Author: Ginger the Mom

Red Robin Honey Mustard Poppy Seed Dressing

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Here is the original dressing recipe (right from their training book). It is scaled it down and converted it to measurements instead of having to weigh all the ingredients.  Don’t tell anyone but it is just as good without poppy seeds!

Ingredients:

  • 1 1/3 c mayonnaise
  • 4 1/2 Tab white sugar
  • 2 1/2 Tab honey
  • 2 Tab yellow mustard
  • 2 Tab Grey Pompon Dijon Mustard
  • 2 Tab white vinegar
  • 2 Tab vegetable oil
  • 1 1/2 Tab poppy seeds

Instructions:

  1. Mix all together with a wire whip.
  2. Put in a container’
  3. Cover and refrigerate.
  4. Shelf life 7 days.

Serves:   12  (2 1/2 cups)

Source:   food.com – recipe by Amy BC

Roasted Red Cabbage

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Just like roasted Brussel sprouts, only prettier!

Ingredients:

  • 1/2 head red cabbage
  • 1/4 c olive oil
  • 1/2 tsp garlic salt

Directions:

  1. Preheat oven 350 °.
  2. Cut the cabbage in quarters.
  3. Remove core
  4. Slice thin – less than 1/4 inch.
  5. Spread on rimmed baking sheet.
  6. Sprinkle with oil and salt.
  7. Roast for  20 minutes, or until slightly crispy around the edges.

Serves: 6

Source:  Margie’s desire not to boil cabbage or make a slaw.

 

 

 

Oh-So-Easy Caramel Sauce

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This is a rich, sweet caramel sauce that can be made at the last minute.  Wonder what rum extract in it would taste like?

Ingredients: 

  • 1 c packed brown sugar
  • ½ c butter
  • ¼ c milk (I used sour cream)
  • 1 tsp vanilla extract (optional)

Directions:

  1. Bring brown sugar, butter, and milk to a gentle boil.
  2. Cook until thickened, 1 to 2 minutes.
  3. Remove from heat.
  4. Add vanilla extract.

Serves:   8   1 cup

Source:  allrecipes.com – Barb Maxwell

Note: 

Sugar crystallization can cause a grainy caramel sauce giving your caramel sauce a rough consistency. To prevent this, use a pastry brush moistened with water to brush down the sides of your saucepan if any sugar is present on the sides of the pan. Also, avoid any ingredient substitutions.

To fix a caramel that separates or a grainy caramel sauce, you want to add a little water (1 to 2 Tbsp), bring it to a boil, and re-dissolve the crystalized sugar. Once it’s smooth again, remove it from heat.

Chocolate Chip Cookie Cheesecake Bars

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These easy Chocolate Chip Cookie Cheesecake Bars are made with just five ingredients! This easy dessert recipe will satisfy all your cravings!  But watch out – they are really rich!  Cut them small.  “These are too good not to have two!”

Ingredients:

  • 1 18 oz roll refrigerated chocolate chip cookie dough (or frozen)
  • 8 oz cream cheese softened
  • 1/2 c granulated sugar
  • 1 egg room temperature  (If straight from the fridge, drop in a cup of warm water for a few minutes.)
  • 1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 350 °.
  2. Line a 9-inch square baking dish with parchment paper or non-stick foil.
  3. Set aside.
  4. Spread a little more than half of the cookie dough onto the bottom of the baking dish.
  5. Press down firmly creating an even layer. (If using frozen, heat in oven for 2 minutes to defrost.)
  6. Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
  7. Add in the sugar.
  8. Beat until combined.
  9. Beat in the egg and vanilla extract until smooth.
  10. Pour the cheesecake filling over the top of the cookie dough base.
  11. Crumble the remaining cookie dough over the top.
  12. Bake for 30 to 35 minutes.
  13. Let cool completely before cutting into bars.
  14. Store in an airtight container in the refrigerator.

Servings:  16 bars (cut four by four)

Source:  momontimeout

Honey Balsamic Vinaigrette

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Honey Balsamic Vinaigrette is sweet (really sweet) and tangy and while it is delicious on almost any salad, it pairs especially well with salads that contain fruit.  Surprisingly, it is good with gorgonzola cheese.

Ingredients:

  • 1/4 c light olive oil
  • 2 Tab balsamic vinegar
  • 1 1/2 – 2 Tab honey
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Directions:

  1. Combine all ingredients in a small jar.
  2. Close tightly with lid,
  3. Shake well to combine.
  4. Store at room temperature.

Servings: 6  (1/2 cup)
Source: barefeetinthekitchen.com

Artichoke Puffs

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Margie’s mom and dad live in a retirement community now.  No more heavy entertaining, parties for 300.  they still enjoy getting together with others only now it happens as cocktails at our place (or yours) and dinner in the dining room.  Too easy!  

Ingredients:

  • 2 small jars marinated artichokes
  • 3/4  c mayonnaise
  • 3 Tab green onions, chopped
  • 1/2 c grated Parmesan cheese
  • 30 bread rounds, white or wheat (Melba toast)

Directions:

  1. Drain oil from artichokes;
  2. chop
  3. Mix with remaining ingredients.
  4. Spread a  small amount on each of the rounds.
  5. Place under broiler until warmed an slightly browned.

Serves:   Makes 30 (maybe 29-28.  You have to taste to make sure they are ok)

Source:  The kitchen of Carl Faulkner, Vi Highlands Ranch, CO

 

Chocolate Cake. Don’t forget the mayo.

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 Born out of a scarcity of fresh eggs, chocolate-mayonnaise cake is one of those Depression-era recipes that sounds a lot stranger than it tastes.  After all, cakes rely on eggs and fat for tenderness and richness. And mayo is made of exactly those things, and salt and vinegar for tang.  But you don’t taste the mayo in this recipe, and if you didn’t tell anyone it was there, they would never know. Which is to say, don’t let a lack of eggs or butter stop you from making cake.  This one is one-bowl easy, and ridiculously good for the little effort put into it.

Ingredients:

  • 3/4 c boiling liquid – water, coffee, tea
  • 1/4 c unsweetened chocolate (If you like, add an ounce or two of chopped bittersweet chocolate. I threw in the last of a bag of chocolate chips that was full when my family started sheltering at home, but mysteriously began vanishing, one child-size handful at a time.)
  • 3/4 c mayonnaise
  • 1/4 tsp kosher salt,
  • 1 1/4 tsp baking soda
  • 3/4 c sugar
  • 1 tsp vanilla (or bourbon or brandy)
  • 1 3/4 c flour

Directions:

  1. Start by bringing some water to a boil: You can also use hot coffee or even an Earl Grey or mint tea, but I don’t bother. You’ll need ¾ cup of liquid total.
  2. In a large mixing bowl, put ¼ cup unsweetened cocoa powder (either Dutch-processed or natural) and the chunk chocolate.
  3. Pour in the ¾ cup of boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.
  4. Whisk in the mayonnaise, salt, baking soda and sugar until the batter is smooth.
  5. Then whisk in a teaspoon of vanilla extract, if you have it. (You can also use a dash of bourbon or brandy. Or just leave it out entirely.)
  6. Finally, whisk in flour — either all-purpose or cake flour — mixing vigorously to eliminate any lumps.
  7. Pour the batter into a greased 8- or 9-inch pan: Square, round, star-shaped, anything is good.
  8. Bake at 350° for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer the cake will take to bake through.
  9. You can finish it with a cream-cheese frosting or pour on a shimmery glaze. But a sprinkle of confectioners’ sugar is really enough. A thrifty cake at heart, it needs no fancy gilding to shine.

Serves:  8

Source:  New York Times, Melissa Clark, Denver Post Sept 30, 2020

Honey Lime Jalapeño Vinaigrette

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This dressing will bite!!  Start with just 1-2 peppers and taste the dressing before adding any additional peppers.  Keep in mind that the heat will increase as the flavors chill together in the refrigerator. If you are making the dressing a day or two in advance, it will grow hotter over time.

Ingredients:

  • 2 Tab lime juice
  • 2 Tab apple cider vinegar
  • 2 Tab honey
  • 1/4 c  olive oil
  • 1/4 tsp kosher salt
  • 2-4 small jalapeño peppers halved with stem and seeds removed

Directions:

  1. Place the lime juice, vinegar, honey, oil and salt in the blender.
  2. Add 2 jalapeño peppers.
  3. Puree until mostly smooth.
  4. Taste.
  5. Add more jalapeños according to however much heat you like.
  6. Pour into a jar.
  7. Refrigerate until needed.
  8. Shake well before drizzling over your favorite salad.
  9. Enjoy!

Serves:  3/4 cup

Source:  barefeetinthekitchen.

Balsamic Vinaigrette

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Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.  If you choose to make this in the blender this will be a thicker dressing.  

Ingredients:

  • 2 Tab honey
  • 1 Tab Dijon mustard
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly crushed black pepper finely ground
  • 1 large garlic clove minced
  • 1/4 c balsamic vinegar
  • 3/4 c extra virgin olive oil

Directions:

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
  2. Add the oil and whisk thoroughly to combine.
  3. Continue whisking until the dressing is fully emulsified.
  4. Store in a jar with a lid and refrigerate.
  5. Shake well before serving.

Serves: 20 tablespoons
Source:  barefeetinthekitchen.com

Buttermilk-Honey Dressing

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Light and refreshing.  Quick and easy.  I added some leftover pickled beets – delish and beautiful pink.

Ingredients:

  • ⅓ c honey
  • ⅓ c buttermilk
  • ¼ c chopped fresh chives
  • 2 Tab lemon juice
  • ½ tsp pepper

Directions:

  1. Combine all ingredients in a small bowl.
  2. Stir well with a wire whisk.
  3. Or shake a lot.
  4. Refrigerate

Yield: 1 cup

Source: myrecipes.com 06/09/2021