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

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

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