Author: Ginger the Mom

Honey Lime Dressing

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You can make it for sweet and savory salads! Good with fruit.  Good with chicken or shrimp.  So easy to whip up in your blender!
Ingredients:

  • 1/4 c freshly squeezed lime juice
  • 2 tsp lime zest
  • 3 Tab honey
  • 1/2 c olive oil
  • 3/4 tsp ground cumin (cinnamon if using for a fruit salad)

Instructions:

  1. Place all ingredients except oil in a blender.
  2. Blend until smooth.
  3. Drizzle in the olive oil while blender is running.
  4. Blend until smooth.
  5. Place in a jar with lid.
  6. Store in the fridge for up to one week.

Serves:   3

Source:  crunchycreamysweet.com – Anna

Bacon, Blue Cheese Savory Cheesecake

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Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers, and grapes or pears. This is from the Beyond Parsley cookbook put out by the Kansas City Junior League awhile back… Freezes well and can be halved!!

Ingredients:

  • 1/3 c breadcrumbs, fine (maybe panko?)
  • 1/4 c parmesan cheese, grated
  • 3 1/2  (8 ounce) packages cream cheese (28 oz)
  • 4 large eggs
  • 1/2 c heavy cream
  • 1/2 lb bacon
  • 1 medium onion
  • 1/2 lb blue cheese, crumbled (Roquefort, stilton, gorgonzola)
  • salt and pepper
  • 2 -3 drops Tabasco sauce

Instructions:

  1. Sprinkle breadcrumbs and Parmesan cheese in a buttered water-tight-8 inch round springform pan.  (Use half a recipe for a 6 inch pan.)
  2. Set aside.
  3. Combine cream cheese, eggs, and cream in mixer.
  4. Sauté bacon until crisp.
  5. Drain.
  6. Chop finely.
  7. Reserve 1 tablespoon drippings.
  8. Sauté onion in reserved bacon drippings until clear.
  9. Add onion, bacon, blue cheese, salt, pepper, and Tabasco to cream cheese mixture.
  10. Mix just until combined.
  11. Pour into a prepared pan.
  12. Set pan inside a larger one.
  13. Pour boiling water 2 inches deep into larger pan.
  14. Bake 1 hour and 40 minutes at 300°.
  15. Turn off oven and let “cake” set for 1 hour.
  16. Remove pan from water and cool 2 hours.
  17. Place on serving platter.  Pan
  18. Slice in small wedges.

Serves 50 (5 pounds ish of stuff.)

Source:  Beyond Parsley, Kansas City Junior League – Recipe by College Girl

Catalina-Style Salad Dressing

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Another recipe from Sue Bee® that uses ketchup and Worcestershire to create a rich, hearty flavor.

Ingredients:

  • 1/3 c honey
  • 1 1/2 c ketchup
  • 1/3 c red wine vinegar
  • 1 dash Worcestershire sauce
  • 1 pinch ground cloves
  • 3 Tab finely grated onions
  • 1 pinch salt
  • 1 c canola oil

Instructions:

  1. Place all ingredients except oil in a blender.
  2. Blend together until well combined.
  3. Add oil very slowly while blending.
  4. Blend until dressing is thick and creamy.
  5. Store in covered container in the refrigerator.

Serves:  3 1/2 cups

Source:  Siouxhoney.com

 

Texas Roadhouse Honey-Lime Dressing

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So, here’s what you need to know about this recipe:  It’s tangy! It adds a nice bit of zing to your salad. If it’s too much for you, you can always cut back on the lime/add more honey and oil.  It’s super easy to make. If you use fresh limes, squeezing them out may take some time, but otherwise, this is just a measure and pour recipe!  It’s a perfect complement to Mexican-themed dinners. 

Ingredients:

  • 1/3 c lime juice (3–4 limes, juiced)
  • 3 Tab of honey
  • 2 Tab olive oil
  • ¼ tsp salt
  • ¼ tsp cumin (or cinnamon for something different.)
  • 1/8 tsp paprika

Directions:

  1. Combine all ingredients in a small jar with tight fitting lid.
  2. Screw lid on tightly.
  3. Shake well
  4. Serve over green salad
  5. Enjoy!
  6. Alternatively, of course, you can simply stir the ingredients with a spoon.

Serves:  2/3 cup

Source:   The Frugal Farm Wife

Orange, Red Wine and Honey Vinaigrette

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Take some salad greens, strawberries, pineapple (fresh, if possible), Mandarin oranges and a little red onion, thinly sliced.  Add this great honey and red wine dressing and you have a winner!

Ingredients: 

  • 1/3 c red wine vinegar
  • 1/4 c honey
  • 1/4 c olive oil
  • 2 Tab orange juice
  • 1 1/2 Tab Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 – 1/2 tsp freshly cracked pepper

Directions:

  1. Whisk dressing ingredients together.
  2. Store the dressing in the refrigerator.
  3. Enjoy!

Serves:  3/4 cup

Source:  barefeetinthekitchen

Creamy Avocado Dressing

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This creamy avocado dressing is delicious as a salad dressing, but it also makes a fantastic healthy dip for veggies. Naturally gluten free and dairy free.

Ingredients:
1 avocado, peeled with seed removed
1/2 cucumber
1 green onion (white and most of green)
juice of 2 limes
1 tsp honey
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried dill weed
1/4 tsp dried basil
1/4 tsp black pepper
1 c extra virgin olive oil

Directions:

  1. Combine all ingredients except oil in a blender.
  2. Process until smooth and creamy.
  3. With blender running on low, slowly drizzle in oil until desired consistency is reached (thin for dressing, thick for dipping).

Serves: 1 1/2 c
Source:   Around My Family Table

Honey-Lemon/Grapefruit/Tangerine Salad Dressing

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Making this Honey-Lemon Salad Dressing is easy and quick. You can also tweak the ingredients to fit your tastes by adding more honey and olive oil if the dressing is too tart. If it’s too bland simply add more lemon juice.  Try it with grapefruit or tangerine juice for a change.

Ingredients:

  • 2 Tab honey
  • 1 1/2 Tab lemon/grapefruit/tangerine juice
  • 1 minced garlic clove
  • 1/8 teaspoon sea salt
  • 1/4 cup olive oil
  • Fresh ground pepper to taste

Ingredients:

  1. Combine the juice, garlic and salt in a small bowl.
  2. Let sit for about 5 minutes.
  3. Add the honey and olive oil and stir well.
  4. Add the freshly ground pepper to taste.

Serves:   1/2 cup

Source:  Siouxhoney.com

Coca Cola Chocolate Cake

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In the deep South, drinking Coca-Cola soda pop is a religion.

“Of all the recipes requested, the most widespread, according to the Coca Cola Company, is one for a gooey chocolate cake with miniature marshmallows, pecans and probably more calories per square inch than anyone can count.”

It is unclear to researchers if Coca-Cola cake was a created in a home kitchen or a clever way for The Coca-Cola Company to market their soda. Historians have found newspaper articles to confirm that using cola in cake recipes originated in the Southern United States. The earliest reference to a Coca-Cola Cake recipe appears in 1950’s cookbooks.

Ingredients Coca Cola Chocolate Cake:

  • 1 c Coca Cola
  • 1/2 c buttermilk*
  • 2 tsp pure vanilla extract
  • 2 c all-purpose flour
  • 1/4 c unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 c butter, softened
  • 1 3/4 c granulated sugar
  • 2 eggs (3 for altitude)
  • 1 1/2 c miniature marshmallows

Ingredients Coca Cola Chocolate Icing:

  • 1/2 c butter, softened
  • 1/3 c Coca Cola
  • 3 tab unsweetened cocoa powder
  • 4 c powdered sugar (1 lb )
  • 2 tsp vanilla
  • coarsely chopped pecans

Coca Cola Chocolate Cake Instructions:

  1. Preheat oven to 350°.
  2. Lightly oil and dust with flour a 13- x 9-inch baking pan.
  3. In a small bowl, combine Coca-Cola, buttermilk and vanilla extract.
  4. Set aside.
  5. In medium-sized bowl, sift together the flour, cocoa powder, and baking soda.
  6. Set aside.
  7. In large bowl, on low speed, beat together the butter and sugar until combined.
  8. Add eggs, one at a time, and beat until blended.
  9. Starting with the flour mixture, beat in a little at a time alternating with the Coca-Cola mixture until you have ended with the flour mixture.
  10. Continue to beat for 2 additional minutes until the batter is light and fluffy.
  11. Stir in the marshmallows.
  12. Pour the cake batter into the prepared baking dish.  It is normal for the marshmallows to float to the top of the cake batter when cooking.
  13. Bake approximately 30 to 35 minutes, rotating the pan halfway through the cooking (once you reach 30 minutes, check cake every few minutes until done).  Cake is done when a toothpick inserted in the center of the cakes comes out clean.
  14. While the cake is baking, prepare the Coca Cola Chocolate Icing.  Do not make the frosting in advance, as you you need to pour it over the cake shortly after baking.
  15. Remove cake from the oven to a cooling rack.
  16. While the cake is still hot, pour the prepared Chocolate Icing over cake.
  17. Spread evenly to cover the cake.
  18. Sprinkle with pecans (optional).
  19. Let cake cool completely before serving.
  20. Serve alone or accompanied by vanilla ice cream.

Coca Cola Chocolate Icing Instructions:

  1. In a large saucepan over medium heat, stir together the butter, Coca-Cola, and cocoa powder until butter has melted.
  2. Whisk in the powder sugar, one cup at a time.
  3. Add the vanilla extract.
  4. Stir until icing is smooth.

Servings: 8 to 10 servings
Source: What’s Cooking America
Recipe Notes:
* For buttermilk substitute:  In liquid measuring cup, add 1 tablespoon of lemon juice or white vinegar, pour in milk to the 1 cup line.  Let stand for 5 minutes then use the amount you need for your recipe.

Crepes – Quick and Easy Fillings

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A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.

Unless you are really devoted to cooking from scratch, purchase the crepes.  The fun is in the filling.  Try anything at least once!!

Crepes Benedict:  Poached (or sliced hard boiled) eggs, bacon and Hollandaise Sauce (package mix/canned).

Apple Cheese Crepes:  Canned pie filling (drain out some of the gooey stuff), sugar, cinnamon, cream cheese mixed with sour cream, and grated cheddar cheese.

Chicken and Mushroom Crepes: Cooked chicken (1#=3 cups), sautéed mushrooms, cream sauce (butter, flour, milk/cream) and a dash of sherry.

Fruit Crepes:  Any fresh fruit  like strawberries, blueberries, peaches or raspberries, sprinkle some powdered sugar on top.  For dessert: Marinate fruit in orange juice/wine, or sprinkle with liquor, top with whipped cream, chocolate sprinkles/sauce.

“Bagels and Lox”:  Smoked salmon, cream cheese, a little onion and capers, a dollop of mustard on the side.

 

Blintzes

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Brunch or dessert – a treat ever time!

A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.

Ingredients:

  • 12 crepes (yes, buy them!)
  • butter

Filling Ingredients:

  • 2 c farmer’s cheese, quark, a thicker cottage cheese or ricotta (if cheese is watery, drain in a sieve)
  • 6 Tab sour cream, mascarpone, crème fraiche or softened cream cheese
  • 2 Tab granulated sugar (or more to taste)
  • 1/4 tsp vanilla extract (if desired)
  • Few gratings fresh lemon zest (if desired)

Directions:

  1. Mix all filling ingredients together until smooth.
  2. Forming the blintzes is like a burrito or folding an envelope: spoon 1/4 cup (about 3 tablespoons) of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides.
  3. Fold the bottom edge away from you to just cover the filling.
  4. Then fold the 2 sides into the center.
  5. Roll the crepe away from you a couple of times, tucking in the edges as you roll, to completely enclose like a neat little package, ending with the seam side down.
  6. Heat a large nonstick skillet over medium.
  7. Melt 1 tablespoon of the butter.
  8. Place as many blintzes that will comfortably fit in the pan, without over-crowding.
  9. Fry for about 2 minutes per side until crisp and golden.
  10. Transfer blintzes to a foil lined baking sheet.
  11. Repeat with the other blintzes, adding another tablespoon of butter to the pan, if necessary.
  12. Place baking sheet with all the blintzes in the oven for about 10 minutes so the cheese warms.
  13. Serve with sour cream, powdered sugar, and/or a fruit sauce or jam or your choice.

You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.

Serves:  12

Source: Smitten Kitchen and others and friends