combine all ingredients except the cranberries in a slow cooker. Stir well.

Add cranberries and stir to evenly coat.

Heat in the slow cooker on high heat setting for 3 hours, stirring the cranberries every hour.

After three hours on high, mash the cranberries. Continue to heat on high with the lid off for another 45 minutes.

Let cool and transfer to serving dish.

Recipe Notes: You can make this the day before Thanksgiving. It also makes the house smell amazing.

Appetizers: Dippy

You can't have an appetizer night without some kind of dip! We have many different dips for you to choose from.

Creamy Cobb Salad Dip

Ingredients:

1 cup reduced fat or light sour cream
1/3 cup crumbled blue cheese
2 tsp. fresh lemon juice
1 vocado, chopped
4 slices cooked bacon, crumbled
2 tbsp. chopped fresh parsley
1 green onion, sliced
1 tbsp. chopped tomatoes

Directions:

Mix first 3 ingredients in medium bowl until blended.

Stir in all remaining ingredients except tomatoes.

Refrigerate 1 hour. Top with tomatoes before serving.

Recipe notes: Serve with celery sticks and your favorite crackers.

Source: Kraft recipes. You can find it here.

Notes: Yum...avocados and bacon...

Pineapple Lush Dip

Ingredients:

1 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant Pudding
1 can (20 oz) Dole crushed pineapple in juice, undrained
1 cup thawed Cool Whip Whipped Topping

Directions:

Add dry pudding mix to pineapple in medium bowl; whisk 2 minutes.

Stir in Cool Whip.

Recipe Notes: Layer remaining dip with cut-up fresh fruit in a parfait glass. Or serve spooned over slices of pound cake.

Source: Kraft recipes. You can find it here.

Notes: This is a tasty and easy fruit dip.

Philly Shrimp Cocktail Dip

Ingredients:

1 pkg. (8 oz) Philadelphia Cream Cheese, softened
3/4 lb. cooked cleaned shrimp, chopped (about 2 cups)
3/4 cup cocktail sauce
1/4 cup Parmesan cheese
2 green onions, sliced

Directions:

Spread cream cheese onto bottom of shallow bowl.

Toss shrimp with cocktail sauce; spoon over cream cheese.

Top with remaining ingredients. Serve with crackers.

Recipe Notes: You can substitute 1 pkg. (8 oz.) imitation crabmeat, coarsely chopped, for the shrimp.

Source: Kraft recipes. You can find it here.

Notes: We used mini shrimp rather than larger chopped shrimp. Good stuff!

Raspberry-Mint Marshmallow Creme Dip

Ingredients:

4 oz cream cheese (from 8-oz package), softened
1 cup marshmallow creme
1 container (6 oz) Yoplait Original Lemon Burst Yogurt
1/2 cup fresh raspberries
2 teaspoons chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 wedges
30 pieces (2-inch) fresh pineapple

Directions:

In medium bowl, beat cream cheese, marshmallow creme, yogurt, and raspberries with electric mixer on high speed until smooth. Stir in mint.

Cover and refrigerate at least 2 hours, but no longer than 12 hours. Serve dip with strawberries, kiwifruit, and pineapple.

Recipe Notes: This dip is also delicious with cut-up cantaloupe or watermelon, sliced peaches or grapes.

Source: Betty Crocker. You can find it here.

Notes: You can really serve this with any fruit that you would like. We also served this with cinnamon pita chips and it was fantastic. Be sure to soften the cream cheese first and then beat it until smooth before adding the marshmallow creme, yogurt, and raspberries in order to avoid lumps. This was so, so good.

World's Best Bacon Cheese Dip

Ingredients:

4 slices bacon
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces Swiss cheese, shredded
2 green onions, finely chopped
4 buttery round crackers, crushed

Directions:

Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave and cook 2 minutes. Remove and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

Source: Allrecipes.com, submitted by Kamryn. You can find it here.

Notes: Yummy bacon dip...mmmm.

Sun-dried Tomato and Cannellini Bean Dip

Ingredients:

2 3/4 cups canned cannellini beans, drained
8 sun-dried tomatoes in oil, drained
1 garlic clove, chopped
1 tbsp. chopped rosemary leaves
4 tbsp. olive oil
2 tbsp. red wine vinegar
1/2 cup water
Salt and black pepper, to taste

Directions:

Place beans, sun-dried tomatoes, garlic, rosemary, oil, vinegar, and water in a food processor or blender; pulse to smooth puree.

If necessary, adjust the consistency by gradually adding more water, 1 tbsp. at a time.

Add salt and pepper, to taste.

Cover and refrigerate for 30 minutes to allow the flavors to blend.

Serve chilled.

Recipe Notes: Make dip up to 3 days in advance. Cover and refrigerate. Cannellini are slender, ivory white Italian beans. Their creamy texture and their ability to absorb strong, aromatic flavors makes them ideal for dips. If you cannot find a source for cannellini beans, any canned white bean will make an excellent substitute.

Source: MSN. You can find it here.

Notes: This makes a lot, but it refrigerates well and leftovers are always great. This is very similar to hummus.

Chili Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions:

In a medium, microwave safe bowl, mix cream cheese, chili without beans, and diced tomatoes with green chili peppers.

Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir, and repeat until the mixture is hot and thoroughly blended.

Source: Allrecipes.com, submitted by Judy H. You can find it here.

Notes: Not the prettiest dip in the whole world, but very tasty nonetheless. You could always sprinkle it with some chopped cilantro for a prettier presentation.

Bacon-Cheese Dip

Ingredients:

1/2 cup sour cream
1 (4 oz.) package crumbled blue cheese
1 (3 oz.) package cream cheese, softened
2 tablespoons diced onion
1/8 teaspoon hot sauce
4 bacon slices, cooked and crumbled
Garnishes: chopped fresh parlsey, blue cheese crumbles
Assorted crackers

Directions:

Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in half of bacon. Cover and chill 2 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish, if desired. Serve with crackers.

Source: Southern Living. You can find it here.

Notes: Yum! Lots of great bacon dips to choose from here!

Fluffy Caramel Apple Dip

Ingredients:

1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup caramel ice cream topping
1 teaspoon vanilla extract
1 cup marshmallow creme
3 medium tart apples
2 tablespoons lemon juice
2 tablespoons water

Directions:

In a small bowl, beat the cream cheese, brown sugar, caramel topping, and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain.

Serve apple slices and cutouts with dip.

Yield: 2 cups.

Recipe Notes: If making for Halloween, use Halloween cookie cutters and cut out the center of each slice.

Source: Taste of Home. You can find it here.

Notes: This was really good and very easy.

Pumpkin Fluff Dip

Ingredients:

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions:

In a large bowl, mix together instant vanilla pudding mix, pumpkin, and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until ready to serve.

Source: Allrecipes.com, submitted by Tiera Lesley. You can find it here.

Notes: Nice fluffy, and light pumpkin dip. Also, sorry, I don't have a picture of this one!

Mini Zucchini and Hummus

Ingredients:

Mini zucchini
Store bought hummus
Cayenne pepper

Directions:

Slice zucchini in half lengthwise. Spoon hummus on top. Sprinkle with cayenne pepper.

Source: I think my mom just came up with this on her own...but I could be wrong.

Notes: I took some of the extra ones home with me and had them for lunch the next day. Really good!

Quick Substitutions: Cocoa Powder for Chocolate

I saw this in one of my email newsletters. It was a short video, and they didn't even have a written version of the recipe, but I thought it was such handy information to know! It is a video on how to substitute cocoa powder for chocolate. I thought this was awesome because I always have cocoa powder on hand, but I don't always have unsweetened or semi-sweet chocolate on hand.

Homemade Unsweetened Chocolate

Ingredients:

3 tbsp cocoa powder
1 tbsp butter

Directions:

Dissolve cocoa powder in liquid that is called for in the recipe. Mix in butter.

Makes enough to replace 1 oz unsweetened chocolate.

Source: Video from MyRecipes.com. You can watch the video here. I think you have time to watch it. The video is only 36 seconds long. :)

Homemade Semi-Sweet Chocolate

Ingredients:

3 tbsp cocoa powder
1 1/2 tsp. butter
1 1/2 tbsp. sugar

Directions:

Dissolve cocoa powder in liquid that is called for in the recipe. Mix in butter and sugar.

Makes enough to replace 1 oz semi-sweet chocolate.

Source: Same video as the one above.

Notes: I haven't tried either of these, but I thought it was super valuable information to have. You know, if you ever HAVE to have brownies and just happen to be out of bars of baking chocolate. :)

Quick Substitutions: Coconut Milk

Do you need coconut milk, but don't have any in your cupboard? However, do you happen to have some flaked coconut on hand? If so, you can make your own coconut milk!

Coconut Milk

Ingredients:

1 cup flake coconut
1 cup milk

Directions:

Simmer 1 cup coconut in 1 cup milk until mixture begins to foam. Strain. Use in beverages, or in baking and in cooking.

Refrigerate any leftovers.

Source: I found this recipe on the back of a package of sweetened flaked coconut (Kroger brand) and thought it was definitely a handy thing to know!

Notes: I haven't actually tried this, but I wanted to keep it in a safe place so that I could try it when the need arises!

In a Slow Cooker?

You can make pretty much anything in a slow cooker these days. "Baked" potatoes? Yup. Bread? Check. Ham? You bet! Slow cooker ham couldn't be easier. Check out the recipe below. My apologies though, it appears that I forgot to take a picture! However, everyone knows what sliced ham looks like...so, just imagine that.

Slow Cooker Ham

Ingredients:

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham

Directions:

Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker--you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on low for 8 hours.

Source: Allrecipes.com, submitted by LITTLEMSTXTHANG. You can find it here.

Notes: This was really tender. A great, and easy way to make ham!

A Very Complete Meal

 

Side dishes are often an afterthought for me. My mom, on the other hand, never forgets them! She always discovers such fun, delicious, and amazing side dishes. Side dishes definitely make the meal complete.

Here is an example of a lovely Sunday dinner we had a few weeks back, complete with side dishes.

Honey Baked Chicken (Original Recipe)

Ingredients:

6 skinless, boneless chicken breast halves
1/3 cup butter, melted
1/3 cup honey
2 tablespoons prepared mustard
1 teaspoon salt
1 teaspoon curry

Directions:

Preheat oven to 350 degrees F.

Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.

Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer insterted into the thickest part of a breast should read at least 160 degrees F.

Source: Allrecipes.com, submitted by Brucejoy. You can find it here.

Honey Baked Chicken (Our Version)

Ingredients:

6 skinless, boneless chicken breast halves
1 egg, beaten
2 cups Panko
1/3 cup butter, melted
1/3 cup honey
2 tablespoons prepared mustard
1 teaspoon salt
1 teaspoon curry

Directions:

Preheat oven to 350 degrees F.

Dredge the chicken breasts in the egg. Then coat with the Panko.

Place chicken breasts onto a foil-lined jelly roll pan. Bake until chicken is no longer pink inside, 30 to 45 minutes.

Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth. Place in a saucepan over medium heat. Simmer and stir until sugar is dissolved.

Serve sauce on top of the chicken, or on the side for dipping.


Source: Allrecipes.com, submitted by Brucejoy. You can find it here.

Notes: My mom made the original recipe and it was a hit. However, my sister said, "This would be even better if the sauce was served over crispy chicken." Voila. My brother described this as being "delectable." Now, you know that means it has to be good! Oh, and it was!

Roasted Garlic Cauliflower

Ingredients:

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley

Directions:

Preheat the oven to 450 degrees F. Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper, to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Source: Allrecipes.com, submitted by SHELLERY. You can find it here.

Notes: I would never have guessed that this recipe called for so much garlic. This doesn't leave you with dragon breath. It is just so, so flavorful and tasty. This is a great recipe!

Stewed Celery in Cream

Ingredients:

2 cups celery, cut in 1 inch pieces
1/2 cup chicken broth
4 teaspoons flour
2 tablespoons butter
1/2 cup light cream
Dash of nutmeg

Directions:

Simmer celery in stock until just tender, about 12-15 minutes. Remove from heat, drain, and reserve stock (about 2/3 cup).

In a heavy saucepan, melt the butter and stir in flour, using a whisk to blend well. Cook until it bubbles.

Combine the cream and stock, pour into butter and flour mixture. Simmer until thickened, about 3 minutes. Add nutmeg. Put celery back into the sauce and warm through before serving.

Source: RecipeSource. You can find it here.

Notes: This was tasty. The only thing I would change is that I would add more celery. The sauce to celery ration would have been better with more celery. We discovered this recipe because of a fun British television show called "The Supersizers Eat..." It is such an entertaining show. Basically, they pick a time period and then they spend a week eating exactly what the people of that time would have eaten. Some time periods look more fun than others. Beware though, this show has a fun time making a lot of food look seriously unappetizing (for instance when people would be served whole calf heads or a dormouse appetizer). Check it out on IMDB here. You can watch full episodes on IMDB or on YouTube.

Spicy Strawberry Salad

Ingredients:

3/4 cup vegetable oil
1/2 cup white sugar
1 tablespoon poppy seeds
1 1/2 teaspoon garlic powder
1 teaspoon mustard powder
1/3 cup balsamic vinegar
1 1/2 cups fresh sliced mushrooms
8 cups mixed salad greens
1 1/2 cups chopped pecans, optional (we substituted crumbled bacon instead)
4 cups sliced fresh strawberries

Directions:

Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard, and vinegar. Refrigerate until chilled.

In a salad bowl, combine the mushrooms and mixed greens; add drssing and toss. Sprinkle with strawberries and pecans (or bacon).

Source: Allrecipes.com, submitted by Leslie Oscarson. You can find it here.

Notes: In the hunt for substitutions for nuts, my mom decided to use bacon in place of the pecans to add some crunch and saltiness to the salad. Everyone LOVED it. It was a nice way to mix it up. The salty and sweet combination in this salad was really good.

Spinach Caprese Salad

Ingredients:

1 cup baby spinach leaves
1 large tomato, sliced 3/4 inch thick
1 ball of fresh mozzarella cheese, sliced
2 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste

Directions:

Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkl the basil over the salad and drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper, to taste.

Source: Allrecipes.com, submitted by mcbeal. You can find it here.

Notes: We served this a different night, but I figured this was as good a place as any to post it! Sorry, no picture! A variation for this salad is that you can use grape tomatoes, cube the cheese, and serve it as a tossed salad.

A Handful of Appetizers

 

Our family makes a lot of appetizers over the holidays...so many, that it has taken me a long time to get around to typing up this gargantuan list (and this isn't even the only appetizers post we have had!). Check this one out, and this one! Or just check out our appetizers label on the side.

So Good Wings

Ingredients:

3/4 cup soy sauce
3/4 cup granulated white sugar
5 cloves garlic
1 1/2 inches of peeled ginger
3-4 lbs. chicken wings

Directions:

Place first four ingredients in a blender and blend well. Place wings in a zip-top bag and pour marinade over them. Marinate for 18-24 hours in refrigerator.

Preheat oven to 375 degrees F.

Pour all wings and marinade in a well-greased 9x13-inch pan. Roast in oven for about an hour or so, until the chicken is done.

Let cool slightly before serving.

Source: Who knows? This one has been in our family for over a decade. I have no idea where we originally found it.

Breaded 'Wingers' Style Wings

Ingredients:

2 eggs
1-2 cups Bisquick
3-4 lbs. chicken wings
Buffalo sauce (such as Winger's sauce)

Directions:

Preheat oven to 375 degrees F.

Beat eggs. Dip chicken wings in the eggs and then dredge in Bisquick. Place on foil-lined jelly roll pan.

Bake for 30-40 minutes, or until crispy. Drizzle wings evenly with Buffalo sauce. Bake for an additional 30-40 minutes, or until wings are done.

Serve with additional sauce.

Source: We just kind of made this one up on our own.

Roasted Chickpeas

Ingredients:

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
Salt, optional
Garlic salt, optional
Cayenne pepper, optional

Directions:

Preheat oven to 450 degrees F.

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30-40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Source: Allrecipes.com, submitted by akcpa. You can find the recipe here.

Honey Nutters

Ingredients:

16 graham crackers
1 cup crunchy peanut butter
2/3 cup honey
1/2 cup nonfat dry milk powder
1 cup coconut

Directions:

Crush the graham crackers between two pieces of wax paper with a rolling pin or in a food processor.

Combine graham cracker crumbs, peanut butter, hone, and powdered milk in a large mixing bowl. Mix well.

Make small balls with mixture and place on wax paper. Roll balls in shredded coconut.

Source: Allrecipes.com, submitted by Johnna Corley. You can find it here.

Notes: Since my son who isn't allergic to peanut butter is allergic to coconut, we didn't roll these in coconut, we rolled them in additional powdered sugar.

Chocolate Chip Cookie Dough Dip

Ingredients:

For the cookie dough:

6 tablespoons unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon milk or cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour
3/4 cup mini chocolate chips

For the dip:

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
6 tablespoons milk
1 teaspoon almond extract
Pinch salt
1/2 cup sour cream
10 Oreo (or similar) cookies, crushed

Directions:

To make the cookie dough, in a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy. Add the milk, vanilla, and salt, then mix well. Add the flour and mix just until thoroughly blended. Mix in the chocolate chips.

Divide the mixture into chunks, about 1 teaspoon each. They don't need to be perfectly rounded. Arrange them without touching on a parchment paper-lined baking sheet, then place in the freezer for 15 minutes.

Meanwhile, in a food processor combine the cream cheese and powdered sugar. Process until smooth and creamy. Add the milk, almond extract, salt, and sour cream, then process. Transfer to a bowl, then use a spatula or spoon to gently stir in the crushed cookies.

Once the cookie dough chunks have chilled, gently stir them into the dip. Transfer to a serving bowl and serve immediately or chill until ready to serve.

Makes 24 servings.

Nutrition information: 240 calories, 13 g fat, 30 mg cholesterol, 29 g carbohydrate, 1 g fiber, 21 g sugar, 3 g protein, 105 mg sodium.

Source: We found this in the Deseret News. It is from Lindsay Landis' book, "The Cookie Dough Lover's Cookbook."

Notes: Keep the cookie dough balls on the smaller side, otherwise it is really difficult to actually get the dip on anything so that you can eat it. The picture in the newspaper shows these served with those really thick, big pretzel sticks. I think this would also be really good with graham crackers (a mixture of regular or honey, cinnamon, and chocolate would be nice).

Spicy Chipotle Barbecue Sausage Bites

Ingredients:

1 (28-oz) bottle barbecue sauce
1 (18-oz) jar cherry preserves
3 chopped canned chipotle peppers in adobo sauce
1/2 cup water
1 tablespoon adobo sauce from can
2 (16-oz) package cocktail-size smoked sausages

Directions:

Whisk together barbecue sauce, cherry preserves, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Add smoked sausages, and return to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes.

Note: To serve, keep warm in a slow cooker on low, if desired. Serve with miniature rolls, if desired.

Source: Southern Living, February 2007. You can find it here.

Kid Friendly Sweet and Sour Hot Dogs

Ingredients:

1/2 cup ketchup
1/2 cup apple jelly
1 package hot dogs

Directions:

Mix ketchup and apple jelly together in frying pan or small pot. Add cup up pieces of hot dogs. Simmer in sauce for 20 minutes.

Source: This is one we have had for a very, very long time.

Notes: Seriously, kids love these. I know my boys gobbled them up (and they gobble up very few things these days).

Bacon-Wrapped Cocktail Wieners

Ingredients:

Cocktail wieners
Bacon
Brown sugar

Directions:

Preheat oven to 400 degrees F.

Wrap cocktail wieners in bacon (just enough bacon to wrap the wiener once). Sprinkle with brown sugar. Bake until cooked through and bacon is crisp (15-20 minutes or so).

Source: I got this from a girl in one of my old wards. She wasn't very specific about ingredient amounts or cooking times or temperatures. So, make this one according to your taste! I found an identical recipe on Allrecipes.com, which was submitted by JILL1018. You can find that here.

Notes: These are dangerously addicting.

Parmesan Cheese Puffs with Marinara Sauce

Ingredients:

1/2 cup milk
1/4 cup butter or margarine
1/2 cup flour
2 eggs
3/4 cup freshly grated Parmesan cheese
1 cup marinara sauce, heated

Directions:

Heat oven to 375 degrees F. Grease cookie sheet.

Heat milk and margarine to boiling in 1 1/2 quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.

Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.

Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.

Makes about 30 appetizers.

Source: Again, we have had this forever. I don't know where it came from.

Notes: These are awesome. They always get gobbled up quickly.

Karrie's Bean Dip

Ingredients:

Large can of refried beans
Medium sized jar of salsa
Sour cream
Chopped green onion
Chopped or sliced black olives
Grated cheese
Chopped tomatoes
Guacamole
Tortilla chips for serving

Directions:

Mix refried beans and salsa together. Spread on large serving plate and then layer with sour cream, green onions, olives, grated cheese, chopped tomatoes, and guacamole.

Source: This came from my Mom's friend, Karrie.

Notes: Good, basic stuff!

Crab Dip

Ingredients:

2 cups coconut
1 tsp. curry powder
1/4 tsp. onion powder
1 tsp. fresh lemon juice
1 cups sour cream
2 cups crab (cartilage removed)

Directions:

Mix, chill and serve with crackers.

Source: I think my grandma got this from a newspaper years ago. From what my mom told me, it was supposedly one of President Kennedy's favorites.

Notes: This definitely has a different taste to it, but it is one of my all-time favorite appetizers. I just can't get enough of it! Yum, yum, yummy! I like it served with fresh celery or Chicken in a Biscuit crackers.

Red Pepper Jelly with Cream Cheese

Ingredients:

12-14 large red bell peppers
2 tbsp. un-iodized salt
3 cups sugar
2 cups vinegar (white distilled)
Cream cheese

Directions:

Chop red bell peppers until fine or grind in a food processor. Add un-iodized salt. Let stand for three hours at room temperature. Drain well. Add 3 cups sugar and 2 cups vinegar. Simmer for about 1 1/2 hours, until thick.

Yield: around 1 quart.

Store in refrigerator for up to 18 months.

Pour over block of cream cheese and serve with crackers.

Source: My mom got this from a friend in her ward.

Notes: This is a great, delicious, Christmas appetizer staple.

Quick Pepper Jelly

Ingredients:

3/4 cup apple jelly (10 ounce jar)
3/4 teaspoon red pepper flakes
1 (8 ounce) block cream cheese

Directions:

Combine apple jelly and pepper flakes in small saucepan. Cook, stirring over low heat until melted, about 5 minutes.

Transfer to small bowl. Cover and refrigerate 2 hours, or overnight.

Pour over a block of cream cheese and serve with crackers.

Serves 8.

Nutrition information: 177 calories, 10g fat, 21 g carb, 90 mg sodium, 31 mg cholesterol.

Source: This is an old recipe of my Mom's. Who knows where it came from!

Hot Artichoke Dip

Ingredients:

1 (14 oz) can artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup mayonnaise
1 (4 oz) can chopped green chiles
1 clove garlic, minced
Chopped tomato for topping, optional
Sliced green onions for topping, optional

Directions:

Mix all ingredients except tomato and green onions. Spoon into a 9 inch pie plate. Bake at 350 degrees for 20-25 minutes, until lightly browned. Top with tomato and green onions. Serve with crackers.

Makes 2 cups (16 servings).

Source: I think my Mom got this at another ward function.

Notes: This is so yummy. You will have no need to look for another artichoke dip after you try this one. That is how good it is.

Strawberry Santas

Ingredients:

Strawberries
Sweetened Whipped Cream
Chocolate sprinkles
A steady hand!

Directions:

Hull the strawberries. Cut off the pointed tip of each strawberry for Santa's hat. Top with whipped cream. Place tip of strawberry on top of whipped cream. Place two chocolate sprinkles on whipped cream for eyes. Top with one tiny dollop of additional whipped cream for the pom pom fluff ball on top of Santa's hat.

Source: We saw this idea on Pinterest.

Chocolate Chip Cheeseball

Ingredients:

8 oz cream cheese, softened
1/2 cup butter (no substitutes)
1/4 tsp vanilla extract
3/4 cup confectioners' sugar
2 tsp brown sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans, optional (or additional mini chocolate chips)
Graham crackers, for dipping

Directions:

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat until combined. Stir in chocolate chips.

Cover and refrigerate 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans, if using, or additional mini chocolate chips.

Serve with graham crackers.

Source: Another recipe that my Mom has had forever. I don't know where it came from.

Sweet Pumpkin Dip

Ingredients:

1 (15 oz) can pumpkin (not pumpkin pie filling)
2 (8 oz) pkgs. cream cheese, softened
2 cups sifted powdered sugar
1 tsp cinnamon
1 tsp ginger
Sliced fruit, cinnamon graham crackers, mini bagels, or English muffins for dipping or spreading

Directions:

Beat cream cheese and pumpkin in large mixer bowl, until smooth. Add sugar, cinnamon, and ginger. Mix thoroughly. Cover and refrigerate for 1 hour. Serve as dip or spread.

Source: Again, another recipe that my Mom found years ago, so the source is a mystery.

Just Good, Basic, Comfort Food

 

There is no need for a long explanation here...to me, baked pasta and some yummy Italian bread will always make for great comfort food.

Baked Penne with Italian Sausage

Ingredients:

1 (12 ounce) package dry penne pasta

2 teaspoons olive oil

1 pound mild Italian sausage

1 cup chopped onion

1/2 cup white wine (or chicken broth)

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes with garlic

1 (6 ounce) can tomato paste

2 cups shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add past and cook for 8 to 10 minutes, or until al dente; drain.

Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly browned. Drain excess fat. Pour in wine (or chicken broth), and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes, and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.

Bake in preheated oven for 20 minutes, or until cheese is melted.

Source: Allrecipes.com submitted by SADIEQQ. You can find the recipe here.

Notes: I have nothing to add. This was just good stuff!

Bacon, Herb & Cheese Snack Bread

Ingredients:

4 1/2 cups King Arthur unbleached all-purpose flour

2 envelopes Fleischmann's rapid rise yeast

2 teaspoons Italian herb seasoning

1 1/2 teaspoons salt

 2 to 3 cloves garlic, minced

1 1/4 cups water

1/4 cup olive oil

2 eggs 

8 ounces (2 cups) shredded cheese blend, divided

10 sliced cooked bacon, coarsely chopped

Directions:

Combine 1 1/2 cups flour, undissolved yeast, Italian herb seasoning, salt, and garlic in a large mixer bowl. Heat water and oil until very warm (120 to 130 degrees F.); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in 1 cup cheese and remaining flour to make a stiff batter. Spread batter on greased 15 x 10-inch jelly roll pan, or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon. Cover; let rise in warm, draft-free place until puffy, about 30 minutes.

Bake at 375 degrees F for 25-30 minutes, or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese topping beging to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches.

Variation: Replace bacon with 1 1/2 ounces thinly sliced salami.

Source: My Mom found this in a group of coupons in a mailer. judging by the ingredients list, I would say it came from King Arthur flour and Fleischmann's yeast.

Notes: Sorry! I forgot to snap a picture of this one! However, it was delicious...and pretty to look at!

I Propose a Toast!

Now, I don't drink alcohol. However, that doesn't mean that the holidays aren't a fun time for fun beverages!

Here are a few family and kid-friendly holiday drinks you might enjoy.

Noel Spritzer

Ingredients:

2 cups apple juice, or sparkling non-alcoholic apple juice (such as Martinelli's)
1 cup chilled cranberry-apple juice drink
1 cup chilled sparkling water
Apple slices, if desired
Fresh mint, if desired

Directions:

Mix apple juice, cranberry-apple juice drink, and sparkling water.

Serve over ice. Garnish with apple slices and mint.

Makes 6 servings.

Nutrition information: 1 servings equals 80 calories, 0 g fat, 0 mg cholesterol, 5 mg sodium, 8 g carbohydrate, 1 g fiber, 0 g protein.

Source: Betty Crocker. You can find the recipe here.

Notes: The drink that I took the picture of wasn't measured out...I eyeballed it and as a result, it had a little more cranberry-apple juice than it normally does...so while it still tasted fantastic, it also turned out a little more red in color than normal. However, this is a great and easy drink recipe. It tastes just like those fancy sparkling non-alcoholic juices that you can buy around the holidays, but it is cheaper and there is enough for a crowd.

I usually triple this (at least) and serve it in a punch bowl.

Sparkling Apple Cider and Variations

Ingredients:

2 (64 oz) bottles of 100% apple cider (or 2 cans frozen apple juice concentrate)

1 (2 liter) bottle of Sprite, 7-Up, or Club Soda

Directions:

Mix well in a punch bowl and serve.

Variations:

You can make a Sparkling White Grape Spritzer by using white grape juice/frozen white grape juice concentrate in place of the apple cider/frozen apple juice concentrate.

You can make a Red "Wine" Spritzer by using Concord grape juice/frozen concord grape juice concentrate.

Really, the sky is the limit. You could do this using pretty much any flavor of juice/frozen juice concentrate.

Source: We have done things like this since I was a child...but if you need more ideas, there are a ton floating around Pinterest.

Pineapple Limeade

Ingredients:

1 cup sugar

6 cups pineapple juice, chilled

1 cup lime juice

2 liters sparkling water (Club Soda), or lemon-lime soda

Lime slices, for garnish

Directions:

Mix sugar and juices in large plastic or glass pitcher. Pour 1/2 into another pitcher.

Just before serving, stir sparkling water into juice mixture. Serve over ice. Garnish with lime.

Makes 2 pitchers.

Source: My Mom has made this one since we were kids. I don't know where she got it from.

Orange Julius or Fruit Whip

Ingredients:

6 oz. frozen juice concentrate (orange for Orange Julius, or pineapple, raspberry, etc. for Fruit Whip)

1 cup milk

1 cup ice water

1/2 cup sugar

1/2 tsp vanilla

10-12 ice cubes

Directions:

Place all ingredients in a blender. Blend until smooth.

Makes 6 cups.

Source: I'm not sure where we got this recipe from...but honestly doesn't everyone have one of these recipes  floating around somewhere? 

Notes: Who doesn't love Orange Julius?

Family Friendly Sangria

Ingredients:

1 quart grape juice

1 quart carbonated lemon-lime beverage (such as Sprite or 7-Up)

3 cups orange juice

1 orange, thinly sliced

1 lime, thinly sliced

1 lemon, thinly sliced

Directions:

Mix juices and carbonated drink together in a large pitcher or punch bowl. Float slices of orange, lime, and lemon on top. Add ice.

Makes 16 servings (5 1/2 oz. each serving)

Delicious served with Mexican or Spanish food.

Source: I don't remember where I got this one from.

Shirley Temple Punch

Ingredients:

5 cups ginger ale

2 cups orange juice

1/2 cup grenadine

Directions:

Mix ginger ale, orange juice, and grenadine together in a punch bowl.

Garnish with sliced oranges and maraschino cherries.

Serve over ice.

Source: Food Network. Found in their list "50 Holiday Drinks." It is #25. I love these Food Network lists. Seriously, do a search for "50" on Food Network and check out some of these lists. They are awesome! You can find this holiday drink list here.

Non-Alcoholic Firewhiskey

Ingredients:

1 (2-liter) bottle ginger ale

1 (2-inch) piece fresh ginger root, peeled and sliced

1/2 cup cinnamon red hot candies

2 cinnamon sticks, or more, to taste

2 habanero peppers, cut into 6 pieces (wear gloves while handling)

1 (12 fluid ounce) can grapefruit-flavored soda (such as Squirt), or more to taste (optional)

1 drop red food coloring, or enough to make desired color (optional)

Directions:

Combine the ginger ale, ginger, red hot candies, and cinnamon sticks in a large container. Refrigerate until the candies dissolve completely, 8 hours, or overnight.

Add the habanero peppers to the ginger ale mixture for 4 hours, or desired time (depending on your desired taste and heat preference). Remove and discard peppers and ginger root. Add Squirt. Serve over ice in small glasses (shot glasses for fun).

Source: Allrecipes.com submitted by vicimgd. You can find the recipe here. Here is what the recipe creator had to say "A while back I had to make drinks for a Harry Potter Club meeting, but all the recipes I found for firewhiskey involved either hot sauce, alcohol, or both. We were all underage, and carbonated Tabasco doesn't appeal to me, so I created this. We Muggles enjoyed it immensely, and I hope you will too. This goes great with any other Harry Potter-themed food. I made 'Cockroach Clusters,' 'Pumpkin Pasties,' and vegetable wands. Good for cold days as well."

Notes: This was a really fun drink. Sweet and spicy...but not overwhelmingly spicy.

The Whole She Bang!

It's not very often that we give you the whole menu at once.  But here was Sunday's dinner for over 20 people from beginning to end; some tried and true, some exciting and new.

Cajun Chicken Sandwiches

Ingredients:

6 boneless, skinless chicken breast halves (4 oz. each)
1 T. olive oil
1/2 t. celery salt
1/2 t. garlic salt
1/2 t. lemon-pepper seasoning
1/4 t. cayenne pepper
1/4 t. paprika
1/4 t. pepper
6 kaiser rolls, split and toasted
12 slices tomato
6 lettuce leaves
Spreadable cream cheese

Directions:

Flatten chicken to 1/2 in thickness.  Brush both sides with oil.  Combine the seasonings; rub over both sides of chicken.  Arrange in a 13 x 9 in baking dish.  Cover and refrigerate for at least 2 hours or overnight.  Coat grill rack with nonstick cooking spray before starting the grill.  Grill covered over medium heat for 3-5 minutes on each side or until juices run clear.  Serve on rolls with tomato, lettuce, and cream cheese.

Cook's note:  I believe the source of this was a Taste of Home magazine.  I cooked the chicken on the grill using Reynolds Non-stick foil (such a great product!!!) until done and then just seared it for a second on the grill.  I think that chicken cooked directly on the grill can dry out quickly.  The creamed cheese cools the Cajun spices a bit.  All in all, this is a really fresh tasty sandwich.

Awesome Ham Pasta Salad

Ingredients:

8 oz. ziti pasta
1 lb cooked ham, cubed
1 large red bell pepper, cut in 1 inch pieces
1 large green bell pepper, cut in 1 inch pieces
1 large red onion, coarsely chopped
15 small, sweet pickles, chopped, juice reserved
1 c. cherry tomatoes, halved
1 c. mayonnaise
1/2 c. sour cream
2 1/2 teaspoons beef bouillon granules
1 T. white vinegar
1/2 t. salt
1/4 t. ground black pepper
2 cloves garlic, minced

Directions:

Bring a large pot of lightly salted water to a boil.  Add pasta and cook according to package directions until al dente, drain.

In a large bowl mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic, and 1/2 c. of the reserved pickle juice.  Fold into the salad and toss gently until even coated.  Chill overnight to allow the flavors to blend.  (Recipe recommends serve near room temperature, but I didn't do that due to the mayonnaise in the dressing.)

Cook's Note:  Source is Allrecipes.com, posted by Karena.  Well, Jonathan is allergic to eggs, yet he devours everything in sight, often before we can stop him, we tried using Vegan mayonnaise.  It tasted really good and wasn't that much more price wise.  I loved that you could make this salad the night before, very handy for pot luck!

Nina's Cucumber Salad

Ingredients:

1/2 c. reduced fat sour cream
2 T. fresh lemon juice
2 T. chopped, fresh dill
3 cucumbers, halved lengthwise and thinly sliced crosswise
1/2 c. thinly sliced red onion
Coarse salt and ground black pepper to taste

Directions:

Mix sour cream, lemon juice and dill together in a bowl.  Add cucumbers and onions; stir to combine.  Season with salt and pepper.

Cook's note: Allrecipes.com posted by Brandilynn7


Cool Lavender Lemonade

Ingredients:

7 c. water
1 c. sugar
1 1/2 c. frozen lemon juice from concentrate, thawed
4 mint sprigs
3 lavender sprigs (2 T. dried lavender flowers may be substituted)
Garnishes:  Lemon slices, lavender and mint sprigs

Directions:

Bring 7 c. water to a boil over medium-high heat.  Stir in 1 c. sugar, stirring constantly 1-2 minutes or until sugar dissolves.  Remove from heat.  Stir in lemon juice concentrate, mint sprigs, and lavender sprigs.  Let stand for at least 2 hours.

Pour lemonade mixture through a wire mesh strainer into a large pitcher, discarding herbs.  Serve over ice.  Garnish, if desired.

Cook's note:  Source myrecipes.com (Southern Living March 2006).  I was very excited to use some of the fresh herbs from my garden.  The mint in my garden is taking over the back yard.  But this was quite yummy.

Slow Cooker White Chocolate Raspberry and Cream Cake

Ingredients:

1 box Betty Crocker SuperMoist white cake
1 box (4 serving size) white chocolate instant pudding and pie filling mix
1/2 c. butter, melted
2 whole eggs
1 egg, separated
1/2 c. water
1 1/2 c. frozen raspberries
1 box (8 oz) cream cheese, softened
1/4  c. sugar

Directions:

Spray 4 1/2 qt. slower cooker with baking spray with flour.

In large bowel, dump cake mix, removing and setting aside 1/2 c. of the dry mix.  Add pudding mix, melted butter, 2 whole eggs, 1 egg yold and water to cake mix in large bowl.  Stir until well mixed.

In small bowl, sprinkle 1/4 c. of the reserved cake mix over frozen raspberries.  Stir to coat.  Fold raspberries into cake mix mixture.  Pour batter into slow cooker.

In medium bowl, beat cream cheese, remaining 1/4 c. cake mix, the sugar, and 1 egg white.  Use knife to fold cream cheese mixture into batter in slower cooker, leaving ribbons of cream cheese running through batter.

Cover, cook on High heat setting 2 to 3 hours or until cake is set in center.  Turn off slow cooker; remove cover.  Cool completely before serving.

Garnish with barely sweetened, fresh whipped cream and fresh raspberries for a stunning presentation.

Try using a chocolate cake mix instead of white for a fun twist on this delicious recipes.

Cook's note:  Source Betty Crocker, from blogger Brooke McLay from Cheeky Kitchen.

I used fresh raspberries because I could.  It worked great.  Also, I doubled it because we have so many people.  I turned it to low part way through and had to watch the cooking time.  We served it with vanilla bean ice cream and it was yummy!